No doubt about it. I grew up watching his cooking show a lot. So skilled but so entertaining especially when he does cuts, mixing, stir-frying among other things look so easy which showed his experience.
This guest is a real master. Very patient and explained a lot. The yellow dough is made with lemon zest as he explained. Able to follow the pacing of the recording and stepped back to not get in the way of anything when Martin takes over. Also 30 years experience was just in China alone. He's got over 40 years in total. I'm impressed! But it was funny in the end, him playing around with the spider as the turnovers were frying like a kid's toy.
To the dude that said the captions are hilarious. THANK YOU. I turned them on to see what you meant and was practically crying the whole show. Best ever.
Haha this comment is such a relic because auto-generated captions for youtube have become so much better in the years since you wrote your comment. It's not perfect but it's pretty good, even with Yan's accent
I remember seeing Martin Yangs cooking show on TV. His knife skills incredible. I ate at his restaurant in Burnaby, across from the Lougheed mall in the late 1970s.
It's easy to make just like Martin said. Ya just making it more complicated since ur lazy ass never cooked anything in the kitchen. At least give it a try, wouldn't hurt.
Thank you for uploading these! Its because of these PBS cooking shows, that I learned how to cook. I didnt have cable as a child, so this was entertainment for me.
Last time I did the full dim sum experience was over 15 yrs ago in NY’s Chinatown. It’s become a lost art there - I couldn’t find a restaurant last Oct that had the carts rolling around btwn tables. They’ll say they do it but there’s no guarantee it’ll happen. I’ve heard there are a few places in Queens.
Dumplings are everything, dumplings are the hope to soaken in double helpings of spinach, especially in the leftover birds and bones, [Soup],,,Give the old guy his porage and dumplings, no Brule, no gruel....What a hand, good folds! Better than Hi-Card attention, Hahahahaha!
I was obsessed with his PBS cooking show as a kid, I used to run around my house saying "Mom, lookatdis" to just about everything. Used to drive my family nuts with my Martin Yan catchphrases.
Hello there! Please understand that pot stickers are also known as Gyoza in Japanese. Gao Ji in Chinese Cantonese and Jyau Dz in Chinese Mandarin. There is philosophy in the name. Jyau Dz also means teaching the young. ETN...
Hello there! I believe that I would add the Chinese sausage after you deep fry the Chinese sausage to give it a crispy texture first and than add the Chinese sausage to the mixture. The Chinese sausage has fat and when deep fried will release the fat. It will taste different if you add deep fried chopped Chinese sausage ETN...
What happens to us when we die why question arises Most of the world religious teach that something inside a person continues living after death.Some hold that the dead can harm the living or that God punishes the wicked by condemning them to eternal torment in a fiery hell.what the bible teaches At death,humans cease to exist, The dead are conscious of nothing at all, states Ecclesiastes 9:5 .Since the dead cannot know,feel,or experience anything,they cannot harm help the living Psalm 146:3,4 jw.org
the best chicken wings why am i ? coat wings in yesn top romen packet chicken pork you knows what gos best with chicken and starch egg wash then double wash with seasonjng romen pakcet roll or paper bag shack in yep rice crispies crush a few if you want deep fry or bake
