4 Foolproof Baozi What Pixar messed up
Рет қаралды 30,061
Күн бұрынMy name is Cadence Gao (中文：高寒). Some of you might already know me from Bilibili, actually one of my very enthusiastic followers has also been very generously taking and uploading my content from my Bilibili channel to KZfaq every week, so I've decided to take step forward and create my own KZfaq channel!
Going forward, this will be my official and only KZfaq channel, where I'll be uploading videos here every week, and will be sharing with you guys the ins and outs of my life as a cook in China. So please subscribe and stay tuned~
00:00-01:16 He watched Pixar's BAO and got angry 他到底为什么要做包子
01:17-02:08 How to make a dough 包子皮面团
02:09-07:22 Prep four kinds of Filling inside 四种包子馅备料
07:23-11:57 How to make a Baozi 包包子啦
11:57-16:44 Keep making Baozi while talking shit 聊到传统逐渐消失
16:45-17:06 Steam a Baozi 蒸包子
17:07-19:17 Done and eat 吃
Follow Cadence everywhere：
Instagram： / listenforacadence
bilibili：space.bilibili.com/572164928?...
小红书：www.xiaohongshu.com/user/prof...
抖音：www.douyin.com/user/MS4wLjABA...
Big Blues by Audionautix audionautix.com
Creative Commons - Attribution 3.0 Unported - CC BY 3.0
Free Download / Stream: bit.ly/big-blues
Music promoted by Audio Library
Business Inquiries: cadence.gao@easyfrenzy.com
him.airforce/
@HuskyDawg 7 ай бұрын
The part where he talks about being alone and the importance of passing on traditions really resonates with me. That's why I started participating in my family's 饺子 and 包子 making sessions around 5 years ago. 过了25岁以后，我深知这种一家人团聚创造共同回忆的场合过一次少一次。
@rachel9525 7 ай бұрын
冷凍的包子、饅頭剛蒸好的時候，最～好吃⋯ 真的老一輩留下來的內餡真的是人不在了也吃不到那個味道了，就像我懷念阿嬤包肉粽的味道，從小就是看著她準備糯米、香菇、蝦米、花生、鹹蛋黃、醃五花肉塊、泡粽葉⋯ 阿嬤老了也沒心力了、阿嬤走了，只能找尋類似阿嬤包粽子的攤家來解饞⋯⋯
@robertlee5456 6 ай бұрын
Grandma was a fantastic chef who simultaneously saw cooking as a "lower" profession so she taught nobody in the family how to make any of her classic Shanghainese or Taiwanese recipes. My vacations to Asia are mostly a quest to find dishes that taste like hers. Cadence's videos sometimes give clues, so thank you.
@HopeCai 7 ай бұрын
真的，我家裡幾乎不自己包包子，最多最多就是包水餃，除非大家都有空才會一起包包子，最好吃的包子不是哪種餡料而是家人聚在一起
@user-sv2bx7gc5w 7 ай бұрын
本來配飯配的好好的 後半突然談起好心酸的話題 差點吃不下去
@0a736 7 ай бұрын
真的好喜歡高厨這種看得很重又很開的心態
@MichaelROC Ай бұрын
有一次過年時聽家裡長輩聊小時候在眷村的事情，他們提到了在村子尾有個老頭總是煎大餅分給村子裡的孩子吃。大家都不記得他叫什麼名字，不知道他是哪個省份的人，也不知道他做的大煎餅叫什麼餅，連那個餅到底是什麼味道都形容不出來。只知道那個老頭終身未婚，沒有子嗣，那個大餅的味道也就只留在今年已經六七十歲的孩子們腦海裡了。
@fredsmith5782 7 ай бұрын
Man you’re speaking a lot from the heart there. I know what you mean in regards to that flavour you’ll miss. I remember how my grandma would make these deep fried pork and dace fish meatballs with some dried scallops for new years. My step mom has picked up the recipe but I know I have to learn to recreate that flavour when eventually she passes on
@user-gf8hw9om9c 7 ай бұрын
這期高廚好感性啊～
@sncalli713 7 ай бұрын
圈粉了！上海话都说的这么好
@ivanyeow 7 ай бұрын
I very much resonate with what Cadence said about satisfying the long lost flavours. I’ve never been fully participating with the cooking session when I was back home. My family used to gather and make cookies for Chinese new year, rolling balls of glutinous rice during winter solstice, making rice dumplings (Zong Zi) during dragon boat festivals etc. I’ve never feel the need to satisfy those flavours until I had to start cooking on my own when I am abroad. When you can’t get the same flavour in a foreign land, you start taking matters into your own hands. Since then I’ve enjoyed cooking my own food and sharing it with my friends. And I strongly agree that some family traditions have to be preserved to ensure the continuity of those wonderful flavours.
@IllusWing 7 ай бұрын
yeah the best part of baozi is the dough that soaking with gravys, I do also eat off round dough then finish the middle part lol
@tomchen1675 7 ай бұрын
我家小时候就是买包子的，我当时最爱吃的就是猪肉馅的，刚出锅的包子，把肉丸撇了，只吃包子皮，太好吃了
@user-df5zb4wy4x 7 ай бұрын
我會一口一口的吃掉包子皮 包子皮吸滿肉汁 最後在一口吃掉內餡!!
@tomchen1675 7 ай бұрын
@@user-df5zb4wy4x 我小时候吃不了包子饺子的肉馅，可能闻多了生肉馅的味道了，吃肉馅就吐。后来去外地上学，一个学期就治好了
@yf16237 7 ай бұрын
😦 WHY??????
@tomchen1675 7 ай бұрын
@@yf16237 你在问我吗？我的原因已经回复过另外一个朋友了
@remarklin 7 ай бұрын
打個比方，少女會為了蟑螂老鼠尖叫，一個幾個孩子的媽可以面無表情的直接撲殺(當然還是有些人只懂尖叫?) 生活所逼，自然就什麼都行..... 不過如果是真的身體過敏那可就沒辦法了
@gbrad964 7 ай бұрын
Thanks for calling me out, I’m the white guy in San Francisco watching your videos! Love your snark and wit. By the way, I know what 250 means and found it marginally funny too. 😊
@Trader.For.a.Living 7 ай бұрын
你肯定知道 250 是什么意思 因为USA有CHATGPT。 感谢科技消除了全世界人与人之间的误解。
@dee9096 7 ай бұрын
actually in chinese it means “idiot”，we call some “250” its come frome the oral language ，we called the money about 500pound of silver to 1"封"。in chinese 封 also sound like“疯”(crazy)， 250pound can means half of “封” ，half of 封 in chinese sounds like “half of crazy”，and half of crazy means "dumb" which comes to when we think some do something really dumb we call him "you are a 250" its a fun way to make a joke with our friend ,its an old that not so attacktive .
@gbrad964 7 ай бұрын
I learned about 250 from my friend (fully human not AI😊) but thank you for helping me learn more.
@user-fg9ki3hr4b 7 ай бұрын
so touching~
@mhf1979 7 ай бұрын
Chef Gao thank you for the chicken soup for the soul. I do really miss my grandma curry that I fail to recreate it
@berverus1 7 ай бұрын
到後面指著豆角包的時候，看起來好落寞 對我來說是粽子，有一天我突然好想吃好想吃，發了瘋一般花了一天去重現那個味道。可惜味道有了，我卻吃不下了。
@hongweixu7237 7 ай бұрын
谢谢您
@ESGymNo2 7 ай бұрын
Man when you said come back to get acquainted with your flavors. Its literally what I'm doing right now. Ive already gone to 四川 and 广州 the father and motherland. Now its time to taste the rest :)
@cadencegao 7 ай бұрын
Enjoy your trip. And if no one’s said it yet, welcome home.
@guaguatengteng 6 ай бұрын
I did that too but I find that childhood flavors are hard to come by now, it's all about fast economy right now, 匠人精神 is diminishing
@MadameRiccobono 7 ай бұрын
Cadence, that’s a great episode! 👏👏👏
@cadencegao 7 ай бұрын
thank you madame! 😚
@leongkanji5734 7 ай бұрын
吸滿汁的包的確比餡好吃🤤🤤
@FC2153 5 ай бұрын
I may understand why shanghaiese call baozi as 饅頭. That's a quite interesting Chinese history knowledge I found out of school. It actually started from 宋朝, people in 宋朝 called 饅頭(means nothing filling in the dough) as 炊餅, and called baozi (means have meat filling in the dough) as 饅頭. And the real baozi in 宋朝 was actually made some foods and wrapped by soybean skin or leafs! After many years, people moving to different places, but some name of foods in history still keeps well. That’s the reason I believe that why Shanghainese call baozi as 饅頭.
@della8872 7 ай бұрын
Almost crying out when watching this
@infraredherring 7 ай бұрын
Can't speak for Taiwanese Chinese, but from a Singaporean Chinese perspective, the food flavours in China don't reflect my grandmother's cooking or the flavours my soul craves.
@liyinliang 7 ай бұрын
what else is cadence triggered by? do tell, it’s very entertaining XD. What u say is very true, I am currently chasing the flavors of grandma’s cooking. Some successes, a lot of not quite theres, but it’s a bit hard asking the old ones, 'cus the first reaction I get is usually “why do you want to learn that…”
@TsetBlue 7 ай бұрын
Wish you luck. My grandma passed away years ago. Now I am living alone, I cook myself (in my area cooking is still cheaper). Tried to created what I loved as a child from my grandma. But I am missing some of her unique dishes, because I ain't a good student in cooking when young. That makes me sad.
@caspermok7140 7 ай бұрын
The funny thing (or a sad thing) is, no matter it could be a "less good one" as your parents are not saints as well, you'll still miss that "less good" flavor out of memories, for the flavor itself connects with the memory of you being with your family. All my parents passed away and I had no clues of how they really make the food, and here I'm, watching every cooking videos I'm able to get, and cook the food as I remember what ingredients and seasonings they've got aside the stove, or maybe some street food carts that I'm unable to find anymore. The video touched that part of my heart, good work Cadence. (dunno if you're pretending to miss your dad out of the video or if it's real LOL I believe it's real tho)
@wandering_prince 3 ай бұрын
在北欧留学，冬天很抑郁，每次想家了就自己去包饺子蒸包子
@jamy0115 7 ай бұрын
11:08 小屁股洞哪裡可愛了啦哈哈哈哈哈
@user-xj9yu5gb9g 5 ай бұрын
超級基佬😂
@Jackielin211 5 ай бұрын
高廚你聲音好好聽❤
@mayfung6386 7 ай бұрын
我的廚藝在努力了十幾年後成功的成為了無痕跡下毒高手，暫時受害者只有我自己。外食不是為了省錢主要是為了保命⋯⋯
@runhongzhao1262 7 ай бұрын
这大概是为什么我今年很想留在家过年的原因，可以一起包顿包子/饺子，再多学几样小时候喜欢的味道
@gewehr4244 7 ай бұрын
好耶
@Dream-xr7ls 7 ай бұрын
learning how to make 包子 ans English training, FxxKing great!!
@xavier2895 6 ай бұрын
我小时候的包子记忆-芝麻包，花生包，包菜粉丝包。。。
@JetFeng 7 ай бұрын
i miss the beijing and tianjin baozi, which is made by 死面，the filling is simply 猪肉大葱，i can have 10+ in the morning, plus a bow of chaogan, makes the perfect breakfast!
@harryzhang1511 7 ай бұрын
Man 10+... You must be hungry after the overnight fasting lol
@lianggou 6 ай бұрын
学会做包子了. 被逗笑了.铛铛的😂
@jackylau4204 7 ай бұрын
👍
@sombre7658 7 ай бұрын
农夫山泉有给广告费吗😂
@user-xp9pp1kj8h 4 ай бұрын
小時候家裡祖父母還健在的時候, 他們也常常包包子, 就真的常常會放粉絲XDDDD", 他們是以前從大陸來台的那一代, 小時候都覺得奇怪了怎包那麼醜, 餡料也沒有外面香(不習慣先爆香肉餡再包). 結果過了那麼多年, 祖父母只存在我偶而幾晚的朦朧睡夢中, 就連是本省人的老媽都垂垂老矣, 包子大餅早已沒有在自家做, 幾年前在某家店, 老闆娘似乎是內地嫁到這邊的, 那個包子跟發麵餅我家買了吃到, 我差點沒跟我媽哭出來, 就是要這個記憶中的味道QAQ, 揉得坑坑巴巴但很樸實的味道, 外面商店街買那些發得光滑白胖, 餡跟皮甜到不行, 肉餡還像顆球滾來滾去的, 都是它X的工業垃圾啊XDD
@MichaelROC Ай бұрын
同為49移民後代，雖然長輩不是北方人但還是在美援麵粉年代學到麵食手藝，包子饅頭煎餅麵條這些，小時候就算沒做過也看過怎麼做，而且就算外食也是眷村口味的。 所以長大後，雖然越來越習慣所謂本省食物(或說說台式或閩南都行啦懂就好)，到現在還是不能接受的不外乎三個：白泡泡鬆軟軟一捏就扁的包子饅頭、煮到軟爛一點嚼感都沒有的麵條或水餃皮、甜到不行的香腸。 現在只有過年過節才會吃到長輩們做的或張羅來的眷村口味，或許再過幾年就吃不到了吧
@user-xp9pp1kj8h Ай бұрын
@@MichaelROC 應該說眷村口味其實並沒有消失, 我覺得更多是跟本省閩南為主的口味混雜在一起了. 當然現在尤其北部像是川味小吃也越來越多了, 只是那應該不是當年眷村的味道, 而是對岸的文化傳播了XD"" (是說香腸甜我還可以忍受, 但水餃包子餡甜我真的吃不下去XDDD.....
@MichaelROC Ай бұрын
@@user-xp9pp1kj8h 我是覺得很多眷村餐館被現代大陸化學風味入侵滿可惜的，曾經吃過老皮嫩肉直接拿老乾媽當醬料的，實在無法接受。
@YCnull 16 күн бұрын
那種表皮光滑 白泡泡 麵皮鬆軟 發的完美均勻，真的是… 可以填飽肚子啦… 雖然不是外省家庭，平常家裡也是飯居多 完全不會從麵粉開始做，最多包包水餃(買皮來包 但是離家裡有段距離的包子店，從小開始早上買菜經過都一定會買 包子的麵皮就像高大廚做出來的那樣，表面看起來更粗糙點 更有麵筋感❤ 前幾年遇到疫情，店裡的老人家好像不幹了… 退休了 好險過了幾個月，附近開了一家幾乎一模一樣的店，聽說是裡面員工還是二代出來開的 認真是好險😅
@oldfatcrabxx 7 ай бұрын
does the white guy from SF evantually have a name of Christina?
@ccq1386 5 ай бұрын
弱弱地問一句廚神，我剛巧只有中筋麵粉，可以只用中筋粉做包子嗎？ 感謝🙏
@ccq1386 5 ай бұрын
順便說一句，你們深圳店好難訂位啊😂
@footballgodismessilouis5889 7 ай бұрын
高老师是快哭了吗，那一瞬间
@meaningfullifeisahelpfullife 5 ай бұрын
我也是会有时包包子的。你不说alone 😂
@willstw 7 ай бұрын
突然想到 日本也是把包紅豆餡長的像包子的和菓子叫做饅頭 這或許也是受上海人影響的？
@ziweiwang1704 7 ай бұрын
Most likely, which is why Chinese restaurants in Japan always have almond tofu as a dessert.
@remarklin 7 ай бұрын
一個說法饅頭的語源=蠻頭(or瞞頭?)，相傳三國時期諸葛亮用包了肉的麵食取代人祭(原本可能殺蠻族人所以叫蠻頭)給河神因而安全渡河，因此饅頭最早是有包餡的，後來分成不包餡的饅頭跟包餡的包子(好像最早是宋朝有用這個"別稱")....日本學中國主要在隋唐，所以就叫饅頭到現在吧
@terrencedong6926 7 ай бұрын
高寒上海话苦役哦😂
@Glance852 7 ай бұрын
Could you make tipsy cake for us?? 🎉
@user-fu8hd9il8c 7 ай бұрын
高廚 我想看您料理 紅酒燉牛肉🥹
@Sdomeni 7 ай бұрын
大胆！
@user-hs5st4vi9d 7 ай бұрын
前段时间珠海降温，也一直特别想吃这个，但和我老家的也不是一个味道了
@tanyatsai8328 7 ай бұрын
外公年紀大了之後就再也沒有桿麵糰全家一起包餃子。後來連家裡的餐桌也在也沒有人坐在上面吃飯，全部都圍繞著電視。
@0a736 7 ай бұрын
現在...連電視都沒有了...
@TheStevechin 7 ай бұрын
老味道被年輕人拋棄了，這是最難過的事情
@wildgoose419 4 ай бұрын
"Nobody cooks at home unless they're a Shanghainese man or a very traditionally minded mainlander..." 🤣🤣🤣🤣
@stevem3194 6 ай бұрын
It’s me, Hi! I’m the white guy from San Francisco, it’s me: “Why’s that funny?!”
@chaowang5715 7 ай бұрын
多希望我爸妈能喜欢素馅儿饺子啊 从下就讨厌猪肉馅儿
@dereksandos536 7 ай бұрын
Why use dry shiitake and not fresh? Would fresh work?
@yanzhang6938 7 ай бұрын
It would work, but it'd be a different flavor. Dry shiitake goes thru the process of concentration, so its flavor is much stronger and complicated. Especially when you fine chop them, the fresh shiitake would lose most of the flavor, but the dry ones won't. I'll use fresh shiitake for stir fry with veggies, but dry ones can do everything that fresh ones can, and a lot more.
@dereksandos536 7 ай бұрын
Thanks for the insight. I will look for dried next time!
@Y3llow_Submarin3 7 ай бұрын
@@yanzhang6938 also the provide some texture, fresh ones are so soft.
@siyanshen 7 ай бұрын
the dough used for pizza or pasta always contain 65% of water, but this one only contains 50%, is there any reason behind this?
@MartiusGao 7 ай бұрын
1/3 water.
@janetz1001 7 ай бұрын
Dry heat cooking vs steaming
@cadencegao 7 ай бұрын
it would also be a big juicy bitch to try and work with such a soft dough in this context.
@Y3llow_Submarin3 7 ай бұрын
fillings for baozi are always juicy
@adamsun8201 5 ай бұрын
Emotional damage 😢
@cjlin7491 7 ай бұрын
把辣椒醬從塑膠醬料瓶插進包子裡擠出來，這就是我的吃包子儀式…
@user-kg5cy3ko2h 7 ай бұрын
閣下想必是血管中流著東泉的台中人？
@user-LeeKyong 7 ай бұрын
想吃茴香包子😢想了好几年了
@jcz1203 7 ай бұрын
北京人啊
@janetz1001 7 ай бұрын
想知道高寒看”包”這部影片的時候是哪些部分讓他這麼生氣
@krymmy5260 5 ай бұрын
11:57 解释了
@dcpotomac20850 7 ай бұрын
扬州包子👍
@brianj3100 7 ай бұрын
哪天可以請老陳也上鏡頭包饅頭嗎？
@user-hs5st4vi9d 7 ай бұрын
我觉得这个也真的适合在墙内发，但考虑到言论环境，还是算了
@tyq2006 7 ай бұрын
还是新疆烤包子好吃
@user-LeeKyong 7 ай бұрын
这个英语绝了
@lkf82 7 ай бұрын
小時候放學回家常買個小籠包邊走邊吃，也是先吃一圈皮，肉餡留在最後；結果有一次吃到剩內餡，不小心掉在地上就被狗吃走了😭。這件事打擊影響到後來的人生觀，好東西，MD，一定要先咬先吃、不留不省啊~ 😆😆
@aRnBStar 5 ай бұрын
醋啊 vinegar pls
@BB-pz1fd 6 ай бұрын
希望字幕可以大一點🥹
@yclim410 7 ай бұрын
说到点子上了。任何一个黄炎子孙，真该回到家乡寻找那个味道的记忆。正是这个原因，我学会了做很多中式饭菜，包括叉烧包。Now I make it for my child and she will always, always remember those flavor. One day when I am gone, hopefully she will find herself making these food in memory of her childhood and her lineage.
@Y3llow_Submarin3 7 ай бұрын
hmmm it will always be nasi lemak lol
@honghuawang9737 7 ай бұрын
麸质不耐受，过眼瘾。
@marksmanfrostyoung7179 7 ай бұрын
说真的 你这字幕不好看 应该尽量做到上短下长 且上下两行的长度接近 最好是可以用不同的颜色区分一下 而不是说上面的空间用完了自动挤几个字到下面 不美观 如果可以帮上忙我可以帮着做字幕
@kimihome 7 ай бұрын
讲真我是真的很喜欢吃包子。对了，Gao，我已经是属于来过贵餐厅，并跟Gao老板对话过的了。咨询了你 那个 非常拉风的整只鸭子的做法，如何做到肉这么嫩的话题的。😄
@cadencegao 7 ай бұрын
鸭子长得好。跟我们没啥关系😂
@kimihome 7 ай бұрын
当时你也是这样说的。哈哈 @@cadencegao
@kimihome 7 ай бұрын
当时你也是这样说的。哈哈 @@cadencegao
@kimihome 7 ай бұрын
这个包子，能对外提供服务吗？包子属于我看到就走不动的食物。😄
@xinGXW 7 ай бұрын
尼玛，把我看哭了
@dxee483 7 ай бұрын
15:50 翻譯怎麼沒有台灣 怕炎上484
@qqqqweasd123 7 ай бұрын
別這樣 兩邊一家親一起吃包子
@user-fr1hq6bw4j 7 ай бұрын
沒有打讓玻璃震了一下484
@user-py4ro4jr8o 7 ай бұрын
我去你真敢啊, 不怕被销号啊
@jojo_z7508 7 ай бұрын
高厨的理念很强 但是包子也太丑了吧
@user-fr1hq6bw4j 7 ай бұрын
不知道有沒有記錯 有餡的東西本來就是叫饅頭 所以日本那邊也是喊饅頭 之後在中國輾轉才變成叫包子
@user-vf5yp5xh2i 7 ай бұрын
your education must be in u s
@SombreroLAW 7 ай бұрын
You keep talking about your one white viewer in san francisco, hopefully some day us 4 idiots watching you with delight in france will get some recognition
@cadencegao 7 ай бұрын
How dare you show delight in the country of France. What if you get your papers revoked 🤣
@SombreroLAW 7 ай бұрын
@@cadencegao fair point
@deminli6380 7 ай бұрын
难得的涉及底层烹饪原理的频道，水平比大部分介绍烹饪经验和技法的频道高一个段位。但是，为什么非要骂骂咧咧的呢？为什么要一脸愤世嫉俗呢？
@explorerofunknownworlddept6232 7 ай бұрын
假装时髦时尚、装模作样、假洋鬼子，鲁迅、钱钟书笔下的一类人物、、、。“Fuck fuck、、、 = 操你妈 操你妈、、、” 个不停就是西式洋海派也没这样吧？这是西式蓝领苦力才会有的口头禅吧？
@0177156482 7 ай бұрын
好想知道为什么高寒片头中那么生气😮
@assummer1116 7 ай бұрын
我看是快哭了。