There are two kinds of Chinese cooks, the ones who would say Mandy is great but secretly think she is an amateur and the ones who see Mandy as the best ambassador for Chinese cooking. You can't cook Chinese food and you're not somehow aware of where you fit into the greater 'design' of Chinese cooking. And sometimes, it's the non cooks, who have grown up, eating Chinese food, who are the best judge of character. You know? If you think your mom is the greatest cook of all time, it's because you learned from her and that somehow, you're the 'heir apparent.' I have no issues saying Mandy makes 'traditional' seem new and old and something you want to be a part of. When she makes something, it's well within the 'safe zone' AND she likes being there, which is why she's the best food ambassador for Chinese, I've ever seen. If you want to put 'your take' into old recipes, you don't like your heritage.

She is so adorable. 😊

Wow!! Yummy yummy and delicious So perfectly prepared with amazing flavour and tricks... Really I appreciate your cooking skills and efforts Loved your preparations process 😊☺

Happy dragon boat festival to you, Mandy! Thank you for all the work and the tons of great recipes. I loved the sentence „it‘s good to know the whys behind the hows“, that is so true! ❤️

You are never too wordy, but explain what we need to understand! Luv your videos!

Thank you Miss Mandy. We love your excellent lessons!🎉

Wow l make zongzi yesterday,l make pork zongzi.🎉Happy dragon boat festival.🎉

Another Happy Dragon Boat Festival. I love this time of year. Thank you Mandy for so many delicious recipes and all the great cooking tips. Have a wonderful weekend🙏🤗💞🐲

Hi Mandy, Liking your new hairstyle and Happy Dragon Boat Festival! Thank you for this new recipe with easier folding and teaching us the "Why and How". 💜

I love watching you cook. Food prepared by hand with love is a sacrament for me to eat. May everyone be so blessed! ☮️❤️🐾

You're not too wordy! I appreciate the details. The details matter. When I get together with my Italian American family, we spend hours discussing tiny whys and hows of cooking this or that.

I love the way Mandy explains n cooks, thank you, Mandy

I very much appreciate getting the why and how of something, especially when it comes to learning a new dish.

我广东人比较喜欢吃咸粽。端午安康！！

Mmm so creative. Looks yummy. I don’t mind your explanations. They are so helpful

LOOKS GOOD, THANKS.❤️✌️👍🏻

adoro suas receitas

thanks for sharing your vlog 😊👍.need to try it.

A true chef champion, at your table is pure delight and flavor, in awe at all around and what you do. ❤😎😍😘

Beautiful! I made zong zi with my grandmother once. I need to try it on my own.

Hello Mandy!!! These look so...delicious. I would like to try this...I have seen these on YTube but never in any restaurant around me. Great Video!!!...🦋

Loving that wrapping method. Thinking of trying it

Thank you for the video and happy dragon boat festival to you, your family and friends

Thank You so much,..looks yummy❤

I'm watching this video late at night and I've just realised my mistake - I'm now hungry!

Easy!

Yum!!!

Going for that clay pot precious ❤.

The video links aren’t showing up at the top right of the screen. Other than that, wonderful video as always!

👍👍👍👍👍👍

Cooking with sorrow

端午节👏🌞

Have you ever made the ones with lye water ( 枧水棕 ) and do you have a recipe for it? My mom used to make them every year but she has been gone for over 20 years now. I found a place that makes them very similar to how my mom used to make them but would like to see if I can make them at home. I understand that it's quite a challenge to be able to make them without the jung tasting kind of nasty when the amount of lye water is used in the wrong proportions.

I would like a recipe for garlic sauce and bar be que ribs.

你也试过做碱液种子吗？

hi mendy! what do you think about using black sesame paste instead? would we prepare the same way?

Can we replace the bamboo leaves with banana leaves instead? We don't have bamboo leaves that big in my country

How do you make red bean paste from red beans 🫘 ?

I love the why with the how. I don't think the food will turn out as well if you don't understand the why. 😁 Question, is there something else that can be used if you don't have access to the leaves? I assume the leaves impart their own flavor to the Zongzi. I wonder if there are some substitutes in my back yard. 🤔 I can buy the leaves in the city but I was just curious.

What is the best way to freeze glutinous rice dumplings? Should I freeze them cooked or can I freeze them after they are cooked?

Never tie a dead knot otherwise pretty good.

The reviews for your Clay pot are kind of scarry , I use your wok all the time and love it. But i think for now i will skill the clay pot. I also have the chop sticks I like them but they Break easy