What's up guys!! I hope you enjoy the video! Are you liking this new series? I'm having so much fun making these recipe videos for you, I hope you like them! Thanks so much for watching!

I love how Trevor is constantly seeking approval from Aunty 🤩

You should make an aunty rating system to score your efforts 😅

It's so cool that you do this series, I can already see you getting more confident in your skills

I love aunty so much! She is constantly watching over what you do and tries her best to help you. Bless her

I feel like being able to cook your own typical Sichuan dishes is a great next step for you as a Food Ranger. Being involved in the cooking process rather than being on the sidelines. Im impressed with your progress 🙂👍

Super wholesome video - definitely brightened my day a little. Happy to see you try something new!

I'm glad you're doing the things you love Trevor, cool video

I'm loving this series. It's great to see 2 variations of the same dish cooked. Both looked delicious.

I love your videos! This new series is such a joy to watch

It's such a pleasure to watch you while you are following your dreams... I love these videos! Thank you for sharing your world with us. 🤗

Trevor - I absolutely love the new series. Auntie is awesome and you “ROCK THE WOK”. I will wait for the next video I just bought a brand new wok and I will be trying to replicate what you are doing. You have turned into my cooking instructor. I’m off to the store to buy Pork Belly!!!!!

Trevor thank you for the cooking videos, they are getting better each time, keep up the great work.

From eating Chinese food and savoring Chinese food to becoming a Chinese chef, way to go, Trevor. ❤❤❤ Greetings from a Cantonese Chinese American in Los Angeles. Keep up the good works 🎉🎉🎉

Aunty is a great cameo! She is humble and nice. Love what you two have been doing together and I hope that this relationship last many years to come! Thank you food ranger and aunty!!!

I am love love LOVING! your new format Trevor. I had no idea, all these years, that you were interested in cooking! I thought you were only an 'eater/reviewer.' This is such a cool angle and way to show off your selected dishes to cook. I learn a lot, while I get to watch everyone enjoy your creations. It's really fun!! ❤ 😊

I love this new format, cooking outside, going to the market for fresh ingredients. Super job Trevor!!

I love this series. I love watching Trevor develop his skills and then observing how Auntie cooks. Awesome, please keep this up!

love this. so authentic and satisfying

This is great new content. ❤ Glad to have you back!

My wife and I have been loving this new series! Great work and will be making this dish soon!!

Both look great, loving this series! :D

One of my fav dishes 🤤Great vid bud!

Love the new vid trevor! Keep up the good work!

The new videos are awesome. Love it!

Great crossover brother. Love the new content. its a W for sure. Trevor GOAT

That Sichuan twice cooked pork with a bowl of steamed jasmin rice is one of my all time favourite dishes.😋

Loved how the dog and cat came for a smell when the pork was frying!

It’s so great of u! The dish looks severely delicious 😊

Very enjoyable content Trevor. I think the contrast of watching your, forgive me, less experienced deliberation, versus Aunty’s confident speed is fascinating. Her dishes seem to be less complex with fewer seasonings compared to yours. But…she makes up for it with the confidence to cook on the fiercest heat and deliver on that wok hei. She is a wonderful character. I think you struck lucky there! I am really enjoying this series. I agree you need a tiiiny bit more light inside. But not too much! Overall, excellent. And a real treat to see a KZfaqr being brave enough to move away from their same old, same old format. So pleased to see you recapturing your mojo :-)

Watching this is making me crave for twice cooked pork. One of my top 5 favorite Sichuan dishes and top ten Chinese dishes overall. Simple but it’s a dish that packs your mouth with so flavor. Great Job @thefoodranger ❤️

Another nice video Trevor, I look forward to seeing what is coming up next . Keep the market shopping going 👍👍👍👍

Looks fantastic I love the new videos Trevor 😊

I love this new series. I love we get to see you at the market to pick out all the ingredients. I now know what broad bean paste is and to look out for it in my local Chinese grocer. And I also love seeing how Auntie doesn't make you want to "lose face" by saying yours is better. That's very typical of the culture and you seem to understand that very well. I love wokhei and I hope you can achieve that with the gas wok.

auntie makes everything so simple. Nice

This is awesome. Can't wait to see more.

I'm really enjoying this series. I can see you getting more comfortable with each dish. Looking forward to what's next.

I am chasing this series now seriously. Waiting for updates every week!

I love this series, you two make a great team.

I loved this video!! Yang Ai is so great!!!

Love this new direction you went in

that looks Amazing ❤❤❤ good job !! you did well❤❤

I love ❤️ the new theme of the channel - You really have a wonderful neighbour and landlord!! Keep it up ❤

Loving this new format. I can tell you really are enjoying studying.

Your videos are great, keep it coming 😉👍🥂

The two of you present a perspective on food that is really new. What delightful people, and the simple and obviously delicious food is wonderful.

Another great chinese dish. Thanks for sharing the recipe.

Love your videos watching from germany❤

loving it! you are living a good life man! Happy for you!

Loving this video.. thank you for the yammy food.❤

Excellent cooking by both. Looks delicious and very flavorful. Waiting for more Trevor. Nice video work by Ting. 📷🎥

Wow Trevor really loving these new style videos! (I loved your old style too but great to see you back!). So is the "Aunty" Lady teaching/ mentoring you? Garlic chives are just garlic that is picked early in spring before it creates it's own bulb of cloves. If you just want garlic chives just bulb a whole bulb. If you want stronger normal garlic just separate leaving the paper skin on the cloves. For hard neck (cooler climates that is stronger in flavour and has a scape) plant in late autumn. For soft neck (more mild for warmer climates), you may need to store in the fridge for at least 6 weeks before planting, either in lat autumn or spring, depending on you climate. I am British born Londoner and love making twice cooked pork belly. Our pork belly strips in the shop are about an 1 thick/2.5cm, trimmed and are about 6inches/15 cms long. I like to cut them into 1 inch pieces. I do a long simmer of homemade chicken stock, garlic, ginger and 5 spice. I save the broth for noodle/ ramen soups with sweetcorn. Interesting to see those ingredients. Not sure if we can get hold of them here but i do you dark soy sauce as a substitution. Not sure if we have MSG still here and have never tasted it on it's own so don't know what flavour profile it has. You need to leave to pork or any meat to rest to relax the fibres so it retains the moisture content and so it isn't so tough/rubbery. If you score the top skin layer of pork, belly, bacon, it doesn't curl so much and it can crisp up nicer too from the fat layer than renders off more. You will be a pro once you have mastered the old kitchen. It's like learning any new kitchen cooker stove oven really. You can do this Trevor! The style i do is more dark and sticky with dark soy, brown sugar and spices, no msg and then toasted sesame seeds. I like to pick my veg, etc from the garden when the meat is resting. I also like to get the egg fried rice started for hubby to take over. I like to watch different styles of fried rice and so glad i am not off on how you guys make it! I might try this different style with what we can get hold of. I usually use rice rice vinegar but i guess a mix of red wine vinegar would help. Is it fermented broad bean paste rather than fermented soy bean? Thanks Trevor, Ting and family! Best wishes and take care!

Fantastic video! Now I want to try 回锅肉 myself. Love the new channel look!

Huge fan from New Zealand 🇳🇿

That dish looks delicious 😋 and aromatic❤

Wow after long time 👍👏

I love this series

Keep it up. Thanks for your sharing.

So delicious! I almost can smell it! Nice job!!!

Keep up the wonderful work with your food vlog Trevor, really enjoying it. All the best to you and your lovely wife Ting Ting.

Loved this episode Trevor. Great job. I have all that stuff in my cupboard so I'm going to try making this. I think I would add some szechaun peppercorns to give it the mala numbing sensation. But that is personal preference :)

Great series and very enjoyable. I like everything about it

I have that exact make of black bean and chilli sauce ! It’s amazing ! A real game changer to any Chinese dish

An important lesson learned today, you can sharpen knives with the clay bowl's bottom. The food looked great too today, agreed with Auntie Yang method, more flare and wok hay. great video Trevor

So informative and so delicious at the same time. Thanks. What a beautiful setting. I see you are fast approaching 6M subscribers.

I liking these new videos 😊

so happy to see you living your DREAM!!

Man… I can’t wait for Saturdays to watch you cook and become the next Chef of Choice that everyone has to watch. Keep that wok hot for next Saturday…….love you bro. CK1

you did great!!

Trevor cooking is a whole new level, I must admit :)

Thank you so much Trevor for the Video. This is COMPLETELY Authentic. The doubanjiang from Pixian, near Chengdu (陴縣豆辯醬) is an absolute must. It tastes very different from the ordinary doubanjiang found in popular supermarkets. So look for this if you're serious!

Gooood afternoon from central Florida! Hope everyone has a great afternoon!

Aunty is the best, she so humble

I enjoyed your video.👍

Hey Trevor you did the good job 👍

Auntie Yang Ayi always giving encouragement and at the ready to give Trevor a helping hand.

Love you from Bangladesh broo 😊❤️

Aunty is the best teacher you can wish for, good work.

you can learn so much from Yang Aiyi! That's precious hands on experience!

Super quality Chinese food . Your so lucky

I'll defo try to cook this dish thanks ❤❤❤

写个留言只是想让你知道，你还是有中国粉丝的，看到你这个新系列的节目表示非常的赞，期待更多做菜的视频！Just wanted to drop a note to let you know that you still have fans in China. Seeing your new series, I am extremely impressed and looking forward to more cooking videos!😍

she's really good and fast. I like this format with both of you cooking together. You can tell the experience she has, but she is very supportive of you're cooking. Great job.Thanks for the Video

The place looks awesome

The local dish looks delicious, you makes me feel hungry and crave for Chinese cuisines. Love and enjoy watching your cooking videos. You're a good cook too, aside from vlogger. You're very fluent in Chinese language, youre very smart. When will you visit my beautiful country Philippines? Im excited to see you make videos about my country. Im a big fan of yours. ❤️🇵🇭

Can’t wait for the Dan Dan noodles!!! 🤤

i really dont see the point of his cooking vs her cooking format 😂...for one, shes gonna be a nice host and "approve" of your attempt anyway. moreover, not that you're not cooking them a whole different way, to start with. what more, with your constant asking for approval from her (of the steps).. maybe time to re-think the format bro 🙌

Tasty looking food Trevor, Ting and Crew I liked this video yes!!!!👍😅

Very nice and interesting video! Thanks for sharing your recipe. Im anticipating for you to visit my country Philippines.🇵🇭

Learning by doing, I like your video.

I like the travel videos better seeing new places meeting new ppl new foods

it makes me wanna order this dish for lunch

I had this exact dish in Chicago's China Town. The restaurant was called Szechuan Cuisine.

It's very nice that you're making deep food deep in the Sichuan. We have to go back to what you're good with is making food reviews.

We really ♥️ it when you say Tai Hao Le ♥️♥️♥️

I'm loving this new series! When are you gonna challenge Chef 王刚??

looks delicious

That's how I sharpen my knives too - I saw an old Chinese man do it on YT a few years ago - it's really effective and EVERY kitchen in the world has a bowl or plate!

I’m glad she gave you a sharper knife, my anxieties while watching you cut with a blunt knife hahaha

Need more lighting in the wood fired kitchen..😢. Love the new digs.. maybe a walk around the neighborhood.. see who raises the pigs, growing garlic chives, etc..love the new series. ❤