Netflix production is the worst

O

Love seeing white people appreciate us.

@@AllenHanPR so not just people then? what tells you he is white..? was this a white bashing comment because of the whole Netflix stereotype or what. Hopefully not.

Agree.

Dude exactly! What a dope combo!

It would be better if it was accurate.

@@TheDougNutz what wasn’t accurate?

@@TheDougNutz Thank you. Read my main thread comment.

@@junethanoschurchill6750 see my main thread comment

Like Martin Yang back in the day.

Cooking mastery? He literally threw some egg noodles in a pan, cooked it as a patty, then put it on a plate and dumped some shit on top. That chow mein does not look appetizing at all. Maybe it's the traditional way, but I don't care about tradition; I care about taste, and that does not look like a tasty chow mein dish.

Imagine not being able to appreciate a chef's obvious passion for history and the simplicity (and deliciousness) of a dish like hong kong style chow mein. Poor @Jack Hoff lmao

@@jackhoff3910 no it looks good

@@rayyiu4043 Dumping noodles in a frying pan then sprinkling some shit on top does not take skill. Even my 90 year old grandmother could make this dish. He might be a good chef when it comes to other things, but this chow mein dish is just sad and it's boring.

I agree, I’m from the UK and Cantonese food merged with traditional English fish and chip take outs and became its own thing in the north of England. The dishes I grew up with might not be “authentic” but they are valid to me and some of my favourite food. English fish and chop style chips with orange chicken or “bbq” sauce or chair sui pork. Food evolves as people travel and those dishes tell the story of Cantonese people in working class northern English towns. Lucas has a great way in how he tells the story of the dish both exposing us to the original while not disparaging regional changes and in doing so bridges the gap narratively between them.

@@jamesoakley5742 to add, I’m also from the uk and my parents are from Hong Kong and own a takeaway in the north of England. The food they cook at the takeaway, typical American/English Chinese food, was the food I ate growing up and i would refer to it as Chinese food. I did also eat more traditional food like dim sum steamed fish etc but this was only if my parents had time or we went out to eat in Chinatown

It is a really cool thing, I think it's great that "American Style Chinese Food" has kinda become its own category, it's like by separating it from the original we are no longer beholden to all the tradition. This needs to happen to Italian food next, yes we get it that's not how you make it in Rome, you can also shut up and enjoy a delicious meal.

Yes thank God. The number of cooking channels of youtube where they speak about Western variations on Asian food as some kind of grave act of oppression is so irritating.

@@jamesoakley5742 wow fish and chips with orange chicken sauce or something like that? Going to have to remember that for if I'm ever in the north of England!

Right?! Thought i was watching Discovery/History channel, I was more amazed by the knowledge of chow mein and Chinese-American cuisine

Netflix Ugly Delicious move over! Give this guy a contract! 💗

He’s awesome and all the ladies will love him

Lucas DEFINITELY deserves celebrity more than Akwafina; he knows how to speak ( no word fillers: ah, yea...) + for a Hong Konger, his English is superior.

Netflix has some good documentaries on Chinese American food.

I'm from HK and it's a common skill your nan or mum teach you when you walk into the kitchen haha

Wow I was just about to comment and ask about this, but you answered it before I even had to. Thank you!

For people like me who had terrible listening skill even with my first language, I can still pretty much understand everything he said in one-go.

Very true. If we don't have diversity, we would become "bland" peeps repeating the same stuff everyday. It's good to see variations on traditional cuisines.

If you haven’t seen the documentary The Search for General Tso I highly recommend it. And I agree with your post, well said.

Perfectly stated!

amazing comment 💯

Sir you wrote in traditional chinese, well done

you're a badass

As you should be! ❤ Chinese food has been and is the "gateway food" for so many Americans (me included). It was the first type of food I had as a kid that wasn't an American standard. I loved my fried rice and we all loved the family that made it for us, Walter and Amy Huang.

This chef is giving a history lesson about Chinese food while being humble and grateful to where Chinese food is today. Many communities in America has Chinese food in there traditions from Jewish people eating Chinese food on Christmas to Chinese takeout and mumbo sauce created for the Black community.

I know all about it. I grew up working in a Chinese take out as well - the long hard hours, little to no days off. As a kid, I hated going there after school instead of hanging out with friends or after school programs. But looking back, it gave our family a house and economic stability. My parents are luckily retired now, but if they still had to work, I’d be scared for their livelihoods. The pandemic has been brutal for all, especially those in the service and restaurant industry.

Same with mine

That's awesome, I would love to come visit your family's restaurant or their home for a nice meal. Cheers friend

i've only had the east coast style and now i feel like i took it for granted haha. and so many american-style chinese restaurants have since closed and kind of gone out of style so i no longer know where to get that dish i once had many times during my childhood.

@@clee89 ya it’s hard to find someone who does it well. There was a place here in town that everyone loved and had been there for years but they switched owners and now it’s not the same :(. Hope we can all find a good place someday :)

I'll give you a thick noddle n'amsayin

East coast style most times don't even come with noodles. It blows my mind how that became a thing

Well, Indonesia has a lot of Chinese migrants who bring their delicious cuisine with them and even blend the dishes with local recipes / tastes. Thanks China!

@@HiddenAgendas hell yeah! Chinese cuisines and its derivative are the best!

The texture would be completely different than the results of the method in the video.

Do you guys use pork shoulder too?

@@jonathanng138 non-halal ones, obviously. The halal ones most of the time substitute it with beef.

Its the sane stir fried noodles

It's actually just in the US that the term came to refer to a different dish. The original meaning of chao mian/chow mein refers simply to stir-fried noodles that everyone is familiar with. The dish in this video, however, is not chao mian, but is actually "liangmian huang" (literally means "two sides yellow/golden", referring to how the noodles are fried on two sides until golden and crispy). For some reason the term chao mian morphed in the US and came to refer exclusively to liangmian huang while actual chao mian came to be called "lo mein" (lao mian in Mandarin; literally translated as "stirred noodles"), which is supposed to originally refer to an entirely dish altogether (basically a mixed noodle dish which is served with the sauce and toppings laid on top of the cooked noodles which are just boiled, not stir-fried, and you have to mix them all before eating. TL;DR Americans are bad at terminologies and decided to use them for the wrong things.

@@svyatoslavrurikovich8831 you mean chinese americans? unless you seriously think white people were coming up with names for chinese restaurants

@@booates Chinese-Americans are Americans are they not? Or are you suggesting they are somehow second-class citizens?

@@svyatoslavrurikovich8831 You may have completely missed Sin's point. The dish he makes is 100% chow mien - more than once he mentioned he's making chow mien Hong Kong style. If you order 'chow mien' in Hong Kong, the odds are you'll be served this crispy chow mien most of the time (albeit it can also be called 'double-sided yellow' as you put it correctly). Anyhow, his dish is surely called 'chow mien' in Hong Kong. Of course Americans may have no idea what chow mien looks like outside America, hence confused by the varieties yet having the same name 'chow mien'.

A celebration in survival

N yum cha need to serve with other dish call yum mee...

@@mulkanmulkan5620 i also like to serve mi cok along with both of those dishes

What is this dish called in Cantonese Chinese?

@@violetviolet888 濕炒肉絲麵, “wet” stir-fried noodles with shredded pork

@@darthcoward Thanks, how do you pronounce it in Chinese phonetically in English?

HK is his birth city.

But he doesn't use any soy sauce. How can it be chow mein? Surely, it's better with soy sauce. Sorry, but I don't get it. I know he's knowledgeable etc but I don't see Chinese people doing it this way.

@@ryand141 he's doing it the way you find it in Hong Kong restaurants. Maybe if you listened to what he's saying you'll learn that there are regional variations. His cooking here is absolutely authentic.