Did you guys hear about the “street food fad” in china of ‘stir-fried pebbles’

I have always wanted to try Sichuan hotpot!!!

I had to watch this twice, the first time I could not stop laughing at your "Nice butt" cat sign. It's not fair to do things like that...

I go to the local asian market and get the biggest Fried Chili in Oil jar I can. It goes well with so many different things I make, not just asian food!

If I EVER make this, Imma fuck my insides up quickly

Tip for people like me who have noodle arms and time: if you go directly from soaking the rice to freezing it, the water inside the rice will expand as it freezes and break the rice apart that way.

This dish was named "red pepper fall in love with chicken" at the restaurant i used to order it 😻

The BIG brick of these noodles is SIX bucks at my local asian grocery. I hope no one is paying $23 on amazon

literally JUST bought these for the first time. They are fantastic for making lo mein dishes. LOVE them

Me watching this knowing that my local Woolsworth only have 1 of them. 😂

This is cultural diffusion in the process. When two cultures mix their practices, beliefs, or cuisine to create something new that’s similar to both. It’s a process that’s been happening all around the world for as long as civilization existed. I find the process of it fascinating and I love seeing what the end product is like

Saved for the next time I want to spend 8 hrs preparing a snack that will give me spicy diarrhea 👍

Why is the production quality so high.

This is amazing! I had always made Japanese tamagoyaki until I saw this video... But this Cantonese scrambled eggs are something else. So many thin layers! I guess I will make this more often from now.

Once the world got a hold of chili peppers they went ballistic.

Please do not comsume msg

I've always made eggs like this . I like them runny

Steve Dog makes a compelling argument

I figure it’s a side dish, but I feel like it’d make a good low-carb snack

mlem

Like, honestly? I'd love to give this a try, it looks so good and would be amazing as a snack while having friends over. However. Dear Lord Almighty is this is a lengthy, complicated, and specific ingredient dependant dish that I don't think I'll ever be able to actually make myself.

They might even be good with cream cheese and lox.

Hi, thanks for the video. Looking forward to stacking this like there's no tomorrow. Question - it may be a silly one - but what oil do you use to make the oil version? Thanks for the great videos

This looks absolutely delicious - thank you!

Please how can I make food for my madam she is a Vietnamese

This is not traditional Chinese foods, spicy pepers came from the americas.

In 1964 the Anchor Bar (Theresa) wanted to throw away the wings "We can't sell these.... they got no meat on 'em Tony!) Well 'Tony' was my dad... and he DID sell them - from the Clam Stand in front of the Anchor Bar. When they STOLE his idea they made up some BS story about being TRAPPED in the restaurant in a TERRIBLE BLIZZARD with nothing else to eat... in an attempt to justify eating what people didn't back then, except poor people with 9 kids at home. Fast forward to 2001 - God bless the INTERNET and a persistent son who sought to get his dad the credit he deserved. And he did... when NOAA started posting all the weather data online, it was discovered that the year they say they were trapped inside their restaurant - it just happened to be a very uncommon SNOWLESS WINTER in Buffalo that year. Except for at the 'Anchor'... quite the 'snow job' if I say so myself. The truth always rises to the surface.

Broken rice is the just the rejects from husk separation. They just made use of reject leftover rice...thats all to it.

big meat dragon

You got a manicure in-between the frying and pepper blooming lol 😂

OMG, this looks insanely good

looks raw af

This looks so fucking good oh my god

I could've sworn that the pork belly bao was a thing from ancient China, not 2004!

I always eat the chilis when they appear in my food, now I must try this dish 😭 ❤🎉 it looks amazing , thank you so much 💕💕💕🎊✨✨✨💛💛💛

Apple, wat your heart out.

Amazing! Thank you for researching, creating, and sharing! ❤

I've never tried them I usually used different spices and aromatic spices to cook different noodles in indian style...

Can you express why the 275 F is the best temperature for this? I’ve followed a few char siu recipes online and they suggest 400 F for the same amount of time as you. It usually comes out way too dry. I’m wondering if this lower temperature results in juicier meat?

how did the carbonara style congee taste? lol

I just received my bottle of Shanxi vinegar. I'm glad you mentioned the smoke; I think it has an aroma of caramel. Thanks for sharing the knowledge.

I'm getting over a stomach bug, and cháo has been my go to for this upset stomach

Im 4 minutes in and i'm kind of expecting her to say everything is going to be good on rice 😂 and be fully serious for 16 minutes

Fell asleep, sorry

I just tried making laozao, but it came out bitter! What happened?!?

I love buying roast duck cause i enjoy it twice, once as roast duck, second time as roast duck congee. Tbh the mere thought of having roast duck congee the next day makes the roast duck meal even better 😂😂

Oh my god, that is beautiful

Dude I thought your claim of a "revolution" was way too arrogant, but after hearing the idea I totally agree!

fact if you haven't tasted food cooked with sewer recycled oil,, you haven't tasted real chinese cuisine On a serious note , this is why you don't wanna really obsess too much. There are tons of stuff on real authentic food from real china you cannot (and wont want to) immitate. Just the simple wok techniques or stirring the oild after making the wok hot and seasoning the wok will make your food taste 100 times better already. plus restaurant style cooking is NOT authentic. You think normal.Chinese households have restaurant setups?? no. just cheap stoves and some even just coal.