Chinese Cooking Demystified
Chinese Cooking Demystified
Learn how to cook real deal, authentic Chinese food! We post recipes every weekend (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last 12 years - you'll be listening to his explanations and recipe details.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
Пікірлер
Firat time I had the chilli crisp, sadly tasted like mould. I know it s a gamble depending on batch, but come on a bit of QC
吃皮蛋的时候搭配饮料是大忌，但如果搭配咸粥就是天下第一
The University of Nottingham has a lot of Chinese students, I think even compared to many other UK universities, owing to outreach programmes and a campus in Ningbo, the city in China that Nottingham is twinned with. (This is probably why Nottingham has the only branch of Yang's Braised Chicken Rice in the UK.) The thought of the students going home and craving (ubiquitous-in-Nottingham chain bakery) Greggs and other British takeaway classics tickles me. I'd love to see what China does with the late-night doner kebab (a cultural import itself) or Greggs' iconic Sausage, Bean & Cheese Melt.
you say western but you mean north american ;)
here in Wales if I was to buy my chillies from a certain organic fruit and veg seller I would have to be a millionaire to make this! as they charge 15 pence just for a single chilli! Corporate greed at it's worst! I alway almost wet myself laughing at their chillie section!
I'm watching this and I seriously want to get a bowl of chicken juk.
Jewish-chinese fusion is a combination I’ve never thought I’d wanna try
It'd be perfect for a Cafe or cha chaan teng place
I don't like bagels in general. Too dense for me. Stuffed bao bagels look interesting though
The dog knows it's good.
Excellent video as usual! What amazes me is how food ideas seem to travel in an endless cycle. The bagel having travelled from Europe to the USA and then further adapted in Japan and now China. But if you keep traveling westward you reach the similar shaped obi non and other stuffed tandoor baked breads of Uzbekistan! It feels like the Chagel was inevitable!
Baoification 😂😂😂
QUESTION: For the spongy gluten, are the measurement for sugar and yeast based on the full 500g flour, or only half? I am looking forward to trying this out soon.
I wanna try making a chili oil type version since I sometimes put chili oil on my bagel sandwiches here in NYC, but Im concerned with it just leaking out of the dough. Would yall recommend the chili oil paste filling from the Sichuan Chili Oil Baozi video from a month ago? Or do you have any suggestions with this otherwise? Nothing comes up when I google "Chinese bagels" haha
At home, our favorite jook (congee) is with century eggs and green onion. And some pork if we feel fancy.
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||:")
Any idea how long we can store these for ? ☺️
I can't get this where I live now. I have to use a "brandy like raki". It works pretty well.
I still think Hangels sounds even cheesier than Chagels. Pun intended.
looks like japanese donuts
kzread.info03BoWFD02G8?feature=share
damn from the looks it reminded me instantly of königsberger meatballs, even tho the flavor would be a completly different one.
8:58 wrap the fore-skin around the tail...
the one with the black beans is wonderful, I honestly love it
It looks like kompyang (guang bing) lol.
It's Catholic Poland that invented it but whatever
pork-stuffed bagels is just WRONG.
lol
"The longer the log the bigger the hole..." Words of wisdom.
3:25
You got a fist pump out of me for the Montréal bagel name drop! Next time I go to the Chinatown bakeries I’ll keep an eye for the bagels, which would be a Montréal bagel-ception.
Great to hear about the context these fit into and bakery trends/influences in China!
The key to it really being a bagel is the boiling step, bravo! In theory that should produce a crisper outside and chewy inside, like traditional bagels. So many "bagels" sold in the US are just round bread.
I watch all the videos you guys put out because I always learn something new even if I can't make the meal itself, but this one it's already on my grocery list lol
As a Jewish American, I approve ;)
foreskin fold
i hate NY bagels, the bread is bland and dense. These baogels look edible, softer, less dough more stuffing. Bread a bland filler/wrapper material at best, too much of it means it's bland and disgusting.
Hear me out: not CHAGLES, but BAOGLES
I’ve made NY style bagels both professionally and at home. I can just picture some Jewish grandpa losing his mind over how this isn’t a bagel. 😅 The fact that they are only a bagel in shape is kind of interesting. I’d try one.
The appearance of the dish looks like how they do scrambled eggs at brunch at Au Cheval in NYC, which I have been chasing. Can’t wait to try this recipe
chegels are cool but can you teach us about kegels in the next vid?
Looks interesting. Although I don't know how I feel about the american cheese on top... And as these are properly boiled, these are actual bagels, and not just BSOs (Bagel Shaped Objects)
Anyone know what that Tiktok shown at 2:02 is? What's the context?
Im definitely trying those wings
I'm a huge fan of the channel, and foods traveling around the world like this is a super interesting topic, but I'm also an American Ashkenazi Jew, and seeing the bagel squish like a steamed cake hurt on a physical level
it never stop to trip me off every time i watch their videos like, while in the cooking part it's kinda looks like a man is cooking judging by are arm but then i think again and say oh wait it's a woman but the voiceover is a dude, huh, i think to myself then after that at the end of the video it's a woman who presenting everything and now she is the one who's voicing that thing. it just *sigh* if you don't understand anything it's cool cuz i don't expect anyone to read it anyway and if you did read it i don't think anyone would understand. but i do like the egg soup thingy video nice stuff sounds like i had it before.
Ahhh, chinese jewish fusion! Or maybe technically chinese Ashkenazi, although there are round baked holed pastries in Jewish texts in general (google כעך or in english Ka'kh/ka'ak), In mizrahi cooking these are small hard round sesame heavy cookies that you eat with hot drinks.
6:40 "The initial stages of Bao-ification" is a sentence that has me reeling hahaha. Like how you joked that Americans make everything into a sandwich, it's like china goes "Oh yeah, I can wrap that in dough and steam it".
When I was in China I used to say "man, I could really go for something hong shao-ed and gai-ing fan" ("red cooked and over rice")
Have you found NY bagels in Bangkok? Most of the bagel rollers in NYC are Thai immigrants.
Ha BKK Bagels was a close enough match in order to provide a visual of “New York Bagel” in the video :) Definitely missing that bit of sharpness, but tasty enough
and now I'm hungry.
You can get away with just freezing the soaked rice (not crushing them before freezing), the process of freezing will break down the rice for you (water expand and damage the cells during freezing). A lot of cantonese channel use this method to reduce traditional cooking time from couple hours to 30 minutes, I tried and it works.