OMG, I'm now in Kunming, and I just found your channel. I would love to invite you for dinner!!!!

I know this is old but every time I add the pork to the sugar, the sugar hardens and doesn't creating a coating. Any tips?

Cuttlefish bones are easy to get, but Chinese choufen is not.

I'd made y'all Sichuan style chili oil before, but I just made this Guizhou one. Wow, this is incredible! A lot of ingredients, but so much flavor (and especially fragrance). Just stuck it in the fridge. Can't wait to try it after it has sat.

Your HK curry is very close to Philippine curry. We use coconut milk or heavy cream.

I see a complex issue, poverty, cost savings, recycling, food safety, trust issues, and people skating the laws. This video does help a lot with understanding the eco system and the drivers and reasons. Eating out is always a risk, so if you can get to know the owner and the crew working, or find a family run place that you trust. We have some great family run places and the food is great, never got sick and the people are great. Like you said it is really more an issue for those who deal with it directly. Food safety is hot topic, and gutter oil is such phrase that leaves a bad taste in your mouth. It's no wonder trust issues would arise from it. But your video is good and thank you for making it.

First time viewing content from your channel. Absolutely thrilled to see usage of metric scales, and then lard and MSG as ingredients! This is THE WAY! Looking forward to viewing more of your content 😊

I adore Asian condiment sauces however, a lot of them don't have expiration dates. Some people believe China is 60 years behind the US in food and product safety

Do you guys have an updated version or is this still your go to?

Could you please make a video on Tofu? I live in London and I am unable to find my favourite ingredient Tofu pi. ( my Chinese not so good so can’t make the Chinese shopkeeper understand here) I tried by saying Tofu Skin but still they don’t understand it. Please help if you could.🙏

I use the base of a Turkey Fryer as the burner for my wok, it fits perfectly on the base and sits over the huge flame quite niceley.

For the pickled chillies sauce could be use the laoganma pickled chillies? Or is it different. Or even sambal oelek.

Hi is there a conversion for the gelatin powder? I have gelatin sheets available so can i just melt the butter, add the custard- coconut milk mixture to it and add my gelatin leaves to it instead?

they say cooking is art, baking is science so as long as gluten isn't involved it doesn't really matter that much edit: okay, you mention this in the video

You're not going to show wok breath, with that little tiny burner. I have the 165,000 BTU burner like they use in restaurants out on my deck😂

So undercooked, I mean runny, scrambled egg. Got it.

This video is really an eye opener. ❤👍🏻

For 1 person how many eggs should i use?

Thank you!❤

I can understand why people would prefer water poaching to Peanut oil. Water is free. Peanut oil is super expensive. Ergo water wins.

I am planning to make that but I am allergic to shrimp. Can I omit the shrimp?

I would like to see seizuan green chili enchiladas.

This must be the Chinese propaganda that I've been hearing so much h about 😂😂😂

as punishment, the townspeople force me to wear a prominent, black letter "A", which stands for "a big penguin who loves MSG"

I thought your dog was a raccoon holy crap

Maghalsit! Istvan mughein

Maghalsit. Babhing baghoot

This video was funny because the loving little dog wanted attention.

Thank you! I love China 🇨🇳 ❤ Best wishes from Poland 🇵🇱 ❤️

I really love this food

Your channel is the perfect mixture of cooking lesson. Thank you for bringing some logic to this whole MSG situation and reminding people that you don't get bonus points for making vegetables cause suffering to your taste buds.

May i ask ..is it ok not to remove those extra foam and not using the strain over that Cheese-cloth and not squeezing ... so to speak, may i just cook it like that and will the soya water be as drinkable?

I won't give you a hard time about using a non-stick teflon pan, keeping it at those temps.... BUT, I will say you should NOT use a metal spatula on that pan. You could have ended up chipping and eating your teflon. If you have to use non-stick, I pat you on the back for watching the temps, but my man - use a wood spatula!!

Butter and geletin... hmmm

So is there no name for these techniques?

5 TABLESPOONS OF OIL for one serving plus all that oil added earlier ? that is a 1000 calorie meal, not the healthiest

As a food enjoyer, I love msg

Still one of the best Chinese cooking channels. Thank you!

very good Mick Cindy Guernsey Spain

These 𰻞𰻞麵 are absolutely delicious 🤤🍜 Fantastic recipe 🔥

is there really no yeast?

would a dehydrator work instead of a drying oven?

Like tamago yaki!

Question Will this work on an electric stove or does it really need to be done on a gas stove?

15:51 i loved this last point on food racism. People are always trying to put chicken in mexican recipes, remove lard, and change recipes to fit what they consider "fit" ingredients - and always with a condescending air.

One other thing you didn't mention is knife care - I was taught to wash the knife the minute you've finished chopping with it if you're using acidic ingredients, as the acid damages the blade (same with washing a wok after cooking acidic sauces). Also honing the knife before use (if it uses soft steel) and sharpening every so often. Also, I don't bother peeling ginger if I'm mincing it - just make sure to scrub the outside in case of dirt.