Can I used the fat part of pork instead of the meat part? And if yes then will it be crispy like this one?

We just boil the rice until soft. Then, put an immersion blender in the pot and give it a whirl for a few seconds, and, voila congee rice ready to be dressed.

As usual your recipe is on point. My homemade chili oil is mild and uses mexican chilis but it's delicious and so was this recipe. And I used sourkrout instead of chinese pickled stuff since it's not available kosher. And did beef instead of pork for topping.

chorizo and cheese

Wow. Thank you. Very interesting and what a great and different cuisine this great country has

Comfort food

I love your channel for bringing Chinese dishes to the forefront. Keep up the good work! As for being able to properly differentiate between Chinese people; unless someone has a lot of contact with Chinese people they can't differentiate properly. In the Netherlands generally everyone with Asian looks is labeled as Chinese. Go to Brazil and an Asian is generally seen as Japanese. Of course this is true on the flip side as most Chinese can't see the difference between European westerners.

Okay, i was open minded, but calling serpentza a grifter firmply places you in a "ccp shill" category. Like, pointing it out as a gag at the beginning of the video doesn't make it untrue.

Total CCP propaganda bs. All Chinese restaurants in west taiwan or ccp controlled regions do use that sh** for cooking.

Super interesting! Looks delicious!

A little trick i got from my mother is toasting the rice before boiling. it gives a nice nutty aroma and makes your congee a bit less slimy in texture, if you prefer that.

I remember ovrr 10 years ago watching a cooking video where the cooks used MSG (white cooks, not an Asian recipe tho i don’t know what it was that they made) and majority of the comments were flaming them for using msg. And in that video it wasn’t even listed as MSG, but flavor enhancement. Its great to see how far we’ve cone past the stigma; though its disappointing to see many Asian food businesses flying NO MSG signs

I really like this. So interesting.

I usually just use left over rice, break it with pestle then boil it.

Finally get to see his face.

I love the black bean chilie all day❤😉

Besides giving me the background on this dish which I have had so many version of, I was so happy you shared the story of the dependent's villages. I have a friend who lived in one for many years and now I know more about the history. I always love the historical context. You guys doing such a great job. Currently planning a trip to Sichuan, Guizhou and Yunnan which was inspired by your 63 Cuisines video. I watched it several times in my trip planning.

Couldn’t you just buy it from a market outside of china that does accept beef exports from china?

I make ramen spice mix at home (just Google the recipe, you'll find a few), replace the msg with mushroom flour, and use fideo cabellín (idk the English name, short thin wheat noodles, about 10mm in lenght and less than half a millimeter thick). Chop up some wild garlic/onion relative which grows in my backyard. Hits the spot at a fraction of the price and healthier.

How do you get the AI to be so realistic? ✌️😸

Chill Crisp is great on pizza and french fries.

Can you red braise fish? Is mackerel good for it or should I use less flavorful or less soft fish?

I always deep fry tofu becauase I have no nonstick skillet

6:00 actually can i boil my potatoes first then fry it?

It's the first time I heard of the story, but why am I not surprised at some random Hong Konger going to the USA and gleefully slandering the whole of China (and Asia) hoping to score some classist points with the white folks.... PS: the only surprise is how long back this tradition goes...

Bro sound like ben Shapiro lol

Dog didn’t like it

In Indonesia, the Chinese food itself is varied, and mysteriously hidden under the lazy branding "Chinese food". But you as Hakka (khek) person, visiting some kind of Chinese restaurant in central north Jakarta, and discovered that the menu is "Fuqing" - fried fish with fermented red rice batter, oysters, bamboo shoot noodle, and so on. Then you go further east, you find another one, and this time it is seafood-ey Putien one, a lot of shrimp paste, seaweed, fish, and clams. It doesn't bode well for Indonesian Chinese from Medan, who are primarily Hokkien and are more like Southern Min (Minnan) palate - fried eel, five spice pork trotters, garlic chive (jiucai) noodle, and so on. And then we have the world famous Cantonese dim sum and their interpretative dishes like Gongbao chicken and so on. Recently, Indonesia is being enamoured by Sichuanese / Chongqing / Hunanese Mala - which goes with everything as almost everyone here love spicy hot food. There are also influx of halal Chinese cuisine, especially from Lanzhou and Xinjiang - with their famous beef lamian and kebab-like shaokao of lamb meat.

I... am now very hungry and want to go back to China to keep eating. Darn having to work and not eat delicious things overseas. 😢

a 1/4 cup or about 70g of normal table salt could kill you.

1:44 australia, we have like 0.3 of a cuisine

Note to myself that this includes the seasoned sweet soy sauce and sub for sand ginger

Nowhere in the west. Hahaha Lol! I can buy this in the chinese market in São Paulo, Brasil. Me and my love this.

Made this sauce today, 5x the recipe. It smells so good. I'll be making chicken with black bean sauce during the week once I get my new rice cooker.

Your channel is probably the most interesting "cooking" channel I've ever discovered, and I especially appreciate all the content that is not exclusively about cooking. (Though the cooking content itself is obviously great 😅)

and finally, the "new" outro music goddamn

cuuuuuute

I have a jar one of this, black pepper sauce - it’s a Chinese brand with Chinese characters and a small English name- wonder if it will be any good.

Look I had this before the hell hole that was 2020 in nz and I haven’t gone back since. Obsessed? Nooooo…. I’m desperate….

Please more in canto. I have lived abroad for over 50 years where no canto is spoken and have forgotten much. Your podcast is a great help.

The paid intelligent agency trolls with multiple sockpuppet accounts finally caught on to this video and trying to discredit him.

Bro you're from Alabama and you're eating eggs with chopsticks hey hey buddy i think you may have dropped this 🏳️‍🌈 wouldn't want you to lose that

Actually original of many Thai food came from Teochew and cantonese chef who move here long time ago

Netherlands = 0 (no cuisine at all)

nooo, you need to crisp up the spam before mixing it to the rice

Yuk what I saw coming out of that wok was way too runny for my taste. I’ll just keep scrambling eggs the way I have been for the last 4 decades. Thanks for the video though!!

What a video, thank you. That was fantastic!

I am amazed by your knowledge about Hunan food and i was born in the city of fish noodles.

I wish there is a close up

Some time ago I went to this very traditional Korean restaurant in town and everything that was spicy tasted like dopanjiang. Other things (as in "not-spicy") didn't, but once you taste the dopa, nothing else registers. What's up with that? Doing Mapo without dopa would be a godsend I guess. It's not easy to find here, and most people (here) are not used to it. A couple weeks ago I went to this seafood place, very chef-like establishment, and the suggestion was that "flavors are subtle". Hell they were. Did like that nuance, but after so much time punching myself in the face with strong ingredients as dopa or soy, or chilies; it takes into consideration if I'm doing things right. Strong overwhelming flavors softened by rice, or mild and subtle concoctions for the wandering? Is it a question about: salt-of-the-earth foods designed to delight those whose labor would require a couple tots of grog to be humanely acceptable; vs, food not for the hungry, but for the delight and introspection of such an experience? Is there a conciliatory method in that or is it just a Manichean choice?