Wearing women’s sunglasses and putting the sauce on top of the roll.

one of my favorite dishes

Is it Corn starch he put on the fish before the eggs?

Lack cornstarch, sesame oil and dried flounder powder. Maybe chef intentionally left them out coz its a trade secret

👍😊

Chinese restaurant or food stall (monetise for real life and movie) sells 8 (lucky numbers that is look upon favourably by Caucasians and China Chinese; hard evidence on the premium pricing of vehicular licence plates in Caucasian and China nations) wantons or 8 Chinese dumplings for rice or soup noodle dish. The pivotal point is to adjust the meat content or wonton size to cater to the budget of the local crowd.

singapore noodles

Which sauces did he add?

Wonderful and thank you

Grew up in Peru eating this soup often. We had a lot of Cantonese Peruvian restaurants. The combination of the two cuisines is absolutely delicious 👌

EXTREMELY MISLEADING!! This is Won-Ton noodles of sorts....but DEFINITELY NOT Hong Kong style!! If one serves this version in Hong Kong, I would guarantee they'll go out of business in less than a week!! AUTHENTIC Hong Kong style Won-Won noodle does NOT use chicken broth with added soya sauce!!.... but broth is based on slow simmered pork bones, shrimp shell, shrimp eggs, buddha fruit and most importantly ' toasted flounder '!! The ratio of pork to shrimp as depicted in posting is ALL wrong!! Normally it's 70% shrimp to 30% pork.....some , like Mak's in Hong Kong uses ONLY shrimp!! To ensure al-dente of the noodles, Won-Ton morsels are placed underneath the noodles before the hot broth is poured! Lastly, the authentic version DOES NOT USE Spring onions!!!! Yellowing chives are a must for the aroma and ensure compatibility with the other ingredients and broth!

That look woking good!

i love fry rice lols

Did urine out first

Thank you Chef🙏🏻👌👍

The original version of shrimp fried rice 🍚

Nice yummy 😋 😊

The true bodybuilding breakfast meal

peace love and moo shu

Thank you so Much for sharing 🙏🏼✨

😊

What you can’t get in residence: the restaurant fire.

oil used so dark ????

did not clean

Will make it when I have all the ingredients. Thank you for sharing.

muito bom,from Brazil

I saw some other comments about St Louis fried rice. It's true. My people are from there and it has the best fried rice you'll ever taste. Hard to find the brown color and rich flavor anywhere else. So, eager to try this recipe to see if I can reproduce it and will let everyone know the results. Lisa's, corner of Jennings and New Halls if you're ready!

❤

This looks so good!! 👏👍

it's not tradition one

can never tell if he is saying Oyster Sauce or Hoisin Sauce when he is putting it in the gravy...anyone know ?

why does one dish have more veggies than the other

What exactly is the sauce at the end?

Annoying KZbin channel.

師傅：請問用什麼魚（冰鮮的）才可以做魚丸？另外，您可以給食譜份量嗎？謝謝師傅🙏👍

No Salt or MSG?

delicious!

way too much oil in those noodles

Nw that is what I am talking about. Look like Chinese food in St. Louis, MO💯

The wanton is so beautifully wrap.. professional Chef

Chef, I really like your style of cooking n recipe. Tq

Fantastic receipe. TQ for sharing Chef

Healthy 'cept for the hoisen, wrap, & oil.

Dầu giống nước cống

❤❤❤❤❤❤❤❤❤

DannnellRusllRusllRusll

Looks fabulous‼️

My FAVORITE dish!! I have been eating the Beef Chow Fun since I first tasted it way back in 1979 🤤🤤……to this day this is the only dish I will eat at restaurants. Watching the video and thinking about it is making hungry and it’s 10:27pm……lol 😅😂. Thank you for the tutorial.

Crab look delicious...wish you success always

That jet afterburner flame kissing the oil vapors and food at the edge of wok makes all the difference in the world. Cannot get this setup in a normal home 🙁