"Use low heat to thicken the sauce" Meanwhile, the Eye of Sauron: POOOOOSHHHHHH

UMAII

That knife and his skill

Thank you! Clear, precise and informative tutorial!❤😊

You just call me a wishy wanker?

Bone nhiều, eat bone à, 😊

Chef please share with us what chinese sauces we require in the pantry

Chef please teach us how to make easy char shiu pork

Chef please teach us how to make char shiu chicken

I learned this dish existed because of Cooking Master Boy

mouthwatering

thank you🙂

This chef is amazing

၊🩷🩷🩷🩷🩷🩷🩷🩷🩷🩷

I've tried this recipe for the 5th time. I'm not familiar with the ingredients or amounts. Perhaps I'm a dipstick that never meets the oil. But today I was satisfied, my pork tofu was silky and flavoursome. Thank you from New Zealand.

Who's watching this in 2025

thank you, chef wang. what a delight to watch you cook.

Very professional

我们廣東粤菜廚師煉葱油不加/\角香葉，因粤菜海鮮潑上葱油主要取葱油香加強魚的鮮味，下了八角香葉就奪味了。

“Use middle high heat” Have you seen how pathetic our European stoves are compared to that jet engine you have under that wok?

RIP Fish. You will be missed.

Crazy amount of oil

Chef wang ,you are truly amazing ❤

First step: Be an incredible executive chef "Well I've already failed

做不出以前的酱油饭了 工艺变了 酱油里全是盐与味精 以前的酱油有酱香 直接用酱油合饭 吃完满口留香 你们自己回家问问长辈就能明白...............你家四伯绝对知道

is it teste like sour?

Very good instructions and demo . Very clear explanation why some steps need to be taken.. and most likeable of this video is No excessive talking. Kudos to Chef. I always like his videos of real Chinese basic Good Chinese cooking

Just for one meal.... maybe in restaurant but cooking for yourself?

i eat a LOT of mapo tofu from restaurants but never cooked before, this was much easier than i thought and honestly the best mapo tofu i've ever had, even though i couldnt' find picked chili/ginger and just used fresh

Made this delicious!

But pork is Haram

You should have separate chopping boards for meat and veg, not using the same one for everything. Its not hygienic. But great cooking video all the same.

什么时候松鼠鱼都能叫家常菜了？

Ima do it

OUTSTANDING...!

Nice cooking

This looks really good. I already like the different mapo tofus I bought and cooked but this version looks so much more complex. I wish one day to come try your cooking!

Not only mpressed his skills, methods but also by how he uses different chopping board after cutting the meat.. very hygienic. Respect!

Chef Wang Gang deserves to be recognised as the person who has brought authentic Chinese Cuisine to the greater world of food lovers. This may seem insignificant but to understand and love another culture's food is a huge step to respecting and loving that culture. Go Chef, you are helping the world come together with food by sharing your knowledge. It sets an example to always teach those who don't know and to feed those who have no food. now! go eat noodles!

why do chef like to dip their spatula into water sometimes even when stir frying? Its not because it is dirty though.

He is currently banned by the Chinese government and promised never to make egg fried rice again. It is because he cooked egg fried rice on november 25th, the day that Mao zedong's son died while cooking egg fried rice in the war zone.

我看過王剛當場殺了活生生的雞，令我嘔吐

Oh boy, this looks delicious!

FUIYOH

subtitles are better and easier to understand than English spoken by less fluent nonnative speaker.

have never heard of stem lettuce before and haven't seen it either...what does this taste like? cabbage, romaine lettuce, leaf lettuce, iceberg lettuce??? very different and not found in the states.... it is amazing how precise you can be with a huge clever, it always amazes me seeing chinese chefs using such a big knife for such delicate work

Hi could someone tell me what is it that he puts in there at the 1:58 minute mark ?

🙏Chef’s Art👍👌🇮🇳

So good 😮

Fried rice again ? Please don't 。