too salty as written

Made that tonight. Thank you. One of my favorite dishes growing up in HK.

I love the information about drying out the oil after frying vegetables. And I am going to master the triangle cut on vegetables! It is easy and I just don't do it---silly me!

I love this channel. I am in love with my donabe as I think it makes the very, very best rice. It is easy however because it is just my husband and myself. I love the tradition, the individual rice and never clumps.

Billion dollar global insight to max your salary increase, company profits, monetise as thesis, anime, movie and max charity donations. Deep fry Italian pasta to become Hong Kong style crispy deep fried noodles.

i put them in the rice cooker

Love this channel! I haven't tried cooking any of the recipes, but it looks so good! Mr Lau is amazing!

We need some knife sharpening content and how to take care of them from Papa Lau,,, his knives are always so sharp…

Just made this for dinner and it was really good

i'm doing this today

Lovely video as always but… what cut of chicken is that? Is that chicken breast? In my country chicken breasts are about 1/4 the size!

Yum!

Make Shit Good

Daddy Lau and Randy .... you are amazing with these videos...Daddy Lau, your cooking and food looks so good...appreciate you taking the time to do this for us . What a lovely family!

Red vinegar?

😍

Happy Mother's Day to your mom, you wife, your sister, and to all of the moms out there.

Dam son u act like a 10 y.o. that never lifted a kitchen knife in your life. Whats this shiny thing? Do I use the sharp side to cut it, or.. ?😅

I've a Chinese cookbook from the 70's that has a recipe for Catsup Shrimp I've been fascinated to try...

❤

Great videos but VERY difficult, if not impossible, to find the complete recipe. Too much bla, bla, bla

Just want to see how to cook green bean greeny, crunchy and tasty, NOT preparing all ingredients. Nothing to learn from here

Mmmm looks great!

I LOVE ANYTHING SWEET&SOUR so you can imagine my excitement whenever i see a 'sweet&sour' video!❤🎉

you are both very lucky to have each other and also you are a great kid.... good job, simple and lovely family

Well family, I hope some of you are taking notes!

Can we make a bok choy one?

A truly excellent video, thank you

Can you please do honey chicken I’ve asked and asked and asked but you do sweet and sour chicken??

Love daddy’s Taishanese😀

Womder what kind of beef this is in australia. there is also corned beef from supermarket here but I've never know it to be salted or used in chinese dishes.

Fantastic ! Could we have the crispy beef and chili recipe ? I wonder how your father prepares it ! Thanks

The ‘Red vinegar’ is NOT available anywhere in Hong Kong 🇭🇰. But it is tailored for export for American “Chinese” grocery stores.

Daddy Lau, are these frozen pieces of chicken meat, or are they fresh chicken fillets?

Master

I have been following you channel and honestly, it fills me with satisfaction that your baby eats actual, proper food instead of empty calories right off the shelves of supermarkets. Besides, my wok skills grew exponentially with these recipes! Keep up the good work! 🙏🏻

Hi Randy, i just browsed for general tso chicken recipe and found yours. I recook it but made it spicier and it didn't disappoint. Regardless authenticity, there's no such thing as fake cuisini. I'd like to think General Tso chicken is an authentic Chinese American cuisine. Just like the claypot egg tofu and seafood (sapo tahu) is an authentic Chinese Indonesian food. Some people just unable to accept differences and varieties in Chinese cuisines, while those 2 made Chinese cuisines rich.

Do you ever use cornstarch slurry to soften the pork instead of the knife tenderizing?

Thank you so much! I'm a huge fan of this delicious dish but have never been able to get it right.

❤I'm impressed with how they did it all, now I know why my chicken wasn't as crispy, thanks for your information I'll try it that way too, I wish them all the best and may God protect you, thank you ❤

i love chowmain. thank you.