Cantonese Stir Fried Milk (大良炒鲜奶)

[@ChineseCookingDemystified]

Hey guys, a few notes: 1. I wanted to get something out of the way regarding the frying process - the whole scrape-and-reserve technique we did here isn’t the most classic way of making this dish… it’s just the way that we like best. If you look at #9’s (RIP) rendition, you can see that theirs is a lot more… pudding-esque than ours is. Still perfectly delicious, but we prefer larger curds (which’s probably why I prefer Cantonese scrambled eggs to French). 2. If you want to do it that way, the key is to use low heat during the whole process and slowly stir it with your spatula. This video is in Mandarin, but here’s a good visual of a chef doing it that way: kzbin.info/www/bejne/Y6fYc3WPnbGrba8 From what we can tell, this is also the technique that’s traditionally most common in home kitchens here in Shunde. I want to say that the scraping technique is more of a modern restaurant thing (we learned it from a handful of videos of chefs doing it), but I don’t have anything solid to back that up. 3. Also, as an aside, those videos we learned the technique from generally did 2-4 scrapes, unlike the six we did here. I like the look and feel of the scraped sections though, so that’s why we went that route. Also, most sources tend to go with a ratio of 2 parts milk to 1 part egg white. We like ours a touch eggier… so we settled on 1.8 parts milk to 1 part egg white. A smaller milk:egg ratio also makes the whole process a bit easier. I saw one video where a chef did a 1:1 ratio, but I’d consider that to be an outlier. 4. The information on Shunde’s history with milk comes via CUHK’s Sau-Wa Mak’s excellent article ‘The Revival of Traditional Water Buffalo Cheese Consumption: Class, Heritage, and Modernity in Contemporary China’. She also has a book out, which I haven’t read but do want to pick up one of these days www.amazon.com/Milk-Craze-Science-China-Pacific-ebook/dp/B089KDKY3S 5. So while the consumption of milk certainly predates the British, the old story goes that the Jinbang cheese actually came via the Italian missionary Matteo Ricci during the Ming Dynasty. Apparently, while wandering around the PRD Ricci stopped in Jinbang and noticed that the people there ended up tossing whatever milk they couldn’t sell at the market that day. So he taught them how to make cheese, then the Jinbang people ended up adjusting it to their tastes. But as Mak discusses in the aforementioned article, there doesn’t seem to be much corroborating that story. Is it possible? Sure, but given the vast differences in Italian vs Jinbang cheese (the latter is *very* salty), I’m more inclined to believe that the cheese has a more Northern Chinese/Mongolian influence rather than Italian. Further… there’s a *lot* of stories circulating around Guangdong about Ricci, and it really feels like a good chunk of them are apocryphal. So looking at the body of evidence out there, we’re throwing out hat in the ring with Mak in doubting the veracity of the story… but who knows? 6. This is something that doesn’t really have much to do with anything, but… I just can’t let it go of. Season 2, Episode 7 of Bizarre Foods, Andrew Zimmern goes to Guangzhou. In his usual way, he speaks of the virtues of eating chicken feet and offal and such… then he tries a bite of stir fried milk. He spits it out. In his words… “there’s some things that repulse even me”. kzbin.info/www/bejne/gaTHpXeifNJ2mKc Because, y’know, I guess scrambled egg whites are gross or something? 7. It comes down to the importance of framing, I think. When I tell you, ‘scrambled eggwhites plus a rich bechamel’, you might think “oh cool, sounds delicious, I’m down”. If you go into the dish thinking that you’re eating curdled milk (which’s what I imagine Zimmern was thinking before he ate it), then you’d be a lot more tentative - you might even find it repulsive. It’s this framing issue that leads a chunk of Americans to turn their nose up to, say, something like Durian I think - if before trying Durian your prior is that it’s this ‘exotic’ fruit that smells like garbage, you probably won’t like it. If your prior is that it’s an expensive, sought after, creamy ‘king of fruits’, then you’ll probably be a lot more into it. 8. This dish is also often served with crab meat in place of shrimp. I personally might actually prefer crab, as it incorporates better with the dish. But… I just can’t be bothered to pick crab lol. 9. Ok… last thing about Zimmern, I swear. In that clip he repeats (a version of) this tired old idea that dairy and seafood don’t belong together. How this became gospel is beyond me. If the French, the Japanese, and the Chinese all agree that dairy+seafood tastes good, maybe it… tastes good? I understand that it’s apparently a cardinal sin in Italian cooking. So, sure, don’t do it when you’re trying to cook authentic Italian food. But maybe let the rest of the worlds cultures enjoy their delicious creamy seafood without turning your nose up at it? 10. Oh! Those Indian almonds… after finishing editing we thought of a much better sub for them: pinenuts. Texturally they’re much closer. The Indian almonds are usually fried first - not roasted - a route that you can definitely go with with pinenuts (we roasted the slivered almonds because they tend to clump if fried) 11. Completely random aside… while testing this, we ended up having a lot of leftover buffalo milk (which tends to go bad after ~2 days or so). So I ended up using it up by making a *lot* of American southern-style biscuits (using yogurt+buffalo milk as my buttermilk sub). Stir fried milk? Pretty delicious served alongside American-style biscuits, I’ll tell you what. That’s all I can think of for now :)

[@alligatormonday6365]

Zimmern really hates a specific texture, he can't stand any thing even slightly jello like. Which is exactly the texture here in my experience. Its just too soft and squishy

[@ChineseCookingDemystified]

Does he also hate scrambled eggs? It seems kinda weird to be repulsed by stir fried milk when you also extol the virtues of soft scrambled eggs... which's like the exact same texture. andrewzimmern.com/recipes/soft-scrambled-egg-toasts-bottarga/ He didn't like the dish because he didn't know what it was - he thought it was, in his words, 'congealed milk skin'. Still, in fairness... this dish is very easy to fuck up and I've had it more than once here in Shunde when it's been starchy and overthickened. So it is possible that he simply had a bad version. Also, if I were personally serving this at, like, a restaurant in America... serving on toast would probably be the path of least resistance. EDIT: Lastly, just to kinda reiterate here... I'm not saying 'cancel Andrew Zimmern'. The dude's done a lot of good (even outside of his charitable work). But just because someone's a good person doesn't mean that they're universally above criticism. I really think he really got it wrong with this dish. I feel like he misrepresented it, and I hope he can eat it again with an open mind.

[@agustinussantoso4577]

request : steamed fish

[@borysj_1603]

Another place that's totally fine with milk + seafood - UK. Classic fish pie and mash often has both fish and prawns cooked in milk/cream

[@kuyaleinad4195]

Borys J _ It’s actually the first time I heard fish and dairy shouldn’t go together. If that’s the case then why is fish pie so good 😂 It’s literally Fish and seafood stewed in milk, with mash containing butter and topped with cheese 🤷‍♂️

[@Oh_The_Irony]

As someone who *does* live in Campania, this is the first recipe I've ever seen on your channel whose main ingredient requires me to, well, cross the street rather than an obsessive search on the internet. This is a historical moment, Chris! I'll be making this bad boy on friday.

[@emanuelelenzi2761]

Com'è venuto alla fine?

[@Oh_The_Irony]

​@@emanuelelenzi2761 Guarda, è buono. Molto complicato da fare in padella, il mio è venuto un po' troppo liquido, credo sia perchè ho usato l'olio d'oliva al posto del burro. Alla fine è una besciamella di bufala, ci metti dentro quello che vuoi. Sperimenterò con ingredienti nostrani (tipo le zucchine, che con la besciamella stanno benissimo) per vedere la differenza. La parte più divertente è stata la faccia della signora del caseificio/negozio di mozzarelle e formaggi quando le ho chiesto di tenermi da parte un litro di latte di bufala per il mattino dopo. "Non ci stanno problemi! E che ci fai di bello?" "Niente, signò. Devo cucinare cinese." "...Ah"

[@emanuelelenzi2761]

@@Oh_The_Irony AHAHAHAAHAHAHAH. Attenzione che la signora del caseificio non ti lascerà mai più del latte. Per loro è sacrilegio ahahah

[@Jumpoable]

@@Oh_The_Irony Don't use olive oil! That will make the dish taste too Italian! & the texture of zucchini may be too mushy for this dish. Is it easy to get gamberetti in Campania? Also, you could substitute Chinese ham with Parma (LOL) & Indian almonds with pine nuts. That would taste more like the original dish. Forza e buon appetito.

[@Oh_The_Irony]

​@@Jumpoable You're 100% correct on olive oil. Blame my own lazyness, I had two butter sticks at home and I noticed too late that they were both expired. The worst part? I could've bought the butter in the very same shop that sold me the milk! Their butter is awesome but, you know, "I have two sticks at home"...so yeah. The rest of the receipt was followed as best as I could, using prosciutto, regular almonds and white Porto instead of the liaojiu. All of the ingredients are easily available. My point was: since this is essentially a buffalo bechamel with a bit more texture and buffalo milk is readily available for me, I'd like to try combining the basic receipt of the fried milk with our traditional fillings, just to see what happens. Zucchini was an example: salmon, spinach, mushrooms, peas & prosciutto (yep!) are all things you'll regularly find in an Italian dish with bechamel. I have no idea what I'm going to find, but that's the whole point of experimentation, isn't it? :D

[@alexanderpons9246]

So glad I found this channel! My Dad was Chinese from Canton he was born around 1920's. Towards the end of his life he constantly expressed discontent with most Chinese Restaurants he went to, I remember telling him that he must remember that many of the cooks that cooked the way he ate in his youth were either retired or dead. I said this to him because the restaurants we went to were mostly for Chinese and no one had a face of disapointment in the restaurants(they were younger people). Anyway, he is dead and so are the rest of his generation who could answere any questions regarding Cantonese cooking. Much success to you guys and thanks for this channel and all the wonderful recipes you shared!

[@borysj_1603]

love the new saying, "outrageously delicious". good one, on par with "agressively unavailable in the west" or "severely awesome" if memory serves me right

[@MatthewBurns8]

aaaandddd......devour

[@RITCWargames]

aggressively unavailable is half of the stuff he uses

[@borysj_1603]

@@RITCWargames I'm not sure where you are but here in Poland I can get 95% of everything

[@MS.on.YouTube]

aka shaoxing wine

[@lowintellecttrash6737]

everybody gansta until "outrageously delicious" and "aggressively unavailable in the west" are used in the same sentence

[@peteradaniel]

You finally fed the dog!! He looks so eager whenever you have that plate of food in from of him at the end of the vid. Great.

[@williamwong6980]

My mother is from Shunde and speak rhapsodically about this dish. I have never had it but look forward to making it soon. Thanks for the clear presentation. FWIW, Chinese chefs in the US since the 1930’s have substituted Virginia Smithfield ham for the difficult to source Jinhua ham.

[@ChineseCookingDemystified]

I've heard of that sub, but given the impossibility of testing it with the Springfield Ham here in Guangdong I was a bit wary of calling for it. One day (one day...) when I can actually go back to the States, I would like to do a big 'Chinese Ingredients & Their Subs' video.

[@ChineseCookingDemystified]

Oh btw just remembered... if you're making it for your mother, you might want to try the slow stirring method I discussed in the notes above. I think that version would be closer to what someone that has childhood memories of the dish might expect. The method that we outline here seems to be a technique that's gaining popularity in Shunde today - I'd venture about 20-30% of restaurants that serve it do this sort of layering method. It's the version that we personally like the best... in this dish as with our scrambled eggs, we're just a fan of smooth large curds :)

[@williamwong6980]

Thanks, I’ll keep that in mind. Keep up the good work. I appreciate your scholarship and enthusiasm!

[@RovingPunster]

For those who find math a little confusing, here's why the 2:1 ratio (whole milk to hvy cream) works. Milk Fat Content: Supermarket Whole Milk = 4% Hvy Cream = 36% Let's average the milk fat: (2x4 + 1x36)/3 = (8+36)/3 = 44/3 = 14.67% milk fat, which is pretty close to the 12% of water buffalo milk. 👍😁 If you dont like mixing your own, you can simply by "Half & Half" which is already 12%.

[@RovingPunster]

BTW, the term "Half & Half" refers to a 1:1 ratio of whole milk to light cream. Light cream is 20% vs 36-40% for heavy cream. The math for that is (4 + 20)/2 = 12% milk fat. Bingo.

[@pollumG]

I was confused because I thought half of 160 is 80 but this ratio is 160:75. Maybe I'm missing something? Anyway what you noticed is next level...it didn't even cross my mind.

[@RovingPunster]

@@pollumG As of this moment, I havent had a chance to watch the whole vid yet. In any case, what I showed was averaging a 2:1 ratio (by volume) of the MILK FAT percentages in order to get an averaged milk fat rating for the total combined volume. We're not (presumably) trying to average the volumes (in ml) themselves.

[@pollumG]

@@RovingPunster I think what I said was more accurate 2:1 is a rough estimate? 160:75 is the real accurate and correct ratio 👌

[@RovingPunster]

@@pollumG Apologies for misunderstanding. Good to know. 😊 On a related note (on the subject of classic ratios) is that in many cases experienced cooks like to adjust their recipes slightly to take advantage of them (for ease of memory), even if doing so is very slightly off from ideal. In this instance 75 vs 80 is close enough to be dismissable. In general, rigid precision is usually only necessary in baking - most other forms of cooking tend to be pretty forgiving. The 2:1 classic ratio is pretty common: basic chinese noodle dough (flour to water by wt), vinegarette (oil to vinegar by vol), instant mashed potatoes (liquid to potato by vol), oatmeal (ditto), etc ad infinitum.

[@rcimafra1]

I've been searching for this forever!!! I live in SoCal and have only eaten this in a single restaurant that is now closed. It was delicious and I thought about how I'll probably never have it again in my life, knowing I would not be able to replicate the egg with my complete lack of knowledge. This is an absolute godsend. Thank you so much.

[@mintoh10]

I grew up eating this. My late Gran made it. She was originally from the Shunde, and migrated to Malaysia.

[@de0509]

Why malaysia tho?

[@arthurchen9675]

lol I'm from Shunde too, greetings to your Gran

[@snowparody]

Greetings from Malaysia!

[@wenzhenzhen]

Greetings from Kuala Lumpur!

[@Banom7a]

@@de0509 because malaysia has a lot of people from guangdong migrating pre-WW2

[@jetizon]

Living in Northern California: I think the iberico ham substitute vs running water for 15 minutes would be my _oh no money woes_ moment. Thank you for the video + inviting us into the process.

[@SoyandPepper]

I love the historical explainations he has! There so much in Chinese cuisine that is untapped and unknown to the rest of the world

[@Jumpoable]

My father (Shunde ancestry) raves about this dish & my mom refuses to make it ("tai mafan"/ too bothersome) LOL. Sadly, even Shunde restaurants in Hong Kong are not capable of making a decent version of Daliang style stir-fried milk (not using buffalo milk to begin with) so we always order it & are unimpressed with the subpar versions. Will be making this after Mid-Autumn for them. Thanks for the recipe!

[@graydensnyder2173]

Your cooking videos are the highlight of my week. Thanks for getting us all through the pandemic!

[@maxpowr90]

Seriously. I keep secretly wishing they would get picked up by Bon Appetit so it can become a full-time gig for them.

[@graydensnyder2173]

@@maxpowr90 That would be a dream come true. Sadly though, BA never has any chinese food. I guess after the whole Adam Rapport debacle we have a glimpse into why BA food scene is so lacking in diversity.

[@shakiMiki]

Impressed by how much a foreigner knows so much about Chinese cooking. Great couple all round, Wonderful teachers.

[@ChineseCookingDemystified]

Ha Steph's the real expert, I'm just here for the ride & to relieve some of the cooking workload :)

[@shakiMiki]

@@ChineseCookingDemystified You are both pretty amazing. Have you thought of opening a cookery school? Or teaching classes? Once the pandemic is over. You'll have plenty of takers.

[@gewreid5946]

@@shakiMiki Aren't they kinda already in a way?

[@adorabell4253]

Gewreid 100%. I’ve learned more about cooking from them than from anyone else in my 30 years of life.

[@wushudao]

In the United States you can replace jinhua ham with Virginia ham pretty easily. Thanks for the fried milk. I haven’t had this since I was a kid. San Francisco Chinatown still has a couple restaurants that have this if you ask but it’s a seriously old dish back when Toisan dialect was prominent over Cantonese

[@mariprilful]

I absolutely love all your Cooking Videos 🤓 ! Most especially the Science & History behind each dish! Thank You so much for brightening up my kitchen from The Land Down Under 🇦🇺

[@josephinemak2535]

Omg I can't believe you have made a video of the recipe,I had lived there for a few years, stir fried milk is the best,thank you

[@JKumaD]

Last Chinese New Year my grandfather (Born in Guangzhou, grew up in Hong Kong) ordered Yin Yang rice, which the restaraunt just made for him cause he ordered it. It was weird to see bechemel sauce, ham, shrimp and peas as a thick sauce for fried rice. Now i see Cantonese people just be making it a whole damn dish....

[@whiskeyii]

So, at the risk of a silly question, what does this taste like? Like eating solid, savory cream? Kinda' cheesy? Like a dairy-based chunky noodle?

[@ChineseCookingDemystified]

It's like if a cream sauce was the texture of a scrambled egg.

[@allenbt11]

Its basically a savory custard.

[@NotHPotter]

Lol, to hell with those fountains and watering the lawn. Wasteful as both are, neither comes close to the water wasted and polluted by industry. You could get rid of every lawn and fountain in the world and not make a dent is the waste. Keep rinsing your shrimp homie, nothing wrong with that.

[@gewreid5946]

May i briefly mention here the barbaric practice of shitting into perfectly fine drinking water?

[@adorabell4253]

Alfalfa sprouts and Almonds. Highly water intensive crops. Both grown in drought fraught Cali.

[@Orinslayer]

@@gewreid5946 well if your city has water recycling already than its not really a problem. We could use.. used water from the shower or sink to flush but that would wear the pipes and require additional stuff.. 😕

[@heiltotheking]

@@adorabell4253 as a vegetarian, i had an argument about it with a vegan. They'll still tell you that cow farming is more harmful.

[@adorabell4253]

@@heiltotheking Alfalfa is basically grown to as animal feed so it's rolled into the cow problem. I love cow but do believe that we should all be looking to reduce the amount of meat we eat. A bit less every day from everyone will do a ton of good.

[@Tzwcard-x]

I think the buffalo milk must be boiled once before you cook like this, since it's still not fully cooked. (Normal milk + heavy cream should be okay) I'm living in Panyu(for 20+ years), and everytime my family brought some water buffalo milk my parents always told me if you want to drink that or make dessert you must cook them through, since it may make you sick if you just drink it raw.

[@ChineseCookingDemystified]

Right, that's a good point. Going this route like we did with pasteurized milk + UHT cream though's not really a variable :) That brand of buffalo milk that we showed/tested with is actually pasteurized as well (a surprise when we tried to make cheese with it!). Nowadays Shunde actually doesn't really have buffalo farms... they've all moved to Panyu :/ You can still get raw buffalo milk here but it's not available bottled like that.

[@bingingwithbabishisamazing4034]

rinsing the shrimp is literally just as much if not less water then flushing a toilet, if people are so worried about water, just don't flush the toilet:)

[@gewreid5946]

But seriously, water toilets are a huge problem, for multiple reasons along water wastage.

[@charitysheppard4549]

@@gewreid5946 do you use a composting toilet then?? They are inexpensive and easy to install. The compost can then be used in your self-sufficient garden, orchards and vineyard. Not using that?? If you're gonna lecture people, get off of your high horse and be part of the solution.

[@plussum3255]

@@charitysheppard4549 What if they don't have a garden

[@charitysheppard4549]

@@plussum3255 the composted material is extremely valuable to people who do. Many people with an overflow of composted material will sell the compost or humus to others who need to improve the quality of their own soil. Compost is extremely valuable.

[@gewreid5946]

@@charitysheppard4549 The second paragraph was unnecessary, simplyfing things, making assumptions and just plain asshole-y. If your goal was to further solutions rather then feeling self-righteous and superior to people on the internet, the first paragraph would have been enough. Like this you are just antagonizing me and making me defensive. I am fully aware of compost toilets and even gave a presentatiin on them during my environmental voluntary year. I'd absolutely love to have a compost toilet and a garden and suffer quite a bit of not being able to. However i'm currently stuck in a crappy, overregulated rental apartment in a city where they forbid me to even have plants in front of my door while i wait for my gf to finish her formation so we can finally move on to do what i'd actually want instead of being forced to idly wait for it. So neither, i guess? People on the internet are people too, with their very own set of lives, wishes, circumstances and complications, not just simplified carricatures and stereotypes.

[@carlcouture1023]

I really love how the ingredients segment always starts with "to make this ___ you'll need... ___" It makes me giggle every time.

[@HBThingy]

I wonder if shrimp with lobster sauce is a faraway cousin of this dish. Always enjoy the history and substitute ingredients from your videos!

[@arieltab]

Rinsing for 15 minutes? I can't believe you would waste so much water! Here in Californiaustralia we pay $9000 for every 5 seconds of tap water. Please make a version that uses no water, avocado instead of eggs, and dung beetle milk.

[@neilthecellist]

Uncle Roger sad now.

[@tpn1110]

neil thecellist 🤣🤣🤣

[@deadpeach07]

I hope this is a joke Edit : I just watched the rest of the video nevermind

[@neilthecellist]

@@deadpeach07.... Obviously...

[@firstnamelastname9646]

True, I’m too poor to shower!! 😔

[@jasonchen5858]

Man, this is so blown-out-of-water authentic from a English-speaking chef.

[@tineye898]

LMAO at the people complaining about the water. For comparison, in the US a pound of beef takes about 1800 gallons of water to produce, and a gallon of milk takes about 2000. You'd have to leave your faucet running full blast for 6+ hours to even come close to that.

[@Apocalypz]

1:44 *Blimey* Those eggs are massive!

[@ChineseCookingDemystified]

It's the angle. Those are medium eggs :)

[@shiroineko13]

or those are very small hands!

[@purpleblah2]

Gonna need the salted egg yolk video, my mom loves those, and they’re the best part of the mooncake.

[@maxinesmith5174]

Can you please do a sweet and savoury version of congee? I’ve seen so many versions I don’t know what is authentic and what isn’t!!

[@catnip202xch.]

It’s just rice and water and if you want something fancy put some seafood or protein and bam savory rice porridge. Of course you could go the other route and put sugar and fruit and milk.

[@ilufyoo]

Do you have videos that are completely in Cantonese? I would like my grandma to watch 🤗

[@Chirpaholic]

Awesome video, guys. I've always wanted to try stir fried milk, but all the recipes I've seen have left me with the impression that it absolutely had to be buffalo milk, so thanks for clearing it up. An unrelated question - I've read in a lot of old blogs and long-archived recipes that apparently it's not uncommon for people in China to homebrew several fermented products: Mostly huangjiu, but also jiuniang, and I'm sure others. Naturally, comprehensive guides on these things are extremely unavailable in English, and the guides I have found are very vague (I spent 30 minutes finding out what a 'wine biscuit' is). Since it's actively impossible for me to get actual, non-cooking huangjiu or freshly made jiuniang, but you can get jiuqu on Amazon, do you two know of any good references or books for Chinese fermentation? Thanks a thousand! (Also, really looking forward to seeing what you guys suggest for the cured egg yolks!)

[@dongshenghan1473]

Amazing. Grown up in Guangzhou, heard this dish in countless movies and Hong Kong drama, and not once have I tried it

[@Jumpoable]

How could you not?!?!?!?!

[@dongshenghan1473]

@@Jumpoable it is really not that accessible. Not once have i seen it on any menu in Guangzhou

[@colleenkaralee2280]

Looks yummy - I'll have to try that using canned coconut cream instead of dairy.

[@Apocalypz]

7:35 *DOGGY!!!* Honestly though, puppers is always the highlight of my day. 😊

[@matheusbatista603]

I have never seen something like this before, I'm pretty amazed. You have a great channel and I hope to see more of your content in the future :)

[@ocpd23]

Another amazing and exciting video. Thanks again for making these.

[@TheRacingShawn]

If you open a restaurant, I will definitely go:)

[@sergiolp6058]

Hi! Love the channel and the recipes, I really love chinese real food and culture. In Spain we have a food recipe call "Leche frita" that is similar but sweet, serve as a dessert

[@albieatsworld3744]

Oh wow I was in HK for a year but never heard of this dish, it looks delicious!!

[@ChineseCookingDemystified]

Yeah it's kind of a less famous dish & quite local to Shunde - deep fried milk is a lot more well known. You can find it in some restaurants in HK, but AFAIK they're the sort that specifically specialize in Shunde cuisine.

[@NyahstyPlot]

@@ChineseCookingDemystified I was going to ask about deep fried milk's similarity, but I guess the limited exposure is why I've never heard of this dish despite enjoying deep fried milk in the States.

[@albieatsworld3744]

@@ChineseCookingDemystified I see, well then there is nothing I can do. I must go to Shunde! Thank you so much for the amazing videos and super accurate responses! No other channel is so thorough and interesting.

[@incubusgenting7795]

Albi Eats World Shunde is probably the mainland city with the best relationship with HK. Many chefs are from Shunde. Many relatives are from Shunde (including me), and welcome u to Shunde. Shunde is the capital of food, and the food is light and fresh. Very suitable for foreign guests.

[@albieatsworld3744]

@@incubusgenting7795 Would love to visit and try all the delicacies!! Hopefully once all of this is over!

[@beatlyrics615]

Can you please make a video on how to make soup dumplings. I have watched all your dim sum dish recipes and all of them were amazing. Next month I am going to do a dim sum feast. So may you please show how to make soup dumpling is because my family loves it.

[@MrKuncol]

Milk with flour is used to stretch eggs to feed more people in polish countryside too (if you have cow you have abundance of milk for most of the time). My family makes it with smoked beacon and sausage. One of my favorite dishes www.gov.pl/web/rolnictwo/jajecznica-po-wilamowsku-szusterpop-molfonkuch Sorry for link in polish, but I can't find any in English.

[@Dibs1978]

If you do not want to soak shrimp, try washing them in tapioca starch (or corn starch). Just rub then with the starch then when ready, rinse the starch off. Simple as that

[@chloey8278]

such a legendary Cantonese dish

[@llermy3371]

In Spain we have instead "deep fried milk" leche frita :)

[@worldlyporcini8646]

Such a good doggo! ❤️❤️❤️❤️

[@marshall7781]

This recipe looks great! I'm just wondering though, could you do it with almond milk and heavy cream? I'm doing a keto diet and there's too much sugar in normal milk so I'm just wondering. Thanks!

[@oslo15]

This is my first time watching a video on this channel, and I really enjoyed the blend of back story for the dish as well as actual cooking lesson. I used to live in Naples, Italy, and will never forget my first taste of buffalo cheese when I got there. It is such a different taste to cow’s milk. Is there some other type of milk that can be mixed with cow’s milk to approximate the somewhat gamey taste of buffalo milk? In my part of the U.S., canned evaporated goat milk is available at many of my area stores. I wonder if I mixed it with whole milk, if it would be similar. I’d love to try this unique dish sometime!

[@ChineseCookingDemystified]

We were thinking about goat milk may be a good sub to recreate that slight gameyness of buffalo milk. Maybe give it try?

[@oslo15]

Chinese Cooking Demystified If I do, I’ll definitely report back. Bigger problem: I have a glass top electric stovetop and no wok. If I can figure that one out, it’s game on

[@erinhowett3630]

Are Italian and Chinese water buffalo the same species?

[@ChineseCookingDemystified]

They're technically both Bubalus bubalis IIRC? Though if I'm remembering right they were actually domesticated independently from eachother. Nowadays here in Shunde (er... I suppose I should say Panyu, that's where all the buffalo farms are now) the swamp water buffalo were actually crossbred with the Indian river water buffalo to increase milk production. So if you're in Guangdong these days, the milk's actually a bit closer to the Italian one that it was historically.

[@erinhowett3630]

@@ChineseCookingDemystified My brain just kind of exploded with all that information. It would be interesting to see if someone did a study of the genetics of the water buffalo that were domesticated in different areas and compared them. Probably super specialized. Doubt anyone has done. Really hope someone has.

[@YakuVegaNari]

That Kowloon Dairy carton takes me back to my youth

[@eminemma]

Cries in lactose intolerance

[@alexaez2946]

😁😄😂😃

[@ChineseCookingDemystified]

Ah! The other day I was brainstorming ways to potentially make this vegan for someone on the Discord, which's always a fun exercise. Was mulling over maybe taking the flavor in a radically different, perhaps vaguely SEA sort of direction with coconut milk, or perhaps soymilk flavored with pandan... until I realized "oh shit, the egg white... nothing you can do there". So I think there might be ways to screw around & make a lactose intolerant version, though it'd obviously end up being a totally different dish than the original.

[@erinhowett3630]

Liquid vegan egg substitutes are a thing now. Maybe there's something there?

[@nomongosinthaworld]

Chinese Cooking Demystified chickpea juice comes VERY close to egg whites actually

[@erinhowett3630]

@@nomongosinthaworld is this true in situations that aren't just meringue?

[@lvd2001]

Very well instructed...well done...I am a follower now

[@yegle]

Jinhua Huotui can be found easily in many US Chinese grocery store. Here in California, you can 100% sure to find them in 99 Ranch Market.

[@dspserpico]

My mom often subbed jinhua ham with a country or virginia ham.

[@miroslavilic5006]

We have almost the same dish here in Serbia, it's called Splačine

[@ChineseCookingDemystified]

Interesting, I can't seem to find any clear images on Google for that one though... I'm curious :)

[@allergictohumansnotanimals5671]

And here I was thinking I've seen it all.

[@GirishManjunathMusic]

Also, south India got plenty of water buffalo too

[@K2MusicKSquare]

Although it's a bit late, thanks for doing my request!

[@samengsberg875]

Plugging My Analog Journal as the outro? Awesome.

[@yuhayoo3746]

Joshua Weissman really making it out here

[@ishitaananya8649]

As someone who does live in Northern India it is a surprise to encounter an ingredient that I won't have to sub lol

[@ishitaananya8649]

Today I learnt that Indian Almonds are different from other ones,I didn't realise the difference before.You both are teaching me stuff about my country 😅😂

[@ChineseCookingDemystified]

@@ishitaananya8649 How's Indian almond used in India? I'm curious.

[@ishitaananya8649]

@@ChineseCookingDemystified Here it is believed that almonds are like a superfood so it's used extensively.One of the most common nuts,actually.It is found lot in deserts,one of my favourites is badam halwa which is a paste almonds cooked with clarified butter and sugar and cardamom.Ground almonds are used a lot too in desserts,it is used to flavour milk along with saffron,you can also find almond oils.It is used in savoury dishes too especially rice dishes like pulaos and biryanis and in a lot of richer currys.Although it is most popular raw,I guess.

[@ChineseCookingDemystified]

@@ishitaananya8649 Ha I was thinking about where in India would have both seafood + fresh buffalo milk... Gujarat? Bengal?

[@ishitaananya8649]

@Vishwas Singh I looked up pictures of the Indian Almond tree and someone told me that they recognised the tree and said that they had had them like usual almonds so I reckoned that they might be used the same way.Sorry if I was wrong.

[@dreamsmotherer]

Another great video, thanks guys.

[@nicolle2126]

water buffalo is the same as carabao right? because if so then i finally have a recipe i can try and the ingredients are all found in our grocery stores

[@ChineseCookingDemystified]

Yep! Carabao is another way of saying swamp water buffalo IIRC

[@donjohnson1335]

I was waiting for this. Neat stuff.

[@FerSFumero]

Is this like a savory custard?

[@KevinTan]

I mix buffalo milk with salt and cooked rice.. soo good

[@OctodadUnderstudy]

This reminds me a lot of the shrimp and lobster sauce you see in most, if not all, small chinese takeout places

[@downhill2k013]

Alright the name has intrigued me, I’m listening

[@hiorpnana0479]

Wow you actually did it!

[@ChineseCookingDemystified]

You're the one that asked a couple weeks back for it, yeah? It was a good idea, we've been wanted to get back to it for a while. Also local to where we're living now, so it's a cool fit. Usually we're much worse at fulfilling requests haha

[@hiorpnana0479]

@@ChineseCookingDemystified haha def not, i wont take the credit ;). I saw this comment weeks back and it caught my attention so I was super glad you guys made a video on it.

[@m13b]

Surprising dish considering the prevalency of lactose intolerance in Asia. But really interesting way to cook! It seems most countries bake their milk so the creativity is welcome.

[@vidincrisis]

I think I have had "standard" cow milk once or twice in my life, too watery for my taste. I grew up on full cream buffalo milk haha it's funny when such cultural differences are brought to my notice lol, we take too many things as standard or normal

[@chancekahle2214]

We have Indian Almond trees growing everywhere in South Florida. They are an invasive species.

[@idkwuzgoinon]

This kinda feels like a custard with seafood in a way.

[@somefreshbread]

Holy crap those eggs are enormous.

[@lilyleung2237]

Can you make zha nian nai which is fried milk chunks deep fried in oil after a custard like milk or coconut milk jelly like base has been refrigerated for a few hours then dipped in cornstarch then dipped again in a wet batter then fried and the filling oozes out . I know you made stir fried milk already in a wok so I am not asking about that recipe but hope you can develop the deep fried milk recipe soon. Thank you.

[@nalykazule1582]

Do you have separate "oil pots" for different oils if you're going to deep fry with a different base? Or when you do deep fry is it always going to be Caiziyou that you use as an oil? Is it simply dependent on the dishes you're trying to make, and then you try to work through the oil you've used based on what you have on hand? The amount of diversity in the culinary tradition must dictate that it's the later for practical reasons based on what you're willing to cook and work with in your household

[@ChineseCookingDemystified]

With this sort of 'oily stir fry' we use fresh oil. After we finish we'll either toss it or put it into our deep-frying oil pot for later (if we have room for it).

[@Procrustes22]

I have wanted to make this for an extremely long time

[@Chewie316]

Happy puppy gets some, finally.

[@kolaloh]

Really excited about the coming salted eggs video! Can I make a request for hong kong style egg tarts?

[@ongchiawei]

Interesting dish! What did you do at 5:45-5:51? Is that seasoning the wok?

[@ChineseCookingDemystified]

Yeah sometimes longyau (a.k.a. Huaguo 滑锅 in Mandarin) is translated as 'seasoning'... a translation I don't really like because IMO it's easy for people to confuse it with the initial seasoning you do when you first buy a wok. But yeah, what we do is basically halfway between a restaurant longyau and the normal homecooking hot-pot-cool-oil. At restaurants they'd splash a bunch of oil in, dip it out, then add in the cooking oil

[@grantbuchan4147]

Hey guys, love your channel. Sorry for the off-topic comment, but I was wondering if either of you have any opinion on inductions hobs for stir fry? most of what I can find in english about it is people screaming that nothing but a jet engine will do, which I know you've shown is a myth in the past. Gas isn't a good option for my situation, and I've heard that induction hobs are apparently popular in China. It also seems like there are a reasonable number of Woks around now that are flat bottomed to work with induction and seem to be targeted at people doing things in a relatively authentic way (e.g. they're at my local asian supermarket.)

[@violetviolet888]

Focus on technique & quality ingredients, not equipment is what Chris would say.

[@kalyxcy]

just gotta wait longer to get it up to temp though the induction may wear down with constant high temp usage

[@ecologicaladam7262]

Looks delicious! 😋

[@sebart9321]

i think that milk scrapings would taste great on a pizza tbh

[@garth56]

I just want to say that American heavy cream is around 35% fat that's about the same as our whipping cream here in the UK if you only have double cream 48% fat, please don't use the thick set stuff or clotted that's got even more fat, you'll need to reduce the quantities some what so 55g double cream and 180g milk

[@slikshot6]

is the tap water drinkable by you guys? How do you approach cooking differently if it is?

[@大疯狼]

Will Yak milk work too, like Mongolian style?

[@erinhowett3630]

Dog is too cute.

[@erinhowett3630]

I was just wondering when I'd see the next video!

[@ChineseCookingDemystified]

Yeah I know we've been doing things kinda biweekly recently haha. Next couple videos'll be once a week, promise. Next week's Steph's Dad Dawei cooking up some old Guangzhou Horse Station Pot (claypot of Siu Yuk, Tofu, Shrimp Paste, & Chinese Chives) - already got all the footage, just need to cut it :)

[@erinhowett3630]

@@ChineseCookingDemystified I love Dawei videos. Glad he's making another appearance! I wouldn't worry so much about your timelines. I think most of us are just happy to get what we get.

[@borysj_1603]

@@erinhowett3630 yes we are

[@violetviolet888]

@@ChineseCookingDemystified Steph's Dad needs his own channel. ; )

[@AlexandrSandoval]

the doggo was like, hey gimme som fri milky

[@BrynC100]

Yes the dog finally got a snack!

[@MadiW2000]

this looks freakin awesome

[@sebart9321]

I'm just so jealous of all those things and ingredients we don't have access to. I need to visit China

[@Hedisaurus]

I often hear the term "longyau" in your videos. What does it mean?

[@sanrasuzumaki942]

2:22 will Jamón Ibérico do the trick? or does it have to be really fermented like those ones? Edit: Nevermind should have watched the whole thing before commenting.

[@GirishManjunathMusic]

CCD: Stir-fried milk Me having just made therattipaal the proper way yesternight, involving boiling milk in a vanli until it turned into a paste: wild

[@way108]

😂 I can relate.

[@peteradaniel]

Can you use half and half as a substitute

[@colleenkaralee2280]

I wonder if one can do that with high fat canned coconut milk?

[@nalykazule1582]

Not sure if the protein content, much less the protein make up is similar. As a result it may not coagulate as well as the real deal but since you've got egg white already to help with that the point maybe moot. Best guess try it and see if it works. Worst case you dump it out because it won't...umm curdle?... properly.

[@whole.milk__]

I'm sure people have asked this before, but can you please make a video or give some advice for people who do not have a wok? I am aware that the use of a wok and high heat helps to add "wok hei" (鑊氣) to dishes, which, having eaten in many, many chinese restaurants, seems to be an extremely key element to the food tasting unparalleled to cooking at home. Would you be able to advise on this?

[@ChineseCookingDemystified]

Ha our best advice is... don't obsess over equipment or wok hei. Obsess instead over ingredients and technique :) If you have the right know-how and can source the right ingredients, you can make perfectly delicious food with a non stick wok (i.e. a wide rimmed non stick pan) and an electric stove.

[@ZaihasSyakhir]

That giant off when you throw shades at california water rationing.

[@shresthachowdhury1770]

Is there any vegatrian version of this dish?