Chef explains: running water on wok burner (hint: it’s not about waste water)

If you are English viewer, please turn on the CC and choose English for subtitles, thanks for watching! Hi everyone! I often see comments questioning the running water on my wok range, saying that it's a waste of resources. I feel wronged 😂. Although I have explained it many times before, I still decided to film an episode dedicated to answering this. I'll explain the purpose of running water by doing an experiment. Running water is very good for cooling. A simple water-cooling system like this can prevent the wok range from overheating even after a few hours of full power use, thus prolonging its service life.
大家好，因为经常看到有朋友留言说为什么“不关水龙头，感觉很浪费”，其实真的冤枉😂，虽说之前解释过多次，这次还是单独出一期视频来用实验的形式来给大家解答一下为什么专业猛火灶一定要有流水。流动水是极佳的降温材料，就像是最简单的一套水冷系统，可以让猛火灶满功率工作几个小时还不至于温度过高，来提高使用寿命。
如果想支持我或想看更多多幕后周边和我的生活私照的朋友们可以考虑加入”宽油帮“油管会员，点击订阅按钮旁的加入按钮会弹出详情，会员福利如下：
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名词解释：
宽油：大量的油，很多的油
滑锅：冷油下锅，滑过锅底，使锅的温度迅速提高，并产生油膜，防止粘锅
明油：成菜之后淋入一点点葱油，来提高菜品的色泽与明亮度，葱油制作链接 • 厨师长教你：“葱油”的制作方法与应用，很有质...
刀口辣椒：干辣椒干花椒炒香炒脆后，手工切碎即为刀口辣椒，香辣麻三位一体，辣度温和，制作链接 • 厨师长教你做正宗 “麻婆豆腐”，高清重置版（...
我是王刚，一个草根厨师长，从15岁做学徒到30岁开始在网上教大家做菜，我感恩每一段经历，感恩这个时代，也真心希望通过我的视频可以帮到大家，让大家走进厨房，爱上厨房。我会坚持做菜，坚持教大家做菜。也希望大家来订阅我的KZbin官方频道，欢迎大家点赞、分享和评论。在西瓜视频，头条和微博上也有我相同名字的账户“美食作家王刚”，微信公众号为“厨王刚丝球”，谢谢大家支持！

[@chefwang]

大家好，因为经常看到有朋友留言说为什么“不关水龙头，感觉很浪费”，其实真的冤枉😂，虽说之前解释过多次，这次还是单独出一期视频来用实验的形式来给大家解答一下为什么专业猛火灶一定要有流水。流动水是极佳的降温材料，就像是最简单的一套水冷系统，可以让猛火灶满功率工作几个小时还不至于温度过高，来提高使用寿命。

[@tiffanyovo6042]

長知識了😍👍

[@GT-km9ls]

沒過做廚房哪有什麼浪費 基本上廚房都是耗電耗 水

[@Yukln]

@@GT-km9ls 耗油

[@toppersona-NO.1]

你後面那隻公雞好搶戲喔！😁

[@evilpiglet]

其实，那道理浅显易懂，传业炉灶不像家庭炉灶。 其温度比家里的炉不知高多少。 而且家里顶多煮一个小时， 传业厨房最少也得开着五六个小时。 根本不能比。

[@breezeli6233]

炉台用水一是给废气降温，避免烧坏烟道或引燃烟道周围的易燃物，二是为厨房减少散热源并增加湿度，改善厨师工作环境。三还爆炒、煎炸等溅出的油滴，会漂在水上流走，不用经常清理炉台，四是空气湿度增加、温度降低便于油滴在排气除油机中的油气分离，延长抽风扇清理周期。以前你介绍猛火灶价格的时候就知道有人会问水的问题，当时就回答了。如果感觉在理，你可以用把这个回复置顶，不收费哟 ：）

[@jifangzhang2832]

你这段话比视频有用多了😹

[@dmyin7622]

Jifang Zhang 那不能，没有视频的话这段话没用，配合视频食用蛮好

[@wykwzgl]

说的条条在理

[@breezeli6233]

@@dmyin7622 确实，献花也得有佛才可以献呀。谢谢回复。

[@user-sm4xy7jl1u]

@@jifangzhang2832 话有人听也不至于拍个这种视频了

[@LutherLee]

这一期终于讲了两个我会做的菜，烧开水和烧黑锅。。

[@athomenotavailable]

真正的大厨 的终极考验，纯开水也煮出美味佳肴，纯黑锅也煮出仙气飘飘的美食盛宴！ :P

[@gavynxue3680]

果然是大厨

[@forest6601]

終於學習到了 以前看了都不會

[@LoPhoBoi]

哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈

[@stella19942001]

我真不该喝水的时候读到你的神评论🤣🤣🤣 一口水喷到坐我正对面的丈夫

[@Nanorisk]

“这次是我第一次这么干” 一股掩饰不住的兴奋，仿佛小时候第一次爬学校围墙逃课的感觉。

[@zpeter1681]

前餐馆老板前来助攻，我们管这个叫运水炉台，它是不会浪费水的，商业厨房的工作节奏是非常快的，一个菜两三分钟就要出锅，一个晚市或者午市可能要出几百个菜，就那点盆子里的水除了炒菜还要烧汤，下面，关键每个菜抄完还需要刷锅呢,中间还需要冲水清理灶台，经常都是水流开到最大还不赶趟，怎么会浪费呢，况且你想一个餐馆可能一天解决好几百人的吃饭问题，几台客人如果店同样的菜炒一锅就出了,客人如果都自己回家做饭那浪费的水电气资源恐怕要多好几倍吧，说餐馆灶台浪费水的真的就是无脑杠精🤣

[@tommylu1254]

有道理！

[@winyhan6027]

任何浪费都不能以他能创造多少来论英雄，就好像因为一件事可以救一万人，所以牺牲10个人无所谓，你还管别人因为牺牲十个人而议论的事叫杠精。。。你自己的逻辑就是错的，你这是强盗逻辑，不管用水量有多大，浪费就是浪费，一定有其他更好的解决办法，这个设计就是有缺陷，必须要承认，有浪费就是有浪费，一滴也是浪费。

[@HerrWYRafael]

@@winyhan6027 怎麼才不浪費水? 都喝進肚子?? 影片就解釋了水是用來降溫用, 不然發電廠, 工業都一樣用水降溫, 都一樣浪費。

[@qazlin1104]

@@winyhan6027 強盜邏輯都不會覺得自己是強盜邏輯

[@zhuleon3564]

@@winyhan6027 同意，不过你打字浪费了很多能量，包括水，电，食物。。。。。。。。有浪费就要勇敢承认，一点也是浪费

[@pm2356789]

他絕對是我看過所有料理類型的影片中知識型中的最知識型創作家，讓我佩服和尊重

[@xuan661]

真的是人最好的那種欸... 還為了回覆那些只會叫不會動手查資料的人特地做實驗，辛苦了

[@user-od4ze7cu2y]

誰叫網路上的資料大部份不可信，很容易害人，現在肺炎的時候就可以看出來了這個問題的嚴重性

[@user-vs2xi1jz2q]

@@user-od4ze7cu2y 我倒覺得這不是能成為偷懶的藉口，因為任何行為都是有目的性的，即便浪費都是一種需求，舉個簡單的例子，為什麼牛排有分評價跟高檔奢華，為何不乾脆統一價格，原因就在於平衡應有的秩序跟技術價值，一旦被破壞了這個規則將難以延續社會秩序,因為人人提出質疑就需要花時間驗證花時間解釋花時間推廣，這根本是浪費資源浪費社會進步的過程。

[@user-od4ze7cu2y]

@@user-vs2xi1jz2q正因如此，所以才會有老師這種職位，不只是單純的傳授知識而已

[@user-vs2xi1jz2q]

@@user-od4ze7cu2y 這無疑是是非混淆

[@user-vs2xi1jz2q]

@@user-qo8kv7jm4y 順心意即可不用想太多

[@FrankG82]

怕水的同學可以不要加，這樣一個乾燒黑鍋就完成了

[@fatch8197]

非常美味

[@dysichi]

最后不要忘记技术总结

[@teru5705]

嫌麻煩的同學可以請攤主處理

[@a193900267]

好熟...那個節目？

[@user-se8jg5ul7e]

Yea

[@peaceyteavo]

The English translations are excellent. They make these videos accessible to a worldwide audience.

[@samvangeel3660]

Couldn't agree more

[@dudakoff1000]

Easily the best translations for international content I've seen. High quality channel

[@cola_Border]

王刚老师真的脾气又好 懂得又多 心服口服 有些小朋友不太懂真的就不要乱说的 这个网上都有解释 查一下再来。。。这下害得人家又浪费大半煤气 不锈钢盆子也烧黑了 哎

[@user-vm1gr7eu7i]

老師人真好，是我就乾脆不理這種問題了，作吃得看廚具被這樣燒很難過

[@shuangzi23]

心痛的不在煤气，而是厨具，为了让键盘侠闭嘴，实在是浪费，唉。。。。。。

[@AquariUs.0126]

為什麽水會濁?

[@aodirary]

@@ouo5515 不是的，如果你开餐馆就会发现。这种水让他这样烧都会变浊。和你直接在锅里烧不一样。

[@violeti4952]

看到留言區.....還好....無意間....演算法帶我先看了這集。。。。

[@machinec0317]

这应该是最简单的一道菜了「烧开水」！ 这次我不会再失败了！！

[@jessew07]

燒成黑鍋就是失敗...

[@konoko6250]

这道菜我也会！

[@liang8573]

再也没有宽油警告了

[@sad5491]

懶得燒得可以直接去用買的

[@user-gz3go7xx2s]

哈哈

[@ShiroxYume]

i absolutely love the entire commitment to share with the world on how it isn't wasting water but instead conserving resources and for kitchen safety

[@prst99]

Is this sarcasm?

[@whatcookgoodlook]

@@prst99bro, did you watch the video

[@mark347347]

The chicken in the background is living the dangerous life 😂

[@ManofCulture]

He is staring at him intensely LOL

[@faqrished753]

It is WANTEDDDDD, DEAD OR ALIVE.

[@lm2024haha]

不開水整座平檯都會燒壞 新式的已經比較省水，舊式的是黑鐵圈的更熱，不夠水降溫用久就裂了 還有些師傅有壞習慣，鍋裏加水直接用水龍頭加，一分神水滿跑到火裏去，把鍋弄壞，老說不聽。 （廿年的中廚）

[@user-rc9ie2hm7z]

你是老板吧

[@CC-zc4fl]

李大钊 哈哈哈哈哈

[@translatethis7765]

谢谢老板讲解！

[@wangliu2946]

谢谢老板！

[@user-dy5di5lm4t]

老闆兼大廚

[@Kn-nu8bw]

王師傅真贴地，这麽小事也向大家解釋。同一时间也燒一鍋开水根本也不浪費水呢！很喜歡王刚的厨技，非一般的厨師。👍👍👍

[@injapanx9990]

我感觉后面那只散步的公鸡下一期是主角。

[@delvin-2935]

主题，水煮鸡

[@user-zw2wn4dt2u]

哈哈哈哈哈哈這個好笑

[@fatch8197]

最亮的仔

[@user-by1bg4vc2n]

@@delvin-2935 雞：尼馬

[@richardthe3268]

鸡，尼玛，我只是友情演出好不好。

[@stefanuspaulus9185]

No one gonna comment about how neat the faucet system is? You set the aside and the water will stop.

[@timngim583]

Combine the faucet and the outflow pipe

[@scottwpilgrim]

This is actually something you can buy at any plumbing store. It's just a ball valve where instead of a handle or a knob to cut the water, it's another pipe with a faucet. It's simple, but fails less often than the ones with the handles.

[@godsu]

Profrssional kitchens almost always have this, its so convenient

[@theaterofsouls]

yeah, pretty cool setup

[@MGX93dot]

@@godsu none ive worked in did, so would depend on the country. im in england for reference

[@user-lx3jk2sb7b]

必須要給剛哥一個讚👍👍👍👍👍👍 為了某幾個假道學的人，特地犧牲了一下，做出了本來專業廚師就不會做的事。 只是，你這麼有心的講解了，我估計那些人還是聽不進去的🙄🙄🙄

[@SexyDiamondinmy]

沒關係，我們聽進去了更敬佩他了

[@tt-ew7rx]

The obsession about wasting water, wasting energy, etc. is not on target, not because the people are 假道學 - their morals are fine. It misses the target because we should consider the restaurant business as a whole. If the work model really does waste water, energy etc. it would reduce the profit margin. Because the cookstation design has stood the test of time, it is obvious that it does not waste water or energy. This is the most efficient profit making model, and therefore this is the most non-wasteful procedure. Those who are worried about the running water should start thinking about designing a new procedure and a cookstation design that do not require running water and at the same time makes more profits. If you cannot do that, stop worrying about something you do not know.

[@ymardan1245]

你怎么能这样说。你的意思就是人人都可以浪费水了！ 每个人都开着水做饭咯😂。 我也喜欢看刚哥做饭，炒菜很潇洒。看着就，很想吃他做的菜！ 但是，刚哥起个带头作用。 教教看视频前的你。节约用水! 教教很多人 真的挺好

[@user-fr7dk1fy3u]

@@ymardan1245 别杠了，只有污染才会让水用不了，地球的淡水你用不用永远都只有百分之二，除非你去太空搬水回来。

[@alexyuan1206]

Y Mardan 人人都有高温灶吗？说了多少遍不是浪费水

[@sowson4347]

Chef Wang - Thank you for explaining the use of running water. I always wondered about the use of water but your explanation is very clear and lucid and the fact that you showed how the shape of the containers and how they are affected by heat helped clarify it even more. I don't understand Mandarin or even eat much of what you cook, but watching your cooking style has helped me improve my technique of cooking Chinese dishes. Your video and tips about stir-fried rice and frying eggs has made a great improvement to the food I cook. Keep up the good work

[@williamleong2998]

How do you understand the video if you can't understand Mandarin?

[@nemesis5271]

@@williamleong2998 lol

[@Eiensakura]

@@williamleong2998 there are subtitles in the CC, you know...

[@SanketKambli]

yes i echo your thoughts. i can’t cook like him. but i try to use his techniques in my cooking so that one day i become independent cook. because currently i depend on mother/wife to cook my food and as a man that fees shameful to have your life depend on someone else be it man or woman. so thank you.

[@laypyu]

@@SanketKambli My respect to you, Sir. And I agree, everyone needs to learn how to cook. Its a survival thing. And if learning to polish that skill, its even more awesome.

[@nira9508]

看到实验过程中王师傅一脸无奈的表情，我真的想说，这种话再多人说也不用往心里去，你解释完一个，大家敲敲键盘又出来一杠，没完没了。

[@allyinthewonderlandz6675]

其实也不错啊，提供一个视频题材，4.4k观众，又有收入了！

[@vachkd-poid7962]

谁管你吃了几碗粉，他们只想让你把肚子剖开

[@urielwang937]

王剛老師，應該是我在KZbin上面最欣賞、最喜歡的廚藝老師了。尤其是當他們說四川話的時候，都會讓我想起在成都念書生活的美好回憶~感謝王剛老師。^^

[@hsinyuntsai]

為了拍這集 王老師也真是犧牲的自己的用具，感謝詳細的講解 學到知識了

[@doomr4a]

不怕 , 叫二娃刷

[@meichen2510]

😅😅😅😅😅😅二娃娃刷呀…😃😃😃😃😃😃😃

[@andrianchin3460]

@@doomr4a 😢😢😢

[@vincentbehemoth]

@@andrianchin3460 他开玩笑的，哈哈

[@ray32100]

第一，一般这跟水管都是在上菜的高峰期的时候才会开着，这样就能保持水缸里随时都有水，这样就不会影响到炒菜，而且上菜的速度也会非常的快，而且这时候如果一直开关水龙头的话，也很容易弄坏水龙头！ 第二，还有可能是为了保证菜品的质量，因为如果放入水到缸里，这样炒菜的时候难免会溅入一些废水进去，所以一直流动的水是能有效的保证我们的水质的质量的！ 首先是更方便厨师取水，争分夺秒，节省操作时间，提高工作效率，为老东创造更多的利润… 然后长流水能给灶台自身降温延长灶台使用寿命，并保持灶台清洁卫生。 再有长流水同时也能减缓炉灶继续升温，使厨房室内温度升温不太快，对厨房工作人员更有利，更出活…相对厨房环境好(不至于过热影响情绪)整体工作效率更高… 总之长流水是厨师长期实践中为提高工作效率主动而为的。并不是一时疏忽… 节约时间！如果每个菜都是要用冷水再开水用完再关上不但有第三点提到的伤害炉子，还浪费了很多时间而且还会导致锅里的菜因错过了最佳的加水时间从而影响了菜品的品质甚至是直接导致这个菜报废！ 保护水龙头！厨师在忙的时候根本没有时间去用手开关水龙头！而是直接用勺来代替手！而且是很粗暴的拉，敲，从而确保一步到位！那么你可以想想一天下来如果每个菜都一拉一敲的话水龙头能用多久呢？ （转至西瓜视频评论）

[@tuyoiushi]

所以是轉自還是轉至?

[@bvg4kgaming178]

Every time I watch one of the chefs episodes I’m filled with wonder and amazement....but the number one thought is, “I would LOVE an outdoor kitchen area with a massive cooker like that. I would never leave the house, I’d be cooking all day!”

[@mZHiWdDchQkC]

王刚为了解释浪费水 终于做了一期浪费火🔥，浪费煤气的视频！钢精喷子们 你们新的话题出炉，快来杠吧😂🤣

[@qipingwan6888]

哈哈哈哈

[@Xeno_3401]

大赞刚哥 拍视频认认真真回复网友的疑问 而不是随便一句话评论怼回去

[@lifansama]

王刚：拍这个视频，心在滴血😂

[@chongzhao6369]

璃音 不至于滴血吧

[@user-qx8ug5zy1v]

没事 知识传了 钱也赚了

[@sansnomnull2799]

我也在滴血

[@batmanbest7821]

@@chongzhao6369 会滴血不只是因为煤气，重点是厨具，那些都有可能是订做的

[@csnerd8]

batman best 是啊，在农村搭的，再订运过来不是钱的问题，可能又要等阵子才能送到，很麻烦。

[@tommymo1006]

哈，其实补充一点，这个灶台上的水龙头有时候也是可以关的，并非营业的时候一直开着。那就是在比如下午的空闲时段，几个炒锅位都不使用，没生意的时候，就可以关掉这个水龙头，达到节约用水的目的。不用担心生意来了，来不及使用干净的流动的冷水，到时候打开龙头一定来得及。当然生意忙的时候，或者开炉头炒菜的时候一定不能关掉这个龙头，实际上，就是个简易的水冷系统来给整个灶台降温，同时也给厨师时刻有干净的冷水使用。

[@Aemjebe]

Thank you for answering one of my biggest question watching Chinese chefs cooking videos vividly!

[@elliejheng9348]

拍拍 其實我第一次看您的視頻也有一樣的感受 但是您是專業！我很尊重沒有評論😂 再加上我自己自身的觀察 1.您是很專業又上進的職業人員 2.那個爐台我們看過！好專業好高級！感覺有相關系統上的設計！ 所以根據以上我沒有留言過😂 也很謝謝你浪費了一些資源分享給我們知道 還有其他回應的專業用戶，謝謝您的講解！

[@frostymourne]

Finally. This will shut the people up for crying that you were wasting water, despite all the explanation, they would still want to harp on it. So a video like this would just shut them up.

[@haoshi2348]

nah, they won't, the haters are gonna always hate. maybe tomorrow they will say pollution? haha

[@rainygrass001]

no, they won't. they will keep jumping on it :D :D :D

[@se7endays325]

@是我 bro if you're not so fucking good on translation don't touch it then. so damn awkward

[@cyf1434568100]

可是还是有些浪费水😂

[@mrhoneycomb90]

Nothing wrong with the translation. Haters gonna hate!

[@fallingblackstar4553]

恐怕是真正专业的厨师才会知道的事，所谓隔行如隔山，似乎每一行都有让外人匪夷所思的事，多谢厨师长事无巨细的专业测试与解答了，佩服！👍

[@isabelz1914]

王剛師傅太善良了，專門做了這樣的視頻耐心解釋

[@jiahengshen1750]

感觉王刚老师被问得有点无奈😂

[@hoangmanh2829]

一群无知乱发表意见

[@gawrgura0913]

@@montyui 我是覺得還好吧 雖然我沒注意到他水都沒關 他說出這問題在解釋之前我也滿好奇這底是有啥用意

[@lyang212]

中国最不缺的就是傻逼了。

[@snakemelon5152]

@@lyang212 😂😂😂笑死我了人多傻逼当然多

[@_rpg0822]

廚房在高峰時段用水量是很大的 那是因為拍視頻還慢慢解釋給你聽 你才會覺得水在浪費 正常你要是沒有隨時一鍋水在旁邊 出菜就要「奢糙」了 流水可以降溫 可以洗鍋 可以入菜 還表示財源廣進 其實浪費不了多少的 真正浪費的 是那些沒吃完的食物 做過餐廳就知道每天丟掉的食物量有多少 實在沒必要計較那一點點的水 而且營業跟自家煮菜真的差很大 拿來對比可能比較不合適 節約固然是美德 但首先要老闆認同你可以為了節約而少做生意 不然其實員工沒有甚麼權力好說話的

[@kai-ec8vk]

是搜襙嗎🤣🤣🤣

[@snakeazxs]

好久沒聽到ㄙㄜ肏了www

[@neilc298]

确实是这样

[@worldexplorerTM]

这个解释的比刚哥都好，干烧的问题只要盆里有水就没事吧，旁边也有盆冷水可以用。

[@kaboom5512]

@@worldexplorerTM 不是，如果冷水不動，一下就會變熱水了

[@crabtrap]

TO ALL ARMCHAIR ENGINEERS! the WATER cools the ENTIRE WOKSTATION. this burner is 100,000-120,000 BTU (similiar to those garage torpedo heaters). SO that HEAT needs to go somewhere! that water serves several purposes: it cools the countertop as iit overflows, it washes debri done the grate drain. its keeps the cook water bin cool, it allows the chef to rinse hands, it allows the wok to be rinsed between orders/dish.

[@RayMak]

Thank you. I've always wondered about that.

[@Yoisho_my]

ok

[@michaelbryantucio]

Ray Mak the omnipresent.

[@randomstranger_3]

I know many has said this before but YOU AGAIN!

[@ChrisKinster]

Purposely sacrifice a pot for our education

[@misterturkturkle]

Stop

[@youyou617]

我就知道这样的设计一定有道理 终于解开我多年又懒得查的疑问😂

[@waterdragon1113]

簡單來說，這種營業用爐的火力強，放熱高，爐子周遭零件長期受熱易劣化，因為做菜本就需要用水，將水源與灶台結合同時提供用水與降低爐子周遭溫度，可說是一舉兩得，不過只是簡單的活水系統就被說是浪費，相對爐子的價錢，這點小錢根本微不足道。說這樣不環保的人，建議還是別使用煤氣燒水煮食，生吃最環保了。另外覺得爐子設計不良的人真是站著說話不腰疼，一種產品能長久存在市場上廣被使用必定是因為產品本身條件符合市場需求，何來設計不良？如果真的這麼厲害，快去設計一個更完美的爐子，未來全華人餐館爐子的市場就是你的。

[@dl8935]

每一行都有每一行的規矩，外人不懂就不要過多置喙，這位師傅人也不錯，肯特地燒黑一個鍋給大家介紹為什麼

[@bee9814]

@@dl8935 這個水鍋拍完影片怕是要刷上15分鐘，花大筆錢買一個炮爐燒成這樣，不是我的看了都心疼

[@emiicrystalrenz3166]

食物生吃進他們那些孤兒的肚子裡都浪費了，一點都不環保，建議那些死媽槓精直接原地爆炸更環保

[@DSDSDS1235]

電磁爐能不能做到這種火力

[@ymardan1245]

你还是不懂。地球只有一个。节约用水，保护环境。真的每个人都有义务和责任。这样才能更好的持续发展。 沙漠化真的很严重！ 现在，就这个时刻。很多人都在为营用水发愁。 如果， 你现在浪费。 你孩子的孩子。你的子子孙孙都会埋怨你。 所以，尽量节约。 如果，每个人都节约一滴水。我们的子孙就多些水。这不好吗？ 太自私，害得是我们自己的人。 古代的人。估计，也没有这么浪费资源。 才有我们现在美好的生活。你说对吗？

[@leonardpearlman4017]

I keep wondering "Why do you have such a great and powerful kitchen outside? What's going on there in general? Maybe this was explained somewhere in the series but I haven't found it yet. This man definitely seems to know what he's doing! He's very clear and vigorous in explanation. It's not always like that on KZbin! Lots of videos of people doing something for the first time, people explaining things they don't really understand! GO, Chef Wang!

[@afbug]

Uncle Roger: "Many Asian people have 2 kitchens. Outside kitchen and indoor kitchen. Indoor kitchen, useless, only to impress guests. If guests come, we go indoor kitchen, chop mango, that's it. But if we use outside kitchen, then you know real food coming. If you go visit some Asian people house and they only make food for you with inside kitchen, they don't like you, go away. They want you to f**k off." kzbin.info/www/bejne/fKO4l6qmlrOBf68

[@bend386]

This is commercial equipment used in Chinese restaurants. You wouldn't find range like this in common homes. Some cooking techniques used by professional chefs require very high temperature to reduce moisture and bring out the flavor of the ingredients (we call this Wok Hei) so it requires the wok to be at a high temperature. Normal ranges at home does not have enough power to quickly bring the wok to this high temperature - you end up over cooking the food or leaving the ingredients too moist.

[@youness9302]

@@afbug it's a joke.more fire the wok heat will make the food more tasty（quick and fresh).But you don't want to fire your house right？

[@violetviolet888]

So you don't smell up your house! Keep grease from getting on your stuff, and you don't need an exhaust fan.

[@maxchu92]

@@bend386 U know.. i actually know a guy that's crazy enough to put this kind of commercial stove in a condominium kitchen. Everything in his house was nicely designed by ID, but at the end of the kitchen they put such stove.

[@bananasenpai]

Hahahaha, I love it when he started to get real and talks about how this would normally get his pay docked, and an earful from the head chef LOL he even ended it with "gosh darn, we've wasted half a tank of gas *scratches head*" LMAO and this was super informative. I've always wondered why they leave the water running, and now I know! Thanks for that :)

[@yauhoiman7894]

王剛師傅你真是老實人！ 很欣賞你做人做事，都對得自己對得人， 在這個視頻解釋得很清楚！ 希望你繼續煮多些好菜， 每次都很期待你出的新片，努力💪🏻💪🏻💪🏻👍🏻👍🏻👍🏻👏🏻👏🏻

[@zhusiying9111]

什么老实人？做事不认真，师傅是不会让你学的。老板也很严苛。明显看得出，他是严师出高徒

[@zhusiying9111]

不老实人，换来的结果就是 没人搭理你，越不老实，越不容易成功

[@SexyDiamondinmy]

謝謝王老師，真長知識了！像老師這樣有耐心且品德兼備的人都值得敬佩

[@SainyaHokage]

I like this guy because he takes time to explain why also on recipes.

[@TGSA100]

這個餐廳用的火爐都是一樣的，需要流水降溫，不然整個設備會燒壞…

[@shareem8093]

刚哥说“浪费了一大瓶煤气”的时候感觉好心疼的样子啊，又白白烧坏一个盆，不做这实验喷子又一直骂，刚哥太难了😭

[@seanlo628]

然而，各大平台又挣回几十罐天然气的收视费

[@fensjke1512]

Sean Lo 不用酸，因为一些sb，这个世界变暖进度加快了0.0001% 煤气也因为毫无意义被浪费了

[@dwhitereeves5997]

王刚: 我是来打脸的 观众: 你这明明是在浪费火

[@user-lm7mr2nl6s]

看來下一集有頭緒了

[@imjustinjong3939]

哈哈哈

[@user-sn8oj3jp2o]

下集 低溫炒菜

[@yanghaoran9567]

哈哈哈哈哈

[@jungleamazing5385]

肉包醬 下一集做沙律

[@azgothedefiler]

Thanks so much for english translations Chef Wang ! makes your videos and culinary knowledge accessible to a wide spectrum of people

[@scm534]

i'm just curious who are these english-speaking people that's watching Wang's video... Are you guys ABC or CBC or something?

[@malikakhmat7369]

So today, i'm gonna show you how to cook water, without boiling it

[@renyizhao5457]

王刚老师真的太有耐心了， 脾气也很好。看到好多视频下面评论说：麻烦水龙头关一下， 我都感觉很火大了，王刚老师还特地做视频耗燃气还把盆子烧黑了特意给大家解释。👍

[@user-od4ze7cu2y]

每家的廚房都一樣？那請大人見諒我這個還在用爐灶的鄉下鄉民

[@retardbuster1498]

专业的厨师都是很有耐心的吧。。毕竟天天炒菜

[@retardbuster1498]

不过他为了做视频 忍痛牺牲锅子 实在佩服

[@ChuwiOfficial]

@@retardbuster1498 牺牲一个锅子拍的视频，点击量带来的广告收入足够买200个锅子

[@allen3124]

王师傅内心os:你妈的我在四川南方，不缺水，你既然爱喷我就专门做一期猛火烧开水给你们看。😏

[@pengli5360]

一个厨子 用个炉子被别人说浪费水 拍了个视频来解释 被别人要求改进炉灶 他是个厨子诶 又不是超人 什么都会？ 你是来看做菜的还是来看我们爱发明的？

[@user-jg1jc8mp3e]

这个水龙头一推就关上了，很方便的

[@fit1417]

姚飞 所以你想表达啥？？

[@imfeng2639]

姚飞 所以，他这个视频作用你到底搞懂没有？10多秒就开始发热了，你怎么关，10秒钟一开一关吗？

[@exelionbento6623]

有些人得了浪费水就会死综合征。估计沙漠里出来的人。

[@robert8928]

@@user-jg1jc8mp3e 觉得浪费自己在家做饭，别去下馆子

[@user-qz2su8db9f]

钢厂的高炉也是不能熄火的，持续流水降温散热，那水量更是多得可怕。而一般人只享用产品，从没关注过这些细节。看到了，你觉得惊人，其实这都是常态。所以，如果这让你不舒服，请珍惜自然资源，珍惜物品，珍惜食物，珍惜人的劳动吧。

[@magicplayer84]

Thanks for the English subtitles.. As a Chinese that don't know how to read or speak mandarin, this helps a lot

[@HUIHUI2010]

3:56 控制不住习惯性地舀一勺水，哈哈哈

[@ooitung95]

职业病 哈哈

[@sheny8081]

哈哈哈哈哈哈哈哈哈哈哈哈

[@wittytui]

学工科搞工程的都明白 水的比热大 用水冷却太普遍了 小小厨房这点水就叫浪费水 那各种工厂都别生产了🤣

[@andyliu3465]

沒有水冷，別說民間工廠生產了，火力核能發電全關，倒退回19世紀

[@blackcatpack]

Andy Liu 用爱发电欣喜

[@ricardoz5714]

就是啊，炼钢厂出炉的时候那喷水量二十个王刚做一年的饭也赶不上

[@xinghong9201]

Zihan Zheng 有病吧。引战？

[@user-qp9sk8ki9m]

就是啊，人类用水其实占的比例很少，主要是农业工业用水

[@A126070085]

流動水應該還有另一層用意，以下是我個人觀點，炒勺沾了油去舀水，油水不相容，油的密度小浮在水面上，不斷的添加流動水，浮在水上的油也漸漸排掉了，也使得後續舀水做其他菜的時候不會篡味

[@leonpse]

In my parent's restaurant, the water faucet was closer and could be pivoted to go over the wok, so I would just turn on and off the water each time and pivot the faucet away from the wok. I could catch the water in the spoon to measure things, but it's not as fast has what he does to get a spoonful of water, but it's faster to clean the wok after each dish or fill the wok.

[@squintygreeneyes]

Do you happen to know why he said that he needs cold water for cooking I can understand rinsing his hands but why is it that the cook dish need cold water why does it matter if it’s cold or hot when its already cooking?

[@leonpse]

@@squintygreeneyes I don’t know exactly, I do cook some things in cold water first and am not sure about why.

[@kingofdehsea]

@@squintygreeneyes ​ I'm curious too. At first I wish thinking they use cold water for cooking certain dishes so the flavors have time to simmer a bit. But then he said they use the warm water for cooking and the cold water for cleaning the wok. My conclusion is that the cold water, in either case, gives you a bit more time to make use of it, therefore making it better for cleaning the wok. Hot water evaporates pretty immediately, so you can use it to quickly steam something as opposed to simmer/boil food. Hot water over such a hot flame wouldn't be as useful for cleaning because the material would just dry out and stick to the sides of the wok. This kinda happens to me even at home, I use hot water to clean my wok because it's better for the pan, but it means I have to use more since most of it will evaporate immediately, leaving behind burnt bits unless I use more water and scrub the sides a bit. I'm sure there is much more to it, but that's one guess. I think the steaming aspect is probably important, or overall the quick cooking process. Steam is less likely to make the food soggy, and the hot water lowers the potential for losing heat which can really ruin the wok hei flavor built up in a dish. From experience when I add too much water to a stir fry it can really make it fall apart.

[@squintygreeneyes]

@@kingofdehsea yah, it still doesnt make sense to me. i use hot water to clean the wok because it cleans better, gets the bits off. i’m not worried about it being too hot/steaming off because i could just use more water infact i want more water so i can get all of the large wok cleaned out. i just dont see any use for cold water at all. if i wanted to lower the temp of the pan, i would just lower the heat. lowering the temp of what u are cooking is the only reason and i never have to do that beyond what i can get from just lowering the burner/stove. there are some spices that burn more easily like when doing curry and such but even then, i would not water down the dish, just lower the heat before adding the more delicate spices. *shrug

[@SetsunaRatsetsu]

@@squintygreeneyes my theory is that it give him more time to cook the ingredients. Some ingredients that are need more time to cook goes in first and ingredients that needs lees time to cook goes into the wok last that way all ingredients cooked evenly. I can imagine by using hot water if he put the ingredients into the wok and reach for another ingredients, the ingredients in the wok is already cooked while he still need more other ingredients to finish the dish. So either work super fast like a robot and with that also risking an accident in the kitchen or just use cold water so he get more time to cook and work at the pace he comfortable with.

[@user-gu9my5kn4m]

滿喜歡這部影片的 大部分的人對於網友的評論或酸言酸語都只會罵回去之類的 但你的作法讓大家一目了然 也讓亂評論的人了解到自己的無知😂😂 推爆 加油

[@user-od4ze7cu2y]

呃你知道不是每個人的廚房都一樣吧？

[@user-gu9my5kn4m]

呃 那他還是做的很棒呀 不是嗎？ 他沒亂罵人 還特地拍影片 解釋的這麼清楚 我覺得超讚的呀

[@user-tu5td2fm4y]

林彥廷 就因为每个人的厨房都不一样，还在那里乱喷，才显得这些人很没素质，然后厨师这么礼貌的解释也显得厨师很有素质，不是吗？

[@user-bo9nk6gh6h]

@@user-od4ze7cu2y 大陸的中式廚房，基本90%都是這樣子的灶台，他這個講解其實對於廚師來說，第一樣，對於普通人來說，就是科普了

[@user-od4ze7cu2y]

你有鄉下的老家嗎？因為我去過的鄉下大部分都還有用磚頭的

[@jessicalovescakes9544]

之前几个假期去外卖店打工过，当时看到师傅就一直开着水龙头但是又不敢问，隐约只觉得好像炉灶会好清洁一些，谢谢师傅放视频专门讲的这么详细

[@heckkoch9]

for home "chefs"...if you have a pot filler (faucet) over your stove like me, it's important that water is plumbed into the cold water. You NEVER want to cook with hot tap water...too many minerals and sulfur-y smell/taste...it will affect your food. Also, you need the cold water to regulate your temperature in your food, soup, etc...if you overboil your noodles, you can easily pour cold water (from pot filler) to stop the boiling.

[@binzhang6140]

这个水应该保持热度。不一定要烧开，厨房忙起来，许多要抄水的菜式，可以节省时间。以前一般是放一个钢油瞽在热水盆边上，接凉水用。 热水刷锅也好用。厨房忙的时间，这个盆里的水用的很快，一般等不到烧开，就要加水了。所以饭口的时间，一直是开的。但以炒完菜，就顺手把它打回去关上。香港师傅，广东师傅都是这样。不忙的时间不关水喉会被师父骂的。所以水龙头是摇摆开关，就是为了方便厨师控制。水槽就在面前，开没开都看到。如果这都控制不了，就不用做厨师了。

[@danieljyu4323]

5:20的时候，大公鸡终于确定了今天不会用它做食材，从容地走进了镜头中央。

[@miaomiao07]

它还慢慢的走过镜头很搞笑😂

[@alanciu2353]

哈哈哈哈

[@gooddave1234]

就你最优秀😂😂😂

[@injapanx9990]

它是来踩点的，下期必须是主角。

[@huizhishi7378]

大公鸡：老板在烧水，莫不是要拔老子的毛

[@maxliu2438]

一道美味的烧黑锅完成。不喜欢黑锅的同学可以不烧。

[@emmapeng4460]

哈哈哈哈哈哈哈哈哈笑死

[@maxliu2438]

@@emmapeng4460 - -！

[@kold610]

XDDD

[@gooweb]

哈哈，有梗

[@user-vh6dc4qv1w]

不喜欢锅的同学可以直接吃煤

[@user-it1xx3yl1f]

大家好，这道美味的红烧不锈钢盆，已经做好了，非常适合不浪费水的朋友品尝！谢谢大家！

[@tasteoflife7138]

请问。。。我是唯一一个每次都要看完几乎所有评论的人么？😅我怎么每次都觉得评论区的大家都好可爱，好逗趣

[@Neroia]

我把新買來的三斤花生都扒光、啤酒都喝一打了，還沒看完………😅

[@panhoung1348]

你好，很高兴在这里见到你，希望那边一切都好，我想了解更多关于你的信息，以便更好地了解你可以加我的微信ID：panhoung212

[@wenhanzhou3466]

知道这期视频是个科普作用，但看的我心疼啊，这么好的灶台。

[@hellohi2315]

那有啥，汽车安全试验，可是用新车去碰撞的。原子弹试爆，那烧的钱更不用说啦。哈哈哈哈

[@abstractnonsense803]

hello hi 哈哈哈哈哈哈哈哈原子弹试爆还行2333333

[@veiuniie8037]

@@hellohi2315 你说的在其他地方没毛病。这里用来回复有点不妥。毕竟，王用的是自己的工具，汽车安全实验是用自己的车吗？原子弹更不提了，对参与实验的个人没有任何影响，都是公家出钱。你出力。😳。。王这个烧坏了，是得自己出钱再去买一套。(当然有的杠精会说，烧这么一下，怎么会坏。 那我只能说没必要多言了，想法不同。出发点不同。看到的重点也不一样。)

[@tipinwings]

hello hi 试验没毛病。有毛病的是为什么试验的成本要王刚承担？

[@wenhanzhou3466]

hello hi 你意思我明白，但原子弹就是用来爆的，测试车就是用来撞的，有用顶配内饰做的测试车吗？

[@chweechweelim]

谢谢您每次都不厌其烦的跟我们讲解厨房的运作，学到了新知识. 给个赞!

[@kanledeluge9562]

so that is not only freshwater ready for cooking but also liquid cooling the whole system. make sense.

[@jenlee5405]

我以為這集是教我們煮開水，期待下一集會教如何煮好吃的泡麵，害我等了一年多了

[@andrewmoris6082]

XD

[@aprilyin2338]

哈哈哈哈哈“这应该是我第一次这么干” 像好学生第一次翘课

[@CookingPigeon]

餐廳用的中高壓噴射爐跟家庭差很多 相對炒起來的菜色鍋氣相對不同~ 感恩做視頻給大家知道~

[@CookingPigeon]

一般對專業的火爐不懂啊~~~ 還有烤箱等等等等等^^

[@Tennmu]

很多日式烤台也是有暗藏水冷管用來降溫的 只是差在看得到看不到而已

[@user-kc4eq4ks2s]

辛苦了王剛師傳,香港的廚房也是這樣一直開水,曾經也有白痴經理問過這個問題,解答完又不信,結果當然整個爐壞掉不能用

[@YXHQ116]

哈哈好笑(✪▽✪)

[@user-ec5iv1xf5d]

好像能够配套的厨房都流水吧。美国也是。

[@longervx8996]

什么业余经理啊这

[@baduanlee1679]

饭店还会雇这种经理吗？老板亲戚？

[@user-wc8ji3zf4d]

外行指挥内行。。

[@Lying29]

其实帮你补充一下，感觉很多厨房做饭速度很快，要一直用水，流动水并不见得真的会浪费很多，每次取了水流动的水也会慢慢加满，下次溢出之前可能已经又要用了。

[@appleapple-nd6ey]

Linsheng Liu 而且饭店炒菜很快要经常洗锅，用水量不小

[@guoxunzhang5281]

这个解释我认为是对的。

[@evan56780517]

真正生意好的餐廳水是沒在關的（有的甚至還會開大一點），長常常開開關關的店，生意不僅不好，水龍頭也常壞（真的）

[@winteriscoming4407]

i was in uncle roger's video watching you 😂. good job uncle wang! 👍

[@oscargr_]

I tried this recipe at home and it's your best so far.

[@user-yi4by5vv8f]

今天教大家一道家常菜“煤气烧开水”，没有水的同学会烧黑锅。😂😂

[@lblue2095]

笑死😂

[@user-be9hh3vq4h]

没有锅的同学可以用烧水壶代替

[@h102847]

不喜歡用水的同學 可以不要加 鍋子燒壞你家的事

[@user-dq8rt7dj7x]

哈哈哈笑死，为什么王刚底下都有这些评论，说实话我订阅王刚真的是因为评论，那时候是什么豆腐炒鸡蛋的，什么嫌麻烦的同学可以不加，这样一道美味的炒鸡蛋就完成了，真的笑死我了

[@74-KA]

黑锅做好了，谁来背呢？

[@sfcheng6]

有心的老師！冇心的網友！ 人講你就瞓，瞓醒你就問！ 老師我拜服你的寬度，日後必成宗師！

[@user-qt9jz7cd1n]

原來是這樣 一直想說很多廚房為啥都不關 長知識了

[@silverelgrandlow6298]

I find him incredible that he is able to tell the temperature of the water in that extra pot there just by touching the water there.

[@rifwann]

Asian

[@bloodhunter9x]

i used to work with a chef and i shit you not, he can estimate weight of an onion, carrot, tomato, etc quite accurately. at first guess i thought he was lucky so i tested him few more times, after 4-5 times i gave up. the chef was real deal

[@NickyNightShine]

It's called experience

[@realgrilledsushi]

Bro, you can do it yourself just by touch or put your palm near a heat source lol

[@nayef70]

And how did you confirm it was correct?

[@michaelqqq7662]

最后一句今天又浪费了大半瓶煤气，完全是在讽刺杠精啊

[@sofizfan8387]

如果这种事都能来讽刺别人只能说他王刚心胸太狭隘了。其实他完全可以在自己对灶台的使用理解上提出改进意见，甚至还可以和手工耿一起合作制作个新式灶台。比如烟道不走水锅那里走，而是设置独立集热器烧开水去，然后灶台用风冷或者用空调主机制冷灶台使工作环境更舒服……

[@rong3949]

sofiz fan 大師你做出來了沒有？

[@snowkiller72]

@@sofizfan8387 你行你上啊，不要只会bb做键盘侠做杠精

[@wangjacksitong]

sofiz fan 这还有跳出来捡骂的呢？二手信息三首创作啊？你赶紧改进去，全世界的猛火灶，老大市场了。你最聪明，别人都没想到呢。不是讽刺你，祝你成功，你是最棒的，人类靠你了

[@jeyesperanza9530]

@@sofizfan8387 水的比热容导致水冷的效果是风冷比不了的，还有设计灶台要从很多方面考虑，比如厨师工作的效率和灶台占地以及各大酒店的成本。不是脑袋一拍就有新的设计的

[@zennez7730]

真誠的感謝這一集不藏私 的详細解說，雖是小事卻是重點。我曾問過餐館師傅這“不關水”的問題，師傅們都詭秘的一笑，不屑於回答...

[@sep0190]

可能是他們也不知道為什麼

[@Sllee93]

王刚，真的谢谢你做这个影片。现在可以更加明白了。也可以让我更加珍惜餐厅煮的好菜，背后用到的资源不少，要珍惜。

[@hasegawa-kun]

Finnally i found this video to answer my curiosity Thank you chef

[@dOvOb_SC]

看到題目進來看⋯就想知道誰問的🤣其實，很多廚房都是這樣的。我常去的餐廳是開放式廚房，那水也是是一直開著，但廚師們是一直在用那水的，各種用。視頻裡就一個廚師，但想想看，正常廚房炒菜速度要多快，同時又要做多少個菜，那火也一直開著不會關。事實上並沒你想像那種浪費。

[@Saber7871]

正常一個餐廳是不會停爐子 因為停了再開會很浪費時間去運行，即使去吃飯還是會放著由他流

[@user-ji7wk3xm3x]

b站上的杠精，他们天天都这么能杠，希望把他们安排到工地抬杠。

[@Ilovepiano927]

王刚：今天浪費了大半瓶煤氣 王老师开始埋怨你们这些问题了🤦‍♂️😭

[@k77aw]

這的確早就解答過了 不過也不能保證大家不是第一次看第一次提問 所以即使有這次這麼詳細的解說下次還是可能會有一樣的問題吧 只能多留言幫忙解釋

[@chefwang]

没有没有，用些煤气还是值得的

[@bongcheenyianbong5507]

@@chefwang 很失礼的问你一个问题，中国不是禁翻墙吗。你这样不危险吗。我是欣赏你的。哈哈哈

[@user-wu7vs5nu8n]

@@bongcheenyianbong5507 可以透過其他地方的朋友轉傳啊。

[@k77aw]

@@bongcheenyianbong5507 你這還真是挺失禮的 你的問題應該搜尋就很容易找到解答

[@user-cy7vz1po5y]

这个长流水就相当于机械设备的冷却水。炉灶长时间持续使用必须降温，长流水就是最好的方式了。一举多得。

[@pikachou1433]

刚哥油管播放量好高，还有这么多国外观众，牛逼

[@HamasakiFanz]

WANG GANG = HUMAN THERMOMETER

[@kuatiogui]

And human weighing machine. Any animal that he lifts with his hands he knows the weight.

[@lisa194]

He is the best , the only bad thing is china people eat everything so some of the recipes are gross. But overall I like him

[@automatism4790]

@@lisa194 China is huge with 1.4 Billion people. its no wonder some recipes are strange

[@MegaMrspain]

You part of the WANG GANG GANG?

[@FlameRat_YehLon]

@@lisa194 Many weird recipes were from eras that people literally don't have enough regular food to eat. And now almost nobody eat those, and only few people would try those because they thought those got medical purposes (but actually got none). Though if you are talking about eating bugs or animal organs or something like that, then the case would be that different people got different taste, after all, "Chinese food" is a collection of many cooking styles, some more unusual than others.

[@mjyu6272]

哈哈，这是王老师最简单的一次炒菜，却是最心痛的一次。

[@Gdwmartin]

Thank you chef, for the explanation. I knew there had to be a reason behind the running water, and now I know.

[@MAJ44]

If you work in kitchen especially wok range, you will need running water constantly. Everything he's doing is correct.

[@sjli7078]

谢谢耐心解释，其实我也一直有这个疑惑😂😂

[@oliviazhang469]

王老师其实完全可以直接拍一个口头说明的视频，却亲自做实验来证明给大家看，是真的很用心了

[@elchick]

Thank you for explaining, I always go once a week to the mini wok in my town. I’m always looking to the chef how he manege the cooking and wok. He works super fast and it taste every time so delicious 🤤

[@swu7308]

我8岁前家里的灶中间就有个烧水的铁罐,做菜了就烧热水，我奶奶用了几十年。盆里有水，开了水蒸汽会带走多余热量，水温始终是100度左右，不会烧坏灶。当然你不能空的干烧。如果要冷水炒菜，这个好解决，放一盆不直接接触火的水就行。省事和节约水资源都很重要，只有思想意思跟上了，两者可兼得

[@irenewang7192]

Thought the water is flowing for some hygiene reason previously, thank you so much for the explanation. Love your work always

[@AndyZULUL]

makes sense, since u wouldn't want stagnant water.

[@doel89]

The stove top is slanted towards the front. Overflowing water will wash the surface down

[@bosslhr7979]

Yyy

[@zacharyscott9233]

It’s never easy to work in a chinese kitchen

[@liliachan3753]

It’s still used for hygiene reasons! It’s conveniently placed so the chef can quickly wash his wok after every cooked meal. It would be lame to take the wok to the sink every time it needed a wash.

[@jackh22]

介紹廚具時，購買廚具時，做菜時等.....都不知道說過多少次了，總是有外行人想教內行人做事。 其實說了很多次了，這次說了，沒看到這集的人，不久又會問了。

[@hellohi2315]

我就会问你问题，天气越来越热了，明明你不穿衣服也冻不着，你非要穿着裤衩，背心啥的，还要浪费水洗衣服。是图啥呢？哈哈哈哈。光屁股3个月，环保又健康。这个夏天就开始做吧。

[@francofu8499]

聯合國可以制憲，從明天開始，進入夏季嚴禁穿著任何衣服嗎！

[@chibill467]

@@hellohi2315 沒辦法誰叫光身子會被警察抓呢公然猥褻啊，不然誰不喜歡看妹子光著身子街上走啊

[@DOkyev]

@@francofu8499 野外露出 我喜欢，而且还是全人类级的 想想还有点小激动

[@jackh22]

不要只想有辣妹正妹看，大多都是40-80+年齡，120-200斤，或男的，到時候你只想洗眼睛，很多歐美天體營就是這樣，抱持這想法你只會想盡快離開。

[@vishalumaria]

Always thought about this , chef is legit good to make a video for the comments . Very informative cooking skills in chinese kitchen .

[@geniusgrade3]

一直很喜欢你！哥，真的佩服了你这认真的态度了，送你一朵小红花🌺