Thank you so much for teaching us your techniques, chef!!! It is much respected and appreciated. I really do love your channel. Thank you!
@周伟军4 жыл бұрын
Maria R morning
@steveraman45622 жыл бұрын
you said it excellent info
@viniciustsugi80074 жыл бұрын
Though I'd happily watch all your videos without understanding a word you say and still be amazed, I truly appreciate making the English subtitles available. You are amazing!
@瀚王-k2h4 жыл бұрын
well, its not what we do at home. Its for professional Chinese chef.
@CHIKINWING4 жыл бұрын
Subtitles for the win, although you right its just fun to watch and learn
thank you, Chef Wang, this was most instructional and interesting. I did not know Sichuan and Cantonese chefs have different techniques of grasping wok handle. Thank you for showing and sharing yr knowledge.
@user-tl2qf6lf7b4 жыл бұрын
bro it is time to learn the sinitic language
@sionbuzzard32644 жыл бұрын
真是太及时了,家用灶台做了这么多年就是没学会怎么颠锅,现在终于看到技巧了。非常感谢,这就练习去。
@andyverycool4 жыл бұрын
2:41 食材路過
@mintarpair86774 жыл бұрын
送终鸡🐔
@user-qazxswedcvfr4 жыл бұрын
下次視頻可能就在鍋裡了
@dheerajsharma13744 жыл бұрын
感谢王老师的教导,没等拉直线拉三天,锅漏了!
@tinchin63284 жыл бұрын
買訢的。
@9513308754 жыл бұрын
真的是外国人吗?都都写段子了
@俠女-m4w4 жыл бұрын
菜刀很厲害可以切布,老土的我第一次看到
@lancercool19924 жыл бұрын
切土豆胡萝卜都跟切豆腐一样,很厉害
@ALegitimateYoutuber4 жыл бұрын
huh, i've been doing it a different way. Where i'd move the wok in a straight line horizontally above the burner, so the ingredients would ride up the sides. Then i'd slide the spoon across the bottom to push the ingredients at the bottom away well the stuff above falls in it's place. Though that method is done do it the low placement of my burner.