Chinese Chefs MUST HAVE INGREDIENTS 🍳 Mum and Son Professional Chefs Cook

[@britishknightakaminininja1123]

Double-concentrate Orange Squash! I know, it isn't in everything, but this was that one, magical, secret ingredient you guys taught me when I had struggled for _years_ unsuccessfully trying to make sweet and sour at home. Instant transformation, and hilights what you've said often - that just one ingredient wrong can make such a complete difference.

[@blacktootherson]

Amazing video yet again, yall deserve millions of subs

[@barrycarrigan5584]

love you guys , over the years you have been a must watch , cooked some amazing recipes that are now family favorites ,.

[@ZiangsFoodWorkshop]

Thanks so much

[@Gia_rae]

MSG is a MUST! I never knew I needed it till I watched your channel and the taste just isn’t there without it.

[@ZiangsFoodWorkshop]

❤️❤️❤️❤️

[@lynnrushton7458]

Thanks for all the explanations Chin, much appreciated 🙏

[@ZiangsFoodWorkshop]

No worries 😊

[@tinadeacon5721]

Great informative video I have learnt something new again, just love your mum so funny and cute ‘chewing on a plank of wood’ 😂😂😂

[@cinemainsymphony737]

I use msg. Love your channel, your mum is just the best. And you’re excellent as well!, Chin (as a professional TV and radio presenter myself, you’re a natural!) Have bought from your shop, Lee Kum Kee stuff, Lucky Boat no1 noodles, supplies lasted for ages. Really appreciate your videos and content! Thank you so, so much!

[@ZiangsFoodWorkshop]

Thank you, that means so much! And now I want to know who you are!!!! You can’t say you’re a pro TV and radio presenter and not leave your name! Unless you’re Mista Jam, in that case, hi again 😂

[@suebell4624]

Loved this video. Ive been subscribed for years and have learned so much from you.both great informative video. Thank you both ❤

[@bwghall1]

what a fantastic way to describe MSG. I like it when the music hits a crescendo. Thanks, Mum and son. Briddy UK.

[@ZiangsFoodWorkshop]

Thank you ☺️

[@dionnebell9834]

😂😂😂Love how the next video I watch mentions basmati rice. Off to the Chinese supermarket tomorrow. Thanks.

[@dieter6686]

Very good, so many brands on the shelf to choose from👍

[@fillistine]

Mum is so so sweet❤❤❤❤❤

[@ZiangsFoodWorkshop]

She is 😊😊😊

[@CarolineHall-ip7hx]

There is absolutely no doubt that MSG makes food taste better. I'm not 'allergic' to it, but it makes me feel wired, sketchy and gives me a headache. I also won't sleep at all any time I've had MSG. I WISH it wasn't the case because I LOVE chinese food and moreso when MSG is in it. ...but it 100% makes me feel sh*t. Ps - I'm a doctor, so I kind of have a grip on this stuff. PPs - I LOVE you guys. x

[@terry1447]

I've got the basic ingredients, as listed in Book 1 but the information that you both gave here is amazing, so now I have to write it all down. Thanks again Chin & Choo.

[@ZiangsFoodWorkshop]

You’re most welcome and most of this is in the 1st cookbook in the ingredients section :)

[@alanandjess7516]

Love your explanations

[@ZiangsFoodWorkshop]

Thank you

[@arkonite]

My aunt was an msg naysayer, guess who came back and had seconds of my cooking 😂😂😂

[@ZiangsFoodWorkshop]

i get people say there partners are allergic, they cook with it with out them knowing and no reaction!

[@emmamcdonald3410]

​@@ZiangsFoodWorkshopI think ppl dramatise by saying they are allergic to things why they me be intolerant to some thing. I do know for a fact my mother couldn't have anything with msg in it as she would get terrible headaches and it took a long time to figure out what cased them through trial and error of many products. Probably just as well she not with us anymore as I msg daily and it really does make a difference.

[@user-zt6fu2px4b]

2 seconds and spat it out 😆

[@LetsTalk_ManUtd]

@@emmamcdonald3410 I also think a lot of the time ppl use allergic cz they actually just don’t like it or think they won’t like and don’t want ppl saying go on just try it it’s nice, how can u say u don’t like it if u haven’t tried it etc etc.

[@alisonwoods3385]

I’ve followed a few of your recipes now and WOW! Absolutely amazing. So authentic. I love your passion and generosity in sharing all your tips and tricks with us. You teach incredibly well, both of you. I made chicken satay last night and it was better than my local takeaway. Thank you so much ❤❤

[@ZiangsFoodWorkshop]

Glad we could help!!

[@maggiemay961]

Made a list and went down to Eastville to shop. I couldn’t find the MSG and asked another shopper if she knew where I could find it and she looked at me horrified and told me she never used anything like that. I just smiled and thanked her then asked a shop assistant. Excellent prices in there!

[@bejaypurrs]

That was very informative presentation. Thank you so much. I love to watch you both. You feel like friends I've known for ages 😅

[@ZiangsFoodWorkshop]

Thank you and we’re all family here :)

[@sugarynugs]

good video very informative ❤🙏

[@Poochie714]

Thnx for the insight, I've just came across the channel, love it, thankyou, keep it up.. God bless 🙏💪

[@ZiangsFoodWorkshop]

☺️

[@markwybierala4936]

Luv your mum from New Jersey. She’s has a happy fun spirit and I like it when she shares songs from the 70s. Thank you both for this wonderful insight into the food I love most. The best Chinese take-out food is in Edinburgh with excellent Chinese takeaway found all over the UK. San Francisco has okay Chinese food. The worst Chinese food is in Clovis New Mexico - don’t go there. For so many years recipe books were written by idiots. Maybe they were authentic but it wasn’t the food that people craved. Your recipes work and I’ve just discovered a huge Chinese grocery store not too far away. Luckily, I have a good Chinese takeout right down the road so if I’m not in the mood to cook I can count on them. It’s a family business and they maintain a high standard far above their competition. Rambling rambling… so grateful for the videos, I need to checkout your books. Love from NJ.

[@planetpayney]

MSG 😊❤ (Makes So Good) 🎉❤

[@TrevorRoper.]

Great and informative video , well done Chin and Choo and thank you your recipes have a must for us 😊 Trevor

[@ZiangsFoodWorkshop]

😊😊😊😊😊

[@vonclap]

Eating and cooking Chinese (Manchester China town ) since 1970, Your channel would have helped then, it helps now!

[@ZiangsFoodWorkshop]

❤️❤️❤️❤️

[@jothewaiter4897]

Thanks guys that was very helpful. And definitely picking up the second book ❤

[@scs3973]

Just found you guys! Subbed and the cook books are both on my christmas wish list! You make a great team, and everything youre doing is exaxtly what ive been missing, so thank you so much!

[@ZiangsFoodWorkshop]

Glad we could help! 😊

[@olly7673]

A very well presented and enjoyable vlog guys.... thank you

[@alexandermiddlehurst6312]

Great informative long-play! Spice bit at the end with Choo ❤😂

[@ZiangsFoodWorkshop]

😊😊😊😊

[@colinmills3175]

Thanks 🙏🏽 guys, I think you make cooking Chinese 🇨🇳 food doable 👍also, I have just purchased your book 📕 Thanks Colin

[@ZiangsFoodWorkshop]

😊😊😊 thank you ❤️

[@seano4977]

Brilliant video. It's so informative to see the ingredients you use. I've followed and made quite a few of your recipes and there's always that lightbulb moment when you realise, ahh this is the ingredient or brand I've been missing. On a lighter note I can't wait to show a mate of mine the Birds Custard Powder section as in his own words, "Custard powder in Chinese? Don't take the p*ss." 😁

[@chinalife57]

Best show yet. So many useful tips and hints for amateurs like me who love cooking Chinese but are ever learning. Oh. before I forget, can you post the link to your e-store here? Thank you, and keep up the great work.

[@golfboy7438]

As someone who puts sesame oil on everything that one hurt 😂 Fantastic video guys

[@Bangon2517]

Thank you both.

[@jaispartacus]

Great video. I've been following you for a while now so already have most of these things in my cupboard already but still found this very informative. Thanks to both of you.

[@ZiangsFoodWorkshop]

❤️❤️❤️❤️

[@andrewrosemeyer4184]

THANK YOU you really do explain so well. Brilliant! xxx god bless

[@ZiangsFoodWorkshop]

❤️❤️❤️❤️

[@bowRheezee]

Need this video. 👍🏼

[@ZiangsFoodWorkshop]

❤️❤️❤️❤️

[@PatEdwards-s6r]

Thank you both for your important cooking advice.x

[@JOHNLynch-c1c]

Im elderly and the way that you described the bicarb was just like way my bowls work. Including the evacuating water part

[@ZiangsFoodWorkshop]

😂😂😂😂😂

[@raymck2115]

love you guys, great luck with channel its great

[@ZiangsFoodWorkshop]

Thank we need all the luck we can get

[@lynnpurfield9430]

Yes pleeeeease. Give us a video on MSG 😊

[@ZiangsFoodWorkshop]

☺️☺️☺️

[@jaquelynashbery8557]

Really useful video, thank you. I'd still like a video on veg prep. I wish I could cut veg as neatly as you do.

[@ZiangsFoodWorkshop]

Noted 😊😊😊😊😊

[@randyfish3763]

amazing vid as always and very informative regarding Chinese / Cantonese food. I've commented before about mainland China food which I dicovered 20 years back, especially Sichuan dishes which are great if you like hot spicy dishes. I respect that your channel is not about that and I also admire how you are happy to let people know what the exact ingredients and the makes are. Brilliant. I noted the pain you are in during this video ... I also got struck down with gout so so badly that I travelled to china in a wheelchair a few years ago as my feet (mainly big toe) was so crazy painful !! It's all fixed now due to years of research. I hope you can do the same.

[@ZiangsFoodWorkshop]

😊😊😊😊😊

[@davis1000000]

Your vids always make me laugh 😂❤

[@ZiangsFoodWorkshop]

❤️❤️❤️

[@rodboorman4989]

hi do you sell your seasoned oil in your online shop please keep up with your awesome video 😁

[@sambomcl]

Loved that, learned quite a bit too. Thank you.

[@ZiangsFoodWorkshop]

No worries 😉

[@fattmatt200]

Cheers for your recommendations, I will be making a list to take to Chinese supermarkets in Plymouth. loved the videos.

[@justjan1]

Great video, get well soon!

[@kevindocherty1531]

Loving your work guys, and the recipes. Got both books but the wife loves chicken with cashew nuts and it’s not in either. Is it one you can show us?

[@ds111dodger5]

Hi mate, I’d love of you did a video on frozen chicken and pre steamed chicken? How it cooks and looks when cooked 👍✅

[@ZiangsFoodWorkshop]

Noted

[@nannyogg2586]

Thanks for this, I'm finding it very useful! It's great to be able to reproduce some of the take-away flavours I loved when I was busy mis-spending my youth. So many Take-aways advertise that they don't use MSG, and it doesn't smell or taste the same.. Tempted to put in a request for MSG in my next take-away; the worst thing that can possibly happen is that they say no, right? Keep up the great work - take care x

[@dibblethwaite]

I feel for you with the gout. I suffered for years trying to control it with diet. Eventually it got impossible and I gave up and had the doctor prescribe me allopurinol. I suggest you do the same. I can eat anything now. Liver, sardines, scallops, spinach, marmite on my toast, excessive alcohol - the lot and I don't have any problems. Life is much more fun. Good luck mate.

[@hazel1960]

Fantastic interesting

[@maxwhite8470]

Msg is not an allergen. I studied food science at uni. Broccoli, parmesan cheese, tomatoes high in MSG. The stuff we use is made from casava, a vegetable. Yes msg 12% sodium. Salt 40% sodium. 😂😂😅

[@Beardychiel]

Yay my pantry is just about right. You guys also got me into using spice blends like 5 spice and 13 spice more carefully. I still have a favourite 5spice braised tripe dish from my past.

[@ZiangsFoodWorkshop]

John!!!! How are you?! Been ages!!

[@Beardychiel]

@@ZiangsFoodWorkshop still out here cooking like a mad thing. I have a decent Chinese supermarket quite nearby so getting things is easier. Keep up the good work, both you and your mum are amazing.

[@stormhammerfirebrand5820]

Great vid. Also - totally agree with using potato starch since I got some from your online store. Even in western cooking, it's a FAR better to use in a slurry to thicken sauces. Also, MSG for EVERYTHING!

[@ZiangsFoodWorkshop]

😊😊😊😊

[@kevinpritchard4172]

Thanks for your education sent my husband to work with chicken chow mein x

[@ZiangsFoodWorkshop]

😊😊😊😊❤️❤️❤️

[@karenpresscott2520]

Ive got myself some preserved black beans off chinese market and making beef in black bean at wkend, was one of ky favourite takeaways! Cant wait to see how it turns out! Sadly, cant get my egg fried rice like theirs but il keep on trying.. ❤

[@ZiangsFoodWorkshop]

you checked out our video on it?

[@karenpresscott2520]

@ZiangsFoodWorkshop Yes, I need re watch it tk get the ingredients list.

[@karenpresscott2520]

@ZiangsFoodWorkshop I've made it tonight but it's a bit too salty.. is that the blackbean paste or do I need to leave out the salt? Thanks for your help

[@daveburns1029]

Thanks

[@ZiangsFoodWorkshop]

No worries 😊

[@KimMarchant90]

Oh this is a great video. Good to know. I will be buying the essentials kits ❤ just a quick question, i'm pescetarian... would it be worth buying the cookbook? ❤

[@ZiangsFoodWorkshop]

Yes it very easy to make seafood version :)

[@crimsonsun2000]

These videos are excellent, I've been on a journey with east Asian food for a while, I think the biggest break through for me was velveting meat, the difference that makes. I make regular trips to my local asian grocer. Where do I get Sand Ginger? I'll ask locally but I've not seen it.

[@ZiangsFoodWorkshop]

We sell it all on our webstore for convenience but it’s also sold as aromatic ginger powder

[@crimsonsun2000]

@@ZiangsFoodWorkshop Thank you.. If I can get it local I will do and save on the carbon footprint but if not I'll order it. Do you have your own restaurant? If so where is it?

[@ZiangsFoodWorkshop]

@ yes ziangs35a.com we do street food now as stopped out takeaway on 2022 for many reasons, mainly couldn’t get anyone to work, ziangs 35a has come in the top 3 best street food outlets in the uk 2 years in a row now

[@RevnedC]

Love it 👌 thanks so much for sharing the vast knowledge you have accumulated over the years. You have clarified so many things with this video. I went along to my local Wing Yip to put a takeaway kit together and it blew my mind. There are so many different brands of what you would think are the exact same thing at incredible variations in price 😮 I was left completely lost as to what would be the best value for money without compromising quality .... "is this good, is this bad compared to this or that" 🤯. Now I know, thanks again 🩵 PS Please could you show some dumpling and Bao Buns recipes

[@FreeRangeCaptivity]

My grandma always used birds custard powder in her batters for fish or fritters. Nice to see it here

[@ZiangsFoodWorkshop]

❤️❤️❤️❤️

[@suebell4624]

Would ypu.mimd if i ask how long does the tinned stuff last will it refrigerate in a tupperware? Many rhanks again for a great video ❤

[@Garry.Fraser]

Thank you foe the video and the recommendations on what are the best ingredients (and brand). Do you have a recommendation on a rice cooker for 4 people?

[@drunkulasretrofuntertainme4746]

Get an electric pressure cooker. They're much better than rice cookers. Start with a one to one volume of rice to water and set it to 10 minutes. Anyone wanting to argue about a rice cooker being better as it's made for the job.... shut up.

[@drunkulasretrofuntertainme4746]

Then adjust the ratio of water to rice accordingly - you'll only need to go about 10% more or less. Let the pressure cooker self pressure release then stir the rice and put the lid back on for 10 minutes. It's flawless.

[@kevowski]

WHAT?? The world isn’t flat 😬 MSG + Lee Kum Kee light soy go in so much of my cooking, love the stuff, great in Indian curries!

[@ZiangsFoodWorkshop]

hahahahah

[@susancooper4020]

Hi loving your channel. Did egg fried rice last week loved it. I want to do beef and d cashew in yellow bean sauce hopefully it is in your book where can I get your book from x

[@snipturn]

Hi Chin, Graeat video, sorry to hear about the gout, just enquire with your GP about Allopurinol for it. Especially if you have regualr gout attacks.

[@philipplouden5892]

I always thought it was interesting how the Chinese takeout in the USA differs from the Chinese takeaway in the UK. Names here and there are slightly different and dishes have varying degrees of popularity. Then of course many of the ingredients are slightly different. Even the evolutions of some dishes with some being more reminiscent of Chinese restaurants from decades ago.

[@raptorak1]

One thing I'd say that is legit against MSG use is that it homogonizes the flavour of your food to an overall umami taste, so while it works well in takeaway Chinese and gives it a special flavour, it isn't as nice in maybe more traditional dishes, subtle dishes or other countries cuisines (can't imagine it in Italian for example). Certainly not "dangerous" though.

[@ukdnbmarsh]

Nihauuuuu love your videos and food

[@ZiangsFoodWorkshop]

Thanks ☺️

[@Brewermb]

Great video with some very interesting and revealing information, thank you, but, don't you use chilies and/or chili powder?

[@JOHNLynch-c1c]

Check you out there chin boy your smashing it mate 2 books a KZbin channel everything more power to you and your mum love watching your content and im a long time subscriber looking forward to future video's

[@ZiangsFoodWorkshop]

Thanks ☺️ hopefully one day we can take it full time as get more lives on the go

[@burghs1]

You should bring back the hampers you did. I got one and made me start cooking..it had all you needed...

[@ZiangsFoodWorkshop]

The hamper boxes became so expensive it made them impossible to sell at a good price

[@Eebee2]

Love you guys and love your videos. Here’s a question that’s puzzled me for ages. Lots of Chinese restaurants do omelette dishes and foo young dishes……what’s the difference please?

[@tonyhartshorne5862]

Hi, a quick question for you. I have brought pretty much all of the ingredients in this video but could you advise how long things last for before it’s no good? The tins mainly like the yellow bean and hoisin . Thanks in advance

[@ianpilkington2037]

I use Hoisin when I make General Tsao Chicken, so good 😂

[@dlawson87]

Would you use MSG in any type of cooking? I.E different cuisines?

[@ZiangsFoodWorkshop]

It’s used to be used in all foods until the 70s

[@darrenquirk2269]

Great video. I love satay and thought about buying a jar of Jimmy's but I'm not really sure how to use it. Any chance of a recipe or two or some general guidance please? Chin, I hope your gout eases off as i know it can be very painful.

[@ZiangsFoodWorkshop]

We’ve done 5 or 6 recipes in here using it already :)

[@darrenquirk2269]

​@@ZiangsFoodWorkshopgreat. I'll search them out.👍🏻

[@Asgardsteve1]

Amoy and Lee Kum Kee add Sugar to their Soy Sauce that's why you don't have the bitterness as you get with PRB, as PRB is naturally brewed, which means no Sugar etc.

[@ZiangsFoodWorkshop]

Sugar is added to PRB

[@MattBrunton1965]

Can sherry be used as a replacement for Chinese rice wine?

[@ZiangsFoodWorkshop]

Yes but it’s not the same

[@malcolmarmstrong2979]

Really useful information thanks please share your link

[@chinalife57]

I spent decades believing that I was allergic to MSG because I would sneeze violently for an hour or more after eating spicy food. It was an illusion. I actually had a condition called Gustatory Rhinitis. I was told my morbid obesity was making it worse, so I lost one-third of my body weight and am now really fit. Now, the violent sneezing attacks rarely happen, and they are much milder. I now use MSG in almost every dish I make and the symptoms never get worse. MSG had been innocent all along. Sooooo glad you guys debunked this widespread myth.

[@randomaccess57]

​@@rullehWhenever I do have a sneezing attack now - which isn't often - I swallow two teaspoons of neat vinegar in one gulp. It really shocks the system, lol, but it rarely fails. Not sure why it works, but it does. I find that dark Chinese vinegar works best, but pretty much any kind does the trick.

[@gerardmccartney3186]

Try a cod liver oil capsule beforehand. Omega 3 thins mucous, omega 6 in vegetable oils etc makes it worse

[@rasberryiceify]

I love the explanation and the science behind why society is wrong. It’s impressive how rumours/ misinformation get spread throughout a culture.

[@ZiangsFoodWorkshop]

Yes and it’s amazing how detrimental to a culture it can be on both sides

[@duncansmith86]

I always go for white rice vinegar rather than distilled - is this making a difference?

[@chris_stacey]

Cheers guys. I think the term is to "express water/liquid" rather than to "evacuate water" - not being pedantic, evacuate works, but it sounds weird!

[@ZiangsFoodWorkshop]

Express isn’t quiet it ether but it’s much closer than evacuate 😂

[@haleywhitham3185]

Hi please send me the link to your shop please. And can you link the episode you make curry sauce 😊xx

[@tailor826]

I'm in a fairly rural place but we have a small Asian supermarket. Problem is that it is all the regular jarred stuff that id find in a big UK supermarket, other than the ridiculous (and I mean ridiculous) amounts of Ramen noodles on offer. It does however offer me lao gan ma crispy chilli in oil that at half the price. I could eat that (have done many times) straight from the jar. The one with peanuts in it is even better. Keep many stored to wack on fried rice

[@colinmills3175]

Cheers ❤guys All logged to buy Colin Reading

[@ZiangsFoodWorkshop]

❤️❤️❤️

[@mel.9832]

PLEASE do a video on a sesame chicken recipe, its my favourite dish in the entire world and only one restaurant in a 50 mile radius of me make it 😢😢😢

[@aimeeross-lee9998]

Great video, please try tiptree ketchup it is amazing! Let me know what you think

[@ZiangsFoodWorkshop]

Tried it before most place where I am use it in cafes as it rural town, it’s good but not for Chinese cooking 😊

[@clareneedham8252]

Could you send me the link for the shop to buy the food items etc please.

[@ZiangsFoodWorkshop]

Www.ziangs.com 😊

[@alexleiper2506]

Love your channel, Where can I order that kit?

[@ZiangsFoodWorkshop]

from here :) www.chinandchoo.com/shop

[@vanessaboyd8676]

Please do an MSG Video :-) I went to a private cramming college in Oxford where you had tuition from Graduates - one told me that the reason MSG made things taste better is because it damages your taste buds so you can taste. I was 16 and believed that for years. What a moron. That said, I did pass my Biology GSCE. Not sure it was because of him though! :-)

[@mehere3013]

got jimmys but haven't used it yet, don't know what to do with it

[@magnumopus3000]

I just picked up "Ginger powder" from my local Asian store. It's a 400g bag, Dragon & Phoenix brand. Since it just says "ginger powder," how can I tell if it's sand ginger? It definitely doesn't smell like ordinary ginger, but I don't know if it's sand ginger or galangal. Also, I picked up Amoy, but it wasn't the "Supreme" kind. They only had the "Gold" type. What's the difference?

[@ZiangsFoodWorkshop]

On the back of it says it’s galanga (not galangal) then it’s sand ginger and this is why we have our webstore to stop this kind of thing from happening, plus it supports our free content

[@flearider6964]

msg rules use it bbq and most of my cooking ..lee kum kee yum yum

[@ZiangsFoodWorkshop]

❤️❤️❤️

[@JoeMaamas]

buying a 500g bag of msg was the best thing i ever done. i use it in everything

[@ZiangsFoodWorkshop]

❤️❤️❤️❤️

[@Kryp7ik777]

I picked up some Lee Kum Kee Hot Chilli Soy Sauce, would you say this should be used as an equivalent for Light Soy Sauce or Dark Soy Sauce?

[@ZiangsFoodWorkshop]

It’s more of a condiment than something to cook with

[@Kryp7ik777]

@@ZiangsFoodWorkshop oh I see thanks for the reply, love the channel by the way

[@emmachallis6464]

Can I please have a link to your shop please

[@ZiangsFoodWorkshop]

Www.ziangs.com ☺️