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

[@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.

[@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.

[@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

[@blacktootherson]

Amazing video yet again, yall deserve millions of subs

[@tinadeacon5721]

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

[@lynnrushton7458]

Thanks for all the explanations Chin, much appreciated 🙏

[@ZiangsFoodWorkshop]

No worries 😊

[@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

[@suebell4624]

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

[@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

[@bwghall1]

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

[@planetpayney]

MSG 😊❤ (Makes So Good) 🎉❤

[@dieter6686]

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

[@golfboy7438]

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

[@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.

[@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." 😁

[@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

[@sugarynugs]

good video very informative ❤🙏

[@Brewermb]

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

[@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

[@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. 😂😂😅

[@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.

[@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

[@mtbalot]

Are all MSGs made the same? Accent from USA is pretty weak, VEDAN from Taiwan is ok, but the Chinese stuff was the bomb 🥰 but not available 😵 Or is it all in my head LOL, that would be a good video to make eh? FREE THE MSG 💪💪😘

[@eyemonster12]

I’ve bought the Pearl River dark soy twice now and it’s been really really (kind of unusably) bitter - is that just me? Other brands have been fine for me! Is my palate just unsophisticated?! 😅 EDIT - Just got to the bit you said about sugar - my bad, sorry!!!!!!

[@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! :-)

[@gavinthomas8880]

Great video as always! First off though - Gout?! Fuck that shit! I suffered badly for three or four years. The worst involved not sleeping for three nights which sent me half mad. I was treated with Colchicine which works but wrecks your kidneys over time. I’ve now been on 300mg of Allopurinol tablets daily and haven’t had an attack for nearly three years. Absolutely brilliant but you can never stop taking it but I think that’s a good deal 👍 Now food related question - I’m really intrigued by your “finishing oil” - what is it - how do you use it and what for? Could that be a standalone video? I really want to know! All the best!

[@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

[@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 :)

[@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.

[@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 😢😢😢

[@theophrastusbombastus1359]

Whenever I get Kung Po from my local takeaway the batter is different than when they do plain chicken balls or whatever. It's like it has an extra kinda peppery spice? Have you any idea how we can recreate that at home? Please dont tell me it's just pepper lol

[@mahoit]

I finally got 13 spice so I can i make one of your dishes and I cant remember what dish. 😂

[@fillistine]

Mum is so so sweet❤❤❤❤❤

[@ZiangsFoodWorkshop]

She is 😊😊😊

[@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?

[@haleywhitham3185]

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

[@ianmiller865]

love you guys as you know but so many chinese recipe just say add soy sauce ( not youre recipes) is this light , dark or something else. p.s. i add msg to most of my cooking after you told me to add it to fried onions, love it.

[@malcolmarmstrong2979]

Really useful information thanks please share your link

[@duncansmith86]

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

[@rodboorman4989]

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

[@bowRheezee]

Need this video. 👍🏼

[@ZiangsFoodWorkshop]

❤️❤️❤️❤️

[@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]

😊😊😊😊😊

[@mehere3013]

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

[@patrickstuart8211]

Why do pringles taste so kin good ?? MSG

[@maxwhite8470]

Msg isn't an allergen.

[@ZiangsFoodWorkshop]

Correct

[@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]

😂😂😂😂😂

[@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 :)

[@ahsiakazmi593]

Can you write a list of all what is needed please x

[@colinmills3175]

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

[@ZiangsFoodWorkshop]

😊😊😊 thank you ❤️

[@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 😂

[@Poochie714]

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

[@ZiangsFoodWorkshop]

☺️

[@73bananaman]

Whats happened to the Gravy paste from the store

[@ZiangsFoodWorkshop]

Haven’t had time to make it as we sell 1 or 2 a week compared to the 100s of curry sauce we can’t even keep up with

[@MrCalldean]

Going to be that person (I'm not a lentil knitting hippy - I'm a 20st angry bastard), but gluten is a massive issue for trying to cook Chinese food; I know it's possible - local take away is but in general, it's difficult to find places or recopies that take heed of it. For some reason, you just don't seem able to get dark soy GF. No idea why. Despite this, still watch, love the content and just try to adapt. Thanks :)

[@ZiangsFoodWorkshop]

Honestly most soy sauce isn’t needed if you cut that out 90% of the Chinese menu is easy to make at home

[@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 :)

[@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! 😊

[@gerardmccartney3186]

I always thought MSG makes my asthma worse. I see now it doesn't. But my asthma is worse when I eat Chinese takeaway food. But u think it's the oil as when I eat takeaway fish and chips, cream, icecream etc it's the same

[@ZiangsFoodWorkshop]

Histamines, there is alot in chinese food

[@shelliedeux]

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]

❤️❤️❤️❤️

[@robertwilson7045]

If only you and the Internet were around 58 years ago, (by the way that is how old my wok is). I live in the North West and every time I went to London I always had Chinese food some of it was very strange to me as the menu was in Chinese and the waiters did not speak English so I had to look around at what other people were eating and point to the table. As I liked the taste of Chinese food I started to try to cook Chinese food but 58 years ago there was no information regarding the food and as I did not know anything about the ingredients and how the flavours of the food were made. Also back then if you wanted to buy Chinese ingredients you had to shop at the Chinese supermarkets in Soho London , however, the people in the Chinese supermarkets then did not speak any English so could not help me. Also I have to say I did get some very strange looks as I was the only English person in there. So I decided to teach myself how to cook and replicate the tastes of the Chinese meals. Oh I just bought both of your books.

[@ZiangsFoodWorkshop]

Really hope you enjoy them!!!

[@andrewrosemeyer4184]

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

[@ZiangsFoodWorkshop]

❤️❤️❤️❤️

[@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.

[@jothewaiter4897]

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

[@PatEdwards-s6r]

Thank you both for your important cooking advice.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.

[@isyt1]

Great videos as always. Despite following you guys since the very beginning I still learned a few things from this video. Oh and gout sucks. I’ve had it 3 times in the last five years. The worst part is you have to stop drinking for a few nights. Torture 😂

[@olly7673]

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

[@gerardmccartney3186]

Had a really bad asthma attack immediately after eating tofu

[@ZiangsFoodWorkshop]

sounds like a soy issue

[@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

[@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?

[@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 ❤

[@ianbriggs3957]

When someone asks me what difference does msg make, I tell them if you use msg it will taste like Chinese food, if you don't it will taste like Chinese ingredients

[@moffat5914]

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

[@ZiangsFoodWorkshop]

❤️❤️❤️❤️

[@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

[@fattmatt200]

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

[@andrewsmith4701]

I keep your noodles in a large dark container out of the sun but after a few weeks they start to go white …I still use them they look a bit odd,do you know why they do that and are they still good to eat?cheers chin.

[@flearider6964]

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

[@ZiangsFoodWorkshop]

❤️❤️❤️

[@ianpilkington2037]

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

[@MattBrunton1965]

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

[@ZiangsFoodWorkshop]

Yes but it’s not the same

[@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

[@davis1000000]

Your vids always make me laugh 😂❤

[@ZiangsFoodWorkshop]

❤️❤️❤️

[@two-countiesdashcam]

Is it true that MSG can cause Gout 🤣🤣🤣

[@ZiangsFoodWorkshop]

😂😂😂😂😂😂

[@Yorkshiremadmick]

Salt is Sodium So what’s the issue with mono sodium and glutamate It’s a flavour enhancing salt 🧂

[@ZiangsFoodWorkshop]

Salt has sodium in but yeah exactly

[@Yorkshiremadmick]

@@ZiangsFoodWorkshop Yeah but if I had put the other chemical that is in a ratio of 1:1 people would freak out. 😂😂😂😂😂😂 Sodium Chloride 🧂

[@raptorak1]

Didja forget 13 spice?

[@emmamcdonald3410]

Hi im irish I use msg in almost everything

[@MattRoadhouse]

There are plenty of natural glutamates to use - no need for extra sodium ions (sure its easier)

[@ZiangsFoodWorkshop]

nope because they're not isolated, much is intra cellar and there can't react to your taste buds, i studied bi at uni and now doing a bio chem degree because exactly this

[@ZiangsFoodWorkshop]

also the gltumate in MSG is natural as I say in the video, there is no difference, personal incredulity doesn't make you right, just perpetuates a racist narrative tha 99% aren't even aware of

[@MattRoadhouse]

@@CarelessForce Yeah, I just dug on MSG isolation and it seems its done by culturing. Obviously there's lots of natural sources when cooking, as the 'inventor' found it by reducing and isolating Kombu

[@lynnpurfield9430]

Yes pleeeeease. Give us a video on MSG 😊

[@ZiangsFoodWorkshop]

☺️☺️☺️

[@TrevorRoper.]

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

[@ZiangsFoodWorkshop]

😊😊😊😊😊

[@Dynasty1818]

Annoying we have to use chinese supermarkets here in the UK - few and very, very, very far between outside of London, and surprisingly more expensive than other sources. You can get 500ml of lee kum kee light soy for around £2.30 in major supermarkets now, and chinese places are selling for £2.50 or more. Sesame Oil is over £8 now which is outrageous but likely a global issue as oil in general has gone up due to low crop yields. Some places just straight up don't sell Tian mian Jiang or yellow fermented bean paste. Good luck finding a daikon radish.

[@ZiangsFoodWorkshop]

That’s because there small business and don’t have the buying power, that thinking is why small business’ are failing and soon only Tesco, Amazon etc will be left and then they will be able to fix prices to what ever they want

[@justjan1]

Great video, get well soon!

[@jimbrennan1181]

MSG is the first ingredient? I was expecting soy sauce. Anyway, the restaurant that my father worked at bought MSG in 55 gallon drums! Oddly, the menu read "NO MSG"!

[@ZiangsFoodWorkshop]

because with out it you will not get that takeaway flavour!

[@tedmac8049]

❤

[@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

[@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]

😊😊😊😊

[@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 😂

[@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

[@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]

❤️❤️❤️❤️

[@eliotmansfield]

Have you / anyone tried using green dragon for Yorkshire pudding?

[@ZiangsFoodWorkshop]

Yes and it’s amazing

[@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 😊😊😊😊😊

[@jonathanfinan722]

I will never understand those thick headed MSG science ignorers.

[@ZiangsFoodWorkshop]

Its so annoying

[@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

[@FreeRangeCaptivity]

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

[@ZiangsFoodWorkshop]

❤️❤️❤️❤️

[@sambomcl]

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

[@ZiangsFoodWorkshop]

No worries 😉