Three Chinese BBQ Spice Mixes for the Grill

[@ChineseCookingDemystified]

Hey guys, a few notes: 1. Ok, so I wanted to have a brief aside on… “how to use this stuff”, but ultimately it would end up turning into a whole ‘how to make Chinese shaokao’ thing. The good shaokao joints are good for a reason - there’s actually a number of moving pieces. So below I’ll list out three things: (1) the marinade (2) the oil and (3) the sauce. Note that just like the spice mixes… there’s a ton of diversity here, too. It’s just to get started… so that if you just wanted to use the spice mixes in the Western style (given that we don’t have accompanying videos/tested recipes for the following), that would likely be delicious as well. 2. Marinade: For every 150g of meat… use 1/2 tbsp oil, ½ tbsp spice mix, ½ tsp soy sauce, ½ tsp liaojiu a.k.a. Shaoxing wine, ¼ tsp salt, ¼ tsp sugar. Mix well, and sprinkle a bit of cornstarch (~1/4 tsp) if the marinade’s not sticking very well to the meat. 3. Oils: While I have seen some places brush on plain peanut oil, much better is to use garlic or scallion oil. Scallion oil would be a good choice, I think. To make it, use ~12 large scallion whites and a quarter of an onion (julienned) and cooked with peanut oil over medium heat for ~8 minutes. We have instructions on how to making it in our Char Siu Bao video here: kzbin.info/www/bejne/opuYeH2GlM5oa9E 4. Seasoning sauce: Fry ~3 smashed garlic cloves, ~1 inch of smashed ginger, ~2 scallion whites, and ~1/6 of an onion (chunks) in ~2 tbsp or so of peanut oil. Once golden, add 4 tbsp water, 1 tbsp light soy, 1 tbsp liaojiu a.k.a. Shaoxing, an optional 1 tbsp sweet bean paste or Cantonese mianchi (or Japanese red miso), 1 tbsp sugar, ¼ tsp salt, ¼ tsp MSG. Reduce by about one third. Strain and remove the aromatics. 5. To grill: marinate the meat - a half hour or so is fine. Skewer, toss on grill. Thoroughly brush both sides with the scallion oil. Whenever it looks a bit dry, brush on more oil. About halfway through cooking, brush on the sauce. Near the end of grilling, add the seasoning mixes. Ok! So I’m sure there’s more stuff to get to, but I gotta run to a quick zoom call with the family :)

[@TonyBlundetto86]

As usual, the comment/explanation after the video, as good as the video itself. Thanks!

[@gustavfranklin]

Hey, what's up with steph's bruises?

[@ChineseCookingDemystified]

@@gustavfranklin That was some re-used footage from the Guizhou Laoguo video haha (as you can also tell from the long sleeves). Just a bit of eczema, cleared up now.

[@ChineseCookingDemystified]

@@gustavfranklin I got eczema and we actually reuse a clip from a couple months back when it was flaring up.

[@gustavfranklin]

@@ChineseCookingDemystified glad to hear it's not bruises, phew! Hope you're doing well!

[@_Dumb_Answers]

Hands down the most culturally sensitive cooking channel for Chinese cuisine! I really appreciate this channel's contribution to the scene.

[@TravisHansenMN]

That backdrop at the end. There’s nothing like being out on the town, eating outdoors in open air environments. Street food and ice cold beer. Can’t wait to be able to travel safely again. I really appreciate your guys’ videos!

[@deadspaceissacman]

Damn I miss it so much. But US and china relationship is bit rocky to say the least. Not sure if it’s a good idea to go back anytime soon

[@nbrownie5150]

the best chinese cooking channel ever ....years later still loving it !!!

[@LillianEmerald]

Oh my goodness! Thank you so much for this!! I lived in Changchun (NE China) for 4 years and have missed the BBQ ever since coming home ... It made me sad to think that the foods I knew and loved so much in China would never grace my lips and tastebuds ever again, but now I can relive the many good times and 3am chuar sessions. Legend!!

[@gustave9402]

You can actually make this yourself.

[@swintsdeco6109]

I love food from China and not many channels show the recipe as good as you ♥️

[@pianoplayer017]

I use to live in Beijing and use to eat these for dinner all the time. When we moved back to the United States I was so sad because all I could figure out was that it was cumin. It's such a blast to the past-your videos are amazing, keep up the good work!

[@themmeferal]

It's always nice that you upload in a time where I cannot sleep and need soothing distraction :)

[@cckelley4170]

I miss Tsingtao. Memories of my old home in SE Asia. Thank you for the recipe! I just got the charcoal grill out of my garage, so it'll work out great.

[@hammypie]

Omg thank u I have been looking EVERYWHERE for these recipes!

[@atharvakale2730]

One of my favourite restaurants in the world is this really small joint in Shanghai(right next to them Maglev station) ;where I would normally have Xi'an style food. I used to have lamb skewers, biang biang noodles and this steamed rice rolls(kind of close to cheung fun but a bit firmer). My point is, this channel has given me recipes that come 98% close to the original that I used to have. Thank you guys so much. You have no idea what it means to me to have food I used as a kid. Love you both

[@henndawg42069]

OMG! You made this video!! I asked you previously for tips on this and SO APPRECIATE this video! Thank you, my partner is going to be super stoked. None of these restaurants exist anymore in SF.

[@fredcostas8466]

This is a whole new world of Chinese cooking for me. Would like to see more videos on this, thanks!

[@Dfathurr]

I always wondering what on earth is "sand ginger" is and i thought is something like chinese native plant or only found in China Turns out it sits on my pantry all the time (I came from Indonesia and we also called that "Kencur") Thanks for the informations. Now i have no need to stockpile my Galangal

[@ChineseCookingDemystified]

Ah awesome! So it's also called "kencur" in Bahasa Indonesian? How do you guys usually use it?

[@Dfathurr]

@@ChineseCookingDemystified my mother often grind the kencur and mix it into fried rice as a substitute for soy sauce or kecap manis. And it also often used in marinating chicken, fish stew and beef rendang

[@champCats]

Wait, Kencur and Galangal is the same thing when I check in up in wiki LOL

[@kolaloh]

Malay originated from Bahasa Indonesia and is basically the same thing. ‘Bahasa’ literally = language. Kinda like how spanish in latin america comes from spanish in Spain.

[@Dfathurr]

@@champCats galangal actually more accurate to "lengkuas" in Bahasa

[@mathewwoolhouse7895]

I made some skewers tonight over charcoal after watching this, the cumin seasoning on lamb is hands down one of the best flavour combinations I have ever had. It was just absolutely f***ing sensational. The 1st chilli one on chicken was good, super tasty, I'd love to be able to get the chillis you use, but had to settle for ground chilli powder I have on hand. But, the lamb was mucking refarkable.

[@mathewwoolhouse7895]

I'd go so far as to say it was life altering!

[@Iisa1010]

two years ago I was in Liaoning and I never had such amazing BBQs (we had a Welcome BBQ and a Good Bye BBQ). it was so good. I never thought that I would fall in love with chicken neck. but going to use those mixes next time I have a BBQ

[@alexcahiz]

Hi guys, I love your channel, makes me so homesick for the food back when I lived in Shanghai. I ate street bbq all the time, in particular I frequented the guys that came from Xinjiang because they had the best stuff in my opinion. One thing that I loved in particular that is still a mystery to me to this day is a delicious tofu on skewers that only the Xinjiang bbq guys had. My Mandarin was limited but even with the help of local friends I could never get an answer as to what it was exactly, the answer was always simply "xinjiang tofu." It was a thicker/denser than most tofu and was itself flavored in some way (I've tried it with and without the spice mix they sprinkle on top) and had some kind of seeds IN the tofu. I've tried tirelessly to find any mention of it online but always arrive at a dead end. Have you guys ever encountered anything like I'm describing? Could you potentially "demystify" this special tofu?

[@clumsycooking9236]

This is one of my favorite street foods!! They're so delicious 😋😋

[@pramodhkumarbarigala4989]

Is there any brand which I can order online for this spice mix

[@SilverDawnArrow]

Some of those intro shots reminded me of getting street satay in Singapore and I miss it so much! Hopefully it won't be too long until I can visit my parents again

[@Kelberi]

So it is true satay from China

[@pascalcosta2614]

You guys really went for the laowai nostalgia spot there ;) wonderful video as always!

[@yassenwu2686]

Inspiring video as always,I'm actually on a diet and this is killing me...back at my grandma's house we always have Shaokao in backyard,and we actually have some kind of family secret for spices,instead of using powder we soak them in light soy sauce overnight(except cumin and chili of course)along with some ginger,green onion and garlic,and brush that soy sauce on whatever we're grilling.This method is also oven friendly because spice powder may require direct heat from fire to get rid of that earthy smell and let out the aroma.

[@MMMmyshawarma]

Omg that white rabbit shirt, i need one. I havent had that candy in decades.

[@ishashrestha694]

I love u guys!! Amazing ! I am really big fan of chinese food but every recipe I see in KZbin is in chinese language and no subtitles but then I found your channel. Thanks alot for all detailed recipe

[@herbmarsh8519]

I've saved these three spice blends for a cook up on the weekend, cheers for the great tips.

[@taylorfraser6157]

I'm curious about the Cumin recipe, how did it turn out? flavor and popularity wise?

[@nathanboeger978]

I traveled all over China and the best shao khao is in Xiamen. It's amazing.

[@johnnylazaro9302]

I've been looking for this for so long good thing you did get in touch with Chinese BBQ!!!

[@bruno.vet.f]

I just found this channel and am super happy I did! Amazing recipes!

[@MadiW2000]

at work today I saw liaojiu in the client’s fridge and my rodent brain immediately went ‘aka shiaoxing wine’. it’s strange, what you pick up from KZbin videos.

[@Mariobrownio1989]

For me it is the "first, loong Yao" when I turn on my stove

[@lloydchristmas8834]

Didn’t even know I needed this in my life. Looks delicious. Thank you!

[@teebles]

Cumin seasoning is so so good on lamb skewers.. one of my favs

[@phaidonify]

Please do a winter melon recipe, I’d love to see you guy’s take on this quintessentially chinese produce 🤗

[@colterthompson6846]

Thank you for posting!! I'm going to be buying a spice grinder- that's it I'm tired of making excuses. I'm so excited, thanks for the inspiration.

[@heyheidi121]

I’m drooling & missing shao kao nights in Beijing! Thank you for sharing - def going to try!

[@genghissu1185]

Just a mention about sand ginger, it is powdered dried galangal Sa Keong ........ keep the cool videos coming guys

[@rhijulbec1]

HI STEPH AND CHRIS! 👋👋 Quick catch up~ I still have a little bit of the lovely spices you sent me. The sand ginger was the biggest surprise. You were right! It certainly doesn't resemble ginger! Galangal is indeed somewhat close in flavour but not close enough to substitute IMO. And that BBQ spice!! LOVED it! And of course 5 spice goes great in a lot of dishes savory and sweet. We very much enjoyed them. TY Again. We're fine~our unfortunate spike in cases is starting to flatline, but that means more time for us in almost total isolation. We are both diabetic and I'm very immunocompromised, so still haven't ventured outside. Hubby does small shops and we are experimenting a lot with recipes. We're in an historical heat wave ~ it's been higher than 40C at times! We're breaking heat records daily ~sometimes several in one day. So cooking is at a bare minimum or not at all for over a week. Masks in stores are mandatory here in Kingston and hubby says almost everyone outside are wearing them too. Let's hope this summer proceeds toward defeating this virus. But honestly Steph and Chris? I think this is here for the long run. So we'll learn to live and love in a different way for the foreseeable future. I'm actually closer to my tribe or my "bunch" as I call them as we text everyday to check in. My daughters, sons-in-law, niece and our three grandest of the grands all check in. Used to be we'd check in maybe two times/week. But for now it's every day. Stay safe my Friends. Stay well. Jenn 🇨🇦 👋 PS: a couple cold dishes would be lovely to see. But keep doing what you're doing. It's all good!

[@ChineseCookingDemystified]

Good to hear from you Jenn :) My mom's diabetic - she hasn't left the property since March. That's... hard. It was one thing for us to lockdown... over here we had a super super strict one month lockdown then things slowly starting to open up step by step for ~1 month after that. It's frustrating looking at the situation abroad. It's like... it'd be better to just properly take all the medicine in one go, instead of just letting things linger. At least you're in Canada. I'm still hopeful for a vaccine by year end. I hope that by Easter I'll be able to go back to the States to see family.

[@rhijulbec1]

@@ChineseCookingDemystified I hear you. Mismanagement/slow to respond/those ignoring the guidelines, these are the things that most countries are guilty of, but my nurse-y brain and my long experience showed me that we are dealing with a HUGE anomoly here. From its ability to hide in the body for up to 14 days before symptoms begin, to it's incredible ability to mutate on the fly, the after effects can't even be guessed at yet, a vaccine being at minimum a year away (sorry Chris) and no way of knowing even if there's a vaccine, how effective it will be, if at all. No this is a new player and harbinger of possible future variations. I know full well this isn't what people want to hear, but this virus is entirely alien to the medical world and science and we are literally winging it as far as treatment. I think this is a marathon, not a sprint. More to come. I know that sounds so pessimistic but being a "medical" person and reading extensively about this, we simply cannot let our guard down yet. I think you're being realistic to say maybe next year you can travel to see your family. I hope that with all my heart too. Be well Be safe Jenn 🇨🇦 👋

[@vladkratml4927]

OKAY THANK GOD I FOUND THIS CHANNEL! Time to impress my dad

[@蕾蕾厨房]

Very useful spice mixes.

[@markandtheapostles]

There was a shaokao joint under my apartment in shanghai that was one of my favourite places in the city. They did an aubergine/eggplant thing that was so so good and I cannot find a recipe in English anywhere!

[@sherpadelgatos]

Thanks for the great recipes and videos

[@abracadaverous]

I love Steph's White Rabbit t-shirt!

[@Apollo440]

The closing scene had a great background :) just like you would expect from a futuristic movie based in Asia.

[@lairdcummings9092]

Nice! Going to stock my cabinet with more spice mixes!

[@yilinge6013]

It is so wonderful to enjoy the shaokao and the cold beer with friends after daytime work in the hot summer.worthy. even gain weight .

[@angelad.8944]

Well, I am excited to try all three of these. Those peppers look amazing. I am obsessed with growing all kinds of hot peppers in my Zone 5 Canadian Zone. Any chance that you guys already have a video explaining the different chilis and their scoville rating? I don't recall one. I have such a hard time knowing what heat rating many of the peppers used in China have. That would be a great video. I know, I know, there are all kinds of them out there. If you made a video series about them, you could include how drying or pickling affects the heat rating etc. I would be glued to that series and glean of it all I could! : )

[@chenenid2011]

Angela D. That would be very appreciated! Really need some variation in chilies here in Canada, like the long ones shown here

[@miaththered]

Found y'all last night by recommendation. I am home. :3

[@ixoraroxi]

Wholesome information! Thanks!

[@jtfritchie]

I’m so happy that you’ve done this video. I miss the shao kao terribly bb

[@jibonnesa483]

The taste of bbq in China is the best in the world.

[@snowballs4u904]

I been trying to find this on google forever but didnt know what it was called. Will definately try this!

[@Drachepower]

Spices must flow! That is Shaokao!

[@susanscovill6817]

Another great vlog. Cheers

[@haroontahir8003]

This was the best food I ate in China.. I miss it soo much..

[@danielmargolis3210]

Thanks for the great videos.

[@DenisLiang]

Ive always wanted to try shaokao I live but have never gotten too far. I remember the spice flavours to be a craving of mine since childhood because I never got it in Europe and had to wait for family visits in China. Thank you for this video! I will def try it!!

[@pramodhkumarbarigala4989]

Is there any brand online for this spice mix

[@Kanyaoii]

Thank you I have been looking for this for agggggessss

[@pekingblush]

Need that White Rabbit shirt!!!

[@ken2338]

White Rabbit candies - my CBC children favourite

[@demultiplexdfunc177]

Topless ‘dudes’ in restaurant? Yeah, I suspect guys in dive bars in the Delta here in America will blush upon seeing this class act.

[@theolich4384]

The other attire of choice here is Beijing Bikini. Tough decision!

[@Hannahgs]

Me watching this while stuck at home knowing it’s gonna be a long time before I’m brave enough to go shopping 👁👄👁

[@namingisdifficult408]

Same

[@ryanflores2489]

I don't know how it is where you live, but here in NY which was hell gotten better. I just wear the mask, carry a sanitizer and wash hands when I get back. Wash the stuff too.

[@Hannahgs]

Kurt Fox so you’re a science denier? lol

[@Hannahgs]

Ryan Flores I’m in Texas. Which is getting worse by the day because of our incompetent government and state full of Karens that refuse PPE

[@ChineseCookingDemystified]

@@Hannahgs I'll give him the benefit of the doubt and assume he's referring to the delicious lamb kebabs he's gunna make ;)

[@TitanicMT]

OMG I love Steph’s Big White Rabbit Milk Candy (大白兔奶糖) shirt

[@demods1]

I find the first recipe with the addition of toasted sesame is also really good with lamb and beef

[@dee_lulu]

I don't have an electric grill. I've always wanted to do Shao Kao at home and I guess this is the kick on the butt that I needed. We're full of korean BBQ joints and there's only one shaokao in the city. We just had about +/- 2500 positive covid cases yesterday so I'm not risking it for now.

[@rocketman3770]

is this the lamb seasoning they use for xin jiang lamb skewers? I've been trying to replicate it for quite some time now, but its always off. I feel like they add something else as well.

[@MeatyMike]

definitely need to try these!

[@griffindance]

Love the White Rabbit T恤

[@JunipherWatanabe]

hello can we just sprinkle them on the freshly grilled meat or sausages??? I used to buy sausage at a Chinese store nearby before and we used to just sprinkle them but I moved out now. i am craving this

[@zenniz1992]

you can sprinkle them on any meat or vegetable and it will taste like wonder

[@25thsanandreas]

Your videos are the best, I love how you are passionate about cooking and always start from scratch. But honestly, the music at the end of your videos is really awesome, any possibility to access this?

[@ChineseCookingDemystified]

We got a link of it in the description box. We found it through the channel "My Analog Journal", really awesome channel, you can go check it out.

[@ЯрославаБогдан-я3ь]

You have to remember to put the battery in the starter button. It’s not thick steel but it’s ok for what I spent. Wanted a Weber but not willing to pay $1000 for it. Crazy. This works fine and is good enough, it’s not going to last forever but it’s fine for now.

[@coldstone01]

I rarely do grill on coals but i'm going to turn to that spice rub the next time i grill because who wouldn't want extra seasonings? no one :D.

[@glenncain]

OMG FINALLY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

[@drivestowork]

I'd like to suggest an electric grill! The big famous one in the U.S. is called a "George Foreman Grill". There is no substitute for a charcoal grill, but it's better than not eating bites of heaven on a stick! I absolutely love mine! I've worn two of them out over the years.

[@maxpowr90]

He is from the US so I imagine he is well familiar with a variety of grills.

[@rcradiator]

Nice suggestion for anyone with some room outdoors and some more tolerant neighbors. Probably wouldn't work for their no grilling situation though as even if you don't have the charcoal smell permeating everything, I'm pretty sure the neighbors who hang their clothes up to dry would prefer them to not smell like grilled meat.

[@drivestowork]

@@maxpowr90 I kind of doubt that... He's been an expat for 12 years. That's plenty of time to lose familiarity.

[@drivestowork]

@@rcradiator it's an indoor grill, I use mine on top of the stove between the burners.

[@Unclejamsarmy]

Awesome this looks easy! Hot summer nights at bbq joints in China 👌🙏. I would love a recipe video for kao yu aka Sichuan bbq fish aka Sichuan boiled fish aka mala boiled fish lol

[@philhah0124]

Do you guys also marinate other chuan staples like jiu cai, squid, etc..? Or just hit em with the spice mix? Thanks so much for the vids, they're always go-tos for me when experimenting with Chinese dishes I loved while I was over there.

[@tylerng2004]

Nice spice my guy 👍👍

[@mouseymedic]

Thanks for great video! Ever thought about a video around Chinese beer/alcohol (apart from shaoxing wine)?

[@ChineseCookingDemystified]

Ha one of my big problems is that at my core, I personally enjoy... crappy beers :) Maybe one day we could do some stuff around liquors, but that might be best left to people that're really passionate about the subject. Like... what I drink is basically like 80% macro beer, 10% Cantonese mijiu (a specific sort called Yubingshao that's fermented with pork fat), 5% Shaoxing wine, 5% imported whiskey. And Steph's allergic to alcohol.

[@gaudetjaja]

Oooh ! I had no idea that sand ginger is the same as what we call kentjoer in the Netherlands ! The more you know.

[@skinnylegend-7330]

yes ❤️

[@americannumber2]

Dabaitu t-shirt. Yes

[@rishaabhjaggi1329]

Highly beneficial to foreigners who are residents of china. Specifically the ones who are stuck abroad

[@jamesprice8109]

What's up with the Don King microphone she is holding? Nice video explaining how to make the spice mixtures. Thanks!

[@theodorelorenzo7834]

串 is life.

[@e8ghtmileshigh1]

Hi steph and Chris. You mentioned Canadian made rapeseed oil similar to caiziyou. Can you point me in the direction of these products. Mala markets shipping is way too high to Canada. Thanks!

[@sedelsteen5892]

Do you guys know what kind of oil they use to coat the meat? I always see them using a red kind of oil and afterwors they sprinkle the spices

[@Anesthesia069]

To keep R low but to keep our sanity, friends are having barbecues a lot here at the moment. I considered bringing Xinjiang cumin lamb and nang, now I think I shall have to!

[@bksunnydays5246]

Which powder is usually put upon neangao?

[@adventurousbaker5085]

I think especially in Guangzhou, there would be non-spicy variants of the spice mixes. Can you share any? I'm assuming the non-spicy versions aren't just what you listed minus the chili powder?

[@NewbiaLeogetti]

Where can I get a White Rabbit shirt like Steph is wearing? (Also, you guys should do a video on Chinese candies.)

[@anfangerm]

literally just google white rabbit shirt, and switch to shopping tab

[@deadfr0g]

Oh man, that shirt is so cool!

[@pramodhkumarbarigala4989]

Hi Chinese Cooking Demystify team. Is there any link to purchase this readymade mix online.

[@TonyBlundetto86]

Just when I thought Shao Kao was a Mortal Kombat character, it came out as a magic seasoning for my summer bbq

[@guitarninja416]

Shao kao means Barbeque in Chinese

[@Unclejamsarmy]

@@guitarninja416 I thought kao alone meant bbq? Like kao yu

[@guitarninja416]

@@Unclejamsarmy Kao can mean roast or barbecue depending on context. Shao kao means Chinese barbecue

[@behringerm]

Do you toast the cumin (or any of the seeds) before grinding

[@grandpascuisine8136]

😋😋😋😋😋😋I love spicy food, anyone like Szechuan food？ like garlic crawfish!

[@AkihitoMr]

I'm still waiting for the Chinese barbecue 101 😭

[@hellobello3153]

A young Spike Spiegel just taught me how to make spices. Unbelievable

[@ChineseCookingDemystified]

That's a new one - way prefer that to the Ben Shapiro comparisons lol

[@hellobello3153]

Chinese Cooking Demystified haha first for everything. if possible, please make kzbin.info/www/bejne/moG2maN6pcqBmNk “Jet’s Bellpeppers and Beef (Sichuan-influenced) from the show. Thank you for the vid!

[@cathylien8744]

Can you use it as dipping ?

[@jonathanvaljan9969]

Nice

[@gmanjapan]

FYI, AFAIK In American English - Stuff on sticks smoldering over charcoal as shown at the start of the video is called grilling. BBQ is slow-cooking > 8hrs in low heat. In British English BBQ is putting meat on a grill (like at the start of the video). This makes things confusing because if someone says "Hey, I know this awesome BBQ place" then someone who's been taught BBQ = slow cooked is then expecting succulent tender slow cooked BBQ, something you usually don't get at home since it's so much effort and if they get to the restaurant and it turns out to just be grilled meats then it's seriously disappointing 😅 That said, I love chinese grilled meats

[@ChineseCookingDemystified]

I mean, I’m right there with you. I hate the translation... which’s why I mostly used the Chinese term Shaokao or ‘BBQ’ (not ‘barbecue’). But at some point... you just gotta swim a bit with the current.

[@philso7872]

@Chinese Cooking Demystified thanks for another great video. Do you think one or more of your spice mixes would do well as a rub for meats cooked in a smoker? I'm in Texas so I am learning to do Texas BBQ but I would like to try some alternative seasonings.

[@rusdanibudiwicaksono1879]

I think it should. Just be careful since most of Asian BBQ (that I know of) are mostly grilled recipes, and rarely used smoker.

[@nvizible]

What's a good sub for white pepper powder, I'm usually not picky at all but I really do not like white pepper, maybe I just need to try it more haha

[@rusdanibudiwicaksono1879]

...Smaller amount of black pepper?

[@GreenJeepAdventures]

Hi. Is there any particular woods that are used? In North America, mesquite, hickory, apple and cherry are often used. Each gives a distinct flavor. Is there a similar tradition in China?

[@alexanderchristopher6237]

Asian BBQ mainly used charcoal. Sure, there are different kinds of charcoal that can affect the flavor, but they don’t usually start from wood chips like what I’ve seen in American BBQ and smokehouses. It’s already charcoal when they start grilling.

[@mads1097]

i would love to see if you guys could make a video about guanxi cuisine!! my best friend is from nanning and i would love to cook for her sometime

[@ChineseCookingDemystified]

Two of my best friends are from there too and I'd love to cook them some hometown food as well. I was thinking about this recently, I'm gonna see what they recommend~