'Double-beef' pot, from Xingyi (兴义牛肉干锅)

[@ChineseCookingDemystified]

Hey guys, a few notes: 1. HUGE thing that we forgot to mention in the video (but is in the written recipe) - season the wet pot! The amount that you'll add will depend on the size of your pot, but for context we added ~1/4 tsp salt and a pinch of MSG to our roughly half liter of stock. Season the stock more heavily if you're using it more as a hotpot, less if you're primarily using it to blanch mint and drink soup. 2. While this sort of 'double pot' is probably the most famous, at these beef shops there's a number of choices you can choose from. This was the menu from the place we took footage from in the video (马鸿食字一号清真馆, just in case you happen to travel to Xingyi): tinyurl.com/yc7xf3jc You can also choose a mala pot, a clear pot, a yellow braised pot, etc etc. 3. If you happen to have a western beef stock on hand, go for it. Don't let the stock be the reason you don't make this dish - use a clear hotpot base... bouillon powder + daikon + water... whatever. 4. A brief explanation of what our seasoning powder was based off of. What we went with was a bit similar to the seasoning mixes used in neighboring Shuicheng (for their grill pot) and Qujing (with potatoes). Apologies that we couldn't find the exact mix used at the Halal restaurants, but it did seem to hit the right note in the end 5. Oh, link to that pot if you're curious... again, *this is NOT a recommendation*, and it might be a dead link in a year anyway. tinyurl.com/yc3r2m5a 6. If you're curious about the Yunnanese Hui, I'd recommend the book "The Chinese Sultanate: Islam, Ethnicity, and the Panthay Rebellion in Southwest China" by David Atwell. That's all I can think of for now :) Might edit some more in in a bit

[@xuedalong]

Could 单山蘸水 be a good seasoning to use? It’s very popular in beef and tofu dishes in Northeastern Yunnan so figured maybe the flavor profile is similar.

[@empatheticrambo4890]

Always love learning the cultural or historical context contributing to the food and recipe

[@ctsilva45]

I love how the video makes a point that getting the correct pot might be difficult but also just tells us to get a whole beef femur that has been cracked open as if that is available on every corner Seriously though, keep up the great work

[@liamtahaney713]

I mean if you can find a real butcher it shouldn't be that big of a challenge. Mine sells beef bones for 3 euros a kg and it's a commercial grocery store. Just have to ask

[@Elizabeth-n3v2u]

In the states there are hardly any real butchers, they tend to be high-end boutique style shops for the wealthy. That bone by itself would be cripplingly expensive if you could even find one available. 😢

[@ChineseCookingDemystified]

​@@Elizabeth-n3v2u ​Yeah... I get that we're spoiled and out of touch over here in Asia, but you couldn't pay me to go back to the food supply chain that people are subjected to in the United States. I see these "supermarket haul" posts on Instagram or whatever where people are paying like $22 USD for a cheeto and it makes me sad. Cooking with, like, actual ingredients is increasingly a luxury apparently. When it comes to ingredient quality, Thailand isn't as good as China is... but it's still a proper place. At the beef shop at our local market here in Bangkok the bone's actually free if you buy a bit of beef (which is part of the reason we used that 200g of brisket if I'm being completely honest)

[@ctsilva45]

I have the luxury of having a "real butcher" near me and beef femurs are not available. Bones in general are hard to come by. A Mexican or Asian grocer will often have the bones I need to make ramen or other such bone-related recipes but beef femur is just not a thing here @@liamtahaney713

[@ctsilva45]

Agreed. Inflation is real and ingredients are hard to come by. Every month I go from Safeway to Whole Foods to Trader Joes to Costco to the Mexican grocer to the Asian grocer to get the variety of things I need to cook as healthy as I can for my family. It's a lot of extra work just to get everything and it's so overly processed and expensive. I am genuinely jealous when I see you guys at the markets in your videos and all of the fresh ingredients you have.@@ChineseCookingDemystified

[@sordomudo11]

This is classic CCD. Absolutely love the background info and the opportunity to try something new from a region whose food I really love.

[@alecklassen2737]

I totally understand that these big deep dives aren’t feasible to post all the time. But they’re always worth the wait! While I’ve only made a handful of dishes off the channel, I’ve used the history and techniques learned very frequently. Keep it up!!!!

[@temp_name_change_later]

Just a little language note, Portuguese “nh” is pronounced the same as Spanish “ñ.” So “picanha” is pronounced kind of like “picanya”

[@ChineseCookingDemystified]

TIL. Thanks!

[@user-ze7sj4qy6q]

i had the pleasure of learning this by way of a german old men jazz band called senhor blues. their names were all like "heinrich höbeldinger" n stuff and they looked it but they fuckin Ripped

[@Abdal-RahmanI]

Came to say this

[@jenniferbrdar4605]

It's also known as sirloin cap or culotte. I am an American meat science major. You can use all three terms interchangeably at meat judging contests. I use the term sirloin cap or culotte. I would use the top sirloin steak if I can't get a peeled sirloin cap.

[@amandaglynn3840]

When I went to Xingyi a decade ago, this was the first thing I ate after getting off of the plane! I still think about how delicious it was. Thank you so much for sharing the recipe!

[@somefishhere]

What do you do with the soup in the middle?

[@MonsyurrDuck]

learning food diaspora will teach anyone what the idea behind a meal is and this was absolute gold

[@kiltedcripple]

You guys are one of my favorite KZbin channels regardless of topic. Every video is a treasure trove, and my household thanks you sincerely

[@sarmour11]

Thank you for more Guizhou videos! This channel is the best 👏

[@krysab6125]

Look, I don't even eat meat, but I love watching these recipes. I might suggest doing just the bone-broth in a slow cooker for my parents, it feels like a nice, simple, nourishing thing to have on hand

[@UnclePutte]

Great, showy dish. Guaranteed this would create a buzz as a specialty restaurant dish in western cities.

[@Chris-ut6eq]

I've not taken the plunge and made one of your dishes yet, but I keep watching to learn more about using spices in various combinations for different cuisines. This dish looked very tasty. Next time I buy some tri-tip, i may try a version of this with the closest match of ingredients I have.

[@josephfernandes599]

Thanks for sharing this unique beef recipe ..we prepared it and it came out awesome .. 🫕😊🙏

[@bubaks2]

These videos always leave me hungry 🤤

[@trillottt1319]

Usually the ppl of Xingyi top the stir fry with mint leaves, absolutely amazing

[@flyingsodwai1382]

Nice. Thanks for sharing something I had never even heard of!

[@brockmckelvey7327]

This looks SO GOOD!

[@oldcowbb]

in hong kong we have these "korean" BBQ called "turtle back hot pot". the griddle is a dome at the center, where you do all the grilling, surrounded by a trench of broth , which is a hot pot, so all the juices and grease from the bbq all flow into the broth. It gets pretty disgusting near the end

[@ChineseCookingDemystified]

this is basically mu kratha in Thailand. pretty fun I'd guess it probably originated from 宇宙国 though

[@oldcowbb]

@@ChineseCookingDemystified holy shit it is basically mu kratha. I will be fair to 宇宙国 this time, i think this one is more likely coming from HK's bad habit of naming food after random countries. I've never seen authentic korean bbq that does this

[@MorbidEel]

@@oldcowbbMisleading names just seems to be part of food culture everywhere

[@UncleHoCM]

Chinese food isn't tops on my Asian cuisine list but is appreciated for its vast variety and diversity. Top two greatest cuisines of the world.

[@Yentz4]

Another name for picanha is coulotte, or just sirloin cap. Tri tip is going to being similar to it, but chuck steak really is not. I would recommend normal top sirloin steak if you can't find cap, or petite sirloin.

[@MaxPolun]

That looks real good. I'd do the stock in a pressure cooker though -- 6-12 hours is a long time to keep a stock cooking.

[@ChineseCookingDemystified]

Pressure cooker is a great way to get a milky stock (ala the sort that's used in the mild version next to Sichuan hotpot). Definitely go with what you like & makes sense for your kitchen

[@Luke-hw3ne]

we coming out the factories with this one 🔥🔥🔥🔥🔥🔥🔥

[@Kenko706]

And I note at the end the dog wandering about in the background, thinking "All this blah blah blah, get to the important bit-- the part where she feeds me."

[@NabilAbdulrashidComedy]

That seasoning powder really resembles Nigerian Yaji

[@melissalambert7615]

Thinking a good large sauté pan and a metal bowl would work here. Might need to bring the stock to a boil and other pan. I already have these so might make this vs if I had to buy a new pan.

[@gary637]

Chinese steak and chips! Although, I'll admit that I'm struggling with the idea of a ground peanut spice mix. Are the peanuts a thickener,or an important part of the flavour?

[@ottaviomarconi2926]

lovely

[@ThirdLawPair]

What do they make with the loins and tenderloins?

[@JoMamasHouse]

Big difference between chuck and tri tip. Tri tip has a heavier fat cap, chuck has more inter muscular fat.

[@teslashark]

You are singlehandedly saving Guizhou from the Hengda collapse

[@Ian-nl9yd]

Would you ever consider a field trip episode to Peru?

[@teslashark]

They'll cover all the diasporas

[@ChineseCookingDemystified]

lol I wonder if we could get the Peruvian board of tourism to sponsor a trip airplane tickets are pricey but we absolutely love Peruvian food

[@teslashark]

@@ChineseCookingDemystified In the name of the transpacific CHIFA!

[@MorbidEel]

I think that would be an entire series not just an episode

[@LNVACVAC]

For the stock just use tail and at the end, after sieved and skimed, add gelatin.

[@muxecoid]

What is the spice grinder model used in the video?

[@rbsz6202]

Good to see beef and mint back together. I'd heard they'd broken up after beef had decided they should meat other people.

[@nikobatallones]

They were mint to be with each other.

[@duriancacaoboy964]

Why not use some baking soda in marinade? Wouldn't it tenderize more

[@rickybryan1759]

Having watched a lot of Guga this looks like tri tip! You should do a collab!

[@cbleslie]

Holy shit. Looks soo good!

[@lobabobloblaw]

Whoa, this style is calling to me :-O

[@ElementEvilTeam]

sousvide everything?

[@Millcovepartners]

Is your burner propane or butane?

[@acidtreat101]

oh my gosh Picanha again! Lol I've been watching Guga foods for years now and his channel swears by Picanha. and the price has gone up here in the USA accordingly as a multi-million sub channel!

[@kimberlydrennon4982]

As someone from a "complicated" region with extremely rugged land, i can tell you why beef would be the meat for them. Rugged land like that is too hilly to farm but cattle can turn grass and sticks and leaves into calories humans can digest. So you end up with pasture raised beef because you're not gonna get corn fed beef anywhere.

[@Hutch7883]

Anyone know where to find a Xingyi or Guizhou restaurant in Los Angles?

[@adrianlindsaylohan]

Curious about how you guys eat the mint. It seems that it's served whole, so does it mean you have to blanch it whole and then pick the leaves off? Or do restaurants serve them already picked? Or are the mint stems edible?

[@InnocentGuillotine]

Mint stems are edible, just a bit tough if not cooked (which is obviously not a factor here) and they don't have as much of the minty flavor in them so they're less desirable when using mint for flavor.

[@jrk1666]

Here in Brazil we would invite a couple of friends to grill the steak

[@abydosianchulac2]

I know you must do a lot of "and here's one we prepared in advance," but to crack open a cow femur just for display when you already had stock is quite the power move.

[@ChineseCookingDemystified]

Ha, beef stock is always something nice to have around

[@David_Lloyd-Jones]

There is a generic recipe for *all* Chinese food: "Buy the best knife you can afford. When the knife sings, that's Chinese cooking."

[@HenningGu]

Man I'm REALLY missing out on everywhere in China that's not the northern and eastern parts of Shanghai. 25 years, yearly visits to the grandparents over there before Covid and I still have absolutely no idea what China is even like even remotely leaving the city. Gotta fix that.

[@freezerburn6454]

Are we talking Peppermint or Spearmint? It's a big difference.

[@melissalambert7615]

Looks more like peppermint as spearmint has a pointed tip (spearlike). Might actually be a common or water mint. This is much harder to find in markets. Took me years to find a plant.

[@Calum_S]

Ive never heard a leek called a welsh onion. I guess it makes sense.

[@krysab6125]

Me, watching here in the UK, giggling at the 'Welsh Onion' like it'll upset my Welsh friends ('that's a bloody LEEK!') 😆

[@steubens7]

probably should've heated that up off camera, gelatinous stock isn't the most photogenic 😜

[@krisk7310]

Yay

[@pkre707]

To each their own, but my western sensibilities couldn’t cope with treating a quality steak cut like that 😢 let the beef speak for its self. Great video as always!

[@merbertancriwalli8622]

5:38 Really guys - this is called a leek (not a welsh onion). Most of the rest of the English speaking world.

[@weetdirt]

Those are different plants, you dung beetle. Welsh Onions: Allium Fistulosum Leek: Allium Ampeloprasum.

[@RejectSanity]

Picanha is pronounced "Pi-kha-nyah" as per the Portuguese origins of the word, just fyi!

[@ode-blu]

Is that a mf Brazil reference

[@wngimageanddesign9546]

No, don't use tri-tip, it's too stringy. Trust me, you'll regret it, it's no where close to Picanya or also known as Coulotte.

[@tktyga77]

Fathom if that dish was to be served in restaurants more, especially abroad

[@jenniferbrdar4605]

Brisket is expensive. Id just use a batch of cheap shit stew beef for the broth. Im not going to peel a brisket of all the fat. Ill use some neck trim stew meat from a chuck roll.

[@bjones9942]

Thanks for the video! I had lamb spine hot pot in Beijing - it was really good. Ok, all the food I ate in Beijing was good! It's hard to source fresh mint where I live (Mazatlán, México), but if I see it, I'll certainly try this dish!

[@natrevill2763]

I just realised how much Chris sounds like Ben Shapiro

[@SkankingKyle]