Scallion, Ginger, Garlic: Every Chinese Kitchen Needs These!! | Eat China: Back to Basics S4E3

[@Goldthread]

What other types of aromatics or herbs do you like to use? Tell us!

[@violetviolet888]

Love these deep dives of your series Goldthread. Please keep them coming. To answer your question: White pepper, fermented bean curd, black vinegar. Completely underrated in the states. Also: *fresh ingredients*. Industrialized nations have citizens so disconnected from their food, people don't know anything about making things from scratch-and I mean from growing the ingredients themselves and processing them. at 17:23 in the video "I visited one of China's poorest regions" by Blondie in China (who travels all of China), she tastes a chili sauce where the chilis are roasted in the hot firepit ashes. Seasonings are added as well as homemade broth and it's the best chili sauce she's ever tasted. I don't doubt her.

[@TsukiNuUsagi1]

I really love using Sichuan pepper also called ‘Timur’ in Nepali language. Gives such a minty aroma

[@TheLeolee89]

Sand ginger

[@sergeigen1]

nice! chinese chefs are really masters of these three ingredients

[@angelad.8944]

Yum! I am on a quest to fill my gardens with all kinds of great ingredients that are used in Chinese cuisine. So far so good. I just need to build an all season greenhouse area to successfully grow ginger. Through out my cooking journey I have naturally gravitated towards these ingredients and chili varieties. It just made sense for me to start learning Chinese food culture. I also cannot consume milk and milk products which was a factor in seeking out a diverse cuisine experience. I super appreciate your videos. I feel like you guys really give a rounded view of China. It's history, it's people and their skills as well as delicious foods(of course!), while leaving out the political because we do get that coverage from other sources. Thank you and great work everyone!

[@WibblyWobbly]

What asian cuisine refers to as a leeks is actually a scallion too, but a giant type of it. Real leeks has flat leaf.

[@erickchandra3771]

Yeah, it's the most classic seasoning in Chinese cuisine. In every region of China, you can taste its flavour and smell its aroma in many degrees.

[@TsukiNuUsagi1]

Onions, garlic and ginger are basic ingredients in Nepalese cooking too. If we have to add more different flavors we will add different herbs like bay leaf, star anise, peppers, coriander, and more 😅

[@magnificentlyposh]

When flavoring the oil with the three, do you typically remove them before the stir fry ingredients go in? If not, would they not burn by the time everything else is cooked?

[@katherinezp]

只有姜葱酸酱油调味够了

[@olivier2553]

Like I said before, I like your video very much. But I have a small remark to make: when Chinese is subtitled in English, either because the letters are not contrasted enough, or because it is too fast (or because I am a slow reader), but I very often have to pause or backtrack the video in order to read what is being said, up to a point that I cannot watch the image anymore, because I must concentrate too much on the subtitles. Thanks.

[@calatheaflamestar4924]

You can change the playback speed (slow it down) in the settings (the three little dots in the corner) so it's easier to follow. Hope this helps :)

[@gumballdarwin2330]

I love scallion and garlic (vampires beware)

[@kathrynh7358]

A 大葱 is not a leek tho?…

[@violetviolet888]

Kathryn H: Where in the video are you getting 大葱?

[@BenjiSun]

@@violetviolet888 2:11 when the person said 大葱 the subtitles say leek(Leeks are more common in the north). it's a common mistake. 大葱 is just larger spring onion(葱), sometimes also Welsh onion. Leek is a completely different vegetable called 韭葱.

[@violetviolet888]

@@BenjiSun I don't see any Chinese characters. What method are you using that there is Chinese translation? Obviously it is incorrect.

[@BenjiSun]

@@violetviolet888 "when the person said" means it was spoken, not written. *sigh*