Shanghainese Velvet Egg White "Crab" | Why It Works with Lucas Sin | Food52

[@iamthatisnt]

Favorite series on KZbin, hands down. Lucas Sin is an absolute master in communicating and demonstrating food and it's background.

[@xjun91]

don't wanna sound mean but Lucas literally carries this channel

[@clownform]

mandy was really great too not sure where she went

[@TheEliera]

Rick martinez was great as well but he disappeared also

[@yellowfr0g]

@@clownform I just watched her flattened chicken recipe and now I need a cigarette. She's amazing.

[@reginabillotti]

I'm a pretty avid baker so I started watching the channel because of Erin before branching out and watching the other hosts.

[@mattymattffs]

The other hosts don't have recipes that are as interesting

[@bassguitarbill]

Lucas: "Don't slice the ginger too thinly" Also Lucas: *slices the ginger thinner than I could ever hope to*

[@dianesmith5626]

Lucas....I love that you address the history of food. prep, cooking techniques, and the science behind reactions.

[@sebastianng5801]

I’m a simple man, I see Lucas I click play

[@deanc8458]

This is the only dish Lucas has made in this series I would never make, but it’s the most satisfying dish he’s ever made too. Love it.

[@mandyz5041]

As Chinese, I don't even know how this dish was invented. I always learn so much from Lucas, my favorite chef!

[@jrmint2]

OH....I love Chinese Food History! Its the icing on the alchemy of Chinese cooking lessons. I can't wait to try this dish!

[@daisyandti6481]

Absolutely Master Chef Cook .Your backgrounds so informative and your talent so wonderful !

[@meowzord]

honey! get in here! new Lucas video just dropped!

[@foodonfire3662]

Master Sin strikes again! Please chef, start your own channel.🙏

[@mydogisbailey]

This man is yummier than everything he cooks

[@silverdawn813]

1:29 wonderful! every time i cover up my ugly mistakes with a lot of garnishes I'm just going to say it's Chinese inspired

[@chip7486]

This has finally solved a lifelong mystery for me...why this crab dish has no crabs😂😂 . And yes, at our local restaurant, they just have a little indent in the middle and put a raw egg yolk in it

[@FakeGuthix01]

Yeah in my experience the egg yolk should usually be runny.

[@OSheaDean]

I swear I've had this dish a hundred times, but on top of fried rice. Everything - duck yolk, dried shredded scallop, puffy 'crab' egg. So good. The name was translated as white protein scallop rice, or similar. Love Lucas explaining how it all comes together.

[@normannisbet1213]

Love the stories whilst calmly putting together a technical insanity (for me it would be difficult) Fantastic video! thank you, Lucas

[@joycelin101]

There’s so much Food Science in this dish! Love Love It!!

[@59squares]

In Cantonese/HK culture my mom always referred to this as 賽螃蟹(Choy Pong Hai)

[@worldwidewashington]

I! Love! Chef! Lucas!!! Especially the little fun tidbits about Chinese history!! Kisses for you Food52 for this series 😘 p.s I love the focus on Chinese dishes in this series, if possible please don't ever pivot out from it!

[@janetlee4518]

one of my favourite dishes. Lucas you are a homie

[@MonsyurrDuck]

Brilliant video and demo, chef. Thank you

[@kwameEdem]

Amazing lucas, yet I miss the sushi trip and the blazing Chinese crab

[@carolleung7614]

Love to learn the historic background of the dish!

[@FishareFriendsNotFood972]

This is such an intriguing recipe to me, I would love to try the texture of the egg white 'crab'

[@shavonwalker2550]

My husband is allergic to crab. I have GOT to try this.

[@christinebrument6851]

Do you have your own channel??? Love your clear and very educational guidance. You certainly are the best on this channel. I've learnt so much.

[@rhettdownen6873]

This guy is so great

[@omiomardreamer0929]

Yes Lucas!

[@Pinkbell456]

I love Lucas Sin

[@Anespian1]

Simple ingredients yet so refined and exquisite looking. Wonderfully presented

[@QQ-fb1ri]

What happend with the cameraman fading out at 5:56?

[@gt-gamingx853]

I see LUCAS I CLICKKKKK❤

[@Alice_Walker]

Playlist of Lucas' videos across multiple channels 👉🏻 kzbin.info/aero/PL61B3UzuBy7N9Io91MmmmB3aU7YHV361f&si=CZ-e2NYyJO5VttGc

[@violetviolet888]

15:28 Food52: There is NO recipe for Egg Foo Young on your website. If there is, can you please provide the link? Your search engine says there is none.

[@clownform]

lucas is top tier. has that bashful aura of a wunderkind

[@Pd69bq]

this dish would be called "Beyond Crab" in modern-day naming conventions

[@DunyahDances]

If the story about the chef fearing for his life is true, I guess he was highly skilled to begin with, and highly motivated to get creative and invent all these steps to create the dish. It is an amazing dish that I would love to try, but will probably not attempt to make because my skill level just isn't up to the task.

[@DvorakQ]

Barring the dried scallops the ingredients aren't too expensive? Worst case scenario you make a weird egg fu young dish. Put on top of fried rice and you can hide the evidence of 'failure'. You can skip the cured duck egg and just replace with runny egg yolk like a lot of restaurants do.

[@Oh_that_mle]

Only follow Food52 socials for Lucas Sin content at this point.

[@michelle8190]

Does Lucas have his own restaurant?

[@TimothyChuk]

Lucas kicks arses

[@mahbawlseetch4695]

I love watching Lucas. He's like a modern Alton Brown, entertaining while still imparting knowledge and history. I've noticed Lucas going back and forth between mandarin and Cantonese, keep it Cantonese.

[@jeelason]

What’s the issue going between dialects?

[@dotdot6683]

@@jeelason The main problem with Mandarin is that it isn't Cantonese.

[@FakeGuthix01]

He's speaking Mandarin because this dish is Northern Chinese.

[@MsAnubisia]

For folks who are vegetarian or have a shellfish allergy, is there a way to substitute the dried scallop?

[@gracelin7822]

Just don't include it! I've also had the egg whites with white bait at restaurants before, but just the egg white on its own is nice. The scallop just adds a bit more umami.

[@xfg007]

You'll just need some umami, maybe something seaweed based or miso

[@MosesFalconi]

This is an absolutely insane dish. I love it

[@Official-OpenAI]

I didn't know immitation crab is eggs in China. In Japan, imitation crab used to be made with jellfish that was imported from China, but when trade was stopped between the two countries due to its bad relations, Japan then started making imitation crab with fish. Dried scallops is also Japanese.

[@htonmusic]

I reckon a bit of kewpie mayo on top would be bosh

[@chowspecial]

Guuuuuuuh there was a restaurant in Chicago shu ting xia who did this so well and they closed during the height of the pandemic 😢😢😢

[@beatpirate8]

this is great ! canto food! food my mom makes and we go eat! thx for the explanation! scallops are like shitake. they have so much umami when they are dried and rehydrated.

[@arthurboehm]

Lucas is superb, as ever, but I don't see myself rushing (or even slow--trotting) to my kitchen to produce this dish that I, for one, couldn't quite wrap my palate around. Still, an interesting curiosity.

[@acdb_tv]

i see lucas, i click

[@Myacckt]

Who’s crushing on Lucas too 🙃

[@Vivechyanityam01]

The "con chef" of Qing😂

[@shanicestella2226]

Yummy 🦀🦀🦀🦀🦀🦀🦀🦀

[@samlui3591]

Why dont lucas just have his own channel

[@HOTsurprise]

It's the history of "useless chinese garnishes" for me

[@cutiehou]

👍👍👍👍👍👍

[@supremewhip]

Mom, wake up! Lucas is back with another dish that’s better than yours!

[@sauceokay]

Bet Lucas is gonna return to Harvard to teach cooking or at least give a few lectures 😂

[@tayonguyen5919]

the extras in the background are distracting.

[@StreetMarker]

Kinda name is Sin bruh, dude is destined for greatness

[@zimred9609]

There are few things First, the dish is called Sai Pang Xie/赛螃蟹 in Chinese. 赛(sa) means 'surpass or be as good as' in Chinese. So the name of the dish can be literally translated as 'better than crabs' or 'as good as crabs' Second, no, the character is not originated from Manchuria/Qing dynasty. It is a very old Chinese character. And it has been being used to mean 'surpass or be as good as' for at least over a thousand years. Third, about its Empress Dowager Cixi associated origin. While I can't say it is 100% fake, the chance of this tale being true is very slim. There are hundreds dishes claimed to have associations with Cixi (either liked by her, or created for her, or named by her). But almost all of them were just made up. Remember the origin of General Tso's chicken ?

[@TsunamiWombat]

so literally 'beyond crab', hue

[@etm567]

I prefer my scrambled eggs cooked well, and so many cooks don't. Many folks seem to prefer really soft scrambled eggs; not me. I can't stand white that isn't cooked.

[@violetviolet888]

@etm567: No. You don't like soft whites that ARE cooked. Egg whites that are not cooked are clear. These are cooked.

[@totot99]

Is it even worth all that work

[@LordMxr]

It's absolutely delicious

[@kingsircheng4540]

What’s the big deal,people? Lucas is big hero?Because he can cook?