Sohla Makes an Ancient Chinese Hamburger (Rou Jia Mo from 200 BCE!) | Ancient Recipes With Sohla

[@lemonrose1254]

Would love to see some African foods like fufu and soup. Africa has such a long history and I’d love to see an ancient version of their food

[@clintaudette3683]

Great idea, some of those west African fermented doughs are ao funky and cool and delicious to boot!

[@davidjoelsson4929]

Are there records of recipes though?

[@maplelump]

@@davidjoelsson4929 If they have historical experts of different parts of that continent, I'm sure it's possible to find them.

[@jasonlewis4164]

I just started a batch of biltong (South African version of jerky) in my curing cabinet 😋 but yes, great idea

[@ncg89]

Me too! Have you seen high on the hog, though?? Old old school African dishes are more similar to African American cuisine. Like fried okra and gumbo type meals.

[@SOLOGOB]

I'm glad to see that this show will continue in the summer. I think that some modifications could make this show even better... like including some food historians to take over in the explanation of the history/culture aspects of the recipes. Sohla is an expert in food and cooking, she understands the chemistry of cooking which makes her explanations on how to create the dishes very clear, understandable and interesting. Food historians are really great at making cultural and historical global connections between communities and cultures and it would be very interesting to hear how they understand the recipes and contextualise it within history.

[@cherrymate20lite24]

this would be great!!!

[@trenae77]

It would be cool to do cross-overs to other historical cooking content creators online; John Townsend (Early American), Max Miller, the team from The Victorian Way among others.

[@andycalimara]

But why? This is about creating recreations of ancient dishes. Using substitutions would be an entirely different show concept.

[@imightbebiased9311]

@@andycalimara The original poster isn't talking about modifying the recipes, they're talking about modifying the show, so that Sohla doesn't have to do dual duty as chef and historian.

[@trenae77]

@@andycalimara You are right, and as I Might Be Biased said, I’m talking about adding to, not diverting from, the formula. One of the examples I gave - Max Miller - hosts a channel called “Tasting History”. People like him could be brought in as ‘consultants’ to expand on the history, while Sohla demonstrates the methods as only she can!

[@karategirl1044]

I'm so happy they featured this Northern Chinese recipe. My Grandma, from Yuncheng, makes it for us often :)

[@Bobbnoxious]

Since she won't be back until the summer, does this mean she'll do some more episodes of "Stump Sohla" with Babish? I would love that.

[@jhonadavid]

yeah where did those go??

[@Bobbnoxious]

@@jhonadavid They stopped when Sohla joined the History Channel. If she has a non-exclusive contract she can easily do more work with Babish if she wants (both shows are filmed in NY).

[@nodezsh]

@@Bobbnoxious If what I read on another comment is true, she stopped those because the contract was for ten episodes only. But don't quote me on that. The thing is, if she enjoyed her stay she might be back. But let's be honest, we were enjoying ourselves here too. She has lots of experience. It's like she had been making the mo for her whole life, but as she said it was her first time! What better teacher? Anything with Sohla is good.

[@wm6549]

Being on the History Channel adds legitimacy. Being on Babish making crazy dishes did not.

[@3jkalskfhaidhnfjlkdf]

@@wm6549 ye, cuz it's not like history chanel is about ufo conspiracies, god no! they add legitimacy xd

[@warehouse957]

I dig the Bob Ross vibe I feel while watching her cook. Matter-of-factly creating wonderful things and inviting us to join in and try too. Every time Sohla says “It doesn’t have to be perfect,” I honestly believe it… -we’ll put our happy little bread dough next to these happy little trees…they don’t have to be perfect…they’re all cute in their own way…

[@kareningram6093]

I hadn't thought about it before, but I think you're right. She is like a culinary Bob Ross. So relaxing to watch.

[@RaeCarson]

And also when she does very HUMAN things like unintentionally burning the cutting board, but then with a barely repressed smirk, explaining how it adds "a delicious smoky aroma to the experience." XDDD I NEVER thought we'd see the more humanesque element on a cable show. But complete perfection is not the goal here -- not at all. Adaptation and experimentation are key for this series and it's MASSIVELY refreshing!!!

[@weeeeece]

Please continue to spotlight non-western cultures. I really enjoy seeing something completely new and learning a new piece of history in these shows. Would love to see some ancient African recipes, maybe by region.

[@hlumelontlebi2296]

I love this segment because SOHLA😭

[@jaysolo8256]

I love this be she's got a minions costume on LOL

[@JAKEVARISCO]

She really is the best right now. Bon appewho?

[@martina5296]

Sohla coul make Hamburger Helper and I would still watch. She would turn that humble box of preservatives into a fun delicious meal gourmet mid week/weekend dinner.

[@mateolamuno]

Whoever chose the metal plate for her to shred the meat on did not think about those of us wearing headphones.

[@giualonso]

like nails on a chalkboard!

[@Uruk4y]

it hurts so bad

[@ashleyferris5749]

Thx for the heads up

[@SeventhEve]

I wasn't even wearing headphones and I wanted to die.

[@martina5296]

Or braces or have metal fillings (still). Metal on metal = bad. Why not a wood utensil?

[@michaelchen8690]

Was Sohla already imune to the goosebump when she scratch the metal with the fork? Or am I the only one feeling it. Cannot turn on the sound at all, when she doing it. What a weak soul I am.

[@lear.2443]

I think different people just have varying levels of sensitivity to this kind of noises. I am very sensitive to any kind of scraping so I had to turn down the volume too ^^ but I know people that don't care at all

[@Gingerfied.]

Yah, I had to skip right past, my teeth started hurting 😣

[@abbypayne4496]

I’d love to see Solah do a collab with Mrs. Crocombe and English Heritage and try out some crazy Victorian and Georgian dishes!

[@jmarvelleb]

[phone]

[@nodezsh]

The narrative wouldn't quite fit, so that'll require some creativity to pull off. I'd like to see that.

[@TPark-rf3lt]

The editor when the cutting board caught on fire, and Sohla playing it off... the best. This is why I watch this.... so good. Haha 😆

[@El.Chico_Hector]

What if for the summer series, y'all try to recreate the oldest Ice cream recipe 👁️👁️👁️👁️👁️👁️ 🍦🍨

[@RavenYoung]

Oh that's q good one it was basically shaved ice with fruit syrup on top that slaves had to go pick up if im not wrong

[@ellamorgen9124]

booza is one of the oldest and is really cool and stretchy

[@xyzpdq1122]

I believe it was originally Persian. Though perhaps that was more like Italian ice.

[@weeeeece]

Hanna Hart did a video on booza, it was super interesting. would still LOVE to see Sohla recreate it.

[@ashleyferris5749]

Whoever edits and helps production really highlights Sohla's humor perfectly. Love it

[@armyofautistics]

They are amazing and need a raise.

[@gwen878]

shes so pleasant lol it’s like watching a friend

[@andycalimara]

In Trinidad, caramelizing sugar is how we started our brown-stew chicken.

[@trinkim]

I was going to see the same thing! Surprised to see the technique in Chinese cooking, although she didn’t brown the meat and instead added water

[@hd7704]

Why is it surprising? Trinidadian cuisine is made up several influences, including Chinese

[@smolchilli1712]

You can freeze the braising liquid and start your own heritage broth! You can braise some hard boiled eggs, firm tofu, chicken wings, pigs feet, whatever in it and have a super flavourful protein that you can eat whenever

[@boobysoho]

Oooh! Hot tip! Thank you!! 🍲

[@ReesoomPal]

You've got to cook the oldest form of biryani!

[@chroniclesoflaura]

I’d like to see that! 👍🏻👏🏻

[@imeldasamaniego4328]

Lamb Biryani North India/Pakistan Area Sohla would make some fantastic biryani!

[@nancy5215]

I never meet a Biryani that I didn’t like 😉 Love Love Love that idea!!!!

[@imeldasamaniego4328]

@@nancy5215 IKR?

[@pagorami5253]

oh thats a reaally good idea!!!!

[@emmythemac]

One thing I really like about this series is that they're exploring different cultures than most of these types of shows, which tend to focus more on European and American history. Like, I love Tasting History for its storytelling and format, but as a one-man show it's just a lot harder for Max to jump around this much. And Sohla has so much cooking knowledge already that she's just fearless in tackling different types of cuisine. I love that she was up front about having never made the bread before doing it on camera. Like, lol, this is what all of us are thinking when we make something. "Ehhhh, that looks good it'll be fine."

[@humanoidcat9633]

This was my favorite street food in China, with green bell pepper and cilantro, just like Sohla said

[@kamibenford2867]

I absolutely love this series Sohla!! I am curious if you can find an ancient Mongolian recipe to try. Fermented dairy , interesting spices from foraging, different meats. Also the cooking methods they used, being nomadic and all that. Keep the episodes coming, I will watch.

[@Random42]

Loving Sohla but can we get some props for the editor on this series.

[@joepennant]

Hunzie!

[@Random42]

@@joepennant for real?

[@---we1ok]

Honestly the edits felt a bit forced and overdone in this episode. Distracted from the content rather than adding to it.

[@jl7998]

Holy! Sohla is everywhere and I'm so happy. Been following this amazing lady since here time at BA. Their loss. She's amazing!

[@MikeEZ]

Wait a minute.. This is the oldest Pulled pork sandwich!!

[@Earth2LalaLand]

I was looking for this comment!! Right!!?

[@threynolds2]

I made the same observation!

[@jonathont33]

Calling this a burger is a stretch for sure. I would imagine they forced calling this a “burger” for clicks. The whole episode should have just been about old sandwich’s as this has no relation to hamburgers in anyway.

[@webwarren]

Yup. Except that it's braised rather than smoked, I'd call it "ancient barbecue"...

[@francheskahenderson]

Exactly!! I was thinking the same thing. Much closer to bbq than a burger

[@sidhedanu]

The editing treatment has a very early BA (Vinny era) feel to it. Love it.

[@evandickinson6393]

Vinny was camera, hunzy was(/is?) The editor

[@benalberts8905]

it's the fashionable youtube cooking show editing, it's obviously become trendy in the past few years because of the rise in popularity BA received

[@AVetterWorld]

Yes agreed! The rock sugar mashing to metal music was perfect!!!

[@genekwagmyrsingh9433]

Pardon me whilst I imagine Liu Bei, Guan Yu, and Zhang Fei sitting around a roaring fire chowing down on heavy amounts of this.

[@MizTree]

This looks like so much fun to make. Thanks Sohla! Thanks History Channel!

[@izziewho]

I love this series so much my mom and I watch it together! It would be so cool if you could do an episode on ancient Incan / Aymara food like carapulcra. My mom would love to see something Peruvian on this channel 💜

[@jillianhauschild3484]

She keeps saying VINTAGE or ancient and all I want is for her to try those awful jello recipes from the 50s to see how they taste

[@nalediserunye4073]

Hehe neutral evil

[@annother3350]

Or those giant meat jelly creations they would make with jelly moulds!

[@ThomDeWit]

Ohh you should checkout emmymade on youtube! :)

[@ThomDeWit]

She made a lot of them

[@hospitalcakewalk]

excuse me maam, watergate salad is my JAM.

[@Nosilla928]

We definitely need some ancient desserts please!

[@tedc.4956]

I love you Sohla! You are such a great, inspiring teacher and scholar. Also, just downright entertaining and personable.

[@c.sanchez4521]

"Grillin & chillin" 🤣 always love Sohla and her Bobby Flay homages

[@dawntreader2420]

There you are! Loved the premise of the beginning Stump Sohla on BWB. I was sad that you're historical knowledge and skills weren't being utilized. I was desperately sad that your segment disappeared with no notice or reason given. This is SO MUCH AWESOME!!! Yes! Now I can get that historical cooking fix I was anticipating from you! YES!!! This. Is. BRILLIANT!!! SOHLA'S BACK! BAM! Thank you, for signing up with the History Channel. I'm so excited!!!

[@vin8tan]

For those Asians ( more specifically South East and East Asia ) you're wondering what Mo is (no, not Mole, the Mexican dark red sauce)? It's (after some googling) a north easterner way/slang to pronounce Mantou. Rou (Falling intonation) / 肉 - Meat Jia (Falling intonation) / 夹 - direct translation: clip, contextualised: wrapped Mo (Slander intonation) / 馍/馒头/包子 - steamed buns

[@ezraoberheim1081]

Why is the History channel of all pages uploading with no captions available??

[@O2life]

Agreed! I hope they caption their youtube videos for the next round.

[@jeffreym68]

It's frustrating. Pretty basic thing to have for inclusivity.

[@sallys-stories]

WE WANT CAPTIONS!!!

[@ninsiana0]

Sohla is literally the only reason I subscribed! Delightful show!

[@zacscalafini6545]

I want Max from Tasting History to co host this with you.

[@calinbrown517]

I was looking for this comment 🤗💜 lol because if I couldn't find it 😁 I was going to mention it!!! I love his channels and can't believe how fast it's grown and continuing to grow! It's CrAzY and I also love ketchup with Max!🤗

[@Boltek8618]

they have to bring him on this show at least once!

[@nora4642]

They couldn’t bc they literally just copied his whole gig

[@billtang79]

@@nora4642 there are tons and tons of history and food to go to, there’s ample places where they can do the same concept but cover different regions. Plus if they ever do a collab video all the better

[@Seestorofmordor97]

@@nora4642 yeah, i totally agree. I understand he wasn’t the first person to do something like this, but I still want to gatekeep for Tasting History 😆 Max does it BEST and The History Channel totally copied.

[@MsEyelinered]

Tall sohla is back♥️♥️♥️

[@butterfligirl87]

Watching Solah do her thing and in her natural element is so refreshing. This idea of having her on the history channel was so SMART. As a "fly by the wayside" assistant on the other channel (cough cough) she was always talking about interesting gems about food and where it came from. Although I bet she studies hard before each shoot, I love the way the History Channel as allowed Sohla to be Sohla to a point where it doesnt seem like she is scripted at all just talking to a friend. Such a light. Now that I found this series, I watching ALL THE EPISODES ON REPEAT!~

[@c.jhamblin5759]

I HAVE TO WAIT SO LONG FOR MORE SOHLA

[@O2life]

Check out her show on Food52

[@hd7704]

Some people seem obsessed that a hamburger requires mushy, machine-ground, cheap cuts of meat and ketchup😂 Historical evidence still makes a good case for the Chinese being the (probable) inventors of burgers. They were making meatballs at least as early as 221 BC. If that isn’t enough, lamb burgers have also been around for thousands of years in northern China. In other words, all of these things existed thousand of years in China (and probably other countries) before NY, CT, or WI (the states claiming to be the origins in the US) even existed

[@ivanleung4710]

So the next episode will be released in summer? 😭😭

[@andreasbei7678]

these videos are so fantastic, and i can't think of a better person to host them!

[@melissafoh9373]

It would be really cool to do foods from the Victorian era, Edwardian, Tudor, and how they rationed food from WW I and WW II

[@sa_2328]

Check out, “ The super sizers” they have a menu for each of those time periods. I’d start with, “The super sizers go Victorian”

[@melissafoh9373]

@@sa_2328 I've actually watched the Super sizer series! It's fantastic! Another show called back in time for dinner is great

[@sa_2328]

@@melissafoh9373 Thank you for the recommendation!!

[@pamcatello9136]

I love. Your. Shows. ❤😊

[@Senefra]

Love this series and looking forward to more later! In the meantime, since the lovely Sohla won't be back on here until summer, may I suggest a couple of alternatives until she returns? *emmymade (Enjoyable, ebullient, enthusiastic, engaging much like Sohla, and Emmy does from time to time do historical/culturally inspired recipes, like her hard times series. Plus Emmy's worked with Atlas Obscura and she grows or cultivates a lot of her ingredients including her own honeybee hives.) * Tasting History with Max Miller (His channel is only a year old, but Miller has had some fine recipes, mostly with Western European origins, but being a new channel, he is still working his way towards other parts of the world with recipes like Babylonian Tuh’u, Chinese Nien Gao, Ming Dynasty Yuanxiao, Medieval India Payasam, Ancient Egyptian Bread, and Aztec Chocolate & Tamales. Not only is the recipe made & tasted but Miller in storyteller mode explains each recipe's historical & culturally significant background.) *Delish (There are some amazing chefs on this channel, but by far my favorite has to be June Xie. June does some the channel's fun, sometimes the longest depending on subject matter, experimental & interesting videos. And while not historically relevant, June's personality & engaging presence largely makes up for that.) *Munchies (Another great food channel, the saving grace here is Farideh Sadeghin who is sweet, sharp, and snappy, she is just a joy to watch. Side note: Farideh's equally fun doppelganger has got to be youtube reactor Natalie Gold, seriously they could pass for twins, sisters. or cousins.) Finally some quick notes: *Check out Food 52, which has videos with Sohla and another former beloved Bon Appetit chef, Rick Martinez & his Sweet Heat series. *Speaking of former beloved Bon Appetit chefs, Priya is with NYT Cooking channel while some others have their own youtube channels like Gaby Melian, Claire Saffitz and Carla Lalli Music.

[@kierankelly6739]

I've got one hour of fasting left.. why did I click on this lol 🤤 I wanna recreate with beef

[@darcyjorgensen5808]

I have watched each of these more than once. Never enough Sohla!

[@Borderclan40]

I know you don’t need me to say this but I’m going to say it anyway. I enjoy how you teach. Keep being you don’t let anyone dampen your coolest !🤙🏽

[@cherrymate20lite24]

I've loved this series so much! I'm so excited it'll be coming back ❤️ Sohla is my favorite chef and history is such a fun subject

[@CopperPudding]

omg Y E S ive been SO curious about ancient chinese cooking and recipes!! thank you so much this was so cool!!

[@RebekahFinley]

Maybe a bbq pulled pork sandwich would be a better comparison? 😂 it looks so good though.

[@bensonsj98]

This is what I was thinking 🤣

[@hd7704]

I think she confused the modern vending cart method of tearing the meat with the original method of chopping the meat

[@chelseatheatre]

i looove history and recipe vids! having sohla do it is the perfect cherry on top!

[@abbypayne4496]

I would love to see Solah make a 1950s aspic meat salad mold from scratch! Boiling the bones and all!

[@jaysolo8256]

OK, the video was good. But I got to say, I love the minions cosplay you even have the goggles as your glasses.

[@JakeReinert]

I went to X’ian in 2018 and these were a staple of my diet. So goooood! The best drunk food while walking through the Muslim markets.

[@WerebearsComics]

I'd love to see Sohla do a take on Fish and Brewis (a traditional dish from Newfoundland, Canada)!

[@uilleauxdyer6510]

I'm so happy this is getting more episodes! It's like Good Eats meets histpry

[@marsandsant5]

Wow the forks on the metal plate made my teeth rattle.

[@thestudio66]

Peruse *Portuguese Cuisine* - we _LOVE_ our food, and we've been navigating the world for a long time - so there's a good mix of cultures in it, as well.

[@JS-lp2gp]

"navigating the world"

[@thestudio66]

@@JS-lp2gp XV century my dude, google it.

[@joshgarcia3501]

Sohla is everything.

[@hafidacostagomez7716]

Now this is it, give us more of Sohla. Give me seasons of this tbh

[@harryparmley1193]

Wow, Sohla, you are a breath of fresh air. Bravo, History Channel. Keep this coming..!

[@HISTORY]

Hi Harry! Thanks for being a fan! Subscribe to never miss a new episode of Ancient Recipes with Sohla!

[@sithyq3480]

Sohla's kitchen makeover looks fantastic!! Well done!

[@peggymason7438]

I love seeing and experiencing the ancient recipes through time! So interesting and so lovely. Not to mention delicious.

[@lucasdegennaro]

Sohla is the best!! Love her so much! We want more!!

[@RaeCarson]

Girl, with the amount of mortar-and-pestle work you engage in, you've gotta have wrists of steel and I am JEALOUS/in awe. :O

[@nodezsh]

There's a few things I'd like to say here. Yes she's definitely worked hard with food for a very long time, more than a decade. For one, she can't feel her fingertips burning when she touches something hot anymore.

[@kimmiwinks5853]

Can't wait for this to come back! Sohla is the best!

[@TsukiTenshi]

Sohla, Im so glad you have so much content all over the place - youre awesome - im inspired

[@cataciudad9938]

Sohla is always a win

[@lightlysaltedman]

THE RETURN OF TALL SOHLA!!

[@Taricus]

22:35 She almost started laughing after she realized what she said LOLOLOL!

[@rudeassmilo]

Wow! Another great video from Sohla. She is so knowledgeable and likeable I always learn something new while having fun watching. Thanks again for the great content.

[@LeeLooDM]

I think i'm going to try to make this bread... thank you!!! I love love love Sohla!!

[@ShawnLe123]

loving the history channel now

[@shaunaXX]

A summer series? YES

[@grugparty]

Sohlas' tasting dance is what I live for.

[@TheNinnyfee]

"They're all pretty in their own way." I love how you don't even leave bread excluded and everybody's welcome. ♥️

[@micamatchen1309]

I can't get over how great Sohla's tattoos look in this episode

[@puddinghoax]

:0 putting in ghee on the flattened dough, coiling it and then rolling out is how you make lacha paratha too ! so cool!!

[@emeraldb8939]

Love that you'll be back!

[@AlexanderFarley]

The modern ones with chili oil and cilantro are delicious

[@jacoboblanco1555]

Seriously, props to the editor/s.

[@TheHappyBananaMoon]

I love Sohla and this show. Only wish there were even more close ups showing the sliced breads. And def want to try these Mo's out some time!

[@amandalett6246]

So excited to get more Sohla in my life!

[@slymongoose420]

You may not be able to cure a hangover but you can sure help get rid of boredom. Kind of.

[@johrathbun]

Kneading dough reminds me so much of wedging clay! 💕

[@magicalfluffybunny]

Loving all the Sohla on KZbin recently!!

[@miseentrope]

Oh, sloppy Rou Jia Mo. With sides of spicy greens and beans/peas, and a lil' chopped pickle of choice. Yes, please. Let's all gather 'round this world history table of goodness. Love to Sohla and History channel.

[@Megan-nt7dm]

I absolutely adore all of the vessels and bowls she uses. I want all of them in my kitchen, on open shelving so I can look at them

[@garythornsberry5349]

I love the extra historical facts injections that are in this episode!!

[@tsumo93]

I hope you guys to a collaboration with Tasting History

[@MrBeautyAngel]

Love watching her!!!!! Showing love and support 🙂❤️

[@marshy_5406]

Fun fact, you can still find it today if you know where to look for it and it is delicious

[@aceundead4750]

I hope some type of eggs is featured at some point. That pork belly looks like a piece of bacon fit for a king

[@Ottawajames]

bacon is sliced pork belly, after all

[@calinbrown517]

Lol I always think that every time I see it, even when I'm cooking with it!!!

[@guiltriple]

I love bacon, but braised skin-on pork belly is so much nicer than bacon.

[@MsEyelinered]

Yes yes yes!!! We love these!!

[@meadechamber5920]

There are tons of fun recipes from the Native North Americans, specifically Kentucky. The Cherokee, Chickasaw, Shawnee, and Yuchi shaped how we still eat today with a few variations. Like hominy made with fermented wood ash. There are also tons of other items like cakes made with cornmeal and crushed hickory or walnuts. Something else was Kanuchi- hickory nut meats that were pounded into a meal and pressed into balls and preserved. There is also so much more because of the rich agricultural basin of North America that has been cultivated for centuries due to parts of Kentucky not being frozen during the ice age!

[@anthonybob4529]

A recipe from the ancient Roman cookbook, Apicius, written by an unknown author during the late 4th or 5th century AD, details a dish called ‘Isicia Omentata’ made of minced meat, pepper, wine, pine nuts and a rich fish-based sauce (Garum), all formed into a patty

[@josephacamo3085]

I enjoy how you taste with your hands. Fascinating recipe and a fun, informative presentation!

[@alexheetland]

This is so cool thanks! What about doing an aspic and why in the world were they so popular?

[@The_Farwall]

Sohla is the frickin best!