The quintessential Cantonese condiment - Fried Dace with Black Bean

Fried Dace with Black Bean! You've probably seen this at your local Chinese supermarket, but if you didn't know what it was, I'd imagine you probably walked right past it. Next time? Buy this, trust us. I know 'tinned fish' isn't necessarily the most enticing thing in the world for many, but even if you bounce off it as a condiment, it's an absolutely fantastic ingredient.
Recipe is also over here in /r/CasualChina if you prefer your recipes in Reddit form:
/ fried_dace_with_black_...
WAY TO EAT #1: AS A TOPPING/SIDE FOR WHITE RICE
A classic 'rice killer'. Take a chunk of the fish & black bean, toss it over rice. We also like to sprinkle on a bit of granulated sugar and a touch of the oil from the can.
WAY TO EAT #2: AS A BASE FOR FRIED RICE
For this recipe, we used Steamed Rice as a base for the fried rice. If you're not sure how to steam rice, check out our "Best Rice for Fried Rice" video here: • What's the best rice f...
* Steamed rice, 250g. This would be from 150g of dried rice. Leftover rice is also ok, you'll just need to break up the clumps and fry for longer than steamed rice.
* Fish from the can, 1 fish.
* Black bean from the can, 1 tbsp.
* Garlic, 2 cloves.
* Seasoning: 1/4 tsp salt, 1/2 tsp sugar, 1 tsp light soy sauce (生抽)
Process:
1. Steam your rice as per the above video or use leftover rice.
2. Finely mince the fish and the garlic. Roughly chop the black beans.
3. Longyau - get your wok piping hot, shut off the heat, add in the oil - here ~1 tbsp - and give in a swirl to get a non-stick surface.
4. Low flame. Add in the garlic, fish, and black beans. Fry until aromatic, ~1 minute.
5. Swap the flame to high. Add in the rice. Break it up a bit, stir fry together until the rice is loose and the grains are separate, or about two minutes.
6. Season with the 1/4 tsp salt, 1/2 tsp sugar, and swirl the 1 tsp soy sauce over the spatula and around the sides of the wok. Fry for ~30 seconds to mix.
WAY TO EAT #3: AS A BASE FOR FRIED VEGETABLE
If you can't find Youmaicai/Taiwanese Lettuce, we think Bok Choy would be another good choice here. And while we've never tried it ourselves, Swiss Chard seems like it'd be another logical choice for this flavor profile.
* Youmaicai a.k.a. Taiwanese lettuce (油麦菜/A菜) or your veg of choice, 300g. This 'Taiwanese lettuce' may also be seen labelled as A-Choy or Sword Lettuce.
* Fish from the can, 1/2 fish
* Black beans from the can, 1 tbsp
* Oil from the can, 1 tbsp
* Aromatics: 2 cloves garlic, ~1 inch ginger
* Seasoning: 1/4 tsp salt, 1/2 tsp sugar, 1 tsp light soy sauce (生抽)
* Liaojiu a.k.a. Shaoxing wine (料酒/绍酒), ~1 tbsp. For use while stir frying.
Process:
Note that if you're using a different vegetable (e.g. Bok Choy), you might want to quickly blanch it first. Taiwanese lettuce doesn't need a pre-blanch first because it's, well, lettuce - we just need to separate the stem section and the leaf section (the former takes longer to fry). For more information on how to pre-blanch, check out our stir fried veg 101 video: • How to Stir Fry Any Ve...
If you're using blanched bok choy, just add it during step #5 after frying the aromatics and continue with the recipe.
1. Roughly chop the fish and the black beans. Slice the ginger and garlic.
2. Wash the lettuce, rip it in half into the stems and leaves.
3. Longyau - get your wok piping hot, shut off the heat, add in the oil - here ~1 tbsp - and give in a swirl to get a non-stick surface.
4. High flame. Add the aromatics, quick fry, ~15 seconds. Add in the stems. Fry for ~2 minutes, or until the stems obviously wilt a bit.
5. Add the leaves. Fry for ~30 seconds. Scooch it all up the side of the wok.
6. Add the fish and beans, fry a touch in the oil. Swirl in the wine. Quick mix.
7. Season with the 1/4 tsp salt, 1/2 tsp sugar, and swirl in that 1 tsp soy sauce over your spatula and around the side of the wok. Quick mix, toss in the oil from the fish can. Another quick mix.
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Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): • Live Stream: Favourite...

[@ChineseCookingDemystified]

Hey guys, a few notes: 1. So the fish that’s used here actually isn’t ‘dace’ - AFAIK, that’s simply a common mistranslation. From our understanding, in English lingyu is ‘mud carp’. We went with the translation of dace in this video because “Fried Dace with Black Bean” is the standard translation for this specific product. 2. Astute observers will notice that the can that we used in the video wasn’t actually the Eagle Coin brand, and the can in the thumbnail - while Eagle Coin - wasn’t actually the sort with fermented black soybeans. You can see our conundrum from Steph’s most recent Instagram post: instagram.com/p/CK-Hnw9Drra/ Basically, the brand “甘竹牌” is the other classic version of this - back in the 80s, they developed their product back when Eagle Coin was still focused on the international market. They, of course, pretty blatantly copied Eagle Coin’s can… but the product is basically just as good. Recently, Eagle Coin swapped to a new design for their can - the white one from the above post - which’s undeniably less iconic (but their other fried dace sans black bean product was still the same color scheme). 3. Obviously, for the fried rice, you can use leftover day-old rice in place of steamed rice if you like. Just fry it until it gets until loose, separate grains - 3-5 minutes. Also note that if you own a Zojirushi rice cooker, you’ll need to set it to the ‘quick’ function to get it to behave like a normal rice cooker (normal leftover Zoji rice is actually *too* nice for fried rice). 4. For the fried veg, the reason Steph fried the fish/black beans after the vegetable is that the veg needs to be fried over a high flame, else it can become a bit liquid-y. Frying the fish/beans after the vegetable prevents them from scorching over that high flame and becoming bitter. 5. Our personal preferred way to eat this over white rice is together with a sprinkle of sugar & some of the oil from the can. 6. Oh, if it's not convenient to go to a Chinese supermarket for you right now, this is available on Amazon. As always, Amazon is overpriced for this sort of thing, so do support you local Chinese supermarket if at all possible: www.amazon.com/Eagle-WHOLE-FRIED-SALTED-BLACK/dp/B00JKV4HYU/ 7. Quick question for those of you in North America and Europe that know Chinese - can you buy ‘instant douchi’ (i.e. 即食阳江豆豉)? We’d like to feature that in an upcoming part 2 of over rice/rice killer dishes, and while we believe it *should* be available outside of China, it’d be awesome to know for sure. Happy CNY everyone! We’ll actually be releasing a video the first day of the New Year (Lap Cheong, which we’re filming today), taking a week off, then coming back with another recipe video the week after. We’ll also be sprinkling in a couple Q&A videos over the next month as well (one with me & Steph, one with Steph & Dawei).

[@parkerbarnes7726]

Lap cheong hype!

[@joelyfish4216]

Apologies, I'm not comfortable with my Chinese, but is that "instant Douchi" the same as "instant Dashi" (Bonito soup stock powder?) I used to buy HonDashi brand of that all the time from the Asian market in downtown Seattle, but I haven't been able to find it in central california where I live now. So, available, but maybe more regional. It's also available on Amazon though, so I'd call it accessible.

[@kolaloh]

Did a quick search and found it online: [www.amazon.com/Jiang-Preserved-Black-Beans-Douchi/dp/B01MZ1LP4C]. So I would imagine that it would be available in my local Asian grocery store as well, though I will have to check to be sure.

[@kolaloh]

Hmm, it looks like almost all of the ones I'm finding only is with ginger.

[@ChineseCookingDemystified]

@@joelyfish4216 Nah so "douchi" is the Mandarin for ‘Chinese Black Bean' (well, really Fermented Black Soybean). This is what the product looks like: ibb.co/FK7d8gr

[@wakingcharade]

the woman who works at my local asian market always looks so impressed with me when I pick these up, since I'm obviously not chinese. I usually just eat it with rice, i hadn't thought about frying it with veggies!

[@mayonnaisebitch]

Try! Even though you may not find 油麥菜 （Taiwanese lettuce) at your local, iceberg lettuce is fine as well. Make sure you don’t overcook your veggies, then this would be your new favourite way to have your lettuce.

[@GoldsteinsBook]

Pretty cool seeing Steph take the reins on this one.

[@ChineseCookingDemystified]

Yeah our goal is for her to do the narration in one out of three videos. It ends up being more work on her end of course, but we felt it was important to even up the voice distribution on the channel a bit!

[@JustOneAsbesto]

Yeah it was a nice surprise.

[@Randolph_]

@@ChineseCookingDemystified that'd certainly improve her English accent over time. So nice to hear her rocking this video :)

[@theycallmetheseeker2]

​@@Randolph_ I know you're trying to be supportive about steph taking on more of the narration, and good on ya for that, but you probably shouldn't feel the need to critique her accent! We shouldn't try to homogenize language use or impose our ideas of how others should sound!!! The only metric that should really matter in regards to one's accent (esp foreign accents) is whether it can be understood with easy to moderate effort, and speaking from my own experience, I think steph's english is perfect :)

[@chong2389]

@@Randolph_ She has an accent??? 😊

[@justathad]

I haven't eaten this in years. Just seeing the picture of the can made me feel very nostalgic and my mouth water.

[@eduardochavacano]

isnt that the Milk Fish????

[@kullaong5242]

@@eduardochavacano no its not bangus

[@MMX90]

Thank you for making this video. A mix of nostalgia and sadness hit me hard since this was the number one item that my dad used to buy when going to the Asian supermarket. He passed away 6 years now and upon seeing this video, a lot of memories flooded right in. Hearing about the origin of this product was so fascinating. My dad was also Cantonese and moved to Belgium during his thirties. Learning how this food was also eaten by Cantonese immigrants during a different time period, hit me right in the feels as I imagined it served the same purpose for my dad. Thank you again for such a lovely video!

[@americanmade4791]

Growing up my family also ate this fish often. My dad died several years ago. We both liked the beans, and sometimes he would spoon up the last few beans--just three or four--and pour them on my rice. Thanks for reminding me. 😊

[@Jackthgun]

Want a “First Longyau” shirt

[@KN-xl6lw]

"Swirl in some Laojiu aka Shaoxing wine"

[@tylerholzer4102]

Please!! I’d absolutely buy it

[@jamesblhollands]

Yaaas!!

[@caimaccoinnich9594]

I also want one talking about "100% natural seaweed crystals."

[@Amy-Bo-Bamy]

Get your wok piping hot 🔥

[@davidtaylor2054]

Discovered this stuff when I lived in London 30 years ago and became instantly addicted. Then I moved to Devon where there were no Chinese supermarkets. Now my daughter is grown up and living in London and she can supply me!

[@msjkramey]

I used to live close to a high Korean populated city/neighborhood and it was this huge magnet for East Asian people in the surrounding areas because they had giant grocery stores that imported anything you could want over there and their seafood section looked like an aquarium. Now, I moved and I'm lucky to find a tiny little Asian section with the absolute basics in it. I miss it so much

[@2Dudes1971]

This was my shit back then in the hood. This with steamed white rice. Flavor bomb!

[@crazygambler920]

Are you Asian? This fish is very fishy...

[@2Dudes1971]

Crazy Gambler yup

[@BluePi1313]

Same here! There were times when I'd just eat this stuff straight from the can.

[@mattzukowski1207]

@@BluePi1313 Not the Asian but ate it straight out of the can. My perfect breakfast is herring on dark rye bread but alas my wife won't kiss me for 2 days if I do that.

[@lovefreebee]

@@crazygambler920 not fishy at all unfortunately...

[@kennethgray545]

As a Lo Fan, I was introduced to Dace with Fermented Black Beans about 25 years ago. Simply with white rice, one of the most delicious combos ever! What I have noticed is you have to be careful on the quality. There are some cheap imitation brands out there that are similar in taste and texture to cat food. The real thing, undeniably excellent.

[@feralkat9370]

@Kenneth Gray You've tasted cat food? Lol

[@carolegeddes998]

The pictures are fascinating and the culinary history lesson is very interesting. Thank you very much for a very enjoyable program.

[@sonnydin1841]

I love eating this canned fish, since childhood, and still do as an old man. Chinese cuisine is among the best in the world. We throw in Chinese pak choi here into the wok. Finally, eating finished product with rice. Aah......real yummy. Even pet dog shown wants some. Thanks for sharing video.

[@JeffroB2323]

I became friends with the owner of the little Chinese grocery up the street years ago and she turned me on to this (and I learned about many other foods and recipes. She mentioned it when I was buying bitter melon, it it was GREAT with it!

[@godzillamothra5983]

I love this canned fish so much, so delish. Back then, when I was in college, it was pretty cheap and my to go when I want something delicious, healthy, and cheap. Now it is so expensive. In my city, it cost me around 5 bucks a can, which is crazy.

[@XimenaZhao415]

This was my go-to afterschool food as a latchkey kid in San Francisco, California, USA. Steamed white rice from the rice cooker with canned dace. I like to add chopped green onion for a little crunchy freshness.

[@randommusings48]

We grew up eating this when we emigrated to Australia from Malaysia in 1992. There wasn't many Chinese shops when we first arrived and it was always a special meal when we had this on the dinner table! Thank you for bringing back some amazing childhood memories with this video. Great job!

[@TorBoy9]

For years I have long seen this at the Chinese store but never knew how to cook or eat it. I think I'll try it! Thanks from Toronto, Canada. So I tried it and it is delicious with white rice! So I bought 5 more cans...

[@skicrz]

Steamed rice and fried dace was my dinner as a poor struggling grad student and comfort food long after graduation

[@Thestandby001]

Wow, I haven't eaten this in years. So nostalgic and tasty.

[@sarahmathias9463]

I love hearing Steph narrate! Definitely gonna be cool seeing(or er, hearing) your plan of 1/3 vids having Steph narrate!

[@alexobery9813]

So many Chinese ingredients that i haven’t known i’d love until this channel, thankyou both....

[@DaemonRayge]

One of my favorite sides with rice. Can never go wrong with it. Quite nostalgic for me.

[@Magius61]

I love the esoteric deep dives on pantry items. Some of your best work.

[@Keyblade071]

Thank you for including the history of the food you talk about, it is one of my favorite things to hear how the food we eat got to where it is today.

[@99corncob]

I was introduced to htis by a Cantonese friend many many years ago, and I am still enjoying it. I have never done anything with it but heat it and eat it with rice. I will have to try some of the variations you suggest here. Thanks!

[@user-cd7gt5xz7z]

You should learn to stir-fry a Chinese vegetable called "Youmaicai" with this, and you will change your diet

[@xCalloxx]

As always, succinct and informative! I love the end of history and recipe after. I also took joy in learning about the expression “rice killer”. Adding that to my vocabulary.

[@serinahighcomasi2248]

An eternal classic. Filling and flavourful. One of my favorites.

[@h.susanyu7047]

I also have fond memories of eating this with rice as a kid! It's so yummy!

[@kockgunner]

I just love how well-written and efficiently spoken this video was. I learned so much about history and cooking in just 5 minutes. I grew up with just eating the fish out of the can (lol), but now I will have to try both recipes!

[@TwoGeeksAndACamera]

My uncle loves this stuff so much we actually bought him some cans for his birthday! It's really nice to learn some more about the history of the product and maybe I can try making him some fried rice too :) Thanks for the great video, as always!

[@rainepanda]

Love learning about these things. Lots of new things to try!

[@97ann73]

Yes!! My favorite food growing up!! Such a good staple to have in the kitchen.

[@78deathface]

I’ve always looked at those cans and wondered how they taste, can’t wait to try!

[@xucongzhan9151]

This with congee is my childhood memory. So tasty.

[@gilesfone]

History / Culture / Food in a short, well made video. You guys totally nailed it again. I so enjoy your work 👍

[@mafan-_-]

Wow this is brings back so many memories from my childhood. This channel is a serious goldmine!

[@pchin388]

I really enjoy this with some hot jasmine rice. I add thinly sliced ginger & green onions to it. Soooo delicious!👍 Greetings from Jamaica 🇯🇲🇯🇲🇯🇲🇯🇲🇯🇲

[@robmarmar2731]

I’ve been missing something from some of my grandma’s recipes (poorly written, classic.) and im sure this is it as I remember the damn cans everywhere lol! Thank you so much for this!

[@sergeigen1]

Immediately one of my fav videos of yours

[@fisherzhao1608]

I was just watching some of your old vids since I have finished most of your recent videos and this pop up, nice

[@josephmarciano4761]

Huge fan of this team. I've always enjoyed Steph's focused and informed commentary at the end of each video . . kinda of a Julia Child textbook corrective of what we just saw. This was instructive and a lot of fun.

[@stuntmonkey00]

That can and the LKK Premium Oyster Sauce bottle are probably the two most iconic shelf items ever.

[@yuka7.999]

Iconic I agree, but perhaps not as much as knorr chicken broth mix or fish sauce

[@randmayfield5695]

Or Maggie seasoning sauce.

[@mattzukowski1207]

LKK is the Coca-cola of Oyster Sauce! It's the closest we can come to Cantonese living outside Seattle without traveling to Richmond BC.

[@tooflesstesla]

Was exposed to both these iconic shelf items during childhood, and have good food memories. However, they both contain MSG so I have not bought or eaten these items in my adult years 😇

[@noufook55]

@@tooflesstesla there's nothing wrong with msg!

[@sebastiangluck7793]

I love to learn how to enjoy those obscure products I oftentimes wondered about. Thank you!

[@Miseremei71]

I ate this with plain porridge during my childhood days, love it, miss it!

[@blue387]

My grandfather used to eat these cans a lot, he was from Guangdong province before immigrating to the US many years ago

[@squirrelonmapletree]

I live in Toronto and see boxes of these in the Chinese groceries around here. Now I know how to eat the thing, I should go buy one can and try cooking with it.

[@dancingbanaenae2536]

Its really gooodd My fam used to fry some onions and garlic Add the fish and stir fry it Amazing

[@tokenjay]

@@dancingbanaenae2536 my fam the same too! My mom adds some sugar in as well - brings a pleasant flavor balance

[@dancingbanaenae2536]

@@tokenjay oooh might try that with the can of fried dace in my stash hehe

[@Cyberia398]

I’m so glad you did this video. Never would have occurred to buy this fish. I love learning more about dried, pickled and canned Chinese ingredients.

[@williammak3597]

Yes. Indeed it is. I am a Cantonese so do I knew it well. And I have addicted to this Fried Dace With Black Bean. The varieties of Cantonese foods make your life colourful.

[@cheahd]

Dace of our lives, I love it!

[@ChineseCookingDemystified]

Original title on the thumbnail was going to be "In Dace We Trust" before we decided against it lol

[@misssunny6489]

I remember having this when I was kid! My family just empty the whole can into a plate and steamed to reheat it as a side with other dishes 👍🏻👍🏻 I think I need to go look for it in the next Asian grocery store trip

[@Becausing]

This was fascinating! I'll be picking up a couple cans next time I'm at the market. Love you both!

[@dctrex]

I remember Fried Dace with Black Bean very well from my childhood!

[@cakester18]

Haven’t had this in forever, but it’s definitely a comfort food for me. We would just pour the whole can into a bowl and steam it then eat it with plain porridge. 😋

[@johnclark1146]

I’m not sure whether I appreciate your cooking lessons or your history lessons more but thanks for both.

[@SH-xg2ts]

I love your channel. Learning so much about Chinese food and cooking.

[@MichaelEdelman1954]

This was the first “exotic” ingredient I discovered at a neighborhood Chinese grocery in Detroit in the 1970s. Still a big fan.

[@datoming]

This tinned fish is one of my favourites since childhood, the other is tinned 5 spice braised beef. I couldn't buy tinned beef in UK but the tinned fish is available occasionally. I have been eating it with plain rice in my life. I am curious about the 2 recipes. Thank you for posting this video.

[@withoutwithin]

I haven't had this since I was a kid and totally forgot about this... I will need to go to the store!

[@foundatlantis]

i saw the thumbnail and was instantly transported back to my childhood. my parents would always have these cans of fish in the cupboards. as a kid i was kinda terrified of fish because of the bones. they would get stuck on the way down and i choke and die or something lol but this cans of preserved fish the bones literally just dissolve. might have to go to chineses supermarket just to buy a can of this fish for nostalgia.

[@LorwaiTan]

Brings back childhood memories of Sunday lunch. Love the back stories to the recipes. Well done! And Happy New Year of the Metal Ox to you.

[@misubi]

That can was a big part of my childhood. I didn’t know it was a thing for us Cantonese other than my family!

[@ewilliamson488]

Same with my family.

[@SandwichBoy]

woah what are the chances I've actually had this exact kind before haha. the asian stores by where i live don't have much, but I saw this one day and knew i had to try it!

[@alankwanHI]

That’s my childhood right there! Thank you for the walk down memory lane!

[@ww905]

loved it so much when I was a kid literally my favourite condiment to go with plain congee.

[@jamesbond6148]

I just know how to eat it?! THANK YOU SO MUCH,...

[@Amy-Bo-Bamy]

I learned about this product from Mike Chen and started buying it last year! I was surprised at how good it is. I love the beans!

[@eduardochavacano]

that looks like the fish called Milk Fish, the national fish of the Philippines.

[@danielbakergill]

Super cool!! I love these Chinese product reviews, inevitably these are available online and they’re so fun to experiment with. Long life to you, and lots of success.

[@cheffanxx]

Wow. Nostalgia running high. Added this to my shopping list

[@NexuJin]

I used to just drop the content of a whole can into the rice and steam it all together, also because lazy.

[@briank8482]

Fucking genius!

[@carlcouture1023]

Even as a vegetarian I love learning about things like this. Even if I can't personally eat it I love knowing about international food traditions and favorites. Thanks to this channel I have a better idea of how to really cook Chinese food. I would love to learn about the food of more countries the way I've learned from you two (well... and let's not forget your father's contributions!)

[@darrenjlew]

Brings back memories.

[@crispychaos6768]

You guys keep it up with the nostalgia. I used to eat this with rice porridge.

[@kidchuckle]

That's my favorite go to thing. Especially if the only thing in the fridge is just rice

[@krislove1167]

Dausi Lengyu with plain congee! that's the one!

[@agemadiev]

Okay so I saw this video and got an itch to go restock at my local Chinese store. I come to the store and the first thing I see on the counter - canned fish the same you used in your video. Gonna try this recipe in a second! Thank you very much guys you manage to keep the love for Chinese food growing in me with every video!

[@deohsan]

This a trip down memory lane for me. I haven't had this canned fish in years. Thank you!

[@jobias514]

Hellllll yeah I loved this shit. I ate this at least once a week growing up in Canada.

[@ribbontoast]

well i guess i'm opening my emergency can for dinner tonight

[@1977jelliott]

I bought some of this yesterday and had it with stir fried broccolini, chili, garlic and steamed rice for breakfast today, I am in love.

[@13hoursago]

I bought a can and tried all the recipes. Awesome ! Thank you guys.

[@PandemoniumMeltDown]

Haha doggo... No iconic fried fish for you!

[@richardkim9952]

I keep catching dace all the time in Animal Crossing.

[@misskwannie]

I haven’t greeted my villagers in half a year almost but I feel to guilty to visit them again.

[@Athrunwong]

I hope you got some space!

[@dandeliondew]

Love her narration of history! Steph's chance to shine

[@tobiasprins]

I love this. Would watch way more videos like this, explaining staple Chinese products

[@cumnmrmptaaa4234]

I'm not a picky eater unless it comes to bones, do you find this fish bony or do they sort of dissolve like anchovies? Love u guys, thank

[@ChineseCookingDemystified]

They totally dissolve, like anchovies.

[@cumnmrmptaaa4234]

@@ChineseCookingDemystified perfect! U guys are amazing

[@nearestyoutube]

Yes, the bones are edible. My favourite bit actually

[@silasyuen2996]

The best brand is the Pearl River Bridge. This is the more expensive brand in HK for decades.

[@eduardochavacano]

i never saw this canned fish. Is this called Milk Fish???? its from a fish pond?

[@kullaong5242]

@@eduardochavacano it isnt bangus

[@AN-jw2oe]

❤️❤️❤️Ate this growing up with plain rice porridge!! Sooo delicious!

[@janlim9374]

Chinese filipino here. Didn't really grow up Chinese, so I never learned how to cook the food, but have always enjoyed it. Thanks for demystifying this food for us!

[@shyamdevadas6099]

OMG...it took me 8 years to understand this. I lived in Kunming for a couple of years, in a nice new gated apartment complex. There was this stray cat that always hung around and I felt sorry for it, so I decided to buy some canned fish and put it out for the cat near the pond in the courtyard. (A pretty normal thing back home.) Of course, I couldn't read the cans and I had no idea what was in this one, other than fish. So, I bought of can of this stuff, took it to the pond where the cat was, and put some of it out on the sidewalk. The people walking by were looking at me like I was crazy! Until now, I wasn't sure why. They probably thought I was the insane weiguoren feeding this delicacy to a mangy cat!

[@lovefreebee]

human foods and pet foods are not the same just don't spoil or kill the lovely kat...

[@shyamdevadas6099]

@@lovefreebee In the U.S., we've fed canned tuna to cats for as long as there has been canned cat food. Personally, I'd prefer to give them tuna in water, rather than tuna in oil. In general, our tuna doesn't have seasonings or additives. In the U.S., the higher quality standard is what we call "human grade". I'd imagine it could be different where you live.

[@MarkzOng]

This is too salty for cat. You will cause the cat it's health with the amount of salt n oil. Any decent human with a little animal knowledge will give you a WTF look.

[@shyamdevadas6099]

@@MarkzOng I left out the most funny part,. That hungry looking cat wasn't even interested in it,. I'm guessing it knew more about the stuff than I did. Lol.

[@MarkzOng]

@@shyamdevadas6099 Thank God the cat did not succumb to its hunger and go for it.

[@yuka7.999]

Ah the can of fish I buy whenever I'm too lazy to cook dishes for the rice

[@arthas640]

that's why i love some thai sauces like prik nam pla (garlic, chilies, fish sauce, and lime juice). You can take any random veggies or protein, slap it on some rice, and dump a spoonful of that sauce on it and you got yourself a meal. I've made meals of rice, fried eggs (or if im lazy some cold meat), and that sauce. It's packed with flavor so it makes anything taste great and makes you think your eating a great meal rather then 90% rice and 10% bland meat.

[@notheretoargue2885]

Being far from home for college and missing chinese food and CNY celebrations watching your videos help with the home-sickness

[@sophielaurenti8846]

It's a childhood favorite of mine. My adult son loves it too.

[@xfire5727]

If I remember correctly, this usually came with bones intact. However the fish is fried enough that usually the bones are actually edible.

[@tetsuomiyaki]

Yep edible, they're great to eat!

[@weikunli5926]

You are 100% correct

[@lepidoptery]

i think it's actually the canning process that makes canned fish bones soft enough to eat.

[@karjeecheng9024]

Yes! and it's CALCIUM!

[@hoddtoward]

I haven't had mackerel or sardines since I was a poverty-stricken kid, worth trying it again?

[@Ray.Norrish]

What's wrong with mackerel or sardines? Nothing to do with poverty - these are healthy fish to eat. Dace on the other hand....

[@phatmeow7764]

i love these when i cook rice porridge yumyum!

[@Paulxl]

I bought my first can of this today and I'm really excited to try it. It sounds really good.

[@ngachingstowell5097]

I don't know that brand, I grow up with ' river pearl' brand.

[@echanchuk]

Mee too, I'm from Malaysia. But after the melamine scare, I seldom consumed canned food imported from China

[@howchildish]

The can being a luxury item in the 80s was something I didn't know. Growing up, my parents would tell me it's poor man's dish because a little of the fish does a lot.

[@rusdanibudiwicaksono1879]

That's basically being the case with canned food all over the world.

[@willng247]

Thank you so much for the detailed explanation. I have a can sitting in the back of the cupboard for ages. Will definitely try it on stir frys first thing

[@mankunfong4194]

One of the best canned food. The other one who can compare is portugal sardine.

[@alisonrifenburgh5326]

I guess you could say that it's CANtonese..... I'll show myself out....

[@monkofthefuture1484]

I was looking for exactly this kind of comment, thank you for your service

[@superjohndogg]

😂😂😂😂 Okay that's pretty good

[@chrislam8]

🤦🏻‍♂️

[@MrLanternland]

Ha ha very good!