Why are these Cantonese dishes disappearing??

[@katiirabbi]

Wow both Leah and Peter are such great hosts! I love their enthusiasm and didn't want the video to end!

[@lindyralph8792]

same, I want the movie length version!

[@jerometsowinghuen]

Hopefully all of these Chinese dishes still can be preserved or served in the future, which are significant for the locals, foreigners and travelers to try.

[@一个说话大声的中国人]

dumba**, no nation eats the same food forever

[@winnie6492]

It's not disappearing in Australia

[@user-sm3ru1fm6g]

They are popular in HK and you can even get some of those in UK

[@8707-k8n]

Cantonese restaurants in England generally are not treating the traditional dishes seriously, rarely found any of them with proper quality in the past 8 years. Of course you get better quality when you pay more, but it's not how it works for traditional Yumcha.

[@TheExtraterrestrial99]

Some of it still quite easy to find in Malaysia.

[@taboobunny9186]

fortunately, in Malaysia, the Chinese community here is keeping the zhu chang fen dish very much alive even up to this day. But here, we call it chee cheong fan, as it's the way it's pronounced in Cantonese. We eat it here with fried tofu and vegetables filled with minced meat, and top that with chilli and tomato sauce and sprinkle with sesame seeds. Yummm...

[@randomracoon4763]

Ohh curry chee cheong fun is so good!

[@tommydevil81]

Yeah. Malaysian here. 😊

[@way312]

你说的那种，我们叫三酱猪肠粉，他们去的第一家就有

[@TheExtraterrestrial99]

Depand on where you from, my place here still call Zhu Chang Fen... and some places offer quite a variety of style/flavour. Nuo Mi Fan also quite normal, my mom even know to make it..

[@yeonsziangteh3602]

ya, all those above can easily got it in Malaysia since i was a kid . not disappearing anytime soon.

[@Moksha-Raver]

This was one of the most enjoyable episodes. I hope you can go on another food adventure with these two friends.

[@BlondieinChina]

Thanks so much!!

[@leali1200]

Anytime if you come to Guangzhou, wanna try some Cantonese Delicious Local Food 😋 Just call me and Peter 🤗 We will love to show you around our “Gourmet City”

[@Razear]

"It reminds me of Vegemite on toast." 🤢 "I didn't look at you with confusion. I looked at you with horror." Incredible sense of humor. XD

[@peterzhou372]

Thank you!

[@ski2itri]

Peter is great! He needs his own show.

[@kotaku46]

+1

[@viperwb]

+1

[@shawn325]

As well as his boyfriend😂

[@qingshuizheng2328]

+1

[@peterzhou372]

Peter says hi and thank you here xD

[@832JY]

Some certain foods such as Chee cheong fun and glutinous rice are widely available in Malaysia and Singapore. This is like food migration from China, especially Guangzhou 👍🏻👍🏻

[@happyday8835]

Oh my god Chee Cheong Fun is my childhood memory as Cantonese, been craving it all the time ever since I moved to the US.

[@coffeemug3009]

Chee Cheong fun or zhu Chang fen is so popular here in Malaysia and Singapore. There is also a localised version using curry laksa as the gravy for chee Cheong fun.

[@sdqsdq6274]

ha , finally the OG guangzhou has spoken , so sg and msia dont need to fight where their food come from

[@liucyrus22]

@@happyday8835 probably not one that would disappear in the Canto region since there is a lot of demand. But perhaps the way of making it good (not all starchy or rubbery) might be lost in the future.

[@simplyme3306]

@sdqsdq6274 I don't think we fight about where the origin is for zhu chang fen lol. Different places do it differently and we all know is from guangdong.

[@jennyng2994]

I would appreciate more Cantonese spoken in this video with the Cantonese names of the dishes. I find that not only are Cantonese dishes disappearing, but the language is a lot less common wherever there is a Chinese community. There's still a lot of Cantonese speaking people in diaspora communities, but most of the speakers are older adults! My cousin speaks Taishanese or Cantonese to her daughter, but her daughter only knows how to respond back in Mandarin.

[@lillianlouie4284]

Good point. I also heard from a friend who recently went back to Guangzhou and said she rarely hears Cantonese as the locals speak Mandarin outside their homes.?

[@velvet4299]

I really hope they don't disappear, everything looks so delicious 😭

[@MatthewLaumusic]

They are not disappearing.

[@daffodilstang5292]

They don't only look delicious but taste delicious too. 👍

[@GFINHK]

@@MatthewLaumusic The rice is disappearing in Hong Kong

[@emilia2411]

They are hardly dissapearing, you can get this on every street

[@simplyme3306]

not disappearing in Singapore and Malaysia for the chee cheong fun and glutinous rice as they can be found easily!

[@KimoKimochii]

As a chinese growing up in australia i love how you are so open to different types of food, as i know here many locals are so afraid or even refuse of trying new things from other cultures

[@yjw3734]

你在澳大利亚长大你又是怎么知道的？

[@KimoKimochii]

@@yjw3734 i know because i grow up with many people here who are scared to try chinese food, many locals have not even ate duck before

[@Zoe.m.]

​@@KimoKimochiiI'm a white Australian it's often old people set in their ways and their kids that listen to their ignorance that won't try anything new. I remember my grandmother would mock me and say how disgusting it was that a was eating sushi as a child, I'm glad my mother was much more open. I feel like things are changing as the generations change, hopefully one day Chinese restaurants in Australia will actually have some real Chinese food! Lol duck is literally the only thing that actually feels like something remotely authentic.

[@KimoKimochii]

@@Zoe.m. i’m grew up in aus as an asian, i still remember the looks my classmates gave me when i bought dried seaweed snack to eat during recess, i got teased so bad i’ll never forget and i refused to bring to to school after that day

[@yogaterapi802]

Amy, you are so lucky to have a lot of networking friends all over China. So life more meaningful! 🙏🏻👍🏻😍

[@cavemanabc]

I feel all the love when you all spoke in French at the end :) Bonjour from Montreal, Canada

[@peterzhou372]

Bonjour, je suis Peter dans le vidéo et en fait, je suis en train d'apprendre le français. Léa, la fille chinoise dans ce vidéo, a aussi habité an France il y a quelques années. Elle parle français couramment mais moins en anglais. C'est pour ça qu'on a fini le vidéo en français hahaha.

[@jessicaws324]

@@peterzhou372 ton anglais est impeccable! Je dirais même pour le Français! Merci et au revoir! 😊

[@peterzhou372]

@@jessicaws324 Merci beaucoup! En fait mon niveau du français et peut-être seulement à A2. Je dois encore apprendre le français et quand même. J’ai habité aux États Unis il y a 7 années, donc je parle déjà couramment avec l’accent américain 😂 ça ressemble un peu comme “valley girl” 😂😂😂

[@karinafanatic]

Both Peter and Leah are excellent hosts, love them both 👏🏼👏🏼👏🏼

[@sorhsee]

It was surprising to hear that zhu chang fen is disappearing in Guangzhou. In cities like Toronto, Vancouver, San Francisco, and big cities all over North America it's pretty easy to find!

[@simplyme3306]

And in South East asia

[@dullhk]

Cheongfun will never die. A lot of shops in Guangzhou still serve it with three-color sauce (mustard, sweet hoisan sauce, and chilli sauce) . They just don't make the beef brisket sauce anymore because it's expensive.

[@wolf-man-bear-pig-torque]

I saw similar videos regarding the disappearing Chinese foods on the other Chinese food channels all over KZbin. There’s still young people making them, but like you guys said, it’s just not as many as before, so you could probably still find them in the future.

[@violetviolet888]

Wolf-Torque: By stalking the KZbinr and inviting myself to their dinner table?

[@MeiinUK]

I don't think that they are disappearing... maybe just not as popular ! I have never seen this in HK... being sold this way. Somebody showed in in Taiwan. When I was growing up in HK... these kind of food didn't exist. Dim sum is our go to. And yes, siu mai (燒賣), or har gau (蝦餃).... was already common. Morning breakfast is to have dim sum. Or congee with some rice roll/cheung fun. Or some school kids would have just rice roll with different sauces. That is also common as well. Bearing in mind, I am now into my 40s. Those things existed in the 1980s... and even back into 1970s... If Canton is a lot poorer or not as developed any more.. then sure.. they might just sell that as a basic comfort food. A lot of rice products and different style is quite popular... e.g. Brown sugar with rice flour rubbed into small balls and then steamed. Kind of like chinese new year cake. Or various sticky rice flour products. Those are common. Cos rice flour was the most common ingredient that you could get for that time. A lot of people don't eat as much rice any more for a early meal. They do cut low on carbs. That is why smaller portion sizes are probably a lot more common. Not like this big bowl.

[@ironqqq]

Is part of the reason why some of these dishes are disappearing is the influx of non-native Cantonese? Here in LA, we have lost a lot of traditional Cantonese style bakeries as the makeup of the Chinese diaspora has become less and less Cantonese and Non Cantonese simply don't have the tradition of eating the same foods.

[@MeiinUK]

The same in the UK as well. The newcomers often fight their tooth and nail... to fight off the recipes.. and the standards.. I got assaulted a few times in recent years. I had no idea that open immigration has occurred in the past 10 or so years ? And the government does zero nothing. These people will shout at you online, accuse you of racism.. but in real offline life, they attack you in person !!!! I am appalled. And then these evidences are then deleted and hidden away. Maybe by those companies.. as well as by their governments as well.... Certianly it never reaches the local police. This is a given !!!!! All these techs.... can just mask away any deaths. And they do.

[@thomass5404]

This is the best vlog yet!!! I am from that area.... Your guy is perfect. Very descriptive of the dishes!!!!

[@blengmoon5438]

The laifen looks very similar to kao piak. A south east asian noodle dish mainly made of rice and tapioca flour, which I absolutely love. Its an amazing dish that I think everyone should try.

[@sarriest]

This is fascinating, zhu chang fen / chee cheong fun is a really common breakfast food in Singapore, but it looks different from the one in Guangzhou. Ours has a dark red, sweet and savory sauce with sesame seeds sprinkled over instead of meat. I actually didn't even know chang fen was a different thing until I tried to order chee cheong fun overseas and got told off by the lady that they only had chang fen 😅 Also, my mum always makes that glutinous rice at home! I love it topped with fried shallots. Never knew it was a Cantonese dish though.

[@yaozhangzhang3737]

同一样的东西，但你所描述的那种叫港式猪肠粉

[@MatthewLaumusic]

Same thing we have in Hong Kong. Not dying. Not extinct. Not going away

[@kotaku46]

The one described is another kind of way of severing chee cheong fun. The one is the video is 牛腩猪肠粉which served with stew beef. Both are pretty common in Guangzhou.

[@yyysboy1]

singaporeans (many of them) are from guangdong background historically, hence no surprise lots of dishes are the same or similar :)

[@vitaliyragoza5306]

甜醬，芝麻醬，辣醬。Anyone else (廣東話) calls them 混醬？😁😁

[@cnbigonion]

Fast and easy, this is one of the most enjoyable episodes of your gourmet videos for me, to no small extent also thanks to your two wonderful local friends! 轻快岭南风+两个好朋友，太爱这一期了！加油！

[@BlondieinChina]

Thanks so much!

[@prismatism]

Zhu Chang Fen is still widely available in HK, at least the last time I was there pre pandemic. Topped with hoisin sauce and sesame sauce. Got a huge craving for that all the time haha 😅

[@pawacoteng]

Mentioned in another post, Peter was referring to the beef topping version.

[@eddle1998]

老细，好奇问下香港一碟猪肠粉几钱啊？

[@violetyeung2245]

I am from Guangzhou and I have been stay in London for 5 years. Every times I was back to Guangzhou I will definitely have Zhu Chang Fen! That is my favorite and make me feel I am home now lol

[@Em-iy5vr]

That "fried ice" thing looks like a (much better, and fresher!) version of the ice cream places that we have in the west that mix together ice cream and sugary toppings

[@yellayeah]

love seeing these friends in your vids! they add onto to experiencing not just the food but also the local culture n people!

[@leali1200]

Salut salut, here is Lea from Cantonese Me and @Peter Zhou are looking forward to showing you guys in Canton "the gourmet city" one day 😆

[@sleepyandweepy]

I have become addicted to your channel, I look forward to every video you put out now

[@BlondieinChina]

Thank you so much! So happy to hear

[@isabelmacedo4349]

Both guides filled me with joy, they’re great !

[@ThaGMan51]

The language loss is more distressing.

[@janice7618]

7:07 Amy, the next time you are in NYC please try these dishes! Most of the “authentic chinese” dishes in Manhattan Chinatown and Flushing Chinatown are cantonese. Joe Shanghai and Wo Hop are tourist attractions.

[@bobbelcher678]

Cultures and food evolve over time, there was an experimental restaurant in China that recreated traditional food from the Shang dynasty and everyone though the food tasted so foreign. So the Cantonese food you ate today prolly didn’t exist generations ago, replacing the old dishes in its place.

[@violetviolet888]

Bob Belcher, it is far more likely that those dishes DID exist generations ago because regional ingredients didn't change much before industrialization and globalization.

[@hellonrld2508]

@@violetviolet888 but there has been quite a few times of major population migration towards Guangdong from other parts of China and outward Guangdong to Southeast Asia throughout history, so the local food culture was likely to be constantly changing

[@violetviolet888]

@@hellonrld2508 Yes, but the rate of change is in the last few decades as opposed to centuries is exponential for multiple reasons. Hence, why COVID spread so quickly.

[@verwwe6293]

this is not a case of "changing or evolving over time" this is a case of foreign influx to Canton, replacing the native and native culture of Canton.

[@BJGvideos]

​@@verwwe6293Why would it replace and not just add to? There's no reason to remove anything when you can have everything together

[@rock_oclock]

Love your two hosts. They are both so fun.

[@Tube4mj]

That looked yum! Can't wait till we visit China again. Cheers from Australia.

[@junlizhu2312]

Love Peter! So adorable. Got the vibe of Cam from modern family lol! We need more Peter

[@user-sm3ru1fm6g]

Zhuchangfan will never disappear, it is very popular in HK and you can even get it in UK! Normally zhuchangfan is either plain or made with little bit of dried small pawns and spring onion and serve with soya source, hoisin sauce, chili sauce & sesame sauce. HK version does not have beef on it though. As for laifan, there is a popular version with normal soup serve with roast goose/duck leg, the noodle tends to be thinner, not that soft though and originally the noodles are rolled by hand. As for the other dishes like that glutinous rice etc you can get from HK without any problem.

[@violetviolet888]

You are contradicting yourself. The Hong Kong version has already made the original version of Zhuchangfan disappear because they changed the original recipe.

[@user-sm3ru1fm6g]

@@violetviolet888 Not really. HK version been around for really long time. HK is part of southern China, hence their style of food is called Cantonese food, ie. they came from same place, albeit with local variations etc. Also due to food shortage in China in the past, some of their recipes could be altered or lost but retains elsewhere. Migrants from southern China moved to other countries and spreaded Cantonese food around the world, some more authentic while others less so. One trait of note about HK Cantonese food (& probably other southern food too) is inventiveness where every few years new "classic" is created, likely via combining cuisine from other countries. It is not static.

[@hubbyl2195]

我認知的豬長粉要有 甜醬 芝麻辣味 同埋甜豉油

[@MeiinUK]

@@violetviolet888 : "Cheung fun" just means "rice roll"... It is a general term to describe anything made from rice flour... The tiny small rice roll still exists in HK. The flat steamed ones, with different kind of fillings, also still exists as well in HK. You find it in dim sum restaurants. If you said that "has the number of places where they solely sell this right now, is disappearing"... then yes... not as many places that are doing the same things. But has the cuisine disappeared from the face of the earth ? No... it has not disappeared from the face of the earth. Do not worry. Do not fret. Maybe some people do not eat as much carb on a daily basis because of diabetes? MOST PROBABLY !!! ..... People are reducing their sugar intakes. This is happening. I also do not order cheung fun as much any more.. but if I do, I do order the prawn filling, rather than the pork filling ones... A lot of people are a lot more health conscious.

[@violetviolet888]

@@MeiinUK You weren't understanding what I was trying to say. I wouldn't say cheung fun "is a general term to describe anything made from rice flour." It means "Steamed Rice Noodle Rolls" There are plenty of things made from rice flour that are not cheung fun: Lo Bok Go, Bok Tong Go, rice cakes, pancakes, muffins, fried meats, etc.

[@Rariorana]

I've been binging your videos because I like watching them while I draw, and this is definitely one of my favourite videos of yours that I've watched so far! Great company, great vibes, and great food!

[@felisasininus1784]

Amy's Mandarin pronunciation got better and better as she "reintegrates" into our society. Pretty darn cool, always striving to improve.

[@Bunny11344]

I love it. I can’t even speak mandarin and I lost how to speak Cantonese

[@dendenyu]

Thanks!

[@totifernandez9532]

I hope China has a kind of national-level food institute dedicated to the documentation and continuation of its multitude of dishes and culinary traditions.

[@teenanguyen217]

WOW. just stumbled upon this channel and your energy is magnetic. Bless you and I can't wait to watch your adventures!!!!

[@daniele3363]

love your videos and having guests is really fun to watch too especially them being local & they tell you their younger days what is the popular food that is going extinct and yes especially in malaysia too we feel some really good food are no longer around as the older generations passes on and their children or siblings are not interested in running the traditional food business which really is a lot of hard work just like the the braised zhu chang fen done by the ayi's.

[@darrellwong4097]

That fried fruit looks awesome Amy! Great show! Thanks for sharing.👍👍👍

[@elaineg60]

I MAKE the glutinous rice/LapCheong..no shrimp, but mushrooms, peanuts or pine nuts, green onions…LOTS of green onions, and usually something green & slivers of sweet red pepper. I tried hot peppers..didn’t like them in there..I’ve been obsessed with this sausage for..(gasp!) over 40 years! Even my kids craze it and I make sure I have some when they come. When my eldest and her beautiful wife were here in May; she decided to try it in an omelet…it was ok, but she made so much, we added the leftovers to our rice that night. I thought I’d invented a new dish..🤭 nope..my late Son’s friends on WeChat let me know they’d had the same ingredients..plus, as usual in South China..either shrimp or some other seafood. Oh well! 🤷🏼‍♀️😂

[@LaowaiDaveJCP]

The wholesomeness in this video is at a different level. Love it

[@rae9925]

Those steamed sticky rice were usually consumed during winter time, especially on the Winter Solstice, at least that's my family tradition.

[@rominicorl]

im from Hongkong and it is whats happening here..people go lining up to buy french bread (expensive), machine made sushi and disgusting power soup needle, my husband instead like to go to try every cantonese local food (he is italian), he cant speak chinese but the chinese aunties are so nice say "HELLO SIR!" because they are so proud that foreigner liked their food. it is sad that local people lost their interests in local food.

[@MeiinUK]

If I lived in HK, I would have this every day. Those people must be from over the border from Shenzen... Cos our generation is lost... This is what you call "gentrification".... Most oversea's dispora still actually have their own food. Cos those foreign foods are not as accessible, I presume inside the mainland.. This is why they have a song and a dance about it.... It is more like going abroad...

[@ferryrustandi944]

I’m a third generation Chinese immigrant. I love my heritage and I definitely love Chinese food. Watching your video makes me drool every time, wishing I were in China and could eat the food you’re eating. So, it’s a bit of a “torture” for me to watch your videos, but nevertheless I love them 😄. PS: Peter is a really nice companion and so is Jasmine. I miss seeing her in your video. So, I hope you’ll make another video with her as a companion really soon.

[@MeiinUK]

Third generation migrant? Where were your ancestors' hometown from ? Care to share ? You ever been back to your hometown to sweep the graves ?

[@singmantkpss]

So glad you record these vanishing traditional food! Good atmosphere too

[@liyangau]

I used to eat 猪肠粉 on my way to school everyday. At the time it was 1 RMB a bowl with no meat but you get beef or pork rib sauce on top. I could add hoisin or chilly sauce optionally to make it to a different level. Miss the old days

[@mynxeats2360]

Thanks for showing us around and teaching us new things! Everything you got looked good :)

[@iamin2pain]

Love your videos wish I could try the foods you are eating they look delicious !

[@nelsonrko]

I love that you talk about “tropical” and think somewhere else! From Canada I think that Guandong is very tropical!

[@andyyvuong]

so excited you're in guangzhou! 我太喜欢广州的美食！

[@jonathanlam8576]

Thanks for bringing me back to my childhood favorite street food. I was expecting to see another popular local street food, that is “fish paste with lettuce soup, 魚肉湯.” However, it’s not there 😭. Can’t forget that umami taste. Hopefully you could find and try that when u visit Guangzhou again, if not, maybe in Hong Kong.

[@BlondieinChina]

I'll definitely look out for it next time I'm in Guangzhou!

[@jonathanlam8576]

@@BlondieinChina I’m waiting for your next Guangzhou adventure.

[@jacksonzhou6893]

As an American Chinese with Cantonese heritage, I'm quite impressed that you pronounced "chinese sausage" in both Mandarin and Cantonese (lachang and lapcheong)!

[@MeiinUK]

Why should you not distinguish the differences, and be proud of your heritage ? You do not see people calling Germans and English differently even when abroad in Europe ! ...

[@nicoletan1361]

Welcome to my hometown, Amy!! Do come back, there's so much more to explore in this food paradise🥰

[@co-studyspace323]

I would like a book about forgotten dishes and their history and region. In general, a book about your food knowledge would be so lovely. 加油加油

[@cagolferNcoffee]

The food looks so good. Thanks for continuing to show us all of the good places to go eat.

[@rizu8517]

Peter is iconic. We have to stan.

[@b1uedestiny]

I've been watching your Tik Toks and have been a huge fan of yours. I never knew you had a KZbin channel! Your energy is so infectious. I love your content! Keep it up.

[@Aznbomb3r]

粉 fen is spelt with rice(米) on the left side, so they must always be rice noodles to be in this category. 麵 mian is spelt with wheat(麥) on the left side, so they must always be made with wheat to be in this category. However, I guess there might be some exceptions I can't think of off the top of my head. Edit - I guess there's also barley and buckwheat that can go into "mian" category.

[@vitaliyragoza5306]

木薯粉, the transparent noodle used also in Korean dish, for example, is not made with rice. 😁

[@Aznbomb3r]

@@vitaliyragoza5306 ah, tapioca noodles. In that case, I guess there's a second translation to 粉 which just means powder, so anything powdered is also 粉 even if it contains no rice.

[@Suite_annamite]

In Vietnamese, the character "麵" is rendered "mì" which reflects its common evolution with Hokkien (Fujianese); while "粉" splinters into two variants as either "bún" (probably from old Chinese) or as "Phở" (from southwestern Mandarin).

[@六十前後]

Sticky rice is really mouth watering! Real comfort food in the winter! 😋😋😋

[@chuanliuct]

Why do you always post after my dinner time😂😂😂 grabbing a snack now BRB

[@SparkzMxzXZ]

the fried ice looks amazing! and i love the guests you brought on, please bring them back for other videos

[@taotao98103]

Laifen here is very different from HK's laifen. Laifen in Hong Kong is more like thick rice glass noodles in soup. The one appears here looks like Gou Zai fen.

[@MatthewLaumusic]

Fellow hk-ers here. And also not dying. None of these food are dying or disappearing!!

[@AlvinAu148]

Btw for those wondering what the machine to make the fruit sorbet. It is called an Anti griddle and they are not cheap if you are living in a western country around $1000 usd.

[@dreamxpaili]

Love love love Cantonese food!! hope it won't disappear that quickly T_T

[@jacquelingracias7772]

Oh i missed Guangzhou so much, i visited a year before Covid, and i love to visit again.

[@brianl2655]

Omg, I love sticky rice, and the beef noodle dish. It is slowly disappearing in San Francisco as well. 😥

[@violetviolet888]

Brian L: Learn to make them yourself, share with others and teach them how to make it. Look up "Chinese Cooking Demystified" and "Made with Lau" and "Woks of Life"

[@singmeason]

Peter is so funny and entertaining ...you guys make a good team.

[@Vntoronto]

Hi Amy and friends!🙋🏻‍♀️ Omg …this vlog made me DROOLLLLL😂😋😛 Those food looked soooo good…can I tag along with you guys someday?😌😜🤩

[@tanneale6923]

Very enjoyable episode! The two guests were very entertaining and it was really interesting to listen to them 😍

[@colinstarling5792]

As a chef this is a really interesting video not that you're other videos aren't interesting lol😅, these recipes need to be written and preserved would definitely be a book I would buy

[@violetviolet888]

Colin Starling: Sounds like you need to watch more of her videos, she's got some that are ULTRA local with content you won't find anywhere else about food.

[@bib144]

This is my first time coming accross this channel and im so impressed. You are an amazing host. Are you maybe a journalist? I enjoyed this video and your commentary a lot. Your guide was nice as well.

[@cherryli9218]

Living in Melbourne having a Panini for lunch while watching you having all my childhood food, that doesn’t make me feel good😅, what a memory.

[@who52au]

As an cantonese Aussie . thank you for showing my hometown , it's been 60 years since I left my motherland .

[@tjmctube]

Sadly I think he's right about "generational loss". Even worse is the thought of wonderful dishes being replaced by Kenfucky Fried Chicken, and Taco Hell.

[@bolt69420]

Taco hell. That’s it

[@4403323]

😂

[@Christina-sf4py]

😅🤣..but seriously we've had a few Kentucky fried and McDonald's close down in western Sydney, supposedly because of ingredient shortages. I don't miss them as I don't frequent them. So they can "bugger off".

[@BJGvideos]

Surely those would be for entirely different tastes though

[@weekdaycycling]

0:57 I'm a Thai. I used to eat the dish on the right as a kid. Correct me if I'm wrong. It seems to me like "Giam Yi." It's similar to risoni pasta but made with white non-glutinous rice flour. The dish I ate when I was young was served in a fish broth assorted with small pieces of fish fillet. The noodle soup itself was slightly thickened with flour.

[@bingebinge3722]

It's weird that both Amy and Peter can both speak like a native in each other's language 😂

[@maggiechan33]

It is more bizarre that Canton "born + bred" Peter is not speaking Cantonese.

[@MeiinUK]

@@maggiechan33 : It is more bizarre that Cantonese Peter is not using Wade-Giles romanisation... but uses a more now..."international mandarin ping-yin romanisation"... This is why the PRC is screwed up. The hearts of the citizens are destroyed. So goes the culture. This is why Peter highlights the "losing team" here by highlighting these kind of situation rather than showing happy things. lol.... Well... as someone who is of cantonese heritage. I totally gets it ! Fine, he wins !

[@teresang2258]

The second place makes me sad because I grew up eating that rice dish like your friend! I'm from Canada and I agree that it's slowly fading, I don't eat it as much, but I can still readily buy it if I crave it!

[@lewisplayspool]

Amazing video! In Hong Kong we call the noodles at 0:49 "gou zai fen" (狗仔粉 - literally "little dog noodes") because each noodle looks like a little puppy! We have our own specialty chain that make a famous bowl of gou zai fen (Vice Asia did a video on this here: kzbin.info/www/bejne/poCwqGiDZcemhMU). "Lai fen" in Hong Kong is another type of soup noodle usually served in a clear soup with barbecued meats like char siu and roast goose. Hope this can add a new word to your world food vocab! Love from Hong Kong

[@Loyee2000]

We HKers used to cook sticky rice when the weather becomes a little chilly. Definitely not in summer. 大排檔used to have 臘味糯米飯and 煲仔飯selling side by side in wintertime. But not sure about it now since I left Hong Kong for too long.

[@yewbtang1848]

I've tasted the best stir fried mustard greens (gai choy) in Guangzhou. It was sooooo delicious! Hope it's not in the going extinct list!

[@Life-oo2tr]

There is a similar rolled up cheung fun in Malaysia, called chee cheung fun which is still quite popular with locals. The sauces eaten with it are a bit different, however I'm sure it originated from this chu cheung fun in China.

[@DanicaMaree]

Loving all of these videos! Keep it going Amy! Question: what brand are those wireless microphones and where did you get them from?

[@karmabrothercat]

They all look delicious. Thank you for sharing.

[@junyicham7274]

Malaysia has a bunch of authentic Cantonese food, welcome to Malaysia ❤

[@Alan-megan]

Loving your bubbly energy and spirit. ❤❤❤❤

[@yyysboy1]

peter is like an American Chinese born and bred in US when you listen to him talking. He is also cute & metrosexual with his expressive body language and funny tones haha :)

[@peterzhou372]

Hi! Peter here. I've spent most of my adulthood in the US and that's why sometimes ppl say I talk like a valley girl lol. But anyways, thank you for the compliment!

[@yyysboy1]

@@peterzhou372 hey Peter good to see ur response - not sure what vlley girl is like lol. been to US but it was a quick worktrip... love to visit again esp. NY :) I live in SA - not NSW where Amy is from. I watch her videos alot :) Hope to be back home in China to see my parents and travel a bit for yummy food - its been too long for me here in oz! lol

[@peterzhou372]

@@yyysboy1 I’ve never been to SA, only Sydney, Melbourne and Perth lol. Well I can’t really explain what a valley girl accent is, guess you will have to google 😂

[@yyysboy1]

@@peterzhou372 SA isnt as well known as other states - I never heard of Adelaide (SA capital city) before i started looking at getting a visa for uni here in oz years ago lol Hope u enjoyed oz :)

[@peterzhou372]

@@yyysboy1 I’ve been to oz twice and yeah, it was fun! Got to hang out with the kangaroos but of course, I chose the smallest one and the dumbest looking one to take a pic with 😂

[@winterburden]

So amazing, thank you for sharing these foods!

[@KaydenDirection]

Surprised to see how the way Amy holds the chopsticks is better than Peter.

[@violetviolet888]

KC There are multiple ways to hold chopsticks. So long as you can pick things up efficiently and accurately and get it to your mouth, every method is fine.

[@KaydenDirection]

@@violetviolet888 of course it is fine as long as one can pick things up. I'm just saying that the way Amy holds is more proper.

[@eugenelds]

Hope to see more episodes like this!~

[@louisa_niuniu]

I like Peter.he is a funny guy 😄

[@ML-jp5zj]

Grew up eating the sticky rice and it's usually less dry than what you had. Typically we would eat it on American Thanksgiving in place of traditional stuffing. Grew up on traditional Canto food.

[@areebachewa8318]

The sticky rice look delicious as I can see there is so many ingredients to make it very flavorful ...Nowadays people do not really want to put so much ingredients to cut food cost and definitely will not taste the same ....

[@violetviolet888]

Areeba Chewa: There are not that many ingredients in that Fried Rice. Soy sauce, Oyster Sauce, and Hoisin are staples for most Chinese Pantries, just as ubiquitous as Ketchup and Mustard in the states. Scallions, dried shrimp, and peanuts are also common. It's about the combination and technique.

[@areebachewa8318]

@@violetviolet888 However you say and the sticky rice look delicious and they still makin and putting it so many ingredients into the rice ..I know how to cook and I know the technique and the combination of Asian food...

[@storybookbunny]

Love zhu chang fen! As a Guangzhou native I used to eat this for breakkie very often like Peter (we're probably same age lol). Now that I have been living in Sydney, I was very happy that I randomly found something similar in Chippendale/near Haymarket, and I am able to have that for lunch as often as I want. Happy days! 😀Thanks for such awesome episode! Love your channel! Xx

[@aimhighflylow]

Kowloon Cafe at Haymarket serves it

[@storybookbunny]

@@aimhighflylow Thanks for the recommendation. Will check out the cafe. *Excited

[@polkadot840]

hi there! love watching your videos. glad to see china is now opening businesses like normal. just wondering, how do you able to go out? do you still need to do nucleic acid before going out and get the green QR code?

[@polkadot840]

@地瓜 感谢您的信息。我很高兴知道这一点。我希望中国能尽快开放他们的边境，因为我想念那里的旅行。中国有很多神奇的地方

[@jeffreyrafferty4888]

Haven't seen you for a while. Great video. Chinese looks great these days.

[@jessiegoodman9380]

I suppose that sticky rice bowl is something Chinese grandmas usually use to make Zong Zi

[@rae9925]

Actually, it's dish of its own. My grandma would make it on the Winter Solstice. And it's called "Sheng Chao Nuo Mi Fan" ( raw stir-fried nuo mi fan). Instead of steaming the rice, she would soak them in water over night, and stir fry the rice and spraying water intermittently to keep the rice moist. The whole process was very time consuming and labour intensive，so it was a once in a year occasion for us, to have the sticky rice. Miss her.

[@violetviolet888]

Jessie Goodman: It's different, not infused by the leaf of choice. Cooked separately and on it's own.

[@buddahnirvana]

I am Chinese and your videos are wonderful .. enlightening providing such wonderful insight ..: thank you