Yangzhou Fried Rice - How to Make Authentic Yangzhou Chaofan (扬州炒饭)

[@TheVietnameseCatGoblin]

I'm from Vietnam and have never seen on youtube where someone used the technique to press the rice down and fluff it up again as it cooks. That's what my mum taught me! I came back from a year abroad and out of everything delicious at home I was obsessed with her fried rice because nothing I made ever came close. Then my mum showed me her 'secret', and man, life changing. Lovely to finally see it recommended by someone else, so others could know and use it too.

[@leafster1337]

ive seen this technique from videos of hawker and restaurant cooks. before seeing them do this, i thought “of course i wouldnt press the rice thatll make it clump up” but in fact it will make clumps disappear. it was counter intuitive to me

[@jamesting7499]

Finally, Chinese cooking rooted in Chinese recipes with english commentary. Love!

[@ChineseCookingDemystified]

Haha cheers yeah, I'm not the best narrator but hopefully it was clear and understandable :)

[@thankyouthankyou1172]

@@ChineseCookingDemystified you are the best narrator

[@PostPatriot]

@@ChineseCookingDemystified You are too modest. Your technique reminds me of early Alton Brown Good Eats episodes, but with a very organic entirely Chinese theme. You two really deserve to be doing cameo judge appearances on Food Network. :)

[@VWYL900802]

@@ChineseCookingDemystified you guys are Chinese version of food wishes.

[@jushangin]

I don't know about u guys but this was recommended to me after the BBC fried rice shenanigans

[@jjiang7488]

In needed to cleanse my mind after watching that cursed egg fried rice video

[@erinb4237]

@@jjiang7488 just make your own fried rice at home, with extra MSG 😉

[@kennykwong1028]

As an American Chinese boi thanks for teaching some of these dishes. Gonna be cool to show my parents what I can do

[@ChineseCookingDemystified]

Cheers, I'm sure the parents could be a potentially tough crowd haha. You still have any family back here?

[@hhtravel8942]

Yangzhou is also home to an absolutely stunning lake, one of the most beautiful in Asia.

[@billing3609]

Oh my god, chris and stephanie are so helpful to us to authentic Cantonese cooking.

[@alanmak984]

one of fav channels. so glad you two are trying to keep the recipes authentic. thank you.

[@rightsideup6304]

I’ve been binging this lately and you guys are basically the final push I need to buy a wok!

[@petek1pml746]

I love the dried concentrated seaweed (msg) description, not sure why people are afraid of it. I have dried chilis (home grown) leftover smoked brisket, portabello mushrooms, onion and kale in my fridge now.

[@Breakfastwithtrev]

Aside from the usual stuff people throw in fried rice I like to throw in chorizo and seafood sticks (crab sticks). Once I used pepperoni slices and julienned them. Actually worked pretty well too. I don’t make a habit of using western ingredients in fried rice but like you said, whatever you have just go with it! ❤

[@chunkitng7187]

this is the best yang chow fried rice recipe on the internet ! i made fried rice with this recipe the other day and wow did it taste real good! the water from the hydrated dried scallop really boosted the umami of this dish ! so good! thanks for the recipe

[@MrEding80]

i graduated from swiss hotel management school and i have western cooking knowledge. however deep inside me i always wanted to learn chinese method of cooking. i hv been searching for ages on a video with great english narator yet teaching chinese cooking. great videos and i subscribed to your channel. keep posting more on chinese recipe.

[@ChineseCookingDemystified]

Cheers, next recipe video's out on 3/13! You're definitely the type of person that we tend to write for with these videos... intermediate-advanced in Western cooking, just starting out with Chinese :)

[@aliyamoon80]

I love to make fried rice. It's a wonderful way to use up leftovers in the fridge.

[@simmonslack9088]

This channel is legit and demystify many chinese cooking which we have been taught wrong.

[@mighthose]

Those elaborated steps Enlightened me in cooking Fried Rice! Now i know how to make rice not stick together and spread apart! all other tutorials often skip explaining those parts and i was really unable to figure it out so thanks for this awesome demonstrations :)

[@FirefoxisredExplorerisblueGoog]

Just came across this channel, I like the style. Very informative and descriptive, plenty of stuff for me to learn :).

[@user-di2on5gl2d]

Aka 10 ingredients fried rice, traditionally served as the final dish at a formal banquet. 😋😘

[@notthatcreativewithnames]

I think the similar custom of a Chinese formal banquet is also brought into Thailand by Chinese immigrants. It has become a typical for any celebration feasts in Thailand, called literally "Chinese Tables", in which dishes are brought in one by one. And, yes, fried rice also comes as a second-to-last dish, before only the desserts.

[@wfireC]

Yes, the last dish would be desert.

[@oldguy1958hk]

@@wfireC Fruit plate the last

[@wfireC]

@@oldguy1958hk In my youth, it was desert soup most likely. Sometimes, it was a kind of fruit soup. It was never just fruit plates because it would be considered not good enough (no efforts to prepare).

[@wfireC]

@@oldguy1958hk I am talking about formal banquet.

[@obsidianwing]

This looks so amazing . Leftover BBQ meat works well too , finely cut in stripes ,eggs, ginger , garlic and green onion( Chives) / Big Onions and frozen bags with Veggies

[@layneostrochovsky8916]

So, ironically, I used to live in Portland, Oregon in the Jade District (Chinatown) and had access to all manner of Chinese food ingredients, but also many good, authentic mom and pop Chinese restaurants. I didn’t really cook a lot of Chinese at home since it was typically much better from the local restaurants and my neighbors who would share from time to time. Now, I live in Braga, Portugal with one Asian grocery store that doesn’t even carry dried shrimp! I drool over your videos and do the best I can. Thanks for the great ideas, tips and techniques!

[@yellowpinko]

just finished cooking and eating this, my family and I loved it except for my brat son who didn't like the bamboo shoots, both of you are great and I love your work. Thank you for demystify and sharing an amazing and brilliant culinary tradition.

[@kingcorp]

I once added a large tablespoon of XO Sauce to my fried rice, and I found that I just can't enjoy fried rice without it since.

[@ruvin7023]

XO is sooo expensive though

[@deckbose]

What is XO Sauce? Is it a barbeque sauce?

[@deckbose]

@Gazmeister Wongatron Thank you!

[@yuliasoesilo2596]

The whole family love it. Thanks for sharing.

[@angeltrainee]

tried making this today!! it was delicious :-) i loved it! i’d never used bamboo shoots before, but it definitely won’t be the last time i make it! i had a great time when i was in china and recreating dishes i ate while there is bringing me a lot of joy right now. thanks for the superb recipes, i really appreciate your focus on technique!

[@neokibo6899]

We did this yesterday with a slight difference. We omitted the scallops but added enoki mushrooms, bok choy and some bean sprout. Of course, we could not get Shaoxing, but we replaced it with Mirin. The supper was a huge hit, as the guests took more and more… together with bok choy and pork dumplings, this was better than takeout (less salty too). Thanks for the base recipe.

[@Bmonkeygurl]

We usually make various thai fried rice dishes. My mother in law got me liking a combo of Chinese sausages, shrimp and fermented radish with the vegetables and rice.

[@plutonium6280]

My local Chinese restaurants have forgotten how to cook ,especially fried rice, but their prices have doubled.

[@czsun4349]

maybe opened by vietnamese......

[@vincentbuettner6819]

I made this tonight with the following adjustments: instead of the scallops, I used dried shrimp, I added 3/4 of a zucchini, a diced up Bavarian Weißwurst 😂, Costco Frozen Veggie mix. That was all in my fridge. Your suggestion of using the water from the dried mushrooms and scallops (or in my case shrimp) was a great tip. I can’t believe i hadn’t thought of that before, since I’m always on the hunt for umami flavor in my cooking. Also, doing it in steps and cooking the rice last, made this rice so loose and fluffy. Thanks for sharing! Oh and if you are up for suggestions or requests, I would love to see your spin on Langzou beef noodle soup. Cheers!

[@ChineseCookingDemystified]

Nice! And yep, so long as you fry the ingredients first and the rice separately, you can really put anything you want in a fried rice :) Great dish to play around with! So Lanzhou hand pulled noodles is on the list for this year, but it's uh... kinda a skill. Still haven't nailed it yet. Once we get it up to our standard we'll definitely make a video for it, I think it'd be a popular one.

[@singkewlaw1594]

WE HAD OUR 50TH HIGH SCHOOL REUNION IN 2014 AND AS I AM A MUSICIAN FOR 55 YEARS I SUGGESTED WITH SO MANY MUSICIANS COMING OUT OF THIS HIGH SCHOOL WHY NOT PLAY AT THIS. WELL IT WAS AMAZING BUT THE NEXT MONTH AFTER BEING ON THE BOARD WE HAD A SPECIAL PARTY FOR THE BOARD MEMBERS. I MADE HOME MADE PANFRIED WONTON AND MY FRIED RICE. SADLY I NEVER STEAMED THE RICE WELL ENOUGH AND IT TURNED OUT LIKE EATING GRAVEL...LESSON LEARNED!!

[@pompinapompina8213]

What a nice video . Very sincere in teaching subscribers how to cook a good yangchow rice and well explained at reddit. Im sharing your video to friends and relatives. Thank you so much

[@PrideWeWin]

I LOVE YOUR CHANNEL!

[@xSebasevipx]

You should come to Peru and go to a Chifa Restaurant. I'm not entirely sure but I always heard that Chifa is the fusion of Cantonese and Peruvian food. Your Chaofan looks exactly like our "Chaufa", undeniably the king of chifa cuisine. This information could be interesting for you. Love from Peru!

[@tombowers2020]

The dude sounds like The Lock Picking Lawyer!

[@lovinmyknight1122]

like for us filipinos,we love to make fried rice from left over rice and we like to have the toasted part too like "almost burnt kind of toast". we actually just use garlic and sometimes egg. but as i was older,i used carrots,peas,corn and chorizo. to me it's happiness already.i'm always open to try out every single fried rice dish out there. i'm into culinary school right now actually and i'm enjoying it.

[@Dakarn]

American born and raised here. That's usually what we did with our left over rice. Whenever we had a lot left over, it was time for Fried Rice and Lumpia.

[@tombombadilofficial]

Yeng Krouse Wow! look at this fat cat here, using chorizo for their sinangag. 😂

[@kdvr766]

@@tombombadilofficial who doesnt

[@grannykiminalaska]

Ha, I always use the same ingredients 1 can of spam or pound of bacon diced then fried 2 eggs scrambled 1 diced white onion Garlic to taste Sometimes diced mushrooms Day old rice Each ingredient is cooked separately then set aside Last goes in the onion, fry a minute add garlic, fry a minute then put the other ingredients back in. Add the rice and fry til hot, add soy sauce to taste. I think I'll try yours next time

[@grannykiminalaska]

@@merrillgeorge1838 lol

[@binhobrasileiro]

I am salivating already! Looks delicious and very pleasant to the eyes.

[@robertheed4040]

Just made this tonight and it was incredible, just like what I get at the good Chinese restaurants! I was actually a little amazed at how perfect the taste was. The only alteration was I used country ham, and crisped them up in a pan first, and I used more chicken because I just so happened to be using a large breast and didn't want to waste any. I will be making this over and over now, especially because I got an industrial sized container of the dried mushrooms lol

[@danielpincus221]

Strange to say, it tastes authentic because there's no soy sauce. Somethings happened to Chinese cooking when it came here. Too much soy sauce one of them. Not cooking with lard was another.

[@MrWETE86]

Thanks for teaching. I' still learning although managed to cook some fried rice even first time. Yang Zhou fried rice is another level as some ingredients different from common ingredients (I using) available in my area.

[@phibber]

Thank you for posting. best fried rice video .nice camera work,good narrative. You are doing so well. I love fried rice. I learn ed a lot today. My ingredient is simple, always I have onion,green onion,carrot,green pepper,celery,bamboo shoot,sour mustard greens, water chestnut,eggs.I am going to make my fried rice with beef tallow,no lard.

[@mt-foods]

*Most authentic Chinese fried rice ever*

[@mopbrothers]

I've been making Fried Rice for over 15 years. I've never tried making Yangzhou fried rice, but it looks superior and delicious. It also looks expensive. Next time I make fried rice I'm going it Yangzhou style!

[@RovingPunster]

Fried rice is a semi regular staple in my house, because its great for using up leftovers and vegetable scraps. Ditto for fritatta for leftover pasta ... the only difference is that you sweat it covered to form a large cake, and its cheese friendly. Back to fried rice ... my version is similar, except Instead of bamboo shoots (which i rarely use), for the crunch element I like to toss in a handful of broken cashews, and some minced cilantro stems. I also like some chilies for heat (either fresh jalapeno cut in matchsticks or 1/8" dice and sweated, or crumbled dry red chilies). For salt i use a splash of fish sauce, mixed with a splash of either chinese cooking wine or dry sake with a splash of mirin. Shrimp and either ham or sausage are the preferred proteins. I dont use dried scallops much. The real divergence for me is egg technique ... your method is a little better than mine. I usually warm leftover jasmine rice in the microwave, fluff it to shed steam and declump it, then stir in the beaten raw eggs, and set aside while I pre-saute all the additions in turn, and reserve them. The rice & eggs go in last over high heat. After the egg coating the rice is cooked, and everything stops sticking and flips freely, i keep sauteeing to dry the rice a bit and develop a hint of color (a little wok hei) ... then add all the reserved additions, and a few final flips to mix and rewarm the adds. In this method, the egg evenly coats all the rice grains and gives a nice uniform base flavor and texture that underpins everything, whereas your method has only some of the egg coating the rice and bulk of it as separate identifiable curds. I think the appeal there is having the occasional discrete morsel of egg dominate a bite for more varied flavor and texture, whereas in mine the egg is a background flavor omnipresent in every bite. I'll probably switch to your method.

[@UnwarrierChicken]

Amazingly looking fried rice!

[@pgrittmann57]

German sausage for frying (Bratwurst), cilantro, peas, carrot. As a topping I crisped up some dried little shrimps with some Korean seaweed in a pan. For the sauce I used some rice wine, a little red wine vinegar for acidity, light soy sauce and some drops of pumpkin seed oil (Austrian delicacy - super nutty)

[@TheHeraldOfChange]

Bit late but, I have Chinese Sausage, Doktorskaya (Russian Bologna sausage), Pork Luncheon in a tin, fresh champignons, yellow spring onions, white onion, garlic, egg, frozen mixed veg (carrots, peas, corn) and day old rice with a dash of soy sauce on it. 😜

[@XX-lg6my]

This channel is incredible. Please keep it up!!

[@thisissteph9834]

Cheers! Glad you like it :)

[@lowfro02]

I made a version of this with just the shrimp and mushrooms and it turned out so good! Thanks for the recipe!

[@luciamatos4251]

My parents are from DR and they have a dish called “chofan” its prepared pretty similar to whats on your video. It was nice to see where that recipe got its origin from.

[@ChineseCookingDemystified]

Interesting, what do they usually put in it?

[@deidregoodman6485]

Look very delicious 🤤😋 I love deffferent kind of fried rice 🍚

[@ryanedgar3380]

Was looking for videos of chinese fried rice (fried rice that you would eat with ceramic soup spoon in a family chinese restaurant, grandma used to bring me there)Of all videos i found, the thumbnail and content seem promising. no regret at all, will definitely try it. color of rice is not too dark, perfect. Thanks

[@ryanedgar3380]

Also I aspire to be a chef, like my grandfather (husband of the same woman that used to bring me to the typical chinese family restaurant) Guess I'll stick to this channel..

[@Kriktang]

Man that looks crazy good

[@JohanFitFoodie]

Great instructions, thanks for sharing!

[@ireneonly]

This is my favorite rice ever.

[@jayagopi1]

Great recipes from you guys. Awesome techniques for every kind of chinese dish. Now I can really make authentic chinese food myself. Thanks for sharing 👍🙂

[@sabarca714]

Impressive recipe. Thanks for this. Can't wait to try to make it. This looks delicious.

[@derekng1750]

Awesome video. So awesome to see step by step instructions to this classic.

[@ps-ri2qk]

This looks amazing, I can't wait to try it. Thank you for the excellent recipes and cooking advice!

[@purplealice]

I'm used to American-style fried rice made with Chinese roast pork, but I've become violently allergic to garlic, onions, green onions, and all their relatives. I always start with cold cooked jasmine rice, eggs, and "lite" soy sauce. Sometimes I cook some raw diced chicken with whatever seasonings I feel like using, before I start cooking the rice, and then put the chicken in at the end. I've also tried using a mixture of crushed peanuts and chopped cooked bacon, which was surprisingly tasty.

[@Jimbreh]

I absolutely love chinese cooking and found this gem right here

[@taqiansary4884]

loved the written ingredients! great work guys! makes it easier to find in the Asian grocery :)

[@ChineseCookingDemystified]

Yeah when I first came to China, I always found the lack of Chinese names in English language resources frustrating. Even with my Fuschia Dunlop books in hand, it'd be surprisingly difficult to find the right ingredients at the market. I always just thought it shouldn't be that hard to follow an English-language Chinese recipe in China. So we'll always include the Chinese name in the written recipe (for most things, I think everyone knows what salt and garlic look like). It was kinda meant for expats living in China in mind, but I'm glad it can be a help outside of China as well!

[@bigdrippy4104]

i know this is 2 years old but something that helps me out that a few of my mates missed is that usually a price tag on the edge of the shelf will give you a starting point or just have the name on it in english. your mileage may vary, of course.

[@kzgc8y3n]

For some reason it just clicked with me because of this video: the liquid from the meat and veg is what is making my fried rice soggy!

[@ccbowers]

Nice instruction- this is how fried rice should be done. Except, I like to remove most of the egg just after curds form, then work the rice separately, then add the egg again with the other ingredients at the end. I like my eggs still moist, rather than dried egg pieces.

[@RobScuremusic]

An authentic Chinese recipe for fried rice (one of my most favorite foods) brought to us by a cute Chinese girl. I loveit!

[@yudo2639]

i have tried this fried rice but with veg oil instead of that white thing , lard or something . but fried rice so tasty. thanks a lotttttttttttt

[@InnerPeaceFindings]

...i always cook this recipe for my chinese employer during weekends and they love it..i sprinkle a little light soya sauce and its yummy...

[@alwaysnever6004]

Ellen Matis I‘m curious about your job.

[@johnsonchan8532]

Nice. I'd prefer to add in the rice wine last, just before ready. Then add white pepper to taste. Hmmm. Yummy. Great video

[@aiko9393]

I usually do onion and garlic as aromatic, carrot and cabbage as fiber source, egg and sausage as protein source, then add some oyster sauce, ketchup, and kecap manis for taste.

[@allyeatworld]

this is exactly what i've been looking for, thank you so much!!!!

[@kimchiburger7844]

Saw this as recommended video, watched 20 seconds, and bam, subscribed. I like how you right off the bat said technique, rather than recipe. I was waiting for you to fry the egg first and you did. I believe this was an old chinese technique so as to not have the rice stick to the pan.

[@nematube]

With "some all-natural purified seaweed crystals"... suuuuure 👼

[@ralphbarnes2994]

very good. thank you. Like the use of the small gas stove, works great.

[@audgechew]

I love it when they put chinese broccoli in it as well

[@elhirba]

This rice in France is called Riz Cantonais ( Cantonese rice ), it’s the most popular one

[@e5205]

New years idea: I force my friends to binge this channel with me and everytime you say "this stuffs basically concentrated umami juice" we all take a shot

[@ardra5227]

I'm studying in yangzhou university and I have eaten yangzhou fried rice very tasty

[@ChineseCookingDemystified]

Lucky you, Yangzhou has great food. Don't know how much you explored, but the morning tea "zaocha" dim sum is to die for. And their noodles, man...The cities around are awesome too, we had a really great time there last summer.

[@leteciaamahanvlogs3429]

Thank you for sharing this recipe. it looks so yummy 😋

[@tomellsworth2726]

Looks so good awesome you guys are the best ty

[@SonicBoomC98]

I'll try it this way. I usually do it reverse with eggs first, but I will definitely consider the onion and garlic first

[@nkri2874]

Must be delicious, want to make it yourself

[@newphonewhodis]

Love it! You made a tough dish look easy and flexible

[@julianavila62]

What is the name of that old Cantonese cookbook?

[@Rebecca-dm5ul]

Love yangzhou fried rice. Great version. Thanks

[@notthatcreativewithnames]

For people in the UK, basmati rice is a perfect choice for fried rice because their grains separate really well, unlike jasmine rice or other East and Southeast Asia counterparts. Not sure if this rice is widely available in mainland Europe or North America.

[@whiteriou]

I'm kinda spicy type of guy. So for the chicken marinate, I add some szechuan chilli and a bit of peppercorn. Then add extra starch to contain the heat just on the meat, and then cook the chicken separately a little longer than you do, so when you mix the chicken with the rice, the spicy and the heat stay mainly with the chicken, and not contaminate the rice. When you eat the fried rice, you can alternating the non spicy part by eating the rice and other protein, or when you like the heat add the chicken meat on your spoon and you are done :D

[@CINDY-kd6ep]

hey from Indonesia, may i know what book u using? thanku

[@sandrathayer6176]

I can't wait to try this!

[@brandowag3]

Loved the editing one this vid. Recipe was amazing too. But the narration kills it every time.

[@ChineseCookingDemystified]

Well yeah, nowhere close to a professional haha. I'm a lot happier with the narration in the more recent vids, check out those and lemme know what you think

[@brandowag3]

@@ChineseCookingDemystified im serious. This channel seems to constantly improve and i really liked the ingredient spread and cyt to per ingredient cut. So many channels would have a half hour long video showing the prep of everything. You used the editing perfectly to make it informative and concise.

[@ChineseCookingDemystified]

Cheers man, appreciated. I also like doing the quick cuts into prepping the ingredients - for me it feels like a nice middle ground in between having all pre-prepped stuff (I do think showing some prep is helpful) slogging through all the cutting and everything (which drags on). It's always a tug and pull though because sometimes things can get really out of whack chronologically :) And yeah, just always trying to improve video quality. Narration's been by far the hardest part for me, it's like the only part of it that's like *performance* you know? Much respect to people that're good at it. I think after a year and a half here I've finally reached an 'ok' point - this video here was about a year back and totally pretty comatose sounding.

[@Fisthorn77]

Thank you for this awesome guide to fried rice paradise!

[@stephanieli7519]

Cheers, glad you like it. :)

[@exploshaun]

I'm used to fried rice with color in the rice grains, so seeing the grains being white while still being well seasoned is interesting to me.

[@ilovetheseventies6461]

That meal looks so delicious

[@derekbroestler7687]

I have a pretty typical southeastern American pantry and fridge with some Chinese and other Asian staples. Things I always have or it's no hassle to pick up in a pinch. Rice (duh) pork, usually bacon or ham, sometimes a bit of Boston butt or pork belly, chicken's no big deal, eggs, onions, usually Vidalia sweet onions, assorted green vegetables (peas, green beans etc) and cabbage, usually standard American, but some times Bok Choy. The Asian ingredients I always have (even though not strictly Chinese) are fish sauce, chili oil, black vinegar, red curry paste, soy sauce (again, duh) sesame oil, Szechuan peppercorns, and pretty much a full Indian spice kit (even though it's off topic, pepper, cardamom, cinnamon, etc) as well as the typical stuff of butter, oils, corn starch, salt, sugar, etc.... Also, being in the Lowcountry, pretty much any Atlantic seafood can be an option, but that's something you buy day to day here for freshness, as I got a fishmonger across the street. We also always have a variety of hot sauces and dipping sauces. I've managed to cobble together a fair amount of good fried rice dishes but curious what y'all would do with that.

[@beetlejuus]

iiiiii'm Sooooo HUNGRAYYYYYYYYY. Thank you for another amazing video!

[@drixmaster]

Try adding crispy dried salted fish! Omg! That ingredient just really gave me a whole new world in fried rice! I've discovered adding it just for shiz and giggles and really amazed me. Apparently some restaurants are doing the same thing!

[@ChineseCookingDemystified]

Oh man, salty fish is a super common ingredient in fried rice... it's awesome, just used not in this particular one :)

[@lc4390]

looks good

[@TedjoMoelyono]

Would you write down the recipes on the KZbin descriptions bellow, because i couldn't klik the link

[@Paradox.Midnight]

Will try it. Looks delicious.

[@ChineseCookingDemystified]

It's quite tasty, let us know how it turns out :)

[@ironqqq]

Really great technique with the egg and cooking gently until it curds up. I must try that. I can never get the egg texture right. My fried rice is also usually made with stuff laying around. Usually 臘腸, ham and whatever frozen veggies, 芥片, or whatever is laying around.

[@thisissteph9834]

Yeah, fried rice is sooooo versatile. We just made some with Portuguese bacalhau and Hungarian sweet paprika yesterday, LOL.

[@vicfarol1037]

There is a secret ingredient that you left out...leeks and GINGER!!! The egg whites/yolks MUST be separately cooked to get that two toned appearance. Thank you for the wonderful presentation and I do appreciate the memories that your cooking brought back.

[@ChineseCookingDemystified]

Cheers, we were basically just following the old school cookbook for this one, gotta take it up with the culinary school in Yangzhou haha ;) Leek and ginger sounds like a nice addition... we usually eat the Cantonese sort down here, this dish was sorta new for us! Frying rice with lard was awesome, such a great oil for fried rice.

[@vicfarol1037]

I'm impressed that you replied. THANK YOU. Leeks and ginger impart a particular essence bordering on the mysterious. It took me time to sort it out. Yes, my fault...I skipped the beginning of the video sorry for that otherwise I would've realised that you were following a recipe. The ginger takes care of the fishy smell of shrimps. Real Yangchou is quite yellow, perhaps free range chicken eggs or duck eggs? I don't know. Your voice is amazing...come to the Philippines and enjoy the seafood here. Go to CEbu or Bohol...or Cagayan de Oro...we have the most number of Chinese cooks from hongkong...

[@ChineseCookingDemystified]

Nice, never been to Philippines, got Philippines and Myanmar left to go to in SE Asia :) Yellow color comes if you use the egg floss method for frying the egg. Demonstration (in Chinese) here: kzbin.info/www/bejne/kJ7JZGB7l7edqac

[@vicfarol1037]

Oh my...so much oil! To think that eggs absorb so much oil! Caution when coming for a visit. Manila Chinatown is not at its prime as the place is old. In fact, it is the OLDEST CHINATOWN in the whole world. A more acceptable "new Chinatown" can be found in Quezon City along Banawe St. I'd recommend all the seafood places along that street particularly Causeway. Alternatively, you will find North Park, Chinatown's Best Food, Tramway, Ha Yuan, David's Teahouse. I just wish I could play host to you guys. When are you planning to visit? We do have the best buffets in the world over at Pasay City where the Mall of Asia (MOA) is located. City of Dreams with the Spiral Buffet, Solaire with "Fresh" to name a few. The premium buffet is called "Vikings" near MOA.

[@ChineseCookingDemystified]

So we usually travel within China in the summer, and around Asia around CNY... this upcoming trip is Sumatra, Indonesia so Philippines would be for a bit unfortunately :/ We get awesome Chinese food here in China, what I'm really curious about is Filipino food!

[@LCDC5759]

Looks soo yummy!

[@adakhochalai]

Great content keep them coming

[@oscar-cesiafalcon1408]

Just found the video and I’m making this for dinner