🍝 Zha Jiang Mian, Cantonese Style! (炸醬麵)

[@MadeWithLau]

Join the Canto Cooking Club: bit.ly/4deZoA7 Get the full recipe: madewithlau.com/recipes/zha-jiang-mian

[@bruisers32]

Congratulations on your James Beard award! That's the ultimate compliment to the contributions your videos have made to the culinary world. Thank you and congratulations, from this humble ABC!

[@lkc121]

your dad is a culinary encyclopedia and treasure as far as i am concern. I learnt so much from his videos about what really Chinese food is all about

[@lauralau9226]

我很喜歡看你們的影片，除了看烹飪的技巧外，最吸引我的其實是你和爸爸的溫情，家庭歡樂的氛圍

[@MadeWithLau]

非常感謝您的支持！老劉祝福您闔家安康快樂！

[@helenfong3339]

I used order Zha Jiang Mian Bejing version often. I'm ABC Cantonese and love watching Mr. Lau cook! Randy, your father is a great teacher! 🥰

[@alexiskong710]

Really love to see the family interaction at the end of the video... so much love there...

[@MaryStiles0120]

Seeing your sweet family together always makes me smile. I will have to put the directions for this dish in my recipe box.

[@ml-mw7ms]

Congratulations 🎉.. such pretigious award!

[@momoman8770]

在香港, 隨着一堆老師傅退休/ 老店結業, 都冇乜機會再食到傳統雲吞麵店口味嘅炸醬麵了. 感謝你地將炸醬麵既做法帶比大家

[@MadeWithLau]

唔好客氣，好多謝您嘅支持！老劉祝福您闔家安康快樂！

[@krisiwasaki9607]

Congratulations! Your James Beard Award is well earned! I love your posts and cook with your dad every chance I can. I convert the recipes into vegetarian dishes, the flavor is always there!

[@nizzy116]

I love this for clarifying about this dish. I discovered Jjajangmyeon 짜장면 in Korean cuisine. I am Cantonese (Guangzhou/Toi Shan) and speak the language... and had no idea this is Cantonese even though we eat rice instead of noodles

[@sera2729]

Zhajiangmian originated in Shandong and the Beijing variant is the most well known iirc

[@nizzy116]

@@sera2729 Yes, we do eat noodles in Southern China, but Zhajiangmian is definitely Shanghai and north because they don't have the climate to grow rice

[@JohnSmith-ps7yq]

Congratulations on the JAMES BEARD AWARD!!!!!!!

[@ContrarianDC_KAF]

I had no idea until I read comments here! Amazing. So happy for them. Their picture on the James Beard website is adorable.

[@theguynextdoor4978]

This dish has a very interesting spin. It demonstrates the fusion in Cantonese cooking by adding an "east meets west" elements of Cantonese food. Will definitely give a try. Pssssst! The korean aunty (not biological) I met in Seoul, told me that a good quality italian pasta can work when out of chinese noodles.

[@ShellJing]

多謝劉師傅！🙏🙏垂涎三尺❤❤

[@MadeWithLau]

唔好客氣，好多謝您嘅支持！老劉祝福您同家人健康快樂！

[@ContrarianDC_KAF]

I love all noodles with sauce on top! Of course, 炸醬麵/짜장면 is the best.

[@VictoriaHeilman-mo3qb]

I learn a new technique each video ! Thanks so much 🙏

[@bei9986]

Such a soothing and fun experience to watch your videos. Brought back memories of my Guangdong grandma...

[@schuetzer]

I love the crash course on noodles type

[@AliceLee-rj2ew]

So nice watching the family enjoying the cooking

[@yippieyee291]

So lucky you, having such a talented chef as dad🍀👍❤️thx for sharing all the nice recipes, definitely will try it out with my kids. Lovely greeting from Berlin. 繼續努力呀！傳統港式的做菜方式靠哂你同你Daddy保留和擴散到國外的華人和西人啦！ You have made an impact on the field of cooking 🙏🤓

[@rgomer808]

Thanks for the work you folks do. I've done many of your vid recipes and although they seem somewhat complicated when I follow - every dish is received as top drawer.

[@DS91284]

Thanks for this recipe, my fav chinese noodles. ❤

[@MadeWithLau]

so good!! one of my favorites now

[@goodguyaus]

@@MadeWithLau Can't believe you've never had it😜 (considering your Dad!)

[@Derek-qk9kh]

absolutely love it

[@wanpingchan8362]

I need to try this version

[@TrishaMaybe]

This is my favorite way. Can't wait to try your recipe.

[@lilianchan4111]

Thank you for making this video of one of my top 5 favorite foods. ❤ This is the HK style sweet and sour style that I grew up with (using the thinner wonton noodles). I was so surprised when I ordered it at a non-HK-cafe Chinese restaurant and I got the Beijing version. To me this version is far far far superior to any other regions’/countries’ version.

[@Ivy_Cheung]

I noticed that Mui Mui has grown up a lot before and after the noodles finished. 😂😂

[@jillcnc]

Am I the only person who finishes watching these with a big grin on my face, saying "awwwwwww......so sweet!" -- and not talking about the food?

[@therarestphoenix5254]

Nope... I still have a stupid grin on my face as I was reading your comment 😂 Such a LOVELY family ❤

[@MaryStiles0120]

Nope. These guys always make me feel so good. They can turn my frown upside down ❤

[@teddytran9010]

Thank you. I will try this

[@Aam2008mui]

Wow, looks yummy!

[@Tccdan]

I think it would go well with rice as well

[@mkryu]

Koreans love eating JjaJangMyeon with rice. We call it Jjajangbap.

[@MA-bg5zc]

Thanks!

[@MadeWithLau]

Thank you so much!

[@rinofiorilli2709]

And congratulations on your recognition by the KZbin and White House!! Wowwwwwww!🎉🎉🎉🎉🎉🎉

[@SomeGuy_1138]

TIL that "yee fun" in Cantonese is short for "Italy noodle", and my brain feels all happy and proud of itself.

[@happy_camper]

I failed the warning at the beginning 😂 I am on the train coming home and this is torture!!

[@MadeWithLau]

hehehe nice!

[@tktyga77]

Congrats on your James Beard Award. So what might be your take on the other Morioka noodle trio dishes such as lěngmiàn (otherwise known as raengmyeon/naengmyeon & reimen) & Wanko soba such as Cantonese takes of them? Yes, even Japan has its version of its dish its as jajamen

[@jaiga15]

Does Daddy Lau know any Hakka 客家 Chinese/Cantonese recipes? My family heritage are all from Hakka, Hong Kong but my parents moved to the UK when they were young and I grew up with the Hakka recipes they remember (but not alot as i dont think they were taught that much). Its really hard to find any Hakka recipes online - if Daddy Lau knows any, that would be so cool!

[@pierreseguin7773]

Question: I have Wangzhihe's fermented traditional bean curd as cooking sauce. Is it the same thing as ground bean sauce? If not, what's the difference and can I use it for this recipe? Would i need to 'process' it to attain the 'ground' state? Thanks.

[@davidliu499]

The videos are fantastic; however, how may I find recipes? Do I have to join the club?

[@markshen3280]

Daddy Lau, wouldn’t it be easier to buy shredded pork instead of a whole chunk of pork ?

[@MadeWithLau]

definitely easier, but he usually prefers to be able to control the texture a bit more. also i believe a whole chunk tends to be cheaper than shredded pork.

[@cheeseball7914]

Once again, while making one of your recipes, you upload a new one!😂

[@absumption894]

Great job on this nostalgic dish, although even as a Canto person, our version of this dish is the worst one IMO. 😱 I think the Korean version is the best, followed by the northern Chinese version. The Cantonese version is just weirdly sweet

[@goodguyaus]

Am half-Cantonese - have to agree - this is the first time I've seen this version. Seems like a dollar store knock off of the robust original.

[@wokfriedburger]

What was the dou ban jiang doing in frame the entire time?? 💀

[@user-xv4he4mt4x]

5:02

[@shirleylau9868]

Interesting…I had no idea that there was a Cantonese version of Zha Jian Mein. This is more of a sweet and sour sauce which is very different from Korean and Northern China version.

[@anonviewerciv]

5:35 Does that principle work with pasta too? 🌊🌡🍝

[@Canal-jk3vm]

重庆确实用的绞肉做杂酱面

[@eyeofafeline]

不要太担心，历史没发生就写好了， 一家会平平安安

[@MadeWithLau]

非常感謝您的支持！希望大家都平安健康快樂！

[@honpete9522]

炸醬撈粗

[@MadeWithLau]

非常感謝您的支持！老劉㊗️您同家人健康快樂！

[@markshen3280]

Jr. Lau, you should learn from your dad how to cook, so you can produce your own cooking show.

[@littlewishy6432]

There's been occasional episodes of Randy cooking the dish as a beginner while his dad watches.

[@derek2593]

Man, I love your dad and his recipes.... But, you might think about working with him to make healthier versions of his recipes. So far, I've learned that sweet potato starch is a much healthier alternative to cornstarch. Literally, a drop in replacement. And, a lot of the ingredients contain unhealthy preservatives, like the chicken bouillon. I use nutritional yeast in place of chicken bouillon. And, I use avocado oil, when your father would use unhealthy corn oil. Just a thought.

[@martin_martin]

無睇一排又多左個B

[@MadeWithLau]

好多謝您嘅支持！老劉祝福您闔家安康快樂！

[@sheldoncooper0]

these interactions are cringy AF….

[@mrf4898]

Please, less screaming children

[@chinesefoodbong]

0:51 狗肉 😱😱😱

[@mkryu]

It’s pork butt not dog meat.

[@YSL-001-x6p]

攪肉 he's speaking toi shanese

[@littlewishy6432]

gaau2 juk6, 沒說 gau2 juk6

[@chinesefoodbong]

@@YSL-001-x6p i know what he said, just a little joke for chinese readers 🙃

[@MadeWithLau]

對不起，是我疏忽了，廣東話攪和狗兩字同音，視頻中我所說的是攪肉也叫免治肉。非常感謝您的支持！老劉㊗️您和家人健康快樂！

[@bjones9942]

I enjoy the Korean version quite a bit - especially with mixed seafood. I found it in Beijing with pork ... they were calling it 'Beijing Noodles'. I'll have to give the Cantonese version a try!