Ziangs: Yuk Sung Recipe - by takeaway owners

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[@stephend2035]

"There's a word for everything isn't there?" "Yeah, that's what happens when you have language" You guys kill me 😅

[@michellehudson2290]

😊

[@I.D-This]

Bit late to the party on this one, this dish has been one of our favourite dishes ever since we first tried it in a sit down restaurant has a starter which we would share between the table, they did use iceberg lettuce which they had put into ice water to make more crispy, we also used to get a very strong chilli oil to put on, only a small amount needed, the only chilli oil we have found that almost the same have the one he used to make himself in the restaurant is CHIU CHOW chilli oil, it really works well. Sadly the restaurant closed down yrs ago now, we have tried to get it the same from takeaways and its never been good, really soggy and really lacking in flavour . We gave this a try and boooooooom it was spot on...

[@laznutg25]

Been waiting for this one love yuk sung iv pretty much mastered egg fried rice, chow mein, chicken balls thanks to you lol i need to be able to do this only issue i have with cooking all this is the mess i mean jeez i cook for 2 people an habe a weeks worth of pot washing lol

[@darrena2625]

Always the highlight of my day seeing a new video from you pop into my feed. Thank you both.

[@rsa420]

Those look amazing. Mum was on fire in this one had a good few giggles watching that one. As always thanks for sharing your amazing yummies

[@lloydwilson9104]

Awsome, been waiting for this one for a while, thank you so much

[@dancoulson6579]

Brilliant video. These were one of the first things I tried, and loved them. Quality of videos is really getting consistently better also. Great work.

[@mouseylikesnuts6437]

Made this tonight and it was SPOT ON as I remember it from a restaurant on my 35th birthday. Made with 5% fat pork mince. Bit of an OOPS trying to do the vermicelli in a shallow pan rather than deep fried (oil shortage!!!!) but overall delicious. Tastier than the Siu Mei made at the same time. Goes to show simpler can be better :-) Thanks so much !!

[@marvadennis2395]

Have not had this in years was just talking about this dish just last week in fact. I will be making this for sure.

[@max-rf6fm]

I made this but added julienne carrots, water chestnuts, diced mushroom and spring onion. I also added a splash of oyster sauce and toasted sesame oil. Delish 👍👌

[@ZiangsFoodWorkshop]

Sounds great!

[@MrLGDUK]

Fantastic! That soy sauce is divine - used it on crispy egg, spam & rice and it has such a deep, mellow flavour. Awesome as always, cheers both of you 😁

[@dannyevans1233]

Yet again first class keep em coming my menu is getting very long thank you 😀😀😀

[@CustardCream33]

Your mum really is hilarious, calling the soy "soil" and then saying "wiff" right after, such a way with words

[@jeanettefuller6354]

Love the background music, never heard of that recipe before sounds yummo, hi to you and your mum 🐨🦘🐨🦘😷

[@karencharman3565]

You are both so enjoyable to watch.Love the recipes

[@sharontilley3497]

I've made this from your book. Delicious 😋

[@jhdore]

OMG so wonderfully simple! Now I’m hungry again!

[@aelthric]

I see someone disliked the video, maybe someone who really hates lettuce? It looks delicious as always big thumbs up 👍

[@ZiangsFoodWorkshop]

We get people dislike our videos just because we fell out with them so they go out there way to always dislike them 😂😂😂😂😂😂

[@continuegamingmatt]

loving the videos as always :D also i have a question, what type of pork is used in pork balls in chinese resturants and how do i make it? it tastes awesome but never know what it fully is

[@ladygrinningsoul992]

Lovely, have to say that oysters and mussels remind me of old lady bits! 😉

[@maxinebabbage7686]

Looks amazing 😍

[@livvy8989]

I thought she said dog food for a second not tofu I was like ok Chinese for the dog 😭😭😭😭

[@ZiangsFoodWorkshop]

😂😂😂😂😂

[@michellehudson2290]

Love you guys 💓

[@rpdom]

Those look really tasty. I do love a little Gem.

[@professionalidiots101]

Lmao I expected you to shove it in whole, not your mum 😂🤣 Looks beautiful 👍🏻

[@propsandcosplay]

Haha 😂 I thought when your mum said tofu I thought she said dog food 😂 😂 😂 it wasn’t until you said tofu she is great keep up the great work I have not tried this but I will give it a try thanks

[@erycbloodaxe]

my mouth is watering yum

[@wilo1099]

Thank you

[@basingstokedave4292]

that mince would just as good in dumpling steamed

[@ABreathOfSerenity]

Yuk sung is one of my fave dishes from a takeaway. don't see it often though :(

[@anthonyschofield900]

ive had these before however not in lettuce, in what seems to be a crispy pancake shaped like a taco, this was in a buffet restaurant over in manchester, i thought they were very nice, so can you still class that as yuk sung

[@neilwilkins9002]

Looks nice guys

[@admirathoria0073]

Odd question. Sometimes I grind my own pork or beef bc buying the whole piece of meat is less expensive than buying it already ground. (Besides I think freshly ground meat tastes better) Anyhow, would you recommend a coarser grind or a finer grind for this dish?

[@samgarrod4781]

I wish I had that issue!! I'd think it depended on the big piece. Cut etc. 🙂👊

[@alistairwolfe6644]

your mums brilliant

[@chazM6116]

Metal spoon in a no-stick pan Ahhh!!

[@shenlun]

So do you no longer ship your book internationally, I have periodically tried and can't seem to ship to Australia

[@ZiangsFoodWorkshop]

We haven’t shipped internationally since Covid started then brexit happened and made it much harder

[@shenlun]

@@ZiangsFoodWorkshop Yes I have been trying since covid, its a shame

[@daze1945]

Apart from bigger leaf size, any reason to not use Chinese leaf lettuce? 🤗

[@ZiangsFoodWorkshop]

Texture, and the flavour is wrong

[@daze1945]

@@ZiangsFoodWorkshop Thanks.

[@ZiangsFoodWorkshop]

No worries Daze

[@duncanmit5307]

💜💜👍👍👍

[@arkonite]

Could this be done with steak mince?

[@ZiangsFoodWorkshop]

Yes but it’s not great

[@arkonite]

@@ZiangsFoodWorkshop good to know, cheers!

[@peterduncan-smith463]

Little gem far superior to the Iceberg

[@ZiangsFoodWorkshop]

Agreed

[@almostanengineer]

Why can't you call them all bowls, might be a little confusing, but could be fun.

[@Logicalx]

I’m really annoyed. Only today I was thinking about Ziangs… I haven’t seen any videos, they must be busy. I check out the channel, and I see there’s over a months worth of videos to catch up on… I’m subscribed, and I’ve got notifications on, and yet I haven’t seen any videos in my feeds. Or, notifications for that matter! We should kick YT up the bloody arse!! 🙄 I’m catching up now!!

[@ZiangsFoodWorkshop]

Hahah we publish every Wednesday now!

[@robertlowe9432]

in the absence of sand ginger ... is galangal root finely minced a suitable alternative?

[@two-countiesdashcam]

What's the ginger called ? can ordinary ground ginger be used ?

[@rsa420]

Its called sand ginger and very different to ground ginger.

[@two-countiesdashcam]

@@rsa420 Thankyou.

[@greggreg7400]

surely the spices are 1/4 table spoons and not 1/4 teaspoons ?? seems far to much power there to be .25 of a teaspoon

[@ZiangsFoodWorkshop]

Nope they’re measured out and we got so tiered of people accusing us of lying, in our newer videos we actually show the fucking measuring spoons 🖕🏼

[@wiggy2201]

Tht aint yuk sung

[@ZiangsFoodWorkshop]

🥔🥔🥔🥔🥔🥔

[@keygarden2144]

im making this tonight , it looks delish, but as im a seriously fat git when it comes to food, ill use romaine instead of little gem, coz you get lots more in it ,,,,, and hello choo, dont work the lad to hard hahahaha