Ziangs: Yuk Sung Recipe - by takeaway owners

[@darren_anscombe]

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

[@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

[@WMC1980]

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

[@michellehudson2290]

😊

[@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.

[@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.

[@lloydwilson9104]

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

[@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 😁

[@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!

[@jeanettefuller6354]

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

[@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...

[@karencharman3565]

You are both so enjoyable to watch.Love the recipes

[@dannyevans1233]

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

[@ladygrinningsoul992]

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

[@CustardCream33]

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

[@sharontilley3497]

I've made this from your book. Delicious 😋

[@suzannedavies2480]

I made my own version last week using minced beef( as all I had here) and I made my version of crisp fried beef then what ever spices i fancied and had and it was so amazing I ended up eating nearly a whole small iceberg lettuce!😂😂😂 it was amazing. I was alone at home and fancied something tasty but fresh and damn although I just made it up as I went along it was awesome!🤩 but I will most definitely be trying the real version from your recipe this weekend! X😂❤

[@10tenofthebesst]

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

[@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

[@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 😂😂😂😂😂😂

[@basingstokedave4292]

that mince would just as good in dumpling steamed

[@jhdore]

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

[@rpdom]

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

[@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. 🙂👊

[@michellehudson2290]

Love you guys 💓

[@arkonite]

Could this be done with steak mince?

[@ZiangsFoodWorkshop]

Yes but it’s not great

[@arkonite]

@@ZiangsFoodWorkshop good to know, cheers!

[@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

[@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

[@maxinebabbage7686]

Looks amazing 😍

[@professionalidiots101]

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

[@livvy8989]

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

[@ZiangsFoodWorkshop]

😂😂😂😂😂

[@erycbloodaxe]

my mouth is watering yum

[@ABreathOfSerenity]

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

[@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

[@wilo1099]

Thank you

[@richcurtis813]

When your mum said " tofu" I thought she said " dogfood" lol.x

[@ZiangsFoodWorkshop]

😂😂😂

[@RIPSOE404]

I like getting crispy chili beef and cabbage leaves and eating it in them.

[@ZiangsFoodWorkshop]

❤️❤️❤️❤️

[@chazM6116]

Metal spoon in a no-stick pan Ahhh!!

[@alistairwolfe6644]

your mums brilliant

[@robertlowe9432]

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

[@neilwilkins9002]

Looks nice guys

[@almostanengineer]

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

[@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.

[@duncanmit5307]

💜💜👍👍👍

[@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 🖕🏼

[@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!

[@peterduncan-smith463]

Little gem far superior to the Iceberg

[@ZiangsFoodWorkshop]

Agreed

[@wiggy2201]

Tht aint yuk sung

[@ZiangsFoodWorkshop]

🥔🥔🥔🥔🥔🥔