Black Sesame Kitchen Cooking Class
The leek-ginger-garlic combination in the wok-fried tofu was so good that I considered eating that piece off the floor.
Beijing Dumplings at BSK
Learning how to make jiao zi dumplings at Black Sesame Kitchen
Tangyuan, Chinese Glutinous Rice Balls with Black Sesame (黑芝麻汤圆)
Tangyuan! They're a classic sweet snack made around Chinese New Year, specifically for the Lantern Festival. While there's a ton of different fillings and soups, the dough is made out of glutinous rice flour and... not much else.
For this video we decided to go with a classic filling - Black Sesame. The soup is a traditional Cantonese soup, made from ginger and slab sugar.
Written recipe is over here on /r/cooking:
And check out our Patreon if you'd like to support the project!
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ABOUT US
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Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
Exotic Chinese Dessert: Black Sesame Pudding In China
Exotic Chinese Dessert: Black Sesame Pudding In China (China Street Food) A special dessert I tasted from my childhood. Despite its black color, it is a very tasty dessert.
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Beijing Part 1 - The Chinese Make Eating Too Difficult
It was Golden Week in China and Know Your Nature arrived to Beijing. Here is what we found out!
Super Tasty Pomfret • Taste The Chinese Recipes Show
Tender and flavorful pomfret fish recipe great for any occasion.
Silver pomfret is one of the most sought-after ingredients in China and Taiwan, especially during the Chinese new year. Its flesh is delicate and buttery, and tastes great whether steamed whole, braised or in curry. In this episode, chef John demonstrate how to red braise the silver pomfret with pork tenderloin to give it extra kick of flavor.
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Ingredients:
Silver pomfret 1
Pork tenderloin 100g
Chinese Cooking wine 1 tsp
Soy sauce 1 tsp
Bambooshoot 80g
Soaked mushroom 50g
Ginger
Green onion
Soy sauce 1 tbsp
Rock sugar 30g
White pepper
Sweet black rice vinegar
Cornstarch
Sesame oil
More mouthwatering fish and seafood recipes:
Are you a foodie craving Chinese food? Look no further.
Here we have the best Chinese recipes, prepared by award-winning chefs to showcase authentic, traditional Chinese cooking.
Whether you want to know how to make Chinese dishes at home, or learn how to master cooking with a wok, we've got you covered.
BETTER THAN TAKEOUT – Sesame Chicken
To be honest, the first time I ate this I was thinking, no, Chinese people do not eat sesame chicken. And now, I make it every week. Seriously, who can say no to these crunchy nutty little bites of chicken? And this recipe could be the best sesame chicken you ever had.
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Ingredients to marinate the chicken (Serve 2-3 people with some white rice)
- 1 lb chicken thigh, cut into 1.5 inches cubes
- 2 cloves of garlic
- black pepper to taste
- 1.5 tsp of soy sauce [Amazon Link:
- 1/2 tsp of salt
- 3/8 tsp of baking soda
- 1 egg white
- 0.5 tbsp of starch (add it to the marinade)
- 1 cup of Potato starch (use it to coat the chicken)
- 2 cups of oil to fry the chicken
Ingredients for the sauce
- 2 tbsp of Honey
- 3 tbsp of brown sugar
- 2.5 tbsp of Soy sauce
- 3 tbsp of water
- 2.5 tbsp of ketchup
- 1 tbsp of vinegar
- Sweet potato starch water to thicken the sauce (2 tsp of potato starch mixed with 2 tsp of water)
- 1 tbsp of sesame oil
- 1.5 tbsp of toasted sesame seeds
- Diced scallion as a garnish
INSTRUCTION
- Cut some boneless and skin on chicken leg into 1-inch size pieces. I prefer dark meat when making fried chicken. It gives you a juicer and tender result. And yes, you can use chicken breast if you wish to.
- Marinate the chicken with 1 tsp of grated garlic, 1.5 tsp of soy sauce, 1/2 tsp of salt, some black pepper to taste, 3/8 tsp of baking soda, 1 egg white, and 1/2 tbsp of starch. Cornstarch, potato or sweet potato starch, they all work, depends on what you used for the coating later. Mix everything until well combined. Cover it and let it sit for 40 minutes.
- While waiting, let’s prepare the coating. I found out that using sweet potato starch makes the crispiest sesame chicken. You can also use potato starch or cornstarch. They will give you a similar result.
- Fluff the starch a little. Get a spread bottle. Gently spread a tiny bit of water into the starch few times. Some of the starch will clump up and create some mini little balls. You just wait for 10 seconds to let it set and use the whisk to stir it. Then spread more water, wait for 10 seconds and stir it again. Do this 3 times in total.
Maybe some of you never heard this method before. Give it a try, you will be surprised.
- Dump half of the starch into a big container. Spread it out. Add in the chicken. Do not throw in the chicken all in once or else they will stick together. Try to separate them piece by piece.cover the meat with the other half of the starch. Put on the lid and shake for a few minutes. Al the chicken pieces should be coated with flour evenly. Pick out the meat and shake off all the excess flour.
- Heat up the oil to 380 F. Add in the chicken piece by piece so they don’t stick together. Don’t crow the pan because it overflows easily. Do it in batches if you need to. Safety is the most important. The temperature is hight. In less than 2 minutes, you can feel that the surface is getting crispy and the color is slightly yellow. Take them out. Then we gonna do the second batch. Before that, you might want to fish out all those small little bits. It is optional but it does affect the quality of the oil.
- Keep the temperature at 380 F, and fry the second batch of the chicken. Once you are done, let all the chicken rest for about 15 minutes and we gonna double fry the chicken. Double frying will stabilize the crunchiness so it last longer. At the end we will coat the chicken with some glossy sauce If you don’t double fry it, the chicken might not be crispy while serving. You just keep an eye on the color. In about 2 or 3 minutes, it will reach that beautiful golden color. Take them out and set it aside.
- Next, we gonna make the sauce. In a large bowl, add in 3 tbsp of brown sugar, 2 tbsp of liquid honey, 2.5 tbsp of soy sauce, 2.5 tbsp of ketchup, 3 tbsp of water, 1 tbsp of vinegar. Mix them until well combined.
- Put your wok on the stove and pour all the sauce in. There is some sugar sink in the bottom of the bowl, make sure you clean that. Keep stirring the sauce on medium heat. Bring it to a boil and pour in some potato starch water to thicken the sauce. This just 2 tsp of potato starch mixed with 2 tsp of water. Keep stirring until it reaches a thin syrup texture. Introduce the chicken back into the wok, along with a drizzle of sesame oil and 1.5 tbsp of a toasted sesame seed. Toss everything until the chicken is coated nicely. Take them out and garnish with diced scallions.
Special Chinese Fried Rice: Fast Chinese Cooking In A Wok
Special Chinese Fried Rice is fast and easy to make. It's a tasty and delicious dish because you can add your favorite toppings, such as shrimp, scallops, Chinese sausage and bbq pork.
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For woks, sauces, ingredients, gadgets, cookbooks and equipment to improve your Chinese cooking.
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Recipe is below:
SPECIAL CHINESE FRIED RICE
A great way to cook day old rice. Put the rice in the fridge to dry the rice and to make to make the rice more chewy.
Special Chinese Fried Rice
4 to 5 cups cooked rice
1 egg
2 tablespoons sliced onions
1 tablespoon chopped ginger
1 tablespoon chopped garlic
2 tablespoons dice bbq pork
2 tablespoons sliced Chinese sausage
2 tablespoons shrimp
2 tablespoons scallops
1/2 teaspoon sesame oil
1/2 teaspoon dark soy sauce
1/2 teaspoon light soy sauce
1/2 teaspoon salt
2 tablespoons chopped green onions
3 tablespoons cooking oil
Preheat a wok or frying pan at medium heat. Add 1 tablespoon cooking oil. Crack the egg into a bowl and beat with a fork. Pour egg onto pan and cook for 30 seconds. Flip egg and cook for 30 seconds on other side. Remove egg from pan.
Put another tablespoon of oil into pan. Add onions, ginger and garlic and stir fry for 15 seconds. Add bbq pork, Chinese sausage, shrimp and scallops into pan. Add other toppings if you like. Stir fry fry for 15 seconds. Add rice and continue to stir fry for 2 to 3 minutes. Add 1/4 cup of water if you want softer rice. Add sesame oil, dark soy sauce, light soy sauce and stir fry for 1 minute. Cut egg into small pieces and put in pan. Add green onions. Stir fry for 30 seconds. Serve Special Fried Rice on a plate or in a dish. Enjoy!
TRADITIONAL Old Fashioned Chinese Hotpot & BEIJING Dishes in San Francisco
We found this AMAZING Chinese Beijing Hotpot (hot pot) restaurant with some of the BEST Beijing dishes we ever had!
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Rice Powder Pork Belly, Tender Hubei-style Fenzhengrou (粉蒸肉)
Fenzhengrou, Rice Powder Pork Belly! This pork belly's super tender and gets – to be cliché – completely melt in your mouth after a lengthy steam. The rice powder coating amplifies the soft, tender texture. It’s pretty awesome.
Now, there’s a whole swath of China that eats the dish, spreading from Sichuan to Henan to Hangzhou. We’ll be showing you a version from the Hubei province (probably the most underrated Chinese cuisine, I think) which is my personal favorite – compared to the others, it has a very distinctive marinade and pushes the logical limit for just how long you can steam pork belly.
Recipe is over here on /r/cooking:
And check out our Patreon if you'd like to support the project!
patreon.com/ChineseCookingDemystified
Outro Music: Add And by Broke For Free
ABOUT US
-----------------------------------------------------------------------------------------
Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
Chinese Street Food Tour in Shanghai, China | Street Food in China BEST Seafood
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Chinese Street Food Shanghai - Chinese Street Food - Street Food China
Chinese street food and Chinese Food in China is incredibly delicious! So I flew to Shanghai, China and have been eating street food, noodles, and dumplings non-stop. Best Street Food to try! The Chinese food is so good in Shanghai! I've eaten street food in Bejing, street food in Chengdu, street food in Xi’an, street food in Guangzhou, and now, street food in Shanghai. A lot of the street food in Shanghai is similar to other street food in China. You can find some unique Shanghai street food specialties here, like xiaolongbao (soup dumplings), shengjianbao (pan fried dumplings), seafood on the street, and some delicious noodles as well. You can also enjoy countless other street foods in Shanghai, many featured in this video.
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The street food in Shanghai was so delicious. The restaurant food and special Chinese cuisine was also very nice! I had some amazing Chinese sesame paste noodles that were to die for!
Here are the locations for the Chinese street food and Chinese restaurants in Shanghai that I tried:
1) 00:34 Breakfast Street dà bǐng or shāobǐng, (大饼， 烧饼)- The “Big Cake” - served in sweet or salty versions.
Restaurant Name: Aihua eatery 爱华饭店 Ài huá fàndiànWūlǔmùqí zhōnglù 296 nòng
Address：乌鲁木齐中路296弄 Wūlǔmùqí zhōnglù 296 nòng
Price: 1.5 RMB ($0.22)
2) 02:00 The famous shāndōng jiānbing 山东煎饼, a famous snack/street food in China, kind of like a Chinese crepe.
Restaurant Name: 吴记百货店 Wú jì bǎihuò diàn
Address: 乌鲁木齐中路270弄 Wūlǔmùqí zhōnglù 270 nòng
Price: 5 RMB ($.0.75) for one
3) 03:00 Whole roast lamb 烤全羊 Kǎo quán yáng - Xinjiang style from the furthest west province of China.
Address：You can find this huge market every Friday near Changde road. 1328 Changde Lu, near Aomen Lu (1328常德路近澳门路)
Price: Pay by weight, 40 RMB ($6.00) was good enough for a serving
4) 05:20 Xinjiang style beef fried bao - 牛肉煎包 - niúròu jiān bāo - This was probably the oiliest bao I’ve ever had
Address：Xinjiang Friday weekly street food market (noted above)
Price: 2.5 RMB ($0.37)
5) 06:35 Sesame paste noodles - 麻酱面 - májiàng miàn, these were some of the best noodles I’ve ever had.
Restaurant Name: 味香斋 Wèixiāng zhāi
Address：雁荡路14号 (Yàndàng lù 14 hào)
Price: 10 RMB basic bowl plus extra spicy pork, pay around 25~30 RMB ($4.50) for a nice lunch.
6) 08:25 Famous Shanghai Shēng jiān bāo 生煎包 - These are reason enough to come to Shanghai.
Restaurant name: 大壶春 Dà hú chūn
Address：云南南路89号 (Yúnnán nánlù 89 hào)
Price: 22 RMB ($3.30)
7) 10:44 Shanghai breakfast street food specialties - Chinese street food breakfast in Shanghai. We had 4 specialties.
Restaurant name and address: Ajian’s Dough Sticks and Soy bean milk restaurant: 普陀区平利路和西乡路交汇处（阿建油条豆浆店)
Price: Around 16 RMB ($2.40)
8) 14:20 Stewed pork made from the essence of fermented tofu (腐乳肉 fǔrǔ ròu), and a gluten dumpling (Dān dàng 单档) filled with juicy pork.
Restaurant name and address: 上海文庙旁 Right beside the Wenmiao temple in Shanghai, down a back alley street where they sell lots of Anime and Manga.
Price: 21 RMB ($3.15) for two.
9) 17:00 The final street feast of the night happened on the outskirts of Shanghai, where Xiaoyun brought me to try a Shanghai summer favourite, crayfish (小龙虾 xiǎo lóngxiā).
Restaurant name and address: Xing Long Restaurant 闵行区水清路（幸龙餐厅）Mǐnxíng qū shuǐ qīng lù (xìng lóng cāntīng)
Price: Around 124 RMB ($18.58) for a couple huge plates of crab and crayfish with rice.
ABOUT THE FOOD RANGER TREVOR JAMES
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My name is Trevor James and I'm a hungry traveler and Mandarin learner that's currently living in Chengdu, Sichuan, China, eating up as much delicious Chinese street food as I can.
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Kung-Pao Chicken with Jen Lin-Liu
Watch Jen Lin-Liu make AUTHENTIC Kungpao Chicken. Jen is the author of Serve the People: A Stir-Fried Journey Through China and the owner of Beijing's Black Sesame Kitchen cooking school and restaurant.
Yulan Kitchen---- first class 10mins video----Chinese Homemade Food
YULAN Kitchen is a non-profit social event whose mission is mainly to spread our collective knowledge on Chinese Homemade Cooking, while also briefly talking about Chinese culture and history behind the food. We are mostly Brown students-run event. This will manifest in bimonthly cooking classes followed by cooking lesson videos on public media. If you are interested, for more details please email us at yulan.kitchen@gmail.com
SUPER SPICY! Beef and Pepper Stir-fry Recipe
Here's how to make delicious and SUPER SPICY Beef and Pepper Stir Fry.
Ingredients:
8oz Flank steak cut inti thin strips
10 oz green chili pepper and jalapenos (about 6 green peppers and 3 jalapenos)
Marinade:
1 tbls light soy sauce
1 tsb Sesame Oil
1 tsb Corn Starch
2 tsb Chinese Rice cooking Wine
Stir fry:
2 tbls cooking oil
.5 tsb salt
1 tsb sugar
1 tsp dark soy sauce
1 tsp light soy sauce
1 tbls rice cooking wine
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Beijing secret travel top list and hidden gem Chengde
You’re planning a trip to Beijing and don’t want to waste your time? Here are my top picks for the city in terms of
- cultural hot spots
- places in the city
- food you must try
If you’re staying little longer and want having a trip around Beijing I highly recommend to go to The Great Wall in the north of Beijing (I recommend Jinshanling) and even go further to the City of Chengde. It is a hidden gem without the tourist crowds and you’ll find some great places.
Here is the list of places in the video:
Beijing
- Hutong walk from the Orchid Hotel (The Toast restaurant - great brunch place) to Lama Temple.
- Lama Temple
- Wudaoying Hutong Street the opposite of Lama temple with plenty of small shops and cafe. Feels still real authentic and not too much renovated
- Eat - Beijing roasted duck. You can choose one of the fancy restaurants as in my video to eat with style or go to Liqun Roasted Duck in the Hutong to have it more fatty and down to earth.
- Ming Tombs are an option if you’re anyway driving longer distance to summer palace
- For sure you want to see the classics as Summer Palace to see the lake and temple. You can easy spend 3 hours if you want to go around the lake
- Forbidden City is a must but crowded always don’t forget your passport and remember “Monday closed”
- Temple of heaven (see my separate video)
- Eat - to jump into Chinese cuisine I highly recommend Black sesame kitchen at north east corner of the forbidden city. They serve about 10courses and have a show kitchen to cook it in front of you. Coco the waitress will explain the food... be curious and ask a lot. It’s adjusted to international customers “no bones in the chicken”
Great Wall
- Approx 1.5hours north of Beijing you’ll get to the Great Wall.
- There are many areas to get on the wall. I recommend Jinshanling. It is a good pick in terms of divers towers, good condition to walk and not too crowded.
- You can choose a variety of distances due to different exits down to the main entrance. I recommend take the shuttle bus at the entrance and the gondola to the wall. Safe your energy for the hike at the wall. Lots of stairs will require it.
Chengde
- Approx 1hour drive from Jinshanling
- The copy of the Potala Palace of Lhasa is called Putuo Zongcheng Temple and will give you a feeling that you’re in Lhasa. Amazing sight
- The copy of the summer palace of Beijing is called mountain resort and is pretty big as well. It has a nice lake, some historic houses and a pagoda. Nice wondering around.
- Last but not least lots of Temple in the surroundings of Chengde which I recommend you to visit the Puning Temple. It was almost empty of tourists and the huge Buddha statue with 1000arms was impressive.
Enjoy traveling
Authors@Google: Jen Lin-Liu
Jen Lin-Liu visits Google's Mountain View, CA headquarters to discuss her book Serve the People: A Stir-Fried Journey Through China. This event took place on November 5, 2008, as part of the Authors@Google series.
Lin-Liu's Serve the People records her years living and working in Shanghai and Beijing, when she attended a vocational cooking school and discovered a passion for Chinese cooking and culture. Growing up in the U.S. to Taiwan-born parents, the author admits feeling alienated from her heritage when she first moved to China in 2000. She begins her account with her frustrating yet ultimately rewarding study at the Hualian Cooking School in Beijing, where she apprenticed to one of the school's instructors, Chairman Wang, an old-style cook raised during the Cultural Revolution, who taught the author the rudiments of chopping, shopping and how to pass the cooking exam. Incorporating stories of many of the Chinese she worked alongside (and their recipes), as well as trips to the MSG factory in Henan or to the rice-growing Guangxi province, Lin-Liu offers a thoroughgoing, spirited celebration of overcoming cultural barriers.
Jen Lin-Liu is a Chinese-American writer and the founder of the cooking school Black Sesame Kitchen. A restaurant editor for Zagat Survey and the coauthor of Frommer's Beijing, she has also written for Newsweek, the New York Times, the Wall Street Journal, Saveur, Food & Wine, and Time Out Beijing.
How to Make Chinese Hot Oil
My recipe for Chinese Hot Oil
Ingredients:
Chinese Peppercorn:
1/4 Cup ground chili pepper:
2 Cup vegetable or peanut oil
Dash of salt
Optional:
1/4 cup peanuts or 1/4 cup sesame
1 tablespoon Chinese peppercorn
1 tablespoon sesame oil
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The Original Orange Chicken by Panda Express
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ULTIMATE Shanghai STREET FOOD Breakfast Tour in French Concession | Shanghai, China
I love China. I first visited Beijing, Xi’an, and Shanghai back in 2015 with my father. I fell in love with the food, culture, and history then, so I jumped at the chance to go back in April of 2019. This time, I visited Shanghai, Suzhou, and Hangzhou for a deeper dive into this unique place. I can’t wait to share it all with you!
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On the morning of my second full day in Shanghai, I met back up with my boy Li from UnTour Food Tours. He took me on a mouthwatering street food breakfast tour! Come along with us as we explore more of Shanghai!
We started by watching people do tai chi in a park in the center of the former French Concession.
From there, we stopped at an old-school diner-like eatery with communal seating. We got 4 dishes, including soymilk; a sticky rice ball with shredded pork, duck egg, and vegetables; an oily Chinese churro; and a sweet Chinese flatbread.
I dipped my churro into the soymilk at first. It tasted like the churros in Spain, except without sugar. Then I tore up the rest and let it soak up the milk. It was fantastic!
Next was the dense sticky rice ball, which contained lots of spice, egg, and pickled vegetables. It was really filling!
I finished up with a bite of the crispy, biscuit-like flatbread. It was delicious, but I held off on the rest.
I watched them prepare and fry the churros outside. There were also fried empanada-like dumplings!
Next, we visited a hole-in-the-wall restaurant for a thick, savory, seven-layered pancake with a sweet, red chili sauce. It looked like a dish I’d had in Greece. I loved the crispiness on the outside and softness on the inside. The sauce was really rich and had some spice that snuck up on me!
Our next spot at least 20 varieties of sweet and savory buns for 2 Yuan/roughly $0.30 each. There was a long line, so we’d come back later.
Then, we grabbed my favorite Chinese breakfast food, jianbing. It’s a type of crepe that contains egg, vegetables, a cracker, and sweet and spicy sauces. It was packed with flavor and had a great balance between sweet and spicy! I loved the cilantro!
Next was shepherd’s purse and pork wontons. It contained a delicious soup and was topped with spring onions. It was so juicy and delicious!
Then I had a pot sticker containing soup and sesame oil. You take a nibble and suck the soup out because it’s so hot. The soup inside was so good! I added some chilies and waited for it to cool off. I loved it, especially the crispy bottom!
We also had two steamed buns: one with black sesame and one with egg custard. The black sesame almost tasted like chocolate while the egg custard was super sweet. I liked the egg custard more.
We were getting full, so we took a break from eating. Outside, I watched them prepare the pot stickers and grabbed some coffee. I got a cold brew with coconut water, which was so different and tropical. I loved the natural sweetness!
Then, we saw some lane houses, which are have black gates, huge frames, and courtyards. There were lots of different architectural styles in the area. They were beautiful!
Next, we passed through a popular wet market, an open supermarket where they sell lots of veggies, meat, poultry, and seafood. Then it was time for some hand-pulled noodles, which are always a spectacle!
Our next spot was a 24/7, family-run restaurant. The noodles were covered in a sticky sauce. I added some chili sauce, which was pungent but not too spicy. So good! They were some of the best noodles I’ve ever had!
Next was a tofu bamboo stir-fry with green pepper red onions. It consists of soymilk skin, which has a texture similar to bamboo. I loved the peppers!
Our final dish was xiaolongbao, or soup dumplings, at Loushi Dumpling Shop. They contain ginger. You dip them into black rice vinegar, nibble a corner, and suck out the soup so it doesn’t burn your tongue. They were amazing, but I was so full!
I hope you enjoyed this epic Shanghai street food tour of the French Concession! If you did, please give it a thumbs up and leave me a comment. Also, please subscribe to my channel!
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ULTIMATE Shanghai STREET FOOD Breakfast Tour in French Concession | Shanghai, China
Yunnan Rice Noodle Dip with Lime, Herbs, and Chili (柠檬撒)
A Dai classic from the Yunnan province, Ningmeng Sa! This dish belongs to a category called Sapie - basically, rice noodles with topping and dip. This particular version's made with lime, chilis, and a bunch of herbs... but it's far from the only of its kind.
Written recipe's over here on /r/cooking:
Huge thank you to the Youtuber cbvivi for the footage of the Kusa. Realized that a bit of ours was kinda... sub-par so cut in a couple shots of him mixing it up. Check out the whole video here, lots of great stuff (in Chinese):
And check out our Patreon if you'd like to support the project!
Outro Music: Add And by Broke For Free
ABOUT US
-----------------------------------------------------------------------------------------
Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last eleven years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!