Ok, so I don't know how best to describe this one. We were mulling over the types of dishes that were popular with people new to the kitchen in China. It's a category of food that's not quite 2022-02-13 07:14:54 +0000 UTC View Post
Ok! Finished editing this one up. It was a bit of an intense edit (apologies for the extra long video), so I'll finish up with the CCs tomorrow morning.
Now, we've already done Sichuan ...
2022-01-30 07:15:01 +0000 UTC View PostIt's been a while! So yeah, we got some video ideas here and want to see what you guys think about them. This time, we want to do it a little bit differently. We'll look at the ranking of the final...
2021-12-05 03:53:19 +0000 UTC View Post
Laoyou, the quintessential Nanning flavor 老友
Introduction
Just like what we talked about in our 2021-12-04 09:40:15 +0000 UTC View Post
Ok, so we've gotten a lot of questions about the so-called "orc knife" that we've used from time to time in our videos - and a lot of people wondering where they could buy one themselves. It's some...
2021-11-26 10:48:58 +0000 UTC View Post
Furu, white fermented tofu 腐乳/白腐乳
Introduction
Fermenting soy bean is a corner stone in Chinese cooking, we have soy sauce, douchi fermented soy bean...
2021-11-14 10:47:09 +0000 UTC View Post
Nanru, red fermented tofu - (南乳)
Introduction
Similar to douchi fe...
2021-08-17 08:12:28 +0000 UTC View Post
Cantonese Chuhou Paste – (柱候酱)
Introduction
Chuhou paste is a classic Cantonese fermented-soy-bean-based sauce for braising meat. Garlic, sesame paste,...
2021-04-28 11:01:56 +0000 UTC View PostDouchi black bean sauce – Cantonese style (豉汁)
Bonus Recipe: Fried rice with douchi canned fish and preserved lemon 咸柠檬豆豉鲮鱼炒饭
Word of warnin...
2021-03-01 09:14:08 +0000 UTC View Post
Douchi black bean sauce – Cantonese style (豉汁)
Recipe #2 Steamed ribs with douchi and preserved lemon 咸柠檬豉汁蒸排骨
On top of the basic douchi sauce, o...
2021-03-01 08:20:58 +0000 UTC View PostDouchi black bean sauce – Cantonese style (豉汁)
Recipe #1 Braised cracklin and lotus root 猪油渣焖莲藕
Let’s begin with the most basic combo – only using...
2021-02-28 00:52:39 +0000 UTC View PostDouchi black bean sauce – Cantonese style (豉汁)
Introduction
Douchi (“豆豉”, Dousee in Cantonese) are often translated as 'black beans', but -...
2021-02-26 01:47:18 +0000 UTC View PostOk, so for the whole half a million subs marker, we'll be doing a pair of Q&A videos. They're not going to be taking the place of the normal recipe videos, so I'll be taking my time editing the...
2021-02-09 07:15:27 +0000 UTC View Post
Northern-style Sesame sauce (麻酱)
Introduction
What peanut sauce is to Fujian, sesame sauce is to Beijing. And just like how that Hokkein peanut sauce from ...
2021-01-22 00:34:55 +0000 UTC View PostHey guys, I know it’s been too long since we’ve done one of these. Seriously, if I blank on it posting this poll don’t hesitate to bug me about it - sometimes we can get lost in the whirlwind...
2021-01-20 06:21:27 +0000 UTC View Post
Ok! This one is also finished editing. Another ingredient one, as I said a couple days ago :)
2021-01-17 06:31:04 +0000 UTC View Post
Hey guys, early look it out. This is a quicker and easy one, mostly so that we can be sure that you can have it in your cupboard for some other Guizhou recipes :)
The next video - Guizhou Cra...
2021-01-15 03:08:37 +0000 UTC View PostHappy end of 2020! We wanted to give you guys a quick update on what’s going on with us, the channel, and our plans for the future.
Before we get into what we’ve got on the plate, I did w...
2021-01-06 02:41:22 +0000 UTC View Post
I don't know what to say. It, uh... had to be done.
2020-12-22 11:45:09 +0000 UTC View Post
Hey, just finished editing this one up. Three styles of toast are included: (1) peanut butter stuffed (2) ovaltine stuffed and (3) gooey salted egg yolk stuffed. Hope y'all like it... this style of...
2020-12-19 07:19:08 +0000 UTC View Post
Just finished editing this one up. Another Steph narrated one, I feel like we're getting the hang of that style a bit :) Excuse the random street noise that seems to make it up here, the lav mic se...
2020-12-12 04:00:34 +0000 UTC View Post
Hey guys! New video is up. This's a super classic Cantonese dish showed to us by Dawei. He makes a very delicious version of the dish... and while I know this'll probably take a couple subs here or...
2020-12-05 03:16:37 +0000 UTC View Post
Ok, so on the Patreon Discord here, there’s one person – Neil – that no matter how hard he tries,...
2020-11-27 04:53:12 +0000 UTC View Post
Ok! A purely food history one this week... I really hope you guys like this one. Over the years, we've gotten a lot of questions about how/why Chinese cuisine uses corn/chili/tomatoes/potatoes/etc,...
2020-11-23 07:27:49 +0000 UTC View Post
Just finished editing this guy up :) Starting to get to be hotpot season, hope this one can be a bit of help! We made the executive decision to not to cover how to make the spicy Sichuan hotpot bas...
2020-11-15 07:18:46 +0000 UTC View Post
Hey guys, this one's done editing. Will be making public the day after Halloween, so a proper early look this time :)
Hope you like the video and that the recipe's not too confusing. I wanted...
2020-10-31 06:37:27 +0000 UTC View Post[Note: this was also posted on the YouTube community tab, but I wanted to share with you guys too... just in case you didn't use YT on mobile so much]
So, Bon Appetit is back.
We’re c...
2020-10-27 09:32:51 +0000 UTC View Post
Apologies for the late-ish early look again :) Pretty easy dish this time, hope you guys like it! From my favorite fast food chain of all time.
2020-10-23 09:37:48 +0000 UTC View Post
Ok! So this one was a lot of work. A couple weeks back we sat down and did a zoom call with Kenji - it was pretty awesome, I was like... geekily like star struck lol. Probably not the most interest...
2020-10-18 08:09:14 +0000 UTC View Post
Hey, know this's kinda late for an early look. Was a bit unproductive yesterday, being the day after Mid Autumn and all.
Next week we're off, then the week after we'll be finally releasing th...
2020-10-03 09:37:30 +0000 UTC View Post