There is a cantonese version in HONG KONG which tests the chef's knife skills. The whole duck is de-bone leaving skin and meat. It is stuff with eight ingredients and sealed. The whole duck is then fried under oil to caramelised the skin until golden brown. It is then steamed and serve WHOLE with a topping gravy. It is share during chinese festivals with friends and family. Just dig in with chopsticks. Thank you for sharing. Happy Spring Festival!
wrong wrong wrong.the duck suppose to be boneless even the legs, also the mushrooms and dry Scallops suppose to be inside the duck not outsize...鸭子应该是全肉无骨肉的,不然吃的时候一边吃着糯米一边又要吐骨头?而且冬菇和干杯应该是在fillling里面的,这么鲜味的东西里面竟然没有....
yes you will need to turn it have way so that it has more even braising colour depending on the size of your claypot. then turn it back toward the end for a nicer presentation
vaguely speaking, it is chinese. but different dialects have their style of cooking like the hokkiens, hakka, cantonese etc. googled it - looks like it is shanghainese after all!
There is a cantonese version in HONG KONG which tests the chef's knife skills. The whole duck is de-bone leaving skin and meat. It is stuff with eight ingredients and sealed. The whole duck is then fried under oil to caramelised the skin until golden brown. It is then steamed and serve WHOLE with a topping gravy. It is share during chinese festivals with friends and family. Just dig in with chopsticks. Thank you for sharing. Happy Spring Festival!
That sounds incredible!
Thank you for another straight forward video without telling it's your grandma recipe like most of other's videos..
very nice..thanks to share the recipe..
That is one LUXURIOUS dish!
wrong wrong wrong.the duck suppose to be boneless even the legs, also the mushrooms and dry Scallops suppose to be inside the duck not outsize...鸭子应该是全肉无骨肉的,不然吃的时候一边吃着糯米一边又要吐骨头?而且冬菇和干杯应该是在fillling里面的,这么鲜味的东西里面竟然没有....
Yummy thank u dear I will try
Omg.. i am so loving all your CNY recipe. thank you for the video
I want to eat this food, where Can I go to eat?
Thank you +
Do we need to turn the duck over halfway? Will the top part get well cooked?
yes you will need to turn it have way so that it has more even braising colour depending on the size of your claypot. then turn it back toward the end for a nicer presentation
looks really great, but this looks so complicated to make especially with the bathing the duck with hot oil!
李莫愁/蕭淑妃 bathing the duck gives you fragrant.. you can omit. I wouldn't want to bath the duck too
Is there a link on where you can buy the wok and the pot you used?
The duck is supposed to be boned. I was hoping I'd see a video of that!
I want to eat it. Thats it.
Just checked my kitchen, i only have salt and a wooden spoon.
:(
murat ozpınar 🙊🤣🤣🤣 I feel your pain.
Little too fast this time. Keep up with the good work boys!
interesting recipe. does anyone know which dialect this dish originates?
I think its Chinese
vaguely speaking, it is chinese. but different dialects have their style of cooking like the hokkiens, hakka, cantonese etc. googled it - looks like it is shanghainese after all!
Harlequeen Yx heh.
You are confusing language with region I think?
呢一個做法係邊一個地區嘅八寶鴨?
你好，希望能学会做陈皮鸭。
Bathing duck in hot oil is beyond me... else would have liked to try out the recipe
Next make 9 Heaven dew wine 😏
DO YOU KNO TEH WAE TO MAKE IT EASY!!!!!!
可不是这么做的
hay tuyệt...@@^^... ngon
This dish is super expensive
这是拿来忽悠鬼老的吧
名菜不是这样去忽悠跟戏弄的
好！最好能加上菜谱的中文翻译
This is not ba bao duck
儍瓜煮鴨。
八宝鴨完全不是这回事。
骗外行人啦
看不懂，shit
菜蛮好，但这背景音乐真是恶心死了，大概率是洋人做的中国风情轻音乐。在他们的视角下的我们总是那么怪异可笑。