Enjoying our content? Join the Canto Cooking Club - bit.ly/3Ys9Lsn Support us on Patreon - www.patreon.com/madewithlau Get the full recipe here - madewithlau.com/recipes/wonton-noodle-soup What'd you think of Daddy Lau's recipe?
Dude, seriously, you should upload your video to Chinese website like Bilibili. Serious culture of cuisine will definitely bring the communication between 2 countries : )
When you started this channel, you were just trying to document your family's recipes. From the comments that I've read here and on other videos, it's clear that you're documenting an important part of Cantonese American history and culture. God bless you all for this work.
I see that your dad is getting more and more comfortable in front of the camera. You have a fantastic family, your son will look back one day and appreciate all the love his grandfather put in his dishes. Thank you so much for teaching us your secrets to Cantonese cuisine my life is much better as a result of your videos. Thank you from the bottom of my heart. 💖💖💖💖💖💖💖💖
After my grandma passed away last summer I realized how much history and tradition was lost through food. From recipes from eating in the internment camps to recipes learned from growing up farmers. A lot of my childhood food was lost with her. It makes me happy and thankful that you’ve decided to share your father and your family traditions and cuisine with us! Love the series!
You can definitely add anchovy into the stock to replace dried flounder fish broth. I personally like to add one to three pieces of crushed and sieved anchovy into the pork filling for extra flavouring. No extra salt needed!!! This is a korean chinese way of doing it.
Made this for my husband for Fathers Day and it was AMAZING!!! I followed the juicy Won Ton recipe as well. So simple and delicious! We used to eat this all the time in Hawaii.. it’s been 18 years since and this brought us back!! Thank you for sharing your awesome recipes!!! And Happy Father’s Day to you and Papa Lau!!!
I might have said it before, but I love the parent's no nonsense attitude to Chinese cooking. I encounter about Chinese cooking a lot of stereotypes (positive ones depending on how you look) in western People and the parents Deny them. West: Chinese cooking needs Chinese ingredients. Parent: use olive oil. West: all ingredients have to be fresh and selfmade. Parent: Dried/frozen noodles are great. West: you need to make your own broth from scratch to have a good soup. Parent: sometimes you don't have time. Take a can. I love this.
I can't express how much I appreciate this recipe. Some of the best wonton noodle soup I had was in Hong Kong and now I have the opportunity to have it right at home. Many thanks Lau Family!!
I am SO excited to try this. I'm so happy I found your channel and Instagram, especially as a Cantonese speaking first generation Chinese American! Thank you for preserving Cantonese cuisine in a way where we can easily understand and replicate them ourselves.
Thank you so much for sharing these recipes! My dad was also a Hong Kong cafe chef & has passed away for some years now. Listening to your dad cook & explain things just brings me joy! I can definitely hear my dad explaining things to me in the same way. I love to be in the kitchen becuz of him. Thank you!
I want to thank you so much for sharing these videos. I love your parents and I love hearing them explain to you the nuances of how to make these dishes. Keeping the old cooking traditions alive is so important! I had this at a local Cantonese restaurant here in Austin, Texas (can you believe it?!?) and I can't describe the bounce in my step afterward. It's like medicine! Must have been something in there my body really needed.
I truly wish I had the sense to do this very project with my father and his recipes while he was still alive. What you're doing is truly remarkable work, and we're all the more blessed for your efforts. Thank you all, Lau Family! I sooooooo wanna try this now!!!
Every recipe made by grandpa Lau is so delicious. I’ve been craving chinese food made from the restaurant since last year due to the pandemic quarantining, and all the recipes in this channel are just restaurant grade taste 😃✨ Thank you for making this channel, hope you keep sharing recipes in the future as well 🌸 Ps. The tips really helps in elevating the taste, watch till the end !
Thank you for all of your videos… it’s my goal to cook authentic dishes… love your father’s experience and instruction… so helpful… and your mom as well ❤
I love getting to learn history, culture, recipes, and listen to this beautiful language being spoken throughout the videos. Thank you so much for sharing this with us!
I love your videos . My father was an American Chef who loved chinese food. On alternate Mondays We would go to our favorite Chinese restaurant and get Chinese food, beer, and pepsie. We always went after rush hour. The resteraunt family would serve us Chinese style and teach us Chinese customs. Then they would come to our restaurant the alternate Monday, and have burgers, fries, and Rice with tea. 😂 only the younger parents spoke English- but it didn't matter - We would share food and stories all night. We really missed them when they moved away. Now when I make wonton soup I remember my dad. ❤
Stock hack: Chinese chicken bouillon LEE KUM KEE or like +1" or so piece of dried flounder fish (must have) roasted over fire into 32oz of soup stock. Firmer bouncier noodles: loosen noodle and steam for 3 mins before boiling/cooking then rinse well with clean boiling water to rid baking soda odor. Any egg noodles will do. Add a tiny pinch of white pepper into soup before serving...very tiny pinch. Happy eating 👍
Even as a Chinese, I never knew how to cook this. Since I found this channel, I might try it one day. But just by looking at these videos, it makes me feel so so hungry... I am so grateful your dad shared the recipe!
WOW !!THIS is far and away my FAVORITE. dish! This looks beautiful, flavorful, and healthy enough to raise one from the grave. Quick question- do your Dad and Mom garden?
Thank you truly for the honesty in how to replicate your wonderful cuisine. ❤️ they are truly a blessing in helping us on a fixed budget to eat delicious flavorful recipes. Not once have we wasted even a penny in following your recipes..so grateful ty
I really appreciate the bits of science thrown in, like I've known a long time that this soup goes down better with a little vinegar but I didn't realize it was because it was neutralizing the alkalinity. I really like knowing this kind of "why?". Not a lot of channels that do cooking videos I've found say that kind of info.
I just made this soup at home and mmm! The flavor is SO good it went over my head! Like I was eating it and I didn't really understand it haha THEN I noticed I didn't add the white pepper at the end and WOW! Everything just went all together in perfect harmony. What I love is how the noodle never loses it's nice texture and I like made sure my soup was scolding hot. Like I said I add a ton of MSG through out the steps but OMG. The white pepper really turns this into a 10/10. Fuiyoo
Many thanks to you and your dad for bringing this channel. This channel is like the keeper of the Cantonese home cooking recipes. Will you be making a series of videos on Cantonese soups?
Yyyyyyyyooooooooo I made this today and it was legit. I used store bought wontons, didn't have white pepper, and forgot to add the green onions and it was still delicious. Thank you guys. This is one of my favorite foods ever
Wonton Mee is my absolute favourite dish of all time. Whenever we return to Malaysia (especially Penang, where my mum is from) I eat this practically every other day. My daughter loves it too. Thanks Daddy Lau and Randy for sharing this with us, so that we can make this at home.
This soup literally looks like a warm hug from someone you love in a bowl. Truly it looks amazing. I really hope I can put it together sometime. Your Parents have great tips. Thank you for translating and please thank them for sharing their knowledge.
bless you all honestly. I lost my grandma and with her alot of these recipes. thank you all for sharing. I wish you all can come out with a book and DVD. I know you all have a website but would love a hard copy future proof.
What a great recipe! Made this for the family and everyone loved it. Dish construction has beautiful presentation and was so delicious. Definite repeater. I've learned so much from your father. Thanks so much!
Omg those wontons and wontons soup is a bomb ! We are Filipino families here in California but we love Chinese food ever since.Sometimes I told my kids maybe I’m a Chinese in my past life.I love your families esp your mom and your Dad is a bomb cooked.Goodluck to you and your families I’m a avid fan and loving all your Dad’s cooking here.Very helpful videos.Keep it up and 🤞
What I really like it the amount of detail that your parents go into and that you capture then in these videos. I've grown up on this food and am so familiar with the food but there are always tips that I have never heard of.
Since i started watching Made With Lau, i am a fan now. Cant wait to check out all his other recipes. Tqvm Papa Lau. Do u think u can make one video re what are the basic sauces, condiments that i need to buy for chinese cooking?
Made these tonight with your won ton noodle soup! Everything came together really well! I used more chicken broth for the soup and then ended up adding water and some of the non-msg dashi stock I had to round out the flavor, but it was an overall success that I probably wouldn’t have been able to do without this video. My noodles were frozen defrosted saimin noodles, so they didn’t get a nice bounce despite using the cold water immersion technique. Will try it again next time with different noodles.
I love your channel and have enjoyed many wonderful dishes. Thank you so much!I live in the Boston area. When I was a kid back in the 1960’s, the Chinese-American version of Wonton soup was very different than what we get locally today. I really loved the old style. It had a delicious clear broth with a few wontons, but also had a slice of char su, a pea pod or two, a couple of pieces of bok choy, sometimes water chestnut or mushroom. I enjoyed this so much more than plain broth with only wontons. Are you familiar with this preparation or was it just a local Boston thing? I would love to be able to get that again, but at least with your channel, I now have the skills to make a version myself.
Thank you so much for the trick to shock the noodle in cold water and then back into the hot bath. Also the oil trick in broth before cooking the veggies to keep the veggies green. These are valuable tips. Thank you so much chef and Randy for uploading.
So nice the whole family 👪 in your video all the time. Mr Lau makes it look so easy to cook. I was in Hong Kong for many years and now have missed the street food 😫. I will now push myself to cook these Chinese food. Thanks.
I'm a Filipino, I like how your dad the way he cooks, I have been in Macau for 6 years and taught by my Macanese and Hong Kong people some recipe . I like them so much. Your video is great.
Yeee first one!! Did you ever try peruvian/chinese food? In Perú we call it Chifa, and we have our version of fried rice called Chaufa, and it is an emblematic dish. Chinese restaurants have to hire peruvian cooks specially to make this peruvian style fried rice.
Thank you for sharing these amazing recipes with us. I'm inspired by your beautiful Dad to try the won tons first and then this soup. I love the way he shares his deep knowledge with such skill and passion for what he does and his beautiful family. Please, please keep these precious how-to videos coming! (please do one on your Dad's gyoza / pot stickers - fingers crossed!)
One of my favorite food since childhood. Additionally, I still tend to write Wonton in Chinese as 餛飩 as opposed to 云吞 because while they're pronounced the same in Cantonese, they're pronounced differently in Mandarin with the former being the correct name according to how I learned the writing in Chinese.
I discovered your channel at the most difficult health period of my life which was about 7 days ago. I've been watching so much of your videos because your family and the videos you make give me so much joy. I love the way your dad explains and educates and he doesnt make complicated recipes. The best part? My ancestors and grandpa are also from Guangzhou - so all these recipes feel so close to my heart
We're so glad to hear that we were able to be a comfort during a difficult period (and we hope you're feeling better!) It's a privilege to share with you :) My parents are both from Toisan!
@@MadeWithLau my mum said it first cause your dad calls your son Hong Doy! Technically we’re distant relative then haha. No wonder the food is so good!
Hi Chef Lau, ive tried your chicken feet and wonton no😅odle soup. Thank you so much for the recipe. So so GOOD. Me and my husband love it. Hoping you will feature the CHINESE STIR FRY POTATO. 😊 Thank you so much.
Thank you for sharing all these recipes, explanation of how ingredients are incorporated into the dish, and watching your father's preparation techniques. Growing up, I didn't spend much time in the kitchen watching my mother cook, but have since replicated the taste of many of the dishes I grew up eating and miss. I have yet to master replicating stir fried ginger and scallion dungeness crab however. Maybe your father can show us how to cook that dish.
I just made the wontons from another video and really appreciate that you translates. Because I don’t seem to know the right cuts of meat ! You have subtitles!! Thank you so so much! I’m Cantonese and Qiuzhou. This is all familiar to me!
I love that these cooking videos with your dad are in Cantonese, it's really nice considering I need to improve my broken Cantonese... Anyway, thanks for these videos, I will try some of these recipes soon.
Made the soup with your wan tan recipe. It was a dream. The flavor of the filling was right on! Made the chicken stock myself and added some of the chicken meat of the bones to the soup, for my kids. It was a super hit. Added shredded carrots before serving to sneak in some more veggies. My husband loves me more than yesterday. Ha! Thank you for your hard work. Love from Switzerland 🇨🇭 from a Mexican
So far all the recipes I’ve made from your blog have been on point! No doubt when I make this next week I’ll think the same of this one! Thanks for sharing! I’d like to request easy side dishes/starters and cold noodles!
Normally for Cantonese, we will cook wanton soup from it's base... Using chicken/pork bone with dried flounder and abit of white peppers seeds (if u can take spicy) but it will take hours to make good based soup (the taste is unbelievable heavenly) so now people may prefer to use can of chicken/fish stocks as a substitute instead.
There's a type of dried egg noodle called Shrimp noodles that includes shrimp in its ingredients. It's pricier than regular egg noodles but the flavour is really good and goes perfectly with wontons!
@@CourtneyinSF We don't have that chain where I live, but I think most Asian/Chinese grocery stores will have it in their noodle section. Look for egg noodles and it should be nearby!
I love this channel and your family! I used to live in the SGV but moved to Porter Ranch. I can’t find that food here. Your channel helped me learn how to cook.
![[ENG SUB] Chỉ cần chú ý điều này bạn sẽ nấu Mì Hoành Thành ngon y như tiệm| noodle soup](/img/n.gif)
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Join the Canto Cooking Club - bit.ly/3Ys9Lsn
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Get the full recipe here - madewithlau.com/recipes/wonton-noodle-soup
What'd you think of Daddy Lau's recipe?
Dude, seriously, you should upload your video to Chinese website like Bilibili. Serious culture of cuisine will definitely bring the communication between 2 countries : )
please do a video on miso soup
When you started this channel, you were just trying to document your family's recipes. From the comments that I've read here and on other videos, it's clear that you're documenting an important part of Cantonese American history and culture. God bless you all for this work.
中国火锅的种类 ua-cam.com/video/7EH6QsgKH18/v-deo.html
@@randomchina6982 wish it was clear HOW to pick good noodles.. 12:43 anyone know?
@@stevethea5250 can make a video on it if you like
@@randomchina6982 💯
I love it!
I see that your dad is getting more and more comfortable in front of the camera. You have a fantastic family, your son will look back one day and appreciate all the love his grandfather put in his dishes. Thank you so much for teaching us your secrets to Cantonese cuisine my life is much better as a result of your videos. Thank you from the bottom of my heart. 💖💖💖💖💖💖💖💖
After my grandma passed away last summer I realized how much history and tradition was lost through food. From recipes from eating in the internment camps to recipes learned from growing up farmers. A lot of my childhood food was lost with her. It makes me happy and thankful that you’ve decided to share your father and your family traditions and cuisine with us! Love the series!
I love how your dad discusses the science behind how the food cooks, etc.
You can definitely add anchovy into the stock to replace dried flounder fish broth. I personally like to add one to three pieces of crushed and sieved anchovy into the pork filling for extra flavouring. No extra salt needed!!! This is a korean chinese way of doing it.
I just love your dad. He is always sooooooo happy! Even sings to himself LOL.
Made this for my husband for Fathers Day and it was AMAZING!!! I followed the juicy Won Ton recipe as well. So simple and delicious! We used to eat this all the time in Hawaii.. it’s been 18 years since and this brought us back!! Thank you for sharing your awesome recipes!!! And Happy Father’s Day to you and Papa Lau!!!
I might have said it before, but I love the parent's no nonsense attitude to Chinese cooking. I encounter about Chinese cooking a lot of stereotypes (positive ones depending on how you look) in western People and the parents Deny them.
West: Chinese cooking needs Chinese ingredients.
Parent: use olive oil.
West: all ingredients have to be fresh and selfmade.
Parent: Dried/frozen noodles are great.
West: you need to make your own broth from scratch to have a good soup.
Parent: sometimes you don't have time. Take a can.
I love this.
Made this for lunch on a very chilly day today!
How was it in comparison to something you might find in a restaurant? Going to make it tonight and looking for flavor reviews.
The flute, the narration, the love, I just adore and appreciate this channel so much.
You have no idea how much nostalgia these words (云吞面) brings to me. Thank you for making this video
I can't express how much I appreciate this recipe. Some of the best wonton noodle soup I had was in Hong Kong and now I have the opportunity to have it right at home. Many thanks Lau Family!!
Oh me too!! The springy noodle and big wonton filled with springy crunchy prawns. Simple yet delicious! I miss their fat juicy kai lan too. 🤤
I love how your mom speaks part Cantonese and part English, just like how I grew up in Vancouver, BC. I would rather use gai-lan instead of bak-choi.
I am SO excited to try this. I'm so happy I found your channel and Instagram, especially as a Cantonese speaking first generation Chinese American! Thank you for preserving Cantonese cuisine in a way where we can easily understand and replicate them ourselves.
Ahh this looks so good. And I love the story time at the end. I love this
lisa love your videos
Awww thanks Lisa!!! You're the best!
You're so supportive of other food content youtubers! That's so nice :)
中国火锅的种类 ua-cam.com/video/7EH6QsgKH18/v-deo.html
Noooooooooooooooooooo
Thank you so much for sharing these recipes! My dad was also a Hong Kong cafe chef & has passed away for some years now. Listening to your dad cook & explain things just brings me joy! I can definitely hear my dad explaining things to me in the same way. I love to be in the kitchen becuz of him. Thank you!
I want to thank you so much for sharing these videos. I love your parents and I love hearing them explain to you the nuances of how to make these dishes. Keeping the old cooking traditions alive is so important! I had this at a local Cantonese restaurant here in Austin, Texas (can you believe it?!?) and I can't describe the bounce in my step afterward. It's like medicine! Must have been something in there my body really needed.
I truly wish I had the sense to do this very project with my father and his recipes while he was still alive. What you're doing is truly remarkable work, and we're all the more blessed for your efforts. Thank you all, Lau Family! I sooooooo wanna try this now!!!
Every recipe made by grandpa Lau is so delicious. I’ve been craving chinese food made from the restaurant since last year due to the pandemic quarantining, and all the recipes in this channel are just restaurant grade taste 😃✨
Thank you for making this channel, hope you keep sharing recipes in the future as well 🌸
Ps. The tips really helps in elevating the taste, watch till the end !
I just am impressed with the consistent love shown through all the family videos. Thank you for producing and sharing.
Thank you for all of your videos… it’s my goal to cook authentic dishes… love your father’s experience and instruction… so helpful… and your mom as well ❤
Its so comforting to hear daddy Lau speak Cantonese.
That guy is a god. Look at all this delish food, and he is sharing with us. All the hard work and sweat. JUST RESPECT! IMA COOK ALL HIS FOODS TOO!!!!
Your Father sounds like he is singing when he talks. He has soothing tones to his voice. thank you for making these videos.
I love getting to learn history, culture, recipes, and listen to this beautiful language being spoken throughout the videos. Thank you so much for sharing this with us!
I love your videos . My father was an American Chef who loved chinese food. On alternate Mondays We would go to our favorite Chinese restaurant and get Chinese food, beer, and pepsie. We always went after rush hour. The resteraunt family would serve us Chinese style and teach us Chinese customs. Then they would come to our restaurant the alternate Monday, and have burgers, fries, and Rice with tea. 😂 only the younger parents spoke English- but it didn't matter - We would share food and stories all night. We really missed them when they moved away. Now when I make wonton soup I remember my dad. ❤
Stock hack: Chinese chicken bouillon LEE KUM KEE or like +1" or so piece of dried flounder fish (must have) roasted over fire into 32oz of soup stock.
Firmer bouncier noodles: loosen noodle and steam for 3 mins before boiling/cooking then rinse well with clean boiling water to rid baking soda odor.
Any egg noodles will do.
Add a tiny pinch of white pepper into soup before serving...very tiny pinch.
Happy eating 👍
Even as a Chinese, I never knew how to cook this. Since I found this channel, I might try it one day. But just by looking at these videos, it makes me feel so so hungry... I am so grateful your dad shared the recipe!
WOW !!THIS is far and away my FAVORITE. dish! This looks beautiful, flavorful, and healthy enough to raise one from the grave.
Quick question- do your Dad and Mom garden?
Thank you truly for the honesty in how to replicate your wonderful cuisine. ❤️ they are truly a blessing in helping us on a fixed budget to eat delicious flavorful recipes. Not once have we wasted even a penny in following your recipes..so grateful ty
Love Wonton Noodle sea food soup. Hello from India 🇮🇳 to your dad. Love Chinese Thai n Vietnamese food.
So cozy I crave warm things even in the summer and this is perfect . Delish!
I love that this is in Cantonese 🥺 whenever I watch your videos, my dad is always curious
I really appreciate the bits of science thrown in, like I've known a long time that this soup goes down better with a little vinegar but I didn't realize it was because it was neutralizing the alkalinity.
I really like knowing this kind of "why?". Not a lot of channels that do cooking videos I've found say that kind of info.
I just made this soup at home and mmm! The flavor is SO good it went over my head! Like I was eating it and I didn't really understand it haha THEN I noticed I didn't add the white pepper at the end and WOW! Everything just went all together in perfect harmony. What I love is how the noodle never loses it's nice texture and I like made sure my soup was scolding hot. Like I said I add a ton of MSG through out the steps but OMG. The white pepper really turns this into a 10/10. Fuiyoo
Many thanks to you and your dad for bringing this channel. This channel is like the keeper of the Cantonese home cooking recipes. Will you be making a series of videos on Cantonese soups?
Yyyyyyyyooooooooo I made this today and it was legit. I used store bought wontons, didn't have white pepper, and forgot to add the green onions and it was still delicious. Thank you guys. This is one of my favorite foods ever
Wonton Mee is my absolute favourite dish of all time. Whenever we return to Malaysia (especially Penang, where my mum is from) I eat this practically every other day. My daughter loves it too. Thanks Daddy Lau and Randy for sharing this with us, so that we can make this at home.
This soup literally looks like a warm hug from someone you love in a bowl. Truly it looks amazing. I really hope I can put it together sometime. Your Parents have great tips. Thank you for translating and please thank them for sharing their knowledge.
I love the tips. I know the general idea how to make this dish, but the little tips really make the difference.
Oh yes! Can't wait to try this over the weekend. Amazing work guys, loving all of the recipies and content.
bless you all honestly. I lost my grandma and with her alot of these recipes. thank you all for sharing. I wish you all can come out with a book and DVD. I know you all have a website but would love a hard copy future proof.
Thank you Father Lau for sharing his knowledge and his passion for cooking
My Dad is from Canton, China. I made this recipe tonight. It was delicious 😋
What a great recipe! Made this for the family and everyone loved it.
Dish construction has beautiful presentation and was so delicious.
Definite repeater. I've learned so much from your father. Thanks so
much!
I so love your show Mr. Lau. Every chinese dish that you make is so delicious I made them at home and every time my family loves them.
Omg those wontons and wontons soup is a bomb !
We are Filipino families here in California but we love Chinese food ever since.Sometimes I told my kids maybe I’m a Chinese in my past life.I love your families esp your mom and your Dad is a bomb cooked.Goodluck to you and your families I’m a avid fan and loving all your Dad’s cooking here.Very helpful videos.Keep it up and 🤞
These videos are so wholesome !! Thank you so much to allow us, viewers, into your family and learn everything about Chinese cuisine ! ☺️
What I really like it the amount of detail that your parents go into and that you capture then in these videos. I've grown up on this food and am so familiar with the food but there are always tips that I have never heard of.
I enjoy not only the lessons but hearing your dad speak in my dad’s dialect. Good memories.
Thanks for a really nice, easy-going video,,, family centered!!! Keep it up!!!!! Sonny.
Since i started watching Made With Lau, i am a fan now. Cant wait to check out all his other recipes. Tqvm Papa Lau. Do u think u can make one video re what are the basic sauces, condiments that i need to buy for chinese cooking?
What a cute family! Thank you for sharing and please keep up the great work!!
Made these tonight with your won ton noodle soup! Everything came together really well! I used more chicken broth for the soup and then ended up adding water and some of the non-msg dashi stock I had to round out the flavor, but it was an overall success that I probably wouldn’t have been able to do without this video. My noodles were frozen defrosted saimin noodles, so they didn’t get a nice bounce despite using the cold water immersion technique. Will try it again next time with different noodles.
Edit: made your won tons tonight with this soup!
This looks amazing 😋 😍 I love the step by step instructions from Daddy Lau, makes me feel like I can do it easily☺️ Thank u Lau family 🙏
I love your channel and have enjoyed many wonderful dishes. Thank you so much!I live in the Boston area. When I was a kid back in the 1960’s, the Chinese-American version of Wonton soup was very different than what we get locally today. I really loved the old style. It had a delicious clear broth with a few wontons, but also had a slice of char su, a pea pod or two, a couple of pieces of bok choy, sometimes water chestnut or mushroom. I enjoyed this so much more than plain broth with only wontons. Are you familiar with this preparation or was it just a local Boston thing? I would love to be able to get that again, but at least with your channel, I now have the skills to make a version myself.
Thank you so much for the trick to shock the noodle in cold water and then back into the hot bath. Also the oil trick in broth before cooking the veggies to keep the veggies green. These are valuable tips. Thank you so much chef and Randy for uploading.
Thank you. What a lovely family you have🥰Hong Dong you’re so cute 🥰
So nice the whole family 👪 in your video all the time. Mr Lau makes it look so easy to cook. I was in Hong Kong for many years and now have missed the street food 😫. I will now push myself to cook these Chinese food. Thanks.
I'm a Filipino, I like how your dad the way he cooks, I have been in Macau for 6 years and taught by my Macanese and Hong Kong people some recipe . I like them so much. Your video is great.
I'm sure this tasted divine ... Looks so wholesome. Much love to all of you .
Wonderful recipe, can't wait to try it!!! Thank you for posting it😃!
Hello from Singapore, the chef is just so likeable and his recipes are bomb!
Yeee first one!! Did you ever try peruvian/chinese food? In Perú we call it Chifa, and we have our version of fried rice called Chaufa, and it is an emblematic dish. Chinese restaurants have to hire peruvian cooks specially to make this peruvian style fried rice.
Thank you 劉師傅🙏🏻👍🍜🉐️
What a lovely happy family 三代同堂😃
非常感謝您的支持！老劉衷心㊗️您同家人健康快樂平安幸福！
Thank you for sharing these amazing recipes with us.
I'm inspired by your beautiful Dad to try the won tons first and then this soup.
I love the way he shares his deep knowledge with such skill and passion for what he does and his beautiful family.
Please, please keep these precious how-to videos coming! (please do one on your Dad's gyoza / pot stickers - fingers crossed!)
One of my favorite food since childhood. Additionally, I still tend to write Wonton in Chinese as 餛飩 as opposed to 云吞 because while they're pronounced the same in Cantonese, they're pronounced differently in Mandarin with the former being the correct name according to how I learned the writing in Chinese.
Thanks for sharing. Always love wonton soup
thank you so much for this, and the recipe blog. this is all soul /comfort food to me!
Thanks to all the Lau's for another amazing recipe!
I discovered your channel at the most difficult health period of my life which was about 7 days ago. I've been watching so much of your videos because your family and the videos you make give me so much joy. I love the way your dad explains and educates and he doesnt make complicated recipes. The best part? My ancestors and grandpa are also from Guangzhou - so all these recipes feel so close to my heart
We're so glad to hear that we were able to be a comfort during a difficult period (and we hope you're feeling better!) It's a privilege to share with you :) My parents are both from Toisan!
@@MadeWithLau my mum said it first cause your dad calls your son Hong Doy! Technically we’re distant relative then haha. No wonder the food is so good!
I love your family easy to understand videos and delicious recipes
Lovely family, enjoy watching. Thank you.
My family loves this dish. I would be making this to them once in a while. :) Love from the Philippines!
Hi Chef Lau, ive tried your chicken feet and wonton no😅odle soup. Thank you so much for the recipe. So so GOOD. Me and my husband love it. Hoping you will feature the CHINESE STIR FRY POTATO. 😊
Thank you so much.
It's a joy of life to have a parent as chinese chef.
Thank you for sharing all these recipes, explanation of how ingredients are incorporated into the dish, and watching your father's preparation techniques. Growing up, I didn't spend much time in the kitchen watching my mother cook, but have since replicated the taste of many of the dishes I grew up eating and miss. I have yet to master replicating stir fried ginger and scallion dungeness crab however. Maybe your father can show us how to cook that dish.
Your old family pictures are wonderful!
sometimes i forget how much chinese cuisine shaped my country and my life, thank you for sharing this recipe, i will definitely try making this soon!!
Many thanks to the Laus for the awesome recipe! I made the wontons a few weeks ago and it tasted so good! 😋❤️❤️
love your videos for the production value, clarity of instructions, but most of all for the cultural preservation work that you're doing! keep it up!!
I just made the wontons from another video and really appreciate that you translates. Because I don’t seem to know the right cuts of meat ! You have subtitles!! Thank you so so much! I’m Cantonese and Qiuzhou. This is all familiar to me!
Omg thank you for this!! This is one of my favorites! Thank you for the links as well! I live an hour away from the city
I love that these cooking videos with your dad are in Cantonese, it's really nice considering I need to improve my broken Cantonese... Anyway, thanks for these videos, I will try some of these recipes soon.
Made the soup with your wan tan recipe. It was a dream. The flavor of the filling was right on! Made the chicken stock myself and added some of the chicken meat of the bones to the soup, for my kids. It was a super hit. Added shredded carrots before serving to sneak in some more veggies. My husband loves me more than yesterday. Ha!
Thank you for your hard work. Love from Switzerland 🇨🇭 from a Mexican
So far all the recipes I’ve made from your blog have been on point! No doubt when I make this next week I’ll think the same of this one! Thanks for sharing! I’d like to request easy side dishes/starters and cold noodles!
Another great video! Thank you for sharing
Normally for Cantonese, we will cook wanton soup from it's base... Using chicken/pork bone with dried flounder and abit of white peppers seeds (if u can take spicy) but it will take hours to make good based soup (the taste is unbelievable heavenly) so now people may prefer to use can of chicken/fish stocks as a substitute instead.
WOOWW!! I Love this recipe! Does your dad have a crispy pork belly recipe? I would love to see that in a new video!!
Awesome video. Your dad has taught me how to cook so many items and they're amazing. Thank you!
There's a type of dried egg noodle called Shrimp noodles that includes shrimp in its ingredients. It's pricier than regular egg noodles but the flavour is really good and goes perfectly with wontons!
Oooh I have never heard of this before! Can you get them at Ranch 99?
@@CourtneyinSF We don't have that chain where I live, but I think most Asian/Chinese grocery stores will have it in their noodle section. Look for egg noodles and it should be nearby!
i love won ton noodle soup particularly with a few slices of char sui
Thanks for sharing your family and beautiful dishes with us ☺️ And thank you Daddy Lau for your recipes, you have made me a better cook🤭
I notice that your dad does not use squid in any of his cooking, why
simple recipe yet needs tecnique and love. so delicious chef Lau!
I love your channel. Thank you so much for sharing.
I love this channel and your family! I used to live in the SGV but moved to Porter Ranch. I can’t find that food here. Your channel helped me learn how to cook.
You know it's good when the chef goes, mmm zheng!
Yessss I've been waiting for this!! My grandparents were both cooks from Guangzhou/Guangdong but can't teach me. I love this!
Yeaaaasssssssss!!! I was waiting for thiiiiis!!!!! This is my childhoood! No matter how sick I was I wanted it!