Lost Cantonese Street Food, Gai Yong Yu Tou (鸡蓉鱼肚)
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- Опубліковано 3 жов 2024
- Dawei, Steph's Dad, has been wanting to show you guys this one for a while. It's a soup - Gai Yong Yu Tou - that used to be sold by vendors in Guangzhou in the 1920s and 30s... the idea is that puffed fried pig skin is meant to mimic the texture of fish stomach.
This dish that means so much to Dawei that I (Chris) just couldn't bring myself to narrate for him. So in this video he'll be teaching you directly, which... was challenging to edit. Very different than what we're used to - apologies if it gets a bit confusing in places.
So if you're making it yourself, definitely check out the written recipe over here on /r/cooking:
/ recipe_gai_yong_yu_tou...
And check out our Patreon if you'd like to support the project!
/ chinesecookingdemystified
Outro Music: "Add And" by Broke For Free
/ broke-for-free
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!
![How to cook homestyle Cantonese food [Cantonese Edition]](http://i.ytimg.com/vi/lHq9ib1foCw/mqdefault.jpg)
Hey, so a few notes:
1. We just *had* to let Dawei speak for himself there though. I wish the end result could’ve been clearer, but this was a dish that clearly means alot to him. Didn’t feel right for me (Chris, the white dude) to be the one talking about the old vendors in Guangzhou, about how his Dad passed the dish on to him…
2. So as such the editing here - I know it was kinda amateur hour. We… tried our best. Apologies for (1) some potentially confusing cuts (2) the audio being super meh (3) the camera being shaky and (4) the subtitle formatting being all goofy (who knew how hard it was to hardsub a video with an .ass file without losing video quality)? It was a new for us… we were trying to do a sort of stand-and-stir with a ‘fly on the wall’ documentary style. Turns out… both of those things are really hard and beyond our skill level!
3. So for those of you that know Chinese, you’ll see the characters “鱼肚” in the title of this dish… but suspiciously, there’s no fish here. The idea is that the puffed pork skin can mimic the texture of fish maw.
4. For that puffed pork skin, it's actually... not fried. My bad, that's my (Chris's) fault. It's made by burying the skin under absurdly scalding hot sand... Steph corrected me a bit late there ;) Regardless, I think you could potentially use an unseasoned chicharron - the really snow white sort (not sure if that has a special name?). Might be a bit awkward to slice into strips, but it seems quite similar. If anyone knows what this kind of pork rind is labeled at Chinese supermarkets abroad, definitely let me know.
5. The starch that was used in the slurry was water chestnut starch. The amount was 2.5 tbsp with ~½ cup of water. There were a lot of detailed quantities that we didn’t end up getting in there, so yeah… definitely refer to the upcoming Reddit post if you’re making this yourself.
6. Oh! By the way, for whatever reason I seem to've stopped getting notifications from UA-cam for comments left here under our videos. I *should* just go to creator studio and respond to folks there, but it's hard to get in the habit. If you ever have a more urgent question or anything, PM me on Reddit... that's usually the best way to get in contact.
I’ll probably be adding some more notes in a bit, but I gotta walk to the market and pick up some beef while it's still early. Next week’s video - Hong Kong-style curry.
1. Is so respectful, it’s good to see.
This is a great video!!!
I suspect there is a fancier dish that actually use the fish bladders, but as fish bladders are expensive regular people provisioning the good old fry pork sink instead. This is actually a very good thing, since fry pork sink is very easy to source in the US as Mexican dishes use them too. Also, it is good for the conservation efforts of fishes and dolphins on California-Mexico coast.
honestly, i thought it was fine. I did notice some small off things(the stuff you already mentioned) but it didnt ruin my enjoyment of the video.
ya'll make wonderful content so thank you again!
This video is wonderful. Please don’t apologize.
as a cantonese man; hearing a cantonese father talk about food just makes me feel at home and reminds me of my dad :)
I'm just proud of being able to recognize Cantonese.
I watch a lot of kung fu movies.
My dad passed a few years ago. But watching this video reminds me of him and takes me back to my childhood when I would watch him cook.
I can't be the only one that would like to see more of Dawei, and his cooking!
I loved this one and am planning on making it this weekend
Yes!! Can you guys add Dawei to your channel and have him make more cool Cantonese dishes??
Yes! I love learning from elders!
I really enjoyed this video! Do you plan featuring Dawei in more videos? I found it fun to watch and learn from!
Agreed! It was a great video
This is what should be on UA-cam. Things you will lose forever if it is not shown! Please do more recipies like this if possible! Seeing Dawei so excited to make this dish is amazing!
You know what I appreciate about Chinese cooking? Knife skills. Big jobs small jobs, same HUGE knife.
It seemed slightly dull - you think that is on purpose? I mean - this guy is really skilled so maybe there is method to the madness?
Arrrggh don't shake that ladle over the broth after you tasted from it! That really out me off.
Saves on the budget too if you could use the same good quality knife for everything!
@@bigboldbicycle I both agree and disagree at the same time, but thanx for your funny remark - I had a great laugh! 👍 I guess you don't do a lot of the cooking in your household? 😂 If you'd been in charge of the cooking while raising kids I do believe you'd be a lot more chill about it.. I mean - sometimes you'll be changing diapers one moment and then cooking supper (in a hurry) the next 😂 but yes, some pieces of information are better not to have!! 🤭
@@Hitori15 And you really get to know your knife - when I Cook I use the same knife for like 95% of the time! And I've the same beloved knife for - I guess almost 20 years 🥰😄
I love listening to the man express himself in his native language... Please make more of these great videos with traditional language... I don't mind the subtitles...
its just cantonese... there's tons of recipe vids on youtube with people speaking cantonese as it is the native dialect spoken in Hong Kong
Jeffrey Li as a Spaniard or a Westerner it’s super cool to hear especially since most Chinese in Madrid use only Mandarin.
@@Spanishfutbol2010 Most people in Guangdong province and some part of Guangxi province also speak Cantonese.
He has a pleasant voice.
@@jeffrey8770 as much as I understand your sentiment, his mainland canto accent is super comforting to me as I'm from Guangzhou myself. So hearing his canto accent is very homey. I appreciate this > hearing HK Cantonese. Hope you can understand that there's people with my kind of sentiment as well.
I love the fact that your dad has now immortalised this dish when it was at risk of disappearing completely! If it's not sold any more, it could easily have been lost.
funny enough it's still very popular in Vietnam. large amount of Cantonese immigrants throughout the history I guess
@@Alphonselle is there a vietnamese name for this?
@@NgoKimPhu idk. I always see some food cart going around with a pot of crab soup with pork brain and a pot of this on the side. I recalls people called it súp da phồng, at least around my part.
Neat. Haven't heard or seen of this before myself
In some parts of Indonesia, they substitute pork skin with fish blabber. Still wanna try this version too someday!
I'm from Indonesia and I made this dish based on this exact recipe, but using actual fish maw instead of pork skin. My grandmother tried it and it instantly reminded her of a street food that she ate in Pasuruan, East Java, in 1952. She said that an old Chinese man used to sell it the same way as Dawei described it.
as a person who also has a cantonese dad, this is the most canto dad thing i've ever seen
love it, thanks for sharing!
When I was a kid back in Vietnam, they would sell this dish on the street everywhere! The only difference was only instead of chicken breast, they would use crab. Quite an amazing childhood dish
We still have this dish in Vietnam. This might be Súp Gà or Súp Bóng Bì
"Dad say hi!" dad: "I'm sharpening my knife" lmao
i will teach you what it means to say hi
@@dongshenghan1473 sorry?
Hahahaha
@@lazareth1674 I loved that part. It was exactly how my parents would answer! I think it's like a natural response to answering their child's english. I don't know, it just felt like home to me :)
@@luv2cheer65 very same here!
I love this video! My dad passed away when I was little, so hearing a dad speak Canto while cooking a meal for his daughter gives me the warm fuzzies :)
kaiitre same, my dad is Cantonese and passed away a few years ago. He would have LOVED this video and this dish! This video really made me miss my dad. 😭
Your Dad is super cool. He seems to be a great cook and good at sharing his knowledge and teaching. Please pass on my compliments to him. Hope to see more of him and that fine teamwork all of you presented.
The soup looks delicious and easy to prepare. I won't be able to source the pork rind but thanks to Daweis remark that it is used for texture mainly I guess that precooked tripe can be an alternative (edit: in an earlier comment Steph mentioned white snow fungus as substitute. I can get those but think the tripe will work, too)
Your new kitchen looks way more sofisticated than the previous one. Happy cooking in it.
Great shorts, too!
As someone who grew up with 50's- to 80's-era Cantonese, Steph's father speaking felt incredibly homey and nostalgic to me --- the cadences, the word choices, everything. It's the whole "鄉音無改" idea, I guess! Thank you all so much as always for the wonderful dish and video, and especially this time for the wonderful taste of family, history, and home :)
I love Steph's dad! Such a treat and an honor for him to show us how to make dishes like these that people would have never known about. This is really history that you've recorded here.
I love when we get passed down a dish, my parents or grandparents is always have really interesting recipes and "shortcuts". Pork skin just happens to be my guilty pleasure.
I really enjoy watching all your videos. Please keep them coming - these types always inspire us to continue working on ours.
This is beautiful! Living culture and history, at risk of disappearing, now preserved!
Steph's dad is charming and, as interesting as the recipe and cooking were, what I *really* loved hearing about was his father's history with the dish and how he later taught Dawei how to make it. Despite your concern about minor imperfections, I say kudos all around.
we love dawei! it’s clear how excited he his to be sharing this dish with us. very sweet. thank him from us all :-)
Your channel is probably the only one in UA-cam filming how to make this traditional Cantonese dish.
I love recipe's with stories! Not "I had this as a tourist in wherever" stories... This is a recipe with REAL history! How great is it that you can say "This was my grandfathers favorite dish, and my father show me how to make it". To be honest, chicken liver and the texture of that pork skin kinda put me off a bit, but just the STORY here makes me smile, and kind of want to try it anyway (even though sourcing the puffed pork skin may be a small challenge).
I mean it is a street dish with very humble origins. The pig skin is even a cheap culinary substitute for the more expensive fish maw (the air sac that helps a fish navigate).
Loved your Dad! His style and directions were very clear; he may need his own channel!
Really loved the story that comes with the recipe, and the editing is great! It's a nice change of pace ^^
I love it. thank you for letting Dawei speak. He is a great guest chef! My grandma was from China and learning about these old school dishes that she might have had in her youth is very touching. Thank you for such a great channel. I always enjoy your videos.
Your dad is adorable. I absolutely love how this dish has been eaten in your family for generations. Thank you for teaching us!
Please do more videos with him cooking! I am Cantonese myself and loved watching this!
That was wonderful, and I'm vegetarian, haha. Listening to your father reminisce was wonderful, thank you for sharing!
As a Cantonese person, I want to thank you for featuring Dawei and his amazing story about how he learned about this dish.
Stephanie, your Dad is a treasure! Please give him many thanks!!!!!
He looks so pleased with himself when he's done cooking aww :')))
I think the best of this is preserving recipes no matter how
As a Cantonese speaker, it's lovely to hear an old school Cantonese dish being narrated in its native language!
Please thank Dawei for sharing this dish. Such an awesome way to keep old tradition alive, especially traditions that are filled with joy and happiness. Your channel and the work you are doing is amazing. Thank you.
Wow this soup is so old school, from the textures & the type of ingredients to the cooking techniques. I'd think my Cantonese grandparents would love this.
Thank you for introducing this dish to the next generation!
& uncle is super eloquent & smooth.
Actually miles better than a lot of cooks with UA-cam channels, or even those on TV, Chinese or otherwise.
Honestly, I thought I was watching a family member of mine teaching me how to make it. I am a first generation born Hong Kong/ Chinese and I recently moved out 3hrs away from home. I grew up watching my grandma cook when she would be visiting and miss it a lot. Hopefully this up coming summer I can visit her in New York and cook with her again. It has been a while.
身为广东人可以学识点煮呢味以前嘅街头食品好开心，好多谢你哋。
This has got to be one of the best English-language Chinese cooking channels on UA-cam. Bravo! 👏👏👏💗😄
Hey there, I really enjoyed this video. My mother passed away at a young age and I couldn't have a figure like your dad teach me any of these things that I desperately want to know about my culture. Its extremely difficult and frustrating for me, and seeing your dad explain something like this is VERY precious and valuable imo. I really really really enjoyed this video because it helps keeps me connected and moved me extremely. T_T
I hope you would let him show up more often so I can take a slice of his wisdom with me. The more old style the better because otherwise it would have been lost. Thanks again!
More like this! With Dad cooking almost lost recipies and being the star! With his own playlist on the channel!
I enjoy VERY much your father's receipes and stories. We don't get to see those old fashion dishes in America and the smell and memories comes back.
Thank you and keep bringing up the old dishes💝💝🙏
More canto dad please! So much knowledge and hearing it feels so homely
Dawei's story about this dish was so charming and it's so nice to see someone sharing bits of food history that are becoming lost. This channel is such a godsend. Thank you for all your work on making this video and thank you Dawei!
This is amazing! To hear someone talk about his own history of food, and how it links to the history of dishes in general. More please!
My favorite video of your channel so far. You both are amazing, but your father is OUTSTANDING!!!
Love to see more lost Cantonese food. Yr dad is a good cook.😘
Hoisan here and hearing Cantonese brings tears of joy to my eyes.
Yesss Hoisan wa
Really loved seeing your Dad so happy to share his memories and recipe with us. Thanks for taking the time to honour him by letting him show how it's done - really enjoyed this episode! Don't be so hard on yourselves, either with the production quality... it made me feel as if I was just back at home cooking with my family! Very lovely video & great looking recipe!
I really enjoyed watching Dawei cook and listening to his story about the origin of his families experience with this dish. I'm going to save this video so I can try making it for my friends some day. Thank you for sharing!!
Oh yummm, thank you for producing such a comforting video. Love his explanations ( details) and Cantonese!
One of the best videos you can feel the authenticity, great job!
I thought this looked a little like what we saw in Thailand as Fish Stomach Soup (or Fish Max Soup). I love that your dad shared this little known recipe that doesn't even really exist except in memories and certain home kitchens. Plus dude has serious chops. I thought he was going to totally overcook the liver at the begining but he sliced it and it was exactly medium like he said. And one can tell he really likes the dish. I love this channel.
Understanding English and Cantonese makes me happy, great recipe as well!
Finaly! I love you guys! Tell dad, its an honor to see him cooking. :)
Great topic! I love this childhood soup! It is more or less forgotten and has brought back great memories! 懷舊菜譜! 💯
The only thing missing is a clear shot of the dish served on a bowl!
@@salcedomark i dont think you know what a bowl is.
@@salcedomark dude wasn't being a diva. you don't eat from a wok.
I really love this video. Everything about the father talking through and cooking everything. The audio being not as clear as a normal voice over gives it authenticity, and his genuine passion for making this dish is clear to see.
This was really cool! I love saving things even from recent history and your dad seemed so happy!
Great hearing a recipe and piece of history from Steph's dad.
He needs his own show! I love the history of it!
so happy that this recipe was presented in cantonese! i miss my family omg
What a treat! Dawei, Steph's Dad, reminded me of my own father-in-law from Canton. Dawei, obviously, is no stranger to the kitchen and I'm sure that he would have lots of interesting dishes to teach us - loved it - thanks, you guys, for sharing Dawei and this now forgotten street food with us.
Hi, thanks for sharing this video. More vids from your dad!! My folks are orignally from Guandong too and I lament that I don't know more about my heritage's cooking. Also, thanks for keeping this in cantonese, it makes me happy to hear my mother tongue. Aaand lastly, wow, your Dad's knifework is awesome!
Can you make lost Cantonese street food into a series? I would love that! Have you heard about jook sing noodles (bamboo noodles)? They are a Cantonese dish that is sadly disappearing but I want to learn how to make them at home since I can’t travel to Hong Kong (yet). Love your channel and keep up the good work! 😊
wow, the way it all came together at the end was very rewarding. looks like a very comforting sort of meal.
Eat this every Chinese New Year cause my mom loves it and my grand ma makes this sometimes. It's really a treat!
What a special story with an equally special recipe! Thank you for sharing!
Wonderful video, as a foreign who is learning Chinese and loves Chinese culture and society I appreciate this video in a particular way (even though all of your videos are amazing). Keep up the outstanding work!
Yes indeed. More Cantonese please
I really liked the story from his youth when he was making the soup.
I am Cantonese and love seeing theses kinds of dishes, thank you for sharing!! So glad you used the original Cantonese voice instead of dubbing it over
feels like a live action episode of cooking master boy! Your dad is a great teacher, he explains stuff really well.
This video was beautiful! Next time I'd love to see a clip of you all trying it at the end.
Thank you for this video. I think your dad is a good cooking teacher as well. If he has another favorite dish, I'd love to see him make it!
when I saw the pork skin it reminded me of the fish maw soup my mum used to love, I love the old style food and still stick to my granddads Siu Yuk recipe, I hope Dawei will do some more recipes.
A great storyteller with a great story
My grandparents from my mother's side were born and lived in Canton before WW2 before they fled to Hong Kong, I've never heard or seen this dish before but I'm sure they would have. Sadly they both have since passed away years before this video was released, I would have never knew such thing existed if it weren't for Dawei. Thanks so much for this video!
Look. Yeah, I get it. The editing was difficult. The entire format was new to you. But look. You made exactly the right choice. It was ambitious, but it paid off. I enjoyed every minute of it. It may not be polished, but this is still my all time favorite video of yours, and this is one of my all time favorite channels on UA-cam so that's saying something. Thank you for the hard work, and thank Dawei for wanting so much to share this with the world. That's my two copper coins anyway.
Thanks, really appreciate the comment. Usually we don't get back to compliments because it feels strangely... self-indulgent? But honestly, thanks.
The primary difficulty was that I (Chris, the person that cuts the videos) don't know Cantonese, so Steph needed to do the initial cuts. Then I cut those together, then Steph had to cut *that* further to make the dialogue quicker, and *then* I did the final cut.
For the next video of Dawei cooking (braised Pomelo skin, probably... in ~2-3 months, probably), we'll probably do the style we usually do but cut in ~30-45 seconds of him explaining something. It's just more realistic long term unless (1) we can grow a bit more to get Steph on this project full time or (2) I get my Cantonese to roughly the same level as my Mandarin (only a week here in Shunde and picking up basics! Baby steps haha).
We also have an idea for a 'knife skills with Dawei' thing, which I think might be useful - and would be short enough to sub in this style.
I'm really enjoying this! Dawei is chill, knowledgeable, and passionate. It was cool to see this kind of view of Chinese cooking
Oh dear, his voice remind me of old action Chinese movies.
You could feel the enthusiasm of a man to explain something from this video. He simply want to cook for the sake of cooking itself.
Wow, haven't seen that soup in forever... Now I want to make it! Absolute nostalgia in one bowl!!
Uy...please show more and keep on. I miss my authentic Cantonese food So Much💝👏🏻👏🏻👏🏻🙏🏻
I for sure will make this😛
Aaaaa your dad is so adorable Steph! I love listening to him cook. So many happy warm fuzzies. I hope he can come back again soon!
Yeah, check out the latest video, it's him cooking again~
@@ChineseCookingDemystified Yay! I've been watching from the backlog so I hadn't got there yet. I can't wait!
Neat change of pace, very interesting story to the dish too.
Outstanding! Great video. A cooking and history lesson. Perfect
Loving Dawei’s shorts in this vid
Hi Steph and Chris and Steph’s dad. I made this soup last week and it was so easy and delicious. Thank you so much for sharing this recipe, it’s definitely something I will make again
Cheers! What'd you end up doing for the pork skin?
OMG these recipe are treasure and keeping the tradition alive! With love from British Born Chinese!
Love this! Also love your dad narrating this. Would love to hear more of him cause he speaks Cantonese in the videos, and my ancestral home is in Guangzhou so this is really really cool! This reminds me of some of the egg drop "kang" but the chicken livers is a unique addition definitely.
🐙💕never thought I'd see this on UA-cam! Thank you 😊
Wow I really liked this format too! Seriously, there's something special about the older generation passing down this kind of knowledge! Awesome video!
oh god.. oooh god. my family used to make this all the time. they added some extra ingredients, like corn, what i think was bamboo shoots, and some black stringy stuff that might have been seaweed? but i recognized it instantly from the thumbnail! i used to be pretty picky when i was a kid and this was one of the only soups i would eat, haha. i live in the usa and never practiced my cantonese, so it has has degraded a lot and i struggle to communicate with my family; so i never knew what it was called and never found a recipe until your guys' video. thank you for this!!
Thank you so much for this recipe! Your dad is super thorough with his instructions, and each step was meticulously explained; I personally would love to see more of him cooking his old Chinese recipes!
Haha, your pa's a great character. He probably has a wealth of knowledge regarding the history of the city and its cuisine too, maybe he should start his own show!
Still, I can't emphasize enough how great it is that food history is preserved like this. My home country of Finland has very little left of the street food culture of the early 20th century, and the chaos of history has swallowed a lot of other similar city culture, like local beer cultures being replaced by giant corporations, or entire cities and their past being lost to foreign conquest. All that can be held on to is precious.
*Daddy’s back!*
With a t-shirt .
I am so happy to see you guys are 200k plus subscribers. Really good to see that quality is being rewarded! Keep it up, guys.
Love this video. Steph's dad is such a great story teller. He should come on more often!
The photobomb at the end: well merited. Thank you, all three, for sharing this!
I absolutely loved Dawei and hearing him describe the dish to us
That was so well done! I almost felt like I was visiting him in his kitchen. I enjoyed his story and his cooking tips for this recipe and that can apply to others. I didn’t know how to keep chicken livers from becoming grainy on thanksgiving, until now. Thank you and thank that good gentleman. Julie 😊
More recipes from 老爸 please. This was a lot easier to follow than a lot of the other ones.
Haha, yeah, this is one of the easier ones. We're thinking maybe we can have my dad do some more Cantonese home cooking dishes. The next one he wants to do is pomelo skin stew with shrimp roe~
I agree, this is a recipe I can actually do, with techniques I already am familiar with and a short
List of ingredients.