Thanks! You are an inspiration and you have helped me make several recipes but I love to watch you cook and it helps me to know what I might try in a restaurant.
People who haven't made this can't appreciate how beautiful the variegated, translucent tendons look when the cold meat is sliced and plated. And as you say, the texture is amazing.
Gee Mandy I don’t think I’m going to make this recipe because it has so many sub recipes but that master sauce looks great to have in the freezer! I always love your discussions about your childhood and Chinese traditions. I hope your hands are well. Thank you from Massachusetts
Thank you for sharing this recipe and your family story. I've always enjoyed your videos; this was very sentimental and brought back my own childhood memories.
A-ha Mandy! Thanks to your video, now I see how Braised Beef Shanks are prepared when it is served as the Cold Plate Appetizer during Chinese Banquets. Back then, it reminded me of eating beef jerky, but way tender with extreme-infused-out-of-this-world flavors. 💜
This looks awesome Mandy! You inspired me to look into the fascinating history of master brines, some of which really are apparently centuries old. Others are ‘only’ around 80 years old, since they were started after the destruction of even older brines during the Second World War.
That dipping sauce will melt the face off of most people... Mandy , you are a savage !!! I love spicy foods and sauces too but WOW that was a lot of chili oil.
Mandy is my go to Chinese cooking Gordon Ramsey but far better looking but just as talented if not more talented than the Man LOL ;-) You have inspired many a great Chinese meal or snack
That dish looks fantastic, i'm in Australia at the moment so this would be great for a hot day as it's stinking hot here. I'm going to order the clay pot, functional and nice to look at.
Wow I love this… I’m not much of a meat fan…. But that master stock and the dipping sauce for my attention 😜😜 I’m definitely keeping this recipe ❤ yummm
Serious question: I lived in the ROK and have several delicious “historical” recipes that have directions that say “wrap in plastic wrap and let rest” and this sauce that “can last hundreds of years” but needs a freezer…. I realize, yes, obviously they’ve been modernized and I don’t bury my onggi in my back yard. BUT how was this done prior things like plastic wrap or freezers?
lu shui, isn't that what you can add to the soy milk in tofu making? So, is lu shui a catagory term for brines in general? This is obviously not the brine you would use for tofu making since it is so dark. It's all so fascinating! 😄 I just keep watching everything and each time I learn a new layer of knowledge to apply.
With all due respect, I bought the clay pot back when you first introduced I. Sad to say that the glazing around the rim chipped a lot, on my first use. That said I am very pleased with your Wok and the pot and pan set. However I do wonder why I didn't get a lid for the small sauce pan?
The one I had wasn't too salty, it didnt permeate into the meat much. There was just a hint of soy and other spices in it, hence why there's usually a dipping sauce.
Thanks! You are an inspiration and you have helped me make several recipes but I love to watch you cook and it helps me to know what I might try in a restaurant.
People who haven't made this can't appreciate how beautiful the variegated, translucent tendons look when the cold meat is sliced and plated. And as you say, the texture is amazing.
Thanks.
Hi Mandy. Such a pleasure to watch and listen to your detailed explanations. Thank You !!👍👍👍👍
I am glad you’re in a position to be able to safely. Keep your master brine. Thank you for all your delicious recipes!
Gee Mandy I don’t think I’m going to make this recipe because it has so many sub recipes but that master sauce looks great to have in the freezer! I always love your discussions about your childhood and Chinese traditions. I hope your hands are well. Thank you from Massachusetts
Thank you for sharing this recipe and your family story. I've always enjoyed your videos; this was very sentimental and brought back my own childhood memories.
I love the story of the past and it being tied into what's being shown in the video and how we can make it today.
A-ha Mandy! Thanks to your video, now I see how Braised Beef Shanks are prepared when it is served as the Cold Plate Appetizer during Chinese Banquets. Back then, it reminded me of eating beef jerky, but way tender with extreme-infused-out-of-this-world flavors. 💜
Great show today thank you for sharing. I bought your wok today can’t wait to try it out. Have a wonderful day Mandy 😊
Thank you, Mandy. I always learn as much about technique and cultural history as I learn about ingredients.
Looks so yummy 😋 Thank you for sharing another amazing recipe.
This looks awesome Mandy! You inspired me to look into the fascinating history of master brines, some of which really are apparently centuries old. Others are ‘only’ around 80 years old, since they were started after the destruction of even older brines during the Second World War.
This is one of my favorite chinese cold dishes!
That looks delicious, Mandy. I will be happy to try and make it
I use those Gardenia pods to make pickled daikon radish without artificial food coloring. They have a beautiful color.
Always well presented. Thank you.
For some reason, I want to eat this style of beef in a Vietnamese sandwich 😲🤤🙏
This looks so good! Your videos always leave me inspired and hungry!
Interesting recipe I remember your first ever video and have your wok.
Never try it, but like it a lot ... can not make it ... too complicated ... Thank you
I'm not able to cook very well, but your videos are always a pleasure to watch.
Yes you CAN cook! It just takes practice.
Absolutely delicious😮
Excellent video instructions!! Keep up the great work!
What a beautiful dish you got actually making this pretty soon
Wow. That's amazing looking. I wish I had you cooking for me like that haha
Amazing way to braise the beef! The sauce looks really good! See you 🦇
Always the best versions on YT!!
And, cutest chef doesn't hurt!☺️😍
I want to make the master sauce! Thank you for this great recipe, too. And, unrelated---I love your shirt!!
Thanks for the video
In America the gelatinous texture is an acquired taste. Great vid!
This looks delicious! ❤
That dipping sauce will melt the face off of most people... Mandy , you are a savage !!!
I love spicy foods and sauces too but WOW that was a lot of chili oil.
Mandy is my go to Chinese cooking Gordon Ramsey but far better looking but just as talented if not more talented than the Man LOL ;-) You have inspired many a great Chinese meal or snack
This was one of the dishes I had in tongli...was so good.
That dish looks fantastic, i'm in Australia at the moment so this would be great for a hot day as it's stinking hot here.
I'm going to order the clay pot, functional and nice to look at.
Hi Mandy, could you please teach us how to make plum sauce. Thanks
No wonder I'm addicted to chinese food
I love that intro: Hi everywannnnNNNNNNNNNNN
Hi Mandy. Can I use brisket for this? Thanks.
Looks delicious
Wow I love this… I’m not much of a meat fan…. But that master stock and the dipping sauce for my attention 😜😜
I’m definitely keeping this recipe ❤ yummm
are the woks available in the UK, love watching your Chanel you always make it look so easy
Nice do you have a recipe for pork eggrolls?
Serious question: I lived in the ROK and have several delicious “historical” recipes that have directions that say “wrap in plastic wrap and let rest” and this sauce that “can last hundreds of years” but needs a freezer…. I realize, yes, obviously they’ve been modernized and I don’t bury my onggi in my back yard. BUT how was this done prior things like plastic wrap or freezers?
Can you teach us how to make the Chinese master sauce
Delicious. Outta sight. That looks groovy
Perfect video. 😋🤗
Love your video I wish if you could cook for me every day
Mandy, can you teach us how to make the AMERICAN fried chicken wings please? Very important please
Yummy 😋
lu shui, isn't that what you can add to the soy milk in tofu making? So, is lu shui a catagory term for brines in general? This is obviously not the brine you would use for tofu making since it is so dark. It's all so fascinating! 😄 I just keep watching everything and each time I learn a new layer of knowledge to apply.
With all due respect, I bought the clay pot back when you first introduced I. Sad to say that the glazing around the rim chipped a lot, on my first use. That said I am very pleased with your Wok and the pot and pan set. However I do wonder why I didn't get a lid for the small sauce pan?
Nice repiece
Looks amazing! Worth ruining a shirt for haha
Do I need to add the extra spices if i just made my master brine?
no
我要试试你的做法
Mandy is the Julia Child of Chinese cuisine.
Living in Florida, there's no shortage of Hispanic markets. We lived in Central Florida. 😜
Looks interesting. Question, do you use the same brine regardless of protein you braise with or do you have one for beef and one for chicken?
it's "general purpose" - any meat. and hard tofu (great to go with alcoholic drinks)
You are a terrific young lady. I have a jar of old water that is many years old. It’s an amazing recipe and super rich and tasty.
Hello MINDY👋 That looks yummy, and I'm not talking about the FOOD😋
😳
i see 2 things looking good
here before the title change
Stop it.
Why would there be a title change?
🍖🔥🍖
Isn't the sodium too much? 😋
The one I had wasn't too salty, it didnt permeate into the meat much. There was just a hint of soy and other spices in it, hence why there's usually a dipping sauce.
Is it just me or is the sound very off this time?
It sounded only a little lower.