Hey guys, a few notes: 1. Apologies for the overly long introduction to this one. Felt a little… indulgent… to have a 5 minute introduction to a 4 minute recipe. But I (Chris) called Shenzhen home for almost a decade - and Steph for almost the same amount of time - so we obviously had a lot to say on the topic. Sorry if regurgitating the whole economic side of the story there was a bit boring, I just didn’t know how much background y’all already had. Anyway… god bless UA-cam chapters. 2. So one of the difficulties with mimicking these chicken pots is that every restaurant’ll have their own mix, and it’s often… a company secret sort of thing. According to our research, most places use Chu Hou paste as a base, but compared to moustache restaurant’s pot… it always seemed to lead to on overly savory result that wasn’t *quite* where moustache was at. Swapping to the much sweeter Hoisin mostly seemed to do the trick, but it was the combination of the two that really hit the spot according to my memory. I know that calling for that combination is definitely a bit obnoxious (we’re already calling for a metric ton of stuff for the sauce as is), so do feel free to use all Hoisin if need be (or alternatively all Chu Hou with a bit of sugar). 3. You could also, if you like, blend or pound the aromatics together with the sauce for easier cooking. 90% sure that’s actually what moustache restaurant does. 4. The frozen wings that we get here are sort of ‘American style’ (they’re actually imported from Brazil, but… y’know, the same roided out sort), and they do seem to take a bit longer to cook. Ten minutes fry/roasting seemed to do the trick, BUT if I was feeding a crowd, I think I might actually get the wings to a safe internal temperature during the initial pre-fry. So like, pan fry those wings until they reach ~74C (safe but not yet ideal texturally), then finish the cooking in the pot. 5. The movie that we were playing at the end there was “From Beijing with Love”, probably my favorite Stephen Chow movie. In my opinion, hotpot-at-home plus movie is, like, an ideal combination. Short form video’s apparently ruined my dopamine-raddled brain so much that hotpot is one of the few ways these days that I can force myself to sit down and watch an entire movie lol 6. Quick question. Sometimes in the description box, I can fit *either* the process *or* the sourcing notes, but not both. I assume that if push comes to shove, links to the products in question would be more useful than writing out the process (which is already done in-video). Thoughts? That’s all I can think of for now. Might edit in a few more notes in a bit
Could you guys do a video on what NOT to do with spices? It'd be really helpful to see a breakdown of classic Chinese spices and how to best bring out the aromatics while showing what mistakes we should avoid in order to preserve the flavors, e.g. how not to dull the flavor of Sichuan peppercorns in a dish.
Can I just say, the first three minutes of this video was enthralling -- and this, despite having already had an idea of the history. Kudos, Steph and Chris! And again, good luck on the move :)
I came here to say the same thing. Of course I love the recipes, but the couple of videos with the history content are really exceptional. Do you think there's any way we can get them to start a Chinese History Demystified?
Great to hear something about the recent history of China and the culture of Shenzhen that [a] doesn't portray China as "Oriental" but as a "normal" country and [b] doesn't portray everything through the lens of "China government bad", so we can hear some fascinating social history as it relates to food culture (and which province to go to for a "massage :) Thank you Chris, Steph, (& your uber-cute canine CEO).
Despite your reservations, I quite enjoyed the longer opening. I think part of demystifying Chinese cooking is explaining the how, when, and where it came to be.
I really enjoyed the background in the beginning, I love learning about history like that and tying it into a recipe is even cooler. Also, I really appreciate how you guys give alternatives if some stuff might be difficult to source.
I love how the explanation of the history of this dish conbining dignity and candor. . I'm not likely to make this dish but appreciate it because of the channels way of showing us this part of the world...
History lesson is getting longer and longer, everybody. I am all for it. Even if the story is apocryphal, it's just fun to listen to, and the cultural background is always a welcome story.
I really liked the historical introduction to the video! It was neat to learn a slightly more in-depth history behind the food this time. I definitely wouldn't be opposed to seeing stuff like that more in the future.
This is such a fascinating dish. I love how halfway through you just completely transform the dish entirely. I've heard of recycling old leftovers, but I've never seen recycling the food you're still eating.
Love this video. I’ve been to Shenzhen so many times and don’t really know how I missed this. Kudos for using the Dongguan scenes from “a touch of Sin” 😁
My fellow statesmen, I recommend you go out of your way to get a bottle of chee hou sauce. I use it so often! It has this really complex flavor, and you've probably had it before. The first time I tasted it, I thought, OH, that's the sauce I've been looking for. Buy it online if you have to. Koon Chun makes it, so you know it's not hard to source outside of China.
If anyone still needs convincing after watching this video, consider this - you're using spicy chicken stew gravy to make a hotpot. If that doesn't sound like absolutely delicious comfort food, I don't know what does
I had something like and dapanji in a Sichuan restaurant here in Kathmandu. It was soupy chicken stew with onions, long bell pepper, potatos and chicken. It was called "fire chicken". I'm a sucker for Sichuan food and I tried to recreate it at home but just couldn't succeed.
Hey, I just wanted to say I've followed your content for years since I returned to the states after studying abroad. After using your videos to get a taste of everything I missed from eating in Chengdu, I found myself heading back to China for work. I'm currently in Beijing kind of wondering how much of the current situation I'm willing to handle, but your videos are as valuable as ever now that I'm pretty much restricted to cooking for myself. Along with the lockdown I've been trying to manage my health a bit better and have been kind of struggling to maintain a balanced diet only cooking Chinese dishes with Chinese ingredients. My friends usually give me pretty unhelpful advice like eat less meat, which is kind of the opposite of what I want to do and try and have a higher protein intake. Anyway, just wondering if you've dealt with similar issues, or if you've considered putting a "Chinese Health Food" video out. Pre-lockdown there was an explosion of grain bowl restaurants and "health food" style places in Beijing, curious if its similar in Shenzhen. Anyway, love your videos so much and wish you all the best!!!❤❤❤❤❤❤
I’ve been waiting for a new video thank you even though I have some issues with handling spicy food sometimes the punishment is worth it just because of this taste.
I had this last week at a very authentic Chinese restaurant and they called it a dry-pot. It wasn't dry at all but was delicious even though very bony.
I'd love to hear more Chinese history as it relates to food, as well as some of the "inside scoop" on Chinese cultural issues you went over in the intro. Despite having billions of people and massive influence globaly, China is oddly insular with its internal affairs, so it's interesting to hear people talk about it.
In the early 2000s my Mom was working in Shenzhen and I visited her there during summer. I noticed how different Shenzhen was from Guangzhou. There were people from everywhere and you wouldn't worry about not being able to speak cantonese. Another thing is that people would tell me about Hongkong businessmen in debt committing suicide by jumping off of tall buildings. There was hardly any building without a story like that. Now that I think about it, probably cuz it was a period just after the Asian financial crisis.
Chinese tik tok recipes and cooking hacks when? I think it'd be fun to see the creations people could come up with, either to get viral or just pure good cooking.
So basically, shenzen is the portland of the area. Originally a red light district of a city filled with strip clubs and working men that eventually attracted people of all walks of life, now having quite authentic cuisines from across the country
This is fabulous, an instant CCDM classic. The thumbnail Shenzen cultural history is a great sketch. It’s sad that China is so much less welcoming than formerly.
Hey! Saw a comment you made some years ago about how you would like yo have more cooking audio in the background, such as garlic hitting the wok ect. Figured id reply on a newer video. My advice from what i can gather of your setup is that you buy a shotgun mic. Those can be pointed from afar, as to not get in the way of the shot. The audio it captures will also only come from whats directly in the direction it points. Kinda like a laser light. This will hrlp reduce background noises by alot (i asume youre on a balcony or similar). Hope this helps!
Love your channel. Love the history you add to these videos. I like learning why things are they way it is, very informative. It's as good as the food featured. But would you consider Chinese subtitles so I can share with my Chinese parents as well?
Haha so… the reason why we haven’t done Chinese CCs is that (1) it’s a lot of work to do ourselves and (2) Steph - as a translator herself - simply wouldn’t be able to stand the job that a cheap translator (I.e. one that we could afford) would do. Even if she resolves to only edit the blatant mistakes… knowing her she’d end up just wanting to toss it all and redoing it all herself lol
It's funny b/c just the other night I randomly decided to add Pixian Doubanjiang to a soy sauce/liaojiu/vinegar/sugar fried noodle dish. I had no idea that I was within the confines of an actual regional fusion!
Thanks for clarifying which film is playing at the end, but can you also give a breakdown of all the film clips?? I need to improve some of my film watching habits, and a bunch of these look really good, particularly the ones with the kid on the scooter and the men on the boat. Appreciate the info in advance!
It's listed in the description box. The one you're talking about is Touch of Sin. Also personally I'd recommend Mubi as a streaming service, it's great if you like artsy movies. -Steph
@@ChineseCookingDemystified Thanks, I totally missed it in the description, apologies! Oh! Jia Zhangke! He's a really great director, "Ash is Purest White" is fantastic, I'm truly embarrassed I've never seen "Touch of Sin"! And MUBI is the best, I get it free through school so I definitely make the most of it. Thanks again, and love the channel, you folks do really great work!
The neighborhood in Luohu District of Shenzhen, that our dear host is talking about was at one point a place where there are many second wives...hehehehehe...I recognized the streets. But hey the food in that area is not bad. Don't go to Dongmen for food, the stuff there is horrible.
What's your opinion on freshly/pre ground white pepper? Western cooks usually insist on freshly ground black pepper but I've rarely seen asians grinding their own white pepper.
Yeah it’s usually tasty restaurants that ground white pepper in house. That said, we personally like to buy whole peppercorns and grind ourselves in the mortar.
Surely you gave the chicken head to the cat/dog? Don't think it adds much in the sense of flavour to a hot pot would it? I noticed the chicken feet did go in, but that makes sense as these can be very tasty.
Hey guys, a few notes:
1. Apologies for the overly long introduction to this one. Felt a little… indulgent… to have a 5 minute introduction to a 4 minute recipe. But I (Chris) called Shenzhen home for almost a decade - and Steph for almost the same amount of time - so we obviously had a lot to say on the topic. Sorry if regurgitating the whole economic side of the story there was a bit boring, I just didn’t know how much background y’all already had. Anyway… god bless UA-cam chapters.
2. So one of the difficulties with mimicking these chicken pots is that every restaurant’ll have their own mix, and it’s often… a company secret sort of thing. According to our research, most places use Chu Hou paste as a base, but compared to moustache restaurant’s pot… it always seemed to lead to on overly savory result that wasn’t *quite* where moustache was at. Swapping to the much sweeter Hoisin mostly seemed to do the trick, but it was the combination of the two that really hit the spot according to my memory. I know that calling for that combination is definitely a bit obnoxious (we’re already calling for a metric ton of stuff for the sauce as is), so do feel free to use all Hoisin if need be (or alternatively all Chu Hou with a bit of sugar).
3. You could also, if you like, blend or pound the aromatics together with the sauce for easier cooking. 90% sure that’s actually what moustache restaurant does.
4. The frozen wings that we get here are sort of ‘American style’ (they’re actually imported from Brazil, but… y’know, the same roided out sort), and they do seem to take a bit longer to cook. Ten minutes fry/roasting seemed to do the trick, BUT if I was feeding a crowd, I think I might actually get the wings to a safe internal temperature during the initial pre-fry. So like, pan fry those wings until they reach ~74C (safe but not yet ideal texturally), then finish the cooking in the pot.
5. The movie that we were playing at the end there was “From Beijing with Love”, probably my favorite Stephen Chow movie. In my opinion, hotpot-at-home plus movie is, like, an ideal combination. Short form video’s apparently ruined my dopamine-raddled brain so much that hotpot is one of the few ways these days that I can force myself to sit down and watch an entire movie lol
6. Quick question. Sometimes in the description box, I can fit *either* the process *or* the sourcing notes, but not both. I assume that if push comes to shove, links to the products in question would be more useful than writing out the process (which is already done in-video). Thoughts?
That’s all I can think of for now. Might edit in a few more notes in a bit
oh? Steph isn't originally from SZ? If it's not too intrusive where is her hometown?
I thought the history was fascinating! I don't know a whole lot about Chinese history so having that sort of context is great
i think the long introdunctions are cool. i like re watching the western fried rice one especially
Where is the instructions for no hot pot
@@krislove1167 She's from Zhaoqing, though her father's side is from Guangzhou
Could you guys do a video on what NOT to do with spices? It'd be really helpful to see a breakdown of classic Chinese spices and how to best bring out the aromatics while showing what mistakes we should avoid in order to preserve the flavors, e.g. how not to dull the flavor of Sichuan peppercorns in a dish.
Great idea!
would also really support this!
this!!!
Can I just say, the first three minutes of this video was enthralling -- and this, despite having already had an idea of the history. Kudos, Steph and Chris! And again, good luck on the move :)
I came here to say the same thing. Of course I love the recipes, but the couple of videos with the history content are really exceptional. Do you think there's any way we can get them to start a Chinese History Demystified?
Haha cheers. Always a little bit of a balancing act, glad you enjoyed it
Great to hear something about the recent history of China and the culture of Shenzhen that [a] doesn't portray China as "Oriental" but as a "normal" country and [b] doesn't portray everything through the lens of "China government bad", so we can hear some fascinating social history as it relates to food culture (and which province to go to for a "massage :)
Thank you Chris, Steph, (& your uber-cute canine CEO).
That whole intro was incredibly well-written, i felt like i was watching a cool documentary aboit Shenzhen
Despite your reservations, I quite enjoyed the longer opening. I think part of demystifying Chinese cooking is explaining the how, when, and where it came to be.
I so love it when you guys do comics...
With the mini schnauzer away in BK it's nice to see a stand-in in the background!
I absolutely loved the intro. More like this please. The cultural aspect is very intereesting. And the dual-use hotpot is brilliant!
I really enjoyed the background in the beginning, I love learning about history like that and tying it into a recipe is even cooler. Also, I really appreciate how you guys give alternatives if some stuff might be difficult to source.
I love how the explanation of the history of this dish conbining dignity and candor. .
I'm not likely to make this dish but appreciate it because of the channels way of showing us this part of the world...
I really really really really REALLY loved the explanation of the historical influence in this video. Thank you so much for the lesson!
Also major thumbs up for the Stephen Chow movie in the background!
History lesson is getting longer and longer, everybody. I am all for it. Even if the story is apocryphal, it's just fun to listen to, and the cultural background is always a welcome story.
Very good to see this. I recall visiting Hong Kong as a child in 1981 and shenzhen wasn’t even on the regional maps though it was in the area.
I really liked the historical introduction to the video! It was neat to learn a slightly more in-depth history behind the food this time. I definitely wouldn't be opposed to seeing stuff like that more in the future.
This is such a fascinating dish. I love how halfway through you just completely transform the dish entirely.
I've heard of recycling old leftovers, but I've never seen recycling the food you're still eating.
liked the extra history notes in the intro, thanks for establishing context!
Love the cat eating the plant at the end :D Everyone gets a snack!
me too! It's just such a cat thing to do... the dog would be pawing Steph but the cat just chew the scenery
Love this video. I’ve been to Shenzhen so many times and don’t really know how I missed this. Kudos for using the Dongguan scenes from “a touch of Sin” 😁
The history lesson was AMAZING. I definitely enjoyed the addition and hopefully you'll continue to do more of that with your future vidoes :)
This vid gives a lot more that i expected, good info, great visuals, entertaining history, awesome recipe... This deserves a lot more views and likes
You guys are super cool. I love the back story and the movie at the end!!! Haha
My fellow statesmen, I recommend you go out of your way to get a bottle of chee hou sauce. I use it so often! It has this really complex flavor, and you've probably had it before. The first time I tasted it, I thought, OH, that's the sauce I've been looking for. Buy it online if you have to. Koon Chun makes it, so you know it's not hard to source outside of China.
This video is exactly why I love this channel.
Kitty! Love the video, really informative and well edited. Also, kitty!!!!
Appreciate the return of hand drawn cards for history lesson ;)
I love the historical context of this new dish, more like this please!
Apparantly even American tech workers/UA-camrs were also attracted to the glow of Shenzhen, bringing their own unique spice to the city.
We loved this video, especially the great history section at the beginning. Keep ‘em coming! -Bryce and Rebecca (couple’s comment)
Your choice of movies while devouring chickenpod is perfection.
Wow, turning it into a hot pot is such an amazing idea!
i really enjoyed the intro, great video as always
That cat at the end was really going to town on that plant
I'm impressed with the higher budget that went on the animation 👌
If anyone still needs convincing after watching this video, consider this - you're using spicy chicken stew gravy to make a hotpot. If that doesn't sound like absolutely delicious comfort food, I don't know what does
Yes! History and Chinese food in one video! I love it
Today it's the kitty at the end instead of the usual dog. Both equally cute.
aggressively delicious is my new favourite term for yummy food such as yours
I just realized I ate Shenzhen chicken pot a few times in Shenzhen, but didn't realize it was special. Good memories from that Luohu border area.
nothing like eating chicken pot and watching 國產凌凌柒
deep fried tofu whatever is also an absolute necessity for any hotpot
I always look forward to the pinned notes, missed them today!
Ha, you just beat me to the comment section :) Usually we post, then I scribble them up
Fascinating
I love these videos. Keep up the great work!
I like how you guys are watching the movie you B-Rolled in the beginning.
Made this today and ate it just now. Phenomenal!
Glad you liked it!
Lived in various parts so China for roughly 7 years and I loved Shenzhen for its diversity of food. Could never do the durian pizza though.
From Beijing with Love is such a good movie choice.
Slipping in some clips from A Touch of Sin? This is why y'all are the most based cooking channel.
stephen chow - beijing with love at 8:15. you guys got good taste XD
Nice vid and great movie choice :)
*gets distracted by the cat attempting to eat the potted plant in the background at the end*
This channel is what I want to do but then remember I am in England so its hard to reasonably source the ingredients without emptying my pockets
I had something like and dapanji in a Sichuan restaurant here in Kathmandu. It was soupy chicken stew with onions, long bell pepper, potatos and chicken. It was called "fire chicken". I'm a sucker for Sichuan food and I tried to recreate it at home but just couldn't succeed.
9:09 the cat just munching away at the plants lol
Hey, I just wanted to say I've followed your content for years since I returned to the states after studying abroad. After using your videos to get a taste of everything I missed from eating in Chengdu, I found myself heading back to China for work. I'm currently in Beijing kind of wondering how much of the current situation I'm willing to handle, but your videos are as valuable as ever now that I'm pretty much restricted to cooking for myself.
Along with the lockdown I've been trying to manage my health a bit better and have been kind of struggling to maintain a balanced diet only cooking Chinese dishes with Chinese ingredients. My friends usually give me pretty unhelpful advice like eat less meat, which is kind of the opposite of what I want to do and try and have a higher protein intake. Anyway, just wondering if you've dealt with similar issues, or if you've considered putting a "Chinese Health Food" video out. Pre-lockdown there was an explosion of grain bowl restaurants and "health food" style places in Beijing, curious if its similar in Shenzhen.
Anyway, love your videos so much and wish you all the best!!!❤❤❤❤❤❤
I’ve been waiting for a new video thank you even though I have some issues with handling spicy food sometimes the punishment is worth it just because of this taste.
Joking here, but I half expected the chicken head mixed with it’s body to look up and go “Monday’s, am I right?”
hurray! chinese history in my cooking video! this is exactly what I needed,
(no joke I'm studying for my PhD in historical literature, yes I'm a nerd)
I had this last week at a very authentic Chinese restaurant and they called it a dry-pot. It wasn't dry at all but was delicious even though very bony.
I'd love to hear more Chinese history as it relates to food, as well as some of the "inside scoop" on Chinese cultural issues you went over in the intro. Despite having billions of people and massive influence globaly, China is oddly insular with its internal affairs, so it's interesting to hear people talk about it.
Love you guys
Is that a Bengal cat? Can't wait to see more of her. Great video BTW, subscribed.
In the early 2000s my Mom was working in Shenzhen and I visited her there during summer. I noticed how different Shenzhen was from Guangzhou. There were people from everywhere and you wouldn't worry about not being able to speak cantonese. Another thing is that people would tell me about Hongkong businessmen in debt committing suicide by jumping off of tall buildings. There was hardly any building without a story like that. Now that I think about it, probably cuz it was a period just after the Asian financial crisis.
Loved the history and cultural part.
Chinese tik tok recipes and cooking hacks when? I think it'd be fun to see the creations people could come up with, either to get viral or just pure good cooking.
I have ALL the ingredients for the sauce in my pantry. I'm so excited!
So basically, shenzen is the portland of the area. Originally a red light district of a city filled with strip clubs and working men that eventually attracted people of all walks of life, now having quite authentic cuisines from across the country
A Second Wife??? This pot is getting STEAMY!!!!
And I had to stop at 5:27 to see if anyone else noticed the cockle in the bowl...
Love the intro. Super interesting.
This is fabulous, an instant CCDM classic. The thumbnail Shenzen cultural history is a great sketch. It’s sad that China is so much less welcoming than formerly.
A history lesson from CCD, I sit back with a bowl of ice cream and settle in for the ride.
Hey! Saw a comment you made some years ago about how you would like yo have more cooking audio in the background, such as garlic hitting the wok ect. Figured id reply on a newer video. My advice from what i can gather of your setup is that you buy a shotgun mic. Those can be pointed from afar, as to not get in the way of the shot. The audio it captures will also only come from whats directly in the direction it points. Kinda like a laser light. This will hrlp reduce background noises by alot (i asume youre on a balcony or similar). Hope this helps!
very interesting.
Love your channel. Love the history you add to these videos. I like learning why things are they way it is, very informative. It's as good as the food featured.
But would you consider Chinese subtitles so I can share with my Chinese parents as well?
Haha so… the reason why we haven’t done Chinese CCs is that (1) it’s a lot of work to do ourselves and (2) Steph - as a translator herself - simply wouldn’t be able to stand the job that a cheap translator (I.e. one that we could afford) would do. Even if she resolves to only edit the blatant mistakes… knowing her she’d end up just wanting to toss it all and redoing it all herself lol
@@ChineseCookingDemystified Steph's a translator? Cool. As a kid I wanted to become a translator too.
Looks very interesting wish you had detailed directions with ingredients to print out!
It's funny b/c just the other night I randomly decided to add Pixian Doubanjiang to a soy sauce/liaojiu/vinegar/sugar fried noodle dish. I had no idea that I was within the confines of an actual regional fusion!
非常好的視頻，我非常喜歡
Thanks for clarifying which film is playing at the end, but can you also give a breakdown of all the film clips?? I need to improve some of my film watching habits, and a bunch of these look really good, particularly the ones with the kid on the scooter and the men on the boat. Appreciate the info in advance!
It's listed in the description box. The one you're talking about is Touch of Sin. Also personally I'd recommend Mubi as a streaming service, it's great if you like artsy movies.
-Steph
@@ChineseCookingDemystified Thanks, I totally missed it in the description, apologies!
Oh! Jia Zhangke! He's a really great director, "Ash is Purest White" is fantastic, I'm truly embarrassed I've never seen "Touch of Sin"! And MUBI is the best, I get it free through school so I definitely make the most of it. Thanks again, and love the channel, you folks do really great work!
Definitely enjoyed the intro, in a way it's similar to Tasting History with Max Miller in format.
One would wonder whether finding a second wife is easier than sourcing Chou Hou sauce.
Made me super hungry!!!
Stephen Chow cameo!
Most enjoyable videos! I have not been able to find Shaoxing wine in Wisconsin. Is dry Sherry a decent substitution?
The neighborhood in Luohu District of Shenzhen, that our dear host is talking about was at one point a place where there are many second wives...hehehehehe...I recognized the streets. But hey the food in that area is not bad.
Don't go to Dongmen for food, the stuff there is horrible.
I've been click-baited into a history lesson. What the actual......?!
I see it is not only my cat that likes to molest any palm style plant.... still can't be angry for long, they know how to look cute and be forgiven.
9:26 KITTY HUNGRY. SO HUNGRY ATE PUPPY
Eggsaladlent video, which Stephen chow movie was played in the background?
NVM, I just read your recent comment, tenks tenks
Haha that movie. Though not the best but still pretty entertaining.
Can you do Ma Yi Shang Shu next?
What's your opinion on freshly/pre ground white pepper? Western cooks usually insist on freshly ground black pepper but I've rarely seen asians grinding their own white pepper.
Yeah it’s usually tasty restaurants that ground white pepper in house. That said, we personally like to buy whole peppercorns and grind ourselves in the mortar.
Surely you gave the chicken head to the cat/dog? Don't think it adds much in the sense of flavour to a hot pot would it? I noticed the chicken feet did go in, but that makes sense as these can be very tasty.
You should totally release a brand of shaoxing wine to the west that's just called "Liaojiu aka" I would buy a case.
That's chinese Tasting History!
8:30 Anyone have a clue as to the Stephen Chow movie on the screen? I might have seen it decades ago...
Donguan "massages" lol.
any way we can get a link to that amazing pot!
nice drawing!
Moustache man chicken pot?
Count me in.
NOT ENOUGH SICHUAN PEPPERCORN! ;)
Love the introduction.. so it's thanks to the mistress. LOL