Chef Wang gave us a gift for the New Year- so much labor went into this presentation.This vid was especially good: we get to see how he manages the crew & work flow- the mix of affection/ respect they have for him. It’s a privilege to learn from a master Chef; he shares knowledge freely. Plus Uncle was in top form! Health, Luck & Prosperity to Chef Wang, his family & everyone on his team.
I've been watching Chef Wang for more than 2 years and this is the very satisfying video I ever watch. I love how he share his knowledge in cooking and he teaches his apprentices. Such a great chef and a very good mentor. I am really happy to see all of these boys working as a team. Happy New Year! From Philippines.
the way Chef Wang and his apprentices cook is like orchestrating a symphony, with Chef Wang being the conductor. all the notes they play are precise and in harmony, kudos to Chef Wang ! and happy Chinese new year !
Nothing better to see than a calm and organized teacher and willing students. Effective teaching is someplace between a science and an art, and Chef Wang has nailed it. The man who taught me was a tad more excitable. I learned Chinese-American food prep to an extent, but the amount of English profanity involved in the process made me kind of glad that I couldn't understand the muttered Mandarin that went with it. On the flip side, the restaurant seated about 100 and the line was all the way out on the sidewalk for most of dinner service. Not slow, just very popular. The skill of the chef was never a question. Some things that I took away from the experience were that prep was something that was complete before the doors opened, what was left over from prep was not waste but instead was the base for tomorrow's featured soup, taking the time to do it right the first time was always quicker than doing it again, and if you had to take more than one step for an ingredient while cooking, your setup was wrong. Oh. Knives. I have the normal complement of "standard knives". Sometimes I even use one. Not much that cannot be done with a boning knife, a Chinese Vegetable Knife, and a medium-sized cleaver. The cleaver should be sharp. The boning knife and Chinese knife should be able to remove the hair from your forearm. Proper knife sharpness is the first step in ingredient prep. Dull knives result in mangled food, tired cooks, and Workplace Injury Reports. Oil should just be starting to smoke when food hits it, and should stay that way. Cold food and liquids are introduced on the sides of the wok, then moved down so as to not cool down the center of the wok. Food quantity should match the wok to stir-fry. If you overload the wok the food becomes stir-steamed, which is not what most people wish to eat. For non-traditional cooking, a pot lid which fits about 3/4 down the wok is handy. Heat your oil and toss in your hamburger patties. Season appropriately. When you turn them, add your cheese and toss the lid over them. The buttered buns will toast nicely on the sides of the wok and the lid will keep them out of the grease while helping to melt the cheese. Get your timing right and that double cheeseburger will still be drooling molten cheese when the plate hits the table. Lettuce, tomato, onion, and pickles were served on a separate plate. Buns got mayo. Ketchup and mustard were delivered to the table upon request. Ray seeing the latter going on one of his burgers (or anything else other than perhaps BBQ Pork) was generally a trigger for "Why F*** Up good food by killing flavor" followed by muttered Mandarin which was most likely not complimentary.
@@admiralstiffplank Actually, I haven't cooked as a source of Primary income for decades. I actually work in the Telecommunications field now. The takeaways that are of benefit anywhere would probably be that planning and prep are vital, waste is money forever gone, it is always faster and cheaper to it right the first time than having to do it twice, and that the perfect arrangement of a workspace is only possible when done by the person who is to use it.
Thank you for sharing with us this video chef Wang gang! It's very different from the individual dishes that you usually make. This is ALL 12 DISHES AT THE SAME TIME. It really shows th amount of planning and management skills needed for this. I really learnt a lot and enjoyed watching this!
I love how enthusiastic the young chefs are, and Uncle's happiness at the table is everything. This may be the best cooking video ever. How I wish I were at that table!
This was wonderful. I throughly enjoyed all the cooking and teaching but at the end when everyone enjoyed the food it brought me so much happiness. I saved this video to watch many more times, thank you for sharing it.
Watching Chef Wang cooking the 12 dishes for our New Year's Eve dinner makes me so home sick. I now lived in New Zealand and due to covid cant go back almost 2 years now to celebrate with my family in Malaysia.Chef Wang is so cool guiding his 3 diciples and they are so helpful and I hope they will learn as much as possible from their master. I will try to cook a few dish from his video, Thank Chef Wang I wish you and your family Happy Lunar New Year and blessed with lots of good health and happiness in this year of the tiger.
祝UA-cam的朋友们新年快乐，虎虎生威！以下是我今年年夜饭中所有菜品的详细教学链接和整个年菜制作的流程，希望能帮到大家，年夜饭学起来！
粑粑肉（蒸肉糕）：ua-cam.com/video/jckyZuhx0NE/v-deo.html
咸烧白（梅菜扣肉）：ua-cam.com/video/OvhUqSbY1E4/v-deo.html
四喜丸子（红烧狮子头）：ua-cam.com/video/w6LizZVFEGg/v-deo.html
羊肉汤：ua-cam.com/video/wruAY18wg9s/v-deo.html
冰糖肘子：ua-cam.com/video/IQewQWiQCsQ/v-deo.html
蒸鸡（扣鸡，扣鸭）：ua-cam.com/video/bTnnFBtS2h8/v-deo.html
红烧鲤鱼：ua-cam.com/video/cHXO5befcUI/v-deo.html
香肠腊肉（腊味合蒸）：ua-cam.com/video/6gjmjmfn9kY/v-deo.html
糯米饭（糯米扣碗）：ua-cam.com/video/UuSQ8j6UwhY/v-deo.html
腊肉花菜（干锅花菜）：ua-cam.com/video/6ylN8YxJwtI/v-deo.html
烧椒皮蛋：ua-cam.com/video/aK3ZTZG4KK0/v-deo.html
琥珀桃仁：ua-cam.com/video/BppHmtbwT30/v-deo.html
年菜制作流程：
开饭前五小时：
·肘子、五花肉烧皮焯水
·猪肉剁成肉蓉，为粑粑肉做准备
·猪肉剁成小颗粒，为四喜丸子做准备
·整鸡，羊排骨焯水
·准备配菜，包括葱姜蒜等
开饭前四小时：
·初加工咸烧白，调味摆盘
·整鸡摆盘调味
·粑粑肉调味上劲摆盘
·甜糯米饭调味摆盘
开饭前三小时：
·蒸菜上蒸笼
·制作冰糖肘子
·炖羊肉汤
·四喜丸子调味，搓丸子
开饭前两小时：
·炸四喜丸子
·炸鱼
·炖四喜丸子
·腊肠腊肉煮透煮熟
·核桃仁焯水炸酥
开饭前一小时：
·制作琥珀桃仁
·制作烧椒皮蛋
·粑粑肉改刀摆盘制作头碗
开饭前半小时：
·炖鱼
·四喜丸子、冰糖肘子收汁
·香肠腊肉摆盘
·炒腊肉花菜
·蒸菜摆盘
开饭前一分钟：
·上菜！
刚哥过年好🎆
實用👍👍👍
王師傅 過年好 恭喜發財 身體健康
太好吃了😋新年快乐🍾️🎆🎈
这集太好看了 还放好资讯了 王刚大哥新年快乐！
第一次看王剛教徒弟的模樣，有點威嚴又親切，教學又細心，徒弟們跟到王剛師傅學習必定終生受用，另外阿寬真的很阿寬耶😂
看得出， 王介平這些年來仍保持踏實和謙虛的態度， 他也是我最喜愛看的徒弟。 王剛師傅看人真有一手。
謝謝大廚。我一整年都受到你和叔叔的啟發。我是在東南亞出生的第三代中國人，我發現你的視頻非常鼓舞人心。Lee
幾年前曾經有機會跟一位老朋友去他四川老家體驗一下大陸四川的新春過年氛圍，吃過了一遍正宗的四川農家年菜，實在是畢生難忘，但最重要的，感覺還是那令人難以忘懷的“家”的溫馨，現在看到王老師做的這一頓年菜，那時的味道、回憶和溫馨仿佛又重現眼前，滿滿的幸福感。祝王老師和你的家人和團隊們新春快樂！
羡慕❤❤
不藏私也沒有架子，對徒弟很真心，
但是也對徒弟有要求，會指正，
真的希望他們可以學會，
一邊教學一邊做菜還可以這麼有效率，
太厲害了剛哥！
新年快樂！
從時間管理，食材管理就可以看出很有用心了
就这些菜 全是传统菜 一般家庭都会做 大师做的只是把味道做得更好 做法更讲究等等 没有什么纯在于藏私不藏私的 除非是那种独门手艺 或者技术活传承 才能称藏私不藏私 以往中餐都是以大陆及周边的国家的食材 慢慢的做出来的 现在国门打开了 拿食材的也方便了 建议多多开发 新食材新中餐 别再局限于内地食材了 （古时是应为运输不便，现在对于我们来说是天堂，什么食材或者品尝都很方便） 既然传统手艺不能丢，为啥不能在保证传统的同时，开发或者在使用传统手艺的同时添加新食材进去呢
@@谢明熙 比如就有人融合了川味和西方國家美食，製作了…… 麻辣披薩～
@@Zero2Ryu 我去吃过 不适合我的口味 而且这个才不是独创
王介平性格沉稳踏实，心细谦逊，将来作为大厨必有所成。阿宽性格活泼，善于活络气氛，搞好同事关系，将来可以作为前堂，与客人打交道。
3人行，一人前一人當後一人當補位。王剛的徒弟三兄弟太強了。
😅我当初一眼就看中王师弟了…小伙子长得帅性格也沉稳
這三位徒弟看起來真協調，讚！
大師兄王介平，穩重又有真材實料
二師弟阿寬，很外向活潑也肯學
三師弟楊瀚，尚顯青澀
期待未來都能變大廚
阿宽， 不是黄飞鸿的弟子么？
您這樣形容也貼切，不過個人覺得學東西時還是少嬉皮笑臉，多點專注比較好。
之前的女徒弟呢？
第一个徒弟是 72娃 大师姐
@@齊歡暢 那個只是合作不是真的來學的，回去拍影片了。
喜歡大師兄，感覺非常踏實的人，態度好，學習也認真，注意到他不僅自己學習，還會騰出位置給師弟看。
一次看完，大呼過癮。美食饗宴，盡在王剛。只有二個字可以形容：幸福。祝王剛師傅團隊與一家人虎年行大運，虎年虎虎生風！
王師傅， 徒弟們多！ 個性還是很謙卑， 接地氣。不驕不躁。 前途無量！ 中國廚藝界國寶。
深深的感谢王刚师傅。我叫您一声师傅，不仅是敬称，更是发自内心的把您当成我的师傅。跟着您的视频学了很多的菜，为我们在海外的华人生活增添了无穷的乐趣。看着您带着徒弟们，自信而又真诚的手把手教他们，甚为感动。看着您的视频，久违的年味又回到了我的心里，回到了味蕾上。我看了三遍了，还想再看，再看。。。
师父才对
师傅是对所有手艺人的尊称
上海封城了 按照王刚师傅的视频复刻了新疆大盘鸡 一家人吃的心满意足 算是每日无聊生活中的一点趣味
几个徒弟性格各不同，大师兄沉着稳重，阿宽善良活泼，另一个勤快好学。都是好徒弟。
就是少了女徒弟漆二娃。
@@老胡老胡 さ我不歧视啊 厨师听幸苦的 姑娘不适合
一个阿宽，一个牙擦苏，可惜猪肉荣也被阿宽兼任了
@@老胡老胡 網紅噁
完全不藏私的王剛老師…… 👍👍👍
想起我當學徒的時候，那時候師傅只會告訴你跟著他做，他怎麼做你就怎麼做，剩下的為什麼要做這一步全靠自己的悟性和天分，王剛真是有耐心手把手的教一步一步講解！那時候想學東西少不了給師傅買煙買喝的，不然就拿個背背住你，偷看都不讓你偷看
連王剛爸爸都笑的樂開懷，大成功，半小時的片感覺10分鐘就結束了
Chef Wang gave us a gift for the New Year- so much labor went into this presentation.This vid was especially good: we get to see how he manages the crew & work flow- the mix of affection/ respect they have for him. It’s a privilege to learn from a master Chef; he shares knowledge freely.
Plus Uncle was in top form! Health, Luck & Prosperity to Chef Wang, his family & everyone on his team.
Sweet : )
Absolutely fabulous comment, I cannot agree with you any wee bit less
很多年前在下厨房那个小网站发现王师傅的寬油视频，那时候他的样子和现在似乎没什么变化，名气不大。现在我简直有点尊敬他了！我对吃的没什么渴望，看这种烹饪视频居然是为了娱乐。
又看到王介平了，真不错，现在当大师兄了。三个徒弟都挺不错。
👏👏👏👍👍👍
阿寬很可愛也很淘氣
王師傅對他的疼惜與包容
讓我深受感動
大師兄與小師弟則較為穩重
希望三位師兄弟能早日成為大廚
以報答王師傅的親傳
I've been watching Chef Wang for more than 2 years and this is the very satisfying video I ever watch. I love how he share his knowledge in cooking and he teaches his apprentices. Such a great chef and a very good mentor. I am really happy to see all of these boys working as a team. Happy New Year! From Philippines.
看了真開心，真感動，這就是中國春節的年夜飯！
阿寬有種莫名喜感~師徒很和諧，不藏私，很不錯的相處模式~新年快樂！
豐盛的年夜飯！喜慶又溫暖的一集！感謝王剛團隊的努力，一直提供高質量的視頻，也讓網友可以跟著學做好菜以饗口福。（做不了就享眼福吧😄）🤗祝願大家新年快樂，財星高照，紅紅火火一整年！🥳
这一桌年夜饭太具参考价值了。其实可以早点发布。这一集可能是王刚师傅所有视频当中最长的之一了。认真学习。🥰 祝王刚及团队新年快乐！
王
王刚师傅你的团队个个帅气，品质好，给你们点赞！
@@vihi5789 。。。
So yummmyyy
看录像，美国的薪水是中共国的4倍，物价便宜4倍，房价、车价超便宜，只要你勤劳，讲信用，工作5至6年就能轻松买大房子、车子，又有钱，中国的二奶三奶就会象蜜蜂看到花蜜，每天缠着你不放。在中共国拼命工作一辈子，买不起房，娶不起媳妇，对人生绝望，只能无奈躺平？美国好还是中共国好，看出来了吗？
the way Chef Wang and his apprentices cook is like orchestrating a symphony, with Chef Wang being the conductor.
all the notes they play are precise and in harmony, kudos to Chef Wang ! and happy Chinese new year !
王介平不愧是大弟子，一站出来那股稳重啊
马玉 宋远桥级别低🤣🤣
谢谢王刚老师的视频。我们海外华人就指着这样的老师指导我们做年夜饭了。
王师傅对四伯爷一直很好。王师傅的徒弟也有共同的特点：憨厚实在。
四伯把他养大，王刚和亲爸不亲。戴眼镜的徒弟看着不像憨厚。哈哈
除了漆二娃😂
@@liuhongqian 王刚说过的 他爸妈偏内向不擅长应对镜头而已，他们关系很好的
@@fedayeenw9985 你自己看看这个视频里王刚怎么说的 ua-cam.com/video/9DJ9Cwh7sUM/v-deo.html&ab_channel=YourStudio%E6%9C%89%E8%80%B3%E5%B7%A5%E4%BD%9C%E5%AE%A4
@@liuhongqian 你就不能去看看王刚自己的视频里怎么说的么？看个文案和视频都匹配不上的就信了？
王介平又出现了。难得，他看起来就更踏实。祝你们生意兴隆，新年快乐💯
好幸福的团队，看着羡慕。能学到手艺还能享口福。😍
看了王刚老师做的年夜饭，非常感动，他自己一边做，一边手把手的教徒弟实践，王老师是一位了不起的师傅，看到这个实地做年夜饭的视频，受益匪浅，我们犹如参加了你们的年夜饭一样快乐。谢谢王刚老师。
大弟子王介平最穩重踏實！💕💕💕👍👍👍😄😄😄
哇這桌菜太豐富了，王剛不但做的一手好菜，口才也是了得，勤懇踏實真是人才！
終於見到介平，放心了🤣🤣好好跟王剛師傅繼續學煮菜呀，支持你們
王师弟好好学习以后是个人才
@@catvsquad536 大师兄真不错，沉稳。
@@catvsquad536 其实王刚老早就说过王介平早就可以出师了，应该原本是在宽菜做事，学习经营，但随着卤味店生意做起来了，需要信得过的人手，王介平现在估计已经不单是大徒弟，更是左右手了。
个人很欣赏阿宽的心态，很活跃的问王师傅问题，做事也带劲。希望刚哥多带带他们几个
這集的師生互動好有趣，也呈現了料理這門學問真的有很多秘訣😯😯
也好喜庆。
王刚老师的年夜饭太太棒了🌟👍王老师毫无保留的教授做年夜饭😋 像我们在国外回不去的华人有这么一桌好菜，那是比什么都高兴的事，非常感谢王老师的教授，谢谢🙏
chef wang
you are the best chef and teacher in Szechuan province ,i learn a lot from you watching all your videos
Portsmouth UK
你的状态很好，带领一帮人做自己喜欢的事情，还能和自己家人在一起，圆满的人生
Nothing better to see than a calm and organized teacher and willing students. Effective teaching is someplace between a science and an art, and Chef Wang has nailed it.
The man who taught me was a tad more excitable. I learned Chinese-American food prep to an extent, but the amount of English profanity involved in the process made me kind of glad that I couldn't understand the muttered Mandarin that went with it. On the flip side, the restaurant seated about 100 and the line was all the way out on the sidewalk for most of dinner service. Not slow, just very popular. The skill of the chef was never a question.
Some things that I took away from the experience were that prep was something that was complete before the doors opened, what was left over from prep was not waste but instead was the base for tomorrow's featured soup, taking the time to do it right the first time was always quicker than doing it again, and if you had to take more than one step for an ingredient while cooking, your setup was wrong.
Oh. Knives. I have the normal complement of "standard knives". Sometimes I even use one. Not much that cannot be done with a boning knife, a Chinese Vegetable Knife, and a medium-sized cleaver. The cleaver should be sharp. The boning knife and Chinese knife should be able to remove the hair from your forearm. Proper knife sharpness is the first step in ingredient prep. Dull knives result in mangled food, tired cooks, and Workplace Injury Reports.
Oil should just be starting to smoke when food hits it, and should stay that way. Cold food and liquids are introduced on the sides of the wok, then moved down so as to not cool down the center of the wok. Food quantity should match the wok to stir-fry. If you overload the wok the food becomes stir-steamed, which is not what most people wish to eat.
For non-traditional cooking, a pot lid which fits about 3/4 down the wok is handy. Heat your oil and toss in your hamburger patties. Season appropriately. When you turn them, add your cheese and toss the lid over them. The buttered buns will toast nicely on the sides of the wok and the lid will keep them out of the grease while helping to melt the cheese. Get your timing right and that double cheeseburger will still be drooling molten cheese when the plate hits the table. Lettuce, tomato, onion, and pickles were served on a separate plate. Buns got mayo. Ketchup and mustard were delivered to the table upon request. Ray seeing the latter going on one of his burgers (or anything else other than perhaps BBQ Pork) was generally a trigger for "Why F*** Up good food by killing flavor" followed by muttered Mandarin which was most likely not complimentary.
Just wondering, do you still cook for a living? How did the things you learned from the Chinese restaurant impact your everyday work?
@@admiralstiffplank Actually, I haven't cooked as a source of Primary income for decades. I actually work in the Telecommunications field now.
The takeaways that are of benefit anywhere would probably be that planning and prep are vital, waste is money forever gone, it is always faster and cheaper to it right the first time than having to do it twice, and that the perfect arrangement of a workspace is only possible when done by the person who is to use it.
这三个徒弟是不是感觉跟期末考试似的😸 大师做菜真是胸有成竹啊！有条不絮，左右手生熟都分得清楚，还教了好多干货。respect！
Thank you for sharing with us this video chef Wang gang! It's very different from the individual dishes that you usually make. This is ALL 12 DISHES AT THE SAME TIME. It really shows th amount of planning and management skills needed for this. I really learnt a lot and enjoyed watching this!
I love how enthusiastic the young chefs are, and Uncle's happiness at the table is everything. This may be the best cooking video ever. How I wish I were at that table!
办西野
I would totally be the uncle at the table 😂
Love that the young ones prepared everything and the elders just enjoyed the end result. So wholesome and respectful!
Everything looks so delicious 🤤
師徒齊烹飪，老師用心。準備好一桌料理有信心。火雲邪神吃完後樂開懷，大家開心
謝謝王大厨師長的敎學相長，燒出好味道是要有火侯之外經驗與豐富的操作技巧，對食材熟悉更不再話下。
華人的美食佳餚是時間代代傳承
，食知味美多汁味道的記憶香味
各省各方菜系能融合真的是如藝術般吃的感覺比上如一幅作品一樣。
謝謝美食家王剛師傅的巧手敎學長見識了，希望有機會能夠來臺灣玩玩。
祝新年快樂、
華夏喜樂享平安健康年。
三位徒弟很不錯，老大有師兄範👍 阿寬應該是小師弟吧！可愛也肯學，師傅不藏私👍❤️
王剛師傅很會照顧別人，每次吃東西都是先招呼其他人，自己才開吃。有很好的身教，跟他的徒弟很幸運。
看见大家都是四川人，很高兴，四川传统文化浓，祝愿各位多多保护传统。做人归向传统，做食物也一定会如有是神助。
時間的掌握和製作菜色的先後順序也是一大挑戰！掌控全局的能耐堪比交響樂指揮。
這集超棒的，不但讓觀眾都能了解，也能讓徒弟們學習，真的很棒😊😊😊
做菜也要时间管理，非常棒，祝美食作家团队越来越棒！
看了全程听到伯娘说那句“捻不起来站起来捻哦”破防了，真的是每一位长辈都会这么说，因为疫情两年在海外没回家过年了😭
四川回答一般是，席上无短手
是的是的，去华人超市买菜，听到过年的歌曲，才想起要过年了，鼻子马上酸了。。。。
真是一位好老師！行行有學問，頭腦要清楚，手要巧，還要有過人的體力，當廚師真不容易！
王大厨尊敬长辈及平易近人的性格，传授徒弟厨艺如待朋友的氛围，感到你很善良，愿健康幸福，春节快乐!!
超喜歡師徒間的互動，師父好脾氣，學生也超可愛的，邊看邊笑，王剛師父預祝您農曆新年快樂
刚哥带徒弟一起准备年夜饭，顺带教学，然后和家人们一起围坐桌边品尝自己的手艺。真是其乐融融的一家人！👏多谢刚哥提供年夜饭灵感！👍祝你们新春快乐，虎年生意红火~💖
师徒一起，其乐融融！祝你们大家及家人农历新年快乐安康！！
王剛師父, 四伯爺, 新年好! 身體健康!萬事如意算!看見師父大顯身手, 觀看視頻的我們, 也得益了不少, 三位年輕徒弟, 隨了學到師父高超的廚藝, 還吸收到踏實, 前途無限!
看到王刚和徒弟们一起做饭过年，不但了解了做菜的流程，心里感到很温馨，很幸福的感觉。谢谢！
This was wonderful. I throughly enjoyed all the cooking and teaching but at the end when everyone enjoyed the food it brought me so much happiness. I saved this video to watch many more times, thank you for sharing it.
四伯好有霸氣，一出來就是C位😂😍👍🏻
太上皇
火雲邪神必須得C位
王师父大量，除了敬老，也不分师徒背份，总而言之，就是一个'寬'字。赞一个。
徒弟们听刚哥讲解的时候都很认真专注，是真的在好好学习啊！
王師傅教學方式不像傳統老師傅給人印象只用漫罵責備打壓自信的口氣，反而會詢問互動交流合作一起完成作品，而學生的態度謙卑虛心受教，產生的畫面讓觀眾有種舒服的放鬆的感覺，攝影剪輯團隊也很厲害畫面不會一直閃動觀賞體驗不容易疲勞不適👍
I cant get enough of these videos. Im grateful for the subtitles. I love watching someone with great skills teaching young and eager students.
王刚师傅真的透出对生活的热情和信心。年龄相仿，还在路上。你的视频从未缺席。共勉，虎年大吉！
王大哥，你简直比大酒店大宴会的行政大厨还专业。你的分工时间度的掌握，先后顺序流程管理能力都超水平。我都想拜你为师。看你视频好几年了，我是zh的，你说过的莲塘，翠微明珠北这些地方都记得吧。我户籍还在明珠派出所，但去了日本快七年了。孩子五岁，对国内美食真想念。期待您的回信。带着期待眼神的微笑等待着机会
王师傅做短视频之前就是厨师长
看着年菜煮完一起吃东西的画面，我感受到摄影师满满的口水和怨念 😂
这就是中国人的年夜饭，辛勤的付出丰盛的收获，团团圆圆其乐融融，谢谢王刚大师给我们带来这么丰盛的年夜大餐，祝大家新年快乐
師徒同心合力製作年菜，真可謂虎虎生風出神入化，太棒了👏先㊗️您新年快樂事事順心如意，平安喜樂。
一遍遍看幾次，三位徒弟阿寬愛表現實際操作差太遠，技術也還差太遠，嘴巴念念有詞無用，其他二，位徒弟非常認真的在學習，王大廚真是捨得技術公開受用無盡，也是家鄉味的傳承，業界的學習，百看不厭👍 祝新年財源滾滾，心想事成
Watching Chef Wang cooking the 12 dishes for our New Year's Eve dinner makes me so home sick. I now lived in New Zealand and due to covid cant go back almost 2 years now to celebrate with my family in Malaysia.Chef Wang is so cool guiding his 3 diciples and they are so helpful and I hope they will learn as much as possible from their master. I will try to cook a few dish from his video, Thank Chef Wang I wish you and your family Happy Lunar New Year and blessed with lots of good health and happiness in this year of the tiger.
我妈的老家也是四川。听着四川话特别亲切。我在美国。一直喜欢做饭，是王刚师傅的忠实粉丝。跟我的语言交换的法国，西班牙朋友都推荐了你的视频。祝王刚师傅新年收获更多粉丝。
王介平聪明勤快踏实稳重，可以担当重任。
看着王剛師傅和徒弟们及四伯父那麼親熱、歡樂的相處，一向不與王剛親密的父母却一直拘謹的、安静的坐着吃！我心裏也真不是味兒！直至34：39王剛師傅親自往父親和母親的碗裡倒上了雞汁！💖👍👍👍👏👏👏我的心才寬了！父母臉上也有了滿滿的笑意！這顿年夜飯真好！王剛師傅！讚！👍
新年快樂！ 2022！ 四爺最開心！ 有美食吃！ 👍👍台灣網迷
Chef Wang, you are amazing! Your talent and patience are incredible.
Happy New Year to you, your family, and your crew!
So sweet watching Chef Wang teach the younger talents! Happy New Year!
之前看過人做滿漢全席,好多傳統功夫菜都好花時間,但現在看做年菜還可以聚集大家的心,再花時間都值得呢!
大师兄真是好照顾师弟，自己拿一块布打开蒸笼，让阿宽有两块布，烫不着
诀窍都点到，不藏私，有这样一个师父真的很幸运。我觉得师父留一手算是我们中华文化的糟粕之一。我在工作中对年轻人也不藏私，只要问我的，我一定知无不言言无不尽。毕竟世界那么大，天地那么宽，大家都是和全社会竞争的，对身边的团队成员藏私，我实在是看不出来有什么意义。
我覺得真正的大師兄王介平好靠得住的感覺～
大师兄当然要有大师兄的样子😁
前兩年的評價有講過他當時的水平已經可以自己開一間小餐廳了，現在都已經可以做食品的口味改良了，可見他真的是很有心在學，
72娃比較可惜，她其實是很吃得了苦去學習的，後期也可以看到她的實力也進步的很快，不過看2娃自己也是在學習鄉土料理、過農村生活、比那些拍的唯美的片真實多了，也期望有一次可以全體團聚
謝謝王剛師傅和徒弟們的精湛厨藝！
睇完整個視頻,好安逸！
隔著屏幕似乎聞到香味,真想食一啖.
Happy Chinese New Years to you all!!!! May you have success and happiness and health!!! Thank you for your videos ^_^
喜歡這個視頻，因為真誠樸實又有溫度！
王剛師父做菜乾淨又快速，很棒
刚开始看我以为他是军队大厨，那个麻利劲.....
王刚師傅，真的待人處事非常好，很温和的人
真才实学，透着自信！充满朝气！赞！
Happy New Year of the Tiger to Chef Wang and all of you who help bringing us these videos! Thank you so much! 虎年快乐 ！ 身體健康！
感謝分享~讚~讚~讚~加油
Wishing Chef Wang, family and the great team have a happiness, healthy and prosperous new year of the tiger 🐅!
远在西班牙能听到你的自贡口音，我真的是热泪盈眶
太硬核了.果然是簡單暴力,我最喜歡的是,簡介還有各種菜的鏈結,太細心貼心
祝王剛老師 新年快樂
简单粗暴，不是简单暴力啊兄弟
王刚师傅是我看过油管，B站和西瓜视频中众多师傅当中，最让我佩服的大师！
Happy New Year 🎊 Muchas gracias al Chef Wang por compartir y enseñarnos a todos nosotros!
Gracias desde Latinoamérica
Thanks from Latin America 🎊
粑粑肉上面加了什麽東西啊？
@@liuyikuan9679 what?
好久没看刚哥的视频了，再回来看时，真的感动，刚哥真的是用心在做事，而且还培养了很多徒弟
王刚师傅的徒弟们都好机灵的感觉 祝大家厨艺精进身体健康！
真的是手把手的教學
身為他的徒弟好幸福
粑粑肉 我要哭了！小时候最喜欢的一道年菜😭😭准备今年看着王师傅的菜谱自己做！！
加油啊 祝你成功！
做成怎麼樣，記得回來回覆一下哦，嘿
谢谢大家 做了 好吃！绞肉我用的料理机，确实比较费功夫，但是有那味儿了！