I watched this as a kid on WHYY 35. And my mom was so tickled how memorized I was by this show. You literally could not talk to me while this show was on. And sometimes my mom would sit and watch with me
What a joy to behold Martin as he cooks! I love that he is in such happy spirits! These dishes look wonderful; I will try them soon! Thank you for the show! Again, thank you.
Longkou Fensi is not rice noodle at all. It is made from mung bean startch. It has a clear color when cooked. That is why it is called "cellophane noodles". It is a common mistake to make when they dont know about Chinese cooking. Both Dongguan Mi fen ( rice noodle) and Heyuan Mi Fen ( rice noodle) are usually stir-fried with veggies, meat or eggs or cooked in broth, and served as mains. People eat them as they are. But Braised cabbage with cellophane noodle is usually served with rice ( at least where I am from, Guangzhou and I AM Cantonese). I have never seen anyone use rice noodle in dishes where cellophane noodles are traditionally called for in China.
@@MrClean-ep7uc This comment is for that Nogood guy who commented below and thought he knew what he was talking about. Yan is a chef and he has the right knowledge about his ingredients. I will not try to challenge him at all.
3:24, surprised to see Martin Yan as a Cantonese chief using Northern China ingredient 龍口粉絲 Longkou Rice Noodle, 龍口Longkou is a county in Shandong province famous for its rice noodle, but as Cantonese we usually use local products such as 河源客家粉絲 Heyuan Hakkanese Rice Noodle, especially in the old days when the circulation of commodities is not that developed. Though Longkou Rice Noodle maybe better recognized in the whole country. Further more, Martin Yan was born in Guangzhou, there is a great chance that his mother is from Dongguan, a city adjacent to Guangzhou, there is an even greater chance that Martin Yan's mom uses Dongguan Rice Noodle, another famous rice noodle brand in Guangdong province, when he is young. But in the end, I believe any Vietnamese or Thai rice noodles will all be good for Chinese dishes.
I mean, frequently stuff in the show is substituted for other stuff because you know... we live in America and don't have access to all the same ingredients. Have you seen his noodle episode? He says all the time that the type of noodle pretty much doesn't matter.(I'm guessing he means egg/wheat noodle)
this guy definitely is faking the accent. he has perfect grammar and you can tell he has an intimate understanding of the language. what a fucking legend showman
Why do some chefs cut the raw meat and vegetables on same cutting table. I like martin he's fast and funny chef. But wash you tables and hands more 🙂😉 He never wash his hands in between using raw meat. I'd be afraid of cross contaminant. Recipe looks delicious
If you're cooking everything to temperature its OK to cut meat and veggies on one board and knife. Of course if youre making chicken and then salad you should use different knives and cutting boards, wash hands, etc.
4 роки тому
Thumbs Down and I've reported this as hateful content! His offensive gag at 25:30 has not aged well at all and is extremely bigoted to those of Asian descent! It's no longer funny to make fun of different cultures and different peoples and let an audience full of white people laugh at it. Shame on KQED for airing this old racist material! #BlackTransLivesMatter
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Obviously didn't realize when i watched his show as a kid, but watching it again now i realize this guy's a national treasure
Same😳
Indeed ❤
Legendary.. Yan is still my favourite chef of all time
What is this a 25-30 year old show ?
@@maxheadrum9030 Yes. It's from the late 80s.
I wholeheartedly believe this is where Uncle Roger got his persona.
Which is an insult because Martin Yan is a treasure and an amazing chef plus very entertaining. It's also making fun of his accent .
I think he's said before Chef Yan was a big influence on his love for food and cooking.
You’ll never believe it…
Who cares
He cooked dishes super simple, but the portion and arrangement made it exquisite
I have such great memories of watching this as a kid back in the 80's. Reminds me of family that is gone. Such a fun show.
words alone can't express my appreciation for this man
So entertaining. He is great. I was a child when this came on TV.
Aww Baby Martin Yan is so adorable cute with his wok. How cute!!!!
I watched this as a kid on WHYY 35. And my mom was so tickled how memorized I was by this show. You literally could not talk to me while this show was on. And sometimes my mom would sit and watch with me
What a joy to behold Martin as he cooks! I love that he is in such happy spirits! These dishes look wonderful; I will try them soon! Thank you for the show! Again, thank you.
Gorgeous!!!!!
Martin doesn't chop to the beats. The beats chops to him.
When he said it was about 65 years ago, who knew we would be watching this 30+ years later and he’s almost right lol
Nobody chops like Master Yan
My dad's cooking was pretty bad. After watching this show, his dad's jokes got better.
But sadly his cooking didn't
I now know where uncle roger got his inspiration
Fun watching Chef Yan play with his food
You were such an adorable little one, Martin!
What?! He is from Guangzhou Donshan?!.. My god....Me same street
It was amazing to see Martin Yan learns some recipes from his mother.like
"EVEN MY MOTHER IS NOT OLDER THAN ME"
EARNING MOMMY POINTS RIGHT THERE! THATS EXACTLY WHAT YOU SAY LMAO!
This intro is amazing, I love it so much
It was amazing to see Martin Yan learns some recipes from his mother. I learned some much experiences from him.
Thank you for sharing.
Legend.
I wish that they would put this show back on the air because he is a great cook when it comes to Chinese food
i love this
"lup ngap" means "wax duck". I remember eating "lup ngap fun" (wax duck rice) as a toddler.
❤❤❤❤
0:45
Holy cow.
Nice wokker
i wonder if anybody ever sliced their fingers mimicking Martin's fast cutting.
我们住在同一条街啊
广州东山区？我现在住的地方。。。
21:18
Longkou Fensi is not rice noodle at all. It is made from mung bean startch. It has a clear color when cooked. That is why it is called "cellophane noodles". It is a common mistake to make when they dont know about Chinese cooking. Both Dongguan Mi fen ( rice noodle) and Heyuan Mi Fen ( rice noodle) are usually stir-fried with veggies, meat or eggs or cooked in broth, and served as mains. People eat them as they are. But Braised cabbage with cellophane noodle is usually served with rice ( at least where I am from, Guangzhou and I AM Cantonese). I have never seen anyone use rice noodle in dishes where cellophane noodles are traditionally called for in China.
Thanks for sharing! This is good information. Martin is also from Guangzhou, though he moved to Hong Kong in his youth.
my mom cooks the same exact dish he makes with the cellophane noodles and she's from guandong
@@wilsonseto1 Same! My mom cooks the same thing and I grew up eating every dish in this video (except for the fish with meat sauce). Yum yum
@@Shiyingchen me too! i never heard of pork on top of fish
@@MrClean-ep7uc This comment is for that Nogood guy who commented below and thought he knew what he was talking about. Yan is a chef and he has the right knowledge about his ingredients. I will not try to challenge him at all.
3:24, surprised to see Martin Yan as a Cantonese chief using Northern China ingredient 龍口粉絲 Longkou Rice Noodle, 龍口Longkou is a county in Shandong province famous for its rice noodle, but as Cantonese we usually use local products such as 河源客家粉絲 Heyuan Hakkanese Rice Noodle, especially in the old days when the circulation of commodities is not that developed. Though Longkou Rice Noodle maybe better recognized in the whole country.
Further more, Martin Yan was born in Guangzhou, there is a great chance that his mother is from Dongguan, a city adjacent to Guangzhou, there is an even greater chance that Martin Yan's mom uses Dongguan Rice Noodle, another famous rice noodle brand in Guangdong province, when he is young.
But in the end, I believe any Vietnamese or Thai rice noodles will all be good for Chinese dishes.
I mean, frequently stuff in the show is substituted for other stuff because you know... we live in America and don't have access to all the same ingredients.
Have you seen his noodle episode? He says all the time that the type of noodle pretty much doesn't matter.(I'm guessing he means egg/wheat noodle)
this guy definitely is faking the accent. he has perfect grammar and you can tell he has an intimate understanding of the language. what a fucking legend showman
I doubt that very much.
Phải chi có lòng iiiiennnng
cảm ơn bạn
Ugh, that 蒸肉餅 looks pretty awful but I’m sure it tastes badass. It’s definitely one of my favorite dishes. Kind of hard to go wrong with that dish.
Why do some chefs cut the raw meat and vegetables on same cutting table. I like martin he's fast and funny chef. But wash you tables and hands more 🙂😉
He never wash his hands in between using raw meat.
I'd be afraid of cross contaminant.
Recipe looks delicious
It’s a show. He doesn’t have time to do it properly like you’d have to at home
If you're cooking everything to temperature its OK to cut meat and veggies on one board and knife. Of course if youre making chicken and then salad you should use different knives and cutting boards, wash hands, etc.
Thumbs Down and I've reported this as hateful content! His offensive gag at 25:30 has not aged well at all and is extremely bigoted to those of Asian descent! It's no longer funny to make fun of different cultures and different peoples and let an audience full of white people laugh at it. Shame on KQED for airing this old racist material! #BlackTransLivesMatter
If this is a sincere comment, can you please drop a note and let us know what you found offensive? We take feedback seriously and will review with our community moderators to decide on an appropriate action.