@@chevyuzi hahaha yeah but sometimes it sounds awkward when you’re speaking one language and then suddenly break into a different accent to pronounce a foreign word. It flows better when you conform the foreign word to the phonology of whatever language you’re speaking.
I love the format. Nice to see a Chinese making "authentic" Chinese food. Chef Cheung has a great voice and storytelling abilities. The dishes brought back so many wonderful memories of the Cantonese food I grew up with. Please make more videos for this site.
not exactly authentic way of making the dim sum, like u said "quote authentic", fairly westernized actually! but certainly love the style n format of the video. particularly connecting food with stories and personal experiences....n thank you Chef Cheung for spreading the Cantonese culture 😍
@@jacquelineyiu5995 I’m curious: do you know of any good resources for more authentic or let’s say traditional recipes and methods for making dim sum that are still accessible to an English speaker/reader? I really enjoyed this but I’m always interested in seeing how and where recipes deviate. The deviation isn’t necessarily a bad thing - it’s a bit like American Italian vs European Italian food (and similar to different Chinese cuisines I bet, there is a lot of variation even within Italy alone for some things) - but it’s still always cool to see ‘source material’ and origins!
@@BALLSOHARDU I know right? Usually, I’ll use a spoon to peel off the skins. It’s less wasteful and allows me to peel cleanly across every curve/crevice of the ginger. Edit: Oh, I guess I know why he doesn’t use the spoon method ( ;-; )
Why is Chef Cheung not more well known on UA-cam?? Best display of skill, technique, and practice to be seen in a LONG while. Thank you, Chef Cheung , for this presentation.
Because everything I see in this video are like the lower 35% tier of what can be found on HK streets/restaurants?????? They are god awful!!! The portions are WRONG..... and the appearance just outright BAD!!!!!🤯🤯🤯🤯🤯 I would not pay a dime for any of those!!!!!
@@brakkor1081 I think you are missing the point of the video. This isn’t a what’s on HK street/restaurant video. It’s a ‘how to’ video. And anyone who can break down the techniques in an easy to understand way deserves credit.
Btw would have been nice if YOU didn't start out commenting on things u DON'T know LOL 'Skills' 'Techniques'?????? There are TONS of vids teaching how to make Dim Sum RIGHT... but this clearly AIN'T ONE.... Ur denial made u look like a stubborn FOOL.... Then u trying to swing off to defend this vid is about being 'how to' was another lvl of stupidity😂😂😂 I was telling u everything is DONE WRONG!!! Whats the point of 'how to'!!?? (Which u were still unable to answer to🙄) Good luck with ur mindset in IRL
He has a super strong accent when ever he say china i roll my eyes no way is the guy cooking the same as the one doing the voice over. I guess you would take after a parent with no way this sounds like a older jewish guy.
I love the history thrown in. I love learning about how foods become a staple or tradition. Also the many failed attempts that become legendary delicacy.
The cool and calm thing is that they're adding the commenting after filming the video. It's not constant in-your-face-energy with some chef high on steroids.
Why did I get weirdly emotional while watching this lol? He's so calming and informative- I feel like I grew up in that kitchen! Not to mention this was uploaded on my birthday- what a gift!
I love how he teaches, for example - explaining why pork should be cut that and that size, what it will do to the meat and dumpling and why, not just "cut it in half inch cubes, add to the pan, do this and that". Makes you understand not just remember movements. 👍
As an unauthentic Chinese, I can mostly make fillings and wrap them, but it is the dough making and rolling them out that stumps me. I still haven’t figured out what composition is in the crystal dumpling skins.
In Jamaica we make chicken feet curried with a touch of coconut milk and butter beans...or in a savory pumpkin soup with scotch bonnet pepper and dumplings..it feeds a large family a hot filling meal.
what an incredible video. I was immersed every second. i’m going to buy all the ingredients and set up a cooking date with my fiancé and make a dim sum menu! his favorite food is roast pork buns.
Beautiful and impressive presentation, while diffusing the intimidation of approaching these exacting techniques. I feel like I can watch Chef Cheung's video a few times then try doing it while following along and actually pull off a reasonable result. That tip was GOLD, about adding a little of the filling to the tart and returning to the oven to prevent a soggy crust. Looking forward to more like this.✨
this is the real pro chef, not anyone who claims he is the chef on stupid tv shows, not in the same level of perfection, this is maybe a lifte time dedication as a crareer, respect
Love this video. I want to see more international cuisine with this style of video. I love the Bon Appetit personalities but I really enjoy how focused this video is on what he is cooking.
I like this guy. He not only cooks well, his voice is pleasant. These are dishes I would not necessarily make, even though I am a cooking enthusiast. He makes it look easy.
Mr Cheung great video. You take what is a life long learned skill and break it down so understandably. Not only are you a great chef but also a great teacher. Thank you.
As a hongkonger, i would say the recipe in this video is not that authentic, but it is understandable that when a dishes travelled to other places, its taste and ingredients will be slightly adjusted according to the environment there. So, the chef is still respectable!! Thank you so much for spreading the Cantonese cuisine!
He needs to learn the basic first. Dimsum itself is hard to master and if he goes around the world doing this kind of video people might think that dimsum is easy or so on. while i appreciate what he did but i'd rather recommend someone who knows the 'Real Dimsum making' rather than this guy in the video. Dimsum is no t just wrapping dumplings It's way more complex than what people are thinking.
This video is helping me get over my Covid no appetite symptom. I have not really been hungry for four weeks...until I watched this video. Wish we had someone locally who made homemade dim sum, everyone uses only frozen.
Great job on this one! However, if you get a traditional Cantonese dim sum chef here he or she’s gonna make most of these in a different way. Especially the chicken feet and shrimp dumplings. What’s presented here is heavily Americanized dim sum and also simplified. The chicken feet dish should usually takes more than half a day to make and the sauce is a combination of million different sauces to make it sweet and savory and complex af. Chicken feet should be boiled, deep fried, put it in ice water, boiled again and then steamed. Shrimp dumplings have too much bamboo shoots and it should have a whole shrimp in it. Egg tart should have the flakiest pastry you’ll ever imagine. I’m not saying he’s ways of making them were wrong(They are all food) but I’m Chinese and the presentation of these dishes are not what I’m familiar with.
This was awesome, well timed and needed. Chris Cheung did a great job displaying his skillz. I don't eat some of the ingredients provided, but I can foresee some good foods that can be substituted for the benefit. Thanks for the good content and knowledge on the heritage and background.
For anyone that is freaked out by chicken feet, consider this - you've likely eaten a chicken wing within a second thought. That's like eating the chicken's hands.. why are the feet so different?
I love chicken feet! I'm Eastern European and we eat them too - cooked in soups or stews. It's part of a cooking culture that respects the food source. A bird gave it's life to provide sustenance and to nourish. Respect the bird! Eat the dang tasty feet!
Oh my goodness thank you for this!!! I used to eat Sashipow (pork buns) every morning before hs. I’m half Thai with a bit of Chinese and half Caucasian and to have all of these recipes in one place oh my goodness….. ❤
I love that he included chicken feet!! I’ve grown up with dim sum all my life and it’s like my top three favourite dishes in dim sum! But where I currently live doesn’t have good dim sum and the one decent place doesn’t have chicken feet, I miss having them sooo much 😭 If you’ve never had this chicken feet dish before I highly recommend it! The sauce is delicious and the feet are like a beautiful chicken bite of fatty skin, a little bit of meat, cartilage, and just a bit of bone. Personally I even eat the cartilage but I don’t know if that’s common 😅
Enjoyed this video’s explanations. One thing I noticed, the background sound of the beating sticks made me very anxious as if I was expecting the chef to run out of time on a game show - took me awhile to figure out why I felt that way considering the narration, in stark contrast, was relaxing.
What a true art form being showcased here. Truly amazing to see. PS to everyone watching although good and easy , stop buying frozen and start making fresh !!!!!
The most authentic part of this video was the fact that he didn’t need specific measurements for the ingredients 🤣 exactly how my grandmother cooks too
My mom used to boil the feet first then deep fry them before braising till they were tender. This resulted to a different texture of the feet and was super delicious.
If you say what has the best tasty, umami, savoury, and high skilled technique it is my country's cuisine, CHINESE CUISINE.Dimsum has every need of ingredient, art tecnhiques, symbolism of chinese culture, and a wonderful presentation.
This is the Bon Appetit that I had always hoped for. A worthy competitor to NYT Food.
Yep, it's got the old school gravitas, not flash or pretense. Cool, like cool used to be.
Yeah fake Chinese food and Japanese food and French food etc.
What an incredibly well-spoken and educated chef. Bring more people like this guy on!
He was great when he went to the old school Chinese restaurant with Anthony Bourdain.
I just KNOW he knows how to properly pronounce all the dishes he cooked in the video, I just wished he'd pronounce them the right way HAHA
@@chevyuzi hahaha yeah but sometimes it sounds awkward when you’re speaking one language and then suddenly break into a different accent to pronounce a foreign word. It flows better when you conform the foreign word to the phonology of whatever language you’re speaking.
I don’t know about well-spoken. I admit, as a Chinese person, I was so confused by his thick New York accent.
@@mechadoggy well spoken doesn’t refer to his accent. Well spoken refers to how he explains and his awareness of what he’s doing.
I love the format. Nice to see a Chinese making "authentic" Chinese food. Chef Cheung has a great voice and storytelling abilities. The dishes brought back so many wonderful memories of the Cantonese food I grew up with. Please make more videos for this site.
not exactly authentic way of making the dim sum, like u said "quote authentic", fairly westernized actually! but certainly love the style n format of the video. particularly connecting food with stories and personal experiences....n thank you Chef Cheung for spreading the Cantonese culture 😍
@@jacquelineyiu5995 I’m curious: do you know of any good resources for more authentic or let’s say traditional recipes and methods for making dim sum that are still accessible to an English speaker/reader? I really enjoyed this but I’m always interested in seeing how and where recipes deviate. The deviation isn’t necessarily a bad thing - it’s a bit like American Italian vs European Italian food (and similar to different Chinese cuisines I bet, there is a lot of variation even within Italy alone for some things) - but it’s still always cool to see ‘source material’ and origins!
@@Eric-qw1mp Chinese Cooking Demystified has a few videos on dim sum that you may be interested in.
@@chankwanting Thanks! I love their videos :D
Cantonese is horrible representation of Chinese culture. 点心is suppose to be sweet
the way this was filmed, the wooden surface, the calming voice, this video was amazing. great food.
He sounds like a New Yorker.
You know he's a legit Chinese chef when he uses that cleaver like a swiss knife.
his mother would slap his hair off bc he wasted so much skin off the ginger...wut da haaaillll. AAII YAAHHH!!
@@BALLSOHARDU that pained me!! But (hopefully) he used that up in some stock.
@@BALLSOHARDU I know right? Usually, I’ll use a spoon to peel off the skins. It’s less wasteful and allows me to peel cleanly across every curve/crevice of the ginger. Edit: Oh, I guess I know why he doesn’t use the spoon method
( ;-; )
He is legit since he used MSG
Pretty much the only knife we use in our kitchen is the cleaver 😂
Why is Chef Cheung not more well known on UA-cam?? Best display of skill, technique, and practice to be seen in a LONG while. Thank you, Chef Cheung , for this presentation.
Because everything I see in this video are like the lower 35% tier of what can be found on HK streets/restaurants??????
They are god awful!!! The portions are WRONG..... and the appearance just outright BAD!!!!!🤯🤯🤯🤯🤯 I would not pay a dime for any of those!!!!!
@@brakkor1081 I think you are missing the point of the video. This isn’t a what’s on HK street/restaurant video. It’s a ‘how to’ video. And anyone who can break down the techniques in an easy to understand way deserves credit.
@@Hellboy700 Whats the point of the 'How to' if the products came out Wrong/Lame?
@@brakkor1081 how about you make your own video and show us all how it’s done? Best of luck to you.
Btw would have been nice if YOU didn't start out commenting on things u DON'T know LOL
'Skills' 'Techniques'?????? There are TONS of vids teaching how to make Dim Sum RIGHT... but this clearly AIN'T ONE....
Ur denial made u look like a stubborn FOOL....
Then u trying to swing off to defend this vid is about being 'how to' was another lvl of stupidity😂😂😂 I was telling u everything is DONE WRONG!!! Whats the point of 'how to'!!?? (Which u were still unable to answer to🙄)
Good luck with ur mindset in IRL
This guy has a mad New York accent! He said "Worder" and "Coaffee" - It's like Brad, but with a deeper voice.
He really does. As a Chinese person, I was so confused by his voice.
@@mechadoggy
lol if you go by voice alone he sounds Italian.
@@dalmatinka9084 The Italians moved out of Little Italy and the Chinese moved in but they kept the accent, lol
He has a super strong accent when ever he say china i roll my eyes no way is the guy cooking the same as the one doing the voice over. I guess you would take after a parent with no way this sounds like a older jewish guy.
He's a native New Yorker.
I love the history thrown in. I love learning about how foods become a staple or tradition. Also the many failed attempts that become legendary delicacy.
i'd reccomend checking out a channel called Chinese Cooking Demystified! they make traditional chinese food, and share the history behind the dishes!
This video was so therapeutic. simple explanation, calm vibe. I feel like I could do this on a Sunday afternoon 😊
I agree! ☝️
His voice is also very soothing
Love the food the food look amazing wish i was there now!
The cool and calm thing is that they're adding the commenting after filming the video. It's not constant in-your-face-energy with some chef high on steroids.
I disagree, the music is intense. I don't know if they were going for a Kung fu movie vibe on purpose, but I was waiting for a fight to break out.
Why did I get weirdly emotional while watching this lol?
He's so calming and informative- I feel like I grew up in that kitchen!
Not to mention this was uploaded on my birthday- what a gift!
he gives mad teddy bear energy i adore
This music feels like we’re defusing a bomb. I’m both hungry and tense.
Yeah, bomb of deliciousness 😉
this is how i felt! so immersed in his cooking but anxious for no reason, lol :)
The stick clacking was distracting and made me feel anxious.
Making a bomb. A FLAVORFUL SOUP DUMPLING BOMB!
I was thinking the same thing, it was a weird choice. I like the content of the video but please no more anxiety music!
I love how he teaches, for example - explaining why pork should be cut that and that size, what it will do to the meat and dumpling and why, not just "cut it in half inch cubes, add to the pan, do this and that". Makes you understand not just remember movements. 👍
Totally the way BA needs to go forward. This was so therapeutic and the camera angles were perfect. I loved this BA.
This is probably one of the most informative and entertaining cooking videos I've ever seen on UA-cam. I could watch Chef Cheung cook all day.
I watch this how-to, 30 times each time I’m making these, pause rewind, pause rewind.
This man is legend!
Can we have a part 2 with the making of the dough?
Yes please
Yes Please!!!
yes, PLEASE. I would love to learn more about how to make the dough!
As an unauthentic Chinese, I can mostly make fillings and wrap them, but it is the dough making and rolling them out that stumps me. I still haven’t figured out what composition is in the crystal dumpling skins.
Yes please!
More of Chef Cheung, please! Loved this process and how the dishes came out. Keep this kind of content up!
In Jamaica we make chicken feet curried with a touch of coconut milk and butter beans...or in a savory pumpkin soup with scotch bonnet pepper and dumplings..it feeds a large family a hot filling meal.
HE IS EXCELLENT!! His knife skill, his rolling skill, his voice, his story.. are just perfect! More of his video please! I’d love to be his student 😢
what an incredible video. I was immersed every second. i’m going to buy all the ingredients and set up a cooking date with my fiancé and make a dim sum menu! his favorite food is roast pork buns.
Beautiful and impressive presentation, while diffusing the intimidation of approaching these exacting techniques. I feel like I can watch Chef Cheung's video a few times then try doing it while following along and actually pull off a reasonable result. That tip was GOLD, about adding a little of the filling to the tart and returning to the oven to prevent a soggy crust. Looking forward to more like this.✨
this is the real pro chef, not anyone who claims he is the chef on stupid tv shows, not in the same level of perfection, this is maybe a lifte time dedication as a crareer, respect
Love this video. I want to see more international cuisine with this style of video. I love the Bon Appetit personalities but I really enjoy how focused this video is on what he is cooking.
Lovely to see a professional chef make everything look so neat and easy.
Bravo,Chris,you are a real miracle worker and culinary wizzard!
More! This needs to be a series with Chef Cheung!
I like this guy. He not only cooks well, his voice is pleasant. These are dishes I would not necessarily make, even though I am a cooking enthusiast. He makes it look easy.
I loved this video! Please keep making more of these. I also loved the chef's cooking skills as well as that New York accent that he has.
Mr Cheung great video. You take what is a life long learned skill and break it down so understandably. Not only are you a great chef but also a great teacher. Thank you.
Thank you for bringing back this series! Have been waiting for it for a long time. Please do more!
As a hongkonger, i would say the recipe in this video is not that authentic, but it is understandable that when a dishes travelled to other places, its taste and ingredients will be slightly adjusted according to the environment there. So, the chef is still respectable!! Thank you so much for spreading the Cantonese cuisine!
He needs to learn the basic first. Dimsum itself is hard to master and if he goes around the world doing this kind of video people might think that dimsum is easy or so on. while i appreciate what he did but i'd rather recommend someone who knows the 'Real Dimsum making' rather than this guy in the video. Dimsum is no t just wrapping dumplings It's way more complex than what people are thinking.
This feels like a masterclass! So honored to have watched this.
I feel like I just attended a cooking class for real: my son said I should make dumplings so I’m taking notes 😅
@@shanai5711 that is so cool!
wow that's the best video I've watched so far. Easily understood, clear instructions and how to cook at the end.
My hats off to the chef, I appreciate both his skills and his direct approach.
Very respect and educated chef.
thank you for sharing this video.
YES!!! It’s been so long since a handcrafted video! PLEASE make more of these! They’re so good
I love this guy. I'll always remember the episode of Anthony Bourdain he was on.
His voice reminded me of Anthony’s.
This video is helping me get over my Covid no appetite symptom. I have not really been hungry for four weeks...until I watched this video. Wish we had someone locally who made homemade dim sum, everyone uses only frozen.
I can listen to and watch this guy cook all day long. Please make him a regular of the channel.
YES! u guys finally brought the handcrafted series back! hope there's more to come!
He absolutely killed this video. Loved being fully immersed in it. Much respect to Chef Cheung
One of the best produced cooking videos I’ve ever seen. Thanks Chef Cheung and BA.
And do you possibly know WHAT KNIFE he’s using in THISSS video…❤❤??
His voice is mesmerizing. I could watch his videos all afternoon
Love this style of video, nice change of pace!
I’m Chinese American and ate this stuff growing up. I’m pleasantly shocked to see dim sum become popular.
I thoroughly enjoyed this presentation. The foods were so wonderfully prepared and presented. Thanxs
10:43 "and then just roll up"
Wise words to live by
Ugh, bless him! This video is incredible and his techniques are *chefs kiss* ! ✨✨✨🫂
love this series, so glad they are filming more. the soba noodle one is so good if you havent seen it
Thanks for the heads up
Great job on this one! However, if you get a traditional Cantonese dim sum chef here he or she’s gonna make most of these in a different way. Especially the chicken feet and shrimp dumplings. What’s presented here is heavily Americanized dim sum and also simplified. The chicken feet dish should usually takes more than half a day to make and the sauce is a combination of million different sauces to make it sweet and savory and complex af. Chicken feet should be boiled, deep fried, put it in ice water, boiled again and then steamed. Shrimp dumplings have too much bamboo shoots and it should have a whole shrimp in it. Egg tart should have the flakiest pastry you’ll ever imagine. I’m not saying he’s ways of making them were wrong(They are all food) but I’m Chinese and the presentation of these dishes are not what I’m familiar with.
after seeing him make the wrappers, yes this dude is legit. Thumbs Up Bon Appetit. FINALLY
Never thought I'd see a chicken feet dish on BA! Looks delicious. Also could've done without this weird tense music. Why
master chef makes potstickers in a non stick pan.
really nice to listen to, great chef!
As a Chinese, I approve, they look delicious.👍😍
Bon appetit is the absolute best at producing food videos none of that fake tv garbage its so humble.
This was awesome, well timed and needed. Chris Cheung did a great job displaying his skillz. I don't eat some of the ingredients provided, but I can foresee some good foods that can be substituted for the benefit. Thanks for the good content and knowledge on the heritage and background.
Don't substitute, try and enjoy something authentic for once.
This video is incredible, please bring Chef Chris Chung back for a regular Chinese cooking series!
Buddy, make more content. Your voice, instruction, movements....magic
The chef seems like he knows what he's doing!! Keep posting sir
This video covers every dish I ever had a question about how they were made/how to make them the right way. Thank you!
so random but we have the same profile picture!
I am a subscriber to all channels Petter and Mentour. His storytelling is what makes it.
For anyone that is freaked out by chicken feet, consider this - you've likely eaten a chicken wing within a second thought. That's like eating the chicken's hands.. why are the feet so different?
Biting fingernails vs biting toenails
I love chicken feet! I'm Eastern European and we eat them too - cooked in soups or stews. It's part of a cooking culture that respects the food source. A bird gave it's life to provide sustenance and to nourish. Respect the bird! Eat the dang tasty feet!
Wings are like arms. We eat chicken legs. If chickens had little fingers and fingernails I think I'd probably skip that one also.
Nothing wrong with chicken feet but this has to be the worst argument for chicken feet that I’ve ever heard.
@@cwg73160 I kind of agree..lol. I was about 3 Coors Lattes deep when I commented and thought it was the most genius point I had ever made 😆
Felt like I was just taking a cooking course after watching this video. So much knowledge!
really love this video format. would love to see other kinds of cuisines using this editing style
Oh my goodness thank you for this!!! I used to eat Sashipow (pork buns) every morning before hs. I’m half Thai with a bit of Chinese and half Caucasian and to have all of these recipes in one place oh my goodness….. ❤
Cha siu bao
I love how they display MSG without shame. That’s like the powder gold…
The Legit Recipe.
Thank you for providing manual context, I have been eating dim sum at the same restaurant for over 30 years. Dim Sum is Art ❤
Thank you, your channel is an inspiration! You make cooking easy!
chicken feet are really good, you should definitely try them if you haven't had them
I love that he included chicken feet!!
I’ve grown up with dim sum all my life and it’s like my top three favourite dishes in dim sum!
But where I currently live doesn’t have good dim sum and the one decent place doesn’t have chicken feet, I miss having them sooo much 😭
If you’ve never had this chicken feet dish before I highly recommend it! The sauce is delicious and the feet are like a beautiful chicken bite of fatty skin, a little bit of meat, cartilage, and just a bit of bone. Personally I even eat the cartilage but I don’t know if that’s common 😅
This guy needs to record his voice for ebooks. 100% would buy.
this dude makes the cleaver sound like a sword. didn't expect for a cleaver to sound like that
Always loved the Handcrafted series. Please keep them coming. TY
OMGGGG this looks so good. It's been years since I had proper Dim Sum. I miss it so much.
When making food becomes is an art + nutrition + yum! Thanks a lot, Chef Cheung.
Enjoyed this video’s explanations. One thing I noticed, the background sound of the beating sticks made me very anxious as if I was expecting the chef to run out of time on a game show - took me awhile to figure out why I felt that way considering the narration, in stark contrast, was relaxing.
i literally stopped the video to see what was making the clicking noise, weird choice for continuous background noise
The intensity with which this guy works is really the obverse of his casual tone of delivery.
very informative. excellent video
We need more. This is my fave series on UA-cam. So many re-watched
What a true art form being showcased here. Truly amazing to see. PS to everyone watching although good and easy , stop buying frozen and start making fresh !!!!!
Frozen is fresh though 😐 it's just picked at peak freshness and flash frozen to preserve it for longer, lots of dishes and people rely on frozen food
I found this to be very satisfying to watch! Now I’m hungry!
This is awesome I love dim sum!!! Har gow is the best!!!
Cool Music!
Made my First Potsticker, glutenfree. I am Amazed!
With peace and love the background music is too intense
I'm warning you with peace and love
As a Hong Konger, this made me really happy.
I love this so much! Thanks for the authenticity
Great video... But dang now I'm so hungry at 11:30pm...such a nice array of dishes
Awesome video! More of these types of videos please with different cuisines! Maybe a sushi chef or a Mexican chef in this same style?
They have a three year old video on sushi already
Es la locura como cocina, Chef Chris Cheung, un chingón
Ahh chicken feet ❤️ my grandmother's favorite.
I super love this "How to Make" series! Great job!
loved this video and how skilled this chef was, could have done with out the music in the background though
Yeah his voice was calming... but the music had the opposite effect 😂
His accent and everything takes me back to Flushing, NYC.
He's a native New Yorker.
The most authentic part of this video was the fact that he didn’t need specific measurements for the ingredients 🤣 exactly how my grandmother cooks too
My mom used to boil the feet first then deep fry them before braising till they were tender. This resulted to a different texture of the feet and was super delicious.
lovely, this was amazing , informative and relaxing like asmr
Chef clearly knows his stuff, and 90% of my cooking vid comments are pointing out chef errors so I mean it.
As a local Hongkonger, I've never been such angry in my life. Feels like an Italian seeing pizza with pineapples.
Hahahahaha
Finally someone bring that out
If you say what has the best tasty, umami, savoury, and high skilled technique it is my country's cuisine, CHINESE CUISINE.Dimsum has every need of ingredient, art tecnhiques, symbolism of chinese culture, and a wonderful presentation.
That carrot in the spring roll is HUGE good lord