Ziangs: How to prepare beef like a Chinese Takeaway
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- Опубліковано 20 вер 2024
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If the online store takes off we will be able to do videos full time as we would stop cooking and do this instead.
We have 3 generations of Chinese/Malaysian chefs in our family, as a family have owned takeaways and restaurants in the UK, Brunei, Malaysia and Hong Kong. We are not just 2 people who think we know how takeaways do things because we are Chinese, we know how they do things because we'd done it for generations, we're here to teach you the secrets that they don't want you to know :)
We will be doing some more taste test as requested, not sure what next, might do a shop around this time to get as many sauces as we can.
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These technical videos are absolutely fascinating, and more useful perhaps than a regular recipe video. Most excellent. That’s a wonderful knife, too. Makes my Sheffield blood warm!
What an amazing mother and son combo, he seems like such a nice bloke and his mom is just class!! Done a couple of recipes and your food is amazing!! Keep up the good work
Thank you :) mum is awesome, I'm just here to make up numbers :)
Made quite a few of their recipes now and they're tops (lucky boat noodles is the way forward in your home), and agreed 'what a top combo'. Their book is brilliant.
@@ZiangsFoodWorkshop haha *thumbs*
Visit our webstore www.chinandchoo.com/shop to buy the actual ingredients that the Chinese Takeaway use in quantities suitable for the home chef. Also, you can register interest in our Chinese Takeaway Cook Book that’s basically a manual on how to run a takeaway. Happy cooking, happy eating, Chin and Choo xxx
I've never chop chin before
you are supposed to process the bicarb and water FIRST ONLY ... let it sit for 30min - 2hr THEN RINSE off the bicarb BEFORE marinading in other ingredients. This way is NOT the correct way and incorrect. this is just lazy. Ive grown up my entire life around a chinese restaurant as my parents ran a chinese restaurants as did my aunties and uncles and not one of them prepare this way. my father is. trained chef from hong kong and said specifically not washing the bicarb soda OFF your meat leaves the meat very alkaline and can leave your meat tasting very gritty with an unpleasant after taste in your mouth
I like the honest awkwardness your mom brings to the channel
So does mum, she watches back and can't stop laughing at herself lol
Help us self publish our book, because we're nobodies we cant get a publishing company to look twice at us. To self publish our book is going to cost alot, as to get them at a resonable price to be able to sell we have to print in the thounsands. If you'd like to support the channel and help us achieve this goal a small donation would really help us reach it. If you would like to donate please click the link www.chinandchoo.com/copy-of-cooking-lessons
If you can't or just dont want to donate that fine too, we just really appreciate that you're here watching our content and being part of the #ziangarmy community. Happy cooking, happy eating, Chin and Choo xx
My sliced beef marinade:soy sauce,sesame oil,cooking wine,cornstarch ,water (a little),bit sugar.same with sliced pork and chicken. I was working in hongkong for the past 14 yrs.i love Chinese food .
Sounds amazing
Cracking video! I had no idea how much prep went into the beef, especially the cutting....
Yeah Chinese food isn't easy, it's 14 hour days 6 days a week
Did this tonight and cooked a beef curry, I must say it was superb! I always avoided beef as it always came out too chewy! Not anymore! Thank you
You are welcome :)
This is a LOT harder than you make it look. I bought a large joint of beef from the supermarket and it had a lot of fat on it - removing the fat and sinew is the hardest part of this. Also I had a "reasonably" sharp ceramic knife and it made a lot of difference - it just didn't cut it (sorry for the pun). You guys are truly experts at this and I'm very impressed by your culinary skills. I will never walk past a chinese take-away again without appreciating just how much hard work they put into their dishes. Thank you guys!
Thank you, we often forget we've been cooking since we we're both very young :)
@@ZiangsFoodWorkshop Well I made a "special" curry. It was delicious and the beef was perfect! Crispy wontons next...
Love the honest no fancy pancy approach. 👍
💖 to you & your mum. Thank you for this awesome tutorial.
Thanks so much! 😊
Just found your channel! Love your videos and you and Mum! I also LOVE the way you reply to every commenter! I have never seen anyone do that! Sooo thoughtful and appreciative of you! 😊❤😍
Thank you :) and it's only fair that we reply as you've taken the time to comment :)
@@ZiangsFoodWorkshop I don't agree Chin, be more selective with your replies! Otherwise you will spend more time replying than making videos... plus you have takeaways to run! Great job guys, I'm slowly being tempted to risk using MSG. What's the taste benefit from using it?
Wow Choo certainly knows how to use a cleaver, she made cutting the beef up look so darn easy. Great skills and she is so sweet.
hahahaha
We were all so younger and innocent when this was made, love to you both and muchly appreciated !!
I know right! Lol
Absolutely love that you can (should!) freeze this. Excellent.
I could watch your videos all day. You and your Mum are fantastic demonstrators. Keep up the good work.
Thank you so much :)
😮 00:08:11 that method for the first cut is brilliant. I always had tiny bits for the first cut and assumed that's just the way it is. Now I'll use this method of butterflying from now on
I subscribed after watching this vid and followed it this evening Tommorow I will see the results. You and your mother make a great team. Thank you.
Thank you so much, I was literally just saying to my Mrs how good it would be to find a way of making this (Beef chow mien that is) just like the take away then you pop up in recommended 😁 Love your relationship with your Mum by the way, thanks 👍
Shes awesome :)
Another great video. Learn something new on every video I watch. Thanks Chin & Choo. You are my new daily UA-cam watch !!
Thank you so much, it's great to know that we are teaching people new ways of cooking and huge thanks for the kind words :)
The yummy bit tour mums talking about when stewed turns into collagen and good for our joints and ligament. 😘
Great vid guys I'm learning so much so thank you
so glad its helping everyone :)
Thanks for leaving all those little bits showing us how to deal with all the little things. Best way to learn 👌🏽
No worries 😊
Hello both :-) - I came here from an article about TV chefs on the Guardian comments page after someone there recommended you! Love the videos xx
Hey, always great to new faces (soto speak) Really? Do you have the link so we can see the comment?
ignore that commet we found it :)
After hearing you say the butcher you used was from Porlock, I checked on your website where you're located. I live in Somerset too! Love your videos and your food looks amazing!!! Will be coming in for a meal with the wife!
Haha brilliant :) I was born and raised in Somerset!
"Baking soda is pure sodium bicarbonate, with nothing else. Baking powder is a combination of sodium bicarbonate and powdered acid (like cream of tartar). Because it already contains an acid, all it needs is moisture and heat added to activate it."
People always get mix up. " If your recipe calls for bicarbonate of soda, it is simply referring to baking soda. ... Baking powder, on the other hand, is a blended mixture containing baking soda, acidic salts or dry acids, and often a starch such as corn starch. Baking powder typically contains tartaric acid, more commonly known as cream of tartar."
"The difference between baking powder/soda and bicarbonate of soda. ... As far as the UK goes, the difference is that Baking Powder is Bicarbonate of Soda PLUS cream of tartar which acts as a raising agent in baking."
"You can use baking powder in a seasoning mixture or with salt and rub it on the skin of chicken or turkey, which helps crisp the skin. The cornstarch in it dehydrated the skin."
Another way,
"To use bicarbonate of soda to tenderize a tough cut of meat, rub the bicarb of soda all over the meat and let it sit, refrigerated for several hours, then rinse the baking soda off just before cooking.
Just in case anyone wondered. Cus I always get mixed up. 😘
Love the butterfly technique. That's a brilliant idea
New fave duo. Just stumbled across your channel. I will be busy now with all these fantastic recipes and tips. Many thanks.
Awesome! Thank you!
You are amazing!!!! I just made this and it's the best thing ever! THANK YOU xxxx
You're so welcome!
Your best tip was to add oil before freezing the beef to stop it drying out. It prevents freezer burn.
😊😊😊
my little trick is i put it back in the freezer until it becomes stiff. Much easier to get sharp thin slices
Yeah lots of people do that
Ok, had some beef to play with, so I did this, stuck it on skewers and barbecued it. Came out lovely!! 😃
Amazing! Glad it worked out!
Love you guys, amazing to see how far you've come. We will be back in the summer see you.
Thanks :) and look forward to seeing you :)
If you're in the US any cut from the round (eg eye of round) will work
ANOTHER AUTHENTIC LOVELY PREP AND TUTOIRAL VERY THOROUGH LOV TO YOU N MOM BRO LOV FROM BRUM
Thanks Chin, kids are loving the beef chow mien and I love your mum.
😊😊😊😊
Ah! Now I know why the beef in my "Beef in Green Pepper and Black Bean Sauce" never tastes the way I want it to taste.
Cutting it with the grain (Doh!) and missing the garlic powder (Double Doh!) and then using it fresh rather than freezing it to tenderise it.
I'd never heard of that technique but it makes sense so thanks a ton for this and you can ignore my request for the recipe since it was just the beef that never turned out right.
Thanks so much!
Lol no worries and make sure the pan is super hot, nothing should go in until the beef is seared
Is this how to prepare beef for EVERY beef dish or just one particular one as Inn beef and black bean???? And a big shout out to you both what an amazing channel
All beef dishes that aren’t battered :) and thank you :)
Thankyou got the book you two are special love the channel keep going
Thank you 😊 means lost to hear
So glad I've found your channel
I may have said this in a previous video as a comment, so apologies in advance, but surely there are fellow professionals in the Chinese takeaway trade who are none too happy with you two unravelling age old takeaway secrets. Everyone is richer for it but secrets like this beef preparation or adding custard powder to a lemon sauce are simply egging Bob on the corner to cook his favourite takeaway from home. Good and bad in equal measure you could say. Cheers and thanks!
Not really, 90% of the people that watch these will still order, I mean, I still order out from other peoples places, as part of the perks is not having to cook :)
@@ZiangsFoodWorkshop That's a fair point, for some reason and staying in the UK, I'm reminded of Marco Pierre White remarking some years ago that at the end of a long day slogging it out in a fine dining kitchen. All he wanted once finished for the day was a drive-thru Golden Arches Big Mac 😄 He copped a boatload of crap for it..and didn't care!
@@guillaumesandmayer7053 hahah it’s true though, any chef that says they don’t like fast food ether is lying or is a snob 😂
Fantastic video! Thank you guys, I absolutely love this channel! Would you ever do like small 2-3 minute prep videos like this? I struggle with the prep stuff. I can't even seem to get those lucky boat noodles bouncy and dry like you did in your choumein vid :/ mine just end up sticky? Maybe I boil them too long? Box says like 8 mins.
Anyway, would be really cool if you'd do more vids like this! Defo becoming a Patreon after this one! :D
yes we will be doing way more prep videos, we realised to us its second nature, but to most people its isn't. lucky boat noodles is the next prep video too :)
Yeah only boil them for half the time it says on the packet. (should feel like an elastic band). When you put them back in to fry they will continue cooking. This will stop them being sticky.
Great videos and im certainly not criticising but if u want your meat very thin firm it up in the freezer first. Dont freeze it just pop it in there 20 mins first.
Great advice
Wow thank you for the reply and on the same day my msg has turned up in the post. What a great day😂
that piece of beef looks divine!
😊
can i use this method to tenderize mutton chops and lamb chops? should i marinate for 30 mins and then wash it off then dry? how long should i leave it to tenderize? afterwards i would marinate in indian style using yogurt, lemon juice and other herbs/ spices etc overnight and they fry them and then bbq them to give charcoal effect...is that ok.... or would yogurt and lemon juice (even though theyre for flavouring) over tenderize the meat? please reply asap
Love, Love your recipes, they taste great, my family really enjoy them, thank you so much , keep going xx
Thank you 😊😊😊
Hi, unless i'm blind, the books doesn't mention water to prep the beef
No it doesn’t as mum adds water, I don’t m, I wrote the book so I wrote my method :)
Thanks for giving me the aspiration to prepare and cook Chinese foods
Thank you for taking the time to to stop and watch our content, really glad we're helping so many people
A huge thank you to you both as you have now made my dinners a lot more interesting. So far we have managed to successfully cook Beef Fried Rice, Beef Chow Mein, Sweet & Sour Sauce, Beef Curry thanks to your videos and Recipe book. Is it possible you could do a video on how to make 'Beef in Black Pepper Sauce'.
Yes at some point we will :)
This channel is so cool guys. Thanks so much. I live a mile away from one of manchester biggest Chinese supermarket’s so I’m very lucky to have instant access to everything. I’ve tried this “velveting” beef technique on the cheapest cuts of braising steak you can get and it STILL COMES OUT TENDER! Can you please do a video on the Crispy coating of shredded beef and crispy wings. Love your vids! :)
Brilliant! So glad we could help and we've done that video already :)
If you slightly freeze it before hand it's easier to slice
👍
Thankyou , my daughter Emma is a huge fan
Love from Scotland
Have just done you’re beef and broccoli stir fry using Chinese ingredients in Australia, wow !! Absolutely loved it. Using the mentioned ingredients especially how to prepare the Flank steak ( in Australia , Western Australia I found hard to get ) loved it. Thank you.....
Sounds awesome
Hi ziang I love you and your mam's channel .. can I ask when you say you can freeze the beef will it keep for a while and be fine to use just like any other meat or will it not keep due to the marinade/tenderising process ?.. many thanks and love the channel.. peace
The knife skills is expert level. People don't understand how hard it is to cut with a cleaver. It has to be sharp.
Hahha mum's been doing this since birth, my grandparents since 1956
You two are adorable and the food is amazing!
Thank you:)
Wonderful post. Please don't go away. This is better than Telly! Hi Mom!
Hahhahhaa we won't, hopefully we can do this full time one-day
my new favourite cooking channel. will spread the word with my friends
Please do, that would be epiv
Love your vids - informal and very helpful. I like to use what I'm told is 'Cantonese' trad marinade (light soy-touch of sesame oil- sugar and cornflour) but yours looks good. The pre-freezing tip sounds like a good 'un. You do make me wince a little when you take the mickey out of your Mum. She is an invaluable treasure and 'a sweet girl'. You re lucky to have her. Every good wish - Paul in the Midlands.
You should write a book with all the recipes in it mate would be a bestseller
We are trying to but will need to self publish, but it will cost a fortune too
@@ZiangsFoodWorkshop Sell it as a pdf on Amazon or your own site. People find it easier to read online now.
Andrew Ferguson already nearly sold all the hard copies, might sell it on as digital copy on amazon eventually, but 90% asked for a physical copy when I put a poll up
@@ZiangsFoodWorkshop brill I'll have a look just discovered your channel and love it. Is the book in your online shop ?
@@ZiangsFoodWorkshop Hi I'm a big fan of Chinese food, the kind you get from a takeaway a book of your recipe's is exactly what I want. The self publish route can be very successful for this type of book, for an example; I'm also a very big fan of Indian food too, including traditional and BIR (British Indian Restaurant style)..... Richard Sayce (Misty Ricardo) went down the self publish route, his first book Indian Restaurant Curry at Home was self published; he became well known on FB groups and you tube, he would give you the recipe then show you how it's made on you tube. The books would be kept in his garage and be sold through his own website, Amazon took him on too.... His book became a big seller very quickly, gaining a big following on Facebook groups...... Such as The Secret Curry Club....
His book quickly became the Bible for people cooking BIR food at home and he just recently got a publishing deal, and also a follow volume 2 with new recipe's, now in bookstores as well as Amazon..... He's become very successful, People in Britain are really interested in cooking the food they get at the takeaway...... Not similar to takeaway, but actual takeaway style! Your recipes are just what I have been looking for I would buy it and so would many many others. Joining Facebook groups , publishing recipes on the groups is a very good way to get people talking about your food, links to youtube videos make people even more interested giving links to a website where you sell the books creates a lot of traffic. ua-cam.com/channels/yxfA87wXcZ-Ky_JCJVr9yw.html
Another tip to get your beef sliced thin is to stick it in the fridge for half and hour an hour so it firms up and is easy to slice
great advice
Stick it in the freezer a few minutes, makes it easier to cut thin slices
Great advice!
Thanks for another amazing video! I'm a bit late to this one, but I was wondering, is that piece of beef cooked at all to begin with...? It looks slightly done on the outside but not on the inside. Can't wait to try making this though!
no thats been left in the display in the bucther so dried out
Ahh right... You can tell how long it's been since I've been in a butcher's shop 😂 But thank you for the speedy reply. Going to have a bash at this now. Have a great evening both of you 😁
Did this today and it was as tender as the local take away but tasted far better. Also wasn't that dull grey colour. More videos please.
Thank you, hugely appreciate this as a review and thanks for your other comment on the noodle video :)
That was a really nice looking piece of beef, you have a good local butcher. So Bicarb is the reason Chinese takeaway beef tastes like it does, very interesting. I like the taste and texture, but not everyone does. Topside is a really decent cut anyway. If you want to experiment, get a piece of eye round, which is one of the toughest cuts, and marinate in fresh pineapple. If you slice the beef first, it would literally need 10 minutes. The enzymes in pineapple really do a good job of tenderising the meat. You get the most concentrated enzymes from the pineapple skin and the hard core, so you don't even have to waste the rest of the pineapple.
yeah before my time we use pineapple to tenderise meat, but switched to bicard just after I was born
After you freeze the beef do you fry it from frozen or let it defrost first? Cheers lads great info!!
No you let it defrost 1st :)
Thank you for this! Can’t believe how much of a difference it makes, super tender! Made satay beef and f*** me it was good
Glad you liked it!!
cracking vid best and most informative I have seen my fav food too
Thank you 😊😊😊
Another great video full of usefull techniques and information will be trying next time I'm making something Chinese thanks again
glad you keep coming back :) always great to see you here :)
Where did you get your beautiful Knife?
Just what I have been looking for..... Big respect also to Mum :-)
Mum is a legend :) and thanks
made this yesterday, for the beef in mushrooms. I didnt have time to freeze it but i left it for about 3 hours in the fridge. Beef was nice, tender and no stringy bits.
I know take-away chinese is quite salty but i think i might reduce the amount of salt in the dishes. i'm finding, with the salt, msg and the soy, it's maybe too salty.
Excellent I'm trying this tonight that's what brought me to this video. There was a few things I wasn't sure of so I thought it would be better to check so I can get it right. Thanks for uploading this video. This will really help me to get this right. Its going to be my first attempt. The only thing is I got beef that was ready chopped but I think I can still make it work.
Let us know how you got on :)
Great Video, I did the same but with Pork Chop and Konjac Noodles. Tasted amazing and soft. Just lucky I live by a chinese supermarket to grab the MSG and stuff :D
Ooooo bet that was amazing! Brilliant you're lucky, we have to travel 2 hours to get our stock
I did this prep tonight, turned out perfect. Thanks
Awesome :)
Big thanks to Chin and Choo, made this last night and it was fantastic
Brilliant :)
I have always wanted to learn this type of cooking i am so so so glad i come across your channel and video's keep up the grate grate work i look forward to seeing all my fav Chinese Takeaway' dishes and trying them out myself at home thank you. :)
Thank you really hope when you try making them you'll get back to us and let us know how you get on :)
@@ZiangsFoodWorkshop I defo will thank's for being awesome and doing an awesom job
no thank you for taking the time to watch :)
When you say at the beginning of the video that this is how you’d do it in a restaurant, but not at home. Can I ask why not?
We use a different marinade
Great video, you guys are awesome. May I ask what knife you are using to cutt the beef and whether that could be used as an all purpose knife for Chinese cooking?
I’ve noticed in a lot of videos that all the ingredients are added to the meat then mixed together, why aren’t the ingredients mixed together and then added to the meat? Does it make a difference? Many thanks
It’s because your adding an extra step, it would be a bit like going to the petrol pump and filly up a fuel can to then fill up your car, when you could just use the fuel pump it’s self
Hi mate, just done the beef as per your book. The soy sauce quantity seems extremely high, and there is no mention of water. The beef was lovely and tender, however was salty.
Thank you all the same 👍👍
Not sure if there is a typo in the book.
All the best Monumental 😀
No the book isnthe coreect way to do it, a lot of salt flavour gets taken away when its frozen
Cheers dude, thank you for the clarity, on a side note it is the first time my wife and youngest daughter ate beef n broccoli and asked for more 👍👍👍
Fantastic book by the way, thank you sooooo much 👍👍
Thanks so much for sharing, your mom is awesome, happy new year guys.
Greetings from Dallas Texas
Happy New year to you too! Better it's blazing hot over there right now and my mum is awesome right!
Velveting usually has egg whites in it. When I worked at Wonder Wok the marinade for beef was salt and white pepper, sugar, light soya sauce, dark soya sauce, sesame oil, rice wine and egg white to coat, then corn starch, then when all of that was mixed in we added soya bean oil. That was done for all the protein for the stir fries actually. The chicken and shrimp didn't have the dark soya sauce though.
Sounds nice :)
@@ZiangsFoodWorkshop been in a Chinese kitchen since I was old enough to walk lol
Kenny Roberts same here :) 4 generations of Chinese chefs :)
@@ZiangsFoodWorkshop Golden Gate opened in 1954 here in Whitby Ontario Canada. Pretty much the same.
Kenny Roberts our 1st Chinese takeaway opened in 1956 but my family was doing street food decades before :)
Thankyou so much Ziang, Im addicted to this method now. Can I ask if the cornflour is a must. I feel it clogs the meat all together. Would it work if I skipped that step or can I add water to the cornflour for better distribution?
Yes it is, that keeps the moister in
Great video as usual to go alongside your book. I like the last track of music too.
Thank you 😊
Hey, Chin! Does it make a difference whether you add fresh or tinned bean sprouts? Thanks.
Oops, I meant to write this on the chow mein video! Had both tabs open. Derp.
Yes, always use fresh:)
Hi chin and choo . Your mum and u are great . Can u use silverside instead of top side ??? Many thanks lee
yes! you can use any cut :) and thanks :)
Thanks for this Ziang, I shall try this soon.
Please let us know how you got on :)
If you are not confident with a knife, put the beef in the freezer for 30-60 mins before cutting into thin strips. Slightly frozen meat is nice and firm and will cut easily. It makes getting very thin slices easier as the meat won't move as you cut
That's a great tip and thanks for the recommendation on the guardian's tv chef artical!
Happy to help. More people should know about your UA-cam channel. Your videos are great. Way better than TV chefs
Thanks :( but between you and us, we'd love to be TV chefs lol
In a video for chowmein there is also beef prep instructions, but you don't put garlic powder in! Did you forget or do you now leave it out?
Gr8 video's lovely food 👍
Yeah some places don't add it, if you notice we do things differently for every version of a dish, its done slightly differently, rememebr not all takeaways do it the same so we try to go through all variations, but I think I mentioned that in the video? if not, I must of left it out the final cut by accident
I see, thanks for the explanation, keep up the good work and the Superb informational videos
No worries and thanks :)
Taking notes to try this now
Thanks for showing this. The trimming part is really difficult, and requires quite a bit of practise. Been working in a restaurant so I know first hand :)
This is awesome thank you for sharing will sure try this.
No worries
Keep the vids coming! I’ve made the chicken chow mien and fried rice several times now and they always come out great
It is always better when you make homemade. As long as you know how. A tasty substitute for fried beef noodles is to use spaghetti as the noodles. Try stir fried beef and macaroni. Yummy. Don't forget the msg. It is really important to get that restaurant taste
Thanks :) means so much to us And glad it's all working out for you!
I prepped my yesterday evening and just cooked it up now. Oh wow! It was very nearly almost like the beef from my local takeaway, but alas I forgot to put in the oil and only left in the fridge rather than the freezer - false of habit. But next time I *will* remember this and I have no doubt it will be perfect. Thank you both so much for sharing your techniques, it really has made cooking all that more fun now due to the authentic takeaway taste but at home!
Thanks ;) and the longer you can freeze it for the better :)
@@ZiangsFoodWorkshop Just one more thing, once frozen do you have to thaw out the portion you want to cook when required or do you just cook it straight away? With the beef being that thin im guessing you can use straight away but thought I would check first.
@@MrAnime74 thaw it out of you don't it will take about 48 years to cook, give or take 10 mins lol
@@ZiangsFoodWorkshop LOL! Ok will do, thank you =)
I was taught to marinate beef topside in egg whites and corn flour to tenderise the beef.Same applies for chicken. I was trained by a Scottish chef who was trained by a Chinese chef sorry to bedazzle you.
Being a trained chef I haven't cooked fried rice for a while. My daughter watched your video and said dad I want chicken fried rice.I said darling I don't have a wok. She said dad its only five minutes down the road. Bless her she is Autistic. The point is I used an ordinary pan and cooked both my daughters chicken fried rice. The result they loved it so I now have to buy a wok.
@@jodonbaker43 love it your daughter's have you well trained lol
@@victoriahollis3454 they do indeed. She came home yesterday while shopping with her mum. Guess what yes she bought a wok.😀
If marinating the beef guys and not freezing it, how long can you leave it as it has bicarbonate of soda and usually you have to wash it off after about 30 minutes?👍
We don’t teach that method in this video
Omg, I just found your channel. Could you PLEASE do a video on how to make the boneless bbq pork the way they make it at takeout places? Please, please, please! I have never been able to reproduce all that sweet red gravy they have in with that pork.
Already done :)
@@ZiangsFoodWorkshop Link?
@@MrCougar214 I don't have it, the videos is on our uploads, look for Chinese roast pork
Unfortunately westerners don’t appreciate traditional Chinese cooking. We had one restaurant I use to love. After spending 5 years living in the Far East I know traditional cooking. One night me and the wife were eating dinner and the couple next to us started complaining to the waitress that it wasn’t Chinese food. The wife started laughing which upset the lady and her husband. They wanted to know what was so funny? She explained that what they were eating was true Chinese food not the western version. To cut it short they left without having to pay and I doubt they ever returned. The restaurant only lasted about 5 years before they changed the menu to western style Chinese. Knowing the owners they were always happy to cook mine the right way.
Yeah its very ture and annoying
Thanks for explaining the bicarbonate sodium thing 😢