China’s Street Restaurants With No Menu But Legendary Food | Street Eats | Bon Appétit
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- Опубліковано 11 жов 2024
- Bon Appétit joins Lucas Sin at a traditional fly restaurant in Chengdu, China, to try hui guo rou, or twice-cooked pork. Although this fly restaurant has no menu and only opens for lunch, locals love it, earning it a legendary reputation.
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Lucas needs his own show
agreed
100%
This is his own show?
this is lucas' show lol
@@exs88I think they mean Lucas needs to start his own YT channel.
I can't get enough of Chef Lucas!!!
"When it gets busy, there is no way to order here, it just whatever they make" Sounds awesome
I see Lucas, I click the like button!
Another fantastic video. His reverence for their technique and culture is always so impressive
The auntie cutting green onions without even looking 😂 boss move fr
Kinda funny that a few times Lucas randomly talks in Cantonese and then realizes he's in Chengdu so he switches to Mandarin, and then switch back to English for the video.
😂😂lol
Why is it when he asks a simple question, he gets a completely unrelated answer? Feels like they don't understand a word of what he's saying.
I love Lucas' passion for food and I'm glad he takes the time to explain things
Lucas is such a natural host. Can we get a show of him traveling all of China??
I trust Lucas's opinions on cooking more than my own mother's.
watching channels like this i've slowly come to realize that my parents' cooking isn't great lol
Sorry but our mommas cooking is what keeps us fit. if we eat the food he cooks everyday we will be as chubby as winnie the pooh
@@carrie_lolnot a lot of obese people in china tho
Yes and my mother's cooking is legendary 😂@@carrie_lol
Every time Lucas gets a new upload I’m reminded of how lackluster East Asian cuisine is where I live. One of the best series on UA-cam honestly, I could watch these videos all day long!
Finally a legit food reviewer that is able to perfectly describe the cooking and taste intricacies of food. yummilicious
I love watching Lucas break down all types of Chinese cooking. I plan on spending some time in Sichuan next summer, so these videos have been a real treat.
回锅肉 is definitely on my list of dishes to try!!
Love that Lucas is on Bon Appétit and Food52. 😄
Agree!!!!
lucas red bean popsicle is his final episode of his series there
would fly restaurants be the equivalent of hole in the walls? small, overlooked restaurants that the locals go to
yea
greasy spoon, dive, 'hood, etc.
Yes that's a great translation
I believe the cut of meat they‘re using is the pig picanha, the meat is flavorful enough and takes less time to cook in contrast to pork belly, also makes sense for the "cuts" mentioned in the video, because pig picanha is called "er dao rou" in Szechuan, meaning "two-cut meat"
Lucas's love for cooking and food is so contagious.
You can always trust a place when they do just one thing and still have a huge line of regulars.
I could watch him all day long. So passionate about food and the experience of food. Well done!
Lucas? You've got my like without watching the video!
Love these! Lucas is so passionate about the food culture and makes me hungry AF when he starts describing the flavors while eating
Lucas needs to start his own channel. His commentary is second to none.
Thank you for the wonderful video of a Chinese street restaurant with legendary food 👍
Watching this at 2am is a big mistake on my part.
Love these videos of food in China! Thanks for sharing ❤
Customer wants to see the menu
The boss: you eat what i f in cook
Love this quality of cooking show and tell!!❤❤
Lucas is like that knowledgable side character explaining two people fighting in an anime fight
Autistic levels
@3:47 the reaction is so spot on and natural
Lucas is the king of food UA-cam and I am HERE FOR IT!!!
i see lucas, i click
Meanwhile David Chang tryna patent chilly crisp oil 😂😂😂 Lucas needs his own show
All my homies hate David Chang. What a massive disappointment. I thought he was one of us
Lucas articulated the meaning and evolution of fly restaurant so well❤❤
love places like this sadly when the older generation leaves us we often loose these gem places
Learning so many thing about those specialities in one video is awesome
3:21 I love how the chef ignores the "profile" question. No culinary school bs just wants to tell you about classic garlic sprout being off season 🥲
Yeah I was thinking that too, "profile" or "味型" (the one he said) is kind of a fancy term that most people don't use. In normal conversation it would be "口味" (same meaning but less posh) but asking that would be really weird. Like, you wouldn't ask what's the "profile" of a cheese burger.
I can't wait for next vedio of Chef Lucas.
Absolutely outstanding analysis of what's going on here. 10/10
I need a Lucas recommendation Food trip through China
Legendary Lucas back at it again.
Excellent video as always Chef Lucas
ayyyyyyyyyy Chengdu baby, prolly one of the best city in China to visit if you're looking for awesome food, the city is also very budget friendly too. The only downside might be you have to queue for almost every famous restaurant.
ba should do a video where it brings back all the talent it used to have and it pays them fair market value for their skills in a video
I love this dish so much
LOVE THESE VIDEOS!!
I finally heard a bit of Western Canto accent when Lucas was talking. Thought I'd never hear it because that's an accent I am used to hearing too because I speak Mandarin that way too haha. Great video regardless.
When is Lucas getting his own show and taking us around the world?
This is his own show where he takes us around the world
Lucas u need ur own channel.🤩
These kinds of restaurants are all over China, cheap, tasty and local......its the best!
twice cooked pork is just the method of blanching the meat and then woking it. every family every restaurant does it differently😊
I love the double-cooked pork; it's such a flavorful dish.
This looks brilliant
i hope we also get 4k lucas once he gets his show!
The chef I trust 😊
This is the type of quality food that is actually relevant. Deeply embedded in the culture of a certain region, authentic and supposed to be eaten by regular people. Miss me with whatever "fine dining experience" some self proclaimed artist came up with in order to rip me off. Go find someone stupid or bourgeoisie enough to buy into it.
Both have their place, young padawan
@@johnsullivan8673 Probably. My point about their cultural relevance still stands though, as one has an actual impact as it is broadly being experienced, while the other is reserved for a very small elite. Also doesn't help that the latter is riddled with scammers like Nusret, although this shouldn't deteriorate the image of actual high end cooks.
Furthermore the former is dependent on local cultural parameters as what kind of ingredients are produced locally (and many more), and thus is a puzzle piece of the economy and culture of entire countries or even continents, while the other often boils down to the artistic expression of a singular cook and will eventually wither away.
So yeah, wanna experience local culture and learn about the region/country? 10$.
Wanna experience the art of one guy? 500$.
Everyone should feel free to do whatever they want with their time and money, but i don't think that my discontent towards one of those experiences is that unreasonable.
@@TemmeDrot salt bae was never considered “fine dining” by anyone except people glued to their phones. Try ALINEA or Noma. Both very influential.
This might just be the fact that I'm chinese by blood but I'm still struggling to speak it therefore I'm learning it again as an adult but Lucas please do more of these street eats in chinese mandarin I learn so much vocabulary !
Big network needs to sign Lucas
love lucas!
Also looks pretty clean to me
Hey Lucas, great video, but next time please order and discuss more than one dish!
I wish you had your own you tube channel
I like the subtitles style
All hail king Lucas
beautiful
I need that
Very loosely, this reminds me of carnitas (slow simmered pork shoulder, then seared/fried after). How do they cut the pork so it doesn't shred?
The pork is cooked through but not stewed that long. Usually no more than 20-30 minutes on the first cook. Therefore the connective tissue isn't cooked long enough to allow a shred. The final cook will make it tender by blasting it super hot and fast in the wok.
@@ZeroFate643 Ah I see, thank you!
Fly restaurants were also called such cause people swarmed in like flies and lined due to their value and taste.
"Little oil"
Adds the amount of oil I consume in 1 month
You're not supposed to eat the oil - most of it will remain at the bottom of the plate.
He narrates the cooking of the stir fry like it's weather forecast or a sports game or something.
It's repulsive
No menu mean infinite food option.
Only in slow hour though.
Looks delicious. But, no pins or links to these places? Wish I could save for future travel but I can’t locate them myself.
Yummiest ❤❤❤❤
Yummy bro 👍🏼
I live for Lucas's laugh after the first bite.
Dope
Kinda sad that Bon appetite doesn’t realize they have the modern Martin yan. That's Lucas true potential. To bridge non Asian people, into asian food. In his unique way. That’s why Lucas slays. And you should pay him more.
Weird comment. As if he isn't leading this whole segment for the channel.
You don't even know how much they pay him. It could be a billion dollars and you are stating that "you should pay more"
How? This series is the only one popping up in my recommendation.
Martin Yan is far more charming and funny.
Going to chengdu soon, can i have the address please
"Tablespoon of oil, in" - Gordon Ramsay, probably
More Lucas
ayy just in time for dinner
GOAT
I hope he doing show with eric sze again
Chengdu is brilliant!
Just be careful of the smaller ones that could use sewer oil
Why would you show culinary knowledge to the Anglo Saxon when they pay you less than a percent of the profits of the company.
I truly wish we learned to embrace China as our greatest ally, not a foe.
😋
Chinese food doesn’t hit like it used to.
gotta have the gutter oil
Who did the English caption I'm in stiches lol, if you need a Mandarin/Cantonese translator contact me!
Can you please get a better subtitle writer that bothers to consult other people if they can’t transcribe something properly? It’s not that serious but it pains me to see something referred to as (foreign word) when it could’ve easily been written in pinyin. If it’s outsourced at least double check yourself to edit it!!
Babe, wake up! There’s a new Lucas video!
Ghaahh! That amount oil, though.
Delicious, but I must say "a little bit of oil in the wok" is a gross understatement.. the equivalent of a French chef saying "we add a little bit of butter"
You know the dude casually ripping a lung dart with no hands at 3:05 has got the Asian squat on lockdown.
I see Chef Lucas, I must watch.
chef lucas!
Chinese foods are so delicious but so unhealthy. Lol. There is a reason why Japanese live longer. I am a Chinese but i got scared sometimes of what my mother cooks. 😂
Hi Lucas 😊
You can't just get the 回锅肉， what about the 豆腐 and the 脑花？？？
Chinese food isnt very sophisticated or elevated, and thats okay! We still love the taste, even though its very basic and takes way less technique than other cuisines.
That’s just not true lmao
@@ludongli6503 How so?
@@eliotsomers6220 My knowledge is limited but there is a lot of fermentation to some of the ingredients, such as black bean and soy, to offer one example.
笑死 問味型問不出個所以然