Honestly I’m so impressed that Chef Martin Yan introduced these traditional ingredients to his audience because it’s rare for Asian chefs to show to western audiences; especially back then! Even today, lots of people don’t know about Chinese cured sausage, lily bulbs, black fungus etc. I think most Chinese would be afraid to show these ingredients because western people might think it’s gross. Love that Chef Yan was open to educating people!
♥️♥️ I miss this kind of cooking show. It was more about making the kitchen personal. Not a competition or a show. It was about the true sense of cooking which is to enjoy the whole cooking experience. About learning and feeling peace and happiness throughout the process of making something good. I wish we can have this shows back again.
I have a paper back cook book of his that was with other books from an auction years ago Like 20 years ago and it was signed on the second page inside of the cook book. It was personal sign to someone special like a chef Emily from the public broadcasting studio it's in half chinese and American writing so you know it was real and Martin Yan did actually put his love to it. Thanks for sharing this video.🍢🥟🍱🍚🦞🍣🍤🥡
Oh my gosh!!! they are so cute I remember when Martin Yan show a photo of him as a baby and has a good time on his Wok. ua-cam.com/video/F6mCs07Uy-g/v-deo.html Aww!!! now the twins are growing up so much Colin and Devin are so adorable.
@17teakmrocks Agreed some of the recipes are far from authentic. Personally I was quite disappointed with the mapo tofu recipe. That being said, this guy was clearly on a mission to present healthy and simple techniques to average Joe Americans in a way that would make them feel like it was something they could do. Everything speaks to that. He doesn’t even use real woks - I believe every detail was not a lack of skill but a well reasoned, deliberate choice. And clearly, it worked. It you look at his other UA-cam videos you will see hundreds and hundreds of people saying that he opened the gateway to Chinese cooking for them. Also, as far as ingredients, sichuan peppercorn were literally completely banned by the FDA from being imported in the USA from 1968 until 2005! Even some of the ingredients he does use, like chiankiang vinegar, were impossible to find back then. I grew up in a mid sized city and got a Japanese cookbook for my birthday in 98 or 99 - I was so excited to make the recipes. I gave up because I could not find ANY of the ingredients - even basic things like dashi, bonito flakes, Kombu, etc. Look up the video of him giving a lecture on Knife skills at MSU - it’s much more recent and you will see that far from his skills deteriorating, he’s one of the premier chefs living in terms of skill and knowledge of both western and eastern cuisine.
This is the US home cook version. He could and would definitely cook a killer authentic Mapo Tofu. In the 90s, I don't think it's possible to get Sichuan Peppercorn in the US. And remember, he's modifying recipes and simplifying techniques to teach American home cooks.
@@1Invinc I get that, however the one he shows is a stir fried rather than a braised tofu soupy kind. Even if he doesn’t use szechuan peppercorns or Pixian doubanjang, I feel he could use at least like sambal chili sauce or even sriracha, as I believe those are available in the everyday kitchen in the 90’s, right? Sorry if I sound like I’m getting too worked up on it, still love the guy and his humor! ❤️
When my wife was alive, I made dinner inspired by your tasty recipes. Most of the information and memory is gone with my family. Lately, I have been missing the wonderful food that you taught me how to make. If you would please show those quick lessons again, I would be grateful. All those years ago I learned that from you.
Honestly I’m so impressed that Chef Martin Yan introduced these traditional ingredients to his audience because it’s rare for Asian chefs to show to western audiences; especially back then! Even today, lots of people don’t know about Chinese cured sausage, lily bulbs, black fungus etc. I think most Chinese would be afraid to show these ingredients because western people might think it’s gross. Love that Chef Yan was open to educating people!
“If Yan can COOK, so can You!” I *LOVED* watching his show every Saturday afternoon on PBS ❤️
They are so sweet! All grown up now I’m sure! I used to love watching his show with my mom!
♥️♥️ I miss this kind of cooking show. It was more about making the kitchen personal. Not a competition or a show. It was about the true sense of cooking which is to enjoy the whole cooking experience.
About learning and feeling peace and happiness throughout the process of making something good.
I wish we can have this shows back again.
Too bad that won't be happening any time soon...
Your mother looks so proud of you! No one could wipe the smile off her face
Martin is right. Pudding is awesome!!! God bless his beautiful family. Hi Collin & Devin.
The babies! 🥰
They're both cute.
Lovely mum, gorgeous little Yans lol..all grown up now no doubt
My grandmother loved this show. And I bet those cute 😍 little twins are now fine grown men
Some very well behaved babies
Musta feed em before placing em in the wok!
Happy cooking!
I used to love this guy as a kid
Still the most entertaining cooking show of all time I’m my opinion. Always loved this guy
Just so cute!!!
Beautiful babies! 🥰
Gorgeous 🥰
These are the twin baby boys. Colin and Devin. 21:40
They're a chip off the old yan
Cute twins.
I have a paper back cook book of his that was with other books from an auction years ago Like 20 years ago and it was signed on the second page inside of the cook book. It was personal sign to someone special like a chef Emily from the public broadcasting studio it's in half chinese and American writing so you know it was real and Martin Yan did actually put his love to it. Thanks for sharing this video.🍢🥟🍱🍚🦞🍣🍤🥡
In Fac 😂 Great show
As a kid in the 80s I’d often get this show mixed up with Wok With Yan here in Canada 🇨🇦
That Julia impersonation was money.
How cute
The twin baby boys. Colin and Devin.
The infamous episode where a satire website said that he killed and ate his kids.
If Yan can cook, so can you! :-)
He graduated from UC Davis
It's true!
Wow congratulations and xie xie for sharing them 💯☯️✊🏽🎉🖤🐉
Oh my gosh!!! they are so cute I remember when Martin Yan show a photo of him as a baby and has a good time on his Wok. ua-cam.com/video/F6mCs07Uy-g/v-deo.html Aww!!! now the twins are growing up so much Colin and Devin are so adorable.
how are you related to wok w/yan Stephen sir?
@17teakmrocks Agreed some of the recipes are far from authentic. Personally I was quite disappointed with the mapo tofu recipe. That being said, this guy was clearly on a mission to present healthy and simple techniques to average Joe Americans in a way that would make them feel like it was something they could do. Everything speaks to that. He doesn’t even use real woks - I believe every detail was not a lack of skill but a well reasoned, deliberate choice. And clearly, it worked. It you look at his other UA-cam videos you will see hundreds and hundreds of people saying that he opened the gateway to Chinese cooking for them.
Also, as far as ingredients, sichuan peppercorn were literally completely banned by the FDA from being imported in the USA from 1968 until 2005! Even some of the ingredients he does use, like chiankiang vinegar, were impossible to find back then. I grew up in a mid sized city and got a Japanese cookbook for my birthday in 98 or 99 - I was so excited to make the recipes. I gave up because I could not find ANY of the ingredients - even basic things like dashi, bonito flakes, Kombu, etc.
Look up the video of him giving a lecture on Knife skills at MSU - it’s much more recent and you will see that far from his skills deteriorating, he’s one of the premier chefs living in terms of skill and knowledge of both western and eastern cuisine.
Those babies would be in their 40s now
What year was this episode?
I think 1990s or something.
@@EmilyMDong I think something.
1997
👍
Yan can cook babies
That thumbnail looks like... something else KQED, I tell you what. If you know the context, it's cute, if you don't... yeah.
Yes, Ma Po is two words.
SPEAK IN CANTONESE INSTEAD OF MANDARIN ＝＝＋
The thumbnail for this is unfortunate... because tofu is not made from babies. 😬
It's so cute though. We couldn't NOT use it.
@@kqed Fair enough! It's definitely cute, if slightly cannibalistic.
@@kqed Definitely glad you used it 😊😊
@@kqed I see you changed the video description--very wise. 😂👍🏼
No wonder why asian babies are so popular in the adoption world, they are so adorable!
They're a chip off the old yan
So glad he didn't cook and eat those babies.
sad. his skills greatly deteriorated after becoming more of a tv host than chef. sloppy technique, not even the right way to make these dishes
It was sad watching him make his “mapo tofu.” That’s just stir fried pork and tofu. 😔
This is the US home cook version. He could and would definitely cook a killer authentic Mapo Tofu.
In the 90s, I don't think it's possible to get Sichuan Peppercorn in the US. And remember, he's modifying recipes and simplifying techniques to teach American home cooks.
@@1Invinc I get that, however the one he shows is a stir fried rather than a braised tofu soupy kind. Even if he doesn’t use szechuan peppercorns or Pixian doubanjang, I feel he could use at least like sambal chili sauce or even sriracha, as I believe those are available in the everyday kitchen in the 90’s, right?
Sorry if I sound like I’m getting too worked up on it, still love the guy and his humor! ❤️
When my wife was alive, I made dinner inspired by your tasty recipes. Most of the information and memory is gone with my family. Lately, I have been missing the wonderful food that you taught me how to make. If you would please show those quick lessons again, I would be grateful. All those years ago I learned that from you.
Calm down KAREN.