As a Guangzhou born Chinese American whose paternal ancestral home is Shunde, I am so glad you are coming back to the home of rice and fish and the Cantonese chefs ❤❤❤. Please don’t forget that Shunde is also the ancestral home of Bruce Lee, and Shunde is incorporated into Foshan, which is the home of the master of Bruce Lee, Ip Man. I remember as a little kid, we used to travel back to Shunde during the Qing Ming Festival to honor our ancestors and sweep their tombs while having extended family gathering. Shunde has changed so much. I understand Shunde dialect, but I cannot speak it. Greetings from Los Angeles ❤❤❤
@@peterzhou372 by the way, I was going to comment on an earlier reply you made about you and Amy vlogging out of China, at first I thought, oh no, Amy will not be in China any longer to do her food adventures, but after today's video where you two stated you will be vlogging in a future video, I was relieved to infer from that, that it was going to be on a trip Amy will take outside of China, and so it didn't mean she will be leaving China any time soon and to my relief I can continue enjoying her China series...
Peter with Blondie is always extra fun to watch. I do prefer if there are more dishes to be introduced at the 1st restaurant but also understand how much your stomach can comprehend or to prevent food waste.
The absolute BEST way to start my day! Another amazingly wonderful video with the fabulous Peter. Amy is so right about your infectious positive personality and energy. You are always so well versed with the knowledge of the local food and destination. Love Amy’s food adventures especially the ones with Peter! Can’t wait for the next food adventure in hmmm….. Paris? 🤔🤔🤔
I absolutely love seeing Peter in your videos. The moment you introduced him in one of your videos, I just got a really good vibe from him. I know it sounds odd, but sometimes I can "read" people who I see on a video and know right away if they're a good person. Peter checks all the boxes. Amy, I wasn't aware you said holy moly often which is funny, because I catch myself saying holy doodle, a catchphrase from a Canadian kid's TV show my Son used to watch. Cheers Amy and Peter, can't wait for the next food adventure. 🇨🇦
You really go to the right place, Shunde. I am not a Shunde people but I love the cooking style and the flavor of Shunde. Shunde has the best Chef of China ( and the world). Many Chef of Hong Kong actually came or trained in one way or other connected with Shunde. Steam fish in Guangdong, in particular Shunde, is the best fish in the world. No one in the world can master the skill of steam fish as the Chefs in Guangdong (Shunde).
It was soooo cool to hear Peter speak in Cantonese. I love it every time I hear someone speak in Cantonese or in Hakka Chinese. And I love the last two desserts, especially the lun jung kao (it took me a short while to recognize what it was in Hakka). I can't wait to see you two again share this YT space :) Oh... I didn't know I have already visited Shunde. I wish I knew its Cantonese name or Hakka name. Someone mentioned it was the home of Bruce Lee and I have been to the museum dedicated to Bruce Lee, so I did visit Shunde few years ago when I went on a tour from Hong Kong to the mainland. The tour actually started in Shenzhen (I believe it was in Lo Wu).
Peter says hi 😆 One of the reason why I don’t speak a lot of Cantonese in the video is the translation work afterwards. Amy doesn’t speak Cantonese and her editor doesn’t know Cantonese either. It would be all up to me to provide a translation of all the audio in Cantonese to them 🤣
@@josechong8207 The characters are 顺德 for Shunde. This word doesn’t have any specific meaning but the two characters may have some meaning behind it individually.
As it is getting closer to winter here in Canada, and as a fan of soup of many kinds. I would love a soup episode. I only know the western style Chinese soups like hot and sour, wonton, or egg drop soup. I can imagine authentic Chinese soups are brilliant, and much more than congee (which is so tasty) 💙😊
I haven't watched your videos in a long time now. The food you and Peter were eating looks really good and taste. I too love any food with fish and rice. I am going to have to visit Shunde sometimes. Thanks for another video and great adventure in China Amy.
Amy, if / when you come to Hong Kong 🇭🇰 SAR again, and go to Sai Kung pier-side restaurants, they also serve tons of freshly caught and freshly steamed seafood as well as fresh DIM SUM menus 😋😋😋🤤🤤🤤🤤👍🏻👍🏻👍🏻👍🏻
I'll never forget going on tour in China and having some of the MOST DELICIOUS NOODLES I'VE EVER HAD IN MY ENTIRE LIFE in the TRUCK STOP just outside of Suzhou! They were labelled in English as "Mutton Noodles" and they had the thickest, darkest, slickest broth I've ever seen that was SUPER beefy! My family and I have been searching and searching and searching for that dish ever since! As far as we've been able to find, it seems like it's an old, old Suzhou dish. If someone could find it, I would be forever in their debt! They'd be able to try something magical, trust me!
Did a quick search on Chinese social media, seems like this dish is quite popular in Suzhou and nearby towns, not quite sure where the origin is but the direct translation is indeed lamb noodles and from the pics the noodle seems to be on the dry side unlike the soupy ones
I am ngl, I feel so spoiled getting so much of Peter. I really want Peter to be always present in these videos pleaaaaaaaaaaaseeeeeeeeeeeeeee more Peter.
Shunde is a dream for someone who loves seafood and can't eat wheat!!! A while ago you did a show on a town also famous for rice noodles that I think also featured seafood. I thought it was in the north east of China, I can't recall the name of the town. But I would also like to go there. Waiting for your China Food Adventure book with photos and the names of towns and dishes in Mandarin where appropriate and Cantonese where appropriate, so for non-speakers we can just point to where we want to go, and at the resturant the same for what we want to order. That food looked so delicious, and I loved that Peter could show off his knowledge of Cantonese dishes and the history of them. I just had a bowl of cereal, but now I'm hungry again after watching this video. You two are blowing any dieter's resolve!!!
Oh! Also the soft rice cake you had for dessert! I grew up eating that but we called it "bac tong go" - white sugar cake. Never heard it called anything else. That's so interesting
The name of this dish goes back to a township in Shunde called Lunjiao, hence the name. In other parts of Cantonese speaking region, I’ve also heard of the name “bac tong go” but apparently to showcase the land of fish and rice, we have to have it in Shunde 😊
I loved having fish eyeball since I was a kid but only ate around it (the jelly-like bits😋) and never chewed through it haha didn’t know you can eat the whole thing!!
Hi I’m Mexican and I like to eat the fish eyeballs from fried whole tilapia fish, also known as “mojarra”. I only eat the crispy fried outer layer along with some gelatinous stuff inside. In my experience it tastes like bonito flakes from Japan
I absolutely love roast goose Chinese style so to have it with rice noodles to soak up the juices seems like a dream to me, i would need more of the noodles or rice to get it all. Also fresh seafood is indeed the best, I wish I could have it more regularly.
“Literally” need a food tour guide like Peter when travelling to Guangdong. As a overseas Cantonese, I don’t even know half of these dishes. Amy and Peter you guys rock!
The dace in that geng-style thick soup is the same dace used in the famous oval cans of fried dace in black bean sauce. also btw, 丝瓜 is loofah gourd(also spelled luffa), but when it is barely ripe, not when it dries up and becomes that washing/scrubbing utensil. i need to go to that Shungangwan restaurant. Thanks Peter for the reco. i've never had jiaobai (wild rice shoot) that's not precut... so interesting.
Yes Peter was talking to Amy the other day for the mud carp / dace being the same exact creature. Loofah gourd is something I’ve never seen outside of Asia so it might be tough to explain the concept 🤣 Peter found Shungangwan through Xiaohongshu and apparently it’s great with seasonal catches. Go try it out!
I'm missing the Chinese subtitles on this video, I like to learn the language along with the food. (if it's not a one-off) I realize they're a lot of work, but please consider adding them back in!
I tried once fish eye ball, some fish eye are bigger and those are better, because its kinda like fresh oyster. You taste the umami flavor of the sea. Don't bite too hard because there is a small tiny hard marble in fish eye, that hard bit you spit it out.
Amy I feel it's necessary to take this opportunity to explain the culinary and seasoning preferences across different provinces and regions in China, particularly regarding the strong flavors you mentioned about the Sichuan and Chongqing areas. We must acknowledge that in ancient times, living inland, especially in mountainous regions like Chongqing, was more challenging for agriculture. During the era dominated by farming, the local populace faced economic hardships, and our forebears lacked the luxury of indulging in "exotic delicacies from mountains and seas"（山珍海味）, meaning they couldn't afford premium ingredients. which refers to high-grade ingredients. Instead, they had to innovate with the less desirable cuts, such as offal, using sophisticated culinary and seasoning methods to mask strong odors and enhance the taste, making meals more palatable for the common folk. Over time, intricate seasoning, rather than savoring the natural flavors of more rare and expensive ingredients, became a dietary tradition in regions like Chongqing. For instance, the famous Sichuan dish "Fish-Flavored Pork"（鱼香肉丝） essentially uses a harmony of salt, vinegar, and sugar to mimic the delicacy of fish flavor in pork, a testament to the culinary wisdom of mothers in Sichuan and Chongqing who wanted to provide tasty meals for their children. Another quintessential example is hot pot（火锅）, which is a veritable cauldron of seasonings that can transform even the most humble ingredients, including offal, into a flavorful feast. Understanding this historical context will, I believe, give you a deeper appreciation of Sichuan and Chongqing cuisine, especially when you next encounter Chongqing dishes.🫑🌶🌶
鲮鱼🐟，dace, has been a canned food staple for Cantonese Chinese speaking people for 100+years, usually with 豆豉salted black beans. (Almost all Chinese grocery stores anywhere in the world will have canned 豆豉鯪魚）
While the whole fish eye-ball might be edible, the hard centre is tasteless and difficult to chew through, so I personally think it is not really worth eating it, just eat all the soft jelly around the socket.
Which was better: the goose juice or the crab juice? 🦆🦀 "You can swallow the whole thing (fish eyeball)." 🐟 "Oh, it's quite hard." 😅 "Deep-fried milk" looks like a hybrid between Twinkies and those crispy Chinese wafer rolls.
Hey thanks for the great videos!! Just an idea, but could you maybe display a map of where you are (so a pin on the city in China) briefly in the beginning? I sometimes google it, but it would be even easier if you showed it on a map.
I went to Wong Dan Kee a few times, in general really good but with some hit and miss. Order a dish of Roast Goose and ended up getting bits and ends ...... made a complaint and they gave me some proper meat eventually. Double Broiled Black chicken is fantastic! Chan Chuen Fan is definitely a MUST order!!!!
I love places that are hidden gem! Peter should do food tours that are seen on these videos. If you don't I'm sure someone might and earn a killing from it..... Peter needs a 'Holy Moly' 'Whack-bang' catch phrase too.
F eeling hungry after watching this video, even though I just had dinner 10 minutes ago. BTW， I ate fish eyeball when I was a kid, my parents always told me "it's good for your eyes"
丝瓜 is luffa! The same one that the western world only knows for using as a shower exfoliating agent. LOL. The young ones we LOVE to use to cook with! It's a lovely spongy texture that's sweet and absorbs flavors well.
Peter’s comment towards fish and chips may seem mean, but it was the truth. Like there are sooo many amazing ways to cook fish and why would someone just batter the heck out of it and deep fry it like there’s no tomorrow 😂
@@peterzhou372 I guess it's the "Western" style in over cooking / over heating anything especially seafood. It wasn't until the West was introduced to Eastern dishes and the way in which seafood is prepared that we started to see changes in more and more Western restaurants today. For example, squid, abalone and octopus used to be cooked in Western kitchens until they turn rubbery when in fact, there is no need to overcook them. Flash frying over a very hot stove is enough since seafood cooks very quickly. In fact, a similar short cooking time approach applies to white meats like chicken, rabbit, crocodile, snake etc. Overcooking these toughens the texture and takes away the taste. Really good fish and chips places are when the fish is dipped in a seasoned light batter in very hot fresh oil so that it cooks very quickly. If the fish has to be cooked for too long, the oil is not fresh and/or not hot enough. The same goes for frying the chips where the oil has to be fresh and hot. Old oil or oil that has been used an reused, start to have too much of a moisture content and cannot reach the proper frying temperature and as a result, you get chips that are over done (burnt through) or under done (no crispiness on the outside).
I guess the point is when the ingredients is fresh, you don't need too much other stuff to cover it. Too much of something/strong favour indirectly remove the original taste of the main ingredient. Over cooking could also destroy the ingredients texture and it's natural taste. Hence, un fresh food will definitely always need very heavy strong favour outside of it's main ingredient to cover it's un freshness.
Peter parle français couramment et en fait, il s'amuse de temps en temps en parlant avec un accent d'Emily in Paris 😂 et en fait, il envisage de déménager au Canada et il est en train de préparer les documents 😊
The only thing better than Blondie in China is Blondie in China with Peter.
Hahahahaha Peter says hi 😂
💕💕💕💕
Agreed 😊
No No No, I will vote for Jasmine! 😁
Agree. Peter the Great😄
Yes! Another episode with Peter. It's always a fun time with him, and I like how he'd add on information about the food they'ren ordering.
Peter says hi 😆
Always a good day when Peter cohosts with Blondie!!
Peter says hi 😆
Much better without Peter.
@@stephenchu3397 The comment section is much better without you.
@@peterzhou372 Blondie in China is much better without you.🙄🤮🤧🥶😵😢😭😱😱😞🤡🤡👎👎👎👎
Amy you HAVE to bring your dad to this place...... and love.. love Peter....
Peter says hi 😆
I’m such a fan of Peter! He’s so knowledgeable.. i wanna go on a food adventure with him ❤
Hahahahaha Peter says hi 😆
i'm so obsessed with this friendship😭😭i love peter so much ❤ he reminds me of so much of my friends
Peter says hi 😆
As a Guangzhou born Chinese American whose paternal ancestral home is Shunde, I am so glad you are coming back to the home of rice and fish and the Cantonese chefs ❤❤❤. Please don’t forget that Shunde is also the ancestral home of Bruce Lee, and Shunde is incorporated into Foshan, which is the home of the master of Bruce Lee, Ip Man. I remember as a little kid, we used to travel back to Shunde during the Qing Ming Festival to honor our ancestors and sweep their tombs while having extended family gathering. Shunde has changed so much. I understand Shunde dialect, but I cannot speak it. Greetings from Los Angeles ❤❤❤
That plant is wild rice stalk that has a fungal infection, exclusively eaten in the south for the stalks as such. It is delicious.
I can ‘literally ‘ Watch Peter eat all day!
Hahahahaha Peter literally says hi 😁
that's two now :)
@@josechong8207Are you counting how many “literally” appears in the comment section 😂
@@peterzhou372 I meant, that's two of us now, that can literally watch you vlog about food all day :))
@@peterzhou372 by the way, I was going to comment on an earlier reply you made about you and Amy vlogging out of China, at first I thought, oh no, Amy will not be in China any longer to do her food adventures, but after today's video where you two stated you will be vlogging in a future video, I was relieved to infer from that, that it was going to be on a trip Amy will take outside of China, and so it didn't mean she will be leaving China any time soon and to my relief I can continue enjoying her China series...
Peter with Blondie is always extra fun to watch. I do prefer if there are more dishes to be introduced at the 1st restaurant but also understand how much your stomach can comprehend or to prevent food waste.
Those dishes are massive and we have limited stomach space 😂
Peter is the best. Always a joy watching you two exploring together
Peter says thank you 😊
Amy’s 紫苏 Cantonese pronunciation is amazing
15:15 can we talk about how good Amy’s pronunciation of 紫苏 in Cantonese was here
And you can guess who gave Amy the pronunciation 😂
The absolute BEST way to start my day! Another amazingly wonderful video with the fabulous Peter. Amy is so right about your infectious positive personality and energy. You are always so well versed with the knowledge of the local food and destination. Love Amy’s food adventures especially the ones with Peter! Can’t wait for the next food adventure in hmmm….. Paris? 🤔🤔🤔
Hahahahaha oui monsieur, exactement 😁 and Peter says Bonjour 😊
6:12 and peter says literally every 5 words ahah
😂😂😂😂
Is he Chinese?I feel like he can read Chinese.
@@WinstonZuo Of course he is lol.
I absolutely love seeing Peter in your videos. The moment you introduced him in one of your videos, I just got a really good vibe from him. I know it sounds odd, but sometimes I can "read" people who I see on a video and know right away if they're a good person. Peter checks all the boxes.
Amy, I wasn't aware you said holy moly often which is funny, because I catch myself saying holy doodle, a catchphrase from a Canadian kid's TV show my Son used to watch.
Cheers Amy and Peter, can't wait for the next food adventure. 🇨🇦
Your comment is just like my thought, bless you
Peter says hi and thanks for the kind words! 😆 Amy says holy moly while Peter says literally with a valley girl accent all the time 🤣
Wonderful tour!!! Not on Instagram if I was I would so enjoy watching Peter! You both are great together! Hugs and Kisses
You really go to the right place, Shunde. I am not a Shunde people but I love the cooking style and the flavor of Shunde. Shunde has the best Chef of China ( and the world). Many Chef of Hong Kong actually came or trained in one way or other connected with Shunde.
Steam fish in Guangdong, in particular Shunde, is the best fish in the world. No one in the world can master the skill of steam fish as the Chefs in Guangdong (Shunde).
It was soooo cool to hear Peter speak in Cantonese. I love it every time I hear someone speak in Cantonese or in Hakka Chinese. And I love the last two desserts, especially the lun jung kao (it took me a short while to recognize what it was in Hakka). I can't wait to see you two again share this YT space :) Oh... I didn't know I have already visited Shunde. I wish I knew its Cantonese name or Hakka name. Someone mentioned it was the home of Bruce Lee and I have been to the museum dedicated to Bruce Lee, so I did visit Shunde few years ago when I went on a tour from Hong Kong to the mainland. The tour actually started in Shenzhen (I believe it was in Lo Wu).
Peter says hi 😆 One of the reason why I don’t speak a lot of Cantonese in the video is the translation work afterwards. Amy doesn’t speak Cantonese and her editor doesn’t know Cantonese either. It would be all up to me to provide a translation of all the audio in Cantonese to them 🤣
@@peterzhou372 can you write the characters for Shunde, so I can maybe translate and know what it means in Cantonese or Hakka?
@@josechong8207 The characters are 顺德 for Shunde. This word doesn’t have any specific meaning but the two characters may have some meaning behind it individually.
Don't eat the hard part of the fish eye! Eat the gelatinous stuff around it. Peter, what the heck!?!?!
😂😂😂😂 right!
As it is getting closer to winter here in Canada, and as a fan of soup of many kinds. I would love a soup episode. I only know the western style Chinese soups like hot and sour, wonton, or egg drop soup. I can imagine authentic Chinese soups are brilliant, and much more than congee (which is so tasty) 💙😊
You two together are so much fun! Today’s food looked especially fragrant and delicious. Thank you both. ❤
I haven't watched your videos in a long time now. The food you and Peter were eating looks really good and taste. I too love any food with fish and rice. I am going to have to visit Shunde sometimes. Thanks for another video and great adventure in China Amy.
Amy, if / when you come to Hong Kong 🇭🇰 SAR again, and go to Sai Kung pier-side restaurants, they also serve tons of freshly caught and freshly steamed seafood as well as fresh DIM SUM menus 😋😋😋🤤🤤🤤🤤👍🏻👍🏻👍🏻👍🏻
Blondie and Peter together are very funny and hilarious at times and enjoyable to watch! Keep up with trying out new foods! 😍
Peter says hi 😆
I love your videos! I hope I'll one day go to China and eat all these delicious looking dishes
與家人或伴侶來中國整個旅程全吃就對了,回去才減肥吧
I'll never forget going on tour in China and having some of the MOST DELICIOUS NOODLES I'VE EVER HAD IN MY ENTIRE LIFE in the TRUCK STOP just outside of Suzhou! They were labelled in English as "Mutton Noodles" and they had the thickest, darkest, slickest broth I've ever seen that was SUPER beefy! My family and I have been searching and searching and searching for that dish ever since! As far as we've been able to find, it seems like it's an old, old Suzhou dish. If someone could find it, I would be forever in their debt! They'd be able to try something magical, trust me!
Did a quick search on Chinese social media, seems like this dish is quite popular in Suzhou and nearby towns, not quite sure where the origin is but the direct translation is indeed lamb noodles and from the pics the noodle seems to be on the dry side unlike the soupy ones
peter is so awesome! you two are such a vibe
Peter says hi 😆
Peter is a vibe! Awesome video
Peter says hi 😊
ShunDe ❤best Cantonese food ❤love all of them! THX 🎉Amy and Peter! You both together make the foods legendary 🎉
Peter says hi 😆
Sweet Blondie yes welcome back. Good that you now have a Chinese appetite/stomach and a Chinese guest.
Love videos with Peter. His knowledge and enthusiasm is so great to watch!
I am ngl, I feel so spoiled getting so much of Peter. I really want Peter to be always present in these videos pleaaaaaaaaaaaseeeeeeeeeeeeeee more Peter.
Same! They are my favourite duo on Amy's channel
Hahahahaha Peter says hi 😆
You make me hungry again. Great sharing. More foreigners should visit China.
Love it when Peter is in your videos! 🫶
Peter says hi 😊
Shunde maybe the pinnacle of Cantonese Cuisine, but other foodie spots in Guangdong are worth a visit like in Puning, Wuhua, Wuchuan…
Watching your video in the middle of the night isn’t good because it makes me hungry 😂😂😂😂
Great video Amy and Peter! We'll miss you Peter until we see you again!
Shunde is a dream for someone who loves seafood and can't eat wheat!!! A while ago you did a show on a town also famous for rice noodles that I think also featured seafood. I thought it was in the north east of China, I can't recall the name of the town. But I would also like to go there. Waiting for your China Food Adventure book with photos and the names of towns and dishes in Mandarin where appropriate and Cantonese where appropriate, so for non-speakers we can just point to where we want to go, and at the resturant the same for what we want to order. That food looked so delicious, and I loved that Peter could show off his knowledge of Cantonese dishes and the history of them. I just had a bowl of cereal, but now I'm hungry again after watching this video. You two are blowing any dieter's resolve!!!
Oh! Also the soft rice cake you had for dessert! I grew up eating that but we called it "bac tong go" - white sugar cake. Never heard it called anything else. That's so interesting
The name of this dish goes back to a township in Shunde called Lunjiao, hence the name. In other parts of Cantonese speaking region, I’ve also heard of the name “bac tong go” but apparently to showcase the land of fish and rice, we have to have it in Shunde 😊
@@peterzhou372 Oh wow, it's good to know it is named after a township...
I loved having fish eyeball since I was a kid but only ate around it (the jelly-like bits😋) and never chewed through it haha didn’t know you can eat the whole thing!!
Love how energetic you are in every videos ! Hoping to be like you.
On my Bucket List, lunch with Peter !!!❤
Peter says hi 🤣
Hi I’m Mexican and I like to eat the fish eyeballs from fried whole tilapia fish, also known as “mojarra”. I only eat the crispy fried outer layer along with some gelatinous stuff inside. In my experience it tastes like bonito flakes from Japan
amy i love your vids, you inspire me to try so many new foods
It's always a treat to see Peter pop up, there were certainly some interesting dishes.
Peter says hi 😆
I absolutely love roast goose Chinese style so to have it with rice noodles to soak up the juices seems like a dream to me, i would need more of the noodles or rice to get it all.
Also fresh seafood is indeed the best, I wish I could have it more regularly.
Amy’s Destiny of Dish😂 - I recall her sister said she’s very good at writing essays. I can see it in this alliteration 😊
The natural taste of fresh seafood is the absolute best! The epitome of Canton cuisine! Great video!
You two did a fabulous job showcasing delicious sweet and savoury Cantonese food. I think that aquatic plant is called Zizania latifolia! :D
Amazing chemistry between u guys. So much fun!
So many Peter and Blondie videos lately. What a treat!
What a life, traveling throughout China and trying / tasting / savoring unimaginable delicious flavors and delights and getting paid for it.
Would love to see you take Peter on a food tour of Sydney or Australia!
Peter was in Melbourne at the beginning of August 😁
The “HOLY MOLY” convo 😂😂😂😂😂 LOVE your adventures with Peter!!!
Hahahahaha Peter says hi
That aquatic plant stalks you ate steamed is a common "water bamboo" vegetable widely eaten in Indo-China/Laos, cambodia,Thailand & Vietnam.
Meanwhile in Philly, I am debating if I should get a chicken bake at Costco or a hoagie at WaWa for dinner...I hate you guys!
Peter says #sorrynotsorry 😂
Always love when peter is here! Enjoyed watching you two together!!
Peter says hi 😆
“Literally” need a food tour guide like Peter when travelling to Guangdong. As a overseas Cantonese, I don’t even know half of these dishes. Amy and Peter you guys rock!
Peter “literally” says hi 😆
It's absolute torture watching you guys eating all this amazing food and not being able to have any myself.
Very cool Peter, have fun!
Peter says hi 😆
順得菜無得輸❗👍🏽👍🏽👍🏽🇨🇳🇨🇳🇨🇳
Why do you always have to make me jealous during my lunch break! Amy!?
Cantonese food in Guang Zhou, Shende is the best next to Hong Kong 🇭🇰 SAR 👍🏻👍🏻👍🏻🤤🤤🤤😋😋😋
Always good to see Peter :)
Peter says hi 😆
The dace in that geng-style thick soup is the same dace used in the famous oval cans of fried dace in black bean sauce. also btw, 丝瓜 is loofah gourd(also spelled luffa), but when it is barely ripe, not when it dries up and becomes that washing/scrubbing utensil.
i need to go to that Shungangwan restaurant. Thanks Peter for the reco. i've never had jiaobai (wild rice shoot) that's not precut... so interesting.
Yes Peter was talking to Amy the other day for the mud carp / dace being the same exact creature. Loofah gourd is something I’ve never seen outside of Asia so it might be tough to explain the concept 🤣
Peter found Shungangwan through Xiaohongshu and apparently it’s great with seasonal catches. Go try it out!
Thanks
I am literally drooling.
Does Peter offer food tour guides cos that would awesome
Peter does not do it as a business but if the schedule works out, he can do it for sure 😂
every content is better with peter
Hahahahaha Peter says thank you ❤
My grandparents are from Shunde Foshan. I must say they have the best Cantonese dishes in all China.
I'm missing the Chinese subtitles on this video, I like to learn the language along with the food. (if it's not a one-off) I realize they're a lot of work, but please consider adding them back in!
I tried once fish eye ball, some fish eye are bigger and those are better, because its kinda like fresh oyster. You taste the umami flavor of the sea. Don't bite too hard because there is a small tiny hard marble in fish eye, that hard bit you spit it out.
Amy I feel it's necessary to take this opportunity to explain the culinary and seasoning preferences across different provinces and regions in China, particularly regarding the strong flavors you mentioned about the Sichuan and Chongqing areas.
We must acknowledge that in ancient times, living inland, especially in mountainous regions like Chongqing, was more challenging for agriculture. During the era dominated by farming, the local populace faced economic hardships, and our forebears lacked the luxury of indulging in "exotic delicacies from mountains and seas"（山珍海味）, meaning they couldn't afford premium ingredients. which refers to high-grade ingredients. Instead, they had to innovate with the less desirable cuts, such as offal, using sophisticated culinary and seasoning methods to mask strong odors and enhance the taste, making meals more palatable for the common folk. Over time, intricate seasoning, rather than savoring the natural flavors of more rare and expensive ingredients, became a dietary tradition in regions like Chongqing.
For instance, the famous Sichuan dish "Fish-Flavored Pork"（鱼香肉丝） essentially uses a harmony of salt, vinegar, and sugar to mimic the delicacy of fish flavor in pork, a testament to the culinary wisdom of mothers in Sichuan and Chongqing who wanted to provide tasty meals for their children. Another quintessential example is hot pot（火锅）, which is a veritable cauldron of seasonings that can transform even the most humble ingredients, including offal, into a flavorful feast.
Understanding this historical context will, I believe, give you a deeper appreciation of Sichuan and Chongqing cuisine, especially when you next encounter Chongqing dishes.🫑🌶🌶
鲮鱼🐟，dace, has been a canned food staple for Cantonese Chinese speaking people for 100+years, usually with 豆豉salted black beans.
(Almost all Chinese grocery stores anywhere in the world will have canned 豆豉鯪魚）
listening to peter explain food and do the ordering is sooo attractive 😄 an expert
Peter says hi 😆
Love peter sneaking a few french words here and there ❤😊
Peter says Bonjour and that’s because he lives in Paris now. Guess where the next Amy & Peter food adventure is gonna be? 😉
Peter真的很懂吃，食材的来源，烹饪的方式，菜品的故事，不会是学厨师的吧哈哈
Peter 说其实他自己不会做饭😂
While the whole fish eye-ball might be edible, the hard centre is tasteless and difficult to chew through, so I personally think it is not really worth eating it, just eat all the soft jelly around the socket.
Which was better: the goose juice or the crab juice? 🦆🦀
"You can swallow the whole thing (fish eyeball)." 🐟
"Oh, it's quite hard."
😅
"Deep-fried milk" looks like a hybrid between Twinkies and those crispy Chinese wafer rolls.
Hard to decide but for me the goose juice!!!
Hey thanks for the great videos!! Just an idea, but could you maybe display a map of where you are (so a pin on the city in China) briefly in the beginning? I sometimes google it, but it would be even easier if you showed it on a map.
I went to Wong Dan Kee a few times, in general really good but with some hit and miss. Order a dish of Roast Goose and ended up getting bits and ends ...... made a complaint and they gave me some proper meat eventually. Double Broiled Black chicken is fantastic! Chan Chuen Fan is definitely a MUST order!!!!
You forgot show us you eating the rice cake at the end!
Shunde also famous for their buffalo milk fried milk and double steam buffalo milk like fresh yogurt dessert.
Good to know n see you n Co were very near to our maternal city, zhongshan, shiqi, where fish n meat is everything on heaven n earth.
I love places that are hidden gem! Peter should do food tours that are seen on these videos. If you don't I'm sure someone might and earn a killing from it..... Peter needs a 'Holy Moly' 'Whack-bang' catch phrase too.
Like “OMG this is literally soooo fetch”
Oh, Shunde, together with Shantou, the dual food capital of Guangdong province.
I don't eat fish eyes, but my mom does. Basically, you just eat the surface jelly part.
F eeling hungry after watching this video, even though I just had dinner 10 minutes ago. BTW， I ate fish eyeball when I was a kid, my parents always told me "it's good for your eyes"
Zizania latifolia, known as Manchurian wild rice[5] (Chinese: 菰; pinyin: gū), is the only member of the wild rice genus Zizania native to Asia.
真係不得了,好想食❤
Amy,我還記得有一輯你獨個跑去了潮州吃牛肉火鍋和牛雜煲,那一輯真的流了口水出來,到今天還記得😂😂😂
I grew up eating fish heads but always spat out the eye ball. The goo around it is fantastic...
丝瓜 is luffa! The same one that the western world only knows for using as a shower exfoliating agent. LOL. The young ones we LOVE to use to cook with! It's a lovely spongy texture that's sweet and absorbs flavors well.
He's so right that most fish and chip batter is too thick and oily and takes away from the ability to taste the fish.
Peter’s comment towards fish and chips may seem mean, but it was the truth. Like there are sooo many amazing ways to cook fish and why would someone just batter the heck out of it and deep fry it like there’s no tomorrow 😂
@@peterzhou372 I guess it's the "Western" style in over cooking / over heating anything especially seafood. It wasn't until the West was introduced to Eastern dishes and the way in which seafood is prepared that we started to see changes in more and more Western restaurants today.
For example, squid, abalone and octopus used to be cooked in Western kitchens until they turn rubbery when in fact, there is no need to overcook them. Flash frying over a very hot stove is enough since seafood cooks very quickly. In fact, a similar short cooking time approach applies to white meats like chicken, rabbit, crocodile, snake etc. Overcooking these toughens the texture and takes away the taste.
Really good fish and chips places are when the fish is dipped in a seasoned light batter in very hot fresh oil so that it cooks very quickly. If the fish has to be cooked for too long, the oil is not fresh and/or not hot enough. The same goes for frying the chips where the oil has to be fresh and hot. Old oil or oil that has been used an reused, start to have too much of a moisture content and cannot reach the proper frying temperature and as a result, you get chips that are over done (burnt through) or under done (no crispiness on the outside).
I guess the point is when the ingredients is fresh, you don't need too much other stuff to cover it. Too much of something/strong favour indirectly remove the original taste of the main ingredient. Over cooking could also destroy the ingredients texture and it's natural taste. Hence, un fresh food will definitely always need very heavy strong favour outside of it's main ingredient to cover it's un freshness.
Always gotta love an amy and peter video!
Peter says hi too 😆
@peterzhou372 much love to ya peter
All I can say is 1) wow 2) wow Blondie in Paris with Peter and 3) WHEN
Peter says Bonjour and it’s gonna be filmed in January. Not sure when it would be posted though 😂
Peter, He also so polite in Cantonese Your amazing! I eat fish eye balls, its like some off those hard cigarette candy.
Peter says hi 😆
Peter is always a delight!
Peter says hi 🤣
U both are really two foodies.
Peter says hi 😊
More Peter would be lovely! As a French Canadian I LIVE for his cheeky French word drop ins!😂💕
Peter parle français couramment et en fait, il s'amuse de temps en temps en parlant avec un accent d'Emily in Paris 😂 et en fait, il envisage de déménager au Canada et il est en train de préparer les documents 😊
@@peterzhou372 Nous serions ravis de vous avoir! Bonne chance pour le déménagement et emporte une touque! ❄💕😂
@@q0rpz368 mais malheureusement, Peter parle français comme les français, pas comme les canadiens 🤣