We tried the infamously spicy HUNAN FOOD 湘菜 ..... RIP digestive system
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- Опубліковано 15 лис 2020
- You may have heard of mouth numbing Sichuan food, but have you heard of the even spicier Chinese cuisine, Hunan food before? I took my parents to try this delicious cuisine and hear their thoughts!
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Restaurant name: Little Hunan
Address: 17 Goulburn St, Haymarket NSW 2000
What we ordered:
- 小炒黄牛肉 beef stir fry with pickled red chilli
- 毛氏红烧肉 Chairman Mao's red braised pork
- 小湖南炒腊肉 Smoked pork belly with bean curd
- 剁椒蒸活鱼 Steamed fish with fermented chopped Hunan Chilli
- 手撕包菜 hand torn cabbage
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Mum and Dad have earned a well deserved break from spicy food for the next few weeks! But this spicy series will continue!! If anyone knows a good Jiangxi, Guizhou or Yunnan restaurant in Sydney plz let me know hehe
When do we get to have a fan buffet with you....
@@charlietube7165 legit!! I want to come haha
Great your mom n dad like the food. Enjoy your meals and your adventure in China.
@@charlietube7165 oooh that would be fabulous! Let me put my thinking cap on
There is a theory that people lose appetite in hot weather.
That is why you'll find spicy foods in tropical and subtropical regions.
However that can't explain why Koreans love spicy food.
My tolerance for spicy food is increasing but still a work in progress 🥵.
Bring it on Blondie! 👱♀️
My love of Chinese food is humongous 😋
Coating your stomach with yogurt before your meal could help you. Just eat a small amount of yogurt. We usually do this before spicy hot pot.
After the meal, drinking milk or eating an orange or eating a slice of pineapple or eating some strawberries could also help you.
Really good parents, now I know why Blonde so perfect personality 👍🏻👍🏻👍🏻👍🏻👍🏻
Could you be my second daddy
Love the humour and expressions you (and Blondie's mum) add to these videos!
Don't try to eat chill only next time, especially when you have Sichuan or Human dishes.
I'm impressed how adventurous and cool your parents are
So lucky!
Lovely video and lovely comment!
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Same!!!
@rynn don't talk like Amy has been to or lived in China, bloody troll
Got to say Amy is quite familiar with the geography of China.
hahahah glad my table 'map of china' gave you that impression 😂😂
Yup, as a Chinese from Hong Kong, I don't even know where is where Lol
@@elegantfashion160 travel around the country helps a lot.
@@elegantfashion160 As a Chinese from Northeastern China, I have no idea where is where either😂
I think the next episode should be about bamboo from China, Vietnam, and Thailand. And how it was cooked or served.
The manager, Linda, looks like the singer Coco Lee from the side view.
hahahhaa yes i had that thought!
Exactly, that's what I feel as well
Agree
No wonder I thought I'd seen her somewhere.
same
I love how Amy introduces her parents to Chinese food starting with the "easier" cuisines like Dim Sum and Rou Jia Mo, then slowly brings on the challenging ones like sticky tofu and spicy cuisines !!
heheheheheheh you've hit the nail on the head!
We visited my wife's father's family in Ping Xiang, which is quite close to Hunan, and I vividly remember the home-smoked pork that they were very proud of - it was delicious!
PingXiang is my hometown. The cuisine is consistent with Hunan food
I really looking forward that when the world returns to normal, you can take your parents to China and eat the real version of these foods again.
that would be an absolute dream!!
Sichuan：We are not afraid of spicy；
Hunan： We are afraid not spicy
West : we are heck afraid of spicy 😬😬😬
Jiangxi is silent
Malaysia : We are afraid of not spicy enough.
老梗了
越辣越有味😂😂
haha, never a dull moment with your dad.
agreed!
"That piece has been looking at me." Amy's daddy is so amusing!
Please eat those dishes with rice. The flavor of the dishes is accentuated when doing so. Take it from me - I'm Chinese. Great video as always.
Hahah thanks for your concern but don't worry! We ate with rice, just not on camera
Yes! I was like so worried about the saltiness when they ate the dishes only😥. Rice is a must！
@Timothy Chung "Mantou" is a better choice than rice
@@tomanderson981 Mantou is more a northern Chinese food and Hunan dishes generally go with Rice.
@Timothy Chung and you can try noodles as well ，i like chinese liquor or beer
“But they don’t call it Hunanese food in Hunan, they just call it food.” LOL.. Your dad is so humorous !!!!!!! He brings a lot of fun.
I’ve been to Hunan 3 times and the first time the hotness of the food gave my mouth a fiery burning culture shock. By the third visit I couldn’t wait to diversify and try more dishes. My two favorites are the meat and pickled vegetable dish and the pepper and pork dish. Thank you for highlighting Hunan cuisine. Your parents are lovely and I see where you get your spirit of trying new adventures! Love your videos!
Hey Amy, as a Changsha local, I just wanna thank you so much for introducing Hunan cuisine to the world. The food you showed in your recent video was really authentic and awesome, but Hunan also has very famous street food, stinky tofu, rice noodle for example. Changsha-born food brand 文和友 crayfish bar and 茶颜悦色 have been phenomenal around China, which are also something you can try. it is a pity that you couldn't visit Changsha at the moment, please let me know whenever you plan to visit Changsha so I can recommend so nice places
Amy, your knowledge of Chinese culture and cuisines never ceases to amaze me. You are on point with the subtleties and details!!
Really enjoy your parents taking part in your video's they're so entertaining and funny and thanks for showing us real chinese food 😍
What a lovely family dynamic you guys have.
This video perfectly encapsulates what our Australian multiculturalism represents and what the world needs right now; acceptance, learning, understanding, and adaptance. From cultures to cultures and heart to heart.
Hey Amy, I actually researched a little bit for an assignment on why some regional cuisines have lots of chilies while others have less (or even none). If you look at chili usage in China you can find that it's much more commonplace in the western and central provinces, whereas the eastern and south eastern provinces do not have chili as a mainstay ingredient. Food generally becomes more understated and subtle as you go east. While I think Chinese medicinal theories about chili removing "wetness" （湿气）from one's internal system due to the weather is important to the reception of spiciness, my personal theory has a big geography component as well. As you know, chilies are a new world crop from Mexico, my theory is that chilies arrived en masse to India and then made its way into China from the southwest in large quantities. Chilies stuck around in local cuisine due to the aforementioned weather in these areas and from there, they started a slow crawl eastward along the Yangtze via merchants. That is what I think is the most prominent vector of chilies entering China, thus forming some kind of spicy belt along Yunnan, Sichuan, Hunan etc. With of course another vector of chilies entering from the northwest via the middle eastern spice trade, although since the weather in those regions are much different, the use of chilies isn't as bold as the southwest. Now not saying that the coastal regions didn't receive their own vectors of entry for chilies, foreign merchants must've brought it over by ship at one point but it never truly stuck with local cuisine. The store owner also makes a good point about access to fresh ingredients, one of spiciness' main attributes is the ability to mask unfresh, stale or even rotting ingredients, spiciness might've just been a way for people with less access to fresh ingredients to make deteriorating food more palatable as they don't want to waste it.
Thank you so much for this wonderful summary!!! Super useful for me and I'm sure many others
Your theory has some reasoning (seasoning?) behind it 😋 Another reason to use chilies is for food preservation (now excuse me for leaving my tiny theory as well), so maybe that is why the fish is swimming in chilies in the northern regions? 🌶🐟🌶
About how chili made its ways to China, it is the same as any other places/countries in East, South and Southeast Asia. It is thru sea route by the Portuguese traders. South Asia got it earlier around late 15th century as it is closer to Europe via sea route. Southeast Asia and East Asia got it later which is around early 16th century.
Why Portuguese arrive at Southeast Asia and East Asia later? Cause they don't know the way via the sea route. Do remember that there is no Google map or satellite view map back then. Finding way back then are thru trial and error. All the Portuguese manage to go is South Asia. During that time, only the Arabian traders know the way thru sea to Southeast Asia (the most famous is Malacca) and East Asia. The Portuguese actually sneaking on Arabian ship in order to find their way to Southeast Asia and East Asia via sea route. It is also during this time that the Portuguese finally arrive at Malacca and start the term "Mandarin" referring to the government official of ancient China which at the time was the Ming Dynasty. The Portuguese actually mispronounced the Malay word "Menteri" which is a loanword from Sanskrit.
P.S. Nobody in their right mind would want to travel via land route thru the hill and mountains of East India, Nepal and Bhutan and the dense tropical jungle of Southeast Asia in order to reach ancient China. Going thru desert, plains and grassland is easier with horse and camel in the era when there is no car and train.
Portuguese traders first arrive in China at Guangdong during the early 16th century and try to sell their thing including stuff from America such as chili BUT the Southeast Chinese in Guangdong, Fujian, Zhejiang and etc actually rejected chili. Some who did buy it only use it as an ornamental plant.
Chili RE-enter China from the west thru Persian or Arabian traders via the Silk Road around 17th century.
Regarding fish at least, another theory I have is that freshwater inland fish is really quite muddy and fishy in taste, whereas sea fish tastes a lot milder. So Cantonese cuisine steams sea fish to get more of that natural flavour, but Sichuan cuisine would douse the fish in chilli to reduce that muddy taste.
I think Ethnic minorities may also contribute the spread of chiles. Specifically the Dai ethnic group as they are closely related to the Thai. So in theory, Yunnan is where chili spread for the Southwest region.
South China didn't adopt the chili because of the concept of hot air. If you grew up in a Cantonese household, there is one thing in common with all Cantonese share is, if you got caught you eating chili or spicy foods the parent and elders will scream 热气 (yeet hei). This concept is that your body needs balance between heaty and cool and if there is an imbalance you get sick. And foods can influence that thus if you eat heaty food you must eat or drink cool foods. And we know what happens when we eat chili, so chilies are consider the panicle of heaty food, so they didn't use it because why bother use it if eating it gets you sick. And this is also why Cantonese food is mild compare to every cuisine in China. Salt and sugar not used much either, the use is enough for the light taste. Hence, we got the term "original taste." Even though it's because we focus on health a lot.
So, the only thing that contains chilies are the dipping sauce, that I think some Chinese living in Southeast Asia brought back the spicy dipping sauce. And bell peppers and very mild chilies are used as well.
I am not sure why eastern China didn't adopt chili though.
老板娘长得像李玟😂
有点那意思
美女
You're so blessed to have your parents around in a time like now where we can't visit each other 😊
bless you～
When we went to go visit sichuan during our business trip in 2017, I found that the people there look sooo healthy and the women, soooo beautiful and they sing amazingly! So much so I had to nearly restrain my colleagues from proposing on the spot!
I also tried their food but I almost DIED! Sooo spicy. But the weird thing is, it is soo painful but whenever I think about it my mouth waters since the flavour underneath is just splendid.
我真的是很佩服她的父母 懂得一合一唱 就算是吃不了 不喜欢 但她的父母还是很随和的接受 理解 ，很喜欢他们的聊天方式
Your parents are such good sports, they will probably get their own channel and fanbase soon !
Nice to see your lovely family enjoying all kind of Chinese food, having fun at the same time.
Dad is cute! everytime starts with the question "any meat?" a meat lover! I love it
I like watching your parents in your videos as they're like a blank canvas and their reaction is priceless and honest
Amy has fair amount of knowledge about China and food. professional level
Dad’s and Mum’s taste buds are so extremely brave!
Happy to see your fammily enjoy the foods. When I see people are happy, I feel happy. I wish everybody happy every day.
Thank you for those lovely words!
Love watching your videos ❤️ Your parents are amazing ❤️❤️ Thank you for introducing me to all these cool dishes!
I freaking love this series! Keep taking your mom and dad out to try out new food! Your dad is always the star in this series haha
作为一个湖南长沙人可以回答，湖南人为什么喜欢吃辣？因为湖南地处华南内陆丘陵山区，自古交通经济并不发达，因为不产盐，所以盐价很贵（从邻近四川贩卖来的矿盐），我奶奶曾跟我说，以前一家人吃盐是兑一碗盐水，想吃用筷子往里蘸一点（富人可能会好一些，但仍是很紧张）。所以餐桌上的菜需要辣椒调味。其次才是食材去异味，这也是民间很多纯辣椒做的菜（剁辣椒、豆豉辣椒、擂辣椒、油炸盐辣椒）原因，今天很多湘菜菜品是建国后甚至是近期才开发出来的。
湖南菜又咸又辣才能激发那个味道，应该不是盐的替代品，这两个在湘菜里是共生关系。博主说的湿度问题可能性高一些。
感觉你们湘菜比川菜还辣，当然我也不知道我吃的正不正宗，感觉川菜味道浓为主，但湘菜就是辣😂
我就知道贵州缺盐
这只是原因之一。湿度大需要辣发汗驱寒也是很重要的原因。
我觉得食材不新鲜需要用调料味盖是一个很大的原因
I can’t wait to watch this episode. Thanks Amy.
Hope you enjoy!
I’m so fond of you.Thanks for loving our Chinese culture and food.I’ll always follow you and support you！
在日益各种种族歧视的新闻中每次看到amy的频道就很温暖。文化之间肯定有差异，但是认真去理解尊重才是最重要的，而不是被媒体brainwashed. 了解美食，了解中国的老百姓会发现很多美好的东西。也希望以后在澳洲会越来越和谐。
As for any potential rivalry between the spice-loving provinces, maybe you've heard of the expression, "四川人不怕辣，湖南人辣不怕，貴州人怕不辣" (attempt at translation: Sichuanese and Hunanese have no fear of spice, Guizhou has a fear of NO spice!) ... so I think such a competition would have to include Guizhou, and they are the self-proclaimed winners. 😂
I think recently people from Jiangsu江苏claimed they have the spiciest food compare to the other three provinces you mentioned. 😂
@Abby G I'm Nankinese myself (Nanjing is the capital of Jiangsu btw) and I confirm that most Jiangsu dishes are not spicy at all (compared to Hunan/Sichuan dishes, to say the least). In fact, the favourite Huaiyang cuisine (from western Jiangsu) is more savoury and Sunan cuisne (from southeastern Jiangsu) is sweet (with food from Wuxi being infamously oversweetened lol). But one does not simply summarise Jiangsu food because our province is geographically separated by mountains and notably by the Yangtze River, making its culture (in fact, cultures) amazinlgy diverse xD
@@zeyaoli3673 She probably meant Jiangxi not Jiangsu hahah
Your dad is so funny when it comes to the vegi dish!
Just another super hilarious vlog, thank you Blondie!
Love you so much !!!!!! Thank you sharing the positive to the world!!!
四川湖南那一带是著名的大盆地，所以水蒸气会集聚在那一带导致空气非常湿润，所以那边的食物都会加点辣，有除湿的作用
湖南丘陵山地平原都有，盆地好像没有，你应该说南方，除了沿海
@@user-pq1qc7nq4p 四川盆地，高中地理知识，如果我没有记错的话，盆地是指凹地，沿海怎么可能是凹地
The true spicy food lovers like me will like Hunan food!!
It’s so cool you went with your parents! And all of you are great on camera-nice vid! 👌
🤣老闆娘美的也太像李玟了吧！Amy實在是太豪爽可愛了！🤣爸爸也很滑稽可愛！🤣
我说咋那么眼熟
Guizhou and Yunnan also have a lot of very spicy dishes.
Yes! Definitely wanna make a video about those cuisines.
I'm from Malaysia and me and my family have been enjoying Xiangcai for at least 10 years. It was one of our favorites! Nonetheless, I hope one day you can come here and try our amazing food
Would absolutely love to do a food series in Malaysia!!
@@BlondieinChina Great! And I'll be your tour guide for the delicious food hahaha
So glad Blondie is bringing her parents to try out different kinds of Chinese food. She, no they, should be the brand ambassador for Chinese cuisine! They are demystifying and educating the average westerns to Chinese food. Bravo! Her parents are also the cutest couple on UA-cam!
Enjoying watching the video so much, thank you!
"And you know the sad thing? He is not even joking." Lol, that really makes my day.
I think the Dad is ready for Cantonese cuisine. I am from the Guangzhou, there's no way I can handle any spicy food like that
hhahaha you know it! Next week we will be trying something a lot less spicy
牛什 :D
This vid impressed me so much decided to subscribe and it’s the first one I ever seen😃. Can’t wait to see more
Amy I just love you and your channel. Your family are amazing, and your love and passion for Chinese culture and food is so is inspiring- I have added China to my travel bucket list because of your content. I can’t wait to try all this amazing food
Not for the faint-hearted turned out to be a delicious hearty meal! 😋
I think Hunan Food and Sichuan food are rice-killer. I ate a lot of rice with those food when I was in China.
haha,you are a real expert.
Yes, I'm from Hunan.
Good try
Hunan food 下饭😂😂😂
Yes!!!!Especially Hunan food
Linda was SOOO sweeet! I love the way she explained everything to you guys, so articulate and full of great cultural references! Amy you also never fail to blow my mind with your crazy knowledge about Chinese food/geography. Your guess about why Hunanese/Sichuanese eat spicy food was also dead on! This is so great :)
awesome video, love seeing different cultures try different things, way to go.. especially your parents, very open minded. 😍👍🙏💯
OMG, I am scared,of the spiciness , my boyfriend is from Hunan, so of course im going to try all the spicy dishes :)
OK so did u cry? 😂
总有人喜欢在湘菜更辣还是川菜更辣这个点上争来争去。其实完全没意义，每种菜系都有它自己的特色，衡量一道菜应该在整体的味道，而不是单纯地去论谁更辣，想要最辣那就去吃生辣椒好了。
争的都傻逼，反正我是没见过不喜欢川菜的湖南人也没遇到过不喜欢湘菜的四川人
@@user-re7gg5is2y老铁，没毛病
四川麻辣，湖南香辣，云南纯辣，每个地方只是细微差别而已，能吃辣的基本都能接受
我四川的，至少我周围没发现有人会在意和争论这个话题。川菜和湘菜我们都非常喜欢吃的。
@@yaojason7822 现实中争论这个话题那未免也太欠打了，所以有些人就在网络上重拳出击咯。
Keep these videos coming!! I’m very jealous and so hungry to try some incredible cuisines!!
Ohh your poor mom! Thank you for the video! Great content! Amazing how Linda is able to help you on this too! Keep it up!
hunan cursins are not mainly dry hot，there are more sour hot flavors in them because of pickled chillis.
I am A chinese and I always eat spicy food with a lot of rice, that way it tastes much less spicy.
Amy , so lucky had a easy going parents
Thanks Amy to show as the good stuff of Hunan foods . Looking forward to your next video . Good day
Hey ! You guys are amazing! It is so great you and your family like Chinese culture and food. You guys give me feeling is that you are really and truly like it, which moved me. Thank you.
the owner looks like Coco lee...
I was gonna say!!!
True
My exact first thought too!
You beat me to my post! From the side.
Diva coco？
I enjoy watching your parents tasting all these “strange” dishes. They are such nice people, open-minded and delightful.
Love your videos!!
Thanks for another mouth watering video about Hunan dishes! 😋😋❤️❤️❤️👍👍👏👏I have never seen or tried Hunan foods before and this is very educational indeed! Thanks Amy 😋🙏and your parents are adorable and lucky!
You should try out all the rest spicy cuisines: Shanxi, Jiangxi, Yunnan and Guizhou food ;)
Yes!! That's definitely the plan!! Probably will go to a Yunnan restaurant in the next few weeks. Still trying to find good Guizhou or Jiangxi restaurant in Sydney
还有贵州菜也很辣
可以试试板鸭，这个很好吃
@@gtrdnfuykbcmbnbdjviruaopkl1153 yeah, Hunan, Guizhou, and Sichuan are the 3 main spicy cuisines. all 3 you'll easily find people who can just eat raw chilies(the tiny super spicy kind) as a snack. (other provinces also have spicy foods but not as famous)
@@BlondieinChina ask Chatswood 川贵小吃
I believe the owners are from Guizhou, but they tended to the market so making Sichuan dishes, mainly. Ask them if they have some really authentic and delicious Guizhou cuisine.
I personally think Hunan cuisine is quite underrated compared with Cantonese cuisine and Sichuan cuisine. The reason might be Sichuan has hot pot and Canton has dim sum, but Hunan hasn't found a star dish that can rock the market like the other two. In the term of spiciness, Hunan wins by a wide margin even Sichuan people concurs. FYI they have an annual competition for eating raw chopped chili peppers in Hunan.
Maybe the strong spiciness is one of the reasons why authentic Hunan cuisine isn't as popular overseas.
true. Many of my foreigner friends just love the authentical Hunan dish after trying it out
I like it that your dad is getting more and more adventurous. Mum is always sporting. Great parents
特别喜欢你的爸爸妈妈在视频里面出现,好幸福的一家人啊，羡慕❤️❤️❤️
FOOOOOOOOOOOOOOOOOOOD FOOOOOOOOOOOOOOOOOOOOOOOOOD
HYPE.
YEEEEEAAAAAHHHHHHHH!! 🍚🍤🍆🥦🥕🌽🌶🥒🍅🍑
Many of my friends from not being able to eat spicy at all to unhappy without spicy only need about half year.
this is textbook Chinglish..
Amy, your parents are natural... love this episode
positive view always make my day , from Slovakia. love you blog.
Hunan and Sichuan are famous for spicy food. Probably because they are more culturally influential. There are places like Hubei, Jiangxi and Guizhou where food is also very spicy and taste nice. Chilli landed in China initially for decoration purpose from east coast area where nowadays chilli is seldom used to cook. Nobody know exactly when and how it became popular in Southwest/Midsouth area. Initial guess is that these area was not that rich for fresh material (like seafood) or spices, especially salt and pepper, so they need something with strong flavour as seasoning. Nowadays salt and pepper are no longer scarce but that did not lower the level of chilli they use. The good thing about the spicy food in these provinces is that they use multiple kinds of chilli to cook the dish, not just for the spiciness level, but also for colouring, fragrance and aroma. (Normal) food in Hunan is not that spicy as people there don't just a dish by spiciness level, but sadly you need to be able to tolerate moderate level of spiciness to appreciate that. I know some people who can't even take Mc Spicy. They will definitely not be able to tell the "level" of taste in Hunan Cuisine.
This is a professional spot on comment!
I learned the other day online that eating spicy food is healthy
Somebody says spicy food can help lose weight
Love your dad. So cool and sporting. Your mum too. Keep it up. 👍🏼👍🏼👍🏼
many thanks for introducing my hometown cuisine. I am really missing them.
So cute and nice parents and daughter
Your dad is hilarious. I'm pretty sure most of the Chinese viewers won't know what's a "dutch oven" he's referring to.
hahah I couldn't find a translation for 'dutch oven' so I just omitted that from the subtitles lol
被窝里放屁，独吞 or
烟暖房，屁暖床
I'm curious of knowing how could you filter out those authentic Chinese restaurants here in Sydney - all those you've trialled are rated to be top ones by Chinese community probably across entire OZ. Chinese living in Sydney are just happy compared to other states!
I really really really like your videos!!!!!
Great show and beautiful family.
Love your channel. Wish I could join you, but I'm stuck in Utah. NO...no...don't bother inviting me - I simply don't have the time ;-)
hahah uh oh! Pay Australia a visit after the pandemic and we'll see what we can do!
Not sure about in Sydney but here in Melbourne. I find I have to emphasise I want spicy. I find that many Chinese restaurants assume that as a westerner I can’t handle real Chinese spiciness.
Even alot Chinese can't handle hot spicy. Not all part of china eat spicy
I can’t dispute that. My better half is from Xiamen, so the food is pretty mild there but I just find when going to a Sichuan restaurant, they usually assume that as a westerner I can’t handle spice and most of the time they would probably be correct with that assumption because Chinese spiciness is very different to anything else.
Great to see Amy have 170k subscribers!
Your parents are getting more and more adventurous! Love it!
Trust me，I've been to Changsha，Hunan， and their most least spicy is too spicy！
You are right 😂😂
I just want to mention a fact that, before the end of Ming Dynasty, Chinese cuisine has nothing to do with chilli at all. Chilli was imported by that time, and Guangdong people don't like the strong flavor, so they don't use it at all, instead, in Sichuan, Hunan and all other places people like the flavor of chilli, farmers started to grow the chilli, and every families started to put chilli as ingredient in their daily meal. But the chilli got popular among these places no more than 200 years, that's at the end of Qing Dynasty. compared to the entire picture of ancient China history, that's really a short period of time. actually more traditional way of Chinese cuisine is steamed, boiled food, rather than oily fried food...
That's super interesting! Thanks so much for sharing that with us
TIL。。。
Nice to see you videos about Chinese foods all the time. Thank you you love China so much. Cheer!
Thanks for watching Jia!!
So glad you continued to vlog in Syd!! How good's Sydney - we have everything at our doorsteps :)
For the first 18 years of my life, pretty much the only food I get access to is the Suzhou local cusine. Now in a foreign country a person can have different Chinese cuisines in consecutive weeks. Amazing changes!
There's actually an interesting story behind the name of Mao's pork belly. When he was young, Mao Zedong saw soybeans being fermented for making soy sauce and was disgusted by the way it looked and smelled, and ever since disliked soy sauce. When his chef was cooking for him as an adult, he was making red braised pork which was normally made red with soy sauce, but Mao didn't like soy sauce! He substituted a method that used sugar to caramelise the pork to give it the reddish hue instead of using more soy sauce. This is what we call Mao's Braised Pork.
EDIT: en.chengfuyan.com.cn/cp/caip/ here is a source! it was hard to find one in english given i learned this story from my grandfather just off the cuff but i got one for you.
Thank you so much for letting us know the actual story behind it! That's very informative and interesting!
Haha...your parents are awesome! You are so lucky. Im a new subscriber and I love the openness of you and your family. You guys are great
Impressive, exciting and loving family! ❤️ Aww makes me smile every time I watch one of these vids of yours :)
maybe cantonese dishes next time? the most expensive dishes for China is probably Teochow dishes. especially seafood.
Definitely on the agenda! There's a really authentic cantonese restaurant here in sydney I wanna take mum and dad to!
Do teochew (Chaozhou) food
@@BlondieinChina Please feature Hakka cuisine! Its so famous in China but so hard to find overseas... You might have to cook it o.o but its worth it :D
For a break from spice, coastal Chinese cuisines are the way to go. Jiangnan food (Jiangsu, Shanghai, Zhejiang) is lightly flavored, often sweet, and emphasizes umami flavors and seafood. Same idea of drawing out the fresh and natural flavor in Fujian and Cantonese food, since these regions are near the sea and have warmer weathers that allow for an abundant variety of flora and fauna.
Love your video!
I feel like I learn so much from these videos 😆 love them 😋