Please more Din Tai Fung copycaps!!! Please, please, please. We don’t have any DinTaiFung restaurant here in Europe (yes, in London but it’s not the same anyway). I miss it so much😢!!! Spicy wontons; cucumber salade; spécial DinTaiFung salade; fried green beens with minced meat; Xiaolongbao with pork and shrimps (off course🙂) etc etc
Yes! I'd love a copycat recipe of Din Tai Fung black mushroom salad, please! I'm sure it takes some black vinegar. I'm not sure how to prepare the mushroom too.
@@here-i-am2316 I think it's the "Wood ear mushroom in vinegar dressing" appetizer, just found it in their site. It didn't have tofu (now that you said it, it could be good with tofu as well 🤤)
Would love a copycat recipe of Ding Tai Fung’s sautéed Taiwanese cabbage with garlic dish please!! I tried making it at home and couldn’t get it to taste as garlicky and flavorful as DTF.
taste SO GOOD!!! TQSM for sharing. Could you please do a copycat Din Dai Fung soup base for its noodle eg shrimp n pork wonton noodle soup etc. TQ in advance....
OMG it tastes so good! Thank you so much for sharing, Angel! For another video can you show us how to make din tai fung black pepper beef? It's my favourite and I really hope I can make it at home Big Thanks❤
They steam because a lot of the soups water comes from the chicken’s moisture, so the taste is stronger and with such small amount of water, it will evaporate. In addition some soups are made with alcohol or vinegars, so that keeps the flavor inside the pot.
@@angelwongskitchen I ordered a cold dish that had green soybeans, wood ear mushroom and squishy tofu. Loved it. Also one of my favorite Taiwanese cold dishes is the tofu sheet and mushroom appetizer. If you can show us that one it be great!
Dear Angel Wong, I enjoy watching your UA-cam channel. As a subscriber, I should be thankful to you if you can demonstrate us how to cook "Chicken Magic Bowl" (Le Bol Renversé Poulet). It is a Chinese-Mauritian fusion recipe gaining popularity. Below are the steps for preparing it: One puts chopped chives at the bottom of the bowl. Then one adds a poached egg with the shinny liquid egg yolk facing down the bottom of the bowl. Afterwards adds the chicken chop suey. Next one heaps up the rest of the bowl with steamed rice. Finally one covers the bowl with a cooking plate, flip the bowl 180 degrees and removes the bowl, it is the magical moment. The difficult part of the recipe is to correctly prepare the sauce, it should neither be too thick and nor too dark. Since you master the art of cooking, I hope that you can show us the secret to preparing the sauce. Thanking you in advance. Cordially, Javed
Amazing soup! Love it. I would like to see if you can try teaching us how to my favorite Taiwanese night market comfort food: stinky tofu! I do love it but is hard to find good one in USA. Maybe due to smell...anyway is a thought
I did the recipe and the flavor is great, very delicate flavor very different from a soup that you cook in a regular casserole.
I just made this chicken soup per your recipe and it was AWESOME! Thank you so much for teaching!
Please more Din Tai Fung copycaps!!! Please, please, please. We don’t have any DinTaiFung restaurant here in Europe (yes, in London but it’s not the same anyway). I miss it so much😢!!! Spicy wontons; cucumber salade; spécial DinTaiFung salade; fried green beens with minced meat; Xiaolongbao with pork and shrimps (off course🙂) etc etc
Thanks for sharing! I tried this the other day and it’s amazing!
Yay! Glad you liked the soup!
So simple but looks great.
So simple, but looks amazing! I've always wondered how you can get such a flavorful but clear soup!
What timing! I was thinking I need a good flavorful soup recipe!
I like this serving size! I haven't had this at din tai fung, I personally like the black silkie chicken soup you've already done a video on!
I also always get this soup at DTF and had no idea it was steamed...definitely making this tomorrow
Beauty and the Feast..nice!
This is my first time watching your video, like it very much. Like your kitchen as well.
Looks good! Can you show us how to make Ding Tai Fong’s tang bao (soup bun)?
Excellent video - Thank you much!
0:48 I need a soup like that in my life right now
I ❤ U. I've been looking for this recipe FOR THE LONGEST! Subbed!
Both the soup and you look amazing😍
Yes! I'd love a copycat recipe of Din Tai Fung black mushroom salad, please! I'm sure it takes some black vinegar. I'm not sure how to prepare the mushroom too.
Do you mean the wood ear mushroom cold dish with tofu ?
@@here-i-am2316 I think it's the "Wood ear mushroom in vinegar dressing" appetizer, just found it in their site. It didn't have tofu (now that you said it, it could be good with tofu as well 🤤)
Looks yummy 😋 good jobs thanks 👍👍
Hi! Would you use the manual high pressure setting to make this soup in an instant pot? How long would you set the cook time for?
That's a healthy bowl of soup to have 🍗Gr8 job as always Angel👍🙂stay safe
I like Din Tai Fung's food! It is so good. I bet your version is quite tasty, too! :)
Hi Angel - if we use instant pot for steaming, can you tell us the settings?
Would love a copycat recipe of Ding Tai Fung’s sautéed Taiwanese cabbage with garlic dish please!! I tried making it at home and couldn’t get it to taste as garlicky and flavorful as DTF.
this is what i need omg i love you angel!!!
Looking good!
I would like to see you cook FRIED NOODLES like they do in Nanning, China. They are so good !!!
Simple YET SO YUMMYYYYY
I really like simple Taiwanese cold dishes like the 1000 year egg on soft tofu, tofu sheet mushroom, spicy tripe
taste SO GOOD!!! TQSM for sharing. Could you please do a copycat Din Dai Fung soup base for its noodle eg shrimp n pork wonton noodle soup etc. TQ in advance....
OMG it tastes so good! Thank you so much for sharing, Angel! For another video can you show us how to make din tai fung black pepper beef? It's my favourite and I really hope I can make it at home Big Thanks❤
Hi, can you also link your steamer
Is the house beef soup cooked the same as this dish?
What's the difference between steaming the soup and just boiling the soup on the stove?
Same! I want to know too. I never knew you can make soup by steaming.
They steam because a lot of the soups water comes from the chicken’s moisture, so the taste is stronger and with such small amount of water, it will evaporate. In addition some soups are made with alcohol or vinegars, so that keeps the flavor inside the pot.
I always cook for my boss my boss really likes it
I was waiting for you miss Angel Wong ! I am Kevin Wong
It looks so appealing, wishing to see you personally to share my cooking skills particular in pinoy style cooking.
looking tasty
Loved Ding Tai Fong in Singapore! Fried rice also very good! If you can show how to do it would appreciate it
Omg can I make a request?! DDT’s red chilli sauce over wonton is the best. And I couldn’t find the recipe online (紅油抄手的醬）
Great!
Wow so good 😋
please do a video on the xiao long bao next!
Hi Angel, is it ok to leave out the rice wine if I cannot get hold of it? Thanks~:)
Yes, it’s ok to just omit the rice wine.
I always get the cantonese roast duck, and xiaolong bao with pork.
I went to DTF in Macau because you recommended it.
Awesome! Hope you liked it :)
@@angelwongskitchen I ordered a cold dish that had green soybeans, wood ear mushroom and squishy tofu. Loved it. Also one of my favorite Taiwanese cold dishes is the tofu sheet and mushroom appetizer. If you can show us that one it be great!
Ilove it!
I Love chicken soup
Hi Angel! Is it possible to omit the alcohol?
Yes! You can just omit the alcohol here.
Angel Wong's Kitchen thank you! Big fan!❤️
Can make bigger portions ?
Yes!
I want to see a remake of bubble tea 🍵 with an healthy pearl. Thank you very much
Angel Could you make a "Daves Hot Chicken" inspired style chicken but modify it a bit! :) Would love to see this!
😊
Dear Angel Wong,
I enjoy watching your UA-cam channel. As a subscriber, I should be thankful to you if you can demonstrate us how to cook "Chicken Magic Bowl" (Le Bol Renversé Poulet). It is a Chinese-Mauritian fusion recipe gaining popularity. Below are the steps for preparing it:
One puts chopped chives at the bottom of the bowl.
Then one adds a poached egg with the shinny liquid egg yolk facing down the bottom of the bowl.
Afterwards adds the chicken chop suey.
Next one heaps up the rest of the bowl with steamed rice.
Finally one covers the bowl with a cooking plate, flip the bowl 180 degrees and removes the bowl, it is the magical moment.
The difficult part of the recipe is to correctly prepare the sauce, it should neither be too thick and nor too dark.
Since you master the art of cooking, I hope that you can show us the secret to preparing the sauce.
Thanking you in advance.
Cordially,
Javed
❤❤
Din Tai Fung's Xiao long bao haha :P
Beef chow fun would be nice.
That’s hard
@@here-i-am2316 If it were easy I wouldn't need to see it.
when we throw away the water from the first boiling, we throw away the broth, the umami taste
"...be careful because it can be souper hot" I see what you did there.
😂
Stay connected for future benefit
How to make a huge pot of that. I cook for 8 people 😁
😂 that probably requires a trip to Costco
What setting and duration for the instant pot?
Amazing soup! Love it. I would like to see if you can try teaching us how to my favorite Taiwanese night market comfort food: stinky tofu! I do love it but is hard to find good one in USA. Maybe due to smell...anyway is a thought
You can use the steam function on your Instant Pot and set it for 1 hour