Enjoying our content? Join the Canto Cooking Club - bit.ly/3I1wCFL Support us on Patreon - www.patreon.com/madewithlau Get the full recipe here - madewithlau.com/recipes/savory-tong-jyun What’d you think of Daddy Lau’s recipe?
I’m also a Toishanese who live in NY since mid 60th. It is so nice that to see a fellow Toishanese to do a cook show in video to show our home cooking. My daughter also like the show because she can related the cooking from her grand ma used to cooked for her when she was young. I think the savory Tong Yuen is really a true representative of what Toishanese home cooking comfort food ( heartwarming ) is all about . My wife and my daughter like it so much that alway ask me to make it for them all the time. I have to congratulated you for doing a such good explanation of the dishes and all the detail that came with it. Keep up with the good work and looking forward for more cooking. Btw, your family are great and funny. Specially your father with the Toishanese accent. It hit the spot. 👍👍
Your dad''s recipe is generally fine as a typical Taishenese savory Tongyuen. But in my opinion, I think your dad used little too much ingredients. If too much ingredients may overcrowded the soup and take away the shine of the main ingredient, the tong yuen.
I unexpectedly lost both of my parents in 2021 and stumbling across your blog brought tears to my eyes. I wasn't sure if I could recreate my favorite childhood dish from memory and I'm so happy to have found your dad's recipe.
I'm Toishanese too and I remember growing up having this every winter solstice with my family. We would add loads of cilantro and spring onions. Very nostalgic dish. Thanks for sharing!
As a Toishanese myself, I've always wondered what more traditional recipes we had aside the usual chow mein and fried rice at restaurants. Google produced few results, let alone a step by step recipe; all I can say is, thank you, from the bottom of my heart, Randy.
We're here for the amazing food but also secretly we're here because we love watching your family interact. I love this channel because it's not just about the recipe, it's also about what that recipe means. It gives me such a profound joy.
Thanks so much! This brings so much joy to see Asian families sharing the favorite recipes, especially the steps to cook these delicious food. I am thankful for my parents who are still with me and my mom makes this tong zoon soup for me when she visits. This recipe inspires me to try making this myself.
Your channel has been one of my absolute favorite UA-cam channels since day one. The recipes are incredible, easy-to-follow, and they always work. I really enjoy and appreciate all the time and effort you put into making all these videos. I enjoy the history that I get with each recipe, learning about you and your family, and I can't say enough how much I love the channel. But one of the one of the best things about your videos, for me anyways, is how obvious the love is between you and your family. Just seeing the look on your dad's face when he said he knew this was your favorite and that he knew you loved the soup, that just made me smile. Family and our history is everything.. Sadly, alot of young people dont feel this why anymore. Im glad you all do!! Thank you as always.
Wonderful Randy, what a blissful gathering. I love to see how your dad shows his love to your mum and to you guys....mum is always complimenting your dad, I wish I could do the same to my husband but the words don't come out so easily coz he ain't as great as your dad and I'm not as gracious as your mum - it touches my heart to feel their truth and their portrayal of love!
You’re dad is awesome! Being ABC, I love that I can understand some of what you are saying. This is the food I was raised on, so watching your dad cook brings back so many memories. Thank you for doing this channel. I appreciate your dad’s talent so much. You guys are all awesome!
Wow, this bought back a lot of memories from my childhood. My mother used to make it for all of us and I used to love eating the little white round balls. My parents were both Toisanese too! I really enjoy the videos. The love for each other comes through the video and the family get-togethers at the end are so heartwarming. Keep making these great videos!
The father of my childhood Cantonese friends made this when I was a young teen. 50 years on I still remember the amazing smell and flavours. Finding this recipe is like unearthing a lost treasure.... Many thanks! 🙏🏻
It’s nice to see how you guys do it (and happy birthday). I make it almost every month whenever my family doesn’t feel like eating rice. Just to offer some contrasting perspective for people watching-it goes without saying but you don’t need to follow all the steps here verbatim. You can put whatever you want (chicken, pork, fish paste, etc). Usually, I do it simple and just put a whole chicken, daikon, and napa cabbage (nothing else, but salt). There’s a trick I do to get a better soup base and that’s to let half of the cabbage boil (and almost disintegrate) into the soup. Also, if the yuan are too chewy for your taste (which is my family), we add half a tablespoon of normal rice flour (any more and it will be hard to knead and cook without really hot water; I usually just use cold water all the way but warm water will knead faster). And making the yuan: if you don’t have a pastry cutter like me, you can just pinch a portion of dough off and start rolling with your hands (my dad prefers to roll them into long strips like in the video and partition them). Since I usually don’t have much time to cook, I just toss them straight into boiling water the moment I finish rolling one and then move onto the next one rather than preparing them all like in the video. The process of carving down a whole chicken to the final product usually takes me an hour and a half. Expect some time a bit longer if you’re using this recipe to the bone (you’ll become faster once you’ve done it a few times).
Wow this just bring back so much nostalgia. My mom always made this dish during chinese new year when I was a child and I miss not having it anymore now that I'm abroad. This recipe is so similar to my mom's and I can't wait to try making it myself!
I LOVE your channel and the love you and your family have for each other. Thank you so much for sharing your culture and heritage with us. I am very grateful. Peace and blessings to you all.
Hi Randy. After my mother passed away, I thought I would never eat my favorite Salty Tong Yuen again. I thank you for making this video, and I can't thank your father, Mr. Lau, enough for show us how. I made my first Salty Tong Yuen this week following your father's steps and it came out good. I will practice more so I know it by heart. Thanks again for making this possible. Very appreciative.
I compliment your grandpa for being so patient, my mother who knew all the recipes was a perfectionist. Any little thing would set her off and you were banish from the kitchen, so that's why I have to look at youtube.
We made this dish for my husband’s birthday and his family. It was hands down the best meal we’ve had in a long time. Our parents said they haven’t this dish in over 10 years. Thank you for sharing your knowledge and heritage with this recipe! It brought back a lot of great memories.
So nostalgic, I’ve been eating this every year for as long as I could remember. My job would always be rolling out the balls and coincidentally, we’re making this later this week!
It's another year, and here I am looking for what to cook for Winter Solstice. Happy Winter Solstice to you Mr. Lau and your lovely fam. ^^ Greetings from Sarawak, Malaysia.
This is my first time that I had tears in my eyes while watching cooking UA-cam video. What a beautiful family a you are, and I love your story. You made me think I want to learn some recipes from my parents that I could pass onto my kids. And of course and as always, YES, it looks delicious ❤️thank you for sharing!!
As a Cantonese man of 37 years old. I have never ever heard of this or tried this! Thank you so much for sharing this! I think this is the first dish on the channel that I've never tried before and I can't wait to make this!
What a wonderful video. I'm an immigrant too and I feel that you're doing right to keep as much of your traditions as possible. And thank you for sharing them with us!
I’m craving for 湯圓 now. Usually we eat 湯圓 around this time of the year, everyone sitting by the round table and rolling the dough into balls. I still remember my siblings and I, as kids, used to roll the balls into all kinds of shapes and sizes. We bought dough from the market and they come in colours, which are said to be from sweet potatoes. We ate 甜湯圓 (sweet tangyuan), and granny would prepare a pot of 姜水 (ginger water). I missed the flavours and both my grandparents because they moved to another state and I’m not having any holidays this year because I have a lot of work that needs finishing up. This video actually made me a little bit teary-eyed, I didn’t realized how much I missed family until now. Hope everyone is spending time with loved ones this December, happy holidays! 冬至快樂！
Seeing your family eat together is as heartwarming as this hot bowl of tongjyun. Happy winter solstice to your sweet loving family! And happy belated birthday, Randy!
As another Toisanese member, growing up I remember my other Cantonese friends eating the sweet version and I thought that was weird. But I never realize that the majority of people eat it sweet LOL
For the Xinhui(a city right next Taishan) version, we add a little cube of sugar block inside, but everything else remains the same. When you eat our version, the flavor in mouth will transfer from flavorful to ending sweet. It is a wonderful process, my father make that a lot for breakfast whenever he got time.
My grandparents were originally from Shanghai. I love discovering new recipes from different Chinese provinces. Unfortunately, many Americans still consider Panda Express Chinese food, although all I think they sell is sugary chicken 😂 Your videos bring me back to my childhood when my family would all sit around the table making homemade wontons. When my grandma passed she took all her recipes with her. She never measured, it was all stored masterfully in her head. Fortunately, I was always in the kitchen with her, and remember everything by heart. I hope to carry on the tradition of homemade food where making it as well as eating it is a family event.
Your dad’s remarks in Toisan at the end brought a tear in me! Memories of childhood family life flooded in!! Don’t suppose your dad can do ‘one off’ in total Toisan ? 🤗🙏🏻
Love it!!!! I’m part korean/ northeast Asian & European from Hongkong and we traditionally make savory rice balls and add it to rice cake soup (deokguk) And then for dessert, we make rice balls stuffed with fermented alcoholic rice and add to red bean porridge (patjuk)
I really want to thank you again for sharing with us, and letting us enjoy something that is so personal to you with complete strangers...! The personal connection that you place in these recipes and the love you have for your parents really shine through in all the details and effort you put into your videos. I've never tried anything like this, but I'm so curious to taste it!! I would love to bring this up to my mom and dad to try one day during this holiday season!! Happy birthday to you, and wishing you and your family happy holidays...!
My mom and grandma always makes it for winter solstice and I took it for granted. I appreciate this dish so much more now knowing the amount of work it involves and love it represents. Thank you for the nice vid!
This looks like such a fantastic soup for the winter season. I love the warm, hearty, beautiful range of great ingredients its filled with. Watching three of the rice balls getting formed at the same was just awesome to see! That you get to carry this tradition on through your whole family is so wonderful. Excellent video Lau family!
I’m so glad to see a savory version of tong yuan. My family is Toishanese and we like topping our savory tong yuan with sliced julienned ginger along with cilantro and scallions. We season with white pepper, a drizzle of soy sauce and dash of sesame oil to our taste.
I love this channel so much. Mommy and Daddy Lau pretty much feel like family! If I ever get lucky enough to meet you all, I will give them the biggest hug. Thank you for sharing them with us 💜 and taking the time to share your recipes through this channel
Savory Tong jyun look so good. Need to try make some for my grandchildren so they know to eat this with family together to welcome the winter season. Thank you for sharing this meaningful recipe. I find your dishes are very refreshing and like the concept of your presenting them. May God bless your family. Baby Cam is very cute!
Happy Birthday Randy! This whole vid was so heartwarming. Never had savory tang yuan before but seeing yall enjoying it sooo much makes me wanna make it!
Yummy. Kindly Thank Your Dad for Sharing Your Favourite Soup. Happy Holidays from My Family to Your. May Our Creator Grant And Shower His Choicest Blessings Upon Both You And All At Home. Greetings from Trinidad 🇹🇹
Tong Jyun! Best video in your series, your Dad was amazing in explaining the steps - love the throwback to my Toishan roots, reminds me of my grandmother. Thank you again,
Yummy. Have not made it in years due to low carb diet. Definitely willing to break diet and make for kids to try. No idea it was associated with winter solstice since my parents made all the time and us kids rolled the tong yuan. Thanks for teaching me again Randy and Baba Lau 😀
Our family just followed Daddy Lau’s recipe to cook Salty Tang Yuan for celebrating Winter Solstice tonight ! It’s sooo yummm !! Each of the family member had 2 - 3 big bowls . Thank you from Hong Kong !! 😋
My son is having surgery on Monday. After I know he will want to feel special, loved and warm from soup. This will be the first meal I make him. Buying the ingredients tomorrow. Thank you so much for the video ❤️💕🙏🏼❤️💕🙏🏼❤️💕🙏🏼
Every video I watch becomes my favorite! But this is Definitely my very favorite! (So far🤭) We had this only once a year, and a less luxurious version. My mom made it with Chinese sausage, Daikon, dried shrimp, and topped with green onions/cilantro and a drizzle of soy sauce. Since my dad left very early in the morning, we all had to get up early so the family could eat this first meal together.💞
This video made my 83 year old Dad cried as the recipe reminds him of his mother (my grandma) who made this version of tang yuan for him. I am going make this on Tuesday for him to relive his memory. Thank you for sharing! 🙏 冬节快乐！
Mommy Lau was OUTSTANDING from rolling 3 at once (almost expected her to juggle them as a finale) to her innocent 'Dunking in cold water hardens and shrinks the balls' 🤣 This looks SO delicious - and so healthy - and really easy too, so I will 100% give this a go! HAPPY BIRTHDAY RANDY, and please give your Mum a hug and a wink from me. Cheers from Sydney Australia.
Thank you so much Daddy Lau for sharing this recipe and love how you teach us in Cantonese! I miss this 咸湯圓 so much… My dad passed away three yrs ago and this is the dish he would made for our family at winter solstice as my mom is toishanese and we all loved this so much but I still couldnt made the taste of my dad’s. This video just encourages me to try again. Once again thank you!! Happy winter solstice and stay warm and healthy with your family:)
Guess what? I am sooo going to video call my grandma tomorrow when im done cooking this dish! I wanna tell her,grandma I finally know how to cook your savoury tong yun. ❤️ I miss hometown and grandma's cooking so so much. Thank u uncle Lau and Randy and the team for keep making my family home cook food, I can finally recook and improve my cooking.
Thank you for sharing your family recipes. My parents were also born in Taishan and my Dad was a cook in his prior life. I visited his village in China, and saw the family courtyard where their family also had the heavy tilt hammer operated by foot as you showed your Dad using in the video! My Dad likes to uses a combination of meat/bones to make the savory broth - chicken, pork, and duck. I used to help roll the yuan when I was young and now I make my own. We use fewer ingredients but the end product is one of my favorite soups. Happy Holidays to the entire Lau family!
I usually make the filled sweet 汤圆 for 冬至 it I’ll be in New York this year during the festival but eating at a Korean restaurant for dinner. The Koreans celebrate the festival too but usually with patjuk which is basically red bean soup with glutinous rice balls so hopefully I get to eat the balls one way or another this year.
Thanks for sharing. My late grandma used to prepare this. Haven't tried cooking this, so glad bumped into your youtube channel. Brings back fondest memories when I had this 😊
I love this hot pot! Respect to Daddy Lau for handmaking the fish balls. Will watch that video as I want to be able to make my own fishballs. Daddy Lau has become cool and more loose compared to the earlier videos. Today, he is extra lively!
Wow! That looks so comforting and delicious. Never tried glutinous rice balls in a savory dish before. Clearly, I've been missing out. Happy winder solstice to the entire Lau Family!
I couldn't wait for solstice and made this tonite. It came out amazing!! I couldn't believe all those ingredients could fit in the pot, my family loved it!
I’m not Toishan, however this looks very festive. LOL, Hong Boy sitting there enjoying his bottle while the family is having the TangYuan. He has just chubby cheeks, oh my, how fast he is growing up before our eyes. Thanks for sharing and Merry Christmas and have a Happy New Year.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
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What’d you think of Daddy Lau’s recipe?
Blessed birthday Lau. Many happy returns. GBU SHALOM SHALOM SHALOM
I’m also a Toishanese who live in NY since mid 60th. It is so nice that to see a fellow Toishanese to do a cook show in video to show our home cooking. My daughter also like the show because she can related the cooking from her grand ma used to cooked for her when she was young. I think the savory Tong Yuen is really a true representative of what Toishanese home cooking comfort food ( heartwarming ) is all about . My wife and my daughter like it so much that alway ask me to make it for them all the time. I have to congratulated you for doing a such good explanation of the dishes and all the detail that came with it. Keep up with the good work and looking forward for more cooking. Btw, your family are great and funny. Specially your father with the Toishanese accent. It hit the spot. 👍👍
Your dad''s recipe is generally fine as a typical Taishenese savory Tongyuen. But in my opinion, I think your dad used little too much ingredients. If too much ingredients may overcrowded the soup and take away the shine of the main ingredient, the tong yuen.
Shalom from Indonesia 👍💖💖👌
I unexpectedly lost both of my parents in 2021 and stumbling across your blog brought tears to my eyes. I wasn't sure if I could recreate my favorite childhood dish from memory and I'm so happy to have found your dad's recipe.
I'm Toishanese too and I remember growing up having this every winter solstice with my family. We would add loads of cilantro and spring onions. Very nostalgic dish. Thanks for sharing!
All the 白菜 and just that soup, you people are very interesting with a pretty good fish.
dont forget the dashes of white pepper. We put lots lots of daikon radishes!
🙌🙌
冬至快樂and Merry Christmas 🎁🎄 and Happy New Year
As a Toishanese myself, I've always wondered what more traditional recipes we had aside the usual chow mein and fried rice at restaurants. Google produced few results, let alone a step by step recipe; all I can say is, thank you, from the bottom of my heart, Randy.
13:01-13:09 moment between Daddy and Mommy Lau is so special! Thank you for sharing your favorite dish with us - excited to try and make it!
We're here for the amazing food but also secretly we're here because we love watching your family interact. I love this channel because it's not just about the recipe, it's also about what that recipe means. It gives me such a profound joy.
Mommy Lau and Daddy Lau are so cute! Couple goals!
Mummy and daddy Lau are relationship goals! 💘
You have such a lovely relationship with your parents! Your dad is such a sweet man!!thank you for sharing this!! I will be trying this recipe.
Thanks so much! This brings so much joy to see Asian families sharing the favorite recipes, especially the steps to cook these delicious food. I am thankful for my parents who are still with me and my mom makes this tong zoon soup for me when she visits. This recipe inspires me to try making this myself.
Thank you so much, Amy! This soup is definitely a labor of love, so we're glad to hear that your mom puts so much effort into making it for you :)
I love your family. The soup is an expression of your dad’s love for his family. God bless your sweet family.
Man do I love this family! I wish my family was so together like this
Brilliant! But, at the end of the day, it's all about family!
Your channel has been one of my absolute favorite UA-cam channels since day one. The recipes are incredible, easy-to-follow, and they always work. I really enjoy and appreciate all the time and effort you put into making all these videos. I enjoy the history that I get with each recipe, learning about you and your family, and I can't say enough how much I love the channel. But one of the one of the best things about your videos, for me anyways, is how obvious the love is between you and your family. Just seeing the look on your dad's face when he said he knew this was your favorite and that he knew you loved the soup, that just made me smile. Family and our history is everything.. Sadly, alot of young people dont feel this why anymore. Im glad you all do!! Thank you as always.
Wonderful Randy, what a blissful gathering. I love to see how your dad shows his love to your mum and to you guys....mum is always complimenting your dad, I wish I could do the same to my husband but the words don't come out so easily coz he ain't as great as your dad and I'm not as gracious as your mum - it touches my heart to feel their truth and their portrayal of love!
You’re dad is awesome! Being ABC, I love that I can understand some of what you are saying. This is the food I was raised on, so watching your dad cook brings back so many memories. Thank you for doing this channel. I appreciate your dad’s talent so much. You guys are all awesome!
Really looks good! Love your Dad speaking Hoisan. Can you do a video where he cooks and teaches in Hoisan dialect?
Yes that’d be great!
Wow, this bought back a lot of memories from my childhood. My mother used to make it for all of us and I used to love eating the little white round balls. My parents were both Toisanese too! I really enjoy the videos. The love for each other comes through the video and the family get-togethers at the end are so heartwarming. Keep making these great videos!
The father of my childhood Cantonese friends made this when I was a young teen. 50 years on I still remember the amazing smell and flavours. Finding this recipe is like unearthing a lost treasure.... Many thanks! 🙏🏻
It’s nice to see how you guys do it (and happy birthday). I make it almost every month whenever my family doesn’t feel like eating rice. Just to offer some contrasting perspective for people watching-it goes without saying but you don’t need to follow all the steps here verbatim. You can put whatever you want (chicken, pork, fish paste, etc). Usually, I do it simple and just put a whole chicken, daikon, and napa cabbage (nothing else, but salt). There’s a trick I do to get a better soup base and that’s to let half of the cabbage boil (and almost disintegrate) into the soup. Also, if the yuan are too chewy for your taste (which is my family), we add half a tablespoon of normal rice flour (any more and it will be hard to knead and cook without really hot water; I usually just use cold water all the way but warm water will knead faster). And making the yuan: if you don’t have a pastry cutter like me, you can just pinch a portion of dough off and start rolling with your hands (my dad prefers to roll them into long strips like in the video and partition them). Since I usually don’t have much time to cook, I just toss them straight into boiling water the moment I finish rolling one and then move onto the next one rather than preparing them all like in the video. The process of carving down a whole chicken to the final product usually takes me an hour and a half. Expect some time a bit longer if you’re using this recipe to the bone (you’ll become faster once you’ve done it a few times).
You could use a knife to cut it, no need for a pastry cutter. Just dust the blade a bit
Wow this just bring back so much nostalgia. My mom always made this dish during chinese new year when I was a child and I miss not having it anymore now that I'm abroad. This recipe is so similar to my mom's and I can't wait to try making it myself!
I LOVE your channel and the love you and your family have for each other. Thank you so much for sharing your culture and heritage with us. I am very grateful. Peace and blessings to you all.
Hi Randy. After my mother passed away, I thought I would never eat my favorite Salty Tong Yuen again. I thank you for making this video, and I can't thank your father, Mr. Lau, enough for show us how. I made my first Salty Tong Yuen this week following your father's steps and it came out good. I will practice more so I know it by heart. Thanks again for making this possible. Very appreciative.
What a warm happy family, 祝你們合家健健康康，快快樂樂，齊齊整整，開開心心，團團圓圓融融洽洽
非常感謝您的支持和祝福！老劉衷心祝福您闔家團圓！安康幸福！快樂和諧！
I compliment your grandpa for being so patient, my mother who knew all the recipes was a perfectionist. Any little thing would set her off and you were banish from the kitchen, so that's why I have to look at youtube.
湯圓,my favorite, thanks 劉爸爸．So happy to see your whole family getting together for winter solstice
We made this dish for my husband’s birthday and his family. It was hands down the best meal we’ve had in a long time. Our parents said they haven’t this dish in over 10 years. Thank you for sharing your knowledge and heritage with this recipe! It brought back a lot of great memories.
So nostalgic, I’ve been eating this every year for as long as I could remember. My job would always be rolling out the balls and coincidentally, we’re making this later this week!
It's another year, and here I am looking for what to cook for Winter Solstice.
Happy Winter Solstice to you Mr. Lau and your lovely fam. ^^
Greetings from Sarawak, Malaysia.
This is my first time that I had tears in my eyes while watching cooking UA-cam video. What a beautiful family a you are, and I love your story. You made me think I want to learn some recipes from my parents that I could pass onto my kids. And of course and as always, YES, it looks delicious ❤️thank you for sharing!!
Listening to them banter while rolling the balls brings back so many memories
As a Cantonese man of 37 years old. I have never ever heard of this or tried this! Thank you so much for sharing this! I think this is the first dish on the channel that I've never tried before and I can't wait to make this!
What a wonderful video. I'm an immigrant too and I feel that you're doing right to keep as much of your traditions as possible. And thank you for sharing them with us!
I’m craving for 湯圓 now. Usually we eat 湯圓 around this time of the year, everyone sitting by the round table and rolling the dough into balls. I still remember my siblings and I, as kids, used to roll the balls into all kinds of shapes and sizes. We bought dough from the market and they come in colours, which are said to be from sweet potatoes. We ate 甜湯圓 (sweet tangyuan), and granny would prepare a pot of 姜水 (ginger water). I missed the flavours and both my grandparents because they moved to another state and I’m not having any holidays this year because I have a lot of work that needs finishing up. This video actually made me a little bit teary-eyed, I didn’t realized how much I missed family until now. Hope everyone is spending time with loved ones this December, happy holidays! 冬至快樂！
I love your dad. His warmth reminds me of my late yeye.
Seeing your family eat together is as heartwarming as this hot bowl of tongjyun. Happy winter solstice to your sweet loving family!
And happy belated birthday, Randy!
As another Toisanese member, growing up I remember my other Cantonese friends eating the sweet version and I thought that was weird. But I never realize that the majority of people eat it sweet LOL
For the Xinhui(a city right next Taishan) version, we add a little cube of sugar block inside, but everything else remains the same. When you eat our version, the flavor in mouth will transfer from flavorful to ending sweet. It is a wonderful process, my father make that a lot for breakfast whenever he got time.
very thanks to keep our legacy and tradition alive,greetings from a French Born Chinese,keep on!
Daddy and Mommy Lau are so wholesome. Love them so much.
My grandma used to make this. Whenever and wherever I see this, it reminds me of her.
I love getting to know my Toisanese roots through your dad’s food demos. Thank you for doing this!
My grandparents were originally from Shanghai. I love discovering new recipes from different Chinese provinces. Unfortunately, many Americans still consider Panda Express Chinese food, although all I think they sell is sugary chicken 😂 Your videos bring me back to my childhood when my family would all sit around the table making homemade wontons. When my grandma passed she took all her recipes with her. She never measured, it was all stored masterfully in her head. Fortunately, I was always in the kitchen with her, and remember everything by heart. I hope to carry on the tradition of homemade food where making it as well as eating it is a family event.
Your dad’s remarks in Toisan at the end brought a tear in me! Memories of childhood family life flooded in!!
Don’t suppose your dad can do ‘one off’ in total Toisan ? 🤗🙏🏻
好熱鬧又溫馨啊 ！美食和親切的鄉音令我看了又看，我很懷念從前一家人吃湯圓的情景。
好多謝您的支持！老劉衷心祝福您和家人平安健康！節日愉快！
This video is so sweet to watch ! So glad to see you have a loving family !
Love it!!!! I’m part korean/ northeast Asian & European from Hongkong and we traditionally make savory rice balls and add it to rice cake soup (deokguk)
And then for dessert, we make rice balls stuffed with fermented alcoholic rice and add to red bean porridge (patjuk)
I really want to thank you again for sharing with us, and letting us enjoy something that is so personal to you with complete strangers...! The personal connection that you place in these recipes and the love you have for your parents really shine through in all the details and effort you put into your videos. I've never tried anything like this, but I'm so curious to taste it!! I would love to bring this up to my mom and dad to try one day during this holiday season!! Happy birthday to you, and wishing you and your family happy holidays...!
Your bless with both loving parents..... ❤️ Beautiful family. Also your lucky to have all delicious recipes.
My mom and grandma always makes it for winter solstice and I took it for granted. I appreciate this dish so much more now knowing the amount of work it involves and love it represents. Thank you for the nice vid!
You are so lucky to have this dad.
Man, the family dynamic you all have is precious. Happy birthday, too!
This looks like such a fantastic soup for the winter season. I love the warm, hearty, beautiful range of great ingredients its filled with. Watching three of the rice balls getting formed at the same was just awesome to see! That you get to carry this tradition on through your whole family is so wonderful. Excellent video Lau family!
This video brings back of memory ! I remember I always enjoyed making the dough with my loving grandma ! So much fun and felt so much love !
I’m so glad to see a savory version of tong yuan. My family is Toishanese and we like topping our savory tong yuan with sliced julienned ginger along with cilantro and scallions. We season with white pepper, a drizzle of soy sauce and dash of sesame oil to our taste.
I love the savory ones too! It's my fave. AND I love how your parents are so playful w each other 🥰 it's super cute esp for that generation 😊
I love this channel so much. Mommy and Daddy Lau pretty much feel like family! If I ever get lucky enough to meet you all, I will give them the biggest hug. Thank you for sharing them with us 💜 and taking the time to share your recipes through this channel
Savory Tong jyun look so good. Need to try make some for my grandchildren so they know to eat this with family together to welcome the winter season. Thank you for sharing this meaningful recipe. I find your dishes are very refreshing and like the concept of your presenting them. May God bless your family. Baby Cam is very cute!
I love your dad! I speak Toisan also. So nice to see you enjoying soup. I will surprise my parents with this one day! Thanks!
Happy Birthday Randy! This whole vid was so heartwarming. Never had savory tang yuan before but seeing yall enjoying it sooo much makes me wanna make it!
Yummy.
Kindly Thank Your Dad for Sharing Your Favourite Soup.
Happy Holidays from My Family to Your.
May Our Creator Grant And Shower His Choicest Blessings Upon Both You And All At Home.
Greetings from Trinidad 🇹🇹
Tong Jyun! Best video in your series, your Dad was amazing in explaining the steps - love the throwback to my Toishan roots, reminds me of my grandmother. Thank you again,
This is like a family picnic going on. I from Nepal. I lived in Hong Kong for many years. I love cantonese food.
Thanks so much for this! Love seeing Toisanese tradition continue to thrive ❤️
Yummy. Have not made it in years due to low carb diet. Definitely willing to break diet and make for kids to try. No idea it was associated with winter solstice since my parents made all the time and us kids rolled the tong yuan. Thanks for teaching me again Randy and Baba Lau 😀
Dryddadyddu
A TT
Our family just followed Daddy Lau’s recipe to cook Salty Tang Yuan for celebrating Winter Solstice tonight ! It’s sooo yummm !! Each of the family member had 2 - 3 big bowls . Thank you from Hong Kong !! 😋
i’m watching this today again to review a daddy lau Recipe ! i’m making this for my family again 😊
This is seriously one of my favorite UA-cam channels. I'm so, so happy this channel exists.
My son is having surgery on Monday. After I know he will want to feel special, loved and warm from soup. This will be the first meal I make him. Buying the ingredients tomorrow. Thank you so much for the video ❤️💕🙏🏼❤️💕🙏🏼❤️💕🙏🏼
I made this recipe and it was DELICIOUS!!! Highly recommend everyone try. The chewy riceballs are such a special texture. Thank you for sharing!
Of all the things Daddy Lau has cooked this was the most delicious looking. I’m truly salivating!
台山阿伯伯煮了一手靚湯圆，今天學會了煮台山湯圓，謝謝🙏I see so yummy yummy 😋
好多謝您嘅支持！老劉衷心祝福您與家人健康平安！節日快樂！
Hi Randy and 劉大師傅好，見到你一家十分開心, 一定要做個湯，好正呀
好多謝您嘅支持！老衷心祝福您合府平安健康！節日愉快！多謝🙏！
Every video I watch becomes my favorite! But this is Definitely my very favorite! (So far🤭) We had this only once a year, and a less luxurious version. My mom made it with Chinese sausage, Daikon, dried shrimp, and topped with green onions/cilantro and a drizzle of soy sauce. Since my dad left very early in the morning, we all had to get up early so the family could eat this first meal together.💞
This video made my 83 year old Dad cried as the recipe reminds him of his mother (my grandma) who made this version of tang yuan for him. I am going make this on Tuesday for him to relive his memory. Thank you for sharing! 🙏 冬节快乐！
冬至快樂！非常感謝您的支持！老劉祝福您及家人身體健康！節日快樂！
Mommy Lau was OUTSTANDING from rolling 3 at once (almost expected her to juggle them as a finale) to her innocent 'Dunking in cold water hardens and shrinks the balls' 🤣 This looks SO delicious - and so healthy - and really easy too, so I will 100% give this a go! HAPPY BIRTHDAY RANDY, and please give your Mum a hug and a wink from me. Cheers from Sydney Australia.
Thank you so much Daddy Lau for sharing this recipe and love how you teach us in Cantonese! I miss this 咸湯圓 so much… My dad passed away three yrs ago and this is the dish he would made for our family at winter solstice as my mom is toishanese and we all loved this so much but I still couldnt made the taste of my dad’s. This video just encourages me to try again. Once again thank you!! Happy winter solstice and stay warm and healthy with your family:)
Guess what? I am sooo going to video call my grandma tomorrow when im done cooking this dish!
I wanna tell her,grandma I finally know how to cook your savoury tong yun. ❤️
I miss hometown and grandma's cooking so so much.
Thank u uncle Lau and Randy and the team for keep making my family home cook food, I can finally recook and improve my cooking.
This is a perfect dish for cold winter nights. Thank you very much for sharing this recipe!
Thank you for sharing your family recipes. My parents were also born in Taishan and my Dad was a cook in his prior life. I visited his village in China, and saw the family courtyard where their family also had the heavy tilt hammer operated by foot as you showed your Dad using in the video! My Dad likes to uses a combination of meat/bones to make the savory broth - chicken, pork, and duck. I used to help roll the yuan when I was young and now I make my own. We use fewer ingredients but the end product is one of my favorite soups. Happy Holidays to the entire Lau family!
I usually make the filled sweet 汤圆 for 冬至 it I’ll be in New York this year during the festival but eating at a Korean restaurant for dinner. The Koreans celebrate the festival too but usually with patjuk which is basically red bean soup with glutinous rice balls so hopefully I get to eat the balls one way or another this year.
It's great watching and lerning so much Thanks Lau Family !!!
I haven't eaten any Tangyuan since my paternal grandmother passed away a few years ago. This video sure brings back some fond memories for me.
祝福你和家人身體健康平安，謝謝你的分享🙏🙏
不客氣，非常感謝您支持與祝福！老劉亦祝福您與家人健康平安！節日快樂！
Thanks for sharing. My late grandma used to prepare this. Haven't tried cooking this, so glad bumped into your youtube channel. Brings back fondest memories when I had this 😊
I really really enjoyed watching your family interact and learning about this amazing soup! Thank you so much for posting this
I made this today and substitute pork shoulder for lapcheong, it came out so lovely and tasty! Thank you Daddy Lau!
I've only ever had sweet tangyuan, usually during winter solstice holiday. Will need to try this savory version it looks incredible
I love this hot pot! Respect to Daddy Lau for handmaking the fish balls. Will watch that video as I want to be able to make my own fishballs.
Daddy Lau has become cool and more loose compared to the earlier videos. Today, he is extra lively!
I love your Dad. And I love this channel. Thankyou so much for sharing this recipe I can't wait to make it for my family ❤️
Just made these today. So yummy! My MIL used to cut them out from logs then cook them without rolling into balls. I swear they taste better as balls.
That soup looks amazing I totally want to try it. And I love seeing all of you around the table as a family. Very heart warming. 💜
非常感謝回香港還在看😊
唔好客氣，非常感恩有您的支持！老劉祝福您闔家安康快樂！
A warm hug on a cold winter's night!
Wow! That looks so comforting and delicious. Never tried glutinous rice balls in a savory dish before. Clearly, I've been missing out. Happy winder solstice to the entire Lau Family!
I couldn't wait for solstice and made this tonite. It came out amazing!! I couldn't believe all those ingredients could fit in the pot, my family loved it!
Living in the culinary wasteland of American Midwest, I long for this soup.
I’m not Toishan, however this looks very festive. LOL, Hong Boy sitting there enjoying his bottle while the family is having the TangYuan. He has just chubby cheeks, oh my, how fast he is growing up before our eyes. Thanks for sharing and Merry Christmas and have a Happy New Year.
Fantastic!! I love it when you share these types of authentic regional recipes🥰🥰🥰