Hey guys, a few notes: 1. We didn’t want this to be our Nangbaorou recipe. It’s an awesome dish and we do still have to do some research on the topic in order to make sure it’s the *most* proper Xinjiang style. The topping was mostly an amalgamation of Nangbaorou recipes we found online adapted to work as a noodle topping. Honestly though? I loved it. 2. Xi’an Famous Foods appears to do a version of “Hongmen Lamb” (红焖羊肉)… braising the lamb with chilis and oil. You can definitely find this as a noodle topping in the Northwest, but we haven’t seen anyone add cumin to it. We were torn between showing that and this - while we know that hongmen lamb might be closer to what a Xi’an Famous Foods fan might want, we couldn’t exactly call it ‘cumin lamb’. “Cumin lamb with no cumin” would have the potential to be a bigger controversy than when I added a small dollop of LKK oyster sauce to thicken our homemade oyster sauce lol (we still get about a comment a week under that video about that). We *could’ve* just added a dash of cumin to hongmen lamb, but then how would we know how much of a cumin kick they use? It’d be much too speculative. 3. We enjoyed the process of converting the braise into a noodle topping anyhow. If you’re looking for a place to get creative, it’s a prime target. To be honest, it’s a little surprising to me that (1) given how much people in the West love Xi’an Famous Foods/Biangbiang Noodles and (2) how much people in the West love smashing together cuisines at the speed of business and seeing what sticks that we *haven’t* seen crazy Biangbiang noodle topping mashups. Personally, I’d be much more down for a bolognaise or cheese sauce Biangbiang than goddam fried chicken on a Guabao (“Bao Bun”) or whatever. Just remember though: the oil is non-negotiable. You *need* it to make it so the noodles aren’t just stuck in one clumpy mass. 4. So yeah, if you let me… I could probably talk your ear off about tomato and egg. It’s a classic dish though and obviously a lot of people - both Chinese and Westerners - love it, so… we’re the weird ones. 5. One think to know though about stewed tomato and eggs is that restaurants use *much* more tomato than egg - it’s basically like a tomato sauce. On the top left in the Food Ranger clip at 0:20 you can see the restaurant’s stewed tomato and egg - definitely looks a bit different. That said, that particular restaurant’s quite famous and their tomato topping’s real distinctive. We do want to cover stewed tomato and egg in isolation one of these days, but we’ll definitely need to do some focused eating up in the Northwest to get a good sense of what’s out there. That’s all I can think of for now. Quick note that I'll be a day late with the written recipe... staring at an empty word doc and feeling a bit of writer's block. Last couple vids have been real tough to edit, gunna give myself a touch of a rest today. Next week: Cantonese braised tofu.
Hi guys. I made this (biang-biang noodles, braised pork, greens and tomato-egg-fry) tonight and I must say this is an amazing set of recipes/flavor profiles. Easily one of the top 5 dishes I have ever cooked, even though I had to cut some corners (substituting spring onions for pretty much anything green in your instructions). Will hopefully make it to China for work next year and I'm really looking forward to the real thing. Proud to do my little part in this through Patreon.
Thanks for finally doing an egg & tomato recipe and explaining why you hadn't done one yet. But you've made me realise that I need to call in the Ayis to get my stir-fried version on, as no one on UA-cam has the secret or the palate.
FYI Welsh onion aka Allium fistulosum isn't indigenous to Wales or even grows there the common Allium of Wales is the leek which is also of a onion flavour but a little milder
Wow... didn't even know this dish had this many different toppings. Fell in love with the noodles when I first made it following the recipe from this channel. its been on my menu 3-5 times a month and has been my latest food addiction. Definitely will try the other toppings can't wait.
when I was in Shanghai I had these absolutely mindblowing 芝麻酱面 that had this spicy minced pork sauce on top - which I strongly suspect is this saozi. Now I can recreate the whole dish!
No you're 110% right to say that tomato and egg is gross when it's literally wedges of tomato suspended in a cornstarch-thickened ketchup sauce thing. Slow-cooking the tomato sauce for longer is honestly the way to go. I like to cook my tomatoes like how I would an Italian pomodoro - I start by frying some tomato paste in some oil until it gets caramelised, then I add in a can of tomatoes and cook that down with some soy. I finish the sauce with some doubanjeong, and top the whole thing with some Chinese-style scrambled eggs on some rice noodles that have been tossed in sesame oil
I'm SO with you on that ubiquitous quick fried tomato and egg stir fry. The tomatoes are too quickly fried and don't break down and there's allt that skin left. This gives a "grainy" mouthfeel that does not pair well with scrambled eggs at all. Then there's the problem that China generally doesn't have that good quality of fresh tomatoes (along with most of the world). I think egg and tomato dishes only really work during tomato season - in countries where you can get loads of those intensely red, properly matured tomatoes with that special intense natural sweetness . So bring in the Shakshouka (Tunisia), Menemen (Turkey), Huevos Rancheros (Mexico) or Uova in Purgatorio (Italy) instead please.
so.. I f**king love these toppings, i'm totally gonna play around with these.. Maybe use them when making Maggi or something.. That said, thoughts/notes.. So For the egg/tomato topping.. here in the U.S. if you go to any International foods store that sells indian groceries you'll find bottles of "Ginger Garlic Paste". We use that in so many things in North Indian cooking (and some South Indian as well). It keeps well, I've had larger GGP bottles that are still good after as much as 2 years! but keep refrigerated after opening.
Cumin lamb was a dish I had in Mongolia. More like sliced rump or thigh stir fried with tons of onions and a chuck of cumin seeds, finished with chopped fresh coriander. I've copied it for home throwing in a touch of jus and butter. Sadly hard to find lamb here in zhejiang. Have you tried 羊排？
I think passed by the golden mall two weeks ago and was closed. Just as the famous place that made cumin lamb famous has turned over it's famous chef and the dish ( Fu Run) and isn't half the glory it used to be. For 22 dollars (US) they used to serve 6 or 7 ribs of lamb that was juicy, flavorfu and falling off the bone. Now is 2 ribs, dry and disappointing. But back to golden mall, I think it was the late Bourdain who made the mall famous as I remembered his mug on the wall in one of the stalls. Oh the biang biang noodle you forgot to mention Mandy from Souped up recipes making the noodles from scratch featured yesterday. Love the content you both bring, and dad too. Leeks !!
So I think it was Eddie Huang that lamented that immigrants in the USA always seem to need to sell their food at a discount. If I remember the story correctly, when he opened Bauhaus he proudly told his parents that he was "going to charge full fucking price!" So I'm of a couple minds when I look at the 'chainification' of Xi'an Famous Foods. I've heard a number of people repeat the same thing you said - price to value is nowhere NEAR as good as it used to be. Enough people that I trust that I assume that it's true and not just that rosey tint we sometimes get when we look at the past. But can you exactly blame Jason Wang (i.e. the son that expanded Xi'an Famous Foods)? Costs are so high in the US - and particularly in NYC - that you're lucky if you can break even in the restaurant business. I'm sure he didn't want to be toiling away in a Flushing basement serving discount noodles his whole life, and really, neither would I. So instead, he scaled them up and out... and now the business's worth $30 million. That's just the way thing work in America... and really, most of the OECD. Cut costs, standardize, automate, expand, repeat. It's the American dream, you know? So then, while I blame the guy zero... immigrant-run family restaurants are some of the only places in the US where a diner can get high quality *real* food at a reasonable price. So if that was one of my favorite restaurants in my neighborhood, that would undeniably suck.
@@ChineseCookingDemystified Eddie Huang and Wilson Tang (Nom Wah in NYC Chinatown) are some of the heros in New York holding on to traditions and able to sway away from cheap eats. If the focus is in the traditions of former mindsets of being "cheap and pretty" many will go to the wayside as Crazy Eddie did. We can enjoy a cheap bowl of pho for under 10 buck or a mind-blowing pho with a beef rib ready to knock your bowl over for 25(Madame Vo). Anyways NYC is a terrific destination place to many innovations and not for the faint of heart.
@@ChineseCookingDemystified I've been trying to nail that one myself. It's difficult, because you have to balance the yeast activity so you still get fluffiness, but you don't blow the stamps clean out of the bread. I'm going to try this version at some point which uses a sponge (even an overnight one). I'm hoping this will give more gentle leavening. I'll also try a sourdough version at some point which is definitely a slower leaven. food52.com/recipes/12353-uighur-nan
It can't be a coincidence that two of my favourite English language Chinese cooking channels upload biang biang noodle videos in the same week! Looks like I know what I'm doing this weekend!
Actually was a total coincidence lol. We just promised a 'Biang Biang Noodle topping' video a *long* time ago, and it was about time to fulfill that promise.
Interesting what you say about cumin. There's a UA-cam channel that I follow, run by (I gather) a Xi'an expat, where I can remember at least one noodle dish with egg topping she says is from her childhood that uses cumin. So maybe it does make its appearance in Xi'an cooking from time to time.
Hi, can you do a video about fried sauce noddle, 炸酱面，it’s a famous dish near Beijing or north of China, I’m trying to find something similar item to replace the sauce, but it doesn’t taste the same, but I would love to see you doing a video about it. Love your video 🥰
Hey so we've already got you covered :) ua-cam.com/video/dUNDlW3W0l8/v-deo.html We recommended those outside China to use red miso if they can't find Huangjiang to make the sauce. Though fair warning that we apparently got a little flak from some Beijing people under that vid for not including enough toppings. Just the Zhajiang itself should hit that spot.
David Litzelswope But most cuisines are like that. Most cuisines aren’t as technical (snooty) as French and Italian cuisine. You can always do whatever you want, you’re the one eating the food.
A strange thing to pick up on, but you have the most attractive-looking clay cooking pots. And they're flame-proof - lots of ceramic pots I've seen can't got on direct flames
Since we are on the topic of Cumin Lamb Noodles. Do you know what kind of Chili oil they are using in this part of the video? ua-cam.com/video/i5A7zEppapM/v-deo.html I was trying to recreate the cumin lamb noodle dish directly from Xian's Famous foods; the Chili oil that they used in the recipe doesn't seem like a normal chili oil so I was wondering if you knew what it was?
Everytime I watch one of your videos, I regret buying an induction stove top. Can you use a wok on an induction surface or do I need to buy a portable burner?
"maillard-y goodness" -- great description! ah, the Maillard reaction -- what would we do without it? thank you for these detailed recipes, as always. I really enjoy learning from y'all. p.s. that classic tomato/egg dish really confuses me. your version looks infinitely more edible.
For people in the States, lemme tell you about tomatoes. Unless you buy tomatoes fresh and in season from farmer's market, it's very likely the fresh tomatoes available for you in grocery stores will taste NOT GOOD. It will taste bland, watery and just unpleasant. Therefore, I recommend you to use canned whole/diced tomatoes instead. Canned roma tomatoes are good, or San Marzano if you feel fancy. This is because canned tomatoes are usually made from tomatoes that freshly picked in its ripest season so the taste would be preserved beautifully through canning.
If you render out a lot of oil in it and the oil can cover the meat, you can keep it for quite long. In an airtight container in the fridge for a month at least (skip the slurry and it can even last for longer). In China, there's a way of preserving meat with oil, which is rendering out the fat, fry the meat with the fat, then store the oil+meat together, the cooled down fat separates the meat from the air and acts as an airtight cover. Like this: ua-cam.com/video/sbr-SAi6PHM/v-deo.html
Yeah so "Dacong" (Daepa in Korea) is often translated as leek. Hell, I used to translate it that way too before someone on Reddit corrected me. It's a go-to aromatic in North China, and traditionally didn't really grow in the South, so down here people got into the habit of using the white portion of scallion instead. So feel free to go that route, they have very similar flavors.
Is there a difference between chinese and indian black cardamoms in fragrance. I have the indian ones, and theyre a little smaller and wrinked, while chinese ones are big and pretty uniform.
Spicetrekkers.com say that the Indian variety is a bit more smoky, but they both have the camphor in common. As even the Chinese supermarket in my town only stocks the Indian cardamom, I guess the difference is just minor.
@@mikejackson2228 We did a biang biang noodle video a while back and promised in the video to do noodle toppings, and now we're finally doing it. So that why we mentioned it like that~
An underrated quality of MSG, I feel, is highlighting the natural umami in other umami rich ingredients. Fresh tomato - especially out of season tomato - has glutamates but they're super subtle IMO. MSG helps bring that out... I'd actually sooner cut the MSG from the pork topping! Just my two cents, obviously YMMV :)
@@ChineseCookingDemystified I tend to bulk buy tomatoes when they are in season, and turn them into sauce. So I don't encounter your scenario as much. I can totally see the reasoning behind bring out the flavor of an out of season tomato though. Thanks for the feedback!
Just put MSG in everything... enjoy now, worry later. If you live 2-3 years shorter... at least you got to enjoy 10-20-30 years of good food. If not, then you won twice.
@@thisissteph9834 I'm even totally okay with scrambled eggs with grilled tomato though; like it a lot sometimes. But stir-frying them together is just plain wrong taste and texture wise. Probably the mushiness and sogginess is the deal breaker for me.
Im going to new york soon and i was looking for restaurants i want to go to and found xi'an famous foods lol but had no idea its significance, i think i know what im getting now tho haha
Not sure if you use Dianping or not, but I found a few that look ok, you can go check them out: www.dianping.com/shop/58627939 www.dianping.com/shop/536718 www.dianping.com/shop/24744980 www.dianping.com/shop/100383727
And in the spring i'm hoping to order a sichuan pepper tree from a mail order nursery: bayflora.com/szpetr1.html I gotta read up more on the pollination needs, to see if i need an extra tree or different sub species.
If you're looking for a place to farm xp there's the beginner's playlist: ua-cam.com/play/PLrwj0yE_2deDv4SAgvgzPEK1mfkgc4OpL.html Devs still prolly made the difficulty curve a bit too steep, but its there
Yeah it's like double the price. Supposedly next year'll be when the real crunch happens. We'll see how bad it gets, if things get untenable then we'll just have to do more... not pork dishes.
tomatoes are rough everywhere. The modern breeds have been bred for appearance rather than taste. Honestly , it wouldn't be authentic, but I bet if you could get some san marzano tomatoes it would be a lot better. Italians at least have maintained breeds of tomatoes as tasty as they were before they were adapted to the mass market.
The hardest part of this dish is not how to make it, but how to write it. en.wikipedia.org/wiki/Biangbiang_noodles?wprov=sfla1, look at how it is written in both simplified and traditional Chinese 😂😂😂
Looks delish. Too bad I’m a total wimp and can’t handle anything hot. That lamb looked fab. (And don’t bother with, its not that hot, I can’t tolerate even some “mild” rated dishes.). 😪
a local Chinese restaurant opened up a noodle restaurant in a mall recently, so I decided to try biang biang noodles for the first time and man ngl the cumin kinda threw me off. I mean it was very good, but having eaten Mexican food my entire life it's hard for me to separate cumin from Mexican cooking.
cumin lamb is 孜辣葱爆羊肉 onions bao lamb, marinated with chilli n cumin, instead of soy sauce. light t oil to get grilled flavour. everyone can cook it with a cast iron wok or smth T H I C C ua-cam.com/video/EU9bNS5WLBU/v-deo.html or just grill some kebabs.
yall should go to a xian famous foods btw the shit is absolutely fucking amazing my roommate did abuse it for months however and she got a stomach ulcer but still worth it
Hey guys, a few notes:
1. We didn’t want this to be our Nangbaorou recipe. It’s an awesome dish and we do still have to do some research on the topic in order to make sure it’s the *most* proper Xinjiang style. The topping was mostly an amalgamation of Nangbaorou recipes we found online adapted to work as a noodle topping. Honestly though? I loved it.
2. Xi’an Famous Foods appears to do a version of “Hongmen Lamb” (红焖羊肉)… braising the lamb with chilis and oil. You can definitely find this as a noodle topping in the Northwest, but we haven’t seen anyone add cumin to it. We were torn between showing that and this - while we know that hongmen lamb might be closer to what a Xi’an Famous Foods fan might want, we couldn’t exactly call it ‘cumin lamb’. “Cumin lamb with no cumin” would have the potential to be a bigger controversy than when I added a small dollop of LKK oyster sauce to thicken our homemade oyster sauce lol (we still get about a comment a week under that video about that). We *could’ve* just added a dash of cumin to hongmen lamb, but then how would we know how much of a cumin kick they use? It’d be much too speculative.
3. We enjoyed the process of converting the braise into a noodle topping anyhow. If you’re looking for a place to get creative, it’s a prime target. To be honest, it’s a little surprising to me that (1) given how much people in the West love Xi’an Famous Foods/Biangbiang Noodles and (2) how much people in the West love smashing together cuisines at the speed of business and seeing what sticks that we *haven’t* seen crazy Biangbiang noodle topping mashups. Personally, I’d be much more down for a bolognaise or cheese sauce Biangbiang than goddam fried chicken on a Guabao (“Bao Bun”) or whatever. Just remember though: the oil is non-negotiable. You *need* it to make it so the noodles aren’t just stuck in one clumpy mass.
4. So yeah, if you let me… I could probably talk your ear off about tomato and egg. It’s a classic dish though and obviously a lot of people - both Chinese and Westerners - love it, so… we’re the weird ones.
5. One think to know though about stewed tomato and eggs is that restaurants use *much* more tomato than egg - it’s basically like a tomato sauce. On the top left in the Food Ranger clip at 0:20 you can see the restaurant’s stewed tomato and egg - definitely looks a bit different. That said, that particular restaurant’s quite famous and their tomato topping’s real distinctive. We do want to cover stewed tomato and egg in isolation one of these days, but we’ll definitely need to do some focused eating up in the Northwest to get a good sense of what’s out there.
That’s all I can think of for now. Quick note that I'll be a day late with the written recipe... staring at an empty word doc and feeling a bit of writer's block. Last couple vids have been real tough to edit, gunna give myself a touch of a rest today. Next week: Cantonese braised tofu.
Cumin lamb without cumin: 不喜欢孜然的同学可以不加
Cantonese braised tofu yes! One step closer to stinky stinky stinky STINKY TOFU
Is there some dofu topping you can recommend for us vegans :)?
@@tt-ew7rx 一道没有孜然的羊肉就制作完成了
"We even bonded over that on our first date" finally, some lore on Chinese Cooking demystified!
You could say... 'Chinese Cooking Demystified' Demystified!
@@cookiecraze1310 Chinese*
Hi guys. I made this (biang-biang noodles, braised pork, greens and tomato-egg-fry) tonight and I must say this is an amazing set of recipes/flavor profiles. Easily one of the top 5 dishes I have ever cooked, even though I had to cut some corners (substituting spring onions for pretty much anything green in your instructions). Will hopefully make it to China for work next year and I'm really looking forward to the real thing. Proud to do my little part in this through Patreon.
the best chinese cooking channel in english on youtube. thank you for all the videos and recipes
You are like one of the channels that can in a awesome yet amazing way showcase how cultural cooking is, thank u for that
I loved watching that egg puff up!
I know, it's so satisfying, right?
"you followed this biang biang recipe from this one awesome UA-cam channel you found" 🤣
Thanks for finally doing an egg & tomato recipe and explaining why you hadn't done one yet. But you've made me realise that I need to call in the Ayis to get my stir-fried version on, as no one on UA-cam has the secret or the palate.
FYI Welsh onion aka Allium fistulosum isn't indigenous to Wales or even grows there the common Allium of Wales is the leek which is also of a onion flavour but a little milder
Wow... didn't even know this dish had this many different toppings. Fell in love with the noodles when I first made it following the recipe from this channel. its been on my menu 3-5 times a month and has been my latest food addiction. Definitely will try the other toppings can't wait.
This is so helpful! I'm a huge biang biang noodles fan and was looking exactly for these kinds of sauces to top my noodles
when I was in Shanghai I had these absolutely mindblowing 芝麻酱面 that had this spicy minced pork sauce on top - which I strongly suspect is this saozi. Now I can recreate the whole dish!
As a mediocre home cooker, I love these over noodles/over rice dish videos! Thank you
This is amazing. These videos are incredibly informative. Thank you to you both!
No you're 110% right to say that tomato and egg is gross when it's literally wedges of tomato suspended in a cornstarch-thickened ketchup sauce thing. Slow-cooking the tomato sauce for longer is honestly the way to go. I like to cook my tomatoes like how I would an Italian pomodoro - I start by frying some tomato paste in some oil until it gets caramelised, then I add in a can of tomatoes and cook that down with some soy. I finish the sauce with some doubanjeong, and top the whole thing with some Chinese-style scrambled eggs on some rice noodles that have been tossed in sesame oil
I'm SO with you on that ubiquitous quick fried tomato and egg stir fry. The tomatoes are too quickly fried and don't break down and there's allt that skin left. This gives a "grainy" mouthfeel that does not pair well with scrambled eggs at all. Then there's the problem that China generally doesn't have that good quality of fresh tomatoes (along with most of the world).
I think egg and tomato dishes only really work during tomato season - in countries where you can get loads of those intensely red, properly matured tomatoes with that special intense natural sweetness . So bring in the Shakshouka (Tunisia), Menemen (Turkey), Huevos Rancheros (Mexico) or Uova in Purgatorio (Italy) instead please.
so.. I f**king love these toppings, i'm totally gonna play around with these..
Maybe use them when making Maggi or something..
That said, thoughts/notes..
So For the egg/tomato topping.. here in the U.S. if you go to any International foods store that sells indian groceries you'll find bottles of "Ginger Garlic Paste". We use that in so many things in North Indian cooking (and some South Indian as well).
It keeps well, I've had larger GGP bottles that are still good after as much as 2 years! but keep refrigerated after opening.
Thank you so much for finally making this, been looking for new toppings.
Cumin lamb was a dish I had in Mongolia. More like sliced rump or thigh stir fried with tons of onions and a chuck of cumin seeds, finished with chopped fresh coriander. I've copied it for home throwing in a touch of jus and butter. Sadly hard to find lamb here in zhejiang.
Have you tried 羊排？
I think passed by the golden mall two weeks ago and was closed. Just as the famous place that made cumin lamb famous has turned over it's famous chef and the dish ( Fu Run) and isn't half the glory it used to be. For 22 dollars (US) they used to serve 6 or 7 ribs of lamb that was juicy, flavorfu and falling off the bone. Now is 2 ribs, dry and disappointing. But back to golden mall, I think it was the late Bourdain who made the mall famous as I remembered his mug on the wall in one of the stalls. Oh the biang biang noodle you forgot to mention Mandy from Souped up recipes making the noodles from scratch featured yesterday. Love the content you both bring, and dad too. Leeks !!
So I think it was Eddie Huang that lamented that immigrants in the USA always seem to need to sell their food at a discount. If I remember the story correctly, when he opened Bauhaus he proudly told his parents that he was "going to charge full fucking price!"
So I'm of a couple minds when I look at the 'chainification' of Xi'an Famous Foods. I've heard a number of people repeat the same thing you said - price to value is nowhere NEAR as good as it used to be. Enough people that I trust that I assume that it's true and not just that rosey tint we sometimes get when we look at the past. But can you exactly blame Jason Wang (i.e. the son that expanded Xi'an Famous Foods)? Costs are so high in the US - and particularly in NYC - that you're lucky if you can break even in the restaurant business. I'm sure he didn't want to be toiling away in a Flushing basement serving discount noodles his whole life, and really, neither would I. So instead, he scaled them up and out... and now the business's worth $30 million.
That's just the way thing work in America... and really, most of the OECD. Cut costs, standardize, automate, expand, repeat. It's the American dream, you know?
So then, while I blame the guy zero... immigrant-run family restaurants are some of the only places in the US where a diner can get high quality *real* food at a reasonable price. So if that was one of my favorite restaurants in my neighborhood, that would undeniably suck.
@@ChineseCookingDemystified Eddie Huang and Wilson Tang (Nom Wah in NYC Chinatown) are some of the heros in New York holding on to traditions and able to sway away from cheap eats. If the focus is in the traditions of former mindsets of being "cheap and pretty" many will go to the wayside as Crazy Eddie did. We can enjoy a cheap bowl of pho for under 10 buck or a mind-blowing pho with a beef rib ready to knock your bowl over for 25(Madame Vo). Anyways NYC is a terrific destination place to many innovations and not for the faint of heart.
I love your guys videos! Keep em coming
Now I'm really intrigued by nangbaorou! I do hope you post a recipe for that soon :)
Yeah, I really wanna do it! Love that dish. But unfortunately we need to figure out how to make Uighur Naan bread first...
@@ChineseCookingDemystified I've been trying to nail that one myself. It's difficult, because you have to balance the yeast activity so you still get fluffiness, but you don't blow the stamps clean out of the bread. I'm going to try this version at some point which uses a sponge (even an overnight one). I'm hoping this will give more gentle leavening. I'll also try a sourdough version at some point which is definitely a slower leaven.
food52.com/recipes/12353-uighur-nan
It can't be a coincidence that two of my favourite English language Chinese cooking channels upload biang biang noodle videos in the same week! Looks like I know what I'm doing this weekend!
Actually was a total coincidence lol. We just promised a 'Biang Biang Noodle topping' video a *long* time ago, and it was about time to fulfill that promise.
Souped up recipes i suppose?
Who's the other channel?
@@JohannesAmbrosch Souped up recipes. Yet another amazing channel, definitely worth checking out!
Interesting what you say about cumin. There's a UA-cam channel that I follow, run by (I gather) a Xi'an expat, where I can remember at least one noodle dish with egg topping she says is from her childhood that uses cumin. So maybe it does make its appearance in Xi'an cooking from time to time.
I still want to try making biang biang noodles, so these toppings will come in handy for when I finally re-consult your other video!
Hi, can you do a video about fried sauce noddle, 炸酱面，it’s a famous dish near Beijing or north of China, I’m trying to find something similar item to replace the sauce, but it doesn’t taste the same, but I would love to see you doing a video about it.
Love your video 🥰
Hey so we've already got you covered :) ua-cam.com/video/dUNDlW3W0l8/v-deo.html
We recommended those outside China to use red miso if they can't find Huangjiang to make the sauce.
Though fair warning that we apparently got a little flak from some Beijing people under that vid for not including enough toppings. Just the Zhajiang itself should hit that spot.
The more i learn/watch/read about chinese food, the more i realize: just do whatever sounds good!
David Litzelswope But most cuisines are like that. Most cuisines aren’t as technical (snooty) as French and Italian cuisine. You can always do whatever you want, you’re the one eating the food.
I'm a bit curious why your tomatoes look matt. The ones sold in the UK (either grown domestically or from the Netherlands) are glossier.
A strange thing to pick up on, but you have the most attractive-looking clay cooking pots. And they're flame-proof - lots of ceramic pots I've seen can't got on direct flames
Since we are on the topic of Cumin Lamb Noodles. Do you know what kind of Chili oil they are using in this part of the video? ua-cam.com/video/i5A7zEppapM/v-deo.html
I was trying to recreate the cumin lamb noodle dish directly from Xian's Famous foods; the Chili oil that they used in the recipe doesn't seem like a normal chili oil so I was wondering if you knew what it was?
When you use oil in the wok around 7:43 the oil is yellow, really bright yellow. What type of oil are you using here for basic cooking?
edjwise I think it is like some kind of vegetable seed oil which is common in SiChuan recipe
That's caiziyou, virgin rapeseed oil. Unfortunately, it's mostly not available in the west due to health regulations.
For the tomato and egg, can you use canned whole tomatos?
You'd probably need to adjust the recipe, but it'd probably actually be better IMO
Damn I just saw this in my recommended, didn't think it was just posted.
you guys just completed me, my life is absolutely complete now
Is Chinese black cardamon the same at the black cardamom used in Indian cooking?
Everytime I watch one of your videos, I regret buying an induction stove top. Can you use a wok on an induction surface or do I need to buy a portable burner?
Get a portable burner. Just do it. Don't let your dreams just be dreams. $60
You can buy a wok ring for induction hobs. See one in action here, they come in different brands and models ua-cam.com/video/ReE_0Zuu4AY/v-deo.html
Can create a video on how to make char chan teng Cantonese wonton noodle?
Yes!! Been waiting for this 😁
Another great thing about the first recipe is that it can be used in any cuisine. Mexican comes to mind. Indian.
U could use roasted cumin lamb just shreaded as a toping.
"maillard-y goodness" -- great description! ah, the Maillard reaction -- what would we do without it? thank you for these detailed recipes, as always. I really enjoy learning from y'all. p.s. that classic tomato/egg dish really confuses me. your version looks infinitely more edible.
*drool dripping down face*
I can see Mike Wazawski in your onion stalk @2:20
Proud Welshman enjoying my countries shoutout via onions 😁🏴 Cymru am byth
For people in the States, lemme tell you about tomatoes. Unless you buy tomatoes fresh and in season from farmer's market, it's very likely the fresh tomatoes available for you in grocery stores will taste NOT GOOD. It will taste bland, watery and just unpleasant. Therefore, I recommend you to use canned whole/diced tomatoes instead. Canned roma tomatoes are good, or San Marzano if you feel fancy. This is because canned tomatoes are usually made from tomatoes that freshly picked in its ripest season so the taste would be preserved beautifully through canning.
What is the vegetable topping around 0.16? Is it something generic or is it like a specific thing.
How did you make the egg puff up so much?
If the oil's hot enough, it'll basically just... do that :)
@@ChineseCookingDemystified Thanks! I need to try that out soon
So a question about the first one, "braised pork, or saldzha(sp)". How long will it last in the fridge?
If you render out a lot of oil in it and the oil can cover the meat, you can keep it for quite long. In an airtight container in the fridge for a month at least (skip the slurry and it can even last for longer). In China, there's a way of preserving meat with oil, which is rendering out the fat, fry the meat with the fat, then store the oil+meat together, the cooled down fat separates the meat from the air and acts as an airtight cover. Like this: ua-cam.com/video/sbr-SAi6PHM/v-deo.html
FINALLY! Someone that also hates the stir fried tomato and egg dish!
The tomato-egg looks fantastic though. Why do you not like it?
I've never heard of Welsh onion. Is it leek by another name, or is it something else?
Yeah so "Dacong" (Daepa in Korea) is often translated as leek. Hell, I used to translate it that way too before someone on Reddit corrected me.
It's a go-to aromatic in North China, and traditionally didn't really grow in the South, so down here people got into the habit of using the white portion of scallion instead. So feel free to go that route, they have very similar flavors.
@@ChineseCookingDemystified thank you!!
A dislike for tomato skin. True comrades of mine!
Nice vid! Question, do you use the skin too?
Is there a difference between chinese and indian black cardamoms in fragrance. I have the indian ones, and theyre a little smaller and wrinked, while chinese ones are big and pretty uniform.
Spicetrekkers.com say that the Indian variety is a bit more smoky, but they both have the camphor in common. As even the Chinese supermarket in my town only stocks the Indian cardamom, I guess the difference is just minor.
Of course you know Souped Up Recipes, but how did you do this so quick? You guys must correspond... Do you know each personally or through YT?
It's just all coincidental.
But... you mentioned noodles from "this one awesome UA-cam channel you (meaning me) found"...
@@mikejackson2228 We did a biang biang noodle video a while back and promised in the video to do noodle toppings, and now we're finally doing it. So that why we mentioned it like that~
That's awesome.
>These were about 1 inch cubes, but try to aim for 1 to 2 cm instead
???
Wow, that's looks so good that I would love to try it for sure but where can you find in the parts of China? 😃 Love this recipe!
In the Northwest, around Xi'an :)
I love me some MSG, but I feel like throwing it in stewed tomatoes which is basically concentrated MSG already is a bit over the top xD
An underrated quality of MSG, I feel, is highlighting the natural umami in other umami rich ingredients. Fresh tomato - especially out of season tomato - has glutamates but they're super subtle IMO. MSG helps bring that out...
I'd actually sooner cut the MSG from the pork topping!
Just my two cents, obviously YMMV :)
@@ChineseCookingDemystified I tend to bulk buy tomatoes when they are in season, and turn them into sauce. So I don't encounter your scenario as much.
I can totally see the reasoning behind bring out the flavor of an out of season tomato though. Thanks for the feedback!
Just put MSG in everything... enjoy now, worry later. If you live 2-3 years shorter... at least you got to enjoy 10-20-30 years of good food. If not, then you won twice.
4:10 and now you’re bonding over with me for not enjoying this dish, especially because of the skin!
It feels like with all the people in the comment section we can form a "No-tomato-and-egg Club", lol.
@@thisissteph9834 I'm even totally okay with scrambled eggs with grilled tomato though; like it a lot sometimes. But stir-frying them together is just plain wrong taste and texture wise. Probably the mushiness and sogginess is the deal breaker for me.
When do we get the CGD origin story?
Im going to new york soon and i was looking for restaurants i want to go to and found xi'an famous foods lol but had no idea its significance, i think i know what im getting now tho haha
update: i went, i got that, it was delicious. 10/10 go get it if ur in ny
looks good! too oily for me, I'd have to cut it back.
I'm currently living in Hangzhou and I'm having trouble finding biangbiangmian. Any tips on what I should be ordering?
Try kudaimian/裤带面 or youpomian/油泼面, that should get you something.
Not sure if you use Dianping or not, but I found a few that look ok, you can go check them out:
www.dianping.com/shop/58627939
www.dianping.com/shop/536718
www.dianping.com/shop/24744980
www.dianping.com/shop/100383727
Today's neologism: "Maillardy Goodness" 😁
On an unrelated note ... I finally found a source of good quality whole sichuan pepper. Yay !
Oh, cool! What source is that?
themalamarket.com/collections/sichuan-spices-dry-goods/products/sichuan-pepper-sampler-hua-jiao
Oh yeah! Mala Market's great - haven't tried their products but've chatted with Taylor over email and they seem to be doing a real good job there.
And in the spring i'm hoping to order a sichuan pepper tree from a mail order nursery:
bayflora.com/szpetr1.html
I gotta read up more on the pollination needs, to see if i need an extra tree or different sub species.
My exp is not high enough for this channel.... I need to level up.
If you're looking for a place to farm xp there's the beginner's playlist: ua-cam.com/play/PLrwj0yE_2deDv4SAgvgzPEK1mfkgc4OpL.html
Devs still prolly made the difficulty curve a bit too steep, but its there
I saw the chunk of pork, that was quite bit pricy in China recently.
Yeah it's like double the price. Supposedly next year'll be when the real crunch happens. We'll see how bad it gets, if things get untenable then we'll just have to do more... not pork dishes.
Is a Welsh onion a leek?
I'm assuming so since leeks are one of their national symbols
Even for a vegetarian like myself, the result is mouthwatering...🙄
I'm still TERRIBLE at making Biang Biang noodles, but I'm definitely modifying that stewed pork for a main dish!
How do you not like tomato and egg.....
Nice!
biangbiang油潑面的進階版
5:57 - those are not 1 centimetre slices!
You jest! But it’s true!!! You have made an awesome channel!! I know the truth!!!
Thank you
tomatoes are rough everywhere. The modern breeds have been bred for appearance rather than taste. Honestly , it wouldn't be authentic, but I bet if you could get some san marzano tomatoes it would be a lot better. Italians at least have maintained breeds of tomatoes as tasty as they were before they were adapted to the mass market.
“Welsh onion”? Do you mean leek?
The hardest part of this dish is not how to make it, but how to write it. en.wikipedia.org/wiki/Biangbiang_noodles?wprov=sfla1, look at how it is written in both simplified and traditional Chinese 😂😂😂
Looks delish. Too bad I’m a total wimp and can’t handle anything hot. That lamb looked fab. (And don’t bother with, its not that hot, I can’t tolerate even some “mild” rated dishes.). 😪
👌👌
a local Chinese restaurant opened up a noodle restaurant in a mall recently, so I decided to try biang biang noodles for the first time and man ngl the cumin kinda threw me off. I mean it was very good, but having eaten Mexican food my entire life it's hard for me to separate cumin from Mexican cooking.
Is the person cooking and the person narrating the same individual?
Sometimes yes, sometimes his girlfriend Steph is cooking.
Recently its always been Steph who is cooking, but Chris does on occasion too
V nice video.liked subd stay connected thanks
cumin lamb is 孜辣葱爆羊肉 onions bao lamb, marinated with chilli n cumin, instead of soy sauce. light t oil to get grilled flavour.
everyone can cook it with a cast iron wok or smth T H I C C
ua-cam.com/video/EU9bNS5WLBU/v-deo.html
or just grill some kebabs.
Yeah totally we've got a video here: ua-cam.com/video/rLwmjUHv-C4/v-deo.html
Just... not a noodle topping, you know?
@@ChineseCookingDemystified i just like burning kitchen
Finally! Someone else who doesn't like tomato and egg. Slop for old people and children AFAIC.
Hello
So MSG is still overly used? Does it really make things taste that much better?
yall should go to a xian famous foods btw the shit is absolutely fucking amazing my roommate did abuse it for months however and she got a stomach ulcer but still worth it
tomatoes together with egg is criminal
Nope, it's delicious! But it does take skill to do it right I've learned. The key to me is using sesame oil.
三合一！
Isnt youtube banned in china?
VPNs exist.
囊包肉. Yeah dont bother simplifying that or anything China of 1959
too much oil for me
FIRST COMMENT!
Beat me :) Still pounding out the notes and setting up the CCs haha. Moving a little slowly this morning.
A genuine first comment; well done, sir!
Your mother must be so proud
You are saying braise when you mean simmer. Braise is low heat and LOW liquid.
It's "cumin", not "coomin".
tell me your american without telling me your american
@@no-ot2ov
1) “Q-min” is the standard pronunciation in British English.
2) I’m Brazilian.
I think Steph is quite pretty. Is that creepy? Also, amazing food content.
Nice recipe but I would leave out the MSG.
Why don’t they show the boys face. Are you afraid it will seem inauthentic to the audience if they see you?