That’s what I was thinking as well. I saw some other videos where people had to translate, and most of the time, the translations aren’t at as accurate or literal. They also might not be as fluent as her in both languages. It’s hard for me to translate super fast but she does it with ease.
Liz was fantastic! Language and translation are so incredibly difficult but she made it seem effortless and that's the skill. This whole video was great - Andy was so respectful to Chef Zhao and to Liz and it was just so pleasant.
sena jabeen to be fair: every single Korean person thinks that they could improve on someone’s kimchi recipe lmao. It’s like trying to make pizza for an Italian.
I imagined Gaby would have her own series. And most people behind the scenes are against the title "It's Dead with Gaby" due to reasons, but the fans will call it that either way.
Not everyone needs there own series Gabby is kitchen manager now she’s probably very busy organizing the kitchen and making sure everyone has what they need for there shows
Hopefully this will encourage people to go to the effort of informing themselves about cuisines that are foreign to them. There's enough bastardization and misinformation already, so people like Andy going into environments like this with the mindset of "what I know is irrelevant, I'm ready to learn and absorb" are definitely helping to create a world better connected.
What got me into Bon Appetit was a video of Claire a long time ago making soup dumplings that were authentic enough that the comments were people shocked at how authentic it was. It showed me that Bon Appetit has a great respect for ethnic cuisines and the ability to research them well.
The only gripe I had was that Andy seemed inexperienced with having a language barrier and faced away/avoided eye contact with Chef Zhao. That makes the experience far more awkward than it should be, and makes it very hard to develop a rapport.
Claire: Gourmet Makes Brad: It’s Alive Carla: Back-to-Back chef Chris: Recreate from Taste Molly: Pro Chef Tries And now! Andy: Foods Around the World I hope this is a new series because I’ve been waiting for all six of them to have their own thing. Bon Appétit knows what the people want.
Thank you for putting in the effort to consult Chinese experts/chefs for this video and not just.. putting in some Hoison sauce and peppercorns and calling it a day!! I loved learning about the pillars of Sichuan cuisine. There are so many types of Chinese food, so thank you for shining a light on Sichuan nuances ❤
I love watching chefs learn about all the differences in Chinese food. It’s definitely eye opening for me! Growing up in the Midwest you kinda get one very sad take on it haha
I can’t even express how good this episode is. Andy is so respectful and you can see just how much he is loving this. So happy with this! And MAD props to Liz Mo - she’s amazing!
Andy has such a nice personality for this. He's so excited for this food, and the process of the cooking that he gives it all he's got and is so gracious with the people he's with!
I love how Andy was so mindblown when Chef Zhao sharpened the knife with the plate. Almost every Chinese household in Malaysia does that cause it's so normal hahaha
Honestly i think this may be the best series BA has. I love how the super-taster Chris is there at the end to rate Andy's food. Ugh, this is too much goodness. Andy is super respectful, yet honest about this emotional ride for him, and Chris is there to relate back to how every chef is a person still discovering food. BA is climbing the ranks and is really becoming one of my favourite UA-cam channels! Thank you for all the laughs and inspiring moments BA.
P B Chinese chefs often have seriously mad knife skills... Check the “discovering Chinese cuisine part 2 - culinary knife skills” video. Just friggin bonkers.
Ricky Yu weird maybe. But not cheap after all a honing rod or stone whetstone arent exactly an expensive solution either, just a different one Or for a different metaphor, the japanese eat sushi with rice (not all sushi, but alot of it is served with rice) we here in germany have a dish too where raw fish is served after getting a vinegar bath, we serve it on whitebread though but on a trivial level it does resemble each other a bit and yet both countries would find the other ones dish 'weird'
@@user-zj5pb8hv9h Basically its no-frill, and so it doesn't come off as pretentious. Also because it's a piece of ceramic just "layin around", it implies how much and how highly he prioritizes the sharpness of his knife, which combined with skill, means uniformity and thinness which helps with cooking.
@@user-zj5pb8hv9h I mean you normally sharpen knives with a honing rod, whetstone, my dad often does it with another knife, pull through knife sharpener which is what most people use etc. From what i've seen, chefs use stones or honing rods mostly, or have it done by a pro. A mug or plate would be the last resort haha
The way Andy is holding the wok ladle is killing me. But this episode was amazing. It's nice to see Asian cuisine uplifted and admired for the technique. A lot of skills go into making the food.
Funny because prior to this, I was watching an Andy video where he was showing off his knife skills, chopping everything while looking at the camera. Nice to see him unsure and conscious sometimes. Lol
Diversification and technology is insane. Here I am on UA-cam, on my laptop on a farm in Italy with German family, away from my Dutch home (I'm Dutch) watching a Persian - American chef in New York cook with an amazing Chinese chef - making amazing Chinese food. Sometimes I love the world.
@@stephaniethompson1083 I really live culture, different cultures and different ideas. This video just made me realise that as I sit under the peach tree after the heat has been dying down (finally). It makes me even more hungry for traveling
Complete garbage. Throwing in as many adjectives of different locations doesn't make diversity work. The fact that you have grown up in the safety of the Dutch makes you blind to the real dangers of the world. The fact that you can travel internationally to a farm on a whim just to visit family makes you some of the elitist of the elite in terms of income. If they tried to film this in most non-white countries they would steal the camera and Andy would be murdered.
ignore "shmuel", an obvious racist troll using a jewish name while his avatar is literally an antisemitic caricature. i'm actually jewish and i love your comment. who knew BA had viewers this toxic
Chris acknowledges he’s “looming in the background”. Love that guy. I want a ghost story based on Chris Morocco where the soul of the great chef roams chickens helping chefs and giving helpful critiques.
I know you meant kitchens but I love the idea of a chef's soul commanding chickens to help out budding cooks by critiquing their food. Chicken Connoisseur: "You need to add more salt and make sure to control the flame, Martha"
Andy made me so proud of him as a person and a chef.The amount of genuine love and respect he showed for the food the skills, the culture. Chef Zhao was magnificent to watch and I think Andys' visit will be a highlight of his years of cooking in the US. Telling about eating sheep's head in comparison to duck head showed he is the real deal. onviously it would not have been possible without Liz Mo and her well timed translations.
“Chinese food is the food I want to eat all the time” - also me I’m only 2 minutes into the video and have already learnt a lot; didn’t know there were 3 pillars of Sichuan cuisine, I only thought it was má là (麻辣) 😅 and I’m Chinese 😭😂 Bon Appetit coming through with the knowledge
traditional sichuan food is known for variety, 川菜百味，or 100 tastes. saying sichuan food has three pillars is like saying italian food is just tomato sauce. This is more Intro to sichuan food or intro to sichuan food that is in the American market.
Victor Xie I think that would apply to most Chinese cuisines but yep totally, as an introduction to Sichuan food then this video is fantastic! Can’t complain about anything that increases awareness of authentic Chinese food however 👌
im chinese and i only knew that too as well. But i was never interested in sichuan food cuz its just too godamnn spicy. I went there for like a week to do something and when i couldnt find a non spicy restaurent i would cry as a ate and the waitresses would laugh at me.
this is such an authentic chinese cuisine video it makes me so happy!! especially being in new york and having access to so many different regions of chinese cuisine due to the proximity to flushings, keep it up bon appetit!!!
Thanks for making this! I waited for two days before clicking this because I didn’t want to cringe😂 like every time I watch other nonchinese people talking about Chinese food! But this is amazing! Everything about it is as authentic as it could be- even the chef has a Sichuan accent! Thank you thank you BA!
This is the first video of Andy’s I have watched and I found him very adorable! Very humble, adventurous and seems to want to learn about others’ cultures which always puts a smile on my face.
As a person who grew up in China I am so happy to see this video as Sichuan food is one of my fav. Also, i did learn a lot of cooking techniques in China so after moving to Europe and cooking for my friends here, they always get so surprised that i only have one wok, one chinese knife and chopsticks and i cook everything with it but the amount of flavors to create seems soo limitless. Thank you for this video :D
As an ethnic chinese, watching this video brings a smile to my face. I learnt so much from videos like these where you see your own culture's cuisine examined from an "outsider's" eyes. Growing up I've always thought of chinese food as unrefined, working class food, but watching videos like these brings a brand new appreciation to my own culture in general.
Love this video so much + how they treated Chinese cooking as just as complex and deserving of respect as any Western cuisine! You all should try other regions of Chinese food (jiangsu??) because it is so different across the various provinces!!
Really? Born and raised in Nanjing but don't know what's special about Jiangsu food. When my friends ask me what dishes you recommend and I'm like, ehhh, try some duck?
Thank you for incorporating more Asian foods. From actual Asian chefs with ingredients I grew up with. I understand the Mandarin. I see how the chefs are camera shy and I understand what they're feeling. Their mannerisms are so familiar. Growing up I was always the kid showing up to school with a lunchbox of chicken feet and fermented tofu and oh my god I was teased mercilessly until I came home crying and asked my parents for a Lunchable because I wanted to fit in (and God bless them they tried to buy me one a week but they were immigrants struggling to make ends meet on minimum wage). But now, my food is on BA! These are my people, and we're in America, and America is my country, and I'm finally feeling at home because of BA. Representation matters! Thank you!
(Also, Andy, the chef wasn't eating because traditionally, the chef eats after all the guests eat. I think. Or at least that's the way it's always been at any Chinese household I've been at.)
The first prep kitchen I ever worked in was a take on Szechuan and I quickly fell in love with the cleaver! Once you learn how to work with it, seriously the best kitchen tool hands down!!!! The way he used the ceramic plate to quick sharpen it....BOSS!!!!
This is the first time I've seen someone as overmatched as Claire on a hard Gourmet Makes video. And you know what? I'm here for it. Share the misery around the test kitchen as people learn and innovate and problem solve. Now, for the day when the unflappable Chris is finally flapped by something other than the idea of wilted lettuce on a burger LOL
Is it wrong that I like seeing Andy uncomfortable and unsure of himself? Normally he acts very confident, and that confidence makes him ornery and sly. I like this side of Andy. I enjoy watching him squirm 😂
This made me feel and see a new side of him. He's confident in what he feels he knows, but once he doesn't he has no problem humbling himself and doing what he cans to know more. I like that confidence and the way that he can also quickly realize when he needs outside help.
@@EasyModeEden He was obviously in awe of and had huge respect for Chef Qilong Zhao. I enjoy the self-deprecation here in contrast to how measured he is when he's in his comfort zone. Claire Z - 'Ornery and sly' describes all of them when they are in their zone and having to work with others. Unreasonable to expect anyone who is extremely expert in a field to completely avoid friction with other experts. This case showed that he knew he was not an expert - his 'yes, chef' was a playful acknowledgement of the role he was playing in the show. From that point onwards note his self-deprecation and appeals for approval, much as he makes fun of himself to cover it up. If it made me uncomfortable to watch an assured person I would ask questions of myself, not them.
HAHAHA!!! My mom used to sharpen her knives the same way! Only with the bottom of a ceramic bowl. I’m pretty sure it’s bc the ceramic is porous and super hard/rigid. If you notice, some flat knife sharpeners are basically a metal plane with holes. Same principle with the ceramic bowl/plate.
It's because a lot of ceramics contain quartz, which is the abrasive in a lot of natural whetstones. This really only works with simple steels that aren't very hardened. With man-mad whetstones it isn't the same. The ceramic whetstones generally have a different abrasive embedded within.
really depends on what you're making - most stir fry, yes, is pretty quick cooking, and steaming stuff like fish also doesn't take long, but there are also many dishes that you simmer over the stove for hours (soups, braised meats, etc)
So happy to see Bon Appetit cover Sichuan food! I always thought the various types of Chinese food were noticeably missing in BA's repertoire. Props to Andy and the crew for consulting with an experienced Sichuan chef, and props to Andy for going outside of his comfort zone. Hopefully, this means Andy has his own show now along with Brad, Claire, Chris, and Molly? Also *adore* the brotherly relationship Andy and Chris have with the two of them supporting each other by giving feedback and advice, but also mercilessly teasing each other at every opportunity. Mega approve Chris and Andy's verdict of black bean sauce being something that should be hyped up in the pantry - it's so, so savory.
That's how I sharpen my knifes too. Because I'm cheap and don't want to buy a knife sharpener. It only works with plates that have an unglazed foot, though.
I find it crazy that BA has so many talented chefs who don’t seem to have crazy egos. A lot of them get forced out of their comfort zone and take it with stride all while being extremely respectful of the different culture. This is great and shows the strength of their kitchen and the personalities in them.
Thank you Andy for bringing your intelligence to this complex and sublime cuisine. Oh and thank you chef Qilong for sharing your ingenious knife sharpener.
I don't think Liz Mo gets enough credit for her fluent translation between Mandarin and English. It makes the entire experience.
And she is really accurate as well
That’s what I was thinking as well. I saw some other videos where people had to translate, and most of the time, the translations aren’t at as accurate or literal. They also might not be as fluent as her in both languages. It’s hard for me to translate super fast but she does it with ease.
Liz was fantastic! Language and translation are so incredibly difficult but she made it seem effortless and that's the skill. This whole video was great - Andy was so respectful to Chef Zhao and to Liz and it was just so pleasant.
It was fine but some word choices would have been more accurate (jishu is skill, not experience, but maybe she was trying to save Andy's ego)
She didn't skip a beat!
I don't know who the creative force behind Bon Appetit is but kudos to you
@@jokerproduction he isnt in BA anymore i think... And theres a huge production team tbh :P
Condé Nast, one of the biggest media companies in the world. Bon Appetit has been around for 60+ years. These guys know what they're doing
yes, exactly! 2 minutes into the video and i'm already astonished and fascinated :D
@@Ashraow Well the team is killing it. Thanks for all the great content production team & front of camera people.
Alexis Ramsés López Castro Everyone in front of the camera should refer to their camera man as Vinny or Vin.. It’s just the polite thing to do!
I love how Bon Appétit always tries to expand its horizon and is so inclusive in a non-forced and respectful way.
The episode of its alive where Brad made kimichi got some backlash
@@senajabeen1076 why?
It seems like Andy truly like and respect Chinese cuisine, which is why this video feels comfortable to watch
sena jabeen to be fair: every single Korean person thinks that they could improve on someone’s kimchi recipe lmao. It’s like trying to make pizza for an Italian.
@@AliS-ml7nd some doenjang girls who don't cook had problems with it but when aren't they upset so who cares ✌
Andy Explores! I love how everyone has their own series 😭 I’m just waiting for *ITS DEAD! with Gabby*
CAN PLEASE EVERYONE LIKE THIS COMMENT SO IT WILL HAPPEN!!!! PLEASE!!! I NEED IT'S DEAD! with Gabby! HAHAHAHAHAHAHHAHAHAHAHAHAHA
I imagined Gaby would have her own series. And most people behind the scenes are against the title "It's Dead with Gaby" due to reasons, but the fans will call it that either way.
Omg yesss 😂😂
Not everyone needs there own series
Gabby is kitchen manager now she’s probably very busy organizing the kitchen and making sure everyone has what they need for there shows
MAKE IT HAPPEN
The Chinese chef is AMAZING. One knife, a blazing hot flame, and his lvl 99 cooking skills
This is probably the first time I’ve ever seen Andy look so helpless
So cute😵
Kinky
I wouldn’t say helpless but I’ll say apprehensive but appreciative of the learning experience
Right no doubt he looked so out of his comfort zone kudos Andy
He looks like he's never worked as a line cook before. No idea of speed.
love how respectful and genuinely interested andy was in this
Hopefully this will encourage people to go to the effort of informing themselves about cuisines that are foreign to them. There's enough bastardization and misinformation already, so people like Andy going into environments like this with the mindset of "what I know is irrelevant, I'm ready to learn and absorb" are definitely helping to create a world better connected.
What got me into Bon Appetit was a video of Claire a long time ago making soup dumplings that were authentic enough that the comments were people shocked at how authentic it was. It showed me that Bon Appetit has a great respect for ethnic cuisines and the ability to research them well.
The only gripe I had was that Andy seemed inexperienced with having a language barrier and faced away/avoided eye contact with Chef Zhao. That makes the experience far more awkward than it should be, and makes it very hard to develop a rapport.
Claire: Gourmet Makes
Brad: It’s Alive
Carla: Back-to-Back chef
Chris: Recreate from Taste
Molly: Pro Chef Tries
And now!
Andy: Foods Around the World
I hope this is a new series because I’ve been waiting for all six of them to have their own thing. Bon Appétit knows what the people want.
Next is Gaby's show please...
@@tutyga3731 It's Dead
Don't forget my boy Amiel and his 50 ways to cook things!
@@Jopeymessmusic lets not forget Alex Eats It All
@@theelectricant98 True, I'm struggling to catch up with all the series these guys are releasing!
People are drooling over andy, and I do too sometimes, but the real cutie pie here is that Chef Zhao 😍
Can't agree more!
He’s a babe!!! I totally agree!!
I ship them
Chef Zhao reminds me of so many friendly Chinese chefs I've met. America needs more Chef Zhao.
Yes !! So handsome 😍🤭❤️
“How come you don’t have any burn marks?”
The chef replied “Skills.”
LMAO
Notice that even the chef backed away from the wok so it's not just skills. It's smarts too. ;)
@@nanoflower1 that's probably called "knowing pain" 😂😂 he probably burnt himself when he first started like any other starting chef
@@calebwee328 and even then you still get burned. the chef probably burned off some nerve endings in his arms
@@lazybeastz182 nah she was mad competent & sharp abt it too
Thank you for putting in the effort to consult Chinese experts/chefs for this video and not just.. putting in some Hoison sauce and peppercorns and calling it a day!! I loved learning about the pillars of Sichuan cuisine. There are so many types of Chinese food, so thank you for shining a light on Sichuan nuances ❤
just saying, if you are interested in sichuan cuisine, the food ranger's channel is right for you.
星人喵 i love the food ranger
exactly!
When he said "authority figure about Chinese cuisine," I was so scared it was gonna be a white lady.
I love watching chefs learn about all the differences in Chinese food. It’s definitely eye opening for me! Growing up in the Midwest you kinda get one very sad take on it haha
I can’t even express how good this episode is. Andy is so respectful and you can see just how much he is loving this. So happy with this!
And MAD props to Liz Mo - she’s amazing!
I love how BA has been giving everybody their own special series.
Andy has such a nice personality for this. He's so excited for this food, and the process of the cooking that he gives it all he's got and is so gracious with the people he's with!
And he's so god dang ka-yute!
I love how Andy was so mindblown when Chef Zhao sharpened the knife with the plate. Almost every Chinese household in Malaysia does that cause it's so normal hahaha
Amanda Chua same in Vietnam 🇻🇳❤️
I have done this for years, and teach my scouts how to do it. It is so much better than running out to buy a ceramic knife stone.
haha we do that here in the US
Hahaha, that’s so wild. 👍🏼❤️
I use a mug lol
Andy exploring regional foods as a series???? YES.
The translator is so polite and soft and nice, very put together and poised
Someone in another comment mentioned it's the woman he works with that he was talking to on the phone in the beginning.
It's fun seeing people enjoying and respecting Chinese food. This entire video put a smile on my face!
Honestly, I wish food like this was available outside more major cities in the US. The Chinese food I can get is really good but Americanized.
I sharpen my knife on the bottom of a bowl or plate too! 😆 It is awesome to see how they appreciate Chinese food.
Jeremiah Mancuso if you ever go to Seattle there’s tons of authentic Asian cuisine of all kinds!
Honestly i think this may be the best series BA has. I love how the super-taster Chris is there at the end to rate Andy's food. Ugh, this is too much goodness. Andy is super respectful, yet honest about this emotional ride for him, and Chris is there to relate back to how every chef is a person still discovering food. BA is climbing the ranks and is really becoming one of my favourite UA-cam channels! Thank you for all the laughs and inspiring moments BA.
it's so strange seeing Andy Can-Finely-Slice-Anything-Really-Quickly-Without-Even-Looking-At-It Baraghani struggling with knife work
P B Chinese chefs often have seriously mad knife skills...
Check the “discovering Chinese cuisine part 2 - culinary knife skills” video. Just friggin bonkers.
It's such a totally different world in Chinese cooking, especially Sichuan cuisine. The cleaver is like the Swiss army knife of China.
He is used to using his knives and tools. This chef uses this one knife for everything which will take some getting used to despite all his skills.
Chris Morocco is the Yoda of the BA test kitchen and I thoroughly approve.
I really hope they start putting that in his description tag when he comes onto videos!
I died when my guy used the bottom of the plate to sharpen, that's how you know he's a real one.
I use the bottom of a mug as a poor college student.
That’s how my grandma taught me too. I also use the bottom of a tea cup as a pestle.
Ricky Yu weird maybe. But not cheap after all a honing rod or stone whetstone arent exactly an expensive solution either, just a different one
Or for a different metaphor, the japanese eat sushi with rice (not all sushi, but alot of it is served with rice) we here in germany have a dish too where raw fish is served after getting a vinegar bath, we serve it on whitebread though but on a trivial level it does resemble each other a bit and yet both countries would find the other ones dish 'weird'
@@user-zj5pb8hv9h Basically its no-frill, and so it doesn't come off as pretentious. Also because it's a piece of ceramic just "layin around", it implies how much and how highly he prioritizes the sharpness of his knife, which combined with skill, means uniformity and thinness which helps with cooking.
@@user-zj5pb8hv9h I mean you normally sharpen knives with a honing rod, whetstone, my dad often does it with another knife, pull through knife sharpener which is what most people use etc. From what i've seen, chefs use stones or honing rods mostly, or have it done by a pro. A mug or plate would be the last resort haha
Whoever is coming up with all these new programs on this channel is killing it.
The way Andy is holding the wok ladle is killing me. But this episode was amazing. It's nice to see Asian cuisine uplifted and admired for the technique. A lot of skills go into making the food.
love how respectful Andy is to the food culture and to the chef
major props to liz for her translating skills (translating when she hasn’t heard the entire sentence yet), she’s a really great narrator too 👏👏
*Andy being extremely self conscious for 24 minutes*
Funny because prior to this, I was watching an Andy video where he was showing off his knife skills, chopping everything while looking at the camera. Nice to see him unsure and conscious sometimes. Lol
@@paolovillaflor1702 which video is it?
Diversification and technology is insane. Here I am on UA-cam, on my laptop on a farm in Italy with German family, away from my Dutch home (I'm Dutch) watching a Persian - American chef in New York cook with an amazing Chinese chef - making amazing Chinese food. Sometimes I love the world.
Evita Sometimes, I forget to appreciate how much closer technology has made the world. Thank you for your comment. :)
This is a version of the globalisation comments from the 90s
@@stephaniethompson1083 I really live culture, different cultures and different ideas. This video just made me realise that as I sit under the peach tree after the heat has been dying down (finally). It makes me even more hungry for traveling
Complete garbage. Throwing in as many adjectives of different locations doesn't make diversity work. The fact that you have grown up in the safety of the Dutch makes you blind to the real dangers of the world. The fact that you can travel internationally to a farm on a whim just to visit family makes you some of the elitist of the elite in terms of income. If they tried to film this in most non-white countries they would steal the camera and Andy would be murdered.
ignore "shmuel", an obvious racist troll using a jewish name while his avatar is literally an antisemitic caricature. i'm actually jewish and i love your comment. who knew BA had viewers this toxic
It's so cute that Chris is everyone's best friend.
Chris acknowledges he’s “looming in the background”. Love that guy. I want a ghost story based on Chris Morocco where the soul of the great chef roams chickens helping chefs and giving helpful critiques.
I know you meant kitchens but I love the idea of a chef's soul commanding chickens to help out budding cooks by critiquing their food.
Chicken Connoisseur: "You need to add more salt and make sure to control the flame, Martha"
3:25 It's NOT a BA video without Chris Morocco in the background 😂
Even when they are not in the Test Kitchen, Chris is still in the background somehow lol
HAHA i just notice this and wanted to find a comment on it. Was not disappointed.
16:25
To me the non-Morocco videos are not canon.
blue plaid shirt spotting!
Words cannot even begin to describe how happy I am that Andy has his own series.
Seeing Andy engage so humbly and excitedly with dishes I grew up with makes me so happy :)
Andy made me so proud of him as a person and a chef.The amount of genuine love and respect he showed for the food the skills, the culture.
Chef Zhao was magnificent to watch and I think Andys' visit will be a highlight of his years of cooking in the US. Telling about eating sheep's head in comparison to duck head showed he is the real deal. onviously it would not have been possible without Liz Mo and her well timed translations.
I always think Husband and Wife Lung Pieces is the most metal Chinese dish name ever
Andy's got this amazing, perfect balance between sweetness and sassiness. Love his personality.
liz mo is damn great with that translations dangg i love her shes so coooolll 😭🤘🏽🤘🏽🤘🏽
“Chinese food is the food I want to eat all the time” - also me
I’m only 2 minutes into the video and have already learnt a lot; didn’t know there were 3 pillars of Sichuan cuisine, I only thought it was má là (麻辣) 😅 and I’m Chinese 😭😂 Bon Appetit coming through with the knowledge
traditional sichuan food is known for variety, 川菜百味，or 100 tastes. saying sichuan food has three pillars is like saying italian food is just tomato sauce. This is more Intro to sichuan food or intro to sichuan food that is in the American market.
Victor Xie I think that would apply to most Chinese cuisines but yep totally, as an introduction to Sichuan food then this video is fantastic! Can’t complain about anything that increases awareness of authentic Chinese food however 👌
im chinese and i only knew that too as well. But i was never interested in sichuan food cuz its just too godamnn spicy. I went there for like a week to do something and when i couldnt find a non spicy restaurent i would cry as a ate and the waitresses would laugh at me.
So adventurous in your choice of cuisine............................
Same ✊🏻😔
Really enjoy Andy’s attitude and open mindedness. Hope to see more of him!!
Love how encouraging the chef is during Andy’s first attempt 👍🏼
Important questions i ask everytime i watch every BA videos:
1. Is there a chris cameo?
2. Will andy be seen wearing a torn shirt?
Felisya Alaudina please more of Andy torn shirts 👕
3. Will people comment about Andy's torn shirts?
LOL!
Andy shirtless, please. And pantless. I think Andy can accomplish a lot in his underwear.
Andy baraghani you drop your skin routine right this second
I dunno if you heard but he did! Check out Into the Gloss
@@oshada yo
thank u so much
I am Chinese. I’m only 20 seconds into the video and it already makes me so so happy
this is such an authentic chinese cuisine video it makes me so happy!! especially being in new york and having access to so many different regions of chinese cuisine due to the proximity to flushings, keep it up bon appetit!!!
Thanks for making this! I waited for two days before clicking this because I didn’t want to cringe😂 like every time I watch other nonchinese people talking about Chinese food! But this is amazing! Everything about it is as authentic as it could be- even the chef has a Sichuan accent! Thank you thank you BA!
This is the first video of Andy’s I have watched and I found him very adorable! Very humble, adventurous and seems to want to learn about others’ cultures which always puts a smile on my face.
As a person who grew up in China I am so happy to see this video as Sichuan food is one of my fav. Also, i did learn a lot of cooking techniques in China so after moving to Europe and cooking for my friends here, they always get so surprised that i only have one wok, one chinese knife and chopsticks and i cook everything with it but the amount of flavors to create seems soo limitless. Thank you for this video :D
The real star here is the Corningware Blue Cornflower dishes.
Yes!! I thought the same thing hahaha
Lmao... only Chinese people know 😂
Took me right back to my childhood.
oh my god im so glad to see the knife being sharpened on the plate, thats true chef culture right there.
9:05 Andy's pronunciation is so on point here he sounds like local chinese
Next challenge: Andy Learns How to Cook Dumplings from any Random 40-50 Year Old Chinese Mom.
Good luck keeping up :P
I can't even keep up with my own mom 😭
Andy learns how to wrap 153 pierogis per minute from babushka
Yes! 'Andy Tries to Keep Up With a Chinese Mom | Back-to-Back Chef | Bon Appétit' pls!
nah u know the grandma is the real og......hands can touch fire
The idea is that the goals are achievable for Andy.
Ooooh, new series? Is andy getting his own thing?
God I hope
I’m down
Also love that Chris got to judge Andy's dish this time after Andy judged Chris's burger haha
As an ethnic chinese, watching this video brings a smile to my face. I learnt so much from videos like these where you see your own culture's cuisine examined from an "outsider's" eyes. Growing up I've always thought of chinese food as unrefined, working class food, but watching videos like these brings a brand new appreciation to my own culture in general.
Damn...Bon Appetit giving away our secret ingredient. Chicken stock powder in everything.
Really? Even the vegetarian stuff? 👀
Jenni Rayflo there is mushroom stock powder for vegetarians :)
@@langlangg03 or pure msg
@@jeffreychandler8418 mushroom stock powder includes msg
LMFAO THE TRUE SECRET INGREDIENT. it makes literally everything taste better
Love this video so much + how they treated Chinese cooking as just as complex and deserving of respect as any Western cuisine! You all should try other regions of Chinese food (jiangsu??) because it is so different across the various provinces!!
Really? Born and raised in Nanjing but don't know what's special about Jiangsu food. When my friends ask me what dishes you recommend and I'm like, ehhh, try some duck?
Thank you for incorporating more Asian foods. From actual Asian chefs with ingredients I grew up with. I understand the Mandarin. I see how the chefs are camera shy and I understand what they're feeling. Their mannerisms are so familiar. Growing up I was always the kid showing up to school with a lunchbox of chicken feet and fermented tofu and oh my god I was teased mercilessly until I came home crying and asked my parents for a Lunchable because I wanted to fit in (and God bless them they tried to buy me one a week but they were immigrants struggling to make ends meet on minimum wage). But now, my food is on BA! These are my people, and we're in America, and America is my country, and I'm finally feeling at home because of BA. Representation matters! Thank you!
(Also, Andy, the chef wasn't eating because traditionally, the chef eats after all the guests eat. I think. Or at least that's the way it's always been at any Chinese household I've been at.)
i really love how most of the BA crew has their own series/episodes now , it’s great to see everyone every week
The first prep kitchen I ever worked in was a take on Szechuan and I quickly fell in love with the cleaver! Once you learn how to work with it, seriously the best kitchen tool hands down!!!! The way he used the ceramic plate to quick sharpen it....BOSS!!!!
Andy: I got good knife skills
Chef Zhao: hold my -beer- cleaver
I already want this series to be renewed for the second, third season, and beyond.
Omg I can't even begin to describe how happy I am rn watching this! I'm from sichuan and I love both sichuan cuisine and andy 😍
I feel this omg, this vid actually did sichuan righht YESSSSS
Aimee Xiao ikr!! btw lookin good in that profile pic sis
why does Chris magically appear in the background of everyone's video lmao. I feel like he hears and sees everything
Honestly its so nice to see Chinese food presented with such complexity and technique. Not just a takeaway item
*picks up skippy peanut butter*
"first thing he picks up is jiffys"
bless your heart Andy
the love and respect towards the culture and food is just incredible. great work, BA.
His smile is so warm and inviting! Bless
This is the first time I've seen someone as overmatched as Claire on a hard Gourmet Makes video.
And you know what? I'm here for it. Share the misery around the test kitchen as people learn and innovate and problem solve.
Now, for the day when the unflappable Chris is finally flapped by something other than the idea of wilted lettuce on a burger LOL
Andy and the BA team rock again, hope to see a lot more of this series. Andy is so charming and smart, humble, and inquisitive. love this!
Andy's humility and child-like excitement for his favorite food is so wholesome. I love this.
Is it wrong that I like seeing Andy uncomfortable and unsure of himself? Normally he acts very confident, and that confidence makes him ornery and sly. I like this side of Andy. I enjoy watching him squirm 😂
kinky 😳
This made me feel and see a new side of him. He's confident in what he feels he knows, but once he doesn't he has no problem humbling himself and doing what he cans to know more. I like that confidence and the way that he can also quickly realize when he needs outside help.
@@EasyModeEden He was obviously in awe of and had huge respect for Chef Qilong Zhao. I enjoy the self-deprecation here in contrast to how measured he is when he's in his comfort zone.
Claire Z - 'Ornery and sly' describes all of them when they are in their zone and having to work with others. Unreasonable to expect anyone who is extremely expert in a field to completely avoid friction with other experts. This case showed that he knew he was not an expert - his 'yes, chef' was a playful acknowledgement of the role he was playing in the show. From that point onwards note his self-deprecation and appeals for approval, much as he makes fun of himself to cover it up.
If it made me uncomfortable to watch an assured person I would ask questions of myself, not them.
This is how he got so confident, he pushed himself out of his comfort zone. A trial of courage for everyone.
no
Shoutout ti Liz. Her attirude was really great the whole way through and by far the MVP of this video.
HAHAHA!!! My mom used to sharpen her knives the same way! Only with the bottom of a ceramic bowl. I’m pretty sure it’s bc the ceramic is porous and super hard/rigid. If you notice, some flat knife sharpeners are basically a metal plane with holes. Same principle with the ceramic bowl/plate.
Thats what i thought when i used the underside of a cup. Works pretty well and is my kind of sharpener now
Wet stones are often made of ceramics so it's the same principle.
Bear Grylls taught me you can sharpen a knife on a river rock... same idea.
It's because a lot of ceramics contain quartz, which is the abrasive in a lot of natural whetstones.
This really only works with simple steels that aren't very hardened.
With man-mad whetstones it isn't the same. The ceramic whetstones generally have a different abrasive embedded within.
I love Liz's interpreting skills, it is never easy to be so composed and calm while doing live interp.
17:47 introducing Chris like we don't know him 😭😂
Phoebe Lam They get new viewers every video.
They do that with everyone. Even Brad and Claire
I need MORE of the BA team learning and experiencing all kinds of cuisines pleaseee
I feel that chinese cooking in general takes very long to prepare each ingredients but the actual cooking its very fast.
Depends on what Chinese.
Yup.
LamboKang that’s kinda what it’s like for Vietcooking
High heats where its at!! Also, consider the amount of food prep they push that doesn't get on camera.
really depends on what you're making - most stir fry, yes, is pretty quick cooking, and steaming stuff like fish also doesn't take long, but there are also many dishes that you simmer over the stove for hours (soups, braised meats, etc)
Please make this a thing....this is the best. Like just amazing. Bring in Liz as guest cook often.
It's crazy how humble and meek Andy is outside of the test kitchen. What a great way to learn, much respect.
that chef is absolutely adorable and seems so kind
Brad: goes places
Molly: tries things
Andy: explores
Claire: despairs
Hotel: Trivago
don't forget Carla: hobnobs with celebrities
Chris is on his own for his series too!
Amber Trafton Chris: Sniffs
Chris: The Great Mouth Detective
Sounds like thier starter team to an apocalyptic survival show thats gonna come out very soon.
I coined that idea i want in on this production!!
So happy to see Bon Appetit cover Sichuan food! I always thought the various types of Chinese food were noticeably missing in BA's repertoire. Props to Andy and the crew for consulting with an experienced Sichuan chef, and props to Andy for going outside of his comfort zone. Hopefully, this means Andy has his own show now along with Brad, Claire, Chris, and Molly? Also *adore* the brotherly relationship Andy and Chris have with the two of them supporting each other by giving feedback and advice, but also mercilessly teasing each other at every opportunity.
Mega approve Chris and Andy's verdict of black bean sauce being something that should be hyped up in the pantry - it's so, so savory.
Andy:*sees chef sharping knife on the back of the plate
Andy: *sweat vigorously*
That's how I sharpen my knifes too. Because I'm cheap and don't want to buy a knife sharpener. It only works with plates that have an unglazed foot, though.
i love the conversations between andy and other chefs. he's so knowledgable. and when he doesn't know something, he tries to learn.
Love that they were able to wok Andy through cooking.
I liked this episode! Also loved that Andy was thrown super outside of his element and the Master Sichuan Chef was able to showcase his skills!!
Hats off to Andy for gulping down chili oil like it's cough syrup!
we said we wanted Andy and here he is - props to BA for actually listening to their audience!
BA definitely only had one wok before this vid... that second one is straight out of the box 😂
Did anyone else notice Chris casually chopping great slices at around 19:39, after Andy made such a big deal over it?
Chris is such a pro.
They sliced it at the same speed. The Chinese Chef was faster because he is experienced at using this knife. Chris and Andy are changing their system
I actually like the Idea from Bon Appetit to give each of their hosts their own type of themed show, so they don't get outshined by brad and Claire
Never in my life have i been so early to a BA video blessed and impressed
The high heat fire has to be there. It brings the “wok hei” to the dish.
This needs to be more known, wok hei is the soul of the dish.
It really warms my heart to see people from other cultures trying and learning to cook authentic asian cuisine. He's really open minded :,)
I find it crazy that BA has so many talented chefs who don’t seem to have crazy egos. A lot of them get forced out of their comfort zone and take it with stride all while being extremely respectful of the different culture. This is great and shows the strength of their kitchen and the personalities in them.
Andy: But I didn't burn the garlic.
Proud Daddy Chris: YEEaaaahhhh~
Andy in this video is just a whole mood
Never though of seeing andy get insecure about his knife skills man we need more of this with andy lol
Thank you Andy for bringing your intelligence to this complex and sublime cuisine. Oh and thank you chef Qilong for sharing your ingenious knife sharpener.
As a Chinese person, GO ANDY GO! I support you learning a part of Chinese cuisine!