Hey guys, a few notes: 1. Obviously, feel free to mix and match these two approaches. Want to make the square guoba, and smother it with Kung Pao chicken? Go for it. 2. For the rice ratios, the ratio of sticky rice to jasmine rice can range from 1:5 to 1:2… depending on how sticky you want your rice to be. The stickier it is, the easier to shape. On the flip side, sticky rice tends to get a little harder than Jasmine after deep frying, so after testing we settled on that 1:3 ratio. 3. A short grain rice (such as Japanese sushi rice) should be quite sticky on its own - sticky enough to do the job. That said, we never tested it. My best guess is that you’d probably still want a little sticky rice to be the “glue”. 4. It’d be easier to dry and fry if your rice is cooked at a slightly drier ratio. If you know how your rice behaves, you can slightly cut the water when cooking it. 5. Frying the rice directly in a wok is mimicking the traditional cooking method in a big wok. However, there’s another very common way of making guoba in China, which is to completely dry the rice and then deep fry it in very hot (~220C) oil so that it puffs up into a nice rice crispy. That’s a common method seen in restaurants as dried rice guoba is easy to store and the that needs for deep frying is short. We have an old video on the topic: ua-cam.com/video/fr6493AB1kA/v-deo.html. 6. Probably one of the most classic ways to make a ‘guoba dish’ is to simply add some water and make a sort of… ‘wok soup’. Apparently in Korea this’s also a common practice? 7. Whenever I deal with chilis sans gloves on this channel, there’s always a chorus of people that ask how I deal with it (and if I’m crazy). Especially if I’m handling these sorts of soaked dried chilis, my hands do get ‘spicy’ like everyone else’s. If *you* want to work with gloves, I think it’s a nice idea - and probably best practice. What I personally do though is this: after working with chilis, I thoroughly wash my hands/fingernails three times - once with high proof liquor, once with detergent, and once with hand soap. I just… hate wearing gloves to cook, and that seems to work well 99% of the time for me and my skin. But you might be different! 8. So in preparation for this video, I did a little poll on the community tab on what kind of wok y’all have (if you even have a wok). My guess going into the poll was something like 70% flat bottomed, 20% wokless, and 10% round bottomed. Interesting (to me at least) there were more wokless and round bottomed people out there than I anticipated! The final results were 48% flat bottomed, 32% wokless, 20% round bottomed. Should have also included a non-stick option, but hey. 9. When you finish your ‘domed’ guoba, you might end up having a bit that’s overly scorched, a bit blackened. Totally normal. Either don’t worry about it, or scrape off the burnt bits with a knife if you’re making UA-cam thumbnails. 10. For the ganba, what we used in the video is Yunnan style beef ganba that we brought from the old Chinese Muslim community in Chiang Mai. This kind of beef jerky was traditionally a “travel food” accompanying their tea trade journey in the mountains. The southwest China has a pretty strong meat jerky culture and they’re awesome. This beef ganba is a bit similar to aged ham in a way that it’s also lightly fermented and have a nice funk to it. Similar to other Chinese smoked sausage, these ganba needs a hot water soak before using, which we didn’t showed in the video because it’s not applicable for the ready to eat beef jerky in the west. 11. So, if you get your hands on some Chinese style beef ganba… you’ll need to soak it in hot boiled water for 15 minutes, then use a knife to patiently scrape off the surface fat and mold. Then wash it clean before slicing. 12. We were mulling over different ways to substitute ganba for the video, settling on simply using the ganba we had and instructing y’all to use [insert beef jerky you have here]. Not sure if that was the right call or now, but it felt like one of those things with minimal downside risk? Like, if someone out there ended up frying some slim jims with guoba, chili & Sichuan peppercorns… it’d be a little on the junky side but I don’t think it’d be *bad* per se… So yeah. That’s all for now. Next video’ll also be out slightly later in the month (likely around the 22-23rd?) as we decided to take a couple days off here to partake in Songkran - feels like one of those things you gotta do at least once :)
@@owengrant9066 it gets rid of excess starch built up on the outside of the rice grains; makes it less sticky/more individual rice grains. it depends on what you're making, I absolutely hate clumpy rice so I always wash mine, and use basmati, but if you like sticky and clumpy rice then don't wash it.
@@Wishuponapancake I cook mostly with basmati, a lot of white starch builds up on the lid of the rice cooker but the rice is fine, I have seen Chinese people wash their rice for a very very long time, I can not be bothered lol
@@owengrant9066 As far as I can tell with most modern rice in the West, it's purely a texture issue. If you like the rice that you get without washing, you're good to go. I wash sometimes and not others depending on where I want the rice to fall on the sticky-fluffy continuum. If you're getting rice from somewhere that it's exposed to the open air (some markets, maybe bulk bins?) I'd do at least one rinse just to get any dust/dirt off that may have gotten mixed in while it was exposed. But you can probably make a guess as to how needed this is by just looking at your rice and maybe test-washing a small amount of it to see what you get off. If it seems really dusty/dirty or if the rinse water looks worryingly gunky, rinse?
Love guoba 😍 I have to try the square-shaped ones, the process looks so easy! And the dome with the gongbao chicken looks amazing indeed, perfect way to wow guests! Thank you for yet another great video!
Holy christ, I am a Chinese from Guizhou and I can tell that gongbao chiken must be local as hell, you even made the Ciba Chilli I can not bother to buy it online, you my friend are the real deal!!!!!!
In Indonesia we got something similar. Karak Nasi (basically means Rice Crusts), it's basically kerupuk but on a different ballgame. Whenever my mum ordered dried karak from these charity organisation for special needs kids and parents, rarely will it last long after we finished frying it.
Okoge in Japanese, and tutong in Filipino (as pointed out by a previous commenter)... I'm particularly a fan of the tutong from making sinangag (garlic fried rice), the stuff that gets stuck and kinda crispy. Though of course you generally don't see it served in restaurants, as it's more like a result of failing to stir-fry properly 😅
There’s also Pegao from Puerto Rico, the only reason I know that is because Gordon Ramsay “tried” to make it but accidentally committed cultural appropriation instead 😂🤦♂️
@@potatorodka2795 ohhhh damn you're right! Ngl until now I haven't been able to differentiate gluten and carb yet, could you provide me with some insights?
@@boxfullofdust9029 Sure! The short explanation is that gluten is a type of protein found in wheat, barley, and rye. Carbs on the other hand is short for carbohydrates, which are a type of sugar. People cut gluten and carbs out of their diet for different reasons; luckily, people with gluten allergies can still enjoy foods like rice, potatoes, oats, and corn. However, people who dont want to eat carbs should avoid all of those foods.
I'd like to throw in a mention to the Filipino version of crispy rice... although it's really more accidental than deliberate, as is most of the other variants you mentioned. Tutong, always and forever!
It's not usually served as a dish upon itself like all the other dishes you mentioned. In my experience, it was... a treat for those who reached the end of the rice pot, whether cooked on the stove or on the rice cooker. Some don't like it because it's scorched and can taste burnt, but some do because of the textural difference.
Ever since I got a donabe (Japanese clay pot), my wife has been obsessed with crispy rice. This video is a great blessing to our family. This kind of simple but amazing recipe is the reason I subscribe!
I think bresaola (and similar things like viande de Grissons) might be good as a sub for the meat. Something like pastirma might work if you want to incorporate the spices into your flavor (lots of chili and garlic, which is typically Chinese, but also lots of fenugreek which I think is not. And maybe some sumac and...) Bresaola is available at most expensive delis in the US, including at a lot of grocery stores; it's also easily found online.
I've made the ciba paste before with dried ñora and one or two thai birdseye... turned out quite well but obviously tasted a bit more... earthy thanks to the ñora. The colour was almost purple too!
OK no, I'm not one for asmr, and I really don't get the appeal of cooking asmr either. But when Steph took the chopsticks and cracked that rice.... yea that hit the spot!
I grew up eating this stuff as just...crispy rice cubes as a snack food. It's basically tailor made for Chinese Americans since it's a rice food that also satisfies the American obsession with crunchy foods. When I went to college, all my friends got hooked on the stuff by proximity. My parents would send me a few packages in care packages and they would disappear in 48 hours.
"this is guoba" my genshin playing ass: the stove god?? joking aside indonesia also has similar dishes to this. usually people make it using the leftover, kinda burnt rice at the bottom of the pot when you make rice on the stovetop. unfortunately i'm not familiar with how you make it because it's gotten rarer due to the popularity of rice cookers, but people typically either eat it just salted or sweetened with coconut sugar. It's meant to be a quick snack and people don't usually add anything else to it.
The rectangular guoba dish really really looks like a tapa I could have here (actually tapas are nothing more than drinking food!) and in this part of Spain there's something very similar to that dried meet, only made of lamb so... whenever I have the chance I know what I'm gonna do!
For once I know several good subs that I can get literally anywhere, because cured meats are still very much popular in Europe, yet jerky is not Maybe I can ask my butcher to cut some cured meat extra thick to get that texture...
woah. thats so much oil. i love chinese cooking, but how do chinese people stay thin and healthy with these amounts of oil. im aware that frying at good temperatures makes it so that the food doesnt absorb everything, but still. do you eat more lean foods in day to day life?
I’ve tried the erjingtao from Fly By Jing, since they were impossible to find in Australia. They were just delicious but really $$$. My efforts to grow some failed. I buy a bunch of different dried Mexican chilies (Arbol, casacabel, ancho, guajillo) from a good online store with decent turnover. And I think flavour-wise erjingtao seem closest to dried guajillo chillies. Guajillo are of course larger and a bit darker. So visually they aren’t quite as vibrant and it’s a pain to chip them into bite sized flakes but they have a really similar fruity milder flavour. So that’s my go-to sub now. But they’re a bit thin skinned so much easier to burn if you’re not careful.
what failed when you tried to grow them? I'm currently trying to grow some erijingtao, my first attempt to germinate seeds from the dried chilies failed (but was wildly successful when I tried it with xiao mi la) but I'm trying again with seeds from a commercial seed place.
My heart aches everytime my boss insist we throw out the "yucky" burnt rice...he says customers won't like it... Also somehow I can't get over the whole "Bombing Tokyo" name some call it
Haha yeah if we were redoing our old video on the topic I think we'd might use that name. It's dark, but... the name *did* originate in Chongqing during the war. So it does speak to the reality of the history.
Hey guys, a few notes:
1. Obviously, feel free to mix and match these two approaches. Want to make the square guoba, and smother it with Kung Pao chicken? Go for it.
2. For the rice ratios, the ratio of sticky rice to jasmine rice can range from 1:5 to 1:2… depending on how sticky you want your rice to be. The stickier it is, the easier to shape. On the flip side, sticky rice tends to get a little harder than Jasmine after deep frying, so after testing we settled on that 1:3 ratio.
3. A short grain rice (such as Japanese sushi rice) should be quite sticky on its own - sticky enough to do the job. That said, we never tested it. My best guess is that you’d probably still want a little sticky rice to be the “glue”.
4. It’d be easier to dry and fry if your rice is cooked at a slightly drier ratio. If you know how your rice behaves, you can slightly cut the water when cooking it.
5. Frying the rice directly in a wok is mimicking the traditional cooking method in a big wok. However, there’s another very common way of making guoba in China, which is to completely dry the rice and then deep fry it in very hot (~220C) oil so that it puffs up into a nice rice crispy. That’s a common method seen in restaurants as dried rice guoba is easy to store and the that needs for deep frying is short. We have an old video on the topic: ua-cam.com/video/fr6493AB1kA/v-deo.html.
6. Probably one of the most classic ways to make a ‘guoba dish’ is to simply add some water and make a sort of… ‘wok soup’. Apparently in Korea this’s also a common practice?
7. Whenever I deal with chilis sans gloves on this channel, there’s always a chorus of people that ask how I deal with it (and if I’m crazy). Especially if I’m handling these sorts of soaked dried chilis, my hands do get ‘spicy’ like everyone else’s. If *you* want to work with gloves, I think it’s a nice idea - and probably best practice. What I personally do though is this: after working with chilis, I thoroughly wash my hands/fingernails three times - once with high proof liquor, once with detergent, and once with hand soap. I just… hate wearing gloves to cook, and that seems to work well 99% of the time for me and my skin. But you might be different!
8. So in preparation for this video, I did a little poll on the community tab on what kind of wok y’all have (if you even have a wok). My guess going into the poll was something like 70% flat bottomed, 20% wokless, and 10% round bottomed. Interesting (to me at least) there were more wokless and round bottomed people out there than I anticipated! The final results were 48% flat bottomed, 32% wokless, 20% round bottomed. Should have also included a non-stick option, but hey.
9. When you finish your ‘domed’ guoba, you might end up having a bit that’s overly scorched, a bit blackened. Totally normal. Either don’t worry about it, or scrape off the burnt bits with a knife if you’re making UA-cam thumbnails.
10. For the ganba, what we used in the video is Yunnan style beef ganba that we brought from the old Chinese Muslim community in Chiang Mai. This kind of beef jerky was traditionally a “travel food” accompanying their tea trade journey in the mountains. The southwest China has a pretty strong meat jerky culture and they’re awesome. This beef ganba is a bit similar to aged ham in a way that it’s also lightly fermented and have a nice funk to it. Similar to other Chinese smoked sausage, these ganba needs a hot water soak before using, which we didn’t showed in the video because it’s not applicable for the ready to eat beef jerky in the west.
11. So, if you get your hands on some Chinese style beef ganba… you’ll need to soak it in hot boiled water for 15 minutes, then use a knife to patiently scrape off the surface fat and mold. Then wash it clean before slicing.
12. We were mulling over different ways to substitute ganba for the video, settling on simply using the ganba we had and instructing y’all to use [insert beef jerky you have here]. Not sure if that was the right call or now, but it felt like one of those things with minimal downside risk? Like, if someone out there ended up frying some slim jims with guoba, chili & Sichuan peppercorns… it’d be a little on the junky side but I don’t think it’d be *bad* per se…
So yeah. That’s all for now. Next video’ll also be out slightly later in the month (likely around the 22-23rd?) as we decided to take a couple days off here to partake in Songkran - feels like one of those things you gotta do at least once :)
@@Avendesora lol that was a brain fart on my end, silly writing mistake
Why do you wash the rice? I never wash mine and nothing happens.
@@owengrant9066 it gets rid of excess starch built up on the outside of the rice grains; makes it less sticky/more individual rice grains. it depends on what you're making, I absolutely hate clumpy rice so I always wash mine, and use basmati, but if you like sticky and clumpy rice then don't wash it.
@@Wishuponapancake I cook mostly with basmati, a lot of white starch builds up on the lid of the rice cooker but the rice is fine, I have seen Chinese people wash their rice for a very very long time, I can not be bothered lol
@@owengrant9066 As far as I can tell with most modern rice in the West, it's purely a texture issue. If you like the rice that you get without washing, you're good to go. I wash sometimes and not others depending on where I want the rice to fall on the sticky-fluffy continuum.
If you're getting rice from somewhere that it's exposed to the open air (some markets, maybe bulk bins?) I'd do at least one rinse just to get any dust/dirt off that may have gotten mixed in while it was exposed. But you can probably make a guess as to how needed this is by just looking at your rice and maybe test-washing a small amount of it to see what you get off. If it seems really dusty/dirty or if the rinse water looks worryingly gunky, rinse?
The sound of the guoba breaking is in the same category as canning jars sealing and the crack of opening a watermelon. Supremely satisfying!
GUOBA GET THEM
nice and spicy !
锅巴， 喷火！
Never expected a Xiangling user in this channel
that's real
Marchosias
My rice cooker is really good at providing a crispy bottom even when not asked
Love guoba 😍 I have to try the square-shaped ones, the process looks so easy! And the dome with the gongbao chicken looks amazing indeed, perfect way to wow guests! Thank you for yet another great video!
Holy christ, I am a Chinese from Guizhou and I can tell that gongbao chiken must be local as hell, you even made the Ciba Chilli I can not bother to buy it online, you my friend are the real deal!!!!!!
BTW the only thing the chicken lack of is peanuts
In Indonesia we got something similar. Karak Nasi (basically means Rice Crusts), it's basically kerupuk but on a different ballgame. Whenever my mum ordered dried karak from these charity organisation for special needs kids and parents, rarely will it last long after we finished frying it.
The rice dome reminds me of Intip
Okoge in Japanese, and tutong in Filipino (as pointed out by a previous commenter)... I'm particularly a fan of the tutong from making sinangag (garlic fried rice), the stuff that gets stuck and kinda crispy. Though of course you generally don't see it served in restaurants, as it's more like a result of failing to stir-fry properly 😅
And that's how food should be enjoyed, it doesn't have to be 'perfect' as long as it is delicious
There’s also Pegao from Puerto Rico, the only reason I know that is because Gordon Ramsay “tried” to make it but accidentally committed cultural appropriation instead 😂🤦♂️
Yaki-onigiri is what I was thinking of
You two make some of the most interesting and informative cooking videos. I always get excited when a new CCD video drops.
I feel like there is unrealized potential to make a (gluten free) pizza out of this
I think rice is still counted as gluten? But yes to doughless pizza
@@boxfullofdust9029 No, rice is gluten free, you might be mixing gluten with carbs
@@potatorodka2795 ohhhh damn you're right! Ngl until now I haven't been able to differentiate gluten and carb yet, could you provide me with some insights?
@@boxfullofdust9029 Sure! The short explanation is that gluten is a type of protein found in wheat, barley, and rye. Carbs on the other hand is short for carbohydrates, which are a type of sugar.
People cut gluten and carbs out of their diet for different reasons; luckily, people with gluten allergies can still enjoy foods like rice, potatoes, oats, and corn. However, people who dont want to eat carbs should avoid all of those foods.
@@potatorodka2795 Ohhh thank you, that's a solid 10/10 explanation, again, thanks for your time!
I'm going to have to make this for my wife... She loves crispy rice!
"Gratuitous crunchy noises" - utterly superb subtitling :D
想起来小时候爸妈带我经常去的一个餐厅，有道菜叫天下第一响。把炒菜勾芡浇到刚炸好的锅底形锅巴上，滋啦一声。好想吃啊。
I didn't know this existed until 5 minutes ago but I need it now
I'd like to throw in a mention to the Filipino version of crispy rice... although it's really more accidental than deliberate, as is most of the other variants you mentioned. Tutong, always and forever!
Interesting, how do y'all eat it? As a snack, in soups? A super brief google didn't seem to yield all that much info :)
It's not usually served as a dish upon itself like all the other dishes you mentioned. In my experience, it was... a treat for those who reached the end of the rice pot, whether cooked on the stove or on the rice cooker. Some don't like it because it's scorched and can taste burnt, but some do because of the textural difference.
Getting bits of tutong in sinangag is a foundational sense memory for me 😂
Ever since I got a donabe (Japanese clay pot), my wife has been obsessed with crispy rice. This video is a great blessing to our family. This kind of simple but amazing recipe is the reason I subscribe!
I've got to try this. The crispy bits are always a treat.
Oh yeah, this is the addictive stuff my dad used to made when I was young 😋
I think bresaola (and similar things like viande de Grissons) might be good as a sub for the meat. Something like pastirma might work if you want to incorporate the spices into your flavor (lots of chili and garlic, which is typically Chinese, but also lots of fenugreek which I think is not. And maybe some sumac and...)
Bresaola is available at most expensive delis in the US, including at a lot of grocery stores; it's also easily found online.
It's super easy to make as well, a great intro to curing meat.
Hey! I just made the first version last week! It was really good, the problem was I couldn't stop snacking on it before my guest arrived
Hahaha, that's definitely the danger, I've been making a bit extra just for snacking~
As an Iranian, I would like to say, the secret is about a tablespoon of oil per cup of rice.
OMG I had this dish in a Chinese restaurant in Costa Rica and I have been obsessed trying to find about it since the beginning of UA-cam! 🎉
I bet the crispy rice would also make a great side for a bowl of soup, used similarly to croutons in tomato soup.
I've made the ciba paste before with dried ñora and one or two thai birdseye... turned out quite well but obviously tasted a bit more... earthy thanks to the ñora. The colour was almost purple too!
Crispy rice is a lot of work. I've made it several times, but it was never as good as the crispy rice in Sichuan.
In the Dominican Republic we call that "concón" and it's a sin to throw it out. It's specially good when you wet it with beans
your expression eating it at the end is the best!!! :D
Holy shit the street food sandwich looks like the greatest culinary creation ever
My favourite snack as a kid
thank you for posting the recipe. it made easier to follow the video
I'm eating my spicy 锅巴 snacks and watching UA-cam then you guys just upload
锅巴 video 😂
Thank you for posting this. Now I must make tahdig. 💖
Some high-end Japanese rice cookers have a setting specifically for scorched rice.
I don't know if it's a "real" Chinese soup, but my absolute favorite soup on earth is sizzling rice soup. It's addictive.
OK no, I'm not one for asmr, and I really don't get the appeal of cooking asmr either. But when Steph took the chopsticks and cracked that rice.... yea that hit the spot!
Yummy and gluten free, thank you
You guys are food rockstars
THIS LOOKS AMAZING!!!!
Yo this is the same energy as making an all skin fried chicken
I grew up eating this stuff as just...crispy rice cubes as a snack food. It's basically tailor made for Chinese Americans since it's a rice food that also satisfies the American obsession with crunchy foods.
When I went to college, all my friends got hooked on the stuff by proximity. My parents would send me a few packages in care packages and they would disappear in 48 hours.
Desde Chile, al otro lado del mundo les envío mis felicitaciones por su show, no me lo pierdo nunca. He aprendido mucho con ustedes
4:44 Bresaola would probably work too
Ahhh that crunch 😌
Oh wow look so good
Will great value rice work
These are all very interesting. PS: I don't know if it's normal, but the burnt part of yollof rice is great.
"this is guoba" my genshin playing ass: the stove god??
joking aside indonesia also has similar dishes to this. usually people make it using the leftover, kinda burnt rice at the bottom of the pot when you make rice on the stovetop. unfortunately i'm not familiar with how you make it because it's gotten rarer due to the popularity of rice cookers, but people typically either eat it just salted or sweetened with coconut sugar. It's meant to be a quick snack and people don't usually add anything else to it.
The rectangular guoba dish really really looks like a tapa I could have here (actually tapas are nothing more than drinking food!) and in this part of Spain there's something very similar to that dried meet, only made of lamb so... whenever I have the chance I know what I'm gonna do!
Xiangling main intensified
Very easy to make. Just pour a bit of cooking oil into your ricemaker while the rice is cooking.
Why is that I am always hungry after watching your episode(s)? Also I wash my rice on high, delicate cycle, using Tide. Then tumble dry. 🤣😂🤦♂🤷♂
Are you guys from Guangzhou? Are there any places you recommend eating at?
OMG!! Sooooooo good!!
The cook must be called Xiang Ling. :P
Cheers to you.
What about bresaola for the meat?
What are the chances of you giving us a recipe for the ganba? That'd be so awesome.
Think I’ll try a pan Guoba, would prefer the circle to be flat (also I don’t have a setup for totally round wok even if I wanted 😭）
Can I use dobanjiang as a substitute for the chilli paste?
Really reminds me of "kho quẹt" from Vietnam
I know some rice "cracker" recipe like this, the first one I know is narangji(rice crust) from korea. But more recipe to my gear? Why not
Damn! I need this in my life!
Hey, where do you get those little oil pots?
Crispy rice?!?!?
Where has this been all my life?
Making. This.
In Puerto Rico that's called PEGAO
Yummy 😋
Did you use Thai thigh?
A dish that's 100% crispy rice. . . Snap, Crackle, Pop? 😂
Isnt Guoba fried ganba just Rice jerky fried beef jerky?
The best part is breaking it!
*Doggo nods yes yes in agreement* 10:56
Isn't this easier with a waffle maker?
GUOBA GET EM
After watching this... I'm gonna get me uh beer and some spicy food.
my dinner is attacking me
Looks like bresaola to me !
I get a TMJ from those crispy rice. 😮
The first guoba side dish is essentially the Chinese equivalent of hash browns
For once I know several good subs that I can get literally anywhere, because cured meats are still very much popular in Europe, yet jerky is not
Maybe I can ask my butcher to cut some cured meat extra thick to get that texture...
Guoba get them
非常喜欢你的视频，跟你学会了很多东西。有个建议想提一下，就是我们特色的东西能用中文名发音直接翻译吗？ 比如饺子翻译成Jiao zi， 包子翻译成Bao zi ，月饼为Yue bing。 因为我发现饺子都快成日本的东西了。 因为日本翻译就是饺子的日语发音Gyoza. Zha Jiang mian 炸酱面,我们再不用这个名字就要成为韩国的了。 日本人的态度是管你懂不懂，就是用日语发音直接音译，结果却是更加的让人记住了, 炸酱面和饺子明明是从中国传到日本韩国的，还没有那么久远，结果已经有很多人以为是韩国日本的东西了。不管是普通话音译或者粤语都可以保留我们的饮食文化. 我们再不行动起来以后就真要丢失了。只有音译才能保护我们的文化。Jiao zi 比Dumpling 好。
谢谢支持。对于这个问题，其实我们都尽量会直接用“普通话/粤语拼音+英文解释”来介绍一些还没有约定俗成的名字。有些已经约定俗成的我们会尽量去宣传中文名字，但不一定能够改变大部分人的习惯。日韩名字比较普遍主要是因为他们的版本到达西方文化的时间比较早，不过随着越来越多中餐出现在欧美，其实知道中文发音的人也多起来了，对于这个趋势我还是比较乐观的，毕竟文化的传播不是一时半刻就能达成的，我们一起努力吧~~
woah. thats so much oil. i love chinese cooking, but how do chinese people stay thin and healthy with these amounts of oil. im aware that frying at good temperatures makes it so that the food doesnt absorb everything, but still. do you eat more lean foods in day to day life?
yaay! I have the same exact thin cast iron wok as the grandpa at 1:30
Bacon as jerky sub? um...
Try to find some beef bacon
Chinese or American bacon, or a country bacon, I think all similar preserved meat would work.
I’ve tried the erjingtao from Fly By Jing, since they were impossible to find in Australia. They were just delicious but really $$$. My efforts to grow some failed.
I buy a bunch of different dried Mexican chilies (Arbol, casacabel, ancho, guajillo) from a good online store with decent turnover. And I think flavour-wise erjingtao seem closest to
dried guajillo chillies. Guajillo are of course larger and a bit darker. So visually they aren’t quite as vibrant and it’s a pain to chip them into bite sized flakes but they have a really similar fruity milder flavour. So that’s my go-to sub now. But they’re a bit thin skinned so much easier to burn if you’re not careful.
Yeah Guajillos are usually what we tell people to use too :) Just completely blanked when writing this VO
what failed when you tried to grow them? I'm currently trying to grow some erijingtao, my first attempt to germinate seeds from the dried chilies failed (but was wildly successful when I tried it with xiao mi la) but I'm trying again with seeds from a commercial seed place.
These are kinda like rice hash browns or tater tots
Present
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呃，料理很棒，但鐵鍋該換了...
If Ben Shapiro got really into Chinese cooking
He doesn't speak nearly as fast enough 😂
Everything is better deep fried
We call it "pegado" in Spanish. The "stuck" bit on the bottom of the pan.
so.much.oil
My heart aches everytime my boss insist we throw out the "yucky" burnt rice...he says customers won't like it...
Also somehow I can't get over the whole "Bombing Tokyo" name some call it
Haha yeah if we were redoing our old video on the topic I think we'd might use that name. It's dark, but... the name *did* originate in Chongqing during the war. So it does speak to the reality of the history.
Adds oil to chicken marinade, then proceeds to deep fry that chicken.
Basically Many dynasties ago... Some boo boo head burnt the Fride-rice... Starving they eat it and.... Boom Rice Dome Big moneyed!
Please tell me I’m not the only one who thought Richard Dreyfuss was narrating this…
It looks great but holy is that alot of oil
Anyone not a fan of crispy rice it just feels like I'm crunching on raw rice and gets stuck in between my teeth
Damn that's a lot of oil, not diet food I assume