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Mr. Blondie's Dad, I did not expect you all to like the century egg (because it's usually served on its own as a foreigner challenge. On its own, its not very pleasant). Proud of you for trying and actually liking it. Surprised you enjoyed the baijiu (because many low-grade baijiu made from sorghum are horrific. You must have been served a better rice version?). Impressed that your spice levels have really ramped up after so many vids! But most shocking of all, your nice white shirt stayed clean without a bib. What kind of sorcery is this?! Btw, Mrs. Blondie's Mum looked amazing ;)
Mr Blondie you are officially being converted to Chinese. Drinking Baijiu shots, eating spicy century egg, spicy xiaolongxia, Chili upon chili’s whilst white shirt staying clean. You will be more Chinese than blondie before the Chinese New Yea. Keep up good stuff and enjoy it.
You are just amazing for holding that whole glass of baijiu down.. I recall that they called you a lightweight when you tried the sichuan pepper corn. They better take it back now lol
Absolutely love the century egg!! Like you said century eggs are usually served with no flavor in those "foreigner try" videos, which we never do. There are so many century egg dishes all around China, maybe you can make a video about different century egg dishes.
I really enjoy all of your food adventure videos with your parents. What your dad said towards the end is so true about trying new things. They are so open about trying new foods. They are lucky to have you show them things they otherwise would never get to try! Food does bring people together! In the end, we are all more alike than different!
The "Century Egg" English term must be something lost in translation. It does not reflect any of the Chinese meaning. In China, it is called “皮蛋” as slang (Skin Egg)， but formally as: “松花蛋” translated as "Pine Flower Egg" due to the Pine Flower like grain looking on the Egg skin surface area. There was a legend about the origin of the "Pine Flower Egg". About 400 years ago, during the Ming Dynasty, in WuJiang County, JiangSu province, there was a small tea house. The owner always threw out the tea waste into the places for tea stove ash. The owner had a bunch of ducks. By accident, one day the owner found out a batch of duck eggs in the pile of tea stove ash. He opened the eggs and found out the eggs had dark transparent skin with pine flower grains on surface. Food was precious. The owner did not want to throw the eggs out. He tasted it. It was edible and delicious. Hence the discovering of the "Pine Flower Egg". There were some chemicals particular in the Tea waste and ash that pickled the eggs into the "Pine Flower Egg". The Pine Flower Eggs in China are usually ate by dipping with soy sauce and/or vinegar.
Your parents are the cutest sweetest peeps and you've definitely gotten those traits as well and to see you so enthusiastic about Chinese culture and food (your parents as well) just amazing, I've been binge watching your most recent content last night and I'm just drawn in
Yo you should try 'three color steamed eggs' (三色蒸蛋), which's steamed eggs, century egg, & salted egg all in one dish. But yeah, that dish you guys tried is really really good, probably might actually be my personal favorite way to eat century egg. It's quite good in congee too, but compared to the 擂椒皮蛋 it definitely kinda slides into the background.
That sounds amazing. I make my own salted eggs and savory steamed custard. Will you be posting a recipe for this on your channel? Congee with pork shoulder and ginko nuts is my favorite breakfast growing up. Thanks for sharing your knowledge.
Congee with Century Egg and Pork Mince when I'm feeling a little sick. Otherwise, straight-up century egg with pickled ginger. That tart vinegary and spicy taste of the pickled ginger cuts right through the ammonia so you get to enjoy the creaminess of the egg.
being Jiangnanese, my favourite style of century egg is pretty simple. diced century eggs, diced tofu, pickled toon shoots(香椿頭) finely diced, a tiny bit of mashed/grated ginger, small sprinkle of salt and generous sprinkle of sesame oil. it's one of my favourite appetizers ever.
@@lyhthegreat The species crayfish was originally from the US. I guess it was because the Chinese made crayfish tasty with different combinations of spices so that it went viral across the nation.
@@lyhthegreat well, the way it's flavoured is uniquely Chinese. more typical Louisiana crawfish boil uses different seasonings and it's usually boiled with corn on the cob, potatoes, sometimes clams, shrimp, etc...
@@lyhthegreat It used to be an invasive species, like rabbits in Australia. Crayfish used to be very cheap. But now it's need to be farmed, and it's expensive.
So glad to hear that u're gonna go to China again! Really hope that u'll join the members of UA-cam Community in China (like Barrett, Gweilo, Jayoe Nation)! Looking forward to it !!!!XD
Amy, you are such a Chinese ambassador seriously. You correct the common mistakes when people call everything dumplings when it's supposed to be Baozi, for example. Keep up with the good work. Love ya :)
You need to have a crawfish boil in the states! Down south it's HUGE! And now Asian (Vietnamese specifically, but there are others) centric flavored boils are getting really popular.
皮蛋瘦肉粥 or congee with preserved egg ('century egg') and pork is a very common dish and often available at Yumcha. There's also century egg with cold silken tofu with a sauce/dressing (sesame oil, chilli, garlic, vinegar, soy sauce etc).
Crazy to see other parts of the world eating crawfish when back in the day it was "poor mans food." They are originally from Louisiana and we have similar events where people come together and boil them full of seasoning, potatoes, sausage, corn, and more. We of course drink beer and listen to zydeco music while eating them. We don't suck the tail out, we actually pinche and pull them out and suck the head! :D
@@happylobsterpatatas Really!!! I am from CA and didn't know that. Around Maine, I know the cost of lobster was relatively inexpensive during the early 80s but certainly no trash. If lobsters are trash, I am more than happy to collect them. Lobster tastes so good. Lobster is my favorite seafood.
Simply pour some vinegar with some mashed ginger on top of the cut century egg （皮蛋or松花蛋）and you will get a classic small cold dish, which we've been having since childhood in northern China.
The first time i visited Beijing, i had this crayfish on the street! The taste was over whelming! My first time to taste ma lak!! Numbing spice...super strong intense! It was simple moreish...! Never since, have i tasted anything as numbingly addictive!! 🇬🇧
the only time I had it when i was in China was in Ma'anshan in Anhui province. I was doing a product inspection and the factory was so remote there were no restaurants any where close by so the owner turned an apartment in to his own private seafood restaurant with his own chef. they were just delicious!
xiaolongxia and crawfish or mudbug are the same thing, u can also find shrimps cooked in the same way. basically its just like louisiana seafood boils, with same crawfish or shrimp and similar spicy seasonings, but instead of boiled in water, we stir fried them
I honestly just cut the century egg into slices and dip them in some vinegar before downing them. So tasty. If you want to get fancy, mix it up with some boiled tofu, scallions, vinegar, soy sauce and some sesame oil.
LOVE your videos. Have always wanted to try luosifen and discovered the existence of instant luosifen through watching your videos, and have bought them at the local Chinese grocery store since. Also, love your parents. Your mom is cool and your dad is cute.
The Xiaolongxia looks so delicious. Other pi dan dishes? Try congee with pork and pi dan it's an old favourite Cantonese comfort food. Wishing you and your family a safe and merry Christmas
Eating Xiaolongxia requires two hands, while no free hands would be available for holding phone. Then people could concentrate on conversation, that's the magic for socialing.
Hey, Amy, I've been following you for quite a while now. You make such amazing videos! I used to study in USYD and the little Hunan was a place I absolutely loved! I am now working as an English teacher in Changsha, so let me know if you need anything around here when you visit China again. I'd be more than glad to help and maybe point you to a few lesser-known authentic restaurants!
Here we love having congee with century eggs and pickled leeks. Sometimes we add a little minced pork into the congee. Actually nobody eats century eggs straight. It's always with something spicy and sour. I think it wasn't made to be eaten by itself by the way.
I've had crayfish before but I'm guessing your dish tastes better. And your parents are so out of the box. Always love your vlogs. I've told my friends about your channel and hoping they'd subscribe, too. 😀👍🦞
i get excited whenever i see your little food adventure videos with your family! I am so glad you now like century egg too! Whenever i see youtube videos about century egg not prepared properly therefore ruining the experience for the person trying it, it really annoys me. Much like those vegemite videos where people don't eat vegemite properly annoy me hahahaha. There's actually a really nice tofu and century egg with chilli cold dish which is also amazing for summer. So good with served with rice.
Love your videos, I think little Hunan is one of the best Chinese restaurants in Sydney, highly recommend you guys to try it, it is spicy but with extremely good taste. Remind me of my student time at UNSW.
The one you tried is my favorite century egg dish and it is easy to make at home. Cook century egg with napa cabbage and ham is also very delicious. Of course put it in congee or tofu salad are good too.
You can also consider Century egg with sliced or minced pork congee (皮蛋瘦肉粥) , a cantonese non spicy dish, at any Tim Sum restaurant or cafe. Another way of eating century egg is to take it together with sliced ginger pickle. Very delicious. Merry Christmas and cheers. 😋🎅🥂🎄
Once one grows accustomed to the taste of century egg prepared with other ingredients and flavour, try one with just lightly pickled ginger slices. It’s delicious. The ginger helps bring out the unique flavour of century egg.
Hello Amy, I highly recommend another modified recipe of the century egg, which you could easily make at home. Century egg Avocado (Yes, avocado) Tofu (soft type, we usually serve century egg with soft tofu) Chinese Oyster source (蚝油） It is a cold dish. And you could just slice all the material (century egg, avocado, tofu) into small cubes or any other shape. Final step, drop some Oyster source on top. But definitely, you could add some other flavor, such as chili oil. Good luck with the exploration!
Gday Amy, wish you are safe as there is a Covid outbreak in Sydney currently. Australia does have a kind of Xiao Long Xia, called yabby. Basically, Australian yabby = Hunan Xiao Long Xia = American Cajun crawfish, and they are all tip-top, if you cook them in the right way. If you have a fishing licence, you can go and catch yabby by yourself in a remote swamp.
OMG that smashed chili & eggplant with century egg is making my mouth water now....Happy holiday Amy and your family! Since ur dad has a UA-cam account making comments, you should probably talk your mom into this too 😂
maybe you should have a video of understanding relationship btw chn and aussi since covid-19 occured. it might help to release intense from both sides, also it will be a opptunity for you as an australian
When I worked in a Canadian restaurant, there were two ways to cook lobsters. One way is to cook the lobster in boiling water and then dip the lobster meat in molten butter. The second way is to cut the lobster in half sideways and bake it in butter.
Glad to learn how to enhance century eggs. Going to try mashing them with chile crisp and maybe some middle eastern baba ganoush to approximate this dish. I know, not the same, but easy and I'm guessing very flavorful.
oh my gosh. as Changshanese myself, i’ve always peeled off the whole tail by hand instead of sucking it out. What a waste of time……thank you Linda and Amy for teaching me this :)
![[ 4k ] China Small Town in Yunnan | China Buddhist Part!](/img/n.gif)
Yippeeeee!! Just in time for Christmas - the first 1000 people to use the link will get a free trial of Skillshare Premium Membership: skl.sh/blondieinchina12201
I do think that your dad would become best bud w/ gweilo60 hahaha... (esp after seeing your dad love that baijiu XD)
Amy you should try the traditional pork porridge with scallions and century egg!
妹妹哪去了？？
ua-cam.com/video/cVitJ5CAj3k/v-deo.html
I hope you can introduce the Hakka food (客家)
Gotta love a Chinese feast and I sure do.
Mr. Blondie's Dad, I did not expect you all to like the century egg (because it's usually served on its own as a foreigner challenge. On its own, its not very pleasant). Proud of you for trying and actually liking it. Surprised you enjoyed the baijiu (because many low-grade baijiu made from sorghum are horrific. You must have been served a better rice version?). Impressed that your spice levels have really ramped up after so many vids! But most shocking of all, your nice white shirt stayed clean without a bib. What kind of sorcery is this?! Btw, Mrs. Blondie's Mum looked amazing ;)
Impressed you didn't ruin that shirt
you are my favorite. I'm sure most Amy's subscribers come to see you :P
Mr Blondie you are officially being converted to Chinese. Drinking Baijiu shots, eating spicy century egg, spicy xiaolongxia, Chili upon chili’s whilst white shirt staying clean. You will be more Chinese than blondie before the Chinese New Yea. Keep up good stuff and enjoy it.
You are just amazing for holding that whole glass of baijiu down..
I recall that they called you a lightweight when you tried the sichuan pepper corn. They better take it back now lol
Your parents so sweet. They are so open-minded, loving, and good-hearted.
Amy's mom is so fashion...
Yes she is beautiful.
Love her parents, very eloquent and not afraid to try new things :D
@@sammyshade_ yup
I’d say elegant 😊
nable
Absolutely love the century egg!!
Like you said century eggs are usually served with no flavor in those "foreigner try" videos, which we never do. There are so many century egg dishes all around China, maybe you can make a video about different century egg dishes.
I really enjoy all of your food adventure videos with your parents. What your dad said towards the end is so true about trying new things. They are so open about trying new foods. They are lucky to have you show them things they otherwise would never get to try! Food does bring people together! In the end, we are all more alike than different!
The "Century Egg" English term must be something lost in translation. It does not reflect any of the Chinese meaning. In China, it is called “皮蛋” as slang (Skin Egg)， but formally as: “松花蛋” translated as "Pine Flower Egg" due to the Pine Flower like grain looking on the Egg skin surface area. There was a legend about the origin of the "Pine Flower Egg". About 400 years ago, during the Ming Dynasty, in WuJiang County, JiangSu province, there was a small tea house. The owner always threw out the tea waste into the places for tea stove ash. The owner had a bunch of ducks. By accident, one day the owner found out a batch of duck eggs in the pile of tea stove ash. He opened the eggs and found out the eggs had dark transparent skin with pine flower grains on surface. Food was precious. The owner did not want to throw the eggs out. He tasted it. It was edible and delicious. Hence the discovering of the "Pine Flower Egg". There were some chemicals particular in the Tea waste and ash that pickled the eggs into the "Pine Flower Egg". The Pine Flower Eggs in China are usually ate by dipping with soy sauce and/or vinegar.
Pine flower... 🤔 Chinese language and concepts are really different than ours ! but differences are good 😊
Hated skin eggs since I was a kid 😂
I think it's more like snow than pine flower
Your parents are the cutest sweetest peeps and you've definitely gotten those traits as well and to see you so enthusiastic about Chinese culture and food (your parents as well) just amazing, I've been binge watching your most recent content last night and I'm just drawn in
Yo you should try 'three color steamed eggs' (三色蒸蛋), which's steamed eggs, century egg, & salted egg all in one dish.
But yeah, that dish you guys tried is really really good, probably might actually be my personal favorite way to eat century egg. It's quite good in congee too, but compared to the 擂椒皮蛋 it definitely kinda slides into the background.
look who we found here!!!! you two should do a collaborate together
That sounds amazing. I make my own salted eggs and savory steamed custard. Will you be posting a recipe for this on your channel? Congee with pork shoulder and ginko nuts is my favorite breakfast growing up. Thanks for sharing your knowledge.
双厨狂喜？
看头像还以为是“食贫道”，点进去看了之后，你赚了我一个粉丝哈哈哈哈
Three color steamed eggs!!! This lady really is an expert!
You have wonderful parents...
Words
Congee with Century Egg and Pork Mince when I'm feeling a little sick. Otherwise, straight-up century egg with pickled ginger. That tart vinegary and spicy taste of the pickled ginger cuts right through the ammonia so you get to enjoy the creaminess of the egg.
Happy Holidays to you and your family, Amy.
Thanks lovely Toan!!! Same to you and your family!!! xxx
being Jiangnanese, my favourite style of century egg is pretty simple. diced century eggs, diced tofu, pickled toon shoots(香椿頭) finely diced, a tiny bit of mashed/grated ginger, small sprinkle of salt and generous sprinkle of sesame oil. it's one of my favourite appetizers ever.
coco lee 怎么跑到澳洲开馆子了😄😄😄
我也覺得好像
低配版的
The American Southern style crawfish is served with Cajun Sauce and is spicy. Not that bad.
I love how you and your parents are so open to new foods!! Keep up the great videos 👍🏻
Yeah!! I love watching your food videos with your entire family there - they are my favourite videos please do more family outings! XOX
小龙虾 is in fact Louisiana Crawfish. It first spread to Japan then was brought to China during WWII. Now it's a much loved delicacy all over China!
so it's not originally a chinese dish huh? btw i've not seen any of these little crayfish in japan though.
@@lyhthegreat The species crayfish was originally from the US. I guess it was because the Chinese made crayfish tasty with different combinations of spices so that it went viral across the nation.
@@lyhthegreat well, the way it's flavoured is uniquely Chinese. more typical Louisiana crawfish boil uses different seasonings and it's usually boiled with corn on the cob, potatoes, sometimes clams, shrimp, etc...
@@lyhthegreat It used to be an invasive species, like rabbits in Australia. Crayfish used to be very cheap. But now it's need to be farmed, and it's expensive.
No it’s originate in China 🇨🇳 not USA not Japan 🇯🇵
If originate in USA and Japan why they don’t cook it food?
So USA and Japan no this food
Thank you for appreciating our delicacy, I love to host your parents whenever they visit Hunan for a true authentic Hunan dishes 🧑🍳
Its always wonderful to see you and your family exploring new food
哈哈哈哈 艾米的爸妈活了一辈子 然后这个女儿每次都在刷新他们的三观 也算是一种幸福的晚年生活吧
最主要问题，就是西方媒体从来都自己编的很开心。只不过这几年网络太发达了，很多事情想编也编不了了。
@@andyweingarten5978 毕竟我们有时候也只会去看自己想看到的事情
@@zjdljb 你就用第三人称好了。不是每个人都活在自己的梦中。现实生活的挫折和艰辛，很多人从来就没体会过。所以，才有了逃避。或者，现实生活太没有希望，也会选择虚拟梦境的乌托邦。
@@andyweingarten5978 太高深了 大师！
Finally, someone gets the century eggs. They are not supposed to be served alone!
Amy this is real chinese food, the UK needs restaurants like this. Delicious 😋😋
Love Amy's parents. Merry Christmas ☃️🎄
So glad to hear that u're gonna go to China again! Really hope that u'll join the members of UA-cam Community in China (like Barrett, Gweilo, Jayoe Nation)! Looking forward to it !!!!XD
Amy, you are such a Chinese ambassador seriously. You correct the common mistakes when people call everything dumplings when it's supposed to be Baozi, for example. Keep up with the good work. Love ya :)
You need to have a crawfish boil in the states! Down south it's HUGE! And now Asian (Vietnamese specifically, but there are others) centric flavored boils are getting really popular.
I tried 小龙虾 when I was in China! It was amazing! And 皮蛋豆腐，really nice way to have century egg! 😁
century egg ,hah
琳达绝对是一个迷人的小妖精😆
We used to catch freshwater crayfish from creeks and dams in central Qld and they look like that. Great campfire food and keeps the kids busy all day.
I forgot to wish you and your family earlier, Merry belated Christmas!! 🎅👼☃️❄️🌟All the best and a prosperous 2021.
sooooo love your families . the best in UA-cam
Great video as always Amy! Can't wait to see the videos you'll make when you are back in China.
Linda looks so much like Chinese pop star Coco Li.
now that you've mentioned it, yeah...
Oh yes now that you’ve mentioned it!!!
Yes
lol
I got this feeling before.
That century egg dish is new to me. Cannot wait to try it! I really jelous that there are so many Chinese restaurants in Australian.
ur dad just drink too much 白酒...look at his face HAHA!!
I like your dad very much. Every video of him is very humorous.
Your parents are so cool!!!
Such an amazing video sister. Keep it up. Chinese food is amazing and best in the world ❤️❤️❤️.
皮蛋瘦肉粥 or congee with preserved egg ('century egg') and pork is a very common dish and often available at Yumcha. There's also century egg with cold silken tofu with a sauce/dressing (sesame oil, chilli, garlic, vinegar, soy sauce etc).
Century egg congee is the best! You can get it next time you go to yum cha
皮蛋瘦肉粥，Century egg with pork slices rice porridge, that's my favourite.
I’d recommend century egg cooked with soft tofu and ‘Zha Cai’, and it’s also a cold dish.
FINALLY! Someone doing century eggs right! Love your videos!!! 😀
Crazy to see other parts of the world eating crawfish when back in the day it was "poor mans food." They are originally from Louisiana and we have similar events where people come together and boil them full of seasoning, potatoes, sausage, corn, and more. We of course drink beer and listen to zydeco music while eating them. We don't suck the tail out, we actually pinche and pull them out and suck the head! :D
That must be very delicious. I am hungry now.
Yes it is funny to think that in the past, in the usa, lobsters were considered as trash and now they are quite expensive...
@@happylobsterpatatas
Really!!! I am from CA and didn't know that. Around Maine, I know the cost of lobster was relatively inexpensive during the early 80s but certainly no trash. If lobsters are trash, I am more than happy to collect them. Lobster tastes so good. Lobster is my favorite seafood.
@@benthekeeshond545 maybe he meant during 1800s' when the coastal prison fed lobsters to prisoners 🤔
Crawfish is not cheap in the states nowadays as well
This dish actually started its popularity in Qianjiang, Hubei. There is an area called Wuqi(五七）in Qianjiang where it all started.
Simply pour some vinegar with some mashed ginger on top of the cut century egg （皮蛋or松花蛋）and you will get a classic small cold dish, which we've been having since childhood in northern China.
The first time i visited Beijing, i had this crayfish on the street! The taste was over whelming! My first time to taste ma lak!! Numbing spice...super strong intense! It was simple moreish...! Never since, have i tasted anything as numbingly addictive!! 🇬🇧
the only time I had it when i was in China was in Ma'anshan in Anhui province. I was doing a product inspection and the factory was so remote there were no restaurants any where close by so the owner turned an apartment in to his own private seafood restaurant with his own chef. they were just delicious!
xiaolongxia and crawfish or mudbug are the same thing, u can also find shrimps cooked in the same way. basically its just like louisiana seafood boils, with same crawfish or shrimp and similar spicy seasonings, but instead of boiled in water, we stir fried them
finally, little lobsters! my favorite! and it's so glad to hear you are coming back to china!
加油🌹Yeah we foreigners in Changsha eat the whole thing too🤭
I honestly just cut the century egg into slices and dip them in some vinegar before downing them. So tasty. If you want to get fancy, mix it up with some boiled tofu, scallions, vinegar, soy sauce and some sesame oil.
LOVE your videos. Have always wanted to try luosifen and discovered the existence of instant luosifen through watching your videos, and have bought them at the local Chinese grocery store since. Also, love your parents. Your mom is cool and your dad is cute.
The Xiaolongxia looks so delicious.
Other pi dan dishes? Try congee with pork and pi dan it's an old favourite Cantonese comfort food.
Wishing you and your family a safe and merry Christmas
Eating Xiaolongxia requires two hands, while no free hands would be available for holding phone. Then people could concentrate on conversation, that's the magic for socialing.
Hey, Amy, I've been following you for quite a while now. You make such amazing videos! I used to study in USYD and the little Hunan was a place I absolutely loved! I am now working as an English teacher in Changsha, so let me know if you need anything around here when you visit China again. I'd be more than glad to help and maybe point you to a few lesser-known authentic restaurants!
Lol, this video reminds me my first time having xiaolongxia in HuNan, and your dad’s reaction to BaiJiu are cute!
In Cali, we have a chain called boiling crab that combined Vietnamese and Cajun style, it is super popular as well.
Here we love having congee with century eggs and pickled leeks. Sometimes we add a little minced pork into the congee. Actually nobody eats century eggs straight. It's always with something spicy and sour. I think it wasn't made to be eaten by itself by the way.
这湖南菜馆正宗，擂辣椒皮蛋是下馆子必点的凉菜。正宗的是用火烧青辣椒，把烧焦的表皮洗净和皮蛋一起放入擂钵，有的也放茄子和豇豆，只是中和辣味。
merry Christmas Amy ! I like watch u parents eating, lovely family.
I've had crayfish before but I'm guessing your dish tastes better. And your parents are so out of the box. Always love your vlogs. I've told my friends about your channel and hoping they'd subscribe, too. 😀👍🦞
i get excited whenever i see your little food adventure videos with your family! I am so glad you now like century egg too! Whenever i see youtube videos about century egg not prepared properly therefore ruining the experience for the person trying it, it really annoys me. Much like those vegemite videos where people don't eat vegemite properly annoy me hahahaha. There's actually a really nice tofu and century egg with chilli cold dish which is also amazing for summer. So good with served with rice.
Hope you guys stay safe in Sydney with this new outbreak. Maybe a delivery feast would be good for your next video.
Love your videos, I think little Hunan is one of the best Chinese restaurants in Sydney, highly recommend you guys to try it, it is spicy but with extremely good taste. Remind me of my student time at UNSW.
The one you tried is my favorite century egg dish and it is easy to make at home. Cook century egg with napa cabbage and ham is also very delicious. Of course put it in congee or tofu salad are good too.
You can also consider Century egg with sliced or minced pork congee (皮蛋瘦肉粥) , a cantonese non spicy dish, at any Tim Sum restaurant or cafe. Another way of eating century egg is to take it together with sliced ginger pickle. Very delicious. Merry Christmas and cheers. 😋🎅🥂🎄
Excellent episode!
Have a great Christmas and wonderful new year to you and family
Stay safe in Sydney and Merry Christmas!
You 👏 know 👏 what 👏 I'm 👏 here 👏 for 👏 Hakka Food special request making its usual appearance!
Once one grows accustomed to the taste of century egg prepared with other ingredients and flavour, try one with just lightly pickled ginger slices. It’s delicious. The ginger helps bring out the unique flavour of century egg.
when dad speaks , there's laugh and humor.
哈哈，皮蛋如果直接吃肯定不好吃的，一般最简单的吃法就是沾着酱油和醋吃，一点酱油，多一点醋，然后蘸着吃，很不错
Hello Amy, I highly recommend another modified recipe of the century egg, which you could easily make at home.
Century egg
Avocado (Yes, avocado)
Tofu (soft type, we usually serve century egg with soft tofu)
Chinese Oyster source (蚝油）
It is a cold dish. And you could just slice all the material (century egg, avocado, tofu) into small cubes or any other shape. Final step, drop some Oyster source on top. But definitely, you could add some other flavor, such as chili oil. Good luck with the exploration!
Thanks!!
Gday Amy, wish you are safe as there is a Covid outbreak in Sydney currently. Australia does have a kind of Xiao Long Xia, called yabby. Basically, Australian yabby = Hunan Xiao Long Xia = American Cajun crawfish, and they are all tip-top, if you cook them in the right way. If you have a fishing licence, you can go and catch yabby by yourself in a remote swamp.
I like century egg just straight up with pickled ginger on the side, or with some soy sauce. I also like it with congee or as a side to fruit rojak.
Such a great video. Really like the Chinese translation--- 一口闷. LOL. Did you do the subtitles by yourself? Great job.
Advertisement! Amy's done well! Brava!
OMG that smashed chili & eggplant with century egg is making my mouth water now....Happy holiday Amy and your family! Since ur dad has a UA-cam account making comments, you should probably talk your mom into this too 😂
maybe you should have a video of understanding relationship btw chn and aussi since covid-19 occured. it might help to release intense from both sides, also it will be a opptunity for you as an australian
Loved the whole meal. Crawfish is huge in the states and want to try the smashed century egg dish.
It is hard for old generation people to accept new things,espically new food.But your father and mother did it,It's amazing.
wow, great video, good job, Bloodie :) Last but most important, you are stunning, love from Shenzhen
I think Amy's dad is a good match to gweilo60 for drink companion 🤣 please let em sit in one table... 😄
I want to see that! Gweilo60 is so proud of his "酒量". Let's beat him!
Come try it in the US one day!! Vietnamese cajun style is amazing too.
另外，在夏夜，在露天场地，比如江滩边、海边，吹着凉爽的夜风，喝着冰镇的啤酒，听着轻松的音乐，或者看着直播的球赛，惬意地吃着小龙虾，朋友们一起闲聊，气氛会很棒。
Just made myself a avocado toast after watching this. It’ll have to do for now 😅
You mean avocado century egg toast lol
When I worked in a Canadian restaurant, there were two ways to cook lobsters. One way is to cook the lobster in boiling water and then dip the lobster meat in molten butter. The second way is to cut the lobster in half sideways and bake it in butter.
她好像李玟
Glad to learn how to enhance century eggs. Going to try mashing them with chile crisp and maybe some middle eastern baba ganoush to approximate this dish. I know, not the same, but easy and I'm guessing very flavorful.
Love this channel so much.
Thanks Amy, your video mean so much to me.
Amy和家人可以尝试蒜蓉小龙虾、油焖小龙虾、清蒸小龙虾等口味，不辣或不太辣。
尤其蒜蓉小龙虾，应该一般人都能接受这个口味。
oh my gosh. as Changshanese myself, i’ve always peeled off the whole tail by hand instead of sucking it out. What a waste of time……thank you Linda and Amy for teaching me this :)
You should bring your parents to try 串串, it’s basically different kinds of food + delicacies on a stick
The lady boss looks like a very famous singer in China called Coco Li李玟, very similar
Ya she retired from show business, migrated to Sydney, change her name and open that restaurant.
You can actually catch it all over Australia... We call it Yabbies... I tried once near Horsham Victoria
Love it! Merry Christmas from Canada