Chinese Salt and Pepper [Anything]
Вставка
- Опубліковано 22 чер 2024
- Salt and pepper dishes! Probably the most internationally famous are the Cantonese sort of these, but they're a style that you can see throughout the country.
0:00 - What is salt and pepper seasoning?
1:57 - Version 1, salt and Sichuan pepper seasoning
2:59 - Version 2, salt and white pepper seasoning
3:35 - How to salt and pepper anything
4:17 - Salt and pepper mushrooms
5:45 - Salt and pepper ribs
7:21 - Community Sponsor, Mutclord Whetstones
8:18 - Other salt and pepper mixes?
MUTCLORD WHETSTONES
Link is here, be sure to click the coupon to get 15% off:
www.amazon.com/Diamond-Whetst...
HOW TO MAKE THE SALT & PEPPER MIX
* Whole Sichuan peppercorns (花椒) or white peppercorns (白胡椒), ~1/2 tbsp
* Salt, ~1/2 tsp
* MSG (味精), 1/4 tsp
Over a medium-low flame, toast the peppercorns for about three minutes until fragrant (and if using Sichuan peppercorns, until the peppercorns have a slight oily sheen to them). Transfer to a mortar, pound into a powder. Pass the powder through a fine mesh sieve to catch the bits that aren't broken down enough - you should have about 1 tsp of powder in the end.
Toast the salt and also pound that into a powder. If your MSG is the sort that's larger crystals, also pound that into a powder as well.
The final ratio of the mix will be 1 tsp toasted and pounded peppercorns, 1/2 tsp toasted and pounded salt, and 1/4 tsp MSG.
SALT & PEPPER MUSHROOMS
This dish is originally a Sichuan dish, and goes great with the Sichuan peppercorn version of the salt & pepper mix.
* Oyster mushrooms, 500g
* To marinate: salt, 1/4 tsp; sugar, 1/2 tsp; soy sauce (生抽), 1/2 tsp
* Starch coating: cornstarch (玉米生粉), ~3 tbsp and rice flour (粘米粉), ~3 tbsp (the rice flour can be subbed with additional cornstarch)
* Oil, for deep frying
* Salt & pepper seasoning from above (it should be ~1.75 tsp)
Wash your mushrooms, then blanch for about three minutes. Remove, let them cool down. Once they're cool enough to handle, squeeze out the liquid that's in the mushrooms. Pat dry. Mix with the ingredients from the marinade.
Immediately before frying, mix the mushrooms with the starch. Get a wok of oil up to ~180C (or until bubbles are rapidly forming around a pair of chopsticks), and drop the mushrooms in one by one. Fry until they've released their moisture and feel obviously 'hard' if you pulled a pair of chopsticks through them, ~7 minutes.
Remove the oil from the wok. Wipe with a paper towel. Over a medium-low flame, combine the mushrooms with the salt & pepper seasoning in the wok.
SALT & PEPPER RIBS
This dish is originally a Cantonese dish, and goes great with the white peppercorn version of the salt & pepper mix.
* Pork ribs, cut into ~2 inch sections, 1kg
* For the alkaline soak: sodium carbonate (碱面) or kansui (枧水), 1 tsp; enough water to submerge the ribs
* To marinate: salt, 1/2 tbsp; soy sauce (生抽), 1/2 tbsp; liaojiu a.k.a. Shaoxing wine (料酒/绍酒), 1/2 tbsp
* Starch coating: cornstarch (玉米生粉), ~3 tbsp and rice flour (粘米粉), ~3 tbsp (the rice flour can be subbed with additional cornstarch)
* Oil, for deep frying
* Garlic, 1 clove, minced
* Salt & pepper seasoning from above (it should be ~1.75 tsp)
* Optional: mild chilis or bell pepper, mix of green and red (for looks)
Soak the ribs with the alkaline solution for one hour. Then drain, and leave the ribs running under a trickle of running water for 5-10 minutes, jostling every so often.
Remove the ribs, and move to a towel/rag. An old t-shirt is perfect. Wrap the ribs and really make sure you've dried them out. I like to also pat dry with a paper towel for good measure. Transfer to a bowl, marinate the ribs.
Immediately before frying, coat the ribs with the starch. Fry the ribs at 145C for about 5 minutes, or until a chopstick can poke through. Remove, crank the temperature to ~195C, give a second fry for ~30 seconds.
Remove the oil, wipe down the wok. Medium low flame, fry the garlic until fragrant. Add the ribs, mix. Add the seasoning, mix. Add the optional chilis, mix.
SICHUAN PEPPERCORN SOURCING
In this video we used quality Sichuan peppercorns - often the ones exported to the west can be seed-y, stem-y, and generally a little sad. For good Sichuan peppercorns online, check out Mala Market, Fly By Jing, or 50 Hertz:
themalamarket.com/collections...
flybyjing.com/shop/tribute-pe...
50hertzfoods.com/products/dri...
______________
And check out our Patreon if you'd like to support the project!
/ chinesecookingdemystified
Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): • Live Stream: Favourite... - Навчання та стиль
Hey guys, a few notes:
1. As Steph said in the outro, there’s a ton of salt & pepper mixes. For the Cantonese sort, sand ginger powder is an *incredibly* common addition. Common enough that we were mulling over adding that into the mix for this video as well, but we ended up deciding on keeping things basic/fundamental.
2. I’ve often disliked the translation ‘Sichuan peppercorn’, as (1) huajiao aren’t originally from Sichuan and (2) nor are they technically a peppercorn. Maybe we’ll rant about it in a video one day.
3. I’m a little worried that in the narration I wasn’t clear enough about the alkaline soak: add 1 tsp of sodium carbonate -or- kansui in with your ribs, and then submerge the ribs with tap water (both sodium carbonate and kansui are strong enough that the water quantity really doesn’t matter too much). If you do not have convenient access to sodium carbonate or kansui, you can bake baking soda at 150C for one hour to turn it into sodium carbonate (convenient to have around for Chinese cooking).
4. Some people over on the Patreon Discord gasped at the scratched up non-stick we were using to toast the spices haha. We’re still at our friend’s place in Bangkok, most of our kitchen is still packed in boxes.
5. For those curious about the ‘community sponsor’, I laid out our thinking in a recent community post (if you’re coming to this from the future, you might need to scroll down a bit to find the exact post): ua-cam.com/users/ChineseCookingDemystifiedcommunity Basically, we want to do free plugs for small businesses and such that we think are doing something cool: exporters, artists, etc etc. In the future though, I guess I should probably use different verbiage than “brought to you by”…
That’s all I can think of for now. Might be a bit more touch and go than usual this week regarding responding to comments, as we’re (finally) moving into our new place and unpacking everything tomorrow.
How's the Chinese food in Bangkok?
Im not sure I can put my finger on it but I get the impression that you two were a little uncertain about the "ad". FWIW I found this one genuinely interesting and I trust you two regarding the ad content in the future. Didn't take anything away from the video (and I am indefatigable about skipping over ads, usually)
If you make your own sodium carbonate from baking soda, store it in a tightly sealed glass jar with a foil-lined or metal lid. Otherwise if will absorb water and carbon dioxide from the atmosphere and revert to baking soda. Sodium carbonate is a much stronger base than baking soda so you can use much less and avoid the bitter and soapy aftertaste of excessive baking soda.
Poking around S&P recipes in English, I find lots with white pepper, five spice powder, Sichuan pepper and black pepper but no mention of sand ginger powder. I'm sure I can source sand ginger powder, but what proportion of sand ginger is typically used?
Haha, the "brought to you by" really threw me for a second after your community post. I don't think you need to be so succinct or official with it because it _isn't_ a paid sponsorship. I'd think something even like "This week, Steph and I want to shout out some friends at [INSERT BRAND/ITEM HERE]; stick around till the end of the video to learn more about them" wouldn't be outside your tone or what your viewership can tolerate. So many channels try to make their paid sponsors sound near and dear to them, I think your real personal plugs are (more) deserving of that treatment.
@@abydosianchulac2 Yeah, something like that would've been way better haha. Ah well, next time
Yoooo! Literally my favorite style of food anywhere, ever. When I was young (Southern California), we'd go visit my Chinese grandma every weekend and go to these traditional family style Chinese restaurants. My dad's family (my mom is Mexican) is Hainanese but Cantonese places are far more common. Every time we'd go, my dad would order us Green Beans and Pork, Whole Fried Tilapia, and then Salt Pepper Pork, SnP Fish Fillet, SnP Shrimp, SnP Tofu. It was always just an awesome Salt Pepper feast. Always an amazing treat.
We'd even ask for a bit more of the SnP on the side. MSG in it or bust.
I've been trying to perfect it on my own after all these years, especially since Salt Pepper dishes at restaurants have gone up quite a bit in price. I really appreciate your video. Anything that can help me perfect this amazing and simply satisfying style of food.
Chinese-Mexican American... You must have had some amazing food in your life! (I'm of Greek origin myself, completely different, Mediterranean style of Cuisine.)
Have faith in JESUS CHRIST as LORD and SAVIOR for HE SAVES from the wrath of GOD which is spending an eternity in hell❗️
*What is the Gospel?*
The true gospel is the good news that God saves sinners. Man is by nature sinful and separated from God with no hope of remedying that situation. But God, by His power, provided the means of man’s redemption in the death, burial, and resurrection of the Savior, Jesus Christ.
Ephesians 2:8-9
For it is by grace you have been saved through faith. And this is not your own doing; it is the gift of GOD, not a result of works, so that no one may boast.
Romans 10:9
9 because, if you confess with your mouth that Jesus is Lord and believe in your heart that God raised him from the dead, you will be saved.
JESUS CHRIST can come anytime!
Just Believe ❤️ Love you and GOD BLESS
I'm unreasonably happy that your dog is back.
No you are not. It's completely reasonable.
All dog, all day
Team Cat 🐈 🐈 🐈
Why? Were you concerned it was cooked? Gtfo...
@@Funpants94 No. I believe he was in quarantine because they moved.
I spent so long trying to replicate the "spicy salt" flavor my local placed used for their ribs and squid. Just salt, white pepper, and msg (served with sliced jalapenos and spring onion) was the answer, it really is a spice mix that is more than the sum of its parts IMO.
Have faith in JESUS CHRIST as LORD and SAVIOR for HE SAVES from the wrath of GOD which is spending an eternity in hell❗️
*What is the Gospel?*
The true gospel is the good news that God saves sinners. Man is by nature sinful and separated from God with no hope of remedying that situation. But God, by His power, provided the means of man’s redemption in the death, burial, and resurrection of the Savior, Jesus Christ.
Ephesians 2:8-9
For it is by grace you have been saved through faith. And this is not your own doing; it is the gift of GOD, not a result of works, so that no one may boast.
Romans 10:9
9 because, if you confess with your mouth that Jesus is Lord and believe in your heart that God raised him from the dead, you will be saved.
JESUS CHRIST can come anytime!
Just Believe ❤️ Love you and GOD BLESS
@@tama3442??????????????
Thanks for demystifying "salt & pepper" dishes. S&P shrimp and squid are my favorite Chinese dishes and I always order one or the other if on the menu, and in Cantonese restaurants here in California, they usually are. But I eat in non-Cantonese places too and the flavor and pepper strength can vary markedly. Now I know why.
Just made the mushrooms - this is the karaage substitute I've been looking for since I went plantbased! So tasty! Crunchy but juicy!
And here’s a couple UA-cam videos with English captions
ua-cam.com/video/iRtg9jTMC4U/v-deo.html
ua-cam.com/video/YwoJU7sAxEY/v-deo.html
Have faith in JESUS CHRIST as LORD and SAVIOR for HE SAVES from the wrath of GOD which is spending an eternity in hell❗️
*What is the Gospel?*
The true gospel is the good news that God saves sinners. Man is by nature sinful and separated from God with no hope of remedying that situation. But God, by His power, provided the means of man’s redemption in the death, burial, and resurrection of the Savior, Jesus Christ.
Ephesians 2:8-9
For it is by grace you have been saved through faith. And this is not your own doing; it is the gift of GOD, not a result of works, so that no one may boast.
Romans 10:9
9 because, if you confess with your mouth that Jesus is Lord and believe in your heart that God raised him from the dead, you will be saved.
JESUS CHRIST can come anytime!
Just Believe ❤️ Love you and GOD BLESS
@@tama3442 What's wrong with you? Everything has a place and a time, but here neither was right..
Works amazing with firm/extra firm tofu as well, I just finished a bowl of it.
Salt and pepper flounder is one of me and my husband's favorite things to eat at our once weekly Dim Sum visit. The waitresses sometime have a laugh at us that we "always order the same thing." Its just so good. Simple and indulgent. 😋
Thank you Chris & Steph. Your channel is a valuable resource for everything Asian cuisine.
better than Joshua Wiseman on his dumplings video
salt and pepper squid is one of my favorite
I LOVED this. What a beautiful and simple seasoning.
YUM! Craving salt and pepper mushrooms now! I just love using a mortar and pestle to crush spices. Thanks for an informative video, Chris and Steph!
I love salt and pepper anything. Chinatown in Chicago has some of the best s&p options. Salt and pepper smelts are everything!!
Salt and pepper smelts take me back to my favorite Chinese cafeteria on long island. I would always grab what was left in the steam pan when the place closes for the night. Still tasted great after being under a heat lamp for God knows how long.
and this is why my personal rule of seasoning mixes is the best: if they don't clash, add them both in. just mix in both types of peppercorns and you're golden
Hello Steff and Chris, have been subscribe for 2 years and always love the recipes and especially the history of China and its food. I've been using white pepper corn and Himalayan salt for years, schewan are not easy to come by here on the prairies in Canada but my Asian store does have, usually i add individually but going to make up the mixtures and try. Thankyou Steff and Criss for all your insights and love of Asuab cuisine and its history, and a hug and woof to your puppy! Bryan from Canada.
One of my favorites from my days working in a Chinese restaurant in my home town. They have taken it "off the menu" but whenever I go home Mae always lights up and gives a huge smile when I order it.
omg thank you for this video! I LOVE salt and pepper XYZ, and I always love your recipes! This is going into my recipe playlist even before I am watching the video!!
I've never seen the mushroom variant before and I really want to try it because I love oyster mushrooms! Thanks!
Interesting video! Never heard of salt&pepper dishes before - looking forward to trying the mushrooms!
Great video~
Oooooh, sifting the Sichuan pepper powder after grinding is S.M.R.T. ... SMART!
Should have thought of *that* trick before ... thanks!
I finally drove 2 hours last week to get to an Asian grocery store and bought your recommended “must have” ingredients. Looking forward to trying lots of new recipes from your videos.
I love this recipe and I love salt and pepper dishes! I like to roast the salt then add the pepper into it so as to coat the salt with those volatilized extracted oils.
If you want to make a cantonese-ish dish commonly served in Vietnamese restaurants in California, try to make "house special lobster" or ginger and scallion lobster. Would love to see a video.
Keep up the great work love your channel!
I've been waiting for this episode 😍😋😋
Can you make a video focused around Chinese alcohols? Not only is getting good information about it hard in the west but it is also impossible to find good recommendations. Shopping for any type of Asian alcohol feels like swimming through a sea of western posers and it's so difficult to tell what's authentic.
I love these seemingly normal dishes, yet so different
This is brilliant
The silkroad specials market drawing! 😂🤣
It looks delicious!
Salt and pepper prawns, shell-on, are my favorite! The mushrooms look worth trying though. Thank you!
deepfried mushrooms are really good! I'm not vegetarian or anything but its a favorite. The deepfry part is a little annoying but if you got an airfryer it might work without a tub of oil too
Yessssssssss one of my absolute favourite things in the entire WORLD is Salt & Pepper Fried Squid so this in PERFECT.
Perfect timing. I'm trying to recreate a calamari dish I had once that was basically as you prepare it here with the addition of some sort of dark glaze/sauce. Didn't completely coat the dish and was likely out of a jar as this was a chain type restaurant but it worked so well with the pepper calamari...
If it's japanese style, it's probably a combo of soya, worstershire, sugar and possibly some oyster sauce. If it's Chinese, that's a different one and I've been looking for it too. Something with black vinegar and sugar and soya, possibly honey, ginger and garlic, and I don't know what else.
Great video! It really demystifies chinese cooking! You’re going to 1M!
Thanks for making this video! Can either of these seasonings be used interchangeably (with a different flavour profile of course), or do they compliment particular ingredients?
Excellent video. Cheers!
Thanx so much for putting the Ads at the end of the video. Much appreciated!!!
i always wondered wht you never did this wooohoooooo......fabulous
Can't wait to slot this into dinner this week.
My partner and I just found and cooked our first chicken of the woods mushroom in the Catskills today. This seems like such a good application for that mushroom.... next time!
Oh, it's so famous in indonesia also!
Mushroom, tofu, all with garlicky salt & pepper + bird's eye chili.
💜
Good stuff!
The best pepper salt pork chops I've ever had put some kind of curry powder in with the flour, and the pork chops were marinated with ginger and basil and I don't know what else. Definitely a unique blend. Sadly I've only had it a few times and I guess the chef who made those pork chops moved on because I went back to that place and received a more typical style of pepper salt pork chops, which definitely aren't bad but are a definite step down from what I had before. The problem here is I don't know what the marinade is, and a great many curry powders that I've tried have been complete disappointments, with a totally different, almost medicinal, more anise-y taste. I don't know if anyone knows what I'm talking about. I wish I could replicate that recipe!
Ps: Great video! You've answered a lot of questions already, although as I suspected the proper curry powder mixture still eludes me :p
That’s sad that you can’t replicate it, super frustrating when you are really craving a specific flavor! I haven’t ever liked any store bought curry mixes. It’s not hard to make your own, and you can skip out on the anise.
What determines whether we blanch or alkaline soak an ingredient? Is it blanching for veggies and alkaline soak for meat?
非常好的工作
Thank you as always for your recipes, history, and insight. Is this your new cook space? It looks really nice from the camera angle. Hopefully it has a lovely view too!?
Random question: Have you ever tried to make a salt & pepper mix with ground dried chili pepper (hai jiao)?
Thanks for the great content.
Seeing some Thai-branded products on this channel makes me feel positively surprised somehow despite knowing that you are already here.
I'm literally eating salt & pepper tofu now! Got the recipe from Lau's channel and it's AMAZING
Thank you for this! We loosely call this pigeon salt here in Manila when asking for it when dining in a Chinese restaurant
Went to go get the ingredients for this today to try and I realized that pork ribs are attached to pork belly (cuz of course duhhh). Bought the whole chunk of meat and ended up making this plus Made with Lau's Crispy pork (to be fried tomorrow). Thanks for constantly giving great recipes to try :)
Thanks so much for this! For Tofu, what kind of Tofu do you recommend? And does it need a blanching as well?
I was literally gonna make s&wp wings tomorrow good timing
Hey man, I noticed you salt bag. Welcome to Thailand!!!! Im a chef here in Bkk. I learned a lots of new Chinese cooking techniques from your channel. 🎉big fan!!!!
My top two fav take out orders are chicken curry and salt and pepper shrimp. BUSSIN😫
.. Cheers to you.
I'm fine with this kind of advertising. It doesn't affect the content, isn't included in the production (like especially using and simultaneously advertising products) and doesnt force you to change the content.
I hope you maintain that while having a growing channel.
Growing channel tend to really commercialize their content more and more until it gets unwatchable for those who followed them from the beginning. So i hope you stay the way you are :) Cheers from Europe
Their recent community post really goes in depth into why they're adding the segment and what the segment actually is. To paraphrase here, though, these aren't true sponsorships at this time, but are more a chance to highlight products and people they have a connection to and want to support, but to do it in the most transparent way possible. It's a worthwhile read, I recommend it if you have the time.
@@abydosianchulac2 i read it when they posted it and im really fine with it. Think they solved it in a good way
I love you guys and just gushed about you to a table of people drunk at a bar this past weekend. Probably didn't do you justice, but I tried. Thanks for this vid -- cool to know where the distinct difference in taste from restaurant to restaurant might come from.
Thanks for this amazing recipe! How much different is the western version of “salt and chilli”?
I've just seen Chin and Choo (Ziang's Food Workshop) go nuts with this on their internet shorts, people daring him to make things such as:
- Salt and pepper spring rolls.
- Salt and pepper siu-mai.
- Salt and pepper deep-fried mars bar.
For the Lulz :)
After a quite heavy night in Glasgow involving a "deep fry anything" chinese chippy I can unironically say that salt and pepper deep fried mars bar isn't actually terrible.
Tks
Salt & Pepper Squid is DA BESSSST!
i absolutely lost it at “sichuan peppercorns of the steppe barbarians” 🤣
Hopefully you guys are well and settled in your new home
Really curious now if this is the origin of spice bags in Irish Chinese takeaway restaurants or if there is another more traditional chinese dish that's a closer link between the two.
Shengong golden noodles is a Chinese instant noodle soup that I see all over Tiktok would like to see if you guys can do a video on the best Chinese instant noodle soup that you guy’s like to eat . Thank you 😊
This salt and pepper seasoning is incredibly popular in the UK. A popular dish is salt and pepper chips, with salt and pepper fried chicken pieces, and a chinese curry sauce for dipping. Yum!
oh man have to make the ribs, one of my favorites is chicken wings. Cheers!
hell yea
I have to ask: are there any variations of this seasoning that use both white peppercorns and fagara/Sichuan peppercorns? Would that combo even work well?
Let’s go !!
My favorite kind are salt and pepper chicken wings covered with oil flavored with green onions, crushed red peppers, and garlic, and the... salt and pepper seasoning on top!
I grew up with salt and chili pepper seasoning lol
I have to source good quality Shichuan peppercorns. Wish me luck. 🤞
Hayek is back!!!
is there an alternative to MSG. I want to make an organic version of this
you would probably be better off using a powdered mushroom mix or alternatively dried mushrooms ground in a spice grinder.
I feel like this would be an awesome chip flavor, like salt and pepper plantain chips, anyone?
Oh my god yes
Salt and pepper chips (or "fries" as they're called in the US/Canada) are a staple in British Chinese takeaways. Well they are up North anyway, don't tend to see it on the menus as much down in the South!
Those ribs, are they basically just spare ribs cut into smaller chunks? I've had them before at Chinese places, delicious!
Yep. That's all they are.
🤩🤩🤩🤩🤩
i was introduced to the salt and pepper flavor in a chicken dish. while it was clearly a dry stir fry, there was a very present sweet flavor to the dish as well. is sugar a common additive, or was this some strange americanized combo that isnt typical of other chinese salt and pepper dishes?
The dog licking 😂
When I think cantonese "jiu yeem" dishes, I usually associate it with minced garlic and green+chili peppers also.
Yeah, It's kind of a disappointment if they don't toast a larger quantity of those spices with a lot more oil. One of my favorite parts of restaurant style pepper salt pork chops is actually eating the bed of shredded lettuce the chops come on with a voluminous quantity of toasted garlic and chili's!
海椒, is that what they call chilies down in Guangdong? I learn something new every day! I've only ever heard 辣椒。
I thought that's more commonly used in Sichuan? Not sure about Guangdong though.
@@lennonkyo7865 海椒 in Sichuan/Yunnan, 辣子/辣角 in Guizhou, 辣子 in northwest, 辣椒 in most of the rest of the country. But if you say 辣椒, people understand.
Where do you pour out your oil to?
Nice, thanks for the veg/vegan option! As a vegan, who likes chinese food, i always search for authentic meatless dishes.
Congratulations on your sponsor!
It's a community sponsor, which means they're shouting it out for free to support the brand/product.
@@WanderTheNomad ah that sucks, i thought they had really popped off
A popular British Chinese takeaway dish is Salt and Pepper Chips (fries)!
These two obviously go together, a natural born pair.
I think that has the sand ginger in it though like mentioned at the end.
How about salt & pepper chicken. Would you be able to do this on a air fryer? Would deep fried lead to. better taste?
what happens if i mix white, black and sichuan peppercorns together?
Poking around a score of S&P recipes in English on the web, I find lots with white pepper, a few with Sichuan pepper, five spice powder, or black pepper, and some combinations of spices but no mention anywhere of sand ginger powder as a second spice. I'm sure I can source sand ginger powder, but what proportion of sand ginger is typically used so I don't ruin an otherwise good batch of S&P anything? My guess in Steph is finding references to sand ginger in Chinese language sources.
I saw the Thai brand of sea salt!
Personally, for what reason do u not add the chili and garlic with the oyster mushroom version?
Is that a bag of oil? There's plenty of Chinese markets here due to location and never seen bagged oil. Also I'm shocked by the amount of times ive ordered a Salt and Pepper dish and they put very little seasoning or aromatics. Honestly, its an excellent home dish. Although I really like garlic salt (similar to the Made with Lau variant) since unlike regular garlic it more evenly coats and integrates with the other seasoning.
Salt pepper white fish is so good in water boiled broth.
I'm like 90% sure the Cantonese version originally includes some medicinal herbs and dried seafood (dried squid and small shrimps?) Or maybe I'm thinking about something more common for those higher end restaurants...
So, standard black pepper isn't an option for these dishes?
huh, bagged cooking oil? bagging liquids isn't too unusual to me (i grew up with bagged milk), but bagging cooking oil is new and interesting
1:36 海椒 (hǎijiāo) nowadays is a "chili" term in Sichuan. 海 (hǎi) in here doesn't mean "ocean", but it means "foreign". It is similar to 洋 (yáng) that means either "ocean" or "foreign" such as "洋蔥(yángcōng)" : onions which in direct translation of "foreign scallions".
Recently, people tend to say "辣椒 (làjiāo) because there come from "heat" of chilies. So, that's my explanation......
Wow! That's really a hot dog.. Enjoying spicy flavoured salted tofu..
Which type of salt do most Cantonese recipes use? I mean there is sea salt, table salt, rock salt, himalayan pink salt.
Weird UA-cam recommended but good video