Glad to hear that you gradually learn about the local flavors of Chaoshan! Thank you for introducing Chaoshan cuisine to the world and we look forward to seeing you next time!
I’m quickly becoming a congee fan. I ordered a lobster congee at Chatswood recently and it was sooooo good. Put that place on our list to visit! Miss you ❤️❤️❤️
I really like the collab between you and Mr. Ye, it balances it out between a food connoisseur and a foodie. We get to learn the culture of the local food.
Once you will visit China, you will see the whole world like a vintage place ❤️. Thank you sis for this lovely video 😍. Greetings from India ❤️🇨🇳🇮🇳 .....
I am originally from ShanTou so seeing this video (and a couple of other recent great episodes from food at ShanTou) just warmed my heart. Thank you so much, Amy!
Yes, my ancestral home is also Shantou and I am definitely a proud Teochew. Yes, right throughout South East Asia the Teochew are renowned for the fried kway teow which the Thais modified into pad thai. The congee or porridge is available at all the five stars hotel for supper after a night out on the town. The sampling of small dishes are also being sold in restaurants and street stalls with small servings served with either rice or porridge. Love the meals sampled by Amy so far. Missed the Teochew food which is available in Malacca whilst growing up.
@@ch1kusoo Yes, it is fried beef noodles. In Malaysia we called it char kway teow and in Malacca we used cockles and chives in the frying of it. Chives is used in Teochew dumplings a lot as it like their favourite veggies including kai lan.
@@hangtuah888 same like us in Singapore.. I’m a Teochew too and love to go places to try the Teochew food, Malacca as well. Miss going to Chaoshan for their food since they have long quarantines.. :(
@@ch1kusoo back in the days, a lot of Chaozhou folks migrated to HK for better living and work. Along they brought their dish 牛肉粿条，which subsequently became 干炒牛河，月光牛河 etc.. food culture evolves And these 2 eventually made their name in Malaysia and Singapore too, and we addressed it as the HK folks
You both had a nice rapport which made the video even more enjoyable. The variety of food and dishes in China is mind blowing and everything looked so good.
OMG Amy! I've always heard that Chaoshan cuisine is ultra fresh, simple yet sophisticated, and nutritionally smart. Chaoshan is one of the oldest civilizations in Chinese history (older than Mandarin and Cantonese). Chaoshan cuisine is now on my must-try list! Thanks for educating us, and letting us live vicariously through you.😍🥰💪♥️
@@BlondieinChina Your videos are such a pleasure to watch!🙏♥️😃 See Amy's new video, click "play".🤠🙌 You are educating me about my people and to answer your question in the video about why Chaozhou people don't just eat steamed rice, congee is much easier to digest (also detoxifying and cleanses the intestinal tract) and less filling so they can eat more of the entrees while conserving energy to digest those foods (instead of the steamed rice). This is why we usually eat congee when we are sick. Chaozhou has a very rich and sophisticated history and is a minority breed among the Chinese. They are among the sharpest and most resourceful when it comes to doing business anywhere in the world.
Indeed, the Min Chinese branch of Sinitic languages (which includes Teochew) is the only living descendant of Old Chinese with a heavy Middle Chinese influence. The rest of the other Chinese dialects (including Cantonese or Shanghainese) are descended from Middle Chinese :) That is why our dialect does not have retroflex or labiodental consonants (f, v, zh, ch, sh), just like in Old Chinese. Also the practice of eating raw meat and seafood, or kuai (脍) = loaned into Korean as "hoe" or "hwe" which appeared during the Zhou Dynasty (1046 BC - 256 BC) in China has managed to be preserved only in the Chaoshan region and also in neighbouring Korea and Japan. Most other places in China don't eat raw meat or seafood any more.
Am in freezing cold Northern Ireland enjoying my own homemade chicken congee as I watch and thinking I'll fit right into 汕头way of life! I eat congee 24/7 that my husband is afraid of me turning into a bowl of congee one day 🤣🤣joke aside thank you Amy for showing us around China and all the great food there, love watching your videos !
It's called porridge. In Cantonese "jook", or báizhōu in Mandarin. "Congee" was borrowed by the British (1930s) from the southern India Tamil word "kanci" which means water from cooked rice. The billion people to whom porridge, jook or báizhōu is part of their food heritage wouldn't know what "congee" is if they swallowed it. Congee is a term imposed by British colonials to describe a strange foreign food for which they rarely encounter, let alone consumed. It's a form of cultural appropriation where a "superior" culture sees it fit to relabel something foreign to them. In time past, the phrase "far east" was liberally used, daily, in western MSM to define the irrelevance of far flung savages and, more importantly, to reinforce the centrality of London as the Anglosphere centre of the geopolitical, industrial and financial world. In those yesteryears, the people of the "far east" just had to cop it because they were colonised, pillaged, impoverished and too weak to do otherwise. Today, most western MSM would regard term "far east" as condescending and inappropriate. Likewise, congee was cultural dictatorship. It's porridge, jook or báizhōu, in all its many forms and incarnations.
How wonderful and beautuful and now I`m hungry! I live in the u.s. and it`s so hateful and backwards here but it`s so wonderful to watch peaceful and loving people enjoy themselves like family, something that is missing in the u.s.! Thank you very much you put a big warm smile on my face!
It is plain rice soup basically here for it is used to balance out the flavors put forward. You can also just do rice congee alone. I add broth to mine, meat, and seasonings. Top it off with hints of green onions and cilantro. I eat congee with chopstick donuts slightly toasted in low heat for the crunchy exterior.
Blondie, you are lucky to know how to enjoy the Chinese food of various regions of China. I'm envious. My colleague a Greek origin just refuses any other kind of food rather than Greek. Super love 💞 your video 😀
When I eat at an Asian restaurant, I usually savor the main dishes and bring home the rice. Next day, it's congee, with Chinese dates, oysters, sausage, preserved or salted eggs-whatever I have stashed for this purpose. So easy, so good. Wish I could have the real thing at Mr. Ye's, though.
Wow! That’s essentially a local feast in Chaoshan with the simplest name Bai Zhou! As a Cantonese, I do love Chaoshan food but haven’t even heard of this one! Ur video always brought me something new and I’ll make sure I try this when I’m visiting Shantou the next time! BTW can’t wait to see our video in Shunde! 😝
I am a Chaoshan descendant residing in Singapore. What an amazing spread of dishes, some of them I am very familiar with as we also have them here. Chaozhou congee (we called in Muay in our Teochew dialect) is still popular here especially with the older folks.
Definitely in Thailand, Kuay Tiew Lad Na ก๋วยเตี๋ยวราดหน้า derives from these noodle and Khao Tom Gui ข้าวต้มกุ๊ย derives from the Bai Zhou 白粥 (plain congee 白糜) culture where it goes extremely well with fried water morning glory ผักบุ้งไฟแดง, pickled cabbage, fried clams with sweet basil ผัดหอยลาย. Great collab with Master Ye! 潮菜叶飞 👍👍👍
I’ve never heard of Shantou before Amy but looks like a place to visit. I usually love congee but it’s usually chicken or pork favoured and eaten with dumplings. I’ve got try what you’re having!!! Great collaboration video with Mr Ye. Thanks for sharing!
I love my congee. its amazing how many different types there are. and each person who cooks it at home, cooks it differently. My grandma still makes the best Congee. I could drink up 5-6 bowls along with 3-4 youtiao.
Love watching your videos Blondie. You are so sincere and unpretentious and always so ready to try everything. I hope you will be reunited with your boy friend soon.
I opened my Chili source halfway of watching the video and microwaved the leftover rice from yesterday just to stop my mouth crying. Well done with Master Ye!!!
Love the video...all the delicious food I would like to try except for the raw 🦀 🤣...glad you enjoyed the meal...safe travels, be safe happy healthy and always blessed 😘🤗💙
I'm Singaporean of Teochew Chinese descent, Jieyang is my ancestral hometown (though I've never actually been there!). So many of these dishes including the ubiquitous Teochew porridge (or 潮州糜) can also be found everywhere in Southeast Asia including Singapore, when our ancestors arrived in Southeast Asia to earn a living they brought many of these dishes together with them, each country with it's unique regional variety based on the original Chaoshan dish. If you're ever in Singapore, Malaysia or Thailand (which has a huge Teochew community) definitely give some of these dishes a try and see how they match up with the food in China's Chaoshan region. It is said the very famous "Pad Thai" in Thai cuisine actually also originated from this original char kway teow in Chaoshan (therefore the addition of some typical Teochew ingredients like chye por which is pickled radish), and in Thai language the word for all types of noodles has been loaned from the Teochew dialect "kwetiau". Also did I mention the Chaoshan region actually produces the most successful and richest businessmen in Asia, including Li Ka-shing (李嘉诚) and Ma Huateng (马化腾) who is the CEO of Tencent, I was pleasantly surprised when so many of my mainland Chinese friends had good things to say about the region. You should make a video about this actually LOL
I am also a Teochew from Malacca. Yes, there is also a Teochew Congress every five years where the Teochew congregate at I think last in Macao. My family were invited and also attended. The Teochew constitute 80 per cent of Thai Chinese and most of the head of the Banks from Thai Farmer Bank to quite a lot of famous Thai corporations are helmed and founded by Teochews. I rode in a taxi from Chulalongkorn University to Thammasat University, being a former student politician, and got a very excited Teochew driver who when he found out I am also Teochew uttered "ka kee nang, " and refused my fare. The food for Chaoshan is also unique throughout South East Asia and the other thing is satay celup and hence the satay sauce has returned to the ancestral home. Yes, besides being known for business savy, the Teochew or Chaoshan region is also known for the beautiful women. They have an annual parade to celebrate the region and in China today, Chaoshan is known as the lingerie, bras and underwears for women producing region. All lingeries, bras and underwears are manufactured there.
Amy, Your stay in Chaoshan is too short, and there are many delicacies you haven't tried. The difference between Chaoshan and other places is that everyone here is a gourmet expert, and each of them is so focused and values what they eat.
Thanks for showing Shantou through your videos. My grandparents are from Shantou but never had the chance to visit. I really hope you go back soon for more content
Congee in Chaoshan originated in poverty. My grandparents migrated to Indonesia from Jieyang, Chaoshan. When I was little they shared many of their poverty stories to us. Two of them related to food. In one instance, my grandmother said that congee allowed them to share the little rice they have among family members because it fills you faster (due to more liquid) than rice. Usually each family members get a big bowl of congee and a tiny slice of salted fish or meat or what ever they have. While the congee is plain, the fish were too little to compliment the congee, thus they usually licked the fish followed by a spoon of congee, thus allowing them to enjoy the salted fish longer. Another story came from my grandfather who as a young boy rarely ate meat. One day he and his brothers nags their father to buy meat, their father was fed up by their nagging but have no money to buy meat so he bought fat instead. My grandfather and his bros were disgusted with the fat, but his father was upset he wasted his money for nothing and forced them to finished the fat. After that, they never nag about meat anymore.
Yes I can definitely verify that congee is a poverty meal :). It’s like 5 grains of rice 2 litres of water for the entire family. The usual accompaniment was not even salted fish but soy sauce. That’s how bad it got.
Yes and no, Chaoshan cuisine is old and China was filthy rich in most of those time, surely a bowl of plain congee won't cut it...your grandparent's has more like a mid-century point of view when China was poor.
@@tuppenceworth5485 Actually, congee cannot help slimming, scientific research reports that congee contains more sugar than normal rice, not only has faster speed to increase the blood sugar level than rice but also last longer time
@@ccfelix4217 It takes fewer grains of rice to make a bowl of congee than a bowl of cooked rice. Congee contains more sugar because the starch in the rice has been broken down but the starch in the boiled rice has not been broken down and therefore, shows less sugar. More rice means more calories.
Yes, it's great! Very "sweet" from the turkey meat and the bones are also used to make the broth and then disposed of. When I said "sweet", I mean it's not from sugar but from the fresh meat taste....
Amy!! I really recommend you to go to one of China’s big zoos. U bet you’ll be so happy there there’s animals and nature if not it’s ok and I love your videos! Keep up the amazing work!!! Please comment if you also want to see this 😊
lol! I spent 6 months in a Japanese Buddhist monastery, and the Japanese equivalent to congee is okayu. I had that for breakfast every morning.. sometimes with white rice, sometimes with brown rice, always with an assortment of pickled radish or plum and some seaweed... but that amazing fare in front of you - well.. it looks fantastic! I'm reminded of having christmas dinner with my parents once ... there was yorkshire pudding, carrots, peas, bread, beetroot, mashed potatoes, stove-top stuffing... I must have had 2000 calories on my plate, but no turkey as I was a veggie - my dad looked at me, seriously, and looked at my mum and said "what's Lana going to eat?!"
Oh almost forget to let you know, next visit to Shantou, make sure the braised duck “卤鸭”, authentic teow chew candy "貢糖”, fried oyster with egg "蚝煎”, and Teochewnese snack and cake "潮州馃”
Congee also serves to hydrate people as you eat. The best part is you can mix the delicious sauces into the congee and drink it with the soft rice grains! Congee is great for children with poor appetites as it is easily digestible. In Chinese culture, rice gruel is given to babies when they suffer from diarrhea or vomiting and can't take milk as a result. It helps rehydrate and re-energize them.
Chiuchow plain congee. it's the best plain congee. especially for da-laang. and with that Chiuchow style cold fish(typically use flathead mullet) paid with the ultra salty bean sauce.... *chef's kiss*
i grew up eating chaozhou congee accompanied by salted peanuts, salted eggs, century eggs, pickled reddish, salted fish, and so on. meat floss was a rare luxury. now, you are eating it with goose liver and seafood. time has really changed. chinese are no longer poor.
I bet when the bill comes Blondie is like.. I pay for myself its ok ok ok!!! And the Sifu is like, "it's my treat!! You don't pay! Your money is no good here!"
Prefer seafood porridge than plain congee. Usually, teow chew ppl will have common side dishes (salted fish, salted eggs, dried vegetables, pig's ears, fried peanuts) with their congees.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Glad to hear that you gradually learn about the local flavors of Chaoshan! Thank you for introducing Chaoshan cuisine to the world and we look forward to seeing you next time!
谢谢叶师傅！！！🙏🙏
评论区活捉野生叶师傅一只🤣🤣
去吃唯一的障碍就在于需要一边看视频一边吃才能知道应该蘸什么酱！ 🤣🤣
身在欧洲的汕头人看到这个视频都快哭了，因为疫情已经快三年没法回汕头探亲。
@@simontsai8231 請加油吧！在香港也不能上潮汕打冷！
叶师傅你也跑来墙外玩洋文，哈哈。
I’m quickly becoming a congee fan. I ordered a lobster congee at Chatswood recently and it was sooooo good. Put that place on our list to visit! Miss you ❤️❤️❤️
You’d love the congee in Guangdong dad! So delicious!
@@BlondieinChina Since you like your congee and you love your hotpot, I guess it's time for you to try the congee hotpot in Shunde Guangdong
We miss Amy dad and mum too
爸爸! Amy, really miss your dad, mum, sis, and dear friends. Kind souls abound!
@@ymmmm183 hahahahah congee hotpot video coming very soon!!!
I really like the collab between you and Mr. Ye, it balances it out between a food connoisseur and a foodie. We get to learn the culture of the local food.
Mr. Ye I like him alot!
Agree- better than the singaporean guy more authentic to watch coz he seems so seasoned
He’s a true blue Teochew (Chaozhou person)… that’s why we get a very authentic feel from his recommendations.. no airs too..
Once you will visit China, you will see the whole world like a vintage place ❤️.
Thank you sis for this lovely video 😍.
Greetings from India ❤️🇨🇳🇮🇳
.....
but why is the world a vintage place? this is food..i don't get you bro...
I am originally from ShanTou so seeing this video (and a couple of other recent great episodes from food at ShanTou) just warmed my heart. Thank you so much, Amy!
Yes, my ancestral home is also Shantou and I am definitely a proud Teochew. Yes, right throughout South East Asia the Teochew are renowned for the fried kway teow which the Thais modified into pad thai. The congee or porridge is available at all the five stars hotel for supper after a night out on the town. The sampling of small dishes are also being sold in restaurants and street stalls with small servings served with either rice or porridge. Love the meals sampled by Amy so far. Missed the Teochew food which is available in Malacca whilst growing up.
@@hangtuah888 I am a HK Canto guy and I am just wondering if fried kway teow came before gan chao niu he? Seem to similar.
@@ch1kusoo Yes, it is fried beef noodles. In Malaysia we called it char kway teow and in Malacca we used cockles and chives in the frying of it. Chives is used in Teochew dumplings a lot as it like their favourite veggies including kai lan.
@@hangtuah888 same like us in Singapore.. I’m a Teochew too and love to go places to try the Teochew food, Malacca as well.
Miss going to Chaoshan for their food since they have long quarantines.. :(
@@ch1kusoo back in the days, a lot of Chaozhou folks migrated to HK for better living and work. Along they brought their dish 牛肉粿条，which subsequently became 干炒牛河，月光牛河 etc.. food culture evolves
And these 2 eventually made their name in Malaysia and Singapore too, and we addressed it as the HK folks
You both had a nice rapport which made the video even more enjoyable. The variety of food and dishes in China is mind blowing and everything looked so good.
OMG Amy! I've always heard that Chaoshan cuisine is ultra fresh, simple yet sophisticated, and nutritionally smart. Chaoshan is one of the oldest civilizations in Chinese history (older than Mandarin and Cantonese). Chaoshan cuisine is now on my must-try list! Thanks for educating us, and letting us live vicariously through you.😍🥰💪♥️
Thanks so much for watching! Would DEFINITELY recommend a trip to chaoshan ❤️❤️
There are a lot of Chaoshan descendants in Malaysia and Singapore. Hence char kuay Yeow.
@@KJ-yises And Indonesia, especially around Jambi, Batam, Bangka Belitung and West Kalimantan.
@@BlondieinChina Your videos are such a pleasure to watch!🙏♥️😃 See Amy's new video, click "play".🤠🙌 You are educating me about my people and to answer your question in the video about why Chaozhou people don't just eat steamed rice, congee is much easier to digest (also detoxifying and cleanses the intestinal tract) and less filling so they can eat more of the entrees while conserving energy to digest those foods (instead of the steamed rice). This is why we usually eat congee when we are sick. Chaozhou has a very rich and sophisticated history and is a minority breed among the Chinese. They are among the sharpest and most resourceful when it comes to doing business anywhere in the world.
Indeed, the Min Chinese branch of Sinitic languages (which includes Teochew) is the only living descendant of Old Chinese with a heavy Middle Chinese influence. The rest of the other Chinese dialects (including Cantonese or Shanghainese) are descended from Middle Chinese :) That is why our dialect does not have retroflex or labiodental consonants (f, v, zh, ch, sh), just like in Old Chinese. Also the practice of eating raw meat and seafood, or kuai (脍) = loaned into Korean as "hoe" or "hwe" which appeared during the Zhou Dynasty (1046 BC - 256 BC) in China has managed to be preserved only in the Chaoshan region and also in neighbouring Korea and Japan. Most other places in China don't eat raw meat or seafood any more.
As a Chinese, I learn a lot on Chinese food from an Australian…good video Amy
I wanna follow this guy every day and eat all those Chinese food omg!!! So many different kinds!!
Man..we need this in Los Angeles...as a Korean..I really want to try the crab!
Great video as always
I desperately want to be there with you and Mr. Ye, trying all those fantastic delicacies ❤️ Thanks for sharing ❤️
Am in freezing cold Northern Ireland enjoying my own homemade chicken congee as I watch and thinking I'll fit right into 汕头way of life! I eat congee 24/7 that my husband is afraid of me turning into a bowl of congee one day 🤣🤣joke aside thank you Amy for showing us around China and all the great food there, love watching your videos !
It's called porridge. In Cantonese "jook", or báizhōu in Mandarin.
"Congee" was borrowed by the British (1930s) from the southern India Tamil word "kanci" which means water from cooked rice.
The billion people to whom porridge, jook or báizhōu is part of their food heritage wouldn't know what "congee" is if they swallowed it.
Congee is a term imposed by British colonials to describe a strange foreign food for which they rarely encounter, let alone consumed.
It's a form of cultural appropriation where a "superior" culture sees it fit to relabel something foreign to them.
In time past, the phrase "far east" was liberally used, daily, in western MSM to define the irrelevance of far flung savages and, more importantly, to reinforce the centrality of London as the Anglosphere centre of the geopolitical, industrial and financial world.
In those yesteryears, the people of the "far east" just had to cop it because they were colonised, pillaged, impoverished and too weak to do otherwise.
Today, most western MSM would regard term "far east" as condescending and inappropriate.
Likewise, congee was cultural dictatorship. It's porridge, jook or báizhōu, in all its many forms and incarnations.
Mr. Ye is amazing. I think it is really fantastic for both of you do more shows in the future.
How wonderful and beautuful and now I`m hungry! I live in the u.s. and it`s so hateful and backwards here but it`s so wonderful to watch peaceful and loving people enjoy themselves like family, something that is missing in the u.s.! Thank you very much you put a big warm smile on my face!
🇺🇸 very interesting. A must try next time in the area. The Chef needs his own show.
It is plain rice soup basically here for it is used to balance out the flavors put forward. You can also just do rice congee alone. I add broth to mine, meat, and seasonings. Top it off with hints of green onions and cilantro. I eat congee with chopstick donuts slightly toasted in low heat for the crunchy exterior.
My wife is from Shantou. The last two videos made her homesick. 😆😆😆
Amy, I’m so freaking addicted to your vids. So full of fun.
This is so wholesome! That crab and fish look amazing. Mr Ye is a natural in front of the camera too.
Apart from your food introduction, the most important thing makes me like you is your vibes. Always felt positive and interesting
Blondie, you are lucky to know how to enjoy the Chinese food of various regions of China. I'm envious.
My colleague a Greek origin just refuses any other kind of food rather than Greek.
Super love 💞 your video 😀
Fun way of trying many dishes! So many choices!
When I eat at an Asian restaurant, I usually savor the main dishes and bring home the rice. Next day, it's congee, with Chinese dates, oysters, sausage, preserved or salted eggs-whatever I have stashed for this purpose. So easy, so good. Wish I could have the real thing at Mr. Ye's, though.
Wow! That’s essentially a local feast in Chaoshan with the simplest name Bai Zhou! As a Cantonese, I do love Chaoshan food but haven’t even heard of this one! Ur video always brought me something new and I’ll make sure I try this when I’m visiting Shantou the next time! BTW can’t wait to see our video in Shunde! 😝
Greetings from Borneo, Malaysia. Love your channel so so much. Your mandarin is brilliant. Merry Christmas to all celebrating. 🌲🌲❤❤❤
Blondie, you just come to the right country where you can eat as many wonderful dishes as you can in all your life.
Ah, the humble versatile white congee…can be the most basic comfort food for someone feeling ill or a complement for a feast. :D
When I was little, my mom always cooked me congee with mince pork and potato or congee with spinach whenever I was sick.
I can't wait to go back to china for the food and families. Great content keep it going..
Metoo
Sorry to hear....Where are you now, may I ask?
Steamed fish is a MUST-HAVE when eating Teow Chew porridge. Teow Chew porridge is very much enjoyed by various dialect groups in S'pore. Yummy.....
We called them Chiu Chow porridge in Malaysia. They called it Chaoshan porridge/congee.
Now I understand why Blondie is so eager to get back to China, simply a foodie's paradise.
Here is a Chinese student studying in Australia, exploring Chinese food from an Australian vloger 😂😂 Love it!
I am a Chaoshan descendant residing in Singapore. What an amazing spread of dishes, some of them I am very familiar with as we also have them here. Chaozhou congee (we called in Muay in our Teochew dialect) is still popular here especially with the older folks.
Younger folks flock to fast food stores or gobble up corn flakes. A great leap backward…….
Hi Lawrenz I am from Singapore. Any authentic Chaoshan restaurants here that you can recommend?
@@cherihayley Swatow Seafood restaurant in TPY is legit stuff
Congee is "chok". Muay is a little less boiled rice in which the rice grains are not as broken down.
@@tweedy4sg Is the English language that precise when it comes to different types of cooked rice?
Definitely...never goes wrong to eat with a master chef of his recommendation.
Definitely in Thailand, Kuay Tiew Lad Na ก๋วยเตี๋ยวราดหน้า derives from these noodle and Khao Tom Gui ข้าวต้มกุ๊ย derives from the Bai Zhou 白粥 (plain congee 白糜) culture where it goes extremely well with fried water morning glory ผักบุ้งไฟแดง, pickled cabbage, fried clams with sweet basil ผัดหอยลาย. Great collab with Master Ye! 潮菜叶飞 👍👍👍
Reminds me of ghost street in Beijing
I’ve never heard of Shantou before Amy but looks like a place to visit. I usually love congee but it’s usually chicken or pork favoured and eaten with dumplings. I’ve got try what you’re having!!! Great collaboration video with Mr Ye. Thanks for sharing!
Your are so lucky to try all the dishes! Really enjoy your narrative with English and fluent mandarin .
吃着薯片看着你的视频, 难过的眼泪从嘴角流了下来
你那是眼泪吗？明显是口水。我都不好意思点破你
@@ccflex6721 看破不说破, 还是好朋友
Absolutely loved it! Thanks for bringing us along. Cheers from 🇨🇦
Blondie your video of Cantonese cuisine is incredible so many yummy delicious dishes, such a informative video and enjoyable !!
Please more videos like this! Loved this series in Shan Tou, will definitely visit
Your videos are so professionally done, you have potential to become a huge UA-camr, hope you get the recognition you deserve soon!
Awesome video Amy! Would love to try these authentic food one day!😋😋😋
bondie's chinese is impressive. !nice content.. my dad side grandparents are from chao zhou so i can relate
Ｉ love this video, because I prepare to visit shantou in near future, It inspiring where to eat in Shantou.
I love my congee. its amazing how many different types there are. and each person who cooks it at home, cooks it differently.
My grandma still makes the best Congee. I could drink up 5-6 bowls along with 3-4 youtiao.
Love watching your videos Blondie. You are so sincere and unpretentious and always so ready to try everything. I hope you will be reunited with your boy friend soon.
wow my ancestors were from Shantou, now I get a peek of what life is like there. thanks for the video.
My favorite dish in the world is congee!!! espcially the salted pork and century egg one! :D
It is salted pork, one of my favorites. The others are fisherman wharf and minced beef.
I opened my Chili source halfway of watching the video and microwaved the leftover rice from yesterday just to stop my mouth crying. Well done with Master Ye!!!
哈哈哈！
Grew up eating congee and love the variety of dishes to eat it with. Also, loooove char kway teow.
my mother 's home town, love to go back to try the loving food, lots of varieties and good memories.
Love the video...all the delicious food I would like to try except for the raw 🦀 🤣...glad you enjoyed the meal...safe travels, be safe happy healthy and always blessed 😘🤗💙
I think you are the first you tuber who can speak English and Mandarin as well hopefully this channel helps me improve my English dramatically
You already write very well, in English!!
Great video 👍👍👍 I wish many Aussie can learn from you Blondy , instead of hate Chinese people
Oh my god my fav youtuber in my hometown! Chaoshan food known for its being delicious and healthy at the same time!
I'm Singaporean of Teochew Chinese descent, Jieyang is my ancestral hometown (though I've never actually been there!). So many of these dishes including the ubiquitous Teochew porridge (or 潮州糜) can also be found everywhere in Southeast Asia including Singapore, when our ancestors arrived in Southeast Asia to earn a living they brought many of these dishes together with them, each country with it's unique regional variety based on the original Chaoshan dish. If you're ever in Singapore, Malaysia or Thailand (which has a huge Teochew community) definitely give some of these dishes a try and see how they match up with the food in China's Chaoshan region. It is said the very famous "Pad Thai" in Thai cuisine actually also originated from this original char kway teow in Chaoshan (therefore the addition of some typical Teochew ingredients like chye por which is pickled radish), and in Thai language the word for all types of noodles has been loaned from the Teochew dialect "kwetiau". Also did I mention the Chaoshan region actually produces the most successful and richest businessmen in Asia, including Li Ka-shing (李嘉诚) and Ma Huateng (马化腾) who is the CEO of Tencent, I was pleasantly surprised when so many of my mainland Chinese friends had good things to say about the region. You should make a video about this actually LOL
I am also a Teochew from Malacca. Yes, there is also a Teochew Congress every five years where the Teochew congregate at I think last in Macao. My family were invited and also attended. The Teochew constitute 80 per cent of Thai Chinese and most of the head of the Banks from Thai Farmer Bank to quite a lot of famous Thai corporations are helmed and founded by Teochews. I rode in a taxi from Chulalongkorn University to Thammasat University, being a former student politician, and got a very excited Teochew driver who when he found out I am also Teochew uttered "ka kee nang, " and refused my fare. The food for Chaoshan is also unique throughout South East Asia and the other thing is satay celup and hence the satay sauce has returned to the ancestral home. Yes, besides being known for business savy, the Teochew or Chaoshan region is also known for the beautiful women. They have an annual parade to celebrate the region and in China today, Chaoshan is known as the lingerie, bras and underwears for women producing region. All lingeries, bras and underwears are manufactured there.
I'm living for your china vlogs Amy!
Great video Amy, as always!! Love your positive vibe and loveeee Ye Shifuuu!!!
Amy, Your stay in Chaoshan is too short, and there are many delicacies you haven't tried. The difference between Chaoshan and other places is that everyone here is a gourmet expert, and each of them is so focused and values what they eat.
Awesome video showing the Chaoshan cuisine. I am impressed that you have accepted the etiquette of sharing food with others.
Thanks for showing Shantou through your videos. My grandparents are from Shantou but never had the chance to visit. I really hope you go back soon for more content
Congee in Chaoshan originated in poverty. My grandparents migrated to Indonesia from Jieyang, Chaoshan. When I was little they shared many of their poverty stories to us. Two of them related to food. In one instance, my grandmother said that congee allowed them to share the little rice they have among family members because it fills you faster (due to more liquid) than rice. Usually each family members get a big bowl of congee and a tiny slice of salted fish or meat or what ever they have. While the congee is plain, the fish were too little to compliment the congee, thus they usually licked the fish followed by a spoon of congee, thus allowing them to enjoy the salted fish longer. Another story came from my grandfather who as a young boy rarely ate meat. One day he and his brothers nags their father to buy meat, their father was fed up by their nagging but have no money to buy meat so he bought fat instead. My grandfather and his bros were disgusted with the fat, but his father was upset he wasted his money for nothing and forced them to finished the fat. After that, they never nag about meat anymore.
Yes I can definitely verify that congee is a poverty meal :). It’s like 5 grains of rice 2 litres of water for the entire family. The usual accompaniment was not even salted fish but soy sauce. That’s how bad it got.
In the modern context, it is great for slimming, especially those who want to cut down on carbohydrates.
Yes and no, Chaoshan cuisine is old and China was filthy rich in most of those time, surely a bowl of plain congee won't cut it...your grandparent's has more like a mid-century point of view when China was poor.
@@tuppenceworth5485 Actually, congee cannot help slimming, scientific research reports that congee contains more sugar than normal rice, not only has faster speed to increase the blood sugar level than rice but also last longer time
@@ccfelix4217 It takes fewer grains of rice to make a bowl of congee than a bowl of cooked rice. Congee contains more sugar because the starch in the rice has been broken down but the starch in the boiled rice has not been broken down and therefore, shows less sugar. More rice means more calories.
Such good contents! One of my favorite channels!🤩🤩
aww thank you so much!
This is a different way to get congee, but I am sold on wanting to try this way.
My dad makes great turkey congee after our Thanksgiving dinner every year. Super delicious!!!😀
How it tastes turkey congee?
Yes, it's great! Very "sweet" from the turkey meat and the bones are also used to make the broth and then disposed of. When I said "sweet", I mean it's not from sugar but from the fresh meat taste....
That sounds delicious 😋🤤
@@allenlau4621 Use the fancy word: Umami.
I refuse to use any term that sounds like mommy!!!😀
Damn! looks like Chao Shan is every foodie's destination! Love it!
Yes shantou has a lot of delicious food that’s my hometown
awww makes me crave some teochew porridge (what we call this in singapore)! you could try mixing the yellow bean sauce with the porridge. so delicious
Amy!! I really recommend you to go to one of China’s big zoos. U bet you’ll be so happy there there’s animals and nature if not it’s ok and I love your videos! Keep up the amazing work!!! Please comment if you also want to see this 😊
Wow this congee feast looks so amazing 🤩
lol! I spent 6 months in a Japanese Buddhist monastery, and the Japanese equivalent to congee is okayu. I had that for breakfast every morning.. sometimes with white rice, sometimes with brown rice, always with an assortment of pickled radish or plum and some seaweed... but that amazing fare in front of you - well.. it looks fantastic! I'm reminded of having christmas dinner with my parents once ... there was yorkshire pudding, carrots, peas, bread, beetroot, mashed potatoes, stove-top stuffing... I must have had 2000 calories on my plate, but no turkey as I was a veggie - my dad looked at me, seriously, and looked at my mum and said "what's Lana going to eat?!"
超喜欢你的开放包容的探索精神
Congee! An art form, one of my favorite !
6:20 aww
in Thailand we have this kind of restaurant too
Childhood memories of chaoshen congee: salty boiled duck eggs, pickled vegetables, peanuts, fermented bean curd...
Absolutely. Also soy sauce braised tofu, braised duck, braised eggs. This video is the wealthy middle class version of congee :).
I live in the middle of China.the food shown in this video is new to me. can't wait to fly to Shantou immediately
I am a Chinese, you are Australian, you are so lucky, you try so many kind of Chinese foods.
I'm from Singapore and I love Char Kway Teow!!
China food is better
You mean Chow Fun. lmfao
Oh almost forget to let you know, next visit to Shantou, make sure the braised duck “卤鸭”, authentic teow chew candy "貢糖”, fried oyster with egg "蚝煎”, and Teochewnese snack and cake "潮州馃”
Wow, everything looks fresh and delicious. Thanks for sharing.
Congee also serves to hydrate people as you eat. The best part is you can mix the delicious sauces into the congee and drink it with the soft rice grains! Congee is great for children with poor appetites as it is easily digestible. In Chinese culture, rice gruel is given to babies when they suffer from diarrhea or vomiting and can't take milk as a result. It helps rehydrate and re-energize them.
that fish looks so good
Chiuchow plain congee. it's the best plain congee. especially for da-laang. and with that Chiuchow style cold fish(typically use flathead mullet) paid with the ultra salty bean sauce.... *chef's kiss*
The whole idea with the congee is it doesn't fill you up (and its neutral) so you can eat more...MORE tasty stuff.
在古代它是穷人的主食，粥是温和的从小我们都是生病不舒服时喝粥减轻胃的负担，医学上好像并不科学但我们习惯了，在广东它可以是主食也可以是早餐或者宵夜，人们富裕了粥可以配这么多菜
Chaosan Char kwee tiaw is like penang fried kwee tiaw, Love itu so much!!!
i grew up eating chaozhou congee accompanied by salted peanuts, salted eggs, century eggs, pickled reddish, salted fish, and so on. meat floss was a rare luxury. now, you are eating it with goose liver and seafood. time has really changed. chinese are no longer poor.
Haha this is aint chai po neng
@@alexlim6300 "aint"？
I bet when the bill comes Blondie is like.. I pay for myself its ok ok ok!!! And the Sifu is like, "it's my treat!! You don't pay! Your money is no good here!"
😂😂😂😂😂😂😂
this congee is more similar to the one i had growing up, the greenish kind with separate rice grains which sounds weird but its too good
Omg Amy!! What a fantastic video!! You speak better Chinese than me. ❤
Very similar to the teo chew porridge we have here in Singapore..
Prefer seafood porridge than plain congee. Usually, teow chew ppl will have common side dishes (salted fish, salted eggs, dried vegetables, pig's ears, fried peanuts) with their congees.
Never seen this type of food before.. wow nice, thanks for sharing!
Yes, Char Kuay Teow 炒粿条. Our favourite staple in Malaysia and Singapore.
I was a food ranger fan. but now i am watching you !
So proud of you keep trying new things everyday :)
This was a very fun video. Just two foodies enjoying some quality food.
Gosh，I’d been there for couple of times for business purpose, but never dive this deep into local cravings. What a regret!
The dishes look divine.
Congee ! My favourite all times 😍
southern China ,what a cozy place