Hey guys, a few notes: 1. In hindsight, for the Suzhou-style one we probably should've (1) used a nice homemade stock and (2) marinated the shrimp with egg white and done the pass through oil method. If you'd like to make it yourself, we'd recommend going that route. Use a half an egg white in with the shrimp, then give it a brief deepfry in ~180C oil for 30 seconds... then add it right at the very end right before the slurry. 2. In the outro, Steph meant to say 'crab roe'. Worried that it might've sounded like 'crab rolls'. On the subject of roe though, another cool Suzhou dish here is when they use the shrimp meat, shrimp eggs, and shrimp brains all in one dish. 3. We've been meaning to do this video for a while. There was a slight cacophony under our old Chow Mein vid saying how it wasn't 'authentic Cantonese' because it wasn't crispy (there are legitimate nitpicks one could have with that recipe but that's not one of them). Really confused us for a while until we figured out that people were talking about liangmianhuang. 4. I know I rushed through all the marinading, probably should've slowed things down a bit. Lemme spell it out here... apologies: Pork, Cantonese version: 1/8 tsp salt 1/4 tsp sugar 1/4 tsp cornstarch 1/8 tsp light soy sauce 1/4 tsp liaojiu wine, then coated in 1/4 tsp oil. Mushrooms, Cantonese version: 1/8 tsp salt 1/4 tsp sugar 1/4 tsp cornstarch 1/8 tsp light soy sauce 1/4 tsp liaojiu wine 1/8 tsp white pepper powder, then coated in 1/4 tsp oil. Pork, Suzhou version: 1/8 tsp salt 1/4 tsp sugar 1/4 tsp cornstarch 1/8 tsp light soy sauce 1/4 tsp liaojiu wine, then coated in 1/4 tsp oil. Shrimp, Suzhou version: 1/8 tsp salt 1/4 tsp sugar 1 tsp cornstarch 1/4 tsp white pepper powder.
So it was misoa? When i make the deep fried cantonese style, i use thin egg noodle most of the time For the toppings i put diced pork, chicken, chaisim, and to make it looks a lil bit extra i add beaten egg into the sauce Satisfaction guaranteed! But i rarely made it since deep fried stuff has high calories and stuff
Yep, thin egg noodle is very much what's used in the Cantonese style. The Suzhou version uses shengmian, and misua is very similar. Ultimately though, there's many noodle varieties that do the job, after frying the differences would get rather subtle.
You guys are really amazing, I’ve said already but I really appreciate all the work you both put in the videos, descriptions and written recipes and the details you go into. Keep up the great work👍🏼👍🏼😊
It's funny when you think about it. The noodles are made wet then you dry them then you boil them then you fry them dry then you moisten them with sauce so you can eat them.
This is the best website on you tube. Your very detailed and informative. I learn each time I see one of your recipes. I have been cooking for 35 years and i'm in the restaurant business. I don't know a lot about Chinese food, but love watching your vids. Keep up the good work, great job.
Haha maybe a bit later, cheap enough to make the stuff in China. I think we'd probably want to do other stuff besides chris-isms, but I do think a liaojiu and a longyau shirt or apron would probably be in order. I'd want to get a graphic designer to do it proper though, and those cost money :P
omg this channel.....cooking techniques is basically soul food! it's how mom makes it growing up.....ALWAYS! The ingredients....all what I grew up with. The sauce: salt, sugar, corn starch, soy, oil, and wine. classic. mom still uses that formula for most of her stir fries at home.
I absolutely love Chinese food and cooking methods! I’ve been getting into learning and it’s really need to see authentic styles instead of Americanized styles. Thanks so much guys!
This looks so good! Thank you for sharing the method with us. I grew up in Los Angeles and this is what was called chow mein there. I moved to the midwest and chow mein is a completely different and incredibly depressing dish served over rice. I will be making this for my dad ASAP because we were missing this. Thank you!
Cheers, appreciated :) We're really happy with the community we got here, though it'd be nice if we could ever grow enough to get this to be a full time thing haha
Yeah I know the audio's all fucked up there. It's an ongoing struggle with the street noise. Steph does 75% of the cooking on this channel, so I think it's important that she's out there.
the fun thing about Chinese food, one of the very few cuisine in the world that make ingredients dried then wet(soaked in or boiled in) then deep fried then pan-fried..
a year and a half later, but the noodle prep part of this has become one of my favorite recipes. You can pretty much top the noodles with anything and it's good, thanks!
Your recipes provide me with some of my all time favourite food on an almost weekly basis. However, I'd absolutely love to see a video on how to make Pingyao style kao lao lao, which was hands down the best, but at the same time weirdest, noodles I've ever had. It's made with a special type on cured beef from Pingyao, but I figured maybe it would be possible to make it with corned beef instead, since that's exactly what it tastes like. Impossible to find a non-Chinese recipe for it anywhere though...
So cool! my mom is Thai-chinese and she always made something like this but with fermented soy beans as part of the sauce, and I never knew where the dish came from or if it was a thing outside of her family. Now I know!
Made this tonight with chicken. OMG! Incredible. Used black fungus, and shiitake rehydrated, added some baked baby Bella’s i made, a few leaves Napa cabbage and the mushroom liquid made an incredible sauce. Thank you for being great teachers! 👏👏👏👍👍👍
Hey 👋 I live in Suzhou, and this was my first love ever since I arrived here. Think I will have this for lunch tomorrow. Thank you for featuring this lovely noodle dish
Guys, nice video but your sauce is really thin. Here in California, most Cantonese chefs use 1:1 生粉:水 ratio. We actually have two different names for it too. In Los Angeles with newer Cantonese immigrants they do call it 炒麵兩面黃 but in San Francisco Bay Area where the Cantonese immigrated over a hundred years ago, they call this style 煎麵. Also, maybe consider green chives as a closer substitute than green onions for 韭黄.
I love Suzhou, been there a bunch of times! Also love the food. I've been wanting to do more stuff from Jiangnan region but it often requires many seasonal/local ingredients, like fish from Taihu Lake or stuff like 莼菜, lol.
We have a similar dish here in Makassar, Indonesia. We call it guan dong chow mien, although the toppings are a bit different, there's usually pork, shrimp, fried pork meatballs, fried fish cake, and some mustard green. Some version put whisked eggs into the gravy.
I ❤ crispy fried noodles!!! Time to take a belt sander to that cutting board! I use mineral oil on mine to keep the wood fiber strong. Keeps it from...well you know 😆 Good vids!
I ordered this noodle at a Chinese restaurant in London 3 years ago and never got the chance to eat it again because Chinese restaurants are not common in Brazil and they don't serve this noodle dish. So I'll try to recreate this at home :)
in Singapore and Malaysia they call this Yee Mee, and its almost always served with a stir fried braised seafood sauce. But its confusing cause it both applies to the fried noodles and the soup
Yimian! A little bit different, though that stuff's awesome. IIRC they actually use carbonated water to make the dough in order to get everything nice and puffy when deep-frying. We totally gotta do some Yimian one of these days... one of my favorite noodles but we definitely gotta do it from scratch.
Nope, it is not Yee Mee. It is called Cantonese Style Sang Mien (广府生面) which use a noodle similar to wonton noodles except thinner. It come in fresh and you need to fried it. That would be similar with the dish shown in this video. Yee Mee is use in the similar cooking style but that is different from the one in the video. Yee Mee come in the form already fried and the noodles was made by using soda/carbonated water in the dough while Sang Mee/Mein are same as wonton noodles which usually use lye water.
Ive made both versions today and it was awesome! Will definitely make it again. I think this is in my personal top 5 chinese dishes so far. But I have wondered about the noodle to toppings ratio. Is it possible that you have used more than 70 grams of dried noodels per serving or that the topping recipe is for 2 servings? I used 70 grams of angel hair pasta per serving and ended up with a lot of sauce/toppings.
Hmm, I love in San Francisco and we call this Hong Kong style “Jin Mein”. Everywhere i have ever been in the US I can just say Jin Mein and they know what kind of noodle I want even if that’s not the English name on the menu.
For those in Suzhou, the restaurant 裕兴记 does a very good affordable 两面黄（the restaurant calls it 二面黄）。They have a branch in Shanghai too but it's pretty bad there... This dish is also the reason why I hate how 麺 was simplified to 面 as it makes it seem like the name could mean "two noodle yellow" instead of "two side yellow"....
I honestly prefer the soft noodle version of chow mein. The crispy versions that I have seemed too chewy. And the flavor just was distributed as well as the soft noodle versions. Maybe I need to try other places or make on my own.
We could get one, but we prefer doing these with our little burner, as that's way closer to the energy output Western stoves have. One of the things we want to people to learn is that you *can* cook Chinese food without a jet-engine stove... most people here don't have stoves that go any higher than 16k BTUs at home.
@@ChineseCookingDemystified thanks for the reply. Ill try this at home. Have you heard of biang biang noodles? I tried this at a shaanxi restaurant. Please try this next if you havent. Thick home made noodles covered in a spicy oil sauce with bean sprouts.
No cracking noise when you pour the sauce over the noodles? I remember that was my favorite part when I ordered this at restaurants when I was younger.
This was a lot of fun to try, eve though I Way overdid the noodles (I think). Or maybe the ones I had just weren’t quite right, they’re a Chinese dried egg noodle with the thickness of spaghetti. It turned out pretty crunchy but the flavor was great!
About this noodle. When I first know this exist is in Sydney at year 2018. When my friend and me went to one Hongkong Restaurant, I saw Fried Noodles on the menu I thought "Oh I love Fried noodles I m gonna order this" And later the waiter give me this. me:"Ah... Sorry, is this Fried noodles（炒面）?"(in Mandarin) my friend:"Yes, it is Chow Mein[also fried noodles or 炒面 in mandarin], any problem?"(in Mandarin with strong Cantonese accent) me:"How, how to eat this???" cuz, to me it looks more like something would be set as decorates in some of the dishes. I never see this before. Friend:"? You dont know how to eat it? Serious?" me:"I dont even know this is how you guys from Hongkong called as Fried noodles, mate wtf." TOTALLY SHOCKED
One of my favorite noodles dish! I know this as "Double face browned noodles". This goes really well with red rice vinegar. I mostly do the pork and mushrooms topping. Where can I find a list with different types of well known toppings?
Hmm... I tried. Nothing couple be found from a quick Baidu/Google. The best idea we had was to look at the menu of a famous noodle shop that specializes in the stuff in Suzhou: www.dianping.com/photos/433183002/tag Left to right: - Shrimp and meat (what we made here) - Mixed veg + meat + mixed organ - Shrimp and eel - Shrimp and pork kidney - Pork liver - Shrimp and crab roe Another famous version of this dish is shrimp, shrimp brains, and shrimp roe together.
It's actually a Japanese saucepan... IIRC it's called a Yukihira saucepan. Can't seem to find the exact one we use though (a quick google shows pots that're slightly deeper)... we bought it off a Taobao store that has quality knock-offs of brand name kitchenware (kinda like our totally-not-a-kitchen-aid kitchen aid).
Hmm. the dish you talked about seems like more of a Koren thing. Shepard's purse is often stir-fried or mixing in with dumpling fillings in Chinese cooking. But if you search on google, you can find a bunch Korean recipes for the soup, which is called "Naengi-guk".
Same here in Kentucky and most other places I've been to in the US, somehow in "Chinese American" cuisine it became synonymous with chop suey in a lot of places and really annoys me.
If you can fine the brand “Melissa’s produce” they make a “fresh asian noodle” that western markets may carry, especially if a dedicated asian market is far from you... they’re yellow thinnish fresh noodles each dusted with starch and bundled and folded together in a shrink package
@@beehead5661 I don't think so. He was very emphatic when pronouncing 10, so I suppose he wanted to emphasize that the first time it takes much longer than after you flip them.
"Longyau" (Cantonese) = "Huaguo" (Mandarin) = "Make the wok slippery" (direct English translation). I've heard it sometimes being translated as 'seasoning the wok', which I think it kinda a confusing translation as I think of 'seasoning' as specifically creating that layer of polymerized oil... this is something a little bit different. Before you stir fry, follow this ritual: 1. Get the wok piping hot 2. Take it off the heat (like they do in restaurants) -or- shut off the heat (like we do in our vids) 3. Add in some oil. We add the quantity that we'll want to fry in, as that's convenient to do at home. At restaurants they have a little bowl of extra oil on the side that they do for this specific purpose, and then pour it out. 4. Swirl the oil. If you've got a lot of oil you can swirl with a spoon/spatula. We generally just pick up the wok and move it around though. 5. Turn the flame to your desired heat. For stuff like aromatics, *immediately* go in with them, else they'd burn. If you're going in with meat, wait ~15 seconds then toss it in. Steps 1-4 there are collectively called 'longyau'.
“Long” means dragon and I’ve heard the term “dragon’s breath” when you want the wok super hot so that it cooks the food really fast and leaves a nice char on the food. I don’t know if that’s what he was saying because my Chinese is subpar - me being a jook-sing and all
@@frankchen4229 I do know the ingredients you are referring to here and they suck. I’m a professional Chef, so I have an opinion when it comes to these kind of things 💯.
I'm sorry, but I have to be Italian police... So many people use the term "al dente", sometimes correctly, sometimes incorrectly; there is certainly a mistake here in this video... I'm sure the writer of the narration meant to instruct us to boil the noodles to "not quite" al dente, (not "past" al dente; "past" al dente would result in a sticky mushy mesh, of course.)
The man's Chinese accent is so very distracting from the instructions. He should speak in Mandarin with English subtitles. The woman's at the end is much clearer, despite the obvious accent, maybe she should do the voice over?
Hey guys, a few notes:
1. In hindsight, for the Suzhou-style one we probably should've (1) used a nice homemade stock and (2) marinated the shrimp with egg white and done the pass through oil method. If you'd like to make it yourself, we'd recommend going that route. Use a half an egg white in with the shrimp, then give it a brief deepfry in ~180C oil for 30 seconds... then add it right at the very end right before the slurry.
2. In the outro, Steph meant to say 'crab roe'. Worried that it might've sounded like 'crab rolls'. On the subject of roe though, another cool Suzhou dish here is when they use the shrimp meat, shrimp eggs, and shrimp brains all in one dish.
3. We've been meaning to do this video for a while. There was a slight cacophony under our old Chow Mein vid saying how it wasn't 'authentic Cantonese' because it wasn't crispy (there are legitimate nitpicks one could have with that recipe but that's not one of them). Really confused us for a while until we figured out that people were talking about liangmianhuang.
4. I know I rushed through all the marinading, probably should've slowed things down a bit. Lemme spell it out here... apologies:
Pork, Cantonese version: 1/8 tsp salt 1/4 tsp sugar 1/4 tsp cornstarch 1/8 tsp light soy sauce 1/4 tsp liaojiu wine, then coated in 1/4 tsp oil.
Mushrooms, Cantonese version: 1/8 tsp salt 1/4 tsp sugar 1/4 tsp cornstarch 1/8 tsp light soy sauce 1/4 tsp liaojiu wine 1/8 tsp white pepper powder, then coated in 1/4 tsp oil.
Pork, Suzhou version: 1/8 tsp salt 1/4 tsp sugar 1/4 tsp cornstarch 1/8 tsp light soy sauce 1/4 tsp liaojiu wine, then coated in 1/4 tsp oil.
Shrimp, Suzhou version: 1/8 tsp salt 1/4 tsp sugar 1 tsp cornstarch 1/4 tsp white pepper powder.
So it was misoa? When i make the deep fried cantonese style, i use thin egg noodle most of the time
For the toppings i put diced pork, chicken, chaisim, and to make it looks a lil bit extra i add beaten egg into the sauce
Satisfaction guaranteed!
But i rarely made it since deep fried stuff has high calories and stuff
Yep, thin egg noodle is very much what's used in the Cantonese style. The Suzhou version uses shengmian, and misua is very similar. Ultimately though, there's many noodle varieties that do the job, after frying the differences would get rather subtle.
You guys are really amazing, I’ve said already but I really appreciate all the work you both put in the videos, descriptions and written recipes and the details you go into. Keep up the great work👍🏼👍🏼😊
I have a cool trick I do with that mushroom soaking liquid, I freeze it into ice cubes and bag them for later use. Thats is I don't use it all.
What's the difference between 'river shrimp' and normal shrimp?
I once ordered this by accident at a Hong Kong restaurant some 15 years ago and it has been my favourite noodle dish ever since.
It's funny when you think about it. The noodles are made wet then you dry them then you boil them then you fry them dry then you moisten them with sauce so you can eat them.
I am from HK and it is our daily classic! Love it, too!
Lol first time I got it was an accident too. I thought I was ordering something else. I was pleasantly surprised
This is the best website on you tube. Your very detailed and informative. I learn each time I see one of your recipes. I have been cooking for 35 years and i'm in the restaurant business. I don't know a lot about Chinese food, but love watching your vids. Keep up the good work, great job.
If you guys decide to make merch, I would totally buy a shirt that says "Liaojiu aka Shaoxing wine" ...just saying
Haha maybe a bit later, cheap enough to make the stuff in China. I think we'd probably want to do other stuff besides chris-isms, but I do think a liaojiu and a longyau shirt or apron would probably be in order. I'd want to get a graphic designer to do it proper though, and those cost money :P
@@ChineseCookingDemystified I'd definitely get a longyau t shirt 🙂
Apron!!!
That sounds piping hot
I'd kinda like one with print on booth sides. Front:"First, longyau". Back: "And... out "
omg this channel.....cooking techniques is basically soul food! it's how mom makes it growing up.....ALWAYS! The ingredients....all what I grew up with. The sauce: salt, sugar, corn starch, soy, oil, and wine. classic. mom still uses that formula for most of her stir fries at home.
This is quickly becoming my favourite food channel as it’s help me learn to make all the food i grew up eating that i could not make
I absolutely love Chinese food and cooking methods! I’ve been getting into learning and it’s really need to see authentic styles instead of Americanized styles. Thanks so much guys!
I can't speak for many other styles, but most Cantonese dishes are just stir fries. I'm a first generation Cantonese American.
This looks so good! Thank you for sharing the method with us. I grew up in Los Angeles and this is what was called chow mein there. I moved to the midwest and chow mein is a completely different and incredibly depressing dish served over rice. I will be making this for my dad ASAP because we were missing this. Thank you!
Great instructional narration!!! I needed this for the last 25 years. I swear!
I love the high quality that you guys deliver. You deserve more subs and im sure you'll get them
Cheers, appreciated :) We're really happy with the community we got here, though it'd be nice if we could ever grow enough to get this to be a full time thing haha
@@ChineseCookingDemystified if you remove the girl at the end you would graze perfection....
Yeah I know the audio's all fucked up there. It's an ongoing struggle with the street noise. Steph does 75% of the cooking on this channel, so I think it's important that she's out there.
@@ChineseCookingDemystified just teasing guys you are great!!!!
the fun thing about Chinese food, one of the very few cuisine in the world that make ingredients dried then wet(soaked in or boiled in) then deep fried then pan-fried..
a year and a half later, but the noodle prep part of this has become one of my favorite recipes. You can pretty much top the noodles with anything and it's good, thanks!
All on a 1 × 3 meter balcony.
Amazing as usual. On point . Great recipe. Excellent explanations and a voice I wish I have.
Keep up the good work.
I love deep-fly crispy noodle!😋
Who doesn’t love crispy noodles? Love learning the soft yellow method of preparation. Can’t wait to make this
Your recipes provide me with some of my all time favourite food on an almost weekly basis. However, I'd absolutely love to see a video on how to make Pingyao style kao lao lao, which was hands down the best, but at the same time weirdest, noodles I've ever had. It's made with a special type on cured beef from Pingyao, but I figured maybe it would be possible to make it with corned beef instead, since that's exactly what it tastes like. Impossible to find a non-Chinese recipe for it anywhere though...
Thank you for explaining the "local produce" spirit of the dish. 🙂
So cool! my mom is Thai-chinese and she always made something like this but with fermented soy beans as part of the sauce, and I never knew where the dish came from or if it was a thing outside of her family. Now I know!
Made this tonight with chicken. OMG! Incredible. Used black fungus, and shiitake rehydrated, added some baked baby Bella’s i made, a few leaves Napa cabbage and the mushroom liquid made an incredible sauce. Thank you for being great teachers! 👏👏👏👍👍👍
Hey 👋 I live in Suzhou, and this was my first love ever since I arrived here. Think I will have this for lunch tomorrow. Thank you for featuring this lovely noodle dish
Guys, nice video but your sauce is really thin. Here in California, most Cantonese chefs use 1:1 生粉:水 ratio. We actually have two different names for it too. In Los Angeles with newer Cantonese immigrants they do call it 炒麵兩面黃 but in San Francisco Bay Area where the Cantonese immigrated over a hundred years ago, they call this style 煎麵. Also, maybe consider green chives as a closer substitute than green onions for 韭黄.
Suzhou girl here! 🙋 Great to see hometown food on your channel hahaha! Great content as always!:)
I love Suzhou, been there a bunch of times! Also love the food. I've been wanting to do more stuff from Jiangnan region but it often requires many seasonal/local ingredients, like fish from Taihu Lake or stuff like 莼菜, lol.
We have a similar dish here in Makassar, Indonesia. We call it guan dong chow mien, although the toppings are a bit different, there's usually pork, shrimp, fried pork meatballs, fried fish cake, and some mustard green. Some version put whisked eggs into the gravy.
I ❤ crispy fried noodles!!!
Time to take a belt sander to that cutting board! I use mineral oil on mine to keep the wood fiber strong. Keeps it from...well you know 😆
Good vids!
Love your channel ❤, this is so accurate.
In the 50-60s, few from the west could have tried crispy noodles except in HK/ Singapore/ Malaysia! China was not open yet.
I ordered this noodle at a Chinese restaurant in London 3 years ago and never got the chance to eat it again because Chinese restaurants are not common in Brazil and they don't serve this noodle dish. So I'll try to recreate this at home :)
I love this channel! - small request: could you also share some more vegetarian dishes?
We have something similar here in indonesia called ifumi, used to eat in my elementary school cafeteria
O. M. G that looks delicious!! And easy. That's important as well. This is a definite to try. TY Steph & Chris.
Jenn 💖 in Canada 🍁
Cheers Jenn! Definitely not too bad.
I absolutely love the deep fried version.
Your videos are great! I was wondering would you be making videos on making Chinese pickles ?
in Singapore and Malaysia they call this Yee Mee, and its almost always served with a stir fried braised seafood sauce. But its confusing cause it both applies to the fried noodles and the soup
Yimian! A little bit different, though that stuff's awesome. IIRC they actually use carbonated water to make the dough in order to get everything nice and puffy when deep-frying. We totally gotta do some Yimian one of these days... one of my favorite noodles but we definitely gotta do it from scratch.
Nope, it is not Yee Mee. It is called Cantonese Style Sang Mien (广府生面) which use a noodle similar to wonton noodles except thinner. It come in fresh and you need to fried it. That would be similar with the dish shown in this video.
Yee Mee is use in the similar cooking style but that is different from the one in the video. Yee Mee come in the form already fried and the noodles was made by using soda/carbonated water in the dough while Sang Mee/Mein are same as wonton noodles which usually use lye water.
"Local and seasonal"...proceeds to make Liangmianhuang with haggis and turnips.
Blood sausage, celeriac and sauerkraut here :)
@@tjz8797 ha! I love it when people think like this about recipes. Its how great new dishes are made.
No don’t do it
In the Toronto area, everyone calls this Guangdong Chowmein.
ChaoZhou also have similar noodles like this, and they dip it in dark vinegar and/or sugar as dipping. No topping though
My new favorite channel, and meal ;)
I’m love eating this at Chinese restaurant my family and I regularly go to but can’t right now because of lockdown 😒
I MISS THEM SO MUCH!!
马来西亚有一个很类似的料理叫做『广府炒』，把米粉炸得脆了上盘，然后浇上那些酱汁和配菜，通常有肉片、时菜、蛋花、虾子，然后用淀粉弄成浓稠的酱汁……然后把炸脆的米粉换成炒过的粿条（酱汁和配菜一样），就成了『滑蛋河』，如果炸脆的米粉和炒过的粿条都一起摆盘的话，就叫做『鸳鸯』。。。马来西亚人很喜欢一种料理用多种面，所以咖喱面未必只有面，里面可以有粿条、米粉、黄面、粉丝，看摊位的老板有什么样的面条或者客人有什么样的要求XDD
我们在马拉食过蛮多类似的，很多炒粉面都是有厚厚的芡，一开始我还不适应，因为在广州大部分都是干炒。不过我每次食叻沙都喜欢一种面在里面，感觉口感纯粹一点，哈哈哈，个人偏好。
【OAO】我現在才知道原來廣州大部分是乾炒，一直以為『廣府炒』是從廣州一帶傳到南陽馬來西亞呢XDD
@@qiyaan253 湿炒在福建和潮州汕头一带就很常见啦~
哦哦！這樣就能夠理解了，當年移民過來的大多是福建一帶的人，廣州人客家人和潮州人相對來說沒這麼多，所以廣州人帶來的食物之後就不自覺融入了福建的元素了吧XDD，沒想到還能夠這樣側面了解到歷史啊XDD
@@qiyaan253 是啊，其实我们从海外中餐里面的不同元素，能够看出很多的历史变迁，特别是去到不同地方，看到当地人的饮食，经常就惊叹“原来是这样的！”
Ive made both versions today and it was awesome! Will definitely make it again. I think this is in my personal top 5 chinese dishes so far. But I have wondered about the noodle to toppings ratio. Is it possible that you have used more than 70 grams of dried noodels per serving or that the topping recipe is for 2 servings? I used 70 grams of angel hair pasta per serving and ended up with a lot of sauce/toppings.
like your videos and simple instruction . new subscriber here.
Cheers, welcome! Anything you're interested in learning?
We call it I Fu Mie in Indonesia :D children looooveeeee this dish
Hmm, I love in San Francisco and we call this Hong Kong style “Jin Mein”. Everywhere i have ever been in the US I can just say Jin Mein and they know what kind of noodle I want even if that’s not the English name on the menu.
Awesome!! this is my favourite menu. I also used to get a fried egg on top.
great idea another recipe to cook for my chinese employer, thank u so much
For those in Suzhou, the restaurant 裕兴记 does a very good affordable 两面黄（the restaurant calls it 二面黄）。They have a branch in Shanghai too but it's pretty bad there...
This dish is also the reason why I hate how 麺 was simplified to 面 as it makes it seem like the name could mean "two noodle yellow" instead of "two side yellow"....
两面面。。。tsk tsk
I honestly prefer the soft noodle version of chow mein. The crispy versions that I have seemed too chewy. And the flavor just was distributed as well as the soft noodle versions. Maybe I need to try other places or make on my own.
Do you guys have room for a propane burner for higher heat? I have a neighbor who stir fries like you, outside and the smells are amazing.
We could get one, but we prefer doing these with our little burner, as that's way closer to the energy output Western stoves have. One of the things we want to people to learn is that you *can* cook Chinese food without a jet-engine stove... most people here don't have stoves that go any higher than 16k BTUs at home.
@@ChineseCookingDemystified thanks for the reply. Ill try this at home. Have you heard of biang biang noodles? I tried this at a shaanxi restaurant. Please try this next if you havent. Thick home made noodles covered in a spicy oil sauce with bean sprouts.
Yep, totally. On the list :)
No cracking noise when you pour the sauce over the noodles? I remember that was my favorite part when I ordered this at restaurants when I was younger.
This was a lot of fun to try, eve though I Way overdid the noodles (I think). Or maybe the ones I had just weren’t quite right, they’re a Chinese dried egg noodle with the thickness of spaghetti. It turned out pretty crunchy but the flavor was great!
Hmm... you happen to have a pic of the type of noodles you were using by any chance? :)
@@ChineseCookingDemystified photos.app.goo.gl/c158C7rDHeQs1Jnx7 hopefully this link works?
Cecily Janzen the noodle pic is gone 😪
It's been quite a while since I ate this dish.
Yummy reminds me of a dish called pan fried noodles
About this noodle. When I first know this exist is in Sydney at year 2018. When my friend and me went to one Hongkong Restaurant, I saw Fried Noodles on the menu I thought "Oh I love Fried noodles I m gonna order this" And later the waiter give me this.
me:"Ah... Sorry, is this Fried noodles（炒面）?"(in Mandarin)
my friend:"Yes, it is Chow Mein[also fried noodles or 炒面 in mandarin], any problem?"(in Mandarin with strong Cantonese accent)
me:"How, how to eat this???" cuz, to me it looks more like something would be set as decorates in some of the dishes. I never see this before.
Friend:"? You dont know how to eat it? Serious?"
me:"I dont even know this is how you guys from Hongkong called as Fried noodles, mate wtf."
TOTALLY SHOCKED
I can’t wait to eat this!!!
One of my favorite noodles dish!
I know this as "Double face browned noodles". This goes really well with red rice vinegar.
I mostly do the pork and mushrooms topping.
Where can I find a list with different types of well known toppings?
Hmm... I tried. Nothing couple be found from a quick Baidu/Google. The best idea we had was to look at the menu of a famous noodle shop that specializes in the stuff in Suzhou:
www.dianping.com/photos/433183002/tag
Left to right:
- Shrimp and meat (what we made here)
- Mixed veg + meat + mixed organ
- Shrimp and eel
- Shrimp and pork kidney
- Pork liver
- Shrimp and crab roe
Another famous version of this dish is shrimp, shrimp brains, and shrimp roe together.
Loved your style of cooking as you always give people options. I've been looking for crispy fried noodle recipe and found one now. Thanks for sharing
Liangmianhuang - double sided browned :)
Possible thanksgiving episode? Maybe a recipe with squash or pumpkin?
Yeah, a mashed potato, Chinese style, coming up next week.
@@thisissteph9834 Thanks for always responding to the comments. Really appreciate it and hope you always do it.
This reminds me of ankake soba in Japanese cuisine. I wonder if that is where it came from.
Wow so testy
Why is your oyster sauce so thin? Ours has a molasses consistency. Maybe even thicker.
Reminds me of Yee Mee. Is it the same?
No, you cannot use any noodle you want. You need to use an thin egg-based noodle. Use angel hair and you break your teeth.
Hi , Where can one buy the pot you boil the noodles in? Does it have a special name ? Thanks
It's actually a Japanese saucepan... IIRC it's called a Yukihira saucepan. Can't seem to find the exact one we use though (a quick google shows pots that're slightly deeper)... we bought it off a Taobao store that has quality knock-offs of brand name kitchenware (kinda like our totally-not-a-kitchen-aid kitchen aid).
Chinese Cooking Demystified thank you for your answer , just saw it 😀
Hi can you please make scollop and Shepard’s purse soup? My wife is obsessed with this fish and is driving me crazy:) thanks
Hmm. the dish you talked about seems like more of a Koren thing. Shepard's purse is often stir-fried or mixing in with dumpling fillings in Chinese cooking. But if you search on google, you can find a bunch Korean recipes for the soup, which is called "Naengi-guk".
New York chow mein: *"what noodle?"*
Same here in Kentucky and most other places I've been to in the US, somehow in "Chinese American" cuisine it became synonymous with chop suey in a lot of places and really annoys me.
If you can fine the brand “Melissa’s produce” they make a “fresh asian noodle” that western markets may carry, especially if a dedicated asian market is far from you... they’re yellow thinnish fresh noodles each dusted with starch and bundled and folded together in a shrink package
I'm convinced this is Richard Dreyfuss........
2:23 Did you mean to say two minutes instead of ten minutes?
I noticed that also. I think he meant 2 minutes, not ten
@@beehead5661 I don't think so. He was very emphatic when pronouncing 10, so I suppose he wanted to emphasize that the first time it takes much longer than after you flip them.
@@alexandresobreiramartins9461 You're absolutely correct. Don't know what led me to think "2 minutes" before. It's obvious he meant 10 minutes
@@beehead5661 Well, I DO agree 10 minutes seems like a lot, but it's a very different style of cooking.
All my life i know this dish as "Ifu mie"
Good dis🥰🥰
Local and seasonal... so, this would probably be delicious with thinly sliced kangaroo.
Piping Hot is "long yao ma"?
"Longyau" (Cantonese) = "Huaguo" (Mandarin) = "Make the wok slippery" (direct English translation). I've heard it sometimes being translated as 'seasoning the wok', which I think it kinda a confusing translation as I think of 'seasoning' as specifically creating that layer of polymerized oil... this is something a little bit different.
Before you stir fry, follow this ritual:
1. Get the wok piping hot
2. Take it off the heat (like they do in restaurants) -or- shut off the heat (like we do in our vids)
3. Add in some oil. We add the quantity that we'll want to fry in, as that's convenient to do at home. At restaurants they have a little bowl of extra oil on the side that they do for this specific purpose, and then pour it out.
4. Swirl the oil. If you've got a lot of oil you can swirl with a spoon/spatula. We generally just pick up the wok and move it around though.
5. Turn the flame to your desired heat. For stuff like aromatics, *immediately* go in with them, else they'd burn. If you're going in with meat, wait ~15 seconds then toss it in.
Steps 1-4 there are collectively called 'longyau'.
@@ChineseCookingDemystified xie xie ni for all this information!
“Long” means dragon and I’ve heard the term “dragon’s breath” when you want the wok super hot so that it cooks the food really fast and leaves a nice char on the food. I don’t know if that’s what he was saying because my Chinese is subpar - me being a jook-sing and all
Mimi YuYu xie xie for your illustration regarding, the word “long” it makes sense. Quite clear .
leticia thomas I’m glad I can help!
Please tell me how to find a list of all your recipes at Reddit.com
What do you think of using seitan-soy based 肉絲 for a vegan variant?
No. Just no.
@@mrboonski1 You don't even know the ingredients I was referring to. What makes you think your opinion matters here?
@@frankchen4229 I do know the ingredients you are referring to here and they suck.
I’m a professional Chef, so I have an opinion when it comes to these kind of things 💯.
@@mrboonski1 Turning the lights on a barbie kitchen kit doesn't make you a chef
@@frankchen4229 I’m reporting you for defamation.
Why no MSG?
Not really needed here, but you could absolutely add a sprinkle in the Cantonese version if you like.
Richard Dreyfus
Any chance for making a dish out of eggplants?
Shouldn't have called 两面黄 Hong Kong 炒面
I'm sorry, but I have to be Italian police... So many people use the term "al dente", sometimes correctly, sometimes incorrectly; there is certainly a mistake here in this video... I'm sure the writer of the narration meant to instruct us to boil the noodles to "not quite" al dente, (not "past" al dente; "past" al dente would result in a sticky mushy mesh, of course.)
Never knew it was fried tbh
Have you actually eaten this? It’s pretty apparent that it’s fried. Maybe you had something like lo mein
@@MimiYuYu yea few times, thought it was a dehydrated or just dried noodle -- no it was liangmianhuang
the noodles look like you never boiled them
I was curious -- how do you eat these? Seems ask if you would need a knife to cut the noodles.
As always long yow
The man's Chinese accent is so very distracting from the instructions. He should speak in Mandarin with English subtitles.
The woman's at the end is much clearer, despite the obvious accent, maybe she should do the voice over?
It’s nice to know Ben Shapiro has moved to cooking videos
Cool the noodles in front of a fan?? You’ve been living in China for too long partner.
Jesus that girl is gorgeous. How about one for almond soo guy???
have you ever eaten ligma
whats ligma
ligma huang
Step 1: Quit your job
Another great Bastardised chinese dish.
How would you do it differently?
前排