Bro. Lucas. Y’all need to be using more asian tools!! Cleaver, the plastic bowls, the soup spoon! (Better multitasker than a spork), the the chopstick’. And wok and spatulas.
Love how this video features the younger generation giving appreciation to our food an sharing history and the different cuts of meat and how it may used for. I also love how the video has injections of Cantonese!
Same. I speak intermediate Cantonese, and I want to learn more advanced Cantonese language and culture, so I personally found it really educational that they had the written Canto. The ways to improve my Cantonese further from my current level are not always obvious
Bro. Lucas. Y’all need to be using more asian tools!! Cleaver, the plastic bowls, the soup spoon! (Better multitasker than a spork), the the chopstick’. And wok and spatulas.
Guys, I love the show I’m a brown guy who grew up in Vancouver with all my Hong Kong friends. I love coming to Chinatown in New York, and speaking Cantonese and everybody looks at me strange! His food brings back such great memories. Fast forward 35 years and my son now speaks Mandarin because the immigration to Canada is from China not Hong Kong now. You should see us order in both Cantonese and mandarin in a restaurant. It’s quite a big laugh, We are always offered a discount or free soup because we are speaking Chinese lol We love your show and we love you bringing back memories of Vancouver and Hong Kong and China for us.
My family ran a restaurant and I would always watch dad cut apart 4 boxes of shoulder butts by himself. Seeing someone else do it, brings back all those memories and more awe for my dad. My mom would take those shoulder bones, often without dad knowing (lol), and make our pho with it.
Pho ga- chicken Pho Bo - beef Different regions and families will add whatever they have, like if you’re a family restaurant and have a ton of pork bones around.
chef/butcher here learned my butchery from Italians but I am Chinese , this is the best butchery video I have ever seen thank you ! now I love to see one for beef specifically with brisket as there is a huge difference between Western brisket cut vs Chinese ( with all the connecting tissues attached!)
I find it so wonderful that Lucas points to his body when he is trying to describe where a cut of meat is from. I have been doing the same for years, but a lot of people look at me like I'm crazy--admittedly, especially when I am trying to describe a tuna collar or hake kokotxas. But seriously, vertebrates share similarities!!
What I love is the emphasis on texture. Chinese love meat with chew and crunch, not just tenderness. It's not seen as a negative, but instead celebrated.
I don't quite have the words to express how great this is - it's fantastic in every way. Thanks, Deluxe Danny and Dave, and Lucas. Great stuff. Good feels all around.
I truly enjoyed this video and several levels. Giving me a better understanding of the differences in butchering styles helps me better understand Asian cooking as well as cultural eating differences. Lots of great tips too. Thank you, great work! Steve (68 yrs) Manitoba
The producer asking them questions to show to the audience is the MVP here. I ALWAYS watch these things and say "how can I ask my local butcher or meat purveyor or supermarket meat section about stuff like this? Great work by all here. Lucas Sin is a great presenter and host!
I love how Dave never cross-contaminates by touching Lucas modeling. Dave gives great butchery demonstrations. Most importantly Dave doesn’t let Lucas take the meat back for the camera while he’s butchering. #Dave
Never seen this channel or any of its videos before, but I have seen Lucas in other videos elsewhere. This was really well-made, full of very informative details that aren't easily found anywhere else. I'm Cantonese myself, born in Canada, and I wasn't critical of any of the pronounciations. In fact, I was impressed at how well-spoken and quick the translations and descriptions came.
So glad you are featuring one of the best grocery stores in NYC. Cooked chinese food, butchery, dumplings, vegetables, fresh fish, bakery, barbecue meat section, this place has it all. Thank you Lucas for giving these guys a platform.
This guy Lucas Sin is interesting to watch because of his passion for food. It comes out in the way he explains everything in great detail. I love seeing that he's being spotlighted across many youtube channels
Very interesting video. It make me happy to see you young guys carrying on these great food traditions. Some times I swear I’m part Cantonese as no one loves making soup for loved ones more than this guy.
I grew up with chinese butchers in the US, but never really bothered to ask why. Learned some new things today. I love to make pork sparerib with Taro.
This was an incredible video! Thank you so very much for the journey through Chinese / Chinese American butchery. Being able to learn more about a culture through their foods is my most favorite thing in life. Not to mention all of the incredibly delicious and soul feeding Chinese cuisines. ❤
I thoroughly enjoyed every minute of this video. Very interesting to see how different cultures utilizes different cuts of meat. I appreciate each individual's knowledge and passion towards their craft. Please do more videos like this in the future.
Thank you eloquent Lucas Sin for giving those of us with limited Cantonese finally a voice. Keep it up. Though you’re in NYC, your voice reaches the SGV.
Lucas for president 😂 seriously, he’s allowed our generation of chefs, cooks and bakers to showcase the thousands of years of immaculate food with great dynamic
I am from Ottawa Canada and I love Deluxe which I found by accident roaming NYC Chinatown. It's my go-to for taking a full meal to my guai lo friends on visits... Super good amazing variety with that Special home cooked taste.
Love Deluxe, especially the duck there! It's so nice seeing Chinese butchery being show in this positive light. I feel like so many westerners look down on Chinese butchery and grocery stores for being cheap, but they really are such culturally rich and wonderful places.
This video brought back a lot of memories from growing up as a kid in Hong Kong. Late 1960's, 1970's & 1980's....salt and pepper pork chops were a old time favorite, plus the Pei Daan sou yuuk juuk was one of my favorite breakfast (or drunken snack) dishes ever! BTW: You guys Canto is not too bad ;-) Thanks!
I LOVE!!!! You are inspiring me to study food anthropology. So so interesting! I'm from the Philippines and we have a very heavy influence from Chinese people esp with the food. Our chinatown is HUGE!!! Living here in the US makes me miss Asian food so much!!
Funny enough, taking about pronunciation, I never realized why Char Siu had an "R" in it, until I saw a comment somewhere saying that the R functions like UK English, where it lengthens the previous vowel, rather than having an R sound. Which makes so much more sense because Hong Kong was under British control. So with North American English, we would probably spell it more like Chaa, rather than Char.
Oh Man! I am so hungry now!!! How interesting to see how differently you butcher the pork from traditional American butchers, and, even other Chinese butchers. You earned a new subscriber...
If I had to say what my favourite cut of pork is, I'd have to say it'd be that flat bit that's sandwiched between fat and the bigger muscle on pork shoulder. It might actually be the same cut you talk about in the shop. I only know it because I save it for my own use whenever I break down a shoulder joint. It has that "crunch" you describe and I love it steamed dim sum black bean style.
Wow. This was a wonderful video. Seeing where the different cuts of pork come from and how they are used...and, with delicious dishes at the end to make the explanations more vivid was truly instructive. I especially loved learning about where cha siu meat comes from...given how well known cha siu is and how I've loved it since I was a kid. Kudos to Lucas Sin and the guys from Deluxe.
This is fabulous content. I love hearing the Cantonese dialect, it reminds me of when my mom (born in Hong Kong) gets the opportunity to speak it with other Cantonese. I was really surprised and a little disappointed that the Chinese definition of baby back rib is so different that in American and western butchery. A back rib really is from up higher (closer to the spine), what Danny described in just a shortened spare rib 😕
🎉🎉🎉 for showcasing Deluxe! An awesome place that I miss since moving out the area. When I first moved to NYC, it reminded me of HK since I had just visited that same summer. Also, my parents loved getting their jook in the mornings when they were visiting.
I grew up in nyc Chinatown and I know deluxe meat store was on grand st corner of Mott. It was a small store very tight and crowded. Since they struck the lottery and build the building on Mott street they expanded their store to sell everything. It is one of the best meat store. It is not cheap but you can see the quality of meats at this place no other Chinese markets has.
I am Chinese American and cook a lot of Cantonese food. Deluxe market is one of my go to places. Thanks for bridging the gap on Western and Chinese butchery. I would like to see one on fish as I can't get the Western names to the Chinese fish. This was a very good video.
My favorite way to use a pork tenderloin is to first grill a couple of nice fruity, flavorful sausages, then insert a knife through the wide end of the tenderloin and stuff it with the sausages. Then season and grill. The cross sections are like a fried egg made of meat and the extra fat inside guarantees that it won't dry out.
I am a butcher for a Canadian supermarket Personally I would turn pork tenderloin and sirloin/tenderloin end into seasoned breaded boneless pork cutlets. They are excellent for quick pan-frying, eaten as an entree, or put them into a sandwich.
I remember living in Ireland and how it was impossible to get the butcher to understand i wanted a belly cut for siu yoke. Belly is further seperated into layers like 3 layer pork and 5 flower pork with their own special uses. 😂
this is super interesting. I've actually never interacted with a butcher. although I do love cooking/food. I've said hi to the butcher. but usually I don't feel like I know enough to ask for something specific. this is really great content. also I feel it is interesting to see younger asian americans carrying on traditions from China
Very interesting that the Chinese cuts shown in this is very simillar to Spanish butchery. It would be split into Secreto, Pluma and Presa. And then when you get to the rib loin strip you get Lagarto. CT would be Cabecero I think. Then there is a bunch more when you get close to the ribs and porkbelly.
i love this. i bought a whole pork shoulder and did not know how to butcher it. will come back to this when pork shoulder goes on sale. also your canto is great! - coming from someone who has also spent too much time in the US
I'm Mex Am, but I love cartilage and tendon. When I'm at an East Asian or Southeast Asian restaurant and ask for dishes with tendon or cartilage, I'll get a look from the wait staff that seems to say "but you're not one of us."
This episode is at least 20 times educational and understandable about Chinese pork butchering vs. conventional American - which is very good and user friendly, too - of what one would get regularly. Thank you !
One cut that y’all didn’t cover that I grew up with was the “Sally Dok” the actual glute/butt meat on the pig. It was one of the leanest cuts on the Roast Pig that my family would get
In Southeast Asia we have something called the Kah Hau Kuat. The sparerib and belly still attached together on individual ribs cut about 3 inches long. They make a good phai kuat wong when poached then deep fried with a sweet and sour sauce.
i'm pretty sure in american bbq competitions the coppa/jowl/etc cut is known as the 'money muscle' cause that's the piece that always gets turned in for judging on a smoked pig shoulder.
well done Lucas! i'm from HK and your cantonese pronunciation is natively good! ging ar! beef cuts in hong kong ( I think all over canton region) has SO MANY PARTS with fancy names(trust me,you will never know they are beef part if you heard them for the first time. of course we have the "regular" cut, these fancy cuts are mostly thinly slice for hot pot. (and quite expensive for the fresh one) that is another interesting topic for you to dive into !
Thank you Lucas! I love learning more about Cantonese cooking and brushing up on my pronunciation too! Shout out to Dave too, we used to hang back in the day in NYC!
Liked the video, but just one major correction. As others have said, the baby back ribs are the bones from the pork loin that they left extra meat attached to. The squared-off ribs that the first butcher referred to in the beginning are called St. Louis style ribs. Other than that, good stuff
Excellent vid to explain the Chinese cuts of pork. Never heard of this Secerto cut before will stop in the buy some to check it out in my next stir fried.
No two words on UA-cam get a faster click from me than Lucas Sin.
I agree! I always watch anything Lucas.
I align with this statement.
Bro. Lucas. Y’all need to be using more asian tools!! Cleaver, the plastic bowls, the soup spoon! (Better multitasker than a spork), the the chopstick’. And wok and spatulas.
he’s great i bought a carbon steel pan because of him and use it multiple times a week
Or poop and pee
I'm in a wheelchair, Deluxe treats me so well I wish I could go everyday. Delicious and kind.
Love how this video features the younger generation giving appreciation to our food an sharing history and the different cuts of meat and how it may used for. I also love how the video has injections of Cantonese!
Same. I speak intermediate Cantonese, and I want to learn more advanced Cantonese language and culture, so I personally found it really educational that they had the written Canto. The ways to improve my Cantonese further from my current level are not always obvious
Bro. Lucas. Y’all need to be using more asian tools!! Cleaver, the plastic bowls, the soup spoon! (Better multitasker than a spork), the the chopstick’. And wok and spatulas.
Lucas needs to do a Cantonese soup masterclass
Yes please!!!!! 🙏
Yea boi, show us how to 'show care' for our loved ones via Tong.
@@adrwong8 Our family's Chinese surname is 湯 (soup), but pronounced as _Hong_ in Toisanese. In Japanese, it means hot water.
Honestly the best content on UA-cam! Lucas' passion for the culture of anything he's talking about is infectious.
Guys, I love the show I’m a brown guy who grew up in Vancouver with all my Hong Kong friends. I love coming to Chinatown in New York, and speaking Cantonese and everybody looks at me strange! His food brings back such great memories. Fast forward 35 years and my son now speaks Mandarin because the immigration to Canada is from China not Hong Kong now. You should see us order in both Cantonese and mandarin in a restaurant. It’s quite a big laugh, We are always offered a discount or free soup because we are speaking Chinese lol We love your show and we love you bringing back memories of Vancouver and Hong Kong and China for us.
My family ran a restaurant and I would always watch dad cut apart 4 boxes of shoulder butts by himself. Seeing someone else do it, brings back all those memories and more awe for my dad. My mom would take those shoulder bones, often without dad knowing (lol), and make our pho with it.
Someone asked me yesterday,what are soup bones? Imagine.🌻
Thought PHO is beef based ?
@@ptg01 Broth is made with beef bones.
Pho ga- chicken
Pho Bo - beef
Different regions and families will add whatever they have, like if you’re a family restaurant and have a ton of pork bones around.
@@briansexton6883 Yes! I do agree on a mix of bones too or what's available. Traditionally,I was told beef bones are used.✌️🥣
Just wanted to say thank you guys for representing us. So cool to see our culture get spread like this.
The vast amount of cultural and culinary knowledge Lucas has is so amazing!
I’m re-learning Cantonese as I watch your food vids. Please continue to speak it during your videos, Lucas!
Love the detailed, expert description on pork butchering, Western and Eastern!
chef/butcher here learned my butchery from Italians but I am Chinese , this is the best butchery video I have ever seen thank you ! now I love to see one for beef specifically with brisket as there is a huge difference between Western brisket cut vs Chinese ( with all the connecting tissues attached!)
I find it so wonderful that Lucas points to his body when he is trying to describe where a cut of meat is from. I have been doing the same for years, but a lot of people look at me like I'm crazy--admittedly, especially when I am trying to describe a tuna collar or hake kokotxas. But seriously, vertebrates share similarities!!
What I love is the emphasis on texture. Chinese love meat with chew and crunch, not just tenderness. It's not seen as a negative, but instead celebrated.
Tendon as an ingredient straight up scares most westerners, but cold tendon dishes are soo good
I don't quite have the words to express how great this is - it's fantastic in every way. Thanks, Deluxe Danny and Dave, and Lucas. Great stuff. Good feels all around.
I truly enjoyed this video and several levels. Giving me a better understanding of the differences in butchering styles helps me better understand Asian cooking as well as cultural eating differences. Lots of great tips too. Thank you, great work!
Steve (68 yrs) Manitoba
The producer asking them questions to show to the audience is the MVP here. I ALWAYS watch these things and say "how can I ask my local butcher or meat purveyor or supermarket meat section about stuff like this? Great work by all here. Lucas Sin is a great presenter and host!
I love how Dave never cross-contaminates by touching Lucas modeling. Dave gives great butchery demonstrations. Most importantly Dave doesn’t let Lucas take the meat back for the camera while he’s butchering. #Dave
Never seen this channel or any of its videos before, but I have seen Lucas in other videos elsewhere. This was really well-made, full of very informative details that aren't easily found anywhere else. I'm Cantonese myself, born in Canada, and I wasn't critical of any of the pronounciations. In fact, I was impressed at how well-spoken and quick the translations and descriptions came.
So glad you are featuring one of the best grocery stores in NYC. Cooked chinese food, butchery, dumplings, vegetables, fresh fish, bakery, barbecue meat section, this place has it all. Thank you Lucas for giving these guys a platform.
Does every location have these services? What is the address for the best one, in your opinion?
This guy Lucas Sin is interesting to watch because of his passion for food. It comes out in the way he explains everything in great detail. I love seeing that he's being spotlighted across many youtube channels
Yessssss appreciate all the dedication and help to put more Cantonese cuisine and culture "mainstream".
thank you for managing to capture the authenticity of canto butchery and food in a format that I feel proud to share
Very interesting video. It make me happy to see you young guys carrying on these great food traditions. Some times I swear I’m part Cantonese as no one loves making soup for loved ones more than this guy.
As a Cantonese...I can relate to all your videos...brings back all sweet memories of my grandfather's cooking ...
Thanks for sharing....👍💝🌻
I grew up with chinese butchers in the US, but never really bothered to ask why. Learned some new things today.
I love to make pork sparerib with Taro.
This was an incredible video! Thank you so very much for the journey through Chinese / Chinese American butchery. Being able to learn more about a culture through their foods is my most favorite thing in life. Not to mention all of the incredibly delicious and soul feeding Chinese cuisines. ❤
I thoroughly enjoyed every minute of this video. Very interesting to see how different cultures utilizes different cuts of meat. I appreciate each individual's knowledge and passion towards their craft. Please do more videos like this in the future.
It's always great when you get to hear a chef discuss their knowledge, love it!
Thank you eloquent Lucas Sin for giving those of us with limited Cantonese finally a voice. Keep it up. Though you’re in NYC, your voice reaches the SGV.
Lucas for president 😂 seriously, he’s allowed our generation of chefs, cooks and bakers to showcase the thousands of years of immaculate food with great dynamic
I’d watch Lucas in any type of video. His energy makes everything interesting.
Brilliant videos! I have waited for decades for these
precise clarifications. Thank you!
I am from Ottawa Canada and I love Deluxe which I found by accident roaming NYC Chinatown. It's my go-to for taking a full meal to my guai lo friends on visits... Super good amazing variety with that
Special home cooked taste.
thank you for promoting cantonese culture. As a 1.5 gen immigrant, it's nice to see such intimate part of our culture represented well.
Love Deluxe, especially the duck there! It's so nice seeing Chinese butchery being show in this positive light. I feel like so many westerners look down on Chinese butchery and grocery stores for being cheap, but they really are such culturally rich and wonderful places.
This was so informative. I have such respect for this quality of butchery - Dave is so talented!
Lucas Sin is the best chef on UA-cam.
More Cantonese and Chinese American culinary topics! Yay!
Thank you so much for teaching Canto cuisine with so much depth and respect.
This video brought back a lot of memories from growing up as a kid in Hong Kong. Late 1960's, 1970's & 1980's....salt and pepper pork chops were a old time favorite, plus the Pei Daan sou yuuk juuk was one of my favorite breakfast (or drunken snack) dishes ever! BTW: You guys Canto is not too bad ;-)
Thanks!
Incredible,who knew? That much about pig anatomy and various cuts, an anthropological, gastronomical tour, wow ❤❤❤
I LOVE!!!! You are inspiring me to study food anthropology. So so interesting! I'm from the Philippines and we have a very heavy influence from Chinese people esp with the food. Our chinatown is HUGE!!! Living here in the US makes me miss Asian food so much!!
Lucas making me brush up on my canto and all those amazing canto food!!
16:13 Song Pa cut reminds me the beef skirt steak.
Thank you, learned so much! I will be coming back and watching this vid time and time and again.
Funny enough, taking about pronunciation, I never realized why Char Siu had an "R" in it, until I saw a comment somewhere saying that the R functions like UK English, where it lengthens the previous vowel, rather than having an R sound. Which makes so much more sense because Hong Kong was under British control. So with North American English, we would probably spell it more like Chaa, rather than Char.
Keeping Canto culture alive for us ABCs and future multi gen. Thank you ❤
I grew up in Hong Kong and moved to the US 20 years ago. This video reminds me so much of home and makes me feel represented. Loved this video ❤
Love how he was touching the meat with his bare hands, but handled Lucas with gloves 😂😂
Thank you guys for sharing your knowledge. I learned a lot. Hope to see more videos of this kind in the future.
Oh Man! I am so hungry now!!! How interesting to see how differently you butcher the pork from traditional American butchers, and, even other Chinese butchers. You earned a new subscriber...
If I had to say what my favourite cut of pork is, I'd have to say it'd be that flat bit that's sandwiched between fat and the bigger muscle on pork shoulder.
It might actually be the same cut you talk about in the shop.
I only know it because I save it for my own use whenever I break down a shoulder joint. It has that "crunch" you describe and I love it steamed dim sum black bean style.
amazing video! thank you food52 for using this opportunity to highlight Chinese culture in this way
Dai Lo Dave could pass for Donnie Yen’s nephew. 😂😂
In all seriousness, it is cool to see the next generation taking the reins. 🤘🤘
Thanks for sharing. Nice to be informed about the different cuts.
we need to keep cantonese alive, thanks for speaking it in these videos
Fabulous video as usual Lucas. Seam butchery, Cantonese-style. I shouldn't have been surprised.
Wow. This was a wonderful video. Seeing where the different cuts of pork come from and how they are used...and, with delicious dishes at the end to make the explanations more vivid was truly instructive. I especially loved learning about where cha siu meat comes from...given how well known cha siu is and how I've loved it since I was a kid. Kudos to Lucas Sin and the guys from Deluxe.
This is a great video - so informative and the guests are amazing
This is fabulous content. I love hearing the Cantonese dialect, it reminds me of when my mom (born in Hong Kong) gets the opportunity to speak it with other Cantonese. I was really surprised and a little disappointed that the Chinese definition of baby back rib is so different that in American and western butchery. A back rib really is from up higher (closer to the spine), what Danny described in just a shortened spare rib 😕
Thanks for the educational cantonese food videos, please have more of these type of videos on the future! 😁
🎉🎉🎉 for showcasing Deluxe! An awesome place that I miss since moving out the area. When I first moved to NYC, it reminded me of HK since I had just visited that same summer. Also, my parents loved getting their jook in the mornings when they were visiting.
I grew up in nyc Chinatown and I know deluxe meat store was on grand st corner of Mott. It was a small store very tight and crowded. Since they struck the lottery and build the building on Mott street they expanded their store to sell everything. It is one of the best meat store. It is not cheap but you can see the quality of meats at this place no other Chinese markets has.
this is what my mom is teaching me and then i forget! thank you!
I am Chinese American and cook a lot of Cantonese food. Deluxe market is one of my go to places. Thanks for bridging the gap on Western and Chinese butchery. I would like to see one on fish as I can't get the Western names to the Chinese fish. This was a very good video.
Yo my man Lucas dropping so much knowledge in ONE video. Damn!
🔥🔥🔥🔥
My favorite way to use a pork tenderloin is to first grill a couple of nice fruity, flavorful sausages, then insert a knife through the wide end of the tenderloin and stuff it with the sausages. Then season and grill. The cross sections are like a fried egg made of meat and the extra fat inside guarantees that it won't dry out.
I am a butcher for a Canadian supermarket
Personally I would turn pork tenderloin and sirloin/tenderloin end into seasoned breaded boneless pork cutlets.
They are excellent for quick pan-frying, eaten as an entree, or put them into a sandwich.
It's wild that this is free content, like the knowledge depth is so cool.
I remember living in Ireland and how it was impossible to get the butcher to understand i wanted a belly cut for siu yoke. Belly is further seperated into layers like 3 layer pork and 5 flower pork with their own special uses. 😂
My understanding is that if you bandsaw the sternum off it's called a st louis style, and a babyback rib is pulled from farther down the ribcage
Incredibly impressive, I’m dying to visit Deluxe
When Lucas says "sooo good" 😊
They way he explains things always amazes me
Great episode! Loved the explanation of the different cuts and how they are used.
this is super interesting. I've actually never interacted with a butcher. although I do love cooking/food. I've said hi to the butcher. but usually I don't feel like I know enough to ask for something specific. this is really great content. also I feel it is interesting to see younger asian americans carrying on traditions from China
Very interesting that the Chinese cuts shown in this is very simillar to Spanish butchery. It would be split into Secreto, Pluma and Presa. And then when you get to the rib loin strip you get Lagarto. CT would be Cabecero I think. Then there is a bunch more when you get close to the ribs and porkbelly.
Excellent tutorial on East & West pork cuts.
i love this. i bought a whole pork shoulder and did not know how to butcher it. will come back to this when pork shoulder goes on sale. also your canto is great! - coming from someone who has also spent too much time in the US
I love these videos showcasing Asian cuisine
I'm Mex Am, but I love cartilage and tendon. When I'm at an East Asian or Southeast Asian restaurant and ask for dishes with tendon or cartilage, I'll get a look from the wait staff that seems to say "but you're not one of us."
This episode is at least 20 times educational and understandable about Chinese pork butchering vs. conventional American - which is very good and user friendly, too - of what one would get regularly. Thank you !
Super impressive episode. Next time I am in NYC, going to make a visit to one of the Deluxe shops!
One cut that y’all didn’t cover that I grew up with was the “Sally Dok” the actual glute/butt meat on the pig. It was one of the leanest cuts on the Roast Pig that my family would get
In Southeast Asia we have something called the Kah Hau Kuat. The sparerib and belly still attached together on individual ribs cut about 3 inches long. They make a good phai kuat wong when poached then deep fried with a sweet and sour sauce.
i'm pretty sure in american bbq competitions the coppa/jowl/etc cut is known as the 'money muscle' cause that's the piece that always gets turned in for judging on a smoked pig shoulder.
well done Lucas! i'm from HK and your cantonese pronunciation is natively good! ging ar!
beef cuts in hong kong ( I think all over canton region) has SO MANY PARTS with fancy names(trust me,you will never know they are beef part if you heard them for the first time.
of course we have the "regular" cut, these fancy cuts are mostly thinly slice for hot pot. (and quite expensive for the fresh one)
that is another interesting topic for you to dive into !
Thank you Lucas! I love learning more about Cantonese cooking and brushing up on my pronunciation too!
Shout out to Dave too, we used to hang back in the day in NYC!
Bing Translate has text-to-Cantonese speech feature.
What a feast! Thanks for another great video and into to the Deluxe Food Market.
Love that Lucas Sin is hustling but toggling btwn Food52, BA, and Munchies is dizzying.
Good to see the younger generation taking over family business.
Interesting! Would love some soup videos! 🍲
Every cut is so clean. Wow.
Love deluxe. Add some of their frozen buns, sushi, egg tarts and sandwiches, it's a complete all in one dining market
Great video and breakdown of the cuts. Thank you. I will definitely check out deluxe supermarket in flushing ny
I know this butcher shop very well! Come here all the time!
Liked the video, but just one major correction.
As others have said, the baby back ribs are the bones from the pork loin that they left extra meat attached to. The squared-off ribs that the first butcher referred to in the beginning are called St. Louis style ribs.
Other than that, good stuff
Great episode!! I’ve been there countless times and had no idea of these cuts.
Excellent vid to explain the Chinese cuts of pork. Never heard of this Secerto cut before will stop in the buy some to check it out in my next stir fried.
Absolutely love Deluxe Food Market and their other stores!!!