Відео

I love broccoli and I love Chinese cooking. In the 1990's I worked with an apprentice (hvac / refrigeration mechanics) whose family had recently immigrated from China. Jimmy Joung showed me some Chinese foods in Chinatown (Philadelphia) and I learned what real Chinese cooking was (compared to American-Chinese take-out food, which I also enjoy). I was amazed! Oddly enough, the only thing I've never really cared for is the crunchy texture of par-cooked broccoli. It's odd because I love broccoli raw OR cooked soft but not halfway! Anyway, I learned some valuable skills from your father today, and I'm very grateful for that, such as cleaning the broccoli and cutting the stalks but not the florets! Thank you for posting this and good luck to you and your beautiful family! (Rest in Peace friend,Jimmy Joung www.tributearchive.com/obituaries/21551357/james-joung/wall

The food looks really good, but the only issue I have is the cooked chicken being put back into the dirty bowl that had the raw chicken in it. Even after returning it back to the noodles, it won't cook long enough to kill any potential bacteria from the bowl

thank you - love your videos and recipes, grateful and appreciative. From Scotland

In Bengali, we call them " Ol kochu"( big taro) , and " Mukhi kochu" ( small taro ) . Both are lovely. During the famine , those saved lives .

My grandparents were originally from Shanghai. I love discovering new recipes from different Chinese provinces. Unfortunately, many Americans still consider Panda Express Chinese food, although all I think they sell is sugary chicken 😂 Your videos bring me back to my childhood when my family would all sit around the table making homemade wontons. When my grandma passed she took all her recipes with her. She never measured, it was all stored masterfully in her head. Fortunately, I was always in the kitchen with her, and remember everything by heart. I hope to carry on the tradition of homemade food where making it as well as eating it is a family event.

People went from loving it to making it go back to before it was invented

iknew that once in the olden days that people used to fried rice when have excess steam rice after meal 😊

Look so delicious, well done❤👍👍

wholesome! ty

Best to use over night cooked rice

Beautiful family gatherings with traditional home-cooked meals.....Best way to form lasting memories.

I wish I’ll have my kitchen soon. Hard life here in the Philippines. I promise to cook all the contents here Made by Lau. So inspiring. Kudos!

This is my favourite Chinese cooking channel! Your dad is amazing! Thank you both 🙏🏾

Tried this tonight. Great tasting dish, the fresh aromatics make it Delicious.

The fat removal. I didn’t see this step when cooking the beef, but it almost ruined my dish if I didn’t drain it out. Otherwise, great dish after we strained out the liquid fat.

My grandchildren from my youngest daughter eat all kinds of vegetables because she feed it to them when they were babies, they love eating broccoli, tomatoes peppers and so on , in my opinion start your children as babies to eat and learn to appreciate every kind of vegetable and fruit.

No disrespect intended.. But this is a very 'Off the rails' Twist on true Gong bao Ji ding recipe, as you were already telling the viewers.. 😉Although i'm sure this would taste lovely aswell..

Wow love your Daddy ❤ my Dad loves cooking to... Just wondered if i could cook in instant pot, on a rack and some char juice/water under it in pressure cook for 15 mins... then air fry turning every 5 mins for around 20 minutes 🤔 I will of course try your dads way first 😊

I made this today and it tasted fantastic! Even my son, who only likes char siu from London Chinatown, liked it!

appreciate this channel sm :’) <3

Its proably the fact he ate at a chinese resturant that made him feel ill and not the MSG

He shouldn't feed you at the end. You can feed yourself.

我真的第一次看到蒸熟麵然后炒👍

I have the same chopping board as your father! Unfortunately I don't have those lovely fresh mushrooms he has😔

If you really want to cook at home, don't forget to purchase a wire rack along with your cookware, which ensures you won't need to use dry towels or gloves. Chefs in Cantonese restaurants always use extra wire racks to avoid any direct contact with the pot, as ceramic pots have excellent heat retention properties, meaning even 10 minutes after the flame is turned off, the pot still retains enough heat to scald your skin.

I season the bones because they still have meat on them and make cook up rice … It gives the rice great flavor. I fry them up then add onions peppers mixed vegetables and rice…When it’s done I take the bones out.

This dish I made today and it's really good. Better than what I had in outside restaurants. So thankful for such yummy recipe

Is there any concern for lead in glazed pots?

Good skills ❤

Pick those young or baby bean 😊

The best chicken recipe. It turned out amazing. Easily made gluten free using gluten free kikkoman soy sauce, gluten free kikkoman oyster sauce, and gluten free sake for the cooking wine

What kind of oil?

Could you make a low sodium brown sauce and/or garlic sauce with coconut aminos which is half the sodium of low sodium soy sauce? My husband is on dialysis and I need a low sodium sauce. I know oyster sauce and especially fish sauce is very high sodium.

I'm trying this recipe tomorrow

can i eat this with noodles? what kind?

thanks, i made a few of your recipes from your pops with my girlfriend. usually never cook. a little salty because of my measurements but other htan that its great

Interesting but from now on, just let your dad cook.

Many thanks for sharing.

I love your all of cooking. , God bless you and your family

Damn

My mom cooked this dish very often when I was at home and thank you so much for sharing this recipe! I'll definitely try it.

This version is as far away from borsht, as burger is from pizza. Looks quite delicious though, but never call this borsh

Always love this channel it's really helped with trying new cooking at home thank you

This channel is ASMR for the soul! Love the way Daddy Lau explains his reasoning behind all his techniques. Also, Son Lau asks all the right questions and the video quality is top notch. This channel is a treasure and the food looks incredible!

The amount of times I said O.F.F.S! watching this video and the sons timidness!

Too much talk

I don't get the translation. Daddy Lau said he is using pig shoulder but the subtitle said it's pig butt?

Bros father was teaching cooking and science the same time, this can not get more Asian than as is😂🤣😂🤣

That ending is SO cute!