World culinary history is endlessly varied and fascinating. Of course, I’m accustomed to the ways of cooking found in the U.S., which means I learn a lot from books and videos about far-flung cuisines. One such site on YouTube is Chinese Cooking Demystified. Recipes range from beginner to seasoned home cook.
I’ll let the couple behind the YouTube channel speak for themselves — but their About page is out of date. Roughly two years ago, they moved to Bangkok.
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China — you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last 12 years — you'll be listening to his explanations and recipe details.
www.youtube.com/...
Anyway, here are a few of their videos that I found interesting.
Beef & Broccoli (Anatomy of a Stir Fry)
The earliest evidence of the origins of the “stir-fry” technique comes from bronze inscriptions found on pots and cauldrons from the Eastern Zhou period (771-256 BC) in China….
www.seriouseats.com/...
Recipe is in the YouTube description. [16:53]
How to Egg Drop Any Soup
Although simple in preparation, this soup can be dressed up by numerous ingredients which make it an extremely versatile dish.
www.tasteatlas.com/...
Recipe/Process is in the YouTube description. [7:22]
Tiger Skin Eggs
Fried Boiled Eggs! A classic throughout Asia — in this video we'll show you how to fry them up in the Chinese style, along with two options of how to serve them up with some saucy goodness: Red Braised Tiger Skin Eggs, and Sichuan Homestyle-Flavor Tiger Skin Eggs.
From the YouTube description
Recipe is in the YouTube description. [7:08]
Hot Pot at Home
The concept of Chinese Hot pot (huǒ guō) is believed to date back more than 1,000 years to the time of the Jin Dynasty. Hot pot's roots can be found in the dining practices of Mongolian horsemen who rode across the steppe and into northern China. Legend has it that the Mongols used their helmets as vessels to simmer broth over open fires, and cooked chunks of meat in that broth.
www.gadventures.com/...
Recipe is in the YouTube description. [10:29]
Yibin Burning Noodles (宜宾燃面)
Now, upon seeing the words “Sichuan” and “Burning Noodles” in the same sentence, I can probably guess where your mind’s headed. Yep, these noodles are indeed pretty spicy. But no... that’s not actually why they’re called “Burning Noodles”.
The ‘burn’ in burning noodles is a translation for the character ‘ran’ (燃) – which means to light, or to ignite (e.g. the flash point of an oil is referred to as its ‘ran dian’… literally translated, ‘ignition point’). Why ‘ignition noodles’? Well, they’re got the name because… they’re not a soup noodle dish. So much not a soup noodle dish, in fact, you could theoretically take a lighter to them and the noodles would burn in front of you (note: don’t do this, waste of noodles).
www.reddit.com/...
Recipe. [9:47]
Cantonese Crispy Garlic Chicken Wings
Crispy Garlic Chicken... wings. After a long time of trying to figure out Cantonese crispy skin chicken sans oven, we just could never quite figure out the whole bird. A hacked together wing version, though, turned out delicious enough.
From the YouTube description
Recipe is in the YouTube description. [9:03]
How to Red-Braise Anything
Red-braised pork is a dish that in Hunan is inseparably bound up with the memory of Chairman Mao: many restaurants call it "The Mao Family's red-braised pork." Mao Zedong loved it, and insisted his Hunanese chefs cook it for him in Beijing.
www.npr.org/....
Recipe/Technique is in the YouTube description. [9:22]
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So c’mon in the café and grab a cuppa…
...and a nice nosh...
...and join us!
New Day Café is an open thread. What do you want to talk about today?