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Chinese Cooking Demystified @[email protected]

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Learn how to cook real deal, authentic Chinese food! We pos


07:34
Cantonese Brisket Pot
06:27
Spicy, Crispy Pork Noodles (脆哨面)
05:33
Egg Battered Fries with Spicy Lemon Dip (元江蛋酥洋芋)
09:26
Should we use Rice Cookers?
14:42
Henry Kissinger's Moo Goo Gai Pan is real. Is it good?
06:11
Cantonese oyster sauce [anything]
05:53
Traditional Chinese Egg Salads
10:40
Yi People's Pounded Chicken (舂鸡)
23:19
The Complete History of Mapo Tofu (probably)
05:05
a simple peanut milk soup, from Yunnan
40:42
63 Chinese Cuisines: the Complete Guide
13:04
Big Plate Chicken Noodles, from Shanxi (运城大盘鸡)
13:27
What we've learned after 7 years of using MSG
10:23
Tenderize by 'Velveting': a Skeptic's Guide
08:27
How to Love Zha Cai
06:38
Fixing Spaghetti's Asian Soup Problem
12:02
Where are "Thai Salads" from?
31:31
Gutter Oil: The Real Story
09:25
Fujian Fried Rice (福建炒饭)
11:26
Why are some Recipes so 'Unscientific'?
08:20
The “Tropical” Chinese Sensation of “Hainan” Coconut Chicken
05:21
Crispy Mint Ribs (traditional Yunnan drinking food)
10:28
Cantonese Rice Plates (碟头饭)
08:07
Tomato, Garlic, and Basil* in China's Noodle Heartland (荆芥拌面)
17:37
What does "Curry" mean in Asia?
10:58
Chinese Bagels (贝果)
08:42
Make Congee like the Cantonese (Shunde style)
02:50
Copycat Danshan Spice Mix (for those that can't find it)
11:20
What (our) Cooking Videos don't show you
13:17
Breakthrough in Spicy Chicken Technology 🚀
09:20
The Chili Mix that will change your cooking: Danshan-ify Everything
09:10
Sichuan Chili Oil Baozi (红油包子)
09:19
'Double-beef' pot, from Xingyi (兴义牛肉干锅)
14:37
Cantonese food, but Thai Ingredients? (Foreign Supermarket Challenge)
08:37
Sichuan Cold Dish-ify [Anything]
07:13
Lao Gan Ma Fried Rice (老干妈炒饭)
09:22
My Favorite Sichuan Hot Pot Recipe, from 1972
13:11
Do Borders Change Food?
11:47
Cantonese Savory Tangyuan (咸丸)
09:35
Spicy Noodles in Mashed Potatoes Sauce (New Street Food in China)
17:39
What's Cantonese HOME cooking like? [English Edition]
18:25
How to cook homestyle Cantonese food [Cantonese Edition]
11:25
Will we ever go back to China?
10:07
How to (easily) Noodle Soup at Home
08:30
Sichuan 'Sweet Water' Noodles (甜水面)
10:40
The Qian Technique
08:00
Make a stir fry, cook rice on top (箜饭)
18:21
Mexican Ingredients, Chinese Dishes (Supermarket Challenge)
07:55
Chili smothered over lazy tofu, downed with rice
17:54
The 1500 year old sourdough that powers Dim Sum (老面)
11:38
'Three Chops': Pork, chili, and [some color] Stir Fry
08:27
Hotpot, but it's steam instead (桑拿鸡)
11:43
'Western' food in Asia: Fried Spaghetti across three countries
11:13
Shrimp: the Maximally Delicious Way (probably)
11:49
Even more chili-laced stuff to devour with your rice.
19:14
What is Thai-Chinese food? The case of Olive Pork.
09:35
Meat Dragon (the lazy person's bao)
12:31
Sichuan spicy beef pancakes (军屯锅盔)
16:54
Basics: Beef and Broccoli (西兰花炒牛肉)
10:48
The crispy, chewy Cantonese fish 'tofu' (绉纱鱼腐)