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I tried buying a jar of chili oil from the Chinese supermarket but was completely bewildered by the sheer number of varieties. I didn't know which one was what I was looking for, and ended up leaving empty handed. Thank you for the comprehensive breakdown! (Turns out its the youlajiao I've been after)

"carbonara" style, with CHEESE?!? Egg, maybe, but NO cheese!!

First time I'm seeing your channel and I gotta sub for that cute dog <3

My grandparents would make congee but we always called it chok ..my favorite is as a desert flavor of cinnamon with fruit lychee dragon fruit candied ginger

China is NOT communistic. In fact, modern China is more capitalistic than the USA.

Please… no MSG…

"If you did feel like potential driving yourself to the brink of insanity for the sake of noodle." I assure you that ship has sailed.

Looks yummy. Xie xie.

This is brilliant

so, is Shao Xing as important a component to Chinese Cuisine as soy sauce is?

Wow, telling people to add sugar to a main dish is irresponsible {3:01): Sugar for your health is like cancer in cigarette smoking, sugar, in 30 years will accumulate in your body as fat cells and you will develop type 2 diabetes and it will take you to an early grave. There is absolutely no reason to add sugar to salty food. Absolutely none !

My favourite and all that’s keeping my 83 year old dad healthy. broken Rice. Method many years ago from a very nice Chinese neighbour love from Australia. Cheese in congee

@2:56 masterful trolling, folks

This is genuinely so helpful, as an English speaker the aisle of similar looking options can be a bit overwhelming and in the past I'd usually grab one at random 😅

Asian/Viet grocers will usually have broken rice in the US. Cơm tấm

Sichuan native approved!

This was awesome and i dont even like spicy food that much (lets just say my buttox turns on the afterburners like its topgun)

I will is vegan cheee because i am allergic to dairy from animals. I will try use xheese and eggs. I always eat white grits with vegan cheese qnd cooked egg but you use raw egg and i will try.

If i dont have any broken and ic so rhwn can i use white grits as chicken congee? Please let me know?

How much did the Chinese pay you to make this nonsense video ?

I've always just gone for the black bean or mushroom chili oil mixed with rice and sesame seasoned seaweed. Now I'll try a variety of options. Thanks!

I love how you just straight came out and said there's no sub for Sichuan peppercorns, since there really isn't. ANYONE who's tasted it knows why, it is one of my fav spices BECAUSE of its unique taste and numbing properties.

i can’t find the recipe

What’s a good fish to use? Anything??? Like halibut? Or pollock? What about shrimp. I’m guessing very small shrimp and not the big ones because it would take too long to cook? 🤔

Congee for me is just rice in a pressure cooker. It never take very long and any rice will be fine. Of course congee can be really refined and done proper, but it really is an easy struggle meal that people should try.

Seema like a very communist inspired dish

yes

get your boyfriend to do the grunt work?! seriously? could you be any more sexist?

Did you guys hear about the “street food fad” in china of ‘stir-fried pebbles’

I have always wanted to try Sichuan hotpot!!!

I had to watch this twice, the first time I could not stop laughing at your "Nice butt" cat sign. It's not fair to do things like that...

I go to the local asian market and get the biggest Fried Chili in Oil jar I can. It goes well with so many different things I make, not just asian food!

If I EVER make this, Imma fuck my insides up quickly

Tip for people like me who have noodle arms and time: if you go directly from soaking the rice to freezing it, the water inside the rice will expand as it freezes and break the rice apart that way.

This dish was named "red pepper fall in love with chicken" at the restaurant i used to order it 😻

The BIG brick of these noodles is SIX bucks at my local asian grocery. I hope no one is paying $23 on amazon

literally JUST bought these for the first time. They are fantastic for making lo mein dishes. LOVE them

Me watching this knowing that my local Woolsworth only have 1 of them. 😂

This is cultural diffusion in the process. When two cultures mix their practices, beliefs, or cuisine to create something new that’s similar to both. It’s a process that’s been happening all around the world for as long as civilization existed. I find the process of it fascinating and I love seeing what the end product is like

Saved for the next time I want to spend 8 hrs preparing a snack that will give me spicy diarrhea 👍

Why is the production quality so high.

This is amazing! I had always made Japanese tamagoyaki until I saw this video... But this Cantonese scrambled eggs are something else. So many thin layers! I guess I will make this more often from now.

Once the world got a hold of chili peppers they went ballistic.

Please do not comsume msg

I've always made eggs like this . I like them runny

Steve Dog makes a compelling argument

I figure it’s a side dish, but I feel like it’d make a good low-carb snack

mlem

Like, honestly? I'd love to give this a try, it looks so good and would be amazing as a snack while having friends over. However. Dear Lord Almighty is this is a lengthy, complicated, and specific ingredient dependant dish that I don't think I'll ever be able to actually make myself.

They might even be good with cream cheese and lox.