Crispy Sweet and Sour Pork, Guobaorou - How to Make Authentic Northeastern Guo Bao Rou (锅包肉)
Vložit
- čas přidán 1. 07. 2024
- Guobaorou! It's a much beloved northeastern style crispy sweet and sour pork that's coated in a cornstarch batter and deep-fried twice for a wonderful (dare I say 'concussive?') crunch.
The ingredients used in this recipe are really nothing fancy. Pork loin with a standard seasoning marinade (salt, white pepper, liaojiu/Shaoxing wine) and coated in a really cool cornstarch mixture that basically like the 'oobleck' mixture you might've played with in science class. It's fried with garlic, and topped with a syrup that's made from white vinegar and sugar. There's a lot of technique though, so be sure to check out the full recipe over on reddit before making it!
Full written recipe is over on Reddit:
/ recipe_crispy_sweet_an...
Outro Music: "Add And" by Broke For Free
/ broke-for-free
ABOUT US
-----------------------------------------------------------------------------------------
Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
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 nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too! - Jak na to + styl
I really appreciated the specially-mic'd crunching of the coating and "the coating should sound like this" scrape. The importance of sound is so often overlooked in cooking, so it's nice to see that being incorporated.
Yeah, it's unfortunate that we just don't have the audio set-up/know-how to have cooking sounds throughout the video. Little things like, say, the sound of garlic hitting the wok can really help give a cue as to where your heat's at.
One day. Audio's another whole rabbit hole to go down lol
As a northerner this is perfect to me. No ketchup no carrot no nonsense
Cheers! Yeah we live in Shenzhen and when you eat it outside all that stuff's usually standard, even at the good Northeastern restaurants. While I wouldn't hold it against someone for preferring it that way (it's certainly common enough in China), I think sweet and sour is complex enough flavor that too much 'stuff' kinda detracts from the whole flavor profile.
Do you think Mei Rou would work well with this recipe, or will it be a bit too fatty
I think it might be a bit too tough tbh. Besides just using 'shourou' I haven't experimented with other cuts of pork here however, so I couldn't tall ya 100% either way. None of the recipes I've seen when researching this use anything but lean though.
Did Steph wear the "Northeastern" jumper just to match the dish? If so, you earn even more respects from me. :D
lol, its been my experience watching CCD that nothing is unintentional... :)
Hey, so one note that I wanted to cover in the video but just couldn't edit in: if you're battering four slices of pork at a time like I did, after each batch you might need to add a small sprinkle of water to help loosen up the batter.
Also, sorry about being a little monotone with my voiceover here. I've been practicing my 'narrator voice' lol, and I think I went a little too far off in that direction.
And oh! I know that if you're based in the West, 'sweet and sour pork' likely elicits memories of something thick and neon orange. No one’s pulling a fast one on you, that *is* a sauce that’s used in Chinese cooking. It’s called tangcuzhi (糖醋汁) - translated literally ‘sugar and vinegar sauce’ - and forms the basis of a flavor profile bearing the same name. If you're curious about *that* sauce, I wrote a bit about it the reddit post if you don't mind me copy/pasting it:
----------------------------------
"So that sweet and sour sauce you might have in your head was originally from Huaiyang (i.e. the area around Shanghai) cuisine. Since then, it’s spread around China - everywhere from Guangdong to Sichuan.
From what I can tell, the super-traditional version of the sauce from Wuxi uses a mix of red vinegar, brown sugar, and soy sauce. Nowadays though, the most common base for the sauce is… tomato ketchup. I know what you’re thinking - your skepticism is warrented. But sweet and sour sauce (and ketchup for that matter) has a muddled history.
The big question: is ‘ketchup’ Chinese? The word itself certainly is! As you might now, ‘ketchup’ originally referred to fish sauce which was produced by Hokkein merchants in South East Asia. After a century or two of the West playing around with permutations trying to produce the stuff, it appears tomato ketchup (which was radically different but still contained fermented fish) was first recorded in the United States in 1812. To make things more confusing, some Chinese sources also claim that tomato ketchup was invented in China in the 19th century… but in my limited understanding of the topic (I'm certainly no historian!), I think the balance of evidence in probably more likely supports the theory of American origins.
Historically, the use of tomato ketchup in sweet and sour sauce in the mainland China originally comes from Shanghai, and spread from there. The basic process is to fry aromatics (most commonly ginger/green onion), then add in ketchup (not much, about a tablespoon) and fry it until the oil becomes nice and red. Add in a touch of salt, some vinegar, a bunch of sugar, and a bit of water and let those combine. Thicken with a cornstarch slurry, and optionally add in a bit of diced sour fruit like tangerine or pineapple."
Chinese Cooking Demystified thank you
Hooray!! Finally a way to make a great sauce. A couple of the restaurants serving Chinese cuisine in my city, are really very, very good. But those sauces! The ones in packets? Yuck! S&S sauce, plum sauce and others are so terrible we just don't use them. Which kind of defeats the purpose of S&S chicken. ☺ It confounds me why they don't make their own~
I'm trying to remember ~ have you done a video about sauces? I'd love recipes for S&S sauce and plum sauce especially.
(I've been in bed for over a month with pneumonia and my poor brain is frazzled so please excuse if this has been covered recently.)
Jenn 💖 in Canada 🍁
Get well soon :)
So I'm not sure why some takeout place abroad opt for packages - I'd assume it's for economic reasons, but perhaps they might be concerned the dish might get a bit soggy? Someone with more knowledge than us on takeout Chinese would probably be a bit better than us on that question!
As for sauces (we haven't done a video on the topic), the thing is that they're just so damn hard to categorize. In Western cooking, you can neatly divide almost all sauces into four categories: roux-based, reductions, emulsions, and those thickened with slurry... and French cuisine has a whole system with their 'mother sauces' and such. Chinese cooking leans heavily on reduction and slurry thickeners but uses an extremely wide array of ingredients - almost a sauce for every flavor profile!
We've found some old Cantonese cookbooks that attempt to categorize sauces for Cantonese cuisine, but much of that information is (1) uncomprehensive and (2) out-of-date.
One of the difficult things about learning a new cuisine is that difficult cultures view different things as 'fundamental'. In Western cooking you start with stocks and sauces and move from there. In Chinese cooking, basics tend to focus on cutting, cooking methods, and flavor combinations.
Origin of ketchup is quite cool! It comes from "鮭汁" - the British encountered it in Malaysia in the 17th century, which in old Hokkein was pronounced "kechiap". The local Brits really took to the fish sauce and wanted to make it back home, but over the centuries it morphed into something something different entirely. From a 1742 British cookbook:
"To Make KATCH-UP that will keep good Twenty Years.
Take a Gallon of strong stale Beer, one Pound of Anchovies wash'd and clean'd from the Guts, half an Ounce of Mace, half an Ounce of Cloves, a quarter of an Ounce of Pepper, three large Races of Ginger, one Pound of Eschallots, and one Quart of flap Mushrooms well rubb'd and pick'd; boil all these over a slow Fire till it is half wasted, and strain it thro' a Flannel Bag; let it stand till it is quite cold, then bottle and stop it very close …"
Mushrooms later became the main ingredient, which still exists today as the rare "Mushroom Ketchup". Then Americans added tomato in the early 19th century, Heinz removed the fish and the spices, and here we are today.
I always say that Ketchup is what happens when the Anglophone world tries to make Fish sauce unattended, and Worcestershire sauce is what happens when we try to make curry ;)
Chinese Cooking Demystified I get these batter fried wings for takeout all the time. They seem to have this type of batter and are slightly yellow. They are always really juicy and crispy. Please do this next!!
I've been subbed to your channel for several weeks now, and y'all really do a fantastic job. Keep it up!
Hey your channel is superb. It’s great how u show that authentic Chinese cooking is actually possible in the west. I’m happy to see that my own efforts aren’t that far off, but the details u show surely make all the difference. It would be great if u could make a set of recipes that form a simple and typical family menu from each of the provinces.
Ah that's a really cool idea... not really sure quite how best to execute it, it'd definitely be a whole project!
We *do* tend to (perhaps unfortunately) focus a bit more of restaurant dishes, as I feel those're the things people might be more aware of/be interested most in replicating.
And then there's certain provinces that we really don't know too much about cooking their food yet! Fujian/Henan/Inner Mongolia/Tibet/Shandong are **huge** blind spots for us. I'd say our specialty's Cantonese food (unless it's Dim Sum we generally don't need to do much research for those), followed by Sichuan food (our more recent vids are for sure up-to par with the Cantonese ones, but there were one or two in the beginning e.g. Kungpao that weren't), then Hunan/Hubei/Huai'yang/Teochew/Northeast/Northwest we know a bit about but always gotta do a deep dive researching stuff to make sure we're not getting things wrong.
Had never heard of this but looks excellent, can't wait to try making it
Awesome recipe. I admire its purity.
Yo, this video gave me all the trembles reminiscent of the first time I ate guobaoruo (and then later when I actually ate fantastic guobaoruo in Harbin). Glad to see you & Steph did this one...I was waiting for it. Cheers! PS that's such a dope mic, it picked up the crunch, amazing! 加油！
Cheers man, that mic's pretty solid and wasn't too expensive. Like 400 kuai on Taobao IIRC. And yeah, Guobaorou's pretty awesome, you guys should swing by sometime later on on Sundays and we can eat a bit what we filmed then hit up that Hakka joint
I've been trying to make this dish for 5 years, since I left northeast China, and I finally managed through this video. Thank you so much!
As someone who grew up in Jilin I was so excited to see this! Thank you, thank you, thank you!
If only there was a video
like this for Liu Rou Duan
My mom's side of the family is from there!
I made this for dinner tonight and it was a huge success, way better than any Chinese food I can get locally. Thanks y'all
Making this again tonight! Such a great and simple recipe
This is the recipe I have been waiting for.
The first meal my wife and I went out to with her friend the day I landed in Shenyang. This was the 2nd dish out on the table after the spring duck. I was so surprised that the version we have in the west is the one that took off considering how simple this version is and how good it is flavor and texture wise. The peppered beef was also really good.
Well as a northeaster I would say this recipe is still differ from how we made it back there, like we only add a little bit garlic and it never took place of veggies, however others are mostly in common. Still like this video and miss Guo Bao Rou a lot now abroad. I appreciate this recipe and decide to cook it for dinner.
And this made my day! Thanks!!!
This is amazing, ever since my wife and I moved back home from Changchun, Jilin.. we have missed northeastern cuisine so much.
I have to say though, in Changchun the original ingredients were authentic. It wasn't "just garlic" , but I didn't try it in harbin lol
My mom's side of the family is from Jilin Province, so I've had the good fortune to taste this dish a few times at local restaurants. It's unbelievably delicious.
That looks amazing
Yaayy i saw this dish once in anthony bourdain's show like 7 years ago and i've tried to find the recipe ever since. Thank you!
Cheers! And yeah that's always the tough thing about food+travel shows for me lol... it's awesome to be introduced to different cuisines/dishes and all, but sometimes it's a bit disheartening if you're sitting in front of your TV halfway across the world with no reasonable way to eat the thing,
Luke Nguyen has a really cool show where it's kinda a combination of cooking and travel, I'd really recommend it.
yeah and googling anything with "sweet and sour pork" always gives you the western classic red goo version. learning chinese could have made searching easier though.
Yeah, I mean that red-goo version does have Chinese roots too though. It's called 'tangcu liji' and should look quite familiar: www.ywjmht.com/upload/201607/thumb_dis/1469239770.jpg
China's got a ton of sweet and sour dishes :)
Chinese Cooking Demystified The red goo version is used a lot in restaurants here. It's usually a bit more translucent, as here they use sweet chilisaus as a base, with onion, ginger and a bit of five spice powder, white vinegar, tomato ketchup and tomato puree. Then with added water and cornstarch to thicken it. I made it myself a few times for home made Babi Pangang, which looks a bit like Char Siu. In restaurants it is really thick and sweet.
The first two times I went to China no one ordered this for me. But the third time they ordered it non stop! I didn't get sick of it at all. Course I can't find it back in the States. I will say this doesn't look exactly like the dish that was prepared for us in ne China, but looks good so gonna give it a try!
Looks so good
I can't wait to try this dish..Been looking for crispy Sweet and sour pork :)
Ali şuraya gel yoksa da gama maç
So beautifully delicious, thank you guys!
Cheers :)
You guys ROCK!
Wow looked fantastic. Must try this. Thanks take care stay lucky
I will definitely give this a try. I really loved the slightly sweet and sour taste of the kung pao chicken.
I'd love to know what side dishes you'd recommend with this. I've followed a couple of your guys' recipes in the past but I'm really wanting to get into authentic Chinese cuisine more and more.
When they got the microphone out to record the crunchy sound of the pork I started to giggle. But this is an iconic page, and I stan.
Nice reference there to my last request on cooking wine :D
Great recipe
Cheers! Yeah this one's quite tasty :)
Making this today and I don't know if you're gonna check this in time. But when I cut the white vinegar in half bc of the acidity, do I add water to make up for the loss liquid? Thanks for the recipe
Looks so simple and delicious. But I heard that there are many varieties of Guobaorou. Depending on region. It would be cool if you posted more varieties of this dish.
When I cook sweet and sour pork, I use 7-up instead of water, some baking powder and some chili paste on the batter.
It's not authentic but that's just the way I want mine 😁
Thanks for the video. I tried it today. The batter is interesting and super crispy. Subd
Awesome, glad to hear it came out well!
This looks wonderful! How authentic is allowing the sugar to brown a little? I have read something about making a kind of caramel out of sugar to get the colour which is often achieved with the soy sauce/ketchup you mentioned in restaurants.
Yeah I was thinking about that, I just hadn't seen it in recipes and none of the Dongbei people I talked to did it that way. The sugar already browns a bit making the syrup (high heat'll do that) so I think that's what gives it the color (and may be what people are talking about when discussing the caramelization of the sugar).
Regardless, I think going at it like a caramel might a good experiment... make a tangse caramel (we have a demonstration in the Dapanji video), quickly fry the garlic in it, add in the vinegar and reduce. Doing it that way would likely require more oil, which may or may not be detrimental.
I'll have to decide which way I want to try first! Thanks for the tips.
I want to thank you for your recipe. I made this my new menu and it is doing great.
When you have chance to visit seoul korea let me know. And thank you for all your recioes.
Awesome, glad people like it! Where you based out of in S Korea?
@@ChineseCookingDemystified seoul. Looking forward to seeing you soon. I actually source all my Sichuan pepper from china since i cannot get decent quality here. My project at the moment is Mala.
When I was in Beijing, I had a really tasty vegan version of 炸酱面(Zhajiangmian). I would love to see your take on such a recipe! 😺
A friend once talked about a delicious vegan version 炸酱面 in Beijing. She said they uses dry tofu (豆干) and dry shiitake mushroom, and the tofu was deep fried. Not sure if it's the same place, but I guess even it's not, it won't be too far off. However, if we're gonna do 炸酱面, I think we'll stick to the more traditional version of it, then maybe provide a written recipe for the vegan version?
Steph - Chinese Cooking Demystified Sounds great! 😊
Looks delicious. I will definitely try this! I hope the batter turns out as crispy as yours did. Please do a recipe on Cong You Bing. Many thanks! Greetings from Vienna
Yeah, we definitely gotta do that congyoubing! One of the most requested dishes, the people have spoken :) We'll look at trying to do it the following month!
Really looking forward to it :-)
Looks like a good party snack.
Might be a bit tough as a party snack unfortunately, as the sauce'll begin to harden and crystallize around ~10 minutes after taking it out.
If you wanted to serve it at a potluck at someone else's house or something, you could make some adjustments. It'd change the dish to something I'd call more 'guobaorou-inspired' than 'guobaorou' but would still likely be tasty: (1) try to use stronger Western vinegar, and don't reduce the sauce so much - cook on medium heat to just let the sugar incorporate (2) add a touch of water and a cornstarch slurry (3) serve the sauce on the side as a dipping sauce so that the coating doesn't get soft/soggy, and reheat the pork in the oven.
Again, it wouldn't be quite the same but that's how I'd approach the problem :)
Thanks for the advice! I'll try the traditional recipe tonight first to get an idea of how it's meant to be.
This looks great! Hate to be the person that launches right into asking for advice/a request just as you upload a video, but the batter technique kind of reminded me of some of the recipes I've seen for deep fried fish fillets with sweet corn sauce. Do you think a similar technique would work for that or would it be an entirely different recipe? I haven't really seen a recipe for it that feels particularly authoritative.
Oh yeah! A real chacaanteng classic. So that dish uses an egg coating. Mix well with egg and a touch of cornstarch slurry, then coat in cornstarch and deep fry. This recipe isn't 100% exactly how we'd do it (I think the coating needs more egg ), but should still produce good results (in Cantonese, Eng subs for the steps): czcams.com/video/ioosT84iXtQ/video.html
Thanks for the help!
Hi Chris & Steph!
Hope your holiday was restful and happy.
This. Looks. Delicious! Oh my.
If I may, (this is not a criticism I promise).
As I said, my mum was a professional cook for over 40 years. One of the absolute cardinal rules was:
When placing food into hot oil ALWAYS lay the product from the back of the frying pan (the part neatest you) to the front. In other words away from you. Things like meat, fish etc. Especially if they are coated with a wet coating not dry. The water in the coating, as you probably know well, will cause a lot of spatter when it hits the oil. And the oil can actually foam up and cover your hand. When placed from from back to front, spatters and foam ups tend to be away from you, in the direction you are submerging it, so less chance of injury. I hope you don't mind me pointing that out. I learn so much from both of you in every video, I thought I might impart a bit of my knowledge. ☺
This is a must try! I thought it was actually pork rind! I had no idea you could make the meat look like rind. My husband will 💖💖💖 this and, as a plus, it's probably better for him. What do you think?
Thank you for this one.
Jenn 💖 in Canada 🍁
Cheers, holiday was good, thanks for the tip! Makes sense, one of those things that never occurs to ya til ya get burnt.
And... I'd never call this a health food, but it's prolly better for you than pork rind, right? In any event, I was losing a bit of weight and let's just say that progress... stagnated... when testing it this dish week :)
Chinese Cooking Demystified
LOLZ
I'm sorry/not sorry you went off your diet then! This dish would be worth it though.
Can't tell you how much I enjoy these videos. And you don't need a "narrator's voice". No. Let me qualify that. You're voice is very pleasing and it's the very fact that it isn't a narrator's voice is one of the reasons that I love this channel! I find a multitude of others are too slick, too polished. Some started out like yours~a show about the cooking~but morphed into a too tight video more concerned about the sound of their voice and fancy video tricks. That's not what a lot of people want. I actually just left a channel because it had morphed into exactly what the owners said they wouldn't do.
This is about food! Your channel is one of the best. Seriously. You're explanations of the food, step by step instructions, your astute observations, the timing, editing is wonderful. Refreshing. The fact you will break from the cooking to explain things, show parts of your lives such as Steph's dad cooking.
You may not realize it but you and Steph are naturals! You're, both you and Steph comfortable in front of the camera, your narrations, Steph's way of making it look so easy~that doesn't come naturally to a lot of people. I become a babbling idiot when a camera is pointed at me.
I understand you want a "professional look" and that's perfectly fine but the narration shouldn't change. Please.
Jenn 💖 in Canada 🍁
Yeah no worries, no plans on changing the format at all! I'm a big fan of the no-nonsense narrative style of like Chef John from 'Food Wishes'. The focus should always be on the food.
The goal is a natural look and feel... which is actually more difficult than it might seem!
The things we're working on re video quality are nothing fancy, more basic in nature.
- We want to get the color right. For example, this video feels way more natural than, say, parts of the chicken feet video (czcams.com/video/z5el7kyltSs/video.html)
- We want to get the audio right. Part of that is narration, part of it's just making sure that we're using our microphone to the best of its abilities and editing it correctly. If we don't use the right input level on our mic it can come out really 'nasally'. Take our old 'Dan Dan Noodle' video (czcams.com/video/-BXJcCLCugo/video.html) vs a more recent Lion's Head Meatball (czcams.com/video/3y-HejT87qc/video.html) - the latter's what my voice actually kinda sounds like. For the last video on Supermarket essentials (czcams.com/video/hdVIMD50wuw/video.html) I was playing around with a higher input level and trying to keep my voice a bit lower pitched, and I really liked the result. This video was too much - in the end, I think passion should trump pitch and that's not what happened here :/
- We want to get the pacing right. It's a real balance to make sure I'm explaining things well but not get bogged down. I think the Koushuiji video (czcams.com/video/ykqrK1IUogs/video.html) was about right, but, say, our old Chow Mein video (czcams.com/video/Mifi4tcRwqA/video.html) was WAY too slow.
So our ideal video would be something with the pacing of the Koushuiji video, the color of this one, and the audio of the last supermarket video. If I could get that consistent I'd be thrilled. I don't wanna add music, or lose frames to speed up the video like Binging with Babish popularized, or use a whole bunch of fancier effects like picture-in-picture using Adobe. I think 90% of the work should go into the recipe itself.
You made oobleck!
wouldn't mixing the vinegar as it boils reduce its sourness? just asking.
Acetic acid has higher boiling point than water, so it is likely that water will evaporate before acetic acid, I think.
This is probably my favorite northeastern Chinese food in northeastern upstate new york
can I use meat instead of pork??
What's the difference between:
老式鍋包肉 vs. 鍋包肉 or
鍋爆肉 vs. 肉段 (糖醋)
Most Northern Chinese restaurants have two versions of Sweet and Sour Pork and due to a language barrier it's difficult for me to ask them the difference between the two
Turn on the Auto-Generated English Captions, and thank me later!🤣😂
I have been trying to look for deep fried salted egg yolk pumkin/shrimp/ lobster tempura but has not been very successful. All of your recipes are supper authentic, if you could show me how to make it, I would be very grateful, thank you
Steph loves that too! We'll add it to the list :)
Chinese Cooking Demystified thank you so much !!!
❤❤❤❤
Why do we enjoy your channel? Because "Newtonian."
But if ya enjoy the Newtonian they you wouldn't much like the non-newtonian batter right? ;)
Oh my LORD that crispy batter alone is worth the price of admission. Can't try this till the end of Lent (I gave up meat for it) but that's on the short list of new recipes for me!
Here's a question: could these types of batters even be made before the Columbian Exchange happened? Or did they only become possible with the introduction of corn and potato into Asian food stocks? Just idly curious.
BTW, I don't know if you guys are into Indian food at all, but if you're into crunchy, this might interest you: czcams.com/video/HToinNNWISU/video.html
Very cool recipe, lots of similarities. I adore Indian food but it's almost impossible to get the proper ingredients here in Shenzhen... so let's just say that I totally understand the difficulties re sourcing stuff for Chinese food :) Honestly, I don't think we could really do this channel if it weren't for all the really excellent Chinese supermarkets abroad!
Regarding the Columbian exchange... oh man, so much has changed regarding the way people eat over the last 500 years. Could you imagine Sichuan cuisine without chilis? The vast, vast majority of dishes around the world have surprisingly modern origins - while there's certain dishes in Chinese cuisine that you could draw a straight line back to Confucius' time (e.g. raw fish coated with salt and oil), most dishes don't go too much further back than the Qing dynasty. Mapo Tofu, for instance, fit hit the streets of Chengdu in 1874. Dim Sum goes back to Guangzhou in the 1910s. The first recorded mention of this dish, Guobaorou, dates back to 1907.
Of course, if you look at techniques, those have a much deeper history.
Зачётный габажоу от лаовая ;)
Have you ever tried this with tofu?
The patreon link is broken.
I'll have to go back and take notes because the recipe is gone from Patreon too 😭
The add ons and sauce is debateable. The first choice is the way to go even further up north, in qiqihar and Nehe. Those Harbin ren don't know the real deal😂
Where did the garlic go?
Question, what do you mean by curbing "shan wei"?
Thank you very much for the recipe, definitely gonna try it
Ah I was thinking about including a footnote in the video there, but I was honestly just throwing that in there to preempt that sort of people that'd scream bloody murder for suggesting that replacing the liaojiu for white wine would be ok here ;)
Shanwei is a very difficult term to translate. It refers to the sort of 'raw' taste of especially red meat and organ meat - I suppose you could think of it as 'gaminess' if 'gamey' was a wider spectrum that also encompassed farm-raised meat. For example, mutton is shanwei (shanwei literally means 'sheepy flavor'), pork is a little shanwei, while game meat is very shanwei. There's a mountain of different ways to get rid of the 'shanwei' (Baidu Baike has a big list here: baike.baidu.com/item/%E8%86%BB%E5%91%B3, you could prolly google-translate to get an idea) but one classic go-to is a simple mix of salt, liaojiu wine, and white pepper.
The opposite is 'xingwei' or 'fishy smell', which is usually dealt with using ginger and liaojiu wine.
Chinese Cooking Demystified i see. So it's to remove unpleasant scent of a meat product. I really like it when you also put technical tidbits like that. Thank you for explaining :)
Sorry, the ingredients? How many grams?
I like the Northeastern sweatshirt to keep with the theme. Must be yours though because looks a bit big for her.
lol Steph has now claimed the Northeastern sweater as hers... she was just wearing it while filming cuz it's comfy, and we thought 'eh, it's a dish from the Northeast, no need to change out for the eating bit'.
As a random aside, Northeastern (the sensibly translated '东北大学' ) shares the same name with a Chinese university in Shenyang... so when I was studying abroad here in uni, describing to where I went to university would often lead to a bit of confusion.
@@ChineseCookingDemystified There is also a northeastern university in Japan
lol, Steph at the beginning definitely wearing her boyfriend's hoodie!
Yeah, although I think that hoodie has since become her hoodie... ;)
Husband's!
Ooooooobleek!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
👍👍😁🙏🙏
Can I use chicken instead? I don't eat pork
Did you graduate from Northeastern?
Haha yeah, I (Chris) did, class of '09. Though I'm pretty sure my NEU sweater belongs to Steph now lol
So... it's grade school tee-ball vs. The New York Yankees. Other CZcams food channels are just some tepid... off-brand, generic cola. What your channel is making is classic Coke.
lol this might strangely be my favorite compliment we've ever gotten for this channel. Now to go binge some Breaking Bad clips...
I didn't find it. That which is you using aka sauce...
What're you looking for?
I love your videos and recipes. your voice is really cool too. it reminds of the guy : czcams.com/video/SXMn158Ep8k/video.html from a cool old tv show!
Garlic and sugar...Rare.
But I want that ketchup sauce stuff pleeease
lol I got you
The basic process is to fry aromatics (most commonly ginger/green onion), then add in ketchup (not much, about a tablespoon) and fry it until the oil becomes nice and red. Add in a touch of salt, some vinegar, a bunch of sugar, and a bit of water and let those combine. Thicken with a cornstarch slurry, and optionally add in a bit of diced sour fruit like tangerine or pineapple.
In the US, they add ketchup to this dish. Like WTF? Many chinese restaurants ruin chinese dishes because they are not native to that specific region. When you eat rou jiao mo in sichuan restaurant youd know there is something wrong with the mo.
Chinese restaurants in the US aren't making this dish, they're making gulurou (咕噜肉) which does use ketchup in the sauce.
i tr to make goubaorou by my self, and i tought it was a honey, so i used honey for the sauce. LOL
Grade school non newtonian fluid mechanics 😱
:D
Just don't confuse it with gǒu ròu bao