I love the sound of Cantonese. I remember these from the 1960s NYC Chinatown. Since then I've enjoyed them in Hong Kong and Macau. You can even find them in Taiwanese convenience stores, lol
Like how Master Chef Leung is casually seated at the back, hawking over Victoria as they do their interviews lol. What an interesting set up, Goldthread! 😂 Also this makes me wanna grab some dim sum asap! 🤤
I graduated from the Culinary Institute of America. I do know that there is a branch in Asia. I am wondering if it is the same. I did not get enough Asian cooking classes while I was there. That was in the early 80s. At the time there were very few women there. Thank God for CZcams and the ability to keep learning.
Love the content here. Opens up a new world to those of us curious about different cuisines and more about our favorite foods that we probably knew nothing of aside from how delicious it is.
My father says when he was 16 people thought he was at 30s and that made him very sad, and since then he never changed, now he's 50 and people still thinks he's 30. He got much fatter tho, tbh.
I really respect Chef Leung and his wonderful attitude and treatment of his junior chef Victoria. If this is truly his treatment and acceptance of her, than I would love to applause for his attitude!!!
i love a perfect Char Siu Bao.. That man got it spot on.. Not just any ordinarily but the THE pao, where it must be soft , white , fluffy and the juice leaks out when you take a bite. Thats heaven on earth
I think the steamer have impact as well. I tend to use metal steamer rather than the bamboo, coz it fit soo many more. But with bamboo steamer, it got another depth of flavour on it!
@@cochan7347 its kinda difficult to find that on my country... But if it improve the dishes ill try my best to find it on online shop! Thx for the advice 👍
Char Siu Bao are delicious, even if they're not made perfectly. If you're not aiming for 'the perfect bao' and can allow it to not be as pretty-looking, they're not too hard to make either (who cares if the bao you make at home have a smudge at the side or a small piece of them isn't as fluffy as the rest? Still tastes delish!). Getting char siu is the bigger pain, but it's also quite doable at home, even if it takes a few hours to make. Don't be afraid to make bao at home! Even if you don't have a bamboo steamer, they're still delicious!
I think there's a small mistranslation in the subtitles as 3:37? I heard 脢头 which is pork collar butt and not pork jowl. I know those two cut are like next to each other but pork jowl char siu is waaaaaay more decadent.
Most people think that the char siu pao is just the regular bao with char siu filling. It's not. Csp has a different type of dough. Not your typical bao! It is THE BAO
Char Siu bao, also called as manapua in Hawaii. one of the best snack foods in Hawaii. you can find it in some form all over. its even used in business settings as visitors to your office would bring a box of these as gifts to the staff of the company.
Char Siu Bao is my favorite dim sum ever but it's getting difficult to get a good one like what we used to have when I was a kid, I need to visit Shang Palace sometimes and Victoria is cute! Very rare to see a young lady working as a Chinese cuisine chef!
The secret is ammonium bicarbonate mixed with baking soda , cream of tartar, and baking powder. But why use alkaline water? She didn't use cream of tartar which is an acid, but alkaline water instead.
I always thought Char Siu traditionally was made from pork shoulder a.k.a butt a.k.a Boston shoulder. After watching this video, I thought it was different for Char Siu in a Bao or it is their own recipe when the subtitle wrote "pork jowl". Then, I replay the video 3:36 few times. The chef said "脢頭" in Cantonese, right? "脢頭" should be the pork shoulder a.k.a butt a.k.a Boston shoulder.
It's called Char Siu PAO, not BAO. Why can't the kweilos say it the correct way. We don't call Potato, Botato or Pear as Bear, Peach as Beach, Pumpkin as Bumpkin, Parsnip as Barsnip and Pea as Bea......you get the gist of my complain. So stop messing up the Chinese pronunciation
Big respect to Chef Leung. Learned the methods the hard way but still using all his knowledge to teach the younger generations.
I love the sound of Cantonese. I remember these from the 1960s NYC Chinatown. Since then I've enjoyed them in Hong Kong and Macau. You can even find them in Taiwanese convenience stores, lol
Yesss 👍🏼
6:26 dude's got some spirit.
Big camera energy
Hanley blasting the buns with a big lens
hes saying lets finish this pronto, then we can eat
Love the personalities that are displayed in this video.
I wished this channel got more recognition ! :(
its a good channel, albeit scmp being extremely unethical. #fccp
Char siu bao is one of my favorite food of all time. The bun is so fluffy, and the pork filling is so sweet and savory - - what's not to love?
Pork?
obviously the weight gain
@@topimaling7389 lol got nothing bad to say? Kacian dhe loe
I love the pictures, how you seated the two chefs so far apart and still had them both in the frame. Amazing video, thank you.
Love how both can work together toward their liking despite their generation gap♥️♥️♥️♥️
They refuse to sit at the same table together though..
@@Pughhead No, the older generation is allowing the younger generation to shine. You can see clearly how proud of her he is
@@Pughhead its covid protocol
@@xcx4x Nope. Not when they're working 1m apart with no masks 1:10
Like how Master Chef Leung is casually seated at the back, hawking over Victoria as they do their interviews lol. What an interesting set up, Goldthread! 😂
Also this makes me wanna grab some dim sum asap! 🤤
Seems more like a covid thing
I graduated from the Culinary Institute of America. I do know that there is a branch in Asia. I am wondering if it is the same. I did not get enough Asian cooking classes while I was there. That was in the early 80s. At the time there were very few women there. Thank God for CZcams and the ability to keep learning.
Wow, the photographer at the "nearly" end of this video is so amusing. Look how enthusiastic he was. Love the video!
You should get sponsors like Goldbelly (boutique food delivery) for relevant episodes because these always leave me hungry.
This is amazingly high quality content/production quality; so happy I found your channel!
That is the pinnacle of Char shui Boa making!
You can’t get any better than that!
I love watching pros work. Such skill.
Love the content here. Opens up a new world to those of us curious about different cuisines and more about our favorite foods that we probably knew nothing of aside from how delicious it is.
Victoria, breaking the stereotype that asians are good at maths❤️
hahahahaha
That stereotype is so western centric. It’s the stereotype of asian immigrant children in the west.
@@mikkisen8092 And asian uni students
That's why she became a Chef not an Accountant.
Lol Chef Leung is to be blamed. He easily makes 30,000 pau a year (assuming 100 a day x 365). So in 30 years, he’s made at least 1,000,000 paus lol.
i thought the chef was in his thirties, i got thrown by the three decades experience
Asian don't raisin!
By the look of it, I think Chef Leung is approaching 50.
eheh, yeah, we tend to look younger than our actual age
My father says when he was 16 people thought he was at 30s and that made him very sad, and since then he never changed, now he's 50 and people still thinks he's 30.
He got much fatter tho, tbh.
I really respect Chef Leung and his wonderful attitude and treatment of his junior chef Victoria. If this is truly his treatment and acceptance of her, than I would love to applause for his attitude!!!
i love a perfect Char Siu Bao.. That man got it spot on.. Not just any ordinarily but the THE pao, where it must be soft , white , fluffy and the juice leaks out when you take a bite. Thats heaven on earth
Very nice to see a young female chef! 👏👏 Char Siu Bao are extremely hard to make. Theirs look very good.
The quality of this serious is incredible I absolutely love it thank you so much and God bless you guys ^^
the biggest flex is that I don't need to read the subtitles in any of your videos
I think the steamer have impact as well. I tend to use metal steamer rather than the bamboo, coz it fit soo many more. But with bamboo steamer, it got another depth of flavour on it!
Agreed, I use bamboo steamer, and after steaming, there's always this certain fragrance that comes with it
As a northerner Chinese I recommend a wheat straw one instead
Or sorghum straw
@@cochan7347 its kinda difficult to find that on my country... But if it improve the dishes ill try my best to find it on online shop! Thx for the advice 👍
Both chefs are so cute!
Victoria is a cutie
Char Siu Bao are delicious, even if they're not made perfectly. If you're not aiming for 'the perfect bao' and can allow it to not be as pretty-looking, they're not too hard to make either (who cares if the bao you make at home have a smudge at the side or a small piece of them isn't as fluffy as the rest? Still tastes delish!). Getting char siu is the bigger pain, but it's also quite doable at home, even if it takes a few hours to make.
Don't be afraid to make bao at home! Even if you don't have a bamboo steamer, they're still delicious!
Amazing chefs c: it’s great that mentor and student seem to work well together
underrated channel!
Chef Leung must be a master chef.
Shout out to the camera guy at 6:28 who sold the show!!
經典組合，兩個對廚房係充滿熱誠！
This is ~better than Business Insider,
a lot more than Food Insider 🐓
and a ton better than the I don’t like Science Insider! 🐁
Its nice learning how one of my childhood treats are made and how complicated it is
And now I’m hungry again. This channel man 😭
Same, I just ate dinner. Now I want some Bao 🤤. In PH, we call it Siopao.
@@thisasiankidistrashfordram374 your name tho 😂💀
@@SimonLi What can I say, fam. I'm addicted 😂.
@@thisasiankidistrashfordram374 😂😂 fair enough
A man who never eats pork buns is never a whole man!
My thoughts exactly. Sleeping Dogs.
😍😍😍😍😍 awesome video
This looks ridiculously beautiful.
I want to learn how to do Bao.
It looks delicious. Hi from France!
Hello!
I think there's a small mistranslation in the subtitles as 3:37? I heard 脢头 which is pork collar butt and not pork jowl. I know those two cut are like next to each other but pork jowl char siu is waaaaaay more decadent.
Mei Wa Bakery in Seattle. Right across the cobblestone street from Pike’s Place. Steamed Pork Buns that you would not believe.
哇……太好吃了！！
we call those siopao in the Philippines and its my favorite snack to grab.
Most people think that the char siu pao is just the regular bao with char siu filling. It's not. Csp has a different type of dough. Not your typical bao! It is THE BAO
Thats a really nice place to go and eat char siu bao..
need more young people like victoria learning to become dim sum masters, fear the day when no one will know how to make them
Char siew bao is my breakfast to go xD
Char Siu bao, also called as manapua in Hawaii. one of the best snack foods in Hawaii. you can find it in some form all over. its even used in business settings as visitors to your office would bring a box of these as gifts to the staff of the company.
That's awesome, I'd love if visitors brought that to the office. Yum, thanks for sharing :)
I want a char siu pao now
Those look amazing.
I loved steamed buns. 💕💕💕💕
Victoria is the perfect Bao....Bei 😍❤❤
that makes me hungry. The art of wrapping bao
My girlfriend has deemed you worthy of cooking the sacred meal
Char Siu Bao is my favorite dim sum ever but it's getting difficult to get a good one like what we used to have when I was a kid, I need to visit Shang Palace sometimes and Victoria is cute! Very rare to see a young lady working as a Chinese cuisine chef!
Victoria is so cute ☺️
I like the oven char siu bao. The steam one is okay. I just like char siu by itself.
They’re not using pork jowl, they they’re using pork butt/shoulder. Get your Cantonese right
3-4 months hmmm? well it is quarantine season and all, might as well pick up some new skills hehehe
you are the Best🎀....
The secret is ammonium bicarbonate mixed with baking soda , cream of tartar, and baking powder. But why use alkaline water? She didn't use cream of tartar which is an acid, but alkaline water instead.
Okay, I'm gonna watch this with my girlfriend (she's an expert on char siu bao btw), you better not make any mistakes
Char Siu Bun, done.
She's so cute.
She's Rapper + chef ❤️🔥
A rapper? :O
Hongkong 😁👍👍👍👍
💜💜💜👍👍👍💜💜💜💜.......love it
Ammonium bicarbonate? Is it good for health? Baking powder is sodium bicarbonate
Mmmm Dim sum!
I always thought Char Siu traditionally was made from pork shoulder a.k.a butt a.k.a Boston shoulder. After watching this video, I thought it was different for Char Siu in a Bao or it is their own recipe when the subtitle wrote "pork jowl". Then, I replay the video 3:36 few times. The chef said "脢頭" in Cantonese, right? "脢頭" should be the pork shoulder a.k.a butt a.k.a Boston shoulder.
Feeling hungry 😫
yum
if only they gave us the recipe.
🎶 *Insert Stephen Chow's char siu bao song from God of Gamblers III* 🎶
❤️❤️❤️
Why you sitting back there dude? Come into frame!
30000/20 = ?
Me : 1500
Her : 3000
Me : 3000
古言有云 " 食包包飲包"
When I was a child, the adults always ordered bao for us so we'll be full and eat less of the other dim sum. I miss dim sum soooo much!!!
So this is siopao?
Didn't realized that it has that much sugar...
i wish that sushi chefs in my country get more recognized -_-
I just checked my wage is not more then a garbage men....
If oily enough n well fried with good enough dark soy sauce will be good.bif course, the bao skin must be right.
开口叉烧包ftw
My favorite food in the world...
... unfortunately to make the real thing it might be a bit to complicated :(
dont put jazz music when showing chinese food
CHAR SIU : THE KING OF ALL BAOS
Check out 00:34 😳
They way she pronounces "bao" in English is...disconcerting.
Similar to siopao
Vegan dim sum.. God 🐁
6:41 Whose hand is it? The Dim Sum Master? This black nail edge hand holding char siu bao shot ruins the entire video.
Come to me Victoria
Diabetic cha siu bao
I hate char siu bao. My parents always order this and make me eat it.
It's called Char Siu PAO, not BAO. Why can't the kweilos say it the correct way. We don't call Potato, Botato or Pear as Bear, Peach as Beach, Pumpkin as Bumpkin, Parsnip as Barsnip and Pea as Bea......you get the gist of my complain. So stop messing up the Chinese pronunciation
In Chinese 包 汉语拼音 is literally bao, so I don't know what you smoking
@@breadiztasty bready, I suggest if you want to speak correct Mandarin, listen to a Chinese rather than learning from westernised Pinyin system
@@scalarnai you say that while im a chinese singaporean speaking chinese ever since I was able to learn and speak
@@scalarnai so when you say parcel in chinese you call it bao guo or pao guo
@@scalarnai pao is only used in cases like running or to soak something, and even so it also has extra characters
I wonder why people write "char siu" when there is no "r" sound in the spoken name. Should be cha siu, lol
char from charcoal for roasting the meat
@@glennhidayat168 what? bro what are you talking about? czcams.com/video/eaeZ3RrzpLA/video.html&ab_channel=KevinMann
Chinese often swallow consonant at the end of words.
@@glennhidayat168 that might make sense in English. But in Chinese, the cha refers to the skewer used to roast it
@@ANTSEMUT1this is purely a Chinese expression that has no R sound in it whatsoever.
the only mistake most western speaker always do is when they pronounce Bao. It should be Pao. not B but P. As in chinese there is no word as B.
Do you mean Chinese language as a whole or just Mandarin?
@@TheLeolee89 when Bao is written in B but when you pronounce it should change to P become Pao. In hokkien, Mandarin, Teocheow.mostly are same.
I wish I get the recipe