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Thanks for the information

"not as hard as you think" Look I know how to use them but I don't know how to do it the "Chinese" way I feel like the Chinese way is way harder to do

Thank you. I cook Chinese too. However, no transportation. Can't get to Asian store for Gai Lan, etc.

If you wanna get garlic smell off you can rub your fingers on a stainless steel utensil!

Started with coffee stirrers eating a meal deal pasta Practicing with pencils on cubes of carrots Getting there enough to hopefully use some basic bamboo ones soon if they ever turn up in the post

My problem is the bottom one constantly slides up my ring finger and is never aligned with the top one when I move my index and middle fingers

The part that rests on my thumb web keeps wanting to slide up the side of my index finger.

I’m new here…thank you.

"are you gonna eat them tonight?" me: no im gonna go eat some now-

as asian her suGARRRRRRR is annoying haha

I love your channel. You need a middle name/ initial thats begins with F….then it would be “ Erica F. yeah!”…. ponzu is delicious

Thx this helped me prepare a new dish that turned out perfect!

Thank you❤❤❤❤❤

This is very nice 🙂👍🏻 very very awesome😊😊😊😊😊😊😊😊❤❤❤❤❤

so to clean them properly you said to just "wash them" okay thanks

After 43 times I've learn ❤️😌😌

This video was very thorough and very informative thank you for posting ❣️

Ur cute❤

Which brand would you suggest to get heavy metal free?

just tried this recipe and it turned out sooo good i will definitely use this method when cooking my shin ramen🤤🤤🤤

I use second

You not from China ? This is very educational. Taiwan maybe,, your video feichanghao

How are y’all not worried about having garlic breath that’s why I try not to put too much garlic in my food 😭

They grow in my grass

Good points on nutrition and how to cook oil. Also I think kombu is high in potassium very high.

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Well as long as i can pick the food..am good😊

SUPER THANKS. NEED TO WATCH OFTEN PLEASE.

Whatever.

When you say 'Cake Flour' does it have a raising agent in it? Thank you.

Now I know why my soups are always cloudy! But also I always cut it super thin and just left it in and ate the seaweed, even if it wasn't the species meant to. 🤣

Thx.perfect explain for me

Fellow Taiwanese here. I am going to try 火雞油飯 this year. Thank you for making the instructions super detailed, so helpful that even novices like me have the courage to try it out. Will report back the result.

In Japan, it does matter how you hold your chopsticks. A person who doesn't use proper technique will be seen as poorly raised.

Love your recipe and your video. Excellent! Thank you for sharing your ideas and recipes. 🙏

We grew up near Chicago, and frequented restaurants in "China Town" as a treat! Learned this art as a kid in the '50's!☺

江戸時代に「トラック運転手」?

Ok, can you teach him how to make sticks out of wood or something?

I love your idea! Thanks for sharing! :)

Iam 77_My kidney creatinine is 2*7_ ( one year ago2*4)_blood is 12*6___ No BP ni Sugar but sometimes dry cough and some time loose __PL tell me that I eat black sesame _how much days?

Wow! It's amazing video ❤

Im in China and i just buy what's on sale, but now I want to try a real brewed soy sauce. I'll be checking the ingredient list and find a good brand. Thanks!

I enjoyed the extra talking for the extra info about daikon. I always cook mine for awhile because i like the softer texture and i don't like the...farty taste of the daikon lol. I want it to soak up the taste of the sauce.

They don’t last for month. I kept my cabbage which was cut into small pieces,could last a week turned yellow.

Thank you! 🤗 You are so beautiful 🌞

you’re explaining this too fast , slow down i’m taking notes ..

I enjoyed learning from your video & decided to be a sub! TY!

❤

Nothing works for me because everytime they cross :(

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