I Made The Best Chinese Takeout Meal Ever
ฝัง
- เผยแพร่เมื่อ 6 ก.พ. 2025
- This is potentially the best Chinese takeout meal combination there is to make at home.
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Can you do a video about herbs? Parsley, thyme, sage, etc? When to use, the flavors they add, tips and tricks?
One thing I did that helped me with this was just tasting them raw, helped me understand the ingredients way better
Could even be a serie, with a few herbs/meals per video ... :D
YES!
This is a GREAT idea!
Fresh Rosemary, my belovèd...
I ordered your book and you have no idea how much you have encouraged, blessed, and really lifted my spirit! Thank you so much!!!
I hope I’m not the only one to say this. It’s so refreshing seeing this type of video. Josh does amazing creative stuff but a staple recipe video is phenomenal
I am so glad that Josh is showing us how to make these things at home. It's getting TOO EXPENSIVE to eat out for families, so we are learning to cook everything at home now.
Got too expensive for us 4 years ago during COVID. Been cooking ever since and honestly you can make most dishes at home.
If you aren't careful about your menu selections you'll end up throwing out so much food that you could have just went out to eat and it would have been the same price or cheaper.
@@thomgizzizwho throws out food lol
@@thomgizziz for a new cook it may be like that or feel like that but you'll eventually get better at it. Cooking ain't just the cooking part but also inventory and time management. You can only get good at this if you're the one cooking and grocery shopping every week. It's a bit of a learning curve but until you've developed your methods and standard pantry items you'll always feel this initial chaos and produce more waste than preferred. Yes this is a very adult activity haha, one that's usually handles by the mothers/wives of families.
That’s so true. It’s super-expensive out there. That’s why I’m loving his videos. I’m definitely trying these recipes. I know it’s gonna be good. 😋😋😋👏🏿👏🏿👏🏿👏🏿👏🏿👏🏿👏🏿
I love cooking Asian foods. I was impressed with your ingredient selections especially on your sauces which is critical on Asian cooking! Couldn't help laughing and smiling at your humor. Thank you! Can't wait to actually cook these dishes!
One of my best friends growing up was Chinese, and her ancient grandmother was always in the kitchen making egg rolls by hand...every time I went over, she was always their rolling up dozens of eggrolls. I benefitted from this friendship enormously. And not just from the great food, but we were like souls sisters. Still miss her.
No chance you could find her on FB, Insta, Snap?
@@iwishiwasthomasshelby hope it was good
Where’d she go 🥺
Why do you miss her...did you relocate?😢
I had a friend like that in high school who was Japanese, basically same thing, she would bring snacks to school for me to try, good times 😊😊
Of all the over the top things Josh does/has, the pristine clean and shiny baking sheet might be the biggest
Who else loves to watch Josh’s videos but never make his dishes?
lol I do
Depends on the dish. Most, no, but that's true with most YT chefs. But I get ideas.
Hey I can dream
If you ever make one, I recommend his chicken tortilla soup, it's so good
Speak for yourself, I been making his dishes for years lol
Sooo... I made the beef and broccoli recipe from this video tonight for dinner
Honestly, the best beef and broccoli I've ever had.
Thanks!
I have immense respect for anything Josh preps/present based on my personal experience with cooking for decades.
My parents are both from Portugal, so, during my entire childhood, all I ate was what my mom cooked, which she learned from her mom, and so on. Then, at some point, I dated a girl who was taking French classes. She became friends with people from a lot of different countries and every now and then, we were invited to eat at their place, so I had the chance to eat typical homemade food from India, Thailand, Indonesia...
I could never really afford to travel to different places but just trying all this different food made by people from all those different places, it really opened my mind to different flavours!
Also, if you like to cook, you can try to make those dishes yourself but even better, you can choose what you like best from each of these dishes and make your own meal. Some people might feel offended if you change one of their typical meals by mixing in ingredients from a completely different country but I think that, as long as you're not claiming that you're "improving" a traditional meal but you're creating your own, inspired by different cultures and traditions, you're doing nothing wrong.
Also homemade food is always the best too, food that you'd never find at a restaurant. And also, also surprisingly a common dish will uniquely vary from home to home too, which makes it interesting/exciting. I often find people's stir fry is different as its usually made to the cooks personal taste, and this really allows you expand your flavor vocabulary
My husband is Portuguese too, both parents (rest in peace) from the Azores. I made him, our daughters, and one of their boyfriends bifanas and chorizo rice last week. Portuguese cuisine can be so delicious!
@@VancouverBorn Arroz de chouriço! Reminds me of when we used to go to Portugal during the summer holidays to visit my grandparents. My grandmother always made this for us. I can smell it just from thinking about it! 😁
I'm so glad Beef & Broccoli was included it is literally my favorite whenever we do chinese takeout!
it seems like the lowest carb "healthiest" option too.
I used to ask for beef and broccoli any time my family got to go out for dinner. My school also had field days twice a year, and my mom would take me out for Chinese on those days (core memories for me)
As a Chinese American, I can say many people, including myself and my family, like the Beef and Broccoli too. Both protein and green in one dish and great flavor combo. 😀
Man ever since i started watching josh, guga, and max the meat guy, my cooking has elevated a few good notches. I dont tend to make any of the full recipes. But the value in just taking bits and pieces, ideas, different flavor combinations, and making it my own is awesome. Thats the way to do it. Also, big thanks to josh for making me break down and buy some MSG. It goes in most of my recipes now 😂 and everyone i cook for is now blown away by the umami and lingering flavor.
it's interesting to me how this is such a vastly different selection to what I would consider classic chinese take-out (I'm german). Cool to think about how different cultures shape the way other cultures' foods are interpreted and consumed
This chef!!! All the cooking techniques and actually recipes love it all
Hey Joshua , I like your way to describe the different tipes of food that you eat and you cook, I can understand almost every word you say so every video is a new food esperiece and a free english lesson where I try to learn many words as possible to try to use them in my videos. I wanted to say thank you so much for the really nice job you are doing, keep going like this. ah subscribed!
Probably some of the best, most well produced food video series I've seen on TH-cam.. It was like watching a movie.
Joshua makes it so compelling. You can't help but root for him. 👍👍👍
Egg rolls are probably my favorite food ever and I've been making them at home for many years. One time, I made homemade egg rolls at a house party, people were drinking and partying hard, I put the egg rolls out, a pyramid of them stacked on a plate , one person tried one and word of mouth spread fast, they were gone very quickly and I got lots of compliments and questions about it. No lie, homemade egg rolls are not comparable to any other egg roll from a restaurant or frozen food isle. It gets so much better. Personally I go heavier on the veggie ratio and use nice little bite cubes of fresh ginger, black pepper, garlic, green onion, mushroom, those flavors play off eachother.
I made it 2:48 seconds into this video and thought, "Just order a damn eggroll. I mean seriously" That being said I hope everyone who makes the eggrolls and pot stickers I order are as happily making them as Mr. Weissman is. There should be pride in your creations that is why I've always loved Japanese food and culture. One man spends his entire life making sure the simple skewers he makes are perfect, well crafted and delicious. Sometimes knowing too much is just accepting you do them all mediocrely.
Your special effects guy is on point. Lol
Josh has made my husband a happier man! 😂 Finding a chef that speaks to my adhd and gives the perfect details to the questions I didn’t know I had, is just amazing!!! Ah!
A round of applause for the insane amount of efforts done in this video. Thanks Joshua for this high quality content, i salut you sir!
My mouth watered the entire video
Definitely going to be trying a few of those recipes. Your book is now on my birthday wish list.
You could never forget your husky friend to share a meal!!!! Love it…foood looks amazing! 😋
I'm an asian, not particularly fond of American Chinese takeouts due to high content of MSG but I came to watch the talent of the chef Joshua. Being impressed is an understatement.
"What is the charge? Eating a meal? A succulent Chinese meal?"
"Get your hand off my p***s". 🤣😂😅😂🤣😅
Get your hand off my penis!!
😂😂😂
Ahhhhh yes. I see you know your judo well.......good one.
"Ladies and gentlemen this is democracy manifest..."
man, i always love your videos. Killing it, i always want to try these recipes.
Now we need:
- Chinese Chicken Wings
- BBQ Spare Ribs
- Egg Drop Soup
- Pork Egg-Foo Young
- Sweet n Sour Chicken
Also, Pork Fried Rice is the superior fried rice.
I know why did everyone pick the most basic safe choices, kind of boring honestly
🎉my fave is shrimp & egg fried 🍚 rice,and REALLY dry 😋 garlic pork ribs,bone in!😮
sweet and sour pork is the GOAT and it’s criminally under represented in this video and comment section
I love your channel, I enjoy your easy to follow cooking method, and your personality.
I have been following your channel for the last couple of months and intend to buy your
cook books. So far I have felt very confident about cooking asian food. Thank you,
everything has just been delicious.
Josh at 15:32, "I love lo mein!" Josh at 15:36 "I like lo mein, but I don't love it." This is the content we are here for, love you Josh!
You missed the greatest secret for the dumplings, to add a little potato starch and baking powder to the filling. It will get juicier if you do that.
Imagine being a kitchen normie and telling a professional how to make something better and be dead wrong about it lmao
@SteveSherman-ij5gm only if you use too much.
I love how Joshua, Uncle Roger and Guga released videos within the same hour
@SteveSherman-ij5gmhot take but pretty factual?!
@SteveSherman-ij5gm Yeah everyone looks up to Guga like he's a world-renowned chef makes me laugh
the culinary avengers. guga isn't really a chef but i'm a huge steak guy and if there's ONE thing guga knows, it's steaks
@SteveSherman-ij5gm uncle roger isn't even funny, more just a twat.
Chef Jean Pierre, Pro Home Cooks, and Brian Lagerstrom are my go-to cooking channels along with Weissman. I watch them while cooking the food.
The other 2 are good entertainment. I watch them while eating the food.
15:31
Josh: "Lo Mein! I love Lo Mein"
also Josh: "... I like Lo Mein, but I don't love it."
whaaaaa???
the whole thing was weird, and they kept cutting off the others when they were giving feedback. The point of the episode made no sense as they just presented what they wanted to. they didnt think or reflect on other chinese dishes that might be better. weird episode.
I caught that too and I myself love lo mien and fried rice and everything else except for the egg rolls however I do enjoy spring rolls. I’m sure nobody gives a shit but we gotta join the conversation somehow 😅
Was looking for someone that commented this... 😂 I heard it and had to rewind lol
About as weird as his cookbook
Try Lo Mien using homemade noodles - I make my own. Trust me, you won't buy dried noodles (or 2 minute noodles) again.
I've just made your Eggroll recipe!!! It is so simple and yet so yummy. Thank you so much for this amazing recipe. It will become a keeper for my family.
As someone from the UK I have to say I highly rate the recipes, as well as loving your "British" accent at 6:13 😃
My mom got me both of your cook books for Easter! I love your vids and I've already made two of your recipes!
Love the lo mein, but Egg rolls with hot mustard are to die for.
A solid chicken soup.
Cleans the sinuses and warms the heart.
Addictive.
Great with beer.
If you aren't deeply inhaling through you're nose, then that mustard ain't hot enough
I like soy sauce and hot sauce with my egg rolls. I actually use Yellow Bird Habañero, although it is not culturally correct.🤗
Egg rolls and mustard is freaking weird bruh
@@philoctetes_wordsworth It's all good.
Cook a lot for a lot of people.
Never get offended if someone adds stuff or even doesn't like it.
To each their own.
As long as you're happy.
And let me know so next time accommodate you.
@@YatsuraHeadOn consider it boneless hot wings.
But better.
People say the same about putting ketchup on a hot dog.
To each his own.
Josh. Please do more but cheaper. Times are hard
Make sure to vote for the right guy in the next election
Thanks Joshua for caring for all international viewers and giving metric measurements 👏🏻👏🏻👏🏻
I just started watching your channel and I am loving it.
1:22 Instructions unclear - blender couldn't incorporate cartouche completely, sauce ended up being lumpy 😢
Nothing beats a succulent Chinese meal
I see you know your judo well
@@Osmocote Gentlemen.. this is democracy manifest
Theae references are why I keep coming back to the internet in spite of all the horrendous shit out there. You're doing it right, folks!
Get your hand off my penis!
2:08 “i just like to control my product” -Joshua, the Hisenberg of food
Just from looking at the thumbnail, without watching one second of your video, when I saw the title that "you made the best Chinese takeout meal ever", I thought "Dude, I believe you!". Looks great!
Yess! This is all my favourite stuff, general tsos, sweet & sour sauce is elite
"I love lo mein!". Tries it, two seconds later, "I like lo mein but I don't love it"
Uncle Roger is watching you
😂
he is always watching
And his heart probably broken the moment he sees beef broccoli 😂
he is anti china tho
@@NightcorEDM it’s ok, most oversea Chinese descendants are anti China. It’s well known to Chinese people 😂
I've always loved General Tso's chicken, fried rice, and egg rolls!
Can I have your IG?
Chinese food was a comfort food for me my mom would always take me when we had trouble at home or just her day off as a kid Chinese was an escape and I only just now made the correlation between it and my childhood ❤
Watching this video was what finally made me cave and start a coveted playlist slot for recipes and ideas 🌮🍔🥩🤤
The longest step of all the recipes will be the cleaning
And is the exact reason why so many love to watch, but not do the cooking themselves😉.
This will be my food project for next week, tyvm
Yeah and you didn’t get it done, just like you don’t get anything done.
Thanks for sharing this recipe 😊👌
Hey Josh, I just rewatched one of your older videos just because I was interested in your asian twists. It came to my mind that you have never ever been to Tokyo and made a video about it. I think we, the community would extremely enjoy that, whatever being in the focus - Ramen, Katsu, Kobe beef etc. Can you please consider that? ❤
A shopping list for anyone who feels like making the best chinese takeout meal ever😭😭:
Fresh Produce
Garlic: 30 cloves
Green onions: At least 18 stalks, plus more for garnish if desired
Ginger: Approximately 8 inches total
Carrots: 3 large
Cabbage: 3 ¼ heads green cabbage
Broccoli: 2 crowns
Yellow onion: ½ large
Celery: 1 large rib
Thai chili: 1 (optional)
Shallot: 1
Bean sprouts: 1 cup (120g)
Meat & Protein
Pork shoulder: 1 pound (450g)
Ground pork: 1 pound (450g)
Flank steak: 1 pound (450g)
Boneless skinless chicken thighs: 1 ½ pounds (675g)
Char siu pork: 1/2 pound (225g), optional
Eggs: 3 large
Dry Goods & Grains
Granulated sugar: 4 cups (800g)
Cornstarch: 1 ½ cups (210g)
All-purpose flour: 1/2 cup (70g)
Egg roll wrappers: 1 pack
Dumpling wrappers: 1 pack
Lo mein noodles: 6 ounces (170g)
Cooked and refrigerated medium grain rice: 3 cups (585g)
Dried red Korean chili peppers: ½ cup (20g) plus 5 extra
Dried Sichuan chili flakes: 1 teaspoon (4g)
MSG: 2 teaspoons (8g)
Frozen peas: 1/2 cup (70g)
Oils & Vinegars
White distilled vinegar: 1 ½ cups (360ml)
Vegetable oil: Approximately 6 ¼ quarts (5.8L) for various uses, including frying
Soy sauce: 2 ½ cups (600ml)
Dark soy sauce: 1 tablespoon (15g) + 1 teaspoon (4g)
Shaoxing wine: 6 tablespoons (90g)
Chinese black vinegar: ¼ cup (60g)
Rice wine vinegar: ¼ cup (60g)
Canola oil: Approximately ¼ cup (60g) plus more for frying
Sesame oil: 2 teaspoons (8g) toasted, more for finishing
Fish sauce: ½ cup (120ml)
Spices & Seasonings
Ground white pepper: 2 ¼ teaspoons (9g)
Baking soda: 1 teaspoon (4g)
Salt: As needed, plus 2 teaspoons (8g)
Honey: 1 ½ teaspoon (6g)
Mirin: 3 teaspoons (12g)
Oyster sauce: 3 tablespoons (45g)
Miscellaneous
Chicken stock: ½ cup (120ml)
Toasted sesame seeds: for garnish
Optional
Chili oil for garnish
Idea for a video. Substitutions! especially for alcohol stuff. How to substitute and what you should be looking for when substituting wine for a steak sauce for example
I have a recovering alcoholic in my family. Wine is usually replaced with grape must, or a sweetened vinaigrette.
Rum is molasses, soy sauce, and water. If I'm making rum cake I add pureed raisins.
When you cook with alcohol it evaporates so you don't have any alcohol, just the taste.
@@reisshepdo people really think they can get drunk by cooked meals with alcohol? Unless they don't want to trigger someone recovering from alcoholism this question is nonsense
Imagine not knowing the alcohol evaporates when cooking....
It's interesting on how different chinese menus are from country to country. in germany every chinese restauraunt has the best sweet and sour duck. it is my absolute favourite
I'd love to try that duck dish!
Duck is a very underrated protein, like goat and lamb, in the US.
US has a variety. New York City Chinese is the best to me. It’s mostly dishes that aren’t from china at all. In LA you can get a huge variety of authentic food from all regions of china, but no general tso
It also changes over time. When I was growing up (in Brisbane, Australia) every Chinese restaurant had basically the same dishes like beef & black bean, sweet and sour pork and mongolian lamb. These days, at least where I live, most places serve much more authentic food, the sort you might expect to order in China itself, with only a few dishes as a nod to the more westernised style. Certainly makes ordering interesting when half the time you can't even read the menu. Sadly high blood pressure means I can't do it very often.
In Germany 99 percent of Chinese or "Asian" restaurants - most are operated by Vietnamese families, and hardly distinguish between the particular countries' cuisines - use a modular system. Four kinds of protein, chicken, beef, duck or fish, are added to the same ten to twelve different sauce-vegetable combo. Often, the sauces are industrially pre-fabricated, not made in-house. If you want to enjoy somewhat authentic, hand-made Chinese cuisine you need to look for the few places actual Chinese people go to.
Guga and JW in an hour? Hell yeah
Uncle roger did it as well
Max the meat guy just uploaded a loaded collab as well
So did Chef James Makinson and Chef Brian Tsao!
@@GoukiLoki my sunday is done for
So many foodtubers, it's an Easter miracle!
I have also been making egg rolls lately, I have made the original Pork one's, also made Big Mac, Ruben Sandwiches Rolls!! Love Them!
So glad I found this! Asian and Middle Eastern foods are the only foods that my whole family likes. I can’t wait to try the egg rolls!
Joshua, you have outdone yourself! Everything is so delicious just looking at it! Bravo!
crab rangoon is my fav
Would a trade the potstickers for the crab Rangoon and it would’ve been perfect
i would change lo me in with egg drop soup i love eggdrop soup - wonton can be delicious, but so many places do a cheap broth with a lot of soup mix , a really though out wonton soup is out of this world😊
I have egg drop soup. I discharge it into the urinal in 4hour intervals.
Crab cheese puffs!! I’d also add egg drop soup, that was an app we always ordered with a lunch special. The egg rolls can be made with a firm tofu sub for the meat! And I used to use the Soy Vey teriyaki sauce to flavour the filling. Super easy and delicious.
I think this is the best, you did every thing right. Perfect take out meal !
The best Asian wrap I've ever had was Laotian spring rolls. A co-worker from Laos made them for a potluck and it was astoundingly good. I had to stop myself from stealing the whole dish.
You’re a Twinkie. Yellow on the outside (or maybe closer to a doo color) and white on the inside. Whitest comment ever lol. Stop sucking up to every video, weirdo.
I agree. We use glass noodles, Woodear mushrooms and sometimes shrimp in addition to what’s typically in a Chinese eggroll.
I kinda miss the old recipe videos
0:43 WHERE IS THE "SHALL WE?" ??!!!
One of the things about making food at home that is so underrated is that you get to pick what goes in the dish, yes at places like chipotle you get to pick what goes in but you dont get to pick what kind of grade or freshness its at. At home you have full control of the quality of the ingredients
Here are the recipes from the video, organized with ingredient lists and instructions:
1. Sweet Chili Sauce:
Ingredients:
1 1/2 cups (300g) granulated sugar
1/2 cup (120ml) water
1 cup (240ml) white distilled vinegar
1/2 cup (120ml) fish sauce
1/2 cup (20g) dried Korean chilies
5 whole cloves garlic, peeled
2 green onions, rough chopped
Instructions:
In a small saucepan, combine sugar, water, vinegar, fish sauce, dried chilies, garlic, and green onions.
Bring to a boil over medium-high heat.
Place a lid or cover on top, reduce heat to low, and simmer for 10-15 minutes until everything is softened.
Transfer the mixture to a blender and blend until smooth.
Transfer to a bowl to cool.
2. Homemade Egg Rolls:
Ingredients:
1 lb (450g) ground pork
1 inch knob of ginger, grated
2 green onions, thinly sliced (white and green parts separated)
4 cloves garlic, grated
1 tsp (4g) MSG
1/4 tsp (1g) ground white pepper
1 tbsp (15g) Shaoxing wine
2 tbsp (30g) soy sauce
1 tsp (4g) toasted sesame oil
1 tbsp (15g) oyster sauce
2 carrots, shredded
2 cups cabbage, thinly sliced
Egg roll wrappers
Vegetable oil for frying
Instructions:
Brown ground pork in a pan over medium-high heat until crispy. Add ginger, white parts of green onions, garlic, MSG, white pepper, sugar, Shaoxing wine, soy sauce, sesame oil, and oyster sauce. Cook for 1-2 minutes.
Add shredded carrots and sliced cabbage. Cook for 2-4 minutes until vegetables soften. Transfer to a sheet tray to cool.
Lay an egg roll wrapper, add filling, and roll tightly, sealing edges with water.
Fry egg rolls in vegetable oil at 350°F (175°C) until golden brown, about 2-4 minutes.
3. Potstickers:
Ingredients:
1/4 head green cabbage, thinly sliced
Salt
1 lb (450g) ground pork
4 green onions, thinly sliced
3 cloves garlic, finely chopped
1 inch knob of ginger, grated
2 tsp (8g) soy sauce
Dumpling wrappers
Vegetable oil for frying
Instructions:
Season thinly sliced cabbage with salt and squeeze out excess moisture.
Mix cabbage with ground pork, green onions, garlic, ginger, and soy sauce.
Fill dumpling wrappers with meat mixture and fold.
Fry potstickers in a pan over medium heat with vegetable oil until golden brown.
Add water and cover to steam until cooked through.
4. Vegetable Lo Mein:
Ingredients:
2 tbsp (30g) canola oil
2 crowns broccoli, florets separated
3 cups cabbage, thinly sliced
1 large carrot, julienned
1 cup (120g) bean sprouts
Salt
6 oz (170g) lo mein noodles
1 inch knob ginger, grated
4 cloves garlic, finely chopped
Lo mein sauce
Instructions:
Heat canola oil in a wok over medium-high heat. Stir-fry broccoli, cabbage, carrot, and bean sprouts until slightly softened, about 30 seconds.
Add lo mein noodles and stir-fry until heated through, about 45 seconds.
Add ginger, garlic, and lo mein sauce. Toss to combine.
Garnish with green onions.
5. Fried Rice:
Ingredients:
3 eggs
2 tbsp (30g) canola oil
1 shallot, thinly sliced
1 carrot, finely diced
3 green onions, thinly sliced (white and green parts separated)
Salt
1/2 lb (225g) cooked protein (optional)
3 cups cooked and chilled rice
1/2 cup (70g) frozen peas
Fried rice sauce
Instructions:
Whisk eggs and set aside.
Heat canola oil in a wok over medium-high heat. Stir-fry shallot, carrot, and white parts of green onions with salt for about 30 seconds.
Optionally, add cooked protein and stir-fry for 1 minute.
Push ingredients to one side of the wok and add beaten eggs. Scramble until set, then chop into small pieces and toss with other ingredients.
Add rice, frozen peas, and fried rice sauce. Stir-fry until heated through.
Garnish with green parts of green onions.
Happy Easter papa! 🙏🙏🙏🙏🐇🐇🐇🐇
Crab Rangoon
CHINESE TAKE AWAY IS A GOAT🔥🔥🔥
Tired of TH-camrs saying better than takeout when only referring to Chinese food. Josh was claiming he was getting wok hei. No he was not. You're not getting that smoky wok flavor unless you have a jet engine burner or if you use a blow torch technique that Kenji Lopez taught. Recreating great Chinese at home comparable to a wok master is very difficult.
@@pnouraniLove how you ignored the 86 video playlist of him shitting on pretty much every single western fast food place but got butthurt because he's making chinese food. People really get upset when they see a white person even touch anything that isn't burgers chicken or pizza.
josh's production team: "how many sound effects do you want?"
josh: "yes"
Has Josh ever not made the best meal ever or ever lost a cooking competition against anyone. He should definitely have 90000000 Michelin Stars.....
As a chinese, my best chinese dinner courses are
Crispy oatmeal chicken
Steamed egg
Hotpan tofu
Minced pork french bean
Yum, I can eat this combo for my whole Life
As a German I agree especially on the pork with green beans. Green beans are a staple in European cooking as well but no one does them as good as Chinese. Same with broccoli and egg plant dishes.
@SteveSherman-ij5gm these dishes are on Chinese menus across Asia, just maybe less common in Occidental Chinese takeouts. Cereal/oatmeal chicken sounds weird, but you've gotta try it.
@SteveSherman-ij5gmbecause it’s authentic Chinese food not Americanized Chinese food so obviously you won’t see it on the menu at Panda Express.
Chinese fast food bro
Frankly, I would love to try this.
I came here to say, “cartouche”. That is all.
Good show, my good man 🧐
His next sentence had to do with "blend all that" and my brain said "except for the cartouche"
Plum sauce is the most underrated condiment and should always be used for dumplings.
10000%
I like all the flavor comments and tones they make it epic when he straight starts singing its legendary what a G
Worked prep at a Thai restaurant so I laughed and seriously side-eyed you when you said "The rest is extremely easy". I couldn't get the hang of rolling wrappers to save my life! So 🙇♀️🙇♀️🙇♀️🙇♀️
I NEED TO HAVE YOUR COOKING
I took the WOKKKKKK TO POLANNDDD
really hit the classics here, but I'm begging for a mapo tofu recipe too!
OMG!!!! I made your egg rolls and sauce from this video and when I tell you how much these are AWARD WINNING THE SAUCE AND EGG ROLLS ARE QUITE LITERALLY THE BEST IVE EVER HAD BY A LOOOOONG SHOT BRAVO!!👏👌
@Official_JoshWeissman_ huh?... slightly confused...🤔
Kind of enjoyed the format of this episode. More then in the past with similar episodes. Ty, broccoli beef is one of my favorites.
I just noticed something. You desperately need a pop filter for your mic man, it really pops HARD right now :D (at least around the 2min mark where I'm currently at)
Yeah thats what i thought too
I wish Joshua make Indian street food and other dishes for next video. 😇
I love Chinese food
thanks for including the metric system ❤❤
Well, tea spoons and table spoons are pretty international. It's not necessarily the exact amount in grams or milliliters that make a dish taste good, but the ratio of ingredients. If it's "add one part of this to two parts of that" it does not really matter if the part is based on imperial or metric units.
I'm addicted to this channel
It is missing Crab Rangoon. For sure.
This is why I go to Chinese TH-cam channels for Chinese food.
Hey you watch Tasting History too, cool! Same here. I would rather watch a Chinese cooking channel make Chinese food, heck I’m even subscribed to several channels I like watching them they’re relaxing. If I wanted to make a recipe from another country I would find videos created by TH-cam Creators from that country, it would be more authentic because it’s a dish from their country, unless someone (not from the country) learned how to cook the dish from people native to the country.
Yeah...I get that Americanized Chinese food is a thing, but this is a white man being like oh you can make Chinese takeout at home. You could also just make Chinese food at home lol.
?
I'm having a hard time watching it when he's not using sesame oil or rice vinegar...but somehow Korean chiles are ok.
youre but better KFC recipe got me laid TY a lot!
That’s unhinged af lmao
Congrats on 9 million!
Got your unapologetic cookbook. Excellent investment. Love augmenting your recipes to fit my household. Definitely the boost I needed to change things up
He REALLY needs to get other people to judge the food, because they’re both so biased.
The beef and broc was soooo good!! I've already made it twice and bought a new wok❤ really simple but flavorful.
15:28 "Dumplings are one of the greatest things in the world" 😂😂😂😂
Speak your truth ✊✊
I’m Chinese and watching this while cooking dinner. I would say if you wanna make Chinese, a good iron WOK is a must! Trust me you’ll find yourself using it much more often than you think! We fry, stir, scramble, stew, steam with wok, we even make soup with wok. Remember get the pure iron ones, and ALWAYS prepare your wok with vegetable oil before the first cook(heat the wok up with oil on high heat, let oil cover the entire inside, heat up for 2 mins, let it cool down, dump the oil, wipe the wok with a dry towel)
Fuck yeah :D
That cucumber just chilling at 7:34