Japan and chinese chefs have serious knife skils. I wish there was more cultural food exchange between the two in the elite dining scene... ..between east asian cuisines in general, as we both can learn so much from each other food wise. Ones weaknes is the others strength . Chinese haute cuisine generally lacks the fun, creative aesthetic of Japanese food,..( ie beautfil Japanese ceramics..., whicy is funny cuz the chinese +( even the koreans) were respnsible for the origin of many beautiful Japanese ceramic styles)Japanese can sometimes be a little too subtle in its use of fat and richness, which chinese food excells at, with cured meats and all) All elite chinese chefs should learn bout the wonders of Japanese umami ( like dashi) Michelins allure plus the historical bad blood between the esst asian countries has made too many chefs copy french gastronomía,
This was such a fun video. I loved this chef, he sounded like he was really enjoying what he does. I have been following Goldthread for some time now and always enjoy its content. Thanks for the effort!
I really enjoyed this video overall, I just have to say that I love the technical side of the different techniques. It is actually really helpful for using these tools. I feel like I have had a break through in my understanding and will now gain better skill thanks to this video. I like to know why things are done not just how things are done. Super cool. Thank you to the chef for his willingness to share his knowledge.
So interesting! I've had the dish at 1:00 at a family dinner in Shanghai. It was very special but I appreciate it even more after knowing about the chef's cutting skills in order to make this dish.
*Masterclass* in cleaver knife skills. Thank you Goldthread. Keep the content coming. Appreciate listening to the horse cut. Question: What brand of cleavers are those and where to buy them?
Huai Yang cuisine is defiantly the most understated and more skilled cuisine of all Chinese food. Most Chinese food overseas are Cantonese or SiChuan (spicy). personally I find huai Yang food much more delicate, classy. ingredients’ original flavour , cuts and skills are extremely important. You will never find Huang Yang cusine being drenched in sauce or over powering condiment flavours. Fresh is key.
How do your knife skills compare to his 😁?
Japan and chinese chefs have serious knife skils.
I wish there was more cultural food exchange between the two in the elite dining scene...
..between east asian cuisines in general, as we both can learn so much from each other food wise.
Ones weaknes is the others strength .
Chinese haute cuisine generally lacks the fun, creative aesthetic of Japanese food,..( ie beautfil Japanese ceramics..., whicy is funny cuz the chinese +( even the koreans) were respnsible for the origin of many beautiful Japanese ceramic styles)Japanese can sometimes be a little too subtle in its use of fat and richness, which chinese food excells at, with cured meats and all)
All elite chinese chefs should learn bout the wonders of Japanese umami ( like dashi)
Michelins allure plus the historical bad blood between the esst asian countries has made too many chefs copy french gastronomía,
This was such a fun video. I loved this chef, he sounded like he was really enjoying what he does. I have been following Goldthread for some time now and always enjoy its content. Thanks for the effort!
I really enjoyed this video overall, I just have to say that I love the technical side of the different techniques. It is actually really helpful for using these tools. I feel like I have had a break through in my understanding and will now gain better skill thanks to this video. I like to know why things are done not just how things are done. Super cool. Thank you to the chef for his willingness to share his knowledge.
The horse trot cut was my favorite.
I learned more about cutting vegetables in this video and why. This guy could host a cooking show.
So interesting! I've had the dish at 1:00 at a family dinner in Shanghai. It was very special but I appreciate it even more after knowing about the chef's cutting skills in order to make this dish.
This Chef has exceptional knife skills.
we really learn a lot of thing from this episode!! goodwork!!
this is why Western chef will never compete with Chinese chefs, at least in terms of knife skills
This was outstanding
This was amazing. I use a Slicer like the one in his video and it’s a very great all in one knife.
That's some super advanced knife skills I don't have using my caidao
That must be one sharp knife!
I think its better to put a thicker outline on your subtitles, some parts are difficult to read with little difference from the background.
*Masterclass* in cleaver knife skills. Thank you Goldthread. Keep the content coming. Appreciate listening to the horse cut. Question: What brand of cleavers are those and where to buy them?
go for CCK hongkong ,cantonese chef classic
nice, you've taken a plant, turned it into tofu, and then into a plant again.
genius.
The horse chop at 7:34 onwards really does sound like a horse galloping!
so awesome!
Goldthread
Muito bom seu canal!
Adorei as dicas!
👌👌
the guy has skills
Wow! Impressive!!!
Huai Yang cuisine is defiantly the most understated and more skilled cuisine of all Chinese food. Most Chinese food overseas are Cantonese or SiChuan (spicy). personally I find huai Yang food much more delicate, classy. ingredients’ original flavour , cuts and skills are extremely important. You will never find Huang Yang cusine being drenched in sauce or over powering condiment flavours. Fresh is key.
Amazing
Here I thought the Tofu Blossom was but a made up dish, if not a description to a certain dish that looked like it was made of tofu... boy was I wrong
Aren’t 60 cuts one way and then 60 cuts the other way just 120 cuts?
Or am I just understanding it wrong
i think he meant 3,600 strands of tofu
5:21,
Can I know the name of this knife sir!?
Is that stainless steel one also!?
It’s the fact they use only one damn meat cleaver when other cuisines got like 10+ knives
Tapi daripada bunga. Aku rasa lebih mirip terumbu karang di lautan.
60 cuts with 3600 total strands of tofu
too bad tofu is dysgenic af