Kinda funny that a few times Lucas randomly talks in Cantonese and then realizes he's in Chengdu so he switches to Mandarin, and then switch back to English for the video.
@@apollochimp As a Chinese, I can tell that the adjectives Lucas used to describe the flavors of dishes in Mandarin are modern and that's why the elderly might not get the questions as it is not the same standard to evaluate a dish back then. generational gap lol
@@apollochimp but I think its mostly because he want to describe the flavor in English. translate in different languages may lose a lot of information. in Chinese there are much more words to describe a flavor, and we may describe some flavor in a very different way than a native English speaking person. just like in English you have much more different and detailed words to describe colors than we have in Chinese.
I love watching Lucas break down all types of Chinese cooking. I plan on spending some time in Sichuan next summer, so these videos have been a real treat. 回锅肉 is definitely on my list of dishes to try!!
Every time Lucas gets a new upload I’m reminded of how lackluster East Asian cuisine is where I live. One of the best series on TH-cam honestly, I could watch these videos all day long!
I believe the cut of meat they‘re using is the pig picanha, the meat is flavorful enough and takes less time to cook in contrast to pork belly, also makes sense for the "cuts" mentioned in the video, because pig picanha is called "er dao rou" in Szechuan, meaning "two-cut meat"
I always love anything with Lucas! PLEASE fix the captions though, they're a mess and the names of places, dishes, and ingredients are completely wrong.
8:30 I appreciate the BA team for adding subtitles to the videos, but could you please transcribe the word "offal" correctly instead of saying that it's "awful"? I've noticed that this has happened for more than one video. Thanks for the wonderful content!
Lucas is so amazing and he introduces the Chinese food and culture to the world. He understands the cooking techniques so well and introduces the know how to the audience! I can watch his show all day.
ayyyyyyyyyy Chengdu baby, prolly one of the best city in China to visit if you're looking for awesome food, the city is also very budget friendly too. The only downside might be you have to queue for almost every famous restaurant.
I am very impressed! your pallet, passion for and knowledge of various Chinese regional cuisine and you can speak both Mandarine and Cantonese just like me :P
This might just be the fact that I'm chinese by blood but I'm still struggling to speak it therefore I'm learning it again as an adult but Lucas please do more of these street eats in chinese mandarin I learn so much vocabulary !
Yeah I was thinking that too, "profile" or "味型" (the one he said) is kind of a fancy term that most people don't use. In normal conversation it would be "口味" (same meaning but less posh) but asking that would be really weird. Like, you wouldn't ask what's the "profile" of a cheese burger.
This is the type of quality food that is actually relevant. Deeply embedded in the culture of a certain region, authentic and supposed to be eaten by regular people. Miss me with whatever "fine dining experience" some self proclaimed artist came up with in order to rip me off. Go find someone stupid or bourgeoisie enough to buy into it.
@@johnsullivan8673 Probably. My point about their cultural relevance still stands though, as one has an actual impact as it is broadly being experienced, while the other is reserved for a very small elite. Also doesn't help that the latter is riddled with scammers like Nusret, although this shouldn't deteriorate the image of actual high end cooks. Furthermore the former is dependent on local cultural parameters as what kind of ingredients are produced locally (and many more), and thus is a puzzle piece of the economy and culture of entire countries or even continents, while the other often boils down to the artistic expression of a singular cook and will eventually wither away. So yeah, wanna experience local culture and learn about the region/country? 10$. Wanna experience the art of one guy? 500$. Everyone should feel free to do whatever they want with their time and money, but i don't think that my discontent towards one of those experiences is that unreasonable.
The pork is cooked through but not stewed that long. Usually no more than 20-30 minutes on the first cook. Therefore the connective tissue isn't cooked long enough to allow a shred. The final cook will make it tender by blasting it super hot and fast in the wok.
should provide a Google Maps link to the location of this restaurant (and all the places featured in this series). especially as it doesn't even have a name to look up
Kinda sad that Bon appetite doesn’t realize they have the modern Martin yan. That's Lucas true potential. To bridge non Asian people, into asian food. In his unique way. That’s why Lucas slays. And you should pay him more.
Lucas needs his own show
agreed
100%
This is his own show?
this is lucas' show lol
@@exs88I think they mean Lucas needs to start his own YT channel.
Kinda funny that a few times Lucas randomly talks in Cantonese and then realizes he's in Chengdu so he switches to Mandarin, and then switch back to English for the video.
😂😂lol
Why is it when he asks a simple question, he gets a completely unrelated answer? Feels like they don't understand a word of what he's saying.
@@apollochimp As a Chinese, I can tell that the adjectives Lucas used to describe the flavors of dishes in Mandarin are modern and that's why the elderly might not get the questions as it is not the same standard to evaluate a dish back then. generational gap lol
@@iiwenn9088 True! It's the same in the Arab world, anyone above 70 and its almost like another language, my bad!
@@apollochimp but I think its mostly because he want to describe the flavor in English. translate in different languages may lose a lot of information. in Chinese there are much more words to describe a flavor, and we may describe some flavor in a very different way than a native English speaking person. just like in English you have much more different and detailed words to describe colors than we have in Chinese.
"When it gets busy, there is no way to order here, it just whatever they make" Sounds awesome
Chinese omakase lol
I can't get enough of Chef Lucas!!!
I see Lucas, I click the like button!
Another fantastic video. His reverence for their technique and culture is always so impressive
I love watching Lucas break down all types of Chinese cooking. I plan on spending some time in Sichuan next summer, so these videos have been a real treat.
回锅肉 is definitely on my list of dishes to try!!
Every time Lucas gets a new upload I’m reminded of how lackluster East Asian cuisine is where I live. One of the best series on TH-cam honestly, I could watch these videos all day long!
The auntie cutting green onions without even looking 😂 boss move fr
I love Lucas' passion for food and I'm glad he takes the time to explain things
Lucas is such a natural host. Can we get a show of him traveling all of China??
I trust Lucas's opinions on cooking more than my own mother's.
watching channels like this i've slowly come to realize that my parents' cooking isn't great lol
Sorry but our mommas cooking is what keeps us fit. if we eat the food he cooks everyday we will be as chubby as winnie the pooh
@@carrie_lolnot a lot of obese people in china tho
Yes and my mother's cooking is legendary 😂@@carrie_lol
Finally a legit food reviewer that is able to perfectly describe the cooking and taste intricacies of food. yummilicious
Lucas's love for cooking and food is so contagious.
I believe the cut of meat they‘re using is the pig picanha, the meat is flavorful enough and takes less time to cook in contrast to pork belly, also makes sense for the "cuts" mentioned in the video, because pig picanha is called "er dao rou" in Szechuan, meaning "two-cut meat"
I have so much respect for Lucas for managing to find the most authentic food in every city!
Love that Lucas is on Bon Appétit and Food52. 😄
Agree!!!!
lucas red bean popsicle is his final episode of his series there
The mise en place is insane, just stacks and stacks of ingredients
They really want you to be full lol
I always love anything with Lucas! PLEASE fix the captions though, they're a mess and the names of places, dishes, and ingredients are completely wrong.
Lucas needs to start his own channel. His commentary is second to none.
Thank you so much Lucas for being such a great ambassador of Chinese Cuisine.
would fly restaurants be the equivalent of hole in the walls? small, overlooked restaurants that the locals go to
yea
greasy spoon, dive, 'hood, etc.
Yes that's a great translation
This is what authentic Chinese food should be like. Totally different opposite to those in overseas Chinese restaurants.
Love how the pork is sliced so thinly and yet still cooked perfectly and not overcooked.
Meanwhile David Chang tryna patent chilly crisp oil 😂😂😂 Lucas needs his own show
All my homies hate David Chang. What a massive disappointment. I thought he was one of us
David Chang is an absolute tool. This guy is Korean with a Japanese brand name trying to patent a Chinese product.
This atmosphere feels so alive and grounded compared to fine dining which often is both alienating and gentrified.
Lucas needs his own show, like, REALLY, I NEED IT IT
Loved the font, placement, and timing of the subtitles in this video
You can always trust a place when they do just one thing and still have a huge line of regulars.
Nah bro, in and out is mid at best, way overrated.
8:30 I appreciate the BA team for adding subtitles to the videos, but could you please transcribe the word "offal" correctly instead of saying that it's "awful"? I've noticed that this has happened for more than one video.
Thanks for the wonderful content!
Lucas is so amazing and he introduces the Chinese food and culture to the world. He understands the cooking techniques so well and introduces the know how to the audience! I can watch his show all day.
@3:47 the reaction is so spot on and natural
Love these videos of food in China! Thanks for sharing ❤
Lucas is the king of food TH-cam and I am HERE FOR IT!!!
ayyyyyyyyyy Chengdu baby, prolly one of the best city in China to visit if you're looking for awesome food, the city is also very budget friendly too. The only downside might be you have to queue for almost every famous restaurant.
Lucas? You've got my like without watching the video!
Lucas is like that knowledgable side character explaining two people fighting in an anime fight
Lucas articulated the meaning and evolution of fly restaurant so well❤❤
Love this quality of cooking show and tell!!❤❤
I am very impressed! your pallet, passion for and knowledge of various Chinese regional cuisine and you can speak both Mandarine and Cantonese just like me :P
Thank you for the wonderful video of a Chinese street restaurant with legendary food 👍
Absolutely outstanding analysis of what's going on here. 10/10
You just know the food is gonna be awesome when you saw some Chinese uncles and aunties cooking in the kitchen
What an outstanding analysis!
love places like this sadly when the older generation leaves us we often loose these gem places
Wonderful video. Thanks Lucas!
These kinds of restaurants are all over China, cheap, tasty and local......its the best!
This might just be the fact that I'm chinese by blood but I'm still struggling to speak it therefore I'm learning it again as an adult but Lucas please do more of these street eats in chinese mandarin I learn so much vocabulary !
Best mise en place I’ve ever seen ❤
I can't wait for next vedio of Chef Lucas.
Learning so many thing about those specialities in one video is awesome
Lucas is of course incredible, but the editing and camerawork of this series is always fantastic as well.
twice cooked pork is just the method of blanching the meat and then woking it. every family every restaurant does it differently😊
3:21 I love how the chef ignores the "profile" question. No culinary school bs just wants to tell you about classic garlic sprout being off season 🥲
Yeah I was thinking that too, "profile" or "味型" (the one he said) is kind of a fancy term that most people don't use. In normal conversation it would be "口味" (same meaning but less posh) but asking that would be really weird. Like, you wouldn't ask what's the "profile" of a cheese burger.
在冬天才能在成都吃到正宗的“回锅肉”，因为必须是四川本地的红葱头蒜苗菜才够香，在其它季节经常用二荆条辣椒或者莲白来替代。
这家回锅肉太偷懒了，正常流程炒回锅肉不会放油，而是要把肉给炒出猪油来，这样吃着才能肥而不腻。可能饭店是为了出餐速度吧，用的料不错，现在很难买到二刀肉
Watching this at 2am is a big mistake on my part.
Chef Lucas back at it again with a great video
Excellent video as always Chef Lucas
Incredible journalism and visual
Lucas is a great host. Give him a show already 😮😮😮😮😮
I love the double-cooked pork; it's such a flavorful dish.
I could watch him all day long. So passionate about food and the experience of food. Well done!
Love the food commentary... totally hv a sports commentary vibe... goallllll
This is the type of quality food that is actually relevant. Deeply embedded in the culture of a certain region, authentic and supposed to be eaten by regular people. Miss me with whatever "fine dining experience" some self proclaimed artist came up with in order to rip me off. Go find someone stupid or bourgeoisie enough to buy into it.
Both have their place, young padawan
@@johnsullivan8673 Probably. My point about their cultural relevance still stands though, as one has an actual impact as it is broadly being experienced, while the other is reserved for a very small elite. Also doesn't help that the latter is riddled with scammers like Nusret, although this shouldn't deteriorate the image of actual high end cooks.
Furthermore the former is dependent on local cultural parameters as what kind of ingredients are produced locally (and many more), and thus is a puzzle piece of the economy and culture of entire countries or even continents, while the other often boils down to the artistic expression of a singular cook and will eventually wither away.
So yeah, wanna experience local culture and learn about the region/country? 10$.
Wanna experience the art of one guy? 500$.
Everyone should feel free to do whatever they want with their time and money, but i don't think that my discontent towards one of those experiences is that unreasonable.
@@TemmeDrot salt bae was never considered “fine dining” by anyone except people glued to their phones. Try ALINEA or Noma. Both very influential.
Legendary Lucas back at it again.
I love this dish so much
I see Lucas, I click. always delivers!
LOVE THESE VIDEOS!!
Agreed, Lucas needs his own show.
one of the best meals ive ever had was out of a street stall "fly" restaurant in bankok. whole fried sea bass with chili basil sauce.
Love these! Lucas is so passionate about the food culture and makes me hungry AF when he starts describing the flavors while eating
I need a Lucas recommendation Food trip through China
Hey Lucas, great video, but next time please order and discuss more than one dish!
This guy has to go to like every street in China and pick out their best food spot for analysis. He's leading the way here.
Lucas is the best.
I enjoy watching Lucas
i hope we also get 4k lucas once he gets his show!
Lucas you need your own show!!!
Really wish they tried the other dishes not just one
i see lucas, i click
这是我见过对苍蝇馆子最好的诠释！THX LUCAS
Very loosely, this reminds me of carnitas (slow simmered pork shoulder, then seared/fried after). How do they cut the pork so it doesn't shred?
The pork is cooked through but not stewed that long. Usually no more than 20-30 minutes on the first cook. Therefore the connective tissue isn't cooked long enough to allow a shred. The final cook will make it tender by blasting it super hot and fast in the wok.
@@ZeroFate643 Ah I see, thank you!
Lucas really needs his own show now
should provide a Google Maps link to the location of this restaurant (and all the places featured in this series).
especially as it doesn't even have a name to look up
They actually went to a fly restaurant inside a wet market. Respect.
"Lucas needs his own show" yes yes!
❤ thanks brother the best
Looks delicious. But, no pins or links to these places? Wish I could save for future travel but I can’t locate them myself.
Lucas u need ur own channel.🤩
Fly restaurants were also called such cause people swarmed in like flies and lined due to their value and taste.
He narrates the cooking of the stir fry like it's weather forecast or a sports game or something.
I love to watching your nice cooking and tasty food 🎉❤.Yummy Yummy
ba should do a video where it brings back all the talent it used to have and it pays them fair market value for their skills in a video
Customer wants to see the menu
The boss: you eat what i f in cook
Going to chengdu soon, can i have the address please
I like the subtitles style
This looks brilliant
3:00 look at that dump truck
Glad I am not the only one noticed it 😂
Kinda sad that Bon appetite doesn’t realize they have the modern Martin yan. That's Lucas true potential. To bridge non Asian people, into asian food. In his unique way. That’s why Lucas slays. And you should pay him more.
Weird comment. As if he isn't leading this whole segment for the channel.
You don't even know how much they pay him. It could be a billion dollars and you are stating that "you should pay more"
How? This series is the only one popping up in my recommendation.
love lucas!
很帅啊，喜欢这个主持人。