Damn, such forward thinking when she said the younger generation will know how to plan better when she passes it on. Such respect for innovation and not stuck in her own ideas. She's incredible for that!
I always thought my son is better and more intelligent than me, he can do home.office while playing games, while chatting with friends and eating at the same time. And playing loud music
@@aquarianfirehorse667 That's awesome, however in my own experience and many in my generation believe that boomers and older tend to think in opposite terms. Your son is one of the lucky ones.
@@GAGONMYCOREY I agree. Oi belong to X gen, the least and the neglected haaa. My Mom is a Boomer, were totally opposite way of thinking. But the young people nowadays they say lazy, but I say its because they born and grow up that way, everything is just net away from them. And I still believe that they are the intelligent one.
Not only is she very knowledgeable about her craft, she's also incredibly humble and recognizes the potential that the next generation will have to improve the restaurant, just as she did when she took over from her father.
I've been eating claypot rice since I was young. Whenever my mom felt fancy and had time, she cooked it for us. But somehow the thought that you can put other things into the pot had never crossed our mind. Gotta try this at home.
@@djyx8 Use open flame to cook rice requires special attention at the final stage when water inside the pot mostly evaporated. Flame should be turned down to roast the pot so the rice at the lowest layer turned brown, not black. Since you cannot see how brown it became, you could only judge by indirect signals such as the texture of the steam or the smell of the rice. When you consider it is done, Take the pot to a table. Open the lid, pour 2 table spoonful of soya sauce. Then replace the lid, let it sit for 30 seconds to 1 min. Voila. Bon appetit. For those who enjoy to the last piece of rice. After spooning out all the meal in the pot, there is a layer of roasted rice sticks to the bottom of the pot. You may pour a cup of tea ( not too strong tea, I mean ) to the pot. Let it soak for 2 minutes, the crispy layer will come off.
She is so happy explaining her passion I also smiled while watching this... And drooling!? I feel I could eat 2 of those rice pot in one sitting. They look sooo good!!!
@A F wasn't it "joi do hai qin bat bou" ? Definitely not a "yat" sound in between, also, the last character shall be "bou" instead of "do", sounds very differently from that "do" in phrase "joi do".
When she began talking about the crust at the bottom of the pot, it's almost like socarat in Paella 😃 Thank you for posting this. I just love authentic, traditional and rustic dishes!
@@bellini9374 i wouldn't be suprised if the spanish and persian equivalents influenced eachother or were influenced by the same thing or sth, both have had a good deal of cultural back and forth with arabs who could have spread the concept one way given it to both or whatever. not sure if thats the case just wouldnt be suprised if it was. the chinese equivalent is probably altogether separate though lol (but u never know...)
@@octopu5ie I don't think that'd be a good decision considering...uhhh....you know....stuffs that definitely didn't happen and had nothing to do with China
Can’t wait to get back to HK and hit up the food scene again. Finishing the clay pot rice with an egg and a splash of soy sauce…pure heaven. Looks like nectar of the gods.
"I will pass this restaurant onto the next generation. Young people will know how to plan and run this restaurant in a better way." And that is how your legacy lives on. I wish to travel to HK one day to try out this dish, she seems like such a genuine and nice person.
The last line she said is beautiful, she’s the type of parent that provides a lot of support and trust to their kids. World would be a better place if we had more like her. 🌸
She seems so wholesome...like that one grandma you call or visit after school because you know you're in trouble with mom and need backup...along with some clay pot rice. lol
Claypot rice is also comfort food for us Malaysian Chinese. Similar ingredients but we don’t crack an egg. We use “ham yu”/ salted fish with chicken and fragrant mushroom etc. Very flavourful. Southern taste is amazing 🤩
In Puerto Rico, they love to eat crusty rice as well! Usually topped with some stewed beans, or on its own. It's so nice to see how some cultures are actually not that different.
I miss hong kong so much right now. I miss claypot rice, street food, and those small silky tofu dessert shops. I love these mom and pop stories as well. Thanks as always!
the MOST satisfying part to eat are those rice crust at the bottom, the flavor from above just brought down... my gahd I just miss eating this whenver i have hangover
I remember eating this special dish while i was at nanning❤️ Claypot rice , rose milk , x.o noodles , sweet chestnut , dried longan , taro+ durian+ jackfruit chips , kaliji fan , guihua bing , heimizhou & luosifen😋😋 Superb !! The sunshine was nice at nanning👍
2:40 Does closing the lid still cook the egg but it's off the stove? This looks really good unless if the egg is raw. I have eaten great clay pot rice before but not with raw egg
@@naylisyazwina6836 the egg is optional not traditional.... closing the lid is for the soy sauce to blend into the rice and intensifies the fragrance as soy sauce needs heat to produce aroma....
So much value in these - great job - your are recording what might be a lost art and hopefuly encouraging another generation to continue in the steps of great street chefs like this woman - the pride and joy she has in this job .... no office job can give you that pride
Fantastic video!! I have bad memories of my last visit to Hk but just thinking about her restaurant in Yau Ma Tea makes me want to go back. And likely fried oysters around as well... Small question? I think the English translation states her highest served was around 1,000 bowls served per day several years ago but I heard 1,800 bowls per day served ("Yat cheen bat bak bo"). Like others have said, I love her classic Cantonese!.... Just so soothing. No slangs, no street sounding phrases ("hay fuen sik lat" instead of "Jong yi sik lat" for prefer/like spiciness)
@@weldon29 you're being disingenuously biased.... he didn't promote falun gong on his channel, he only mentioned he's doing it in an episode.... not that I like FLG for their political movement, i also don't like other religious institutions but doesn't mean i stop watching their content
Mike Chen probably not going back to HK anymore due to his religious belief but he only promote great food and the culture he pushing. For that, he got my support. Not a fan of his belief but a big fan of his content and vision on food
Ohmigerd! I love claypot. I remember when I was a kid eating claypot right after I got discharged from the hospital 😍 You can tell that she love what she do because she smiles the entire time. I hope her (and everyone else) business will be back to normal after the pandemic is over 🙏
What a great piece of food journalism and history! It was great getting to know Chan Kwok-ying and hearing her explanation of her craft! I especially enjoyed her optimism and smile! Thank you!
I'm Hispanic and this is my ultimate comfort food. Ordered it by accident years ago. Had a sore throat at the time and the warmth from the dish was great. Been eating it periodically since.
This lady seems so sweet! When we can travel again I will definitely visit Hing Kee when I go back to Hong Kong. I was in Guangzhou in 2013 and there was this small, corner clay pot rice joint next to my hotel. I remember I ate 3 pai gwat and lap cheong clay pots one after the other lmao
@@tshirt9872 Republicans don't like people wandering across their borders illegally. Due to the large flow of contraband, human trafficking, or the potential for a terrorist threat the border needs to be secure. It's a little thing called sovereignty. Immigrants have an opportunity to go through the legal process, there is no hate in that, there is no hate in protecting your home.
I'm glad my mom knows how to make this dish for me ultimate thing to cheer me up but the one thing I do differently is to save the crust and a tiny bit of the rice and pour hot water for a rice porridge type of dish nice and soothing especially in the wintertime in the states
I have seen a video that introduced a clay pot rice restaurant in NY, by a guy who is 2nd generation of HK immigrant. I guess Canada's Chinatown should have restaurants offer that.
nothing wrong with that and i fucking grew up in hk. generally the zoomers are anti-ccp while a few want independence from china. en.wikipedia.org/wiki/Hong_Kong
ahhh i love hong kong, and this is a legit dish. if you can find it at a hong kong style cafe you should totally try it. another great food you can find in hong kong is fried fish skin, there's a famous spot that's also in kowloon that tastes amazing in porridge and noodles.
The special clay pot rice soy sauce is usually made by infusing pre-bought soy-sauce with aromatics like ginger and scallion and other condiments such as sugar. It would be pretty unrealistic for a small restaurant to make their own soy sauce from scratch because the complicated process involved. But nevertheless, making a good clay pot rice soy sauce is still an art and many restaurants have their own secret recipe.
She didn't brew her own soy sauce, she blend it (just like every other clay pot restaurant and dim sum restaurant). The blend is typically light soy, dark soy, sugar, cilantro root, green onion, shallot, oil, sugar, and water. Of course, it is also a "trade secret" and every restaurant make it slightly different.
@@naylisyazwina6836 Raw egg is not a problem in some countries. It depends on whether the poultry industry in your country has a habit of washing the natural anti-bacterial protective layer around the egg off in a chemical wash to clean the egg of dirt and debris. If you have to refrigerate the egg in your country, absolutely do not do this - it means the poultry industry washes off the protective layer so the inside will have some level of bacteria. If you do not have to refrigerate the egg, it is probably because the protective layer is still in place and the egg inside will not be contaminated by bacteria.
@gogo Yes, but Hong Kong is not in Guangzhou. Guangzhou and Hong Kong are both cities. My point here being, two different cities are mentioned. Southern China is mentioned. Despite that, the title only states one of the cities, which is a little... how should I put it... click bait-ish since this is trying to capitalise on “most(?)” people wanting to know more about Hong Kong as opposed to a title that says something along the lines of “comfort food of Canton” or “comfort food of Southern China” or “comfort food of Foshan” or Guangzhou, etc etc. Noting of course that “most(?)” people here on TH-cam that I mentioned earlier also have a neutral to positive opinion of Hong Kong but an extremely negative opinion of anything remotely Chinese.
While we also have something similar in Singapore, I'll always ask my partner to lay off the crispy bits at the bottom partially because it's potentially....carcinogenic. Our version comes with sliced lap cheong (Chinese sausage) as well..
Damn, such forward thinking when she said the younger generation will know how to plan better when she passes it on. Such respect for innovation and not stuck in her own ideas. She's incredible for that!
60 different kinds! Here I am having had only the traditional pork and chicken.
I always thought my son is better and more intelligent than me, he can do home.office while playing games, while chatting with friends and eating at the same time. And playing loud music
@@aquarianfirehorse667 That's awesome, however in my own experience and many in my generation believe that boomers and older tend to think in opposite terms.
Your son is one of the lucky ones.
yeah, most boomers are so stuck-up they're annoying.
@@GAGONMYCOREY I agree. Oi belong to X gen, the least and the neglected haaa. My Mom is a Boomer, were totally opposite way of thinking. But the young people nowadays they say lazy, but I say its because they born and grow up that way, everything is just net away from them. And I still believe that they are the intelligent one.
Not only is she very knowledgeable about her craft, she's also incredibly humble and recognizes the potential that the next generation will have to improve the restaurant, just as she did when she took over from her father.
Two things made me smile: the claypot dish and her ever smiling face.
Wow there, racist much??
@@monstrousronin3084 How is commemting that the dish and the smile of a proud business owner made the og comment racist?
@@monstrousronin3084 so what's your expectation of her facial expression?
@@TomoyaKun100 just bcs she's asian doesn't mean she always smiles. OP was stereotyping the old lady bcs she's asian. SMH
@@monstrousronin3084 I think you need to reread the message, they just saying her constantly smiling is nice
This lady exudes professionalism and handles the business with grace. I hope she and the business are ok during these trying times.
Janejohnson, will you date with me? I'll pay you clapot😂
I love being canto. Sounds like home whenever I hear it
sounds like a bunch of pots and pans being thrown down stairs to me.
@@followthewhiterabbit8561 what does that even me lol
@@johnnyquest1454 just a racist asian joke
@@followthewhiterabbit8561 you got that from tik tok
deel nay lo mo
I've been eating claypot rice since I was young. Whenever my mom felt fancy and had time, she cooked it for us. But somehow the thought that you can put other things into the pot had never crossed our mind.
Gotta try this at home.
U just ate rice?
@@Bob-em6kn We do have other dishes, just didn't cook everything in the same pot.
@@djyx8
Use open flame to cook rice requires special attention at the final stage when water inside the pot mostly evaporated.
Flame should be turned down to roast the pot so the rice at the lowest layer turned brown, not black. Since you cannot see how brown it became, you could only judge by indirect signals such as the texture of the steam or the smell of the rice.
When you consider it is done, Take the pot to a table. Open the lid, pour 2 table spoonful of soya sauce. Then replace the lid, let it sit for 30 seconds to 1 min.
Voila. Bon appetit.
For those who enjoy to the last piece of rice. After spooning out all the meal in the pot, there is a layer of roasted rice sticks to the bottom of the pot.
You may pour a cup of tea ( not too strong tea, I mean ) to the pot. Let it soak for 2 minutes, the crispy layer will come off.
She is so happy explaining her passion I also smiled while watching this... And drooling!? I feel I could eat 2 of those rice pot in one sitting. They look sooo good!!!
@Aria Hinitsu
Me too RE eating 2 bowls, + I am a female.
The owner is definitely a gracious lady.
3:48 the lady actually says they made 1,800 bowls a day at their peak (not 1,000)
Could be "千百煲", which means many hundreds but less than a kilo, or 1100 and over but less than 1200. All one-thousand-ish.
@A F wasn't it "joi do hai qin bat bou" ? Definitely not a "yat" sound in between, also, the last character shall be "bou" instead of "do", sounds very differently from that "do" in phrase "joi do".
@A F 有冇楞过"最多係千百煲"？
@A F lol wtf dude, how is that even possible, why don't he fix it in alphabet but in Chinese then u admit u in the wrong lol.
@@hwang4424 Yet another alternative, "千把煲".
As I'm learning Cantonese, this lady's Cantonese is very articulate and not too fast. Good food and good materials to learn the language too!
Wow, you can speak English very well
Well educated China millennial
When she began talking about the crust at the bottom of the pot, it's almost like socarat in Paella 😃 Thank you for posting this. I just love authentic, traditional and rustic dishes!
having eaten and made both, it's just like socarat :)
Also tahdig in Persian cuisine. Seems like many cuisines have their equivalent
@@bellini9374 i wouldn't be suprised if the spanish and persian equivalents influenced eachother or were influenced by the same thing or sth, both have had a good deal of cultural back and forth with arabs who could have spread the concept one way given it to both or whatever. not sure if thats the case just wouldnt be suprised if it was. the chinese equivalent is probably altogether separate though lol (but u never know...)
At last, someone that knows something about rice.
Yup rice is great
She seems like such a sweetie. I'd love to stop by and try some when I'm in HK again
Don't, clay pot rice is a great dish but not in her restaurant
Me too, love Hong Kong and would love to be back.
@@octopu5ie
I don't think that'd be a good decision considering...uhhh....you know....stuffs that definitely didn't happen and had nothing to do with China
@@MinecraftMasterNo1 Learn some history/geography mate, this is about HK not Wuhan, ask Hong Kongers if they consider themselves a part of China
@@talktorob you do realize he's talking about the brutality that happened and not the pandemic right?
I love her charisma and friendly face. Bless her business will do well. Her clay pot rice actually looks so good
I love how she's so passionately speaking about her craft in the food industry 💖 she has a lot of amazing stories to say and it shows 🙂🙂🙂
and the most amazing part is she's 2nd gen owner but she still got the passion on her father's work....
She sounds really poised and educated.
Can’t wait to get back to HK and hit up the food scene again. Finishing the clay pot rice with an egg and a splash of soy sauce…pure heaven. Looks like nectar of the gods.
"I will pass this restaurant onto the next generation. Young people will know how to plan and run this restaurant in a better way."
And that is how your legacy lives on.
I wish to travel to HK one day to try out this dish, she seems like such a genuine and nice person.
Can feel the lady's warmth and passion, that will translate to her food.
The last line she said is beautiful, she’s the type of parent that provides a lot of support and trust to their kids. World would be a better place if we had more like her. 🌸
she looks soo sweet!! honestly im more interested in her life story more than the dish itself!!
She is so classy and joyous. I’ll be making this for my parents tomorrow night
lovely to listening to Hongkong people talk...❤️❤️❤️👍👍👍
She seems so wholesome...like that one grandma you call or visit after school because you know you're in trouble with mom and need backup...along with some clay pot rice. lol
Claypot rice is also comfort food for us Malaysian Chinese. Similar ingredients but we don’t crack an egg. We use “ham yu”/ salted fish with chicken and fragrant mushroom etc. Very flavourful. Southern taste is amazing 🤩
So awesome! She speaks Cantonese! Great story.
It's Hong Kong, did you expect her to speak German 😂
@@akk2018 I am thankful she spoke cantonese instead of mandarin in typical chinese media.
@@YuutoHiroshige in all honesty, the only hongkongers who will speak mandarin are the CCP bots 😂
@@akk2018 sounds accurate.
@@YuutoHiroshige it would be strange if she spoke Mandarin being a HK native
In Puerto Rico, they love to eat crusty rice as well! Usually topped with some stewed beans, or on its own. It's so nice to see how some cultures are actually not that different.
Same in Vietnam. Here we eat crusty rice with fish sauce mixed with dried shrimp and fried pork fat. You just can't never get enough of it.
@@HaoNguyen-rl9ze My goodness that sounds so gooooooood 🤤🤤🤤🤤🤤🤤
@@zilliebilly6867 yeah, I can't tell which part is the best 😆😆
I miss hong kong so much right now. I miss claypot rice, street food, and those small silky tofu dessert shops.
I love these mom and pop stories as well. Thanks as always!
She’s so humble. I’d love to visit once back in HK
Those toppings sound delicious! I wouldn't be able to choose with such variety, but I would try my best. She has a lovely voice
Wow the canto and her smiling face reminds me of my grandma all the good food I had as a child. Great video for a delicious dish
2:43 you know it's gonna be good when the order sheet has a burn hole in the corner
the MOST satisfying part to eat are those rice crust at the bottom, the flavor from above just brought down...
my gahd I just miss eating this whenver i have hangover
I remember eating this special dish while i was at nanning❤️
Claypot rice , rose milk , x.o noodles , sweet chestnut , dried longan , taro+ durian+ jackfruit chips , kaliji fan , guihua bing , heimizhou & luosifen😋😋 Superb !!
The sunshine was nice at nanning👍
When she cracked the egg, I started drooling
Definitely makes me nostalgic for HK! Loved how well directed the interview with this sweet owner was :D subscribed!
Came for clay pot rice, stayed for the restaurant owner calm voice and smiling face. She should make a podcast. Her voice is so calm and comforting 😊
My mum always brought me to eat this when I was in primary school! :) It's one of my favourites!
☺️
Have fun eating raw eggs
@@NightcorEDM nah in Singapore they don't put raw eggs
Not anymore, trust me.
@@gfsadds5574 singapore never put eggs before lol
A very humble lady with a big smile .. no doubt her food will be so good
Definately my kind of comfort food. Craving clay pot rice now.
2:40 Does closing the lid still cook the egg but it's off the stove? This looks really good unless if the egg is raw. I have eaten great clay pot rice before but not with raw egg
Nayli Syazwina it should the residual heat cooks the egg if the rice is still hot. I do this with still hot ramen.
@@naylisyazwina6836 the egg is optional not traditional.... closing the lid is for the soy sauce to blend into the rice and intensifies the fragrance as soy sauce needs heat to produce aroma....
Her smile & calming voice makes the dish unforgettable.
Her Canto accent is so awesome what the heck! I’m jealous
Wow the color of this video is incredible! Nostalgic, vintage vbut vibrant! Really amps up the story telling 👍👍
I have had this in Singapore and it was one of best culinary experiences of my life. Cannot imagine how good this will be in Hong Kong !
believe me its fabulous in HK where this dish originates
So much value in these - great job - your are recording what might be a lost art and hopefuly encouraging another generation to continue in the steps of great street chefs like this woman - the pride and joy she has in this job .... no office job can give you that pride
Fantastic video!! I have bad memories of my last visit to Hk but just thinking about her restaurant in Yau Ma Tea makes me want to go back. And likely fried oysters around as well... Small question? I think the English translation states her highest served was around 1,000 bowls served per day several years ago but I heard 1,800 bowls per day served ("Yat cheen bat bak bo").
Like others have said, I love her classic Cantonese!.... Just so soothing. No slangs, no street sounding phrases ("hay fuen sik lat" instead of "Jong yi sik lat" for prefer/like spiciness)
she definitely very proud of her food. very great personality
I was wondering why this seemed a more familiar than expected. Thisis is the same clay pot restaurant that Strictly Dumpling went to.
The one he went to was in Singapore
@@zel12 he did went Hong kong
the falun gong cult guy?
@@weldon29 you're being disingenuously biased.... he didn't promote falun gong on his channel, he only mentioned he's doing it in an episode.... not that I like FLG for their political movement, i also don't like other religious institutions but doesn't mean i stop watching their content
Mike Chen probably not going back to HK anymore due to his religious belief but he only promote great food and the culture he pushing. For that, he got my support. Not a fan of his belief but a big fan of his content and vision on food
I had this my last visit to Hong Kong it truly is love in a bowl
Ohmigerd! I love claypot. I remember when I was a kid eating claypot right after I got discharged from the hospital 😍 You can tell that she love what she do because she smiles the entire time. I hope her (and everyone else) business will be back to normal after the pandemic is over 🙏
What a beautiful human being. The last sentence just shows how pure and optimistic she is.
I hope this place will still be here when I visit Hong Kong.
What a great piece of food journalism and history! It was great getting to know Chan Kwok-ying and hearing her explanation of her craft! I especially enjoyed her optimism and smile! Thank you!
i feel special understanding what she says, Canto gang wya
Yeah only 80 million native users, so special
Canto gang
Oh no! I stumble into this video and now I want some clay pot rice. It is one of my favorites too.
I'm Hispanic and this is my ultimate comfort food. Ordered it by accident years ago. Had a sore throat at the time and the warmth from the dish was great. Been eating it periodically since.
OMG I love her .. She seems so lovely. This is the HK that I miss.
I'm going to be spending the whole day watching all your channel's videos.
I really need to stop watching this kind of video at 2am. I'm hungry now.
Ha me too 2:21 est
I can smell it through my screen! Comfort food at its finest!
Claypot rice is amazing!
Shoutout to Toisanese yellow eel claypot rice.
Hell yeah
Love that. Sad I couldn't see those last time I went to TaiCheng. That one restaurant I knew stopped selling them.
What a kind soul!
I had this in San Fran, and it's great value for what you get. No doubt the HK one will be better but thats for another day.
I love how she is happy all the time✨
I can't wait for things to get better so I can travel there to try this .. 🤤
I really liked her hope that the next generation would improve upon it
This lady seems so sweet! When we can travel again I will definitely visit Hing Kee when I go back to Hong Kong.
I was in Guangzhou in 2013 and there was this small, corner clay pot rice joint next to my hotel. I remember I ate 3 pai gwat and lap cheong clay pots one after the other lmao
her genuine smileeeeeeeee
“when the weather gets cold”
*laughs in Hong Kong weather*
Hong Kong winter=British summer
hahah so true lol
I used to travel to Hong Kong very often for work and love claypot rice but never got to visit her restaurant, sadly. And what a nice lady. :)
Whoever get's to run this joint next.. don't fail this woman's work!
truee
Authentic claypot rice is just one of the most amazing comfort foods you can eat.
Wonderful story. That's a dish I could really get into - minus the octopus! Once again, great job!
I really hope still can travel to hk to enjoy this claypot rice after this pandemic
Fermented black bean and ribs on rice is unmatched, no cap
Nah stop capping bruh
makes me so hungry and wanna go to this restaurant in Hong Kong! her smile is so cute
ahhh, so refreshing not having to read subtitles
Crispy rice is absolutely gorgeous 😍 😋 Auntie is kind to share her secrets 🙏
It's almost 2AM and I'm hungry again... I haven't had one of these in years since the good ones are all gone in NYC :(
Elect republican mayors.
@@mobspeak Cuomo is a republican pretending to be democrat.
@@mankunfong4194 You must be a troll pretending to be logical.
@@mobspeak why? Republicans hate immigrants
@@tshirt9872 Republicans don't like people wandering across their borders illegally. Due to the large flow of contraband, human trafficking, or the potential for a terrorist threat the border needs to be secure. It's a little thing called sovereignty. Immigrants have an opportunity to go through the legal process, there is no hate in that, there is no hate in protecting your home.
she reminds me of my friendly lady landlord when i studied in hong kong a few years back, the positive vibe and the ever smiling face
she said 1800 bowls per day, not 1000 bowls.....just a correction here...I am Cantonese
I'm glad my mom knows how to make this dish for me ultimate thing to cheer me up but the one thing I do differently is to save the crust and a tiny bit of the rice and pour hot water for a rice porridge type of dish nice and soothing especially in the wintertime in the states
My soggy Brazilian rice and beans right now: 'oh, Is that what you WANT?"
im kinda new to hong kong food but they've been fire!! everything tastes so good so far
Why am I reading sub titles when I can literally understand what she is saying in Cantonese
alright George.
To make sure the translation isn't messed up
Weird flex
Why do i read english subtitles when i speak english
Why do I read English?
Recently visited Hong Kong for the first time - clay pot rice is up there as my utmost favourite foods!
living in Canada, it's difficult to find stuff like this :(. I wanna go to HK again!!
I have seen a video that introduced a clay pot rice restaurant in NY, by a guy who is 2nd generation of HK immigrant.
I guess Canada's Chinatown should have restaurants offer that.
depends on which part of Canada you're from, they have this everywhere in my city
It's actually ridiculously easy here in Vancouver, where in Canada do you live?
With such a lovable owner the claypot will surely be lovely.
OMG i miss eating from a claypot..
in Iceland now 😅
It's one of my FAVORITE food in the worldddd!
I miss it so muchhhhhh!
>southern Chinese city like Guangzhou and Hong Kong
>Hong Kong
Chinese propaganda is rampant
Hong Kong is and always be part of China geographically and culturally
@CR BZ stay sleep lmao
nothing wrong with that and i fucking grew up in hk. generally the zoomers are anti-ccp while a few want independence from china.
en.wikipedia.org/wiki/Hong_Kong
@@2448juan stop BS, stop your west propergana, idiot, HK is a chinese city,
Chicken and lap cheung sausage is my favourite clay pot rice combo. 😍😋
ahhh i love hong kong, and this is a legit dish. if you can find it at a hong kong style cafe you should totally try it. another great food you can find in hong kong is fried fish skin, there's a famous spot that's also in kowloon that tastes amazing in porridge and noodles.
Oh wow! I just saw this placed reviewed on another channel. The host definitely recommended this place hands down!
0:10: "You should mix the rice, but don't touch the crust"
0:14: *aggressively digs spoon into crust 6 seconds after being told not to*
Her voice is so soothing.
3:55 PAUSE!!! Omg there were three Nepali women walking behind with masks hehe so cute 😍 Nameste👏🏼
Of of the best winter comfort foods 😁
This looks so good. The fact that she made her own soy sauce amazes me.
The special clay pot rice soy sauce is usually made by infusing pre-bought soy-sauce with aromatics like ginger and scallion and other condiments such as sugar. It would be pretty unrealistic for a small restaurant to make their own soy sauce from scratch because the complicated process involved. But nevertheless, making a good clay pot rice soy sauce is still an art and many restaurants have their own secret recipe.
She didn't brew her own soy sauce, she blend it (just like every other clay pot restaurant and dim sum restaurant). The blend is typically light soy, dark soy, sugar, cilantro root, green onion, shallot, oil, sugar, and water. Of course, it is also a "trade secret" and every restaurant make it slightly different.
2:40 Does closing the lid still cook the egg but it's off the stove? This looks really good unless if the egg is raw.
@@naylisyazwina6836 Raw egg is not a problem in some countries. It depends on whether the poultry industry in your country has a habit of washing the natural anti-bacterial protective layer around the egg off in a chemical wash to clean the egg of dirt and debris.
If you have to refrigerate the egg in your country, absolutely do not do this - it means the poultry industry washes off the protective layer so the inside will have some level of bacteria.
If you do not have to refrigerate the egg, it is probably because the protective layer is still in place and the egg inside will not be contaminated by bacteria.
You can tell how happy she is when talking about her food.
Title: "Hong Kong"
Video: "In Southern China..."
@CR BZ *scratches head* but Guangzhou is also mentioned.
@gogo Yes, but Hong Kong is not in Guangzhou.
Guangzhou and Hong Kong are both cities.
My point here being, two different cities are mentioned. Southern China is mentioned. Despite that, the title only states one of the cities, which is a little... how should I put it... click bait-ish since this is trying to capitalise on “most(?)” people wanting to know more about Hong Kong as opposed to a title that says something along the lines of “comfort food of Canton” or “comfort food of Southern China” or “comfort food of Foshan” or Guangzhou, etc etc.
Noting of course that “most(?)” people here on TH-cam that I mentioned earlier also have a neutral to positive opinion of Hong Kong but an extremely negative opinion of anything remotely Chinese.
The clay pot rice crust with the egg yolk looks so yummy!
While we also have something similar in Singapore, I'll always ask my partner to lay off the crispy bits at the bottom partially because it's potentially....carcinogenic.
Our version comes with sliced lap cheong (Chinese sausage) as well..