By now you should notice I'm binge watching all your videos. They're nothing short of spectacular! Love the artistry in both the food and film. Thank you!
@@ts3303 There are a plenty of Chinese restaurants near Columbia University and I order from different restaurants everytime depending on Doordash coupons availability. I think most restaurants are quite similar tastes but my favorite is Szechuan Garden. +) 108 Dried hot pot is also one of my go-to. Happy hot hunan is pretty good too. And if you are Chinese dumpling fan, I’d recommend La Selle Dumpling room. I am not familiar with those restaurants in China town but I heard some of them are really famous and old. One of them is even arguably the origin of General Tso chicken.
This guy never stops amazing me and you can tell he just enjoys making a good meal even when i watch him cook something i never even thought to eat he makes it look so good worth trying.
You cook like cutting a piece of cake with such beautiful precision love the wok you cook in very high quality as well with every thing you use.your videos are of high quality
I love these videos! Please continue your tremendous contribution to our society! Great display of cooking skills, knife work, and peaceful chef in his elements. Great video editing and music, too! Thank you.
That is serious culinary skill took like an hour to make. The patient of the chef is an epiphany of respect in hard work and so oily. I make butter noodle took me 5 minutes and my patient is out the kitchen. That’s the longest I’ll pay my respects to my food
I love your videos and everything you make looks super fantastic! Can I ask what make your cleaver and wok are and where one can purchase them - I appreciate it! Keep sending us your beautiful dishes!
I just notice chef John uses a crazy amount of cooking wine.. and a lot of his methods are deep or shallow frying... suppose it’s northern cuisine through and through
I notice that Chef John seems to use cooking wine in almost every dish but what does this add because no sooner does the wine seem to hit the pan then it's gone in a ball of flame? I wonder if it's absolutely necessary because recently I visited an Asian supermarket to buy some exotic ingredients but baulked at paying £12.00 for a small bottle of this wine. What does a ball of flame add to the dish?
"Wok hei," the breath of the wok. Adds a distinct toasty flavor to things. Also, I assume not all of the wine burns off, and chinese shaoshing wine has a nice, slightly sweet flavor that it lends to things, making it dish all the more complex. You definitely shouldn't try to replicate what he does at home though. Add a dash of wine and be on your way instead.
Quan Tran it depends on the type of chili paper. These are supposed not too hot but smells good. Also, he put sugar in the soup which will normalize the hot
I am finding in many of these TH-cam videos for authentic Chinese food they are using cornstarch instead of water chestnut powder and not using any Szechuan peppercorns. Why?
oh no everything so so perfect... till the last touch with a whole lot of oil ... that beef need a bit more treatment, you can tell the colorization was still pale and loose, i need a thicker sauce, and the last pouring full of oil has swept away all the sweetest ting in that pot, diluting the sauce and leaving unpleasant of oily and fatty taste, you never want on that rollroyce cut. . . 😫😫 sry been a fan of this channel, great to know someone love it but not a fan of this dish
Did it taste oily when you tried making this dish yourself? The topping of oil and spices can be measured by preference. As a way to both thicken the sauce and treat the meat a bit more, maybe coating it with egg white and corn starch, then just caramelize it a bit before putting it with the rest?
By now you should notice I'm binge watching all your videos. They're nothing short of spectacular! Love the artistry in both the food and film. Thank you!
Pure Excellence !!!! Love this one !!!!!!
One of my favorite chinese dishes when I used to live in nyc. I am a bit more lamb man but beef is great as well.
Which restaurant?
@@ts3303 There are a plenty of Chinese restaurants near Columbia University and I order from different restaurants everytime depending on Doordash coupons availability. I think most restaurants are quite similar tastes but my favorite is Szechuan Garden.
+) 108 Dried hot pot is also one of my go-to. Happy hot hunan is pretty good too. And if you are Chinese dumpling fan, I’d recommend La Selle Dumpling room. I am not familiar with those restaurants in China town but I heard some of them are really famous and old. One of them is even arguably the origin of General Tso chicken.
This guy never stops amazing me and you can tell he just enjoys making a good meal even when i watch him cook something i never even thought to eat he makes it look so good worth trying.
Truly a Master
Sooo yummy chef.watching from Saudi Arabia
This looks so good!
Made this last night, but with fish . Its an awesome dish
I am in awe!
5 am. Can't sleep. Hungry as F.
I want this.
You are pure magician when it comes to Chinese cooking 👍
Incredible dish and a pleasure to watch such a skilled chef. That pixan spice paste looks deadly ... but what a way to go!
His knife and wok looks like it has been past down from many generations. Great recipes
My favourite Chinese food!!!
You cook like cutting a piece of cake with such beautiful precision love the wok you cook in very high quality as well with every thing you use.your videos are of high quality
Hi Connie, are you the Connie Tai my neighbor ???
It's weird you never showed such enthusiasm for cooking.
🤔
I love these videos! Please continue your tremendous contribution to our society! Great display of cooking skills, knife work, and peaceful chef in his elements. Great video editing and music, too! Thank you.
Good food! Good music!
Wow Original Chinese Dish i Want to try. 😋😋😋
Awesome cooking chef. Too good.
I second the person below me. Binge watching. I’m amaZed
The bigger chef for me.
Love your channel. Wish I could eat your foods
Never seen Chinese food cooked like it is just amazing and mouthwatering your chef is a genius thank you so much.
MrHighgate123 Chinese cuisine is so diverse that no region can stand for the whole. This is a classic Sichuan dish with strong mixed flavors.
I like ur cutting skills sir......u r making everything good.....keep it up sir....
This chef is a living legend 😀
Thank you 😊
That is serious culinary skill took like an hour to make. The patient of the chef is an epiphany of respect in hard work and so oily. I make butter noodle took me 5 minutes and my patient is out the kitchen. That’s the longest I’ll pay my respects to my food
Super sir recipes all
I wish I had those ingredients.
This Chef is really great.
Thanks brokenspine66
Looks delicious
So much swag in how he pours that oil
The great Chefs always make it look easy. This is a lifetime of dedication and passion. Thank you for your videos.
John started learning the trade since a very young age. Thank you Juanito for the comment
Which band is playing in the background?
Very good.
Amazingly delicious💖
Spicy as hell, I gotta try it.
let us know how it turns out!!
@@TasteShow hot!
Hmmmm delicious....
I love your videos and everything you make looks super fantastic! Can I ask what make your cleaver and wok are and where one can purchase them - I appreciate it! Keep sending us your beautiful dishes!
Is his hand palm has already goin numb?
How's he able to scoop the lots amount of hot chilli mix with his bare hand?
👏 Great, Chef
一个伟大的厨师 :)
刀口辣椒is good
I have to say you make cooking look simple.
Try making that at home.
Wow.
I did today was amazing.
I am so hungry right now. My mouth is like waterfall.
I love this man! xo
What was the title of bckground music?
I hope I can taste Chef John's cooking.
Amazing!
Wowza!!
水煮牛肉🤤🤤🤤🤤
辣椒炸的很精致，有条不紊，老江湖
赞👍
I just notice chef John uses a crazy amount of cooking wine.. and a lot of his methods are deep or shallow frying... suppose it’s northern cuisine through and through
I prefer the sounds of the kitchen. Please make videos without the music. Sounds of the kitchen are better.
My man 👨 my man 👨 my man
น่ากินสุด ๆครับ / So 🤤
Chef you looks like Xi Jinping 😀👍
I would gain 20lbs in less than 2 weeks eating chinese food. Too tasty
Nic
delicious and deadly
Get the recipe NOW: tastelife.tv/recipe/sliced-beef-in-chili-broth_603.html
I can tell from your face, you have children who adore you and love you to the moon and back! Am I right?
I love your recipes!!! This dish looks amazing!
That music is not the best choice...
What a precision! Like it very mch. Will you accept me as your student
I notice that Chef John seems to use cooking wine in almost every dish but what does this add because no sooner does the wine seem to hit the pan then it's gone in a ball of flame?
I wonder if it's absolutely necessary because recently I visited an Asian supermarket to buy some exotic ingredients but baulked at paying £12.00 for a small bottle of this wine.
What does a ball of flame add to the dish?
"Wok hei," the breath of the wok. Adds a distinct toasty flavor to things. Also, I assume not all of the wine burns off, and chinese shaoshing wine has a nice, slightly sweet flavor that it lends to things, making it dish all the more complex. You definitely shouldn't try to replicate what he does at home though. Add a dash of wine and be on your way instead.
Lot of chili . Lot of oil
This guy is a fucking pro :) love it chef
🔥
This is something my ass of iron has been waiting for 😍🔥🔥🔥🔥🔥🔥🌶🌶🌶🌶🌶🌶😭 cnt wait to try.....
l love it, especially shicuan pepper, make my nose wet😪
Is A Choy a type of lettuce?
Bok choy is a type of Chinese cabbage. The flavor is very mellow, with its own unique mild, peppery spice. Similar to cabbage.
This dish looks delicious but I wonder if it is too hot for one can eat. :))
Quan Tran it depends on the type of chili paper. These are supposed not too hot but smells good. Also, he put sugar in the soup which will normalize the hot
Slurrrrrp 😋
I am finding in many of these TH-cam videos for authentic Chinese food they are using cornstarch instead of water chestnut powder and not using any Szechuan peppercorns. Why?
垫底菜是凤尾和蒜苗，英文字母打错了打成小葱了。
nice but thats not beef tenderloin :-)
I would like you put Chinese music sound is nicer.
Is it my phone or the audio reading in and out and effect
Please. Don't change the ORIGINAL and "branded" music of the chanel. PLEASE.!!!!! I want My peace of mind back.
流口水了
He actually didn't fry it for once.
Never mind he put the oil on top
水煮牛肉
油太多了吧？看来美味与健康不能并存。
skip the music!!!
less oil please....
Looks pretty great! but probably not worth the lava shits after bahahaha.
Thats not a beef tenderloin ( filet mignon) he is using an eye round roast in this video btw.
Why is he using oil like water, I don't like
I love this dish. But ill let the pros at the restaurant make it for me.
👀👀👀
نونو لا لا
This meat looks too dry honestly......
Actually, it isn't! You got to try it~~
Didn’t like the mega coverage of oil at the end 🤮
oh no everything so so perfect... till the last touch with a whole lot of oil ... that beef need a bit more treatment, you can tell the colorization was still pale and loose, i need a thicker sauce, and the last pouring full of oil has swept away all the sweetest ting in that pot, diluting the sauce and leaving unpleasant of oily and fatty taste, you never want on that rollroyce cut. . . 😫😫 sry been a fan of this channel, great to know someone love it but not a fan of this dish
No
Did it taste oily when you tried making this dish yourself? The topping of oil and spices can be measured by preference. As a way to both thicken the sauce and treat the meat a bit more, maybe coating it with egg white and corn starch, then just caramelize it a bit before putting it with the rest?
Trust me it doesn't taste the same without the oil I have tried it.
Wow soooo unhealthy