下面开始酱油炒饭的技术总结： There is the technical summary of the Soy Sauce Fried Rice: 第一，隔夜的米饭最好加入少许盐保鲜 First, best use overnight cooked rice, add some salt to preserve the freshness 第二，萝卜干是炒饭的百搭配料，任何形式下都可以加入 Second, preseved radish is salty, also give a crunchy texture, you can add other salty savoury ingredients instead 第三，只需加入酱油调味，用锅内的温度来炒出酱香味 Third, soy sauce is the only main seasoning, make sure stir fry the saucy fragrant out
currently he is being harassed by the CCP and their brainwashed citizens after he made an egg fried rice video during the death date of Mao Zedongs son which not a lot of Chinese knew at a time, they think it was "offensive" and they harassed him so bad that he made an apology video and a promise that he will no longer make fried rice videos the Chinese equivalent of cancellation if you will, you just hate it when the censorship in China is so bad even the citizens become the CCP's dogs and report and gather an angry mob on anything that mildly offends their leadership.
My name is Anthony and I live in India and I have watched all your videos I also worked in China for four years making Indian bread in a restaurant in China
I continue to love all of your videos and recipes! I don't have the kitchen to be able to use a wok to such effect, but I LOVE seeing you use your abilities to their full effect! It's so fun, and so satisfying, and the food you cook looks SO DELICIOUS. Much love from America, Chef Wang Gang.
I love watching masters at work. Whether it's Larry Bird, Andres Segovia, or Chef Wang Gang, the level of skill displayed is marvelous and inspiring. Thank you for sharing your wonderful talents ! Subscribed.
Having a wok is one thing. Having that huge flame is the other indispensable ingredient to the recipe in addition to the technique to bounce around the food without sending the food all around...🤣
having battled at home with this recipe, moisture is your enemy and oil is your friend in moderation. If it looks lumpy, add oil. But incrementally. the need for oil seems to vary not only because of the oil but other ingredients as well, especially if other ingredients also include fats.
He is currently banned by the Chinese government and promised never to make egg fried rice again. It is because he cooked egg fried rice on november 25th, the day that Mao zedong's son died while cooking egg fried rice in the war zone.
hello wang, many greetings.from germany. I need a tip from you, you have two small noses on the wok stove, you can see them when you turn off your wok. is it fixed or removable. I mean this one where you always put your wok down when you take it off the burner. sit at the edge of the stove
Hello Sir Hello I am your fan where have you been all these days? I have watched all your videos and enjoyed it. I have not seen you for a long time. We have been looking for your video
Just checked it out yesterday, that indeed is a Chinese name. But no need for any regret either, because my friend said that his business has little to do with his own cooking skill, it's something totally irrelvant. @@heythave
下面开始酱油炒饭的技术总结：
There is the technical summary of the Soy Sauce Fried Rice:
第一，隔夜的米饭最好加入少许盐保鲜
First, best use overnight cooked rice, add some salt to preserve the freshness
第二，萝卜干是炒饭的百搭配料，任何形式下都可以加入
Second, preseved radish is salty, also give a crunchy texture, you can add other salty savoury ingredients instead
第三，只需加入酱油调味，用锅内的温度来炒出酱香味
Third, soy sauce is the only main seasoning, make sure stir fry the saucy fragrant out
ผมงงที่ว่า จะแยกการผัดไข่ขาวกับผัดไข่แดงทำไม ในเมื่อสุดท้ายแล้วก็ผัดด้วยกันอยู่ดี
不明白白飯加那個粉是什麼 😅😅😅
Please Chef Wang Gang, is there any alternative for the dried radish other than Zhacai or normal sausage? Its rare to find in my loca
Westing time...cook until rice very hard why so long time
@@เจสซี่เค ที่จริงก็แอบงงเหมือนกันแต่เชฟบอกว่าถ้าผัดไข่แยกจะอร่อยกว่านี้
I didn't think we'd see another Wang Gang international video! What a treat. This dude is a legend
Actually, this is an older video that he has uploaded before to his main channel. I have been following him for years and I remember this video.
currently he is being harassed by the CCP and their brainwashed citizens after he made an egg fried rice video during the death date of Mao Zedongs son which not a lot of Chinese knew at a time, they think it was "offensive" and they harassed him so bad that he made an apology video and a promise that he will no longer make fried rice videos the Chinese equivalent of cancellation if you will, you just hate it when the censorship in China is so bad even the citizens become the CCP's dogs and report and gather an angry mob on anything that mildly offends their leadership.
God bless 王刚厨神🙌
Never have i ever seen fried rice with such seperated grains of rice, it's beautiful
My name is Anthony and I live in India and I have watched all your videos
I also worked in China for four years making Indian bread in a restaurant in China
Yoooo my name is also Anthony!
I love the new format and the excellent subtitles. And the GREAT cooking!
Uncle Wang Gang is a master of his craft, I have learned so much watching his videos
Chef Wang is beyond awesome. It's always a pleasure to watch his skillful technique.
I continue to love all of your videos and recipes! I don't have the kitchen to be able to use a wok to such effect, but I LOVE seeing you use your abilities to their full effect! It's so fun, and so satisfying, and the food you cook looks SO DELICIOUS. Much love from America, Chef Wang Gang.
I have a tiny kitchen, use a wok often times.
The Legend chef Wang Gang is back, thank u for sharing your skill🙏😊
What skill this man has and he makes it’s looks so easy!
My jaw dropped as the scooping technique, toss and scoop 😘👌
Thank you So much for sharing with us Chef Wang Gang! .....I think You are an inspiration to all around you. 🌿
Thank you Chef Wang for the delicious fried rice 🙂
Wow! Amazing wok skills. Such a simple yet legendary dish. A genuine masterclass chef.
It's good to see him back.
He’s back!! 🐐
I love watching masters at work. Whether it's Larry Bird, Andres Segovia, or Chef Wang Gang, the level of skill displayed is marvelous and inspiring. Thank you for sharing your wonderful talents ! Subscribed.
replace Larry Bird with Jordan thanks
Chef Wang you are a true master and the god of fried rice
You're back!!!! Thank you❤❤❤🎉🎉
Great cooking, top notch technique and nice subtitles! Thank you chef!
Hello,
I bough my wok just because of you Bro ⭐ its been 3 years & cook with it daily ❤❤❤ thank you for expanding my culinary experience ^^ ★
Having a wok is one thing. Having that huge flame is the other indispensable ingredient to the recipe in addition to the technique to bounce around the food without sending the food all around...🤣
Wow, after long years i saw chef Wang again. I missed you so much regards from PHILIPPINES.😊
Thank you for sharing Chef Wang Gang. I’m learning.
see the rice "dancing", its sooo beautiful in fried rice.
You are one of my idols. You are the ultimate wok master! Thanks for sharing all your tricks :) Cheers from Canada !
Chef Wang the god of stir fry! Subscribed!
Chef Wang is back!!!! Yes! Here comrades, embrace this delicious chinese food! 🍚🇨🇳
Yay he posted, i thought Chef Wang abandoned this channel
This is such a beautiful technique. Great music, too
Feel like I always learn atleast one new thing watching different people perform the basics!
Few chefs make me feel like a doe-eyed, blinking student. Chef Wang is the definition of "Master."
I try make this at home, now my mouth in heaven Thank You chef
that tossing skill is unmatched!
谢谢你，你花了很多力气在TH-cam上面，因为你想要我们能够做饭的时候做的更好吃，谢谢
God DAMN that looks amazing. Chef Wang Gang, you deserve UNCLE Title
He has his UNCLE title already!
he has it even in his normal mode
cool, i learned a lot from this video, thank you 😃💯
Uncle Wang Gang is so skillful Fuiyooo
What a chef! Superb….
THE LEGEND IS BACK!!
Fui Yoh, Uncle Wang Gang
Good job.
Welcome back chef wang
Excellent technique!!!
Chef Wang is a true professional master.
Uncle Wang Gang strikes again!
Damned this degree of mastering skill is killing me. You da boss Chef.
having battled at home with this recipe, moisture is your enemy and oil is your friend in moderation. If it looks lumpy, add oil. But incrementally. the need for oil seems to vary not only because of the oil but other ingredients as well, especially if other ingredients also include fats.
Sounds and looks delicious
Love your videos and I appreciate the subtitles!
I can eat this straight over a week, delicious, enough for carbs, protein, greens
Fried rice, one of those super basic dishs that really test a cook's skills
Currently trying to learn to make fried rice. I feel like I need to watch this video 100 times to ingrain it in my brain.
Look very delicious 😋😋🤤🤤 I love fried rice
Impressive technique and speed !
Yeay! New update!
THE BEST CHEF !!!
Thank you so much for the video, my mom will never say that I'm a failure at making this again
He is currently banned by the Chinese government and promised never to make egg fried rice again.
It is because he cooked egg fried rice on november 25th, the day that Mao zedong's son died while cooking egg fried rice in the war zone.
Man, don't kid yourself.
@@AAAXXX-ch3oh Unfortunately, it is true.
@@AAAXXX-ch3ohNot really banned but was forced to apologize in public and promised not to cook fried rice on that day. It’s stupid, yes.
I recipi is so good that i made it at the age of 10 and my family loved it i love you videoes
beautiful video
I love that he is using one chopper for cutting everything. 😎
French chef will have 10 different knives!
Food looks great chef! 🤠
A well detailed video, thank you!!!
Hi sir I am from India i love your cooking style sir
Beautiful cooking style. Delicious looking fried rice❤❤❤❤
Finally , some one knows how to fry rice, others they know nothing about fry rice.😂❤
You know the food's gonna be gud as soon as you see that cutting board.
this is incredible
Show us how to make egg fried rice?
hello wang, many greetings.from germany.
I need a tip from you, you have two small noses on the wok stove, you can see them when you turn off your wok. is it fixed or removable.
I mean this one where you always put your wok down when you take it off the burner. sit at the edge of the stove
I can't wait to make my own on October 23.
That's... oddly specific.
@@AgoesSantosa Yes. It is :)
happy birthday?
Finally, subs!
Pretty nice cooking, greetings from Costa Rica
Hello Sir Hello I am your fan where have you been all these days? I have watched all your videos and enjoyed it. I have not seen you for a long time. We have been looking for your video
Try his chinese youtube channel
youtube.com/@chefwang
@@fnhs90 Thanks for this, I didn't even think to check--everything on his channel is still subtitled, too.
看起来很好吃 :)
really a show! gorgeous!!!
thank you, Chef!
Very good 👍👍
mouthwatering
This is fried rice which
I wait for lifetime
to enjoy it ❤️❤️❤️❤️
Thank you for sharing
🌟🌟🌟🌟🌟🌟
Man is so legend
I wonder if he got a good discount on that falcon heavy rocket booster ☺️
one my favorite dish
😍😋🤤
Outstanding!
👍👍👍👍👍👍👍👍
Uncle Roger would definitely approve of this!
Everybody:
Wok: Woosh woosh woosh wooooosh.
Any substitution suggestions for the radish?
You could try diced Kimchi, Sauerkraut or even pickles to add different flavor
wang gang lets goo!!!
Thankyou chef ❤❤❤
to me this is the real definition of fried rice
00:54 Ahh the sound of that cleaver on that wooden board is music to my ears.
Is this his real channel
Can you show us how to make this at home? Most of us don’t have a restaurant kitchen setup we can’t be doing all that tossing with our woks.
Less volume and cook bit longer
What is that bowl full of water with more water constantly running in for -- next to the Wok.
这才是正宗中国菜，唐人街的东西和这个完全不在一个等级上
行云流水一般，真是美食艺术家
那翻炒的動作真的屌
抖音国内版有个叫 湘菜打荷仔 的视频博主他的蛋炒饭看起来超屌，你如果能看，你可以去看一下🎉
I want a plate of that!
Didn't anyone notice that while he was cooking, the water from the faucet next to him was overflowing from the container?
FUIYOOOOHHH UNCLE WANG GANGGGG
Chef Wang, which restaurant in Sichuan are you working at? In case I have a chance to visit, I will stop by and taste your cooking.
He has his own business there in Chengdu, focusing on braised vegetables and meats, named 'Kuan Cai' (heard from my Chinese pal)
@@lukegreen6256 Ok, it’s not showing up on Google maps, name probably in Chinese.
Just checked it out yesterday, that indeed is a Chinese name. But no need for any regret either, because my friend said that his business has little to do with his own cooking skill, it's something totally irrelvant. @@heythave
@@lukegreen6256 ok, thanks.
Arroz Chaufa!!!!🤤