I really enjoyed watching them eat the beautiful dish. The uncle is so happy. Also, it’s nice to see the son serving both auntie and uncle while saving some for his dad and others.
A master chef showing great kindness to his simple Uncle by treating him to a King's feast. I hope my nephews cook me something this good one day. Love from America! ♥♥♥
This dish is notorious for its high level of difficulty, not only are the ingredients exotic, expensive and cannot be purchased easily, the entire cooking process are very meticulous. This is first time I've seen a dish that is prepared and cooked for a week; no wonder the monks renounce their vegetarian diet once they smell this soup
Uncle has an inner child within him that shines. I love how his wife and nephew laugh at his antics and I can see that Uncle's wife loves him. He keeps joy in the everyday moments of life. Uncle's kung-fu is fierce!
Uncle is very happy and feel blessed to eat this fancy dish. I believe, after this, he will tell everyone how great it feels to eat such a fancy dish. I hope they always being healthy and happy. 😊😊
Uncle basically said that dish was so delicious, he could die with no regrets. How much of a higher praise can you get from someone eating a dish you served. Also I've heard of this dish since I was a kid, and I assume all that cost are mostly the ingredients which are by themselves really expensive.but to actually see that process, if all restaurants that sells this cooks it that way I'd really like to try it. I'm not a fan of sea cucumber and shark fin I think they are really expensive but isn't tasty by itself also don't like the texture. So if I could just get a bowl of that soup I'd probably be happy.
i am very impressed by the knowledge in preparing and cooking every ingredient, even though it is a tedious and long process definitely one of my favorite chefs and I love the reactions from your uncle!! keep it up Master Wang Gang
Legendary Dish - everyone must try at least once. Chef Wang is the best, a brilliant, talented man with big heart and great act of kindness to elders. More power to you.
Hey I just thought I'd make the first comment in English (I think). Really enjoyed watching this. Thanks for a glimpse of your family and culture. A very extravagant dish and heartwarming video.
UGHHH. I started crying when uncle said in the subtitle: “My life is worth it.” Chef Wang Gang I salute you. In my mind I thought this is a kind of chinese cuisine that is prepared for the emperor of some sort in that golden pot
In the old day only the emperor and royalty can afford this dish, nowsday I don't think anywhere cook like Cheif in the ancient original way. Truly amazing
Awww I knew it. Just seeing uncle's reaction is priceless, If he cries hard im gonna lose it and sob with him :((((( MORE CONTENT LIKE THIS CHEF WANG GANG!!!!!!!!!
Because sichuan is China's inland cities, such as in the middle of a basin, out of the basin is the sea, the center of basin is sichuan, combined with our country before 2000 generally is not rich, so the seafood the ingredients, such as it is hard to see in the past, let alone to eat, wang gang, his master was a left-behind children, this is very common in sichuan, just gave birth to the child soon, When they were two years old, parents would go out to work, go to Shanghai, zhejiang, shenzhen, Beijing, a developed city, leaving their children is still in its infancy and live in the home of the elderly, wang gang, his life is so grown up, this experience made him much closer and his uncle, because when he was a child is uncle with his growth, At the beginning of Master Wang gang's video, his parents were reluctant to appear in front of the camera due to shyness, while his uncle was willing to accept new things, so he was willing to shoot with Wang Gang.His uncle is a butcher, and his income is not high. Raw material for this dao is different from ordinary common in China such as lobster, raw materials, such as tuna, are all very expensive dry seafood, such as isinglass, shark's lip, shark fin, a big fish can only output a, scarcity value, plus the value of the hoard for long, such as wine, is a rare ingredients, this, you can see from video beginning ingredients are introduced。The cost of this dish is about 5000 DOLLARS, which is about half a year's income of ordinary Chinese people now. Therefore, it is very difficult for ordinary older generation people in Sichuan to eat this dish. Actually very surprised you are not Chinese but can appreciate the feelings,so I cannot control one's feelings explain to you, because my English is not very good, so it is, in fact, translation software translation, if there is any place let you uncomfortable I apologize to you, to you and your family, send you my blessing and respect for your friendly behavior
@@进强-e7h Hi brother! I appreciate your extensive reply, no worries I can pretty much understand what you've said. I'm such a fan for Chinese cuisine it always amaze me
You can really see the complexity of this dish based on how long the process took to making it. Every ingredient was cooked to its highest quality. This dish is definitely one fitting for a God.
I remember this particular dish as one of canto-pop Samuel Hui song, very popular, now this chef do this really elaborate dish for this very senior chef to enjoy. I ve lots of respect for this young chef for this particular display. May he thrives is his future .
No wonder this dish could cost 75 USD per bowl. Firstly the ingredients are quite exotic and expensive, moreover the process of making it is rather complex and also takes some times. Props to chefs around the world who are willing to serve this dish in their restaurants 👏🏻 👏🏻👏🏻👏🏻
Damn, 75USD sounds like a nice/shredded deal. This thing could go up to anywhere between 200-600USD in fansy Chinese resturants, since this is "The meal" for emperors. If you have multiple people, you would be looking at 1K plus.
经过上次去福州深入了解“佛跳墙”后，就决定亲自给四伯做一次相对软烂的版本。五天的制作过程全都纪录在了这个视频中，并且之前还花了近一个月在收集和寻找优良的食材，相信大家通过时间长短就能判断这道菜的复杂程度。“佛跳墙”的确是将鲜味融合到极致的一道名菜，但食材价格昂贵，并且时间成本和繁复的步骤真的非常劝退，所以不推荐大家在家尝试。
厲害了，不知道是多少錢的佛跳牆🤤🤤🤤
也不说家常菜了，直接劝退😂
火云邪神发功了！
蛤蟆功🤣
剛哥這鍋光材料就嚇死人了…
這集看著就感動，起初嫌麻煩，嫌貴的四伯爺，後來品嚐時說，這輩子值了。金盆和農村的牆紙極大的反差，但心裡非常感動。孝親就是把自己在外打拼，帶回最好的回家，分享給親人。王剛，真是要得！
哇你真漂亮
我想更多地了解你
Line ID
加我
？？？？我在看什麼
全集最经典最点睛的一笔就是四伯爷说的“我这辈子值了！”…就这一句话，这五天就值了…
是伯爷的标准普通话和承认蛤蟆功暴露了ta的身份, 最点睛
好久没回来看了，发现四伯老了…
为什么我觉得那么怪呢，这辈子/五天值了
@@七安-d5y 伯爷吃完说这辈子值了，王刚这五天就值了
@@七安-d5y 理解精髓嘛～就冲四伯爷这个感叹，那这五天做一道菜再费劲再累再麻烦也值得了啊～
我的天!! 這一集製作可能是我看過的美食節目裡花費最高用時最久的，五天全部濃縮在一起裡了!! 必須點讚
我从看到中间部分觉得想放弃，太麻烦了，到看到最后，挺值得的
用時間長度來看，李子柒拍一條片才是最長的。
这可是咱们中华名菜，当年老佛爷吃的，历史上都赫赫有名的东西啊
李子柒就是給老外看看過癮而已
這才真實
这是我们福建名菜佛跳墙
你好，我也是你粉絲，想分享一下我們香港人是怎樣發 花膠 海參 和魚翅， 1. 花膠 先準備薑蔥及料酒 煲滾開水 放花膠 煮10分鐘 熄火焗一小時 再換清水 放入雪櫃浸泡一晚 第二天花膠已發得 很大和很軟，省時效果大，2. 海參 一定要用沒油的器皿 浸泡 不用放入雪櫃 每天要換水一至兩次， 持續兩至三天 海參才算 浸泡完成 那時才清理肚子的沙 再用薑蔥料酒過 水，可焗15分鐘，3. 魚翅 先用薑蔥料酒 煮開 在放魚翅, 蓋上鍋蓋3分鐘, 之後不要打開由得他浸泡一晚,不要放入雪櫃
请教一下你，如果喺你嘅方法，发出来嘅嘢有咩区别，纯属好奇，哩啲嘢成世人我绝对唔会买，食一餐蚊都训
正宗佛跳牆還是要按照福建人的工序來做
你们香港人懂个几把的粤菜
@@狼晕 ？？？？？？？
@@狼晕 佛跳墙是闽菜
我這輩子還是值得了
我這輩子還是值得了
我還是享受了 可以了
看到四伯爺真情流露好感動啊！
来评论也是想说一下这几句话。简单的几句话，带着多少情感和意义。
23:50 值得了...
這一句話這一切都值得了😭😭😭
有点像洪七公死前吃了一道开水白菜一样
四伯爷好幸福。王大厨的爸妈有没有出镜过？
23：53
看四伯的眼神感覺說這輩子值得不是因為吃到如此的美食
而是有王剛師父那麼孝順的晚輩
幫標 23:53
眼眶湿润了
有錢才能買到高檔食材沒有錢吃大便
因为晚上不刷牙
@@王國雄-n9t 长张人嘴，不会说人话？
I really enjoyed watching them eat the beautiful dish. The uncle is so happy. Also, it’s nice to see the son serving both auntie and uncle while saving some for his dad and others.
这是迄今为止见过的最复杂，最昂贵，最耗时，最大锅，最豪迈，最有魄力的烹调大菜。 谢谢王刚分享“佛跳墙”制作视频， 带给观众一览众山小， 除却巫山不是云的感觉。太厉害了！ 赞！赞！赞！
用的材料都太好了
记得小时候爸爸说福建的佛跳墙不是一般人吃得起的，现在才知道为什么
向往的生活里，黄磊做的那个不是佛跳墙啊，我以为那就是佛跳墙，晕了，原来这么复杂啊
分享了叶没啥用，家里搞不成😂
@@liting655 狭隘了啊。 这是知识，见识。 能给人“ 朝闻道，夕死可亦” 的满足。
每次在剛哥四伯爺視頻裡看到的不是做菜，而是滿滿的親情、真誠和溫暖！
四伯爺那句“我這輩子是值了！可以了！“配上滿足的笑容，直接暖得我眼眶濕❤
結果眼淚從嘴角流了出來？
四伯太囉嗦．又想吃好的．又想太麻煩．他才是麻煩製造者
@@macauPMF 王剛師傅那一鍋佛跳牆搞不好是一般人幾個月收入了
中國物質開始富裕是最近10-15年的事
有過過以前的日子的那一代人肯定會覺得心情複雜
@@macauPMF 蛤？
視頻怎麼老是有人要從很負面的角度去看，不喜就勿語不看便是，喜歡就多鼓勵很難嗎
真正的廚師，就是能找到食者最大滿足感的地方。聽到伯爺終於說出滿足的一句，就像日式面包王動漫，能做出爺爺上天堂的面包一樣最高享受。能迫使火雲邪神自揭身份現真身說出蛤蟆功和普通話，就真只有王剛師傅了。
蛤蟆功那段我笑了
哈哈哈，四伯爷入戏了
對不起，但四伯揭開金鍋的一瞬間，我腦中自動播放起音樂，還有那句...
「沒想到獅吼功...還有一招大喇叭」
你太精辟了👍😂
@@陳寬仁-t1l 只想問你有沒有結婚😊
A master chef showing great kindness to his simple Uncle by treating him to a King's feast. I hope my nephews cook me something this good one day. Love from America! ♥♥♥
四伯爷说这一辈值了享受了的时候既开心又感动
普通话都激动出来了
超級無敵海景佛跳牆
捕获野生中指通。XD
捕獲台灣汁光中指通
中指通
佛跳牆做到會爆炸是不允許的
看到你就不知道為什麼有東西要出來了，我是說口水
第一次评论，看到四伯说这辈子值了的时候泪水喷涌而下，朴实的人朴实的话，谢谢视频！
的确，我也想不到看王师傅的视频竟然让我眼睛湿润的，看了其他粉丝的评论才看的，还想着至于吗，看个煮食视频还看出眼泪来了，谁知道自己也成了其中一员
I love it when uncle says - "My life is worth it." What a great reminder and an important message..
这集竟然看泪目了，感恩我所拥有的一切。四伯爷真的集风趣、朴实、功夫于一身，很可爱的老人。还有王刚的徒弟也很讨喜，也很朴实，前途不可限量，加油。最后王刚老师必须赞一下，这个人一直没有变过，这是做人最珍贵的品质 。
朴实，，最吃亏
不知道为什么看见四伯爷说这辈子还是值了这句话 突然很想哭 。伯爷的眼神语气 TT
还有，砍肘子的时候他说“蛤蟆功还没使出来呐，这算啥子哦” 的时候我笑了
乡下人节省多年看到王厨师砸钱弄那么贵的食物，四伯爷好像很心痛。但吃了觉得物有所值。
@@cuibin1636 可能听到有人说他像火云邪神。😂
想哭+1，真誠的好感動
我也想哭，我也得带我父母去吃一次
王刚师傅真是有成为宗师的品质，才三十多岁，佩服！
王刚老师看到这个评论，顿时感到下血本也值了
看幾位長輩吃得樣子，真的是最美的風景，能跟家人通吃一鍋飯是世上最美好的一件事
为了四伯爷这句“这辈子我值了” 我们给王刚老师点赞👍
覺得王剛有處細節我覺得很暖，在處理豬後腿的時候讓四爺來用，其實王剛怎麼不會處理，但這時候讓四爺來，他知道交給四爺他可以處理的好，第二讓四爺也覺得被尊重到，畢竟大廚都謙稱這個我不行，他卻可以處理的好。
這個細節就可以看出來他是真孝順
这就是王刚师傅的人格魅力
还有上桌请伯爷先打开盖子。细节见做人，亲人之间也还是自然做到，足见真诚。
這是一種呼應 要交給熱心的攤主來處理
四伯爷吃得好满足啊。家里老人以前吃这些就会嫌贵，说吃不惯不好吃什么的，我觉得长辈能有这种生活态度，小辈孝顺起来也才有成就感啊。
不是说以前厨房供奉灶王爷，天天看着你吃什么。太过奢侈就是恶，会有报应的！❌😂😂
這真的是老人家的一大通病
好東西自己永遠捨不得吃
當兒孫每每買好東西孝敬時
總是語重心長的萬般不捨
述不知，這樣的幾次相處應對
兒孫返家反成了一種壓力
久了，真的不如自個上館子
反留二老在家獨自度日
兒孫有心孝敬真的應當放寬心
太多的叨絮，我們雖知道是好意
但久了，真的會改變子女心態
得不償失
那是因为四伯知道这点对于王刚来说不算什么
年輕時我也嫌老人家煩，特意帶了好東西給他吃穿用，一直嫌我浪費什麼的，待我現在都有孫子孫女了，也會對孩子孫子說同樣的話，有一天突然我就懂了這句話的意思，是希望孩子孫子惜福，好福氣咱們慢慢用久久用，別一次用掉了，三十歲的福氣省點，希望能延長用到六十歲，原來我爸爸是這個意思，沒想到其中有這種祝福含意，推己心及父心潸然淚下，個人感觸與你分享。
这说明大伯情商高，心胸也豁达
For the ones that not familiar with Chinese cuisines , this is one of the hardest dish in Chinese cuisines. Chef Wong, Great work!
This dish is notorious for its high level of difficulty, not only are the ingredients exotic, expensive and cannot be purchased easily, the entire cooking process are very meticulous. This is first time I've seen a dish that is prepared and cooked for a week; no wonder the monks renounce their vegetarian diet once they smell this soup
我靠太牛逼了！真的是佩服！在此大农村，大锅打灶大盆大勺！做着最地道的佛跳墙！真心佩服👍祝四伯爷四伯娘、大家身体健康，开心快乐！
God Bless you Chef Wang. Your act of loving kindness to your family especially Uncle is greatly revered. May your blessings in life be tenfold.
四伯爷一句这辈子值了，我还是挺感慨的，这么多料的佛跳墙，很多人可能一辈子都只是听说，却没有真正吃过。虽然说人这辈子没接触的东西多了去了，但这就跟我去杭州旅游的感觉一样，西湖很有名，我可能听过不知道多少次，但去过了就好像了结了一个心愿，会有感慨：噢，这就断桥，这就是西湖，这就是雷峰塔，对于四伯爷来说，他的感慨更多是这是一次新的人生体验，有经历过就够了，太容易享受到了，你也不会珍惜。
四爷这劲头就很像各地农村的老人要去北京，去天安门，看看老毛，回乡夸耀一下。一句“我也享受过”，多少风雨啊。
@@theolich4384 苦日子都是老毛带来的😂
@@user-hongkongnews 你可以不可以善良一點？
@港聞中字：你的嘴不是不講衛生，而是不懂，不知者不罪
從四伯爺「這個太麻煩了」到「這一輩子值了」，王師傅這一做也值了。
王老師好坦誠，「我勸大家不要做這個了」。
王老師好慷嘅，許多人的「一輩子也值了」。
其實，最值這一輩子的是王老師。
謝謝你和團隊花這么多功夫為我們示範這個我們永會做的佛跳牆，長知識了。
超级奢侈的一顿饭，各种珍贵食材。比食材更珍贵的是，四伯的笑容和一家人围坐一起享受美食的喜悦。
说实话，这菜真的是华而不实！费事费时费钱
最后四伯的这句： 味道真jb安逸。是对这个菜的最高评价
直接空降最后几秒就行，笑死我了😂
Taste so fucking awesome
@@Mydeardaddy 哈哈哈哈哈哈
仔细听才听得到 哈哈哈 笑出眼泪
哈哈哈哈
四伯 一直說 這一生值了 好感動唷
安逸安逸
哈哈哈哈
头像真美
真的挺孝顺的 也能看出和家里关系很好 看着心里真舒服啊
这一集属实厉害 都把火云邪神逼到说普通话了
8:35 送个坐标
笑死我了
我聽到時也嚇一跳，實在太出戲啦，哈哈哈~
有点象牙村谢广坤的味道了🤣
哈哈哈
第一次看到四伯爺這麼的開心，吃的每口都笑開懷，已經好吃到說出這輩子值了，連在看的我都覺得很滿足也很感動，希望王剛能夠讓四伯爺吃到更多美味的食物
那句「不知者不怪」真的是能看得出來一個人的為人
很温馨的视频。亲情，爱心，专业，融为一体。第一次见到从原材料到成品的佛跳墙，大厨专业，认真，但对亲人，工作人员又和蔼可亲，很让人感动。
想快的同學可以使用內力，加速提高温度，使原本要燉七七四十九個鐘的佛跳墻在兩分鐘之內做好。
无敌海景佛跳墙最终敌不过黯然销魂饭
食神🌚
要更快的同學就去超市購買冷凍的佛跳牆，加熱解凍即可。
有画面了
昨天刚重温了一遍
除了佩服還是佩服，特地留言，影片品質超高就不多說了，還有專業級別的料理技藝，真的太厲害了！
Uncle has an inner child within him that shines. I love how his wife and nephew laugh at his antics and I can see that Uncle's wife loves him. He keeps joy in the everyday moments of life. Uncle's kung-fu is fierce!
I'm afraid the fireice kung-fu,
my dad told me,
don't bother CHINESE,
ever!
王刚真孝顺，赞👍 现代很多人都做不到这样的榜样。
四爷开心起来，王刚老师的笑容一点都不假。
真的覺得王剛師父拍這些影片不但可以讓喜愛烹飪的大家有對烹飪更進一步的了解 另一方面是可以讓四伯伯娘不會無聊 生活上面多點拍攝影片的樂趣 一家老小一起動起來真是開心的一家人
謝謝！
這是我看到最最傳統佛跳牆的煮法感謝精心
製作錄影在過去的三十年間我曾煮過三次佛跳牆每次用3天的時間製作材料山珍海味親友享用過後經過幾10年後見面還是念念不忘這道佳餚
正确来说，时代进步了，应该要开发出新派更有效率的煮法，这样煮，只能自己吃，不能作商业用途。
@@king20a6 商業一次大量處理其實沒那麼麻煩，是自己弄起來比較麻煩，就像陳年酒一樣，商業可以大批做，每年都做，每年都有陳年酒，但私人做的話一次做一罈酒，喝完就沒了。
@@LoliKami 难得做一次，可给整村人留下深刻回忆，吹牛吹一辈子，也是值得。
我不知道你指的传统佛跳墙是不是宫廷御菜，那些所谓的大师要衬托自己大师的身份肯定要用上等材料，而且要把过程搞得神乎其神再加上“传统”两个字才能彰显自己这个大师与民间普罗大众的区别。我觉得饮食这东西本来就有很强的地域色彩，佛跳墙是一个地区菜系，要说能代表福州佛跳墙的应该是流传在民间千家万户的做法而不是那些所谓“大师”的“传统做法”。通常那些大师的做法在民间是很难流传，首先是很多家庭并没有能力消费那么昂贵的食材，其次是不会花那么时间去做这么一道菜。而且只有民间千家万户的做法才能代表这个地区的饮食口味
看视频，在伟、光、正党的领导下，无预警泄洪，无预警限电，人民无预警受害，社会主义好，人民地位高，都是中共骗人的口号，在中共国人民永远是被欺负的韭菜
Uncle is very happy and feel blessed to eat this fancy dish. I believe, after this, he will tell everyone how great it feels to eat such a fancy dish. I hope they always being healthy and happy. 😊😊
王刚师傅厉害。
欢迎大家来福州品尝。家常价格叫福州炖罐、中档叫坛烧八味、高端才是佛跳墙。
其实福州炖罐才是大众口味...
在福州人传统印象中。鸽子蛋要油炸、海鲜要坛烧荷叶封口。一个蛋不散、二是气味不散。开坛香气四溢佛跳墙。
酒店版本和家庭版本的区别。
@@罗伟-c6k 一般酒店也不見得會像王剛一樣這麼大手筆，食材成本高吊上湯費時間划不來.
您說的對，現在大家對佛跳牆的印象，就是鮑魚、魚翅、海參這些高檔食材堆砌而成的名貴料理，雖然不能說他不道地，但總覺得已經偏離了福州菜餚的原貌。
是啊 我也记得蛋是要油炸来着的
這個視頻如果在成都專業大厨房做就少了一個非常重要的味: 家庭溫馨的人情味。有四伯爺在，這一味是加到了最高點。在家院子裏做，王剛的父母也可以享受這道奢侈的美味。
看王剛老師做菜是一種享受，看四伯爺吃東西是一種報幸福~
王先生，您的专业无可厚非。这集的成本高到天价，就为了表现最好的视觉效果。最后端着碗给四伯的一句话：为您特殊定制的。 甚是点睛。淳朴，晚辈孝顺，长辈关爱。太享受了。
这个节目，我对王刚先生非常大点赞，王刚先生的节目我都有二年多，令我对王刚先生非常敬佩。王先生对四伯的孝心非常少见。王先生永远支持你 我是英国华侨非常（广东话叫钟意食）国语叫喜欢吧。永远支持您
四伯爷说“我这一生值了”，然后我就泪目了...
咱那么容易泪目
我也是哈哈哈哈哈
在别人的故事里，流自己的泪吗……
哎！看看自己，啥时候能让自己的长辈也能说出这句话😂😂😂
迷之泪点
佩服你的精益求精和细心钻研的精神，成功都是有迹可循的。四伯爷是个情商特别高又特别真诚的人，说的那句“我这一辈子也值了，也享受过了”看的特别感动。
Uncle basically said that dish was so delicious, he could die with no regrets. How much of a higher praise can you get from someone eating a dish you served.
Also I've heard of this dish since I was a kid, and I assume all that cost are mostly the ingredients which are by themselves really expensive.but to actually see that process, if all restaurants that sells this cooks it that way I'd really like to try it. I'm not a fan of sea cucumber and shark fin I think they are really expensive but isn't tasty by itself also don't like the texture. So if I could just get a bowl of that soup I'd probably be happy.
good choice, soup itself is one of the best parts of this dish：）
光看就覺得美味了，但食材及時間成本太高了真不是一般人能駕馭的了，感謝王剛師傅能這麼費工呈現給大家看，真是辛苦了！
從食材、烹飪過程到拍攝，絕對是我看過的所有料理影像紀錄以來最硬核的一支片👍
幕后摄影团队估计快赶上舌尖了
谢霆锋进入了聊天室
這裡總有一款屬於你的菜
但絕對不會是這道🤣
王剛師傅真的太厲害啦!
我認同！哈哈😄
i am very impressed by the knowledge in preparing and cooking every ingredient, even though it is a tedious and long process
definitely one of my favorite chefs and I love the reactions from your uncle!!
keep it up Master Wang Gang
王師傅好強，天才型大廚師
今天開眼界了，看到正統佛跳牆做法
幕後功臣 有魄力 有沖勁的一班年輕人 Love watching this group of young Chinese guys .. a remarkable generation
超级喜欢四伯爷👴 看他吃的开心，我们也开心。 孝顺老人家的是好榜样 ！ 四伯爷这一生吃到高级佛跳墙，此生安逸 ！
Legendary Dish - everyone must try at least once.
Chef Wang is the best, a brilliant, talented man with big heart and great act of kindness to elders. More power to you.
刚哥加油，四川老乡在非洲喀麦隆给你点赞，满满家乡的味道，满满暖暖的亲情，四伯爷像极了我的三爷爷，可惜他已不在了，一直支持你哈！！！
佛跳墙跟川渝没关系啊，这还算家乡的味道？
@@谢欣-j2f 家乡的味道不一定指饭菜。拍摄环境，装修，口音，人都可以用味道形容
@@谢欣-j2f 人在国外，中国就是家乡。
一邊看我好感動，尤其最後看到四伯爺的欣慰，王剛師傅的孝順與淳樸一定能感動到無數人
四伯終於承認自己的真實身份了，火雲邪神回歸了~
笑死我了 .四伯爷说：我蛤蟆功还没拿出来 我笑死了
@@gaowei9968 我看到这里也大笑
難怪我覺得他很面熟阿！！原來！！！！！
哈哈哈哈哈，我正想说
真的像功夫裡的人物
Hey I just thought I'd make the first comment in English (I think). Really enjoyed watching this. Thanks for a glimpse of your family and culture. A very extravagant dish and heartwarming video.
四伯爷说这辈子值了，让我忍不住掉眼泪。王刚师傅很孝顺，为你点赞👍
UGHHH. I started crying when uncle said in the subtitle: “My life is worth it.” Chef Wang Gang I salute you.
In my mind I thought this is a kind of chinese cuisine that is prepared for the emperor of some sort in that golden pot
it used to be a dish only the emperor could tastes
In the old day only the emperor and royalty can afford this dish, nowsday I don't think anywhere cook like Cheif in the ancient original way. Truly amazing
Awww I knew it. Just seeing uncle's reaction is priceless, If he cries hard im gonna lose it and sob with him :(((((
MORE CONTENT LIKE THIS CHEF WANG GANG!!!!!!!!!
Because sichuan is China's inland cities, such as in the middle of a basin, out of the basin is the sea, the center of basin is sichuan, combined with our country before 2000 generally is not rich, so the seafood the ingredients, such as it is hard to see in the past, let alone to eat, wang gang, his master was a left-behind children, this is very common in sichuan, just gave birth to the child soon, When they were two years old, parents would go out to work, go to Shanghai, zhejiang, shenzhen, Beijing, a developed city, leaving their children is still in its infancy and live in the home of the elderly, wang gang, his life is so grown up, this experience made him much closer and his uncle, because when he was a child is uncle with his growth, At the beginning of Master Wang gang's video, his parents were reluctant to appear in front of the camera due to shyness, while his uncle was willing to accept new things, so he was willing to shoot with Wang Gang.His uncle is a butcher, and his income is not high. Raw material for this dao is different from ordinary common in China such as lobster, raw materials, such as tuna, are all very expensive dry seafood, such as isinglass, shark's lip, shark fin, a big fish can only output a, scarcity value, plus the value of the hoard for long, such as wine, is a rare ingredients, this, you can see from video beginning ingredients are introduced。The cost of this dish is about 5000 DOLLARS, which is about half a year's income of ordinary Chinese people now. Therefore, it is very difficult for ordinary older generation people in Sichuan to eat this dish. Actually very surprised you are not Chinese but can appreciate the feelings,so I cannot control one's feelings explain to you, because my English is not very good, so it is, in fact, translation software translation, if there is any place let you uncomfortable I apologize to you, to you and your family, send you my blessing and respect for your friendly behavior
@@进强-e7h Hi brother! I appreciate your extensive reply, no worries I can pretty much understand what you've said. I'm such a fan for Chinese cuisine it always amaze me
伯爷确实真心情，吃了佛跳墙由衷地感叹这辈子都值了，最后那句 "那个味道那么jb安逸" 幸好没被剪哦 哈哈
这个是最贵的一个视频了，佛跳墙制作真的好复杂啊，工序太多了
上饭店吃贵自然也是有道理的
这要是在饭店，要几万块钱吧
@@王新-v6x 饭店大多用冷冻的或者新鲜的，不会用干货的，便宜很多。
@@君莫叫 嗯。干货贵，胜在有风味。
饭店做这样程度的，需要特殊身份客人提前预定，那价位自然也是天价了
不是不讲卫生，是不懂，不知者不怪。真的是细节处见人品，怪不得王刚能成功，是有原因的。看到这里，又记起王刚买冰箱的那集，冰箱被物流搬运搞坏了，王刚说不影响使用就行，没必要退货。
真
我看到他說這個話，讓一直向他學習做菜的我，頓感格局差距之大，要多有歷練，多有胸襟，才能平淡的說出一句，不知者不怪，可見在專業的路上，王剛是非常認真的，心無旁騖
王師傅善良實誠的態度讓我想起養犬兄妹的雲飛，都是做實事的人。感謝分享。
人品好
能及时纠正说法说明人品是真的很不错。其实网友说的也不是全错，浮沫的主要成分应该还是肉里残存的血水。说是营养也没错。一般都要去除浮沫不是这东西脏，主要是不去除会残留腥味，影响口感，当然如果原材料没事先清洗干净浮沫中也会混杂一些杂质。
看到两位长辈吃得这么安逸，好感动，棒棒哒！
You can really see the complexity of this dish based on how long the process took to making it. Every ingredient was cooked to its highest quality. This dish is definitely one fitting for a God.
我常吃佛跳牆，但還沒吃過這麼高級的佛跳牆，真是下血本啊！佩服！佩服！
@詹少君 是RMB耶！
@@amirlin2247 人生很多东西都要尝试一下。赶紧试试啊
@@帅帅-o9t 我窮，口袋不夠深啊！心有餘而力不足⋯⋯
伯爺好可愛，我一口就200多塊錢～吃的好舒服～太好笑了😆
I absolutely adore your videos, Chef. Some of the best content on TH-cam, certainly.
这个视频拍得太好了，充满了真实的生活感和浓浓的人情味，看到最后四伯爷吃得连连感叹真的泪目了！
开头加一句：“给大家分享一道家常菜，佛跳墙”就完美了
家常菜（珊瑚魚）
你确定是家常菜？
還要間中補一句「不喜歡鮑魚/海參的同學可以不加」。
四伯爺這次氣色很好耶～
福如東海，壽比南山，健康平安
作为福州人，很高兴王刚老师演示这道世界有名的闽菜！看到4伯爷的欣慰，我很感动！不是吹毛求疵，只是小小说明，佛跳墙如果是放在大酒坛用炭火煨制，就更正宗更美味！香气更浓郁，因为烹饪过程中香气不会散去太多！
This is AWESOME! the cooking process is so hard and tough, but the result is fantastic as well, feel with lots of hearty, good, and warm flavours
真是山珍海味高檔食材，早30年前饕客會捨得吃，遍地天然真材實料，現在環保也不稀罕了，眼界都高了，食材也不天然食材，物以稀為貴也值得。感謝王剛大廚展露中式經典名菜的！
Love love watching the interaction between 四伯父 伯娘 and 王大師 such an affectionate relationship
四伯（火云邪神）：“我的蛤蟆功都还没拿出来。”
在公交上笑了出來
看到這句就滑下來找留言了，我會笑死
我也是听到他说这个我就笑了
@@蕭又愷 我也是 哈哈哈哈哈
我直接笑出來 沒想到四伯會來這招
除了學習烹煮技巧，看王剛師傅視頻也能學懂對食材的尊重，一位年輕厨神謙虛地説出鮑魚翻車了，我認為學習王剛師傅的態度比烹煮更重要，感謝你無私的奉獻。
四爷爷说，对于年轻来说没翻车，这个解释也很暖人心
記憶中在示範烹調視頻裏、王剛師傅是第一人將佛跳牆的製作由選食材、食材處理步驟過程原原本本展示出來的~真材實料~勁
他是真的想教会我们
四伯爷吃的好开心：“这个这么JB好吃”，哈哈哈哈哈，太可爱了
这个视频拍得不简单，开眼界了，王刚师傅厉害
大夥兒用餐還是盡量用公筷母匙才衛生防疫
说真的 看到长辈吃的津津有味 真的觉得比中彩票更开心。 我在家 也是有煮给我外婆吃 当她说好吃而且一碗一碗一大口一大口的吃 心里真的有种说不出的快乐
王剛對四伯真的挺孝順的，都用頂級的禮遇啊~還用金鍋頂湯，太安逸囉
流淚了，王師傅你真的好孝順，願你事業蒸蒸日上，好人有好報的。
王师傳做菜好，人品更好👍
@@wangyuyeung7821 我相信
连续看了十多遍，真心感谢王师傅，这样致敬厨艺，这样细致的描述，对饮食文化的传承。民以食为天，在王师傅的视频中得到完美的诠释。
I remember this particular dish as one of canto-pop Samuel Hui song,
very popular, now this chef do this really elaborate dish for this very senior chef to enjoy. I ve lots of respect for this young chef for this particular display. May he thrives is his future .
重點是看四伯真情流露實在感慨，工作人員也辛苦了
在福州長大，一辈子也只在聚福樓吃過一次（一小盅），還是在海外多年後回國親戚請客享此口福！這麼細緻的展示制作全過程，還是第一次。感謝王剛🙏🙏👍👍👍👍👍
老乡可以自己动手做个简易家常版的呀。
福州下面小村，只有00年那会儿，红白事才有机会吃到。05年都基本吃不到了。
还有那会儿用料没这么奢侈，鹌鹑蛋，鳗鱼干，鱼翅(怀疑是粉丝)，蛏干，鲍鱼，鱿鱼干，干贝。
四伯：这辈子值了(吃着海参)
四伯姨：这条虫子。。。(指着海参)
🤣🤣🤣🤣
海鮮的確大多是蟲子
据说很多年前的人们把龙虾看作海底的蟑螂，都喂了监狱的犯人😂
@@DaShaZi666 其实昆虫就是这些海鲜演化而来的🤣🤣
@@DaShaZi666 一百多年前，波士顿龙虾是被当做垃圾食材的，给劳工伙食还要保证每个月波龙出现不能超过一定次数，不然就会认为伙食太差
@@明天吃鱼 国内也是，以前渔民穷的时候都是随口抓一大把皮皮虾充饥，将就着吃大闸蟹。。
王刚师父人帅还孝顺👍有好东西和大家一起分享！正能量满满！对你的好印象极速飙升~~你这也太敬业了，土豪版的佛跳墙，整个美好自然的画面让人刻在脑子里～～
Uncle said his life has been worth it to have tasted this soup. WELL SAID UNCLE.
我万万没想到，有天我会看着美食节目默默流泪，老人的那一句“我这辈子还是值了”真的有触动到我。
四伯爺：沒經常吃就不習慣
王剛師傅：這個經常吃會破產
🤣🤣🤣
No wonder this dish could cost 75 USD per bowl. Firstly the ingredients are quite exotic and expensive, moreover the process of making it is rather complex and also takes some times. Props to chefs around the world who are willing to serve this dish in their restaurants 👏🏻 👏🏻👏🏻👏🏻
Damn, 75USD sounds like a nice/shredded deal. This thing could go up to anywhere between 200-600USD in fansy Chinese resturants, since this is "The meal" for emperors. If you have multiple people, you would be looking at 1K plus.
@@TKDCWAH wait, do yo mean it costs nowadays 200 USD per bowl? Bloody Hell, that’s luxurious af
看到四伯這麼幸福 真感動
那句 "我享受過"
如果今天是我做給我家人聽 這句是最大的肯定