It's not even just the way he talked, he was smiling like he'd just won the lottery at the start of the video, you can tell he's either REALLY GLAD to be alongside Shifu. Can't blame him, they're both master chefs.
@@thiccestboi5114 Wang Gang will never be a Masterchef until the time he starts talking to his apprentices as equals. Take any celebrity Michelin-starred chef - they are all humble, not like this guy.
This is awesome! Two different styles, two different flavors, but the love for cooking is the same. The master is the student and the student is the master. Respect!!
12 kinds of spicy flavors in Sichuan cuisine. Many of these can't translate in English, so I'll describe some of these: 1、 清(faint scent OR faint fragrant)香型辣(fragrant spicy type) 2、 鲜(fresh)香型辣(fragrant spicy type) 3、 醇(mellow)香型辣 (fragrant spicy type) 4、 煳(burned)香型辣(fragrant spicy type) 5、 干(dried)香型辣(fragrant spicy type) 6、 酸(sour)香型辣(fragrant spicy type) 7、 油(oily)香型辣(fragrant spicy type) 8、 椒(pepper)香型辣(fragrant spicy type) 9、 卤(bittern OR stew in soy sauce)香型辣(fragrant spicy type) 10、豉(black bean OR black bean sauce)香型辣(fragrant spicy type) 11、蒜(garlic)香型辣(fragrant spicy type) 12、孜(cumin OR cumin powder : a type of seasoning, usually using it in barbecue, or some kinds of spicy dishes)香型辣
Is that a kind of a hexclad wok Wang Gang is using? I can see it's not the "western hexclad" which is overhyped right now, but is it something similar?
Cooking to impress Chinese palates is different then cooking for westerners palates. Chinese palates are searching for those little nuances such as wok breath, texture and freshness !
Many of these can't translate in English, so I'll describe some of these: 1、 清(faint scent OR faint fragrant)香型辣(fragrant spicy type) 2、 鲜(fresh)香型辣(fragrant spicy type) 3、 醇(mellow)香型辣 (fragrant spicy type) 4、 煳(burned)香型辣(fragrant spicy type) 5、 干(dried)香型辣(fragrant spicy type) 6、 酸(sour)香型辣(fragrant spicy type) 7、 油(oily)香型辣(fragrant spicy type) 8、 椒(pepper)香型辣(fragrant spicy type) 9、 卤(bittern OR stew in soy sauce)香型辣(fragrant spicy type) 10、豉(black bean OR black bean sauce)香型辣(fragrant spicy type) 11、蒜(garlic)香型辣(fragrant spicy type) 12、孜(cumin OR cumin powder : a type of seasoning, usually using it in barbecue, or some kinds of spicy dishes)香型辣
“宫保鸡丁”这道菜经过漫长的发展其实在四川,山东和贵州都各自发展出了特色的口味,在贵州会被称为“糊辣子鸡丁”,在山东会称为“宫爆鸡丁”,而一般“宫保鸡丁”会被列为川菜范畴。主要突出靠碗汁调出的“小荔枝口”味,和干辣椒花椒的糊辣香味。具体详细的制作方法和调汁可以参考我之前的视频:th-cam.com/video/wEkVkT6IU9M/w-d-xo.html
宫保鸡丁来源于贵州织金丁宝桢,就是智斩安德海的那位,丁宝桢在四川当巡抚的时候给厨师说小时候用鸡丁和花生米一起炒很好吃,希望厨师能做一下小时候的味道,厨师利用川菜做法做了出来,因为丁宝桢又叫丁宫保,所以这道菜就发展成为宫保鸡丁。为什么鲁菜也有,因为丁宝桢在山东也做过,斩安德海就在山东,死了也埋在山东。别问我如何知道的,因为我是织金人!!!
你炒的这个版本比较“江湖菜”,大葱一般不切段入菜。
This Shifu is the real deal. You can clearly see how much Chef Wang Gang respects his Shifu from his way of talking as compared to his usual videos :)
Yep, Chef Chen is one of the top chefs in China, and all his apprentices are professional master chefs.
Especially his assistants and apprentices. Wang gang talks to them like sh*t.
@lyri-kyunero respect for this accomplishment must have taken a lot of dedication to advance to this level
It's not even just the way he talked, he was smiling like he'd just won the lottery at the start of the video, you can tell he's either REALLY GLAD to be alongside Shifu. Can't blame him, they're both master chefs.
@@thiccestboi5114 Wang Gang will never be a Masterchef until the time he starts talking to his apprentices as equals. Take any celebrity Michelin-starred chef - they are all humble, not like this guy.
王刚师傅不只是为了当博主,网红,真是精益求精,谦虚低调稳重。很多外国人看得出来也是烹饪专家,问的问题很专业仔细。赞👍❤🎉
这个老师真好 我们中国人优秀的品质体现在他身上骄而不燥 宽厚待人 海纳百川 不愧是王师傅看上的人
🕷️
This is awesome! Two different styles, two different flavors, but the love for cooking is the same. The master is the student and the student is the master. Respect!!
太棒了,現在不光是做菜了,已經有文化底藴了,棒!
魯菜偏柔和,並且加了毛豆、筍子、花生,菜色比較多元;而川菜偏向各種的香、麻、辣,
師徒二人的手法各有千秋,看起來都很下飯!
王刚这次拜师确实是海纳百川的好机会,在川菜已经高技艺的基础上,在鲁菜大师指导下更上一层楼。
光聽師父說: 互相學習 互相學習 真是海納百川 欽佩欽佩
看到老師傅把溫炸起來的雞腿肉直接放在輔料上就知道這一定香了 …看了真餓..
师傅说得好:适口者珍!
做出让师傅和师兄无可挑剔的宫保鸡丁,王刚川菜鲁菜小宗师的地位踩得挺稳的!
Thank you chef Wang Dang for the best cooking show on the internet I learned how to cook better from you, thank you
官保雞丁現已成為世界普遍菜色。但絶大部份地區都是走向乾爽輕盈。賣相好並且除飯食外,其他簡單送酒食品也是首選。
12 kinds of spicy flavors in Sichuan cuisine. Many of these can't translate in English, so I'll describe some of these:
1、 清(faint scent OR faint fragrant)香型辣(fragrant spicy type)
2、 鲜(fresh)香型辣(fragrant spicy type)
3、 醇(mellow)香型辣 (fragrant spicy type)
4、 煳(burned)香型辣(fragrant spicy type)
5、 干(dried)香型辣(fragrant spicy type)
6、 酸(sour)香型辣(fragrant spicy type)
7、 油(oily)香型辣(fragrant spicy type)
8、 椒(pepper)香型辣(fragrant spicy type)
9、 卤(bittern OR stew in soy sauce)香型辣(fragrant spicy type)
10、豉(black bean OR black bean sauce)香型辣(fragrant spicy type)
11、蒜(garlic)香型辣(fragrant spicy type)
12、孜(cumin OR cumin powder : a type of seasoning, usually using it in barbecue, or some kinds of spicy dishes)香型辣
王剛:油不能太多
我:這不是半鍋油嗎!?
王剛師傅真的很謙虛,對老師傅跟師兄都很虛心受教,難得的美食博主😊
老師分數打很高喔❤❤❤
看老先生做菜非常享受 非常镇定
棒 見到大師兄 及師傅的師傅了
剛哥被師父稱讚 合不攏嘴
四川出身,广州学艺,成名后选择走遍天下精进厨艺,简直是和中华小当家的剧情一模一样啊! 没准儿漫画作者小川悦司也在看王刚的视频
确实在看😂
王刚确实不错。在师父身边站着的时候,毕恭毕敬,没有在四伯爷那里舒展,但是看得出来对老师的敬重和学习、练习的认真不苟。
中国文化尊师重道这点非常的棒。
@@yongzhu8454 TOYZ表示: 肌肉棒子
It was very interesting, seeing two versions of Kung Pao chicken side by side.
師父給高評價!!
教學相長, 良好典範
师兄是最幸福的
哎呀真是好看呀啊啊
真想找時間去玩一趟吃遍各省菜...^q^
他们太好了!
很好······· 多好的师徒和师兄弟 哈哈哈······
2:09 我在期待師傅第一個評語,結果是燙哈哈哈😄
這一味要在老師傅口中說出可困難了,這個燙不是溫度的燙是味道的燙,跟調味、收汁、油量有關,調味不行就是辣;收汁不到位外熱裡冷;油量不準確少則前兩個問題過了就是燙破嘴皮
丁宫保做过山东巡抚和四川总督,这个菜有传承。
Thank you for allowing us to see your master technique.
來支持王剛師傅。
Look at the respect the student is showing the teacher 🙏
Wow, Shifu is the alfa and omega. Standards are important and chef Wang should listen carefully.
alpha
beta
Is that a kind of a hexclad wok Wang Gang is using? I can see it's not the "western hexclad" which is overhyped right now, but is it something similar?
That hexclad doesn't do anything in terms of the wok's functionality.
@@LBY0000000
Perhaps but he just wants the brand name, not commentary.
Looks like the HexClad wok. They make them in a few different sizes. My dad only uses metal utensils when cooking, so he has HexClad stuff.
im sure its 章丘铁锅 Zhangqiu wok
@@erioowang1443 I don't think they produce these "beehive" woks.
川菜师傅会做鲁菜,还得了🤩
糊辣油是怎么做的?还应该有一种鸡丁不滑油一锅成菜做法,希望能给大家重现一下
下面開始技術總結:
有條件的同學可以找師弟師父炒
哈哈哈
这个师傅可以,没有什么刁难,适者为珍。
每個地方都有其特色,各有千秋👍👍
宮保炒的好,乾辣椒不可少,帶鹹甜香的乾辣椒比肉丁和花生還好吃...
鲁菜是达官贵人吃的多,淮扬菜是文人墨客吃得多,原以为川菜不过是黎明百姓家的,直到一碗开水白菜让我开眼了。看来原来只是自己的固有思维。
其實有在想, 碰到老人家牙口不適合吃花生米的又想吃這道菜. 不知道有那些東西可以代替花生米, 我目前想到的是水煮過的毛豆......也不知道可不可行
Cooking to impress Chinese palates is different then cooking for westerners palates. Chinese palates are searching for those little nuances such as wok breath, texture and freshness !
天呐!! 这应该是史上最瘦的两个厨师了吧! 他们只做菜不吃菜的吗
So happy to be praised by his Shifu.
What is that wok pan they are using?
章丘铁锅 Zhangqiu iron wok
@@erioowang1443 Thanks ✌
为什么不放味精?
感恩分享
來支持王剛師傅
How do you make the kung pao sauce?
等一下 怎麼在師傅面前 平常的那些滑鍋燒開水 都不見了?
師傅來了
我算是看出來了,川菜拼命加辣,魯菜拼命加糖
鲁菜是咸鲜,川菜麻辣
我非常爱你们中国人 ❤❤❤
我也爱你
@@ббсс-ь4б 谢谢,你是中国人吗? 🥰
@@알리아除其他外 是的
老子台灣妳就不愛喔 操
王刚老师在师父和师兄前像小学生一样听话 😂
对呀 呢是尊重
各有特色 应该都很好吃
👍👍👍👍❤❤❤❤❤❤
名师高徒,多多呈现,烹饪技法,精益求精
师傅:你厉害!
像是父子二人😅!🎉
有人知道师傅讲话的口音是哪里的?山东?
济南
Where can I buy the wok, what brand
That looks like a HexClad wok.
章丘铁锅 Zhangqiu iron wok
有点区别了,老师手艺提高了不少
厨师界的郭德纲❤
王刚,真的好性格啊,期待去四川吃你的私房定制😊❤
What are the 12 kinds of spicy flavors in Sichuan cuisine?
Many of these can't translate in English, so I'll describe some of these:
1、 清(faint scent OR faint fragrant)香型辣(fragrant spicy type)
2、 鲜(fresh)香型辣(fragrant spicy type)
3、 醇(mellow)香型辣 (fragrant spicy type)
4、 煳(burned)香型辣(fragrant spicy type)
5、 干(dried)香型辣(fragrant spicy type)
6、 酸(sour)香型辣(fragrant spicy type)
7、 油(oily)香型辣(fragrant spicy type)
8、 椒(pepper)香型辣(fragrant spicy type)
9、 卤(bittern OR stew in soy sauce)香型辣(fragrant spicy type)
10、豉(black bean OR black bean sauce)香型辣(fragrant spicy type)
11、蒜(garlic)香型辣(fragrant spicy type)
12、孜(cumin OR cumin powder : a type of seasoning, usually using it in barbecue, or some kinds of spicy dishes)香型辣
@@rjl2456 thank you!!
@@rjl2456omg
都是好味😋
看来要去山东尝尝鲁菜了
鲁菜做法不用预先调碗汁??
分什么菜
都想吃啊,先吃川味的,辣得痔疮发作时吃鲁味的,岂不美哉😂
要先吃魯味吧,吃了重口味的川味,魯味可能會鹹淡喔
这个川味也不辣,就是花椒香
鲁菜师傅怎么教出了一个川菜徒弟?
The master.
我更喜欢鲁菜版的宫保鸡丁
個人比較喜歡吃川菜版的...辣椒都照吃~~
陳師傅收到好徒弟了
山东大汉是真高大啊,王刚老师小鸟依人了
四川人确实矮一些
老師傅手抖的特厲害🤣
你也看出來了阿 所以徒弟要趕快學阿
年紀大就會抖,但不影響操作,不少手藝大師都是一邊抖一邊創作
我老家的老师傅也是这样的,他们说因为年轻的时候经常接触冷水,还动不动干重活伤到了。老了就会这样😢
What dialect was the shifu speak in?
山东话
@@sixianqiu7218 thanks!
❤❤❤
台灣賣的宮保雞丁根本就是廚餘
若见师父,则见弟子
😂和马来西亚多数餐馆的“宫保鸡丁”不一样。。。
👍👍🔥🔥
王岡有功夫老頭子師父退休了講一推,
师父是一位毫无疑问的鲁菜大师
岗岗滴大师
怎麼這次沒加醋了
一方水土 養一方人
各有千秋
这比第一次拜师学艺那个视频气氛融洽多了,老师傅肢体动作也亲和多了,说话语气也很客气。第一次那个视频里老师是一脸的看不起啊,现在态度大变!看来王刚凭自己的真诚和本事赢得了师傅的尊重?
大伟:我和师傅 师弟嘎嘎乱杀😁
老头子身体出问题了,血液循环系统出的问题。手抖的厉害。一身本事不知道传下去了吗
师傅用的卧汁儿,王刚的算半烹汁儿
嚴師高徒。其樂融融~~~
正常川味比較好吃~=.=
現代人最流行最多人喜歡的菜系其實是川菜, 海外川菜館也許還有保留味道, 很多都已經失傳了
主要川菜適應當下快捷 便宜的大環境,年輕人也更喜歡刺激味種
Shifu is always correct!
鲁菜的卖相好一点 不过我觉得川菜的味道更好吃。大厨那一大勺糖把我吓着了
川菜的宮保雞丁糖也差不多這個量,只是提前調好的醬汁你沒看到他加糖😂
Whats in the kung pao sauce
search it on the channel, he made the video of the dish before
哦 原来宫保鸡丁不炒豆瓣酱呀