Bon Appetit, I hope you're paying this dude an astronomical amount for the level of content he provides. The way he explains complex flavors and techniques in an interesting and compelling way to the layman is second to none.
I’m sure he is paid well enough. I think he does these videos to show us great food prepared by excellent cooks. Also it teaches us about other cuisines and the delicious foods.
i was thinking the same, not only he being informative about the taste but talks about the history of the dish and the technique behind the skills to make it, one of the best food youtubers out here, not like other youtubers just saying hmm its nice
@@benjamimbutton7567sweetie bon appetite part of a million if not billion dollar company, everything they do is for money. they have historically not paid their employees enough, especially employees who are not white….
Chef Lucas is such a great ambassador for Asian cuisine - and has a natural gift for explaining the subtle nuances of the food in a way that is easy for people to understand. Definitely needs his own show.
Anyone curious about the address of this restaurant: No. 3, Unit 3, Building 2, Shenghua Garden, HaijiaoMarket East Street, Jinjiang District, Chengdu City, Sichuan Province, China 中国四川省成都市锦江区海椒市东街盛华苑2栋3单元3号
@@kevwwong The IKEA Billy bookcase is a classic but still needs some care in cooking. The long wood fibres can be tough & stringy unless carefully braised long and slow...
Exactly. He is so amazing at describing food, both in process and technique, and honestly he's probably the best at describing taste and texture. But that chuckle and pause, really said everything.
How does he just describe food and experience in such a way that some body has had the food thought "Wow that's spot on! " and somebody who hasn't had it will think "ahh... that's how it is!" ---- all while eating the food and churning out these beautiful narrations un-scripted??? He's talented!
All this talk about Chef Lucas in the comments, and don't get me wrong he deserves all the credit... but these aunties! A true backbone of the community.
I see Lucas, I like. The way Lucas explains food I grew up eating makes me so proud to be Chinese. The ending was so wholesome 🥹 Please keep doing these.
i love the concept of folk techniques and relating them to their actual use in modern culinary expression. temperature control is such a huge part of refining flavor and texture, its crazy to think how the first masters of this figured out the nuances!
Lucas provides great content. I've watched a bunch of these videos and as someone that's traveled and eaten all over China since 1984 when everyone was still riding Flying Pigeon bicycles, I can tell you that the explanation of flavors, cooking technique, and folksy anecdotes is spot on. Great job.
I really cannot express how much I enjoy watching Lucas talk passionately about food. Everyone is already expressing their love about Lucas' content so my comment will be a drop in the water but I really hope Bon Appétit (and anyone who wishes to employ Lucas) realizes this guy is a gem.
I love how Lucas explains the food and respectfully interacts with the locals and explains the culture of the food and why their unique methods are important
i also make these dumplings at my shop!!!! truly a legendary experience and want to keep the legacy in the future by having everyone experience it. I can only try and mimic but we're here to honor the frontiers.
The dumplings look delicious! Thank you for your thorough explanations and for shining the spotlight on this wonderful little business. Lucas, can you please show us how to make the zhong sauce??
The cold water boiling technique also prevents a prolonged rolling boil while maintaining a high water temp to cook the dumplings. The rolling boil breaks the dumplings apart.
excellent expert introduction into a genuine Szechuan treat, just missing a chilled glass of Ningxia Chardonnay or even a small glass of light aroma baijiu!
Mr. Lucas, when you said something about it's an intergenerational knowledge and then you said that it's to extend the protein strands, i would love for my own knowledge to be able to make anything in this world makes sense like that.
In 1997 a bowl of zhong dumpling costed 1.8 RMB. The key is the filling is only meat, no veggies. Sauce has hint of sweetness. And fresh chili oil. Simple and perfect.
Bon Appetit, I hope you're paying this dude an astronomical amount for the level of content he provides. The way he explains complex flavors and techniques in an interesting and compelling way to the layman is second to none.
I’m sure he is paid well enough. I think he does these videos to show us great food prepared by excellent cooks. Also it teaches us about other cuisines and the delicious foods.
i was thinking the same, not only he being informative about the taste but talks about the history of the dish and the technique behind the skills to make it, one of the best food youtubers out here, not like other youtubers just saying hmm its nice
knowing BA they probably arent paying him at all
People dont understand that not everyone does things for money
@@benjamimbutton7567sweetie bon appetite part of a million if not billion dollar company, everything they do is for money. they have historically not paid their employees enough, especially employees who are not white….
Name one person who is doing what Lucas is doing here. He is unmatched. He needs his own show.
ngl he have THE show mate
This channel is at its fame because of Lucas. He = Bon Appetite of Asian Cuisine.
Name one person in world history. Lucas deserves to be one of the Greatest Wonders of the World
frfr
This IS his show! He introduced himself as the host of Street Eats on Instagram once
Lucas has really elevated the content on this channel. Such an informative and respectful host.
Chef Lucas is such a great ambassador for Asian cuisine - and has a natural gift for explaining the subtle nuances of the food in a way that is easy for people to understand. Definitely needs his own show.
At 5:38 the auntie tells Lucas to mix the dumplings further away so it doesn’t get on him, which is such a Chinese auntie thing to say haha
Anyone curious about the address of this restaurant:
No. 3, Unit 3, Building 2, Shenghua Garden, HaijiaoMarket East Street, Jinjiang District, Chengdu City, Sichuan Province, China
中国四川省成都市锦江区海椒市东街盛华苑2栋3单元3号
Thanks so much 🎉
I would watch Lucas put together Ikea furniture.
You already know itll be a masterclass on technique and the history behind it lol
I would watch Lucas talk about the restaurant that braises a Billy bookcase until it's tender and delicious.
Me too. But I am a Swede.
@@per-olamjomark7452 im a chinese, but i still found this chengdu episode crazy
@@kevwwong The IKEA Billy bookcase is a classic but still needs some care in cooking. The long wood fibres can be tough & stringy unless carefully braised long and slow...
His chuckle of disbelief at 6:55 says it all.
Exactly. He is so amazing at describing food, both in process and technique, and honestly he's probably the best at describing taste and texture.
But that chuckle and pause, really said everything.
"Stupid" delicious is also a great comment. He's a professional chef with a world class palate and when something hits, it's just "stupid."
How does he just describe food and experience in such a way that some body has had the food thought "Wow that's spot on! " and somebody who hasn't had it will think "ahh... that's how it is!" ---- all while eating the food and churning out these beautiful narrations un-scripted??? He's talented!
Lucas needs his own show like Bourdain did
"Stupid Delicious"
Hé is the Asian Anthony Bourdain for sure
All this talk about Chef Lucas in the comments, and don't get me wrong he deserves all the credit... but these aunties! A true backbone of the community.
agreed
I want take the time to compliment the fact that he's doing all this eating with a clean white shirt, and that feels like I skill I can't comprehend.
Love listening to Lucas speak English, Mandarin and Cantonese equally well! That's the secret to opening doors. Love all your videos!!
Every Lucas video is a blessing
I see Lucas, I like. The way Lucas explains food I grew up eating makes me so proud to be Chinese. The ending was so wholesome 🥹 Please keep doing these.
i love the concept of folk techniques and relating them to their actual use in modern culinary expression. temperature control is such a huge part of refining flavor and texture, its crazy to think how the first masters of this figured out the nuances!
Lucas is a gem. The respect, appreciation, and love for these cuisines in Asia is incredible. A food lover through and through
I've said it before and I'll say it again, Lucas is Bon Appetit's best host
No he's not.
He's the world's best host.
Lucas provides great content. I've watched a bunch of these videos and as someone that's traveled and eaten all over China since 1984 when everyone was still riding Flying Pigeon bicycles, I can tell you that the explanation of flavors, cooking technique, and folksy anecdotes is spot on. Great job.
How did he keep the shirt spotless after a bowl of slippery dumplings coated in chilli oil and soy sause?
He's a pro
bro been doin it a long time
The key is to swallow it whole
I really cannot express how much I enjoy watching Lucas talk passionately about food. Everyone is already expressing their love about Lucas' content so my comment will be a drop in the water but I really hope Bon Appétit (and anyone who wishes to employ Lucas) realizes this guy is a gem.
Get this guy a show already
I see Lucas….guaranteed great watch. Wonderful story telling.
I love how Lucas explains the food and respectfully interacts with the locals and explains the culture of the food and why their unique methods are important
Comments are glazing Lucas but he deserves it. Great content!
His delivery makes this thing so much better. I am a fan now
I'll say it again Lucas is today generation's Martin Yan. Terrific vlog
I’m just happy he doesn’t describe everything as “full of umami” like strictly dumpling does
one's a youtuber, one's a Yale-educated chef
Pointless comparison
Strictly dumpling has no personality
Bold move to eat those dumplings in that white shirt. Much respect.
His videos are some of the most relaxing pieces of content I've ever found on this app
Not going to lie, this makes me miss living in Asia. So much simple but absolutely delicious food.
as always, Lucas speaking so detail, awesome 👍🏿
I love the descriptive words he uses. I've never had dumplings like that before but I feel like I'm there with him. 😊
Yeah he needs his own show. Hes the Asian version of Anthony bourdain.
Lucas just needs his own full series at this point, the way he talks about the process and the experience is just amazing
Lucas needs his own CHANNEL!!!!
I agree with everyone that Lucas needs his own show or channel. You can truly feel the "love" when he explains the food and culture.
I love his passion for food 🍲
i also make these dumplings at my shop!!!! truly a legendary experience and want to keep the legacy in the future by having everyone experience it. I can only try and mimic but we're here to honor the frontiers.
I’m not even the biggest dumpling fan but as Lucas said this looks simply “stupid delicious”
Lucas is such a fantastic host. Bon Appetit is lucky to have Lucas
That is so nostalgic. In San Francisco where we moved in to a place in North Beach, the landlord priorly used the flat to host Buddhist dinners.
once again greatest youtube cooking show. thanks lucas
Lucas need his own show. Highly educated chef and finds interesting places.
finally another lucas vid I waited so long
A dollar fifty!? My goodness.
The commentary is A1, shoutout to auntie; prosperity and long life. 🥟
makes me miss my grandma's dumplings so much... chengdu is magic
OMG I could eat a 100 of those. I will never leave my country but thank you for letting us visit such a honorable place.
Thank you for introducing authentic Sichuan food to the world!❤
I just love these videos. Keep them coming! He's a terrific guide and so knowledgeable.
Lucas Makes My Day,he is the best 🤩
Lucas is the best. More!
If I ate those dumplings with a white shirt. I'd be spend more on dry cleaning.
Lucas should be running this channel
I see Lucas I click.
Lucas is the best!❤
The dumplings look delicious! Thank you for your thorough explanations and for shining the spotlight on this wonderful little business. Lucas, can you please show us how to make the zhong sauce??
AMAZING story! Excellent!!!!! 🥢
Thank you for finding
Auntie!!!!!! Enjoyed your story too!
I can listen to bruh describe anything at this point 😂
he is documenting so many styles and places that wont be here in 30 years - kind of think this series will be looked back at for historical purposes
you could see it in his face the moment everything changed, when he bit into that first dumpling
Highly technical dish. Sichuan food is my favourite. Beautiful people and amazing local melting pot
LUCAS IS THE BEST AND DESERVES A 300% RAISE
The cold water boiling technique also prevents a prolonged rolling boil while maintaining a high water temp to cook the dumplings. The rolling boil breaks the dumplings apart.
I see a food video with Lucas. I click and watch.
Excellent. Thank you.
Lucas is a pro with great attention to details❤
Lucas needs his own show here or elsewhere, the world will follow
This guy seriously legend inn making.
Thank you for yet another wonderful video
great day for lucas content in china
love this series
I also put ginger water in my dumplings. It was something my dad, a retired chef, taught me. It’s taken years but my filling tastes like his now.
ANOTHER VIDEO WITH LUCAS LETS GOOOO
My mouth is watering
I’m anxious for his white shirt
excellent expert introduction into a genuine Szechuan treat, just missing a chilled glass of Ningxia Chardonnay or even a small glass of light aroma baijiu!
Or, just some simple Tsingtao draft
LUCAS IS UNMATCHED AND UNRIVALLED. Create your own channel sir and you’ll be at a million in 6 months max.
my boy, Lucas!
Give this guy his Bourdain-like food travel show. Seriously.
Mr. Lucas, when you said something about it's an intergenerational knowledge and then you said that it's to extend the protein strands, i would love for my own knowledge to be able to make anything in this world makes sense like that.
please keep doing this series
OMG, can’t believe you went to my childhood neighborhood!
somehow this video makes me smile
Chef Lucas! Loving the videos!!
Always liked watching any videos with Lucas, but 3 weeks since the last one? Can we make that once a week?hahah
I so love dumplings and wish I could be sitting next to Lucas!!!!
I’ve said it once and I’ll say it a thousand times. I see Chef Lucas I click on the video
AMAZING analysis!
Chef Lucas ♥️♥️♥️♥️♥️
In 1997 a bowl of zhong dumpling costed 1.8 RMB. The key is the filling is only meat, no veggies. Sauce has hint of sweetness. And fresh chili oil. Simple and perfect.
I think Lucas lift uo the Bon Appetite chennel single handedly
auntie knowledge = love it
I'm a sausage maker in the USA. Awesome.
Chef is brave wearing a white shirt to eat dumplings/sauce!
AHH finally new episode of street eats after 3 weeks
Great now I’m craving these and I’m in Tennessee 😂
How does he even find this stuff. Man's unmatched.
Lucas speaks English, Cantonese and Mandarin fluently