Congratulations on your James Beard award! That's the ultimate compliment to the contributions your videos have made to the culinary world. Thank you and congratulations, from this humble ABC!
I love this for clarifying about this dish. I discovered Jjajangmyeon 짜장면 in Korean cuisine. I am Cantonese (Guangzhou/Toi Shan) and speak the language... and had no idea this is Cantonese even though we eat rice instead of noodles
@@sera2729 Yes, we do eat noodles in Southern China, but Zhajiangmian is definitely Shanghai and north because they don't have the climate to grow rice
Congratulations! Your James Beard Award is well earned! I love your posts and cook with your dad every chance I can. I convert the recipes into vegetarian dishes, the flavor is always there!
This dish has a very interesting spin. It demonstrates the fusion in Cantonese cooking by adding an "east meets west" elements of Cantonese food. Will definitely give a try. Pssssst! The korean aunty (not biological) I met in Seoul, told me that a good quality italian pasta can work when out of chinese noodles.
So lucky you, having such a talented chef as dad🍀👍❤️thx for sharing all the nice recipes, definitely will try it out with my kids. Lovely greeting from Berlin. 繼續努力呀！傳統港式的做菜方式靠哂你同你Daddy保留和擴散到國外的華人和西人啦！ You have made an impact on the field of cooking 🙏🤓
Thanks for the work you folks do. I've done many of your vid recipes and although they seem somewhat complicated when I follow - every dish is received as top drawer.
Thank you for making this video of one of my top 5 favorite foods. ❤ This is the HK style sweet and sour style that I grew up with (using the thinner wonton noodles). I was so surprised when I ordered it at a non-HK-cafe Chinese restaurant and I got the Beijing version. To me this version is far far far superior to any other regions’/countries’ version.
Does Daddy Lau know any Hakka 客家 Chinese/Cantonese recipes? My family heritage are all from Hakka, Hong Kong but my parents moved to the UK when they were young and I grew up with the Hakka recipes they remember (but not alot as i dont think they were taught that much). Its really hard to find any Hakka recipes online - if Daddy Lau knows any, that would be so cool!
Congrats on your James Beard Award. So what might be your take on the other Morioka noodle trio dishes such as lěngmiàn (otherwise known as raengmyeon/naengmyeon & reimen) & Wanko soba such as Cantonese takes of them? Yes, even Japan has its version of its dish its as jajamen
Question: I have Wangzhihe's fermented traditional bean curd as cooking sauce. Is it the same thing as ground bean sauce? If not, what's the difference and can I use it for this recipe? Would i need to 'process' it to attain the 'ground' state? Thanks.
definitely easier, but he usually prefers to be able to control the texture a bit more. also i believe a whole chunk tends to be cheaper than shredded pork.
Great job on this nostalgic dish, although even as a Canto person, our version of this dish is the worst one IMO. 😱 I think the Korean version is the best, followed by the northern Chinese version. The Cantonese version is just weirdly sweet
Interesting…I had no idea that there was a Cantonese version of Zha Jian Mein. This is more of a sweet and sour sauce which is very different from Korean and Northern China version.
Man, I love your dad and his recipes.... But, you might think about working with him to make healthier versions of his recipes. So far, I've learned that sweet potato starch is a much healthier alternative to cornstarch. Literally, a drop in replacement. And, a lot of the ingredients contain unhealthy preservatives, like the chicken bouillon. I use nutritional yeast in place of chicken bouillon. And, I use avocado oil, when your father would use unhealthy corn oil. Just a thought.
I enjoy the Korean version quite a bit - especially with mixed seafood. I found it in Beijing with pork ... they were calling it 'Beijing Noodles'. I'll have to give the Cantonese version a try!
Join the Canto Cooking Club: bit.ly/4deZoA7
Get the full recipe: madewithlau.com/recipes/zha-jiang-mian
Congratulations on your James Beard award! That's the ultimate compliment to the contributions your videos have made to the culinary world. Thank you and congratulations, from this humble ABC!
your dad is a culinary encyclopedia and treasure as far as i am concern. I learnt so much from his videos about what really Chinese food is all about
我很喜歡看你們的影片，除了看烹飪的技巧外，最吸引我的其實是你和爸爸的溫情，家庭歡樂的氛圍
非常感謝您的支持！老劉祝福您闔家安康快樂！
多謝劉師傅. 喺美國住 好難食到. 跟著你的方式, 更容易自己做.
一定要把這種傳統文化流傳下來, 寶藏也 ❤
I love this for clarifying about this dish. I discovered Jjajangmyeon 짜장면 in Korean cuisine. I am Cantonese (Guangzhou/Toi Shan) and speak the language... and had no idea this is Cantonese even though we eat rice instead of noodles
Zhajiangmian originated in Shandong and the Beijing variant is the most well known iirc
@@sera2729 Yes, we do eat noodles in Southern China, but Zhajiangmian is definitely Shanghai and north because they don't have the climate to grow rice
I used order Zha Jiang Mian Bejing version often. I'm ABC Cantonese and love watching Mr. Lau cook! Randy, your father is a great teacher! 🥰
在香港, 隨着一堆老師傅退休/ 老店結業, 都冇乜機會再食到傳統雲吞麵店口味嘅炸醬麵了. 感謝你地將炸醬麵既做法帶比大家
唔好客氣，好多謝您嘅支持！老劉祝福您闔家安康快樂！
Congratulations! Your James Beard Award is well earned! I love your posts and cook with your dad every chance I can. I convert the recipes into vegetarian dishes, the flavor is always there!
Congratulations on the JAMES BEARD AWARD!!!!!!!
I had no idea until I read comments here! Amazing. So happy for them. Their picture on the James Beard website is adorable.
Seeing your sweet family together always makes me smile. I will have to put the directions for this dish in my recipe box.
Really love to see the family interaction at the end of the video... so much love there...
This dish has a very interesting spin. It demonstrates the fusion in Cantonese cooking by adding an "east meets west" elements of Cantonese food. Will definitely give a try. Pssssst! The korean aunty (not biological) I met in Seoul, told me that a good quality italian pasta can work when out of chinese noodles.
I love the crash course on noodles type
I noticed that Mui Mui has grown up a lot before and after the noodles finished. 😂😂
I love all noodles with sauce on top! Of course, 炸醬麵/짜장면 is the best.
Such a soothing and fun experience to watch your videos. Brought back memories of my Guangdong grandma...
Thanks!
Thank you so much!
So lucky you, having such a talented chef as dad🍀👍❤️thx for sharing all the nice recipes, definitely will try it out with my kids.
Lovely greeting from Berlin.
繼續努力呀！傳統港式的做菜方式靠哂你同你Daddy保留和擴散到國外的華人和西人啦！
You have made an impact on the field of cooking 🙏🤓
Congratulations 🎉.. such pretigious award!
Thanks for the work you folks do. I've done many of your vid recipes and although they seem somewhat complicated when I follow - every dish is received as top drawer.
So nice watching the family enjoying the cooking
多謝劉師傅！🙏🙏垂涎三尺❤❤
唔好客氣，好多謝您嘅支持！老劉祝福您同家人健康快樂！
I learn a new technique each video ! Thanks so much 🙏
Thanks for this recipe, my fav chinese noodles. ❤
so good!! one of my favorites now
@@MadeWithLau Can't believe you've never had it😜 (considering your Dad!)
I think it would go well with rice as well
Koreans love eating JjaJangMyeon with rice. We call it Jjajangbap.
TIL that "yee fun" in Cantonese is short for "Italy noodle", and my brain feels all happy and proud of itself.
Am I the only person who finishes watching these with a big grin on my face, saying "awwwwwww......so sweet!" -- and not talking about the food?
Nope... I still have a stupid grin on my face as I was reading your comment 😂
Such a LOVELY family ❤
Nope. These guys always make me feel so good. They can turn my frown upside down ❤
Thank you for making this video of one of my top 5 favorite foods. ❤ This is the HK style sweet and sour style that I grew up with (using the thinner wonton noodles). I was so surprised when I ordered it at a non-HK-cafe Chinese restaurant and I got the Beijing version. To me this version is far far far superior to any other regions’/countries’ version.
This is my favorite way. Can't wait to try your recipe.
And congratulations on your recognition by the TH-cam and White House!! Wowwwwwww!🎉🎉🎉🎉🎉🎉
absolutely love it
I need to try this version
5:35 Does that principle work with pasta too? 🌊🌡🍝
I failed the warning at the beginning 😂 I am on the train coming home and this is torture!!
hehehe nice!
Wow, looks yummy!
Thank you. I will try this
Does Daddy Lau know any Hakka 客家 Chinese/Cantonese recipes? My family heritage are all from Hakka, Hong Kong but my parents moved to the UK when they were young and I grew up with the Hakka recipes they remember (but not alot as i dont think they were taught that much). Its really hard to find any Hakka recipes online - if Daddy Lau knows any, that would be so cool!
Congrats on your James Beard Award. So what might be your take on the other Morioka noodle trio dishes such as lěngmiàn (otherwise known as raengmyeon/naengmyeon & reimen) & Wanko soba such as Cantonese takes of them? Yes, even Japan has its version of its dish its as jajamen
The videos are fantastic; however, how may I find recipes? Do I have to join the club?
Question: I have Wangzhihe's fermented traditional bean curd as cooking sauce. Is it the same thing as ground bean sauce? If not, what's the difference and can I use it for this recipe? Would i need to 'process' it to attain the 'ground' state? Thanks.
Once again, while making one of your recipes, you upload a new one!😂
Daddy Lau, wouldn’t it be easier to buy shredded pork instead of a whole chunk of pork ?
definitely easier, but he usually prefers to be able to control the texture a bit more. also i believe a whole chunk tends to be cheaper than shredded pork.
What was the dou ban jiang doing in frame the entire time?? 💀
5:02
Great job on this nostalgic dish, although even as a Canto person, our version of this dish is the worst one IMO. 😱 I think the Korean version is the best, followed by the northern Chinese version. The Cantonese version is just weirdly sweet
Am half-Cantonese - have to agree - this is the first time I've seen this version. Seems like a dollar store knock off of the robust original.
重庆确实用的绞肉做杂酱面
Interesting…I had no idea that there was a Cantonese version of Zha Jian Mein. This is more of a sweet and sour sauce which is very different from Korean and Northern China version.
不要太担心，历史没发生就写好了， 一家会平平安安
非常感謝您的支持！希望大家都平安健康快樂！
炸醬撈粗
非常感謝您的支持！老劉㊗️您同家人健康快樂！
Jr. Lau, you should learn from your dad how to cook, so you can produce your own cooking show.
There's been occasional episodes of Randy cooking the dish as a beginner while his dad watches.
Man, I love your dad and his recipes.... But, you might think about working with him to make healthier versions of his recipes.
So far, I've learned that sweet potato starch is a much healthier alternative to cornstarch. Literally, a drop in replacement.
And, a lot of the ingredients contain unhealthy preservatives, like the chicken bouillon. I use nutritional yeast in place of chicken bouillon. And, I use avocado oil, when your father would use unhealthy corn oil.
Just a thought.
無睇一排又多左個B
好多謝您嘅支持！老劉祝福您闔家安康快樂！
these interactions are cringy AF….
0:51 狗肉 😱😱😱
It’s pork butt not dog meat.
攪肉 he's speaking toi shanese
gaau2 juk6, 沒說 gau2 juk6
@@YSL-001-x6p i know what he said, just a little joke for chinese readers 🙃
對不起，是我疏忽了，廣東話攪和狗兩字同音，視頻中我所說的是攪肉也叫免治肉。非常感謝您的支持！老劉㊗️您和家人健康快樂！
Please, less screaming children
I enjoy the Korean version quite a bit - especially with mixed seafood. I found it in Beijing with pork ... they were calling it 'Beijing Noodles'. I'll have to give the Cantonese version a try!