Glad to hear that you gradually learn about the local flavors of Chaoshan! Thank you for introducing Chaoshan cuisine to the world and we look forward to seeing you next time!
I really like the collab between you and Mr. Ye, it balances it out between a food connoisseur and a foodie. We get to learn the culture of the local food.
I’m quickly becoming a congee fan. I ordered a lobster congee at Chatswood recently and it was sooooo good. Put that place on our list to visit! Miss you ❤️❤️❤️
I am originally from ShanTou so seeing this video (and a couple of other recent great episodes from food at ShanTou) just warmed my heart. Thank you so much, Amy!
Yes, my ancestral home is also Shantou and I am definitely a proud Teochew. Yes, right throughout South East Asia the Teochew are renowned for the fried kway teow which the Thais modified into pad thai. The congee or porridge is available at all the five stars hotel for supper after a night out on the town. The sampling of small dishes are also being sold in restaurants and street stalls with small servings served with either rice or porridge. Love the meals sampled by Amy so far. Missed the Teochew food which is available in Malacca whilst growing up.
@@ch1kusoo Yes, it is fried beef noodles. In Malaysia we called it char kway teow and in Malacca we used cockles and chives in the frying of it. Chives is used in Teochew dumplings a lot as it like their favourite veggies including kai lan.
@@hangtuah888 same like us in Singapore.. I’m a Teochew too and love to go places to try the Teochew food, Malacca as well. Miss going to Chaoshan for their food since they have long quarantines.. :(
@@ch1kusoo back in the days, a lot of Chaozhou folks migrated to HK for better living and work. Along they brought their dish 牛肉粿条，which subsequently became 干炒牛河，月光牛河 etc.. food culture evolves And these 2 eventually made their name in Malaysia and Singapore too, and we addressed it as the HK folks
You both had a nice rapport which made the video even more enjoyable. The variety of food and dishes in China is mind blowing and everything looked so good.
OMG Amy! I've always heard that Chaoshan cuisine is ultra fresh, simple yet sophisticated, and nutritionally smart. Chaoshan is one of the oldest civilizations in Chinese history (older than Mandarin and Cantonese). Chaoshan cuisine is now on my must-try list! Thanks for educating us, and letting us live vicariously through you.😍🥰💪♥️
@@BlondieinChina Your videos are such a pleasure to watch!🙏♥️😃 See Amy's new video, click "play".🤠🙌 You are educating me about my people and to answer your question in the video about why Chaozhou people don't just eat steamed rice, congee is much easier to digest (also detoxifying and cleanses the intestinal tract) and less filling so they can eat more of the entrees while conserving energy to digest those foods (instead of the steamed rice). This is why we usually eat congee when we are sick. Chaozhou has a very rich and sophisticated history and is a minority breed among the Chinese. They are among the sharpest and most resourceful when it comes to doing business anywhere in the world.
Indeed, the Min Chinese branch of Sinitic languages (which includes Teochew) is the only living descendant of Old Chinese with a heavy Middle Chinese influence. The rest of the other Chinese dialects (including Cantonese or Shanghainese) are descended from Middle Chinese :) That is why our dialect does not have retroflex or labiodental consonants (f, v, zh, ch, sh), just like in Old Chinese. Also the practice of eating raw meat and seafood, or kuai (脍) = loaned into Korean as "hoe" or "hwe" which appeared during the Zhou Dynasty (1046 BC - 256 BC) in China has managed to be preserved only in the Chaoshan region and also in neighbouring Korea and Japan. Most other places in China don't eat raw meat or seafood any more.
Once you will visit China, you will see the whole world like a vintage place ❤️. Thank you sis for this lovely video 😍. Greetings from India ❤️🇨🇳🇮🇳 .....
It is plain rice soup basically here for it is used to balance out the flavors put forward. You can also just do rice congee alone. I add broth to mine, meat, and seasonings. Top it off with hints of green onions and cilantro. I eat congee with chopstick donuts slightly toasted in low heat for the crunchy exterior.
Am in freezing cold Northern Ireland enjoying my own homemade chicken congee as I watch and thinking I'll fit right into 汕头way of life! I eat congee 24/7 that my husband is afraid of me turning into a bowl of congee one day 🤣🤣joke aside thank you Amy for showing us around China and all the great food there, love watching your videos !
It's called porridge. In Cantonese "jook", or báizhōu in Mandarin. "Congee" was borrowed by the British (1930s) from the southern India Tamil word "kanci" which means water from cooked rice. The billion people to whom porridge, jook or báizhōu is part of their food heritage wouldn't know what "congee" is if they swallowed it. Congee is a term imposed by British colonials to describe a strange foreign food for which they rarely encounter, let alone consumed. It's a form of cultural appropriation where a "superior" culture sees it fit to relabel something foreign to them. In time past, the phrase "far east" was liberally used, daily, in western MSM to define the irrelevance of far flung savages and, more importantly, to reinforce the centrality of London as the Anglosphere centre of the geopolitical, industrial and financial world. In those yesteryears, the people of the "far east" just had to cop it because they were colonised, pillaged, impoverished and too weak to do otherwise. Today, most western MSM would regard term "far east" as condescending and inappropriate. Likewise, congee was cultural dictatorship. It's porridge, jook or báizhōu, in all its many forms and incarnations.
How wonderful and beautuful and now I`m hungry! I live in the u.s. and it`s so hateful and backwards here but it`s so wonderful to watch peaceful and loving people enjoy themselves like family, something that is missing in the u.s.! Thank you very much you put a big warm smile on my face!
When I eat at an Asian restaurant, I usually savor the main dishes and bring home the rice. Next day, it's congee, with Chinese dates, oysters, sausage, preserved or salted eggs-whatever I have stashed for this purpose. So easy, so good. Wish I could have the real thing at Mr. Ye's, though.
Blondie, you are lucky to know how to enjoy the Chinese food of various regions of China. I'm envious. My colleague a Greek origin just refuses any other kind of food rather than Greek. Super love 💞 your video 😀
Wow! That’s essentially a local feast in Chaoshan with the simplest name Bai Zhou! As a Cantonese, I do love Chaoshan food but haven’t even heard of this one! Ur video always brought me something new and I’ll make sure I try this when I’m visiting Shantou the next time! BTW can’t wait to see our video in Shunde! 😝
I’ve never heard of Shantou before Amy but looks like a place to visit. I usually love congee but it’s usually chicken or pork favoured and eaten with dumplings. I’ve got try what you’re having!!! Great collaboration video with Mr Ye. Thanks for sharing!
Definitely in Thailand, Kuay Tiew Lad Na ก๋วยเตี๋ยวราดหน้า derives from these noodle and Khao Tom Gui ข้าวต้มกุ๊ย derives from the Bai Zhou 白粥 (plain congee 白糜) culture where it goes extremely well with fried water morning glory ผักบุ้งไฟแดง, pickled cabbage, fried clams with sweet basil ผัดหอยลาย. Great collab with Master Ye! 潮菜叶飞 👍👍👍
lol! I spent 6 months in a Japanese Buddhist monastery, and the Japanese equivalent to congee is okayu. I had that for breakfast every morning.. sometimes with white rice, sometimes with brown rice, always with an assortment of pickled radish or plum and some seaweed... but that amazing fare in front of you - well.. it looks fantastic! I'm reminded of having christmas dinner with my parents once ... there was yorkshire pudding, carrots, peas, bread, beetroot, mashed potatoes, stove-top stuffing... I must have had 2000 calories on my plate, but no turkey as I was a veggie - my dad looked at me, seriously, and looked at my mum and said "what's Lana going to eat?!"
Thanks for showing Shantou through your videos. My grandparents are from Shantou but never had the chance to visit. I really hope you go back soon for more content
I am a Chaoshan descendant residing in Singapore. What an amazing spread of dishes, some of them I am very familiar with as we also have them here. Chaozhou congee (we called in Muay in our Teochew dialect) is still popular here especially with the older folks.
I love my congee. its amazing how many different types there are. and each person who cooks it at home, cooks it differently. My grandma still makes the best Congee. I could drink up 5-6 bowls along with 3-4 youtiao.
Love watching your videos Blondie. You are so sincere and unpretentious and always so ready to try everything. I hope you will be reunited with your boy friend soon.
Yes, it's great! Very "sweet" from the turkey meat and the bones are also used to make the broth and then disposed of. When I said "sweet", I mean it's not from sugar but from the fresh meat taste....
Love the video...all the delicious food I would like to try except for the raw 🦀 🤣...glad you enjoyed the meal...safe travels, be safe happy healthy and always blessed 😘🤗💙
Amy, Your stay in Chaoshan is too short, and there are many delicacies you haven't tried. The difference between Chaoshan and other places is that everyone here is a gourmet expert, and each of them is so focused and values what they eat.
Amy!! I really recommend you to go to one of China’s big zoos. U bet you’ll be so happy there there’s animals and nature if not it’s ok and I love your videos! Keep up the amazing work!!! Please comment if you also want to see this 😊
I opened my Chili source halfway of watching the video and microwaved the leftover rice from yesterday just to stop my mouth crying. Well done with Master Ye!!!
I'm Singaporean of Teochew Chinese descent, Jieyang is my ancestral hometown (though I've never actually been there!). So many of these dishes including the ubiquitous Teochew porridge (or 潮州糜) can also be found everywhere in Southeast Asia including Singapore, when our ancestors arrived in Southeast Asia to earn a living they brought many of these dishes together with them, each country with it's unique regional variety based on the original Chaoshan dish. If you're ever in Singapore, Malaysia or Thailand (which has a huge Teochew community) definitely give some of these dishes a try and see how they match up with the food in China's Chaoshan region. It is said the very famous "Pad Thai" in Thai cuisine actually also originated from this original char kway teow in Chaoshan (therefore the addition of some typical Teochew ingredients like chye por which is pickled radish), and in Thai language the word for all types of noodles has been loaned from the Teochew dialect "kwetiau". Also did I mention the Chaoshan region actually produces the most successful and richest businessmen in Asia, including Li Ka-shing (李嘉诚) and Ma Huateng (马化腾) who is the CEO of Tencent, I was pleasantly surprised when so many of my mainland Chinese friends had good things to say about the region. You should make a video about this actually LOL
I am also a Teochew from Malacca. Yes, there is also a Teochew Congress every five years where the Teochew congregate at I think last in Macao. My family were invited and also attended. The Teochew constitute 80 per cent of Thai Chinese and most of the head of the Banks from Thai Farmer Bank to quite a lot of famous Thai corporations are helmed and founded by Teochews. I rode in a taxi from Chulalongkorn University to Thammasat University, being a former student politician, and got a very excited Teochew driver who when he found out I am also Teochew uttered "ka kee nang, " and refused my fare. The food for Chaoshan is also unique throughout South East Asia and the other thing is satay celup and hence the satay sauce has returned to the ancestral home. Yes, besides being known for business savy, the Teochew or Chaoshan region is also known for the beautiful women. They have an annual parade to celebrate the region and in China today, Chaoshan is known as the lingerie, bras and underwears for women producing region. All lingeries, bras and underwears are manufactured there.
Chiuchow plain congee. it's the best plain congee. especially for da-laang. and with that Chiuchow style cold fish(typically use flathead mullet) paid with the ultra salty bean sauce.... *chef's kiss*
Oh almost forget to let you know, next visit to Shantou, make sure the braised duck “卤鸭”, authentic teow chew candy "貢糖”, fried oyster with egg "蚝煎”, and Teochewnese snack and cake "潮州馃”
Prefer seafood porridge than plain congee. Usually, teow chew ppl will have common side dishes (salted fish, salted eggs, dried vegetables, pig's ears, fried peanuts) with their congees.
Glad to hear that you gradually learn about the local flavors of Chaoshan! Thank you for introducing Chaoshan cuisine to the world and we look forward to seeing you next time!
谢谢叶师傅！！！🙏🙏
评论区活捉野生叶师傅一只🤣🤣
去吃唯一的障碍就在于需要一边看视频一边吃才能知道应该蘸什么酱！ 🤣🤣
身在欧洲的汕头人看到这个视频都快哭了，因为疫情已经快三年没法回汕头探亲。
@@simontsai8231 請加油吧！在香港也不能上潮汕打冷！
叶师傅你也跑来墙外玩洋文，哈哈。
I really like the collab between you and Mr. Ye, it balances it out between a food connoisseur and a foodie. We get to learn the culture of the local food.
Mr. Ye I like him alot!
Agree- better than the singaporean guy more authentic to watch coz he seems so seasoned
He’s a true blue Teochew (Chaozhou person)… that’s why we get a very authentic feel from his recommendations.. no airs too..
I’m quickly becoming a congee fan. I ordered a lobster congee at Chatswood recently and it was sooooo good. Put that place on our list to visit! Miss you ❤️❤️❤️
You’d love the congee in Guangdong dad! So delicious!
@@BlondieinChina Since you like your congee and you love your hotpot, I guess it's time for you to try the congee hotpot in Shunde Guangdong
We miss Amy dad and mum too
爸爸! Amy, really miss your dad, mum, sis, and dear friends. Kind souls abound!
@@ymmmm183 hahahahah congee hotpot video coming very soon!!!
I am originally from ShanTou so seeing this video (and a couple of other recent great episodes from food at ShanTou) just warmed my heart. Thank you so much, Amy!
Yes, my ancestral home is also Shantou and I am definitely a proud Teochew. Yes, right throughout South East Asia the Teochew are renowned for the fried kway teow which the Thais modified into pad thai. The congee or porridge is available at all the five stars hotel for supper after a night out on the town. The sampling of small dishes are also being sold in restaurants and street stalls with small servings served with either rice or porridge. Love the meals sampled by Amy so far. Missed the Teochew food which is available in Malacca whilst growing up.
@@hangtuah888 I am a HK Canto guy and I am just wondering if fried kway teow came before gan chao niu he? Seem to similar.
@@ch1kusoo Yes, it is fried beef noodles. In Malaysia we called it char kway teow and in Malacca we used cockles and chives in the frying of it. Chives is used in Teochew dumplings a lot as it like their favourite veggies including kai lan.
@@hangtuah888 same like us in Singapore.. I’m a Teochew too and love to go places to try the Teochew food, Malacca as well.
Miss going to Chaoshan for their food since they have long quarantines.. :(
@@ch1kusoo back in the days, a lot of Chaozhou folks migrated to HK for better living and work. Along they brought their dish 牛肉粿条，which subsequently became 干炒牛河，月光牛河 etc.. food culture evolves
And these 2 eventually made their name in Malaysia and Singapore too, and we addressed it as the HK folks
You both had a nice rapport which made the video even more enjoyable. The variety of food and dishes in China is mind blowing and everything looked so good.
OMG Amy! I've always heard that Chaoshan cuisine is ultra fresh, simple yet sophisticated, and nutritionally smart. Chaoshan is one of the oldest civilizations in Chinese history (older than Mandarin and Cantonese). Chaoshan cuisine is now on my must-try list! Thanks for educating us, and letting us live vicariously through you.😍🥰💪♥️
Thanks so much for watching! Would DEFINITELY recommend a trip to chaoshan ❤️❤️
There are a lot of Chaoshan descendants in Malaysia and Singapore. Hence char kuay Yeow.
@@KJ-yises And Indonesia, especially around Jambi, Batam, Bangka Belitung and West Kalimantan.
@@BlondieinChina Your videos are such a pleasure to watch!🙏♥️😃 See Amy's new video, click "play".🤠🙌 You are educating me about my people and to answer your question in the video about why Chaozhou people don't just eat steamed rice, congee is much easier to digest (also detoxifying and cleanses the intestinal tract) and less filling so they can eat more of the entrees while conserving energy to digest those foods (instead of the steamed rice). This is why we usually eat congee when we are sick. Chaozhou has a very rich and sophisticated history and is a minority breed among the Chinese. They are among the sharpest and most resourceful when it comes to doing business anywhere in the world.
Indeed, the Min Chinese branch of Sinitic languages (which includes Teochew) is the only living descendant of Old Chinese with a heavy Middle Chinese influence. The rest of the other Chinese dialects (including Cantonese or Shanghainese) are descended from Middle Chinese :) That is why our dialect does not have retroflex or labiodental consonants (f, v, zh, ch, sh), just like in Old Chinese. Also the practice of eating raw meat and seafood, or kuai (脍) = loaned into Korean as "hoe" or "hwe" which appeared during the Zhou Dynasty (1046 BC - 256 BC) in China has managed to be preserved only in the Chaoshan region and also in neighbouring Korea and Japan. Most other places in China don't eat raw meat or seafood any more.
Once you will visit China, you will see the whole world like a vintage place ❤️.
Thank you sis for this lovely video 😍.
Greetings from India ❤️🇨🇳🇮🇳
.....
but why is the world a vintage place? this is food..i don't get you bro...
As a Chinese, I learn a lot on Chinese food from an Australian…good video Amy
It is plain rice soup basically here for it is used to balance out the flavors put forward. You can also just do rice congee alone. I add broth to mine, meat, and seasonings. Top it off with hints of green onions and cilantro. I eat congee with chopstick donuts slightly toasted in low heat for the crunchy exterior.
Amy, I’m so freaking addicted to your vids. So full of fun.
Man..we need this in Los Angeles...as a Korean..I really want to try the crab!
Great video as always
I wanna follow this guy every day and eat all those Chinese food omg!!! So many different kinds!!
Mr. Ye is amazing. I think it is really fantastic for both of you do more shows in the future.
This is so wholesome! That crab and fish look amazing. Mr Ye is a natural in front of the camera too.
I desperately want to be there with you and Mr. Ye, trying all those fantastic delicacies ❤️ Thanks for sharing ❤️
🇺🇸 very interesting. A must try next time in the area. The Chef needs his own show.
Am in freezing cold Northern Ireland enjoying my own homemade chicken congee as I watch and thinking I'll fit right into 汕头way of life! I eat congee 24/7 that my husband is afraid of me turning into a bowl of congee one day 🤣🤣joke aside thank you Amy for showing us around China and all the great food there, love watching your videos !
It's called porridge. In Cantonese "jook", or báizhōu in Mandarin.
"Congee" was borrowed by the British (1930s) from the southern India Tamil word "kanci" which means water from cooked rice.
The billion people to whom porridge, jook or báizhōu is part of their food heritage wouldn't know what "congee" is if they swallowed it.
Congee is a term imposed by British colonials to describe a strange foreign food for which they rarely encounter, let alone consumed.
It's a form of cultural appropriation where a "superior" culture sees it fit to relabel something foreign to them.
In time past, the phrase "far east" was liberally used, daily, in western MSM to define the irrelevance of far flung savages and, more importantly, to reinforce the centrality of London as the Anglosphere centre of the geopolitical, industrial and financial world.
In those yesteryears, the people of the "far east" just had to cop it because they were colonised, pillaged, impoverished and too weak to do otherwise.
Today, most western MSM would regard term "far east" as condescending and inappropriate.
Likewise, congee was cultural dictatorship. It's porridge, jook or báizhōu, in all its many forms and incarnations.
How wonderful and beautuful and now I`m hungry! I live in the u.s. and it`s so hateful and backwards here but it`s so wonderful to watch peaceful and loving people enjoy themselves like family, something that is missing in the u.s.! Thank you very much you put a big warm smile on my face!
When I eat at an Asian restaurant, I usually savor the main dishes and bring home the rice. Next day, it's congee, with Chinese dates, oysters, sausage, preserved or salted eggs-whatever I have stashed for this purpose. So easy, so good. Wish I could have the real thing at Mr. Ye's, though.
Fun way of trying many dishes! So many choices!
Blondie, you are lucky to know how to enjoy the Chinese food of various regions of China. I'm envious.
My colleague a Greek origin just refuses any other kind of food rather than Greek.
Super love 💞 your video 😀
Wow! That’s essentially a local feast in Chaoshan with the simplest name Bai Zhou! As a Cantonese, I do love Chaoshan food but haven’t even heard of this one! Ur video always brought me something new and I’ll make sure I try this when I’m visiting Shantou the next time! BTW can’t wait to see our video in Shunde! 😝
bondie's chinese is impressive. !nice content.. my dad side grandparents are from chao zhou so i can relate
I’ve never heard of Shantou before Amy but looks like a place to visit. I usually love congee but it’s usually chicken or pork favoured and eaten with dumplings. I’ve got try what you’re having!!! Great collaboration video with Mr Ye. Thanks for sharing!
Greetings from Borneo, Malaysia. Love your channel so so much. Your mandarin is brilliant. Merry Christmas to all celebrating. 🌲🌲❤❤❤
My wife is from Shantou. The last two videos made her homesick. 😆😆😆
Definitely in Thailand, Kuay Tiew Lad Na ก๋วยเตี๋ยวราดหน้า derives from these noodle and Khao Tom Gui ข้าวต้มกุ๊ย derives from the Bai Zhou 白粥 (plain congee 白糜) culture where it goes extremely well with fried water morning glory ผักบุ้งไฟแดง, pickled cabbage, fried clams with sweet basil ผัดหอยลาย. Great collab with Master Ye! 潮菜叶飞 👍👍👍
Blondie your video of Cantonese cuisine is incredible so many yummy delicious dishes, such a informative video and enjoyable !!
Apart from your food introduction, the most important thing makes me like you is your vibes. Always felt positive and interesting
Blondie, you just come to the right country where you can eat as many wonderful dishes as you can in all your life.
Your are so lucky to try all the dishes! Really enjoy your narrative with English and fluent mandarin .
I can't wait to go back to china for the food and families. Great content keep it going..
Metoo
Sorry to hear....Where are you now, may I ask?
Steamed fish is a MUST-HAVE when eating Teow Chew porridge. Teow Chew porridge is very much enjoyed by various dialect groups in S'pore. Yummy.....
We called them Chiu Chow porridge in Malaysia. They called it Chaoshan porridge/congee.
Please more videos like this! Loved this series in Shan Tou, will definitely visit
Your videos are so professionally done, you have potential to become a huge TH-camr, hope you get the recognition you deserve soon!
Definitely...never goes wrong to eat with a master chef of his recommendation.
Great video Amy, as always!! Love your positive vibe and loveeee Ye Shifuuu!!!
Awesome video Amy! Would love to try these authentic food one day!😋😋😋
lol! I spent 6 months in a Japanese Buddhist monastery, and the Japanese equivalent to congee is okayu. I had that for breakfast every morning.. sometimes with white rice, sometimes with brown rice, always with an assortment of pickled radish or plum and some seaweed... but that amazing fare in front of you - well.. it looks fantastic! I'm reminded of having christmas dinner with my parents once ... there was yorkshire pudding, carrots, peas, bread, beetroot, mashed potatoes, stove-top stuffing... I must have had 2000 calories on my plate, but no turkey as I was a veggie - my dad looked at me, seriously, and looked at my mum and said "what's Lana going to eat?!"
Awesome video showing the Chaoshan cuisine. I am impressed that you have accepted the etiquette of sharing food with others.
wow my ancestors were from Shantou, now I get a peek of what life is like there. thanks for the video.
Absolutely loved it! Thanks for bringing us along. Cheers from 🇨🇦
Thanks for showing Shantou through your videos. My grandparents are from Shantou but never had the chance to visit. I really hope you go back soon for more content
Reminds me of ghost street in Beijing
Ah, the humble versatile white congee…can be the most basic comfort food for someone feeling ill or a complement for a feast. :D
When I was little, my mom always cooked me congee with mince pork and potato or congee with spinach whenever I was sick.
I am a Chaoshan descendant residing in Singapore. What an amazing spread of dishes, some of them I am very familiar with as we also have them here. Chaozhou congee (we called in Muay in our Teochew dialect) is still popular here especially with the older folks.
Younger folks flock to fast food stores or gobble up corn flakes. A great leap backward…….
Hi Lawrenz I am from Singapore. Any authentic Chaoshan restaurants here that you can recommend?
@@cherihayley Swatow Seafood restaurant in TPY is legit stuff
Congee is "chok". Muay is a little less boiled rice in which the rice grains are not as broken down.
@@tweedy4sg Is the English language that precise when it comes to different types of cooked rice?
Such good contents! One of my favorite channels!🤩🤩
aww thank you so much!
I love my congee. its amazing how many different types there are. and each person who cooks it at home, cooks it differently.
My grandma still makes the best Congee. I could drink up 5-6 bowls along with 3-4 youtiao.
I'm living for your china vlogs Amy!
Ｉ love this video, because I prepare to visit shantou in near future, It inspiring where to eat in Shantou.
Love watching your videos Blondie. You are so sincere and unpretentious and always so ready to try everything. I hope you will be reunited with your boy friend soon.
my mother 's home town, love to go back to try the loving food, lots of varieties and good memories.
Wow this congee feast looks so amazing 🤩
My dad makes great turkey congee after our Thanksgiving dinner every year. Super delicious!!!😀
How it tastes turkey congee?
Yes, it's great! Very "sweet" from the turkey meat and the bones are also used to make the broth and then disposed of. When I said "sweet", I mean it's not from sugar but from the fresh meat taste....
That sounds delicious 😋🤤
@@allenlau4621 Use the fancy word: Umami.
I refuse to use any term that sounds like mommy!!!😀
吃着薯片看着你的视频, 难过的眼泪从嘴角流了下来
你那是眼泪吗？明显是口水。我都不好意思点破你
@@ccflex6721 看破不说破, 还是好朋友
My favorite dish in the world is congee!!! espcially the salted pork and century egg one! :D
It is salted pork, one of my favorites. The others are fisherman wharf and minced beef.
Damn! looks like Chao Shan is every foodie's destination! Love it!
Yes shantou has a lot of delicious food that’s my hometown
超喜欢你的开放包容的探索精神
Here is a Chinese student studying in Australia, exploring Chinese food from an Australian vloger 😂😂 Love it!
Oh my god my fav youtuber in my hometown! Chaoshan food known for its being delicious and healthy at the same time!
Grew up eating congee and love the variety of dishes to eat it with. Also, loooove char kway teow.
Wow, everything looks fresh and delicious. Thanks for sharing.
Now I understand why Blondie is so eager to get back to China, simply a foodie's paradise.
awww makes me crave some teochew porridge (what we call this in singapore)! you could try mixing the yellow bean sauce with the porridge. so delicious
Love the video...all the delicious food I would like to try except for the raw 🦀 🤣...glad you enjoyed the meal...safe travels, be safe happy healthy and always blessed 😘🤗💙
Omg Amy!! What a fantastic video!! You speak better Chinese than me. ❤
This is a different way to get congee, but I am sold on wanting to try this way.
I am a Chinese, you are Australian, you are so lucky, you try so many kind of Chinese foods.
I live in the middle of China.the food shown in this video is new to me. can't wait to fly to Shantou immediately
I think you are the first you tuber who can speak English and Mandarin as well hopefully this channel helps me improve my English dramatically
You already write very well, in English!!
Congee! An art form, one of my favorite !
Great video 👍👍👍 I wish many Aussie can learn from you Blondy , instead of hate Chinese people
Amy, Your stay in Chaoshan is too short, and there are many delicacies you haven't tried. The difference between Chaoshan and other places is that everyone here is a gourmet expert, and each of them is so focused and values what they eat.
Never seen this type of food before.. wow nice, thanks for sharing!
Amy!! I really recommend you to go to one of China’s big zoos. U bet you’ll be so happy there there’s animals and nature if not it’s ok and I love your videos! Keep up the amazing work!!! Please comment if you also want to see this 😊
I opened my Chili source halfway of watching the video and microwaved the leftover rice from yesterday just to stop my mouth crying. Well done with Master Ye!!!
哈哈哈！
So proud of you keep trying new things everyday :)
Raw crab is one of my favorites! Glad to see u had your first one ever today :)
that fish looks so good
I'm from Singapore and I love Char Kway Teow!!
China food is better
You mean Chow Fun. lmfao
this congee is more similar to the one i had growing up, the greenish kind with separate rice grains which sounds weird but its too good
in Thailand we have this kind of restaurant too
I'm Singaporean of Teochew Chinese descent, Jieyang is my ancestral hometown (though I've never actually been there!). So many of these dishes including the ubiquitous Teochew porridge (or 潮州糜) can also be found everywhere in Southeast Asia including Singapore, when our ancestors arrived in Southeast Asia to earn a living they brought many of these dishes together with them, each country with it's unique regional variety based on the original Chaoshan dish. If you're ever in Singapore, Malaysia or Thailand (which has a huge Teochew community) definitely give some of these dishes a try and see how they match up with the food in China's Chaoshan region. It is said the very famous "Pad Thai" in Thai cuisine actually also originated from this original char kway teow in Chaoshan (therefore the addition of some typical Teochew ingredients like chye por which is pickled radish), and in Thai language the word for all types of noodles has been loaned from the Teochew dialect "kwetiau". Also did I mention the Chaoshan region actually produces the most successful and richest businessmen in Asia, including Li Ka-shing (李嘉诚) and Ma Huateng (马化腾) who is the CEO of Tencent, I was pleasantly surprised when so many of my mainland Chinese friends had good things to say about the region. You should make a video about this actually LOL
I am also a Teochew from Malacca. Yes, there is also a Teochew Congress every five years where the Teochew congregate at I think last in Macao. My family were invited and also attended. The Teochew constitute 80 per cent of Thai Chinese and most of the head of the Banks from Thai Farmer Bank to quite a lot of famous Thai corporations are helmed and founded by Teochews. I rode in a taxi from Chulalongkorn University to Thammasat University, being a former student politician, and got a very excited Teochew driver who when he found out I am also Teochew uttered "ka kee nang, " and refused my fare. The food for Chaoshan is also unique throughout South East Asia and the other thing is satay celup and hence the satay sauce has returned to the ancestral home. Yes, besides being known for business savy, the Teochew or Chaoshan region is also known for the beautiful women. They have an annual parade to celebrate the region and in China today, Chaoshan is known as the lingerie, bras and underwears for women producing region. All lingeries, bras and underwears are manufactured there.
Chiuchow plain congee. it's the best plain congee. especially for da-laang. and with that Chiuchow style cold fish(typically use flathead mullet) paid with the ultra salty bean sauce.... *chef's kiss*
Chaosan Char kwee tiaw is like penang fried kwee tiaw, Love itu so much!!!
Lovely congee style!
The dishes look divine.
Awesome video + great guest .
Oh almost forget to let you know, next visit to Shantou, make sure the braised duck “卤鸭”, authentic teow chew candy "貢糖”, fried oyster with egg "蚝煎”, and Teochewnese snack and cake "潮州馃”
Congee is the best thing happened to me.... Oh gosh I missed congee so much. When could China granted my visa?
next time try thousand year egg and pork lean congee my favorite called pidan shourou zhou 皮蛋瘦肉粥
well done Amy, I am so jelly here in Sydney.
love, love, love watching vids! Yum! Thank you!
When I am feeling ill, I like to cook some congee with garlic slices, and maybe add some chicken shreds as well, topped with chopped onion
Very similar to the teo chew porridge we have here in Singapore..
Prefer seafood porridge than plain congee. Usually, teow chew ppl will have common side dishes (salted fish, salted eggs, dried vegetables, pig's ears, fried peanuts) with their congees.
AAAA I AM SO EARLYYY
Love your vids truly!
Childhood memories of chaoshen congee: salty boiled duck eggs, pickled vegetables, peanuts, fermented bean curd...
Absolutely. Also soy sauce braised tofu, braised duck, braised eggs. This video is the wealthy middle class version of congee :).
Gosh，I’d been there for couple of times for business purpose, but never dive this deep into local cravings. What a regret!
Good video. Thanks for sharing 👍
*Amy releases new video
Time to drool at the screen again while I'm not allowed to eat 😭😄
ChaoShan have a lot of delicious foods and snacks, got to stay longer to try them all.