@@minigiant8998 basic way is cut the scallions and minced ginger, put them together and put a little bit of salt, then pour hot oil over it.( make sure the oil is really hot, when you pour it, you can hear the sound which can increase the smells of scallions) There’s a lot of way to make it, I personally will add 1 soupspoon of chicken soup/fat(when you boiled the chicken there’s some oil floating on the water which is the fat of chicken), and 1 teaspoon of light soy sauce before pour the hot oil. Someone will fried shallots to get the more flavorful oil to pour it. Someone will add some chopped coriander. It’s more complicated. It depends on how many ingredients you can get.😂
@@yujaixx1458 aussie here, went to hong kong a little while ago and the food absolutely slapped. I cook so much cantonese style food at home these days
I don't know why, but black and asian people always have such great vibes together. Awesome video and the other one where chef Jack tries Texas BBQ was really nice too!
Dude, thats such a Racist thing to say. Like... are you saying that White people cant Vibe with Asians ?! Or that we Vibe Less than Blacks ?! Its totally nonsensical, racists, BS. Good people, can get along well with anyone, regardless of skin color / culture.
I lived in McAllen, Texas for over 10 years. Beef Brisket and BBQ Steak is great. Seldom ate Pork BBQ. I now live in Dongguan, China. In China only eat Pork BBQ. Chicken is not BBQ. So not sure why it is included in this eating test. The shredded chicken with a sauce is good. But not BBQ. The comments are his and my comments are different. I am from Detroit. So, my Background is Different. Mainly used Rubs on BBQ Ribs Both Pork and Beef. Texas BBQ is very Good. Just different.
big fan of what you guys are doing here. Bridging the gap between cultures and flavors. This can be an entire series with all the different asian flavors we have that are still widely unknown to the world
@@tommywright2487 another person who doesn’t know anything lol hoisin and oyster sauce are 2 different things… Go back eating your Ho Lee chow thinking it’s authentic Chinese
This literally hit all the flavour spots for me. I’m an African guy who grew in Japan, America and Canada and I love everything bbq from all corners of the globe. And I gotta try your spot and his when I come over next year. You guys have a dope dynamic and the genuine appreciation of all the complexities in flavours. I wanna suggest when you get a chance give Mishkaki bbq which is the bbq we have here in Tanzania a try and also try some Suya it’s Nigerian bbq which is equally amazing. I think this series is dope. I remeber when I first got put on to Chinese bbq especially the duck is my personal favourite and open the world up to trying different aspects of what brings nothing but smiles and good memories.
Chinese person from Hong Kong here. Just to apply some corrections to the video, and I would like to thank these content creators for spreading Guangdong and Chinese culture to the West. Firstly, the sauce used for Chinese Barbeque or Siumei is not the same throughout, unlike how it is pictured in the video. The sauce featured in this video is likely to be what we call a "sweet sauce" 甜酱, and is not normally associated with oysters at all, so calling ti a "sweet oyster sauce" would be inaccurate(sweet oyster sauce does not exist as far as I know, but I may be wrong). We almost never have the duck with the sweet sauce, unless having it in the context of Peking duck, and having it rolled up(although some people may still do so), but traditionally, roast duck/goose is had with a plum sauce instead, although in the video it looked to me it was just served with a sweet sauce. The plum sauce is more sour than the sweet sauce, which balances the slightly heavier aroma of the duck/goose better. Roast goose is actually held to a MUCH higher regard than roast duck, but a roast goose costs around 3-4x more than roasted duck due to the difficulties in cultivation and also time for the animal to mature. Secondly, 走地鸡（jau2 dei6 gai1) simply refers to free-range chicken and nothing more, and the dish presented in the video is rarely referred to by this name. Free-range chicken simply means free-range chicken and is not a specific requirement to make this dish. The more accurate term would be 白切鸡, roughly translating to white(or poached) and cut chicken(白煮/白灼"white cooking" refers to cooking without anything added in plain water). In Chinese cuisine, we rarely refer to the accompanying condiment as a ginger and scallion sauce, we just call it scallion oil, and depending on where you are from, some places will just have scallion in it, without the ginger, as the dish really aims to preserve the natural flavors of the chicken. also at 15:30 I think the editors were to lazy to add in the translation, so they just slapped the same characters for ginger scallion sauce as the Chinese translation for Soy Sauce Chicken (豉油鸡), but that's just a minor bone to pick lmao. Once again big thank you to this channel for showing off Chinese Culture to the world, and I also want to thank this Pitmaster for sharing his expertise whilst remaining very humble. If there are any questions that you want to ask, please feel free to reply to this comment! I just wanted to share a bit of knowledge here, BUT REMEMBER FOOD IS FOOD AND YOU CAN ALWAYS ENJOY BARBEQUE IN ANY WAY YOU LIKE. Do not be afraid to make mistakes about other cultures, its the thought and intention that matters.
I'm from Canada,.Vancouver specifically. BBQ duck from butcher shops here is usually served with a watery sweetish sauce (I think it has star anise in it), or plum sauce. Maybe it's more of a western thing here to have this sweetish sauce (I don't even know what's it called). For the ginger and scallion sauce, we call it 姜葱 here even if it contains no scallion. Like I said, maybe it's different here in the west. But you are right on the 白切鸡.
this is also canton BBQ, chinese BBQ is pretty different, mostly see them doing the skewers of meat. I think the chicken is actually closer to something like a sou vide chicken, it isn't really BBQ in that sense. Should of got him some 醉雞 (drunken chicken, marinaded in a chinese cooking wine and is a really boozy tasting version of the dish), I think that puts a great spin on that dish where as 白煮雞 is kinda bland on its own. We've personally tried to use cha siu sauce to make western style BBQ before and it ain't bad at all!
As a person living in Guangdong, China, there are some things in this video that I need to explain. 1, The barbecue here cannot represent China, but only a part of Guangdong, not all of it. It is really difficult to explain specifically. You can search for Northeast China barbecue and Northwest China barbecue on the Internet to find out. 2, The Siu Yuk, Cha Siu, Pai Gwat and roast duck you eat are all Cantonese-style barbecue, while the two chickens have nothing to do with barbecue. The reason why they are all sold in the same store is that Cantonese people call this kind of store "Siu Mei store". And this Siu Mei store is where people pass by after get off work and add one or two dishes to their family dinner. 3, The chicken that the master chef likes the most is not called free-range chicken（Zau Dei Gai）, but white-cut chicken（Pak Cik Gai）. Cantonese people have very strict requirements for chickens, and there are many local chicken breeds, such as Wenchang chicken, Qingyuan chicken, etc., which are all named according to local names. Free-range chicken means the chicken can go around in the hill when they raised, which is different from chickens raised in cages in farms. Cantonese people believe that free-range chickens are way more better than those raised in cages. The method of making this chicken is just to boil the chicken in hot water, and the minced ginger is the soul of the whole dish. 4, Chinese people like to gnaw bones because we think the meat next to the bones is the most delicious. Therefore, if a restaurant serves a whole chicken, you will find that the first parts to be eaten are almost all the parts with bones, and parts such as chicken breasts are eaten last or even not eaten. Cantonese like to eat freshwater fish with many bones, because they think that fresh freshwater fish tastes much better than refrigerated sea fish, which is the so-called "umami". Therefore, the Cantonese, who are very demanding about food, would rather be a little troublesome and eat delicious freshwater fish.
A lot of cultures consider meat next to bone some of the best. You often see Western recipes and even many Eastern ones mention that bone-in chicken is the best, or that the bone adds flavour. I think what's fascinating is that China takes it to the next level.
Thanks for adding that about the chicken because it bugged me a little. 😭 It could be that the restaurant just labeled it Zau Dei Gai to tell people it's free range, but that's all it means. It's a free range chicken, it's not the name of the dish itself. Also YEAHHHH I really want them to try BBQ from other areas of China, especially skewers because it's a bit closer to American style BBQ, and more comparable as a conversation topic. Chinese food is a lot more than just Cantonese food, which is only a tiny part of the entire country's culinary landscape.
Those siu mei stores are a life saver . Grab a plate of meat on your way home from work. Put the rice to cook before you hit the shower . Boil some vegetables on the side . And you have a whole meal . It feels like you weren't lazy and just bought carry out and you pretend it's whole home cooked and healthy 😂
Y'all are right! 走地雞 (zau dei gai) is just free range chicken. If you go in and say 走地雞 they'll understand you for sure but technically his order should be 白切雞 (white cut chicken). We just went of off what they had on the menu but thats for clarifying guys :)
As a born and bred Canton man, I was not prepared for the level of sacrilege that is serving up pork belly with hoisin sauce. Still, credit where it’s due. I love the cultural exchange.
Chinese American guy here (grew up in Asia), have to say my guy is spot on about the bones in Chinese style cooking, definitely something I find annoying as well. And he's so right about the ginger scallion sauce, it's honestly THE BEST. The fact that the sauce alone is able to elevate the cold, bland chicken into his favorite dish tells you everything. My personal favorite is and will always be the crispy roast pork tho.
I'm Hong Konger and also a Cantonese now live in Canada. Even though no one ask but I want to give my two cents of Cantonese BBQ that is shown here, I will be honest and fair. First of all, unless you have the right type of chicken, none of the chicken shows here can consider a good presentation of how good the chicken would taste. Sorry but the meaty chicken that most North American have lack the smoothest and the taste from the chicken like Loong Kong Chicken, you will be surprise how much different just bc of the type of chicken you use. Bc of the obvious reason, North America doesn't have the best type of chicken like those in China. Loong Kong Chicken is the best we could have and it is around 70% as good as Yellow Chicken (黃油雞) or Ching Yuen Chicken (清遠雞), both have supreme flavor and texture over than the normal chicken you see in the market. About the soy sauce chicken, we could summarize two type of marinating sauce, one is more salty and the other with more sweetness in it. A well executed chicken will shown a darker color of its meat throughout the whole chicken, and whiteness from the meat mean it isn't marinated long enough. Will it get too much of flavor from the soy sauce then? Yes, but a skilled chef will make the sauce just right that even marinate overnight and the flavor will not go over. About BBQ pork, definitely need to try all type and my favorite is the fatty one. Yes it is NOT HEALTHY AT ALL, but taste wise though, it also will melt in your mouth good! Moreover, the size of the pig will affect the texture of roasted Pig in general, it should not go over the medium size. Also type all the different part of the Pig, the taste and texture are quite different. Then the roasted duck, just like chicken that lack of the choice/type play a role of the downside on taste and texture once again. In general though, the seasoning is different between chef, some like extra spice while some use far less salt. It is hard to compare each other bc of this but in general, all it comes down is how crisp the skin and how well it marinated. The duck we see in the video did not play the judgement bc it has become out of the kitchen for toooo long. If you have the time, visit one Cantonese BBQ in your area and order a roast duck right out of the oven. Its skin will be mind blowing crispy, maybe someone like it better than the authentic Beijing Roasted Duck! That's about all I could think of at the moment. The reason why I post a wall of text is bc it wasn't mention in the video and I understand this kind of info will bore most of viewers lol So, here I am doing my job as a lifelong Foodie and food reviewer. Anything relate to food is one of my major passion, from ingredients, chef and history, I want to learn as much as I could. If you make it to the end of this comment, thank you for taking your time and I hope this additional info will give you a more full aspect of Cantonese BBQ~ 💕
My wife buys fresh chicken here in Dongguan, Guangdong, China. Costs around 200 RMB per chicken, and to me not worth the money, I would prefer BBQ Pork any day of the week.
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“Bbq brings people together” - so truuuuuueeeee! I’m from Cyprus and we have both Greek and Turkish bbq - we all love to grill 👊
this was such a beautiful video, when people are so open to experiencing someone elses culture. thats the only way we can get through this life, by being open to learning, loving and appreciating what makes us all different and finding that common ground.
before Mike said it himself, I actually thought "this guy has better canto pronunciation than Mike" LOL. I like this guy. He was open to trying everything and was energetic. I agree that ginger scallion sauce is amazing. I would just eat it with rice lol
I fully agree. I lived in El Paso and later in McAllen. The BBQ restaurants are just Excellent. Chinese BBQ is good, but not the quality of Texas BBQ. I grew up in Detroit. I live in Dongguan, China now. I do miss my Texas homes and the BBQ there.
Holy crap I never knew I needed this cross over so much. Grew up in the US, but lived in Hong Kong for several years and Cantonese BBQ is one of my all time favorites. Very interesting to see what an American BBQ master thinks of it.
I’m surprised he liked the ginger scallion chicken. it’s not my favorite dish but it just really shows this man has a good palette to be eating that and giving it a 10
I think it would also be very interesting to take the chef/staff of Wok and Roast over to try Southern BBQ. It's quite possible they've never had Western style barbecue.
One of my favorite sauces. So easy to make too. The way my mom taught me was to put the Scallions and ginger in a pot. In a separate pot heat your oil just until it starts to smoke. Then pour the oil onto into the pot that has the ginger and Scallions. It makes a great at sizzle which guests love and the sauce is so fragrant!
The duck came with the wrong kind of sauce. It should be a sweet and sour plum sauce, not the juice from the duck abdomen. The chicken is called "white cut chicken", not free range chicken. It can be made with free range chicken or cage raised chicken.
@@dailywern1611 His friend called it free run chicken, but that might not be what the restaurant called it. The lady spoke much better Cantonese than these 2 guys and she would most likely use the correct term white cut chicken.
As a Hong Konger (in canada now) the roasted goose should have plum sauce. That sauce seemed very watery and darker than plum sauce so it was probably another sauce. It looks like the oyster sauce that is used in peking duck but roasted goose is usually plum sauce so maybe he should try that with the plum sauce next time hehe.
I love this. This is how and why we experience new tastes. Some Korean barbecue is really good too, but usually very sweet from my experience, but the flavor is also really good. Still Texas barbecue is my favorite and that’s how I do my foods. My smoked chickens are family and friends favorites and they hand me several chickens a week between them to smoke, because they can’t get enough of it.
That’s a great attitude to have. A lot of southerners are very personable. I love bbq I wish I had a good spot close by and I hope this video brings him even more loyal customers.
Now THAT's Chinese food! Don't give me that Panda Express.....sweet and sour pork stuff! That's Americanized Chinese food. Give me BBQ, claypot rice, xiao long bao and dim sum!
Technically, what you described is Cantonese food. Chinese food is a large term includes several cuisines: “In 1980, a modern grouping from Chinese journalist Wang Shaoquan's article published in the People's Daily newspaper identified the Eight Cuisines of China as Anhui (徽菜; Huīcài), Guangdong (粵菜; Yuècài), Fujian (閩菜; Mǐncài), Hunan (湘菜; Xiāngcài), Jiangsu (蘇菜; Sūcài), Shandong (魯菜; Lǔcài), Sichuan (川菜; Chuāncài), and Zhejiang (浙菜; Zhècài).”
I agree that Panda Express isn't legit but sweet and sour pork 咕噜肉 is actually Cantonese food that originated in China LOL. Stuff like orange chicken and Beijing beef didn't though.
Panda Express is actually owned by Chinese. They market it as American food strategically. When they opened back in the 80s, nobody knew about authentic Chinese food. Most of the popular stuff was the Americanized stuff.
The Charsiu and the Hainan chicken got me DROOLIN. I would never guess until I made it myself but the scallion ginger sauce is literally, Scallion and Ginger and salt with hot oil poured on top, one of the GOAT sauces ever. If you're reading this and you havent had KFC Chicken Rice with that sauce on top... GO TRY IT RIGHT NOW
One of the best parts of American BBQ is the sides. You can tell how good the restaurant is just by the mac and cheese. I would have liked to see what sides pair well with the place you went to.
Beach hill is the best southern style bbq in Toronto. this guy is awesome. I hope you encourage him to show his personality more on youtube. I think he could create an amazing southern BBQ up north type series. could be a good kicker for him. he absolutely has personality in spades.
saw the previous one with the Chinese chef trying BBQ. This pitmaster is the man. he's the kind of guy you'd want to sit over a plate of food and drink a beer with.
The constant fidgeting is the most unprofessional annoying , disrespectful to thing to do. A chef took time off to work with you, and does the most disrespectful thing possible . Straight staring at phone without any acknowledgement of anyone else while talking . What a piece of work
I agree with you, when the chef talks about the food he’s going to try, he just playing his phone 😢 so disrespectful! especially since southern people are really warm and welcoming! and honestly this guy has the worst attitude out of 3 of them
@@keikozbrn He's not "playing" his phone, he literally only checks it for a few seconds. It could be really something serious, like a family member being sick or whatever. Mike doesn't typically do this in other videos, so why so judgey?
And maybe it is work related maybe for this particular episode he’s keeping himself on track what he wants to say what he wants to bring out what references he wants to make regarding ginger, scallion and another seasonings. It could be a lot of things. It doesn’t mean that he’s necessarily being disrespectful.
I love how diverse NYC's cuisine is but they really don't have any good BBQ or Mexican food that I could find. Just touristy things like "Texas chicken", whatever that is. Glad to see someone understood this and created Texas BBQ so far up north.
thank god you listened to the comments and brought someone canto along bc the last video w dimsum was greattt but how could you talk about DIMSUM without CANTONESEEEEEEE! thank you thank you for listening!! its very much appreciated ❤
it's possible he was reading some facts for the different meals or something similar , it didn't look like it took too much attention away, they still had an engaging conversation
@@stevey-rp2mt Lmao what?! Literacy is literally the ability to read, write and construct sentences to communicate with words 😂😂 how am I not right?, don't worry.. I'll wait.
Of all Cantonese BBQ, Cha-siu is def. the closest to American style BBQ in terms of taste. No wonder my man gave it a 10/10 :) On the other hand, my grandpa was a Cantonese BBQ master in at an old Hong Kong restaurant. Growing up I have had the pleasure of eating some of the most amazing homemade chinese food in my family. SO YES, Seeing folks from diff. culture appreciate our culture is just beautiful. Thank you for making this special y'all, BIG UPS to y'all!
Wish I was there when he was trying the food so the Canto wouldn't have been so mid there 🤣 Wanted to clarify a couple things for anyone wanting to go order: - 走地雞 (zau dei gai) is just free range chicken. Tbh if you go in and ask for 走地雞 they'll understand you for sure but technically his order should be 白切雞 (baak cit gai) which stands for white cut chicken🙏 半肥瘦 - (bun fei sau) is a key thing to say on your order of cha siu. It means half lean half fat. If you don't say that, you will almost for sure get a really lean piece of meat (b/c I think they assume westerners don't want as much fat). It's easily the difference between 10/10 cha siu and 5/10 cha siu 🙏🙏 Can't believe his favourite was the 白切雞 🤣 the scallion sauce is good but I didn't expect that level difference.
I was like wait... that's not Sheldon's voice behind the camera 🤣 Want to see more of you in the videos again! LOVE these more meaningful videos recently but miss seeing you and Edward!
But 白切雞 is usually by steam, or put into water to boil, i think it is not BBQ dish Instead, i think roasted chicken should be real BBQ dish But i am surprised he like it that much
I can't believe it's the soy sauce chicken or the bak zan gai (I can't spell it properly lol). My favourite is either the siu yuk pork or the duck/goose.
Get a 60-day free trial at www.shipstation.com/cantomando. Thanks to ShipStation for sponsoring this video!
Yeah
48 min ?
lols sheldon isnt a canto expert. bro speaks canton like a fking banana. abc canto bruh. Accent heavy as fk
Once you have asian you dont want to go back to Caucasians I give you permission to sell merc😂😂❤❤😂😂❤❤😂😂❤❤❤❤❤❤❤❤❤
"its a sweet oyster suace" lmao these "asians" dont even know its Hoisin sauce
“May I dive into another piece?” 😭 This man is so sweet and well mannered
105 likes and no comments??? Let me fix that
hell yeah , he has such a lovable character
Southern politeness
whitest nga ever i love him sm
My man was loving that food! Haha
As a Cantoness, when I saw the chef put that sauce on the top of the chicken, it put a smile on my face. I knew that sauce gonna kill it.
i dont know how to make the sauce and ive tried
@@minigiant8998 basic way is cut the scallions and minced ginger, put them together and put a little bit of salt, then pour hot oil over it.( make sure the oil is really hot, when you pour it, you can hear the sound which can increase the smells of scallions)
There’s a lot of way to make it, I personally will add 1 soupspoon of chicken soup/fat(when you boiled the chicken there’s some oil floating on the water which is the fat of chicken), and 1 teaspoon of light soy sauce before pour the hot oil.
Someone will fried shallots to get the more flavorful oil to pour it. Someone will add some chopped coriander. It’s more complicated. It depends on how many ingredients you can get.😂
Proud cantonese here! I love our cuisine here, please do try the canto food when visiting Hong Kong~
@@yujaixx1458 actually,I am from Hong Kong😂
@@yujaixx1458 aussie here, went to hong kong a little while ago and the food absolutely slapped. I cook so much cantonese style food at home these days
Dude bring him back his vibe is immaculate bro
Among us among us among us
His energy, 10/10
where should we bring him next?
@@CantoMando yo bro i thought i was gonna see you eating texas bbq, the way HE cooks it, kinda like turn the tables. you can make a vid on that
@@CantoMandoyou should do a video with him where you blend Chinese spices with Texan bbq techniques
I don't know why, but black and asian people always have such great vibes together. Awesome video and the other one where chef Jack tries Texas BBQ was really nice too!
Happy people with kind people good vibes always
Rush Hour, wu tang
Dude, thats such a Racist thing to say. Like... are you saying that White people cant Vibe with Asians ?! Or that we Vibe Less than Blacks ?! Its totally nonsensical, racists, BS. Good people, can get along well with anyone, regardless of skin color / culture.
@@RussRuss-w2wwu tang isn’t really affiliated with any asians haha
as the song goes black and yellow
“I’m a creature of habit…”. Chef proves to be humble and open minded. Hats off chef! Great video
As someone who has lived in Texas for over 30 years this is genuine interaction, we love all people.
I lived in McAllen, Texas for over 10 years. Beef Brisket and BBQ Steak is great. Seldom ate Pork BBQ. I now live in Dongguan, China. In China only eat Pork BBQ. Chicken is not BBQ. So not sure why it is included in this eating test. The shredded chicken with a sauce is good. But not BBQ. The comments are his and my comments are different. I am from Detroit. So, my Background is Different. Mainly used Rubs on BBQ Ribs Both Pork and Beef. Texas BBQ is very Good. Just different.
big fan of what you guys are doing here. Bridging the gap between cultures and flavors. This can be an entire series with all the different asian flavors we have that are still widely unknown to the world
yessss 🎉
These guys know nothing about the culture, dude called it sweet oyster sauce LOL its hoisin sauce..
These guys are just random Chinese imm1grants knowing nothing about real Chinese culture.
@@k0zplay153god forbid someone with a largely western audience uses western language🤯
@@tommywright2487 another person who doesn’t know anything lol hoisin and oyster sauce are 2 different things…
Go back eating your Ho Lee chow thinking it’s authentic Chinese
this guy had the vibes, was respectful and well spoken !
"well spoken" skull emoji
@@ohtruebro 😂good black guy “complements”
@@ohtruebro😂 is everything ok at home bro?
This Texas BBQ master need to have a TH-cam channel of his own. This brother has the personality and charm to hit it out of the ballpark!
This literally hit all the flavour spots for me. I’m an African guy who grew in Japan, America and Canada and I love everything bbq from all corners of the globe. And I gotta try your spot and his when I come over next year. You guys have a dope dynamic and the genuine appreciation of all the complexities in flavours. I wanna suggest when you get a chance give Mishkaki bbq which is the bbq we have here in Tanzania a try and also try some Suya it’s Nigerian bbq which is equally amazing. I think this series is dope. I remeber when I first got put on to Chinese bbq especially the duck is my personal favourite and open the world up to trying different aspects of what brings nothing but smiles and good memories.
Darian Pit Master is a really cool guy and I feel like he’s open minded and up to new experiences.
Yea that dude is a superstar
Chinese person from Hong Kong here. Just to apply some corrections to the video, and I would like to thank these content creators for spreading Guangdong and Chinese culture to the West.
Firstly, the sauce used for Chinese Barbeque or Siumei is not the same throughout, unlike how it is pictured in the video. The sauce featured in this video is likely to be what we call a "sweet sauce" 甜酱, and is not normally associated with oysters at all, so calling ti a "sweet oyster sauce" would be inaccurate(sweet oyster sauce does not exist as far as I know, but I may be wrong). We almost never have the duck with the sweet sauce, unless having it in the context of Peking duck, and having it rolled up(although some people may still do so), but traditionally, roast duck/goose is had with a plum sauce instead, although in the video it looked to me it was just served with a sweet sauce. The plum sauce is more sour than the sweet sauce, which balances the slightly heavier aroma of the duck/goose better. Roast goose is actually held to a MUCH higher regard than roast duck, but a roast goose costs around 3-4x more than roasted duck due to the difficulties in cultivation and also time for the animal to mature.
Secondly, 走地鸡（jau2 dei6 gai1) simply refers to free-range chicken and nothing more, and the dish presented in the video is rarely referred to by this name. Free-range chicken simply means free-range chicken and is not a specific requirement to make this dish. The more accurate term would be 白切鸡, roughly translating to white(or poached) and cut chicken(白煮/白灼"white cooking" refers to cooking without anything added in plain water). In Chinese cuisine, we rarely refer to the accompanying condiment as a ginger and scallion sauce, we just call it scallion oil, and depending on where you are from, some places will just have scallion in it, without the ginger, as the dish really aims to preserve the natural flavors of the chicken.
also at 15:30 I think the editors were to lazy to add in the translation, so they just slapped the same characters for ginger scallion sauce as the Chinese translation for Soy Sauce Chicken (豉油鸡), but that's just a minor bone to pick lmao.
Once again big thank you to this channel for showing off Chinese Culture to the world, and I also want to thank this Pitmaster for sharing his expertise whilst remaining very humble. If there are any questions that you want to ask, please feel free to reply to this comment! I just wanted to share a bit of knowledge here, BUT REMEMBER FOOD IS FOOD AND YOU CAN ALWAYS ENJOY BARBEQUE IN ANY WAY YOU LIKE. Do not be afraid to make mistakes about other cultures, its the thought and intention that matters.
BUMP
buzzkill 😂 stay in communist china
I'm from Canada,.Vancouver specifically. BBQ duck from butcher shops here is usually served with a watery sweetish sauce (I think it has star anise in it), or plum sauce. Maybe it's more of a western thing here to have this sweetish sauce (I don't even know what's it called).
For the ginger and scallion sauce, we call it 姜葱 here even if it contains no scallion. Like I said, maybe it's different here in the west. But you are right on the 白切鸡.
@@nightdustVN Your prime minister is as close to communist in the Western countries as it gets
this is also canton BBQ, chinese BBQ is pretty different, mostly see them doing the skewers of meat.
I think the chicken is actually closer to something like a sou vide chicken, it isn't really BBQ in that sense. Should of got him some 醉雞 (drunken chicken, marinaded in a chinese cooking wine and is a really boozy tasting version of the dish), I think that puts a great spin on that dish where as 白煮雞 is kinda bland on its own.
We've personally tried to use cha siu sauce to make western style BBQ before and it ain't bad at all!
really surprised he gave a 10 to hainan chicken. I personally love hainan chicken but its one of those dishes that some people just really dont like.
not only did he like it- he actually requested us to bring back some of the scallion ginger oil after the shoot
@@CantoMando He's probably picking that scallion ginger oil and stealing that recipe 😂
Hainan chicken is not bbq food. It's boiled chicken 😅
Will be perfect if chilli sauce is available ❤.
It's like chicken soup in solid form. Who doesn't like chicken soup? Every culture has a simple wholesome chicken recipe.
Love how open he is to another tradition. That’s a quality human right there.
As a person living in Guangdong, China, there are some things in this video that I need to explain.
1, The barbecue here cannot represent China, but only a part of Guangdong, not all of it. It is really difficult to explain specifically. You can search for Northeast China barbecue and Northwest China barbecue on the Internet to find out.
2, The Siu Yuk, Cha Siu, Pai Gwat and roast duck you eat are all Cantonese-style barbecue, while the two chickens have nothing to do with barbecue. The reason why they are all sold in the same store is that Cantonese people call this kind of store "Siu Mei store". And this Siu Mei store is where people pass by after get off work and add one or two dishes to their family dinner.
3, The chicken that the master chef likes the most is not called free-range chicken（Zau Dei Gai）, but white-cut chicken（Pak Cik Gai）. Cantonese people have very strict requirements for chickens, and there are many local chicken breeds, such as Wenchang chicken, Qingyuan chicken, etc., which are all named according to local names. Free-range chicken means the chicken can go around in the hill when they raised, which is different from chickens raised in cages in farms. Cantonese people believe that free-range chickens are way more better than those raised in cages. The method of making this chicken is just to boil the chicken in hot water, and the minced ginger is the soul of the whole dish.
4, Chinese people like to gnaw bones because we think the meat next to the bones is the most delicious. Therefore, if a restaurant serves a whole chicken, you will find that the first parts to be eaten are almost all the parts with bones, and parts such as chicken breasts are eaten last or even not eaten. Cantonese like to eat freshwater fish with many bones, because they think that fresh freshwater fish tastes much better than refrigerated sea fish, which is the so-called "umami". Therefore, the Cantonese, who are very demanding about food, would rather be a little troublesome and eat delicious freshwater fish.
A lot of cultures consider meat next to bone some of the best. You often see Western recipes and even many Eastern ones mention that bone-in chicken is the best, or that the bone adds flavour. I think what's fascinating is that China takes it to the next level.
You nailed it!
Thanks for adding that about the chicken because it bugged me a little. 😭 It could be that the restaurant just labeled it Zau Dei Gai to tell people it's free range, but that's all it means. It's a free range chicken, it's not the name of the dish itself. Also YEAHHHH I really want them to try BBQ from other areas of China, especially skewers because it's a bit closer to American style BBQ, and more comparable as a conversation topic. Chinese food is a lot more than just Cantonese food, which is only a tiny part of the entire country's culinary landscape.
Those siu mei stores are a life saver .
Grab a plate of meat on your way home from work.
Put the rice to cook before you hit the shower .
Boil some vegetables on the side .
And you have a whole meal .
It feels like you weren't lazy and just bought carry out and you pretend it's whole home cooked and healthy 😂
@@Ahoooooooo It would be best to add two fried eggs, then it would become a 黯然銷魂飯
He said “you cant move this” 😂 I have absolute respect for the man.
10:49 Isn't the chicken a 白切鸡 (white cut chicken)? Free range chicken is the type of chicken not the name of the dish.
you are correct. The 'free range chicken' is braised often with cooking wine. The ginger and scallion chicken is 'white cut chicken'
Yes 走地雞 is not a dish name.
Y'all are right! 走地雞 (zau dei gai) is just free range chicken. If you go in and say 走地雞 they'll understand you for sure but technically his order should be 白切雞 (white cut chicken). We just went of off what they had on the menu but thats for clarifying guys :)
More people probably colloquially call it 走地雞 rather than the dish's actually name.
also that is furthest thing away from barbeque... why don't you get him fried chicken and call it barbeque.
his appreciation for the hainan chicken was amazing! ginger, garlic, shallots really does pair well with the chicken
As a born and bred Canton man, I was not prepared for the level of sacrilege that is serving up pork belly with hoisin sauce. Still, credit where it’s due. I love the cultural exchange.
its funny how many cultures get serious about their bbq
2:08 “Cantonese only” in English absolutely killed me
When a brother says chicken is good then chicken is good. Lol
Char sieu is my favorite too! Its not just the chinese that like these, us vietnamese people love Chinese BBq too!
Chinese American guy here (grew up in Asia), have to say my guy is spot on about the bones in Chinese style cooking, definitely something I find annoying as well. And he's so right about the ginger scallion sauce, it's honestly THE BEST. The fact that the sauce alone is able to elevate the cold, bland chicken into his favorite dish tells you everything. My personal favorite is and will always be the crispy roast pork tho.
I'm Hong Konger and also a Cantonese now live in Canada.
Even though no one ask but I want to give my two cents of Cantonese BBQ that is shown here, I will be honest and fair.
First of all, unless you have the right type of chicken, none of the chicken shows here can consider a good presentation of how good the chicken would taste. Sorry but the meaty chicken that most North American have lack the smoothest and the taste from the chicken like Loong Kong Chicken, you will be surprise how much different just bc of the type of chicken you use.
Bc of the obvious reason, North America doesn't have the best type of chicken like those in China. Loong Kong Chicken is the best we could have and it is around 70% as good as Yellow Chicken (黃油雞) or Ching Yuen Chicken (清遠雞), both have supreme flavor and texture over than the normal chicken you see in the market.
About the soy sauce chicken, we could summarize two type of marinating sauce, one is more salty and the other with more sweetness in it. A well executed chicken will shown a darker color of its meat throughout the whole chicken, and whiteness from the meat mean it isn't marinated long enough. Will it get too much of flavor from the soy sauce then? Yes, but a skilled chef will make the sauce just right that even marinate overnight and the flavor will not go over.
About BBQ pork, definitely need to try all type and my favorite is the fatty one. Yes it is NOT HEALTHY AT ALL, but taste wise though, it also will melt in your mouth good! Moreover, the size of the pig will affect the texture of roasted Pig in general, it should not go over the medium size. Also type all the different part of the Pig, the taste and texture are quite different.
Then the roasted duck, just like chicken that lack of the choice/type play a role of the downside on taste and texture once again. In general though, the seasoning is different between chef, some like extra spice while some use far less salt. It is hard to compare each other bc of this but in general, all it comes down is how crisp the skin and how well it marinated. The duck we see in the video did not play the judgement bc it has become out of the kitchen for toooo long. If you have the time, visit one Cantonese BBQ in your area and order a roast duck right out of the oven. Its skin will be mind blowing crispy, maybe someone like it better than the authentic Beijing Roasted Duck!
That's about all I could think of at the moment. The reason why I post a wall of text is bc it wasn't mention in the video and I understand this kind of info will bore most of viewers lol So, here I am doing my job as a lifelong Foodie and food reviewer. Anything relate to food is one of my major passion, from ingredients, chef and history, I want to learn as much as I could.
If you make it to the end of this comment, thank you for taking your time and I hope this additional info will give you a more full aspect of Cantonese BBQ~ 💕
This is fascinating extra detail that added to my enjoyment of this video, thanks for taking the time to write it all out.
@@eddierusset You're welcome 😊
very insightful actually, thank you
No one is reading all of that
My wife buys fresh chicken here in Dongguan, Guangdong, China. Costs around 200 RMB per chicken, and to me not worth the money, I would prefer BBQ Pork any day of the week.
“Bbq brings people together” - so truuuuuueeeee! I’m from Cyprus and we have both Greek and Turkish bbq - we all love to grill 👊
Greeks do whole hog very well
"Took 4 hours to roast". That "wow" was in surprise of how fast that is lmao.
This Chef is so cool he's on. Bring him back PLEASE!
this was such a beautiful video, when people are so open to experiencing someone elses culture. thats the only way we can get through this life, by being open to learning, loving and appreciating what makes us all different and finding that common ground.
I like that y’all can bring culture to each other. It’s what food is all about.
I love cold ginger chicken. In the 80's, that was the first course at a banquet.
no, it's jellyfish salad with cold cut meat.
@@minigiant8998 hell yeah!
Darien List is a real one. He walks the walk and leads by example. What a gem! Great seeing him do his thing.
before Mike said it himself, I actually thought "this guy has better canto pronunciation than Mike" LOL.
I like this guy. He was open to trying everything and was energetic. I agree that ginger scallion sauce is amazing. I would just eat it with rice lol
Texas bbq is the treasure of this world. Before coming to US I thought Americans don’t know how to cook and Texas bbq astound me.
The south has good food
I fully agree. I lived in El Paso and later in McAllen. The BBQ restaurants are just Excellent. Chinese BBQ is good, but not the quality of Texas BBQ. I grew up in Detroit. I live in Dongguan, China now. I do miss my Texas homes and the BBQ there.
American bbq is next level. (And I’ve only had the exported replica)
TEXAS BBQ is the BEST BBQ in the whole USA !!
wonderfully done video, love that Darien kept and open mind and it paid off! Food brings anyone and everyone together :D
I absolutely love this, we need more shows like this
Love this dude! So sweet and respectful, bring him back again please!
I love this chef/pitmaster's personality! I feel like I could hang out with him for hours over a big plate of bbq.
Holy crap I never knew I needed this cross over so much. Grew up in the US, but lived in Hong Kong for several years and Cantonese BBQ is one of my all time favorites. Very interesting to see what an American BBQ master thinks of it.
You can tell the chef is really happy… 😂😂
I’m surprised he liked the ginger scallion chicken. it’s not my favorite dish but it just really shows this man has a good palette to be eating that and giving it a 10
Thank you for keeping Cantonese cuisine & language alive!!
Duck is already 8/10 with the sauce its like 9 or 10 depending how its made. The duck sauce is a must, elevates the flavor
Facts
Duck is 10/10 on my scale and 12/10 with the sauce!
not the kind of sauce they had, should be a plum sauce.
Need both the duck juice sauce and plum sauce. 12/10
I don't eat duck but when I go to family restaurants and they have duck, I always get the soft flat bun and the plum sauce in it.
the vibesss, this Chef is awesome we need more content with him!
I think it would also be very interesting to take the chef/staff of Wok and Roast over to try Southern BBQ. It's quite possible they've never had Western style barbecue.
I've watched your Chinese tries Texas and Texas tries Chinese videos. Such a great idea!
The ginger scallion hits with the soy sauce chicken also. Ginger scallion sauce all day ftw!
One of my favorite sauces. So easy to make too. The way my mom taught me was to put the Scallions and ginger in a pot. In a separate pot heat your oil just until it starts to smoke. Then pour the oil onto into the pot that has the ginger and Scallions. It makes a great at sizzle which guests love and the sauce is so fragrant!
@@jlye834forget the extra pot. Put the scallions and ginger into a heatproof bowl like Pyrex and pour hot oil on it.
Great showing both chefs trying each other's specialties.
Just love it when people share food culture wholesomely
The duck came with the wrong kind of sauce. It should be a sweet and sour plum sauce, not the juice from the duck abdomen.
The chicken is called "white cut chicken", not free range chicken. It can be made with free range chicken or cage raised chicken.
this was specifically free range chicken when he introduced it
The juice is better.
@@dailywern1611 His friend called it free run chicken, but that might not be what the restaurant called it. The lady spoke much better Cantonese than these 2 guys and she would most likely use the correct term white cut chicken.
most places use the duck juice almost never find one that has the plum sauce
@@Sheltur_0311 In HK and in Canada, the duck pieces are bathed in a little bit of juice in the tray and a small cup of plum sauce is used for dipping.
As a Hong Konger (in canada now) the roasted goose should have plum sauce. That sauce seemed very watery and darker than plum sauce so it was probably another sauce. It looks like the oyster sauce that is used in peking duck but roasted goose is usually plum sauce so maybe he should try that with the plum sauce next time hehe.
I lmao'd when they hit em with the English after that order attempt
Love Beach Hill BBQ, but now love it more knowing the owner is so nice and humble
This guys a legend, awesome to watch
I love this. This is how and why we experience new tastes. Some Korean barbecue is really good too, but usually very sweet from my experience, but the flavor is also really good. Still Texas barbecue is my favorite and that’s how I do my foods. My smoked chickens are family and friends favorites and they hand me several chickens a week between them to smoke, because they can’t get enough of it.
Loved Darian! Have him back for more foods please
So lucky to sample all those great dishes. Love BBQ in all forms.
These food exchange videos are so wholesome!
Dude is really charismatic. He should really have a channel of his own. Thanks for another great video @Cantomando! Love your content
Just microwaved a package of Ramen watching this 😭😭😭
Same, Nissan cup noodles 😂
@vanitguy it better have been imported Nissan. American Nissan isn't that good but it gets the job done.
Microwave? You guys are weird as hell. lol
I loved this! I would love to see this guy try more Asian food! I love his energy and his genuine feedback.
Food is a universal language it speaks to everyone’s stomachs lol
That’s a great attitude to have. A lot of southerners are very personable. I love bbq I wish I had a good spot close by and I hope this video brings him even more loyal customers.
Finally a real Chef for try foods first without Sauces......
Now THAT's Chinese food! Don't give me that Panda Express.....sweet and sour pork stuff! That's Americanized Chinese food. Give me BBQ, claypot rice, xiao long bao and dim sum!
Technically, what you described is Cantonese food. Chinese food is a large term includes several cuisines: “In 1980, a modern grouping from Chinese journalist Wang Shaoquan's article published in the People's Daily newspaper identified the Eight Cuisines of China as Anhui (徽菜; Huīcài), Guangdong (粵菜; Yuècài), Fujian (閩菜; Mǐncài), Hunan (湘菜; Xiāngcài), Jiangsu (蘇菜; Sūcài), Shandong (魯菜; Lǔcài), Sichuan (川菜; Chuāncài), and Zhejiang (浙菜; Zhècài).”
I agree that Panda Express isn't legit but sweet and sour pork 咕噜肉 is actually Cantonese food that originated in China LOL. Stuff like orange chicken and Beijing beef didn't though.
bruh, as a Chinese man, I love Panda Express much more than those Cantonese bbq. It's definitely the most memorable food after I settled back in China
@@ryana5435 you missing chao zhou, teochew cuisine!
Panda Express is actually owned by Chinese. They market it as American food strategically. When they opened back in the 80s, nobody knew about authentic Chinese food. Most of the popular stuff was the Americanized stuff.
The Charsiu and the Hainan chicken got me DROOLIN. I would never guess until I made it myself but the scallion ginger sauce is literally, Scallion and Ginger and salt with hot oil poured on top, one of the GOAT sauces ever. If you're reading this and you havent had KFC Chicken Rice with that sauce on top... GO TRY IT RIGHT NOW
bro said "cantonese only" im ded 2:07
I KNOW RIGHT?? 🤣🤣🤣
Dude was committed 😂
This asian dude cant speak cantonese or mandarin? That is sad! Both are extremely difficult to learn as an adult. This guy needs cantomandos course
@@chuifongtam4703 Bro give him a break! He speaks better than a lot of Asian Americans. He's putting in lots of effort
I think it's cause the lady was switching to mandarin cause the canto wasn't super great, and the dude's like "I only 'speak' canto"
I love how this came full circle. Food unites us all.
One of the best parts of American BBQ is the sides. You can tell how good the restaurant is just by the mac and cheese. I would have liked to see what sides pair well with the place you went to.
I LOVE THIS GUYS ENERGY
Huge respect! Only criticism is that you gave away our Cantonese secrets for bbq pork. Haha
Haha hey he’s spreading the love. I’m dying to try some Cantonese BBQ now.
One of my favorite meals of all time is the ginger scallion chicken over rice with a bit of soy sauce and lots of ginger scallion. Absolutely amazing!
Stop fiddling with your phone, man. Focus.
have to appreciate all cultures' BBQ. so many good BBQ places out there!
Love this dude! Great vid
This guys vibe is everything. Love him
4:46 hoisin sauce
Beach hill is the best southern style bbq in Toronto. this guy is awesome. I hope you encourage him to show his personality more on youtube. I think he could create an amazing southern BBQ up north type series. could be a good kicker for him. he absolutely has personality in spades.
@10:38 says the sauce brought it down to a 5, but you should have been quick to ask him what does he rate the 🦆 without the sauce?
saw the previous one with the Chinese chef trying BBQ. This pitmaster is the man. he's the kind of guy you'd want to sit over a plate of food and drink a beer with.
The constant fidgeting is the most unprofessional annoying , disrespectful to thing to do. A chef took time off to work with you, and does the most disrespectful thing possible . Straight staring at phone without any acknowledgement of anyone else while talking . What a piece of work
the fucks wrong with you, he's making YOU the video.
I agree with you, when the chef talks about the food he’s going to try, he just playing his phone 😢 so disrespectful! especially since southern people are really warm and welcoming!
and honestly this guy has the worst attitude out of 3 of them
@@keikozbrn He's not "playing" his phone, he literally only checks it for a few seconds. It could be really something serious, like a family member being sick or whatever. Mike doesn't typically do this in other videos, so why so judgey?
And maybe it is work related maybe for this particular episode he’s keeping himself on track what he wants to say what he wants to bring out what references he wants to make regarding ginger, scallion and another seasonings. It could be a lot of things. It doesn’t mean that he’s necessarily being disrespectful.
Always give the benefit of the doubt
I love how diverse NYC's cuisine is but they really don't have any good BBQ or Mexican food that I could find. Just touristy things like "Texas chicken", whatever that is. Glad to see someone understood this and created Texas BBQ so far up north.
I heard he said 走地雞 that sounds like "tell that guy"! LOL
Nice meeting u at the store❤
thank god you listened to the comments and brought someone canto along bc the last video w dimsum was greattt but how could you talk about DIMSUM without CANTONESEEEEEEE! thank you thank you for listening!! its very much appreciated ❤
I like having the ginger with the duck aswell
This guy’s attitude is fantastic. Seems like the type of dude you’d want to work around.
Dude messing with his phone the hole time is annoying have respect for your guest
Seems like you do honestly. Your sentence structure, grammar is bad.
it's possible he was reading some facts for the different meals or something similar , it didn't look like it took too much attention away, they still had an engaging conversation
@@stevey-rp2mt It's just called literacy mate, stop trying so hard. "Your sentence structure grammar" get tf outta here. 😂😂😂
@@AstrixCloud literacy is a whole subject, I don’t think you should be yapping to prove me wrong 😑
@@stevey-rp2mt Lmao what?! Literacy is literally the ability to read, write and construct sentences to communicate with words 😂😂 how am I not right?, don't worry.. I'll wait.
As someone who enjoys Chinese, Korean and Japanese BBQ. I still think Texas BBQ is the pinnacle of BBQ
This is very much a Cantonese BBQ. Different parts of China roast and grill they meats very differently.
Correct. This is Chinese Cantonese style BBQ. Found mostly in Guangdong and Hong Kong.
The video states that multiple times
as a chinese person...i like this texas bbq chef guy. Great atttitude
Always great videos
Why are you on your phone so much man?
As your commenting probably off your phone 🤦🏽
@@cesargalvan9272terrible analogy lol
Of all Cantonese BBQ, Cha-siu is def. the closest to American style BBQ in terms of taste. No wonder my man gave it a 10/10 :)
On the other hand, my grandpa was a Cantonese BBQ master in at an old Hong Kong restaurant. Growing up I have had the pleasure of eating some of the most amazing homemade chinese food in my family. SO YES, Seeing folks from diff. culture appreciate our culture is just beautiful. Thank you for making this special y'all, BIG UPS to y'all!
Has this become Mike's channel now?
Bro's back prolly hurts from carrying the channel
thanks for promoting the culture and the food! had fun watching this as a Hongkonger.
8:44 nah dude westerners health and safety rules are too ruthless, if a customer chokes on that fish bone we're responsible for it
Loving his genuine reactions.
Wish I was there when he was trying the food so the Canto wouldn't have been so mid there 🤣 Wanted to clarify a couple things for anyone wanting to go order:
- 走地雞 (zau dei gai) is just free range chicken. Tbh if you go in and ask for 走地雞 they'll understand you for sure but technically his order should be 白切雞 (baak cit gai) which stands for white cut chicken🙏
半肥瘦 - (bun fei sau) is a key thing to say on your order of cha siu. It means half lean half fat. If you don't say that, you will almost for sure get a really lean piece of meat (b/c I think they assume westerners don't want as much fat). It's easily the difference between 10/10 cha siu and 5/10 cha siu 🙏🙏
Can't believe his favourite was the 白切雞 🤣 the scallion sauce is good but I didn't expect that level difference.
I was like wait... that's not Sheldon's voice behind the camera 🤣 Want to see more of you in the videos again! LOVE these more meaningful videos recently but miss seeing you and Edward!
But 白切雞 is usually by steam, or put into water to boil, i think it is not BBQ dish
Instead, i think roasted chicken should be real BBQ dish
But i am surprised he like it that much
@@lokeung0807 siew gai is roast chicken in Cantonese.
@@malcolmsoh5648 Yes, i know
But those two chicken dish, one is steam/boiled chicken
Another one is Soy Sauce chicken （豉油雞）
Both are not siew gai
I can't believe it's the soy sauce chicken or the bak zan gai (I can't spell it properly lol). My favourite is either the siu yuk pork or the duck/goose.
8:00 why was the ribs chopped up into tiny pieces? never seen it served like that before.
It's standard in china (not sure about other Asian countries)
It's so that you can eat it with chopsticks
You're not supposed to use your hand to take the bone, but with chopsticks