This is the list my cooks I follow have taught me. 1. Oysters Sauce 2. Light Soy Sauce 3. Dark Soy Sauce 4. Xiaoxing Wine 5. Hoisin Sauce 6. Black Vinegar 7. Roasted Sesame Oil
After my vacation in Beijing, i sometimes miss the streetfood and taste of the cuisine. Oh i wished you continued making videos abt cooking, cuz i really liked how approachable chinese cuisine looks from the video. I'll start by following your recommendations. Tysm, best of luck, friend
This has been really helpful with explaining the uses of these ingredients. I try to make Hakka Chinese food at times, and never sure about how the ingredients will incorporate to taste good or great😊 But this helps so much better. Thank you for doing this. I think your channel on your culture and heritage is a great idea, and helps others like myself to have a better understanding. Great work 😊 C.R.
The condiments you suggested are just right and uncomplicated for my basic needs. I come from Poland, so our flavours are quite different, although, I believe, there is a Chinese influence in our cooking. I can now create a variation on a Chinese theme in my cooking, for example, Polish pierogi/dumplings using Chinese filling and condiments. One’s imagination is a wonderful thing in cooking, and experimenting with ingredients and condiments is exciting. Great work for a first effort, Ben.
Great idea for a TH-cam channel because just like you said I was overwhelmed with ingredients. I subscribed and look forward to future videos, thank you.
Finally, a real video from a real Chinese amateur. Great advice. I love the Sichuan peppers but I am not a big fan of the five spice. It tastes a little too much like pumpkin pie spice and seems out of place (that's just my western pallet). I love the chili sauce. I like a bit of heat in my food.
This was awesome! I love vinagar lemons limes and spicy. So for example chicken stir fry would I use light colored rice vinegar and for beef or pork stir fry I should use the Shao hsing dark rice cooking wine? Thank you ❤
OMG tnx a lot to provide us comprehensive knowledge about china’s actual flavour awareness . It’s a unique vlog and deserve really appreciation. We also waiting for your next vlog about vegetables 🌹🌹🌹🌹🌹🌹
Usefull information, a nice video to watch a pitty the sound level is low due to the unnecessary mouth mask (you cannot spread a disease by a video, i do not understand this craziness)
In Spanish cooking is absent of MSG. I hate this MSG. When I went to China, the restaurant food tasted bad when MSG is added, personally I think that the MSG is spoil the natural favor of food. In Spain advocate use all natural ingredients for food. The food is absolutely tasty and healthy.
So regarding the Laoganma /grandma chilli sauce . . . which one are you referring to? There are four different kinds at my local market and online I have found even more kinds. And from a distance they all look the same.
I have to disagree with your statement that MSG is artificial. MSG is a sodium salt of naturally occurring glutamic acid. Also glutamic acid is 1 of the 9 non-essential amino acid that our body can synthesize. MSG is consider a food additive. Like salt, another food additive, MSG is safe when used in the "proper" amount. Unfortunately MSG is one of the most widely used food additive in commercially processed food. Because of this, the accumulative negative effects of a small subset of sensitive individuals are attributed to the population as a whole. Learning how to utilize ingredients that impart umami flavor in your cooking will take it up a notch - msg, fish sauce, mushroom, dashi, anchovies, miso, doenjang, etc. On two separate occasions, I have spotted bottles of fish sauce in non Asian restaurants open kitchens. One was a taco shop and another at an Italian restaurant.
Fish sauce variants are also important in Portuguese and coastal Spanish quisines, for obvious geographic reasons. I experiment with them interchangeably.
Thanks for your information...MSG was an essential ingredient in my grandfather's cooking and I am still using his recipes... Yes..he was using most of your recommended ingredients.. Thanks very much for sharing...
MSG has a third of the sodium as salt. So it's healthier for people watching their sodium intake. There were studies done I think in the'60s or '70s that started the anti-MSG craze. If I remember right the later studies determined the earlier studies were not valid. I read about this a couple years ago and can't remember all the details. I use MSG quite often and haven't had any negative effects.
The "five spice" referred to flavor profile families. The spices chosen to represent those families varies by region. The balance is what is important.
MSG is not unnatural! What you say about vinegar is nonsense! White, red and black vinegar are all fine and commonly used, albeit in different situations. There are many kinds of cooking wine!
Not true about vinegar. White vinegar is a dilute solution of acetic acid in distilled water. It has no character and just adds acidity. Red wine vinegar is made from grape lees after the wine has been drawn off and has the flavor of the grapes as well as tannin and a bit of complex sugars. Same goes for white wine vinegar such as Prosecco vinegar. Black vinegar, such as the one I buy, has tamarind and molasses added to it and is weaker in acidity. I'm not sure about the point you are trying to make as vinegars are not interchangeable. There is no such thing as cooking wine per se. In fact, there is an old axiom in European cooking, do not use a wine for cooking that you wouldn't want to drink. So I have Port, Amontillado Jerez, Pinot Grigio, and a generic red that I use in my dishes. As for MSG it is produced by the fermentation of starch, sugar beets, sugar cane or molasses. This fermentation process is similar to that used to make yogurt, vinegar and wine. So yes it is a natural product but can cause side effects in people sensitive to it (me).
@@johnbrandolini2915 You are talking utter garbage. We are talking Chinese vinegars here; NOT European. Chinese white vinegar is NOT acetic acid in distilled water. It is made from rice. That 's why we call it rice vinegar!. Chinese red vinegar is NOT made from grapes; it's made from rice deliberately infected with a fungus which turns it red. Black vinegar in China does NOT contain tamarind or mollasses. There is most certainly Chinese wine produced purely for cooking. MSG is a natural occuring chemical compund found in many foods.It is NOT produced. It is extracted. Stick to what you know about - little as it is. The world isn't just your tiny ignorant corner!
@@liuzhou I was going to come here to point out these very things. Especially different is the preparation of various Chinese cooking wines, which can alter the character of recipes from one canton or province to another, fairly radically. I have also loved experimenting with varying my great grandmother's grand Bavarian pickling recipes by using rice fingers, which impart a different character and subtlety to the recipes, as opposed to European vinegars, which can tend to be rather bombastic. One culture can learn from the other. Thank you again for your astute observations
Glutamates exist naturally in all proteins so it makes no difference if you refine them into a powder. It's just a misconception that originates in anti -asian racism. If you eat meat/fish/poultry/mushrooms/seaweed/yeast/fermented foods then you regularly consume MSG naturally.
Lots of things are naturally present in foods. However, after Monosodium glutamate was first synthesized in a laboratory by a Japanese chemist named Kikunae Ikeda in 1908, amounts of this substance could then be added to foods far in excess of that found in nature. There remains debate over the safety of MSG as a food additive. The short excerpt from the following paper sited below suggests that one should avoid adding supplemental MSG to food. EXCLI J. 2018; 17: 273-278. Published online 2018 Mar 19. doi: 10.17179/excli2018-1092 PMCID: PMC5938543 PMID: 29743864 Extensive use of monosodium glutamate: A threat to public health? Kamal Niaz,*,1 Elizabeta Zaplatic,2 and Jonathan Spoor3 Author information Article notes Copyright and License information PMC Disclaimer "MSG acts on the glutamate receptors and releases neurotransmitters which play a vital role in normal physiological as well as pathological processes (Abdallah et al., 2014[1]). Glutamate receptors have three groups of metabotropic receptors (mGluR) and four classes of ionotropic receptors (NMDA, AMPA, delta and kainite receptors). All of these receptor types are present across the central nervous system. They are especially numerous in the hypothalamus, hippocampus and amygdala, where they control autonomic and metabolic activities (Zhu and Gouaux, 2017[22]). Results from both animal and human studies have demonstrated that administration of even the lowest dose of MSG has toxic effects. The average intake of MSG per day is estimated to be 0.3-1.0 g (Solomon et al., 2015[18]). These doses potentially disrupt neurons and might have adverse effects on behaviour. Animal studies have demonstrated that neonatal MSG consumption sets a precedent for the development of obesity later on. Insulin resistance and reduced glucose tolerance in rodents due to MSG consumption raise concerns about the development of obesity in MSG consuming humans. The same study revealed that MSG intake causes a disrupted energy balance by increasing the palatability of food and disturbing the leptin-mediated hypothalamus signalling cascade, potentially leading to obesity (Araujo et al., 2017[2]; He et al., 2011[5]). In a study into the inflammatory profile of MSG induced obesity, it has been shown that MSG triggers micro-RNA (mRNA) expression of interleukin-6 (IL-6), tumour necrosis factor-alpha (TNF-α), resistin and leptin in visceral adipose tissue. This in turn leads to enhanced insulin, resistin and leptin concentrations in the circulation and ultimately an impaired glucose tolerance (Roman‐Ramos et al., 2011[13]). In the same study, the authors were able to demonstrate that MSG induces a significant decrease in liver transaminases indicating hepatic damage. This damage was likely the result of non-alcoholic steatohepatitis which is associated with long lasting inflammation. MSG was not reported to have any effect on hunger. There are reports though of gastric distention caused by MSG two hours after ingestion. Also changes in important parameters, particularly concentrations of amino acids, have been noted. Leurine, isoleucine, valine, lysine, cysteine, alanine, tyrosin and tryptophan were significantly higher in pig blood samples after MSG consumption compared to controls. No changes have been observed in the postprandial glucose and insulin levels after intake of food supplemented with MSG (Kong et al., 2015[8])." @@Pootel
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This is the list my cooks I follow have taught me.
1. Oysters Sauce
2. Light Soy Sauce
3. Dark Soy Sauce
4. Xiaoxing Wine
5. Hoisin Sauce
6. Black Vinegar
7. Roasted Sesame Oil
After my vacation in Beijing, i sometimes miss the streetfood and taste of the cuisine. Oh i wished you continued making videos abt cooking, cuz i really liked how approachable chinese cuisine looks from the video. I'll start by following your recommendations. Tysm, best of luck, friend
This has been really helpful with explaining the uses of these ingredients. I try to make Hakka Chinese food at times, and never sure about how the ingredients will incorporate to taste good or great😊 But this helps so much better. Thank you for doing this. I think your channel on your culture and heritage is a great idea, and helps others like myself to have a better understanding. Great work 😊
C.R.
Awesome level of filming/editing for a first youtube video keep up the work Ben !
Thanks Quentin!! :)
Thank you for that great insight into the various sauces
MSG is amazingly delicious!!
Good to hear this information. It takes a lifetime to learn Chinese cuisine and how to cook it at home.
liquid :
soy sauce .. light n dark
vinegar .. dark rice
cooking wine .. vodka for meat
sesame oil .. for garnish
oyster sauce .. with veg .. sweet n thick
dry :
aginamoto .. chiken powder
corn starch .. massage n creamyfy
sichuan chilly flakes .. red
5 spice mix powder .. meat or dumpling
grandma chilly sauce .. very hot
..
❤️❤️❤️👍👍👍
The condiments you suggested are just right and uncomplicated for my basic needs. I come from Poland, so our flavours are quite different, although, I believe, there is a Chinese influence in our cooking. I can now create a variation on a Chinese theme in my cooking, for example, Polish pierogi/dumplings using Chinese filling and condiments. One’s imagination is a wonderful thing in cooking, and experimenting with ingredients and condiments is exciting. Great work for a first effort, Ben.
This was so helpful! Thank you for taking the time to make this video. Hope to see more!
Love your orange frig
Great idea for a TH-cam channel because just like you said I was overwhelmed with ingredients.
I subscribed and look forward to future videos, thank you.
Very good
you explained the whys and wherefores of the basic ingredients very well.
Definitely encouraging. thanK you.
Please make more videos. I like them very much.
Thank you very much for your support :) I had been busy with work, but new video will be uploaded before the end of holiday!
Best video I've seen explaining all the basic flavors used in Chinese cooking thank you 😊
Wonderful video. Please make more.
Finally, a real video from a real Chinese amateur. Great advice. I love the Sichuan peppers but I am not a big fan of the five spice. It tastes a little too much like pumpkin pie spice and seems out of place (that's just my western pallet). I love the chili sauce. I like a bit of heat in my food.
This was awesome! I love vinagar lemons limes and spicy. So for example chicken stir fry would I use light colored rice vinegar and for beef or pork stir fry I should use the Shao hsing dark rice cooking wine? Thank you ❤
WOW! Love your advice on the essential ingredients friend 😃!!
Thanks 🙏🙏🙏👍 have a lovely day 💖
OMG tnx a lot to provide us comprehensive knowledge about china’s actual flavour awareness . It’s a unique vlog and deserve really appreciation. We also waiting for your next vlog about vegetables 🌹🌹🌹🌹🌹🌹
Excellent video, this was a wonderful video, I am a new subscriber.
Thank you Chief!
Usefull information, a nice video to watch a pitty the sound level is low due to the unnecessary mouth mask (you cannot spread a disease by a video, i do not understand this craziness)
He was in a store requiring them on customers at the time. Understandable. Things are in flux.
Thank you. Great video
thanks, buddy, very helpful. howdy from texas
Thank you so much this helps me a lot ❤❤❤
Great content !!! Thank you ❤❤❤❤❤
Thank you!
It's must helpful for me,thanks
Thanks so much for your help 😊
Awesome job,
Spot On
Thank you.
Awesome video
💚Thank you and Keep Going🤗🤗🤗
Thank u
How do you use the 13 Spice Seasoning please ?!
In Spanish cooking is absent of MSG. I hate this MSG. When I went to China, the restaurant food tasted bad when MSG is added, personally I think that the MSG is spoil the natural favor of food. In Spain advocate use all natural ingredients for food. The food is absolutely tasty and healthy.
I like it and want to buy
So regarding the Laoganma /grandma chilli sauce . . . which one are you referring to? There are four different kinds at my local market and online I have found even more kinds. And from a distance they all look the same.
2:36 Skip the Lee Kum Kee sesame oil, buy the Japanese brand Kadoya. It is much better quality and sold at a similar price point.
Thanks for the video reassuring me if my pantry ingredients! Dude your also very cute and attractive 😍
I have to disagree with your statement that MSG is artificial. MSG is a sodium salt of naturally occurring glutamic acid. Also glutamic acid is 1 of the 9 non-essential amino acid that our body can synthesize. MSG is consider a food additive. Like salt, another food additive, MSG is safe when used in the "proper" amount. Unfortunately MSG is one of the most widely used food additive in commercially processed food. Because of this, the accumulative negative effects of a small subset of sensitive individuals are attributed to the population as a whole.
Learning how to utilize ingredients that impart umami flavor in your cooking will take it up a notch - msg, fish sauce, mushroom, dashi, anchovies, miso, doenjang, etc. On two separate occasions, I have spotted bottles of fish sauce in non Asian restaurants open kitchens. One was a taco shop and another at an Italian restaurant.
Fish sauce variants are also important in Portuguese and coastal Spanish quisines, for obvious geographic reasons. I experiment with them interchangeably.
Thanks for your information...MSG was an essential ingredient in my grandfather's cooking and I am still using his recipes...
Yes..he was using most of your recommended ingredients..
Thanks very much for sharing...
MSG has a third of the sodium as salt. So it's healthier for people watching their sodium intake. There were studies done I think in the'60s or '70s that started the anti-MSG craze. If I remember right the later studies determined the earlier studies were not valid. I read about this a couple years ago and can't remember all the details. I use MSG quite often and haven't had any negative effects.
I am trying to cook Chinese mixed vegetables and combination fried rice,
I am looking for ingredients! 🤣😂
Its okid with the ceramic pot and Green infront this soya sauce is the best ..
Which xaioshing wine?
Let me share with you all those soya sauce i have tried i would like to recommend the flower pot soya sauce is nicer than any soya saucs
Which powder invented by grandpa name plz
Hi plz explain no 9 5 spice powder invented by who ???which powder name ??
5 spice powder consist of cinnamon, cloves, fennel seeds, star of anise & peppercorns
@@sue7014 ok thanks
oh how cute you are
spice powder has which 05 spices 🙄🙄🙄
The "five spice" referred to flavor profile families. The spices chosen to represent those families varies by region. The balance is what is important.
There are a dozen 5 spice videos….look them up. Make your own
MSG is not unnatural! What you say about vinegar is nonsense! White, red and black vinegar are all fine and commonly used, albeit in different situations. There are many kinds of cooking wine!
Not true about vinegar. White vinegar is a dilute solution of acetic acid in distilled water. It has no character and just adds acidity. Red wine vinegar is made from grape lees after the wine has been drawn off and has the flavor of the grapes as well as tannin and a bit of complex sugars. Same goes for white wine vinegar such as Prosecco vinegar. Black vinegar, such as the one I buy, has tamarind and molasses added to it and is weaker in acidity. I'm not sure about the point you are trying to make as vinegars are not interchangeable. There is no such thing as cooking wine per se. In fact, there is an old axiom in European cooking, do not use a wine for cooking that you wouldn't want to drink. So I have Port, Amontillado Jerez, Pinot Grigio, and a generic red that I use in my dishes. As for MSG it is produced by the fermentation of starch, sugar beets, sugar cane or molasses. This fermentation process is similar to that used to make yogurt, vinegar and wine. So yes it is a natural product but can cause side effects in people sensitive to it (me).
@@johnbrandolini2915 You are talking utter garbage.
We are talking Chinese vinegars here; NOT European. Chinese white vinegar is NOT acetic acid in distilled water. It is made from rice. That 's why we call it rice vinegar!. Chinese red vinegar is NOT made from grapes; it's made from rice deliberately infected with a fungus which turns it red. Black vinegar in China does NOT contain tamarind or mollasses.
There is most certainly Chinese wine produced purely for cooking.
MSG is a natural occuring chemical compund found in many foods.It is NOT produced. It is extracted.
Stick to what you know about - little as it is. The world isn't just your tiny ignorant corner!
@@liuzhou I was going to come here to point out these very things. Especially different is the preparation of various Chinese cooking wines, which can alter the character of recipes from one canton or province to another, fairly radically. I have also loved experimenting with varying my great grandmother's grand Bavarian pickling recipes by using rice fingers, which impart a different character and subtlety to the recipes, as opposed to European vinegars, which can tend to be rather bombastic. One culture can learn from the other. Thank you again for your astute observations
Where's your chinese girlfriend?
Why you sound like Arnold Schwarzenegger?
Take off the face mask to improve your voice
Looks like this was filmed a couple years ago. Probably when masks were mandatory in stores.
No one who is concerned about health should ever buy and consume MSG.
MSG is 100% safe. There has never been a single shred of scientific evidence that it is bad for you. Zero. Safer than sugar.
Glutamates exist naturally in all proteins so it makes no difference if you refine them into a powder. It's just a misconception that originates in anti -asian racism. If you eat meat/fish/poultry/mushrooms/seaweed/yeast/fermented foods then you regularly consume MSG naturally.
Lots of things are naturally present in foods. However, after Monosodium glutamate was first synthesized in a laboratory by a Japanese chemist named Kikunae Ikeda in 1908, amounts of this substance could then be added to foods far in excess of that found in nature. There remains debate over the safety of MSG as a food additive.
The short excerpt from the following paper sited below suggests that one should avoid adding supplemental MSG to food.
EXCLI J. 2018; 17: 273-278.
Published online 2018 Mar 19. doi: 10.17179/excli2018-1092
PMCID: PMC5938543
PMID: 29743864
Extensive use of monosodium glutamate: A threat to public health?
Kamal Niaz,*,1 Elizabeta Zaplatic,2 and Jonathan Spoor3
Author information Article notes Copyright and License information PMC Disclaimer
"MSG acts on the glutamate receptors and releases neurotransmitters which play a vital role in normal physiological as well as pathological processes (Abdallah et al., 2014[1]). Glutamate receptors have three groups of metabotropic receptors (mGluR) and four classes of ionotropic receptors (NMDA, AMPA, delta and kainite receptors). All of these receptor types are present across the central nervous system. They are especially numerous in the hypothalamus, hippocampus and amygdala, where they control autonomic and metabolic activities (Zhu and Gouaux, 2017[22]). Results from both animal and human studies have demonstrated that administration of even the lowest dose of MSG has toxic effects. The average intake of MSG per day is estimated to be 0.3-1.0 g (Solomon et al., 2015[18]). These doses potentially disrupt neurons and might have adverse effects on behaviour. Animal studies have demonstrated that neonatal MSG consumption sets a precedent for the development of obesity later on. Insulin resistance and reduced glucose tolerance in rodents due to MSG consumption raise concerns about the development of obesity in MSG consuming humans. The same study revealed that MSG intake causes a disrupted energy balance by increasing the palatability of food and disturbing the leptin-mediated hypothalamus signalling cascade, potentially leading to obesity (Araujo et al., 2017[2]; He et al., 2011[5]). In a study into the inflammatory profile of MSG induced obesity, it has been shown that MSG triggers micro-RNA (mRNA) expression of interleukin-6 (IL-6), tumour necrosis factor-alpha (TNF-α), resistin and leptin in visceral adipose tissue. This in turn leads to enhanced insulin, resistin and leptin concentrations in the circulation and ultimately an impaired glucose tolerance (Roman‐Ramos et al., 2011[13]). In the same study, the authors were able to demonstrate that MSG induces a significant decrease in liver transaminases indicating hepatic damage. This damage was likely the result of non-alcoholic steatohepatitis which is associated with long lasting inflammation. MSG was not reported to have any effect on hunger. There are reports though of gastric distention caused by MSG two hours after ingestion. Also changes in important parameters, particularly concentrations of amino acids, have been noted. Leurine, isoleucine, valine, lysine, cysteine, alanine, tyrosin and tryptophan were significantly higher in pig blood samples after MSG consumption compared to controls. No changes have been observed in the postprandial glucose and insulin levels after intake of food supplemented with MSG (Kong et al., 2015[8])."
@@Pootel
Please, make more videos! Can u share your insta account? Hugs!
不错啊，川，做youtuber了，期待多更新，加油！
Hi new viewer u plz tell u Instagram
Thanks!