I taught in Xinzheng, Henan Province and had a lot of great street food there. This was one of my absolute favorites. The vendor did a rough chop (not too fine) with chopped green chilies and garlic. Absolutely heavenly!
Of the, oh, twenty or so cooking-related channels I frequent, this is one of only two to which I've subscribed (the other being "You Suck At Cooking"). One loves to see two scientific (or methodical) minds breaking foods apart, only to build them back up again. Thank you. Each of us benefits.
So glad I discovered this channel. Been going back ot the beginning and watching a few videos every day while eating lunch. Probably a bad idea since my lunch is almost always inferior. This may seem like a dumb and overly broad questyion, but how the hell did y'all learn all of this? I've immersed myself pretty deeply in Indian cooking for nearly 15 years and I don't think I could cover half the culinary ground y'all do, nor do it with such great detail and explanations!
@@PandemoniumMeltDown in Beitou, Taipei there is a market. indoors you will find a few young ladies selling a big variety of Baozi. they have spicy Baozi. everytime i buy 10 of them. on the walk home i finish 3-5 and the rest a few hours later at home. and i always end up thinking i should've bought more.
I have been living in Guangzhou China for 18 years. And this "Chinese hamburger" or many of my American friends taught me the name as Roger Moore ha ha just remember how to pronounce it. This can be purchased at many restaurants. And there are many differences to the recipes. The one show in this video is the one I like the most.
I just finished making it with a few modifications. I blanched the pork and braised it in a Dutch oven in the oven at 160 degrees Celsius. I have a few observations. The whole process was very easy. I used a stand mixer for 3 minutes, but the dough ended up looking like breadcrumbs. I took it out and finished kneading it by hand. The dough was a bit crumbly and quite hard, but after 40 minutes, it became elastic and easy to work with. The flour I used is quite strong, and the climate is very dry, so I resisted the almost unbearable urge to increase the hydration of the dough. The pork is incredibly aromatic and has a delicate flavor, which I definitely didn't expect. I only added coriander, and it balanced the flavor very well. The bread itself is completely neutral in taste, and overall, I found the pork slightly under-salted. Additionally, reducing the amount of sauce improved the broth significantly. Nevertheless, it's a great snack, easy to make (although time-consuming), and very tasty. I'm very grateful for the recipe. It's definitely worth making!
GREAT JOB!!! My wife made the Rou and I made the Mo, hers turned out perfect, and I think our yeast expired so the Mo not as puffy as yours. All in all this is incredible food!!!
Roger Moore walked into a Chinese restaurant in China and introduced himself to the waiter "Hi my name is Roger Moore." The waiter disappeared immediately to the kitchen and came back with a ..... you guessed it .... Roujiamo !!! 😂😊😅
I love your videos. If you wouldn't mind some honest constructive criticism. The one thing that would make your videos much better for me would be to equalize the volumes. Your videos are pretty quiet already, compared to other youtubers, and when she talks, her voice is much much lower than yours is.
@Tim Perrier Yeah for sure. Check out the audio on our most recent videos... I think you'll see a long of improvement. Recording on a proper mic now (Shure SM7B), in Mono, switched to editing in Izotope RX7 (instead of Audacity) & keep the levels consistent at -22 LKFS (I found broadcast standard to feel a little quiet, and the standard for podcasts to feel really overmodulated for some reason). Audio was something that there's... a lot to learn. So yeah, check out the most recent stuffed chilis video! I still need to (1) sound proof the room (2) get a proper pop filter and (3) pick up a pre-amp like a cloudlifter for the mic. But I think it sounds a lot better
@@ChaseonLP im glad you mentioned that. in some of the older videos it suddenly went silent and i didnt realize it was all in the left speaker since i usually listen to videos with only my right earbud in. i didnt figure out it was only in the left speaker until i saw your comment
Chinese Cooking Demystified I was in Wuhan at the Huazhong University of Science and Technology, it was a great opportunity to get to know the people/culture and of course the awesome food 😀
Wuhan food is awesome! Super underrated in China (and obviously basically unknown outside of it). You ever have this breakfast Shaomai there? th-cam.com/video/Wza_nSeLH9M/w-d-xo.htmlm29s This was my favorite thing in Wuhan... I'm so happy someone more responsible with a camera than me got video evidence of the place lol. Unrelated note, that channel goes to really proper restaurants in China, real well researched.
My girlfriend and i would love to see a video on 西安小炒. Tried to make it at home during our time in china but we terribly failed :D our favourite 小炒 comes from 马蜂.
Love your instructions on how to make common street food items from China! Please do one on the Chengdu street food Guokui! Thanks for all your hard work in making these vids! 😊
Nice suggestion! I think we might be able to finagle that using this method. Would take a bit of research because we don't really have much of an idea how to approach that right now :)
Basically a pulled pork sandwich. At least that's very similar (in the spices and ratio of pork/fat/juice) to how I make pulled pork. I just use a different cut of pork.
You guys deserve subscribe and like. This is one of my desire food that I have not tried before. Seeing you guys made this, I am so excited. In Philadelphia here, they don’t have this.
One of the last times I was in Philly, I went to a Xi'An restaurant in Chinatown that was kinda a riff off Xian Famous Foods from NYC. Their stuff was ok-ish, they did have Roujiamo on the menu but... it wasn't very good. The Mo bread was like an English muffin. BUT if you're around the neighborhood it might still be worth checking out.
Thank you ! Best Chinese cooking channel I've come across since leaving China after working there for ten years. Could you do a green bean with Sichuan peppercorns as well as mushroom slices in batter?
Oh yeah! We definitely gotta do the green bean dish. We'd been holding off as it shares a ton of similarities to the Hunanese dry-fried cauliflower dish we made last summer, but I think enough time's passed :) Good call. As for the second dish, I'm not 100% sure what dish you're referring to, you got the Chinese name or at least a picture handy?
Hmm... let me get back to you ...ok, how's this sound? Yóu jiān de mógū 油煎的蘑菇 So happy to hear about the beans. Ate this just about every time I went out to eat with friends. Just love your channel. It's the best. Thank you both.
I need to clear something. Roujiamo is kind of Northern China dish and you can find them in basically all Xinjiang style restaurant in China. For this reason, usually what you get from the store are lamb based, not pork based. So to say pork filling is the traditional one seems a bit odd to me.
looks amazing, finally rediscovered this magic burger like thingy i had in Chengdu :) I had so much amazing food over there but cant remember the names of a lot of stuff. My favorite will always be 担担面 though :)
I use to eat these all the time in Damian when I was living in China for two years when I was 18 . It's been 29 years already. Use to get one with hot and sour potatoes as well. Dam they were good. And like 20 cents
Roujiamo might be my first true love lol... shame our white balance and audio was so messed up in this video, I was really happy with how the recipe turned out though!
Reminds me of an American pulled pork sandwich but more delicious. I don't think I have the patience to make this kind of stuff but I definitely want to go to China to try some of this street food.
Funny you should mention it - I'm all about using mo bread for American pulled pork. Hamburger buns are just too soft and lose structurally integrity too easily. The density and crispiness of the mo just works perfectly.
Yeah, similar concept, only like a 1000 years older. They already sold it in the streets of Xi'An at the time when Europe was till reigned by Charlemagne. Probably the oldest still-sold street food in the world. I always find it funny when Greeks, Turks and Italians keep busting their heads verbally over who invented pizza, pita bread and stuff. In 99.9% of the cases the answer is: None of you, so mimimi! The Chinese invented it. And that probably a couple of hundred years before you even stopped hunting animals with your bare hands.
is it normal that the meat tastes little like the spices? made this today and it was really good. The flavours were quite balanced. You could still taste the meat, the spices, cucumber etc. every bite was different
Hi guys! Great video! I have a some questions for you...... Can the bread be frozen for later use? and at wich stage is it good to freeze it? and how since it has some yeast on it , is it ok if we let ir rise a bit before putting in the oven?
I've seen the buns done differently at some street carts. where the buns is almost a filo dough type of thin and crispy. Does anyone have any tips or recipes on that style of bun? Thanks for everything, Steph and Chris! your videos are some of my biggest cooking inspirations this past two years n.n
That is very likely to involve layers of dough and fat. Expect the process to involve spreading fat (most likely lard) over sheets of dough and lots of folding. Not sure about the exact type of bun, but for it to be filo like that is while is likely required.
Yeah there's two different types These are the traditional, where they also use the pastry as crumbs as noodles For the filo ones you're better off just following any pastry dough recipe or buying premade
Tried it and it was ok. The meat was super tender without a doubt. But it needs more salt, since without it the spices don't really come through. Also the bun is rather bland, and didn't really feel like it belonged since it was just cook dough and didn't seem to complement the meat. Though Maybe i cooked the buns wrong or something, since i'm not much of a baker. Now if i was to do this again, I'd cook it uncovered in a more narrow pot. Or sous vide it. Then use the left over juices and cook them down with maybe a bit of flour or starch water mix. That way I have something more like a glaze, gravy, or a watered down bbq sauce. Since a problem i had was the meat just didn't have much flavor to it, and the juice was to watery and didn't stick to the meat thus barely was noticed. Now the cilantro and such things chopped together with the meat is 100% the right way to go. Really adds a nice sense of freshness to the whole things.
They make these at a local Chinese place and FWIW, I don't think you did anything wrong. The bread is a bit on the bland side and the pork is fairly plain. However, there are a lot of filling options for this dish and as much as I Iove pork in just about everything, the best filling I've had is cumin lamb. That can be quite oily and the bread actually does a really good job of soaking it up without turning to mush.
I don't know if you do request but you would be a super hero if you could find a way to make Baozi back in the states. Also, my go to in Chengdu was Hui Guo Rou and I can't get it right.
Baozi are definitely on the list. We're most likely gunna do a Char Siu Bao or a Northwestern style Lamb Roast Baozi, as those two are our favorites. Any particular Baozi you're thinking of?
Chinese Cooking Demystified My Chinese was only enough to choose meat or veggies, so literally anything would be awesome. In Shanghai I had some fried Baozi one time though, that was the best I've ever had.
Shengjianbao! I've always felt that Shanghai's a little overrated of a food city, but I absolutely adore those Shengjianbao. Great call, I'd love to learn how to make those.
If you would like to know. The British Muffin is like the 'bun' for the Rojamrow. I've had theses in Urumqi NW China. Really delicious and soooo cheap. About a dollar a pop.
I really like the bread technique can you just eat it as a table bread? But really can I just come over to your place and help you with quality control? :)
Hmm... sort of! Up in the NW it's a relatively common bread and you'll sometimes see it straight up on the street. The dominant use of it's this or similar mo-sandwich dishes :)
Chinese Cooking Demystified great, I just noticed it in a few other videos and thought I might tell you in case you weren't aware. Really great videos!
There's some similarities, but Tacos al Pastor are dry heat with the flavor of chilis featuring more prominently. I saw a street vendor once make this using meat from a vertical rotisserie... that version's a hop, skip, and a jump away for sure.
Haha I dunno about that BUT American-style pulled pork in Mo bread is awesome. For me at least, structural integrity is important in a sandwich, and the denseness of the Mo bread can handle 'sloppy' ingredients much better than a hamburger bun. The slight crispiness also gives a nice texture contrast.
Roujiamo is originated from Shaanxi Province of China. There is absolutely nothing green in an authentic roujiamo. Actually, a roujiamo with anything besides pork will be considered unacceptable in Shaanxi. As I have grown up in Shaanxi, my heart just bleeds and screams every time I see people putting green peppers in a roujiamo.
Fair enough, pretty sure I went over it in the vid (if not definitely the reddit post). Many street vendors outside of Shaanxi add those things, and there was one specific much beloved roujiamo street vendor in Shenzhen... this is a copycat of that version. Totally understand that it's not a Shaanxi thing. I personally do like it though (ducks) :)
I taught in Xinzheng, Henan Province and had a lot of great street food there. This was one of my absolute favorites. The vendor did a rough chop (not too fine) with chopped green chilies and garlic. Absolutely heavenly!
Of the, oh, twenty or so cooking-related channels I frequent, this is one of only two to which I've subscribed (the other being "You Suck At Cooking"). One loves to see two scientific (or methodical) minds breaking foods apart, only to build them back up again. Thank you. Each of us benefits.
This dude just made me fall in love with Roujiamo and his voice.😍😍😍😍😍😍😍
So glad I discovered this channel. Been going back ot the beginning and watching a few videos every day while eating lunch. Probably a bad idea since my lunch is almost always inferior. This may seem like a dumb and overly broad questyion, but how the hell did y'all learn all of this? I've immersed myself pretty deeply in Indian cooking for nearly 15 years and I don't think I could cover half the culinary ground y'all do, nor do it with such great detail and explanations!
I'm such a westerner, I thought it couldn't get better than bao zi... I'm such an ignorant :) I love your channel!
:D ok this convinced me to try it because Baozi is life
@@ThatKidFromRussia Baozi is life. Yep.
@@PandemoniumMeltDown in Beitou, Taipei there is a market. indoors you will find a few young ladies selling a big variety of Baozi. they have spicy Baozi. everytime i buy 10 of them. on the walk home i finish 3-5 and the rest a few hours later at home. and i always end up thinking i should've bought more.
@@ThatKidFromRussia Regrets are a lesson: always get more :P
I have been living in Guangzhou China for 18 years. And this "Chinese hamburger" or many of my American friends taught me the name as Roger Moore ha ha just remember how to pronounce it. This can be purchased at many restaurants. And there are many differences to the recipes. The one show in this video is the one I like the most.
I just finished making it with a few modifications. I blanched the pork and braised it in a Dutch oven in the oven at 160 degrees Celsius. I have a few observations. The whole process was very easy. I used a stand mixer for 3 minutes, but the dough ended up looking like breadcrumbs. I took it out and finished kneading it by hand. The dough was a bit crumbly and quite hard, but after 40 minutes, it became elastic and easy to work with. The flour I used is quite strong, and the climate is very dry, so I resisted the almost unbearable urge to increase the hydration of the dough.
The pork is incredibly aromatic and has a delicate flavor, which I definitely didn't expect. I only added coriander, and it balanced the flavor very well. The bread itself is completely neutral in taste, and overall, I found the pork slightly under-salted. Additionally, reducing the amount of sauce improved the broth significantly. Nevertheless, it's a great snack, easy to make (although time-consuming), and very tasty.
I'm very grateful for the recipe. It's definitely worth making!
GREAT JOB!!! My wife made the Rou and I made the Mo, hers turned out perfect, and I think our yeast expired so the Mo not as puffy as yours. All in all this is incredible food!!!
Roger Moore walked into a Chinese restaurant in China and introduced himself to the waiter "Hi my name is Roger Moore." The waiter disappeared immediately to the kitchen and came back with a ..... you guessed it .... Roujiamo !!! 😂😊😅
I love your videos. If you wouldn't mind some honest constructive criticism. The one thing that would make your videos much better for me would be to equalize the volumes. Your videos are pretty quiet already, compared to other youtubers, and when she talks, her voice is much much lower than yours is.
It's also hard panned left for her audio. centralizing it would be better too.
Just swung back here, any tips for the audio on the recent (like, last two) videos? I'm been driving myself a bit crazy trying to improve it haha
@Tim Perrier Yeah for sure. Check out the audio on our most recent videos... I think you'll see a long of improvement. Recording on a proper mic now (Shure SM7B), in Mono, switched to editing in Izotope RX7 (instead of Audacity) & keep the levels consistent at -22 LKFS (I found broadcast standard to feel a little quiet, and the standard for podcasts to feel really overmodulated for some reason).
Audio was something that there's... a lot to learn. So yeah, check out the most recent stuffed chilis video! I still need to (1) sound proof the room (2) get a proper pop filter and (3) pick up a pre-amp like a cloudlifter for the mic. But I think it sounds a lot better
@@ChineseCookingDemystified play around with compressors, too.
@@ChaseonLP im glad you mentioned that. in some of the older videos it suddenly went silent and i didnt realize it was all in the left speaker since i usually listen to videos with only my right earbud in. i didnt figure out it was only in the left speaker until i saw your comment
I don't care about uneven audio that looks delish
Love your channel, looking forward to every new video! Reminds me of my 6 Months in China as a student. Keep up the good work!
Cheer, thanks! Where were you based in China?
Chinese Cooking Demystified I was in Wuhan at the Huazhong University of Science and Technology, it was a great opportunity to get to know the people/culture and of course the awesome food 😀
Wuhan food is awesome! Super underrated in China (and obviously basically unknown outside of it). You ever have this breakfast Shaomai there?
th-cam.com/video/Wza_nSeLH9M/w-d-xo.htmlm29s
This was my favorite thing in Wuhan... I'm so happy someone more responsible with a camera than me got video evidence of the place lol. Unrelated note, that channel goes to really proper restaurants in China, real well researched.
These look amazing!! Thanks for the detailed and delicious recipe
My girlfriend and i would love to see a video on 西安小炒. Tried to make it at home during our time in china but we terribly failed :D our favourite 小炒 comes from 马蜂.
Nice Brotha, Another Northern classic that I lived off of for 5 yuan.
I usually get about 3 or 4. some vendors are skimpy on the meat.
Love your instructions on how to make common street food items from China! Please do one on the Chengdu street food Guokui! Thanks for all your hard work in making these vids! 😊
Nice suggestion! I think we might be able to finagle that using this method. Would take a bit of research because we don't really have much of an idea how to approach that right now :)
Omg I love you! This is my absolute favorite chinese food and I've been looking for so long for a decent recipe :o
Haha cheers, while the video itself was far from our best... I think this recipe's the one I'm personally most proud of figuring out.
Basically a pulled pork sandwich. At least that's very similar (in the spices and ratio of pork/fat/juice) to how I make pulled pork. I just use a different cut of pork.
Thanks for sharing! Definitely going to make this, it’s always my go to food when in China!
You guys deserve subscribe and like. This is one of my desire food that I have not tried before. Seeing you guys made this, I am so excited. In Philadelphia here, they don’t have this.
One of the last times I was in Philly, I went to a Xi'An restaurant in Chinatown that was kinda a riff off Xian Famous Foods from NYC. Their stuff was ok-ish, they did have Roujiamo on the menu but... it wasn't very good. The Mo bread was like an English muffin. BUT if you're around the neighborhood it might still be worth checking out.
Rather go to New York to find it than have a rip off ones. Thanks for replying.
Thank you ! Best Chinese cooking channel I've come across since leaving China after working there for ten years. Could you do a green bean with Sichuan peppercorns as well as mushroom slices in batter?
Oh yeah! We definitely gotta do the green bean dish. We'd been holding off as it shares a ton of similarities to the Hunanese dry-fried cauliflower dish we made last summer, but I think enough time's passed :) Good call.
As for the second dish, I'm not 100% sure what dish you're referring to, you got the Chinese name or at least a picture handy?
Hmm... let me get back to you ...ok, how's this sound? Yóu jiān de mógū
油煎的蘑菇
So happy to hear about the beans. Ate this just about every time I went out to eat with friends. Just love your channel. It's the best. Thank you both.
Oh, it looks very authentic the Roujiamo you have made.
Omg, omg omg! I want ten of those though I’ve never had one, but I bet it tastes amazing! 🤤
Saw this on Food Wars and being served in many Asian shops
I need to clear something. Roujiamo is kind of Northern China dish and you can find them in basically all Xinjiang style restaurant in China. For this reason, usually what you get from the store are lamb based, not pork based. So to say pork filling is the traditional one seems a bit odd to me.
you guys are amazing. deserve way more views and subs.
looks amazing, finally rediscovered this magic burger like thingy i had in Chengdu :) I had so much amazing food over there but cant remember the names of a lot of stuff. My favorite will always be 担担面 though :)
I use to eat these all the time in Damian when I was living in China for two years when I was 18 . It's been 29 years already. Use to get one with hot and sour potatoes as well. Dam they were good. And like 20 cents
Omg you guys are amazing, this reminds me back when i was in china. Thanks for the video!
Roujiamo might be my first true love lol... shame our white balance and audio was so messed up in this video, I was really happy with how the recipe turned out though!
What flour go you use...plain or self rising
Reminds me of an American pulled pork sandwich but more delicious. I don't think I have the patience to make this kind of stuff but I definitely want to go to China to try some of this street food.
Funny you should mention it - I'm all about using mo bread for American pulled pork. Hamburger buns are just too soft and lose structurally integrity too easily. The density and crispiness of the mo just works perfectly.
Yeah, similar concept, only like a 1000 years older. They already sold it in the streets of Xi'An at the time when Europe was till reigned by Charlemagne. Probably the oldest still-sold street food in the world.
I always find it funny when Greeks, Turks and Italians keep busting their heads verbally over who invented pizza, pita bread and stuff. In 99.9% of the cases the answer is: None of you, so mimimi! The Chinese invented it. And that probably a couple of hundred years before you even stopped hunting animals with your bare hands.
@Lars Westerhausen wtf are you even talking about? Pita bread is Arabic in origin. It wasn't invented by the Chinese.
looks amazing
I’ve been to Gibraltar and have that Painkiller cup as well :)
That looks delicious. Thanks!
Thank You for sharing
is it normal that the meat tastes little like the spices? made this today and it was really good. The flavours were quite balanced. You could still taste the meat, the spices, cucumber etc. every bite was different
dude you sound so much like the youtuber LockPickingLawyer! Love the vids, all looks very tasty :)
Hi guys! Great video! I have a some questions for you...... Can the bread be frozen for later use? and at wich stage is it good to freeze it? and how since it has some yeast on it , is it ok if we let ir rise a bit before putting in the oven?
I need to Macgyver me some of this delicious stuff
Yeah even though video quality wasn't the best on this one, I think the recipe itself might be the one I'm most proud of figuring out.
Any chance of a Lurou Huoshao recipe (maybe with beef for those of us stateside)?
I've seen the buns done differently at some street carts. where the buns is almost a filo dough type of thin and crispy. Does anyone have any tips or recipes on that style of bun? Thanks for everything, Steph and Chris! your videos are some of my biggest cooking inspirations this past two years n.n
That is very likely to involve layers of dough and fat. Expect the process to involve spreading fat (most likely lard) over sheets of dough and lots of folding.
Not sure about the exact type of bun, but for it to be filo like that is while is likely required.
Yeah there's two different types
These are the traditional, where they also use the pastry as crumbs as noodles
For the filo ones you're better off just following any pastry dough recipe or buying premade
th-cam.com/users/shortsfVWqdRDHs7g?feature=share4
Tried it and it was ok. The meat was super tender without a doubt. But it needs more salt, since without it the spices don't really come through. Also the bun is rather bland, and didn't really feel like it belonged since it was just cook dough and didn't seem to complement the meat. Though Maybe i cooked the buns wrong or something, since i'm not much of a baker. Now if i was to do this again, I'd cook it uncovered in a more narrow pot. Or sous vide it. Then use the left over juices and cook them down with maybe a bit of flour or starch water mix. That way I have something more like a glaze, gravy, or a watered down bbq sauce. Since a problem i had was the meat just didn't have much flavor to it, and the juice was to watery and didn't stick to the meat thus barely was noticed. Now the cilantro and such things chopped together with the meat is 100% the right way to go. Really adds a nice sense of freshness to the whole things.
They make these at a local Chinese place and FWIW, I don't think you did anything wrong. The bread is a bit on the bland side and the pork is fairly plain. However, there are a lot of filling options for this dish and as much as I Iove pork in just about everything, the best filling I've had is cumin lamb. That can be quite oily and the bread actually does a really good job of soaking it up without turning to mush.
Looks tasty!
Can I freeze the buns after cooking them?
been looking wide and far to find how this could be made with beef??
also would it be wrong for me to compare it to an english muffin
Is it Asian Puff pastry where can I buy from
Looks like a Venezuelan arepa, though that's a corn cake rather than a bread.
Incredible
can you do a video on huangmenji?
Parece diferente dos videos onde se vê uma massa folhada
a mi no me engaña, eso es una arepa de pernil! xD
谢谢你！
Could you use potassium carbonate water in the dough's original blend?
I don't know if you do request but you would be a super hero if you could find a way to make Baozi back in the states. Also, my go to in Chengdu was Hui Guo Rou and I can't get it right.
Baozi are definitely on the list. We're most likely gunna do a Char Siu Bao or a Northwestern style Lamb Roast Baozi, as those two are our favorites. Any particular Baozi you're thinking of?
Chinese Cooking Demystified My Chinese was only enough to choose meat or veggies, so literally anything would be awesome. In Shanghai I had some fried Baozi one time though, that was the best I've ever had.
Shengjianbao! I've always felt that Shanghai's a little overrated of a food city, but I absolutely adore those Shengjianbao. Great call, I'd love to learn how to make those.
Great channel!
Ah, at least someone who just uses a damp towel instead of tons of cling foil.
A electric griddle works really well for this recipe.
What brand laser thermometer ?
Cheap fake one off Taobao ;)
The sound is lost at the beginning
If you would like to know. The British Muffin is like the 'bun' for the Rojamrow. I've had theses in Urumqi NW China. Really delicious and soooo cheap. About a dollar a pop.
I can't believe you didn't call it a 007
Please do Hong Kong style Portuguese baked chicken potato rice please
I always wondered how Plumbuses got made.
Yeah just remember it's important that the fleeb is rubbed, because the fleeb has all of the fleeb juice.
@@ChineseCookingDemystified Everybody loves Rick & Morty lol
Can I come over to eat dinner? Please!!!
Why they don’t do this in Bangkok!!! Please, someone start this in Bangkok!!!
I love how you don't have an european style stove but still bake the shit out of these buns.
I love burgers so I had to click.
Congratulations, you just made an English muffin.
Mi pana eso es una arepa
It does look like an arepa, huh? Just needs some corn flour haha
O gordita!!
O pupusa si le abres x el medio...pero wheat flour and not corn flour
What is the name of this bread?
Rou jia mo
I really like the bread technique can you just eat it as a table bread? But really can I just come over to your place and help you with quality control? :)
Hmm... sort of! Up in the NW it's a relatively common bread and you'll sometimes see it straight up on the street. The dominant use of it's this or similar mo-sandwich dishes :)
Por favor mande a receita rm portugues
Best I ever had was in Manzhouli
For some strange reason, the audio from the girl doesn't come through. I can only hear the narrator's voice.
0:35 start
1:16 deflate and roll into log
1:35 roll into balls
Your voice sounds like the guy from Big Bang Theory.
I can't hear her at all!
Yeah, I know :/. We've fixed it in more recent videos
Chinese Cooking Demystified great, I just noticed it in a few other videos and thought I might tell you in case you weren't aware. Really great videos!
Sooooo tacos al pastor in a bun
There's some similarities, but Tacos al Pastor are dry heat with the flavor of chilis featuring more prominently. I saw a street vendor once make this using meat from a vertical rotisserie... that version's a hop, skip, and a jump away for sure.
Chinese Cooking Demystified and if it’s anything similar to tacos al pastor I would eat like 37 of them.
Haha I dunno about that BUT American-style pulled pork in Mo bread is awesome. For me at least, structural integrity is important in a sandwich, and the denseness of the Mo bread can handle 'sloppy' ingredients much better than a hamburger bun. The slight crispiness also gives a nice texture contrast.
this is correct....there are so many donkey recipes
Siopao
Roujiamo is originated from Shaanxi Province of China. There is absolutely nothing green in an authentic roujiamo. Actually, a roujiamo with anything besides pork will be considered unacceptable in Shaanxi. As I have grown up in Shaanxi, my heart just bleeds and screams every time I see people putting green peppers in a roujiamo.
Fair enough, pretty sure I went over it in the vid (if not definitely the reddit post). Many street vendors outside of Shaanxi add those things, and there was one specific much beloved roujiamo street vendor in Shenzhen... this is a copycat of that version. Totally understand that it's not a Shaanxi thing. I personally do like it though (ducks) :)
I had it in Jinan a few years ago, and i think it had some scallion in it there.
Adding vegs balances the flavors and texture.
Wahhh... Your girl 好誇張 when she speaks. Lol.
This was the very first video she was talking to the camera... check out the most recent couple vids we've both gotten a good bit better I think :)
rather than hamburger, resembles arepas. "arepas chino"?
Turkey name katmer
晕，这蹩脚的厨艺～
I can't hear the woman!
@1:06 I don't have a well-worn rag like you. Could I use a old dirty t-shirt instead? :-)
So this i Mora meat
That bun doesn't look good looks flat. It's supposed to be fluffy and flaky. But thx anyway
So it's a gordita
Thats a chinese taco not a chinese burger
You are so beautiful
What a beautiful china doll!
Bule kalo masak ribet amat dah.. Pake diukur dulu suhunya..
The must be crispy and layel