Start your free trial at squarespace.com/accentedcinema and use code ACCENTEDCINEMA to get 10% off your first purchase. Thanks to Xiran Jay Zhao and Ranton for appearing in this video! Xiran Jay Zhao: th-cam.com/video/1HFFxihgfzI/w-d-xo.html Ranton: th-cam.com/video/iu4H16VTmK4/w-d-xo.html
do you know the one with a tournament and a team of cooks, and they have to serve a monkey's brain at the end? but instead they made a veggie dish, that taste like brain? its not kung fu movie but its a good one, i cant remember the tittle though
During the period of Song Dynasty, butchers were mostly forbidden from slaughter cows due to their critical role in an agricultural society. Hence serving and eating beef is a sign of rebellion. Their actions also indicates that the restaurants and the customers were outlaws.
Chuka Ichiban is so popular that more than 25 years later people still try to recreate the absurd dishes like the golden laughing bun on youtube and bilibili and still get hundreds of thousands of views
@@beanbean8375 I... didn't understand the description. So had to watch an IRL video of a chef who did it. Then heard the fizzle squeaking sounds to recognize it, the anime only use actual laugh so was hard to understand
As a big foodie, I stumbled upon Cook Up A Storm some day and the moment the father eats the noodles at the finale of the cooking contest and laughs crying was the most unexpected tearjerker ever.
I'm glad that was Yang able to talk about this movie in this video and look beyond the "typical 2010's Chinese blockbuster film flaws" (as he described) it had.
Its been over 20 years since I first saw God of Cookery and the scene where Stephen Chow is saved by the bowl of chasiu rice still brings me to tears every time. Not only is the scene touching because of the genuine act of charity, it also brings an overwhelming sense of nostalgia and longing for simpler times and the simple comforts of the food we grew up with. Like you said, the importance of food in chinese culture just can't be overstated.
I live alone most of the time, and in that time, I honed my cooking skills so I can feed myself with home cooked food. And, being a cinephile and a cooking enjoyer, movies like 'Eat, Drink, Man, Woman', 'Ratatouille', 'Chef', and definitely 'God of Cookery' and 'Cook Up a Storm' are sources of enjoyment and inspiration when I cook. If the movie has food, it's probably gonna be good (I wanna shoutout to Accented Cinema's old video, also about food in movies).
I like that this video is a call-back to your very first video essay on this channel. I’m now really hungry. P.S. Showing an actual Shaolin monk burn himself trying to cook was a nice touch😆 (Shout-out to Ranton.)
Produced by Jackie Chan, The Sleuth of the Ming Dynasty is a great kung fu food tv show. While the food isn’t the focus, one of the protagonists is a great cook who shows his love for people through food (and truly luscious cooking scenes). He’s an incredible warrior but would rather cook for his family than fight.
It warms my heart that there are so many people here commenting that they also watched Chuka Ichiban back in the day. The anime really did introduce Chinese cuisine to all of us when we were younger.
as a person that expertise profession in kitchen, some of these movies are my certified childhood classics. i'm so happy you made a brief presentation for these oriental kitchen movies
"It doesn't matter if you're an emperor or a beggar, we all eat the same food." That's beautiful! It also reminds me of a Turkish proverb, "at the end of the day, the king and the pawn go back into the same chess box."
I can personally attest to the skill and technique part, in real life. I like eating salmon. I also consider salmon to be a relatively pricey dish in restaurants. Salmon dishes are usually pretty palatable to me even when it's not cooked as good as it could be. Then, one day, I bought some cheap salmon steaks from the asian supermarket to just make some home cooked salmon for myself. I like salmon enough that I can eat it plain. The recipe seemed easy enough. When I pulled my salmon out of the oven, plated it, and ate it...I was a little upset. It was positively the most delicious salmon I ever had in my life. It blew away every restaurant salmon I've ever had in my life. What the heck was I playing 20-30 bucks for when I could make something superior for 5 bucks. It wasn't even hard. I literally deboned it, sprinkled on some salt, and threw it in the oven for like 12-15 minutes. I mean, I get it. Things are difficult in a restaurant setting. I need to pay for the labor of the cooks and the servers. Fish in general can be really sensitive to heat and timing. The difference between perfect and moist or overcooked and dry is like a minute or two. When there's a dinner rush, having something left in the over for slightly too long isn't unusual. But still...if I pay 30 bucks for salmon, I want it to be good. I hesitate to order salmon at restaurants nowadays. It's always a crapshoot and I'm often left disappointed. Like, usually it's edible but not stellar. Better for me to just order something else. I don't want to order salmon in a restaurant when I have salmon at home.
One problem is ordering seafood from a place that isn't specifically a seafood restaurant. Overcooking is easy and a plate sitting under a heat lamp is cooking the fish. A guy doing a heavy sear of a steak needs to dial it back with fish. Timing is so critical. That said, salmon with that fatty belly is fairly easy to cook.
@@yuhyi0122 Salmon is a dish that can go from blow your mind amazing to just alright extremely easily, most restaurants don't have the right conditions for it to truly shine or just don't understand the flavour profile and pairings of it as it's fairly different to other fish - they also tend to wildly overdo it and mask all of the salmon flavours. So it's suuuuuper easy to make a version of it at home that will blow your socks off, in foil is a particularly easy and foolproof method that will make a dish people genuinely won't believe is home cooked.
I always come back to these videos. They’re so good! I know I can go back through and watch to write down what movies are being talked about, but it’d also be nice to have them listed in the description for ease of access. My dad likes kung fu and cooking, so I’m eager to show him these films! Amazing job as always.
Yo, just stumbled upon your channel. The way you talk about the finer points of film making i find deeply refreshing. I have become exhausted by the outrage/culture wars way of reviewing and analyzing movies. Keep it up and may peace be upon you 👌🏿
Hi. Thank you for this video. Food occupies a significant part in Italian cinema, where it often symbolizes tradition, the bonds between family members or (as in films from the 50s and 60s) the image of the poverty of the lower classes.
Love your channel. The editing, the shout-outs to staples of non-western dominant cinema, the honesty, the words, and the meanings. I've been a long time subscriber, and I just wanted to let you know how much your work is appreciated on so many levels.
I have seen cooking scene clips from Cook Up a Storm for years on Facebook and other social media, but they never showed the name of the movie and nobody in the comments ever knew where the clips were from. You have no idea how happy I am that I finally found out and can watch the movie thanks to this video!
Thank you for this video, it helps me remember the times when I was young and watched these films and now I want to retrace my roots as a Chinese person who was born in the UK. I am training to be a nutritionist and will go back to where my parents came from in Hong Kong to learn more about our culture and food and how it can be used to help others. Many thanks ❤️
I'm now hungry and want to hold a "cooking" movie marathon... This wonderful video reminds me of how much I miss Stephen Chow (and RIP Ng Man-tat). Sadly, he went missing and was replaced by an impersonator sometime around 2004. Presumably, he's been hanging out with Elvis and others in the meantime. All the best.
Remember seeing Kungfu Chef on Cable with Dad. Trying to come up with a fun comment on topic , but couldnt cook up anything other than they took phrase " u are what u eat " and adapted it to Kungfu format. Creating a new sub genre in an popular tried and tested Kungfu Genre. Pretty cool video man.
I used to work in a kitchen during the day and went to an Aikido dojo at night. So I used to use martial forms all the time when I would chop, slice fry, grill and open and close doors. I always used to call it Kung Food. =)
We have a saying in Vietnam that goes: “A man’s ultimate goal is to marry a Japanese woman, have Chinese food for dinner and live in an American-style home.”
Thank you for that video! I really enjoyed the breakdown of how dishes are stories in their own right. It has inspired me to put more emphasis on trying to enjoy the food that I make. I eat to survive and not the other way around, and I always envy the people that truly enjoy the act of eating, as after working in the food/service industry for 6 years, I have started to hate the same foods I have liked before.
I definitely don’t agree with the idea Chinese cuisine is “never changing”. Beyond how Chinese cuisine changes when it reaches new shores with emigration. Being away from China for nearly four decades, so much of the Chinese food in China is unrecognizable to me. Also God of Cookery is my fav Stephen Chow movie, or at least in my top 3 for sure.
Agree, that's the one point of the video I found bizarre. Historically, wouldn't China's cuisine change based on its expansion under Qin Shi Huangdi and later Emperors, expansion in trade with its East and Southeast neighbors, as well as new dynasties bringing with them their own culinary preferences ( ex. The Yuan and Manchu dynasties ).
It's more specifically 'molecular gastronomy'. Western chefs like the concept of using sciences to improve foods, which also usually requires ultra expensive machines, which certainly doesn't fit the concept of food in chinese. Because it's never the ingredient or tools that matter but the skill. I think generally Asia agrees with this since I also have seen in Japanese anime where they mocked molecular gastronomy as losing to simply presenting warm food.
Ive had beggars chicken. It is so good. My late uncle drove us via motorcycles up to an open field lit by string lights hooked up to generators. We were given gloves. I remember it was so dark beyond the edges of the restaurant that it felt like you were just in a small bubble of food and light.
13:58 This reminds me of the movie "Pig" (2021) which is also similarly interested in the difference between the love and prestige of cooking. The climax is basically a retelling of the myth of Orpheus and Eurydice, except instead of swaying the God of the Underworld with music, Nicolas Cage convinces his enemy to help him by presenting him with the dish that reminds him of his dead wife.
Another thing about how for Chinese food, there's a story behind every dish, if you go to a simple streetside restaurant in China, especially one that has a signature dish (e.g. Lanzhou beef noodles) where they mostly make variations of it, they'll often have posters on the wall talking about the story behind the food. Sometimes also its nutritional content (e.g. it's good for your spleen, or it drives out cold) I have never seen that in the short amount of time I've spent in the States so far, except for in Rubio's Costal Grill where they have small posters talking about their ingredients and one of them talked about how their founder went to Baja and was so enamoured with the tacos there that he decided to start a taco stand when he returned
Lovely video! And so familiar -- at least three quarters of the analogies and descriptions we use while teaching in our kung fu school are food related. They are relatable, they are fun (and thus memorable), and 'breaking bread together' is such an ingrained part of the human spirit that it builds connection and trust as we teach. (And/or we're all just hungry from all the exercise ;) God of Cookery is one of my fav movies of all time too, and yet I'd never linked it so close to these concepts before, so thank you for making this and bringing that to mind! :)
This probably sounds silly, but any Chinese film I watch always makes me hungry! Even YT shorts on cooking Chinese food! There seems to be a love for making it and a complex amount of ingredients which I can't master but makes it so tasty.
I'm reminded of when you said "You don't fk with an Asian person's food" (paraphrased) and how my immediate response was: "Yeah, I'd get mad if someone fked with Canadian poutine," and then "...wait, _I_ fk with the poutine when I make it for myself."
@@recoil53 Technically yes, but it's one of those dishes that changes based on region. It's really more like a salad, the only truly important parts are the chips, cheese and gravy, but I know a lot of people who will insist that poutine made with shredded cheese instead of curds isn't poutine. If it bugs them, I meet them in the middle and call 'em "cheese fries," 'cause it's technically correct and can't really be disputed.
Has anyone ever seen "The Butcher, the Chef and the Swordsman"? It's my personal favorite martial arts/cooking movie. I have all the cooking scenes burnt into my mind.
The conceit of a Michelin Star restaurant next door cannibalizes customers from a hole-in-the-wall noodle place with an average price point 10-100x lower is just utterly unbelievable.
My version of story that i knew of "Buddha Jump Over The Wall" dish was "There was a man who pass by a temple where he saw numerous people offered delicious food to the Buddha statue as offering. He want to enjoy those food then comes a brilliant idea where he is disguise himself as a Buddha statue and pretend it was one. As usual people come and offered delicious to the Buddha just this time it was a man who has replaced the position of the real Buddha statue as himself. Unfortunately, a monk discover the real Buddha statue has been moved and the he called out the disguise man. In midst of rush, the man packed every food offering together and then run away and when he reach a wall he jump over it. The worshipped was in awe and say "Buddha jump over the wall", thus come to name of dishes and along with ingredient in it." Thanks and stay blessed.
I like to tell people that baking is science, but cooking is art. You can follow a recipe for a cake and it will be fine. Deviations often cause problems. It's not enough to follow a recipe when cooking though. It's strange that this connection between cooking and kung fu just feels right. But before you explicitly say it, I hadn't really thought about it like that.
in Wuxia there also element of "cooking pills" sometimes with ingridients like 1000 year old ginseng, myriad thigh pig meat or whatever bombastic name it have. cultivation with cooking is apparently an established thing in the genre
I know I'm ahead of myself, but Of Cooks and Kung Fu from 1979 stands out as one of the best independent Kung Fu movies ever made. I advise anyone to see it.
cooking, calligraphy, music, herbalism, traditional medicine, even tea ceremony, all considered "Kung Fu" on their own. So its only natural for movie makers, wuxia novelists etc.. to combine these things with martial arts.
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Thanks to Xiran Jay Zhao and Ranton for appearing in this video!
Xiran Jay Zhao: th-cam.com/video/1HFFxihgfzI/w-d-xo.html
Ranton: th-cam.com/video/iu4H16VTmK4/w-d-xo.html
Ranton, the guy from shaolin that can't cook.
@@sbl3742 His German side gets in the way of using a wok well.
Ranton, the crazy German that went half across the world to train at Shaolin.
do you know the one with a tournament and a team of cooks, and they have to serve a monkey's brain at the end? but instead they made a veggie dish, that taste like brain? its not kung fu movie but its a good one, i cant remember the tittle though
"if they order a large amount of beef, it means trouble" I'm assuming it's because they have "beef" with everyone
I was thinking this!
Guga is in trouble then!
我不吃牛肉
During the period of Song Dynasty, butchers were mostly forbidden from slaughter cows due to their critical role in an agricultural society. Hence serving and eating beef is a sign of rebellion. Their actions also indicates that the restaurants and the customers were outlaws.
😂😂😂😂
I approve 😂
4:24
Your cameo in the video was excellent, 7/10!
bro are you streaming until dawn tonight ?
❤😂
If cooking is kung-fu, you need to get better at cooking, bro. 😅
That Shaolin Soccer scene kneading the dough lives in my mind rent free
Chuka Ichiban is so popular that more than 25 years later people still try to recreate the absurd dishes like the golden laughing bun on youtube and bilibili and still get hundreds of thousands of views
It took me a while to understand what the "laughing" come from... turns out it was the "gas" squeaking sounds from the fried beef.
I was ecstatic when the series was picked up again recently, not for its overarching story but the philosophy and origins behind regional dishes.
@@hanchiman iirc it was explained in the original anime episode
Chuuka Ichiban was a fantastic watch! Saw it before Iron Chef, so (in my young mind at least) the latter felt like a letdown for imaginative dishes
@@beanbean8375 I... didn't understand the description. So had to watch an IRL video of a chef who did it. Then heard the fizzle squeaking sounds to recognize it, the anime only use actual laugh so was hard to understand
As a big foodie, I stumbled upon Cook Up A Storm some day and the moment the father eats the noodles at the finale of the cooking contest and laughs crying was the most unexpected tearjerker ever.
I'm glad that was Yang able to talk about this movie in this video and look beyond the "typical 2010's Chinese blockbuster film flaws" (as he described) it had.
@@paleoph6168Flaws are easy to see, but it's the deeper messages that's more meaningful and harder to find.
Its been over 20 years since I first saw God of Cookery and the scene where Stephen Chow is saved by the bowl of chasiu rice still brings me to tears every time. Not only is the scene touching because of the genuine act of charity, it also brings an overwhelming sense of nostalgia and longing for simpler times and the simple comforts of the food we grew up with. Like you said, the importance of food in chinese culture just can't be overstated.
I live alone most of the time, and in that time, I honed my cooking skills so I can feed myself with home cooked food. And, being a cinephile and a cooking enjoyer, movies like 'Eat, Drink, Man, Woman', 'Ratatouille', 'Chef', and definitely 'God of Cookery' and 'Cook Up a Storm' are sources of enjoyment and inspiration when I cook. If the movie has food, it's probably gonna be good (I wanna shoutout to Accented Cinema's old video, also about food in movies).
That Ranton reference have my jaw on the floor. Least expected Crossover in my TH-cam verse
I love Ranton too!
I like that this video is a call-back to your very first video essay on this channel. I’m now really hungry.
P.S. Showing an actual Shaolin monk burn himself trying to cook was a nice touch😆 (Shout-out to Ranton.)
Chuka Ichiban nostalgia hits me like a truck. Great show back in my childhood days.
The scene at 3:09-3:11 was filmed in a restaurant below my childhood home. I've never seen so such crowd there since then.
Produced by Jackie Chan, The Sleuth of the Ming Dynasty is a great kung fu food tv show. While the food isn’t the focus, one of the protagonists is a great cook who shows his love for people through food (and truly luscious cooking scenes). He’s an incredible warrior but would rather cook for his family than fight.
It warms my heart that there are so many people here commenting that they also watched Chuka Ichiban back in the day.
The anime really did introduce Chinese cuisine to all of us when we were younger.
As soon as you mentioned Shaolin I was waiting for the Ranton reference. Too good.
Grew up watching chuuka ichiban in korean, and rewatched it in chinese two decades later. Still an amazing show ❤
as a person that expertise profession in kitchen, some of these movies are my certified childhood classics. i'm so happy you made a brief presentation for these oriental kitchen movies
the way you do your videos. It's like full of meaning and often leads me ending with a slight tear.
8:38 A scene of Domestic Violence
13:57 That old man is a real food commentator
"It doesn't matter if you're an emperor or a beggar, we all eat the same food." That's beautiful! It also reminds me of a Turkish proverb, "at the end of the day, the king and the pawn go back into the same chess box."
I love that you referenced Chuuka Ichiban! It's one of my favorite anime and truly deepened my love for food and cooking.
I love your videos. Somehow, they always make me cry with nostalgia, my love for the cinema, and my Chinese heritage.
Love the Ranton clip at 4:24 lol!
I can personally attest to the skill and technique part, in real life. I like eating salmon. I also consider salmon to be a relatively pricey dish in restaurants. Salmon dishes are usually pretty palatable to me even when it's not cooked as good as it could be.
Then, one day, I bought some cheap salmon steaks from the asian supermarket to just make some home cooked salmon for myself. I like salmon enough that I can eat it plain. The recipe seemed easy enough.
When I pulled my salmon out of the oven, plated it, and ate it...I was a little upset.
It was positively the most delicious salmon I ever had in my life. It blew away every restaurant salmon I've ever had in my life. What the heck was I playing 20-30 bucks for when I could make something superior for 5 bucks. It wasn't even hard. I literally deboned it, sprinkled on some salt, and threw it in the oven for like 12-15 minutes.
I mean, I get it. Things are difficult in a restaurant setting. I need to pay for the labor of the cooks and the servers. Fish in general can be really sensitive to heat and timing. The difference between perfect and moist or overcooked and dry is like a minute or two. When there's a dinner rush, having something left in the over for slightly too long isn't unusual.
But still...if I pay 30 bucks for salmon, I want it to be good. I hesitate to order salmon at restaurants nowadays. It's always a crapshoot and I'm often left disappointed. Like, usually it's edible but not stellar. Better for me to just order something else.
I don't want to order salmon in a restaurant when I have salmon at home.
One problem is ordering seafood from a place that isn't specifically a seafood restaurant. Overcooking is easy and a plate sitting under a heat lamp is cooking the fish.
A guy doing a heavy sear of a steak needs to dial it back with fish. Timing is so critical.
That said, salmon with that fatty belly is fairly easy to cook.
Now I'm curious how bad is the salmon you ate in the restaurant or whether you are just that good at cooking
@@yuhyi0122 Salmon is a dish that can go from blow your mind amazing to just alright extremely easily, most restaurants don't have the right conditions for it to truly shine or just don't understand the flavour profile and pairings of it as it's fairly different to other fish - they also tend to wildly overdo it and mask all of the salmon flavours.
So it's suuuuuper easy to make a version of it at home that will blow your socks off, in foil is a particularly easy and foolproof method that will make a dish people genuinely won't believe is home cooked.
Where are you getting $5 salmon
I always come back to these videos. They’re so good! I know I can go back through and watch to write down what movies are being talked about, but it’d also be nice to have them listed in the description for ease of access. My dad likes kung fu and cooking, so I’m eager to show him these films! Amazing job as always.
Yo, just stumbled upon your channel. The way you talk about the finer points of film making i find deeply refreshing. I have become exhausted by the outrage/culture wars way of reviewing and analyzing movies.
Keep it up and may peace be upon you 👌🏿
Hi. Thank you for this video.
Food occupies a significant part in Italian cinema, where it often symbolizes tradition, the bonds between family members or (as in films from the 50s and 60s) the image of the poverty of the lower classes.
Love your channel. The editing, the shout-outs to staples of non-western dominant cinema, the honesty, the words, and the meanings. I've been a long time subscriber, and I just wanted to let you know how much your work is appreciated on so many levels.
4:26 the greatest cameo in history
I have seen cooking scene clips from Cook Up a Storm for years on Facebook and other social media, but they never showed the name of the movie and nobody in the comments ever knew where the clips were from. You have no idea how happy I am that I finally found out and can watch the movie thanks to this video!
Accurate and still interesting. Your videos never disappoint. Plus we see Stephen Chow being silly and Sammo Hung kicking ass.
3 things I love in life Kung Fu Food and Accented Cinema Videos essays ❤
Thank you for this video, it helps me remember the times when I was young and watched these films and now I want to retrace my roots as a Chinese person who was born in the UK. I am training to be a nutritionist and will go back to where my parents came from in Hong Kong to learn more about our culture and food and how it can be used to help others. Many thanks ❤️
Another amazing analysis. I'm learning so much of the Chinese culture and story telling from you. Keep up the great work fool.
Listening to tour analysis is always a treat. Excited every time a new video is uploaded.
Stephen Chow always have a special place to my heart, his God of Cookery Movie i watch when i was young was comedy classic,
The dig at Ranton LMAO
Wow, everybody WAS kung fu fighting...
Laughed out loud when I saw Ranton's Shaolin cooking technique of screaming in pain
I'm now hungry and want to hold a "cooking" movie marathon...
This wonderful video reminds me of how much I miss Stephen Chow (and RIP Ng Man-tat). Sadly, he went missing and was replaced by an impersonator sometime around 2004. Presumably, he's been hanging out with Elvis and others in the meantime. All the best.
I love your analyses and reviews. The Ranton shoutout feels so wholesome I wanna eat my phone! 😁🤤
Remember seeing Kungfu Chef on Cable with Dad.
Trying to come up with a fun comment on topic , but couldnt cook up anything other than they took phrase " u are what u eat " and adapted it to Kungfu format.
Creating a new sub genre in an popular tried and tested Kungfu Genre. Pretty cool video man.
You guys need to watch Cook Up the Storm,, It's short, light but beautifully made
God of cookery... Such an awesome nonsensical feast of a movie!
The 18 brassmen of Shaolin is just pure genius
I used to work in a kitchen during the day and went to an Aikido dojo at night. So I used to use martial forms all the time when I would chop, slice fry, grill and open and close doors. I always used to call it Kung Food. =)
We have a saying in Vietnam that goes:
“A man’s ultimate goal is to marry a Japanese woman, have Chinese food for dinner and live in an American-style home.”
But Viet food is better 🫠
That Ranton clip caught me off guard lol, great addition
Thank you for making these videos and sharing them with us.
Thank you for talking about Cook Up a Storm and the good elements it had!
Thank you for that video! I really enjoyed the breakdown of how dishes are stories in their own right. It has inspired me to put more emphasis on trying to enjoy the food that I make. I eat to survive and not the other way around, and I always envy the people that truly enjoy the act of eating, as after working in the food/service industry for 6 years, I have started to hate the same foods I have liked before.
Stephen Chow’s “God Of Cookery” is one of my favorite movies ever!
I definitely don’t agree with the idea Chinese cuisine is “never changing”. Beyond how Chinese cuisine changes when it reaches new shores with emigration. Being away from China for nearly four decades, so much of the Chinese food in China is unrecognizable to me. Also God of Cookery is my fav Stephen Chow movie, or at least in my top 3 for sure.
Agree, that's the one point of the video I found bizarre. Historically, wouldn't China's cuisine change based on its expansion under Qin Shi Huangdi and later Emperors, expansion in trade with its East and Southeast neighbors, as well as new dynasties bringing with them their own culinary preferences ( ex. The Yuan and Manchu dynasties ).
@@mylesjude233 Yes, but the movie needed a plot point.
The truth is that the same dish in different restaurants are not entirely the same either.
@@recoil53 True 👍
It's more specifically 'molecular gastronomy'. Western chefs like the concept of using sciences to improve foods, which also usually requires ultra expensive machines, which certainly doesn't fit the concept of food in chinese. Because it's never the ingredient or tools that matter but the skill. I think generally Asia agrees with this since I also have seen in Japanese anime where they mocked molecular gastronomy as losing to simply presenting warm food.
Ive had beggars chicken. It is so good.
My late uncle drove us via motorcycles up to an open field lit by string lights hooked up to generators. We were given gloves. I remember it was so dark beyond the edges of the restaurant that it felt like you were just in a small bubble of food and light.
what a beautiful essay! got me all teared up
13:58 This reminds me of the movie "Pig" (2021) which is also similarly interested in the difference between the love and prestige of cooking. The climax is basically a retelling of the myth of Orpheus and Eurydice, except instead of swaying the God of the Underworld with music, Nicolas Cage convinces his enemy to help him by presenting him with the dish that reminds him of his dead wife.
I loved watching Cooking Master Boy (Chuuka Ichiban) as a kid!
Another thing about how for Chinese food, there's a story behind every dish, if you go to a simple streetside restaurant in China, especially one that has a signature dish (e.g. Lanzhou beef noodles) where they mostly make variations of it, they'll often have posters on the wall talking about the story behind the food. Sometimes also its nutritional content (e.g. it's good for your spleen, or it drives out cold)
I have never seen that in the short amount of time I've spent in the States so far, except for in Rubio's Costal Grill where they have small posters talking about their ingredients and one of them talked about how their founder went to Baja and was so enamoured with the tacos there that he decided to start a taco stand when he returned
Mister Ajikko mention, woo. ✨
thanks for this. added some new movies to the watchlist
Every once in a while, I crave for sorrowful rice. Another delicious serving, Mr Accented Cinema.
the Iron Chef show from Japan still hits different
4:25 ah truly, a fine specimen of a shaolin master in action
"Everything is Kung Fu" ❤
I remember watching a movie about cooking with a sprinkle of kung-fu when I was younger. There were 張國榮，袁詠儀，羅家英，鍾鎮濤and 熊欣欣 really loved that one.
Awesome video. Please do gambling kung fu movies next! Those are my fave
Lovely video! And so familiar -- at least three quarters of the analogies and descriptions we use while teaching in our kung fu school are food related. They are relatable, they are fun (and thus memorable), and 'breaking bread together' is such an ingrained part of the human spirit that it builds connection and trust as we teach. (And/or we're all just hungry from all the exercise ;) God of Cookery is one of my fav movies of all time too, and yet I'd never linked it so close to these concepts before, so thank you for making this and bringing that to mind! :)
The little ranton Clip made me so happy 😂
This probably sounds silly, but any Chinese film I watch always makes me hungry! Even YT shorts on cooking Chinese food! There seems to be a love for making it and a complex amount of ingredients which I can't master but makes it so tasty.
In the essence of Chinese cooking, there are many concepts like Yin-Yang, flow of Chi, Inner Fire and Cold,...which were used in wuxia movies too.
Great video mam, combining the best of both worlds: fighting and food 💪
Shout out to Warriors of Virtue for the Kung Fu kitchen scene
You gotta do a video essay on "Kung Fu" and magic and gambling in Chinese Cinema. Like God of Gamblers and Who's the Winner.
fantastic work. I loved this video. Thank you.
I'm reminded of when you said "You don't fk with an Asian person's food" (paraphrased) and how my immediate response was: "Yeah, I'd get mad if someone fked with Canadian poutine," and then "...wait, _I_ fk with the poutine when I make it for myself."
Aren't there actually several different known poutines beyond the standard?
@@recoil53 Technically yes, but it's one of those dishes that changes based on region. It's really more like a salad, the only truly important parts are the chips, cheese and gravy, but I know a lot of people who will insist that poutine made with shredded cheese instead of curds isn't poutine. If it bugs them, I meet them in the middle and call 'em "cheese fries," 'cause it's technically correct and can't really be disputed.
22:27 I didn´t expect to see Marek Vašut but here we are!
Has anyone ever seen "The Butcher, the Chef and the Swordsman"? It's my personal favorite martial arts/cooking movie. I have all the cooking scenes burnt into my mind.
No mention of 金玉滿堂(The Chinese Feast)1995? I thought that one also showcases a bit of kung fu within. 🤔
The conceit of a Michelin Star restaurant next door cannibalizes customers from a hole-in-the-wall noodle place with an average price point 10-100x lower is just utterly unbelievable.
excellent video as always! happy that you covered smth abt food bc it rly is a big part of chinese culture
I absolutely love Hong Kong style Cook-Fu! 🍜
Chuka Ichiban is Before Shokugeki no Souma made cool in the 2010’s decade
That was a smooth sponsor transition
This was good + made me hungry. For food + to watch Tampopo a 400th time,
PLEASE MAKE AN ENTIRE VIDEO ABOUT GOD OF COOKERY!!!!!!!!! PLEEAASSEEEEEEE
I love videos like this!
No wonder why uncle Roger roasting western chef making asian dishes in wrong way especially Chinese eggs fried rice. Recipe doesn't change
the ranton cameo is crazy
wow... i love this cooking genre
My version of story that i knew of "Buddha Jump Over The Wall" dish was
"There was a man who pass by a temple where he saw numerous people offered delicious food to the Buddha statue as offering. He want to enjoy those food then comes a brilliant idea where he is disguise himself as a Buddha statue and pretend it was one. As usual people come and offered delicious to the Buddha just this time it was a man who has replaced the position of the real Buddha statue as himself. Unfortunately, a monk discover the real Buddha statue has been moved and the he called out the disguise man. In midst of rush, the man packed every food offering together and then run away and when he reach a wall he jump over it. The worshipped was in awe and say "Buddha jump over the wall", thus come to name of dishes and along with ingredient in it."
Thanks and stay blessed.
I like to tell people that baking is science, but cooking is art.
You can follow a recipe for a cake and it will be fine. Deviations often cause problems. It's not enough to follow a recipe when cooking though.
It's strange that this connection between cooking and kung fu just feels right. But before you explicitly say it, I hadn't really thought about it like that.
in Wuxia there also element of "cooking pills" sometimes with ingridients like 1000 year old ginseng, myriad thigh pig meat or whatever bombastic name it have.
cultivation with cooking is apparently an established thing in the genre
CHEF: Don't play with your food
KUNG-FU MASTER: I'm just cooking while practicing kung-fu
CHEF: You're boiling an egg, for Pete's sake!
god of cookery is a banger. like getting beat by those brass monks
Seeing a ranton clip in an accented cinema video. Whoa
Loved watching this on my lunch break headed back to the kitchen.. I mean kung fu 😊
Lol the call outs to other channels is great
I know I'm ahead of myself, but Of Cooks and Kung Fu from 1979 stands out as one of the best independent Kung Fu movies ever made. I advise anyone to see it.
This video is going to get a million views
cooking, calligraphy, music, herbalism, traditional medicine, even tea ceremony, all considered "Kung Fu" on their own. So its only natural for movie makers, wuxia novelists etc.. to combine these things with martial arts.
One of my fave movie series.. Emperor Qianlong.