Double-cooked Meat – the most popular Sichuan Cuisine
Double-cooked Meat(Hou Guo Rou 回锅肉)is the #1 most-ordered dish in Sichuan restaurants.
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idk why this is in my reccomendations but ok
Thank You for the video this looks so tasty.
沒有鍋氣. That is why sichuan loses to cantonese cooking.
Excellent, authentic and no b……t!
This here is "tian mian jiang", a sweet been sauce similar to Hoisin. Actually this is what they originally serve the famous Beijing Duck with. Hoisin,whoever, can be used a sa substitute.
This is MY FAVOURITE! If I wasn't vegetarian anymore, I would ask my Grandma to make it! Do you have a recipe for vegetarians? 😀 Thank you for all you videos!
at your supermarket store.. ask the butcher though, never get it in the prepackaged stuff… because it's overpriced and the quantity is never what u pay for.
No, I think hoisin sauce == hai xian jian
Thank you for making these videos. Your style is a great balance between instruction and interesting information. 谢谢！
Garlic chives can be found in Asian grocery stores stateside, but probably only in major metro areas with substantial Asian populations. I've definitely seen them in New York City's Chinatown.
I love love love LOVEEEEE Hui Guo Rou <333 I always ask for it in Sichuan restaurants as well~ :3
what is the chinese names of the sauces you used and pinyin? I study chinese and live very close to flushing so I should be able to find them
just to let people know tienmen jian = hoisin sauce ^^b
Wow, just stumbled upon your channel and love it!! I'm dutch but love Chinese food and it feels like I'm finally seeing authentic Chinese recipes and cooking technique. You can tell just by the way you move that you're a good cook!
Wonderful. Beautifully and accurately described. You are a champion. Thank you.
EXCELLENT
@Pouwjack you go girl! yeqiang, you are a very good cook, and i learnt few tricks from you…. just ignore those negative commentators "who are just so prefect"….. unlike you and me, i bet they can only speak one language, and not able to share their special life skills with us on youtube…..
Love your videos! very easy to understand 🙂
oh my god…this is my FAVORITE dish in restaurants! Thank you for showing the (correct!) way to make it!
Except the belle peppers I don't really like, this dish looks delicious. I love to discover traditional recipe from China. Thank for sharing!
supposed to boil the pork with ginger to remove the blood smell imo, that's what the boiling part is all about
Dear Yaqiang,
you don't use ginger and garlic to this dish … is that correct? (or are those veggies part of the bean sauces?)
Thank you for the videos. I tried some of the dishes and my family love them. Please do more.
fucking ugly forehead.
Thank you so much for this video. You're awesome! I can't wait to try it out 🙂
She mentioned garlic greens. Is that the same thing as garlic chives?
Love these videos. Many thanks!
very uhealthy and very delicious at the same time
I love watching your video, you are very good at explaining and demonstrating, all the dishes you cook look delicious
She makes great stuff that is relatively easy to do.
Adding bell peppers to Hui Guo Rou is a popular method in the U.S. and other provinces of China. Many Chinese cookbook authors, such as Eileen Yin-Fei Lo (of Cantonese origin) call for them in their recipes. In Sichuan they use garlic chives, a local ingredient not to be found here, so leeks are used instead. I've eaten versions of this dish made with cabbage. Not the most authentic preparation, but still tasted very good. A truly wonderful dish!!!
oh, wilmafingerdew, i'm guessing u are a chinese master chef from china?? oooh
-.-
you're probably not even chinese, stop acting smart
Thank you for making the video! It looks really delicious!! By the way, I'm just curious, are you a Szechuan native (who current resides in the States)?
有吸引力的美味
Thank you for sharing all these genuine recipes.
Can you please post any authentic Hunan recipes?
Thank you.