Loved absolutely everything I tried in this video!! I hope they can stick around a bit longer so I can take my kids to try them one day.

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47 thoughts on “Why are these Cantonese dishes disappearing??”

  1. Even as a Cantonese person I hate pig's blood. The texture is horrid and doesn't taste great. Of the few dishes that were mentioned, I think sticky rice is the best.

  2. I didn't know there was a difference between 肠粉 and 猪肠粉 because we call it 猪肠粉 regardless if it's plain or stuffed with ingredients. U still can find 猪肠粉 in Malaysia and Singapore. It's available everywhere but the best I've eaten was from a street vendor in Penang where it's served with a umami shrimp paste based sauce.

  3. economic inflation has been ongoing in china since forever. this puts pressure upon employers to raise wages as they also raise prices of products/services just as independant business owners face the same decisions. this results in a situation where the machines that perform various tasks become cheaper than man labor so businesses replace people with machines. these machines however are specialised to perform specific tasks that require restaurants to change menus. now the more expensive/exclusive venues mat keep people on staff to produce the traditional/more expensive dishes for their more financially endowed clientel however for the working class buying food made by machines will become the new tradition. jsut as it has here in australia where most items on the menu of chain restaurants are made in a factory and reheated for service.

  4. yeah sorry, we have machines made to make iced sorbet so why have a person slave away for 10 minutes to make what a machine will do automatically?

  5. I would appreciate more Cantonese spoken in this video with the Cantonese names of the dishes. I find that not only are Cantonese dishes disappearing, but the language is a lot less common wherever there is a Chinese community. There's still a lot of Cantonese speaking people in diaspora communities, but most of the speakers are older adults! My cousin speaks Taishanese or Cantonese to her daughter, but her daughter only knows how to respond back in Mandarin.

  6. INCORRECT! 4:40 Lifen is NOT because it looks like poop noodle. It refers to the method of "pulling" the noodles, which my mom does. Anyone who knows Cantonese knows pulling is "li" ok? While I don't know how this restaurant makes it perfectly round and similar in size, my mom holds a rice slurry in her hand and slowly let it flow into a pot of boiling water. As the slurry hits the water, it solidifies into noodles. My mom's noodles are sometimes larger or smaller depending on how much slurry fell out of her hand. She likes larger noodles, I like thinner ones.

    I have never heard any Cantonese person say….well, except for when a person poops in his pants, it's "li cee". Otherwise, pooping into the toilet is "aw cee" and "li cee" is no longer noodle shaped because it's smashed up by the pants.

  7. Oh gosh…I miss pork blood soup and the glutinous rice…. (droooool). I grew up in Canada. Very thankful we have a huge cantonese population nearby and I can go into a mall and get these dishes for breakfast/lunch.

    But yes, I do agree that I see it less and less…and usually in stalls ran by the older generation. (Now around the age of 50-70)

  8. If you're thinking of getting a taste of these foodstuff diaspora Chinese style, Malaysia is the place for you. Chee cheong fun is a very common breakfast staple amongst the Chinese community here. Lap mei faan is also available here though less common, my mum sometimes uses waxed/cured duck to make lap aap faan. Cantonese food is very much alive here in MY, do consider coming by someday! 🙂

  9. We have Chee Cheong fun in Malaysia too. In KL, normally they go with either black sweet sauce and chili sauce or curry. In Ipoh, they have the brown sauce mushroom with pork slices, or curry with long bean and pork skin, or red sweet sauce and chili sauce (plus pickle green chilies) to go with the Chee cheong fun. And of course, all these Chee Cheong fun will have sesame seeds sprinkle on them. On top of that, Ipoh also has the "Lai Fun" as well, but the length and thickness is different and the method of cooking is also different. We also have the glutinous rice here, very much the same.

  10. seeing all these reminds me of the dishes made by late-grandma. she used to cook the glutinous rice with lapchong, dried shrimp and shitake mushroom every now and then

  11. 豬腸粉 is quite readily available in Hong Kong and Chinese expat communities I've been to, usually at dim sum places, "congee places", or HK style cafes (basically Chinese fast food). My favorite is pan fried with hoisin sauce and sesame sauce!

  12. Not only food, the Cantonese language is disappearing — not just in Guangzhou but also in Macau and Hong Kong. Why? Think “unification”: historically, conquerors of China had always entered from the north. Now shrink the scale and call YanAn or Manchuria as the “north”, depending on the starting point in time and space. Yes, the Qin dynasty from two thousand years ago enforced unification, so shall the present communist regime.

  13. Cantonese cuisine is indeed migrating, so disappearing from Guangzhou is happening, however not leading to extinction. It is evolving in the Chinese diaspora, just visit the Chinatowns. Visit Markham, and T.O. in Canada to see it happen, and thrive.

  14. I'm not a super adventurous eater at all. And aside from the blood, these seem like things I'd love to try. And I think everyone from all over the world would. They really don't seem like things that would be subject to trends, any more than pizza would. I would have loved a more in depth look at why they were endangered, by more informed authority. I think academics studying food and food economics and hospitality and so forth at the local university would certainly have someone with authority on the Cantonese restaurant situation. Or experienced chefs, and so forth. It's an interesting topic. I did enjoy the video.

  15. I really miss China, especially my hometown. I can’t even go back because of covid restrictions, it’s been almost 8 years since I’ve been back and I fear that a lot of things will exist/ not be the same/ lost when I do eventually get to go back. ( I was supposed to go back in 2020)

  16. Wow i think the way you speak Mandarin is so sexy hahaha…speak more Mandarin please…Peter will agree…you guys are funny…would you mind also tell people where you were at?

  17. hello Amy , have you been to Enping 恩平 ? next to kaiping . there are lots of good food 黄鳝饭,簕菜,车仔肠粉。。, hope you plan a food tour over there soon… home town is Enping…love watching your videos..

  18. I think everything is so spicy and strong in flavour now days. the more umami stuff that requires time and skill are been lost cos it takes more time and people got so use to the spices can't taste the different.
    you can always spice up a dead fish but steamed you can tell straight away

  19. I so wish more Aussies (and westerners in general) were as open minded as you when it comes to trying foreign food and embracing new cultures.

  20. As an immigrant in New York City with Cantonese backgrounds, Lai Fun is no longer made here. Grandma used to make it and when she passed, no one else made it and the recipe is lost. I can imagine a lot of people in my age group paying good money for the nostalgia. Hope the tradition can continue in China. Zhu Chang Fun is actually quite popular in NYC. I have no doubt that will continue on for generations.

  21. Gosh Cheong Fun is really delicious!!! I would love to fly to China but the COVID policy of always remaining green in the app and not turn red is stopping people to go…. 😭😭😭😭😭

  22. 0:57 I'm a Thai. I used to eat the dish on the right as a kid. Correct me if I'm wrong. It seems to me like "Giam Yi." It's similar to risoni pasta but made with white non-glutinous rice flour. The dish I ate when I was young was served in a fish broth assorted with small pieces of fish fillet. The noodle soup itself was slightly thickened with flour.

  23. we have a place in the usa called cold stone its the same idea as that fried ice place. they use a cold stone like that but instead of fruits its done with candys and ice creams.

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