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Jul 12, 2022
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'Ok, our 500k subscriber Q&A! Thank you all so much for watching and cooking these recipes... it\'s been an awesome four years. This is the first of two Q&A videos we have planned - second being with Steph\'s Dad, Dawei. In this video we answer some question like: 0:00 - Introduction 1:02 - Non-native Chinese Ingredients 6:40 - Ancient Chinese Food today? 9:03 - What\'s your favorite cuisine? 12:41 - Miao & Guizhou minority cuisines 16:54 - Influence of Non-Han Food on Chinese Food 21:40 - Cantonese History and Identity 29:03 - Vietnamese Food in China? 33:19 - Dianxi Xiaoge 33:33 - Gutter Oil 34:48 - Durian 35:14 - MSG 36:04 - Best VPN for China? 37:34 - \"Original Flavor\" in Cantonese Food 41:04 - Hotpot Restaurants 42:20 - French Food 42:54 - Japanese Food 43:30 - Sichuanese Food 44:32 - Tomato & Egg 44:57 - Doing Youtube with your Husband 45:45 - Favorite not-Chinese dishes? 46:45 - Dying Food Cultures in Hong Kong and Elsewhere 48:22 - Do you actually like organ? 50:41 - Who is Chris? As promised, an edited audio-only version. It\'s a *lot* smoother: https://soundcloud.com/user-965056242/qa-with-steph I now realize that 70% of what makes people on podcasts sound so smart happens in the cut ;) 10 whole minutes of \'umm\' and such! Crazy. Definitely download that one if you\'re planning on listening to this instead of watching it. Forgot to add the Patreon credits in this video, sorry guys. Huge thank you to everyone supporting on on Patreon - link here if you\'d like: https://www.patreon.com/ChineseCookingDemystified'See also:
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