The best part, as in any scene with Asain people talking their language only, is the very end when they say "You're welcome" without any accent at all lol. Mr Miyagi did it at the Karate Contest!
The two large pots of water on the stove are for cooling the stove surface. Water is continuously flowing while the stove is on. The cooking temperature is exceeding 600F/370C.
I always wonder what kind of transformation the cooking oil goes through. He cooks pork, shrimp, and other things in the oil and pours the oil back to the oil container. He does that many, many times over the course of the day (or multiple days). Some people might say the oil becomes more and more flavorful, but what if you don't (want to) each pork or shrimp?
36 Comments
Saving for later. Im still trying to perfect my fried rice I could use the inspo.
Foie gras. Yep, that is some fancy signature Fried Rice!
wow. incredible. but dude discards fois gras fat just to use chicken fat?
Yum!
True Kung fu
廚師年齡不大，但技法純屬，火候掌控一流，炒飯最高招係最後加少許水，令飯出鍋前潤一潤，口感更有彈性，不是一味的乾，高手。
Thank you, Aden💯
I don’t know man. I can’t say I agree with you on this one Aden
I would prefer a more traditional fried rice. No need for fois gras.
THIS IS NOT YOUR LOCAL RED DRAGON WOK FRIED RICE!
I don't think uncle roger would approve of this one.
Nice fried rice,,❤
Thanks for the opportunity to see inside this chef's kitchen, vielen Dank Aden!
And thanks for the great translation and subs!
用筷子挾炒飯幾新奇😂
The rice looked simply delicious. 🙂❤
1:00
The rice lid very dry
The best part, as in any scene with Asain people talking their language only, is the very end when they say "You're welcome" without any accent at all lol. Mr Miyagi did it at the Karate Contest!
Looks great, I might have to go!
I love watching the masters cook fried rice! Best fried rice I ever had was in Yokosuka, Japan at a ramen shop.
That wok setup is insane, i need that in my kitchen
le robinet!!!🎉🎉
too much PUFA my man!
Why do you eat fried rice with chopsticks?
C est normal le robinet qui coule sans cesse dans ces restaurants asiatiques ? Au moment où la planète en a vraiment besoin ? 😢
The two large pots of water on the stove are for cooling the stove surface. Water is continuously flowing while the stove is on. The cooking temperature is exceeding 600F/370C.
I always wonder what kind of transformation the cooking oil goes through. He cooks pork, shrimp, and other things in the oil and pours the oil back to the oil container. He does that many, many times over the course of the day (or multiple days). Some people might say the oil becomes more and more flavorful, but what if you don't (want to) each pork or shrimp?
Love it 😍
Interesting haircut.
劃蛇添足了! 倒不如正正常常做個揚州炒飯更好
Finally fried rice from the culture where it’s original from:)
What a treat! Never thought to add foi gras or dried scallops.
send this to uncle roger
the rice wok flop to ladle catch was awesome! rewatched it a few times.
I predict that my kitchen floor will be very messy soon 🙂
不良食品。 被炒过，米的特性变了。水煮的米 保持米的和顺特质，但被炒过后，没了和顺却变得甘香，且不利于消化吸收。
5:46 That handle gotta be hot and he just using his bare hands! 😅