Making gongfei bing (communist bandit egg dumplings) in Chiayi, Taiwan
Making gongfei bing (communist bandit egg dumplings) in Chiayi, Taiwan
by AmericanBornWuhaner
10 Comments
MrEliavm
Looks amazing but I hate these goddamn subtitles with a burning passion.
Miserable_Team_2721
Well. Ignoring the subtitles….. these look delicious if they are able to keep them hot.
A very convenient street food. I’d definitely try at least one.
notazoroastrian
Taiwan is one of the street food meccas of the world, if not the best
Acid_Monster
Huh, I really wasn’t expecting that yoke to still be soft after that much cooking, looks great
stares_at_rain
This has to be the ancestor of egg rolls.
deecro3000
I want more dangerous sounding food what a cool name
sauce-ome-sauce
You had me at communist
forgetthatgetpaiiid
This looks incredible omf
Peace_Fog
“The eggs are cooked sunny side up and then flipped…”
Looks like they’re just cooked over-medium, if you flip them, they’re not cooked sunny side up
blueboxbandit
I don’t understand why all those eggs had to be cooked at once in what appeared to be way too low temp oil. They are all a different doneness because the first eggs went into hotter oil and stayed in longer than the ones at the end. And then they just sit there until the dough is ready? Two people assembly line and you up your consistency massively.
10 Comments
Looks amazing but I hate these goddamn subtitles with a burning passion.
Well. Ignoring the subtitles….. these look delicious if they are able to keep them hot.
A very convenient street food. I’d definitely try at least one.
Taiwan is one of the street food meccas of the world, if not the best
Huh, I really wasn’t expecting that yoke to still be soft after that much cooking, looks great
This has to be the ancestor of egg rolls.
I want more dangerous sounding food what a cool name
You had me at communist
This looks incredible omf
“The eggs are cooked sunny side up and then flipped…”
Looks like they’re just cooked over-medium, if you flip them, they’re not cooked sunny side up
I don’t understand why all those eggs had to be cooked at once in what appeared to be way too low temp oil. They are all a different doneness because the first eggs went into hotter oil and stayed in longer than the ones at the end. And then they just sit there until the dough is ready? Two people assembly line and you up your consistency massively.