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Chef Wang Gang International
United Kingdom
Приєднався 4 лют 2019
Hello everyone, I am Wang Gang! Welcome to my English Channel.
I am a Head Chef in Sichuan, China.
I am passionate about cooking and sharing my cooking skills, letting more people get to know authentic Chinese food and Chinese cooking culture.
I have been on UA-cam sharing cooking videos in Chinese more than a year, and now, I decide to sharing my videos in English with more audience.
Hope you guys will enjoy the contents.
Please leave your comments if you have any question, and please share the videos with your friends who also have passion in cooking.
Thumbs up if you like it!
Translated by Voiceman Jay
I am a Head Chef in Sichuan, China.
I am passionate about cooking and sharing my cooking skills, letting more people get to know authentic Chinese food and Chinese cooking culture.
I have been on UA-cam sharing cooking videos in Chinese more than a year, and now, I decide to sharing my videos in English with more audience.
Hope you guys will enjoy the contents.
Please leave your comments if you have any question, and please share the videos with your friends who also have passion in cooking.
Thumbs up if you like it!
Translated by Voiceman Jay
Chef Wang teaches you: “Twice-Cooked Pork”, authentic Sichuan stir-fry 回锅肉 Hui Guo Rou【Cooking ASMR】
下面我们开始回锅肉的技术总结：
here is the technical summary of the “Twice-Cooked Pork”:
第一，回锅肉原料的首选必须是二刀肉，也可以用五花肉代替，但是口感和肉香味略差
First, the best choice of pork for this dish is upper cut of the leg, you can use pork belly instead, but the taste is not as good
第二，猪肉烙皮这一步不能少，否则会留下皮腥味
Second, burning the skin is important, otherwise there will be odour smell
第三，煮好的回锅肉必须用凉水冲凉，否则回锅肉下锅爆炒时会热油四溅
Third, after boiling cook of the pork, it is best to cool it in cool water, this prevents boil splashing
第四，蒜苗最后下锅不能久炒，蒜苗炒太熟会导致香味大减
Fourth, the garlic sprouts cannot be stir-fried for too long as it will lose its flavour
Hello everyone, I am Wang Gang! Welcome to my English Channel.
I am a Head Chef in Sichuan, China.
I am passionatie about cooking and sharing my cooking skills, letting more people get to know authentic Chinese food and Chinese cooking culture.
I have been on UA-cam sharing cooking videos in Chinese more than a year, and now, I decide to sharing my videos in English with more audience.
Hope you guys will enjoy the contents.
Please leave your comments if you have any question, and please share the videos with your friends who also have passion in cooking.
Thumbs up if you like it!
here is the technical summary of the “Twice-Cooked Pork”:
第一，回锅肉原料的首选必须是二刀肉，也可以用五花肉代替，但是口感和肉香味略差
First, the best choice of pork for this dish is upper cut of the leg, you can use pork belly instead, but the taste is not as good
第二，猪肉烙皮这一步不能少，否则会留下皮腥味
Second, burning the skin is important, otherwise there will be odour smell
第三，煮好的回锅肉必须用凉水冲凉，否则回锅肉下锅爆炒时会热油四溅
Third, after boiling cook of the pork, it is best to cool it in cool water, this prevents boil splashing
第四，蒜苗最后下锅不能久炒，蒜苗炒太熟会导致香味大减
Fourth, the garlic sprouts cannot be stir-fried for too long as it will lose its flavour
Hello everyone, I am Wang Gang! Welcome to my English Channel.
I am a Head Chef in Sichuan, China.
I am passionatie about cooking and sharing my cooking skills, letting more people get to know authentic Chinese food and Chinese cooking culture.
I have been on UA-cam sharing cooking videos in Chinese more than a year, and now, I decide to sharing my videos in English with more audience.
Hope you guys will enjoy the contents.
Please leave your comments if you have any question, and please share the videos with your friends who also have passion in cooking.
Thumbs up if you like it!
Переглядів: 120 067
Відео
Chef Wang teaches you: “Soy Sauce Fried Rice”, unedited woking 酱油炒饭【Cooking ASMR】
Переглядів 413 тис.Рік тому
下面开始酱油炒饭的技术总结： There is the technical summary of the Soy Sauce Fried Rice: 第一，隔夜的米饭最好加入少许盐保鲜 First, best use overnight cooked rice, add some salt to preserve the freshness 第二，萝卜干是炒饭的百搭配料， 何形式下都可以加入 Second, preseved radish is salty, also give a crunchy texture, you can add other salty savoury ingredients instead 第三，只需加入酱油调味，用锅内的温度来炒出酱香味 Third, soy sauce is the only main seasoning, make sure sti...
Chef Wang teaches you: Chinese authentic "Squirrel Fish", amazing knife skills! 松鼠鱼【Cooking ASMR】
Переглядів 2,8 млн4 роки тому
下面开始松鼠鱼的技术总结 There is the technical summary of the Squirrel Fish: 第一，鱼的种类不受限制，可以选择淡水鱼和海鱼 1. You can use a variety of fish to make this dish, fresh water fish or ocean fish will both work 第二，改花刀的时候最好能贴着鱼皮走，这样处理的鱼肉散花更好看 2. The depth of the cut should be as close to the skin as possible in order to achieve the floral shape (but be careful not break the skin) 第三，糖醋汁的比例可以根据个人口味调节，没有番茄汁的同学可以不加 3. The...
Chef Wang teaches you: Shanghai style stir-fried eel, amazing stir-fry skills! 响油鳝丝【Cooking ASMR】
Переглядів 47 тис.4 роки тому
下面是响油鳝丝的技术总结： The following is the technical summary of Shanghai local stir-fried eel： 第一，不能将鳝鱼血洗得太干净，否则鳝鱼很容易变黑发臭 First, you can't wash the eel blood too cleanly, otherwise the eel can easily turn black 第二，鳝鱼可以让摊主宰杀 Second, let the stall owner to handle the killing 第三，此菜可以多加一些胡椒粉和白糖，这样有利于去腥增香 Third, this dish can add a bit more white pepper and sugar than usual 第四，响油最好用猪油，这样成菜会更香 Fourth, the fi...
Chef Wang teaches you: "Mapo Tofu", the authentic Sichuan way of doing it 麻婆豆腐【Cooking ASMR】
Переглядів 1,7 млн4 роки тому
下面开始麻婆豆腐的技术总结 There is the technical summary of the Mapo Tofu: 第一，豆腐的种类不受限制，可以用嫩豆腐或者内脂豆腐 First, the type of tofu is not limited, you can use tender tofu or firm tofu 第二，加入传统制作的“刀口辣椒”可以使菜品辣而不燥，麻而不苦 Second, adding traditionally made "knifed chili" is a must for this dish, can make the dish spicy but not dry, hemp but not bitter 第三，离火勾芡的原理是，豆腐离火降温之后会有水份溢出，勾三次芡的目的是防止豆腐出锅后出水影响口感和卖相 Thirdly, adding s...
Chef Wang teaches you: "Tomato Omelette" 番茄煎蛋饼【Cooking ASMR】
Переглядів 101 тис.4 роки тому
下面是番茄煎蛋饼的技术总结： There is the technical summary of the tomato omelette: 第一，蛋液中加入少许的白醋可以使煎的蛋饼更加营养美味 First, adding a little bit white vinegar to the egg liquid can make the omelette more delicious 第二，番茄中含有较多的水份，所以蛋液中加入干淀粉是为了中和番茄的水份便于蛋饼成形 Second, the tomato contains a lot of water, so the starch is added to the egg liquid to neutralize the water to facilitate the formation of omelette 第三，煎蛋饼之前必须先把锅滑...
Chef Wang teaches you: "Spicy Hot Pot Skewers", authentic Sichuan taste! 麻辣火锅串串【Cooking ASMR】
Переглядів 56 тис.4 роки тому
下面是麻辣火锅串的技术总结： There are the technical summary of the spicy hot pot skewers: 第一，串原料的竹签必须先煮沸10分钟消毒 First, the bamboo skewers must be boiled for 10 minutes to clean. 第二，小龙虾和鲜虾涮烫之后最好能浸泡几分钟再食用，这样能更加的入味 Second, crayfish and prawns should be soaked for a few minutes after they are ready, so that they can be more delicious. 第三，素菜应该最后涮烫，可以根据个人喜好添加素菜 Third, vegetable dishes should be added after the mea...
Chef Wang teaches you: "Sichuan Cabbage Salad", the taste is amazing 炝拌包菜【Cooking ASMR】
Переглядів 57 тис.4 роки тому
下面开始炝拌包菜的技术总结 Here are the technical summary of Sichuan cabbage salad 第一，包菜必须切细一些，这样有利于入味 First, the cabbage must be finely chopped, finer is better 第二，可以将干辣椒换成辣椒面，不喜欢吃辣的朋友也可以不加 Second, you can replace the dried chili with chili flakes, or don’t add it if you can’t eat spicy food 第三，尽量把油温烧热一些，这样才能把料头辅料炝香 Third, try to bring the oil temperature up to 210 degrees Celsius, for the best of extracti...
Chef Wang teaches you: "Crispy Stir Fried Pork Tenderloin", the taste is amazing 溜肉段 【Cooking ASMR】
Переглядів 535 тис.4 роки тому
下面开始溜肉段的技术总结 Here are the technical summary of the crispy stir fried pork tenderloin: 第一，溜肉段必须选用里脊肉制作，这样的口感会更好 1. The pork cut must be made with tenderloin, the taste is the best 第二，里脊肉上糊必须用土豆淀粉，否则炸好肉段容易回软 2. The tenderloin must be battered with potato starch, otherwise the meat will lose the crispiness 第三，调料汁不需要加盐，只需要蚝油酱油调咸味即可 3. There is no need of salt in seasoning sauce, it only needs oyste...
Chef Wang teaches you: "Scallion Oil", a Chinese cuisine must! 葱油明油【Cooking ASMR】
Переглядів 611 тис.4 роки тому
下面是葱油的应用: There are some of the applications of scallion oil: 第一，葱油可以运用到拌面，拌凉菜，或者葱油鸡 1. Scallion oil can be used for noodles, cold dishes, salads, scallion chicken 第二，葱油在行业中还有一个名字叫做“明油”，菜品在起锅前加入适量的“明油”可以增加菜品的亮度和香味 2. There is another name for scallion oil in Chinese restaurant industry called "Brighten Oil". Adding an appropriate amount of "Brighten Oil" at final stage of stir-frying can increa...
Chef Wang teaches you: "Stem Lettuce Salad", a beautiful Chinese cold appetizer 凉拌莴笋丝【Cooking ASMR】
Переглядів 66 тис.4 роки тому
下面开始凉拌莴笋丝的技术总结 Today's dish is "Stem Lettuce Salad", here are the technical summary: 第一，按照此法凉拌的莴笋丝口感非常脆，全程都不可以沾油，否则莴笋丝不够清爽。 1, The lettuce shreds are very crispy in this way. Do not use any oil in this dish, otherwise the lettuce is not fresh enough. 第二，清洗莴笋丝最好用凉开水或纯净水，这样才能符合凉菜的卫生标准。 2, It is best to use purified water to clean the shredded lettuce, so that it can meet the sanitary standards of...
Chef Wang teaches you: "Braised Fired Tofu", authentic Chinese home style 家常豆腐【Cooking ASMR】
Переглядів 21 тис.4 роки тому
Today's dish is "Braised Fired Tofu", here are the technical summary: 1. Use Chinese firm tofu to make this dish more fragrant, do not use tender tofu. 2. The oil temperature must be above 60% (180 degree celsius) when fry the tofu, otherwise the tofu will not shape properly. Hello everyone, I am Wang Gang! Welcome to my English Channel. I am a Head Chef in Sichuan, China. I am passionatie abou...
Chef Wang teaches you: "Chinese Leaf Stir-fried with Vinegar", a classic dish 醋溜白菜【Cooking ASMR】
Переглядів 717 тис.4 роки тому
Today's dish is "Chinese Leaf Stir-fried", here are the technical summary: 1. The stem and leaves must be separated before cooking, otherwise, the leaves will not taste well. 2. Have to use medium high heat to cook and also the salt cannot be added in advance, otherwise the excessive moisture in the vegetables will affect the taste. 3. Chinese vinegar will taste best for this dish. Hello everyo...
Chef Wang teaches you: "Steamed Black Bean Ribs", a beautiful traditional dish 香菇豆豉蒸排骨【Cooking ASMR】
Переглядів 91 тис.4 роки тому
Today's dish is "Steamed Black Bean Ribs", here are the technical summary: 1. Steamed pork ribs will not be blackened after being washed. 2. MSG cannot be added to this dish. Adding shiitake mushrooms can greatly increase the umami flavour of steamed pork ribs and replace MSG. 3. The steaming time could be vary depending on the size of the rib pieces. Hello everyone, I am Wang Gang! Welcome to ...
Chef Wang teaches you: "Braised Eggplant with Minced Pork" an healthy Sichuan cuisine 鱼香茄子【ASMR】
Переглядів 133 тис.4 роки тому
Today's dish is "Braised Eggplant with Minced Pork", here are the technical summary: 1. Steamed eggplants are healthier and less greasy, but they don’t taste as good as fried ones 2. The eggplant must be tender, otherwise the steamed eggplant's taste is bad 3. Adding white vinegar can effectively prevent the oxidation and discoloration of eggplant Hello everyone, I am Wang Gang! Welcome to my E...
Chef Wang teaches you: "Pork Tripe Stew Chicken Soup", a very nutritious soup dish 猪肚鸡汤
Переглядів 34 тис.4 роки тому
Chef Wang teaches you: "Pork Tripe Stew Chicken Soup", a very nutritious soup dish 猪肚鸡汤
Chef Wang teaches you: "Stir-fried Beans with Pork Mince", a Sichuan local dish, best come with rice
Переглядів 83 тис.4 роки тому
Chef Wang teaches you: "Stir-fried Beans with Pork Mince", a Sichuan local dish, best come with rice
Chef Wang teaches you: "Stir-fried Spicy Spare Ribs", an authentic Sichuan cuisine, so tasty!
Переглядів 82 тис.4 роки тому
Chef Wang teaches you: "Stir-fried Spicy Spare Ribs", an authentic Sichuan cuisine, so tasty!
Chef Wang teaches you: "Dry Braised Prawn", a traditional Chinese dish, the taste is so good!
Переглядів 54 тис.4 роки тому
Chef Wang teaches you: "Dry Braised Prawn", a traditional Chinese dish, the taste is so good!
Chef Wang teach you: "Ants climbing a Tree " spicy minced pork stir fried sweet potato noodle
Переглядів 47 тис.5 років тому
Chef Wang teach you: "Ants climbing a Tree " spicy minced pork stir fried sweet potato noodle
Chef Wang teach you: "Sichuan style Beef stew", with white radish, a must-have dish in winter
Переглядів 85 тис.5 років тому
Chef Wang teach you: "Sichuan style Beef stew", with white radish, a must-have dish in winter
Chef Wang teach you: "Red Braised Pork", the traditional Chinese braised taste is really good!
Переглядів 197 тис.5 років тому
Chef Wang teach you: "Red Braised Pork", the traditional Chinese braised taste is really good!
Chef Wang teach you: "Shredded pork with green pepper", the authentic Chinese home-like flavour
Переглядів 69 тис.5 років тому
Chef Wang teach you: "Shredded pork with green pepper", the authentic Chinese home-like flavour
Chef Wang Gang International Channel Intro
Переглядів 109 тис.5 років тому
Chef Wang Gang International Channel Intro
Terima kasih resepnya saya helpper dari Indonesia Se se ni ..❤
I was trying to learn how to cook this cabbage and saw some Caucasian people sharing their recipe and they cut the cabbage without washing and this is how I got here 😂😂😂
Looks so good and creamy. My mouth is already going numb from the Sichuan peppercorns.
❤❤❤❤1❤🎉🎉🎉🎉😊😊😊😊😊😊i love it,thanks shsreng❤❤❤❤
Spicy salt
Super yummy and easy, thx u chef Wang
汤汁少了
Mao .. cooking master boy 😬
好吃
Is there really no garlic and/or ginger in this recipe????!!!!
The soy souce what kind of taste sweet or salk? You know what i mean? Please
He used Chinese Light soy sauce. Which is only light in color but is more saltier than regular soy sauce. Light Japanese soy sauce like Kikkoman can work too.
Should you or should you not wash the meat? I keep hearing contradicting advice
Delices
I would love to try this man's mapo doufu. It looks spectacular. Fortunately, there are three exceptional Sichuan restaurants near me, all owned by the same award winning chef and all serving different cuisine. One serves traditional Sichuan dishes like mapo doufu, dry pot, dan dan mian, one serves hot pot as good as what I've eaten in Sichuan and one serves the equivalent of Sichuan "dim sum".
Vraiment super. Merci
Depuis l'éviction de Meurice on voit qui sont les amuseurs suceurs qui sont resté pour la gamelle. La liberté d'expression balek tant que j'ai mon chèque. Ah elle est belle la France des collabos.
Did I miss where he tells you what ingredients he is adding?
Thank you chef wang and team
Please make video of wich Tools to use! Your recommendation for a good Chinese knife Cleaver wok etc!
good
Wow super looks delicious yummy ❤❤❤❤❤❤❤❤❤❤
“Chinese Leaf” looks like Romaine lettuce. Is it the same thing?
No, this is Chinese cabbage called Napa
你豁我哦，你这是麻婆豆腐？
Where can i get Sichuan pickled chilli and ginger?
chinese supermarket
Pls Chef Wang, missing you videos soooo much! 😢
"Use low heat to thicken the sauce" Meanwhile, the Eye of Sauron: POOOOOSHHHHHH
UMAII
That knife and his skill
Thank you! Clear, precise and informative tutorial!❤😊
You just call me a wishy wanker?
Bone nhiều, eat bone à, 😊
Chef please share with us what chinese sauces we require in the pantry
Chef please teach us how to make easy char shiu pork
Chef please teach us how to make char shiu chicken
I learned this dish existed because of Cooking Master Boy
mouthwatering
thank you🙂
This chef is amazing
၊🩷🩷🩷🩷🩷🩷🩷🩷🩷🩷
I've tried this recipe for the 5th time. I'm not familiar with the ingredients or amounts. Perhaps I'm a dipstick that never meets the oil. But today I was satisfied, my pork tofu was silky and flavoursome. Thank you from New Zealand.
Who's watching this in 2025
thank you, chef wang. what a delight to watch you cook.
Very professional
我们廣東粤菜廚師煉葱油不加/\角香葉，因粤菜海鮮潑上葱油主要取葱油香加強魚的鮮味，下了八角香葉就奪味了。
“Use middle high heat” Have you seen how pathetic our European stoves are compared to that jet engine you have under that wok?
RIP Fish. You will be missed.
Omg Chinese even eat fish? So disgusting, Omg
Crazy amount of oil
Chef wang ,you are truly amazing ❤
First step: Be an incredible executive chef "Well I've already failed
做不出以前的酱油饭了 工艺变了 酱油里全是盐与味精 以前的酱油有酱香 直接用酱油合饭 吃完满口留香 你们自己回家问问长辈就能明白...............你家四伯绝对知道