Ming Tsai? Used to love his show. Always wanted to make it to his restaurant, but never did.
Martin Yan -I confess I alternate between hate for his schtick to acknowledgement that he’s pretty skilled. Dude absolutely breaks down a chicken (haha!) like nobody’s business.
Century eggs go really well in congee (rice porridge) with some salty pork -one of my favorites.
@dt79 is too manly for me -I would never eat them a la carte!
I have watched many of those. Ming Tsai’s mom cooks better than he does…lol
But I have moved on to the non English speaking ones which makes it difficult to figure out what they are cooking. And why are they cooking with wood? Do people there not have stoves?
This is the magic I’m referring to:
I confess I don’t know what was hotter in the first video -the amazing looking chili hot sauce, or the amazing looking hot cook!
@ChickenLittle I think the wood stove thing is just to keep in spirit with the rural “flavor” of the video (kind of like farm to table). The important thing for wok cooking is that the heat is super high; the cook controls the heat by lifting the wok from the fire (along with the stirring of the ingredients) rather than using the knob on a gas/electric stove. Also in keeping with the “flavor” of the show, the bean sprouts she grows in that hole in the ground? -dirt cheap to buy, absolute waste of time to grow LOL!
(full disclosure: I don’t actually cook, I just “know” how.)
Everything in the 2nd video looks edible, and very benign as far as Chinese foods go. In the first video, I’m pretty sure I spotted congealed pork blood (looks tofu like, just made with pork blood).
Fish congee with century eggs! 
Also very delicious!!!
Just don’t bother to know what kind of fish and where it came from. Ignorance is bliss! As long as the palate is happy, that’s all it needs to know
This, and Chinese restaurant, can never co-exist…
Pro tip: I hope you do yourself the favor of watching the first video that ChickenLittle linked. (find the direct link, it goes much faster)
She is very beautiful. And, can kill a chicken, what more could a guy ask for? She even made her grandma shoes and salted duck eggs in one video.
Germans make blood sausage out of pig blood so it’s not like that’s the worst thing I have ever tasted. The river snails were a little much though, not sure I could go that far.
I understand this is a production but many of them had some type of wood cooking set up. I think I need one of those in my life.
And this kids, is why you don’t do meth.
I feel sorry for the poor bloke though.
@punnyguy can’t seem to get it to play 
will try again later
You gotta eat them cold with thin slices of ginger.
Cantonese Century Egg Congee is my favorite dish. But my wife doesn’t cook it Cantonese style. So I just ate the eggs.
Don’t know why the link quit working, but I changed it to YouTube maybe it will work now.
Yes, thanks! Man, I’m really thankful to have some Asian background. The food is just awesome if you know where to look
They’re speaking some kind dialect so I don’t even know what they’re saying lol. @anna_5588?
Cooking with wood is supposed to enhance the flavor of the dish by absorption or something. Not sure cos I don’t cook much but when I was a kid, we would cook rice in bamboo and bake a whole chicken in earth.
Something like this.
The Chinese video has really good production quality(cinematography, sound, editing, post production etc) so I think it’s all staged for the audience. The set was probably built.
Ok, so I have pioneer cut powerlifting belt bookmarked for a while now. I’ve always wanted a 10mm 4" powerlifting belt even though I don’t have any plans to compete. It just feels like a total investment training-wise. I’ve never tried a proper 4" leather belt though, so the ribs getting used to them might be a bitch; I’m 5’9 and I have a short mid section compared to the length of my legs. Also, no gym anyway, so I’m still able to hold off. The cheap velcro belt works for me so far as well, so I’m totally undecided right now but the urge to buy it is undeniably there. Crap.
I think they’re great if you want to learn to generate lots of core pressure(it’s really a skill on it’s own) mostly for low bar squats, deadlifts and any kind of heavy standing press. When I used cheap leather belts, they would break in a couple months once I started learning to do this properly.
I use a velcro belt most of the the time just to remind myself to tighten my core when doing other exercises from high bar squats to side raises.
That was a lot of work to cook one chicken and veggies.
I feel better now… lol I recognize some of what they cook but some of it is beyond my knowledge. There is an interview where she admits she started out with just a tripod filming herself but has since gotten a videographer and one assistant. I find it very entertaining regardless.
I’m thinking you probably can’t taste most of it once the peppers get involved…lol