《老广的味道》第九季 第2集 去边都掂｜1080P 看老广在异国谱写奋斗的故事！

《老广的味道》第九季 第2集 去边都掂｜1080P 看老广在异国谱写奋斗的故事！

One man controls 20 charcoal stoves Making the taste of hometown Making 120 Kuey Teow in an Hour Recovering a spiritual home Mortgaging a property with a bowl of noodles Continuing the family dream They are working elsewhere Rooted in a foreign land They make the taste of Guangdong good everywhere.

The taste of Guangdong is good everywhere. They’re not afraid of hardship and danger. It’s hard to leave one’s homeland. Those who are forced to leave their homeland They miss the taste of their hometown the most. Relying on the hands of their Chinese ancestors. And unimaginable hardships

The taste of Lao Guang has been passed down in other countries Food has become the foundation of their lives And has become the emotional support for countless days and nights. Penang, the third largest city in Malaysia The state capital with the highest percentage of Chinese Many Chinese ancestors have prospered here

Leaving behind rich traces of Chinese culture Penang is famous for its history, culture and food. And the old neighborhoods of Georgetown The old neighborhoods in Georgetown are the main attraction of the city It’s what you find on the internet It’s Penang It’s famous here.

I heard that the most famous food here is the Four Heavenly Kings. The best is the char kuey teow. In Georgetown There’s an old street famous for its food, Shantou Street. Shantou Street is the only street in Malaysia Shantou Street is the only street in Malaysia named after a Chinese city.

Even though it was named Kimberley Street But the stubborn Chaoshan people They have been calling it Shantou Street for a hundred years. char kuey teow, Asian juice Then there’s a famous kuey teow soup here Then there’s the Lai Chee Kang During the day, Shantou Street is quiet.

Only one tea room is open for business However, as night falls All the food stalls on Shantou Street Wake up instantly The owner and the former owner have been in business for almost 60 years Dad was over here Frying for over 40 years We’ve been doing it for 63 years

It’s the third generation Melt-in-your-mouth chicken feet kuey teow soup Rich Asian fruit juice Chilled Lai Chee Kang And cheap char kuey teow in charcoal oven Known as the Four Heavenly Kings of Shantou On this old street Family craftsmanship has been passed down from generation to generation Almost every food stall

Have been passed down for half a century. I’ve arranged with my father to go to Basha Market, 10 kilometers away. Today is different from the usual. The wife on the back of the motorcycle has been replaced by her son. Yixiang Lian took his son to Basha Market.

He wanted to practice his son’s ability to select ingredients. At the same time, let the suppliers who have cooperated for many years To recognize his successor. Good morning, how are you? What can I introduce to my third generation successor today? So that he can learn a little more

Do you use a specific type of kuey teow? Yes Specific Then the chili pepper you use is also handmade by us. Uh This is Uncle Qing. Uh His father and your grandfather They’ve been business partners for decades. That’s why we call them brothers. A store A craft It’s been passed down for generations

Between merchants Long ago, it’s not a cooperative relationship between buyers and sellers It’s a brotherhood between families In the future, if there is a need for you Please take care of me Background voice Background voice Okay, okay. Bye, bye. In the past three months.

In addition to learning how to buy food ingredients Junshan Lian also followed his mother every day Learning how to handle ingredients At that time, children can help I let my kids help me When the kids weren’t around, it was just the two of us Now Sani. is going to take over.

He’ll do it every day Yunshan Lian has 5 siblings. He’s the youngest. diligent and thrifty Junshan Lian most intuitive evaluation of his parents. For the past 40 years. Parents with only a charcoal stove and a frying pan Not only have they raised a family of seven

They’ve been able to send all five of their children to higher education. I told my son “Father is getting old. Why don’t you take over My father’s stall, char kuey teow. Continue to promote the business Mom, Dad, did you get the chocolates? Yes, I did. Let’s go.

We’ve finished the preparations for the business. Junshan Lian followed his parents back to Shantou Street. The busiest time of the day was about to begin. I’m here to help. My dad. He’s helping inside. Uh-huh. Mom, come on out. Bring out all the ingredients for the shrimp and vegetables. All the ingredients.

Move it all out. Then we’ll distribute them. Since the last century. Most of the stores on Shantou Street Were run by hardworking Chinese who were good at cooking. Sani is back. These skills He taught him slowly. Teach him how to fry. How to put in the ingredients. How to watch the heat

Char Kuey Teow is a specialty of the Chaoshan region. It accompanied the Chaoshan people to the South Seas It has gradually become a popular food in the streets of Malaysia Singapore and Thailand. Come on, have a seat We have char kuey teow and fried noodles At 7 o’clock in the evening

Crowds on the streets Vehicles are passing by The streets are alive with fireworks. The chefs in all the eateries Are busy as if they had three heads and six arms. They operate quickly. With skillful techniques Quickly and flexibly maneuvering all kinds of ingredients and cooking utensils. Here, we mainly focus on charcoal fire

Charcoal and seafood And this heritage? It came from my grandfather Then my father And then me. It’s the third generation. If people keep coming My limit My limit is 500 plates a day About 100 to 120 servings an hour 100-120 kuey teow in an hour.

The kuey teow flies between the fire and the wok. The craftsmanship dances between the pan and the fire. It’s not just about the quantity It’s the ultimate display of skill. Because he’s a novice. And now? What he lacks The ability to control the fire. In my experience First fry a big pot

Put it up and let it sit for four or five minutes The flavor is absorbed by the powder When you stir-fry the second time When you fry the second time, you have to match the frying pan and the heat This is my father’s cooking experience His previous experience in making kuey teow.

In the world of char kuey teow Different family techniques There are different flavors and smells It’s a centuries-old family history entwined in the stove. can only be understood It can’t be told in words Come on. Packing. Chili? Spice? Pork? No, no. Okay, sit down. Uncle in black.

Customer with glasses, a plate of char kuey teow. This boss. Not spicy. Give me two plates when it’s ready. Two plates. No ingredients. Chili. During the busiest time of the year. Mother Luo Yueliang acts as the commander-in-chief. He efficiently fulfills the orders and distributes the ingredients. Bookkeeping and collecting money.

He keeps a sharp eye on what’s going on inside and outside the stall His ears are quick to recognize the needs of the customers This is an ability honed by life What does he look like? Does he have hair? What does he wear? Is he a man or a woman?

I have to remember. She came here. She kept remembering. I’ve been remembering it until now. Did you? Did you? Did I hit you? Did you? Did you? Ha ha ha! Do you think so? Let me see. Let me see. With a cart and an old craft.

Shantou Street has stood for half a century. Thanks to My father’s unique control over the heat of the char kuey teow. And his in-depth knowledge of customers’ tastes We’ve been waiting for more than ten years Plenty of chili peppers Half-raw hard-boiled eggs Fried wetter Tell him just one packet He knows my taste

Every familiar guest arrives What do you want to eat? We have to remember So if you fry something that suits their taste And they’ll say it’s delicious. It’s raining, it’s raining. It’s 8 o’clock at night. The hustle and bustle of Shantou Street Was interrupted by a sudden downpour. The crowds are quickly dispersing.

A busy scene Slowly faded away under the rain. There used to be a lot of people Now you see it’s all here It’s either cars. Or there’s no one here. The tables outside are all empty and clean. What do you want? Hurry up and come over That’s the way it is.

I can’t help it if it’s raining. It’s raining and there’s no one there. Anyone else? No, there isn’t. Let’s close up. We’ve closed the stalls The last few years The second generation of the four kings of the Shantou street. Have slowly faded out of the eyes of diners

The third generation successors are coming on board one after another Over the past hundred years Overseas Chinese ancestors have passed down their craft from generation to generation Passed down their skills from generation to generation To this day Old-fashioned taste of Guangdong Has become the most popular specialty in foreign countries.

Why did I come back? First of all, it’s because my mom and dad Have been standing here for a long time They want someone to take over for them I’m happy he’s taking over It won’t hurt. Taking over the legacy Is very good If he doesn’t take over. It will be a waste.

It will hurt. I am confident that he will take over Me and the kid’s mom. Then we’ll have some time off. We can go for a walk. That’s the goal of our family. Let’s go home. It’s been a long day. I’m covered in smoke. I’m scared. Everything is fake now. char kuey teow.

It smells so good. singing voice The aroma wafts in the wind. singing voice In the recipes of Lao Guang Rice is widely recognized as a source of health and strength. Over the past hundred years Lao Guang’s ancestors have traveled to other countries to make a living

They brought their special rice products and cooking skills to other countries. To make the traditional food of their hometown To spread their traditional food all over the world It’s evening in Singapore When the day’s busyness comes to an end Most neighbors are not in a hurry to go home Instead

They bring along their families or meet up with their friends Gather at familiar eateries or cooked food centers Looking for flavors to satisfy their taste buds To relieve the stress of life and work It’s very convenient I don’t have time to cook when I go back to work Lots of good food here

Singapore It’s all good here Food stalls in deli centers Mostly family-run Some small stores run by Cantonese Famous for cooking taste of Guangdong They’ve even been recommended by Michelin many times Behind these small food stores Behind the honors What are the secrets behind their honors? At 12:00 noon Chinatown Comfort Center’s cafeteria

Is already in full swing Merchants have already started to cope with the first wave of customer flow And at this time, the owner of the Claypot Rice stalls Only then do they leisurely appear in front of the store We don’t open at noon Usually from 3pm Until 9 o’clock at night

Closed on Mondays and Thursdays We’ve been serving Claypot Rice for 70 years. And I must have taken over 41 years ago. Been here for 40 years Yucheng Lin ‘s Gourmet Shop Located in the corner of the deli center For 40 years, it’s only specialized in Claypot Rice and stewed soup

Two traditional Cantonese delicacies Hello, Claypot Rice How many people are eating? 40 minutes Okay, bye From the moment the shutter is opened. The store’s phone rings like clockwork. It’s always ringing. Before the business opens. A team of three is like a well-trained team. They can do their jobs

And work together as a team. This one’s rotten. There are five or six rotten ones a day. It’s pretty much the same every day. We usually use Thai rice. Wash the rice and dry it, without soaking it. Claypot rice It’s the Singaporean-Malaysian term for Cantonese style rice.

The name Claypot Rice originated from Guangzhou Baozai in the Lingnan context is casserole This coarse ceramic pot is thick and resistant to burning Slow heat transfer and strong insulation Hello, dine-in or packaged Half an hour before opening The order bell keeps ringing Fans and regular customers Are already waiting at the door

The sister in charge of packaged food arrives on time. All the ingredients are ready Xiuli Lin steps into her own main battlefield The busiest time is between 4 and 5 o’clock. Until 8 or 9 o’clock Especially on Fridays and Saturdays Put the rice into the pot Add boiling water

Cook it on the stove In this process The heat is the key to the success of the Claypot Rice. It’s also the most time-consuming and labor-intensive step. Traditionally, it tastes like this Chicken and salted fish It’s been like this for decades We usually have more regular customers Couples. And they bring their kids.

When the kids grow up, they bring their girlfriends Compared to other rice with a variety of ingredients. Lin’s Claypot Rice is more traditional. They always use only chicken sausage Preserved meat and salted fish. These five ingredients It should take 25 minutes. How long? 35 minutes is good Dinner is at 5:30pm

The evening rush is on. All 20 stoves are turned on Xiuli Lin has to cook 20 pots at the same time. Constantly lifting the lid of the cooker With her rich experience and amazing memory She can accurately judge the heat of each stove And the cooking time. Sometimes she fumbles Controlling these fires.

It’s all about the heat, all about the heat. You have to be quick. If you’re not quick. The rice will burn. And remember. It’s the heat that makes it difficult. It’s the heat. Can not stand For cooking Claypot Rice Each step of the chef

Is the presentation of his own cooking philosophy and style When the rice is cooked to 70% The rice grains have absorbed all the water This is the best time to add the ingredients Once the toppings are in the pot The casserole is immediately transferred to the charcoal stove.

And simmered slowly over a gentle fire. In the old days, we used to use charcoal We used to use charcoal We moved here in 1982 The government didn’t authorize the use of charcoal. Cooking on a gas stove takes a few minutes at most. Baking rice on a charcoal stove

During the slow baking process over charcoal A micro-ecosystem is formed inside the sandbag The constant and steady cooking of the charcoal allows the rice to release moisture Steam gradually rises to the top of the bag Under the high temperature steam fumigation The meat on top of the rice Releases fat and flavor while

While retaining moisture. And the fat seeps into the rice Making the rice moist and crystal clear With the flavor of meat. One and a half hours. One and a half hours. He’s famous here. I like it. I can’t help it. I’m hungry. Wait a little longer Each Claypot Rice requires patience.

After 20 minutes of simmering over charcoal Remove the lid Drizzle with soy sauce Sprinkle with scallions The rice and meat are perfectly combined. Claypot Rice is flavorful enough Because it’s grilled in a charcoal oven Once or twice a month The flavor of his salted fish is very good.

Even the rice has a good texture After Michelin’s recommendation Many foreigners Came to see me In a busy and hot environment. A family must rely on tacit understanding To keep the store running smoothly. But during the rush hour. That understanding can be broken by accident. This has already been delivered.

Why is it still here? A watercress and a pickled cabbage. It’s paid for. Don’t make a sound. I’m here to see it. Don’t make a sound. Not. Don’t make a sound. Don’t say it again. Okay? She called 50 minutes Suddenly it’s a jump. It’s going to be an hour. Ten more minutes.

There’s too many people. It’s chaos when there are too many people. When people don’t admit they’re wrong, they fight. If there’s a problem, we solve it. It’s always like that. It’ll be over in a minute. It’ll be fine in a minute. Arguing is also a form of communication The sisters’ so-called conflicts

They were soon overshadowed by their busy schedules For a pot of casserole rice We all know the importance of cooperation Sometimes I think arguing is unnecessary Arguing about what’s right or wrong is a waste of time I think the rice here can be ranked in the top five

From 4:00 pm to 9:00 pm The little corner is always bustling with activity A family of five. Year after year Day after day after day From teenagers to gray heads This old-fashioned flavor Every bite of food Each bite of food contains their heart, soul and emotion

Every praise is the best reward for them. There is a sense of accomplishment Especially since they don’t have any successors They still want to continue the business Compare the traditional Claypot Rice is not a lot 30 minutes is enough It’ll be ready by 3:30, right? That’s right. 30 minutes. That’s enough.

There’s a Ching Tung Canton Party today We’re in charge of the barbecue part Appetizers and cold dishes Cold appetizers. In Tokyo, Japan. Cantonese caterers have their own annual gathering Mingxin Li, a barbecue chef from Foshan, Guangdong. And his two diary apprentices Are already busy in front of the stove.

Mingxin Li is going to show off his family’s He’s going to show off his family’s barbecue skills The Ching Tung Canton Party will start at 5 o’clock I have to make it before 5 o’clock It has to be hot and fresh Present it to the guests This is ready to be served.

And then? I’m waiting for the Pipa Duck. I’m nervous. I’m ready to go out. If we’re late, we won’t have enough time Mingxin Li is from Sanshui, Foshan, Guangdong. Since he was 16 years old. He has traveled extensively with his father’s chief apprentice. It took him 3 years

To learn the art of making barbecue In 2005 At the age of 18, he followed in his father’s footsteps. He traveled to Tokyo, Japan I’ve been in Japan for 17 or 18 years I’ve been in Japan for 17 or 18 years. At the Okura Hotel. For many years.

I was in charge of cooking and appetizers. I was also in charge of some government and celebrities. I was in charge of special dishes for the government and celebrities. After 18 years of struggling in a foreign country Mingxin Li not only passed the language barrier through self-study

He also inherited his father’s excellent barbecue skills He is the head chef of a five-star hotel in Tokyo. He specializes in Cantonese barbecue His fans include celebrities from all walks of life All the time. Our siu mei has always been the most sought-after. They’re all gone in no time.

Honey Char siu, crispy roast pork, loquat duck. Undoubtedly, it’s the most sought-after food in Ching Tung Canton Party His father’s barbecue in Yokohama He’s a good cook Thank you, sir. The banquet is over Mingxin Li rushed to To his friend’s Cantonese dim sum store In the past two years

Dim sum stores in Tokyo are booming There’s more competition We’re thinking of We thought that by combining your barbecue and dim sum. We want to take it to the next level. Traditional Char siu It’s all around Japan. I’ve recently I’ve developed a traditional recipe With the local raw material green tea powder

To make green tea Char siu Among the Cantonese restaurant colleagues in Tokyo Mingxin Li is well known for his righteousness Whether it’s a big restaurant or a small one Whenever he encounters a problem or business related to barbecue pork He will not hesitate to lend a helping hand

We are all brothers in the same village They’ve traveled from their hometowns to make a living here. Basically, I’ll go over there to give guidance Or give advice In the 1980s and 1990s With the rise of China’s economy and culture Cantonese cuisine became popular in Japan Cantonese barbecue was loved by the locals.

In order to meet the market demand A large number of Cantonese barbecue chefs came to Japan Among them was Mingxin Li’s father I am a person I have a strong ability to adapt So I decided to come here I’ve been doing this for 27 years Almost 28 years For the past 40 years

Mingxin Li’s father Held the stove in Guangzhou and Hong Kong for 15 years He was one of the first chefs at the Garden Hotel in Guangzhou. He has a unique view on observing the correctness and innovation In the selection and use of ingredients

The old man was very picky in the selection and use of ingredients And strictly required his son to follow When I was a child, I went to the Garden Hotel Take me into the kitchen Oh, wow. Seeing the chef in his overalls. Very handsome. My dad used to cook at home too.

Most of all. I was influenced by him. Dad, let’s go in and wash the vegetables. Then we’ll start making Char siu with crispy skin and green tea. Let’s do some research. Let’s see. Will it work? Char siu is one of the Cantonese dishes The most popular Cantonese dish in Hong Kong movies.

The word “Char siu” also means barbecued pork The original Char siu It’s a pork loin inserted into the belly of a roasted whole hog. It’s cooked in a dark fire with heat radiation. But a pig only has two loins It’s hard to satisfy the demand of more people

Later it was changed to skewer several loins of pork Over time. The name “barbecued pork” was replaced by “Char siu”. The traditional ingredients of Char siu are Sugar and salt And Nanru tofu Chee Hau sauce and seafood sauce. Rose wine. It’s the sugar that brings out the charred flavor.

The unique flavor of Char siu It’s the art of combining sweet and salty. It’s easy to get started, but hard to master. It takes time and experience to truly appreciate the secrets of Char siu. It takes time and experience. How long do you marinate these? How long does it take to marinate?

About three hours. Oh, yeah. It still doesn’t feel right. Marinate for an hour. That’s about it. That’s enough. Cantonese chefs are not afraid of trouble. In the experience of making barbecue Each time we grill Is based on the previous failure The first time it fails The first failure

I put green tea powder in the marinade. That’s why the Char siu is bitter and astringent Low temperature and slow fire About 40 minutes Got it I’ll make some green tea Char siu Yes, okay. Cantonese Char siu needs to be roasted twice Before the first baking. You have to mix the malt syrup

To add a glossy coating to the surface of the Char siu. I’m thinking of using the traditional ingredients Char siu After that. Mix the green tea powder with the maltose. We’ll try to cook it at a low temperature. The green tea will not produce a bitter flavor It won’t produce a bitter flavor

When it comes out of the oven, pour the green tea maltose over it as soon as possible. At the same time. The sweetness of the malt sugar can neutralize the salty flavor of the roasted pork. It makes the texture more complex and three-dimensional Mingxin Li set a 10-minute limit for the grill

The meat is evenly heated in the oven So that the color of the meat is red and glossy And then you have to reduce the heat to lock in the juices. To keep the flavor moist. There’s still a slight burnt edge on the done amount of Char siu.

Commonly known as the turkey’s mouth It’s the most flavorful and crispy It’s the first chopsticks Where you put the first chopsticks I’m sure it’s not bitter now. It’s not burnt at low temperature. This is the most beautiful result. The color is very good now. When we serve it later.

We’ll add a layer of green tea powder to bring out the fresh flavor of green tea. Father and son are working together The green tea Char siu is finally a success Innovation is never about self-satisfaction New flavors need to be approved by the tricky taste buds

Before it can be released to the public I’m sorry. It’s been a long time Char siu. Oh, wow! It’s great! We’ve developed our green tea Char siu and crispy Char siu. Yes. Let’s try it together. Let’s try it. This is the first time I’ve had this kind of Char siu. First time

It has a green tea flavor. It should be popularized in Japan. No one’s done it yet We’re the first to do it. Let’s get drunk today. Yes. Good We’ll come here for Char siu from now on Good Cheers! The taste of home. The taste of Guangdong. In a foreign country

Have a bite of Cantonese Char siu Drink a glass of Cantonese wine The mountains and rivers of my hometown seem to come to me Even in a foreign land By tasting the flavors of our hometown The warmth of home can still linger in your heart. Dad always taught me. You teach others

And they thank you for it. Whether it’s an apprentice Or a Japanese. If he needs you If he needs you, you’ll teach him. Delicate Cantonese morning tea, tantalizing secret roasted pork. These familiar flavors Have become an indispensable part An indispensable part of the Japanese food market The inheritance of these flavors

The inheritance of these delicacies cannot be separated Cantonese chefs like Mingxin Li and his father. They not only bring the food but also the culture of Canton. And this regional flavor In Hong Kong and Macao, too. Organize things better The portions should be more generous In the early hours of the morning

Stores on the street have closed The hustle and bustle of the day sinks into silence at night However This noodle shop in Dawei, Hong Kong, is now filled with the aroma of meat and smoke smoke and fire intertwine The aroma fills the air Many people eat here The owner is very nice

The food is good Big bowl and delicious Beef mince Beef brisket Beef balls It’s all good. We have a lot of customers who work at night They often ask us to stay open late. They all have to eat. Now we’re working until 3:30 in the morning.

We sell a limited amount of fresh beef mince every day. Beef brisket with homemade marinade Beef balls and cuttlefish balls. With these special beef dishes He provides the neighbors with delicious choices for multiple meals a day. On average, he sells more than 300 bowls a day Both types of brisket are similar

The two types of beef brisket The two varieties of brisket are equally good Beef Brisket Noodles Today, Brother Cai’s Noodle House is a neighborhood favorite. However In the beginning of his business, he suffered a lot from the customers. He made a comeback with a bowl of beef brisket What’s the secret behind it?

Tomorrow’s Saturday. I have to do more. I’ll be up all night again today. Yes, sir. I’m going to make 20 pounds of cuttlefish balls. Yes, sir. And the stir-fry sauce. Beef brisket stew. After the night shift. Cai won’t stop. This food factory 200 meters away from the store.

Is where he must go every day. It’s a small place. But it’s got all the essentials. Why? Our beef brisket and beef mince It’s so delicious Why is it so flavorful? This is my secret I don’t want to forget I’ll write it all down here The delicious flavor of Cai’s beef brisket

It’s from his secret recipe. I basically weigh every ingredient. Because many ingredients Because many ingredients have different effects. Different flavors. It took almost 20 years To develop my own flavor. To concoct The sauce that gives brisket its soul. It’s not easy. First of all.

The carefully selected ingredients have to go through the frying process To awaken their deep-seated aromas Secondly, the herbs need to be finely ground To be transformed into powder Finally, all the herbs are gathered in the pot Under Cai’s skillful hands, the herbs are pushed and mixed again and again.

Starting from frying the garlic, there’s no stopping. The secret sauce is boiled once a week. All of Cai’s energy is focused on the frying pan. Er-Di is the assistant. He prepares the squid balls and beef brisket. When the sauce is ready. There are still 3 hours left before the opening.

Cai still has to work every second. To make sure that the brisket is done on time every day. I’ll soak the brisket in water. I’m going to soak the brisket for about half an hour. I’ll get the blood out of the brisket. It’s basically. It’s basically rinsed off. Thick brisket on the bottom.

Thin brisket On the top of the pot. As the brisket enjoys the warm caresses and the sauce. Cai’s wife and third brother Are busy making soup at the new store. My sister-in-law stayed at the main store. She’s also busy preparing for the opening. We use 70 pounds of fish bones every day.

With pork bones, chicken. Pepper and radish will be boiled together Remember to write all take-out orders vertically. Vinegar, chili oil, anything you want. Yes, sir. I’m in charge of both sides, mainly the new store. If I need help in the kitchen. I’ll go into the kitchen. We’re short on reception staff.

I’m in charge of the reception. Between 6 and 10 a.m. The family is busy in their respective roles We’ve been working together for almost ten years. It’s been going on for almost ten years. Here we go. Here’s the brisket. Give us a hand. Take it in. Are you tired?

Go home and rest if you’re tired. Let’s get this done. 10:30 a.m. Cai won’t stop delivering fresh beef. He’s been delivering fresh beef to the store. Customers have already arrived early. Waiting for the energy to start a new day Two brisket noodles. Yes, sir. One wonton noodle One noodle base. Next up.

Two bowls. At Cai’s noodle shop. Bunsha Beef Brisket Noodle and Boneless Beef Brisket Noodle are the most popular among the neighbors. Unlike other noodle shops Brother Cai is willing to accept customers’ difficult choices. The trickiness comes from the taste of different parts of the brisket. I prefer this part of the beef brisket

Because it’s crispy. The meat is more flavorful and the soup is not too salty I’ve been coming here for eight years. In fact, a lot of stores are like this. The whole family is here It’s a family business The family is destined to work day and night. All year round.

Beef brisket makes a family rich It’s also honed everyone’s temperament The family There will be some arguments Small arguments. My brother has his demands. Maybe we’re not up to it. I don’t think we’re quite there. Not quite. You think so. What do you think? I think it’s not even close.

The family’s going to make a lot of noise. That’s the problem. It’s normal to have problems. Family Problems have to be solved. We can solve problems. That’s family. Ten years of entrepreneurship The trust and support of the family It’s enough to defeat the occasional conflict. It also helped Cai’s noodle shop

Through the three years of the epidemic. During the epidemic I lost almost 6 million dollars. I mortgaged my house In the process I was thinking about giving up The idea of giving up Because the pressure was so great So much pressure that I’m covering my heart. Tears are shed here

At the end of the day I don’t even have a house. Then forget it and start all over again I believe in my husband He can pass on this divine heirloom to everyone through food. He can pass on this divine gift to everyone. Until the moment I will always support him

Husband and wife are one Their profits will break the gold From a small store with only two or three tables. To three branches today. With his indomitable spirit. He not only overcame all the difficulties He also created his own style of cuisine With the joint efforts of his siblings

The store that was originally criticized by the neighbors as junk food Now it has won the praise of the neighbors. I hope that we can stick together Brothers and sisters who insist together Everyone can manage a store I wish them all the best I hope these stores Everyone can hold on to them

Or the noodles and rice they make every day Every cup of tea Someone comes to appreciate And say your food is delicious That’s good enough. Let’s eat Yes. Let’s eat. Food is not just a pleasure for the stomach It’s a carrier of feelings and beliefs

As long as you put your heart and soul into the ingredients. Each dish is prepared with care Even in the midst of the storm Can still kill a golden road To gain recognition and appreciation Cheers! Give it here. Come on, come on, come on, come on, come on. Three crab claws.

Is that all right? Yes. Mushroom soup. Bamboo fungus soup is ready. I have a croaker thick soup here. Hurry up! 15 crystal shrimp balls. Crystal shrimp balls are a classic Jiangtai family dish. It’s the same as cabbage. It looks simple. But it’s a hidden secret. We used to call it glass shrimp balls.

It’s made with four prawns from Burma. Spanish ham. Cooking this classic Thai dish Requires a great deal of skill in the knife. The meat of the shrimp is handled The prawns are first shelled and then sliced to remove the red coat.

The meat is then sliced off the surface of the red coat, leaving it completely white. Hence the name Crystal Prawn Balls. This is the most tedious step. You have to slowly flake out the tiny red coat. Make three cuts on the back of the shrimp. Then soak them in low-temperature oil.

The white flesh of the shrimp blooms like a flower. If the oil temperature is too low. You’ll have to wait a long time. If the temperature is too high. The skin will get old.

Tender on the outside and smooth on the inside, the shrimp balls are crispy and firm yet soft on the inside. Almost semi-cooked Sugar core The chef’s precise control of the heat is evident. We’re making tai shi cuisine Actually It’s all based on the centuries-old recipe handed down by Jiang Taishi. To make

Jiahui Zhuang, with his profound knowledge of Thai cuisine. In a global competition two years ago in a famous hotel in Macau He won the competition with classic Thai dishes such as crystal shrimp balls, winter melon and crab pincers. He was the winner of the competition At the age of 36

At the age of 36, he was named the first chef of the hotel’s Chinese cuisine. I joined the industry in 2004 I went to Shanghai in 2011. I was in Shanghai at the time. I was managing five or six restaurants There are 200 to 300 employees. When I came here I felt

The cultural orientation and decoration style It’s very gentle with Tai Shi cuisine I was very attracted to it The combination of Tai Shi cuisine and the environment here Zhuang Jiahui is a young man after 85 years of age. How did he get involved with Thai food with its rich history?

Where did his cooking skills come from? So that he can travel north and south and gain recognition We’re going to fish for crabs Specializing in traditional Cantonese cuisine Is the reason why Jiahui Zhuang has traveled all over the world. Everywhere he goes He loves to go into the local food markets

Farms and breeding grounds Looking for local seasonal ingredients To study the characteristics of local ingredients Our crabs here are especially fresh They’re very sweet. They’re all farmed at the border of fresh water. The sea is right outside. I heard this place is famous for its heavy-shelled crabs Around the spring equinox

Before the Mid-Autumn Festival. Heavy-shell crab is not a species of crab It’s a form of green crabs that change their shells and cut into sections. Each blue crab Goes through a heavy shelling stage This stage lasts for a very short time That’s why the probability of catching a heavy-shelled crab is very small

Two layers of shell, this is it A crab of this size has to go through 5 or 6 shelling stages. Does the season affect the quality of the crab? No. Look at the gray shell We usually boil them Look at this crab This green crab It’s different from what we usually eat

It tastes more tender It’s not as greasy Doesn’t it smell good? Smells good Hey, Chung. Get in touch. See if you can find such a good ingredient. I think it’s perfect for our cooking. At 11:00 a.m. Jiahui Zhuang returned to his main battlefield on time Last night Operations were normal

There were a few tables of guests I went to ask for opinions They were all satisfied The first thing we do when we start work Is to lead each department head To review yesterday’s work Before each dish goes out. Before each dish goes out, it must be wiped clean.

The kitchen department will check it first. Everyone has to look at it carefully To make sure that every dish is perfect In the two years that Zhuang Jiahui has been in charge He was responsible for the development of dishes He was also the head of the kitchen Rigorous work attitude

The standardized management style It’s the foundation for quality dishes Don’t show your clothes Tai, give me some shrimp sauce Two and a half more Here’s one more. Try this one first We’ll take a look at each part of the process You can only serve when you think it’s ready. We have two menus.

One is a large menu. And a seasonal menu. Seasonal menu We make it according to the seasonal ingredients. The Tai Shi cuisine is made by me, the First Brother. The Second Brother and the apprentices are in charge of the production. Big Brother is in charge of the cutting board.

The apprentice and the second brother are in charge of stir-frying. I’m the coordinator. By December 2021 Three siblings who specialize in Thai cooking On their own in their respective territories In order to pass on and promote the Tai Shi cuisine The three brothers are reunited again We have a tacit understanding

We all understand Tai Shi cuisine. Or Cantonese food as I used to know it. It’s an honor. I’ve been studying with my master since I was 17 Chef Gan Youtian. The last one. Master Li’s disciple Master Try this Tai Shi Tofu

Jiahui Zhuang specially invited his own chef over to try the dish One bite gives me a mixed feeling of freshness Eating fish without seeing fish The way we do it We use chicken broth to beat soybeans, then add eggs Dongshengban meat Chicken meat and heavy shell crab paste Mixed together

Actually the most difficult thing is to set the shape I’ve been trying every day for two months. You have to get the proportions right It’s the only way to set the shape In the past, people used to say “inheritance”. But now I want I want to add the word “change” to “inheritance”.

You’ll be able to change it. I’m very pleased. Taishi cuisine is known for its rigorous selection of ingredients. It’s known for its delicate preparation and rich flavor. It specializes in stews and braises. It emphasizes heat and seasoning. Pursuing the original flavor of the ingredients It is regarded as the gem of Cantonese cuisine.

Among our Tai Shi cuisine The most classic dish is Tai Shi Snake Soup But since we can’t eat snakes now We’ve changed it to Tai Shi Phoenix Soup Tai Shi Phoenix Soup is a classic of Tai Shi Cuisine. The soup base is extremely delicate.

The first soup is made of Jinhua ham, pork bone and old chicken. Pork bone and old chicken are used to make the soup. The fresh end of the soup Ginger Chenpi, sugar cane, red dates, cinnamon and bones. Slowly simmered and dried The two broths are blended The two soups complement each other well.

The base flavor of Tai Shi Phoenix Soup is complete. Put in the pigeon meat Cook slowly Then add the bamboo shoots, fungus and mushrooms. Simmer to get the flavor. Then we can flavor the soup. After seasoning Then we can thicken the sauce In addition to the main ingredients

In addition to the main ingredient, there are lemon leaves, thin and crispy chrysanthemum petals, and cilantro. The soup is so delicious that it makes you feel like you’ve fallen into a kaleidoscope. It’s like falling into a kaleidoscope. It’s so fresh that it’s intoxicating. These 8 dishes This is our New Year’s menu.

The first one is Golden Piglet with Black Truffle and Mushroom. Red bean paste soup dumplings Sour soup with shiso Surfing Jellyfish Kingfish In a surfing way After heating Just drizzle it on Attention, everyone. We’re going to do what we did last year. We recommend that the guests fish for themselves.

Fish it up! Fish it up! Fish till you drop! Fish it up! Fish it up! Fish it up! Fish for gold From the original version of Shunde fish sashimi To the current version of the shredded chicken and mixed vegetables Lao Lao to the wind and water.

What has changed are the ingredients and the recipe What hasn’t changed is the dedication to change. It is said that there is no authenticity without tradition Under the joint efforts of Jiahui Zhuang and his team members Tai cuisine has not only been passed down It is also constantly innovating and developing.

With this platform We are confident and responsible We have the confidence and responsibility to pass on and promote Tai Shi Cuisine Originally, it is hard to forget the homesickness Originally, it was a necessity to make a living Gradually, it has become a family tradition Slowly coalescing into their own career

With the spirit of courage and boldness. Rooted in all over the world And brought the culture of Cantonese cuisine to the four corners of the world After a hundred years When we look back in the twilight Eventually, it all comes down to one belief.

If you can work hard enough, you can go anywhere In Lingnan, there are mountains and hills where everything grows. Have a sense of reverence not greedy for much, not rotten for money I hope I can grow in peace When it rains, it comes out

The interesting life of Lao Guang is hidden in daily life Love is in the mountains and the sea Let’s go together To see the mountains To see the sea of clouds To find yourself The Taste of Lao Guang Season 9 Gold Mountain Silver Mountain Guangdong TV Advocate of Good Life

老广的味道——《去边都掂》主要内容：
0:00 【老广的味道第9季 ep2 去边都掂】
6:27 【炒粿条】
14:52 【煲仔饭】
25:36【脆皮叉烧、抹茶叉烧】
32:56【牛腩】
45:41【太史豆腐】

在异国他乡，怎么寻找家乡的味道？
长知识，鉴美食，食在广东最佳纪录片。
老广的味道官方授权频道，欢迎订阅。
https://www.youtube.com/channel/UCpm6…

第9季第2集
闯金山、下南洋，每个有勇气到他乡打拼的老广都身怀绝技！
60分钟炮制130份粿条，店门口总是排满长长的人龙
马来西亚槟城汕头街“四大天王”之一的炒粿条，让你一口入魂，梦回潮汕！
带着广式叉烧勇闯日本，子承父业，独门秘方让这道粤式硬菜收获无数食徒。
凭着爱拼就会赢的坚持，老广在异国谱写奋斗的故事！
老广的味道——《去边都掂》

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