Videos about cooking, China

Chinese coconuts

With Wild Girl ...

Chinese plums

With DianXi XiaoGe ...

Tomatoes and sauerkraut

With ErMi ChuiYan ...

Tea in Chinese cooking

With Wild Girl in GuiZhou ... Bonus film - peaches ...

Grapes in traditional Chinese cooking

With DianXi XiaoGe ...

A home-made fire pit for cooking

With DianXi XiaoGe ...

YunNan vegetable feast

With DianXi XiaoGe ...

Ethnic cuisine and culture

With DianXi XiaoGe ...

The pineapple and tomato in Chinese cooking

With Wild Girl ...

SiChuan pepper

With ErMi ChuiYan ...

Chinese cabbage

With ErMi ChuiYan ... Bonus film - kiwi wine ...

Quinoa feast in YunNan province

With DianXi XiaoGe ...

YunNan food cooking tour

With DianXi XiaoGe ...

Cooking with the Sweet Potato

With Ermi ChuiYan ...

Chrysanthemum, tea and delicacy

把豆腐切成菊花，考驗刀功的中國菜餚. With ErMiChuiYan ... Bonus film - on bamboo shoots ... On the Lily flower ...

Chicken and chili dish

With Wild Girl ...

Red wine from grapes

With ErMi ChuiYan ... Bonus film - red wine with LongMeiMei ... Gourd containers DIY ...

On the Chinese Onion

With DianXi XiaoGe ... Bonus film - wasabi ... Bonus film - cherries ... Bonus film - taro flowers ...

The lemon and coconut in Chinese cooking

With DianXi XiaoGe ... Bonus film - wild bamboo shoots - with Wild Girl ...

Cook at home - MaPo DoFu and Kung Pao Chicken

With Souped Up Recipes ... Bonus film - the most essential everyday ingredients / flavorings ...

Autumn pomelos

A citrus fruit native to east asia that is related to the grapefruit. With DianXi XiaoGe ... Bonus film - the versatile Chinese onion ...

Traditional potato feast

With DianXi XiaoGe ...

The life of potatoes, cucumbers and peas, with LiZiQi

Mangoes, oranges, mulberries, loquat and tomatoes in Chinese cuisine

With Wild Girl 野小妹 ... Bonus films - on mulberries ... On tomatoes ... On citrus fruits (mandarins) ... On loquat ...

DIY bread oven and home-made burgers

With DianXi XiaoGe ... Bonus films - village tour ... Home rebuild ...

LiZiQi on ... salt

Firewood, rice, oil, salt, soy sauce, vinegar, and tea 柴米油盐酱醋茶. Apollo (YT) : The main focus of this video is salt. It is perhaps the most essential of the seven items important to Chinese culinary life: firewood, rice, oil, salt, soy sauce, vinegar, and tea. LiZiQi shows how salt is refined traditionally in SiChuan, an inland province of China : salt water is extracted from a well, concentrated by boiling in a big pot with firewood, purified by adding soybean milk to remove colored impurities (which float to the top and are skimmed off), and further concentrated to give salt crystals. She then used the salt to prepare/cook a variety of food, including PiDan (a kind of preserved duck egg with a very unique flavor), hand-beaten beef ball (so elastic that it could bounce like a Ping-Pong ball), potato, stewed beef, and more ... Bonus film - LiZiQi, on white radish ... A garden within a garden : )

Tea - not just a drink, but a lifestyle

喝的是茶，过的是生活 Thousands of years ago, a magic leaf traveled worldwide from China. And this year, around Grain Rain, I went tea picking before the best season is gone. Then I roasted green tea and scented some with flowers! For me, drinking tea is as much of high art as everyday life-- that's the essence of inclusiveness. 【李子柒 LiZiQi】 A beautiful film by LiZiQi - don't miss it ...

Hot and sour soup - make at home recipe

With shiitake mushrooms, soft dofu (tofu), eggs, sliced bamboo shoots, thin sliced red pepper, thin sliced carrots, chopped spring onion, rice vinegar, soy sauce, white pepper powder, chopped / minced ginger and a little corn starch - delicious ...

White radish 白萝卜 - growing, pickling and cooking

A mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, napiform root. It is similar in appearance to fresh horseradish but packs a lighter peppery punch similar to watercress. Unlike other radishes, it is as good cooked as it is raw. A very beautiful film and culinary masterclass with LiZiQi 李子柒. Dishes include SiChuan pickles, NorthEast sauerkraut and several types of XianCai, salty side-dish, and SuanCai, sour cabbage, with spice and without. Similar to Korean kimchi - Korean is one of the 56 ethnic groups in China. Don't miss it ... Rimo Z : 0:23 Rapeseed flowers 2:50 White Radish 3:37 Carrot 4:31 Chinese Cabbage 6:03 Mustard, then dehydrate the vegetables 7:58 Smear chilli sauce 8:28 Sealed for 1 month 8:51 Pine leaves for smoking the meat (Bacon) 9:03 Orange or clementine 9:10 Pomelo on the tree 9:22 Start smoking the sausage and meat 9:30 Add the pomelo and orange peel to enrich the flavor 10:16 Add salt and chilli powder, start pickling the dehydrated radish and carrots 10:36 Dried fish 11:58 put the dried fish, sausage and meat (or bacon) for boiling before eating or further cooking, this step helps to clean the food and reduce the salt 12:47 stir fry with ginger and then start stewing with green onion and orange peel 13:34 Fermented pickle cabbage (non-spicy) 13:49 Fermented pickle cabbage (spicy) 14:06 Minced meat with oil, spice powder, green onions, soy sauce, ginger and 14:14 hot oil to increase the aroma 14:26 Chop the pickle Chinese cabbage 14:38 Mix the minced meat and pickled cabbage, start making dumplings 15:53 Cut the salted meat, stir fry with green onion and stew with the dried vegetables 15:52 Add spicy pickled cabbages 16:16 Add some hot oil on top of the pickle dishes to excite the fragrance 16:42 Cut the boiled sausage, salted meat etc. 17:49 Looks like rose tea 17:55 Just white congee 米老鼠 : Kimchi first appeared in the book of songs. It was interpreted as sauerkraut in China. Korean kimchi originated in the Tang Dynasty. Tang Dynasty general Xue Rengui was assigned to Korea (today's Korea) by the government to settle down in Korea. Many of his entourage were from Jiangbei County, Chongqing, who could make kimchi in his hometown. Since then, Chongqing kimchi has entered Korea. Several wars in Korea have brought this kind of dish into Korean civilian families. Kimchi went through several stages before it became the real Korean kimchi. The first stage is the Three Kingdoms period, when the pickled dishes or radish, cucumber, etc., introduced to South Korea after adding leeks and other fresh vegetables. In the second stage, in the Korean period, the production methods began to be enriched, and the raw materials were added to the base. The third stage is that cabbage has become the main raw material, which is what we eat now.

Beansprouts 豆芽 - growing and cooking

YunNan coffee on a winter day

Red persimmon fruit

Persimmons taste like no other fruit. They have a silky, slippery texture and taste kind of like the fabulous fruity love child of a mango and a roasted sweet pepper, with some cinnamon in the background. They are rich and tangy and sweet, all at the same time. --- TreeHugger May the red, red persimmons bring you a happy, prosperous New Year ! 愿一串串的红柿子给大家带来新一年的柿柿顺心 ❤️

Tofu (DoFu) - traditional country style - making and cooking

Rice - growing, maturing and cooking

Chinese food from the pomelo fruit

The pomelo (Citrus maxima or Citrus grandis) is the largest citrus fruit from the family Rutaceae and the principal ancestor of the grapefruit. It is a natural, i.e., non-hybrid, citrus fruit, native to southeast Asia.

The life of roses 玫瑰花的一生

Walnuts 核桃 - harvesting and preparing

An open-air, walnut oil based family feast in YunNan province ...

Rice noodles 米粉面条, from scratch ...

Mǐfěn Miàn. A staple of YunNan 'small eats' 小吃 (XiǎoChī) street food dishes. With DianXi XiaoGe #滇西小哥 ...

The life of purple rice, pumpkins and peanuts 紫米南瓜的一生 …

With LiZiQi 李子柒 ...

MaPo DoFu - vegan / vegetarian recipe version

Or Tofu, as they say in HK / West. With chick peas, Shiitake mushrooms, chili oil and SiChuan peppercorns ... Chili oil ... Wil Yeung : Ingredients: 4 dried shiitake mushrooms 2 1/2 cups water 3 sticks green onion 1 cup canned chickpeas 1lb soft or medium firm tofu 2 pieces garlic 1 small piece ginger 1-2 tsp Sichuan peppercorns (or black peppercorns) 3 tbsp chili oil (https://youtu.be/DUDKIcYltZA) 1 tsp chili powder 2 tbsp doubanjiang (Chinese broad bean chili paste) 1 tsp cane sugar 1 tbsp soy sauce splash of rice vinegar 1 tbsp potato starch + 1 tbsp water Directions: 1. Place the dried shiitake mushrooms in a small saucepan and add in the water. Cover and bring to a boil 2. Chop the green onion. Roughly crush the chickpeas with a fork 3. When the water comes to a boil, simmer on medium for 10min 4. Drain out the tofu and carefully slice into cubes 5. Pour out and reserve the mushroom water. Cool down the mushrooms with cold water and squeeze out the liquid. Then, remove the stalks from the mushrooms and finely dice 6. Finely chop the garlic and ginger 7. Heat up a sauté pan to medium heat. Toast the peppercorns for 1min. Then, grind down the peppercorn in a pestle and mortar 8. Place the pan back onto medium heat. Add the chili oil 9. Sauté the chickpeas and mushrooms for 1-2min. Add the garlic and ginger and sauté for another minute 10. Add in the chili powder, crushed peppercorn, and the doubanjiang. Give the pan a good stir, then add in the reserved mushroom water 11. Add in the cane sugar, soy sauce, and rice vinegar. Give the pan a stir 12. Make a slurry by combining the potato starch with 1 tbsp water 13. Slowly pour in the slurry while stirring 14. Add in the tofu and gently stir around them 15. Plate and garnish with the chopped green onion Bonus film - vegan Dan Dan Mian (noodles) ... Ingredients: 4 broccolini 1 large piece garlic small piece ginger 2 sticks green onion 1/2 cup canned chickpeas small bunch canned bamboo 2 tbsp white sesame paste (or tahini) 3 tbsp soy sauce 3 tbsp chili oil (https://youtu.be/DUDKIcYltZA) 1 portion Chinese wheat noodles or udon 1/2 tbsp Sichuan peppercorn drizzle of grapeseed oil 1 tsp liquid smoke 2-3 tbsp crushed roasted peanuts 1 tbsp white sesame seeds Directions: 1. Chop the broccolini into bit sized pieces. Finely chop the garlic and ginger. Chop the green onion separating the white part from the green 2. Roughly mash the chickpeas in a small bowl with a fork. Slice the canned bamboo 3. Bring a small pot of water to boil for the noodles 4. Make the sauce by combining the sesame paste, 2 tbsp soy sauce, chili oil, and the green part of the green onions 5. Boil the noodles to package instructions 6. Heat up a sauté pan on medium heat and toast the peppercorns for 45sec 7. Crush the peppercorns in a pestle and mortar. Place the pan back on the heat and drizzle some grapeseed oil 8. Add the garlic, ginger, and green onion 9. Add the broccolini and sauté for 3-4min 10. Add the chickpeas, bamboo, and liquid smoke. Sauté for 4min 11. Add the crushed peppercorns and 1 tbsp soy sauce. Give it a good stir, then turn off the heat. When the noodles are cooked, strain out the water 12. Pour the prepped sauce into the serving bowl 13. Add the noodles into the sauce and top with the sautéed veggies 14. Top with the crushed peanuts and sesame seeds ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS HERE: https://www.yeungmancooking.com

Chopped chili peppers

自製貴州剁椒醬，香辣有味 放一年都不會壞的美食，最後還有捕魚技巧哦 | 野小妹

The king of the beans - the giant 'sword bean'

The life of watermelons and grapes ...

瓜间一壶酒，西瓜和葡萄的一生

Small-pot rice noodles - the authentic YunNan street food delicacy

Tomatoes : from seed to harvest and cooking

Mung bean 绿豆 pastries

In the West, mung beans are known from being the source of bean sprouts; yet they are more versatile than just that. Follow the whole life of the mung bean and how to make mung bean pastries. From seeds to beans takes about 4 months if planted in the spring. To get bean sprouts from the beans can take little more than a week ...

Lotus seeds soup and tea (LianXin Cha)

Chinese cooking with Okra

一籃秋葵 一桌菜，在配上酸泡果，美味極了 | Chinese food made from green okra | 秋葵 美食 | 野小妹 ...

The lotus in Chinese cuisine

它出淤泥而不染，濯清漣而不妖，一池荷花，一桌菜

Chinese food made with the lotus

它出淤泥而不染，濯清漣而不妖，一池荷花，一桌菜 | 野小妹