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2 Michelin star Executive Chef Sze Man Sui prepares several dishes of Shanghainese cuisine at Yè Shanghai on Kowloon, Hong Kong. Read and see more at wbpstars.com - only about the best restaurants in the world!
Good video about fast cooking. This free video was created for you by http://epsos.de and can be re-used for free, under the creative commons license, with the attribution of epSos.de as the original creator of this video about fast cooking. Thank you for supporting the creative commons movement !! The fire has been used for cooking for millions of years. The Chinese wok is the perfect instrument for cooking on hot fire. The round shape of the Chinese wok can collect all of the heat from the fire. The Chinese wok is a very efficient instrument for cooking. The modern Chinese restaurants do have a large cooking station for the Chinese wok. The wok station can help the Chinese people to make money very fast. The hot fire can cook the Chinese food in 3 minutes. Each meal can be profitable. The large wok stations do require more customers per day. Normal Chinese restaurants with 50 customers per day do not need a wok station. The best cooking station for the Chinese wok can be very expensive, but the Chinese food is very profitable. This is why the Chinese restaurants buy the Chinese cooking stations from China. The hot flame in this video is very hot. It is a tornado of flames and steam that can heat up the room and melt glass, if the fire is too strong. The Chinese cooking station is very modern in this video. The water is shut off automatically, after 2 liters of water have been deposited from the faucet. The efficiency of the cost is very important for the Chinese cooks who love to make more money at work. The use of less gas and less water can reduce the total cost of the meal. epSos.de is very happy about efficient cooking stations. The Chinese food is becoming more and more popular in the world, because there are many Chinese people, who live and cook for the people in large cities of the world. The Chinese food market is very strong. It is hard to make money with cooking in China, but the Chinese food is more expensive outside of China. Many Chinese cooks do travel to other countries and start small businesses that bring the taste of the Chinese food to the global audience in every country. Many different food types can be cooked in the Chinese wok. The fired noodles are one perfect example. Friend rice, fired egg, fired fish, fired chicken, boiled chicken, boiled noodles, steamed vegetables, steamed dumplings and many other tasty Chinese meals can be cooked in the Chinese wok. The good cook can prepare almost any meal in the Chinese wok. The wok from China has one grip. The wok from Indonesia has two grips. The round shape of the Chinese wok is like a combination of the cooking pot and the frying pan. The Chinese wok can replace both of the instruments in the kitchen. If you have no space, but a lot of money for the natural gas, than is it very comfortable to cook in the Chinese wok. The round edges of the wok are perfect for the people who are afraid to spill their food over the edge of the frying pan. There is an old story. In the forgotten past of China, the rich people did use flat metal plates for cooking on fire. The metal did become more round, if the cold water did create a round dent in the middle of the flat metal plate. The rich Chinese people did notice that is was much easier to cook in the round wok, than on the flat metal plate. The richest person in the village ordered the round metal plate with a large dent in the center. The other people in the village wanted to own the same round pan. Soon after this, the people from other villages did create the round pan with a dent. This is how the Chinese wok got invented in China. Thank you for supporting the creative commons movement !!
Chef Mok Kit Keung works some magic in his kitchen at Shang Palace at the Kowloon Shangri-La hotel in Hong Kong. I had a chance to go into the kitchen and meet the chef after a truly epic dinner. Check my other videos to see the interview. For more information on Shang Palace - http://www.shangri-la.com/hongkong/kowloonshangrila/dining/restaurants/shang-palace/ SUBSCRIBE to see more of my travel videos - Follow me on TWITTER - http://www.twitter.com/luxuryfred Follow me on INSTAGRAM - http://www.instagram.com/luxuryfred
A free video about wok-fried noodles in Singapore. This free video was created for you by http://epsos.de and can be re-used for free, under the creative commons license, with the attribution of epSos.de as the original author of this video about wok-fried noodles in Singapore. Thank you for supporting the creative commons movement !! The fried noodles are the noodles that are very common in Asia. There are countless numbers of varieties, cooking styles, and ingredients, but they all have one common ingredient. The Chinese cuisine uses different types of noodles. Chinese noodles refer to the noodles that are made from flour of wheat or rice. They are very different from the traditional Italian pasta. Chinese noodles are made from dough with salt, therefore there is no need to add more salt into the boiling water. The Chinese noodles do cook faster, usually in less than 5 minutes. Some Chinese noodles reach this stage in less than a minute, and are ready to be eaten. The process of wok-fried Chinese noodles is very difficult to categorize, because there are many different versions of the Chinese noodles. Each noodle version can have a different name. Fried noodles are very popular in Hong Kong, Indonesia, Taiwan, Malaysia, Singapore and other regions and communities where Chinese people work. The wok-fried noodles can also be prepared with a fired egg. Good Chinese restaurants prepare fresh noodles by hand. The Chinese Muslims from western China also eat fired noodles. Wheat noodles are typically prepared from flour, salt and water with addition of eggs or alkaline water. Rice and starch noodles made from rice flour, starch and water. The Chinese noodles can be made from rice flour or starch. Wheat noodles are more common in the north of China. Rice noodles are more popular the south of China. Wheat noodles are often made with eggs, alkaline water, arrowhead or tapioca. Wok-fried Noodles taste better, if they are made from fresh noodles. Usually the Chines noodles are boiled in water, and the cook fry them in the Chinese wok. The fried noodles are eaten with very hot sauces, gravy,meat, egg, or soup. Some varieties of rice noodles are made from rice slurry. Unlike western noodles, the Chinese noodles are made fresh and are eaten fresh. In Singapore, the wok-fried noodles are eaten with curry powder, bean sprouts, soy sauce and very hot pepper. They are eaten with a vegetarian mix of plans or accompanied by chicken meat, beef and shrimp. The friend noodles appear on the menu of almost all Chinese restaurants in Hong Kong, Singapore, Malaysia and Taiwan. The fried noodles with beef meat are called "Ho Fun". The most common method of cooking "Ho Fun" is in soup before the wok. The main advantage of the wok, is the very round shape of the wok. This form provides a small region of intense heat at the bottom of the wok. A relatively small amount of fuel is needed for this point. The shape of the Chinese wok also helps to move the food without any danger of overflow or spills. Traditional Chinese woks have two opposing grips. The modern Chines woks have only one grip and are easier to use. Thank you for supporting the creative commons movement !!
Head Chef Jacky Chung cooks at Cuisine Cuisine inside the IFC Mall in Hong Kong. Read and see more at wbpstars.com - only about the best restaurants in the world!