Poll: Upcoming video ideas for Jan

It's been a while! So yeah, we got some video ideas here and want to see what you guys think about them. This time, we want to do it a little bit differently. We'll look at the ranking of the final poll, and do the top 3 (or 4) video ideas for January and the up coming February. 

And here's what these concepts are gonna be:

a. Cantonese sweet soup "tong sui". 

A couple weeks back I posted a picture of a bowl of sweet potato sweet soup to IG and people seem to be very interested in it. And we thought, hey, the tradition of making sweet tasting soups as desserts in Guangdong and by extend throughout south China and Southeast Asia is something we always wanted to talk about, so why not do a winter version now and follow up by summer version later if people are interested in this topic?
So we'll touch on the culture of having these sweet soups and make three soups that's fit for cold weather (probably a sweet potato one, a nutty one, and a legume based one).

b. Over rice dishes

Same deal, three dishes, of which one will be western supermarket friendly and/or vegetarian, one would probably come from a jar, and one would be meat.

c. Over rice dishes, Hunan edition

So we just got back from a trip from Hunan (pics on IG if you're curious). One of our biggest take away is that Hunan cuisine is like this ultimate culinary system that's made for consuming rice. Common ingredients, relatively undemanding techniques for home cooks, and bold flavors that's great on rice, it's everything a "Xiafancai" can ask for. So we're inspired to do a Hunan edition for the "over-rice" series, as an ode to Hunan's love for rice. 

d. Shenzhen chicken pot

Shenzhen is a young city that only got 40 year of history. During this short period of time, certain local dishes were born on this land welcoming people from all over the country, Shenzhen chicken pot is one of them. It's basically a Cantonese style saucy chicken pot with certain Sichuan flair added to it. The dish itself also got some interesting story telling that somewhat "chaotic" past of the city. And of course, it's tasty. 

e. Sichuan red braised beef noodle soup 

When it comes to "beef noodle soup", the Taiwanese one seems to be the first thing that come to people's mind. While that's undeniably good, we want to visit its original version, the Sichuan red braised beef noodle soup. With a massive but underrated noodle culture, Sichuan has so much to offer for our bowl of noodly goodness, and red braised beef noodle soup can be an interesting starting point of our exploration. 

f. Sticky rice stuffed egg

This is a popular street snack that you'll see around the country. It's basically seasoned sticky rice stuffed in an salted egg's shell then steamed. It's fun, it's relatively easy, and it's like a egg-shaped zongzi sticky rice dumpling.

g. Baba gao, baked sticky rice cake

We encountered this chewy, eggy cake in Hunan during the recent trip. It's a very simple street snack and it's very similar to a random chiffon cake, but it got this unique chewy texture that's quite additive tbh.

h. Shunde flaming goose/duck

A Shunde specialty that got additional dramatic effect than its traditional Cantonese braised goose brother. Rich in rice wine fragrance and doused in sauce, also fun to impress your dinner guest.