Upcoming Q&A Video(s) - Calling all Questions

1. Wok maintenance. How do you clean it before storing it after use? How do you clean it when stuff sticks to it? If stuff sticks a lot, how do you "season" it? 2. Cooking wines seem to play an important role. I read this: https://malafood.com/en/the-ultimate-guide-to-chinese-cooking-wines. Is it really this complicated? 3. Chinese cooking uses a lot of oil. How little can you get away with? Oil is empty calories. I read that obesity has increased in China by x3 in the last decade (though still far behind the US). And this question is also related to the next one..... 4. Question for father: how has the Chinese cuisine changed over the last 50 years? For rural and for urban people?

NullPointer

Hi Chris and Stephanie! Love your work. I live in HK and I'm absolutely in love with their Chacaanteng style Hainanese Chicken Rice. I've tried many different ways to recreate it and tried very hard to do research into what their secret recipe is but I can't seem to find anything or get close to it. What do you think their secret is?

Ho Ching Leung

- What food would you recommend to try on a trip to China for someone living in the West? - Would it make sense to visit Guiyang just for the food, or is Guiyang cuisine generally represented well all over China?

Great coincidence! I just came here to thank you both for the chili oil recipe! I bought the chilis from Mala Market and added a couple additions suggested in Joshua Weissman's recipe (more black cardamom, coriander, ) and it may be the best hot thing I've ever made (and I've making homemade hot-sauces for over a decade :) Thanks for your channel and all the deliciousness I get to share with my friends (which right now means dropping jars of chili oil on their porches). I wish I could post a picture because the "carnelian" red is lush and gorgeous.

What's the deal with "chili oil" recipes? At one end is Fuschia Dunlop's simple Sichuan version, just chili flakes and hot oil (maybe a piece of ginger). At the other are Youtube cooks putting in spices, vegetables, etc. I suspect some differences are because of the intended purpose (ie, cooking vs. eating dumplings). Is there a rule of thumb?

I recently bought some fermented tofu, which I had never eaten before. I tried a bit and sort of liked it but found the flavour very intense and overwhelming! I'm not sure what to do with it, is it generally eaten on its own or used to flavour dishes?

Inspired by the video about shaoxing wine and how it controls for gamey-ness. What other kinds of techniques are there to control for gameyness (different techniques/wines for different gameyness types maybe)? And are there any dishes where gameyness is desired?

1) What is your background? Where you involved in food related industry before you started the channel? 2) There are many of Chinese cooking channels. Before you started you probably thought of a particular niche that you felt that could still be filled. What was it? 3) When it occurred to you, you can make a living out of it? Was this your plan from the beginning? 4) How many sources you reference for each recipe? What are your main sources? 5) What is your process creating the recipe for the video? (Do you try to perfect the recipe, examine reproducibility, investigate which steps/components are crucial for the dish, or you rely on your experience/knowledge and the referenced sources? How long is this process?)

For Chris and/or Steph: What's your favorite non-Chinese cuisine? For Chris/Steph/Dawei: what was the first meal you learned to cook?

Chris and Steph: what are some of the the big food trends happening now in China?

Hannah Farmer

You used to have two dogs. What happened to the other doggie?

Michael Rasmussen

One for Steph: What do you think about the future of Chinese food. Do you think regionality will be lost as numerous dishes can be increasingly found across China - take Sichuanese cuisine for example?

A kitchen/living space tour would be neat. Forgive me if you already did that and I missed it

Luke Floden

We'd love to hear about different preparations of long beans!

Chris & Steph: what do you think caused the popularity of Sichuan food in china? Why is everything suddenly so spicy!!

Steph > Dawei: what was your favorite childhood snack? Do you still make it?

Mr. Martini

Christ to Steph : You are more and more present in the videos (which is great) was it something planned all along or just an evolution of your will to share more with the audience ?

Chris & Steph: What are each of your top three favourite dishes? Also, if you were to do a purely culinary focused trip around China, where would you go, what would you eat, and why?

JF M

Steph > Dawei: How has Chinese cuisine evolved over your lifetime?

JF M

Steph to ask Dawei: Why isn't black pepper featured more prominently in Chinese cooking.