Chinese Cooking Demystified

The Unobtainable Lao Gan Ma

Why is it illegal to import?

Introduction

Homemade Lao Gan Ma Beef, Fresh Chili Method

Fried Chili In Oil

Spicy Chili Crisp

Cantonese style Scrambled Eggs (黄埔炒蛋)

Chili Oil with Black Bean

Homemade Lao Gan Ma Beef, Easy Method

The Big Three

Intro

Yibin Burning Noodles (宜宾燃面)

Hot Chili Sauce, San Ding

What is Lao Gan Ma, and can you make it at home?

Cooking the eggs

Chicken Chili Oil

Sichuan Mapo Tofu, plus a (hopefully educational) look at the CIA Textbook's version (麻婆豆腐)

Preparing the eggs

Outro

What is Shaoxing Wine, and why's it in almost every Chinese recipe?

Three Chinese Tofu Frying Techniques

High level overview

Sichuan Tofu Rice, Douhuafan, from scratch (豆花饭)

Chili Oil with Pork Slivers

How to Make Authentic Chinese Mapo Tofu (麻婆豆腐)

Mushroom Chili Oil

What's Spaghetti's Problem?

Fermented Soybean Chili

Sichuan MSG Noodles (味精素面)

Stir Frying 101, Chinese Stir Fry Techniques Using Pork and Chili (青椒肉丝)

Beef Black Bean Chili Oil

The Socarrat Sandwich

Bean Chili with Pork Mince

Three Egg Drop Soups

Egg

What is Chinese food food (kuaican) like?

Steaming Rice for Fried Rice

Cantonese Chicken & Corn Egg Drop

Where's this dish from?

Making Lao Gan Ma Fried Rice

Chili Oil Beancurd

Spicy Bean Paste

Is Brown Sauce Really a Thing?

Pickled Chili

The Solution

But which Lao Gan Ma?

The Unobtainable Beef Lao Gan Ma

Tiger Skin Eggs or: How I Learned to Stop Worrying and Love Cooked Yolks

Penoy

Dish 1, Jiangbao Tofu