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Top Tracks
1
The Unobtainable Lao Gan Ma
2
Why is it illegal to import?
3
Introduction
4
Homemade Lao Gan Ma Beef, Fresh Chili Method
5
Fried Chili In Oil
6
Spicy Chili Crisp
7
Cantonese style Scrambled Eggs (黄埔炒蛋)
8
Chili Oil with Black Bean
9
Homemade Lao Gan Ma Beef, Easy Method
10
The Big Three
11
Intro
12
Yibin Burning Noodles (宜宾燃面)
13
Hot Chili Sauce, San Ding
14
What is Lao Gan Ma, and can you make it at home?
15
Cooking the eggs
16
Chicken Chili Oil
17
Sichuan Mapo Tofu, plus a (hopefully educational) look at the CIA Textbook's version (麻婆豆腐)
18
Preparing the eggs
19
Outro
20
What is Shaoxing Wine, and why's it in almost every Chinese recipe?
21
Three Chinese Tofu Frying Techniques
22
High level overview
23
Sichuan Tofu Rice, Douhuafan, from scratch (豆花饭)
24
Chili Oil with Pork Slivers
25
How to Make Authentic Chinese Mapo Tofu (麻婆豆腐)
26
Mushroom Chili Oil
27
What's Spaghetti's Problem?
28
Fermented Soybean Chili
29
Sichuan MSG Noodles (味精素面)
30
Stir Frying 101, Chinese Stir Fry Techniques Using Pork and Chili (青椒肉丝)
31
Beef Black Bean Chili Oil
32
The Socarrat Sandwich
33
Bean Chili with Pork Mince
34
Three Egg Drop Soups
35
Egg
36
What is Chinese food food (kuaican) like?
37
Steaming Rice for Fried Rice
38
Cantonese Chicken & Corn Egg Drop
39
Where's this dish from?
40
Making Lao Gan Ma Fried Rice
41
Chili Oil Beancurd
42
Spicy Bean Paste
43
Is Brown Sauce Really a Thing?
44
Pickled Chili
45
The Solution
46
But which Lao Gan Ma?
47
The Unobtainable Beef Lao Gan Ma
48
Tiger Skin Eggs or: How I Learned to Stop Worrying and Love Cooked Yolks
49
Penoy
50
Dish 1, Jiangbao Tofu
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