Steamed Pork Belly Recipe (w/ preserved mustard leaves) [Mei Cai Kou Rou]
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Hi, everyone, welcome to Souped Up Recipes. Today we are making another Hakka recipe – Mei Cai Kou Rou. This is one of those difficult but delicious recipes …
You are so wonderful. I love you and your videos so much. I don't understand why you don't have a bigger following than you do, the rest of the world is missing out!
Happy New Year!!!! Much love. What part of China are you from? I have a friend in a city called Wuhu. I talk to him about learning to cook your Chinese recipes! He is from Shou Xing Prefecture (I am probably spelling that wrong). famous for the cooking wine. The next time he comes to visit he is going to bring me a big bottle! I hope your family and friends are safe and happy in the new year its a bit scary in some parts of China right now I will keep big Texas size good thoughts for everyone back in your home country!!! Please keep making the great videos. They always brighten my day!
Happy New Year!
I’m so close to crying when hearing about your grandfather it’s very touching. Memories. Hope we can cherish this forever.
Looks so delicious!! I must make this soon!!
My thoughts go to you about your grandfather. I hope you're doing all right.
I love your channel. 😀
this channel is in my 3 top cooking chanels
This looks amazing! Really loved the story about your childhood and how your grandfather still eats the skin and fat. Very charming story!
This is my go to person. How to make authentic Chinese dishes show her some love. And hit that 🛎👈❤❤👀
Yasssss! I have wait for you to do this recipe for so long! Not many people know about it but it is such an iconic dish in Hakka cuisine but most people do Cantonese recipe, so it hard to find a recipe about Hakka cuisine. I glad you did it!❤️❤️❤️
Thanks Mandy for this mouth watering recipe. I think it goes very well with Chinese plain buns.👅💦
My favorite restaurant serves some authentic Southern Chinese dishes and they have a clay pot version of this dish that is AMAZING but they are always sold out of the preserved veggies because it's so popular! They also have the Taro version but it doesn't come close to the flavor if the preserved veggies in my opinion!
This video gave me a newfound respect for my favorite dish because it certainly isn't a walk in the park!
Mandy, I remember subscribing to your channel when you only had 22 subs. Now look how far you've come. I know your parents and grand parents are so proud of you. You inspire many, and you are an excellent cooking teacher. It's beautiful how the story of your grandpa inspired you to go from a picky eater to appreciating foods. And we all appreciate you bringing your knowledge to us 🌹💕🙌🏽
<3
I love the Hakka recipes! They're so flavorful. I'll have to wait for a weekend to give this one a try. Thanks for the thorough instructions.
I have really enjoyed trying a lot of your recipes in recent months. Currently, I have been trying to make the chiles in oil as I love the stuff that I have eaten in restaurants. I cannot find the Sichuan Chiles. They look like Japones chiles but are they the same? I am in Canada and Amazon does not deliver here.
Thankyou for your beautiful recipes and the time you take to explain how you cook and prepare the meals,always enjoy watching you,hi from new zealand btw 🙂
Damn, your grandfather has Alzheimers. Sorry to hear that.
Amazing dish and long preparation, thanks for sharing this classic dish with us. Love the precise instructions and learned a lot!
Thank you for sharing your beautiful story of your grandfather.
oh my!! what a dish!!
Can you please show me how to make some herbal chicken soup or tong sui. I love all your recipe!