Here another nice comment, that make my day already. Nice to have dedicated followers.
From : @robin9sarkar
Absolutely fine dish and cooked so beautiful. Thanks Chef you have always been my go to Asian food making guide๐๐
@robin9sarkar
I mean why not, you're one of those rare channels who is on the point without talking, so I can concentrate on the ingredients and the cooking. What more could one ask for, you are what YouTube used to be 10 years ago, you're here for sharing your culture and skills and joy, not looking for profit and greed. And I'm too, hence I can never forget you. ๐ค๐
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Here another comment makes me to do more; ( from Canada, one of my dedicated followers )
From Mr. Andy M ( Canada )
Shannon, I've been professionally cook authentic Chinese foods for over 8 years and it was made possible by "happy wok" chef. I've learned so much I've even created my own ideas which it really impressed him. I accidentally bought salad which I thought it was cabbage. Since I don't use salad, I threw it in my wok. It tasted good with the rest of the vegetables. Wanna be neighbors? lol. Take your time like I did and you'll be fine cooking Chinese like I do.
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Here is another nice comment. Learning a lot from just watching my cooking videos.
From: Jacquie Atkinson
Hello Chef, this is a very good recipe and I have made it many times! I absolutely love Lap Cheong, so much so that I am trying to gather all the things I need to make it. It does not seem to difficult to make. I have watched many hours on you tube to find the right recipe. Do you make your own sausage? I would be so grateful if you posted a video on it one day. At least I would be able to trust your instructions! I can only find synthetic dry casing that are 28 to 30cm. Do you think they would be ok? I would like to use natural sheep casing but it is proving to be too difficult to get. Also I can not get the the Chinese wine that is 57 percent alcohol, but i did find some vodka that is 50 percent alcohol, would that work? Thanks so much for your dedication and work you put into this channel! Even though I have many really good authentic Cantonese cook books I always refer to your channel first. Keep up the good work!
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Here another nice comment, that will inspire me to continue keeping this, my cooking channel run and run and run. LOL.. FROM: Mr.Hans Verhoeven
Good day Chef Lee. Again a lovely and tasty recipe. will make this soon. You are my inspiration in Chinese cooking now for a few years and I get better and better in Chine cuisine. Thank you for all your inspiration for the past few years.
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Here is another nice comment, that make my day; Aug 6, 2022.
From Michael
I've made quite a bit of sweet and sour over my 45 years cooking and I have to admit that this was the first time using the black vinegar. I also must admit that it (the chinkiang) brought an extra depth of flavor that I now can't imagine doing without. Thanks for a great recipe!
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My nieces in the USA & Canada, and also from Asia, were asking, if I can post some baking videos. So they can start learning some baking skills from me. So, I think I will be posting few, from time to time. I required this skill while working at my parents bakery & restaurant business back home. I hope you will also be interest and learn some. Thanks for watching.
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One viewer, call me STUPID. Maybe time for me to stop, making more chinese home cooking video? Or maybe just ignore this individual. Here, what his comment was written.
Jack Du
if you really want to help people with this sauce . put the ingredients HOW MANY TEA SPOON . OR PORTION ????? WHAT IS WRONG WITH YOU. STUPID ?
Here the link to that comment;
youtube.com/watch?v=zEHA1...
click "SORT BY" to "newest first" , and see "Jack Du."
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Another nice comments from 2 of my long time followers:
anna stavropoulos
Chef you are the best! Thanks to you, All your followers like
myself, who were afraid to cook Chinese cuisine- we are now competent-
and some of us are pretty good!!! I learned so much from your
simplicity and skills!
Thank you once again for a perfect recipe for tomorrowโs dinner!
Anna from NYC
Todd's Tropicals
Wow, just realized I have been watching You over five years now.
And even though I am a chef I still learned new and easier ways to do
things. You can always count on me for a thumbs up ๐.
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Here is one nice comment from Andy M. He is one of my dedicated viewers like you. Read what he said.
Andy M
9 hours ago
@HAPPY WOK Yeah Chef. I started using a frying pan but located a wok at a yard sale. I went on youtube to get experience but they were all from restaurants. Mind you it's nice to see how it's all done but was looking for one on home stove use and located you. It took me time to get started but things got better in the long run. Now, I have more experience than ever thanks for your help. Here in Canadian Chinese restaurants, we have platters that could cost about $12 to $15 per person. At home, I can do it all for only $3 for the ingredients selected. Big savings. I usually do 2 course meal but today, it will be 3 for the family since I was so busy renovating in their house. Have a good weekend Chef.
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May 21, 2021 6am. I got nice comment from one of my dedicated followers. That make my day. Here, what she wrote....
From: Keisha Bullard
I just want to live in your house just for one week, so I can enjoy your lovely cooking! Good job as usual chef keep up the good work. Luv your videos!
This type of comment, encourage me to continue posting more chinese home cooking videos. Thanks Keisha.
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Chinese cooking