Reveal The Number One Secret Ingredient In Chinese Takeout Restaurants!

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[Becausing]

Education, recipe, demonstration, and reaction all in 60 seconds. So impressive!

[tiffani]

Um yep… I did this on pepper steak last night and was literally blown away with how silky and tender it was. Baking soda is absolutely the key!!

[haileybalmer]

You know, you were instrumental in teaching me to cook Chinese food. I’m not Chinese, I’ve never been to China, I just think Chinese food is better, and I live next to a Chinese grocery, so why not learn to cook that way? But I didn’t know which soy sauce to get, or which vegetables to choose, or much of anything really. I found your website, and I must have cooked every dish you posted! You, Elaine over at Chinese Cooking Demystified, and Maggie Zhu’s Omnivore’s Cookbook really set me on a good path.

[himasf]

wow it really looked so tender when she bit into it

[tasdare]

It took me years to figure this trick out. I got a stir fry with a little too much baking soda in it one day. And I realised what they were doing. It makes so much difference.

[aaaaaaaaqiqi]

no I really thought it was MSG in the beginning 😭

[ivyblueshines]

❤❤❤❤ I love her channel!!! I made this and other recipes all came out delicious. My family thanks her for me showing me how to cook

[KevinWJenner]

THIS IS the most spectacular quick offering I have seen from Mandy yet! Must make, and probably must learn.

[lauragrandgenett]

She has the best recipes! That dress is so beautiful!

[chodeshadar]

I'm a man in my 60's, just started to look into cooking seriously, and not really aware of the need to tenderize meat, cause I always relied on others to cook such dishes for me, LOL! Thank you for teaching me a new technique!

[cousinjake]

Im a chef and I REALLY love exploring other cultures through their food and bringing it to my guests. And I feel like I have a duty from this love to present these foods the way they are meant to be made, especially when it's a 3rd culture dish. I've learned a lot from your channel about making Chinese foods properly, and I just wanted to say on behalf of my restaurant, myself, and my guests, Thank You! And I hope you make much more content for me to learn from!

[lorrieshigley]

I really really appreciate this young lady’s cooking lessons!! A very sweet personality 🙏🏻

[isaiahdavis]

I have been watching your channel for about a year now (best on YouTube!) I'm so glad you're making shorts now too!!

[Reba-cffn]

Thanks for your efforts. I’ve learned more about Chinese cooking, from watching you over 2 months, than my years of reading Martha Stewart and Better Homes and Garden.

[WayniKlaru]

Yes indeed, baking soda's purpose is to tenderize the meat. However, I know in some other western countries, we don't normally use the baking soda but more on baking powder in baking. We use baking soda for detergent mixture when washing clothes as additive to make the cloth whitier or sanitize fruits to remove remaining pesticides and other macrobial cleansing.

[jefriabubakar]

First time heard it "Poison Sauce" 🤣
Repeat again.. oohh Hoisin Sauce

[Raul]

normally I despise shorts because people blow through way too much material with little or no detail. You however seem to have the idea of it down. Tightly delivered, narrow topic, succinct, no wasted words. Good for you~!!

[AzureEclipse]

I love your voice! It's very calming

[gitfit]

Young lady, you are an excellent teacher. Every time I watch your videos, I learn something new! Thank you!!

[rolfcasparius]

You're my only go-to for Asian cuisine... Great job!