Skip to main content

Goldthread

Goldthread

@goldthread2

We make quality videos about Asian culture and food.
🥢Now operated by RADII under a licensing agreement with South China Morning Post
📥Collab: hello@goldthread2.com

Videos Playlists

U.K. Baker Reinvents Hong Kong’s Classic Pineapple Bun

4 years ago

More Droolworthy Bao from China for You to Dream About | Eat China Special Edition Part 4

4 years ago

China Is Noodle Heaven. Here Are Four Of The Best.

4 years ago

Veteran Artist Uses Iron to Make Breathtaking/Vivid 3D Paintings | Artisans E6

4 years ago

Why This Man Wants To Keep One of Hong Kong’s Last Letterpress Print Shops Aliv

4 years ago

Bubble Tea Is Going Wild in China. Here’s how. | Eat China: Back to Basics S4E9

4 years ago

“Put My Own Passion Inside”: Why This Couple in Singapore Love Cooking Spicy Seafood Laksa Noodles

4 years ago

Popiah: Tasty Seafood and Veggie Salad Wrapped Inside a Springy Thin Wrap

4 years ago

How One Man Runs One of China’s Most Famous Farm-To-Table Restaurant

4 years ago

Woks: The King of Chinese Cooking Pots | Eat China: Back to Basics S4E7

4 years ago

“Big Plate Chicken” Stew: Bringing Authentic Xinjiang Food to London

4 years ago

Hot, Soupy, Juicy: Here are Three of Our Most Favorite Bao

4 years ago

Sweet and Sour Pork | A Basic Chinese Dish X Mama Cheung

4 years ago

How One Chinese-French Woman Made Truffle Soup Dumplings a Thing in Paris

4 years ago

Golden Dried Oysters from This Hidden Hong Kong Farm Make the Best Braised Dishes

4 years ago

Cantonese Soy Sauce Stir-Fried Noodles | A Basic Chinese Dish X Mama Cheung

4 years ago

Asian-American Chef Bases Fusion Wonton Noodles on Refugee Childhood

4 years ago

Who Created Fortune Cookies If You Can’t Find Them in China? | Eat China: Back to Basics S4E8

4 years ago

Zongzi: Fragrant Sticky Rice Dumplings You Eat On Dragon Boat Festival

4 years ago

Sky Lanterns Are Stunning But Bad For Earth. Here’s Why.

4 years ago

The Best Salt in China Come from These 200-Year-Old Wells

4 years ago

Four More Chinese Noodles for You to Dream About

4 years ago

How To Turn Iron into Majestic Works of Ink-like Art | Artisans EP6 Part 2

4 years ago

Fast Food in China is a Whole Other World | Eat China: Back to Basics S4E10

4 years ago

Fast Food in China is a Whole Other World | Eat China: Back to Basics S4E10

4 years ago

The Hong Kong Chef Who Brought Cantonese Food To Houston

4 years ago

How This Plumber Became Hong Kong’s Graffiti King

4 years ago

Tiniest, Most Vivid Details Carved Into 1-inch Olive Pits | Artisans E5

4 years ago

Smangus: A Peek Into Taiwan’s Most Remote Village

4 years ago

Why Is Mala so Addictive? All About This Numbing Spicy Sensation | Eat China: Back to Basics S4E6

4 years ago

1 234 5 6 7 8 9 10