00:00The restaurant was founded in Beijing.
00:05It's very popular with the locals.
00:09It's our first restaurant in the U.S.
00:14We came to Los Angeles because there are a lot of Chinese people here.
00:22The way we do it is complicated.
00:27There are more than 100 dishes on the menu.
00:31Where is the specialty of our restaurant?
00:35Our boss's ancestor was an official in the Qing Dynasty.
00:43The restaurant is a family-run restaurant.
01:03Today I'm going to make a king crab for you.
01:09We have a fish tank in the back.
01:13We feed the crabs with fresh seafood.
01:16The seafood will be full of meat.
01:20The king crab costs about 1,000 yuan.
01:28We usually make three or four dishes for the customers.
01:32This way, the customers can eat a table full of crabs.
01:38We don't feed the crabs for more than four days.
01:42We usually use up all the crabs.
01:46Now I'm going to make the first dish.
01:49The king crab is made with Huadiao wine.
01:55We use Chinese Huadiao wine to steam the crab legs.
02:02This way, the crab will have a strong Huadiao wine flavor.
02:06And it won't spoil the taste of the crab.
02:11This is an onion oil.
02:15This is salted egg yolk.
02:20This is a pure duck egg yolk.
02:24The outside of the crab will form a shell of salted egg yolk.
02:29This way, the outside of the crab will have a crispy salted egg flavor.
02:33And the inside of the crab will not lose the taste of the crab itself.
02:42The third way is to steam the crab eggs.
02:50The third way is to steam the crab eggs.
02:58Every morning when I go to work,
03:00the first thing I look at is the soup.
03:04There is a saying in China that says,
03:08a cook's soup is like a soldier's gun.
03:12A cook's soup is like a soldier's weapon.
03:19There are pears and snow fungus in the soup.
03:24The snow fungus is used to make the soup thicker.
03:27And red dates are added to make the soup more colorful.
03:30These are all very nutritious for Chinese food.
03:34So drinking some pear soup can make the soup lighter and more nutritious.
03:40I'm going to make the soup first.
03:43First, I'm going to make the soup for stewing.
03:46And the soup for stir-frying.
03:48It's a very popular drink.
03:52Because the soup is infused with all kinds of ingredients.
03:56After a long time of stewing,
03:58the taste of the ingredients is all infused into the soup.
04:01In fact, all the nutrients are in the soup.
04:03So we use this method of extraction,
04:06the method of extraction of umami or umami,
04:10to make this soup.
04:12Then put it in the stir-fried dish.
04:14When it boils, turn it down to low heat.
04:17It'll be ready in about an hour.
04:22Okay, we're going to have a meeting now.
04:25Meeting, meeting.
04:27We have a meeting at 10.30.
04:31And then we have half an hour to prepare for the meal.
04:37And then at 11, our restaurant is officially open.
04:42There are about 20 umbrellas.
04:45Pay attention to the ground.
04:47Okay.
04:48Okay, I don't have any here.
04:50Okay, everyone.
04:54In fact, our method is more complicated.
04:59Because there are more than 100 dishes on the menu.
05:01And you don't know what today's guest's preference is.
05:05What does he want to eat?
05:07This is the shrimp we use to make crispy shrimp.
05:09The shrimp we use to make crispy shrimp.
05:11This is a kind of white shrimp produced in South America.
05:16And then this shrimp is used a lot every day.
05:19So there must be a special person in charge of this step.
05:22Remove the shrimp legs.
05:26And then open the back of the shrimp.
05:28And then let the meat and skin separate.
05:32And then the shrimp inside.
05:35Now we dip the fresh shrimp in flour.
05:41Dip in a kind of fried flour.
05:43There are several kinds of flour mixed together.
05:46The second kind of flour is put on the shrimp skin.
05:49It can play the role of crispiness.
05:51It can fry the shrimp skin.
05:55If there is too much flour, the noodles will be mushy.
06:00If there is too much flour, the shrimp will lose its freshness.
06:03This is a kind of flour we make ourselves.
06:05After the flour is dipped, it is stored in the refrigerator.
06:09It's just for this meal.
06:12For example, for lunch, for lunch.
06:13For dinner, for dinner.
06:15There is a basic estimate.
06:17Like today, it's probably 50 to 60 servings.
06:21If it's the weekend, it's about 200 servings.
06:26In China, we use a frying pan to make oil and fry.
06:35The temperature can reach 220 degrees Celsius.
06:40But here, we use a frying pan.
06:43The temperature is 380 to 410 degrees Celsius.
06:46It can't reach the high oil temperature requirement.
06:50So when you fry the shrimp, the shrimp skin is not easy to be crispy.
06:56Bring the noodles here.
06:59In fact, our restaurant is a kitchen.
07:02When we are busiest, it's like a war.
07:09There are many stalls.
07:12They have their own work.
07:15For example, they make their own pastry.
07:17Then they make cold dishes.
07:19Then they make hot dishes.
07:21They do the opening work first.
07:23It's the preparation of the first meal.
07:26For example, setting up some small ingredients or some tools.
07:33Next, we are going to make the red date meat.
07:37Now, let's prepare the main ingredients of the red date meat.
07:42It's for seasoning.
07:45Scallions.
07:46Put the scallions underneath.
07:48They won't stick to the bottom of the pan.
07:51Second, after steaming, the taste of the ingredients will come up.
07:58When we fry the meat,
08:00the scallions will be separated.
08:05They won't stick to the bottom of the pan.
08:07In this way, the meat skin will be facing down.
08:10When we stew the soup,
08:12we use wine, Huadiao wine,
08:16soup, soy sauce,
08:18and a little bit of red rice wine.
08:23We mainly use red date water.
08:26We also use rock sugar.
08:28We use rock sugar to make the color of the sugar.
08:30Because when the sugar melts, it will have many colors.
08:33This is caramelized sugar.
08:36Red rice wine.
08:38This kind of rice is made by brewing wine.
08:42After brewing the wine,
08:44the wine will have the color of fermentation.
08:49First, we boil it on high heat.
08:51In this way, the meat will be fully cooked.
08:57This is the traditional way.
09:00This is the traditional way.
09:09This is the traditional way.
09:17When we started to make Beijing roast duck,
09:20we didn't design Beijing roast duck.
09:24Now, this step is to scald the skin first.
09:28Let the duck skin set.
09:31But this duck is different from the domestic duck.
09:34Domestic duck is raised for 42 days.
09:39The meat will be very tender.
09:41The duck here needs four and a half months to five months to achieve this effect.
09:48The duck in Beijing is not so tender.
09:51In fact, the process of making Beijing roast duck is very complicated.
09:57It takes 12 days to make a roast duck.
10:01If you want to make 100 roast ducks a day,
10:04you need at least 1,200 inventory.
10:07So it takes a lot of space to make this.
10:11Then we hang the special skin water.
10:14In this way, the duck skin will be crispy when we eat it later.
10:18If you don't hang the skin water,
10:22the duck skin will have no color,
10:24and the color will not look good.
10:26Secondly, the skin will not be crispy.
10:30The skin water has vinegar and honey.
10:34Each master has his own recipe.
10:39Because this recipe also depends on the actual duck.
10:43The skin of the duck is thick and thin.
10:46The fat of the duck is more or less.
10:48The meat of the duck is tender and not tender.
10:51But the duck here is different from the domestic duck.
10:57For more than 40 days,
10:59no matter how good the duck meat is,
11:01it can't be as thick as the skin fat.
11:05So it's really hard to eat roast duck here.
11:12But I can guarantee that
11:14everyone who eats roast duck here
11:17can experience the real taste of Beijing roast duck.
11:28Now we have a noodle shop's master, Xiang,
11:31to help us cook.
11:33Master Xiang has been doing this for nearly 30 years.
11:36He is a noodle shop owner in China.
11:38He makes a lot of noodles here.
11:41The following is making noodles.
11:44It's about 1 kg, 1 kg, 2 kg.
11:49Handmade noodles for fried sauce noodles.
11:51We want to make noodles that belong to our own taste.
11:54That's how it's special.
11:56Because the taste of noodles in each region is different.
12:02For Beijing, noodles must be very chewy.
12:06Then add salt inside to make it more chewy.
12:11Because this noodle can only be cooked and eaten on the spot.
12:15Maintain the traditional Chinese style.
12:21We hope to bring our best to everyone.
12:27This noodle takes about 20 minutes to ferment.
12:34Now he's going to roll the dough into a pancake.
12:39So that when we make noodles later,
12:42the noodles will come out more evenly.
12:46When making noodles in the north,
12:48the noodles must be a little thicker.
12:50So that it will taste better.
12:53It will be very chewy.
12:58It takes about 4 minutes to cook.
13:01There are pork, green onion, garlic, and sauce inside.
13:19This is vinegar.
13:22We make our own vinegar.
13:24We serve it in front of our customers.
13:26We have waiters to finish it.
13:28We grew up with a passion for this noodle.
13:36When making this pear soup,
13:38you can use this to make the sauce.
13:42Actually, this pear soup is a very cheap drink.
13:48But it's worth a lot of money.
13:50In ancient times,
13:52you could buy a lot of things with a lot of money.
13:54The value would be very high.
13:56This soup must be made very well.
14:06The style of our restaurant is the same in China.
14:12In fact, the boss remembers his family,
14:16his original self.
14:18In fact, when the guests come,
14:21there is a feeling of having guests at home.
14:24There are currently 158 tables in our restaurant.
14:33At most, we have received more than 800 people.
14:41After that, we made an adjustment.
14:46We can't have so many guests waiting outside.
14:49Because the waiting time for the guests is too long.
14:53Because our food doesn't come out very quickly.
14:58In fact, it's all done step by step.
15:01So we hope that the guests have a good dining environment.
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