- 2 hours ago
Bon Appétit spends a day on the line with Executive Chef Aiguo Yang at Panda Inn, the legendary California restaurant chain that inspired Panda Express. Founded 50 years ago in Pasadena by Andrew and Peggy Cherng and Master Chef Ming-Tsai Cherng, Panda Inn helped define Chinese-American cuisine with iconic dishes like Orange Chicken and Panda Beef. Today, Chef Yang continues that legacy across the restaurant’s four California locations, blending tradition, technique, and the flavors that sparked a nationwide dining phenomenon.
Director: Maria Paz Mendes Hodes
Director of Photography: AJ Young
Editor: Maggie Mei Lin
Talent: Aiguo Yang
Senior Creative Producer: Mel Ibarra
Line Producer: Jamie Rasmussen
Associate Producer: Oadhan Lynch
Production Manager: Janine Dispensa
Production Coordinator: Jeanne Tirro
Camera Operator: Mike Maliwanag
Assistant Camera: Seth Craven
Sound Recordist: Justin Fox
Production Assistant: Lauren Boucher; Hollie Oritz
Translator: Casey Dong
Post Production Supervisor: Alexa Santamaria
Director, Post Production: Nicholas Ascanio
Supervising Editor: Brandon Henninger
Additional Editor: Rachel Kim
Assistant Editor: Justin Symonds
Director of Content; Production: Ali Inglese
Senior Director; Creative Development: Dan Siegel
Senior Director; Programming : Jon Wise
VP; Head of Video: June Kim
Director: Maria Paz Mendes Hodes
Director of Photography: AJ Young
Editor: Maggie Mei Lin
Talent: Aiguo Yang
Senior Creative Producer: Mel Ibarra
Line Producer: Jamie Rasmussen
Associate Producer: Oadhan Lynch
Production Manager: Janine Dispensa
Production Coordinator: Jeanne Tirro
Camera Operator: Mike Maliwanag
Assistant Camera: Seth Craven
Sound Recordist: Justin Fox
Production Assistant: Lauren Boucher; Hollie Oritz
Translator: Casey Dong
Post Production Supervisor: Alexa Santamaria
Director, Post Production: Nicholas Ascanio
Supervising Editor: Brandon Henninger
Additional Editor: Rachel Kim
Assistant Editor: Justin Symonds
Director of Content; Production: Ali Inglese
Senior Director; Creative Development: Dan Siegel
Senior Director; Programming : Jon Wise
VP; Head of Video: June Kim
Category
🛠️
LifestyleTranscript
00:00Panda Yin is Panda Express's first home.
00:03In 1987, we opened Glendale Shopping Mall in the first place of Panda Express.
00:09The development of the development of the world,
00:11is mainly based on the traditional cooking culture and traditional cooking culture.
00:16And based on the taste of customers,
00:18we developed in now's菜汐.
00:19We can say that without Panda Yin,
00:21without the陈皮鸡, without the Panda Beef.
00:25At 15 years ago, I came to Panda,
00:27and from the traditional cooking culture.
00:29I'm currently working with Panda Yin.
00:32I'm currently working with Panda Yin.
00:33I feel like Panda Yin.
00:35I feel like I can make the Chinese culture of Chinese culture.
00:45Hello.
00:46I'm the Pasadena Panda Yin.
00:48I'm the Pasadena Panda Yin.
00:49Welcome to Panda Yin.
00:50Welcome to Panda Yin.
00:54Okay, this is our restaurant.
00:56We are working with Panda Yin.
00:58We are running for a lot of lids.
01:01The restaurant also takes 250 people,
01:02and especially if the community is in this restaurant.
01:03This restaurant is from 1973 to now.
01:04This restaurant is our first restaurant.
01:05This restaurant is our Pandas to now.
01:06And now they're developing up to 255 more years of Panda Express.
01:09Okay,
01:10so it's 10.45.
01:11I'm looking forward to working here.
01:19This is our kitchener.
01:21I'm a cookman's kitchen.
01:23I usually work on the kitchen with the best quality of the kitchen, and the best quality of the kitchen.
01:28Here is the配菜区.
01:30We are going to check out the preparation of the kitchen, especially the temperature of the kitchen.
01:36This is called the water.
01:38We have a lot of food from this place.
01:42According to the law of the law, the temperature of the kitchen will reach 40 degrees.
01:47This is to match the standard.
01:49This is the one of the main ingredients in the kitchen.
01:52Every day, the price of the price is about 80 grams.
01:56Next, I'll see if the food is correct,
01:59if it's not correct,
02:00if it's not correct at all.
02:01Every day, the work is not only for the freshness of菜品,
02:05but the freshness of菜品.
02:08For example, this is the meat.
02:10Today, it's not a ticket.
02:12So, we're going to put it on it.
02:14The next is the rice.
02:15There's the shrimp.
02:16This is the beef.
02:17This is the vegetables.
02:19This is our main area.
02:21This is our main dish of sauce.
02:24This is our main dish.
02:26Our main dish is the main dish.
02:28Our main dish is the main dish.
02:32This is our main dish.
02:40Handi-in has a special place.
02:42In the menu, there are some other ingredients.
02:44There are some other ingredients.
02:46They will make the demand for the customers.
02:49I will study our main dish.
02:52Okay.
02:53Today, this dish has a little bit of demand.
02:57It must be used to have a beer, a beer, a beer, and a beer.
03:02Today, we have a new dish to show them.
03:04We'll do some preparation for them.
03:07Okay.
03:08Today, we'll prepare our customers for a more traditional Chinese food.
03:12What is the dish?
03:15Is our main dish developed.
03:16They are alihama
03:19It will be called length, length and length
03:21The height is in our standard
03:23It is called a hot sauce
03:25natürlich has a hot sauce
03:27, was better because of the green pepper
03:29This is a beef
03:31And the cacao
03:33Of course there is a kidney
03:34The difference is as far as an interim
03:37It's because of the soup
03:39It has a full hour
03:40The chicken, the chicken, the chicken, the chicken
03:42And the chicken
03:43Next we will use the embryo
03:45擠三個小時
03:47現在到了午餐的工夫間
03:48我要去看一下出餐的情況
03:54OK 現在已經到了午餐工夫間12點左右
03:57這個是我們廚房的出餐機器
03:59一般全台點好單以後
04:01他們把單子打進來
04:02會顯示在這個屏幕上
04:04同時呢
04:05那邊有個機器會出紙張的單子
04:07這個紙張的單子主要是
04:09幫助他們出餐的時候
04:10要對下這個菜式
04:11我叫塗料粉
04:12糖師會分配到這個電腦
04:14Wymat will be added to Wymat's computer system
04:17When we're done with each item, we'll click on this button
04:21For example, if we're done with the 1, we'll click on the 1, we'll click on the 1
04:25We'll be able to control the food from the客人 to the出品
04:29We'll be able to control the food for 15 minutes
04:32This kitchen has a total of 18 hours
04:35We'll be able to produce about 1200 meals
04:38This area is our food
04:40This is our food staff, Jackie
04:42Hi, how are you?
04:44It's now配的是公保蝦
04:47We're all prepared for each item
04:50It's a big task
04:52We're prepared for each item
04:54We're prepared for the food
05:00This is the food staff, which is the food staff
05:03There are 3 people who are working on
05:05This is our teacher, Yang
05:07He's mainly responsible for the food and the beef
05:11The food staff is mostly responsible for the food
05:12The main thing is that we have to do a small business, which is a small business.
05:16This is the main business model.
05:19We usually have a small business model of the sales.
05:23So, we won't have the food so much.
05:25We don't have the food so much.
05:26We don't have the food so much.
05:29We have a small business model for this week.
05:32The main business model is to be careful to take care of the food.
05:35And the quality of the food.
05:37Okay, now we're going to make this recipe for this recipe, called公保蝦
05:43This recipe is the flavor of the辣椒, which is the flavor of the flavor
05:47This recipe is made to match our標準
05:49Okay, this recipe is a successful
05:53This is a芥蘭牛
05:55This recipe is our chef's chef just炒 out
05:58The芥蘭牛 is the most important part of the cooking
06:03This is in the middle of the cooking
06:05This recipe is to be in the cooking
06:07It's time to reach our標準
06:09so that we can reach the taste of the taste
06:12Yeah, it's done!
06:26Okay, now I'm a little busy
06:27I'm looking at my own business
06:30but I still need to help them
06:37This place is our oven.
06:42There is water and oil.
06:45The oven is responsible for sauce and the sauce.
06:49This is because of the sauce.
06:51The sauce is the best for the sauce.
06:53We will put the sauce in the oven.
06:56The oil will be made out of the sauce.
06:58I'm going to make the sauce first.
07:00This is the sauce in 1987.
07:03We have our own business.
07:04They can turn the food on the sheet
07:06We have Jaguar as a starter process
07:10Using the beginning of the time, we will be able to transfer the 350 degrees
07:14And during the air heat to保持 the heat
07:17We need to control the heat that is during the heat
07:18We use the heating on the heat and heat from the heat
07:23It is necessary to take care of the heat of the heat
07:24The heat of the heat
07:29When it comes to 7 minutes
07:30The temperature of the water and the body of the air
07:33Is it for us to be adjusted?
07:35The Chinese cookbook with the real estate
07:37The real estate is the taste
07:40And the taste is the taste
07:42The taste is a bit more of a soft
07:44The aroma is a bit much
07:44The smell is a bit more of a sweet
07:46The taste is a bit more of a good
07:48The fresh rice is a bit more of a soft rice
07:50The fresh rice is a bit more of a soft rice
07:52It is the soft rice
07:54The final soil is the sharp rice
07:56I put the olive oil
07:57Pantainin and Pantainin are a small variety
08:02Panna-in-the-橙皮機
08:03加入了更多的橙皮粉和新鮮的橙皮
08:06最後再撒上我們新鮮的橙皮
08:08這個時候才是一道完美的橙皮機
08:13在我剛來到美國底口嘗橙皮機的時候
08:15雖然在美國人的眼裡這個是個中餐
08:18但是它有中餐的影子在裡面
08:20但是跟中餐的口味是完全有變化的
08:24橙皮機在我的思想概念當中
08:26它代表了我們Panna的精神
08:28保持傳統也不斷創新
08:30每道菜完成的時候
08:32我們都會把我們的鍋清潔一下
08:35大家可以看到我們上面的水一直在流
08:38那是為了降低這個爐灶的溫度
08:40沒有流水的話這個爐灶會熱脹粉
08:43使我們的爐灶會變形
08:47這次又是一道我們經典的Panda Beef
08:50這個菜還在我們Menu的前三名
08:52這道菜在Panda Express也有同樣的菜品
08:56在Panda Express我們叫Pijing Beef
08:58是由Panda Beef的Panda Beef演變而來
09:01這道菜是比較巧就我們師傅的功底
09:05油炸的時候先高溫讓它定型
09:08然後再低油溫讓它把裡面的水分慢慢的炸到
09:11表面打得酥脆
09:13我們要快速的時候把牛肉分開
09:16要不然它會黏在一起影響我們的外型
09:18這個時候我就可以調我的Sauce
09:22薑蔥和辣椒醬
09:26還有我們標準化的Sauce
09:29它的Sauce同樣跟陳皮季一樣
09:31也要達到我們灰瓣的黏稠度
09:35這道菜的難點就是它的油溫和Sauce勾芡的把控
09:39OK 那我們現在進去翻炒
09:41同樣的淋上麻油
09:44OK 成功
09:48現在已經2點半了
09:49我們的初餐高峰期已經過去
09:51那我要現在去研究一下我的新的菜品
09:55我們現在要去研究一下我的新的菜品
10:00我們Panda在不停的創新
10:01所以說我們也在不停的把我們的菜品進行更新
10:05根據客人的口味
10:07我們去研發一些新的東西出來
10:09我們新菜的研發呢
10:10如果可以的話
10:11我們都會推向Panda Express
10:13當然Panda Express
10:15有好的東西
10:16我們要去研發一些新的東西出來
10:18我們新菜的研發呢
10:19如果可以的話
10:21我們都會推向Panda Express
10:22當然Panda Express
10:23There are lots of things we can use and get rid of here
10:27Today I will introduce one dish
10:29I created this dish
10:31It's a lot of
10:33First we will put our own
10:35emary seed
10:37Then a little bit of
10:38white corn
10:39This is very臭
10:40We can get some
10:42We'll put some
10:43greenries
10:44Add a little bit of
10:45sweet
10:47After all the information
10:47We realized that in the US
10:50The increasingly more people
10:51who prefer the
10:53So we have this kind of impact on our research.
10:57Many of the Chinese products
10:59have not been in the US market.
11:02However, many of them have been in the US market.
11:05But after many of them have been in the US market,
11:07gradually,
11:09now all of them have been in the US market.
11:11Now we have the Pannail's efforts
11:13to make more of the Chinese products
11:15in the US market.
11:17After that, we have about 15 minutes.
11:19After that, we have to prepare our preparation.
11:21The next thing I want to do is
11:23this is a good dish of the U.S.
11:25This dish we usually put in the special party
11:29and then we will put in our menu.
11:32We will put it in our menu.
11:34Then we will put it in our menu.
11:36Okay, now we will start to cook it.
11:38A lot of these ingredients
11:40will be made by my助手 and I will do it.
11:42When the fish is done,
11:44we need to be careful.
11:45Because it will not be careful,
11:46it will not be careful.
11:48Now, Chef Wiggen's doing the work
11:50is to keep the fish in the water.
11:52And then the fish in the water.
11:54And the fish in the water,
11:56put it on the floor.
11:57Then the pepperoni is anise.
11:58Now the fish will be done with 밀.
11:59Now the rice.
12:00The fish in the Rodrigo-lun
12:01These are the two words of the grapefruit
12:03The grapefruit is to be able to make the fruit
12:05To put the fruit in the water
12:07And to pour the water
12:08And to make it with the right now
12:10The process is to reduce the amount of water
12:14So through the water's cooking
12:17The oil is basically released
12:18And then we add the rice sauce
12:21We put the sauce up
12:22The sauce will be completed
12:26Now we have the final part
12:28We put the salt on the simples
12:29Okay, we'll try it
12:31Do you think it will be more tender?
12:40If it's more tender, it will be more tender.
12:45It will be more tender.
12:48It will be better.
12:50If we add the oil.
12:53Do you think it will be more tender?
12:58Yes, yes.
13:01Okay, our fish is finished.
13:07Let's add some olive oil to let it grow.
13:13Then we will make a small small section.
13:15We will put a mini soup.
13:17Okay, Chef Reagan, let's try it.
13:21Oh, it's good.
13:24Today's development is now at this point.
13:27Then we will meet the evening at the end of the day.
13:31Now it's 5 o'clock now
13:35The evening's lunchtime is about to come
13:37Let's see if we're ready for our preparation
13:41Okay, Jackie, ready?
13:49Ready?
13:50Okay, let's go!
13:52Ready?
13:54Ready, ready
14:01Okay, go!
14:04Now it's time for the evening
14:06The evening's lunchtime
14:07The evening's lunchtime
14:08The evening's lunchtime
14:09After the next three hours
14:10I will follow my schedule
14:11To make sure every meal is perfect
14:25Okay, now it's time for the evening
14:26I'm not going to meet you
14:27You can go
14:31You can be kidding
14:33That's all
14:34I want to do
14:35You canitt
14:53You can't see the night
14:54I'm being good
14:55When you're supposed to be
14:57You can't rush
14:58I love the week
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