- 2 days ago
Category
🎥
Short filmTranscript
00:00I set the price right on the sign. 10,000 yuan for one serving of fried rice.
00:04Everyone thinks I've lost my mind over money. What they don't know is,
00:07I'm actually selling at a loss. All to complete the task my master gave me.
00:11And now, I've been running this stall for a whole week straight. Not a single serving sold.
00:15Just as I'm thinking today is another wasted day, a commotion breaks out nearby.
00:19Someone's fans are saying there's a street stall in this alley that actually has the nerve to
00:23charge 10,000 yuan for fried rice. Let's go see what kind of fried rice cost that much.
00:27I look up. A big heavyset guy is standing right in front of my stall. He tilts his head back
00:31to read
00:32the sign. Then asks, hey chef, I know there's a legendary cook in Hong Kong who makes emperor's
00:36fried rice. But his price is only 5,000 yuan a serving. What gives you the right to charge 10
00:41,000?
00:41I glance at him. Eat it, I say calmly. And you'll know why. He lets out a short laugh. People
00:46who
00:46talk like that usually have something to back it up. All right chef, make me one. I look at him.
00:50You sure? Of course I'm sure. What, you afraid I won't pay? I give him a calm look. If you
00:54know
00:54what you're doing, you won't even think about not paying. Big Tony is taken aback by the sheer
00:58confidence. And laughs. Relax. Good or not, you've got the price posted right there. I'll pay whatever's
01:03on the menu. If it's a letdown, that's on me. I say nothing more. Just a nod. And I get
01:07to work.
01:08That's when Cam suddenly blurts out, wait, is that rice? Why does it look like that? Big Tony turns
01:13around. In front of me sits a bamboo steamer. Lid already open, revealing perfectly separated grains of
01:18white rice. Top quality rice. Every single grain distinct. Almost bursting with moisture just beneath
01:23the surface. Glossy, translucent, and scattered throughout our tiny orange specks. What is that?
01:28Big Tony leans in for a closer look. What is that? Dried shrimp roe. I answer without looking up. Huh?
01:33Big Tony mutters quietly, genuinely surprised, and steps back. He turns to his crew. This chef actually
01:39knows what he's doing. This technique is called flavor borrowing. The rice absorbs the flavor of the
01:43shrimp. You take fresh shrimp, split them open, devein them, pack the soaked rice inside, then steam the
01:49whole thing. That way the rice soaks up that rich deep shrimp flavor. Then the steamed shrimp go
01:53back in, adding texture to every bite and a natural sweetness. So this fried rice actually has real
01:58craft behind it. It better. For 10,000 yuan a serving, if all you did was borrow a little flavor
02:02and toss in some roe, I'd be walking away. You can't fob me off like that with a 10,000
02:07yuan dish.
02:07He hasn't even finished talking, when a wave of rich savory aroma hits the air. Oh, that smells
02:12incredible. What is that? It smells so good. The crowd around us erupts in gasps, one after another.
02:17Some people are already swallowing hard. Big Tony's attention snaps to the source,
02:21a clay pot on the counter. In my hand is a damp, glistening lotus leaf. In front of me sits
02:26a pot
02:26that looks like a wine jar, wisps of white steam curling up from the opening. That overwhelming
02:30aroma is pouring straight out of it. The moment he sees the pot, the moment that scent hits him,
02:35Big Tony can't hold it in. Buddha jumps over the wall. Buddha jumps over the wall is the most famous
02:39dish in Fujian cuisine, also known as fortune and longevity stew. It demands only the finest ingredients,
02:45abalone, sea cucumber, shark fin, dried scallop, and the preparation is incredibly complex.
02:50Every premium ingredient must be dried first. Big Tony has filmed Buddha jumps over the wall before,
02:55at a century-old restaurant. But even their most expensive version, when the pot was opened,
02:59fell a little short compared to this. Where's the difference? Big Tony breathes in deep,
03:03and the answer comes instantly. That wine, it's incredible. Shaoxing Wadia, right? The moment he
03:08names it, I glance over with a slight smile. Good things are only truly appreciated by those who know
03:12them. Yes, it's Wadia. Can you tell how long it's been aged? The aroma from the opened pot has Big
03:17Tony
03:17completely floored. He waves his hand modestly. You give me too much credit. I'm lucky I could
03:22even identify it as Wadia. I couldn't tell you the age, but the aroma on this wine is something else.
03:26Has to be top shelf. 18-year-age Daughters Red. No wonder. A genuine 18-year-aged Shaoxing Daughters Red
03:32runs at least a thousand yuan per half kilogram. Looking at the size of this pot, even if it were
03:37diluted, you'd still need at least a full kilogram of that wine to get an aroma this rich. That alone
03:42is
03:422,000 yuan in cost. But great cooking isn't just about piling on expensive ingredients. If the
03:46technique isn't there, the best ingredients in the world won't save you. Oh wow, that smell. So that's
03:51Buddha jumps over the wall? No wonder it costs so much. It looks absolutely amazing. The crowd buzzes
03:55with curiosity, every eye fixed on the pot in front of me. The lid can't stay open for long, or
04:00too much
04:00of that aroma will escape. I quickly grab a bamboo skimmer and plunge it into the pot. Out comes an
04:04abalone,
04:05thick plump, as wide as a rice bowl. Big Tony's eyes nearly pop out of his head. That's insane.
04:09An abalone that size. Market price has to be 10,000 yuan easy. I don't stop. I keep pulling
04:15things out, one after another. A sea cucumber as long as a soda bottle. Camel tendon soft and
04:20springy. Premium ingredient after premium ingredient. Pulled out like they cost nothing. With every stir,
04:25the aroma grows even more intense, wrapping the entire alley in its scent. The sound of people
04:29swallowing fills the air from every direction, and a wild thought creeps into everyone's mind at once.
04:34If you're using this many premium ingredients to make fried rice, maybe 10,000 yuan a serving actually
04:39isn't that crazy. Once every ingredient is out of the pot, I start preparing. I take out a cleaver,
04:44press the abalone down firmly with my right hand, and trim away the skirt all the way around,
04:47tossing it back into the pot. Then slice off the top and bottom as well. Only the softest,
04:52most tender center remains. The trimmed parts go back into the pot, discarded from the dish entirely.
04:56The tender abalone center gets sliced into pieces about 3 millimeters wide, then cut into strips,
05:01then into cubes. At the sight of this, Big Tony almost jumps out of his seat.
05:04You're dicing that abalone? My hands don't stop. I glance over. How else do you make fried rice?
05:09Big Tony looks like he's about to lose it. Abalone this good? You could just eat it straight.
05:13Using it for fried rice is criminal. I ignore him and keep going. The sea cucumber and camel tendon
05:17get diced into small cubes as well. Incredible knife work. Big Tony is still grieving for the
05:22abalone, but the knife work pulls him out of it. Lily chimes in from the side. So fast.
05:26It's not about speed, Big Tony says. It's about consistency. Look at every single piece he's
05:31cutting. Every one is almost exactly the same size. The hardest part is the tendon. It has to be
05:35braised until it's tender, but if it goes too soft, you can't dice it cleanly. So it has to be
05:40cooked to
05:40exactly the right point. Tender enough to cut into cubes, but still holding its texture. That's real
05:45skill. The crowd listens. Not quite understanding, but deeply impressed. Just getting to watch knife
05:49work like this. This trip was worth it. In no time, all the seafood is diced. I take four eggs
05:54from the
05:54cooler, crack them one by one into a bowl, and separate out the whites. The yolks go straight into the
05:59steamer tray with the rice. I mix the yolks into the rice until every single grain is coated in
06:03that deep golden yellow. That's what gives the fried rice its signature golden color when it hits
06:07the wok, a technique known as gold-wrapped silver. When the rice is fully coated, nearly everyone
06:11watching swallows at the exact same moment. This rice, just mixed, not even cooked yet. Each grain
06:16wrapped in a smooth golden egg coating, tiny orange flecks of shrimp roe scattered throughout,
06:20like shrimp leaping from a golden river. It has people salivating without even trying, and this is just
06:25the prep. I haven't even started stir-frying yet, and the crowd is already starving. I toss the golden
06:29rice with every premium ingredient in the wok, a complex high-heat stir-fry, and finally press it
06:33into a gleaming gold bowl engraved with the words, 10,000 years. Then I bring out a gold ladle with
06:38a
06:39jade handle, a pair of jade-inlaid gold chopsticks, their rests, and arrange everything on a tray. I lift
06:44the tray, and walk to the small dining table, steady, unhurried. One by one, I set down the rests, the
06:49ladle,
06:50the chopsticks, and a bowl of fried rice that fills the air with its scent. Imperial Supreme Fried Rice,
06:55please, enjoy. Without another word I turn and walk straight back behind the stall. Big Tony
06:59stares at the bowl in front of him, delicate wisps of steam rising, an aroma so intense it hits you
07:04before you even lean in. He swallows instinctively. The crowd cranes their necks, all watching, all
07:08desperate to know, what does this bowl actually taste like? Big Tony looks over at Cam. All right,
07:12fans first, let's get a close-up shot. Cam is already way ahead of him. He swings the camera right
07:16to the
07:17bowl. Lily holds up the reflector. As Cam shoots, he can't stop himself. This is stunning. Every angle
07:21looks incredible, so appetizing. Hurry up, you're making me hungry, Big Tony snaps, half laughing.
07:26But he has to admit, this fried rice is almost absurdly beautiful. It gleams like it's radiating
07:31actual gold, and woven through it, the orange shrimp roe, golden brown dried scallop threads,
07:35deep reddish brown abalone cubes, sea cucumber dark as black jade, translucent camel tendon, and bright
07:41green scallion. Just looking at this bowl is an experience in itself. Once Cam finishes the close-up,
07:46Lily immediately urges, go on, taste it. Big Tony has been dying to try it. He picks up the gold
07:51ladle, and the weight of it catches him off guard. Whoa, this is actually solid gold. He turns it over
07:56in his hand, then carefully scoops up a spoonful and brings it to his lips. He chews, once, twice,
08:01and suddenly sits bolt upright, turning straight to the camera. His expression shifts into something
08:06strange. His whole body goes rigid, like he's been struck by lightning. He freezes completely,
08:11eyes blown wide. This is, this is the taste of happiness. In this moment, Big Tony is a child again,
08:16lying in his mother's arms. This is mom's cooking. He sees tiny spirits dancing all
08:21around him. Oh my god, I can't take it. If this is how I go, I go happy. Lily stares
08:25at him,
08:26completely lost. Come on, it can't be that serious. You're actually crying over fried rice?
08:30Coming back to himself, Big Tony doesn't say a word. He walks straight up to me, clasps his hands
08:35together. Chef, I bow to you. This imperial supreme fried rice, absolutely insane. The moment those words
08:41land, the crowd erupts. That high a rating? Really? Are you serious? Just smelling it from here,
08:45I'm already drooling a little. You don't even need to taste it to know it's incredible. You saw how Big
08:49Tony
08:49reacted. That alone tells you everything. An abalone that size, sea cucumber that thick,
08:54that much premium seafood, plus top grade bird's nest. How could it not be incredible? This is
08:5810,000 yuan fried rice after all. Genuinely impressive. Worth every penny. The chatter
09:03around us never lets up. I look at Big Tony, face lit up, practically buzzing with excitement.
09:07I give a small smile and nod. As long as you enjoyed it, then all that effort was worth it.
09:12Satisfied? Beyond satisfied. Big Tony gushes, barely able to contain himself. Do you take
09:16students? I'd seriously love to learn from you. Just this fried rice. I laugh it off.
09:21One bite of fried rice and this guy is already talking about discipleship. Big Tony isn't surprised
09:26I don't take him seriously. A craft at this level isn't something just anyone gets taught. He sighs
09:30and says, I know you probably wouldn't pass this down easily. Then he turns and catches Cam and Lily
09:35sneaking bites from the bowl. One spoonful each, face is full of bliss. Hey you two, save some for me.
09:41Big Tony scrambles for his phone and fires off the payment instantly. Then he spins around and runs
09:45back to the table. I hear the payment notification chime on my phone and something in me relaxes.
09:50One whole week at this stall, the task is finally complete and now, I can enter the dream again.
09:54Back at the little table, Big Tony, Lily and Cam have cleaned the bowl completely. That was so good,
09:59just not enough of it. Not enough? You ate the most. Fair point. But honestly, this imperial supreme
10:05fried rice is absolutely insane. The gold standard of fried rice. No wonder they call it imperial.
10:10That evening, after I get home, I can't wait to enter the dream. This time,
10:13I inhabit the body of a broad-browed, sharp-eyed man. His signature dish, the one and only beef
10:18noodle. Unlike the imperial supreme fried rice with its mountain of premium ingredients,
10:22this dish uses only one main ingredient, beef. But in terms of pure difficulty,
10:26this noodle far surpasses the imperial supreme fried rice. Even with all the culinary skill I
10:31gained from that dish, it still takes four years inside the dream to fully master the one and only
10:35beef noodle. Just like last time, when I leave, I receive the imperial reward belonging to the soul I
10:40inhabited. A blade gifted by the emperor, made specifically for this dish. At the same time,
10:45the system issues a new quest. Sell one serving of the one and only beef noodle for 20,000 yuan.
10:50Complete it, and a new dream will unlock. Meanwhile, Big Tony's video of the 10,000 yuan fried rice blows
10:55up
10:55overnight, drawing a wave of curious people to find the stall. The next morning I arrive. Early.
11:00Swap out the sign. Imperial supreme fried rice is gone. Replaced with, the one and only beef noodle,
11:0520,000 yuan per serving. Then, I start the live stream. Today's menu, the one and only beef noodle
11:11set. 20,000 yuan per serving. No delivery. Because of Big Tony's viral video, viewers flood in the
11:17moment I go live. Let's see which poor soul is dropping 10,000 on fried rice today. So you ditch
11:21the fried rice and switch to beef noodles, and you're charging 20,000? Who do you think you are?
11:26Am I reading this right? 20,000 for noodles? Check where I'm tuning in from. I watch the comments fly,
11:31then speak. No imperial supreme fried rice today. Not enough ingredients. So it's off the menu for
11:36now. Today, the one and only beef noodle. 5 servings total. Taking reservations. Selling 5.
11:42The chat absolutely explodes. 20,000 buys a car, and you're spending it on noodles? Look,
11:47it's not that I can't afford it. I just don't like beef noodles. Type 1 if you believe it.
11:51Just then, a golden rocket animation blazes across the stream. Young Master Huang from Yangcheng
11:56has sent a super rocket. A comment from Young Master. Huang appears. Chef, reserve 3 for me.
12:01The moment the gift hits, the chat goes insane. No way. Legend. Someone's actually spending 20,000
12:07on a bowl of noodles. I see the comment and immediately give a nod. Got it. Come on down,
12:11your servings are reserved. I turn and start prepping. Not long after, a heavyset man, easily
12:16250 pounds, walks up with a woman and a little girl. Chef, is my order ready? Your young Master Huang?
12:22That's me. My daughter has a severe eating disorder. Last night, after Big Tony tried your imperial
12:27supreme fried rice, he told me to bring her here. Chef, if your food can help my daughter with her
12:31condition, money is no object. I nod and gesture for them to sit. Then I get to work. First I
12:35shape
12:36the skeleton of a lantern frame. Then I add water to the sugar and cook it down into syrup. I
12:40start
12:40drawing patterns on rice paper. The live stream viewers are completely baffled. Isn't this
12:44supposed to be a beef noodle stream? What is going on? Why is he making sugar art? I don't look
12:48at the
12:48chat. I finish all the pieces and wait for the syrup to cool. Then I start assembling the pieces one
12:53by
12:53one. It doesn't take long before viewers start recognizing the shape. That's a palace lantern. How does he
12:57know how to make this too? What does this have to do with beef noodles? Once the lantern is complete,
13:01I straighten up and see the questions flooding in. The one and only beef noodle is a full set.
13:06Along with the noodles, there's a serving of lantern shadow beef and a mystery egg. This palace
13:09lantern is actually part of the lantern shadow beef. I reach into the cooler below and pull out
13:13a beef tenderloin. Then I open the knife case beside me and take out a blade, about a foot long,
13:18impossibly thin. I bring it to the far right edge of the tenderloin and slice. Under the light,
13:22you can see hanging from the blade a piece of meat so incredibly thin it's almost see-through.
13:26Light passes right through it. The live stream catches every second of this and the chat erupts.
13:31Whoa, that's so thin. It's actually translucent. No way. Is this real? Is he using a filter? How can
13:35meat possibly be sliced that thin? Is this the real lantern shadow beef? Does it actually let light
13:39through? In no time, I've cut eight identical slices. I bring out a flat pan, pan fry every
13:44slice, then press one flat with one hand and take up a carving knife with the other. I drag the
13:48blade
13:48across the surface and a character drops away cleanly. Right in the center of the square slice,
13:52a cutout appears. The character for sky. Then I lift the square slice and press it into one of the
13:56open panels on the side of the palace lantern. A perfect fit. Viewers watching this can barely
14:01believe their eyes. Hold on. Hold on. I thought he was making beef jerky. Now he's carving characters
14:05into the meat? Is this real? Has to be a filter. Who carves words into meat? I've never heard of
14:09anything like this. I don't pause. I do the same to the remaining slices, carving a different character
14:14into each of the other seven pieces. Together with the first, they form eight characters in total.
14:18The one and only under heaven. The finest taste in the world. Each of the eight slices is fitted
14:23into one of the eight panels of the palace lantern. I light a small smokeless candle inside. A lantern
14:28unlike anything anyone has seen glows to life before the crowd. The live stream loses its mind.
14:33No way! He actually made a lantern out of beef. This is real lantern shadow beef. That's way too
14:37beautiful to eat. Oh wow! A lantern made of meat. Here's Gigi's gasp of in the stall. The moment she
14:43sees
14:43the lantern shadow beef, she's stunned. When she first found out young Master Huang wanted to bring
14:47their daughter to a street stall, she was completely against it. But looking at the lantern shadow
14:51beef now, she finds herself actually looking forward to the noodles. Just as she's taking it
14:56all in, I lift the lid off the soup pot. A wave of beef aroma hits her instantly. Without thinking,
15:00she licks her lips. That smells incredible. I take a large ladle and scoop two full portions of beef
15:05broth from the pot into the wok and bring it to a boil. Then I take a large piece of
15:09beef and pound it
15:10into a paste. Then I slowly work in a stock made from beef bones and beef skin, gradually turning the
15:15paste
15:15into a thick gel-like consistency. I pour the beef paste onto rice paper and roll it out with a
15:20rolling pin until it's less than one millimeter thick. Then it goes into the cooler to firm up.
15:24Once solid, I take a knife and cut the beef sheet into long, delicate strands. The noodles go into
15:28the boiling broth. There is not a trace of flour in these noodles. They are made entirely from beef
15:32and beef stock. A true beef noodle, in every sense of the word. About 10 seconds in the broth and
15:37I
15:37quickly pull out three 10,000 years bowls. I divide the noodles into three portions. Gigi, who can barely
15:43stand the sight of food, is already buzzing with anticipation. She scurries up, stretches her neck
15:47over the bowl and inhales. It smells so good. I can already tell it's delicious. Young Master Huang
15:53follows with Mrs. Huang. She stares at the clear broth and the reddish pink noodles. This is what
15:58you called the one and only beef noodle? That's right. Then I bring out a few plain unpeeled eggs.
16:03Mrs. Huang stares at the eggs, shells still on, and mutters, these are actually good? The live stream
16:08viewers are just as confused. Kind of a letdown, honestly. The noodles I get, but plain eggs? At
16:13least marinate them or something. Shell still on. This feels like a joke. Young Master Huang eyes the
16:18clear broth. Any scallions? I chuckle. That's not what this is. This bowl is about the pure taste of
16:23beef. The flavor speaks for itself. He's about to say something else when a slurping sound cuts him off.
16:28Gigi has taken a sip of the broth. Her eyes close in bliss. Wow, this broth is incredible. Mrs. Huang
16:33stares at
16:34her, stunned. At home, every mealtime is a battle with Gigi. Pure reluctance every single time. She
16:39has never once seen Gigi look like this while eating. Can the broth really be that good? She
16:43scoops up a spoonful and takes a small sip. A burst of rich beef flavor detonates across her tongue.
16:48This, this broth is unreal. Young Master Huang catches her expression and takes a sip himself.
16:53The moment it hits his tongue, his eyebrow shoots up. Oh, that's good. Try the noodles first, I suggest.
16:57Best texture right now. Mrs. Huang lifts a chopstick full of noodles and brings them to her mouth.
17:01She chews and stops. Wait, are these made of meat? She holds a noodle up to look. The noodles are
17:06that
17:06grayish-pink color of beef just cooked through. As she turns them on her chopsticks, the moment they
17:11hit her mouth, she experiences for the first time what springy actually means. Holy, young Master Huang
17:16takes a bite too. The texture hits him like a wall. Chef, how are these noodles this springy? It's like
17:20getting snapped by a rubber band. Watching all three of them, slurping broth, faces pure bliss. The
17:25live stream viewers are fully salivating. All right, you got me. I was planning to skip dinner to diet
17:30tonight. Now I have to go find some beef noodles. Shang-Chi province sending a bowl of knife cut
17:34noodles. Shang-Chi province sending a bowl of knife cut noodles. Hubei province sending a bowl of hot
17:38dry noodles. Young Master Huang takes a few more bites of the noodles and another sip of broth. Then
17:43his eyes land on the egg sitting in the small side bowl. He shakes his head with a sigh. Chef,
17:47the
17:47noodles are incredible. The broth is incredible. But this egg kind of kills the vibe. If you'd cooked it
17:51in your broth, it would be amazing. I listen and smile. Instead of explaining, I tap the menu description
17:56and ask, why do you think it's called the mystery egg? What do you mean? Could it really have
18:00something hidden inside? I say nothing more. Just a calm gesture. Try it and see. Young Master Huang
18:04sees the confidence in my face and gets even more curious. He picks up an egg, pale orange shell,
18:09warm to the touch. Everything about it tells him this is just a plain steamed egg. So why call it
18:14the
18:14mystery egg? He taps it gently against the edge of the table. The shell cracks, revealing a perfectly
18:19white egg white inside. Young Master Huang looks back up at me. This is just a regular steamed egg.
18:24The haters in the chat immediately jump on it. Told you the hype was fake. It's literally just a
18:29plain egg. Not so fast. This is clearly an egg, laid by a thousand year old phoenix, capable of
18:35hatching a triple S tier pet. That's my egg. Nobody touch it. Young Master Huang sees the roasting in
18:40the chat. He hesitates and goes to put it down. Actually, I don't really like eggs. I chuckle. Food is
18:45meant to be eaten, not stared at. That settles it. Young Master Huang stops hesitating and pops the whole
18:50egg into his mouth. One bite and a wave of rich crab roe aroma explodes. That deep, unmistakable
18:56fragrance of crab roe, swirled with savory liquid, detonates across his entire mouth. The top of
19:01Young Master Huang's head feels like it's been blown clean off. That is insane. He swallows the mouthful
19:06of rich, savory crab in a daze, staring at me like I'm something out of this world. Mrs. Huang notices
19:11his
19:12expression. What happened? Young Master Huang points at the egg. The yolk. It's made of crab roe. What?
19:16Crab roe? That's impossible. The live stream viewers catch every word, and the chat detonates.
19:21Come on. Even a magician couldn't pull that off. Crab roe and egg yolk. Can he even tell the
19:25difference? I just watched the egg. It was completely whole. If you're so sure, eat another
19:29one. Bite it in half so we can see. I refuse to believe there's crab roe inside a regular egg.
19:33It's not just the live stream. Mrs. Huang is just as skeptical. The shell was completely intact,
19:38not a single crack. If there really is crab roe inside, how did it get there? The thought
19:42makes her curious, enough to try. She places the egg in her mouth and bites down gently.
19:46A rush of thick, savory liquid floods her mouth instantly. That unmistakable crab roe aroma
19:52blooms across her senses. She thought she was ready, but nothing could have prepared her
19:56for how much liquid is inside. A thin stream of golden crab roe sauce trickles from the
20:00corner of her mouth. She catches it quickly with her hand, then licks the crab roe sauce
20:04from the corner of her lips. She holds up the half-eaten egg and chews through the egg white,
20:08savoring a crab roe flavor so intense it's almost overwhelming, and covers her mouth in shock.
20:12It really is crab roe. Oh my god, how is this even possible? The half-egg still in her hand
20:17looks like a tiny bowl, cradling the remaining sauce. The golden liquid holds visible chunks of
20:22orange-red crab roe, like segments of a peeled mandarin orange, with translucent crab fat scattered
20:27among them like little pearls of lard. Stunning to look at. The live stream viewers are completely
20:31blown away. No way! Could it be a soft-boiled egg? A soft-boiled egg doesn't have actual chunks of
20:36crab roe and crab fat in it. Oh my god, how is this possible? The viewers aren't the only ones
20:40desperate to know. Young Master Huang is equally baffled. How did you get it inside? You don't
20:45actually know some kind of magic, do you? I laugh out loud. Have a little faith in good old human
20:49ingenuity. I pick up a fresh egg. In my right hand, a small blade about two inches long spins
20:54so fast it blurs into a streak of light. Then I bring the egg in my left hand toward it.
20:58A faint
20:58series of taps rings out. Ting ting ting. And the blade has traced a full circle around the narrow tip
21:03of the egg. One flick of the finger, and a perfectly round cap of shell, lifts away clean. There are
21:08tools
21:08that can do this now too, but the gap they leave is bigger. I prefer the blade. The cut is
21:12much finer
21:13this way. Much harder to detect once it's sealed. Young Master Huang stares with his jaw open. The
21:18live stream is just as stunned. Holy! That knife control is insane. This chef is clearly no amateur.
21:23A beginner wouldn't have that many fingers left. Since the raw egg scene in that old film,
21:27I've never seen anyone open an egg like that. So how did the crab roe get inside? Young Master Huang
21:32asks.
21:32I smile. Once you can open it, putting something in is easy. You pour out the egg white and yolk,
21:36then take the crab roe crab fat and the leftover beef broth from the noodles to make a crab roe
21:41sauce. Then use a mold to set it into a ball the size and shape of an egg yolk. Once
21:44the ball is
21:45ready, you place it back into the shell, pour the egg white back in, seal the cap, and steam it.
21:49That's it. As he listens, young Master Huang's mouth hangs slightly open. He never could have
21:54imagined that something as ordinary looking as a plain egg could require such an intricate process
21:58to make. Just then, a commotion stirs at the entrance of the alley. A voice carries through the
22:02crowd from outside. Where? What's so good here? The crowd surges toward the entrance,
22:06screaming erupts. Shayla, Mia, I love you. Hey everyone, what's good in this alley? Before any
22:11fan can answer, a child's voice cuts through from outside. So good. This is the best thing I've ever
22:17eaten. Where? What is it? Let's go. Let's check it out. Shayla grabs Mia by the hand and heads
22:21straight toward the stall. Oh, that smells amazing. Shayla's nose catches it before anything else,
22:26the beef broth still hanging in the air. That beef smell is incredible. Mia inhales too. She's about to
22:31say something. When she spots the price board at the stall, she lets out a small gasp,
22:34hand flying to her mouth. She tugs Shayla's arm. What? Shayla turns confused. Mia points at the
22:40price board. Am I reading this right? 20,000 yuan per serving? The director, who has been following
22:45them, steps up to the stall and swings the camera straight at the price board, holding on it for a
22:49close-up. Is he part of your production? No, he's not with us. So why is he charging 20,000?
22:54That's
22:54insane. The moment Shayla says it, the fans around her pile on. I thought he was a plant from the
22:59show.
22:59He's definitely trying to ride the show's fame. Shayla, don't buy it. This is a scam.
23:04This guy has lost his mind over money. Hearing the fans go off, young master Huang's expression
23:08darkens. Easy with the talk. Have any of you actually tried it? The chef can charge whatever
23:12he wants. Don't buy it if you don't want to. Just stop talking trash. What? We can't call out a
23:17scam
23:17now. Hit a nerve, did we? You must be in on it. We're exposing you. Oh, so the outrageous price
23:22is
23:22justified? 20,000 yuan for noodles. Why don't you just rob people? 20,000 for beef noodles. Did you put
23:28the whole cow in the pot? This is a straight-up con. Dream on. A paid shill? Me? Young master
23:33Huang
23:33pulls out his keys and points them at the McClaren P1, parked along the curb. One press. The engine
23:39roars to life. Every fan's head snaps toward it. What is that car? It's gorgeous. That looks like
23:44a McLaren P1, worth like three million dollars. Young master Huang catches every word and lets out a
23:49cold laugh. I make tens of millions a year. You think I need to shill for a street stall? The
23:53fans go
23:53quiet. Embarrassed. Embarrassment turns to irritation. Mouths open to fire back. But Shayla is quick.
23:58She sees things about to boil over and steps in fast with a big smile. Hey, how are you? And
24:02this
24:03must be your wife. Gorgeous. And your daughter. So adorable. Nobody stays angry at a face like that.
24:07The flattery lands and young master Huang can't stay fired up. We're filming a show here. We have a
24:11challenge to complete. We're tracking down the best food in Guangzhou, but everything we've found so far
24:15has been pretty normal price range. This is the first time we've seen 20,000 yuan noodles. Is that what
24:20you're having? How is it? Her tone is warm, and young master Huang lets it go. I'll be straight
24:24with you. Not just in Guangzhou. This noodle has no equal anywhere in the world. I'll stand by that.
24:29The crowd laughs. Best in the world. This guy really said that. With so many noodle shops across
24:33the country, how many would agree? Just look. Guangdong alone has wonton noodles on the national
24:37top 10 list. Standing right here in Guangzhou saying a beef noodle is number one in the world.
24:42Do you think the people of Guangzhou are going to let that slide? In the live stream,
24:46viewers are arguing the same. Wuhan here. We're not standing for that. Hot dry noodles are
24:50number one. Full stop. Shayla hasn't seen the debate online, but she knows the director is
24:54rolling, and if young master Huang's words make the cut, they could easily spark a controversy,
24:58even a pile on. So she quickly steps in. I think what you mean is, the best beef noodle you've
25:03personally had, right? No. Whether I've tried the others or not, this bowl is number one. Period.
25:07Okay, I really can't help you here. That's fine. I'll own every word. Don't believe me? Try it
25:12yourself. I'm buying. And if you don't think it's good, I'll personally dive in and catch you a
25:16grouper. No. No. That's really not necessary. Please. Come on. Don't make promises you can't
25:20keep. There's always someone better out there. Always. Doesn't matter. I believe in this chef.
25:24Young master Huang cuts his eyes slowly across the crowd of fans and lets out a short snort.
25:28I can't stand people like that. Don't know a thing, but act like they've got all the answers.
25:33Shayla and Mia both go a little stiff, because the people surrounding them are their fans.
25:37Do you want to try it? Mia tugs at Shayla's sleeve. Shayla glances at young master Huang,
25:41happily working through the last of his broth, and something stirs. The way he's talking about it,
25:45I kind of want to try. But 20,000 yuan, that's a lot. Shayla, just get one serving.
25:50Shayla catches a nod from the director. She walks up to the stall. Chef, could you make one for us?
25:54Sure. I say it casually and get straight to work on the lantern shadow beef. Seeing this,
25:58the director moves in close, camera rolling. Same steps as before. Cook down the sugar syrup,
26:03build the lantern frame. Watching me move through it all with such ease, Shayla and Mia are completely
26:07captivated, gasping with every step. Wow. That sugar lantern is beautiful. Wait,
26:12is the lantern edible too? I tilt my chin toward the lantern shadow beef in front of young master
26:16Huang. That one over there. Lantern shadow beef. Wait, that's food? I thought it was decoration.
26:21Young master Huang hears this and peels a slice from the lantern. Crunch. It hits his mouth,
26:25exactly like biting into a potato chip. The slice shatters on contact, breaking into thin fragments
26:29in his mouth, which quickly soften as his saliva works through them, and melt right on his tongue.
26:34The beef, dried of all its moisture, has its flavor locked in tight. The moment it softens in his
26:38mouth, the pure taste of beef bursts open. Intense, deep, and somehow getting better with
26:43every chew. The texture is unreal, he can't help but say out loud. He immediately goes back for a
26:48bigger bite. Crunch, crunch. Same as a chip, and he chews with more energy each time. He waves
26:52Mrs. Huang and Gigi over. You two have to try this. The beef is incredible. Mrs. Huang takes a piece,
26:57bites down softly, and the crunch catches her completely off guard. So crispy, and the flavor
27:02is amazing. I could eat a dozen of these watching a show. Gigi chews away happily, nodding her head
27:07with each bite. Mia watches from the side, hearing nothing but praise, and she swallows without
27:11thinking. Young Master Huang catches her staring. Come on, try one. Oh no, I couldn't. It's fine,
27:16just one. You ordered yours anyway. You can always return the favor, right? Mia thinks about it.
27:20Fair enough. She stops holding back and picks up a slice. One small bite. Her eyes go wide.
27:25Shayla, you have to try this. It's absolutely insane. Mia holds a piece of lantern shadow beef up to
27:30Shayla's mouth like she's found hidden treasure. Shayla takes a skeptical bite. Her eyes go just as wide.
27:35So crispy, and it smells amazing. The moment her teeth touch the beef, it shatters like a chip.
27:39She's completely thrown. Chef, is this actually beef? How is it this crispy? Thin enough to pan fry dry,
27:45dry enough to get crispy. I say it without looking up. Press the last piece of the lantern frame into
27:49place, then reach into the cooler below, and pull out a beef tenderloin. Watch yourself, I say,
27:53and open the knife case. I draw out the long blade. A flash of steel, and a paper-thin slice
27:58of beef
27:58falls away. I lift it on the blade and hold it in front of Shayla. It's so thin. Her mouth
28:02falls open.
28:02The livestream viewers watch her expression and burst out laughing. Shayla is completely lost.
28:07Honestly, the first time I saw the chef slice meat, I made that exact same face. I love watching
28:12that reaction from someone seeing it for the first time. Wait till she sees him carve characters
28:16into it. Her eyes might actually fall out. Mia is just as stunned, but her attention is on the blade
28:20itself. That knife is gorgeous. At that, Shayla finally takes a proper look at the knife. The handle
28:26is unusual. A golden serpent coiled all the way around it, carved so vividly it looks alive. With every
28:31swift movement of the blade, it seems to twitch and spring, and with every twitch, another paper-thin
28:36slice of beef falls away. That knife is so cool. Chef, where did you get it? I didn't buy it.
28:41It's
28:42been in my family for generations. That explains it. It looks like it belongs in another era. Young
28:46Master Huang has been listening. He leans in. Chef, don't tell me the dragon serpent blade is a matched
28:51set with a 10,000 years bowl? More or less. You are seriously loaded. Shayla raises an eyebrow.
28:56This guy drives a car worth over three million dollars, and he's saying the street stall owner
29:00is rich? Young Master Huang reads the confusion on her face and laughs, lifting his bowl. Don't
29:05underestimate this chef. This bowl he's using for his stall. One bowl is worth more than my car. No
29:10way. You weren't here last night. A curator from the Palace Museum actually came and tried to convince
29:15the chef to donate the set to the nation. The expert said it himself. These were Emperor Chanlong's
29:19personal bowls. One bowl alone is worth tens of millions. The full set, priceless. That's why he can
29:23charge 20,000 for a bowl of noodles. And if I had to guess, chef, your family were Imperial cooks,
29:28weren't they? No way. Seriously? A descendant of Imperial cooks running a street stall, using bowls
29:33worth tens of millions. That's one story. My last name is Lou. My ancestors literally included an
29:38emperor. While the whispers ripple through the crowd, I wave Shayla and Mia over. All right,
29:42it's ready. They both freeze for a second, then step forward slowly, eyes landing on the gold bowl.
29:47Shayla pulls back slightly. I can't. This is a national treasure. If I drop it, there's no pain.
29:52Relax, it's fine. It's just a bowl. The noodles need to be eaten hot, or the texture won't be the
29:57same. Shayla hears this and carefully lifts the bowl with both hands. She takes tiny careful steps
30:01to the table, sits down, and sets the bowl in front of her. She can't hold back. I never imagined
30:06I'd be eating out of a bowl this precious. And the chopsticks are gold-wrapped jade. She pinches a
30:10pair of noodles between them. She waves Mia over and opens her mouth wide. Mia crouches down beside her
30:15and slurps the noodles straight in. Her eyes go wide on the spot. Oh my gosh, these are so good.
30:19Like, seriously. Shayla watches Mia's stunned reaction. Curiosity takes over. She grabs a pair
30:25of noodles herself, pops them in, takes one bite, and her face shifts into that exact same expression.
30:30These noodles have so much chew to them, that bounce back texture, and the beef. The beef smell
30:34is incredible. This is genuinely amazing. I think the broth is made from pure beef. Try the soup too.
30:39The soup is even better. Shayla grabs the spoon and takes a sip. She gets so excited she keeps waving
30:44Mia over, urging her to try it too. The two of them are crouched at this tiny table, passing sips
30:48and
30:48bites back and forth, absolutely glowing. The fans crowding around break into the biggest,
30:53softest smiles watching them. Pure joy. This is Shayla's whole brand, keeping it real.
30:57That's when I walk over, carrying a mystery egg. It comes with the set. Shayla stares at this
31:02completely ordinary looking egg, then bats her eyes with a sly grin. Wow, chef, so stingy,
31:07can't even throw in an extra egg? Before I can say anything, young master Huang cuts in.
31:11That's a mystery egg. There's more than meets the eye. What does that mean? Eat it and find out.
31:15I leave it at that. Fine. Shayla starts peeling the shell, looking a little lost. She's about to
31:20take a bite when Mrs. Huang jumps in. You'll want to put the whole thing in at once. She had
31:23bitten
31:24hers in half earlier and missed the full burst. Still a little regretful about it. Shayla gives
31:28her a skeptical look, then places the whole egg in her mouth. She bites down. Boom. An explosion of
31:33rich, intense flavor floods her entire mouth. Her eyes go wide. Her cheeks puff out. Shock. Awe.
31:38Total confusion. All at once. Her face is doing things faces shouldn't do. You okay? Too hot?
31:43Shayla shakes her head. She grabs Mrs. Huang's wrist, still chewing, still shaking her head.
31:48Her other hand pounds her own knee. Finally, she swallows the crab roe and egg white all at once
31:52and bursts out. Oh my god. What even is that? How is something this good even possible? What's
31:57wrong with you? It's just an egg. No. It's a mystery egg. Shayla is completely losing it.
32:01Mrs. Huang still looks confused. So Shayla just grabs another mystery egg and peels it herself,
32:06then feeds it straight into Mrs. Huang's mouth. The moment she bites down,
32:09a rush of golden crab roe bursts out. Her eyes go perfectly round. Same expression as
32:14Shayla, down to the last detail. Right? Right? There's crab roe inside. How is that even possible?
32:19The two of them put their heads together and decide the one and only beef noodle is the dish
32:23they're bringing back for the competition. But when Shayla asks me to pack a portion to go,
32:27I shake my head. Sorry, my noodles don't travel. Why not? Shayla doesn't get it. Because the timing
32:31matters too much. You have to eat it straight from the pot to get that perfect chew. If you pack
32:35it and go,
32:36the noodles lose their backbone. They're just not the same. Young Master Huang nods. He's right.
32:41My bowl. I got halfway through, got distracted, came back to it and, already not as springy as the
32:46first bite. Shayla winces. The clock is ticking. Then something clicks. Chef, how would you like to
32:50be on TV? Come back with us. Make the noodles live, right on camera. Fresh, right in front of the
32:55judges. No packed noodles, no lost texture, and you get national exposure. More people discover your
33:00food. What do you say? I pause for just a second. Deal, but pay first. The moment Shayla hears yes,
33:04she jumps up with a squeal. Yes. Sure enough, with me on their team, they take first place,
33:09and through the one and only Beef Noodle, I meet the star Danny. On Danny's recommendation,
33:13a food entertainment show comes calling. They want me to run the kitchen alongside a group of
33:17celebrities. I figure the platform could open doors, help me complete future quests. So I say yes.
33:21That night as I fall asleep, I slip back into the dream. This time, I step into the body of
33:26a man
33:26named Wang Kui. His nickname, the Tofu King. His signature, the Tofu Banquet. After 20 years of
33:31training inside the dream, I've mastered dozens of Tofu varieties. Every texture, every consistency,
33:36and hundreds of Tofu dishes to go with them. Now, with nothing but Tofu, I can put together a full
33:41banquet. Every dish different. Every dish delicious. It fills the one gap I had, cooking with humble,
33:46affordable ingredients. The next day, the production team sends over the guest lineup. I scroll through
33:51it and spot a few familiar faces. Danny, Mia, and Faye. I can't help but smile. My co-stars include
33:56an
33:56absolute goddess. I'll take it. But filming is still a few days out, so I'm not about to sit still.
34:01Now
34:01that I have the Tofu banquet down, I need to put it to the test. I walk over to the
34:04chalkboard and
34:05wipe it clean, clearing the old menu. Then I write up today's special in bold strokes,
34:09meat tofu, 666 yuan a bowl. When I wheel my cart onto the main street, half the crowd already
34:14recognizes me. They swarm in. Let me see what the chef is making today. Oh wow. Is he actually being
34:19reasonable for once? Only three digits? Big respect to the rich guys yesterday. Let's see what real money
34:24gets you. What do you mean only three digits? A bowl of tofu pudding around here is 5 yuan.
34:28Even with pork topping it's only 10. What gives him the right to charge 600? Move aside,
34:33I sell breakfast for a living. Tofu pudding has the best margins of any breakfast item. You boil a
34:37vat of soy milk, add a bit of coagulant and you've got a massive pot for almost nothing. And this
34:42guy is
34:42charging 600? That's robbery. 600 is my whole month's food budget. Did anyone actually read the
34:47word at the front? Meat tofu. So what? It's got meat in it. Big deal. How much could meat possibly
34:52cost?
34:53Only an idiot would pay 600 for tofu pudding. I don't pay them any attention. These viewers are
34:57watching through a screen. Of course they don't know what makes my meat tofu different. That smell,
35:02what is that? It's like chicken broth but way richer. That's the meat tofu. One whiff of that
35:07aroma and someone is already fighting to keep the drool in. Wait, that's tofu pudding? I've been eating
35:11tofu pudding my whole life. What tofu pudding smells like that? I told you. It's meat tofu. Of course it's
35:17different. Nearby someone squeezes through to the front, craning their neck to look down into the vat.
35:21Inside, a full pot of creamy white, silky smooth tofu. Almost like set yogurt. It looks like regular
35:27tofu pudding. Then why does it smell like that? I kind of want some. But 600? Yeah, 600 is steep.
35:33But compared to that 20,000 yuan beef noodle, honestly, I can live with it. A girl tugs her
35:38boyfriend's sleeve. Babe, let's split one. 300 each. About the same as a hot pot dinner. Give me one.
35:43Payment received, 666 yuan. The chime sounds and I calmly reach for a ceramic bowl. I take a flat wooden
35:50ladle and scoop the tofu up from the vat. When people notice the ceramic bowl, someone speaks up.
35:55Chef, where's the 10,000 years bowl? How come you're not using it? Meat tofu can't come into
35:59contact with metal. The 10,000 years bowl is gold. It's not suitable for this dish. Sure. He just
36:04doesn't want to waste it on us. That bowl is reserved for the 10,000 yuan imperial supreme fried rice.
36:09And the 20,000 yuan beef noodle. I let them laugh. Then a voice cuts through from the back of
36:14the crowd.
36:14It's because of the brine, isn't it? Everyone turns. A man with glasses and a beard stands at the edge
36:18of the
36:19crowd, studying the vat. He explains calmly. I've had traditional tofu pudding in Sichuan province.
36:24It's always served in ceramic bowls, spoons, pots, no metal, because the tofu contains brine.
36:29Nagari essentially, it corrodes metal. And that ruins the texture and the taste of the tofu.
36:33I look at him. He got it exactly right. I give him a nod and a smile. That's right.
36:37Hey, Gordon? Someone in the crowd recognizes him. Isn't that the food blogger? The one who reviews
36:42restaurants? Gordon, right? He smiles. Hi, I'm Gordon. Gordon, what brings you to the city?
36:46Big Tony and I go way back. He told me there's someone here making an imperial supreme fried
36:50rice worth flying across the country for. His words, absolutely worth the flight. You all know
36:55me. I'm a rice person. If there's great fried rice, I'm there. He turns to me. Chef, can you make
37:00the
37:00imperial supreme fried rice today? Not today. Can't source the ingredients on short notice.
37:05That's a shame. What if I bring my own? Could you cook it for me? I can, but the service
37:09fee won't be
37:09cheap. That's fine. Charge whatever you need. I just want to find out if this rice lives up to
37:14Big Tony's hype. Try it and decide for yourself. Wow, that smell. What is that? It's almost even
37:20richer than the meat tofu. The base stock, old hen most likely, plus jinhua ham, abalone for depth,
37:26morel mushrooms. Am I right, chef? You're missing a few things. Sea cucumber and fish maw. Everything
37:31else is right. As I speak, I ladle out a scoop of broth and pour it gently along the rim
37:35of the bowl.
37:36The broth runs clear, almost like plain water, but the aroma coming off it is intense, the kind that pulls
37:41you in before you even taste it. When the crowd hears the full list of ingredients, nobody calls
37:46it overpriced anymore. That many premium ingredients in one stock, 600 yuan is practically a bargain.
37:51Fine, babe. Try it. The girl scoops up the first spoonful, blows on it gently, and holds it up to
37:56the boy's lips. He takes a soft sip. The silky tofu slides right in. His eyes go wide. There's almost
38:02no resistance at all. It's like swallowing a mouthful of cloud, impossibly smooth. Well? The girl asks.
38:08He gulps. He nods fast. Over and over. It's incredible. It's meaty. This is made from meat.
38:13The crowd hears him and freezes. You can make tofu out of meat? The girl doesn't believe it.
38:18She scoops a spoonful for herself and pops it in. Her hand flies to her mouth. The tofu hits her
38:22tongue
38:23and melts like cotton candy. The rich savoriness of the broth detonates across her whole mouth.
38:27She clamps her lips shut and breathes through her nose, but even the air she breathes out is thick
38:32with the scent of the stock. She swallows and shakes her head in disbelief. It smells incredible.
38:37It really is made of meat. When the crowd hears her confirm it's chicken used to make the tofu,
38:41the whole crowd loses it. You can make tofu from meat. Meat and noodles, I get. But meat is tofu?
38:46How does that even work? Is there some kind of technology involved? I mean, it sounds like it
38:51would be really good though. Gordon has been listening to the couple the whole time. Something clicks.
38:55He steps forward and looks into the vat, then frowns slightly. Chef, I'll have one. He takes the bowl
38:59and uses the spoon to gently move the tofu. White as jade, floating on the surface of the broth like
39:04small clouds, leans in and takes a slow, deliberate sniff. Then he scoops up a piece, holds it up to
39:09the light, examines it from every angle, and places it in his mouth. He doesn't gasp. He doesn't react.
39:14He just closes his eyes and sits with the flavor. After a long moment he lets out a slow breath.
39:18Just as I thought, he says with quiet certainty. Chicken cloud tofu. A fan nearby catches his words.
39:24Chicken cloud tofu? I thought it was called meat tofu? Even Gordon isn't fully sure. He turns to me.
39:29Chef, this is chicken cloud tofu, one of the 10 classic dishes of Sichuan cuisine, right?
39:33Meat tofu is the broader name for the category. Any tofu made from meat. As for what I made today,
39:38yes, it's made from chicken. Calling it chicken cloud tofu is accurate, but it can be made with
39:43other meats too. So I just call it meat tofu. Got it. Thank you. I can't believe I gotta eat
39:47something this rare. This is a once in a lifetime thing. Just then a girl nearby can't help herself.
39:52Gordon, I'm actually from Sichuan. How come I've never heard of meat tofu being one of Sichuan's
39:56classic dishes? It used to be, but it was lost decades ago. Go look up a book called
40:01The Chengdu Chronicles. It's documented there. Chicken cloud tofu was the signature dish of
40:05Sichuan chefs in the Dajo region over a hundred years ago. Incredibly refined work. The whole
40:10philosophy, you taste chicken but see no chicken. You taste meat but see no meat. Meat transformed
40:15into the appearance of a vegetable dish. The art of using meat to carry the spirit of something
40:19plant-based. Incredible. Gordon's words have done their work. The crowd is already pressing toward
40:24my cart. Phone's out. Scanning the payment code. Chef, one bowl for me. Same here. Watch it.
40:29You're stepping on my foot. In an instant the whole street erupts, and every single person who tries
40:33the meat tofu walks away with the same look on their face. Pure, quiet happiness. That's when,
40:37through the edge of the crowd, a familiar face appears. I look up. It's young Master Huang. All
40:42three of them. The whole family. You're finally out here. You weren't here yesterday. Gigi barely ate
40:46anything all day. Is that true? You're not eating again? The food at home doesn't taste good.
40:50Young Master Huang shakes his head out of arguments. Any meat tofu left? I glance at the
40:54vat. Sold out. Already? I came as soon as I saw you set up. Should have ordered ahead. Can you
40:59make
40:59another batch of wonton tofu? Gigi won't eat anything these days except what you make. Hold on. The
41:04wonton tofu is gone, but I have something else. Remember what I told you last time? That I had a
41:08soup that could help with Gigi's appetite? I remember. You found it? I did. I set the wok in place
41:13and pull
41:14out a package wrapped in several layers of plastic bags. I set it in a small basin. When people see
41:18me
41:18bring out the wok, everyone cranes their necks. What is he making? Is that the Imperial Supreme
41:23fried rice? But when I unwrap the plastic bags, the crowd scatters instantly, hands clamped over
41:28noses. Oh, that's awful. What is that smell? Something's gone bad. Young Master Huang gets
41:32hit without warning and holds his breath. Mrs. Huang starts gagging, but Gigi barely reacts.
41:37She actually leans in and sniffs the air, and without thinking, swallows a mouthful of saliva.
41:41Gordon doesn't react either. He looks at what's inside the bag and identifies it immediately.
41:45It's a block of tofu. I take it out and rinse it under the cart's water dispenser. As the water
41:49runs over it, the sour smell fades slightly. At this, Gordon can't stay quiet. Chef, that tofu
41:55has gone bad. I know. That's exactly what I need. You're going to cook with sour tofu? Yes. This dish
42:01is called Pearl Jade White Jade Soup. After Gigi drinks it, everything else will start tasting good
42:05again. Gigi shoots her hand up. Yes, I want some. Absolutely not. That tofu has gone bad. You cannot feed
42:10that to a child. I don't answer Mrs. Huang. Instead, I turn to Gigi. Gigi, does this smell
42:16good to you? Yes. Even better than the fried rice. Mrs. Huang freezes. What do you mean? It
42:21smells terrible. How can you think it smells good? Are you coming down with something? Is
42:24your nose broken? Seeing their concern, I step in. Relax, I'm not going to hurt her. She thinks
42:29it smells good because her gut is craving it. Her loss of appetite. It comes down to one thing.
42:34You've been feeding her too clean. I cut the tofu into chunks and drop them into a pot of boiling
42:39water, then bring out a head of cabbage, a handful of spinach leaves, a bowl of leftover
42:42scorched rice, and finally, the stock. In minutes, the Pearl Jade White Jade Soup is
42:47ready. The pot swirls with green, white, yellow, and pale shades, still carrying a faint fermented
42:52sourness. Young Master Huang mutters under his breath. This is the Pearl Jade White Jade
42:56Soup. It looks like slop water. The comments go wild. Sour tofu, leftover rice crust, wilted cabbage,
43:02funky spinach. How is this different from dishwater? You're joking. There's no way he's actually
43:07going to make that little girl drink sour tofu soup. That's when Gordon, who has been watching
43:11quietly the whole time, speaks up. So this is the Pearl Jade White Jade Soup from the records.
43:15I've learned something today. You know this dish? Of course. It was the favorite soup of
43:19Zhu Yuanzhang, the founding emperor of the Ming Dynasty. Hearing that, Mrs. Huang feels slightly
43:24better, but she's still uneasy. While she hesitates, Gigi dashes up to the cart herself, picks up the
43:28half-filled bowl, and takes a big gulp. Wow, this is so good. Mama, this is really, really good.
43:33Mrs. Huang looks like her brain just short circuits. How does she think it smells good?
43:37Does she really not smell what I smell? I smile. It's the body's natural response.
43:42Whatever your body is missing, your body will make you crave it. Gigi's appetite issues come
43:46from an imbalance in her gut flora. So her body craves mildly fermented foods, because once they
43:50enter the gut, they're the most beneficial for restoring healthy bacteria. So her body's instinct
43:55kicks in, and instead of finding the smell off-putting, she finds it irresistible.
43:59Watching Gigi drink with such obvious delight, Mrs. Huang nods slowly, still processing it.
44:04I took her everywhere trying to fix this, and in the end, it was a bowl of tofu soup.
44:08I walk over and ruffle Gigi's hair. Well, good? Mmm, so good. Gigi has cleaned the bowl completely.
44:14Not a single shred of cabbage left. Mrs. Huang shakes her head in disbelief. She never touches
44:18vegetables. What she just ate is more than her entire week's worth. Vegetables are important.
44:23Fiber keeps the gut healthy. All right, Gigi, stop licking the bowl. I'll make more next time.
44:27She really doesn't usually eat her greens. Will one bowl be enough to fix it? This isn't
44:31a magic cure. One bowl won't solve it overnight. Just let Gigi keep drinking it until she stops
44:36finding it appealing on her own. That's when you'll know she's better. I give young
44:40master Huang the full recipe, then pack up the cart and head home. The next day, I get
44:44the message from the production team. Filming starts. The restaurant has a massive budget
44:48this season. They've actually rented out the Imperial Kitchen beside the Hall of Mental
44:51Cultivation in the Forbidden City. That's the filming location. So I head straight for
44:55the Forbidden City the moment I arrive in Beijing. My role on the show is head chef,
44:59which means I need a kitchen set up to match how I work, so I can perform at my best.
45:03When I get to the site, I start directing the production crew on how to arrange the space
45:07and put together the ingredient sourcing list. I'm mid-conversation with the production manager
45:10when a stir breaks out from the main hall. I turn. Standing at the entrance is a woman
45:14who stops the room cold. Oh my! An absolute goddess. Even I feel it. The production manager
45:19quickly pulls me over. This is our guest chef this season, Zach.
45:22Faye nods and extends her hand first. Chef Zach, nice to meet you. I'm Faye.
45:25Hi. I shake her hand, maybe a little too eagerly. When I let go, I notice the male crew members
45:30around me. Every single one of them is staring at me like I just cut in line. Not long after,
45:35two more guests arrive. Mia and Leo. When Mia finds out I'm the head chef this season,
45:39she absolutely loses it. Ever since the last time she had the one and only beef noodle,
45:43she hasn't been able to stop thinking about it. That evening, everyone gathers for dinner.
45:46Leo is sitting there with a cup, just drinking. Mia stares at him.
45:49You're not eating anything, just that? This is my dinner. It's a low carb day.
45:53No carbs. Doesn't that take all the joy out of life? I do eat carbs. I just choose clean ones.
45:58Plain white rice is fine for me. On training days, I actually eat more of it.
46:01Wait. There's such a thing as unclean white rice? Oh yeah. Fried rice, mixed rice,
46:06soup rice, braised rice. Anything processed counts as dirty carbs. Off limits for me.
46:10Mia spins around immediately. Zach, he just called your fried rice dirty carbs.
46:14That is not what I said. Don't twist my words. Dirty carbs means sugar fat combinations.
46:18Carbs and fat mixed together. That's the stuff that packs on weight the fastest.
46:22If you're cutting fat, sugar fat combos are out. Sure, sugar fat combos are dirty carbs,
46:26but fried rice isn't necessarily one. How is it not? Fried rice has to be cooked in oil.
46:31Who told you carbs have to be cooked in oil? You can fry rice with water.
46:34Water fried rice. Is that actually a thing? Zach,
46:37I watched your Imperial Supreme fried rice video. I saw you add stock to the wok.
46:41Is that the same idea? Same principle.
46:43Leo looks like his brain is buffering. So water fried rice isn't a sugar fat combo?
46:47Water fried rice uses exactly three ingredients. Cooked rice, egg, and green onion. Not a single
46:51drop of oil. How is that a sugar fat combo? That's insane. If that's real, people trying to
46:56get fit can actually eat it. Zach, can you make some? I want to try. Same. Not right now. Maybe
47:01another time. There's a kitchen right here, isn't there? Leo goes into full social butterfly mode and
47:05tracks down the restaurant owner to borrow the kitchen. The owner hears water fried rice and gets
47:10curious on the spot. Leads us straight to the back. While I'm rinsing the wok, I call over to
47:14the head chef. Chef Ma, do you have milk and almond? Here? Yeah. For the fried rice? No. The
47:19fried rice only uses egg yolk. Don't want to waste the egg whites. I'll make something else with them.
47:22Chef Ma nods. Anything else? White sugar and some agar. Two more ingredients added to the list.
47:27I start by pouring the milk into a bowl, then add the egg whites and beat it all together with
47:31chopsticks. The cameraman films my hands, then asks, what are you making? Almond tofu. You can make tofu
47:36from almonds? And milk too? Almond tofu's main ingredients are almond and milk. In no time,
47:41the almond tofu is ready. I slide it into the refrigerator to set and turn to the water fried
47:45rice. First, I coat every grain of rice in a layer of golden egg. Then I wait until the base
47:49of the
47:49wok glows red hot. I grab the wok cloth, grip the handle, pull it back, and tilt the wok inward
47:54at a
47:5545 degree angle. Then I scoop up a spoonful of rice with the ladle and fling it hard into the
47:59wok.
48:00The rice launches out of the ladle and scatters apart mid-air. The instant the rice hits the wok,
48:04my right hand pushes forward in one smooth motion driving the wok and the rice through a long arc
48:08across the stovetop. The grains follow the curve of the wok, sliding down the inner wall, rolling
48:13cleanly across the bottom, then riding the outer curve straight back up into the air. Leo's jaw drops,
48:18sizzle. The egg coating on the rice puffs up instantly in the heat, turning deep golden,
48:22locking each grain inside a thin shell of crisp egg. The rice spins in the air, tracing a wide arc
48:27before
48:27it starts to fall. And below, I've already flicked in the next half scoop. I keep a steady rhythm,
48:31tossing the wok, calmly feeding in rice. And under my control, the rice in the wok becomes a rolling,
48:36endless wave. Watching that wave surge and crash, Chef Ma shakes his head slowly. I've seen a lot,
48:41but I never thought the most basic wok technique could be taken this far. Still, he has one question.
48:46Okay, this keeps the rice from sticking. But if the rice keeps getting blasted by this kind of heat
48:50for so long, the grains are going to harden. That kills the texture. The fried rice won't taste good.
48:55And besides, this was supposed to be water fried rice. Where's the water? Right as he wonders,
48:59he watches me nudge the ladle lightly, and the faucet beside the stove clicks open.
49:04Still tossing the wok, I catch a small half scoop of water in the ladle. Then,
49:08at the exact moment the wave of rice crests into the air, I give the ladle a gentle flick.
49:12The water fans out into a thin, even sheet across the base of the wok. The scorching heat vaporizes it
49:17instantly, and a mushroom cloud of steam billows up from the wok. The falling rice plunges straight into
49:22that rising cloud and merges with it completely. Then the flame beneath catches the remaining vapor,
49:27and a burst of fire erupts. That fire burns off the excess moisture, and the rice falls back down
49:32into the wok, each grain smooth, gleaming, and tender. Every chef in the kitchen witnesses this,
49:37and almost as one, mouths the same word. Holy sht. Chef Ma nearly pops his eyes out of his head.
49:42That actually works. That is insane. It's the first time Chef Ma has ever felt the urge to bow to
49:47another cook. Whoa, Leo has gotten too close. The burst of flame sends him jumping back. I glance over.
49:53Back up. You really don't want to lose those eyebrows. Zach. Why did it catch fire? Steam is flammable.
49:58Oil vapor, water vapor, both can ignite. Didn't you learn that? I learned it in school, but this is the
50:03first time I've actually seen it happen in real life. Absolutely insane. Knowledge comes from life.
50:07Use it that way. I pour the chopped green onion into the wok. The intense heat draws out the
50:12alicin immediately, and the air fills with a wave of scallion fragrance. A few fast tosses, and I kill the
50:17flame. Plate. Leo reaches for one, but before he can move, the kitchen staff are already surging forward.
50:22Plates in hand, jostling each other to be first. Here, use mine. Leo watches them, baffled. That
50:27look on their faces, that wide-eyed, barely contained excitement. He's only ever seen it on
50:32fangirls. These big, broad-shouldered guys have all turned into fanboys. I hold the ladle above the
50:37plate and give it a gentle shake. The grains rain down like shards of gold. In moments, they pile into
50:41a little golden mound, rich with the scent of scallion and egg. Wow, that's beautiful. Man, your fried rice
50:47is absolutely insane. Can I try a little? For reference? Sure. There's enough for one. Well,
50:52barely enough. Chef Ma can't wait. He scoops a spoonful straight into his mouth and closes his
50:56eyes. Chef, how is it? Two words. Walk hay. Leo hears this and has no idea what it means.
51:01Zach, what's walk hay? Walk hay. Also called the breath of the wok, is the soul of Chinese stir-fry.
51:07It's a special char smoke flavor that only comes from cooking over an intense flame at high speed.
51:12When food hits temperatures above 200 degrees Celsius, triggering both caramelization and the
51:16myelard reaction to produce that signature aroma. Cantonese chefs are obsessed with wok hay,
51:21especially stir-fry dishes. No wok hay, it doesn't pass. A great wok hay dish has to hit four marks.
51:26Hot. Fast. Dry. Fragrant. Leo finally gets it. Chef Ma scoops up another spoonful, tastes it carefully,
51:32and becomes even more sure. This rice. It's pure showmanship. He swallows and turns to his assistant.
51:38You've never understood what real wok hay tastes like. Try this. This is it. Oh wow. The other chefs
51:42can't hold themselves back anymore. They crowd the plate from both sides, spoons flying. Holy sht.
51:46The wok hay on this is unreal. Dry. Fragrant. Absolutely insane. Watching them eat with such
51:51pure satisfaction, Leo can't stay on the sideline. He pulls the plate over and scoops a spoonful into
51:55his mouth. Each grain hits separately, and a bold, smoky, char-kissed fragrance floods through him.
52:00So this is wok hay? It smells incredible. He glances down at his protein shaker, then back at the
52:05fragrant, wok hay-loaded fried rice in front of him. Something stirs in Leo. Zach, can you cook for me
52:10every day? Say something that can air. I check the time. The almond tofu needs a few more minutes.
52:15I wipe my hands. Stop getting in the staff's way. Go eat. I head out of the kitchen. Leo walks
52:20out
52:20with the plate in one hand, shoveling rice into his mouth with the other, completely blissful.
52:24You want to know what life is about? Eating fried rice this good. My life is complete. Come try Zach's
52:28water fried rice. It is legendary. Leo brings the plate back to the table where the whole crew is sitting
52:33and slams it down with zero restraint. Try it, everyone. They had already been curious about water fried rice
52:38from the moment I mentioned it. Now that the real thing is in front of them, no one holds back.
52:42Spoons go in. And the moment it hits their tongues, gasps break out one after another. It smells
52:46amazing. There's genuinely no oil in this. It's so clean. The scallion hit is intense, and there's
52:52this smoky, charred edge to it. How does he do that? Mia was the first one in. She's had the
52:56one and only
52:56beef noodle before. She knows exactly how good Zach is. But this fried rice still catches her off guard.
53:02Watching everyone lost in the flavor, Faye quietly scoops up a small spoonful and tries it. She takes
53:07her time with it. A flicker of surprise crosses her eyes. Quiet, but real. This water fried rice
53:12really is something else. It's really good. She swallows and reaches in for another scoop without
53:16thinking. Mia is already on her third. Watching Mia go spoon after spoon, Leo stops talking and
53:21starts protecting his plate. Okay okay, you've had enough. Zach made this for me. Don't finish it on
53:25me. Please. So stingy. Leo ignores her completely and tears into the rice like a man on a mission.
53:31Mia turns to me. Zach, how does this compare to the Imperial Supreme fried rice? On a scale to that,
53:36where does this land? I think for a second. 20%. 20%? Mia looks stunned. This rice already blows every
53:42other fried rice she's ever had out of the water. And it's only 20%? I shrug. Water fried rice
53:47is
53:47really just about fundamentals and heat control. It tests the basics and nothing else. Nothing too
53:51complicated. The cameraman shakes his head slowly. Good thing you didn't say that in the kitchen.
53:55Those chefs would have put their walks down and gone home. Just then, the restaurant signature dish
53:59arrives. Spicy stir fried clams. Faye takes one bite and her face goes red. But her chopsticks don't stop.
54:05Spice is addictive like that. When you're right at the edge of what you can handle,
54:09the only thing that slows the burn is another bite. Watching Faye go clam after clam, someone
54:13calls out. Faye, you need to stop. It's too spicy. Your stomach can't take it. It's fine. Honestly,
54:18not that spicy. Faye sniffles chopsticks still moving. I watch her and have to say something.
54:22This one builds. Before I even finish the sentence, Faye sucks in a long breath of air and presses her
54:27fingers to her temples. See? Told you. She catches me smiling. Faye lifts her chin. I'm fine. She doesn't
54:33finish the sentence. Her face gives her away completely. I've already flagged down the server
54:37and asked her to bring out the almond tofu from the kitchen. The chili in that dish is a wild
54:41variant of bird's eye pepper. One of the hottest in the country. Faye is starting to crack. The
54:45corners of her eyes are glistening. That's when the server comes out carrying a tray of small
54:49delicate bowls. Seeing that Faye's eyes are actually watering, I point to the bowls. Almond tofu. One bowl
54:54and the burn is gone. Faye doesn't think twice. She pulls a bowl toward her and scoops a piece into
54:58her mouth. The scorching stinging heat really does ease off. Faye lets out a breath, then immediately
55:03scoops another piece. This time with the heat fading, she actually tastes it. Silky smooth,
55:07rich with milk and almond fragrance. This is really good. The water fried rice was delicious,
55:11but this almond tofu hits differently. It suits her perfectly. Mia's eyes light up. She grabs a bowl.
55:16Zach, this is almond tofu, but it tastes like milk to me. Leo jumps in before I can answer. Almond
55:21tofu's
55:22main ingredients are almond and milk. I let it go and turn to Faye. Still spicy? This time Faye nods
55:26honestly. It's actually gone. The almond tofu is incredible. It really works. Why? It's a classic
55:31dessert. It's been part of the imperial banquet for centuries. Almonds have anti-inflammatory
55:36properties. Cough relief, pain relief, and yes, some cooling effect on spice. But the real hero is
55:41the milk. Milk contains casein, which is an excellent emulsifier. It wraps around the capsaicin molecules
55:46and stops them from binding to the lining of your stomach and gut, which is what causes the burning
55:50sensation. That's how it kills the burn. Faye nods slowly, taking it in. Then something occurs to her.
55:55The almond tofu takes time to make, but it arrived the moment she needed it, which means Zach already
56:00knew she was going to get hit. She thinks back to when she ordered the extra spicy level.
56:04Zach's expression was a little off. He must have figured it out right then. This guy,
56:07why didn't he just warn her? But then she remembers. Owen did try to warn her. She was just so
56:12excited
56:12she insisted on the most extreme option. So he knew talking her out of it was pointless. So he made
56:16the
56:17almond tofu in advance instead. With that, Faye looks at me. Thank you. I blink, then wave it off.
56:21Don't mention it. It was nothing. After witnessing what those spicy clams can do,
56:25nobody touches them again. After dinner back at the hotel, I go over the ingredients I'll need for
56:30the tofu banquet. Coming back to reality this time also comes with a mission. My task, recreate the
56:35complete tofu banquet, every dish, until the empress herself hiccups from satisfaction. The next day,
56:40Danny, the store manager for the restaurant, arrives on set. The moment he sees me, he swallows hard,
56:45then breaks into a wide grin and grabs my hand. Chef Zach, great to see you again. I've been dreaming
56:50about your beef noodle every single night. Even as he talks, he keeps swallowing. That bowl is clearly
56:54still detonating through his memory. Want another one? I'll make it. Just work with me. Done. Danny
56:59slaps his chest. On paper, I'm the manager. But I do whatever you say. You tell me, I do it.
57:03Danny is
57:03the lead celebrity on the show, and the last one to arrive. With everyone finally here, production can
57:08officially kick off the script meeting. The show's script coordinator, Tina, turns to me. Zach, the Mount
57:13Thai spring water you requested? I've got people heading to Tyen to collect it. But there are 64 spring
57:18sources at the base of Mount Thai. One bucket from each. Just the air freight alone is going to cost
57:22a fortune. Since we're filming inside the Forbidden City, imperial cuisine has to be the focus. So for
57:27the first episode, the dish I'm making is the Mount Thai Tofu Banquet. The star ingredient is tofu. The
57:32Mount Thai Tofu Banquet is a classic banquet from the Shandong culinary tradition. The imperial feast
57:37served when ancient emperors performed the sacred mountain ritual on Mount Thai. Before the ritual,
57:42the emperor had to bathe, change into ceremonial robes, and eat only plant-based food to purify his
57:47spirit. That plant-based meal was the tofu banquet. The imperial mountain ritual was the greatest honor
57:51an emperor could achieve. Every emperor who performed it treated it with absolute reverence.
57:55The tofu for the Mount Thai Tofu Banquet must be made, using spring water from the base of Mount
57:59Thai. And different dishes require, water from different springs. For example, the eight immortals
58:04at the jade pool dish requires tofu made from the Queen Mother spring. The longevity star offers a peach
58:08dish needs water from the broad life spring. Each spring produces tofu with a different texture.
58:13So to make the full Mount Thai Tofu Banquet, you absolutely need Mount Thai spring water.
58:18Isn't that overkill? It's all just water. What's the difference? The difference is huge.
58:22Every place on earth has a different geological makeup, and that shapes the water. Water from flat
58:26plains carries more clay and silt, so it has a heavier earthy taste. Mountain water is high in minerals,
58:31which makes it hard. Even within one mountain, water from the peaks settles cleaner and tastes crisper.
58:36Better for brewing tea. Water from the base carries more mineral sediment, so it has a fuller body.
58:41Better for raising fish and making tofu. Mount Thai spring water is different from all of them.
58:45Its springs are mostly at the base of the mountain, yet the hardness is unusually low,
58:49and the oxygen content is high. Tofu made from Mount Thai water has a fine, tender curd,
58:55soft but holding its shape, white as snow, subtly sweet, springy, and it holds up through long
59:00cooking without breaking down. It's the only water fit for the Mount Thai Tofu Banquet.
59:04Alright, I didn't realize it went this deep. Imperial cuisine really is on another level.
59:08This season's theme is the pursuit of perfection. If we're doing this, we do it all the way.
59:12Zach, I'll make sure the spring water gets here. Anything else you need, just say it.
59:16Whatever it takes to make the best dish possible. You name it, I'll get it. With that, I don't hold
59:21back. I run through the full list. Tina doesn't waste a word. She's already on the phone, sending
59:25people straight to the source to track down every ingredient. The meeting runs into the evening.
59:29I'm the anchor of this show. If my food delivers, the whole season works. After one more day of
59:33preparation, the new season of the restaurant is ready to begin.
Comments