Transcription
Let's start by setting the positioning of abalone. It's not uncommon for many people to think of abalone as a luxurious dish, right? Normally, you might think that a meal involving abalone would cost over a thousand dollars. But actually, they are offering an abalone gourmet meal at a surprisingly affordable price. It's only 398 dollars per person. Yes, you heard that right. Without breaking the bank, you can enjoy their signature abalone, nourishing soup, and high-quality rice at a restaurant that has been Michelin-starred for 16 consecutive years. And what's more, the highlight of this episode, which I really want to delve into with you, is their classic dim sum. In an era where costs in Hong Kong are soaring, most of the dim sum you find outside has become factory-made, delivered as a product. The food served lacks soul. But Fu Hao Restaurant still insists on the most traditional and labor-intensive classics. In this set lunch, you can choose 3 pieces from the exquisite dim sum platter, selected from their classic dim sum offerings. Today, let's go into their meticulously managed kitchen together and see how the chefs elevate traditional dim sum to an art form.
First to appear is what I consider the pinnacle of dim sum: the shrimp dumplings. Ah, a beautiful shrimp dumpling is definitely a test for a dim sum chef. Actually, the shrimp, the shrimp, our shrimp, when I used to go out. I knew some fishmongers and shrimp sellers, so I'd buy fresh shrimp from them. If it was frozen, it would be frozen right there. In Hong Kong, if you ask for shrimp, most of them are frozen. Those that use shrimp, not the shrimp. This shrimp is definitely, but the texture is very smooth, and we have shrimp. The pairing is traditional, with a little bit of shrimp. The way it's made. As soon as it's served, you know it's special. It needs to be crystal clear, but when you pull it, it doesn't tear or break. A quick dip in boiling water. When you bite into it, the fresh shrimp inside is crisp and tender, with a hint of pork fat and the other layer of shrimp.
After appreciating the delicate shrimp dumplings, let's move on to the flavorful siu mai. The pork used here is a cut that is tender yet not greasy. It's substantial and not floaty. And notice how the pork is cut and then cut again. This is to ensure that the pieces are of uniform size. Because they want to retain the original texture and elasticity, making it more springy when eaten. The size cannot be too small. Similarly, you'll see that the mushrooms and especially the shrimp are also cut into large pieces. If you want to eat it and have it be both springy and elastic, the way it's cut at this stage determines whether you can achieve this. We're not kidding. When you eat it, the meat is tender and chewy, and the juices inside are overflowing. The fat-to-lean ratio is just right, so it doesn't feel greasy. Then, it's paired with white lotus seeds and real crab roe. It truly has a rich flavor that makes you want more.
If you still haven't had enough and want to enjoy the purest, most authentic taste, then you really must try their beef balls here. The skin of the beef ball, it's said that if it's made with some floating ingredients, it will be a bit shrunken. Freshness is definitely key. In the end, to achieve freshness, you must insist on using your hands. That's right. You can see that the beef is kneaded well. The beef is like... so it's not like using a machine. You bite, you bite the meat, you bite the meat. You bite and it squeezes out the juice, squeezes out the juice. This is our beef ball. This step, its ultimate goal is to achieve minced meat, but still formed, with a little stickiness. If you just put it in a machine and mash it all up, the effect will be mediocre. And the machine's force will pull and tear the meat juices, and it will have a watery effect when eaten. They still insist on using their hands. This is the self-satisfaction of the old chefs, and their pursuit of taste and quality. Today, we'll also highlight the beef balls with dried tangerine peel. Wow, as soon as it's served and you open it, you'll see that the sauce alone is quite appetizing. And you can already see the luster of the juices on the surface. When you bite into it, it's tender and smooth, and at the same time, it has a slight bounce. It's completely different from those ordinary, dense meat balls. To pursue the purity of texture, they don't even add any starch here. It's purely made with high-quality beef and a hint of dried tangerine peel to satisfy every diner.
Now, although these beef balls are not part of the premium dim sum selection, don't worry. One beef ball won't make you regret it. If your appetite is limited and you can't eat so much meat, then you can try the incredibly crispy and fluffy baked buns. The charm lies in the strong contrast between the crispy exterior and the soft, fluffy interior. Look at the golden, textured surface. It's a masterpiece. It's fluffy, not hard, not dry. It's completely free of excess oil. And then, what follows is the world-famous baked custard bun. Inside is stir-fried custard filling. From the fluffy and crispy outer layer to the soft middle layer, and then to the savory and fragrant inner layer, it's a perfect play on textures, a truly traditional dim sum. You won't feel stuffed after eating too many. Here, you really have to experience what it means to be a master of dim sum.
The next item is the extremely minimalist beef cheung fun. It's a classic. But what makes it special? It's said that the skin outside is too thick, which is not right. The thickness is not right. A beef cheung fun is not right. So, what makes a perfect beef cheung fun? Personally, I think that when you pick it up, you can feel its elasticity, it's not easy to break. The moment it enters your mouth, it slides down your throat with a gentle touch. And then, all along, a natural rice fragrance slowly emanates. The beef filling doesn't need to be thick. It needs to be paired with extremely fast-moving cheung fun skin, cooked just right in a short time. The texture of the beef is such that it blends perfectly with the cheung fun skin. Only cheung fun that can maintain its rice fragrance is a classic that never gets old.
Now, you might think that these are purely the work of dim sum chefs. Normally, if it were anywhere else, yes, but here, the process is actually a collaboration between three departments. Why do I say that? This is our... the kitchen staff, some are good at cutting, some are good at making buns. They all work together. Let's take a closer look. This is a bitter melon dumpling created by a master. Using bitter melon for dim sum is truly rare and innovative. Their handling of it is brilliant. First, it needs to be beautiful. They chose a variety of bitter melon called "Nü Gong Zuo" (Female Worker's Work). The melon is short and wide, with a powerful name. Its selling point is that the flesh is thick. It's more crisp than the long, slender melons, and the flavor is noticeably sweet. Normally, when stir-frying bitter melon with beef, we use rich sauces to marinate it. But if you don't want such a strong flavor for dim sum, what can you do? Add some salt, not sugar, lightly. It won't take long for the juices to slowly seep out. Then, quickly blanch it in boiling water. It's perfect. Because it still needs to be stir-fried, it doesn't need to be now. But this way, you can effectively squeeze out most of the bitterness. When you bite into it, you'll find that besides the bitter melon, there are many other ingredients. What are they? For example, there are shiitake mushrooms and enoki mushrooms, which are stir-fried together. Then, tender pork is added, and then seasoned. Do you usually eat bitter melon stir-fried with eggs? This dish is the enhanced version. Some people might say they want a small portion with great flavor. If you can't finish a whole plate, then this refreshing and palate-cleansing bitter melon dumpling is an excellent choice.
Next, let's look at the twin brothers. Now, although the names of "Siu Mai" and "Chiu Chow Fun Guo" sound similar, and even their appearance is similar, their souls and the food culture they represent are very different. Simply put, Siu Mai is fresh, sweet, and springy, while Fun Guo is savory and crispy. Why do I say that? Let's look at Siu Mai. It can be seen as the "mother" of shrimp dumplings, but with a richer texture and flavor. It also uses thin skin, slightly chewy, and the main difference is the filling. It has shiitake mushrooms, char siu, and bamboo shoots, and finally, there are preserved vegetables and seasonings. All stir-fried together. So, when you bite into it, you'll feel a mix of flavors. Wow, you have the sweetness of shrimp, the crispness of bamboo shoots, the fragrance of pork, and the savory taste of vegetables. How can such a rich flavor be balanced without losing its freshness? This is where the craftsmanship comes in.
As for Chiu Chow Fun Guo, it perfectly showcases the Chiu Chow cuisine's characteristic of utilizing ingredients and contrasting textures. Its filling is even more complex, with 12 types. However, notice that there is no shrimp in it. Instead, it's a combination of earthy and savory flavors. It has the umami of dried fish and shrimp, the sweet and savory taste of vegetables, and then other ingredients like taro, meat, and shiitake mushrooms, etc. It's a grand gathering of flavors. Some people might think, "Oh, it's just 11 types of dishes." Well, that's because the 12th flavor is the peanuts, which are mixed in fresh just before serving. If the peanuts absorb the moisture, it won't be the same. And because it needs to wrap so many flavorful ingredients without breaking, the skin is slightly thicker, making it chewy.
So, although they are both called Fun Guo, if today you want to eat something lighter and sweeter, and pursue a chewy texture, then Siu Mai will satisfy you. If you want to pursue a more exciting flavor with some chewiness, then the flavorful and characterful Chiu Chow Fun Guo will definitely not disappoint you. And there's also a small detail to note: the shapes of the two are different, aren't they? For traditional businessmen, eating is not just about taste; they also pursue auspicious meanings.
We've talked about so many dim sum items, and I believe you're already full. But don't forget, the main star of this meal hasn't appeared yet. After the dim sum segment, first, let's have a bowl of Fu Hao's nourishing and delicious soup. The soup is prepared to warm you up and prepare you for the main course. The main event, of course, is this 30-head abalone and goose intestine, served with a long time. Let's talk about it. Have you ever thought about why this pairing is done this way? People who are good at eating, and people who are experienced, will definitely choose this, right? You too, right? You too, right? Of course, we have to choose this. Abalone and goose intestine. Abalone and goose intestine. For this price. The soul of the filling is the sauce, complemented by the tender, melt-in-your-mouth goose intestine. This flavor is truly divine.
I believe the abalone alone is satisfying enough. The next item on the set menu is a small portion of shrimp fried rice. Don't underestimate it. After the rice is fried, it's steamed again. After steaming, it's served. It's just right. Do you understand? It's not just about the effort, but how to make it even better. Some people stir-fry it and then wrap it. Because it's a 30-minute dish, the rice is steamed, then served. This rice is cleverly made. The goal is to make it fragrant but not mushy. After stir-frying, it's wrapped and baked, which allows it to absorb the aroma while keeping the fried rice grains distinct. The shrimp filling penetrates deep into the rice, so even such a small portion is enough to satisfy you.
If you're looking for something more refined, more exquisite, and more skillful in this segment, then you might want to try their superior soup fried fun guo to experience its historical significance. It's not just dim sum; it's a representation of an era. There are people who have dim sum. There are street vendors selling fish or lobster, then abalone, then fish, and finally, it's all done. Most of them won't eat it. They use some of the freshest ingredients, soak them in hot water, and then... these were the high-class dishes of the past. So, just to use this to eat rice, to eat until full, to eat at a restaurant. That's why the skin of our fried fun guo is different from the skin of Chiu Chow fun guo. It's a mixture of glutinous rice flour and potato starch, mixed with hot water, and then pork lard is added. This way, the skin will be crispy and tender when fried. But it needs to be precise. Too little oil, it will be pressed; too much, it will fall apart. And when you tear it, you can't... you have to look at the other side. So, how do you know the pork lard is fully incorporated? This is all experience. In fact, many skills in public view are the result of 800 years of training. The thickness in the middle is important, so you can stir-fry it without tearing, and the edges won't be too thick and lumpy. But at the same time, you can't make it too thin, because if it's not thick enough, it won't be good when fried. The oil temperature for frying fun guo is also very important. If it's too hot, the edges will burn, because they are thin. But if it's not hot enough, you won't get that beautiful golden color. You have to be patient and slowly fry it. Stir it gently. It's okay if it flows. It takes at least 5 minutes, and you can't leave it at all. It's quite a dish. What is all this effort for? It's because it has a thin and crispy exterior, and at the same time, it retains a chewy and sticky interior. It's already very fragrant and delicious on its own. And when you dip it into the clear soup, it becomes soft and doesn't fall apart. The filling leaks out. Use this essence of the soup to smooth the filling inside. It's both crispy and savory, and the soup is clear. That semi-crispy, semi-soft, delicious texture, when dipped in the soup, it's truly amazing. If you want to talk about classic examples that never get tired of eating, I think superior soup fried fun guo definitely deserves a place.
Finally, to complete this satisfying meal, how can there be no dessert? Nourishing and beautifying egg white pudding. It has a smooth texture and a rich, mellow aroma. It's not greasy. Plus, a perfectly shaped egg tart. For only 398 dollars per person, you can enjoy Fu Hao Restaurant, a Michelin-starred restaurant for 16 consecutive years. Classic dim sum, plus abalone and goose intestine, accompanied by soup, rice, and dessert. In terms of value for money, in today's Hong Kong, there's hardly any competition. You can't miss it. Let's set the positioning. I think this video has come to an end. We'll see you in the next video.