Learn Cantonese and Mandarin Chinese

Last 10 posts in our forums:
Re: Eating Chinese Chicken Feet in Africa 11:17 by ♭♫ [+-]

[www.youtube.com]

Chinese vs Black: We Try Each Other's Chicken Feet ⎸ Taste Wars

Quote
♭♫
My co-worker last week gave me container of phoenix claws that her neighbor friend from Taishan made for her. The phoenix claws were absolutely out of this world. The complex subtle layers of flavors marinated into the phoenix claws I sampled was an OMG gold standard. If I were to reverse engineer the recipe, then these are the subtle isolated layered ingredients of what I think I tasted: star anise, cardamom, cloves, white pepper, sweet vinegar, wine, and tangerine peels. Her recipe was really mind-blowing. That's what happens when you live in San Francisco, the culinary mecca of America...everyone here steps up their game to redefine deliciousness in San Francisco...which is our Chinese culinary tradition. Gordon Ramsey would eat his heart out if he sampled the phoenix claws that I tried last week.

Quote
Kobo-Daishi
[www.youtube.com]

This is another in my Chinese in Africa series.

Come on...chicken feet? It's just skin and cartilage. ;-0

Can't you give them something more tasty or filling from the vast Chinese culinary tradition?

Kobo, the Cantonese dilettante.

Re: Etymology of 'Chopsticks' 07:05 by ♭♫ [+-]

[www.youtube.com]

Chopsticks might look like the most "troublesome" tool, but they are actually a masterpiece of survival logic. In this video, we explore the fascinating story behind these two wooden sticks。

It’s not just about how we eat—it’s about how we connect. When you pick up your chopsticks today, you are connecting to thousands of years of history and muscle memory.

Re: Let's talk Chinese American Food 06:20 by ♭♫ [+-]

[www.youtube.com]

In this video, we trace the journey of General Tso’s Chicken from the banquet halls of 1950s Taipei to the deep fryers of New York in the 70s. This isn't just a story about a dish changing its flavor; it's a story of survival, immigration, and how Chef Peng Chang-kuei adapted Hunan cuisine to conquer the American palate. We explore the fine line between "authentic" and "adapted" and why this dish is a living piece of Chinese-American history.

Re: 上海小龍包 vs. 小龍包 vs. 湯包 02:56 by ♭♫ [+-]

[www.youtube.com]

Din Tai Fung started as a cooking oil shop in Taiwan in 1958. Today it has Michelin stars, locations in 13 countries, and lines out the door everywhere it opens. We break down exactly how it got there: the origin story, the insane quality standards, and how they scaled without losing what made them special.

Re: The Secret Lives of Chinese-American Restaurant Workers 02:17 by ♭♫ [+-]

[www.youtube.com]

The man who made Panda Express possible never heard the name Panda Express. He was an illiterate peasant from the countryside outside Yangzhou, China — one of the great culinary capitals of the world — who never spent a day in school, taught himself to cook in kitchens across China, Taiwan, and Japan, and died of cancer in a California hospital in 1981 before anyone outside Pasadena knew his name. His son Andrew and daughter-in-law Peggy built a $7.5 billion empire from what he left behind. Forty years after his death, his photograph still greets diners who walk through the door of the original restaurant.

Re: A Glimpse of The TianAnMen Square Massacre 06/06/2026 by ♭♫ [+-]

[www.youtube.com]

The 4th of June 1989 is hunted down in cartoons, in books, in a livestreamed cake — while far bloodier chapters of the same regime's history stay open to discussion.

Re: CHINESE IDENTITY 06/06/2026 by ♭♫ [+-]

[www.youtube.com]

Lee Hsien Loong said what Beijing does not want overseas Chinese to say: ethnic Chinese identity does not equal loyalty to China. In this video, I explain why Singapore’s national identity is a direct rejection of the CCP’s attempt to weaponize ethnicity, how Lee Kuan Yew built a sovereign state immune to Chinese nationalism, and why this matters for Taiwan, Hong Kong, and overseas Chinese communities around the world. The CCP does not own Chinese civilization, Chinese culture, or anyone with Chinese blood.

Tracy Huang - 紙扇 06/06/2026 by ♭♫ [+-]

[www.youtube.com]

Re: A Glimpse of Los Angeles Chinatown 06/06/2026 by ♭♫ [+-]

This is why Cuban-communism trained Karen Bass should not be re-elected as mayor of LA for making LA un-investable.

[laist.com]

Wang signed the lease at the end of 2023, envisioning a Chinese-Taiwanese grocery store and community hub where seniors could use EBT to buy fresh tofu, where kids from nearby elementary schools could stop by after class, and where her mother, Peggy, could teach neighbors how to make their grandmother's dumplings.

Now, more than two years into a five-year lease, and nearly out of money after paying for permits, buildout, and rent on a space she can't operate, Wang launched a GoFundMe campaign a few weeks ago. The response showed the community believes in Gu Grocery and wants to see it succeed. But she's still waiting for at least seven final inspections by the city before she can open.

Re: Quebec, Montreal vow to protect Chinatown's heritage and 'special character' 06/06/2026 by ♭♫ [+-]

[montrealgazette.com]

“The story of Wings (is part of) the story of the shaping of Montreal,” Cho explained. “They’re giving us a recipe of how to build community. How do we take the best of what Wing Noodles was — this place where food, family and social responsibility came together — and project that onto the future of the Wings building and the Wings block?”

Learn Cantonese!

Character of the Day

Contents

複習 - Revision Sheets