Cooking Three Chinese Stocks – Simple Home-style, Cantonese Superior, and Shandong Consommé

A video that should’ve been put out a long time ago 🙂 Stocks are a building block in cooking, and Chinese cuisine’s no different. We wanted to teach you three different stocks that could perhaps be thought of as differing ‘grades’: a basic home-style stock using scraps (Maotang), a fancier Cantonese sort (Shangtang), and lastly a really cool clarified soup from Shandong (Diaotang).

Now, I know that perhaps depending on your definition of ‘stock’, these could perhaps be better thought of as broths as they contain meat in addition to bones. We chose to translate it as ‘stock’ mostly because of how they’re used, and also because many people think of broths as something that’s seasoned.

Detailed written recipe over here on /r/cooking:

Outro Music: “Add And” by Broke For Free

Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) 🙂

We’re Steph and Chris – a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China – you’ll usually be watching her behind the wok. Chris is a long-term expat from America that’s been living in China and loving it for the last nine years – you’ll be listening to his explanations and recipe details, and doing some cooking at times as well.

This channel is all about learning how to cook the same taste that you’d get in China. Our goal for each video is to give you a recipe that would at least get you close to what’s made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients – but feel free to ask for tips about adaptations and sourcing too!


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