Shadowing Practice: FUIYOH! Finally a Chef Who Respect Tofu (Wang Gang Mapo Tofu) - Learn English Speaking with YouTube
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Remember back when Jamie Olive Oil, he crushed tofu and he crushed all Asian people.
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Remember back when Jamie Olive Oil, he crushed tofu and he crushed all Asian people.
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Hot haiya.
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Today we're gonna review Uncle Wang Gang make one of the most famous Chinese dish in the world, Mapo tofu.
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Jamie, I know you watch Uncle Roger video now.
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So let's see how this Grand Master make tofu.
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Maybe we both learn a few things.
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Hello, I'm Wang Gong.
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I'm going to share a special dish with you.
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Marlboro tofu.
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Look at that tofu chopping.
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Blade straight to palm.
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Don't try this at home, okay, niece and nephew.
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Good for tofu.
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Cube it, don't crush it.
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Beef correct.
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Nowadays for Mar Potofu, common to use pork, but authentic Sichuan version use beef.
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Correct?
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Make sure your beef is a little bit fatty.
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The chopping is so efficient.
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Ginger, correct?
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Just so smooth.
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Look at that scooping.
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Chilli good?
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Ah, okay, this is your nephew.
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I know this looks like spring onion, but this is not spring onion, okay?
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This garlic leaf, completely different ingredient.
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Most restaurants in white people country just substitute this for spring onion.
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Haiyaa, but that not authentic.
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And why he changed shopping pot?
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麻婆豆腐的刀口辣椒 碗中加入子蛋头干辣椒 Dried chili, good 加入青花椒 5g Ah,
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Sichuan peppercorn, correct That's the most important ingredient for mapo tofu
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If you don't use Sichuan peppercorn then you cannot call it
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mapo tofu You can call it Jamie Oliver tofu That's what you can call it Woo!
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Yeah!
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Sichuan peppercorn different from all other type of chili or pepper because it's the only peppercorn that can give you that numb,
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tingling sensation That right, that's why Sichuan is the biggest exporter of lube in the world Ok,
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nice wok, nice fire, oil correct Ok,
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put the peppercorn and the dried chilli in there to get the flavour to come out,
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that's called blooming Correct Ah,
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that why he changed to plastic chopping board, because he crushing chilli like gonna stain it.
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Don't stain your beautiful wood chopping board down there.
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Stain this piece of shit plastic.
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Nobody care.
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Fuyuh.
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What?
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Did it go from chili to chili powder just using knife?
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Holy shit that is amazing skill.
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If Uncle Roger do this it gonna take me two weeks.
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But look at Uncle Wang Gam just use cleaver Fuck food processor is for weak people.
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It looks so nice and even That why he Uncle Wang Gang Traditional knife chili.
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See in China they knife chili in London They knife people
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that way Uncle Roger open my restaurant there
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because everybody in London all carrying sharp knife It like they're ready to chop spring onion anytime Okay,
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fermented black bean Water go in What he gonna do?
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Salt, okay Ah, he blanching tofu,
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good This important step, because you blanching tofu Get rid of tofu that bean smell White people when they cook tofu,
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they always miss this step They whack it in pan straight away Take your time to blanch tofu
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Why are you in so hurry?
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Tofu not going anywhere?
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Now the proper cooking starting Oil of course Okay,
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pork lard fuiyoo
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Uncle Roger love cooking with pork lard It's my favourite oil to use
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Because pork lard gives every dish you make more depth of flavor Eat my favorite halal oil, don't worry Is smokey barbecue pork halal?
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Yes And by the way, we don't call it rapeseed oil anymore We call it canola oil,
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haiya Rapeseed, just terrible naming, you know Seed oil already have bad reputation nowadays And you throw R word in there somewhere,
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haiya Who came up with this name?
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Rapeseed So tragic this name Okay,
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put the beef in there, nice, nice
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豆瓣酱, fuiyoo, correct That's another non-negotiable ingredient for Marpo豆腐 豆瓣酱 is Chinese fermented bean paste
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If you haven't had豆瓣酱 before a niece and nephew The flavor very hard to describe It's umami, earthy, little bit funky also If you've never tried before,
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just go on Amazon and buy a can But to be honest, nobody just eat Doubanjiang straight from China It's gonna taste disgusting, but at least you know what it tastes like Doubanjiang is
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the essence of Sichuan cuisine Sichuan is this place in China You know that country Uncle Roger not allowed to go?
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Good country, good country Good country, good country Who care?
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China not even that cool?
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Uncle Roger don't want to
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go anyway Add the first Mmm,
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I can smell it from here Chili powder going good
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Salt again MSG FUYEO!
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But why just one gram?
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Use more!
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Change that G from gram to gallon A little bit sugar, correct, but don't add too much Okay,
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soy sauce good Most western restaurants add too much sugar to their Chinese food Not good Okay,
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tofu in there, bubbling away Look good already He putting slurry mixture in three separate times?
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That's why he unkaw Wang Kang You know, most home cooks, they just gonna put in cornstarch slurry one time, right at the end, and that cause bad texture.
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Uncle Wang Gang do it three times, the reason quite complex.
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Let's watch it first, Uncle Roger explain why later.
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Oh, and by the way, cornstarch slurry, it's just cornstarch and water.
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This one too simple, Uncle Wang Gang so at once level chef, he don't even bother explaining what it is.
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Because this too basic for him, Uncle Wang Kang explaining how to make cornstarch slurry is like you explaining how to blink
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First one is the thinnest slurry, correct?
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Little bit thicker slurry this time The third time is the thickest slurry.
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Good Fuiyoh
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Okay, adding cornstarch three separate times Another classic Sichuan cooking technique
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The first time cornstarch liquid go in there It to protect
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the tofu Create this barrier Lock moisture in Keep the tofu tender keep it not soggy.
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And second time cornstarch slurry go in, it to thicken the sauce.
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That's the most common use of cornstarch slurry to thicken all Chinese sauces.
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And the third time you put slurry in there is to do final thickening so there no more liquid pooling at bottom.
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See, there's so much attention to detail.
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Most home-cooked or most shitty Chinese restaurant, they're gonna just whack cornstarch liquid in there one time right at the end.
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So what you get there is tofu that too too mushy and sauce that too thick.
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Haiyaa.
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Texture all wrong.
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But food is not too much.
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See with mapo tofu, he just swirling it around.
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But with fried rice, Uncle Wang Gang punching rice with ladle like the fried rice owe him money.
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This important cooking technique, you should be gentle to your mapo tofu.
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Treat it like woman, no violence.
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Compare this to how Jamie cook, he just poking and prodding and just mashing tofu into sauce.
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Haiya.
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Put a little bit more of that chili powder in there.
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Good. And the garlic leaf.
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Mmm, looks so good.
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Look at that colour!
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Uncle Roger mouth-watering watching this At my London restaurant we serve Marpo tofu also
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But with a twist We add one onsen egg on there And some kimchi It fusion done well
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And now they taste test That Uncle Wang Gang family They got cute auntie And bad guy from Kung Fu Hustle
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Let's see what he think I have a lot of food that I have to eat, but it's not different.
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I have to eat my goat's milk.
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I don't know how to eat it.
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What?
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It fit my taste because my teeth not that good?
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Haiya, that's not the compliment you think it is.
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That like going up to a painter and say, Oh, I love your painting.
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It's very beautiful.
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Because my eye not that good.
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Oh, yeah.
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It's a spring.
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This is called a marble.
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Oh, yeah.
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Why?
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What's the origin of Mapo tofu?
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I'm going to tell him what he knows.
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A person who is a former person who is a former person who is a former person.
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This is for a few years.
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My wife, my wife, is a little bit of a mother.
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What?
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And her wife is very happy to eat that tofu.
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Many people have no name.
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This name is called Mapo tofu.
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What?
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No!
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Is that why it's called Mapo tofu?
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Haiyaa no no no I'm her husband, she's a little bit of a mother She's very good at her, she's a little bit of a knife
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Cooking amazing but that story Make Uncle Roger put my leg down from chair That the origin of the name?
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So Ma Po Tofu literally translate to Tofu cooked by the pork muck face wife Haiyaa What the hell?
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Don't name dishes after your wife Agneska I hope the wife divorce
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that guy And then open new restaurant And come up with dishes based on his insecurity Do it back to him Oh,
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welcome to my new restaurant The main dishes we're serving Small dick noodle Receiving hairline bok choy Secretly gay fried fish
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Gambling problem soup Domestic abuse dumpling
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Aunt Roger can go on all day Making example like this
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But anyway Mapo tofu dish is classic for a reason
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Because it's delicious If you've never tried before Come try it one day at my restaurant.
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Thank you niece and nephew for watching.
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You two think you're going to like this video next.
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And of course my cookbook coming out November 3rd.
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Click link in description to pre-order.
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Fuiyoo!
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About This Lesson
In this lesson, learners will practice their English speaking skills by following along with the vibrant cooking tutorial by Uncle Wang Gang, focusing on the popular dish, Mapo Tofu. The lesson emphasizes culinary vocabulary, cultural nuances, and correct pronunciation through immersive listening and speaking exercises. As you engage with the material, you will not only enhance your language skills but also gain insights into authentic Chinese cooking methods. This is a great opportunity to learn English with YouTube while diving into a specific cultural dish!
Key Vocabulary & Phrases
- Mapo Tofu - a famous Chinese dish from Sichuan Province, typically made with tofu and minced meat.
- Sichuan Peppercorn - a unique spice known for its distinctive numbing sensation.
- Blooming - the process of heating spices in oil to release their flavors.
- Chopping Board - a flat surface used for chopping food; Uncle Wang prefers a plastic one to avoid staining.
- Garlic Leaf - an ingredient differing from spring onion, which is often misused in recipes.
- Cleaver - a broad-bladed tool used by chefs for chopping; essential for efficient cooking.
- Chili Powder - a spice derived from dried chilis, used to add heat to dishes.
- Fatty Beef - a specific type of beef that enhances the flavor of Mapo Tofu.
Practice Tips
As you watch Uncle Wang Gang's video, consider using a shadowing app to enhance your practice. Shadowing is an effective technique where you repeat what you hear, mimicking the speaker's tone and pace. Start by listening to short segments and pause to repeat aloud. Given the energetic pace of the video, try breaking down the segments into manageable parts. Focus on his pronunciation and intonation, especially for culinary terms, to improve your fluidity in speech. This method will not only boost your vocabulary but will also help you master the rhythm of English speech. Remember to leverage a shadowing site that aids your practice routine. With determination and practice, you can effectively shadowspeak your way to fluency!
What is the Shadowing Technique?
Shadowing is a science-backed language learning technique originally developed for professional interpreter training and popularized by polyglot Dr. Alexander Arguelles. The method is simple but powerful: you listen to native English audio and immediately repeat it out loud — like a shadow following the speaker with just a 1–2 second delay. Unlike passive listening or grammar drills, shadowing forces your brain and mouth muscles to simultaneously process and reproduce real speech patterns. Research shows it significantly improves pronunciation accuracy, intonation, rhythm, connected speech, listening comprehension, and speaking fluency — making it one of the most effective methods for IELTS Speaking preparation and real-world English communication.
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