“Chinese food on an American barbecue with Korean charcoal” #shorts #food
Eddie Huang takes us inside the reopening of one of New York City’s cult-favorite restaurants: Baohaus. Inspired by his Chinese-Taiwanese heritage and Florida upbringing, Huang and his team prepare smoky sacha brisket, roasted duck, crispy soybean halibut and more, showcasing how the new spot goes far beyond its famous steamed buns and reflects on Huang’s evolution as a chef.
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8 Comments
Que buena pinta!!
Why one of the cooks not using gloves? Ie, a barrier protector for preparing food. 🥘 😮🤔😤🤢🤨🧐
Love their energy, this looks so good.
Damn, can’t see that product overlay on top of the video at all. Make it bigger
You can’t remotely call it bbq
Keep a few slices of that smoked brisket out of the wok to have that bbq feel.
You gotta love it when restaurants are dumb enough to post videos of themselves breaking health codes. Coming from someone who started working in kitchen in the 1990’s – WEAR A F’ING HAT OR A HAIRNET
Really like Huang….