 And here is master chef, Martin Yan. Remember, if Yan can cook, if Yan can't cook, Yan can't cook, so can you. You and Michelle Jeffers screened. Well, no, really, yeah. But like, I am here. All right, welcome everyone to our first virtual live cooking event with chef Martin Yan. We're so lucky to have this superstar chef cooking with us at the library today. We can't wait to get started on these recipes for holidays at home. I'm Michelle Jeffers with SFPL, and I'll be joined here as your moderator with our own Bibliobestro creator, Leah Hillman. She's the full package, a chef and a librarian who offers cooking demonstrations with her library cooking cart at the heart of the city farmers market in San Francisco. Before we get started, I do wanna make a few announcements. First of all, I wanna acknowledge that we are on the unceded land of the Ohlone tribal people. We acknowledge the many Romitush Ohlone tribal groups and families as the rightful stewards of the lands on which we reside. SFPL is committed to uplifting the name of these lands and the community members from these nations with whom we live together. The library also stands in solidarity with the Black Lives Matter movement and supports collective action to end structural systemic and institutional racism in our libraries and in our communities. I encourage you to review the library's racial equity plan, which was endorsed by our library commission just last night. Now, I also wanna point out and announce that this year's One City One Book is Know My Name by Chanel Miller. It's a beautifully written memoir of her experiences, both heartbreaking and uplifting. I encourage everyone to read it, then join us this March for a live online author talk with Chanel along with a month of other programs in celebration of Women's History Month. I also wanna highlight our SFPL to Go service now at 10 neighborhood library locations and three bookmobiles. Pick up and return your materials safely until we get through this pandemic. And of course, the only way we get through it is to keep everyone safe by wearing a mask. Protect your friends and family by wearing your masks. Now back to our show today. Of course, Chef extraordinaire, Martin Yan needs no introduction. Many of us got our first exposure to Chinese cooking thanks to his legendary PBS show, Yan Can Cook. Born in Guangzhou in Southern China, Chef Yan is technically a second generation culinary and who was first inspired by his mother in the tiny kitchen of their family restaurant. He is recognized around the world for promoting and teaching Chinese cuisine. In addition to today's Holidays at Home event, Chef Yan will also be back with us in January, on January 29th to highlight recipes for the Lunar New Year. We've sent out today's recipes, but we'll also put links to them in the chat field. We hope you can cook and follow along. I encourage you to also visit Chef Yan's website, YanCanCook.com. He is offering a special cookbook collection and tools with proceeds benefiting our friends, the friends of the San Francisco Public Library. The chef will be answering your questions during his demonstration and will stay a little bit afterward too. So please enter your questions in the Q&A field and watch the chat for other links and information. So here we go. If Yan can cook, so can you. So let's get started. Hello, everybody. Hello, San Francisco. Hello, all the wonderful people that support the San Francisco Public Library. Hello. Oh, Yan can cook. You're good, Martin. Keep going. Okay. Now, here, as I said, hello, San Francisco. Hello, all the fans and supporter of San Francisco Public Library. You know, during the pandemic, during the shelter in place, the best thing you can do at home is gardening, reading lots of books. So check out a lot of books from the library. And then cooking, that's what I'm here for. Cooking, I'm cooking for you. And let us cook along. If you have the recipe, if you'd like to cook along, let us cook along. Now these is basically to celebrate holiday. Everything I do is very simple. The recipe is used as a reference, okay? So, but I want to tell you the difference between a cook and a chef. All a master chef is all the master chef cook with passion, cook with their heart. Creativity, imagination, just use imagination. The most important thing about cooking is use fresh ingredients. Use seasonal ingredients, use ingredients available locally. So eat locally, buy locally, support the local farmers, okay? Of course, the most important thing is, look at this, I know that around here, there is the Raihap, the farm. You can actually use duck. And you go to Chinatown, you know, San Francisco is blessed with the best Chinatown from around the globe. Because I did a show called Martinian's Chinatown. We travel all over the world and visiting all the Chinatown. You know what? San Francisco Chinatown is the most historical, the most colorful and the most vibrant and the most delicious because there's a lot of restaurant all over the place, okay? So today I'm gonna show you how to do a dish that everybody know. If you walk around Chinatown, you see all these barbecue stands, right? All the barbecue stands, the duck hanging all over, barbecue duck, barbecue spare, barbecue pork, barbecue everything. So you can buy some roast duck. Cantonese roast duck, they don't sell Peking duck. The Peking duck is normally served in restaurants. They normally don't hang it. You're picking that, you roast it and you gotta serve it right away. So the skin is ripe and crispy, golden, amber, golden. Really beautiful, okay? I'm gonna show you. You got a piece of duck breast, okay? And then what you do is you score, okay? You score the duck breast a little bit on the side. I use this sharp knife, look how sharp this is, okay? I scored it, look at how sharp this is, okay? I scored it, look at that. You know why? Because when you want to render the fat, okay? You render the fat underneath the skin. Then you marinate it a little bit, dry marinate, sprinkle a tiny bit of salt, okay? A tiny bit of five spice powder and a tiny bit of garlic salt if you want, okay? A tiny bit of five spice powder and then crushed pepper, okay? And then sprinkle tiny, tiny bit of cornstarch too to get that more crispy. So this is the dry marinade. And then for the wet marinade, use a tiny bit of wine, tiny bit of soy sauce, give that wonderful amber color. Then you're gonna use a spoon, okay? Look at that, beautiful. Use a spoon and then sprinkle this, whoa, just enough, okay? Not much, just enough, that's all you need. And then when this is done, you take it out and then you turn this on and pan fry it. I'm gonna do everything right here so everybody can see what I am doing. And I wanna say hello to all the wonderful people, all the wonderful people in San Francisco and the Bay Area that support KQED Public Television. Of course, you support the Public Library. You also support Public Television Station. I've been with KQED for 40 years and we started in 1978 in October. So we have been around for a long, long time. And that's why we need all your support today. I will show you things that you can actually do at home because my slogan is, Yan can cook, so can you, okay? Look, I am little because of a lot of fat underneath. So we will use a tong. The tong is right here. And cook the skin side down, okay? Marinate it on both sides of the duck so it's nice. And then I, look at that, I let it cook. I let it cook and sear the meat and sear with the juice, okay? Beautiful. And the great thing about this is after it's done, I can actually cover this. And I can cover this like this, okay? I pan fry it, let me show you. No fat, you do not have to add any oil. I'm gonna show you nice and golden brown. Look at that, beautiful, okay? Let it cook and let it shrink. Let it render, let's add a little bit, okay? Make sure they are nice and golden brown. Oh, beautiful. Can you hear the sizzling sound? Because the fat is being rendered. And then normally after you pan fry it on both sides, you put it in the oven. I wanna show you, you can use this as an oven. Use a wok as an oven, okay? I pan fry this nice and golden brown. Look how beautiful, okay? Render the fat a little bit, you can see the fat is dripping down. And then I actually cover this up. I cover this up and let it continue to bake. This one called baking, okay? I turn it down and let it bake. And I let it bake a little bit. In the meantime, after a little while, you can actually use wine to give them steam, give some moisture to bake it, okay? Whoa, look at that. Ah, this is gonna be alcohol flavor. Of course, if you don't consume alcohol in your cooking, use alcohol in your cooking. Stay awake, okay? Let it cook. In the meantime, I'm gonna show you how to put the whole dish together. And this is a plan I have here. I will show you how to do a holiday, holiday grilled duck breast salad. Okay? Or you can call it the holiday barbecue pork. Barbecue duck salad. Either way, you can use barbecue chicken. You can use shredded chicken. You can use duck, but many, many people don't use duck that much. So that's the reason why I want to show you how to use duck. Duck is wonderful, but it's like gamey, wonderful, wonderful gamey flavor, gamey, okay? So the first thing I'm gonna do is I have some salad. This is baby green, baby green, okay? And I have a kind of, let me show you. Hey, when you do it at home, when you cook at home, the best thing is use whatever is available, whatever is left over. I have a piece of lettuce left over. So I cut it up, okay? I cut it up without shredding the lettuce and then I put it over here, okay? And then I also have a little piece of left over bell pepper. I will just slice it up a little. When you use your knife, make sure, look at that, beautifully cut. Can you see that? Close up on that. Look at that. Okay, and then I also put it right over here. And then I'll cut them up. This will give you color contrast and sweetness. That's the reason why I like it, okay? And I also happen to have a tiny bit of cherry tomato. This is the color cherry tomato. You can buy in the store, different color, look at how cute. Instead of do it one by one like this, instead of doing it one by one, let me show you how to do it. You put them all together here. You line them all up here, look at that. And then you use your knife. This is how you hold your knife, let me show you. Just in case you do not use a knife. I'll take a Chinese chef knife, wider blade, okay? I wanna show you the difference between the French chef knife and the Chinese chef knife, okay? French chef knife is narrower, longer, and the sharp. And then this, look at the difference. This is a French chef knife. This is a Chinese chef knife. This is a 12-inch chef knife. And this is about 10-inch and 8-inch and 6-inch, okay? This is amazing. This is pointed and narrow, this is wider. And the weight is about the same, okay? When I use that, hold to the knife, always hold the knife like this, okay? Look at that, always hold the knife like this. Never hold the knife like this with no grip, okay? When you cut, you're always firm grip, okay? Firm grip, look at that. And then I'm gonna show you how to slice everything together, okay? One, two, three. You put your knife parallel to the cutting board. You see saw this, you can get, look at it. One, two, three, four, five, six, seven, eight, nine, 10. One, two, three, four, five, done. Okay? This is how you do it. And then I transfer all of these right here. And this is how I would use it, okay? Now you have this, and I'm gonna get a big mixing bowl. You gotta mean big mixing bowl, okay? I got everything here. Big mixing bowl, right here. And then let me show you, this is all ready. And I'll show you the truck that's getting there. Look at that, beautiful. Look at that, beautiful, okay? You see that? And I'm basically speaking it with wine. And then when this is done, I also wanna show you these are left over, shiitake mushroom. Fresh shiitake mushroom, I'm gonna use a few of these too. That means this particular salad is probably the most colorful, the most delicious and the most healthy shiitake mushroom is very good for you. This is, you can eat it raw, okay? Mushroom, you can eat it raw. Particularly this shiitake, fresh shiitake, just like butter mushroom. You toss it, you toss it, you toss it. And I wanna show you how colorful this is. Very rarely you go to a restaurant, you see salad like this, because it is very costly for them in terms of labor cost. But when you do it at home, you know, shelter in place by all means. Now, I also have a tiny bit of an apple. This apple from my backyard. This is the apple from my backyard. I slice it up, I wanna show you. I cut it all up like this. And this is how thin the slices is. I wanna show you. This is how thin the slices is, okay? This is the slices. Of course you do not have to slice it this thin. And then I put that all together. And I also, you know, we're blessed to live in California. Most productive agricultural land on earth, okay? We have cantaloupe, we have cantaloupe, slice. We have honeydew, I can also slice. I show you, I slice it into thin slices, like this. I slice it all up like this, look how beautiful, okay? When this is all nice and done, I wanna show you. The next thing we'll do is, now this is actually a Michael Green, Michael Green, and also fruit flavor, duck salad. So, okay? And then I'm gonna show you, use a thing, toss it around. I'm gonna show you how to toss it around. Quickly, okay? Quickly, we'll make the dressing. Here, honey, sesame seed oil, okay? Osemic vinegar, all the 15-year-old age of black vinegar, put it right over here. And then, wasabi, I'm gonna show you. I'm gonna have some wasabi. This is gonna be so beautiful. Look at that. I have wasabi. This is the wasabi. This is what makes it unique. Give that nice, wonderful kick to it, okay? Wasabi, okay? We mix them all up, okay? And then we use a whisk, and whisk it a little bit. And this is all together. And now, final touch. We gotta use the right oil. Now, most people, when they do this, they will use olive oil, but I want to introduce you to something unique, okay? Very, very unique. This is the Camellia Tea Seed Oil. I use it, you know why? Because most people, when they do a lot of stir-frying, this is what you do. This Camellia Tea Seed Oil has a high-smoking point of approximately 485-degree Fahrenheit. That means it's 252-degree centigrade, much higher than most of the vegetable oil, particularly olive oil. It's organic, natural, virgin, and extra virgin, and at the same time, very high-level vitamin A and high anti-altern, no cholesterol. That's why I use this oil, okay? Now, I put this over here. This is the Camellia Seed Oil. Very healthy. Actually, sometimes I rub it in my hand and my face for skin care. When I put it in, I emulsify, I emulsify. Look at that, beautiful. I emulsify. This is so beautiful. This is gonna be so healthy. Everything is about healthy, being healthy. This is emulsified. This is beautiful. Look at that, this is the dressing, very unique dressing, okay? And this is done. I'm gonna show you, I'm gonna show you. My duck is basically already and then I will, and then I'll show you how to put the whole thing together, okay? Now, this is it. You don't want to also put the duck, okay? And I'm gonna put the duck. The duck should be nice and pink, okay? And I put this together, I'll show you. Beautiful. Pink. Really, really nice, okay? Nice. Okay. I'm gonna put it together. Whoa, this is beautiful. Nice and pink, pink inside, okay? And then when this is done, I'm gonna show you how to toss everything around. Dressing, okay? Very simple dressing. And I toss this, beautiful. Very, very nice. Look at that, very good. So colorful. When this is done, I'm gonna put it over here. This is gonna be so beautiful. This is probably the salad you have never eaten before. Everybody love color, okay? In China, in Asia, red is a symbol of energy, vibrance and life and excitement. That's reason why we have this beautiful salad here. Look at that. Mm, I wanna make sure this is gonna be good. And I'm gonna let it cook a few extra seconds and then we'll put it together. Look at that, beautiful. And put it right here, okay? And then everything is gonna be wonderful. And then we'll cover this up, okay? And in the meantime, I'm gonna show you how to put the whole dish together. Now, look at this. I have rice noodle, rice noodle, okay? I put a tiny bit of rice noodle right here, okay? And I put a tiny bit of deep fry wonton and put it right here. Look how beautiful, vertical. And then I have some cherry, okay? Raspberry, black, a blueberry. And this is what makes this a one-dish meal, okay? Look at that. Mm, this is so beautiful. And then I'm gonna show you this is basically ready. And then I've pressed these a little bit. Real people, come on. Now I'm gonna show you how beautiful it is to put it together. You have three pieces on this side. Ah, this is so beautiful. And you have three pieces on this side, okay? This is so beautiful. This is the duck salad. All the fat is rendered. Okay, one, two, three, four, five. Look at that. This, I'm gonna show you how beautiful this is, okay? This is it. And then you wanna make it more healthy, extra. This is amazing, okay? Everybody know that a lot of people allergic to peanut. A lot of Chinese dishes, Asian dishes, they use peanut. A lot of people are allergic to peanut. So at NY China, in our restaurant, we use pineapple, we use almi, we use walnut. This is pistachio nut. I sprinkled the pistachio nut around. So make it healthy, because load it with a lot of calcium and in search of that, very, very good. First thing we'll find out, and also actually help to lower and control, put your, have your blood sugar, your blood pressure, and your cholesterol in check. So this, I'm gonna show you close up. Look at that. This is my beautiful duck salad, okay? Look at that, and it's nice, beautiful, slow, slow. So this is dish number one. I put it right here, okay? Now, the next one we'll show you is dish number two. I wanna show you dish number two. This number two I wanna show you is how to do dumpling. Everybody is dumpling around, okay? And it's a family affair during Chinese New Year. Everybody do dumpling. I wanna show you how to do dumpling, okay? Everybody, learn how to do it, everybody. In Northern China and Japan, during Asian, during New Year, during Chinese New Year, during Spring Festival, they do all of these, okay? I wanna show you, and then I wanna show you the different ingredient that you use so everybody can see how I do it, okay? Everybody look, okay? Look at this, here are the basic ingredients that we use, okay? These are the basic ingredients that we use. Rappers, you gotta got wrong rappers. This is the one ton rappers, everybody know. This is the pot sticker rappers, or the jiaozi rapper, or xiu mai rappers. One is thicker, this is thicker. You use the thicker one, this is thicker. This is for pot sticker and dumpling. This is for xiu mai. Much thinner, I wanna show you the difference between the thickness. It's about twice as thick, okay? So what we do is we use this for pot sticker and dumpling to give it a little more doing, just like I did. But you can also do it with meat or you can do it with vegetable, particularly your vegan or your vegetarian. You use tofu. This is a piece of tofu, tofu. And then I have another piece. See, I wanna show you the difference, okay? Today I'm gonna use the one with the meat. This is ground meat. You can use ground turkey, ground chicken, ground beef and ground pork. Either one, okay? Mix with vegetable, what we wanna do. I chop up this shiitake mushroom. And I also use the lettuce. I mean, this is the napa cabbage. I chop it up, sprinkle a tiny bit of salt, extract the water and I squeeze it out, rinse a little bit and I add it over here. And I also, everything is right here. I also have something unique. I wanna have some ginger. I have some ginger, okay? I press the ginger, look how I do the ginger, okay? This how you do it. Everything is chopped up, I put some ginger and I also put some garlic. I wanna show you some garlic. Here's a piece of garlic here and I press the garlic like this. I wanna show you, close up on this. You can actually see that I'm actually crushed garlic. Look at it, I actually crushed the garlic. One whack, like this. That's the reason why it is so good to have a wonderful Asian knife like this. I put it right here. So this one is very flavorful and I put a tiny, tiny bit of salt and pepper, put a tiny bit of salt and pepper and a tiny, tiny bit of soy, tiny bit of soy, okay? Salt and pepper, okay? And a tiny bit of wine, salt and pepper. Ah, look at this, very good. And then I wanna show you how to fold it, okay? In the meantime, we're gonna show you how to pan like this. One, I do pan five. One, I do, okay. I wanna show you how to do this. This is, everything is ready. Look at how beautiful this is. Here is a happy kitchen. This is my happy kitchen. I have a big working counter, I have two sink and I have a couple of open door refrigerators so I can do a lot of testing for our restaurant and also for my cooking class. We do cooking class. In fact, I used to go to the public library to do cooking class. And now we do a virtual cooking class and I want to thank all the wonderful people from San Francisco Public Library. Put the whole thing together and invite me to do it. You know, San Francisco is always my favorite city. I'm not gonna go anywhere. I'm gonna stick around the Bay Area. This is a beautiful place. Okay, now, let me show you how to do it. Use a tiny bit of water. Put it here and we'll show you how to do this very, very simple, okay? When this is all the seasoning, sometimes you can put egg yolk here too. Egg yolk or egg white, okay? To keep that binding, okay? I have all the ingredient here already. The seasoning, salt and pepper, tiny bit of sesame, tiny bit of wine. And I also, sometimes, you know what I put in? If you love it, Chinese sausage, lap cheong, chop it up and put it in. So I have lap cheong. I have dong gu, okay? Dong gu shi ta ke ma shun. And I put it over here. Then I put this. Now this is how you do it. You put a tiny bit of water here. This is the one, oh, I remember. I forget to tell you. I also put a couple of pieces of shrimp, okay? Just to show you that, use any leftover. Just throw it in because inside there, you can't tell the difference, okay? I wanna show you, stress in case somebody have never used Chinese sausage. I wanna show you the Chinese sausage, okay? This is the Chinese sausage. This is the Chinese sausage. Look at that, okay? You can have pork sausage or you can have pork and duck liver sausage, okay? Okay, now, this is how you do it. First, I put this filling. Now this is the meat filling. This is with the protein. I put about half a teaspoon and I put it right here. And then I put this right over here. Look at that, right in the middle. Now to put a tiny bit of water, right half moon. Water, half moon on both sides. And then I snap it, look at that. I snap it, see this? And I use my finger, my left finger. I push it, look at that. And I snap. And I push it and I snap. Fold it, snap. Fold it, snap. Fold it, snap, fold it, snap. You know what you have? You have a beautiful dumpling like this. You see that? Very simple. And I'm gonna put this dumpling over here, okay? So, look at that. I'm gonna mix, put them all over here. Let me show you another one. So this is, everybody can do it at home. Repeat. Anybody have any question? Anybody have any questions so far? Marjorie, I have a lot of questions about your cooking implements. Your knife, what kind of wok you're using and where you like to shop for the ingredients. Okay, good. Of course, in old days, we always use pest iron wok, right? Now you have soft iron wok. And then we use a non-stick frying pan. It looks like a wok I'll show you when I'm doing the next dish. But normally, in the old days when you shop, people will go to Changi Town, okay? Now you know what? You can shop and get all these ingredients in every single supermarket. They're all kind of ingredient. Everything is available there. So now, line them all up. After you fold it, you know what? You can freeze them, okay? You can freeze all of these. No problem, okay? Now, this is how we do it. There are two ways you can do it. One, your pot sticker, this, okay? Pan fried it. They stick to the pot they call, that's why they call pot sticker. Water is stick to the pot. Another one is, I am going to show you. We will boil this. We'll boil this the dumpling. So we'll boil this. Boil a few of these. Boil a few of these, look at that. I'll boil a few of these, right? This is boiling, okay? I'm going to bring this to a boil. In the meantime, I pan fry this, okay? I put a tiny, tiny bit of oil. Tiny bit of oil right here because it doesn't smoke so very, very powerful. That's why you use it, it's very healthy. It's also for my skin care. The great thing about this, you eat well and you cook well, then you live healthy and you live forever, okay? Recently, they did a study. The people in Hong Kong had the highest lifespan. Female, 86.7. And male, almost 83, 84. Almost surpassed the Japanese Jeopardy in terms of long lifespan, okay? The next, I'm going to pan fry this. This is how you do it. See this? I put it right here. One, two, three, four, and five, okay? Now this is pan fried. And then I will use a tiny bit of water and I will steam it, okay? Look at it. I cover this up and I steam it. You can do this in a wok. So when you buy a wok, you can buy a cast iron wok and you season it really well. In Chinatown, my good friend team, wok shop, all kind of wok, you can buy all kind of wok. Big and small, one handle, two handle, okay? Two handle, one handle here and a wood handle or just one handle, okay? And this, let it cook for a little while. Basically it's brown meat. Now, just in case you ask me, Martin, if I'm a vegetarian, now let me show you. If you're a vegetarian, I use, you can buy the market, plant-based protein like a hamburger, they have pork flavor, they have beef flavor, okay? This is the plant-based protein, now a company like Impossible Food and Beyond Food, a lot of companies are making this, okay? And then you can use tofu. Now, this is, now, you can either use this, okay? Or you can use tofu. Now, when you use tofu, this is firm tofu. I crush the firm tofu. I crush it. I'll show you how easily to crush the firm tofu, okay? You squeeze the water out. You squeeze the water, I will show you that actually got water come out like this when you squeeze this piece, okay? Look at this, look at that, see this? Okay, you squeeze it. And then I mash it. I mash it with my knife. That's why my knife is so functional. My knife already, look at that. It's all done. And then you chop them off and you put it right over here. And this, and you season it with salt and pepper. Season it with salt and pepper. You want to make it more interesting and a little bit more flavorful and more texture contrast. Let me show you, introduce you. Spice, five spice flavor pressed bean curd. Look at that, it looks like this. When you cut it up, it looks like this. Look at that, this is it. So you chop this up, let me show you how to do it. You cut one piece and then you cut another piece and you have three pieces here. Look at that, I have three pieces here. And I stick them all up and I chop them up, one, two, three, four, five, six, seven, eight, nine, 10, done. And you chop them all up and you put it all together. This way it give you all the wonderful vegetable protein because tofu is basically protein, vegetable protein with a lot of, you know what? Kelsey, okay? So that's reason why it is so great. And in a Chinese household, they always have used tofu, the braised tofu, deep fried tofu, put tofu in soup. You can mash tofu and use as a filling and that's how we do it, okay? Now we have introduced you to all the wonderful ingredients. The one that I do is a gourmet meat filling with shiitake mushroom, shrimp and Chinese sausage here, okay? And then I'm gonna move these away and then I think this is done. I wanna show you how amazing this is. Look at how beautiful. I will show you, I will turn this once it's done. You remove these, this is already cooked. You can tell it's already cooked. Basically, what I'm doing is I'm gonna finish cooking. I'm gonna get rid of some of these water. Okay, I'm gonna get some of these water out, okay? Good. And then I'm gonna show you the rest of this. This is gonna be good. We will let it brown, okay? We'll let it brown, this is all cooked. I'm gonna show you how to make the dipping sauce. This is the dipping sauce. Let me show you. I have, mm, so soft. Three tables more, so soft, okay? Then I have, mm, beautiful, really good, okay? And then I have sesame seed oil. And I have a tiny bit of oyster-free sauce, okay? And then I have, you know what I have? Oh, this is good. I have chili garlic sauce. Everybody use chili garlic sauce, okay? Chili garlic sauce. And then I also wanna show you, this is a chili garlic sauce right here. Chili garlic sauce, okay? Good. And then I wanna show you the vinegar that I use. I wanna show you the vinegar I use. Instead of using both semi vinegar or the regular black vinegar like this, this is the regular black vinegar. Look at that, black vinegar, okay? I actually use this. I brought it back from Chengdu, China. 15 year aged vinegar. Very precious. This is like the most expensive, wonderful, semi vinegar. It can be very costly. And I also use a tiny bit of, we've got a beauty for. I want to, if you like hot spicy food by all means, put it right over here. This is our dipping sauce, okay? I put the dipping sauce right over here so everybody can enjoy. See, this is my dipping sauce. Now, let me show you. This is gonna be so beautiful. Okay, look at that. This is wonderful. And I'm gonna sear the bottom a little bit so to make sure that this is beautiful. Okay, good. So far, anybody have any questions about the walk, about where to buy the stuff? Now again, you don't have to worry about it everywhere. You're living in Berkeley. Hey, Berkeley Boat, you can, you know, go to Hopewood, you go to St. Peter's. Any of these stalls, you can buy all kinds of stuff with the whole aisle, an Asian cuisine, okay? Now, let us show you something amazing, okay? So, here we go. Margin, people are asking what San Francisco stores you would recommend to buy these ingredients? Well, in San Francisco, we're lucky. There's several Chinatown and Central, like Chinatown. You can buy in Chinatown. You can buy in Richmond area and Gary Street of Richmond. There's a lot of pockets. You go to 90 on 19th Street and there's also a little cluster of Chinese community. There's a lot of store, a lot of Chinese restaurant, a lot of Chinese store around so you have no problem at all. Now, let me check, let me check this again. Beautiful, golden brown. Okay, perfect. Now, let me show you how to do it, okay? This is what I want to show you, why I show you how to do dim sum and sum more. Look at this. These are the leftover. This is the leftover. I will show you. This is the leftover, shu mai, okay? I put the shu mai, okay? Right over here. This is the shu mai. This is the shu mai. And this is hagao, this is hagao, okay? Look at that. This is hagao, shrimp dumpling. This is leftover. I have my leftover right here. And then this is the dumpling, okay? I will use the dumpling to show you how to do it separately. And I'll give you, it could be a plate and I'll show you how to do the dumpling. This is the xiao long bao. Look at that. I put this right over here. I just want to show you how you can put things together and look at how beautiful. Now, look at that, okay? And then in the meantime, this is also done. And then I want to show you, I want to show you how wonderful this is. This is dumpling, just like one time. Look at that color. Look at the color. Look at that, look at that. Look how beautiful, translucent, okay? And then I put this over here and I put this over here. This is so beautiful. And I cook it in a little broth, okay? I cook it in a little broth. And this is the little broth. I cook it, this is just like one time soup, okay? And then in the meantime, this is it. Look at that. I want to show you how to do this, okay? Now, here is the one time soup and I put a tiny, tiny bit of soy sauce, sesame seed oil, chili, okay? And this is, and I sprinkle a tiny bit of these green onion and cilantro. And I put a tiny bit of cilantro and green onion, cilantro, a tiny bit of green onion. This is one dish. Look at that. I put it right over here. And then this is another dish that I want to show you. This is the xiaolong bao. And you serve in a beautiful plate, I like this. And I put a tiny bit of mint right over here. And look how beautiful this is from my garden, okay? This is xiaolong bao. And then this is what I'm going to show you, okay? Here, I have scallop. I have a piece of scallop. I put the scallop underneath here. I put the scallop on the bottom to make this a beautiful appetizer. Look, nice and brown. And this is so beautiful. Look at that. And then I have this. I just want to show you, you can make it so beautiful. Look at that. Look how beautiful. This is how you do it. All of a sudden you create your own appetizer. And then once again, you use this chrysal, chrysal, chrysal. And then, oh, look at that. This is another appetizer. Look at that, okay? So you can make all kinds of stuff. Ha gao. Now, this is amazing, okay? I put it right over here. Big shrimp, big shrimp, big shrimp. And then I put this. This is ha gao. Look at that. You are creating your own appetizer, okay? Look at that. I use mustard on this. Add a tiny bit of mustard. A tiny bit of mustard, okay? And then when this is nice and ready, you can also use a tiny bit of mint. This is also from my garden. This is also from my garden, right here. This is from my garden. So you cook it with passion, okay? Look at that, it's all appetizer. Now, all of these are ready. I'm gonna do the final dish, which is very, very simple. This is, I have this here. Look how beautiful. One, two, three, four, five, and six. Beautiful, look at that. This is the pot sticker. You can turn it over, turn it over like that, nice and golden brown. Look at that, crispy and nice. In the meantime, I'm gonna show you the same thing. You use the same, and then you can garnish a little bit, ah, a little bit, garnish a little bit, right here and right here, okay? And then dressing, dressing. All purpose dressing, all purpose dressing, okay? Now, this is good, I'm gonna show you. This is the red chili oil. Look at that, put it, put it right here. Oh, that's the, that's what it is. Drizzle it in, wow. And then this, drizzle it in, look at the color. Beautiful color. This is the pot sticker. We have presented to you. Look at that. Now, finally, I'm gonna show you a simple dish. How to do a crystal wrap. Because when you do crystal wrap in Chinese New Year, everywhere you go, you have sam choy bao. Your sam choy bao means lettuce wrap. A lot of restaurants, during Chinese New Year, they always serve that. You even go to Pierre Cheng, they serve lettuce wrap, okay? So, I'm gonna show you. We have chicken, we have chicken, okay? Get my chicken. And then I have onion and yellow bell pepper. And I have a couple of pieces of, ah, look at this. Just to show you, during the pandemic, I'm actually cooking at home a lot more. In the past, I normally travel all over the world, bring you the best of the end-to-end cook. Now, I've been working my garden, carrot, get textured and nutrient, a lot of vitamin A. Okay, this is the carrot and yellow pepper and onion and chicken. I'm gonna show you how quickly you can stir fry it. Now, I'm gonna show you how easy it is to remove the seed from the bell pepper, okay? Now, look at this. You see saw your knife, look at that, see saw your knife? And then you go, one, two, three, four, five, go one, two, three, four, five, done. Okay? And then, that's how you do it, very simple. And then you, in order to save time, you do it one, instead of do it one by one, to dice it. One, two, three, four, five. And you do it all together, like this. Line them all up, okay? And you cut it in half and line them up and go, one, two, three, four, five, six, that's it. This is how easy it is. Now, I'm gonna quickly marinate my chicken, okay? Quickly marinate my chicken. Basically, I use redil sodium soy sauce, redil sodium soy sauce, okay? And I use a tiny bit of wine, okay? And a bit of wine, and a tiny bit of cornstarch, basic marinade, why the Chinese chef use cornstarch? Because cornstarch helps to seal the juice, okay? And then I use a kind of sesame seed oil. This is basic marinade, okay? When this is all done, all you have to do is mix them all up and get ready. Now, this is a little trick, okay? I wanna show you, it's a little trick. The little trick is, after your marinade will cornstarch help to seal the juice, get the nice, shiny glaze, and also get nice, smooth texture because the cornstarch gelatinize over high heat with water. They turn into a little gelatin to seal the juice. The trick is, right before you stir fry, okay? Put a tiny bit of oil to lubricate, but not that much, okay? Just put a tiny bit of this, and this is amazing. You can buy these in our Amazon.com, okay? And there are a lot of people from Taiwan, from China, know how wonderful this Camellia seed oil is. I use this for stir fry, for marinade, for salad, everything, okay? Amazing product. You gotta try it. Now, this is done, let me show you. I put a tiny bit of these right over here. It doesn't smoke, okay? It does not smoke because it's high temperature, short time. And also very loaded with antioxidants, vitamin A. That's another reason why you should also use healthy stuff. And then we show you how easy it is to do it, okay? Here, right up, and then I'll show you quickly how to crush, peel garlic again. This is garlic, I peel the garlic. One little wet, one little wet like this. The whole thing comes out like this, okay? Very, very simple. And now I crush the garlic, and I put it right here, okay? And I crush the garlic, and I put it right here so I can use it. And I crush the ginger, I crush the ginger, I put it right here, okay? I put the garlic and ginger in first, okay? Beautiful. And then I stir fry my chicken, diced chicken, marinated diced chicken. And then a small slice, and I put it right here. Very, very simple. And I put a tiny bit of green onion, left over green onion, and you want, okay? I put it right here. And then I can stir fry this, I'll show you how easy it is to do it. Then you stir fry this spicy chicken sometimes. Just like tomato oil, it's so good, piece it out, it's good, so good. Because you get a nice, very nice, you can't really worry about smacking. This is how good it is. Look at how nice, this is gonna be so beautiful. Now this is almost, the chicken is almost ready. Look at that, I have onion, I have onion, I have carrot, oh, look at that. And this is, makes it so colorful. This is actually a media after holiday gift. Because you know why? Because during holidays, all the time, I'm trying to see yet, all the restaurant you serve this dish, okay? Oh, beautiful. Wine, I will show you. We use wine from gay, okay? Hey, chef, what's a typical Christmas family holiday meal like for you? For me, I actually roast a turkey. I roast our turkey with our tiny stuffing, with our, no, my gay stuffing, with tiny fruit and it's like tiny salted mushroom and it's going up and red game, okay? Look at that, beautiful, oh, look at that. You know, just a little on the top, okay? All I have to do is put a kind of oyster sauce. Oyster sauce, put it right here. Oyster sauce will flavor a little bit, okay? And then, now this is amazing. Look at that, this is so good. I hope all of you are learning how to do this wonderful dish. Now I actually add a kind of little texture and color to this dish. Sometimes they're not as colorful as this, but you can also use shrimp, rather than chicken. You can also use size B, use lamb, this all kind of stuff. Now, this is the cute. I add a kind of pistachio nut right there, okay? Give texture, oh, I put pistachio nut right there. Look at all of these, wonderful. When this is done, I will serve these right over here. Could I ask you what kind of wine you're using? Huh? Wine. Wine. I don't know how much kind of wine you're using. I use rice wine, I use a Chinese rice wine, and I use a Shaoxing wine, and I use sake, okay? Now, when this is done, I put it right over here, look how beautiful. And this is already flavored, with an oyster flavor, so I'm kind of good at this. Okay? Let me show you the wine that I use, okay? Look at that, man, this is beautiful. This is the wine that I use, Shaoxing wine, look at that. Okay, can you see that? Shaoxing wine you combine in most stores. All sometime I use sake, Japanese sake, okay? This is very inexpensive, very, very good. I use sake, I use rice wine, I use everything. So, this way, I want to show you, this is how you would do it, and this is the dish that we serve with a lettuce cup. Now, this is lettuce cup. This, I want to show you how I would do it, okay? Here, this is lettuce cup. I cut this up a little bit, and I put the mixture of oyster sauce and Huai Xin sauce together. The Huai Xin sesame oil, Huai Xin soy sauce, Huai Xin garlic sauce, a little bit different than most, they only use Huai Xin sauce, but I mix them all up, and I put this right over here, you see this? I put this right over here, and then, let me show you, and then I will scoop this, I will scoop these, this is how you serve the lettuce cup. I put it right here, right here, and right here, and right here, and this is how I serve. I'm gonna show you, this is my lettuce cup. Look how beautiful, and then left remaining more additional lettuce cup, put it right here, and this is how you do it. Now, people always, always challenge you, and say, Chef Yan, can you boom a chicken in 18 seconds? I wanna show you. Okay, always learn to clean it up, very important to clean it up, okay? Now, I wanna show you how to boom a chicken. In 18 seconds, you count it, okay? You can only do that with the Chinese chef knife, you do it so fast with a sharp knife, and I wanna show you how sharp the knife, this is the knife that I have designed, okay? And now it's so sharp, one cut like this, okay? And one cut like this, how sharp this is, okay? How sharp the knife should be, let me show you, one, two, three, four, five, six, seven, and eight. Look at how sharp this is, look at that. This is how sharp the knife should be, okay? Look at that, I will show you later, the knife that I have designed, that you cannot find it in Amazon.com or any store. Now, this is the wishbone, this is the breastbone, we'll show you how fast you can do it, okay? Are you ready? Count, all of you count. When I say three, two, one, you time it, okay? Three, two, and one, one cut, another cut, turn it aside, one cut, one on from the back, pull on this, this joint, chicken breast, push, chicken breast comes out like that, the chicken thigh comes out like that, and the tender on this side, comes out like that, turn it around the side, this side, push, chicken breast comes out like that, last one, tender on, comes out like that, last tender on, comes out like that, done. Look at how fast this is. This is how I do in the Yan King Cook Show, I wanna show you how amazing this is. This piece, and this piece, 495, this is free range, organic, and I show you how fast you can do it. Look at that, this is 495. I wanna show you how you can use this to make a drumstick, very simple. You can make a drumstick out of this too, let me show you. Right next to the, right next to the joint, one cut, you hold onto this, and then you see that, I hold onto this and I push this, both bone comes out like that, look at that, you see this? Look at this, okay, and I push the smaller bone out, and then I will remove the wing tip, put it in the top part, and then, you know what? I have a drumstick. With this knife, you can also butter fry my chicken. I butter from my chicken, and I tenderize my chicken. Chef, which knife are you using? People are asking, which knife are you using? There are two on your website, and they wanna know which one you are using right now. I use both, it depends on, actually, I show you. This is the one that I designed for the ladies, okay? Some of the men with the smaller hand, this is for the, this is her or a knife, okay? And also, I designed this too, I designed this finger guard, look at this. I designed this finger guard, when you cut, you put your finger right here, and then, this is your guard, finger guard, see that? Okay, look at this, okay? So, this is the finger guard, this is the one that I'm actually using, like most of the chef use. I wanna show you, this is the knife that I use. In this box, this is the knife that I use, okay? Let me show you the size, okay? This is the size of the knife, look at that. See that? Exactly the same knife. I have used that for about three years, and it's still beautifully sharp. This one, I spent two years designing. If you're interested in that, you can always order from us. And then, now this, people always ask me, Chef Yan, how do you sharpen your knife, okay? Look at this, this is sharpener. Now this is diamond sharpener, okay? Look at this, diamond sharpener. And when you sharpen your knife, you hold onto this, you use it, you go one, two, three, four, five, six, seven, eight, nine, 10, left turn. And when it's so sharp, when the knife is so sharp, you can cut paper towel. One, fold it, another one, fold it, another one. Fold it, this is how sharp this is. A sharp knife is a safe knife. You can log in, Facebook Chef Martinians, or Chef Martinians, either Facebook or Instagram, okay? Either Facebook or Instagram, Chef Martinian, or you can get a QR code, you can get a QR code and you can order from us, look at that. You can order from us right here, you scan it right here, scan me, okay? So today, people always ask me, what do you drink? I have smoothie every morning. This is smoothie, very healthy. I use avocado and pistachio nut to make smoothie. And then I put a little bit of a sort of berry, okay? So now holiday is coming, and we're all in shelter in place. Make sure everybody, before you go out, make sure everybody put on your mask, observe social distance, and do not travel too far away. Stay at home, read more books, check out more books from the San Francisco Public Library, check out the books, cook more, and portion of the cells. If you're interested in buying this, oh, I also have Martinian's Chinatown, okay? Martinian's China, and also Martinian's Quick and Easy. This is a book that we used to have for MY China, a lot of recipes from this book, MY China, my restaurant in West Vermont. And when you get this book, it also will give you a Yankee cookbook as a gift. When you get the knife, it will also give you a Caesar. And also a finger guard, okay? So if you're interested in that, we will portion of these proceeds, we'll go to Friends of the Library of San Francisco Public Library, and I'm so glad. Today, you can join us, and once again, thank you for all my wonderful friends, great A-team from San Francisco Public Library, put together all this wonderful event for all of you, Friends of the Library. And if you have any question, please ask, and I appreciate your participation, I appreciate you watching today. I hope you enjoyed it today. If you enjoyed it, hey, get more recipes. Make sure to check it out, or you can actually order from us, YankeeCook.com, okay? YankeeCook.com. But anyway, any other question? I do miss you. Thank you, Chef Yan, for joining us today. That was fantastic. I hope everybody is prepared for the holidays now, and be sure and join us on January 29th for our Lunar New Year special with Chef Yan. Can't wait for that. And be sure and go to YankeeCook.com and check out his cookbooks and his knives. Thanks so much. Thank you. Make sure you support the San Francisco Public Library. They're the best library on this planet. Great people, lots of books.