(English subbed - turn on CC)

Promo clip for a past upcoming tour that Master Xu Shi Xi of Yin Baguazhang fame did. It focuses on Chen Taichichuan with a background of kung-fu and baguazhang.

Today we'll show you a great recipe for Mapo Doufu with little in the way of compromises. It's not the easiest dish in the world to make, but you can do it if you follow our recipe. 🍜 Support Wok Drop on Patreon!: www.patreon.com/wokdrop Mapo Tofu, Mapo Doufu, Mabo Dofu--whatever name you call it--is ubiquitous Sichuan cuisine, but there are an endless amount of variations between recipes and regions. The way you'll learn to cook it today was passed on from a chef who learned it 40 years ago in Sichuan. It's rich, spicy, very delicious, and does not contain any added sugar (or maple syrup). The editor of this video loves it. Take a look at your local Asian grocer for some of the items used in this video. Ingredients Needed: -White Cooking Wine -Chili Oil -Sweet Bean Paste -Fermented Chili Paste -Fermented Black Soybeans -Dark Soy Sauce -100 grams (~3.5oz) Minced 100% Beef -Dried Chilis -Sichuan Peppercorns -Garlic Leaves -Potato Flour (mix about 50/50 with water) -Chicken Stock (Organic dry Japanese type used) -1 Block of FIRM tofu -Sea Salt (for soaking the tofu) -White Pepper -Xian Tang Base Broth (from How-To #1 • How to: Sichuan Base Broth (鮮湯, Xiān Tāng)... ) Video hosted by Simon. Shot by Taka. Edited by Kris. Music by 41 Beats. / personalized-tracks::simon-lockett:114973147 https://music.apple.com/jp/artist/nic...