(air whooshing) (Joyful music) (audience clapping) - I have a quick appetite for great appetizers, don't you?

If you don't, you'll change your mind by the end of this show.

For starters, we're gonna make shrimp with orange mustard sauce.

This particular dish, all you need is shrimp and the dressing, and then you can bake them, it's very easy to do.

Here, I have a shrimp.

I wanna quickly show you how easy it is to remove the shrimp, the shell of the shrimp, without removing the tail, okay?

Look, one, two.

Look this, very easy, then you remove it right here.

Then the tail is still perfectly intact.

The shrimp may lose his head, but never his tail.

I wanna show you how quickly to the de-vein a shrimp to butterfly a shrimp.

Look at this, you curl it like this, and you cut it quickly, like that.

And then you can see, when you open it up, you can see the vein right here.

So you can remove the vein, remove the vein, okay?

Do it in running tap water.

Otherwise you just do it right here.

(audience laughs) Okay?

When this is done, I wanna show you.. You're gonna cook the, boil the shrimp or bake the shrimp, like this or show you.

Or you can twist this, this way, the tail, tuck it inside, you have something like this.

It looks very, very interesting.

Look at this.

See this?

Normal looking, marvelicious looking.

(audience laughs) Look at that.

When this is done, we're gonna marinate our shrimp in the following marinade, look at this.

We have shrimp right over here, okay.

We have shrimp.

Some of them are marvelous looking and some of them are just ordinary looking and we put them all together.

We're gonna marinate the shrimp with one tablespoon of soy sauce, with a tablespoon of dry sherry and with a teaspoon of sesame seed oil and also some corn starch about tablespoon or so, and also use a tiny, tiny bit of juice.

This is, save it for the other thing because you want to make the sauce.

Use a tiny, tiny bit of lime juice if you want, but not necessary.

Mix them all up, okay?

And then we're gonna bake the shrimp, right now in this cookie sheet.

We have, line them all up, one, two, three, four, five.

Ordinary one on one side.

Nice looking one on the other side.

One, two, three, four, five.

This way we are going to bake it.

Now, everybody know, in China, in a traditional Chinese kitchen, there's no oven.

Just ask my mother.

She is the Betty Crocker of China.

She knows everything about cooking.

While you're baking that, you should make the sauce, right now.

So in this, I'm gonna put all this sauce together.

This is orange marmalade, and we're gonna put mustard.

We're gonna put the mustard.

This is approximately, look at this.

This is gonna be a dipping sauce.

I would have about three tablespoons of orange marmalade, about two teaspoons of mustard.

I developed this particular sauce, couple of weeks ago.

I accidentally spilled the mustard on my marmalade.

And then also use about two tablespoons or so of this lime juice, okay.

Make sure, put them, mix sure and also use about one to two tablespoon of soy sauce.

Now this is a little bit small, so it's kind of difficult to move them around.

So we're gonna do it in a bowl, right here, okay.

So everybody can see better.

Look at this.

This is what you call looking good..

Mix it up.

Chop stick is a very good cooking utensil.

This is what you call chopstick exercise.

(audience laughs) You can get totally exhausted.

In the meantime, we are gonna check our shrimp.

Make sure the shrimp is okay.

Now it's very, very important when you cook shrimp, never, never over-cook the shrimp because if you over-cook the shrimp, it will not be very, very good.

Even though you get excited, never, never do that.

When this is done, you put it right over here and you start putting this in.

Ordinary ones, put it over here.

Look at this, ordinary one, you bake it for approximately six to seven minutes or until done, okay?

Make sure, as I said, make sure you don't overcook it.

When you overcook it, it would taste as delicious as this dry and tough, chew your jaws off.

Now put them all together.

The good ones lay them out nicely right in the center.

So this, they say, "Marvelicious dish."

(audience clapping) Now.

Oh, this is hot.

I love, I love Thai restaurants.

That's why I wanna show you a very popular, simple Thai dish.

This is what I call the Thai cucumber salad, okay.

All you need is cucumber.

This is English cucumber, you can use a regular cucumber.

(audience clapping) See, no problem.

Cool as an cucumber.

(audience clapping) Okay, cucumber's done.

A lot of people always say, "When I cut onion, "I get emotionally involved."

Because you're too slow.

This way, you can never get emotionally involved.

Because you don't know what's going on.

You put it over here.

And then red bell pepper.

Look at this.

Give color contrast and also some sweetness to it.

We're gonna put all of these in this wonderful looking bowl because we're gonna mix them all up and make it into a salad, okay?

Here is all, give you color contrast and flavor contrast and textural contrast.

Here, we're gonna make a dressing.

Look at all the ingredient that I have.

I also have quarter of a cup, four ounces of cooked shrimp.

Put them all together, mix them all up.

This will make the dish look good.

And this particular dressing are three tablespoon of lime juice.

Look at this, lime juice, freshly squeezed lime juice.

And also I have one tablespoon of garlic, okay.

One tablespoon of garlic, a teaspoon of dry crushed chili and about one teaspoon of sesame seed oil and about one to two tables of fish sauce and also some sugar.

This is all you need or maybe little bit more.

Just stop right here.

And then also some chop cilantro.

Cilantro is marvelous because you know what?

Cilantro got that nice minty taste.

Maybe one day, they gonna put it in your mouth wash. (audience laughs) Okay, look at this.

When you toss it, it looks marvelicious.

(audience claps) I just taste my Thai cucumber salad.

It tastes terrific.

For starters, the newlyweds in China share these marvelous bridal cakes with all their guests and relatives.

Here is a typical wedding cake.

Sometimes they have winter melon filling.

Sometimes they have black bean filling, black bean paste.

And this is a (speaking in foreign language) wedding cake and they have white lotus seed paste filling.

And here you have the curry beef turnover.

Here, I have something very interesting, barbecue pastry.

And also this is a pastry inside it, is thousand year old egg.

This egg has been here for at least 3,000 years.

And here, this is a Buddha's cookie, Buddha's cookie.

You can hang to little kids running around in mid autumn festival.

And this is the fish cookie, looks nice.

And here we come to the mid autumn moon festival, moon cake.

Double egg yolk.

The whole thing looks like this.

When you cut it up, it looks like this.

These are all my very, very favorite pastry.

Wasn't that marvelous wedding cake beautiful?

In China, marriage is actually a piece of cake.

(audience laughs) Now, the next dish I'm gonna show you is something very, very exciting.

It's very easy to do, but all your family member would like it.

I'm gonna cook glazed Sichuan chicken wing.

All I have is a chicken wing right here.

And I'm gonna cut this up right in half, right here and also remove the tip because in this particular dish, we do not tip, so remove the tip.

(audience laughs) And then we'll put everything over here and we're gonna marinate the wing, okay.

Here I have one tablespoon of soy sauce, one tablespoon of rice wine or dry sherry or any white wine and also tiny bit of dash of white pepper.

Mix them all up.

When you use white pepper, make sure you do not breathe too hard.

Otherwise you're gonna have to sneeze, (sneezes) like that.

Make sure, set aside and marinate it for about half an hour or so.

These are nice looking wings.

They are not those fly by night type.

Heat this up, make sure, we're gonna brown this first.

Heat up the wok, put a tiny bit of oil.

We're gonna get a tiny bit of oil, right here, okay.

This is what you call a tiny bit.

Make sure.

To brown this, you need a tiny bit of ginger and to make it nice and hot and spicy, Sichuan style, you use this red chili pepper, okay?

When you do the red chili pepper, don't stand too close, don't breathe.

Because when you stir fry this chili pepper it stings your nose and your eye.

Unless you have one of these high tech kitchen device, do not do not brown this.

Do not breathe.

You can get suffocated by doing this dish and then put the rest of the sauce for braising.

We have brown sugar, okay.

Look at this, look at all of this ingredient.

We'll have chicken broth.

One third of a cup to one half a cup of chicken broth, two tablespoon of brown sugar, and also one to two tablespoon of wine and use some soy sauce.

You can use the regular soy sauce or dark soy sauce, one to two tablespoons.

Put one or two slices of green onion.

If you want to make it more traditional, more interesting, use extra crushed chili, and extra Sichuan peppercorn.

This is what makes it really Sichuan.

Sprinkle those here.

This will be so much.

It will give me and give you a permanent perm for six months.

It will smoke your hair.

You don't believe me, you try it tonight.

When this is nice, make sure that, see they're nice and brown and we'll let them braise over low heat for approximately 25 minutes.

I said low heat, not high heat, not medium heat, okay?

Put them all together and then you cover this up.

For so many people, we have cooked something in this twin wok, right in front of you.

And this way, we can have enough for every body to try.

A lot of people don't really know that I have been eating these chicken wings long before they became Buffalo wings.

In fact, in China, they're actually called water Buffalo wings.

Now, when this is nice and ready, we'll take this out with our strainer.

This way you can pick up everything simultaneously, look at this.

Also, you can use a tong or you can use a Chinese tong.

So one, two, three, four, five, six, seven.

You can garnish it any way you want, as long as it looks good, okay?

(audience claps) Now.

So I wanna show you how easy it is to do another dish.

Is called Shanghai smoke or Shanghai fish.

This is what you call chilled fish, Shanghai style, okay?

This particular dish, everybody can do it at home because you can do it ahead of time, you don't have to do it in the last minute.

In fact, we have been doing this in the past 2,000 years in Shanghai.

All you have is about one pound of this nice firm fish.

Very easy to do.

All you have to do is scour this a little bit.

One, two, three, four.

Today we are being Shanghai.

I don't understand it, because in China you don't say, "Hey guys, we are being New York."

Strange expression.

Scour this a little bit on both sides.

So the marinade will get in much easier.

In the meantime, I quickly quickly marinate the fish with the following ingredients, look at this.

We have one minced garlic.

(bang) Done.

And then mince the garlic.

And we have a tiny bit of ginger, minced ginger.

(bang) Done.

Minced ginger.

Also three tablespoons of soy sauce.

Look the soy sauce and also three tablespoons of dry sherry.

Look at this.

Tiny bit of brown sugar, mix them all up.

And also some five spice powder, sprinkle them around.

Let them marinate.

After you marinate it for about two to three hours, turn them around, every 30 seconds if you have time.

Otherwise turn them around every three minutes or half an hour or even two hours, makes no difference.

When it's done for the marinade, you are going to put this into this baking pan, okay?

We're gonna take it to the oven.

And we are going to bake this in the oven.

Look at this.

Okay, now in the meantime, save this juice, okay?

Save this juice and you can kind of drain it through this nice wire, fine wire basket.

And then you can bring it to a boil and then you can use the sauce to season your fish.

Now, this is how beautiful.

We have some sauce already make.

You put it around here.

The fish has been chilled and I wanna show you how to garnish this, very simply.

You cut the fish at an angle, like this.

One, two, three, four, and then you're lying the fish, one, l.. two, three, four.

Look at how beautiful this is.

And then you use the leftover marinade, thicken it up and you put it right on top, you have a gorgeous chilled fish, Shanghai style.

(audience claps) Fish is a very important part of a lot of Chinese celebration.

And we celebrate everything.

(bright music) When I was a kid growing up in China, I loved to get involved in all kinds of festivals.

Everybody's favorite festival, of course, is the Chinese New Year Celebration, with red money envelopes for the children and fireworks for everybody else.

The Qingming festival is when the living remember their a.. with offerings of food and prayer.

We celebrate Tin Hau with parades.

It was fun.

This kid seems a bit grumpy.

Maybe he skipped his afternoon nap to come to the festival.

During the bun festival, we make special steam buns.

And of course children are the main attraction during the parade.

But my favorite is mid autumn festival, when we enjoy a variety of moon cakes and have a good time under the stars.

The great thing about the festival is that we have a lot of food and lots of fun.

(audience claps) Now, we're gonna make more food for more fun.

The next one I'm gonna do is marble tea egg.

Now, you ask, "Where do marble eggs come from?

"Maybe from this blue marble chicken?"

In Shanghai, late night snack.

Everybody go out to the street and buy this marble tea eggs.

Tonight, after Johnny Carson, 8 million people say, "Geez, I really can use a marble tea egg tonight."

All I have to do is get all these tea, liquid ready to cook the marble tea egg.

Hard boil your egg, depends on how many people.

Get ready some ginger, put it here, a couple of slices of ginger, couple slices of green onion, put them all together, bring this to a boil and put approximately quarter of a cup of fermented tea leaf.

Put it right in here.

And also brown sugar, quarter of a cup of brown sugar, okay?

And also some regular soy sauce or dark soy sauce.

Use about quarter of a cup of dark and quarter cup of regular soy sauce.

And also use some five spice powder and also some star anise and cinnamon stick.

Can you see the star anise?

It looks like a star.

And then bring it to a boil.

And then you can start cracking the hard boiled egg.

How can you tell the hard boiled egg is hard boiled?

You swing it like this.

Stay.

And then you can start cracking it.

For all the studio audience, we really need a lot of hard boiled eggs.

Fortunately, I have two abled assistants, Shawn House and Eleanor Goodwine to come over here and give me a hand.

(audience claps) Let's come over here.

Let's crack some more eggs.

Shawn, I'm gonna give Shawn a big promotion.

Shawn, come over here, so everybody can see Shawn.

All we have to do is get ready to the egg.

Okay, here are all hard boiled egg, make sure you start cracking it, start cracking because we need to hurry up because we got a lot of people.

We only have about two minutes.

You cannot do this too slow, Shawn, too slow.

Eleanor, too slow.

- All right.

(audience laughs) - Shawn, that is really fast.

I am impressed.

(audience claps) Why didn't I think of this earlier?

Everyday you learn something new.

Let's crack some more.

- All right.

- Let's crack some more.

After we crack, we put it over here.

Eleanor, you should crack one too, okay?

Make sure you crack some egg.

Make sure everybody crack.

When it's done, let's go on and put over here.

Eleanor, you really crack me up.

(audience laughs) When it's done, you put them right over here.

Let's put all the egg right over here, let's put all the.

Oh, this is safe for you, okay?

When this has done, move them around, make sure they are cooked properly.

When they're done, we'll scoop out the one has been here fo.. You should let it cook for a little while.

Make sure they're done.

And then we're gonna crack this open, look at this.

Let's open this up and then we can serve this right over here.

Let's open this up, open this up.

Let's open it up and put it over there.

These are marvelous.

Great dish for mid night snack.

- Yeah, right.

- It looks very, very good.

You'll put them right over here, okay?

Look at that, isn't that marble look marvelous.

And it tastes marvelicious.

Let's put them over here.

Let's put 'em over here.

Okay, look at this.

Now I'm gonna show you how easy it is to cut it open and see how it looks, okay?

Look at this.

Wow, look at this.

One, this is one for you.

And tell me whether, - Thank you.

- you like it or not.

- Thank you.

- Thank you.

- Yeah, taste it, taste it because we are here and we still have enough to look at this.

- Mmmh, very good.

- They say, they approve.

Mmmh, very good too.

Now, let's crack some more because we have so many people around.

- Okay.

- Let's mix some more.

Everybody can enjoy, okay.

This way, everybody have a good time, marble egg party.

Now we will cut up one more egg.

So everybody look at this.

Everybody can see this, okay.

Cut it up.

Look at this, everybody can see this.

Once again, try it, Eleanor and Shawn, try it one more time.

See, everybody cooks differently.

They have a own unique style.

Shawn and Eleanor did a wonderful job.

And we'll see you next time.

Remember, if Yan can cook, so can Shawn and Eleanor.

(audience claps)