Ok, our 500k subscriber Q&A! Thank you all so much for watching and cooking these recipes... it's been an awesome four years. This is the first of two Q&A videos we have planned - second being with Steph's Dad, Dawei. In this video we answer some question like:0:00 - Introduction1:02 - Non-native Chinese Ingredients6:40 - Ancient Chinese Food today?9:03 - What's your favorite cuisine?12:41 - Miao & Guizhou minority cuisines16:54 - Influence of Non-Han Food on Chinese Food21:40 - Cantonese History and Identity29:03 - Vietnamese Food in China?33:19 - Dianxi Xiaoge33:33 - Gutter Oil34:48 - Durian35:14 - MSG36:04 - Best VPN for China?37:34 - "Original Flavor" in Cantonese Food41:04 - Hotpot Restaurants42:20 - French Food42:54 - Japanese Food43:30 - Sichuanese Food44:32 - Tomato & Egg44:57 - Doing Youtube with your Husband45:45 - Favorite not-Chinese dishes?46:45 - Dying Food Cultures in Hong Kong and Elsewhere48:22 - Do you actually like organ?50:41 - Who is Chris?As promised, an edited audio-only version. It's a *lot* smoother:https://soundcloud.com/user-965056242/qa-with-stephI now realize that 70% of what makes people on podcasts sound so smart happens in the cut ;) 10 whole minutes of 'umm' and such! Crazy. Definitely download that one if you're planning on listening to this instead of watching it.Forgot to add the Patreon credits in this video, sorry guys. Huge thank you to everyone supporting on on Patreon - link here if you'd like:https://www.patreon.com/ChineseCookingDemystified