Stir-frying. Does it *actually* require a ton of little bowls? And are there any alternatives?

0:00 - So, you don't like washing bowls
1:19 - Steph: why little bowls help
4:05 - Chris: an alternative approach
5:22 - Dawei: on organizing ingredients
7:44 - Cadence: on combining ingredients
8:18 - Why many bowls make sense when filming

Huge thank you to Cadence for taking the time to answer this rather esoteric question. You can check out his YouTube channel over here - he mostly does videos in Mandarin, explaining western food to a Chinese audience, but he's been looking at expanding to teaching some Chinese food (particularly Northeastern food, where he's from): https://www.youtube.com/@UCwB-neo6N03ryhaGY3bPgLw

You can also check out his restaurant, Magpie. It's fun - Dongbei/Western fusion sort of deal: https://www.tripadvisor.com/Restaurant_Review-g297415-d14790113-Reviews-Magpie-Shenzhen_Guangdong.html

Anyway, proper recipe video will be out next week :)

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And check out our Patreon if you'd like to support the project!
http://www.patreon.com/ChineseCookingDemystified

Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): https://www.youtube.com/watch?v=GHaL5H-VYRg