Dim Sum-style spare ribs are always a favorite. The big question though: how do the restaurants achieve that texture with that white color?The answer's a process of soaking and rinsing with alkaline water that actually takes place in a washing machine at the restaurants. We're mimicking that authentic Cantonese recipe here using baked baking soda and the tap.If you're interested in supporting the channel, check out our Patreon here :)www.patreon.com/ChineseCookingDemystifiedAnd the detailed written recipe's over here on reddit (note that this's the /r/China post til I upload to /r/cooking ~8AM EST):https://www.reddit.com/r/Cooking/comments/8hw139/recipe_dim_sum_spareribs_%E8%B1%89%E6%B1%81%E8%92%B8%E6%8E%92%E9%AA%A8/And a huge thank you to Alex the French Guy Cooking for introducing us to the baked baking soda technique. Awesome channel, here's his ramen video if you're curious: https://youtu.be/fnrW4oan_MoOutro Music: "Add And" by Broke For Free https://soundcloud.com/broke-for-freeABOUT US-----------------------------------------------------------------------------------------Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
