Chin and Choo form Ziangs Food Workshop show the types of garlic and garlic used in Chinese Takeaways and how they are used, from how garlic puree is made to how to prep garlic granules for use. Garlic is one of the best ingredients out there, used in Italian, Thai, French in fact its used in all cuisines and for very good reason.

As takeaway owner we can give you the trade secrets of how Chinese Takeaways get that flavour you're looking for.

Written version of garlic notes: https://www.chinandchooscookeryschool...

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Check our friends
Easy Chinese Cooking:    / ssjiaaa  
Khoan Vong (Chinese Takeaway owner):    / khoanvong  
BlackBeltBarrister (because he's awesome):    / blackbeltbarrister  


MSG DON'T BELIEVE THE MYTHS!    • The Truth About MSG and Your Health  

Here are links to products we recommend and that we use in our videos
Induction hob 2kw: https://www.chinandchoo.com/productp...
Induction hob 3kw: https://amzn.to/3q7yRyv
Tempature probe: https://amzn.to/33hzqwu
Wok, good all round nonstick: https://amzn.to/3n6KC6w
Cast Iron wok: https://amzn.to/3tbUpM7
The wok that a takeaway would use flat base: https://amzn.to/34ENdOJ
The wok that a takeaway would use round base: https://amzn.to/3zJzfpZ
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Small cleaver: https://amzn.to/3f2unTz
Large meat cleaver (takeaways go to): https://amzn.to/31GIjzx
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