为什么中餐厅牛肉总是这么嫩？秘密揭晓！
Why Is Chinese Restaurant Beef Always So Tender? The Secret Revealed!
译文简介
youtube博主分享了制作牛肉的方式，秘诀是来自中国的小苏打与味精，各国网友纷纷参与讨论
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I’ve noticed that these two questions are the most discussed and commented on in the comment section, so I’d like to clarify them for everyone!
Regarding baking soda: In this video, I used baking soda to marinate the beef, as it helps make the texture more tender. If you're concerned about any residual baking soda taste, you can reduce the amount used or rinse the beef with water after marinating. Pat it dry before continuing with the rest of the marinating process—it will still work well!
Regarding MSG: I added a small amount of MSG (a common seasoning in Chinese cuisine) to enhance the umami flavor. For those unfamiliar with MSG, it's completely safe to use in moderation. However, if you're not comfortable with it or prefer not to use it, feel free to leave it out—the dish will still turn out delicious!
Thank you all for your support, and I hope these tips help you better understand and enjoy the recipe!
我注意到评论区里这两个问题被讨论得最多，所以特意来给大家解答！
关于 小苏打：在视频里，我用小苏打腌牛肉，因为它能让肉质更嫩。如果你担心会有残留的小苏打味道，可以减少用量，或者在腌制后用清水冲洗，再用厨房纸吸干水分后继续腌制——这样依然有效！
关于 味精：我加了一点点味精（在中餐里很常见），主要是用来提升鲜味。如果你不习惯或不想用它，完全可以不加，菜还是一样美味！
感谢大家的支持，希望这些小技巧能帮你更好地理解和享受这道菜！
As a former Executive Chef, I can tell you that Chinese restaurant tenderized their cuts with baking soda because it's all about food cost, the cheapest cuts are the toughest cuts, and they love using the knuckle cut. The problem is, and I think we all have experienced this, ordering a beef dish, the beef doesn't taste like beef, there's no beef flavor, I mean, there's the oyster, ginger, soy sauce flavors, but beef doesn't taste like beef, it's mushy and it disinergrate in your mouth, that's because, instead of using baking soda as a tenderizer, and it doesn't required much, they used baking soda as a marinate. My suggestion is that, if you are cooking at home for yourself or your family, don't go cheap, you can used a sirlion cut, and a bit of baking soda, but if you want to treat yourself, as the butcher about the secret cut, which is the shoulder fillet, no baking soda needed, it melts in your mouth and you can thank me later.
作为一名前行政主厨，我可以告诉你，中餐馆用小苏打嫩化牛肉，主要是为了节省成本。最便宜的部位通常最难嚼，而他们最爱用的就是牛腱子肉。
问题来了——我想大家可能都遇到过这种情况：点了一道牛肉菜，结果牛肉根本没什么牛肉味！你能尝到蚝油、姜和酱油的味道，但就是没有肉香，而且肉质发糊，一咬就散。为什么？因为他们把小苏打当成腌料，而不是单纯的嫩化剂，结果肉质完全失去了弹性。
我的建议是，如果你在家做饭，别省那点钱，选用 西冷牛排，加一点小苏打就够了。如果你想好好犒劳自己，那就去问屠夫拿“隐藏宝藏”——肩里脊（shoulder fillet），根本不用小苏打，入口即化！试了记得回来谢我！
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
I always have loved the beef & broccoli prepared in Chinese restaurants. This I will certainly try at home.
中餐馆的牛肉西兰花一直是我的最爱！这次一定要在家试试！
Just tried it, used rump steak and half the amount of baking powder. Perfect thanks.
刚刚试做了！用了臀腰肉，小苏打减半，效果完美！感谢！
The way you called it today was just brilliant! Much respect Mr G
你今天的讲解方式太棒了！佩服，G先生！
Thank you very much for the recipe. You always have very tasty recipes! I will definitely try to cook it.
太感谢你的食谱了！你每次的菜谱都超级棒！这道菜我一定要试试！
"Velveting"--works for a variety of proteins--I love the chicken and broccoli variation!
“滑嫩法”真的适用于各种肉类！我特别喜欢鸡肉西兰花版本！
This is the best tutorial about velveting I've seen. Thank you for including several details not mentioned in other videos.
这是我看过最详细的滑嫩处理教程！感谢你讲到很多别的视频里没有的细节！
This is the most comprehensive cooking video I have ever seen.
这绝对是我看过最全面的烹饪教程！
You are the only chef, that showed us the secret of cooking beef, a new subscriber here.
你是唯一一个愿意揭开牛肉烹饪秘诀的厨师！新粉丝报道！
Excellent, very good explanation. The best I ever heard. God bless.
讲解太棒了，真是我听过最清晰的解释！感谢，上帝保佑！
I've always wondered how Chinese beef always tastes so tender and yum, thank you for showing us this secret :)
我一直很好奇为什么中餐馆的牛肉总是那么嫩、那么香，谢谢你揭开了这个秘密！:)
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
PS: It works great and also with other meat, turkey, etc.! I'm very enthusiastic, but I use pure baking soda and ice-cold mineral water. Thank you again for this excellent tip!
附言：这个方法真的有效！不仅牛肉，火鸡等其他肉类也一样适用！我超兴奋，不过我用的是纯小苏打和冰矿泉水。再次感谢你分享的绝佳技巧！
Thank you, I’ve always wondered how to cook like this. Beef and broccoli is one of my favs!
谢谢你！我一直想知道怎么做出这样的口感。牛肉西兰花可是我的最爱！
Awesome Sam! I’ve been gone for a while, so great to see how much your channel has grown!!!! So happy for you! This is great to see!!!!!
太棒了，Sam！我有段时间没来了，看到你的频道发展得这么好，真的替你开心！！这个视频超赞！！！
I was always wondering about this and thank you for showing the right steps! I guess we can use better cut beef and use less baking soda? Thank you for this post. I clicked the subscribe button!
我一直好奇这个做法，感谢你分享正确的步骤！看来我们可以用更好的牛肉部位，少放一点小苏打？谢谢你的教程！我已经点了订阅！
Thank you and WOW! That's a lot of prep. I'm shopping for new cookware, what is the brand of pan you used?
谢谢你！哇，这个准备工作真不少！我正打算买新厨具，请问你用的锅是什么牌子的？
Sheesh, I had no idea that it was this easy. Props. I HEART fast food Mongolian Beef.
天啊，没想到这么简单！厉害了！我超爱蒙古牛肉快餐！
It's nice and very clear instructions, Thank you.
教程清晰易懂，太棒了，谢谢！
All you need is cornstarch and hot water. Marinate your meat (chicken, pork, or beef) in a cornstarch-based mixture. Then, blanch the marinated mixture in boiling water and strain the meat before adding it to a frying pan. That’s it!
你只需要淀粉和热水。把肉（鸡肉、猪肉或牛肉）用淀粉水腌一下，然后放入沸水中焯一下，捞出沥干后再下锅炒，就这么简单！
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
I just did it and it's delicious!!! ...the only thing I changed was, rinse well the beef from baking soda.
我刚试做了，味道绝了！！！唯一不同的是，我腌完后把牛肉彻底冲洗了一遍小苏打。
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
I don't cook Chinese, so not sure about the marinade or sauce, but the secret to tenderizing almost any meat is "velveting" with baking soda. It changes pH level and prevents the muscle from fully bonding. You can find recipes for steak, ground, and sliced meat. For steak, use 1 teaspoon of baking soda with 1/4 cup of water for every 12 ounces of meat, marinate at room temperature for at least 15 minutes, or in the fridge for hours or overnight, rinse it thoroughly with clean water, pat dry, and proceed to BBQ or stir-fry.
我不怎么做中餐，所以对腌料和酱汁不太了解，但让肉变嫩的秘诀就是用小苏打“滑嫩法”。它能改变pH值，防止肌肉纤维过度紧缩。你可以用这个方法处理牛排、碎肉和切片肉。比如牛排，每12盎司肉加1茶匙小苏打+1/4杯水，室温腌制15分钟，或者放冰箱几个小时甚至隔夜，然后用清水彻底冲洗，擦干后就可以直接烤或炒了！
Awesome recipe!! Can't wait to try it. Thanks for sharing. Great tutorial. God bless.
太棒的食谱了！迫不及待想试试！感谢分享，这个教程真的太赞了！愿上帝保佑！
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
Finally, the secret to Chinese restaurant-style tender beef is revealed! This is a game-changer for home cooking—thank you for sharing this incredible tip! Can’t wait to try it in my next stir-fry.
终于揭开了中餐馆牛肉嫩滑的秘密！这简直是家庭厨艺的革命性技巧！谢谢你分享这个神级妙招！下次炒菜一定要试试！
The best way to tenderize meat is to cook it slowly and use good cuts.
最好的嫩肉方法，
就是慢火烹调，加上优质的牛肉部位。
I'd love to taste this recipe right now. I love Chinese food, I can eat it every day! Thanks for sharing this stir-fry recipe. Greetings from Belgium!
我现在就想尝尝这道菜！我太爱中餐了，天天吃都不腻！感谢分享这道炒菜食谱！我在比利时向你问好！
Sam, I have wondered how the beef in Chinese food is so tender. Thank you so much for this tutorial!
Sam，我一直很好奇为什么中餐的牛肉这么嫩！太感谢你的教程了！
They use baking soda or monosodium glutamate powder like salt! They mix the meat well and keep it in the fridge for a few hours before cooking it, it's a classic for tenderizing.
他们用小苏打或味精，就像加盐一样！把肉充分搅拌均匀后放冰箱腌几个小时，这可是嫩化肉质的经典方法！
Baking soda is VERY effective as a meat tenderizer. Be careful not to overdo it! A little too much can not only turn the meat into an unpleasant jelly, but it also produces a faint scorched chemical flavor. (It's harmless from a health standpoint, just not great cuisine.) For this reason, it's good to measure sparingly, mix it very well with the other dry ingredients before preparing the marinade, and distribute the marinade as evenly as possible.
小苏打在嫩化肉质方面非常有效，但千万别用太多！用量过大会让肉变得软烂，甚至像果冻一样，还可能带点微微的焦化化学味。（健康上没问题，但味道就没那么美妙了。）所以，建议大家用量要精准，先和其他干料混合均匀，再进行腌制，尽量让腌料均匀分布，这样效果最佳！
I wanna try this the next time I cook beef. Thanks for the tips.
下次做牛肉一定要试试这个方法！感谢分享技巧！
So yummy food, thanks for sharing.
看起来太好吃了！谢谢分享！
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
I actually have always wondered about this. This is excellent and....will do! (Super sharp knife probably very helpful.)
我一直很好奇这个做法，太棒了……一定要试试！（感觉一把超锋利的刀会更有帮助！）
Extremely good explanation.
讲解非常清晰！
Yummy, I like eat, thanks for the recipe.
看起来太香了，我超爱吃！谢谢你的食谱！
Wonderful content explanation and presentation!
内容讲解得太好了，演示也很棒！
Thank you so much for sharing video, looking yummy brother.
太感谢你的分享！这道菜看起来超美味，兄弟！
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
Not every Chinese restaurant I go to have tender beef. Some of them have chewy beef that really work my jaw muscles. But thanks for your tutorial.
并不是所有中餐馆的牛肉都很嫩，有些嚼起来简直能锻炼下颌肌肉……不过谢谢你的教程！
Your enthusiasm is infectious...
你的热情太有感染力了……
I eat at a local restaurant that looks like this. I've been eating it for 50 years and it's delicious. No need to eat expensive Japanese meat sliced thinly.
我常去的一家餐馆做得就像这样，我吃了50年了，每次都觉得好吃！完全不需要那些贵得离谱的日本薄切牛肉！
I've finally learned the method. The kids love it. My online Mandarin tutor told me it looks like the restaurants'.
终于学会了这个做法！孩子们超喜欢吃！我的线上中文老师看到还说这看起来就跟餐馆做的一模一样！
Nice tender beef recipe.
很棒的嫩牛肉食谱！
This looks so amazing and delicious.
这道菜看起来太棒了，色香味俱全！
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
G'Day from Australia.
澳大利亚向你问好！
You need to wash the baking soda off before any other process, or else the soda will give a funny flavor.
记得在后续步骤前把小苏打彻底冲洗掉，否则会有奇怪的味道！
Speed reading can really trip one up. I read that title as "China's rattlesnake stew" and I thought "Whaaaat". Then I re-read it. Whew! What a relief!
快速浏览标题真的容易看错！我刚刚一眼扫过去，还以为是 "中国响尾蛇炖汤"，当场震惊……然后再看一遍，呼，吓死我了！
Thanx boss. Subscribed.
谢谢大佬！已订阅！
Excellent recipe and cooking technique demonstration. Thank you. Subscribed.
超棒的食谱和烹饪技巧演示！谢谢分享，已订阅！
You must have your own restaurant!
你一定得开一家自己的餐厅！
Sehr gut erklärt und zubereitet, so kann es jeder auch nachkochen. Vielen Dank und guten Rutsch ins 2025.
讲解清晰，做法简单，人人都能学会！感谢分享，也祝你2025年顺顺利利！
Great tutorial and great dish. Thank you!
超棒的教程，超棒的菜肴！谢谢！
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
Very good recipe! Great... Panos from Frankfurt.
很棒的食谱！太棒了……来自法兰克福的问候！
Interesting video, thanks. However, I’m not using MSG in anything I cook. You can get flavor in your cooking without adding lots of different types of salt and then still have normal blood pressure at the end. Just stay calm as it all catches fire, lol.
视频很有趣，谢谢分享！不过，我做菜从来不用味精。你完全可以用别的方法提升味道，而不需要加一堆各种类型的盐，然后还能维持正常血压。只要别手抖让锅着火就行，哈哈！
I have my doubts just about every time rubbery and chewy not melt-in-your-mouth tender!
每次吃到筋道又难嚼的牛肉，我都忍不住怀疑人生！为什么就不能做到入口即化？
It's amazing, thanks for sharing.
太神奇了！谢谢分享！
They use Corn Starch to break down the Enzymes of the meat.
他们用淀粉来分解肉的酶结构，让肉更嫩！
This 'to use MSG, or not to use MSG' thing has been kicked around for as long as I can remember. The trick to using it properly is NOT TO USE TOO MUCH. The 'Chinese Restaurant Syndrome' was coined back in the 70's because take-away restaurants had the idea that if a little is good, then a lot must be better. It's the same thing with baking soda. On the baking soda, I never use more than 1/2 teaspoon per pound of protein. I've seen it used as much as 1 1/2 tablespoons per pound of protein, which is way too much. On the MSG, I use a scant pinch for my stir-frys.
We have an amazingly large and complete Asian supermarket here where I live, and they have a whole end cap committed to just MSG, from 10-ounce packages up to 5lb ones. It's definitely part of the cuisine base. Ironically, with the fear and loathing that MSG conjures up in most Americans, many restaurants have made a shift to chicken bouillon powder to appease the MSG haters. Chicken bouillon powder is nothing more than chicken-flavored MSG. Don't believe me? Just look at the label, it's the first ingredient for most bases. Lol
关于“用不用味精”这个问题，争论简直由来已久！但关键在于 用量要控制好，千万别放太多！上世纪70年代，“中餐馆综合症”这个说法就是因为一些外卖店觉得，既然放一点味精能提鲜，那多放点岂不是更好？但事实并非如此。
其实，小苏打也是一样的道理。我一般控制在每磅肉 最多 只放 1/2 茶匙，而我见过有人放到 1 1/2 大匙，那简直太夸张了。至于味精，我炒菜的时候只会撒一点点。
我这边的亚洲超市超大，居然有一个整整一排货架专门卖味精，从 10 盎司的小包装到 5 磅的大桶全都有！这确实是亚洲菜的基础调味料。不过有趣的是，由于很多美国人对味精避之不及，许多餐馆改用鸡精粉来迎合他们，但讽刺的是，鸡精粉本质上就是 鸡肉味的味精。不信的话看看配料表，味精永远排在第一位，哈哈！
Wow! Great job! This dish must be very tasty.
哇！做得太棒了！这道菜一定超级美味！
It looks easy AND DELICIOUS.
看起来简单又美味！
Miam. I will try someday...
嗯~看着就好吃！找个时间一定试试……
What a fantastic video—really glad this popped up on my homepage. Going to give it a go very soon.
这视频太棒了！很高兴它出现在我的首页，马上就要试试！
The best way to make stir-fry, thanks.
最棒的炒菜方法，谢谢！
I will definitely try this method.
这方法一定要试试！
Wishing her a speedy recovery.
祝她早日康复！
Good explanation, but why don't you use a carbon steel wok instead of the frying pan?
讲解很棒！但为什么不用碳钢锅，而是用普通煎锅呢？
Thanks!! Best tutorial ever!
谢谢！！这是我看过最棒的教程！
Not Always! So I will be watching this video!
并不总是这样！所以我要好好看这个视频！
Thank you for the step-by-step. Will make next trip to market.
谢谢你的详细步骤！下次去市场一定要买食材来试试！
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
Well I liked the video. The dish looked very delicious.
这个视频太棒了！这道菜看起来超美味！
Well I'm so hungry now I could eat a frozen dog. It looks sooo good. Thank you.
看得我现在饿到能吃下一只冻狗了……这菜也太香了吧！谢谢分享！
Thank you, I'm dialing my Favorite Place now. Soo good! Love you, Chen's Garden! + White Rice too please lol
谢谢，我现在就要打电话给我最爱的餐馆订餐了！太好吃了！爱死你了，Chen’s Garden！再来份白米饭，谢谢哈哈！
What is the best cut of beef to use?
做这道菜用哪块牛肉最好？
I used to love eating pepper steak, but now the meat in all these Chinese restaurants is so chewy you can't even swallow it. I really like Asian food, but that steak tastes like rubber. I've been complaining—there is something wrong with that meat, it's nasty.
以前我超爱吃中餐馆的黑椒牛排，但现在的牛肉怎么都这么难嚼？根本咽不下去！我真的很喜欢亚洲菜，但这肉质简直像橡胶一样，难吃得要命，真的有问题！
Je prends note! Ça me donne envie d'en déguster aussitôt...
记下了！这让我立刻想尝尝！
2:03 You said MSG is optional, but I heard that it's carcinogenic and we should not use it. Hope it's not.
视频中2:03处你说味精是可选的，但我听说它会致癌，最好别用。希望不是这样吧？
The egg picture is a good idea as well.
那个蛋液处理的方法也很棒！
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
Should send that tip to my local Chinese... their beef curry is tough as an old boot!
我应该把这个技巧告诉我这边的中餐馆……他们的牛肉咖喱硬得像鞋底！
Because they keep it in the fridge for 3 years before they use it?
是不是因为他们把肉在冰箱里冻了三年才拿出来用？
The more I watch Chinese recipes, the more I think to marry a Chinese guy. Thanks for sharing your recipe, I will try it.
我越看中餐食谱，越想嫁个中国老公！谢谢分享食谱，我一定要试试！
Most of the Chinese restaurants I have been to have obviously not seen this video...
看来我去的中餐馆大多数都没看过这个视频……
Do you have to add the MSG? It has so much bad press, and I’m apprehensive about it. Can you suggest an alternative to MSG? So glad I got this feed. Clicked and subscribed.
一定要加味精吗？它的风评这么差，我有点担心。有什么替代品吗？很高兴看到这个视频，已订阅！
I actually think of tough and chewy when I think of beef at Chinese restaurants.
一提到中餐馆的牛肉，我脑子里浮现的就是 又硬又难嚼。
MSG, I have high blood pressure. Anytime I eat Chinese food, my legs get swollen. I didn’t know that MSG was the culprit until I watched Dr. Berg on YouTube explaining the dangers of MSG to health.
味精啊……我有高血压，每次吃中餐，腿都会肿。直到我在 YouTube 上看了 Dr. Berg 讲解味精对健康的危害，才知道元凶就是它。
You lost my interest with the AI voice.
一听到 AI 语音，我就失去兴趣了。
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
Ah! Monosodium Glutamate. In fact, that's the secret, everything else is rubbish!
For the various recipes, you can replace the rice wine of the Chinese brand, which is a little too expensive for what it is, with a white wine that is rather mild or even sweet, depending on taste.
In the end, I like it but only from time to time, for holidays or special occasions, not every day. I don't recommend it.
啊！味精。其实，这才是秘密武器，其他的都只是噱头！
至于不同的食谱，你可以用温和或者带点甜味的 白葡萄酒 来代替中式料酒，毕竟后者性价比不高。
总的来说，我还是挺喜欢的，但不会天天吃，偶尔在节日或者特别的日子尝试一下还不错，不过我不建议每天都用。
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Why are you suggesting MSG when it dilates blood vessels in the brain, causing headaches? Not necessary anyway. Agape.
为什么要推荐味精？它会扩张大脑血管，引起头痛啊？根本没必要加吧。愿爱与你同在。
Very useful.. thank you.
非常实用……谢谢！
Some of the most unchewable meat I have ever eaten was from a Chinese restaurant. Especially ginger beef or the beef in beef and broccoli.
我吃过最难嚼的牛肉，基本都来自中餐馆，尤其是姜汁牛肉和牛肉西兰花……
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Thank you for the info.
谢谢你的分享！
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
The real secret is... "It's not beef"!
真正的秘密是……“那根本不是牛肉”！
This is the way I learned in Hawaii.
这是我在夏威夷学到的做法！
Because it’s not beef.
因为那根本就不是牛肉……
Wow, looks so delicious.
哇，看起来太好吃了！
The MSG is not necessary.
味精真的 没必要 加。
Thanks for posting.
感谢分享！
Everything but the MSG.
其他都挺好，就是味精不行。
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
You should rinse the baking soda off.
记得把小苏打冲洗干净！
Excellent tutorial and great recipe.
超棒的教程，超棒的食谱！
Why on earth would you use MSG? So bad, so this recipe is ruined.
你为什么要用味精？太糟糕了，这道菜彻底毁了。
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
Sam, thank you for this tasty, easy dish and thank you for the great way you laid out the ingredients list and cooking directions.
Sam，感谢你分享这道 美味又简单 的菜！你的食材清单和烹饪步骤安排得太清晰了！
You lost my interest with MSG!
一看到 味精，我就失去兴趣了！
Thank you. Great recipe.
谢谢！这道菜谱太棒了！
Thank you. It does work.
谢谢，确实有效！
The meat dish has a delicious brown sauce.
这道肉菜的 酱汁颜色太诱人了！
Very tasty, watching from FIJI.
看着就好吃！来自 斐济 的观众~
If you use a vacuum sealer, can we keep it in the freezer longer?
如果用 真空密封机，可以让它在冰箱里保存更久吗？
I'm hungry now! Great video.
我现在饿了！太棒的视频！
Do you have to add sugar? I'm looking for a keto dish.
一定要加糖吗？我在找 生酮饮食 适配的菜谱。
Merry Christmas, Sam. Happy 2025.
圣诞快乐，Sam！2025年 新年快乐！
Thank you, excellent tutorial.
谢谢，教程太棒了！
Thank you for honest sharing, good tutor.
谢谢你的 干货分享，很棒的教学！
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AWESOME!!! Thanks for the recipe; is currently being prepared!
太棒了！！！ 谢谢你的食谱，我现在就开始做！
I'm glad I found this video. The recipe is simple. Thank you.
很高兴刷到这个视频，做法超简单！谢谢！
Looks amazing! THANKS for posting!
看起来超棒！ 谢谢分享！
Works with chicken as well. Baking soda is the main tenderizer.
这个方法 鸡肉也适用！小苏打才是嫩肉的核心秘诀！
Thanks for this informative video.
感谢这个 信息量满满 的视频！
VERY GOOD REVIEW, THANK YOU FOR LEAVING IT IN SPANISH.
讲解超棒！ 而且还有西班牙语版本，感谢！
How about marinating in fresh pineapple juice? The bromelain in it breaks down meat protein efficiently and tastes better than baking soda.
试过 用鲜菠萝汁腌制 吗？其中的 菠萝蛋白酶 可以高效分解肉蛋白，比小苏打味道更好！
Okay okay, thank you! And do you know how to prepare bami and bami pang pang with delicious pork in the perfect Chinese method?
好的好的，谢谢！顺便问一下，你知道 怎么用正宗的中式做法 来做 荷兰炒面（Bami） 和 Bami Pang Pang 吗？
Thank You very much, Thank you.
非常感谢！谢谢！
Definitely I will try, thanks..
一定要试试！谢谢！
Can I substitute cornstarch with potato starch?
可以用 土豆淀粉 代替 玉米淀粉 吗？
No wonder I had to wait 40 minutes for my main.
难怪我等主菜等了 40 分钟……
Excellent, thank you.
超棒，谢谢！
It's all to do with the cut of meat you're using. For example, schnitzel cut meat is probably one of the best cuts to use.
关键还是选肉的部位，比如 炸肉排（Schnitzel）切法 的肉，可能是最适合的。
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This is great... baking soda?!
太厉害了……原来是小苏打？！
AI killed this video.
AI 语音 让这个视频 毁了……
Such a clear explanation!
讲解太清晰了！
Clear and easy. Thank you.
简单明了！ 谢谢！
Most Asians are full bottle on food prep. From very basic setups, they can produce amazing results. Bali street food is a typical example.
亚洲厨师 备菜功夫了得！哪怕是简单的操作，也能做出神级美食，比如 巴厘岛的街头小吃 就是典型例子！
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Is there a method that doesn’t involve any grains, soy, or sugar?
有没有 不含谷物、酱油和糖 的做法？
May Christ Jesus be Your Lord. Blessings to You from Canada.
愿 基督祝福你，来自 加拿大 的问候！
Could I make the beef tender with only salt? I mean dry brining the meat for an hour. Thank you.
只用 盐干腌 一小时，能让牛肉变嫩吗？谢谢！
HMM... I have some ideas that are not in your video. My job is cleaning out grease traps for restaurants, and one thing I have noticed is that many have lots of open-topped buckets sitting around. I suppose it's marinating or fermenting stuff, what do I know? But I find plenty of chicken, fish, and meats thawing in sinks, often while dishes are being done in the next chamber. One way of making tough meat tender is to age it, I believe.
嗯……我有一些 视频里没提到的观察。
我工作的内容是 清理餐馆的油脂陷阱，所以经常能 看到后厨的真实情况。很多餐馆都摆着一堆 开口桶，估计是在腌制或者发酵食材吧？
而且，我经常看到 鸡肉、鱼、各种肉类 在水池里解冻，旁边还在洗碗……
要让肉变嫩，我猜 熟成（aging） 可能是其中一个秘诀。
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
Delish!!! Thank you for sharing... Am gonna make that for sure.
太美味了！！！ 谢谢分享！这道菜我一定要试试！
Firming up the meat is good advice. It ensures much better results.
让肉稍微变硬 再切确实是个 好技巧，效果更好！
What if you can’t have MSG, what can you use instead?
不能吃味精的话，有什么替代品吗？
This made me very hungry. I have always wondered what kind of voodoo they were doing back in those kitchens!!!
看得我肚子饿了！ 我一直很好奇 中餐馆的厨房到底用了什么魔法？！
I stopped eating the beef because I didn't think it was really beef.
我不再吃那种牛肉了，因为我怀疑它根本不是牛肉……
Thanks for the tip, my dear.
谢谢你的技巧分享，亲爱的！
I will just go to a Chinese restaurant to eat this after watching this video.
看完这个视频，我还是直接去中餐馆吃吧！
I learned this years ago delivering to Chinese restaurants as a food service driver. They would buy baking soda in 20, 50, and 100lb bags. I was very curious as to the reason, so I asked. Used to love Chinese food until I saw how unsanitary most kept their kitchens. The worst I saw was cats hanging up in a walk-in box overnight. Hadn't even been skinned yet.....
我以前做食品配送的时候，常年给中餐馆送货，发现他们买小苏打都是20磅、50磅甚至100磅的大袋装。
我很好奇为什么用量这么大，就问了一下。
本来我很喜欢吃中餐，但自从见过一些后厨的 卫生状况 后，我就……戒了。
最恐怖的一次，我在冷库里看到 整只猫被吊在那，还没剥皮……
Is Baking Powder ok, or is Baking Soda preferred???? And is MSG a MUST?
可以用泡打粉吗？还是必须用 小苏打？
另外，味精一定要加吗？
It's all about the quality of the beef. If it's truly bad, this procedure won't help. Good beef, or any meat for that matter, doesn't have to come with a cooking manual. This procedure tenderizes the beef only to the extent its quality allows for.
关键还是牛肉本身的质量。如果肉质真的太差，这个方法也救不回来。
优质的肉，或者说 任何好食材，根本不需要这些“秘籍”才能做出好味道。
这个嫩肉法能发挥多大作用，取决于肉的质量。
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
I was shown that as the beef is sliced, each slice is laid over and smacked with your cleaver.
我见过的做法是 切好的牛肉片要拍打，用菜刀轻拍能让肉更嫩！
Very good recipe, but I don't speak English.
菜谱很棒！ 可惜我不会英语……
The correct question: Why is beef in Chinese restaurants usually so chewy? At least, this is my experience.
真正的问题应该是：为什么中餐馆的牛肉 通常这么难嚼？
至少我的体验是这样……
It's cat, that's why. Dog is a bit tougher.
那是猫肉，所以才嫩……
狗肉会硬一点。
Where can I get Shaoxing wine? I live in the southern Philippines and I have never seen or heard of it.
绍兴酒 哪里能买到？
我住在 菲律宾南部，从来没见过这种东西。
Doesn't it have gunpowder?
这配方 不会有火药吧？
Can we do the same with lamb?
羊肉 也可以用这个方法吗？
MSG is glutamate, which makes the toughest meat more tender and is also a flavor enhancer. Glutamate should not be consumed in large quantities. If you use good meat, you don't need glutamate.
味精本质上是谷氨酸盐，既能让肉更嫩，也能提鲜。
但 不能大量摄入，如果用的是 好肉，根本不需要加味精！
Add meat tenderizer and let it sit for about an hour... much easier.
加嫩肉粉，静置一小时……这样简单多了！
Little question: If I saw it correctly, there was lots of oil. First into the marinade, later in the pan. All that together is now part of the food. Is that mass really necessary? In my opinion, it's way too much and not healthy. Second question: Is glutamate necessary for the tenderness of the beef? If not, it shouldn't be mentioned here.
小问题：我看到整个过程 用了很多油，先放进腌料里，然后炒菜时又加了一大堆。
这些油真的有必要吗？感觉 太多了，对健康不好。
还有个问题，谷氨酸（味精）跟嫩肉有关系吗？如果没有，那就 没必要推荐它 了吧。
MSG gives me headaches. Is there something you can substitute for this ingredient? Thanks.
味精让我头疼，有什么 替代品 吗？谢谢！
Nothing like eating fluffed-up beef without beef taste.
最讨厌吃到那种 被“膨化”过但没牛肉味 的牛肉……
Is it really as easy as you say?
真的像你说的那么简单吗？
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As mentioned: BAKING SODA!! And nothing else!
重点就一个：小苏打！！！ 别的都不需要！
All looks good, but I am allergic to MSG.
看起来不错，但我对味精过敏……
Every place I've gone to for a combo has beef tougher than a boot and I shove it aside.
每次去吃套餐，牛肉都硬得跟鞋底一样，最后只能挑出来不吃。
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MSG is in most things. Fact. What MSG does is send a message to your brain to say the food is great and delicious.
味精几乎无处不在，这是事实。它的作用就是告诉你的大脑：这道菜超级好吃！
Wow, you make me hungry now.
哇，看到这个我都饿了！
No MSG and everything is perfect.
不加味精，一切都完美！
That horse, cow, donkey steak is the equivalent of Wagyu. You're high class.
马肉、牛肉、驴肉的混合肉……这怕不是平民版和牛？高端啊！
You can't really trust a chef that cooks with a Teflon pan and a metal claw tool.
看到厨师用特氟龙锅+金属夹子，我就知道不靠谱……
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
Do you know how they make beef tender? They put beef in water mixed with baking soda for more than 8 hours. That’s why after you eat at their restaurant, you feel hungry when you get home. I worked for them.
你知道他们怎么让牛肉变嫩的吗？ 他们把牛肉泡在 小苏打水 里 超过8小时！
这就是为什么 你在餐馆吃完，回家没多久又饿了……
我以前在那儿干过，亲眼见过！
So much work for the beef.
这道菜对牛肉的处理也太讲究了……
IT'S NOT BEEF. ... IT USED TO MEOW.
这根本不是牛肉……
它以前会喵喵叫。
That melt-in-your-mouth beef is unbeatable! Do you think it’s the marinade, the cooking method, or a secret ingredient?
这种入口即化的牛肉简直无敌！ 你觉得秘诀是 腌制方法、烹饪方式，还是某种神秘调料？
I'm allergic to MSG. What do I substitute it with?
我对味精过敏，有什么替代品吗？
What’s with the MSG? I was taught to look for foods without it. Can anyone educate me, please?
味精到底是个啥？ 我一直以为要尽量避免它……
谁能给我科普一下？
Not so sure if it is beef.
我不太确定这是不是牛肉……
MSG is a killer for health!
味精对健康是个定时炸弹！
What a shame that there is no French translation...
好可惜，居然没有法语翻译……
Actually, the meat should be cut following the muscle fibers, not in the other direction. Above all, meat should never be cut when frozen or half-frozen. (At the beginning of the video, it says that one of the secrets to making it soft is to put it in the freezer to firm it up and then cut it.) Doing so breaks the protein chains, and proteins are good nutrients—that’s why eating meat is healthy.
切肉应该顺着肌肉纤维切，而不是逆着切！
最重要的是，千万别在肉冻着或半冻的状态下切！
（视频里说把肉冻一下再切会更软嫩，但这样会破坏蛋白质结构。）
蛋白质可是很重要的营养物质，这也是为什么适量吃肉对健康有益！
It's tender because it's been boiled to death!!!
这么嫩是因为被煮到“熟透再熟透”了！！！
It’s Marvin, the depressed robot from Hitchhiker's Guide to the Galaxy!
这声音听着像《银河系漫游指南》里那个抑郁的机器人马文！
If you use baking soda correctly, it’s a great technique. Just don’t overdo it!
如果小苏打用得恰到好处，
确实是个好技巧，但千万别放太多！
I missed when soda was added?
等下……小苏打是什么时候加的？
Correction: You have to wash the baking soda away after 15-20 min and then add all the other ingredients. Or else, it will change the flavor. Many do this mistake.
更正一下！ 小苏打腌 15-20 分钟后一定要冲洗干净，然后再加其他调料！
否则味道会变得奇怪，很多人都犯过这个错。
Boiled, reconstituted in most places. Especially the chicken.
很多地方的肉都是先煮透，再“复原”处理。
特别是鸡肉……
Why is the beef always so tender? Not sure, but we called our local Chinese restaurant "Bow Wow Meow" for a reason.
为什么中餐馆的牛肉总是那么嫩？
不清楚……但我们那家餐馆的外号叫 “汪汪喵喵”，你懂的……
Forget about tender and juicy; such ingredients as MSG, sugar, and corn starch will give you a number of ailments if you eat them often enough!
别光想着嫩不嫩、多汁不多汁……
味精、糖、淀粉这些东西，吃多了对身体可不太友好！
I thought it was squirrel meat.
我还以为这是松鼠肉……
As soon as he said MSG, I was out. Gone.
一听到“味精”两个字，我就彻底没兴趣了。拜拜！
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Our Chinese restaurant uses Muscovy ducks from the parking lot. They’re ugly ducks but taste pretty good!
我们这边的中餐馆直接用停车场里的 麝香鸭！
虽然长得丑，但味道还不错！
Everything is perfect, minus MSG is more perfect.
一切都很完美， 但如果不加味精就更完美了！
I used to enjoy take-out Chinese Beef with Broccoli for years. I stopped of late after finding strange tissue-like tendons and sinews interspersed with unrecognizable cuts of beef.
我以前很喜欢点外卖的中餐牛肉西兰花，吃了好多年。
但最近彻底不敢吃了，因为发现里面有些奇怪的组织、筋膜，还有一些根本认不出的肉块……
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
Imperial baking soda also works to make any meat soft and doesn't taste bad.
“Imperial”牌小苏打 也可以让任何肉类变嫩，而且不会影响味道！
It's the baking soda that tenderizes the meat.
让肉变嫩的关键就是小苏打！
Thanks, that looks really good.
谢谢！这道菜看起来真棒！
Because it’s Master Splinter we’re eating.
因为你吃的是忍者神龟的“斯普林特大师”！（暗指是老鼠肉）
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
Simple! They use tenderizer/baking soda.
很简单！他们用的就是嫩肉粉或小苏打。
Thank you for the recipe. I love Chinese food.
谢谢你的食谱！我超爱中餐！
The worst beef I have ever had was in a Chinese restaurant.
我吃过最难吃的牛肉， 就是在中餐馆……
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
Because it probably ain't beef!
因为那可能根本不是牛肉！
Slice between 2-3 millimeters! Give me a break.
切片要控制在 2-3 毫米？ 太夸张了吧……
Cats are smaller and the meat more tender.
猫比较小，所以肉更嫩
Even the chicken dishes in Chinese restaurants are more tender. Probably they do the same with the chicken too.
中餐馆的鸡肉菜也特别嫩， 估计他们对鸡肉也是同样处理方式吧？
It's usually rubbery low-quality meat. I don't know what you're talking about.
通常就是低质量的肉，嚼起来跟橡胶一样， 不知道你们在吹捧什么……
Because they do it right...
因为他们方法用对了……
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People who suffer from migraines or a lot of headaches don’t use MSG. It does cause migraines.
偏头痛患者最好别吃味精， 它真的会诱发头痛！
Glutamate, corn starch, refined vegetable oil, soy sauce… NO THANKS.
味精、淀粉、精炼植物油、酱油…… 不了，谢谢！
Everything is perfect, minus MSG is more perfect.
一切都很完美， 但如果去掉味精就更完美了！
Could be compressed solids from the factory waste, looking similar to real meat.
可能是工厂废料压制成的固体，看起来像真的肉……
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
Why MSG, with what can it be replaced?
为什么要加味精？有什么替代品吗？
Because it's not beef?
因为那根本不是牛肉？
Are you sure it's beef?
你确定这真的是牛肉？
With baking soda even leather shoes get tender. But it tastes like rubber.
小苏打连皮鞋都能变软，但味道会像橡胶……
The reason it's so tender is because it's not beef, it's cat. Tastes pretty good though.
这么嫩是因为那不是牛肉，是猫肉……不过味道还不错。
And what if fluid has accumulated?
如果腌制过程中有液体积聚了怎么办？
Very easily. They douse it with baking soda for an hour first, then rinse it off.
很简单，他们先用小苏打腌一小时，然后再冲洗干净。
Mine wasn't tough, and the broccoli wasn't undercooked.
我做的牛肉不柴，西兰花也刚刚好熟。
I replace MSG with tamari soy sauce.
我用 日式酱油（Tamari） 替代味精。
Because it is soaked in MSG, which breaks down the meat.
因为它被浸泡在味精里，味精能分解肉质。
Lol, and some MSG. Must be authentic.
哈哈，再加点味精，这就“正宗”了。
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
The "x" in Shaoxing is pronounced "hs" not "ks".
“绍兴”（Shaoxing）里的 "x" 读 “hs”，不是 “ks”。
Because you just always visited the wrong restaurants.
因为你每次去的餐馆都不对！
Monosodium glutamate is a demon for my health. It gives me kidney pain and swollen knees.
味精对我来说就是个健康杀手，每次吃完肾都会痛，膝盖还会肿。
I'll just order Chinese.
我还是直接去点中餐外卖吧。
Hate to tell you, but IT'S NOT BEEF.
不想打击你，但…… 那不是牛肉。
Baking soda works too, I've known that for 40 years.
小苏打真的有效，我 40 年前就知道了。
Hey guy, I have no 6 hours to cook.
兄弟，我可没 6 个小时来做这道菜……
Flavourful? You mean full of flavour?
"Flavourful"？你是想说 "full of flavour" 吗？
Because it's not beef!!!!
因为那不是牛肉！！！
Instead of sirloin, I use Sir Loin!
我不用西冷牛排（Sirloin），我用“西冷爵士”！（恶搞拼写）
Because cats don’t have lots of muscle.
因为猫的肌肉含量本来就不多……
It isn't always soft and tender. If there are a lot of nerves in the meat, it will still be tough. Sometimes, it is just bad cuts of meat, and it will still be chewy, not tender. I used to eat a lot of Chinese food and know this trick doesn't always work. It keeps getting harder to find really good Chinese food these days.
牛肉不总是嫩的。如果有很多筋膜，再怎么处理也还是会很硬。有时候就是肉质太差，再嫩化也没用。
我以前常吃中餐，知道这方法不一定次次奏效。现在想找到真正好吃的中餐越来越难了。
Have you ever seen any cats around a Chinese restaurant???
你在中餐馆周围见过猫吗？？？
It appears your stove is not leveled because everything you put in that pan goes to the right side, and you have no liquid on the left.
你的炉子是不是没放平？
锅里的东西全往右边滑，左边一点汤汁都没有。
Right to the comments.
直接来看评论区！
Many dogs gone missing locally?
最近附近是不是有很多狗失踪了？
If you can afford it, just buy the best meat from a trusted place. Watch out for the quality of cooking oil, baking soda (not all are good), and definitely NO MSG. Avoid getting sick in the future.
如果经济允许，就去靠谱的地方买最好的肉。
注意烹饪油、小苏打的质量（不是所有品牌都好）， 最重要的是别加味精！
这样才能避免以后生病。
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
Too much baking soda makes the food taste bitter & the meat falls apart tasting not like meat at all & very slimy.
小苏打加太多会让食物发苦，肉质变得又散又黏糊，完全不像肉了！
It doesn’t say to combine all the ingredients in the beginning? But later he's adding egg white & cornstarch—confusing!!
视频一开始没说要把所有材料混合？但后面又加了蛋清和淀粉……太让人困惑了！
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As a chef, when you start using MSG, you are doing nothing but adding poison to your body... I'm out.
作为一名厨师，我觉得加味精就是在往身体里 加毒素……不看了，拜拜。
Baking powder or it's dog. Either way, it's pretty darn good.
要么是泡打粉，要么是狗肉…… 但不管是哪种，都挺好吃的。
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I was always wondering why the beef was like that. Thought it was fake meat.
我一直想知道为什么这牛肉是这种口感， 我还以为是合成肉呢。
Now I know why I never like the beef at Chinese restaurants.
现在终于明白了，为什么我一直不喜欢中餐馆的牛肉。
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
Chinese beef is always tough and hard to chew. This is crazy.
中餐馆的牛肉总是又硬又难嚼，简直离谱。
Just any beef part? We don't even need steak part?
随便什么部位的牛肉都可以？ 连牛排部位都不需要？
Gutter oil does something special to protein...
地沟油对蛋白质有特殊的“处理”效果……
Speed it up, otherwise the meat turns sour.
快点做，不然肉会变酸。
I bet it's because they scrape their Teflon pans with metal tongs to produce this kind of horrible slop.
肯定是因为他们用金属夹刮特氟龙锅， 才做出这种难吃的东西。
I think I will pass with the baking soda. It tastes awful. I wasted my beef with it. Nobody wants to eat it.
我还是算了吧，小苏打的味道太难吃了。 我白白浪费了一块好牛肉，家里没人愿意吃。
Tenderizer: Sodium Bicarbonate. Poisoned with MSG.
嫩肉剂：碳酸氢钠（小苏打）。 加上味精，就成了“毒药”！
MSG is for people that can't cook Chinese food. I tenderize mine with a bat.
味精是给不会做中餐的人用的， 我直接拿棒球棍砸嫩肉！
Because it spent two years in an overcrowded freezer.
因为它在 堆满东西的冷冻室里待了两年……
It's actually cat meat.
其实这是猫肉。
I hate beef cooked that way as it takes away all the beef flavor, while being too mushy.
我讨厌这种做法，完全去掉了牛肉本来的味道， 还让它变得太糊了。
Interesting, I didn't know about the egg and cornstarch.
有意思，我以前都不知道要加蛋清和淀粉。
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
MSG?? No, are you sure this is a genuine method for stir-fry?
味精？？不行吧， 你确定这真的是正宗的炒菜方法？
But you won't get tender meat unless you start with decent quality meat to begin with. I'm seeing more and more restaurants using cheaper cuts, and the meat is just tough despite the techniques.
如果肉质本来就差，怎么做都不会嫩。
现在越来越多餐馆用便宜的肉， 无论怎么处理，吃起来还是很硬。
MSG? EEEEEEEK!!!!!!!!!!!!
味精？？呃啊啊啊啊！！！！！
Easy: you marinate the beef in bicarbonate and tapioca overnight before cooking. Bicarbonate makes the meat tender and more digestible, and tapioca helps it retain juices. Then add sauces like oyster sauce, soy sauce, sesame oil, plus garlic, onion, and pepper.
很简单：
牛肉用小苏打和木薯粉腌一整晚，
小苏打让肉变嫩且更易消化，木薯粉锁住肉汁。
然后加蚝油、酱油、芝麻油，
别忘了大蒜、洋葱和胡椒！
So much good advice here, but then you add toxic MSG!!!!
讲了这么多好技巧， 结果最后还是加了“有毒”的味精！！！
There is no way this is what Asian restaurants do...
亚洲餐馆才不会真的这么做……
I order only beef filet so they don't have to use this technique!
我只点牛里脊， 这样他们就不用搞这些嫩肉手段了！
Baking soda tears the meat up.
小苏打会把肉泡烂。
They chew it for you before serving it...
他们上菜前会先帮你嚼一遍……
I don't even wear their clothes. I buy proudly South Africa.
我连他们的衣服都不穿， 我只买南非制造的！
Baking soda gives the dish a bad aftertaste.
小苏打会让这道菜有怪味。
….. because poodle, Siamese, and Nutria … are extremely tender.
……因为贵宾犬、暹罗猫和海狸鼠的肉都很嫩。
It’s really alley cat.
这其实是野猫肉。
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I don’t call it tender or flavorful. It is usually spongy and mostly tasteless.
我不觉得这叫嫩或者有味道， 它通常是海绵状的，而且没啥味道。
So do not use MSG! Pretty simple.
所以，别加味精！就这么简单。
I prefer to buy it already cooked. Far too much prepping involved really.
我更喜欢直接买熟的， 这准备工作实在是太麻烦了。
Chinese food for Chinese people. These same preparations can be found in almost all Chinese restaurants. To the point that one might wonder if the pieces of chicken, beef, duck, and sauces do not all come from the same supplier, like the famous Tang brothers from the Chinese quarter of Paris. This completely denatured industrial food no longer has anything to do with good French cuisine, especially when the beef smells like a pharmacy.
中餐还是给中国人吃的吧。
几乎所有中餐馆的做法都一样，甚至会让人怀疑，鸡肉、牛肉、鸭肉和酱料是不是都来自同一个供应商，比如巴黎唐人街的“唐氏兄弟”店。
这种完全工业化的食品早已失去了美食的灵魂，
尤其是当牛肉闻起来像药房里的味道时。
Thanks for the info. But I don't think I'll ever be able to cook like that.
谢谢你的分享， 但我觉得我这辈子都做不出这种菜。
Because they pump it full of water where it’s manufactured, as is chicken!!
因为在加工过程中， 他们会往牛肉里打水，就像对鸡肉做的一样！！
Baking soda… did it. Beef stayed in there too long… turned into mushhhh… yuuuk.
小苏打……毁了我的牛肉。
泡太久了，变成了一滩烂泥……呃呃呃，恶心！
Tastes like damp cardboard.
吃起来像潮湿的纸板。
Or are they real beef?
这真的是牛肉吗？
Mine is never tender. I love the taste, but the meat is tough.
我做的牛肉从来都不嫩……
味道是不错，但肉质太硬了。
MSG—that is a dodgy ingredient for health.
味精——对健康很不妙的成分。
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
When I heard MSG, I closed and am exiting. That's terrible.
一听到“味精”两个字， 我立刻关掉了视频，告辞。
Awwwe, WTH! No food gloves.
啊啊啊！什么情况？！竟然不戴手套处理食材？！
You need to neutralize the baking soda with a little vinegar after marination.
腌制后要用一点醋 中和掉小苏打的残留。
Obviously, we don’t eat at the same Chinese restaurant.
看来我们去的不是同一家中餐馆……
Because they cut it so thin and it only has one side.
因为他们把肉切得超薄，根本感觉不到厚度。
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I don’t know if it’s an AI voice-over, but it’s annoying. Hate people that use AI narration.
这旁白是不是 AI 生成的？
听着太烦了，我最讨厌 AI 配音了。
Tender but does not have beef taste, they use baking soda.
虽然嫩了，但完全没牛肉味， 因为他们用了小苏打。
No cats? Even a small cat?
没看到猫？ 就连小猫都没有？（暗示“猫肉”）
Why are you narrating like a robot? Other than that, it’s a good vid.
为什么旁白听起来像机器人？
不过视频本身还不错。
I’d rather go to a Chinese restaurant and get it nice and ready to eat.
还是去中餐馆吃现成的吧， 省时省力！
It’s tender because it’s made with beef tongue!!!
这么嫩是因为这用的是牛舌！！！
NOT a single word in FRENCH!!
居然没有一句法语！！
Flour and deep fry—that’s what I saw in Chinese restaurants. Every meat must be quickly deep-fried before cooking into the dish.
裹粉再炸——这是我在中餐馆看到的做法。
所有肉类在正式炒之前都会先过油炸一下。
Cause it’s not beef. Meow.
因为它根本不是牛肉。喵~（暗指猫肉）
Get yourself a sharp cleaver, for goodness’ sake. ALSO, go search “Cooking With Yan.” Even he would say, “Wok da Heck”!!!
拜托，去买一把锋利的菜刀吧。
另外，去看看《Cooking With Yan》这档节目，
连主持人都会说："Wok da Heck?!"（玩梗，意为“这炒得什么鬼？”）
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
Tender because the cook pre-chews the beef before cooking.
这么嫩是因为厨师先帮你嚼了一遍再下锅……
If you mean "tender" as in rubbery and chewy, then you’re right. Nothing "tender" about restaurant beef.
如果你所谓的“嫩”是指又韧又嚼不动，
那你说得对，中餐馆的牛肉确实“嫩”。
Baking soda removes the “beef” flavor of beef. That’s why Chinese use it.
小苏打会把牛肉的原味去掉， 这就是中餐馆喜欢用它的原因。
IT'S NOT REAL BEEF, IT'S CAT MEAT.
这不是牛肉，这是猫肉！
Orrrrrr….. The expensive beef is for à la carte dishes, while the buffet uses cat meat. (No kidding, happens often in small towns.)
或者……贵的牛肉是单点菜用的，
自助餐里的才是猫肉。（不是开玩笑，很多小城镇都这样。）
MSG gives me horrible migraines.
味精让我头痛欲裂。
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
Ha ha ha, I love your comment.
哈哈哈，我太喜欢你的评论了！
Probably due to the baking soda!!!
这大概是小苏打的“功劳”！！！
Please, S.V.P., make this video in French ???
拜托！能不能做一个法语版？？？
Yeah, tender, but the taste is disgusting. Tastes too much like baking soda powder. Can’t even taste the real meat.
是嫩了，但味道太怪了！
小苏打味太重，根本吃不出肉味了。
It is definitely not tender!!! It’s soft and very gummy!!!
这根本不叫嫩！！！
只是变得软趴趴、像嚼口香糖一样！！！
MSG is lethal... but if used only ONCE every NOW AND AGAIN, it’s OK, I suppose!
味精是“致命毒药”……
不过偶尔用一次，应该也还好吧！
I don’t like ordering meat in Chinese restaurants. In fact, for about 10 years, when I found a mini cockroach in the food, I never put my feet there again.
我再也不会在中餐馆点肉了。
其实十年前我就戒了，
因为当时我在菜里发现了一只小蟑螂……
从那之后，我就再也没踏进过那家店。
Not the Chinese shop I once went to, it was like eating a rubber thong. Not that I’d ever eaten one, but it was crap.
反正我吃过的那家中餐馆，牛肉嚼起来就像橡胶拖鞋。
当然，我没真的吃过拖鞋，但那玩意儿真的难吃到不行。
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
I can’t read it, it’s a shame that you don’t have it in German.
看不懂……可惜没有德语版啊！
All good except the MSG... That’s not good at all.
一切都挺好，
就是味精不行……
Natriumhydrogencarbonat
碳酸氢钠（小苏打）。
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
Always thought it was rat or dog meat.
我一直以为那是老鼠肉或狗肉……
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Also, you should NEVER use MSG. That's wrong and not good for you either.
绝对不能用味精！
这玩意儿对身体不好，别碰！
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Actually, they use different kinds of meat: cats, dogs, mice...
实际上，他们用的肉可能是猫、狗，甚至老鼠……
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Erm... It's Rotted??
呃……这肉不会是坏掉的吧？？
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Would rather go to my favorite Chinese restaurant than do all this time-consuming stuff for just one entrée.
做这道菜太费劲了，
我还是直接去我最爱的中餐馆吃吧。
Are you sure it’s beef?
你确定这是牛肉？
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
Probably because it's not beef.
可能根本不是牛肉。
Where are you getting this info? Most Chinese restaurants serve beef so tender that it feels like rubber. It’s very chewy and hard. Go to any Chinese restaurant, their meat feels like it is completely fake or rubber, no offense!
你这信息哪里来的？
大多数中餐馆的牛肉都嫩得像橡胶，特别难嚼。
随便去一家中餐馆试试，感觉就像在吃假肉……
没别的意思，但真的挺离谱的！
Are we sure it's beef?????????????????????????????????????????? Maybe it's… who the hell knows!
我们真的确定这是牛肉吗？？？？？？？？
也许……鬼知道是什么肉！
Just pressure-cook the damn thing.
直接用高压锅炖就完了。
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Can I trust a Chinese chef who uses a nonstick pan?
用不粘锅的中餐厨师……靠谱吗？
Actually, most of the time it's like rubber and chewy.
实际上，大多数时候牛肉都像橡胶，超级难嚼。
You lost me with MSG, as we are allergic.
一听到“味精”我就劝退了，
我们家对这个过敏。
MSG!!!!!! Why is this stuff even legal!!
味精！！！！为什么这种东西还不被禁？！
Stop barking. Just eat. It’s pretty good.
别吠了，直接吃吧！挺好吃的。
Their beef doesn’t look like beef. I only eat shrimp from Chinese restaurants. The beef looks weird to me.
中餐馆的牛肉看起来不像牛肉，
我去中餐馆只点虾，
因为他们的牛肉看起来很奇怪……
Sam I Am, I eat green eggs and ham.
"我是山姆，我吃绿蛋火腿。"（引用苏斯博士童话《绿鸡蛋和火腿》）
Because it's not beef.
因为那不是牛肉。
MSG is toxic. You should know that.
味精有毒！你该知道这个。
Real Chinese chefs use lye water, not baking soda, but it can be dangerous if you don’t know how to use it or use too much.
真正的中餐厨师用的是碱水，不是小苏打，
不过如果不会用或者用量不对，可能会有危险。
It's the MSG that makes things soft.
让肉变嫩的其实是味精。
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
Sodium content guesses?
这道菜的钠含量有多少？
Once again… I see something that sounds good, and as the ingredients are listed, there’s always that ONE item that screws you up. OK… I can get ginger, I can get the soy sauces, the rest are easy, but then ya tell me to add Shaoxing wine… Wouldn’t ya know it, I’m fresh out of that. Musta used it all up.
又来了……每次看到一个不错的食谱，
总有某个配料让我犯难。
姜？有。酱油？有。其他都不难找。
结果你告诉我还要加绍兴酒……
巧了，我刚刚用完了……
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Monosodium glutamate.
谷氨酸钠（味精）。
I guess Chinese beef is so tender because it’s not real beef. Soybeans can be deceiving.
中餐馆的牛肉这么嫩，
估计是因为它根本不是牛肉……
大豆做的假肉很容易骗过人。
What’s with your beef? It should not be that red. Looks like it’s been colored. Raw beef should be darker.
这牛肉颜色怎么这么红？
感觉像是染过色的，生牛肉本该更暗一些。
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I prefer using fresh pineapple juice to tenderize meat naturally.
我更喜欢用新鲜菠萝汁来
自然嫩化肉质。
It’s the MSG that makes it tender, nothing else.
让肉变嫩的根本不是小苏打，
是味精。
No, it's not tender, it's quite hard actually.
不，这肉根本不嫩，
实际上还挺硬的。
Every Chinese restaurant I’ve been to, the beef tasted tough/cheap and tasted like it was boiled, i.e. a muted, distinct lack of beef flavor. No thanks.
我去过的所有中餐馆，牛肉都又硬又廉价，
而且像是被水煮过的一样，完全没牛肉味……
还是算了吧。
British accent bad enough but making it AI makes it unbearable. See ya.
英国口音已经够难听了，
再加上 AI 配音，简直没法听……再见！
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
Dang ol AI voiceovers! Bahhh!
这 AI 语音真是够呛！呸！
Is it even beef? It certainly doesn’t taste like it. It’s just some highly processed stuff.
这真的是牛肉吗？
根本没有牛肉味，感觉像高度加工的合成食品。
15 This is a faithful saying and worthy of all acceptance, that Christ Jesus came into the world to save sinners, of whom I am chief. 16 However, for this reason, I obtained mercy, that in me first Jesus Christ might show all longsuffering, as a pattern to those who are going to believe in Him for everlasting life. 17 Now to the King eternal, immortal, invisible, to God who alone is wise, be honor and glory forever and ever. Amen. 1 Timothy 1:15-17
（引自《圣经·提摩太前书 1:15-17》）
"基督耶稣降世，是为拯救罪人，这话是可信的，值得完全接受。我就是罪人中的罪魁。然而，正因如此，我才蒙了怜悯，基督耶稣在我身上首先显示出无限的忍耐，作为以后信他得永生之人的榜样。愿荣耀归给独一无二、永恒不朽、不可见的神，直到永永远远。阿门。"
Because it’s probably cat, rat, or dog. You never know.
因为这可能是猫肉、老鼠肉或狗肉……谁知道呢。
What food is to China is like space is to America.
食物对中国来说，
就像太空对美国一样重要。
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
No MSG. Not allowed. Very toxic.
坚决不加味精！
这东西太毒了！
It’s soft all right, but it’s more like slime than beef. No beef taste at all.
Better to buy real beef that you don’t need to soak in baking soda and cornstarch!
是软了，但更像一滩黏糊糊的东西，
根本没有牛肉味！
还是买好点的牛肉吧，根本不需要泡小苏打和淀粉！
What’s with the robotic AI voice??
这机器人配音是怎么回事？？
You lost me at sugar and MSG.
一听到要加糖和味精，我就不想做了。
It’s tender because it’s cat or dog.
这么嫩，是因为那是猫肉或狗肉。
Use your fingers and pull.
用手撕就行了。
MSG, really? The secret is out, that stuff is toxic.
味精，真的？
这下真相大白了，这玩意儿就是毒药。
None of those chemicals I have in my kitchen. The more ingredients a recipe has, the more nonsense it is.
我厨房里根本没这些化学添加剂。
食谱里配料越多，就越不靠谱。
In German please... or Swahili...
能不能来个德语版？
或者斯瓦希里语？
The AI dialogue is not pleasant to hear.
AI 旁白听着不舒服。
Too much baking soda, maybe half of that.
小苏打加太多了，
减半会更好。
Because it's not beef.
因为那不是牛肉。
As a carnivore lover (and literally on a carnivore diet), I have to say that if there is a meat preparation I hate, it’s the “Chinese way” of cooking beef… It is always everything but tender!!! They use the cheapest and toughest beef cuts, then “tenderize” them, which to me still feels like chewing leather… You can’t find a gram of fat even with a microscope… Let’s not even talk about how they bathe everything in sodium glutamate to enhance the flavor. Don’t go cheap on meat cuts; it’s your health, not just the taste.
作为一个肉食爱好者（而且还是坚持纯肉饮食的人），
我最讨厌的就是“中式”牛肉做法……
它从来都不是真的嫩！！！
他们用最便宜、最难嚼的部位，然后“嫩化”处理，
但吃起来还是像在嚼皮革……
用显微镜找都找不到一点脂肪！
更别提他们还往里面狂加味精来提味。
别在肉质上省钱，这是健康问题，不只是口感问题。
I'D RATHER NOT KNOW. MAYBE IT'S NOT BEEF.
我还是别深究了……
可能它根本不是牛肉。
Tender? More like spongy. It is really quite a disgustingly prepared low, low, LOW-quality cut of “beef.”
嫩？
更像是海绵。
这简直就是用最低、最低、最低等的劣质“牛肉”做出来的。
Maybe it’s the dog!!!!
可能是狗肉！！！
Add baking soda all over the meat, let it sit for 30 min, then wash away the baking soda. You’re welcome.
小苏打撒满牛肉，静置 30 分钟，
然后彻底冲洗掉小苏打。
不客气。
Why bloody MSG? That stuff hides so much bad cooking.
为什么非得加味精？
它只是掩盖了糟糕的厨艺而已。
They add MSG, that’s why it tastes so good but is so unhealthy.
他们加了味精，
所以味道好，但对健康不好。
It’s really soft, but it tastes like chemicals.
是挺软的，
但吃起来像化学制品。
MSG? No thanks.
味精？算了吧。
I wish I knew this years ago!
要是几年前就知道这个方法就好了！
That’s not beef, bro.
兄弟，那不是牛肉。
Chinese food isn’t the same without MSG, but MSG isn’t the best for you either.
没有味精的中餐就不是中餐，
但味精对身体也确实不好。
Use baking soda sparingly, or you’ll end up with mushy beef.
小苏打要少放，
不然牛肉会变得糊糊的。
I’ve worked in a Chinese restaurant, and trust me, you don’t want to know what they do to the meat.
我在中餐馆干过，
相信我，你们不会想知道他们是怎么处理肉的。
I only order chicken at Chinese restaurants.
我在中餐馆只点鸡肉。
Artificial meat tenderizers ruin the texture.
人工嫩肉剂会破坏肉质口感。
Baking soda works, but don’t overdo it!
小苏打确实有效，
但别放太多！
If you don’t rinse the baking soda properly, your beef will taste weird.
如果小苏打没冲干净，
牛肉会有怪味。
The reason it’s so tender is because it’s not beef.
这么嫩是因为它根本不是牛肉。
Cornstarch gives the beef a velvety texture, but you need good-quality meat too.
淀粉能让牛肉口感更嫩滑，
但肉的质量也很重要。
I bet they use low-quality meat and rely on MSG for flavor.
估计他们用的都是低质量肉，
然后靠味精提味。
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
Does this method work for pork too?
这个方法对猪肉有效吗？
Better quality meat = no need for MSG or baking soda.
用好一点的肉，
就不需要味精和小苏打了。
Some restaurants overdo it and make the meat mushy.
有些餐馆放太多嫩肉剂，
结果肉变得太软烂了。
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
It’s called “velveting.” That’s why the meat is so soft.
这叫“滑嫩法”，
所以肉才这么嫩。
Chinese home cooks don’t use as much baking soda as restaurants.
中国家庭做菜一般不会像餐馆那样放这么多小苏打。
It’s soft, but it doesn’t taste like beef anymore.
是变嫩了，
但已经没有牛肉味了。
Baking soda is a great trick, but it can change the flavor.
小苏打确实管用，
但可能会影响味道。
I stopped eating beef at Chinese restaurants after I found out about this.
自从知道这个之后，
我就不在中餐馆点牛肉了。
That explains why it’s so tender… and why it tastes so weird.
这就解释了为什么肉这么嫩……
也解释了为什么味道怪怪的。
If you use too much baking soda, the meat feels slimy.
小苏打放太多，
肉会变得黏糊糊的。
It’s all about the marination time.
关键是腌制时间。
Western steakhouses don’t use baking soda, and their meat is tender because they use high-quality cuts.
西餐厅的牛排不用小苏打，
他们的肉嫩是因为用的都是好肉。
It’s a balance—too much tenderizer ruins the texture.
要掌握平衡，嫩肉剂放多了会破坏口感。
If it’s too soft, it feels fake.
肉太软了，
反而感觉不真实。
Baking soda is commonly used in Asian cooking, but home cooks use much less.
亚洲菜里确实会用小苏打，
但家庭做法用量比餐馆少很多。
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
Most restaurants won’t tell you what’s really in their food.
大多数餐馆不会告诉你
他们的食物里到底加了什么。
Cornstarch makes the texture smoother, but you don’t need too much.
淀粉能让肉更滑嫩，
但不用放太多。
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
Another reason to go vegan.
这就是为什么我选择吃素。
Chinese restaurants do this to save money on quality meat.
中餐馆这么做，
是为了省肉的钱。
Rinse well, or it will taste bad.
一定要冲洗干净，
不然味道会很奇怪。
This works, but I prefer natural tenderizing methods.
这个方法有效，
但我更喜欢自然嫩肉法。
It’s all about the cut of beef. Choose wisely.
关键是选对牛肉部位，
挑对了就不需要嫩肉剂。
This is why I avoid processed food.
这就是我不吃加工食品的原因。
I tried this method, and it worked great!
我试了这个方法，真的很有效！
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
Baking soda is a game-changer if used correctly.
用对了小苏打，真的能改变一切。
If you use too much cornstarch, the meat will be slimy instead of tender.
如果淀粉放太多，
肉会变得滑腻，而不是嫩。