A recipe by Daddy Lau
My dad's been cooking Chinese food for over 50 years- as a kid fending for himself in Guangzhou, as the head chef of his own restaurant, and as a loving father in our home.
Hopefully, by learning this recipe, you'll get to experience some of the delicious joy we felt growing up eating his food!
- Randy
FAQs
'” Born and raised in Guangzhou, China, Jenny and Chung Sun ("Daddy Lau") came to America in the early 1980s and raised Jennifer and Randy in California.
Where is made with Lau from? ›
'” Born and raised in Guangzhou, China, Jenny and Chung Sun ("Daddy Lau") came to America in the early 1980s and raised Jennifer and Randy in California.
What kind of wok is made with lau? ›
This is the one cooking pan Daddy Lau uses most: a round-bottom carbon steel wok. Learn more about essential cookware at club.madewithlau.com 🤩
What race is Lau? ›
Chinese: Cantonese form of the surnames 劉 and 柳, see Liu 1 and 2. It is also found in Southeast Asian countries, such as the Philippines, Malaysia and Indonesia. Chinese: Cantonese form of the surnames 婁 and 樓, see Lou 1 and 2. Chinese: alternative Mandarin form of the surnames 勞 and 老, see Lao 1 and 2.
Who is Daddy Lau? ›
Daddy Lau. The patriarch. Expert chef, avid gardener, master flautist. My dad was born and raised in Guangzhou, China, before eventually leaving his life behind and immigrating to New York in 1981, in pursuit of a better life for his future family.
What is the difference between Japanese and Chinese wok? ›
Japanese and Chinese woks differ in design and usage. Chinese woks typically have a round bottom, ideal for high-heat stir frying, while Japanese woks often feature a flat bottom for greater stability on flat surfaces.
Which wok is best for Chinese cooking? ›
Traditional carbon steel woks are strong and light. They enable excellent heat conduction, allowing food to sear quickly, which is crucial for stir-frying. The carbon steel wok is unquestionably the most popular. Many seasoned Asian chefs would never contemplate using anything else.
Is wok Chinese healthy? ›
It permits stir-frying foods over medium-high heat using minimal oil for a lighter cooking method. In conclusion, steaming is generally the healthier wok cooking method compared to frying or stir-frying. However, with modifications like those discussed, stir-frying can still be part of a nutritious diet.
What is the most ordered Chinese meal? ›
Some of the most popular dishes in Chinese cuisine include sweet and sour pork, kung pao chicken, ma po tofu, wontons, dumplings, chow mein, Peking roasted duck, spring rolls, moo shu pork, and hot pot.
Where does Lau food come from? ›
Lau lau, which translates to “leaf, leaf,” is technically is a way of cooking, but it's also the name of a traditional Native Hawaiian dish prepared by wrapping pork and/or fish in taro leaves and steaming it over an imu–an underground fire. Today the dish is prepared with any protein and steamed in the oven.
The term is a combination of Cantonese/Hakka word for noodles "mein" (Chinese: 面; pinyin: Miàn) and french word for "fried". It was likely introduced in Mauritius by Chinese immigrants who mostly came from the Southeast part of China (mostly from the Cantonese regions) at the end of the 19th century.
