An Interview with Andong (Kitchen Passport, Tacos in Germany, Chinese Food, and More…)

My Name is Andong YouTube Channel:    / @mynameisandong  
Kitchen Passport -- Andong’s Cookbook: https://amzn.to/41WGcRq (affiliate link)

Good channels for Chinese cooking:
Chinese Cooking Demystified    / chinesecookingdemystified  
Made with Lau    / madewithlau  

00:00 Intro
00:30 Where have you lived and traveled?
02:11 How was your Chinese when you got to China?
04:21 Did you start cooking in China or were you into food before that?
08:00 What was it like to go back to Germany after living in China?
08:38 How Andong started to cook Chinese food
09:55 What are some good Chinese YouTube channels?
10:52 Hand pulled noodles
12:23 Andong's dream to go to a Chinese Noodle School
13:07 Why learning to eat is more important than learning to cook
14:12 The problem with “Authenticity”
15:55 Are some cultures more touchy about authenticity than others?
16:37 Is your food an example of fusion, or is it something else?
18:48 Why Borscht with Kimchi is a great idea
20:19 Is it possible to get a better spice tolerance?
21:25 What German ingredient would you adopt to other cuisines?
27:57 How to make a taco with ingredients from a German supermarket
35:27 What's the role of cookbooks now that we have videos?
40:34 What's involved in recipe testing for a book?
41:04 How much creative freedom did you have with the book?
43:28 How did you put your book team together?
45:03 Photography and food styling for the book
50:55 How long did the book take?
51:31 Advice for other creators who want to write a book
52:48 Why the cover in Germany is different from the cover in the US
53:22 How do you develop recipes for an international audience?

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My cooking classes in the Boston area:
http://www.helenrennie.com

FACEBOOK:   / helenskitchencooking  
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