Ask Steph: Does anyone still eat ancient Chinese food?

Ok, our 500k subscriber Q&A! Thank you all so much for watching and cooking these recipes... it’s been an awesome four years. This is the first of two Q&A videos we have planned - second being with Steph’s Dad, Dawei. In this video we answer some question like: 0:00 - Introduction 1:02 - Non-native Chinese Ingredients 6:40 - Ancient Chinese Food today? 9:03 - What’s your favorite cuisine? 12:41 - Miao & Guizhou minority cuisines 16:54 - Influence of Non-Han Food on Chinese Food 21:40 - Cantonese History and Identity 29:03 - Vietnamese Food in China? 33:19 - Dianxi Xiaoge 33:33 - Gutter Oil 34:48 - Durian 35:14 - MSG 36:04 - Best VPN for China? 37:34 - “Original Flavor“ in Cantonese Food 41:04 - Hotpot Restaurants 42:20 - French Food 42:54 - Japanese Food 43:30 - Sichuanese Food 44:32 - Tomato & Egg 44:57 - Doing Youtube with your Husband 45:45 - Favorite not-Chinese dishes? 46:45 - Dying Food Cultures in Hong Kong and Elsewhere 48:22 - Do you actually like organ? 50:41 - Who is Chris? As promised, an edited