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Master Zhai Weichuan - 5th generation of Wu (Yuxiang) style Taijiquan
Wu (武) taijiquan; Zhai Weichuan Shifu teaching push hands.
Mistrz Zhai Weichuan demonstruje ćwiczenia podstawowe stylu Wu Tai Chi z fa jin.
Wei-Chuan USA got the best dumplings that satisfy your craving! Let us teach you how to cook dumpling at its finest.
Mistrz piątego pokolenia Wu/Hao Tai Chi - Zhai Weichuan.
Kolejny filmik z nauki w szkole mistrza Zhai Weichuan w Guangfu.
Kolejna migawka z treningów pod okiem mistrza Zhai Weichuan i Zhai Shizong w Guangfu
Celebrity, 1st time local stars - male to arouse female's attention... effect dramatically successful.
Pumpkin & Chicken Dumpling Soup to celebrate National Chicken Soup for the Soul Day!!! We used Wei-Chuan USA's Dumpling King series for this recipe to elevate the flavor of the broth. Ingredients: 1 lbs Kabocha (Japanese Pumpkin), cut into 1-inch pieces 21 oz Wei-Chuan USA Vegetable and Chicken Dumplings 4 Cups Chicken Broth 4 Ginger Slices 1 Teaspoon Chicken Bouillon 1 Teaspoon Fine Sea Salt Chili Oil, optional garnish Chopped Cilantro, optional garnish Chopped Green Onion, optional garnish Methods: 1. Add Kabocha and Ginger slices to a pot, add 4 Cups Chicken Broth and bring to a boil, then lower the heat to a simmer for 5 minutes. 2. Add 1 Teaspoon Chicken Bouillon, 1 Teaspoon Fine Sea Salt, Wei Chuan Vegetable and Chicken Dumplings to the broth. Once it comes back to a simmer, give it a quick stir, cover and simmer for an additional 10 minutes. 3. Taste and season the broth with more salt if needed. 4. Ladle into serving bowl and top with Chopped Cilantro, Chopped Green Onion and Chili Oil. 5. Enjoy!
Wei-Chuan USA is here to teach you how to make authentic Chinese spring rolls with our spring roll shells!! Thanks to 🤍wei.nyc for creating this delicious recipe. Now let’s cook!👩🏻🍳🍳👨🏻🍳 •••••••••••••••••••• INGREDIENTS: ▫️¼ lb bean sprout ▫️¼ cabbage ▫️ 1 pack of dried tofu ▫️ 3 eggs ▫️ 10 woodears, soak in water ▫️ Half green bell pepper ▫️ 20 spring roll shells ▫️ 1 tablespoon rice wine ▫️ 1 tablespoon oyster sauce ▫️ ½ tablespoon soy sauce ▫️ 1 teaspoon white pepper ▫️ 1 teaspoon sugar ▫️ Scallion (optional) INSTRUCTIONS: 1) Chop cabbage and dried tofu, slice green bell pepper and woodears. Beat the eggs evenly in a bowl. 2) Fry eggs to well done, set aside. Fry dried tofu, woodears, and green bell pepper. Then add the eggs back. 3) Add cabbages and bean sprouts. Season with rice wine, oyster sauce, soy sauce white pepper, and sugar. 4) Place the spring roll shell flat. Roll it with filling as shown in the video, and seal it with a little bit of water. 5) Fry each side of the spring roll on low heat for 5 minutes. If use air fryer, cook at 370ºF for 5 minutes. 6) Garnish with scallion and stack spring rolls together. It is ready to enjoy with dipping sauce! Enjoy!
Celebrating 50 years of flavor, Wei-Chuan USA comes to the rescue with our Spring Roll Shells that are the perfect alternative to making the dough from scratch. The result are light and crispy pockets that are the perfect vehicle for a sweet and spicy curried filling. Big thanks to Nick Souksavat for creating this recipe for us! KARIPAP RECIPE * Wei Chuan USA Spring Roll Shells (8” sheets, cut into thirds to form strips) FILLING * 2 cups Sweet Potato (finely diced) * 2 lbs boneless/skinless Chicken Thigh (minced) * Curry Paste * 3 large shallots * 3 large cloves garlic * 1/4 cup chopped Cilantro stems * Bird’s Eye Chili, to taste * 1 TB White Pepper * 3 TB Curry Powder (Oriental or Madras) * Salt and Black Pepper, to taste * MSG, to taste (optional) * 2 TB Fish Sauce * 2 TB Oyster Sauce * 2-3 TB Palm Sugar (adjust sweetness to your preference) * 2 TB Neutral Oil, for sautéing * 1 handful of Cilantro (rough chopped) * Additional neutral oil for deep frying METHOD Portion Wei Chuan USA Spring Roll Shells and set aside in a food storage bag to avoid drying out. Combine curry paste ingredients in a mortar and pestle (or food processor). Prepare filling by sautéing sweet potatoes and curry paste in a pan over med-high heat with neutral oil until potatoes begin to soften and curry paste is aromatic. Add chicken and seasonings, cook through. Add chopped cilantro, mix and set aside to cool. Begin assembling the Karipap by placing a tablespoon of filling on one end of the Spring Roll Shell strip. Fold top left corner down to edge closest to you to begin forming triangular shape. Fold bottom left corner towards the right on the same edge closest to you. Now alternate and fold upwards to edge away from you and repeat until you seal all sides. Use a slurry of water and cornstarch to seal the last side. Deep fry prepared Karipap in neutral oil heated to 360°F until evenly golden brown. Serve as is or pair with Cilantro Yogurt sauce for a cool and tangy herbaceous moment. Enjoy! CILANTRO YOGURT SAUCE In a blender, combine: * 1 C Whole Greek Yogurt, plain * 2 limes, juiced * 1 large garlic clove * 1 Shallot * Generous handful of cilantro * Salt, Pepper, MSG, to taste * Sweetener, to taste (I use a syrup made of Palm Sugar and water) • • • #recipe #weichuanfoodie #gastronamour #laofoodmovement #streetfood #laofood #thaifood #foodie #foodblogger #foodpic #foodhack #hacks #karipap
Adobo is a classic Filipino dish that’s tangy, savory and sweet all in one bite. There are many versions of this dish around the Philippines. You can use chicken, pork🐷, beef 🐮 and even seafood 🦐 For today’s recipe, you can also enjoy eating Adobo as a filling for steamed bao buns. It’s equally satisfying and delicious. Shout out to Menchie for designing this special recipe for Wei-Chuan USA! Ingredients: *can be adjusted to personal preference Bao Buns 1 pack Wei-Chuan USA Lotus Leaf Bun (regular size 12/pack) Pork Belly Adobo 1 lb pork belly, thinly sliced 1/4 cup soy sauce 1/4 cup vinegar 1/4 cup water 8 cloves of garlic, crushed 1 tbsp sugar freshly cracked black pepper 2 dried bay leaves Garnish/Toppings: -Japanese Mayo -Cucumber Slices -Homemade Pickled Red Onion 2 medium red onions thinly sliced, 8 peppercorns and 1 bayleaf Brine: 1/2 cup hot water, 1/2 cup vinegar, 2 tbsp sugar and 1 tsp salt -Fried garlic Methods *must be cooked to an internal temperature of 165°F or above as measured by using a thermometer 1. In a pan place pork belly slices and add all the seasonings and aromatics. Cook on medium heat for 15-20 minutes until most of the liquid has been absorbed by the pork then set aside. 2. Heat a cast iron pan on high and sear the pork belly slices until slightly charred. 3. Steam the lotus leaf buns for 6-8 minutes or you can also heat them in the microwave for about 90 seconds. To assemble: spread Japanese mayo, add cucumber slices, 2 slices of pork belly adobo, pickled red onions and fried garlic. Serve and enjoy!
Today, Joshua (Instagram: joshwawoo) is going to show you how to make Wonton in Chili Oil & Spongy Crunchy Wonton. Wonton in Chili Oil is a famous dish called "紅油抄手" in Chinese. It combines Chili Oil, Vinegar, Soy Sauce, Garlic etc. to create a dressing over the boiled Wonton. Check out the following for a complete recipe to make them. WONTON IN CHILI OIL (MILD): CHILI OIL DRESSING (A) Minced Garlic 1 tbsp Soy Sauce 1 tbsp Chili Oil 1 tsp White Vinegar 1/2 tsp Sugar 1/4 tsp Sesame Sauce 1/4 tsp Chili Powder 1/8 tsp Salad Oil TOPPING (B) Chopped Green Onion Chopped Cilantro PREPARATION: In a big bowl, mixed all the ingredients in (A), gently blend in the cooked Wonton, spread the topping in (B) on top. SPONGY CRUNCHY WONTON: INGREDIENTS: 12 Frozen Wontons Oil for Deep Fry FOR THE BATTER: All-Purpose Flour 1 cup Cornstarch 2 tbsps Baking Powder 1 tsp Salt 1 tsp Ice-Cold Water 1 cup PREPARATION: 1. To make the batter, mix the dry ingredients together, then add water and mix well. 2. Fill a pot with 3 inches of oil and preheat it to 350°F. 3. Dip each wonton into the batter and fry till golden brown. Serve with Ranch or Ketchup or Wrap with lettuce. ENJOY!
Forma Pięć Kroków i Osiem Metod mistrza Zhai Weichuan. 🤍taichi.edu.pl
This is a taste test/review of the Wei-Chuan Stewed Beef Noodle Soup with Vegetable. It was $5.99 at Kroger. 1 Bowl (505g) = 520 calories Music Credit: "Cut and Run" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 🤍 Other Places To Find Us: 120 North Main Street POB 4773 Winchester, KY 40392 To send a donation to the channel that will be put toward future purchases: 🤍 Merch Link: 🤍 Tami Dunn: 🤍 Patreon: 🤍 Metal Earth Collection: 🤍 My Starbucks Mug Collection: 🤍 My Amazon Favorites: 🤍 Tami’s Twitter: 🤍 Tami’s Instagram: 🤍 Tami’s Facebook: 🤍 Kevin’s Gaming & Lecturing Channel: 🤍 Kevin’s Instagram: 🤍 Kevin’s Twitter: 🤍 Dunn Family Bloopers 🤍 Dunn Family Bloopers Part II 🤍 Dunn Family Bloopers Part III 🤍 Dunn Family Bloopers Part IV 🤍 Dunn Family Bloopers Part V 🤍 Dunn Family Bloopers Part VI 🤍 Dunn Family Bloopers Part VII 🤍
#weichuanpushinranchyangmeitaiwan #barbecueparty
This video features Wei-Chuan U.S.A. Dumpling & Wonton Wrappers. Check out the recipe below on how to cook! #cookwithweichuanusa on Instagram to show us your creations! Our Host today is Michael Lin / Instagram: 🤍foodtourguide EGG BENEDICT WITH DUMPLING WRAPPER Ingredients: 7 Dumpling Wrappers 2 Tbsp. Olive Oil Pinch of Salt 1 Egg Fresh Chives HOLLANDAISE SAUCE Ingredients: 2 Egg Yolks 90g Unsalted Butter 1g Sugar 1 Tsp. Lemon Juice 1 Tsp. Water Pinch of Salt PREPARATION: 1. Brush 7 dumpling wrappers with olive oil, stack and overlap each of them. 2. Sprinkle some salt, gently roll it up from the bottom to form a long piece of dough. 3. Brush a baking pan with olive oil, use the dough to make a circle. 4. Preheat oven 350F, put the pan in mid-shelf of the oven, bake 5 minutes. 5. Take it out, crack 1 egg inside the circle, bake for another 8-10 minutes. FOR HOLLANDAISE SAUCE: 1. Put butter in a sauce pan, in low heat cook till white bubble appear on top, turn off heat. 2. Put egg yolk, water, lemon juice, sugar and salt in a blender, blend 10 seconds till well mix. 3. Keep the blender on, slowly add warmed butter. Blend till the texture becomes like runny mayonnaise. (Use it right away, or keep it warm in a covered thermal cup) WONTON CUP AND SPICY SHRIMP SALAD Ingredients: 12 Wonton Wrappers 12 Large Cooked Peeled Shrimps 2 Diced Apples (Soak in water with lemon juice or vinegar to prevent turning brown) ½ Cup Shredded Iceberg Lettuce 4 Tbsps. Finely Chopped Cilantro SALAD DRESSING Ingredients: ½ cup Mayonnaise 1-2 Tbsp. Sriracha Sauce (adjust to taste) 2 Tbsps. Lemon juice PREPARATION: 1. Brush 12 Muffin Pan with olive oil. 2. Place 1 Wonton Wrapper on each Muffin Mold, gently press to shape as a cup. 3. Preheat oven 350F, put the pan in the mid-shelf of the oven, bake for 10 minutes. Take it out and let cool. 4. Put cooked shrimp and diced apple in the refrigerator and chill for 30 minutes to 1 hour. 5. Mix shrimp and apple with salad dressing. 6. Put shredded iceberg lettuce in each wonton cup, top with shrimp salad, sprinkle with cilantro. ENJOY!
Do you ever feel like a plastic bag drifting through the wind, wanting to have something different in your life? WE FEEL YOU! 🫵 Try out this new Wei-Chuan USA Creative Recipe - Garlic Salt and Pepper Spring Rolls. Fresh, bold and wild. 🔥🌶 Let the spark of spices dance on your tongue. 💃🕺 INGREDIENTS: • 1 bag of Wei Chaun USA frozen spring rolls • 2 scallions, chopped • 2-3 cloves garlic, minced • 1 jalapeño, thin sliced • 1/2 red sweet pepper, diced • 1/2 tsp salt and 1/2 tsp ground white pepper INSTRUCTIONS: 1. Cook the frozen spring rolls in air fryer, 400F for 12 minutes 2. Heat up 2 Tbsp oil, sauté scallions, garlic, jalapeño and sweet pepper for 1-2 minutes until fragrant and soft 3. Add in salt and pepper 4. Mix in the cooked spring rolls and enjoy! Recipe created by Lisa Tortora for Wei-Chuan USA.
Mistrz Zhai Weichuan mówi o stylu Wu Tai Chi 🤍
After selling cheap oils labeled as higher grade products, Wei Chuan Foods faces the difficult task of winning back consumer trust. One step it is taking offering a 10-day buy one get one free deal on select drinks has failed to impress consumer protection officials. Wei Chuan Foods hopes that a buy one get one free promotion on three popular drinks will help rescue the company from tumbling fortunes. This offer will be available through all domestic channels and convenience stores beginning in mid-November and lasting for 10 days. And in February of next year, the company will offer 50 percent off admission for its Pushin Ranch. Unfortunately, promotions so far have only elicited a lackluster response."If there are more problems with compensation, then it will all be in vain."Walking
Recipe of the day: this is our take on the vegan Xiao long Bao, 100% plant base, and simple to make. Each Bao is filled with juicy soup fillings!! We used the Wei Chuan dumpling wrappers, it made it so simple and tasty! ✨✨✨ Thank you wecare.foods for creating this special recipe for us! Check out their Youtube Channel for more delicious contents! 🤍 Ingredients 🟡Wei Chung Dumpling Wrappers - 1 pack 🟡Plant-based Grounded Pork - 10oz 🟡Chinese cabbage - 10oz (chopped) 🟡Cilantro - 6 to 8 stalks (chopped) Marinade sauce 🟡Soy sauce - 1 tbsp 🟡Mushroom stir-fry sauce - 1/2 tbsp 🟡White pepper - 1 tsp 🟡5 spices powder - 1 tsp 🟡Sugar - 1/2 tbsp 🟡Sesame oil - 1 tbsp Soup Jello 🟡Kelp - 2 pcs (2 inch each) 🟡Salt - 1/2 tsp 🟡Soy sauce - 1/2 tbsp 🟡Water - 1 1/4 cup 🟡Vegan fish sauce - 1/2 tsp 🟡Agar agar powder - 1/4 tsp Plant-based pork steam 8 mins Bun steam 8 mins *Must be cooked to an internal temperature of 165°F or above as measured by using a thermometer
Crab Rangoons made with Wei-Chuan USA Wonton Wrappers for extra crispy rangoons! Crab Rangoons are a fried dumpling filled with a creamy mixture of crab, cream cheese, and few other seasonings. Real lump crab meat is used in this recipe, but you can also use imitation crab which is what you’d get at most Chinese-American restaurants. Dip them in Sweet Chili Sauce for the most delicious appetizer! Recipe link 🤍 Crab Rangoon Recipe INGREDIENTS 4 oz Cream Cheese ½ Cup Lump Crab or Imitation Crab Sticks (chopped fine) 1 Tablespoon Mayonnaise 1 Green Onion, finely chopped ¼ Teaspoon Granulated Sugar ¾ Teaspoon Worcestershire Sauce or Lemon Juice 24 Wonton Wrappers Oil for frying Sweet Chili Sauce or Sweet & Sour, for serving METHOD 1)Place 4 oz of Cream Cheese into a bowl and let it sit out for about 10 minutes so it softens a little. Add ⅔ Cup lump Crab or chopped Crab Sticks, 1 Tablespoon Mayonnaise, ¼ Teaspoon Sugar, ¾ Teaspoon Worcestershire, chopped Green Onion and stir well until combined. 2)Pour a small amount of water into a bowl and keep the stack of Wonton Wrappers covered with a damp paper towel while you’re working with them. Put about a teaspoon of crab mixture into the middle of a wonton wrapper. Place water dabs at the center of the 4 edges (see pic above). Hold the wonton wrapper diagonally, pinch the opposite corners in half, then bring them together into the center. Pinch under the corners to seal it, leaving the tops open so it looks like flower. *If this folding technique is too difficult, simply place water all along the entire edge and fold into a triangular shape, make sure you press out all the air to avoid bursting while frying. 3)Heat 2 inches of frying oil to 360°F, use a deep fry thermometer to monitor the temp. Fry in batches, and don’t over crowd the pot. Once they are golden brown, put them onto a rack to drain. Let the oil return to 360°F before frying the next batch. Serve with Sweet Chili Sauce or Sweet and Sour Sauce for dipping. Enjoy!
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