Go to any old-school dim sum restaurant, and what do you see them serving your food with Bamboo steamers. Why do chefs swear by it, and how are they made?<br /><br />This is the fifth episode of our new season of “Eat China: Back to Basics,” where we answer burning questions you might have about Chinese food. <br /><br />Don’t miss our stories, what’s buzzing around the web, and bonus material. Sign up for the GT NEWSLETTER: http://gt4.life/YTnewsletter<br /><br />0:00 History of steaming <br />01:23 Cooking dim sum <br />03:15 The right bamboo <br />04:18 Handmade steamers <br />06:48 Fading Hong Kong trade<br /><br />If you liked this video, we have more explainers about Chinese food:<br /><br />MSG is Not Bad for You. Right? | Eat China: Back to Basics S4E2 <br />https://dai.ly/x89tqcp <br /><br />Is There A Right Way to Use Chopsticks? | Eat China: Back to Basics S4E4 <br />https://dai.ly/x8aaudd <br /><br />Follow us on Instagram for behind-the-scenes moments: http://instagram.com/goldthread2 <br />Stay updated on Twitter: http://twitter.com/goldthread2 <br />Join the conversation on Facebook: http://facebook.com/goldthread2 <br />Have story ideas? Send them to us at hello@goldthread2.com<br /><br />Producer: Yoyo Chow<br />Videographer: Hanley Chu, Joshua Davy, Hon Sing Wai (Wil)<br />Editor: Nicholas Ko <br />Narration: Victoria Ho<br />Animation: Stella Yoo<br />Mastering: César del Giudice <br /><br />#dimsum #bamboo #steamer <br />
