How Chicago's Oldest Chinese Bakery Makes 10,000 Bao Per Week — First Person

29 Replies to “How Chicago's Oldest Chinese Bakery Makes 10,000 Bao Per Week — First Person”

1. Amazing! I wish there was a higher than a simple thumbs up.

2. I loved seeing this, great work! The music selection is way off and distracting at times, though. Scrolling through the comments it seems more people feel that way, something to be mindful of for future videos.

3. One of my favorite places. Went there today 😊

4. Chinese making dollar that's good back home town children get good education.. ☺

5. I grew up with these kinds of bakeries and it’s really sad that I may grow older and they will no longer be around. We may have our 85C and Sheng Kee bakery, but the small bakeries like those you can find in Chinatown or the Sunset District in San Francisco will always be where my heart belongs

6. Awesome video! Taishan represent!

7. I just love these Eater series lately !! You guys been showing really quality videos. Me addicted to these now.

8. I don't eat gluten or dairy, but I am still determined to make some dim sum and bao that are somewhat close to what I grew up loving.

9. That was an Uncle Rodger approved amount of MSG

10. so how much are these super skilled and hard working cooks and bakers paid?

11. Love this place in my home town of Chicago. Their sticky rice stuffed with sausage and mushrooms is fantastic as well.

12. I essentially grew up there. My dad and his friends eat bfast there everyday for 20+ years.

13. Lemme translate some of this:
    3:29 Hoisin Sauce, it's a brand of seafood sauce that most ppl use, people don't usually say seafood sauce, sorta like everyone calls it a Kleenex, not a paper tissue.
    3:34 Mushroom soy sauce (aka. dark soy sauce), not "light soy sauce" in the subtitles
    3:35 Soy sauce (aka. regular soy sauce like you dip sushi in), not "another type of light soy sauce" in the subtitles
    "Dark vs Light" soy sauce have other names like "Mushroom vs Soy sauce"
    99% when we say soy sauce we are relly talking about light soy sauce.
    Dark soy sauce is used for fried rice to give fried rice the dark brownish look, if you don't add it, the fried rice is white.

    5:54 Mushroom/dark soy sauce, NOT light soy sauce.
    6:29 I think it is mostly likely corn starch mixed in water, could be potato starch, they thicken the sauce, could even be all purpose flour i dunno

14. Loved seeing them use the different types of sauces for the meat to marinate in.

15. I teared up at the end when he started talking about the uncertainty of whether there will be a new generation of chefs to continue this bakery's tradition. I hope to visit one day!!

16. Why do people still Marinade overnight when we’ve known for a long time that it will never ever actually do anything last about 15 minutes?

17. This was a beautiful episode of skilled craftsman who love what they do and will not sacrifice quality at any expense. That love is felt through the food.

18. turn the music down

19. The music is crazy dramatic in this one

20. So happy seeing Chicago restaurants on this channel and others these days. These restaurants deserve the recognition.

21. Ok now do Birrieria Zaragoza you derelicts.

22. The head baker looks and sounds like a Chinese Doug Stanhope

23. Great video. Great that you just let the owner and chef speak.

24. too bad the son didn't learn

25. Legit was laughing loud when he called it “a little MSG” 😂😂😂😂

26. You look like you could use a pork bun!

27. Love the series, but whoever is edited the back track music choices. so off putting

28. I like how they openly use MSG.

29. Why do many of the workers look so emaciated and unhappy as if they’re working in a sweatshop?

    The owner says it’s very hard to find people to take up this job — pay them well and have a more humane work environment for them maybe.

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