Do the Cantonese Millennial want to eat?
A recent L.A. Times article stated that only 10 percent of
new Chinese restaurants opening are Cantonese.
That means along with large seafood
and dim sum restaurants closing their doors,
the number of Cantonese restaurants in America is decreasing.
Between different regional Chinese foods gaining popularity,
the fact that the second generation doesn't want
the traditional Chinese wedding receptions
and also along with the fact that maybe just some restaurants
weren't well ran, this kind of makes us think.
Where does it go from here?
What's going on, everybody?
Welcome to a very special investigative reporting
episode of the Hop Hop Boys.
You guys, we have been investigating
a lot of a lot lately.
Here with us today we got Nelson Chan from Hoop in Life.
It's only right that I'm here, man.
Cancel who?
Cancel guys.
We are going to be doing a brand new Cantonese food series
to show where Cantonese food is at right now in 2020
and where it's headed.
By the way, guys, we are doing
a giveaway at the end of this video,
so wait for the questions,
answer them,
and the best answer will get a gift card.
Before we continue,
make sure you hit the subscribe button,
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hit that like button.
Pop Pop Boys.
Let's go.
Guys, we had to open up
on perhaps what is the most Cantonese dish of all time.
The bao zai fan, aka clay pot rice.
So we got the dry salted pork belly and Chinese sausage clay pot rice.
And over here now,
what do we got?
Because this is, this is crazy looking.
Here we have the [Cantonese words]
which is the salted fish and pork patty on rice clay pot.
Wow.
You guys, I do got to give a shout out to the Taishan,
because I believe bao zai fan originated from Taishan.
Taishan is a very specific city in Guangdong province.
Bai zai fan.
Once you get older, you definitely learn to