Stir-fried clams can be found throughout China, and we’ve done a Cantonese variety with garlic and douchi (fermented black soybeans). Now we also wanted to show you guys a different sort of variety, so as I was saying in the video, check out sarcasmo57’s spicy Hubei version here:

Detailed, written recipe for both ours and sarcasmo57’s dish is over here on /r/cooking:

Recipe(s): Fried Clams, two ways – Cantonese-style with douchi and Hubei-style with chilis (豉汁炒花蛤/辣炒花蛤)
byu/mthmchris inCooking

Outro Music: “Add And” by Broke For Free

ABOUT US
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Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) 🙂

We’re Steph and Chris – a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China – you’ll usually be watching her behind the wok. Chris is a long-term expat from America that’s been living in China and loving it for the last nine years – you’ll be listening to his explanations and recipe details, and doing some cooking at times as well.

This channel is all about learning how to cook the same taste that you’d get in China. Our goal for each video is to give you a recipe that would at least get you close to what’s made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients – but feel free to ask for tips about adaptations and sourcing too!

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