1. - Welcome to The F Word.Copy !req
2. I'm searching the countryCopy !req
3. to find our best local restaurants.Copy !req
4. Britain's local restaurants
serve amazing foodCopy !req
5. from all over the world.Copy !req
6. Each week, I'm choosing
two of the very bestCopy !req
7. to compete in The F Word kitchen.Copy !req
8. You can't let this boy beat you, come on!Copy !req
9. So far, Salvo's from
Leeds have been crownedCopy !req
10. The F Word's best local
Italian restaurant.Copy !req
11. Lasan from Birmingham
took the Indian title.Copy !req
12. - The sensation is absolutely amazing.Copy !req
13. - And French went to Bouchon BistroCopy !req
14. from Hexham, near New Castle.Copy !req
15. Well done, really well done.Copy !req
16. Really well done.Copy !req
17. Tonight, it's the nation's
favourite food, Chinese.Copy !req
18. The Chop Chop from Edinburgh are competingCopy !req
19. against Sweet Mandarin from Manchester.Copy !req
20. I go in search of a
mouthwatering Chinese delicacy,Copy !req
21. mitten crab.Copy !req
22. I am amazed at the size of them.Copy !req
23. And as my top two Chinese
restaurants go head to head,Copy !req
24. I ask for some beauty tips.Copy !req
25. How do I get rid of those?Copy !req
26. Shall I have Botox?Copy !req
27. - No, don't!Copy !req
28. I mean, if I had a lot
of wrinkles like you,Copy !req
29. I would be single.Copy !req
30. Right.Copy !req
31. Welcome to The F Word.Copy !req
32. How are you?Copy !req
33. - I'm fine.Copy !req
34. - Yes, the secret success
behind Chop Chop in EdinburghCopy !req
35. what is it?Copy !req
36. - It's love, passion, and feeling.Copy !req
37. - Fantastic.Copy !req
38. And the biggest success in
terms of dishes, what's theCopy !req
39. most renowned?Copy !req
40. - My dumplings.Copy !req
41. - Your dumplings.Copy !req
42. - Yes.Copy !req
43. - How old were you when you
made your first dumpling?Copy !req
44. - Five.Copy !req
45. - Yeah, very young.Copy !req
46. - Wow, that's amazing.Copy !req
47. Now, Sweet Mandarin, welcome.Copy !req
48. Good to see you both.Copy !req
49. - Nice to see you.Copy !req
50. - Now, the secret success
behind Sweet Mandarin is what?Copy !req
51. - Three sisters.Copy !req
52. - Three generations.Copy !req
53. - That's very rare.Copy !req
54. - Yes.Copy !req
55. - Very rare indeed.Copy !req
56. - Yes.Copy !req
57. - Who's the most talented cook?Copy !req
58. - Lisa.Copy !req
59. - And the best sister.Copy !req
60. - But the fascinating thing
about you two, you're twins.Copy !req
61. - We are, yeah.Copy !req
62. - Who's the oldest?Copy !req
63. - I am, by two minutes.Copy !req
64. - And she's the boss.Copy !req
65. Here's the good news, yes?Copy !req
66. First all female kitchen.Copy !req
67. - Woohoo.Copy !req
68. - We have secret word.Copy !req
69. - You have a secret word.Copy !req
70. - Yes.Copy !req
71. - Which is what?Copy !req
72. - Woman biter?Copy !req
73. - Better.Copy !req
74. - I love working with girls in
the kitchen, do you know why?Copy !req
75. - Yeah?Copy !req
76. - You're so disciplined. You
only need to be told once.Copy !req
77. We'll find out if women are better.Copy !req
78. I'll get into the evening, yes?Copy !req
79. Chop Chop from Edinburgh, and
Sweet Mandarin from ManchesterCopy !req
80. will be fighting out tonight
for the Chinese gong.Copy !req
81. This is how they got here.Copy !req
82. Earlier this year, I asked
you to log on to The F WordCopy !req
83. website and nominate your
favourite local restaurants.Copy !req
84. The response has been
absolutely phenomenal.Copy !req
85. You told us about nearly 5,000
different places you loveCopy !req
86. to eat all over the country.Copy !req
87. And I can see from your
favourite restaurants that youCopy !req
88. love Chinese food.Copy !req
89. To help me judge your Chinese
nominations I've askedCopy !req
90. The F Word's maitre d'
Jean-Baptiste to join me, alongCopy !req
91. with foodie Janet Street-Porter.Copy !req
92. Each week we're whittling
down your nominations to findCopy !req
93. the best two to battle it
out in The F Word kitchen.Copy !req
94. And between all three of us,
we're travelling across theCopy !req
95. country, really putting these
nominated restaurants underCopy !req
96. severe scrutiny.Copy !req
97. From Cambridge to Coventry,
Edinburgh to Birmingham,Copy !req
98. Manchester to Leeds,Copy !req
99. - If I lived in this area,
I would come to this ChineseCopy !req
100. restaurant definitely.Copy !req
101. - We sampled Chinese delicacies.Copy !req
102. Hot and spicy chilli frog legs.Copy !req
103. That's our equivalent
to spicy chicken wings.Copy !req
104. Nice.Copy !req
105. Jean-Baptiste was entertained,
but not very impressed.Copy !req
106. - There is a magician,
and that would be magic.Copy !req
107. There is a pub singer.Copy !req
108. It's more like a comedy
show than anything else.Copy !req
109. - But two restaurants
stood out above the rest.Copy !req
110. Chop Chop in Edinburgh was hugely popular.Copy !req
111. Over 100 of you nominated this restaurant.Copy !req
112. - I love this restaurant,Copy !req
113. and I wouldn't keep
coming back if I didn't.Copy !req
114. - Hello.Copy !req
115. - Oh, hi.Copy !req
116. - How are you?Copy !req
117. - Nice to see you.Copy !req
118. - Good to see you, too.Copy !req
119. So, husband and wife.Copy !req
120. - No, this is my son.Copy !req
121. - What?Copy !req
122. - This is my son.Copy !req
123. - Serious?Copy !req
124. Jian Wang is the head chef.Copy !req
125. When she arrived in Scotland
from Changchun in China,Copy !req
126. she barely spoke English.Copy !req
127. But just four years ago, she
opened Chop Chop with herCopy !req
128. husband Roy.Copy !req
129. - If you're cooking food,
you have a feeling for it.Copy !req
130. Because I grew up with this food,Copy !req
131. I am full of feeling for it.Copy !req
132. - Jian's specialty
is her delicious dumplings.Copy !req
133. She has over 30 different
varieties on the menu but theyCopy !req
134. all share one special ingredient.Copy !req
135. - When you're cooking, you
put all your happiness intoCopy !req
136. your food.Copy !req
137. - Who would like to swipe the card?Copy !req
138. - Jian's son Yin is the
restaurant manager, and he bringsCopy !req
139. his own brand of magic to Chop Chop.Copy !req
140. - Five of hearts, yes?Copy !req
141. We are more than just mother
and son, we're close buddies.Copy !req
142. It is a bond.Copy !req
143. There is definitely a link.Copy !req
144. When we talk about dumplings,
it's just something in there.Copy !req
145. - For me, it had to be the dumplings.Copy !req
146. Mm, they are fucking delicious.Copy !req
147. Jesus Christ.Copy !req
148. What an amazing little find.Copy !req
149. My God, when those dumplings
arrived, absolutely fuckingCopy !req
150. amazing, and the nice thing
about it is that she's soCopy !req
151. passionate.Copy !req
152. I could hear her in the
dining room screaming.Copy !req
153. Handmade dumplings, very, very, rare.Copy !req
154. Especially in Edinburgh.Copy !req
155. - If I win, definitely
I'll be very, very happy.Copy !req
156. - There's only two
restaurants going through.Copy !req
157. - Uh huh.Copy !req
158. - To cook in
The F Word restaurant.Copy !req
159. - Yes.Copy !req
160. - For 50 diners.Copy !req
161. - Uh huh.Copy !req
162. - And Chop Chop is one of them.Copy !req
163. Congratulations.Copy !req
164. - Wow, can I hug you?Copy !req
165. - Really, congratulations.Copy !req
166. Those dumplings were delicious.Copy !req
167. Really good indeed.Copy !req
168. I'm very happy for Chop Chop
to go through to the nextCopy !req
169. stage and cook in The F Word
restaurant for 50 diners.Copy !req
170. Why?Copy !req
171. 'Cause she is amazing.Copy !req
172. What a find.Copy !req
173. So, Chop Chop from Edinburgh is through.Copy !req
174. And you've nominated an
exceptional opponent to takeCopy !req
175. them on.Copy !req
176. The F Word viewers raved about
Sweet Mandarin, an excitingCopy !req
177. Chinese restaurant in the
bustling streets of Manchester,Copy !req
178. run by identical twin sisters.Copy !req
179. Jean-Baptiste went for lunch.Copy !req
180. - Hello, good afternoon.Copy !req
181. - Hi, good afternoon, how are you?Copy !req
182. - Is there Lisa?Copy !req
183. - Yes, hello.Copy !req
184. - Oh hi, hi, Jean-Baptiste.Copy !req
185. Nice meeting you.Copy !req
186. - Bonjour.Copy !req
187. - Lisa and Helen
Tse were born and bred here,Copy !req
188. right in the city.Copy !req
189. They're the third generation
of women in their familyCopy !req
190. to run Chinese restaurants.Copy !req
191. - My grandmother was one
of the first Chinese womenCopy !req
192. to open a Chinese restaurant in the UK.Copy !req
193. She's quite amazing, really.Copy !req
194. - In the kitchen,
Lisa, the head chef cooksCopy !req
195. up recipes passed down to
her from her grandmother.Copy !req
196. - We serve modern Chinese
cuisine, and we also serveCopy !req
197. mom's dish, and my gran's dish.Copy !req
198. - A lot of these recipes we've
been cooking all our lives,Copy !req
199. really, and we've grown up
with these recipes in theCopy !req
200. family home, so really all we
do is just roll it out on aCopy !req
201. bigger scale.Copy !req
202. - Sweet Mandarin's
clay pot chicken is aCopy !req
203. best seller with a wonderful history.Copy !req
204. - This is my mother's home
cooked recipe that we've beenCopy !req
205. serving for generations.Copy !req
206. It comes with chicken which
is double cooked in a clay potCopy !req
207. with Chinese vegetables and
the Chinese sausage, theCopy !req
208. lap cheong.Copy !req
209. Bon appetit.Copy !req
210. - Wow.Copy !req
211. It's very good.Copy !req
212. You get, straight away you get
all the flavour coming intoCopy !req
213. your mouth.Copy !req
214. - If we won the competition,
it would just be amazing.Copy !req
215. It would be such an honour to win.Copy !req
216. - Hi Lisa, how are you?Copy !req
217. Hi.Copy !req
218. - Jean-Baptiste
was so impressed with SweetCopy !req
219. Mandarin, that I knew we'd
found our second contender.Copy !req
220. - I think this is really
what brings this place allCopy !req
221. together.Copy !req
222. The fact that it's a family
run business, the fact thatCopy !req
223. we can see the passion
behind, and all the drive toCopy !req
224. provide such a good
experience for the customers.Copy !req
225. - Hi Helen, it's Gordon
Ramsay, how are you?Copy !req
226. From The F Word.Copy !req
227. - Oh, hi Gordon.Copy !req
228. - As you know, you've had
a visit from the Frenchman,Copy !req
229. Jean-Baptiste, he had an amazing lunch.Copy !req
230. - Oh, that's good to hear.Copy !req
231. - So, this is a very tough
category for us, as you know,Copy !req
232. there's thousands of Chinese
restaurants across the country.Copy !req
233. Helen, my problem is that
there's only two restaurantsCopy !req
234. that can go through to cook
in The F Word dining room.Copy !req
235. You have to leave Manchester
and come down to London.Copy !req
236. Congratulations.Copy !req
237. - Really?Copy !req
238. - You are one of them.Copy !req
239. - Oh my goodness.Copy !req
240. Let me go tell Lisa.Copy !req
241. - Congratulations.Copy !req
242. And I look forward to
seeing you in London.Copy !req
243. - I just hope now they can
pull it off and really, reallyCopy !req
244. push the boat out in
The F Word dining room.Copy !req
245. - We can do it, we can do it.Copy !req
246. We can do it, we can do it.Copy !req
247. - I'd love that.Copy !req
248. - So from your nominations,
these are my two favouriteCopy !req
249. Chinese restaurants, and the
girls have come out on top.Copy !req
250. Will the diners prefer the
dumplings from Edinburgh'sCopy !req
251. Chop Chop or will Sweet
Mandarin from Manchester manageCopy !req
252. to sweep to victory?Copy !req
253. Who will be crowned The F
Word's best local ChineseCopy !req
254. restaurant?Copy !req
255. There can only be one winner.Copy !req
256. This needs to be the best
service of your lives.Copy !req
257. Make it count, yes?Copy !req
258. There can only be one winner this evening.Copy !req
259. I'm here to help.Copy !req
260. If you need anything, open up, and shout.Copy !req
261. Yes?Copy !req
262. - Yes.Copy !req
263. - Okay, enough talking,
let's make some squid.Copy !req
264. Let's go.Copy !req
265. - We're back in London
at The F Word restaurant.Copy !req
266. And tonight, we're going Chinese.Copy !req
267. From hundreds of nominations,
we've found The F Word's bestCopy !req
268. two local Chinese restaurants.Copy !req
269. Sweet Mandarin in Manchester
and Chop Chop in Edinburgh.Copy !req
270. Sweet Mandarin, here we go,Copy !req
271. Four kippers table nine, four squid,Copy !req
272. four chicken, four fritters.Copy !req
273. Thank you, and Chop Chop,Copy !req
274. four kippers table six, please.Copy !req
275. - Yes.Copy !req
276. - Two squid, two dumpling,
two fritters, yes?Copy !req
277. - Yes, Chef.Copy !req
278. - The restaurant with the highest numberCopy !req
279. of diners paying for the food tonightCopy !req
280. will be crowned The F Word's bestCopy !req
281. local Chinese restaurant.Copy !req
282. Right, tonight the brigades are startingCopy !req
283. with squid, here's my favourite recipe.Copy !req
284. Crispy salt and pepper squidCopy !req
285. with a cucumber salad.Copy !req
286. Squid, when cooked properly, can beCopy !req
287. absolutely delicious.Copy !req
288. First off, start prepping the squid.Copy !req
289. Szechuan pepper.Copy !req
290. Salt.Copy !req
291. Chinese five spice.Copy !req
292. Grind.Copy !req
293. Seasoning into a bowl.Copy !req
294. Corn flour.Copy !req
295. Squid.Copy !req
296. Score.Copy !req
297. It helps to tenderise the squid.Copy !req
298. Cut.Copy !req
299. Tentacles.Copy !req
300. Half.Copy !req
301. Now go straight in to the seasoning.Copy !req
302. Shake off excess.Copy !req
303. Now we're ready to cook.Copy !req
304. Hot pan.Copy !req
305. Vegetable oil.Copy !req
306. Fry.Copy !req
307. Cucumber salad.Copy !req
308. Cucumber.Copy !req
309. Carrots.Copy !req
310. Peel.Copy !req
311. Slice ribbons.Copy !req
312. Chilli.Copy !req
313. Rice wine vinegar.Copy !req
314. Toasted sesame oil.Copy !req
315. Salt.Copy !req
316. Pepper.Copy !req
317. Sugar.Copy !req
318. Coriander.Copy !req
319. Beautiful.Copy !req
320. Crispy salt and pepper squid,Copy !req
321. done.Copy !req
322. Now the idea behind this squidCopy !req
323. came from where?Copy !req
324. - Really it's from a Twitter event.Copy !req
325. - A Twitter event?Copy !req
326. - Lisa is a major Twitterer.Copy !req
327. - Oh, really?Copy !req
328. - And we do these Twitter
events every month.Copy !req
329. - And how many friends
does she have Twittering?Copy !req
330. - Oh, she's got six thousand-odd.Copy !req
331. - Six thousand?Copy !req
332. - Six thousand-odd.Copy !req
333. - Really?Copy !req
334. - And we asked them what would you likeCopy !req
335. to try this evening, you know,Copy !req
336. give me something different.Copy !req
337. And the most popular dish
was salt and pepper squid.Copy !req
338. - Fantastic.Copy !req
339. Sweet Mandarin opened in Manchester'sCopy !req
340. Northern Quarter five years agoCopy !req
341. and serves a wide range of home-cookedCopy !req
342. Chinese food from many regions.Copy !req
343. It's run by three sisters, two of themCopy !req
344. twins Helen and Lisa.Copy !req
345. - Lisa is definitely the boss,Copy !req
346. what she says goes.Copy !req
347. I would love to be the boss.Copy !req
348. - They're the third generation of womenCopy !req
349. in a Chinese cooking dynastyCopy !req
350. established by their
grandmother Lily Kwok.Copy !req
351. - I've been eating their
food for 30-odd years,Copy !req
352. because of course I used
to go to their mother's,Copy !req
353. and the grandmother's.Copy !req
354. - These entrepreneurial twinsCopy !req
355. use old family recipes passed downCopy !req
356. through generations.Copy !req
357. - A lot of these recipes
we've been cookingCopy !req
358. all our lives, really, and we've grown upCopy !req
359. with these recipes.Copy !req
360. - Sweet Mandarin's F Word starterCopy !req
361. is salt and pepper squid.Copy !req
362. They blanch the squid then
fry it with shredded cabbage,Copy !req
363. carrots, parsley, and
serve it in newspaperCopy !req
364. like traditional Chinese street food.Copy !req
365. And where did you learn to cook?Copy !req
366. Who taught you how to cook?Copy !req
367. - I've been cooking since age 11.Copy !req
368. - And what kinds of things
were you cooking at 11?Copy !req
369. - Mainly curries.Copy !req
370. - So weekends, school
holidays, were you alwaysCopy !req
371. involved in the restaurant?Copy !req
372. - Every day, actually, after school.Copy !req
373. - After school.Copy !req
374. - Get out of my school uniform,Copy !req
375. put on my work clothes if I
helped 'round the business.Copy !req
376. - What was one of the
first things you mastered?Copy !req
377. What was the first one that you reallyCopy !req
378. put your stamp of approval on?Copy !req
379. What was it?Copy !req
380. - It probably was fried rice.Copy !req
381. - Okay, Chop
Chop, Jian, now where didCopy !req
382. this recipe come from?Copy !req
383. - From myself.Copy !req
384. - From yourself.Copy !req
385. - Yeah.Copy !req
386. From my feeling, I'll say that, yeah.Copy !req
387. - Chop Chop in EdinburghCopy !req
388. is off the beaten track, but customersCopy !req
389. are very happy to go out
of their way to eat here.Copy !req
390. - Because my food have large character,Copy !req
391. my foot make a lot friends.Copy !req
392. - Despite the
recession, business was upCopy !req
393. last year by the third.Copy !req
394. - I'm the winner already.Copy !req
395. I have lots of customers,
that's a big winner.Copy !req
396. Don't you think so?Copy !req
397. Jian comes from Changchun in China,Copy !req
398. where dumplings are king,Copy !req
399. but when she arrived in EdinburghCopy !req
400. 12 years ago to study at the university,Copy !req
401. she couldn't find them anywhere,Copy !req
402. so she made it her missionCopy !req
403. to introduce the Scots
to authentic NortheasternCopy !req
404. Chinese dumplings.Copy !req
405. - Oh, I love the dumplings.Copy !req
406. Dumplings are fantastic.Copy !req
407. - Dumplings, tremendous.Copy !req
408. - Husband Roy is
also her business partner.Copy !req
409. - She has a philosophy that if you haveCopy !req
410. a bad mood, you can't
bring it into the kitchen,Copy !req
411. because it'll go into the food.Copy !req
412. - Chop Chop's F Word
starter is spicy garlic squid.Copy !req
413. Jian fries garlic, spring
onion, Chinese peppers,Copy !req
414. and chilli and adds the
squid at the last minuteCopy !req
415. so its delicate flavour isn't overpowered.Copy !req
416. And this is an authentic
Chinese squid dish?Copy !req
417. - Yes, yes.Copy !req
418. - And would you ever go on
Twitter for your recipes?Copy !req
419. - Pardon?Copy !req
420. - Would you ever go on Twitter?Copy !req
421. - What is Twitter?Copy !req
422. I don't know what is Twitter.Copy !req
423. - Do you text?Copy !req
424. - You mean the mobile phone, to type?Copy !req
425. - Yes.Copy !req
426. - No, I don't know how to do that.Copy !req
427. - Do you have a mobile phone?Copy !req
428. - Yes, I only know how
to answer, how to phone.Copy !req
429. - Okay.Copy !req
430. That's all you need, trust me.Copy !req
431. - Yeah.Copy !req
432. Simple is better.Copy !req
433. - Absolutely, keep cooking, Chop Chop.Copy !req
434. Right, Chinese cooking
is full of fantasticCopy !req
435. ingredients, you just need to knowCopy !req
436. where to find them.Copy !req
437. This is Lake Jiangchang,
northwest of Shanghai,Copy !req
438. a place that Chinese
foodies flock to every yearCopy !req
439. to get their hands on mitten crab.Copy !req
440. They're prized by Chinese
chefs all over the worldCopy !req
441. because they have this
wonderfully intense,Copy !req
442. rich flavour that's much sweeterCopy !req
443. than ordinary crab meat.Copy !req
444. I'm keen to try them and cook themCopy !req
445. for the first time, but
I won't have to travelCopy !req
446. nearly 6,000 miles to do it.Copy !req
447. Mitten crabs are one of the most expensiveCopy !req
448. and sought-after delicacies in China.Copy !req
449. But what very few people know is thatCopy !req
450. they're available here
in the River Thames.Copy !req
451. Mitten crabs in the millionsCopy !req
452. are taking over the Thames.Copy !req
453. They hitched a ride on
slow boats from ChinaCopy !req
454. in the '30s, and with
few natural predators,Copy !req
455. their population has exploded.Copy !req
456. It's somewhat hard to believeCopy !req
457. that we're on the ThamesCopy !req
458. and they say there's the most amazingCopy !req
459. delicacy sat right underneath us now.Copy !req
460. I'm gonna cook mitten crabsCopy !req
461. in an authentic Chinese way, so to getCopy !req
462. my hands on some, I'm meeting
fisherman Dave Pierce.Copy !req
463. How are you, sir?Copy !req
464. - All right.Copy !req
465. - Excellent.Copy !req
466. Dave lays eel nets on the Thames,Copy !req
467. and at this time of year,Copy !req
468. they're often full of mitten crabs.Copy !req
469. So you're fishing for eels, but you don'tCopy !req
470. even want the crabs.Copy !req
471. - No, they just come up.Copy !req
472. One eel, what we want, and
a load of stuff you want.Copy !req
473. - Is that an average size?Copy !req
474. - That's a good one, I
mean, that's a big one.Copy !req
475. We measure 'em across there, and that isCopy !req
476. as big as they get.Copy !req
477. - That's incredible.Copy !req
478. - They're quite a
ferocious-looking thing,Copy !req
479. aren't they?Copy !req
480. - Aren't they?Copy !req
481. - Watch this, if
you put them on their backCopy !req
482. and they get back up,
they've got good conditions.Copy !req
483. You try him on his back,Copy !req
484. and obviously you see he's got back up,Copy !req
485. so he's a good one.Copy !req
486. - Because Dave is licenced to lay netsCopy !req
487. on the Thames, we can keep these crabsCopy !req
488. as a by-catch.Copy !req
489. That, my son, is a very good catch.Copy !req
490. To clean away any river nasties,Copy !req
491. the crabs will be rinsed for two daysCopy !req
492. under cold running water.Copy !req
493. The bucket's full of delicacies.Copy !req
494. - We could have a Chinese
restaurant afloat, couldn't we?Copy !req
495. If we get a barge, we'll have one at ya.Copy !req
496. - Chinatown is
where you might expectCopy !req
497. Dave to sell London's finest crab meat,Copy !req
498. but he's not allowed to.Copy !req
499. The authorities don't encourage commercialCopy !req
500. fishing for mitten crab.Copy !req
501. They're worried that
people will deliberatelyCopy !req
502. create new colonies.Copy !req
503. I think that's a shame,Copy !req
504. because eating mitten crabCopy !req
505. is a good way of keeping the numbers downCopy !req
506. and instead of importing
foreign mitten crab,Copy !req
507. Chinatown could be buying British.Copy !req
508. Chinese absolutely love these thingsCopy !req
509. and they're prepared to
pay silly money for them,Copy !req
510. so I can't wait to taste
them for the first time.Copy !req
511. I've come to the Royal China ClubCopy !req
512. to meet head chef Tony Chung.Copy !req
513. Tony, how are you?Copy !req
514. - I'm fine, and you?Copy !req
515. - Good to see you.Copy !req
516. - Nice to see you.Copy !req
517. - Mitten crabs.Copy !req
518. - Yeah.Copy !req
519. - Have you tasted the
English crabs before?Copy !req
520. - No, never.Copy !req
521. - Fantastic.Copy !req
522. - First time.Copy !req
523. - Little bugger.Copy !req
524. They're lively aren't they, yeah?Copy !req
525. Holy crap!Copy !req
526. To cook the crab, Tony steams themCopy !req
527. in the traditional way.Copy !req
528. - Chinese style is to
eat the small leg first.Copy !req
529. - And then you roll out the meat.Copy !req
530. - Yeah, roll out the meat, yeah.Copy !req
531. - Very meaty.Copy !req
532. - Yeah, yeah.Copy !req
533. - That is delicious.Copy !req
534. - See, very soft.Copy !req
535. - The mitten crab meat is much sweeterCopy !req
536. and more intense than other
crab meat I've tasted.Copy !req
537. The taste is incredible,
I mean really good.Copy !req
538. To do this amazing new find justice,Copy !req
539. I'm going to try one of
Tony's signature dishes,Copy !req
540. a mitten crab stir-fry with tofu.Copy !req
541. I'll be cooking the authentic Chinese way,Copy !req
542. using nothing more than a wokCopy !req
543. and a Chinese cleaver.Copy !req
544. Honestly, it's like trying to chopCopy !req
545. with a paddle of stainless steel.Copy !req
546. The flat edge doubles up as a spatulaCopy !req
547. for scooping up ingredients.Copy !req
548. Look at you.Copy !req
549. Chopping shallots,
spring onions, and gingerCopy !req
550. in a particular way is crucialCopy !req
551. in a dish like this.Copy !req
552. Chinese cooking is as much about textureCopy !req
553. as it is about flavour.Copy !req
554. Again, your chopper again.Copy !req
555. The tofu is cut in the hand,Copy !req
556. which helps to stop it
from disintegrating.Copy !req
557. Yeah, why not in your hand?Copy !req
558. But the most challenging
part of the stir-fryCopy !req
559. is the wok station.Copy !req
560. The gas is operated with your knee.Copy !req
561. So down?Copy !req
562. - Yeah.Copy !req
563. - And off.Copy !req
564. Not so easy when you're
over six foot tall.Copy !req
565. It's like you're dancing.Copy !req
566. - Yeah, yeah.Copy !req
567. - Crab and ginger are fried off first.Copy !req
568. The wok is cleaned
before the tofu is boiledCopy !req
569. and cleaned again, then
the dish is stir-fried.Copy !req
570. - Put it on.Copy !req
571. - I'm struggling to get the hang of it,Copy !req
572. but Tony makes it look easy.Copy !req
573. - That's it.Copy !req
574. - It smells delicious, unfortunately,Copy !req
575. mine doesn't smell as nice as yours.Copy !req
576. It looks like a fuckin' omelette.Copy !req
577. Damn.Copy !req
578. That is so hard to do!Copy !req
579. This mitten crab dish is deliciousCopy !req
580. and full of flavour.Copy !req
581. It's actually done the unthinkableCopy !req
582. and made tofu taste good.Copy !req
583. Bloody hell.Copy !req
584. My god, that's delicious.Copy !req
585. It's amazing that this exotic delicacyCopy !req
586. is right on our doorstep.Copy !req
587. Let's hope we see this delicious,Copy !req
588. British-caught mitten crab on our ChineseCopy !req
589. restaurant menus soon.Copy !req
590. Right, Sweet Mandarin, yeah?Copy !req
591. Second-from-last table in fiveCopy !req
592. and then a table of two.Copy !req
593. And what was it about Sweet MandarinCopy !req
594. that made you choose that?Copy !req
595. - The Mandarin is where our grandfatherCopy !req
596. on my dad's side used to work.Copy !req
597. - Right.Copy !req
598. - And then the sweet aspect.Copy !req
599. - Was twins?Copy !req
600. Cooking together?Copy !req
601. - Well, not just that.Copy !req
602. In Manchester we have a phrase,Copy !req
603. "Sweet, innit?"Copy !req
604. - It's Sweet — ah!Copy !req
605. - So we wanted a dedication to Manchester.Copy !req
606. - Okay now, United or City supporter?Copy !req
607. - United, of course!Copy !req
608. It's red.Copy !req
609. Have you been to Sweet Mandarin?Copy !req
610. We've got red sofas, we've got red neon.Copy !req
611. - If you lose tonight,
you'll have red faces.Copy !req
612. - No.Copy !req
613. - Last table.Copy !req
614. - Yes, chef.Copy !req
615. - Excellent.Copy !req
616. - I really enjoyed the starterCopy !req
617. and I enjoyed the contrast betweenCopy !req
618. the squid and the crispy batter.Copy !req
619. - I'm not a great fan of squid,Copy !req
620. but I actually thought this was cookedCopy !req
621. really, really well, texture was great,Copy !req
622. it wasn't like I was chewingCopy !req
623. from one side of my mouth to the other,Copy !req
624. but I just found it a little bit bland.Copy !req
625. - Good evening, good to see you.Copy !req
626. - Good to see you again.Copy !req
627. - Welcome.Copy !req
628. - Roy, how are you?Copy !req
629. - Yeah, nice to see you.Copy !req
630. - My wife, good to see you too.Copy !req
631. Welcome, welcome.Copy !req
632. Roy, what's the secret behind the food?Copy !req
633. - I don't want to sound corny,Copy !req
634. but she really likes to make people happy,Copy !req
635. and she's discovered that
she has a talent for foodCopy !req
636. and that's the way that
she can make the mostCopy !req
637. amount of people happy in
the shortest space of time.Copy !req
638. - And you had Sweet Mandarin's squidCopy !req
639. as a starter, what did you think of it?Copy !req
640. - I found it very bland,
unfortunately, it was calledCopy !req
641. salt and pepper but I
didn't taste much saltCopy !req
642. or pepper, and I think
squid does need quiteCopy !req
643. a lot of flavouring.Copy !req
644. - Are you paying for it?Copy !req
645. - No, I'm not paying for it.Copy !req
646. - You're not paying for it, no.Copy !req
647. - I had the spicy squid with garlic.Copy !req
648. It was really, really tasty, actually.Copy !req
649. The squid was cooked really delicately,Copy !req
650. it was nicely done.Copy !req
651. - It was really nice, the squid was cookedCopy !req
652. perfect, it was tender, not too rubbery.Copy !req
653. - Good evening.Copy !req
654. - Hi.Copy !req
655. - Welcome to the F Word.Copy !req
656. May, how are you?Copy !req
657. - I'm fine, thank you.Copy !req
658. - Nervous out here?Copy !req
659. - Very.Copy !req
660. - Yeah?Copy !req
661. You guys watching the family cook?Copy !req
662. How does it make you feel?Copy !req
663. - Proud that they're up there.Copy !req
664. I'm hoping they're doing great work.Copy !req
665. - How many times did you
eat at the Sweet Mandarin?Copy !req
666. - Special occasions.Copy !req
667. Two very passionate sisters.Copy !req
668. - Yes.Copy !req
669. - And it shows in their cooking.Copy !req
670. - Indeed.Copy !req
671. - How much does it mean
to them to win tonight?Copy !req
672. - A lot, a lot.Copy !req
673. - They've made a very bold move by servingCopy !req
674. the squid in a newspaper cone.Copy !req
675. - It's how Chinese used
to serve up their foodCopy !req
676. a long time ago, so why
not get back to basics?Copy !req
677. - I love the idea.Copy !req
678. Now, you had the squid from Chop Chop.Copy !req
679. How was it?Copy !req
680. - It was nice, but the
smokiness of the garlicCopy !req
681. came out and overpowered the squid.Copy !req
682. - What a shame.Copy !req
683. The most important question,Copy !req
684. are you gonna pay for it?Copy !req
685. - I did, yes, I am going to pay for it.Copy !req
686. - You are going to pay it, very gracious.Copy !req
687. Enjoy your main courses, good to see you.Copy !req
688. - Thank you.Copy !req
689. - Thank you, see you later.Copy !req
690. Excellent.Copy !req
691. Right, both cooking squid,Copy !req
692. but completely different ways,Copy !req
693. Chop Chop's first.Copy !req
694. It doesn't look fantastic,
but the smell is amazing.Copy !req
695. Pretty nice balance of flavour.Copy !req
696. Squid is incredibly tender, really good.Copy !req
697. It's very clean, the
flavours are very clean,Copy !req
698. and more importantly, it's
just a very simple wayCopy !req
699. of doing squid, mmm.Copy !req
700. Now, Sweet Mandarin,
they've gone for a bitCopy !req
701. of a sort of English take,
almost like fish and chips,Copy !req
702. however it's all about the flavour.Copy !req
703. Amazing crunch to it.Copy !req
704. The squid is a lot thicker,
definitely a lot chewy,Copy !req
705. nice and crisp on the
outside but it's veryCopy !req
706. chewy, very dense in the centre.Copy !req
707. Therefore diners, I think they'll chooseCopy !req
708. the clean-cut flavours of Chop Chop.Copy !req
709. - I don't know how well I've done.Copy !req
710. Yeah, I don't know how well I've done.Copy !req
711. But I'm happy myself, yes.Copy !req
712. - I think if we win the
first course, you know,Copy !req
713. I'll just be smilin' inside and outside.Copy !req
714. The diners have decided
and the results are in.Copy !req
715. - JB, thank you.Copy !req
716. So let's start off first
with Sweet Mandarin.Copy !req
717. Okay, the number of
customers that are happyCopy !req
718. to pay out of 25,Copy !req
719. yeah, for your salt and pepper squid is —Copy !req
720. 17 out of 25.Copy !req
721. Really good stuff.Copy !req
722. And 17 out of 25, so eight.Copy !req
723. - And one of the main
reason that the guestsCopy !req
724. couldn't taste the salt and pepper.Copy !req
725. - So not enough seasoning.Copy !req
726. - Not enough seasoning, yeah.Copy !req
727. - Chop Chop, the number of customersCopy !req
728. that are happy to pay for your squid —Copy !req
729. out of 25 is —Copy !req
730. 21 out of 25, well done.Copy !req
731. - Thank you, thank you!Copy !req
732. - Amazing, great style.Copy !req
733. Well done, great style, yes.Copy !req
734. 21 out of 25, really good.Copy !req
735. 17.Copy !req
736. Pull it back for the main course, yes?Copy !req
737. Clear down, let's start the main course.Copy !req
738. Good start.Copy !req
739. Right, now both restaurants
are cooking the mainCopy !req
740. courses, first up, Chop Chop.Copy !req
741. Chop Chop in Edinburgh
received over a hundredCopy !req
742. of your nominations.Copy !req
743. - It really just tastes of China,Copy !req
744. I'd say China, I'd suspect.Copy !req
745. - It's just a great place to bring yourCopy !req
746. friends and service is always excellent.Copy !req
747. - Head chef
Jian Wang is the queenCopy !req
748. of Chinese dumplings.Copy !req
749. - I would say nine out of ten customersCopy !req
750. order the dumplings.Copy !req
751. - Jian's authentic
recipes are so deliciousCopy !req
752. that her amazing dumplings
sell in the millionsCopy !req
753. in a major supermarket across Scotland.Copy !req
754. - Once you taste it
you're never forgotten.Copy !req
755. - Will Jian's pork
and coriander dumplingsCopy !req
756. with lamb and aubergine strips
be a hit with my diners?Copy !req
757. For the dumplings, Jian
first mixes minced pork,Copy !req
758. vegetable oil, soy sauce, sesame oil,Copy !req
759. and a splash of water, then spring onion,Copy !req
760. coriander, and ginger.Copy !req
761. - Don't peel the skin,
just eat it, beautiful.Copy !req
762. - Jian mixes flour and water, kneadsCopy !req
763. and divides the dough,
then rolls and flattensCopy !req
764. into discs.Copy !req
765. - Very thin.Copy !req
766. - She fills,
folds, and boils them.Copy !req
767. Next Jian peels and spices aubergine,Copy !req
768. then deep fries for five minutes untilCopy !req
769. they're meltingly tender.Copy !req
770. Then she adds ginger,
spring onion, coriander,Copy !req
771. and soy sauce.Copy !req
772. - Because I just put in the soy sauce,Copy !req
773. I don't need to put any salt.Copy !req
774. - Roughly-chopped
garlic goes in last.Copy !req
775. - Garlic, if you eat crunchy
garlic, it can stop your flu.Copy !req
776. - Next she fries
chopped lamb and cumin seeds.Copy !req
777. Fried lamb, garlic,
aubergine, and pork dumplings.Copy !req
778. - Dumplings ready.Copy !req
779. - Pork and
coriander dumplings, lambCopy !req
780. with cumin seeds, aubergine
and garlic served.Copy !req
781. So the secret of these, what's the mostCopy !req
782. important thing about making dumplings?Copy !req
783. What is it?Copy !req
784. - Actually it's quite
important to get everything.Copy !req
785. If you're missing one part it'll go wrong.Copy !req
786. - You sound like my kind of chef becauseCopy !req
787. everything's important.Copy !req
788. Every little detail.Copy !req
789. - Everything, yes, definitely.Copy !req
790. You cannot say which is
better than which, no.Copy !req
791. - Now tell me about your trip to China,Copy !req
792. when you'd come back from China.Copy !req
793. - Every year I go back to China.Copy !req
794. I want to try a new dish, I try a new oneCopy !req
795. if it's suitable for here.Copy !req
796. Every time I put on weight.Copy !req
797. Every time, every single
day I put on weight.Copy !req
798. - You look great for 32.Copy !req
799. - I'm not 32!Copy !req
800. I'm 50.Copy !req
801. - You're 50?Copy !req
802. - Well, 48.Copy !req
803. - You look great for 48.Copy !req
804. - Thank you.Copy !req
805. - Same age as me, but I'm not 48, I'm 42.Copy !req
806. - I'm older than you.Copy !req
807. - You don't look it.Copy !req
808. You haven't got any wrinkles, no spots.Copy !req
809. How do I get rid of those?Copy !req
810. What do you recommend?Copy !req
811. - No, this is for you natural.Copy !req
812. This is for your style.Copy !req
813. If you don't have that
I don't recognise you,Copy !req
814. Gordon Ramsay.Copy !req
815. - Should I have Botox?Copy !req
816. Again?Copy !req
817. - No, you don't need it, no.Copy !req
818. You're just like that, I like it.Copy !req
819. - You like it.Copy !req
820. - Yes, very good, how
do you say, more mature?Copy !req
821. If I had a lot of wrinkles
like you, I'd be single.Copy !req
822. Nobody want me anymore.Copy !req
823. - In your previous
career, you were a lawyer.Copy !req
824. - Yes.Copy !req
825. - And why did you give that up?Copy !req
826. - Well, I think
restaurants do need lawyersCopy !req
827. sometimes, you know?Copy !req
828. It's very important.Copy !req
829. - And you've got no axes
to grind that you've turnedCopy !req
830. your back on that career?Copy !req
831. - Oh no no, not at all, not all.Copy !req
832. - What's more stressful, being
a lawyer or being a chef?Copy !req
833. - About the same, really.Copy !req
834. - About the same?Copy !req
835. - About the same.Copy !req
836. - Fascinating, Helen studied as lawyer,Copy !req
837. you did a business degree.Copy !req
838. - I did.Copy !req
839. - And then you gave that
up to become a chef.Copy !req
840. That's fantastic.Copy !req
841. Why did you give up the business degreeCopy !req
842. to become a chef?Copy !req
843. - Well, it's always been my dreamCopy !req
844. to open a restaurant, actually.Copy !req
845. And when we went on our
family trip to Hong Kong,Copy !req
846. that's when we decided to work as a teamCopy !req
847. and start this new venture of oursCopy !req
848. called Sweet Mandarin.Copy !req
849. - Here's what Sweet Mandarin
are cooking tonight.Copy !req
850. Sweet Mandarin is a culinary jewelCopy !req
851. in Manchester's Northern Quarter.Copy !req
852. - This is quite good food, really.Copy !req
853. We come here all the time.Copy !req
854. - It's like home cooking to me.Copy !req
855. - Twins Lisa and
Helen come from a long lineCopy !req
856. of female Chinese restaurateurs.Copy !req
857. - Order.Copy !req
858. - Food connects them
to their family and heritage.Copy !req
859. - Food is always in your blood, you can'tCopy !req
860. get away from it.Copy !req
861. - Their grandmother
Lily came to ManchesterCopy !req
862. in the '50s and set up a
successful Chinese restaurant.Copy !req
863. - The way they cook is just
the way their grandmotherCopy !req
864. used to cook.Copy !req
865. - If my grandma could do it in those days,Copy !req
866. we can definitely get through the trialsCopy !req
867. and tribulations in our days as well.Copy !req
868. - Their chicken curry is, well, it's justCopy !req
869. one of a kind.Copy !req
870. - Let's hope
this family recipe leavesCopy !req
871. such a lasting impression
on my F Word diners.Copy !req
872. First, Lisa marinates
chicken strips in sugar,Copy !req
873. salt, potato starch, and water.Copy !req
874. Then blanches the chicken.Copy !req
875. - What it does, it softens the chicken.Copy !req
876. - She stir
fries ginger and onion.Copy !req
877. - To stop me cryin' I just
put 'em in the freezer.Copy !req
878. So I don't react when I start cutting.Copy !req
879. - Add spring
onion, shiitake mushrooms,Copy !req
880. Chinese cabbage, and Chinese sausage.Copy !req
881. - It's a bit like a salami.Copy !req
882. It's been smoked, it's been hung up,Copy !req
883. and then it's just basically dried.Copy !req
884. - Then adds chicken stockCopy !req
885. and the blanched chicken,
seasons with sugar,Copy !req
886. salt, oyster sauce, sesame
oil, and Shaoxing wine.Copy !req
887. - A bit like your sherry.Copy !req
888. - The mix is
thickened with potatoCopy !req
889. starch and placed in a hot clay pot.Copy !req
890. - When it cooks in the clay pot,Copy !req
891. all the flavours infuse
in, the Chinese sausage,Copy !req
892. the mushrooms, the vegetables, the ginger,Copy !req
893. it really just, like, you soak it all in,Copy !req
894. all the gravy.Copy !req
895. - Finally, Lisa
garnishes with blanchedCopy !req
896. bok choy.Copy !req
897. Clay pot chicken served.Copy !req
898. So who's the inspiration
behind the clay pot?Copy !req
899. Where did it come from?Copy !req
900. - It came from my mother, Mabel.Copy !req
901. When she first came
over, she hated England.Copy !req
902. Really hated England 'cause she couldn'tCopy !req
903. speak the language,
she felt like an alien,Copy !req
904. and also she was quite
distant from her mother,Copy !req
905. and so what my grandmother did was to makeCopy !req
906. this dish for her, and it really bondedCopy !req
907. mother and daughter.Copy !req
908. - Right, to make her feel less homesick.Copy !req
909. - Yeah.Copy !req
910. - Lisa?Copy !req
911. - Yes, chef.Copy !req
912. - On the weekends, you
run a cookery school.Copy !req
913. - I do, we teach them dim sum.Copy !req
914. - Nice.Copy !req
915. - We teach them soups.Copy !req
916. - Soups?Copy !req
917. And the favourite soup, what it is?Copy !req
918. - Chicken, sweet corn, and wonton soup.Copy !req
919. - And they get to cook
for a couple of hoursCopy !req
920. and then they go and eat?Copy !req
921. - Yeah, they cook for about three hours.Copy !req
922. They do some prep, we talk about the food,Copy !req
923. and then they cook and
then they eat the foodCopy !req
924. that they've cooked.Copy !req
925. - That lamb looks very plain,
but it tastes delicious.Copy !req
926. - Yes.Copy !req
927. - Cumin.Copy !req
928. - Yes.Copy !req
929. - So, do you have any men in your kitchen?Copy !req
930. - Yes.Copy !req
931. - You do.Copy !req
932. How many?Copy !req
933. - The dishwasher, yes.Copy !req
934. - Is that your theory, yeah?Copy !req
935. Let the ladies cook and the men wash up?Copy !req
936. - Yes, dishwasher, I told you.Copy !req
937. - The pork dumplings I
think were fantastic.Copy !req
938. The texture of the dumplings was spot-onCopy !req
939. and the pork was cooked to
perfection, to be honest.Copy !req
940. - I had the pork and coriander dumplings,Copy !req
941. which I thought was a bit disappointing,Copy !req
942. to be honest.Copy !req
943. The aubergine was really
quite greasy, like the oilCopy !req
944. was still dripping of it.Copy !req
945. - I just had the clay pot chicken.Copy !req
946. It was lovely actually.Copy !req
947. The sauce was quite syrupy and the gingerCopy !req
948. worked very well, the spicy sausage wasCopy !req
949. particularly good.Copy !req
950. - The chicken was well-cooked, but my riceCopy !req
951. was very watery and a
bit stodgy at the bottom.Copy !req
952. - Good flavours and the
vegetables were cookedCopy !req
953. just the right amount of time.Copy !req
954. I will be paying for the
clay pot chicken, yeah.Copy !req
955. - All right, Chop Chop, the
dumplings look fantastic.Copy !req
956. Touch the sauce.Copy !req
957. Wow.Copy !req
958. Aubergine.Copy !req
959. Because it's so thick like that,Copy !req
960. it's become a little too soggy,Copy !req
961. the lamb, presentation wise, doesn't lookCopy !req
962. very appetising.Copy !req
963. A little bit dry.Copy !req
964. Right, Sweet Mandarin.Copy !req
965. Authentic Chinese sausage on top,Copy !req
966. sauce, mmm,Copy !req
967. a lot more delicate, subtle flavour,Copy !req
968. slightly sweet.Copy !req
969. But in terms of the brothCopy !req
970. and the cooking liquor, delicious.Copy !req
971. The flavour that stands
out is from the dumpling,Copy !req
972. however, if I had to
choose one, it would beCopy !req
973. the chicken clay pot.Copy !req
974. - I feel confident we've
done well, and I thinkCopy !req
975. the diners will be happy with it.Copy !req
976. You know, I'm happy with the quality, soCopy !req
977. hopefully the diners will be happy.Copy !req
978. - I've done my best, I
put everything I can.Copy !req
979. You know, I couldn't do any more.Copy !req
980. - Okay, Jian.Copy !req
981. A very ambitious main course here,Copy !req
982. a nice little sampler of
three of your specialtiesCopy !req
983. from Chop Chop.Copy !req
984. How well do you think you
did out of 50 customers?Copy !req
985. - 40 to 45.Copy !req
986. - That's nice, very good.Copy !req
987. - Jian, how many do you think
are gonna pay out of 50?Copy !req
988. - 50.Copy !req
989. - I like that confidence.Copy !req
990. You say nothing to me all nightCopy !req
991. and you come back with 50, fantastic.Copy !req
992. Lisa, Helen, the chicken clay pot,Copy !req
993. how many d'you think out of 50 customersCopy !req
994. are willing to pay for that tonight?Copy !req
995. - Maybe 40?Copy !req
996. A rather conservative 40?Copy !req
997. - Okay, let's find out.Copy !req
998. - Right, JB, please.Copy !req
999. Okay, let's go Chop Chop first.Copy !req
1000. The number of customers
that are happy to pay,Copy !req
1001. out of 50 is —Copy !req
1002. 20 out of 50.Copy !req
1003. I thought that was delicious.Copy !req
1004. I thought the dumplings were fantastic.Copy !req
1005. JB, why, please?Copy !req
1006. - The lamb was dry, the
food the presentationCopy !req
1007. wasn't very great.Copy !req
1008. - They don't eat the presentation.Copy !req
1009. What about the flavour?Copy !req
1010. - Yeah, the flavour was very good.Copy !req
1011. - What about the dumplings?Copy !req
1012. - They loved the dumplings.Copy !req
1013. - Jian?Copy !req
1014. - Yes?Copy !req
1015. - Anything to say?Copy !req
1016. - Best I can do.Copy !req
1017. - They are a very, very
tough crowd out there.Copy !req
1018. - Yes.Copy !req
1019. - Okay, Sweet Mandarin,
the number of customersCopy !req
1020. that are happy to pay for
your chicken clay pot,Copy !req
1021. out of 50 is —Copy !req
1022. 42 out of 50.Copy !req
1023. Congratulations.Copy !req
1024. 42 out of 50.Copy !req
1025. That is amazing.Copy !req
1026. That is fantastic, well done.Copy !req
1027. 42 out of 50.Copy !req
1028. Out of the eight
customers that decided notCopy !req
1029. to pay for it, why?Copy !req
1030. - Ginger too strong.Copy !req
1031. - Ginger too strong?Copy !req
1032. - Yeah.Copy !req
1033. - Mabel right now would be smiling.Copy !req
1034. Well done.Copy !req
1035. Jian?Copy !req
1036. - Yes?Copy !req
1037. - Don't be down, you can pull this backCopy !req
1038. with 25 out of 25 on dessert.Copy !req
1039. - Okay.Copy !req
1040. - All of your clear down
and get ready for dessert.Copy !req
1041. Well done, really well done, excellent.Copy !req
1042. Right, now it's time to
check on Janet Street-Farmer.Copy !req
1043. I want to serve fantastic meatCopy !req
1044. in the F Word's best local restaurantCopy !req
1045. competition final, so I've
asked Janice Street-PorterCopy !req
1046. to provide rare breed Dexter beef,Copy !req
1047. Ixworth poultry, and Mangalitsa pork.Copy !req
1048. - What d'ya think, got
nice, clean straw now?Copy !req
1049. - To test if Janet's animals areCopy !req
1050. of the quality I expect, I've set herCopy !req
1051. the challenge of showing
them to the judgesCopy !req
1052. at the Nidderdale Show.Copy !req
1053. Six millions of us
visit agricultural showsCopy !req
1054. in the U. K. every year.Copy !req
1055. They're the ideal place to see firsthandCopy !req
1056. where the food on your plate comes fromCopy !req
1057. and meet the people who produce it.Copy !req
1058. To make sure she can
hold her own in the ring,Copy !req
1059. I've asked our animal
experts to help JanetCopy !req
1060. get her animals into
championship condition.Copy !req
1061. - I've got the A Team here.Copy !req
1062. I've got your props.Copy !req
1063. I've gotta get the animals readyCopy !req
1064. for the Nidderdale Show.Copy !req
1065. - Letting animals run free rangeCopy !req
1066. is good for flavour, but it's left Janet'sCopy !req
1067. menagerie covered in cack.Copy !req
1068. - Lookin' grubby aren't they?Copy !req
1069. - Grubby?Copy !req
1070. - So it's time
for some grooming tipsCopy !req
1071. for show success.Copy !req
1072. - Put this animal's arse
in that soapy water?Copy !req
1073. - Now we've got the shampoo on.Copy !req
1074. It's like cleaning the car.Copy !req
1075. - There's a real knack to showingCopy !req
1076. animals, so Christine
talks Janet through pigs.Copy !req
1077. - It does take a little bit of practiseCopy !req
1078. 'til they get the idea what's required.Copy !req
1079. - And Penny
follows up with cattle.Copy !req
1080. - She's gonna show how you
have to hold on tightly.Copy !req
1081. - Showing these in a ringCopy !req
1082. with thousands of people is mad.Copy !req
1083. - Mad or not,
it's the day of the show,Copy !req
1084. and with the animals
loaded and on their way,Copy !req
1085. it's sink or swim for
a very nervous Janet.Copy !req
1086. - Completely stressed out, but I'm been upCopy !req
1087. since 6:30.Copy !req
1088. I feel sick, I'm really
worried I'm gonna lose controlCopy !req
1089. of the pig.Copy !req
1090. Cattle, when the fat
fucking cow's dance on me,Copy !req
1091. it's gonna get a kick
right up the backsideCopy !req
1092. no matter how many people are watching.Copy !req
1093. I took some pictures last yearCopy !req
1094. Against that, my creatures
stand fuck-all chance.Copy !req
1095. - It's time for
Janet's shot at the prizes.Copy !req
1096. Penny leads the adult
Dexter around the ringCopy !req
1097. with Janet leading its calf.Copy !req
1098. The judge is looking for
a good straight back,Copy !req
1099. strong legs, and a healthy
udder, and a balanced walk.Copy !req
1100. Janet's red Dexter is in the medalsCopy !req
1101. with a rosette for fourth place.Copy !req
1102. An incredible result
for Janet's first-everCopy !req
1103. attempt in the show ring and a good signCopy !req
1104. that the Dexter herd is in top condition.Copy !req
1105. - I can't believe it, look.Copy !req
1106. They've proven that
loud-mouthed women win.Copy !req
1107. - Next Janet
checks if her Ixworth henCopy !req
1108. is up to scratch.Copy !req
1109. - Nothin'.Copy !req
1110. Look, couldn't you have just shaped upCopy !req
1111. and done a bit better?Copy !req
1112. You've let me down.Copy !req
1113. Frankly I'm a bit annoyed with you.Copy !req
1114. We've put a lot of care and attentionCopy !req
1115. into you, and what have you done?Copy !req
1116. You're not catwalk material, are you?Copy !req
1117. I think she's got the message.Copy !req
1118. - There's nothing
for the Ixworth hen.Copy !req
1119. Knowing Janet's competitive streak, she'llCopy !req
1120. be pretty hacked off by that and desperateCopy !req
1121. to do better with her Mangalitsas.Copy !req
1122. - Hi, guys.Copy !req
1123. How're you doin'?Copy !req
1124. - How are ya?Copy !req
1125. - I'm in a state.Copy !req
1126. - What are you in a state for?Copy !req
1127. - Controlling these
pigs, they are so frisky.Copy !req
1128. - You're gonna have to
walk 'em out there anyway,Copy !req
1129. that's the sort of pig man you are.Copy !req
1130. - Pig person, then.Copy !req
1131. Caught you out.Copy !req
1132. - Janet's off to a good start.Copy !req
1133. The trick with showing a
pig is to keep it movingCopy !req
1134. and get the animal
between her and the judgeCopy !req
1135. so he can assess it quality.Copy !req
1136. - Oh no.Copy !req
1137. Oh my word.Copy !req
1138. - Janet, well done.Copy !req
1139. - Oh, fantastic.Copy !req
1140. - Janet's
beloved Mangalitsa bringsCopy !req
1141. home the bacon and scores
a rosette for third.Copy !req
1142. Two rosettes from the first showingCopy !req
1143. and proof that I can expect top-notch meatCopy !req
1144. for the competition final.Copy !req
1145. - It's a trial.Copy !req
1146. - Welcome back to The F Word.Copy !req
1147. Now it's time for dessert, banana frittersCopy !req
1148. and vanilla ice cream.Copy !req
1149. Hot, crispy, delicious,Copy !req
1150. easy to make, and a great indulgence.Copy !req
1151. First off, the batter.Copy !req
1152. 100 grammes of rice flour.Copy !req
1153. 100 grammes of corn flour.Copy !req
1154. Sesame seeds.Copy !req
1155. Chinese five spice.Copy !req
1156. Salt.Copy !req
1157. Two tablespoons of caster sugar.Copy !req
1158. 250 mil of water.Copy !req
1159. Mix until smooth.Copy !req
1160. Chill.Copy !req
1161. Pan.Copy !req
1162. Vegetable oil.Copy !req
1163. Bananas.Copy !req
1164. Chop.Copy !req
1165. Coat.Copy !req
1166. Now to check the oil is hot enough,Copy !req
1167. just drop a little touch into the oilCopy !req
1168. and that should sizzle.Copy !req
1169. Perfect.Copy !req
1170. Fry.Copy !req
1171. Make sure the fritters are cookedCopy !req
1172. 'til they're nice golden brown,Copy !req
1173. and that crunch of the sesame seedCopy !req
1174. gives it a really nice
texture in the batter.Copy !req
1175. Drain.Copy !req
1176. Vanilla ice cream.Copy !req
1177. Icing sugar.Copy !req
1178. Banana fritters with sesame seeds done.Copy !req
1179. Restaurant Chop Chop and
restaurant Sweet Mandarin,Copy !req
1180. I want all your diners happy
with these fritters, okay?Copy !req
1181. - Yes, chef.Copy !req
1182. - Less of them unhappy.Copy !req
1183. What would it mean for you to win tonight?Copy !req
1184. - What would it mean?Copy !req
1185. The world!Copy !req
1186. It's like you win the
lottery, d'y'know what I mean?Copy !req
1187. - Absolutely.Copy !req
1188. Sweet Mandarin went into
dessert with a significantCopy !req
1189. lead.Copy !req
1190. But have they done enough to win the titleCopy !req
1191. of The F Word's best
local Chinese restaurant?Copy !req
1192. For Sweet Mandarin,
winning tonight will makeCopy !req
1193. the twins' customers
and family very proud.Copy !req
1194. - If we won the competition, it would justCopy !req
1195. be amazing, it'd be such an honour to win.Copy !req
1196. - And Chop Chop from EdinburghCopy !req
1197. will need to fight to
the very end if they'reCopy !req
1198. to be given a chance.Copy !req
1199. - If we won it would just be fantastic,Copy !req
1200. it would be really, really great,Copy !req
1201. and I'll be very proud of my motherCopy !req
1202. and I'll just be extremely
happy for her happiness.Copy !req
1203. - It's so nice to see you still smiling.Copy !req
1204. Roy's a lucky man.Copy !req
1205. - Yeah.Copy !req
1206. Tell him.Copy !req
1207. - So your son's name is Yin.Copy !req
1208. Is he looking for a girlfriend called Yan?Copy !req
1209. - Yin, Yan, ah.Copy !req
1210. - No, he's not.Copy !req
1211. - All ready.Copy !req
1212. - Last two tables.Copy !req
1213. - Yes, chef.Copy !req
1214. - Look at the mess of those fryers.Copy !req
1215. - We are twins.Copy !req
1216. - I know you're twins.Copy !req
1217. That's what's scaring me, I have twins.Copy !req
1218. I have twins, yeah.Copy !req
1219. Thank God they're boy and girl.Copy !req
1220. What are they like?Copy !req
1221. A nightmare.Copy !req
1222. I have a Helen and Lisa at
home, seven days a week.Copy !req
1223. Thank God you can cook for a living.Copy !req
1224. This is fascinating for dessertCopy !req
1225. because I thought Jian was gonna dropCopy !req
1226. her head, however she's
bouncing back strongCopy !req
1227. and it seems to be Lisa and HelenCopy !req
1228. that's got the difficultyCopy !req
1229. with the banana fritter.Copy !req
1230. - I thought the batter was really nice.Copy !req
1231. Really light, really
crispy, really enjoyed it.Copy !req
1232. The bananas, yeah, really flavoursome.Copy !req
1233. - Lovely quidgy batter,
really soft inside,Copy !req
1234. and dreamy ice cream, lovely.Copy !req
1235. - It was light, crispy,
just enough sweetness,Copy !req
1236. the ice cream was lovely and smooth.Copy !req
1237. - I wouldn't normally choose to eat that,Copy !req
1238. but the flavours worked
really well togetherCopy !req
1239. and I really enjoyed it.Copy !req
1240. - Jian, how d'you think you did out of 25?Copy !req
1241. - I don't know, I do my best.Copy !req
1242. - Lisa, Helen, out of 25
guess how well you thinkCopy !req
1243. you did.Copy !req
1244. - 15?Copy !req
1245. - 15 to 20?Copy !req
1246. - Well, we're gonna find out.Copy !req
1247. Okay JB, the results,
please, for the desserts.Copy !req
1248. Thank you, so let's go first to Chop Chop.Copy !req
1249. The number of guests that're happy to payCopy !req
1250. for your dessert out of 25 is —Copy !req
1251. 21 out of 25, that's
fantastic, that is really good,Copy !req
1252. really good indeed, congratulations.Copy !req
1253. - I should put it on my menu.Copy !req
1254. I don't know I'm that good.Copy !req
1255. - That means in total
that's 62 out of 100.Copy !req
1256. Really well done.Copy !req
1257. Now Sweet Mandarin, you were
ahead going into dessert.Copy !req
1258. You think that there's 15 out of 25Copy !req
1259. that've paid for your dessert.Copy !req
1260. The actual number of
customers that'll be payingCopy !req
1261. for your dessert out of 25 is —Copy !req
1262. 23 out of 25, congratulations,
absolutely fantastic,Copy !req
1263. that means you've got 82 out of 100.Copy !req
1264. Clearly tonight's winner
and top on the leader board.Copy !req
1265. Well done.Copy !req
1266. Do yourselves a favour,
go out to the dining roomCopy !req
1267. and get yourselves a nice glass of wine.Copy !req
1268. Well done, congratulations.Copy !req
1269. Amazing, what a night, what a night.Copy !req
1270. Fantastic.Copy !req
1271. - I'm very proud of her.Copy !req
1272. Very proud.Copy !req
1273. - I know my son's never disappointed,Copy !req
1274. and we're good.Copy !req
1275. I'm not so sure about you, okay?Copy !req
1276. No, he's right, he cannot show.Copy !req
1277. If he show anything I'll kill him.Copy !req
1278. - We feel miserable.Copy !req
1279. - We feel great.Copy !req
1280. - That's crazy, man, it's crazy.Copy !req
1281. - We're really, really chuffed.Copy !req
1282. - And we're bringing
this home to Manchester.Copy !req
1283. - So Sweet Mandarin has sweptCopy !req
1284. into first place on
the F Word Leaderboard.Copy !req
1285. But will their score be good enoughCopy !req
1286. to earn them a place in the semifinal?Copy !req
1287. Next week, a culinary treat,Copy !req
1288. proper authentic Thai cooking.Copy !req
1289. Will your favourite be joining meCopy !req
1290. in The F Word kitchen?Copy !req
1291. - Table three, table three.Copy !req
1292. - I feel like I've just
met a female Gordon Ramsay.Copy !req
1293. From Bangkok.Copy !req