[MUSIC PLAYING]
[APPLAUSE & CHEERS]
[RHYTHMIC CLANKING]
MARTIN YAN: Hello, everyone.
Welcome.
And I should say-- not
just welcome to Google.
Welcome to fellow Google,
my fellow Googles.
I actually looked it up.
Google is now a
verb, not a noun.
Because how do I know it?
I google it, of course.
Google is a very, very
important word nowadays.
It means to search
something in the internet--
to get all your results.
And then also, it
means to find answer
to my question in the
internet-- any question.
There's a difference.
To look for is one thing.
To google means that you will
find an answer and result,
right?
And let me see if I can put
it in cooking terminology.
To do a search, like,
think up a recipe--
before you cook, you don't
really know what to expect.
When you google it, you can
find every information about--
how about, imperial banquet--
108 courses.
You google it.
You'll find exactly how to
do it and how it tastes--
everything at Google.
And also, it is there.
Every information--
you just google it.
I understand that
this event is going
on live, which means, at
some point, somewhere,
if you google it--
Martin Yan or Yan Can Cook--
you'll see me everywhere.
And I'm so honored to be here.
Someone is going
to see this live.
Now, this is the
Year of the Rat.
We'll welcome the Year of
the Rat in about two weeks,
on about the 25th or 26th.
Rat is a zodiac symbol--
stands for intelligence,
royalty, and creativity--
just like anyone
works for Google.
I think, it personally describes
everything I know about Google
and the people work at Google.
According to the famous
Chinatown fortune teller,
this is your lucky year,
not in any high tech company
but at Google.
You, this year, will
receive an amazing raise.
[LAUGHTER]
Yes-- 20% raise.
You don't believe me?
Google and find out where
the heck is this fortune
teller in Chinatown.
Then you'll tell why you deserve
all these wonderful raises,
because everybody knows that
Google makes everybody happy.
Google makes life helpful.
It makes it easier
for everybody else.
And I just came back from
CES, the Consumer Electronics
Show in Las Vegas.
Every turn I turn
around, it's Google--
Google people running around.
And I guess, they send all of
you running around the show.
There are about
180,000 attendees.
Probably about half of
them are from Google,
working in the show.
Anyway, today, I'm going
to show you a few things,
because I cannot
really use open frame,
because you're already on fire.
I don't want to set
you on fire more.
So I'm going to do a salad.
The salad is very simple,
because we all look healthy.
Look.
Look at the menu
that we have today--
very healthy-- very healthy.
And I am here for a
couple of reasons.
One is to share you
the joy of cooking
and, also, have
fun to say hello.
Now just in case you don't know
who I am-- you have a problem.
[LAUGHTER]
You know what probably you have?
You have two problems.
One, you never watch television.
Secondly, you don't have
money to buy television.
But anybody work for Google,
you can have one television
in every single room.
Now I'm going to show you to
do something simple and easy.
I'm going to do a salad.
First, I'm going to
cut up a few things.
Now here, I need some garlic.
I need some ginger.
And this is how I peel ginger.
I use my knife.
This is the knife that I use.
I peel the ginger like this.
Look at that.
This is how my mother
peeled the ginger.
This is how Julia Child
peeled the ginger--
like this.
OK?
Except you have to
be totally alert.
Now, I cut it up.
And I'm going to show you--
this is the ginger.
I'm going to make the
salad dressing really nice.
First, you crushed garlic.
You've seen it on PBS.
This is how you do
"peel the garlic."
One little whack and the whole
thing comes out, like this.
If it doesn't come out,
it can be embarrassing.
[LAUGHTER]
I learned this from--
Chef Yan, it does not come out!
Then can you imagine how
embarrassing this is?
Let me show you another one.
One little whack.
And you hold onto this.
And the whole thing
comes out, like this.
But just in case it
doesn't come out--
it can be embarrassing.
Now, this is a trick.
I googled it and
found this technique.
[LAUGHTER]
You do it first.
Then you put it back.
[LAUGHTER]
And then you go--
now, this-- you can
only find it at Google.
Now how do you
mince your garlic?
How do you mince garlic?
You see a piece of garlic here?
Now look at-- no.
This technique, also,
you can google it.
Ha!-- minced.
I did it.
Look at that.
Everything is crushed.
Ah?
Everything I said.
Everything I do on "Yan
Can Cook" is for real.
I did not ask surgery.
Look at this.
You have to do it.
You crush.
You tear them apart.
Ha!
Done.
You see this?
This is how you do it.
Ginger-- the same.
Ginger-- the same.
Ha!
Now, you don't believe that
I did the ginger, right?
Look at this.
Believe it.
I did it.
Yan can cut!
[LAUGHTER]
I always tell people,
if Yan can, so can you.
I recently add one more--
if Yan cannot, google it.
[LAUGHTER]
Now I also want to show
you how you can literally
cut this into many sizes.
I can cut this into 20 slices.
Yan can.
You cannot.
[LAUGHTER]
If Yan cannot, don't even try.
Now look at this.
1, 2, 3, 4, 5, 6, 7, 8, 9, 10.
1, 2, 3, 4, 5, 6, 7, 8, 9, 10.
1, 2, 3, 4, 5--
7, 8, 9, 10.
I have 30 slices this thin.
Now if you can do
it this fast, you
can take over the
"Yan Can Cook" show.
I put it over here.
I use this as a spatula.
I transfer food.
And I transfer food-- eh!--
like that.
Now of course, you don't
have to make any noise.
You can go--
[LAUGHTER]
Now let me show
you another thing.
You need a sharp knife.
A sharp knife is a safe knife.
How sharp the knife is?
Very hard to cut
this [INAUDIBLE]..
Very hard to cut a paper towel.
Look at this-- one!
[GIGGLES]
You have never seen this
in any high tech company
except at Google.
Now watch-- Chinese
paper cutting.
I'm going to show you a thing
that you have never seen--
paper cutting.
1, 2, 3, 4, 5, 6, 7, 8, 9, 10.
Have you ever seen
anything like this?--
huh?-- on any network
except the Google network?
Look at that.
Look at this.
Now I'm so glad that you are
able to control your emotion.
[LAUGHTER]
The people in other
high tech companies--
they have no control.
They go haywire.
But you-- you are so excited.
But you still--
[LAUGHTER]
This is amazing.
Only at Google-- people
have total concentration,
controlled emotion.
You get excited--
[LAUGHTER]
These people in other tech
companies-- they're wild--
out of control.
Let's show you this.
How do you remove the
seed from the bell pepper?
[RHYTHMIC CLANKING]
See-- see-saw!
See-saw-- see-saw-- see-saw--
see-saw-- see-saw-- see-saw--
aye!
Done!
You see that?
Once again, it proves
to me, you are right.
I am right, that you
have total control.
This-- julienne, julienne--
everything is cut into
pieces, like this.
And then, transfer.
And then you put it here.
Now, let me show you.
This is something
that you should learn.
I cut this in half.
And I cut this in half again.
And I cut this in half again.
[MURMURING]
And I cut this in half again.
And I cut this in half again.
I tell you-- Yan can.
You cannot.
[LAUGHTER]
And I cut it again!
I can cut into
many, many slices.
We talk about healthy eating.
How can people in China--
1.4 billion people.
How can they feed the people?
The trick is, you can cut each
bell pepper into 2,000 slices.
[LAUGHTER]
This way, one box-- you
can feed 1,600 villagers.
[LAUGHTER]
Now, let me show you.
I can do it again.
Look it this.
I am not kidding.
I never stop to amaze myself.
[LAUGHTER]
You know what?
I can do it again.
[LAUGHTER]
I have such confidence that
I cannot even believe myself.
[LAUGHTER]
And then-- now I'll show you.
After about 10 slices--
each one of these you
can cut until 100 slices.
That means 1,000 slices for
just one piece of bell pepper.
Now talk about healthy eating--
how can you gain weight when
you eat something like this?
[LAUGHTER]
I'm taking a nap
at the same time.
[LAUGHTER]
You don't believe
what I have done.
What I have accomplished
is something
that you will never,
never see anywhere.
Look at this-- every single one.
Let me ask you.
How can anybody gain weight when
you eat something like this?
Not only you can
never gain weight.
You'll probably lose weight.
And then I transfer
[INAUDIBLE]---- here.
And I ka-ka-ka-ka-ka!
And I put it-- ah!--
right here!
Color contrast-- very
important-- color contrast.
Now, this is slow
motion, because I want
you to learn how to do this.
See-saw your knife.
See-saw your knife.
See-saw your knife.
Rotations-- right-- done.
And then you put it over here.
And you go like this.
1, 2, 3, 4, 5, 6, 7, 8, 9, 10.
1, 2, 3, 4, 5, 6, 7, 8, 9, 10.
1, 2-- you know
what the trick is?
I get this technique by
looking at Google Advise.
When you hold the knife, knife,
hold the knife like this.
Never hold the knife like this.
You hold the knife like this--
no grip.
You have no control.
You cut, cut, cut.
You make one mistake--
ah!-- gone.
You cut, cut, cut, cut.
Ah!
You make two mistakes--
you never see this again.
All it takes is three mistakes.
You can never find a job
working at the FNB Department
at Google.
It's very difficult
for anybody to hire you
when this is only thing left.
Because when this is
the only thing left,
you can not even grab.
How can you work in a kitchen?
So let me show you how
sharp this knife is.
Now look at this.
Now look at this.
1, 2, 3, 4, 5, 6, 7, 8,
9, 10, 11, 12, 13, 14,
15, 16, 17, 18, and 19.
Let me show you.
Everybody look.
I have a plate here.
I'll use this so you
can see better, OK?
If you're still not very
impressed, you come up here
and you do it.
[LAUGHTER]
Look at this.
Look at this.
I am telling you--
I am making a circle.
Things like this only
happen at Google.
I'm the ambassador
for Google, because I
got so much out of Google
that I got to pay back.
Now look it this.
And then I say, sit.
AUDIENCE: Wow!
[MURMURING]
[APPLAUSE]
MARTIN YAN: Now-- mushroom.
You can actually feed 20 people.
1, 2, 3, 4, 5, 6, 7, 8, 9, 10.
1, 2, 3, 4, 5, 6, 7, 8, 9, 10.
1, 2, 3, 4, 5--
I am not kidding.
I have cut this into
thin pieces, like this.
You want to challenge me?
Come.
[LAUGHTER]
And I set aside--
transfer.
Now, we have, also,
onion or cucumber.
I'll show you.
The key of healthy
eating is a combination
of a lot of colorful vegetables.
Eat more vegetables.
That's why you have the
plant-based protein nowadays--
meatless, right?
Look at this.
And you set aside.
And you put it right here.
And I put it right here.
Now we have all of these.
We have the salad.
I'm going to show you how
easy it is to toss this in.
I toss this in.
And this is a baby green--
color contrast.
I have dressing, which--
I make it in the Google kitchen.
All I have to do is--
this is organic wild honey
with mustard.
And then I just put
all of this in here.
And then I have this
roasted chicken left over.
I have a pot of roast chicken
about three months ago.
[LAUGHTER]
Leftover-- waste nothing.
I put it in.
Shredded chicken--
waste nothing.
And then you just basically
toss this whole thing.
Toss.
Toss.
Now, the reason why we did not
want to put it in a big bowl is
we cannot see.
The camera cannot see.
We want everybody
around the world
to see that we are
having fun at Google
and the people are in
total control at Google.
Now look at this.
This is so amazing.
And when this is done--
I'm going to show you.
We serve this right over here.
This is really, really good.
You got to try this, OK?
Perfect.
Now, while I'm
serving this, we're
going to ask Chef Daniel to
do a classic Kung Fu tea.
[INAUDIBLE]
Kung Fu tea--
Daniel-- Kung Fu tea!
[MUSIC PLAYING]
Watch this.
[MUSIC PLAYING]
[LAUGHTER]
[APPLAUSE]
[MUSIC PLAYING]
[APPLAUSE]
Look at that.
Healthy-- that's what we're
trying for at Google's.
We want our people
working at Google--
eat healthy.
Live healthy-- and total in
control of your emotions.
[LAUGHTER]
This is a very healthy salad.
And everybody can do at home.
Now since we have
a lot of people,
I am going to cut up a chicken.
And I will cut up the chicken
with my good friend Randy--
[CHEERS]
--to see who can do it faster.
We are challenged.
This is a competition.
Not actually.
Not competition.
This is having fun.
OK, we have two chicken.
One is for you.
One is for you.
This is for you.
This is for you.
And we both have
very sharp knife.
You've got to have sharp knife--
sharp knife and sharp knife.
How sharp?
Look at this.
1, 2, 3.
OK?
We both have sharp
knife and a sharp mind.
[LAUGHTER]
Are we ready?
So I don't know about
Randy's chicken.
This chicken-- I googled it--
how to relax your chicken so
you can cut it in 18 seconds.
I did it for two
hours, this morning.
When I get up, I
massage my chicken.
This is actually the
direction I get from Google.
You use three fingers,
not four, not five.
You hold onto this--
firm grip.
Only go up and down
in a circular motion.
Try not to waste time to
got horizontal movement.
Up and down-- five times.
Circular motion-- six times.
And then you wing it.
After you wing it,
you hold onto this.
You know that-- totally relaxed.
[LAUGHTER]
And this direction-- google it.
[LAUGHTER]
Now, let me show you.
We are ready to go.
Count it.
Anybody want to count?
When you count 3,
2, 1, we'll do it.
OK?
AUDIENCE: 3, 2, 1.
MARTIN YAN: [INAUDIBLE].
[LAUGHTER]
Done.
[CHEERS]
[LAUGHTER]
[APPLAUSE]
You know why we're healthy?
Because a lot of times, you know
that we have chicken breasts--
$4.95, right here.
And then I want to show
you house Chef Randy taught
a lot of chefs.
How do you make a
drumstick out of these?
Don't know how to do it?
Check my book.
[LAUGHTER]
How do you do this?
Right next to the joint--
right next to the joint--
then you hold onto this.
Then you break this up.
And you have both bones--
comes out like this.
Now you remove the smaller
piece of bone, like this.
And then you remove
the wing tip.
You have drumstick.
[APPLAUSE]
[LAUGHTER]
No, Randy just being courteous,
because it's his territory.
He just let me go faster.
CHEF RANDY: That's right.
MARTIN YAN: Now here--
butterfly.
This is how-- amazing--
you butterfly this and
make it twice as big.
You use the same
knife-- tenderize it.
[RHYTHMIC CLANKING]
[LAUGHTER]
And then you cut,
cut, cut, cut, cut!
And there are long strips
of chicken, like this.
And then you put it right here.
And that's how you do it.
Now in the meantime,
while Chef Randy
is working on his
chicken, we're going
to ask my good friend,
Chef Tony, at MY China,
to do something truly amazing.
Because it's going
to be interactive.
We're going to ask
somebody else to come and--
[MANDARIN]
[APPLAUSE]
This is something you've
never seen before--
how to thinly shred
your meat on a balloon,
without popping the balloon.
You have never seen this before.
Look it is.
This is the balloon.
And then we ask somebody--
if you're interested in that,
you come up here and you do it.
Thin slice of meat--
put a tiny bit of
oil in or water.
You put it here.
You use a knife and have
a plate and thinly slice.
Amazing technique-- that
means, Chef has total control
of your knife, just like you--
total control of your emotion.
Look at that.
Look at that.
Look it that.
Look at how thin the slice is.
Look how thin the slice is.
Can you dig it?
No.
Even you-- google it and
find out how to do it--
unless you practice
about 400 years.
Look at that--
every single piece.
Let us give a
round of applause--
[CHEERS & APPLAUSE]
--to Chef Tony.
CHEF TONY: You want?
Come on.
[APPLAUSE]
MARTIN YAN: Come.
[HECKLING]
Yeah!
[LAUGHTER]
CHEF TONY: Be
careful, all right.
MARTIN YAN: Be careful.
CHEF TONY: [INAUDIBLE].
MARTIN YAN: When you use it, you
have to control your emotion.
[LAUGHTER]
Don't use force.
You just, [MANDARIN].
[DEEP EXHALE]
[LAUGHTER]
Yes.
CHEF TONY: [INAUDIBLE].
MARTIN YAN: Yeah-- yeah.
If you push it too hard--
they pop.
CHEF TONY: Careful.
AUDIENCE: Oh, god!
[CHEERING]
MARTIN YAN: Oh!
[LAUGHS]
CHEF TONY: [INAUDIBLE].
MARTIN YAN: Push-- yeah!
[CHEERING]
Yeah.
CHEF TONY: [INAUDIBLE].
Do it again.
MARTIN YAN: Yeah.
[LAUGHTER]
CHEF TONY: [INAUDIBLE].
MARTIN YAN: Very
good-- very good.
Amazing-- amazing.
Now this--
CHEF TONY: Oh!
[LAUGHTER]
MARTIN YAN: This is for real.
But anyway, the
next demonstration--
anybody else?
Young lady?
Young lady?
Anybody?
CHEF TONY: Anyone want to try?
Come on.
MARTIN YAN: You come.
You young enough.
[LAUGHTER]
[CHEERING]
You are young.
This is a technique
to train the chef
how to have total control
of the knife skill--
when to do it, when not to
do it, in terms of press--
CHEF TONY: Not like that.
MARTIN YAN: Yeah, go ahead.
Go ahead.
Go ahead.
AUDIENCE: I have
problems with control
CHEF TONY: Right here.
MARTIN YAN: No, no.
Don't-- don't-- don't.
I know that you
have total control.
Don't worry.
CHEF TONY: [INAUDIBLE].
MARTIN YAN: You know what?
All the way when I was
demonstrating, and go--
CHEF TONY: Move--
[LAUGHTER]
--that way.
MARTIN YAN: Total control.
CHEF TONY: Yeah.
Yeah.
AUDIENCE: Just one--
MARTIN YAN: Yeah.
CHEF TONY: Yeah, [INAUDIBLE].
MARTIN YAN: Yeah,
hold onto this.
Hold onto this.
CHEF TONY: [INAUDIBLE].
MARTIN YAN: And
use a [MANDARIN]..
CHEF TONY: Go-- no problem.
Hey!
[INAUDIBLE]
MARTIN YAN: Yeah,
yeah, yeah, yeah.
CHEF TONY: Push.
MARTIN YAN: Push a little bit.
[LAUGHTER]
Push a little bit.
CHEF TONY: Push
and then come back.
Yeah!
MARTIN YAN: And yeah!
[CHEERING]
One more-- one more.
CHEF TONY: One more-- one more.
[INAUDIBLE]
MARTIN YAN: Now
the difference is,
you can cut three
slices out of these.
[LAUGHTER]
Thin slice!-- very thin.
CHEF TONY: [INAUDIBLE].
MARTIN YAN: Yeah-- thin slices.
CHEF TONY: Come back.
[INAUDIBLE] oh, yeah!
MARTIN YAN: Yeah!
See!
CHEF TONY: OK, good.
MARTIN YAN: Very good-- very
good-- very good-- very good.
AUDIENCE: What?
Sorry.
CHEF TONY: Yeah.
Happy new year, right?
MARTIN YAN: Oh!
[LAUGHTER]
Pops-- next.
Next.
Chef going to show you one
of our signature dish--
scissor-cut noodles.
It's a signature
dish at MY China.
We're the only restaurant
in the US serve this.
And then maybe one day,
we'll serve it at Google.
Now look at this.
Actually, today, I have
lined up a lot of things
that I have not lined
up like this for years,
because we have
to do all of this
together within 40 minutes.
Now this is high-gluten flour
mixed with medium gluten flour.
And you let it sit in the
fridge for about four hours.
And then you use the scissor--
1, 2, 3-- fresh
pasta, made by hand.
Every single one
exactly 2 and 1/2 inch--
exactly the same thickness,
exactly the same length.
The scissor is stationary.
You just move the dough.
[INAUDIBLE]
Now-- volunteer.
CHEF TONY: Try it?
MARTIN YAN: You try.
It has to be--
every single one is
exactly the same.
OK?
CHEF TONY: [INAUDIBLE].
MARTIN YAN: You just move this.
But don't change the
position of these.
You just change the angle.
Now do it close to here.
Yeah.
Very good.
AUDIENCE: I'm doing it!
[LAUGHTER]
CHEF TONY: Good-- good.
MARTIN YAN: Very good--
very good.
Now look at this.
Come-- come.
Take a look.
Come take a look at this.
CHEF TONY: [INAUDIBLE].
MARTIN YAN: Physically,
it's supposed
to be every single one
is about the same length.
And this is a dumbbell.
[LAUGHTER]
This is very creative!
CHEF TONY: [INAUDIBLE].
MARTIN YAN: Never--
I never see anything like this.
CHEF TONY: [INAUDIBLE], OK?
MARTIN YAN: Yeah, basically--
yeah, you see this?
CHEF TONY: Don't leave--
MARTIN YAN: You start
from here, all the way.
AUDIENCE: OK.
MARTIN YAN: This way,
it will be the same.
Yeah!
Very good!
AUDIENCE: [INAUDIBLE].
MARTIN YAN: Yeah--
you start from here--
from here.
Open.
And you start from here.
Yeah.
CHEF TONY: [INAUDIBLE].
MARTIN YAN: You start open.
Yeah!
Yeah, yeah, yeah-- see that!
And then you'll
follow the contour.
CHEF TONY: Yeah, good.
MARTIN YAN: Follow the contour.
AUDIENCE: I don't know.
[LAUGHTER]
MARTIN YAN: Follow the contour.
Just follow the contour.
CHEF TONY: Yeah, look-- look.
Beautiful.
MARTIN YAN: Yeah, that's good.
CHEF TONY: [INAUDIBLE].
MARTIN YAN: No, that's good.
You know what?
This is good.
You know why?
Because this is also creative.
You have the short and the long.
[LAUGHTER]
And then the medium.
[LAUGHTER]
No-- you know what?
It doesn't matter.
When you do it at home--
the key is, when you
do it enough times,
you get so used to it.
But it's good.
You see that?
You see how fast?
You see that?
Now, let's give a round of
applause for the young lady.
[LAUGHTER]
Very good job.
CHEF TONY: [INAUDIBLE].
MARTIN YAN: [INAUDIBLE].
Now, you don't believe
what we can do.
Another one is--
you'll love it--
hand-pulled noodle.
You start with one
piece of dough.
You let it rest.
You mix it.
You mix it, knead it,
mix it, and knead it.
And you put it in the
fridge for six hours.
You start with one
piece of dough.
And then in less
than 100 seconds,
you turn this into
16,000 strands of noodle.
And Chef Tony is a
cordless pasta machine.
He can turn this piece of dough
into 16,000 strands of noodle.
What he is doing
is he's stretching
the noodle, twisting the
noodle, like he's making a rope.
So when you pull them,
they will not break--
very important.
Very important-- look at that.
[MUSIC - PSY, "GANGNAM STYLE"]
[LAUGHTER]
Gangnam style--
[LAUGHTER]
Gangnam-- hoi!
[LAUGHTER]
[INAUDIBLE]
[MUSIC - PSY, "GANGNAM STYLE"]
[LAUGHTER]
[MUSIC - PSY, "GANGNAM STYLE"]
CHEF TONY: Whoo!
[CHEERING]
MARTIN YAN: Whoo!
[MUSIC - PSY, "GANGNAM STYLE"]
CHEF TONY: [INAUDIBLE].
MARTIN YAN: We like to have
at least two more volunteers.
Come.
CHEF TONY: Come on.
Come on.
MARTIN YAN: Come.
[LAUGHTER]
CHEF TONY: [INAUDIBLE]
MARTIN YAN: Up and down.
Up and down.
Not--
CHEF TONY: Up and down--
MARTIN YAN: Up and down.
CHEF TONY: Go.
OK, go.
Gangnam style.
[LAUGHTER]
[MUSIC - PSY, "GANGNAM STYLE"]
[LAUGHTER]
[MUSIC - PSY, "GANGNAM STYLE"]
[LAUGHTER]
[MUSIC - PSY, "GANGNAM STYLE"]
[INAUDIBLE]
MARTIN YAN: Very good--
very good.
Now watch.
Watch and then you can see.
CHEF TONY: Now [INAUDIBLE].
MARTIN YAN: Now, come
up here and watch.
Come and watch.
Come and watch.
[MUSIC - PSY, "GANGNAM STYLE"]
CHEF TONY: OK--
MARTIN YAN: Now, watch.
Watch.
After you do that,
you hold onto this.
And basically, you
go up and down--
not swing it back and forth.
Up and down.
Up and down.
Up and down.
Don't break it, please.
[LAUGHTER]
Yeah, yeah, yeah.
And then you twist it.
Twist.
Twist.
Twist.
No, no, no.
Don't hang yourself.
Twist-- twist.
[LAUGHTER]
Twist, twist.
CHEF TONY: [INAUDIBLE]
MARTIN YAN: Yeah, yeah.
Twist.
Twist.
Twist.
Twist one left, one right,
one left, one right.
Twist, twist, twisit-- twish.
[LAUGHTER]
Do it again.
Twist.
Chef Randy, do it really well.
Twist, up and down, up
and down, up and down.
Only up and down-- up and
down, up and down, up and down.
Don't break it.
Don't break it.
Oh, it should be nice and even.
CHEF TONY: OK, good.
MARTIN YAN: Now,
watch, watch, watch.
Now all of you watch.
All of you watch.
CHEF TONY: [INAUDIBLE]
MARTIN YAN: You start
with one strand of noodle.
CHEF TONY: Strand of noodle.
MARTIN YAN: Start with
one strand of noodle.
Watch.
Watch.
And then you'll fold it.
Fold it-- two strands of noodle.
You stretch, fold it--
four strands of noodle.
Fold it-- eight
strands of noodle.
Fold it-- 16 strands of noodle.
Fold it.
[LAUGHTER]
32, 64-- 64--
128.
Do it again-- 128.
256, 520-- fold it again.
[LAUGHTER]
1,200.
Fold it again--
2,000.
Fold it again--
4,000.
Fold it again.
8,000.
Fold it again.
CHEF TONY: Huh!
MARTIN YAN: 16,000!
[CHEERING]
CHEF TONY: One more
hand-- one more.
AUDIENCE: [INAUDIBLE]!
[GASPS]
MARTIN YAN: Let me cut.
Cut, cut, cut.
AUDIENCE: Wow!
MARTIN YAN: You
cannot believe it--
16,000 strands of noodle!
[CHEERING]
[APPLAUSE]
A human pasta machine!
In the meantime, go back
and twist your noodle.
[LAUGHTER]
Only at Google.
You can google it and
find the technique.
But please, practice
for about 18 years.
Look at that.
Isn't it amazing?
A machine will never do it.
[GASPING]
You cannot do it
with any machine.
[LAUGHTER]
Because if you look behind
Tony, he has a battery pack--
cordless.
Look at that.
Isn't it amazing?
Huh?
Look at this.
This is called
Dragon whisk noodle--
like a whisk.
Thinner than your hair.
Now a lot of people at
the pack do not see this.
Look at this.
Look at this.
Look at this.
Close up-- you see me?
You don't.
[LAUGHTER]
Look at that!
Today, we have been
very ambitious.
This is the first
time that we try
to pull so many
elements together.
And I want to thank
all of you working
for Google and with Google--
and invite all of us from
MY China and "Yan Can Cook"
to come over here--
and continue to enjoy
the "Yan Can Cook" show.
I wish you all happy new year.
And good luck, good fortune.
And make sure you ask
your boss for 20% raise.
[LAUGHTER]
[CHEERS & APPLAUSE]
