Roast Duck
Bring a Chinese BBQ favorite home. Follow Daddy Lau as he shows you how to prepare roast duck in your own kitchen.
Explore the recipeCanto Cooking ClubAlready a member? Log in
Cook the Cantonese food you’ve been missing.
Following the recipe, but something still tastes missing? Learn how Daddy Lau chooses ingredients, controls heat, and builds flavor. Bring that understanding to the dishes you love.
21 courses. 100+ lessons, 20+ exclusive Mastery Recipes. Lifetime access. A 30-day money-back guarantee.
See what a few minutes with Daddy Lau can teach you.
Try three free clips: choosing ingredients, building knife skills, and timing your stir-fry. Get a feel for Daddy’s teaching before you join.
Know why you’re reaching for that bottle.
“Light and dark soy sauce, explained”
Two bottles, different jobs. Learn how Daddy Lau uses each to build flavor and color.
Understand the cut. Then practice it with Daddy Lau.
“How each knife cut changes your food”
The cut changes the bite. See how Daddy Lau chooses his cuts, then try them in your own kitchen.
Know when to make your next move.
“When should you stir, and when should you wait?”
Great stir-fries need more than constant stirring. Learn when to move the food and when to let the heat work.
Put your new skills on the dinner table.
Put your skills to work with 20+ exclusive Mastery Recipes. Preview four of them here, then follow Daddy Lau through the full recipes with Club access.
Rice Noodle Roll with Beef
Make a dim sum favorite from batter to filling. Learn how to set up, steam, and assemble beef rice noodle rolls at home.
Explore the recipeSnow Fungus Sweet Soup
End your meal with something gently sweet. Put your sweet ingredients to work in a comforting snow fungus soup.
Explore the recipeA 4 Course Meal in 1 Hour
Watch Daddy Lau bring four dishes together in one hour. Follow his prep, timing, and decisions as the meal takes shape.
Explore the recipeWhat would you like to get better at?
These collections group related courses to help you choose a starting point. Your membership includes all 21 courses in the curriculum below.
Build better flavor
Understand savory, sweet, sour, and spicy flavors so you can adjust a dish when it tastes not quite right.
Get the texture you want
Learn the ingredient choices and cooking techniques behind tender meat, crisp vegetables, and satisfying texture.
Bring the whole meal together
Practice your knife and wok skills, then learn how to cook several dishes for the same meal.
21 courses, from your first cuts to dim sum
21 courses. 100+ lessons, including 20+ exclusive Mastery Recipes. Equipment and ingredient prep. Knife skills and wok technique. Flavor, texture, noodles, Chinese BBQ, baos, and tea. Follow the curriculum from the beginning or work on the skill you need for tonight’s dinner.
Explore all 21 courses
- Getting Equipped for Cantonese Cooking
- Making Your Groceries Last Longer
- Chinese Knife Skills 101
- Savory: The Elements of Flavor
- Preparation 101
- Mastering Heat
- Wok Skills: Movement & Timing
- Wheat Noodles 101
- How Ingredients Shape Texture in Cooking
- Funk & Fermentation: The Elements of Flavor
- Texture Control 101
- Sweet: The Elements of Flavor
- Acid: The Elements of Flavor
- Plan, Prep, and Time a Complete Meal
- Chinese BBQ 101
- Mushrooms & Tofu 101
- Bean & Rice Noodles 101
- Heat: The Elements of Flavor
- Dim Sum: Baos & Wraps
- Advanced Knife Skills
- Intro to Chinese Teas
22 exclusive Mastery Recipes
- Cooking Rice, Two Ways
- Beef & Broccoli
- Smashed Cucumber Salad
- Soy Sauce Chicken Wings
- Beef Fried Rice
- Pork Radish Soup
- Cantonese Fried Egg
- Shrimp Omelet
- Ginger & Scallion Spaghetti Lo Mein
- Soy Sauce Chow Mein with Instant Noodles
- Steamed Eggs with Coi Pou
- Fried Pork Belly with Red Fermented Beancurd
- Snow Fungus Sweet Soup
- Drunken Chicken Wings
- A 4 Course Meal in 1 Hour
- Roast Duck
- Vegetarian Beancurd Roll
- Preserved Mustard and Shredded Meat Rice Vermicelli Soup
- Kung Pao Shrimp
- Rice Noodle Roll with Beef
- Pan-Fried Whole Fish
- Hong Kong Style Milk Tea
Already know where to start? Every course has lesson previews to explore.
Print it. Keep it close. Refresh what you learned.
Your membership includes printable lesson transcripts and written Mastery Recipe instructions. Read along, cook from the printed recipe, or refresh a technique without replaying the video.
A peek inside the printable course PDFs. Full-size documents are included with Club access.
What changed in our members’ kitchens.
A dish your family asks for again. A flavor you thought you’d forgotten. Here’s what members are bringing to their own tables.
His toughest critics?
His family.
Jose grew up loving Cantonese food in Panama. After years of trying books and videos, he wanted to understand how to get the flavors right.
“Now, I’m a very satisfied beginner cantonese student chef, with a very demanding critique team: my family, I already tried the chow mein, pork fried rice and the broccoli beaf, getting the best comments from my critique team.”
Jose Angel Rodriguez H.Second-generation Cantonese home cook · Panama
Read Jose’s full story
Hello all, my name is Jose A. Rodríguez Him and I’m from the Republic of Panama.
Being a Cantonese second generation, who never met my grand father, since childhood I was curious and attracted, not only to eat cantonese food, but the processes of cooking it. Over the years, I’ve trying to lear by myself the techniques and everything that is related to the art of cooking this food I love so much, not getting the desired results. I tried llearning from books, different sites, many Youtube videos, with out getting the real flavor, until now that I found this marvelous course.
Now, I’m a very satisfied beginner cantonese student chef, with a very demanding critique team: my family, I already tried the chow mein, pork fried rice and the broccoli beaf, getting the best comments from my critique team. Now I’m making dished the right way, with the authentic flavor.
Thanks a lot for putting this training together, full of knowledge and experience.
Making substitutions work, without losing the flavor.
“For example, I was following a recipe from Vegan Youtuber trying to make a beef and broccoli dish but with tofu instead of beef. The flavor was salty, lacked complexity, and overall a very bleh dish... but with what I learned from the Canto Cooking course, I was able to fix the flavor and make it taste great! My wife loved the dish and took it to work for lunch the next day!”
GaryA home cook making a tofu-for-beef swap work
Read Gary’s full story
I have always liked cooking, and I am always looking for ways to improve, especially with cooking Chinese dishes. Chinese dishes are my favorite, and when I make them I feel they aren't quite there. The Canto Cooking Club has really been helping me improve! For example, I was following a recipe from Vegan Youtuber trying to make a beef and broccoli dish but with tofu instead of beef. The flavor was salty, lacked complexity, and overall a very bleh dish... but with what I learned from the Canto Cooking course, I was able to fix the flavor and make it taste great! My wife loved the dish and took it to work for lunch the next day! I am still learning and I really think this course will up my Chinese dishes.
Finding his way back to his grandmother’s cooking.
“I now have a better understanding of the base cuisine and I dare say my Chinese cooking has improved by leaps and bounds so much so that aside from cooking some of the recipes from the site I'm able to recreate some of my grandmother's recipes through fundamentals and taste memories.”
Desmond FooA former professional chef learning through Made With Lau
Read Desmond’s full story
Hi, I'm Desmond from Singapore and I was a professional chef for 16 years but doing western cuisine. I'm still somewhat involved in the F&B business.
During the pandemic when everything was in lockdown I started to learn how to do local cuisine, something which I have very little experience with. A large part of that longing to learn was missing my Cantonese grandmother's cooking. She came from Shunde and I'm planning a trip there next year to pay homage to her memory; she was an extremely good cook.
I didn't have the necessary fundamentals to even try to recreate some of the taste and flavours I grew up with but watching Made with Lau has put me in the right track. I now have a better understanding of the base cuisine and I dare say my Chinese cooking has improved by leaps and bounds so much so that aside from cooking some of the recipes from the site I'm able to recreate some of my grandmother's recipes through fundamentals and taste memories.
What you learn here is fundamentals which are the cornerstone of learning to well. With Daddy Lau sharing many tips from his years in the kitchen if you listen carefully these tips speak volume. His recipes are not difficult, that's the beautiful part. The fundamentals that you will learn will be priceless.
From reading the recipe to understanding the cut.
“I've been slowly working through the videos while I prep for dinner. I was immediately more confident understanding what recipes were asking for (e.g. roll-cut versus batons). The more I practice along with Daddy Lau, the more confident I get with the actual motions, and I love that I can repeat videos over and over with different vegetables and cuts of meat that I want to prep.”
ValA home cook practicing knife skills · Massachusetts
Read Val’s full story
My name is Val; I'm from Massachusetts and I subscribed to the Canto Cooking Club to work on my knife skills! I am a fairly proficient home cook, I am confident in the kitchen but I have always felt like I needed some help with my knife skills. I've been slowly working through the videos while I prep for dinner. I was immediately more confident understanding what recipes were asking for (e.g. roll-cut versus batons). The more I practice along with Daddy Lau, the more confident I get with the actual motions, and I love that I can repeat videos over and over with different vegetables and cuts of meat that I want to prep.
Finding what was missing from her childhood dishes.
“Before joining the Canto Cooking Club, I thought that when I tried to emulate the dishes of my childhood or any of the Chinese dishes that I would come to love, it was always missing something, like a little extra pizzazz. After joining the Canto Cooking Club and just going through the different modules and steps and hearing from the wisdom of Mr. Lau, I was able to pick up the tips and tricks to really make my cooking authentic, palatable, and delicious to be enjoyed by my whole family.”
Angela PanA home cook reconnecting with her family’s food · Washington, DC
Read Angela’s video transcript
Hello, everyone. I'm Angela Pan from DC. Originally, my mom was from Guangzhou in China, so I grew up eating a lot of her home-cooked meals. Before joining the Canto Cooking Club, I thought that when I tried to emulate the dishes of my childhood or any of the Chinese dishes that I would come to love, it was always missing something, like a little extra pizzazz. After joining the Canto Cooking Club and just going through the different modules and steps and hearing from the wisdom of Mr. Lau, I was able to pick up the tips and tricks to really make my cooking authentic, palatable, and delicious to be enjoyed by my whole family. I would recommend to anybody that's considering the Canto Cooking Club to absolutely go for it. It's just a touchpoint with your culture that you might have always wanted, and I think food brings back a lot of fond memories in people, a lot of Chinese cultures about eating, so it's a really great opportunity, if you're like me, to want to connect with your culture at a deeper level and also enjoy great food. Cheers!
Our food, passed on across generations & languages.
“the English translation has allowed my non-Cantonese speaking, half Cantonese, half Irish, American-born kids to learn about this under-represented side of their heritage, plus the results are always delicious!”
Ann YoungBorn in Hong Kong, raised in Ireland
Read Ann’s full story
Not only is this THE place for me, a Hong Kong born Cantonese who grew up in Ireland, to relearn all the cooking skills my own Cantonese Mom and Dad taught me years ago, the English translation has allowed my non-Cantonese speaking, half Cantonese, half Irish, American-born kids to learn about this under-represented side of their heritage, plus the results are always delicious!
Chow mein her grandchildren love.
“I am becoming proficient at cooking Soy Sauce Chow Mein. I have expanded my cooking skills so much. My grandchildren are fans of my Chow Mein too.”
Cathy AlemanA grandmother sharing her love of Chinese cooking
Read Cathy’s full story
Hi, my name is Cathy Aleman. As a girl growing up in Sacramento it was our tradition that we always celebrated a special occasion eating at our favorite Chinese restaurant. Since then I have always loved this food. When I retired two years ago I had time to watch YouTube. I was blown away with how much knowledge there is to be had, including cooking Chinese food. I became an instant fan of Cooking With Lau, otherwise known as Daddy Lau. I became aquatinted with Randy who did the translation. I felt as though I was at their table in the conversation of questions and answers. So, it was a thrill to become a student. I am becoming proficient at cooking Soy Sauce Chow Mein. I have expanded my cooking skills so much. My grandchildren are fans of my Chow Mein too. Thank you daddy Lau for sharing your knowledge with me and many others who have crossed the cultural boundaries in our kitchen. Thank you Randy, I believe this was your dream and I’m happy to be part of it. Your sweet mother, and beautiful wife and children add the atmosphere of joy and family. They are the loose ends that tie up the experience.
After 50 cooking classes, she found Daddy Lau.
“I've taken over 50 home chef classes from the California School of Culinary Arts Kitchen Academy. And while those classes were great, I really wanted to try my hand at Chinese cooking as I've done with Japanese and Thai but I had a hard time finding an authentic chef whose recipes I liked and could follow. Then I found Daddy Lau, Randy and the Canto Cooking Club. I love it!”
Monica Lago-KaytisTook over 50 home chef classes before joining
Read Monica’s full story
Hi! My name is Monica and I love cooking! I've taken over 50 home chef classes from the California School of Culinary Arts Kitchen Academy. And while those classes were great, I really wanted to try my hand at Chinese cooking as I've done with Japanese and Thai but I had a hard time finding an authentic chef whose recipes I liked and could follow.
Then I found Daddy Lau, Randy and the Canto Cooking Club. I love it! I am working my way through the classes and have picked up some great tips from Daddy Lau. I have made a few of the dishes (Juicy Beef, Salt & Pepper Chicken, BBQ Pork, Beef Fried Rice) and they have all been delicious and super easy to follow.
I love watching the videos whether via YouTube or through the Canto Cooking Club website. Watching Randy and Daddy Lau interact with the family is such a gift!! I love them so much!!
Skills for tonight’s dinner. Flavors to pass on.
Whether you’re chasing a favorite restaurant dish or a taste of home, build the understanding to cook it with confidence. Learn with Daddy Lau, practice in your kitchen, and return to a lesson whenever you need a refresher.
- All 21 courses in the library
- 100+ lessons, including 20+ exclusive Mastery Recipes
- Lifetime access: pause, practice, and replay
- 30-day money-back guarantee
A few things you might be wondering
How is this different from your free videos?
Our free videos walk you through individual recipes. The Club teaches the fundamentals you can carry from one dish to another: how to balance flavor, control heat, prepare ingredients, and use your knife. Member Gary used what he learned to rescue a dish from a completely different recipe. That understanding is what you’re here to build.
Is this suitable for beginners?
Yes. Start with equipment essentials, ingredient preparation, and knife skills. Pause and repeat a lesson while you practice. Members include people learning to cook for the first time, confident home cooks, and professional cooks developing their Cantonese fundamentals.
Do I need to understand Cantonese?
No. Daddy Lau teaches in Cantonese with English translation. Member Ann Young says the translation has helped her non-Cantonese-speaking children learn about their heritage through food.
Do I need special equipment?
“Getting Equipped for Cantonese Cooking” covers the basic tools and wok recommendations. Start there to understand what you need before buying anything new.
Are the classes live?
The lessons are prerecorded. Watch whenever it suits you, pause to practice, and revisit a technique as often as you like.
How long will I have access?
The current offer is a one-time payment of $99 USD for lifetime access to the course library. There is no recurring subscription charge for this offer.
What if it isn’t right for me?
You can request a refund within 30 days of purchase. For help with access, billing, or a refund, email club@madewithlau.com.
Bringing his favorite takeout flavors home.
“I brought a carbon steel wok and a Chinese cleaver and started to apply what I learned from doing the modules. Now I'm able to create that distinct flavor in all the dishes I have attempted. I very grateful for the knowledge I've gained in a short amount of time from the wisdom and experience of Daddy Lau!”
Michael NapoliA home cook in Perth, Australia
Read Michael’s full story
Hello everyone,
My name is Micheal Napoli, and I live in Perth, Australia.
My favorite type of food to eat is Asian, particularly Chinese cuisine. However, trying to replicate the taste and flavors from Chinese takeout dishes when cooking at home always ended with disappointment.
I joined the Canto Cooking Club after watching several you tube videos of Daddy Lau. I brought a carbon steel wok and a Chinese cleaver and started to apply what I learned from doing the modules. Now I'm able to create that distinct flavor in all the dishes I have attempted. I very grateful for the knowledge I've gained in a short amount of time from the wisdom and experience of Daddy Lau!
I would highly recommend joining the Canto Cooking Club to anyone who wants to improve their cooking skills and knowledge associated with Cantonese cuisine!
At 75, she found a new passion for cooking.
“Then, in 2016, I had a mild stroke that prompted me to retire. To eat healthy, I must learn how to cook. … I told all my friends at the age of 75, I have found a new fun and meaningful retirement project - Cooking with the Laus.”
Kheng CheahKheng started learning after years of relying on restaurants and takeout
Read Kheng’s full story
My name is Kheng Cheah. I retired from University of Hawaii in 2016. All my life from high school to university then to pursuing my career, I have NEVER cook for myself except frying an egg for breakfast. Wherever I worked, mostly in USA, I would ALWAYS look for a Chinese, Japanese or Korean restaurant and then went there to eat everyday and in the evening ordered takeout for my husband and I for dinner. Weekends, we would go to our favorite restaurants to relax and have dim sum..Life has been very pleasant and never think that I need to learn how to cook.
Then, in 2016, I had a mild stroke that prompted me to retire. To eat healthy, I must learn how to cook. I need it's become a NEED for me to learn how to cook and able to control the ingredients for making a healthy meal....
It has been a hit and run kind of learning from online recipes, most of the time end up no one, including myself likes my cooking. Feeling frustrated I went back to eat out again which is much easier and more rewarding. After retirement I was traveling a lot to visit my hometown Malaysia and Singapore where good food are even more abundant. We stayed there for about 2 years. Then, our journey continues to Mexico, my husband's hometown. I was completely shocked with the Mexican food and really missed all the Chinese food especially dim sum. So, we would take our vacation in Las Vegas and find some Chinese and Japanese restaurants to catch up with my longings for Chinese food....
One thought came to my mind, if I want to good Chinese food, I must seriously learn how to cook. If l want to eat healthy food everyday, I must learn how to cook so that I can include the healthy ingredients.
With this thought in mind, I started to learn cooking beginning last September 2023. Where to start? First thing I did was to go online to collect recipes. By trial and errors I manage to be able to cook a few dishes but realized that my difficulties are unable to repeat recipes constantly and unable to control and understand the principles behind the art of cooking. My husband suggested I go to attend a cooking class.
One day, I saw the advertisement on Canto Cooking Club. I have been admiring Master Lau's Cooking for sometime and decided to join the club. It's online and I can learn from home at anytime. I have just joined the club for 2 weeks but I have already finished 9 modules. The course content was carefully designed from the very basic. The step by step clear instructions reflected Master's Lau years of accumulated experience. I told my husband I am so lucky to be able to learn from an EXPERT. Every class brings me a better understanding the art of cooking, from kitchen equipments, how to cut, how to control quality of food etc...In two weeks, my interest in cooking has intensified. I told all my friends at the age of 75, I have found a new fun and meaningful retirement project - Cooking with the Laus.
Thank you so much for this precious opportunity 🙏🙏🙏
Maybe too long but like to share my story. Please feel free to extract the contents 😁
Even experienced cooks have more to learn.
“I've been a professional line cook in numerous kitchens for nearly a decade, and am currently cooking at the Brown Palace Hotel & Spa here in Denver. I'm still amazed by how much I learn here at Canto Cooking Club. I first found Made with Lau years ago when I needed recipes for Lunar New Year. Ever since, I've learned so much from Daddy Lau & Randy (like how to properly care for my Chinese chef knife, elements of Chinese flavor profile, and even a return to fundamentals that I didn't realize I needed).”
Alex LA professional line cook · Denver, Colorado
Read Alex’s full story
Alex from Denver, Colorado here. I've been a professional line cook in numerous kitchens for nearly a decade, and am currently cooking at the Brown Palace Hotel & Spa here in Denver. I'm still amazed by how much I learn here at Canto Cooking Club. I first found Made with Lau years ago when I needed recipes for Lunar New Year. Ever since, I've learned so much from Daddy Lau & Randy (like how to properly care for my Chinese chef knife, elements of Chinese flavor profile, and even a return to fundamentals that I didn't realize I needed). I'm happy to say I was one of the first on board when they rolled out Canto Cooking Club. Now, every time a new module is released I can't wait to sit down with some tea and Chowmein and learn more from the master. Sometimes chefs or other cooks ask why I use a Chinese cleaver for everything, or where I learned to cook Asian food like that. I always tell them a sweet old Chinese Chef taught me everything I know.