MING: This week on Simply Ming, we're on the road, this time cruising down the Rhine.

Today's stop: Cologne, Germany.

And right behind me is the most spectacular, tallest twin-spired cathedral in Northern Europe.

It's called the Cologne Cathedral.

We're first going to take a look inside the cathedral, then we'll head over to the Wurst Case Szenario restaurant to cook up some homemade German sausages.

We'll be making sausages by hand with chef and artist René Stessl.

That's a chili hot dog in a black bun.

MING: A chili hot dog?

Yeah.

MING: Awesome.

Come all the way to Cologne, I get a chili hot dog.

Exactly.

MING: He'll then cook up an Austrian blutwurst and potato dish.

I'm going to grab this sausage, which I love, because I ate it in that hot dog.

And I'll be making a tasty sausage fried rice using some of their homemade sausages.

It's all coming up right now, next on Simply Ming.

♪ ♪ MING: I'm standing on top of the Cologne Cathedral, they gave us private access.

Unbelievable view.

This cathedral is astonishing.

30,000 visitors a day come see this cathedral.

In 1880, when this cathedral was done, it was the tallest building in the world.

Even during World War II, 90% of Cologne was literally destroyed, but the church remained, and it is still here and it is the most visited tourist site in all of Germany.

I'm so glad we had the chance to check out this cathedral.

Now we're going to head over to Wurst Case Scenario to meet artist and chef René Stessl.

♪ ♪ Gentlemen.

Don't mean to interrupt lunch.

Ming Tsai, how are you?

Good evening, Walter.

MING: Walter, a pleasure.

Hi, good to see you.

MING: René.

What, no beer for me?

Come on.

There you go.

MING: (laughs) Cheers.

Cheers, welcome.

MING: Thank you.

So, Wurst Case Scenario, great name for a restaurant.

Talk to me.

This is a new project for you, right, Walter?

You talk since-- months and ages about sausages, and to prepare the sausage yourself.

Yeah, well, we started about four weeks ago, we opened up this place and, yeah, for us, it was important to show people what sausages can be about.

This is all handmade, we have a few butchers which we work together with.

MING: Right.

And we develop the recipes for the sausages.

MING: So, what is this one I'm cutting up?

That's a chili hot dog in a black bun.

MING: A chili hot dog?

Yeah.

MING: Awesome.

Come all the way to Cologne and I get a chili hot dog.

Exactly.

MING: Perfect.

And what else do we have here?

Here we have Austrian cheese krainers, they're called.

They're like, rough, tough pork sausages with cheese in them.

Then here we have a veal sausage, which is really, really beautiful.

MING: Veal?

Okay.

Yes.

And this is very typical German, it's called currywurst-- curry sausage.

It's the German hot dog, no?

Yeah.

(laughs) Currywurst is the German hot dog.

MING: So we have the veal, we have... this was delicious, the cheese one.

So, why sausages?

What's the love of this?

Well, the love of it is because, you know, we live in the country of sausage.

We're the wurst country, you know, and everybody... MING: The "wurst" country, not the worst country.

The wurst country.

Yeah, and at the moment 2.3 butcheries are closing every day here in Germany.

MING: Really?

Like, real, handmade sausage.

So everybody is buying industrial-made sausages.

MING: Right.

And I don't like that.

MING: I know you guys are going to do a specialty sausage, right?

Is that blood sausage, or, what are you making?

No, it's made out of liver and pork belly.

Veal liver.

MING: Veal liver and pork belly?

Yes.

MING: Ooh, that sounds good.

So, this one here?

I love this one.

So can I use this sausage?

This is the Turkish one?

Definitely, yes.

MING: Because I want to make you guys my house fried rice, but using your sausage.

Yeah, excellent.

MING: Awesome.

Looking forward to that.

MING: All right, perfect.

Well, we're going to finish lunch, and then we need to go cook.

Cheers.

MING: Props to you guys.

Cheers.

MING: So, gentlemen-- those sausages, Walter?

Yeah.

MING: Delicious.

The snap, the mousse, the taste-- thank you.

Really good.

A pleasure.

MING: Please come to America.

I will.

MING: You would kill it.

Invite me to come.

MING: All right, talk to me about this.

I see liver.

So, you said it's veal liver?

Yes.

MING: So... and what else is in the sausage?

Um, there's pork belly with a special mixture of spices.

Walter will tell you what is inside.

MING: What's in this, Walter?

It's cardamom, it's white pepper.

MING: Right, yep.

It's, um, piment, very similar.

MING: Pimente?

Yeah, the round ones.

It's salt, nutmeg, and that's about it.

MING: Okay, let's get going.

It's quite simple-- yeah.

MING: What happens first?

So, we need to chop up this veal liver; it's raw.

We clean it to get out all of the chewy bits, the white bits.

MING: Okay.

So we cleaned that up before, and we're going to grind it twice.

Here we go.

(grinder whirring) So, that's quite gooey.

Very mousse-y.

Maybe hold it up like that... MING: So it doesn't splatter?

So it doesn't splatter.

It's because of my white shirt.

MING: That's okay, nobody will see it.

So this raw liver will be the binding for the sausage in the end.

MING: I want to see it a little bit.

Here we go.

So, we grind it twice.

MING: Okay.

That looks luscious so far.

You've said that you take this and cool the liver down?

Yeah.

MING: Don't put your finger in there, mate.

No, no, it's not deep enough.

MING: That would add some flavor, but not the flavor you want.

How long do you cool it down for?

About 15 to 20 minutes.

MING: But you grind it a second time now?

Yes.

MING: Then cool it down.

Yes.

MING: Okay, interesting.

All right.

And here we go.

MING: I'll hold this up while you start her up.

And that really makes it fine.

Yes.

So, this really gets like a liquid, almost.

MING: I love liver mousses.

Yes, of course.

And you also see the air inside, no?

MING: Yeah, yeah, it's very fluffy.

It's very moussey-like.

It needs bubbles.

MING: For... to make it tender?

Yes... no, to make it-- to make it the right consistency for binding.

MING: Awesome.

And here we go.

So now cool it for about 20 minutes to half an hour.

MING: Okay.

And in the meantime, we can grind the pre-cooked pork belly and shoulder.

MING: Is this what you have... Let's see, what do you have in here?

So this is cooked pork belly?

Yes, it is.

MING: How do you braise it?

What do you do?

We have a beef stock, right?

MING: Yep.

And we braised it for about half an hour at 80 degrees.

MING: Okay.

And... MING: 80 Celsius, so 120, 130?

Well, we always... yeah.

MING: So this is the braising broth?

Yes.

MING: So... Just about 500 milliliters, half a liter of it.

MING: Okay.

So, we add that to it.

And there's also baking powder added?

We add baking powder, baking soda.

MING: What does that do?

Well, it makes the sausage fluffier.

MING: Expand.

Learning all the secrets here.

And do you... then, once you mix it, you can grind it?

You don't need to let it sit?

And the honey, as well, no?

We grind it twice-- and put a dash of honey in it, yeah.

MING: Honey?

Gives it a bit-- stop there, yeah.

Gives it a bit of sweetness.

MING: Wow.

Then mix it all together.

MING: Awesome.

You could eat this now.

It smells so good, right?

Yeah, yeah, yeah.

That looks great.

MING: So, in this...

So let's move this over here.

MING: Okay, switch.

There we go.

And then we put this big one under here so we can really mix it up later.

MING: All right, here, I'll... go for it.

René, you...

I'll do the stuffing.

MING: All right.

There you go.

Thank you, Ming.

MING: Do you want some of the liquid?

There you go-- yeah, love some.

MING: All right.

(grinder whirring) There we go.

MING: God, it smells so good already, right?

It's good pork.

Here we go.

MING: Add some more of that pork.

So, you must have tested... because it's all about the ratio.

Spice to liver to pork belly.

Yes.

It's really... it's all about salt.

The salt... MING: Right.

It's really the most important thing.

One gram too less, it don't taste; one gram too much, it's too strong.

It's... MING: Which is the same for almost... You know, like raw fish and sashimi, right?

I mean, a little bit of soy sauce or not makes or breaks the whole dish.

All right, so we're going to grind the rest of this.

It's going to take about another five minutes, and then we wait 15 more for the liver, and then you combine it?

And then we're going to make some sausages.

See you in 15.

All right, Walter, so you have your beautiful pork-- and it's a little bit warm, right?

Yeah, right, about 45 degrees Celsius.

MING: And then your veal liver is chilled?

Yes.

MING: Because you're trying to create-- you want it to emulsify.

Exactly.

MING: Okay, so, what are you doing now, Walter?

Well, this is the casing I think you call it, right?

MING: Yep.

It's pig, it's pork.

Maybe you cut this off, René?

We have a knot.

MING: Right.

There we go.

MING: All right, so this is loaded, ready to go.

Yeah.

MING: Get that out of the way.

All right, then, what happens here?

Well, then we have our pre-cooked pork belly and a pre-mixed veal liver.

MING: Right.

So now we're going to pour them together and then we need to take them back to the kitchen for another 15 minutes to keep it warm.

MING: You put it... you then heat it slowly.

Yes.

MING: Let's see how it works.

Oh, so you literally just mix it together.

You see the pork is still a little steamy?

So, now we have to get this all mixed up nicely.

MING: Oh, my God.

It smells so good, for the record.

Well, this just a really, really simple kind of sausage, you know?

MING: Right.

It's not with a lot of ingredients in it.

MING: But, for the record, we tried the pork after he ground it.

It was well-seasoned.

So, obviously the braising of that pork, you definitely added salt.

Yes, a lot, and... MING: To your point, right?

Salt matters.

So now this went down probably five or ten degrees because this was cold.

Definitely.

MING: So now you're going to bring it back up to the...

Yes, we need some heat and let it rest a little bit so it can start binding a little bit, and then we will push it through here.

MING: Awesome, all right.

All right.

MING: 20 minutes?

Yeah, 15 I think will do.

MING: 15-- stick around.

All right, guys, so it's been about 20 minutes.

Yep.

MING: And so now this, this is around 50 degrees centigrade?

Yeah, between 45 and 50.

MING: So that's like 120 to 125, okay?

And then here you have what kind of broth?

Well, that's the broth, we cooked the pork in it before.

MING: It is, okay.

And we've reduced it a little bit and it's very, very strong.

MING: So, we're going to make the sausages and then what?

Then you boil them?

And we boil them and they have to cool down for a bit, and then afterwards we'll do the cooking.

MING: And then chef can cook.

Okay!

Let's get to it.

All right, let's go.

So, we need to put the... how do you call this in English?

The farce, as well?

MING: The farce, yeah.

The farce?

So, we shouldn't have any air in here, Otherwise we have big bubbles in the sausage and we don't... MING: Which is why you're using your hand.

Yeah, we don't want any air in our sausage.

MING: That can cause a... (mimics explosion) Yes.

MING: A blowout, right, because the air expands, the sausage blows out, and then you got liquid in your sausage.

You don't want to bite into your sausage and have nothing in it.

MING: Yeah, no.

That would be a rip-off.

It lowers down this round thingy and that... that's what's going to make... MING: So, you tied a knot on the end, obviously, René, right?

Yes.

MING: Just one knot, just to keep it, obviously... And we need to see when it starts coming.

Okay, we do have some air now.

MING: Okay.

That's because of the pipe, and here we go.

Here we go, here we go.

MING: Okay.

It's a squishy sausage.

MING: Right.

It's not like the perfect, round sausage.

MING: You're just twisting it three, four times?

Yeah.

Yes.

MING: Just to stop it.

So, you're not just a meat master with sausages, you actually have a burger joint, is that correct?

Yes, exactly.

MING: So, talk to me about that-- what happens there?

Well, that's... we were one of the first real burger shops here in Germany, you know, wanting to make a good burger and not making a fast food burger.

MING: Right.

It's called the Fat Cow, here in Cologne.

MING: Great name for a hamburger place.

Yeah, so we... you know, we've been doing that for seven years now, and through the experience we've gained, the people we've met in that time... MING: Right.

Okay, stop!

We've met a lot of butchers.

And... MING: Look at that.

So that was in the end to say, "Okay, it's time to make sausages."

MING: Okay, so now, that's going to be too much to boil, right?

Yeah, sure.

We have to cut it down a bit.

So, we're just going to boil four or five now.

MING: Yes, please.

In a small pot.

MING: I think that makes sense.

And then we... MING: And, actually... so why are you boiling them?

Because you could actually just sear them up a little, right?

Yeah, but you know, but they'll have a different texture if you boil them.

MING: Correct.

But, in general, do you tend to boil your sausages first?

No, not all of them.

We have quite a few recipes-- MING: Like the ones we ate earlier, especially the bratwurst, that wasn't boiled, right?

That was boiled.

MING: That was boiled?

That was pre-boiled, yes.

MING: And then you just seared it.

Yep, so, there you go.

MING: All right, so... And just sear it at 80 degrees Celsius for a couple of minutes.

MING: So just two or three minutes?

Yeah, five minutes, I would say.

MING: Five minutes?

Far enough?

All right, these are going to go for five minutes.

Then, when we come back, it's your turn, René.

You're going to cook up a dish using these sausages, right?

Yes.

MING: These are looking good, right, René?

So, they're firm, because you poached them and then chilled them out.

What dish are we doing?

My dish is called liverwurst gröstl, and what we're going to do is... MING: Which means what?

It's roasted potatoes.

MING: Okay.

With onions, garlic, and at the end, I just put the open sausage, I put it inside... MING: You crumble it?

Yes.

MING: So, it's like a hash almost, right?

Yes.

MING: So you have potatoes, I see, that you already boiled, right?

So, then, what do you do next?

I peel one.

Meanwhile you can cut the cabbage finely, please, and also the chives.

MING: Cut it in half, then shred?

Yes, perfect.

MING: Okay, got it.

So, these are just boiled?

They are just boiled-- they are boiled today, of course.

MING: Right.

Usually you use from the day before.

MING: Right.

The leftovers, and we cut them in chunks, roast them.

MING: So you're going to pan-sear?

Yes.

MING: That's just, what, neutral oil?

Just neutral, common oil.

MING: So you do, what, two or three potatoes and cutting them to size?

Yes.

MING: All right, and then you have some neutral oil, I see, in there, so you just... Are you just trying to get a little color, I presume?

Yes.

MING: Cabbage in here?

The cabbage in here and then slice an onion, also.

MING: Okay.

Like this, fine stripes.

MING: All right.

(pan sizzling) I like that sizzle.

So, how much?

This much chives?

Yes.

MING: Okay.

And half an onion-- it's here.

MING: Half an onion?

Yes.

MING: Okay.

Also for the salad, please.

MING: Smells good already-- sliced or minced?

Uh, minced, please.

MING: Okay.

So, if you were at home, you could use leftover chicken, you could use leftover vegetables, you could use leftover... Actually, you can use every meat you have and also vegetables.

So if you're vegetarian, use vegetables.

Roasted onions and garlic, it brings it to taste, and much more taste is out of our fantastic sausage.

MING: Yeah, those look good.

And I just open them.

MING: Oh, look at that-- oh, nice and color...

Onions in here, chef, right?

Yes, please.

MING: Okay, cabbage and raw onions.

And maybe you can put a little bit salt in it and just stir it.

MING: Okay.

So the water comes out of the cabbage.

MING: Right.

And usually, of course, you know, you make it hours before.

MING: Right.

Because the salad... MING: You want it to macerate, right?

Yes.

MING: Got it.

So, this is considered German coleslaw, right?

Yeah.

(laughs) MING: Those potatoes look good.

Just add pepper.

MING: What is that, black pepper?

Okay.

Black pepper and salt.

MING: Okay.

Maybe a little bit more oil.

MING: Smelling good.

So, how long are those going to take to cook?

Usually here, what I found out, as an Austrian in Germany, they love it, to do it very slowly and long.

MING: Right.

We do it because I heard your plane is taking off at 8:00.

MING: My boat!

Or your boat.

So, we do it a little bit more quick.

MING: That's very generous of you.

Yeah.

(laughs) MING: So, what else can I put in this slaw?

What else do you have?

The salt is inside?

MING: The salt's inside.

You stir it?

MING: Yeah.

So, leave it just for one, two minutes.

MING: Okay.

And then squeeze it.

MING: Squeeze it out?

Yes.

MING: Okay.

I added onions already-- that's okay?

Yes, that's okay.

MING: Okay, we'll squeeze that.

And then we have... MING: What do you have?

Vinegar.

MING: Vinegar.

And walnut oil.

MING: And walnut oil.

Awesome.

All right, so we're going to take a quick break.

We're going to let this cook, get nice, G.,B.,and D., we say in America.

Golden, brown, and delicious.

Yeah, you know that the European government... MING: Right.

They define now the level of the brownage... MING: Come on!

...the potatoes are allowed to have.

MING: No!

Fries, like French fries?

MING: Right.

They are only allowed to have this kind of... MING: Come on!

And what happens, they arrest you?

This range of brown-ness, otherwise it is forbidden, it makes you cancer.

MING: Oh, so if it gets... that's true.

If it gets too caramelized, too charcoalized... Ah, the Germans-- pretty good.

Therefore you have to eat French fries every day, you know?

MING: Yeah!

(laughs) We'll come back, we'll have some beautiful hash.

We're going to finish it up with some German slaw.

Those look good.

Ooh, G., B., and D., baby.

Would the German police say that's too dark, or that's okay?

That's perfect, but now we go on to the cabbage.

MING: Okay.

Did you squeeze it already?

MING: I squeezed, yep.

So, water out.

Caraways, please.

MING: Caraway seed, okay.

The pepper.

MING: Just black pepper, okay.

And salt.

MING: More salt, okay.

Then we need the vinegar and the oil.

MING: Okay, so this is walnut oil.

This is walnut oil.

Usually we use sunseed oil.

You can use every light oil with it, but where I come from in Austria, we have this pumpkin seed oil.

MING: Right.

And the walnut oil, it's the closest.

MING: Say when, chef.

The taste.

Now stir it and we leave it, and it's finished.

Meanwhile, I add the onions to the pan.

MING: Okay, so that's just half a sliced onion?

Half a sliced onion.

MING: Okay.

I have chives here, too, if you want.

Yeah.

Roast them a little bit.

Later on, we add the garlic.

MING: Okay.

Garlic, and the sausage.

MING: It already smells so good.

So, chef, I would imagine, therefore, then, you let this macerate for two hours?

Are you finished now?

MING: But you let this rest how long?

The longer the best.

MING: Right.

You have some here, right?

I made it this morning.

MING: So, that's about how long?

It's from 9:00 in the morning, so... MING: Six hours.

Ten hours it's been.

Now we caramelize the onions a little bit, then we add the garlic and the sausage.

MING: Okay.

And then it's almost finished.

MING: Oh, I can't wait.

I add the garlic now.

MING: Add the meat now?

The meat you also can mince inside, yes.

MING: Okay, so, what, do you just... Just mince it up?

Yes, perfect.

MING: Oh, that looks so good.

Ah, you did the dish before, no?

MING: (laughs) Yes, I am half-German.

How you call it in America?

Hash, potato hash?

MING: Hash, hash, yeah.

It's pretty close.

We put it higher.

MING: Put it on high.

Smells so good.

Little bit more oil.

Oh, it's here.

MING: That looks so good!

And you want these chives?

Now... MING: What's that?

It's called majoram.

MING: Marjoram.

Marjoram?

Marjoram, thank you.

MING: Yeah, yeah, no.

And just a little bit.

And if you want to ask me why I don't use it fresh?

MING: Right.

We need the taste of the dried one.

It's a different... MING: You prefer the taste?

I do what the books told me.

Some old mommies, old ladies, preferred the dried one.

They don't have it all the year, you know?

MING: Right.

It's one of the... Maybe it's the single one, fresh spice, majoram, I don't like to use because it don't taste anything.

MING: It doesn't taste.

You just can make salad out of it.

MING: Chives?

Not now.

MING: Not yet.

On the finished bit.

Now caraways.

MING: You put caraway in there, too, okay.

Caraway is also good for digest.

MING: Right.

Oh, caraway is fantastic.

And you use a lot in bread here, too, I've tasted.

Black pepper.

MING: Wow, you keep seasoning in layers, I love it.

It's going to be good.

And a little bit of salt.

MING: So good.

And now we put it really high to roast it a little bit.

One minute to go, and then we are finished.

MING: So then you get this nice and crispy?

Yes.

MING: And we're going to eat this at the table.

Yeah.

MING: All right, so, before you go, you have to stick around and be my sous chef.

And we'll eat it family-style out of this, right?

I will, perfect.

MING: Awesome.

Stick around for some fried rice.

♪ ♪ Chef, I can't wait to eat your hash.

That looks unbelievable.

Also your fried rice.

MING: So, you're just scrambling-- yeah, this is a kind of a fried rice, but I'm going to use that great Turkish sausage-- what's it called?

Sucuk.

MING: Sucuk, sucuk.

All right, so here's a...

I'm really looking forward.

MING: So, this is frying an egg.

This is hot oil, right?

It's going to puff up, that's like about a cup.

You see that?

Yes.

MING: You see how these eggs fluff up?

So, using this fork, that's how you get the fluffiest eggs possible, right?

And don't worry-- that was about a half a cup of oil, but I put it, and I'm going to drain it right here.

Thank you for this lesson.

MING: On a paper towel, right?

Paper towel, so that takes all that oil out.

Wow.

MING: Look at that, nice fluffy eggs.

Okay, then we're going to go back in here.

I'm going to grab this sausage, which I love, because I ate it in that hot dog.

And this is a thick casing, right?

So, you're not going to eat this casing, I don't think.

I think this casing is a little bit too...

Right, so we take this casing off.

Oh, this looks so good.

Oh, yeah.

So, chef, do me a favor: dice that up for me, give me a dice like that big.

In long ones or like this?

MING: No, long, length-wise.

Super-spicy, you can use chorizo, right?

Yes.

MING: If you've ever had this sausage from Latin America.

Kind of chorizo, yeah.

MING: It's so... it is so spicy, I love it.

So, to start the fried rice, I have some minced onions, some jalapenos-- you like spicy, I hope.

Yeah, a lot.

MING: I took the seeds out, so it won't be so spicy.

And some garlic.

So, in the same wok, add all this in.

Just a touch of oil.

Get this going.

You want to have it like that or stripes?

MING: Yeah, this is what I want.

Yeah, there you go-- yeah, that's good.

And then just slice it straight down, it's perfect.

Yep, nice and thin.

Perfect.

And this stuff you can eat just like this.

Yes.

MING: It's so good!

I can't believe how good this is.

Mmm.

And here, long-grain rice that you got for me.

I just cooked it all the way through, right?

I just want to make sure it's fluffy.

This fried rice is pretty close.

Right, I'm going to cook these onions.

Not caramelized, just get a nice... get the rawness out.

Perfect.

All the great sausage.

Cook this down.

All right, so it's going to take about three or four minutes for this to come together.

Then we add the rice and the eggs, we're done.

Three minutes.

We are so close here.

Love how the fat is coming out of that sausage, right?

So we add the rice-- throw me those eggs, please, there, chef.

Throw the eggs in here, too, please.

The whole one... MING: Whole thing.

You don't cut it before?

MING: Say again?

You don't cut it before?

MING: The eggs?

No, you just break it up like this.

All right, then you can mix this.

Really get it going.

Today I learned an absolutely new way to make scrambled eggs.

MING: Yeah, right?

It's cool, right?

They're so fluffy.

It's, it's... MING: I like how the rice is nice... All right, we are good to go, brother.

We got your dish, my dish, let's go eat.

Let's have fun.

MING: Come on.

Can we have a beer?

Of course, of course.

MING: Okay, good.

There you go.

MING: All righty.

This looks so good!

So, what is this drink?

What do you call it?

It's Picon Biere.

It's a traditional working-class drink from France from the '60s.

MING: Right.

So delicious, you will see.

MING: Cheers!

Cheers, guys.

MING: I smell orange.

Is it orange?

It is bitter orange, yes.

Cheers, Walter MING: Oh, that's good.

Now your fried rice with sucuk, no?

MING: No, I'm going to try your... Maybe I use the fork.

MING: This hash is so good, dude.

It's crispy.

The sausage, though.

You would think it'd be livery based on the amount of liver?

Mm-hmm.

MING: The liver is so clean and sweet, right?

There's no liver flavor at all.

But, especially with the cabbage, what a... What a great match.

Awesome.

What do you think of the rice?

Love the fried rice.

Fried rice with sucuk.

MING: Not too spicy for you?

No way.

No, not at all.

You know, but it's delicious.

You know, fantastic.

MING: We get to keep eating, unfortunately we have to go.

You guys, cheers to you.

Continued success.

Good luck, and by the way, for the record, René is also an artist, right?

You do lots of different art, so you do shows.

Not only do you cook, you actually can decorate and paint and everything.

Yes.

MING: That's amazing.

That's true talent.

If I paint a painting and you want to have it, I bring it, and cook you the best dinner you ever had.

MING: Oh, my God.

Sold!

You heard it right here.

You guys, prost.

Thanks for being here.

Cheers.

Have a good trip, huh?

MING: Thank you, and, as always, peace and good eating.