Are these the best guo tian in Chinatown? This is the strongest and most similar to Asia durian flavored ice cream I've ever had in the United States of America. So it'll be Ming Wang versus Big Wang. Oh, Ming Wang versus Big Wang? Yo, we gotta get the wieners. Here it is. Here you go, yo. So we're eating Malatang from Halo Zhang in Chinatown. I just feel like this is the end of the series. It's like we don't need to do anymore because this is it. This is the apex. This is the pinnacle. Could this episode 14 be our last one? We've covered almost 200 spots in Chinatown alone, but you know what? Chinatown is constantly evolving. And in this installment, we got build your own dry pot, the Battle of the Wongs, a Taiwanese guo tian master, lobster burgers, and maybe, just maybe, I finally get that mushroom chicken dish I was looking for all along. Help us out. Hit that like button, share this video, and use this series as an ongoing guide to Chinatown. Let's go. 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Which one should we choose? Guo Tian. Guo Tian is a better sandwich. Okay. Okay. We all want Guo Tian. We all want Guo Tian. All right we're only gonna get Guo Tian. He was saying you know the boiled ones are cool but really what we specialize is the pan fried. 28 years of mastery of the Taiwanese Guo Tian here at the Ma Street eatery. Love it. Yo. This is the OG right here. Wow. You got the different colors of Guo Tian. All right you guys. $44 worth of Guo Tian from Taiwan. Famous Si Fu. He's been making it for 30 years. Let's check it out. Honestly it does taste like Taiwan. Like I don't want to say like 10 out of 10 but I would say 8 out of 10 match. Swapping in for David. I have the honors of trying the Pork and Chive Guo Tian. Pork and Chive probably one of my favorite dumpling flavors.  Do you guys know the Jiu Tai Hezi? I think it's cool that a Taiwanese Guo Tian master has joined Ma Street eatery which is mostly Cantonese food because Cantonese don't always focus on Guo Tian. They more focus on maybe one ton or like dim sum you know steam dumplings. Guys the Guo Tian master's over there. I say check it out. These might be the best Guo Tian in Chinatown. After trying all the flavors here I gotta say my favorite are the chive ones that taste like a Jiu Tai Hezi and the Pork and Shrimp ones. Of course next up on Chinatown Chief Eats a new spot at the Ma Eatery is a chain from Hong Kong. And this is Dao Fu Pa. Wait a minute. Wait a minute. This is the Hong Kong style. Wow. No, it's original. It's so new. Right here we got some very traditional Hong Kong street snacks from a place called Yanhe Hall which means like of the people for the people. Cool name. Especially you know right now. So here we have some grilled eggplant. We have some fish stuffed jalapeños and peppers here. Some tofu with a little fish cake grilled on top. Kind of fried mochi dessert. Let's check this out. This is a fried outer sweet potato. It looks like an empanada or some type of curry puff. Let's try this real quick. That's savory. Wow. Right off the bat the mochi potato outer feels a little bit more like from the Chiu Jiao influence. And I can tell the ingredients. This is actually a food I've never had before. It almost gives you the flavor of kind of like a salted egg yolk. So I would say that I could see really old people really enjoying this.  They were grilled here. This is a tofu cube with a little bit of a fried fish cake on top. This one here guys is one of my more favorite dim sum dishes. It is a pepper stuffed with fish cake. Wow. That was good. Long pepper. More of your jalapeno style. One of my favorite fried eggplant with fish cake inside. As I'm here looking at the Dao Fu Fa and the fish paste and the peppers and this traditional treat right here which I forgot the name.  You know these were the snacks on the streets of Hong Kong or at your little cafes. And you can see some of these dishes incorporated into the larger dim sum narrative and cuisine of course. But yeah there's not going to be a lot of businesses that are solely dedicated to this so that's what I think is cool about Mott Street eatery is that a stall can exist just serving some specific old school Hong Kong snacks. I totally get it if you like the mango, mango, palmelo, sago, yogurt, milk cream, desserts with the brown sugar.  And I think food halls like this make it really easy for you to try traditional treats that may not be able to exist as a big restaurant on their own. So shout out to Mott Street eatery, Chinatown cheap eats. Let's keep it going. All right Marco we are here at Zhangliang. This is a mala tang spot. It's actually a chain from China. Okay. And they said they literally just opened a few weeks ago so we're going to go ahead and grab our like mala tang items and they're going to put it into this like dry pot, stew it up. So we're eating mala tang from Heilo Zhang in Chinatown. All right you guys we are here at Zhangliang. We're about to just make one dry pot. Marco here's your tongs. I thought this was a one cooler at first.  By the way do not get mad at us. They lifted the mask mandate so we don't got COVID. So we're good. We're going to get a little lobster ball. We'll take two. How you doing? What else should we get? Should we go with a one? Spam, ham. Two pieces of spam. Spam goes really well in these ganguo like spicy mala tang. Two eggs and spam. Let's get it. Yo we got to get the wieners. Here it is. Yo. All right you guys this is a ganguo, shanguo. So this was a dry pot. I couldn't do the soup. You know after the last time we did Sichuan food my bowel movements were impacted. Let's just say that me and the Beth from we're best friends. Oh man this is your vermicelli right here. Oh that's it. I never had vermicelli at this color due to all the spice they put in there because usually in the Vietnamese spots they're just so solid white.  Yeah, I'm usually going like wafeng, big wong, small wong. This is much more like the designs that you see in China in malls and strip malls. And even in Flushing by like Northern Boulevard you come to a lot of these authentic spots which in Chinatown here in New York City you really don't find that. Man Andrew this is from Dongbei, Heilongjiang. So let's check it out. Even though they're cooking Sichuan food they change from Heilongjiang. So this whole thing guys was not super cheap it was about 30 bucks but you could probably feed four people. Feed four people maybe it's good for a little date night maybe you know. I think more vermicelli needs to have spice on it. Dude, I'm telling you my favorite type of la is not ma la it's xiang la. I mean this is a very family style dish and I like it for picky eaters because they can just get a lot of what they like and nothing they don't like. Yeah so just say if you like the spam ham and I don't like it you could put it on your side if you know and I can grab the the calamari. All right you guys Zhangliang ma la tang from Heilongjiang is something I've never seen before in Chinatown definitely way more of a flushing thing but more and more of these chains are going to come in like we said you don't have to get that much food so it totally could be a cheap eat for lunch you probably could eat for like 10 bucks. Marco sometimes in the restaurant world there's like a dialogue and a narrative and all these stories and dramas that us as regular consumers are not aware of right but what did we hear about this spot in the next spot? I heard that there's another spot down the block to manage a left he went to this place he opened up this place so it's not just a little illy with his drama they boarded across the bridge to Chinatown too. Right right right I guess we'll just order like maybe a one ton duck noodle here we'll order a one ton duck noodle at Big Wong so it'll be Ming Wong versus Big Wong oh Ming Wong versus Big Wong who is the bigger Wong? this is $13 you could fully loaded one ton mean here at Ming Wong they serve at it with class with the clay pot to go wow with the little sprinkled scallions on top love that we gotta see if Big Wong does it just as nice wow look at that there's no fat on there a lot of meat the brainy one ton we got the brainy one ton right here look at that okay okay okay legend has it that was Albert Einstein's brain he just ate I like that out of these old school Chinese spots in Chinatown they have a lot of these old school style of cooking and the way it tastes it's very different from these new spots by the way guys this is not meant to be ultra competitive we are supporting both Big Wong and Ming Wong you know regardless of how the owners feel about it we're here for the eats we're here to support Chinatown also it is fun to lean into the drama a little bit I mean it's hilarious listen you know what we all love we all love this bulletin okay so right off the back comparing the chashu I can see that this one's a little bit more roasted a little bit more burnt on the edges this side at the Ming Wong is not as dark it looks a little faded not gonna lie so I don't know which one's better David you guys gotta try it but uh so far Big Wong aesthetically looks better the barbecue pork battle between the OG and you know the new the new guy I don't know copycat whatever you want to call it well the OG one the OG restaurant their roast pork sticks together so this is gonna be a good battle I gotta go with that one yeah Big Wong yeah got way more flavors in there no you're right the Big Wong chashu flavor wise killed it I would say cut wise I think it's more debatable aren't you guys onto the duck comparison between the OG and the newcomer again I would say aesthetically this one looks a little bit more roasted possibly more flavor on the outside a more shriveled skin this one looks very clean though I think again the flavor at Big Wong might have been better but I like the cut of the duck better from Ming Wong I agree with you 100% I actually overall like the duck from Ming Wong better I agree yeah all right you guys you could say the tie breaker needs to be you know the noodles the broth at the one time but we don't have all time you know we don't have all day to analyze this guys it's going down with the one tons all right you guys it's been a tie so far one one we're letting the one tons be the decider you know what I had both but I have to go with I have to go with one more from uh from Ming Wong the winner between the wongs on Mach Street is three two one go Ming Wong for me I gotta go Dai Wong sorry you know what I think that it was so close both spots have their own merits I would say Ming Wong maybe tastes a little bit more HK Asia style and Dai Wong of course Big Wong you know has the OG Chinatown flavor yeah and that's what I love about it because I love that old school comfort food style when I used to be a kid going in there and eating it and it just the flavors are there and it just never disappoints I really think it comes down to preference guys come check it out do the battle of the wongs yourself cheap Chinatown eats $13.50 for both this is with extra add-ons uh even the $10 version would get you full all right we're in the back of burger Pete's I'm here with Chef Josh Josh what do we got going on? right here we got the lobster burgers that's gonna go with the house burger the house burger is with the Angus beef burger and the lobster burger both combined what you guys we're with Josh from Burger Kwan tell me about the lobster burger because this is something that's kind of like I've never seen before guy Kwan who wanted to do something with lobster and make lobster burgers he decided to do our whole thing so we bought some of the whole style we did beef burgers we needed beef burgers so we bring the same quality of beef here that one spot steak and lobster a flat iron but like in a burger aren't you guys this is $18 at burger Kwan at mod street eatery but you get a lot I mean lobster is not cheap so 18 bucks is actually still a Chinatown cheap eat yeah that's good it's good guys you guys have had surf and turf that steak and a lobster tail this is like surf and turf in a burger this is the burger Kwan house special you got lobster you got Angus beef on the same burger surf and turf it's crazy that potato button real buttery soft cheesy lobster on top are the Angus beef man guys you're not gonna find this burger at a lot of places out there so they got it right here at mod street eatery all right you guys next up on Chinatown cheap eats we've got the durian ice cream coming in at $8 home this is made in house I believe Zunping was a Chinese general that sailed like all around the world and I believe that's the name of the cafe don't quote me on it that's just what I'm inferring dude this was a little bit warmer I could like cut through it a little bit more I'm telling you the durian flavored ice cream at Zunping Cafe is mucho durian the durian flavor is five out of five in fact this is the strongest and most similar to Asia durian flavored ice cream I've ever had in the United States of America Zunping Cafe of course Chinatown cheap eats you gotta stop by the cheapest omakase stall in Manhattan domo sushi this is omakase level so look at the mastery of it wow I'm here at domo sushi and I have the Japanese siamagi okay ten dollars a piece but omakase level I know it's kind of weird to be here but trust me the stuff is good wow soft a little citrusy a little salty from the shoyu banging bluefin toro bluefin toro with caviar bluefin tuna with caviar and gold flakes on top guys let's try to join with the gold flake on there sugoi all right you guys I cook like we said they're sort of pushing this technology where it allows you to saute things by robot this is the general south chicken does it taste any better than other general south chickens straight up this general south chicken low middle high it's probably more towards the high end this is pretty good I personally never come to Chinatown to get orange chicken or general sows or sweet and sour pork but I don't blame you if you do all right I've made it to 54 Bayer market and guess what I think they have it it's called steam rice with pork ribs but I'm pretty sure that's a mislabel and that's actually the baku guy mushroom chicken wow everything looks mad good right now super hot Chinatown chief eats 14 do I finally get it after all this time just to show you what they got at the bayer market they have all these marinated fishes and they actually have the chicken thigh with shiitake right here and that's basically this right here chicken thigh with shiitake chicken thigh with shiitake they're giving you the mix you don't have to do anything it's a very triumph and victory finally it's been a long time coming 12 episodes in I finally got it now I know it says mushroom and pork ribs it's actually chicken thigh guys we have chicken thigh and the shiitake mushrooms we got it for four dollars I finally this was the most elusive dish it always sold out they only got like two or three of them but I'm just so excited that we finally get to try it now do I really think that it's going to live up to the actual expectations or is it going to really be that great I don't know it's probably going to taste exactly like how I think it is all right guys let's see what I got I'm just going to eat it right here because you know what it is I can't wait oh look at that is this what you want is this what you want honestly it's pretty good wow wow I'm not even going to lie this is probably the best cheap chicken and mushroom dish in Chinatown that's why it always sells out this is good the chicken thigh is tender the mushroom flavor is coming through got a little vermicelli up in there got some rice got some cabbage got the whole shebang got the whole package guys four dollars Chinatown cheap eats finally got it it's 10 a.m buckwheat guy chicken mushroom ooh it's just so crazy to be here right now I just feel like this is the end of the series it's like we don't need to do anymore because this is it this is the apex this is the pinnacle this is a peak can't get much higher than this all right our next spot on Chinatown cheap eats is core coffee I think it stands for Korean because it is also Korean-owned and it's a really cool hip spot that just opened across from the police station right here looks really cool inside let's check it out I mean aesthetically this spot really stands out it has like white brick has like cool black and white photos of like some really cool street arts all right guys I think this is the most aesthetically focused cafe in Chinatown for sure and I'm sure the quality is good too let me try this because right here we have the matcha tiramisu latte so I never even had a matcha tiramisu latte I've had a tiramisu latte and a matcha latte but never the blend you know that is hella good wow I'm gonna have to give that a five out of five on the matcha latte it's it's very creamy though okay here's the black sesame latte but that's really good that actually tastes exactly like the Chinese dessert the tangyuan because it has like the black sesame inside and a little bit of cream a very trendy item here at Korean cafes all over is the croffle it's essentially a croissant but it's pressed in the shape of a waffle so it's gonna have some flakiness but it's gonna have the shape of a I mean look how they made the matcha one they put the matcha cream and then they dusted it with matcha powder you got a savory croffle it has gouda cheese, bacon on it I've never had this before this is looking like a meal that's my favorite one now first of all all this stuff tastes very very good super high quality but you can just look at it and tell that this is bringing something that you know Chinatown didn't have before all right you guys next up on Chinatown Cheap Eats we've got Jisoo vegetarian restaurant Su in the Jisoo stands for Su-tai which means vegetarian cuisine you guys we are looking at some vegan chicken vegan pork or no I'm sorry this is vegan chashu this is the vegan chicken we've got Japanese kombucha pumpkin we've got some potatoes of course we've got this seven grain multi-mixed rice I've got a soup right here that is normally made with a lot of like abalone and pork but this is of course vegetarian being that we're at the Buddhist Daoist spot and these are vegan meatballs in a lot of vegan restaurants in terms of western food they are more expensive right but the way Chinese think is there's no meat which is lower cost per unit so actually all this food is pretty cheap this is only ten bucks this was about six dollars and this soup was four dollars eight treasure meatball it ain't bad Chinese Buddhist monks have always tried to make food taste and look like meat but never have meat vegan chashu honestly it did capture the barbecue vibe with chashu quite well vegan jirou we are right next to actually a Popeyes chicken which is also a cheap eat but this is a much healthier option does that soup taste like it was cooked with seafood and pork honestly to about a seven out of 10 level this is a vegan hot pot guys they's told me there's only two types of food in this world vegan and carnivorous and they choose to side with the vegan it's not the cheapest thing it's about 30 bucks guys it feeds a whole family we are looking at vegan abalone vegan scallops vegan chashu aren't you guys man they were telling me how many different goos are in here because gu kind of indicates mushroom right so he said that's a chicken thigh mushroom but it's vegan obviously he's like saying man but we have all different things that are designed to taste like other things this actually reminds me of a lot of buddhist or Taoist vegan restaurants in Taiwan I know they have a really high percentage of buddhist there so I'm gonna go ahead and say this even tastes better for the soul and the body than it would if it had meat in it you guys 30 bucks jisoo thigh can feed four people that's eight bucks a person that's a Chinatown cheap eat obviously guys here at jisoo they got a lot of cheap vegan options but they also have ones that are 30 40 dollars for example these gigantic mushroom caps that are cut to look like abalone they even got vegan burgers on the menu guys they're like five six dollars come to jisoo check it out save a cow next up on Chinatown cheap eats we're here at the little one over on east broadway and they are bringing the high quality desserts this is kind of like their take on the Hong Kong swiss roll this is a kabocha aka Japanese squash cake with cream cheese filling so it's gonna be a little heavier than usual but it is it smells delicious I'm about to break it up wow crumbles right like that really light cream cheese frosting I think oftentimes cream cheese is very very heavy like on the cupcakes but this is delicious oh man I'm telling you they do such good work here if you guys want a kind of like Japanese twist on a lot of Hong Kong desserts you got to come here to the little one all right you guys next up on Chinatown cheap eats I got Marco joining me for this monumental slow occasion this is a part Dominican owned part Chinese owned Dominican spot called El Cetillo and you have an interesting story because El Cetillo means the site but you thought it meant I thought it meant C means yes and Tio means uncle I thought it said the yes uncle right we got to find out what it means Marco do you agree with me I actually think there's a lot of visual similarities between Dominican food and Cantonese food or at least a lunch time like a waffle absolutely like because you have the barbecue meats that are all outside and it's a quick easy and go meal that you know prep quickly and it's very similar hey hub fun it's just it's a rice box me I got to get the ribs I have not seen those at any Dominican spot that I've personally been to so I got to get the ribs yo I got to go with the white rice I want the vanilla I got to say it like I'm like I'm glad and I don't get the Delaware oh man they put gravy from one beef dish on the other beef ribs talk about flavor wow look at that Marco I know you were working on your pronunciation I was the word for Neil you got you got like a slight D in there a little B I've been Neil you know how we say Brazil though it's Brazil we say but Neil pronounce it with a B Marco we were talking in there about the visual comparison between a lot of Dominican lunch foods and Cantonese roast meats yeah I noticed that they're very similar obviously you know even with the food you're eating pig in the Cantonese spots Dominican spots it's all about the pig you know what was really interesting about El Cetillo is they actually have these ribs and that you can take sauce from like the other trays and put them on this entree that entree the sauces are not exclusive yo this reminds a lot of the shu yoke yeah no this looks a lot like the shu yoke from wafang that's crazy that it could look like an eight out of ten match over here I've got the ribs I've never actually seen this at a Dominican Scott myself I'm sure that it's always been there let's go in let's do it all this for 20 bucks guys El Cetillo Dominican lunch come get it for dinner too hey you guys want some beans rice and beans there we go wow yo that's so good can you blow your plate yo when I was back there I said to them yeah when I was back I told them give me the greasiest fattiest piece of perennial you have and he did that and let me tell you something it's tremendous no literally they took some of the fat oil runoff and used it as a sauce I feel like that gives it so much more flavor a lot of people don't like it because everybody's like you know a health freak but yo I want the flavor in the dish well you know what's really interesting is that back in the day this was considered literally Italy but now it's considered Chinatown but it's also really cool to see that there's different spots besides Asian food here like Dominican straight up I think all the kids should know for ten dollars and maybe 20 bucks like five of you guys can eat for ten dollars this is a steal you get about four pounds of food for ten dollars you can't beat that hey is the food any good C.T.O. yes uncle all right everybody I'm here at Suntung Fat meats over here on Catherine Slitman this is a real gem this costed 8.50 for the Samping fondant three treasure meat but you can look at it man the chashu is looking very very very flavorful very deep dark red very saucy it's got a little bit of a choy you got the rice oh man let's see if it's worth it 8.50 here at Suntung Fat meats they got a meat shop on the left side it's connected to the Sume spot on the right side Suntung Fat meats I would definitely give it a 7 out of 10 very very solid the highlight here was the chashu it was very juicy very flavorful they give you plenty of duck aka the juice they pour that all on top I would say the other meats were very decent the duck was probably worth getting to and they actually have other things like fried chicken and some other cooked foods so you know they got a meat market right there they got the roast meat market right there you guys check it out right a real neighborhood spot on Catherine Street let's go all right you guys next up on Chinatown Cheap eat you've got a yomi's inside of a happy veggie which is doing really inventive soy protein takes on like saute skewers they actually have a ton of like chiujiao Malay type dishes Malaysian chiujiao dishes on the menu man gotta try this hey guys this is my very first time having vegan Malaysian food and let me tell you this it is good all right you guys I know a lot of people watching our foodies let me know in the comments section below if you think that yomi's yogurt which is this Chinese modernized take on like almost like Beijing Swannai has legs or is it just going to stay in very Chinese communities vegetarian food will surprise you I know I'm not a vegan I'm not a vegetarian but I have to be honest after I eat vegan or vegetarian meals I do honestly feel kind of light at least I don't feel weighed down by any of the fat and oil and stuff you have your vegan avocado spam musubi let's check it out this is a vegan goit here I honestly think it's about a 75 to 85% match for meat so guys if you need to lose weight if you need to feel lighter maybe your body can no longer process meat go vegan come to happy veggie that's it for number 14 we've covered almost 200 restaurants yes but despite the economic setback that Chinatown New York and Chinatowns across America have taken the past two years they're still bringing new spots listen this place ain't going away anytime soon it's just going to change and evolve thanks for watching and until next time we out peace


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Hi everyone, my name is Maxime and I'm going to talk about video cameras in Linux in this talk called from the camera sensor to the user, the journey of a video frame. So as you can probably guess, he's going to talk about video cameras and their support in Linux. Although I'm not going to focus about the software point of view, but rather the hardware itself. Let me just introduce myself, and Maxime, I've been working at bootlin for almost three years now, mainly on networking topics and networking files and so on. So when I had the chance a few months back to work on a project involving a video camera, I took kind of the same approach when trying to understand everything that is going on, that was trying to first understand how the hardware works and then see how it is supported in software. So the goals of this talk would be to discover the various hardware components that are involved in a video camera, understand how everything changes together, the values configuration that you can find, and see also some real life designs that you can find as examples. So first let's talk about the acquisition hardware by itself. So to acquire an image, what you will need is what we call a sensor. So the sensor is going to acquire the image, transform an optical signal into an electrical signal. Before this sensor, you have a lot of optical elements that are here to focus the incoming light, filter it and alter it in some ways. And after the sensor, you will have some components that are dedicated to transcoding the signal from what the sensor can output into something your system on the chip can understand. So sometimes you don't even need this signal transcoding layer, but you have to know that in some cases you will have to have some intermediary component. So we will basically discuss about each and every one of these components and also how everything interacts with the Linux kernel because we are at ELCE. So let's get back to the basics. What is a sensor and how do we capture an image? So the basic image acquisition setup that I present here is what you are going to find in almost all smartphones, camera, for example. And also the USB camera I am recording this talk with is basically using the same kind of setup. So to acquire an image, you need three things. The first thing that you need is an optical signal. So basically incoming light. Incoming light means that you have to be filming something that is in a bright environment, so in some cases you will need some way to enlighten the scene that you are filming. On smartphones you will find almost all of the times a powerful LED that is very bright and that serves this purpose. Next you will need some optical elements. So this is here represented by the lens and the voice coil. So this is a way to deal with the focusing of the incoming light beams. And then you have the sensor itself which is doing the optical to electrical conversion. So first let's talk about the lens itself. So the lens is going to control the focus of the incoming light. So it is the first thing that the incoming light is going to encounter when it goes into your sensor. Adjusting the lens position is important because it will adjust the part of the image that you are going to find that are blurry or very sharp and depending on the distance of the object you are filming you are going to want to change the focus of your sensor and therefore physically move the lens closer or further away to your sensor. Most of the time in compact sensors this lens moving is done through a voice coil actuator. So this kind of actuator is very similar in principle to what you find in an audio speaker for example. The basic idea is that you have a copper wire coil that is attached to the lens and this coil sits inside a static magnetic field that is generated by permanent magnets. When you pass a current through this coil you are actually going to move the lens inside the magnetic field. So this is how we actuate the lenses inside our systems. So what you have to do to control the position is actually control the intensity of the current that you are going to pass through the coil and this is done either through dedicated chips or using just a simple digital to analog converter with the proper analog circuitry. And when you are going to implement drivers for that you have the proper support with the media controller API and all of the existing lens coil drivers that are out there and supported in Linux are driven through I squared C. So this makes it pretty simple to integrate for the system. Next you have the flashlight. So it's simply a high power LED. So either you are going to control it through a LED driver or just through a GPIO but you can also find dedicated chips to drive these kind of flashlights. And these chips will basically have incoming signals such as a strobe signals to have a very precise timing of when you turn on and turn off the light. And also sometimes this is used to control what we call the privacy indicator which is the tiny LEDs that sits next to your sensor and that is on when you are filming and off when the acquisition is not ongoing. So this is very common on laptops for example so that you know that it is currently filming you. Once again there are drivers for that supported in Linux controlled through I squared C and you have also the proper support in the media controller API and video for Linux. And next we're going to talk about the biggest part which is the sensor by itself. So the goal of the sensor is to convert an incoming optical signal into an electrical signal. To be able to get a full image you are going to divide the real scene into a small element of your picture that are called pixels. And the sensor is going to do this subdivision for you. For digital sensors there are two widely used technologies which are CCD and CMOS. Although CMOS is the most widely used one as of today. So the basic principle is that for each pixel on your sensor the pixel is going to detect how much light is going into it at a given amount of time. And then this is converted into a voltage. This voltage is analog and it is read by internal ADCs. But because it is very, very tiny you first have to go through an amplifying stage. This amplifier has to be controllable from the user because this will allow you to be able to shoot some scenes in very bright environment. So you set your amplifier to a very low gain or in a very dark environment. And then you will set your amplifier to a very high gain but in that case you will also be amplifying the noise from your sensor array. After that some very advanced sensors have a built-in e-max signal processor but not all of them. We will see what this is for just after that. And then you have some internal queuing mechanisms and then the data output is done through a dedicated interface. So on most sensors you have a control plane mostly through I squared C and then data interface. We're going to see which technologies we can use but for example you can use the CSI interface. So modern sensors are used to acquire color images. So our human eyes can see three colors the red, the green and the blue. And we're going to put filters onto the sensors so that each pixel is going to measure the amount of incoming lights of a particular color. So this is an example of arrangement of the color grid on the sensor. As you can see the first line is going to acquire blue and green, blue and green pixels and the next line is going to acquire green and red, green and red and so on. So this data is not usable as is. As you can see there are twice as much green as there are other colors. So this needs to be compensated for. We usually find that the sensors acquire more green than other colors because our eyes are actually more sensible to green. The action of converting this row data coming from the sensor into a free component vector called the pixel is called debiring or sometimes demossizing. This can be done right in the sensor when the sensor embeds an image in a processor or the data can just be transmitted as is to the CPU. In that case, we talk about row data. And then you also need to know in which order your sensor is going to send the data to the CPU. It can be red, green, green, blue or red, green, green and so on. There are lots and lots of possible orders in which the colors can be sent. So yeah, transforming this raw image into a usable image is possibly a costly operation involving some heavy algorithms. So let's talk about this raw interface. So the basic way to transfer data from a sensor up to a CPU is using a raw parallel interface. So it's pretty simple. You have some data lines that are representing the precision of your analog to digital conversion that you have embedded in your sensor. So if your ADC has a resolution of eight bits, you will probably find eight bits of parallel data lines on your sensor on your raw interface and it can go up to 12 bits. This data is synchronized with the pixel clock which will tick each time there are new data sent on the data lines. And then you have some synchronization signals. So one is the h-sync for always-at-all sync. So this one indicates when the sensor is done transmitting a full line of pixels. And then you have the v-sync, the vertical synchronization signal which will toggle each time you transmitted a full frame. So with this information, the CPU on the other side is about to reconstruct the image just from the synchronization signals and the data. Another widely used interface is the compact camera port too. So the CCP2, it is a serialized interface. So contrary to parallel interface, data is going to be sent one bit after the other. In that case, you can notice that there are no h-sync and v-sync. Actually, this synchronization information is embedded into the data. So what you have is just a basic clock lane. So using differential pairs and data lines. So only one of it. So just with four lines, physical lines, you can connect your sensor to your CPU. So this is very useful, but it is pretty limited in bandwidth. It can only go up to 650 megabits per second. So next there is a very widely used interface. It's actually a standard, which is the CSI standard from the MyPyIde Alliance. It is very familiar to people who are used to work with networks because it is divided into several layers. A five layer dealing with the physical transmission of the data over electrical signals. Then you have a lane management layer. So we will see what this is used for. It's mainly about splitting data in multiple lanes to transmit your information. Then you have a low-level protocol layer which deal with checksamming and error correction, and then the application layer. So this one is mostly dealing with the pixel to byte conversion. So how do you represent the pixel on the wire in your CSI interface? The version two of this standard is the most widely used, although there exists a CSI version three. An interesting thing about this standard is that the file layer is actually shared with another standard that is widely used, which is the DSI standard, which deal with displays. So the file layer is exactly the same for DSI and CSI. So let's talk about this file layer. There are several variants of it. One that is found in most cases is the D file layer. So as you can see, it is pretty similar to CCP2. It's also a serialized interface. The synchronization signals are also embedded into the data. The main difference is that you can support multiple data lanes to transmit data in parallel. So you can have up to four lanes and go up to six gigabits per second. So this is starting to be a very fast interface. And then the other widely, not widely used, but the other file layer that you can use with CSI is the C file layer. So this one is much more complex. I'm going to talk a bit into more details about that because what we saw as of right now are pretty familiar stuff. We are used to see clock lanes and differential pairs to transmit a high bandwidth data coming from the networking stuff. This is very familiar. However, the C file layer works very differently. So you also have the synchronization data included inside the data, but the clock is also embedded into the data. So this is also something that is familiar. The clock is reconstructed on the other side of the link. However, instead of using a differential pair, we are using a trial of wires. So the data is conveyed on three wires working all together. And instead of using just a binary to transmit the data, so with high and low signals, on each line, you are going to have three level signals. You have high, medium, and low electrical voltages. And you have some constraints. So for example, two lines cannot have the same level at a given time. So if one line is in high, the next one must be in medium and the third one must be in low. And so therefore you have only six combination of signals that you can have with these three lines. Moreover, in order to be able to reconstruct the clock on the other side, each time you send data, so a symbol, you must not send twice the same symbol over the lane, so that at each clock tick, all of your signal level changes. So this limits us to only five possible symbols that can be sent over this wire. So this is why this is an interface working in quinary system, so base five. In order to convert the incoming binary data into these quinary symbols, they use a 16 to seven ratio of conversion. So 16 bits of data are transmitted using only seven symbols in quinary. So this allows us to drastically reduce the clock rate on the lanes. And you can use at most three lanes in parallel, going therefore up to 41 gigabits per second. So this is a very fast physical layer, but it's not as straightforward to understand and implement compared to the other ones. This is why it's not as prevalent as the DeFi layer. Let's talk a bit about analog then. So what we saw as of right now was digital transmission protocols, okay? So we were assuming that we were dealing with a digital sensor, but analog video representation is still something that is going on. So it has a very, very long history and a long legacy stuff going on. Starting almost a hundred years from now, that was the first video broadcast. So by then they have some interesting constraints. For example, one thing that they have to deal with is that some people had black and white televisions in their houses and other people's had color televisions. How do we send a video signal in analog that is going to be compatible with both black and white televisions and with color TVs? You cannot just send an RGB signal because the black and white televisions would, as I display, only the red component or the green component or the blue component. And this will give a very distorted view of the original image. Instead, what they did is that they shifted the color space. So there were three main standards at this time, PAL, NTSC and SCAM. So PAL was mostly used in Europe, NTSC in USA and Japan, and SCAM was mostly used in France, Eastern Europe and the former USSR. So the main idea of shifting this color space is to have one component representing the black and white signal, which is called the luminance or luma signal, and then two other components carrying the information about the colors. So these are called the chrominance signals or chroma. So by doing so, you have two main advantages. The first one is that if you transmit your luminance signal over the frequency that the black and white televisions were designed for, they are still going to display your black and white image correctly. If you then also transmit the chrominance information on other carrier frequency, you can also design color TVs, which will be compatible with the same signals. The other main advantage of that is that actually the human eyes are much more sensitive to black and white information than to color information. So when the brain interprets things that it is seeing, it is mostly basing its analysis on the black and white luminance information. This means that we can compress the chrominance information with BLOSS and therefore transmit data with a higher throughput. So this is still used as of today in some cases. These tendons were designed to represent how we transmit video signals over analog. Most of the time, what the TV did is that they synchronized their clocks to the power grid in the country. So for PAL, which means in Europe, we have 50 hertz electrical grid. And therefore, most of the standards using PAL to transmit video run at either 50 frames per second or 25 frames per second. In NTSC, so in USA, the power grid is at 60 hertz. That's why NTSC mostly deals with 30 frames per second or 60 frames per second signals. In order to deal with this, 25 frames per second is pretty low and the human eye can start to notice that the image is not very smooth. So in order to increase the perceived frame rate, what they invented is the process of interlacing. So this means that when the video was acquired by the camera at the time, what they did is for one frame, they only acquired the odd lines and for the other frame, they acquired the even lines. So you have pretty much... Each frame is only representing half of the image but with a space between each line. And then you would transmit this information. You have only to transmit half as much information as if you were transmitting a full frame. So this half information is called a field and you will transmit these fields of 50 fields per second. When displaying that on the CRT televisions, the CRT actually displays the image in exactly the same process. So it would display the image every other line and switching back and forth between odd and even lines at each frame. So this was very smooth to watch on a CRT television. When you want to display that on a more modern digital screen, you don't have the same displaying mechanisms in place and therefore you have to display the full frame at any given time. So this means that you have to wait for the two fields to come in, join them and display them. But when you do so, you start to notice some very bad artifacts as shown in this picture. The object that you are filming is moving very fast horizontally. We will have some interlacing artifacts displaying some double images with some weird shadowing effects. So removing these artifacts is a process called the interlacing and the interlacing is not easy to do at all. So if you want to have the interlacing component inside your video pipeline and you want to display a proper image that is coming from an analog source, you will probably need either an advanced image signal processor or use your CPU to do the conversion. So there exist some transcorders that are used to convert an analog signal into a digital signal. So I had to work with one of those. So that's why I'm talking about this. This is also supported with the video and media control frameworks. So the goal is to convert analog signals into digital signals. Most of the time these ecoders will support all of the existing standards and they can embed a small image signal processor to do some very basic processing on the image such as cropping and scaling but also do some de-interlacing for the advanced one. There exists a standard to convert and convert analog data into a digital interface. So these are the BT656 and BP1120 standards. So they indicate how do we represent the transcoded data into most of the time a parallel interface. So in that case what you are going to transmit about the interface is most of the time images using the YU and V color space. And then you have the host interface. So this is what you are going to find inside your system on a chip. So what I show you here is a very basic interface. You have to know that every vendor has its own way of doing stuff. Sometimes including image processors, sometimes not, sometimes with a firmware running inside of it and so on.  You have a block that is dealing with the file layer so decoding the incoming signal. And then you have some image processing that is going on. So possibly scaling or cropping, de-interlacing, changing the format of the pixels and so on. And then the camera interface is going to store this into a buffer into memory using DMA. So you have full support for all of these blocks with the video file index framework. Inside the ISP, so the image signal processor, you can do a lot of various things. So sometimes it is a very, very small block that is embedded inside your camera interface that just deals with cropping, for example. So cropping is the action of removing areas from an image. So getting rid of information that you don't really care about to resize your image. So scaling, on the other hand, is changing the dimension of your image without losing information or at least with losing at least information as possible. You still want the full frame to be displayed but just in a larger or smaller format. So this requires very complex algorithms to do so. So the scaling operation is an advanced feature. Then you have de-interlacing. So recompose an interest stream. Adjust the action of joining the fields back together. It's very easy to do. However, removing the artifacts requires heavy image processing. Then you have actions such as changing the pixel format. So debiring, for example. So converting raw data from a sensor into pixels or changing the color space. And then you have a collection of algorithms which are called the 3A algorithms. So auto exposure, auto focus and lens. So auto exposure means adjusting the brightness of an image. So in my case, here I think I'm a bit too white. So my sensors gain is a bit too high. So the process of adjusting that requires a feedback with the sensor. So you will basically measure how bright your image is and then lower or higher your sensors gain. By software, of course. But some image single processors can help you observe that for you. The auto focus process is the action of moving the lens back and forth making sure the subject stays in focus. So this is also pretty complex to do. And you also have to feedback the information up to your lens driver. The auto white balance on the other hand is purely the action on the software side or can be a flooded but you don't need to feedback to the sensor. It's the action of making sure that the whites in your image are really whites. So in some cases, this is pretty common to see when people are filming inside, the image tends to be a bit orange and when they are filming outside the image tends to be a bit blue and you can adjust so that the whites are really white and not orange or blue and you also have to change all of the other colors so that this matches this correction. So there are powerful algorithms to do so and then this can also be flooded in image single processors. So there was a very interesting talk earlier today by Helen who is talking about upstreaming a driver for ISP processors on Roch platform I think. So let me give you a few examples of devices that are supported in Linux. One that I found very interesting is the Nokia N900 so this is a very old platform and it dates back from 2009 I think and what is interesting is that it has a full Linux support and the sensor is completely controlled through Linux so you have Flash LED driver you have Lens voice coil driver and the sensor driver everything is controlled by the CPU so if you want to write a sensor that is fully supported in Linux this is a good example to look at. So you can find the device tree inside the Linux kernel. Another example is a project that I've been working on so I can only give you a few details about that but it's based on a system authorship and one of the particularities is that we had an analog video source that can be PAL or NTSC and we don't really know when we start streaming so we have to perform some automatic detection inside the decoder. The decoder is going to convert this analog data into digital data and it is conveyed about on a parallel bus using PT656 it is using the VIP camera interface from Rockchip so the streaming is in progress and the same as the decoder the streaming is in progress too. In our cases we don't do image processing to do the real de-interlacing we are simply joining the fields together and therefore we have to accept that we have artifacts inside our final video. As for the support in Linux all the components that I've talked about are supported by Linux so you have support for lenses, flashlights, sensors, decoders, camera interfaces through the video file Linux and the media controller APIs so the community is very welcoming. An interesting project to follow is the Leap Camera project there is a very interesting talk about that who explains how to deal with very complex cameras like that that have complex sensors and complex camera interfaces inside the SoC the pipeline is very contributed and how do we deal with that in user space so this is very interesting and I encourage you to look at that so thank you for listening in conclusion technologies can be a bit overwhelming when you are starting to discover the video world but it's basically the same thing for networking world so I was not very surprised by that but it's also interesting to see that the old analog technologies and terminologies still apply today and the legacy of the 100 years of video acquisition and transmission can still be useful today the ideas are very interesting the Linux support is very good although there are lots of different hardware the support is good the community is very friendly and using video for Linux and the media controller API you can have very very complex use cases implemented in Linux so thank you for listening and I will now try to answer any questions you might have thank you


Our first couple of weeks have went well, we have a lot to work on and we've been tackling that as the days have gone on. It was really awesome to play Friday and kind of see the things that we've been implementing, how they work, how they're not working. Speed was an issue in our first game, our first game back, but we have nine first years and it's a completely different pace of game, completely different pace of play, so I think once everyone gets adjusted, we'll be in a better spot. It is an amazing feeling to know that you have a team that enjoys each other, gets along, chooses to spend their extra time with each other. It just makes the harder days a lot more possible. It's a long season, it's a demanding sport, physically, mentally and emotionally, so to have a huge support system, that support system be your team is amazing for the athletes and as a coach, you can't ask for much more. We definitely want to be able to hold on to that top position in the back and prove that we deserve that number one spot there. We have a huge emphasis in scoring this season. We definitely needed to score more goals last season, in the past in general as well, so we have a huge emphasis on intentional shots, on shooting to score. We've been talking more about rebounds and soft areas and finishing the play, so that's going to be for sure a number one goal is to put more points up on the board. It obviously makes it easier to win games and hopefully it'll put us in a position where we're not in as many over times or tight games like we were last season. We're lucky to have Taya return as our fifth year, she's our only fifth year this season and she's our captain as well, so her example is huge, her work ethic. We're hoping just for more offensive production overall, hoping to see some goals out of Carly Aguirre. We've got KJ on the back end, which we're really excited about. She can kind of play both ways. We're playing Tryon the first weekend, which is going to be a great start for us. It's really going to help us see where we're at, where we are between playing them last November to late October here this weekend. So that'll be a great gauge for us and then we have Suni Cortland, who is going to be a competitor. They're going to challenge us, that is going to be a great weekend of games, and those are going to be comparable games to some of the UCHC competition that we're going to see. So I think it'll be a great start to a challenging season and it's going to really set the tone and we'll be able to kind of see where we need to go from there. So it's very exciting for us to play against Tryon. Obviously for me being the program that I came from last, my team I think it's a little more worked up than I do about the rivalry, but it's a good healthy rivalry, so it would be really great for us to walk away feeling really good after a home opener. Hopefully walking away with a sweep and it'll be a great start to the season. We're excited.