RARE Access to the Spiciest FACTORY in China

• Check it out, guys. It’s Trevor James and today’s video, I am super pumped, ’cause today we’re bringing you for the most iconic video of all time, here, in Sichuan, China. We are visiting a hot pot factory. A giant, massive production facility of hot pot and we’re starting out bright and early for noodles and then the factory.
  Let’s go. (upbeat music) Get ready for a once-in-a-lifetime exclusive access into one of the biggest hot pot factories in the world, Qiliquan Hot Pot. Deep in Sichuan, this is gonna blow your mind and your taste buds. So make sure to watch all the way until the end, ’cause this is one of the most unique videos I’ve ever made.
  And today, we’re with Leanna, who’s gonna be – We’ll going to visit our factory. – The hot pot factory to it. – And you’ll see a hotpot. How to make a hotpot. – I’m so pumped! – Yeah! – Let’s go! But first noodles, right? Noodles first. – Noodles first. – Let’s go. Okay, so we just got in, guys.
  Before the factory, we’re visiting their main branch, here in Suining and they’re starting out reading company culture and philosophy. (workers speak Mandarin) Wow, that was amazing to watch. I actually didn’t know what they’re saying, but I’m gonna translate it after, so you guys can see.
  That was awesome. (workers speak Mandarin) (Trevor laughs) (Members applauding) (Trevor laughs) Wow! (workers speak Mandarin) (Trevor speaks Mandarin) (workers speak Mandarin) (all speak Mandarin) (all applaud) (Trevor speaks Mandarin) Amazing. (both speak Mandarin) 30 minutes every morning to recite to have a good day for company culture.
  (Trevor speaks Mandarin) And we’re with Ying today, the big boss of the Qilichuan Hot Pot. She’s gonna be taking us to the factory. Here we are, guys. (Trevor speaks Mandarin) Right before the factory, we’re going for noodles. (Trevor speaks Mandarin) So, Chongqing Special Xiaomian noodles with (Trevor speaks Mandarin) (Both speak Mandarin) Look at this guys, we’re going in.
  So we’re gonna watch the making of (Trevor speaks Mandarin) Special Chongqing noodles before visiting the factory. And we’re at Bawang (Trevor speaks Mandarin), here. Bawang (Trevor speaks Mandarin), before going to Qili Chuan Hotpot Factory. Let’s take a look. Okay, here we go. Here’s the noodles.
  (alarm rings) So the noodles going on top of some greens here. Oh, MSG and (Trevor speaks Mandarin). Sichuan peppercorn. Sesame paste, pickled veg, (Trevor speaks Mandarin), garlic. Oh, and then here’s the (Trevor speaks Mandarin) chili oil. Look at that. (Trevor speaks Mandarin) Oh, this is the absolute best, guys. The (Trevor speaks Mandarin), yellow peas.
  Oh, and then the (Trevor speaks Mandarin). Oh, look at the ground meat on there. And there it is. (Trevor speaks Mandarin) (both speak Mandarin) That’s one of the best bowls of noodles in the world, for sure. Actually, one of my favorites is, (Trevor speaks Mandarin) (both speak Mandarin) Let’s go try it out.
  (both speak Mandarin) Here we are. (both speak Mandarin) – Chongqing – Chongqing, from Chongqing. – Okay. – One of the spiciest places in China, Chongqing. – Yeah. – For the hot pot and noodles. Here we are, look at that. Wow. – This is (speaking Mandarin) – Chili, yellow peas. Lots of greens, (speaking Mandarin), Sichuan pepper.
  Oh, and there’s more noodles here. (all speak Mandarin) – More spicy. – Oh, this one has the fresh chili, right? – Yeah, fresh chili and pork. – And lots of chili oil as well. We’re having a full noodle breakfast before the factory. Look at. (Trevor slurps) – [Both] Mm! – How do you feel? – Wow, it’s delicious.
  It’s really numbing, your mouth tingles, like it’s (speaking Mandarin). – Yeah, (speaking Mandarin). – Wow. – Yellow pea. – Yellow peas. – Yeah. – The yellow peas combined with the peanut, it’s crunchy. And then the yellow pea is almost creamy, in a way. They’re so soft. And then we’ve also got this- (Leanna speaks Mandarin) Wow.
  So this one is more chili oil and more fresh chili. – Yeah. – It’s gonna be spicier, right? – More spicy. – Ooh. (Trevor slurps) – [Both] Mm! – I love the variety of flavor in noodles in Sichuan. One of the things I love about China is there’s thousands of varieties of noodles. Like thousands. – Yeah, you can try (speaks Mandarin).
• Thousands. – Thousands of different kind of noodles. Okay, we’re gonna go to the factory now, guys. (all speaks Mandarin) Let’s see the biggest hot pot factory. Oh, here we are. Coming into the factory. Wow. And here we are, guys. This is the moment. (Trevor speaks Mandarin). (all speaks Mandarin). We are at Qilichuan Hotpot Factory.
• Yeah. (Trevor speaks Mandarin). – I’ve been looking forward to this for years. (Trevor speaks Mandarin). Wow, big factory coming up. So, you’ve got the restaurant-look, here, setup. – Yeah, so, people can cooperate here. – Yeah. – Can come here. Patenters can come here to see, to see which one- – Which style.
• This is the- (host speaks Mandarin) – Oh, yeah. (both speak Mandarin) – We can see- (host speaks Mandarin) – They can see the different kind of ritual. – Yeah. – You can order the food. – Amazing. – And oil. – And this is the (speaking Mandarin) that we’re seeing at the factory here. – All from our factory, – Oh yeah.
  (speaking Mandarin) – This is a pre-made food. We have all different flavor. – You make everything here. – [Leanna] Yeah. When we go to the factory. – We’re going to the factory now. – Let’s go. – Let’s go. Okay, here we go. We’re going into the factory. Full factory, guys. This is the moment. Hot pot is one of the best foods from China and the world.
  And today is a special day, guys. Here’s the rest of the team. Ni hao. – Hello. – [Trevor] Ni hao, hello. (workers speak Mandarin) – Hey, Ding, there’s Ding. – How are you? Looking good. Super hygienic here, guys. Look, you hit the foot switch and the water comes out so you don’t have to touch any handles.
  Oh, this is like the wind. The wind blowing room. Look at this. (door clanks) (workers speaks Mandarin) (wind whirs) Wow. Full hygiene. – Okay. (door squeaks) – Wow (speaks Mandarin) Oh, look at all the hot pot, massive hot pots. Ni hao, hot pot factory. Ni hao. (all speak Mandarin) – Oh and this is the Sichuan peppercorn.
  (speaks Mandarin) – (speaks Mandarin), you can smell it, you can smell it. – Oh, it’s so potent. (speaks Mandarin) Let’s go in. Oh my goodness. We’ve been looking forward to this for years. Coming here. And you’ve got, looks like maybe 10 different pots for making hot pot oil here. – Yeah, yeah.
• And look guys, these are all the (speaks Mandarin) beef blocks that they’re gonna be putting in to making this hot pot oil. And we’re gonna watch the full process. Here we go. (workers cheer) (Trevor laughs) We’re gonna try one out. Oh, it’s heavy. – These things are seri- ooh. (worker speaks Mandarin) It’s so heavy.
  (worker speaks Mandarin) Oh, okay, hold the bag. (worker speaks Mandarin) Okay we gotta throw it out. It’s really heavy. – One, two, three. (all groan) (Trevor laughs) Good, good, good. – Not as good as you, though. (Trevor speaks Mandarin) (both speak Mandarin) – [Worker] 19. – 19 pieces. – [Worker] 19 pieces.
• [Trevor] Whoa! This is the first step, guys. Beef fat. – Okay. Okay. – So, the beef fat is in, and then you put in all these spices and ingredients in next, right? – Yeah. – So what do we got here? Ginger. – Ginger. (both speaks in Mandarin) – And then chili, dried chili. That is amazing. (Trevor speaks Mandarin) Dried chili.
  Sichuan specialty. – Very spicy. – What else do we got here? (both speak Mandarin) – That’s fermented sticky rice, right? – Yeah, rice. – Rock sugar. – Rock sugar. (speaks Mandarin) – And then more raw bean paste. And here comes the chili truck, guys. So, I think what’s gonna happen next is the oil. They’re gonna pour the oil onto these chilies here to get the aroma out and then put it back in.
  So what happened is you guys took these dried chilies and then turn them into this or what? – Yeah, we put the water and then boil it, and then that way become this one. – Oh, okay. – Come on, come on, come on. (claps hands) – This is the moment. Oh! (trevor laughs) (trevor speaks Mandarin) That’s real Sichuan chili oil there.
  And then he’s gonna mix it up here. Oh! Look at that. That is crazy. It’s like you’re breathing in chili. It’s so aromatic. Here comes the greens. The (speaks in Mandarin). Okay, so we got coriander, (speaks in Mandarin), leeks, I think parsley as well. – [Worker] Garlic, garlic. – [Trevor] Garlic. – [Worker] Garlic.
• And that’s 145 degree oil right there. – Yeah, so be careful. – It’s bubbling. – Yeah. – Oh, how careful. – It’s very hot. – Okay careful, it’s really hot. (worker speaks in Mandarin) – Okay, come on. – Let’s go. (water sizzles) – Whoa! Whoa! Whoa! It’s hot. (water sizzling) Now for the big onion.
• [Worker] Onion and the garlic. – [Trevor] Onion and garlic. – [Worker] Yeah. – [Trevor] Okay. And next what they’re gonna do is let these onions ginger, garlic, leeks, all just fry into that oil and get the aroma into the oil. And then remove them and put those chilies back in. And then put a bunch of other spices in.
  Oh, here it goes. Time to remove the onions and ginger, so, the oil that’s left is just (speaks Mandarin). – Yeah. – Super aromatic, right? – Yeah. Wow, look at that. (worker speaks in Mandarin) – I’m just mesmerized watching this whole process. Oh, you can see the garlic is all fried (speaks Mandarin).
  It’s just perfectly caramelized. Next is (speaks Mandarin) Sichuan peppercorn. Look at that. Oh my goodness. That’s extremely spicy and numbing. That’ll numb your mouth off. Next up is ginger. (worker speaks Mandarin) – Yunan, from Yunan, Southwest China. Oh wow. (worker speaks Mandarin) – Oh going right in.
  Look at that. So the oil is already fragrant and now he’s adding in ginger. Okay and next up is (speaks Mandarin). Which is the home of fermented raw bean paste. It’s the most umami flavor in the world. Oh, look at the beans in there. This is the soul of Sichuan cuisine. (speaks mandarin) Oh, he’s gonna, they’re gonna put rice liquor Chinese rice liquor into these Chinese spices here.
  (speaks mandarin) Oh wow. Here we go. Oh my goodness. That’s intense. Oh, it’s getting more aromatic. Yeah, oh, it’s a potent aroma. Potent rice liquor. Next up is the shangliao, right? All those Chinese spices. Oh, oh my. And the oil just engulfs it. Okay and this is the highlight of the whole day, guys.
  Putting the chilies into the oil. 150 chilies just went into this pod here. That’s a lot of chilies going into this oil guys. Seriously, Sichuan food is one of the wonders of the world, guys. It’s a UNESCO world famous cuisine. And you can see why the amount of dedication and umami and flavors that goes into each dish here.
  Hot pot being one of them is amazing. Oh, there it is. The final product. Wow. It’s so bubbling hot. Oh my goodness. Look at that. Look at that guys. – After that we’ll wait 24 hours to package it. – Oh to let it cool down. – Yeah, cool down and then packaging. – Here it is. Look, this is for the chili oil.
  (speaks mandarin) For the noodles. Look at this guys. Here it comes. Ooh. (speaks mandarin) Look at that. Okay and we’re going in to see the hot pot oil now. – This is our product. – Wow look at this. – It’s all – It’s like a field of hot pot oil. – Yeah. – I want to swim in it. There it is look at that.
  Thousands and thousands of hot pot oil. – This is a hot pot heaven. – Hot pot heaven. So this basically, you just take these right? – And put it in the box and deliver to a different kind of restaurant. – And you deliver all around China, right? – Yeah – And the world. – Yeah. – And you just put it in hot pot with hot water.
• Yeah. – And then and you boil it. – You put your meat Yeah. And it’s good. Convenient. Thank you. (speaks mandarin) – Welcome – Thank you. (speaks mandarin) Let’s go eat now. And here we are. We made it Qili Chuan Hotpot. (speaks mandarin) Here we are. Qili Chuan Hotpot. We made it awesome. (speaks mandarin) Okay, we’re going for death level hot pot tonight.
  (speaks mandarin) – Ah. So you can see everything being made here right in front of you. Look at this. Oh, this is the hot pot station. Oh one time eat. One time one time use hot pot. And here it is. That’s what we just saw. Wow. Yeah, wow. Oh, look at that. There it is. Wow. It’s aromatic. And you can see all the ingredients.
  We just watched in the factory all here as well. But we’re getting hungry. Let’s eat a giant death level hot pot. And we’re going upstairs to hot pot heaven. So you choose whatever ingredients you like for your hot pot. And that’s an important step. So maybe we should make a dip right now. Okay let’s put death level.
  We’re going death level challenge here. Oh, That’s the fish root. Fish root I love it. It tastes like fish. Yeah, that’s good. So it’s all about the dip. You can customize your dip exactly how you like it right. Oh yeah. The peanut. Yeah. So we got peanut shang, Thai coriander, onion. We got soybeans.
  We’ve got the super, super spicy chili and the fish root, which is a Sichuan specialty. I’m hungry yeah this is gonna be good. After seeing the factory ready to eat. Oh, the face performance Facebook. Wow. Oh wow. Oh, okay feel the, whoa. Okay, so we just sat down and here’s the menu. Look at this.
  We’re gonna order extra spicy. Okay, so we’re gonna get big pot. So we’re getting goose intestine, beef lung, spicy numbing beef. How about some shrimp? – Yeah okay. – Yeah, that’s good. Okay, so we’re gonna watch the process of making the hot pot from the beginning. Look at this. Oh. Look at these dried Sichuan chilies.
  So we got chilies, we’ve got leeks, we’ve got ginger and there’s gonna be a lot more going in there as well. Oh, that’s a fermented sticky rice. Oh, here it is. Look at that. That’s what we saw. Oh, that’s the secret recipe. Chili oil from the factory that we just saw earlier today. The soul of hot pot right here is this.
  And we’re gonna melt it all up and have a feast tonight. Oh, here we go. Look at that. It’s really aromatic. Look at that. So this is gonna melt, and then we got all of our lungs. Oh, here it is. Oh, the Wow. Oh wow. Look at the color. Oh wow. And what’s this? – It’s lung. – Lung? – It’s the lung of the pork.
• Oh, pork lung. Oh, you do all the the beef. – Yeah beef. – Goose intestine. – Yeah. – Look at that. So we got the, we got the local fish. More beef. We of course got this sizzling hot pot. With lots of chilies. Thousands of chilies. And your secret recipe. Chili oil. This is the pork lung, beef and goose intestine.
  Oh, the shrimp ball. Wow you guys are spoiling me here. This is insane wow. Wow. So let’s try that beef first. That was amazing. Amazing performance. And then you just dip it in your sauce here, right? Oh, look at that. Let’s try it out. Wow. That hot pot broth is insanely delicious, spicy and aromatic. Your favorite? – Yeah, my favorite.
• Okay, let’s try it. I don’t know if I tried pork lung before. So it’s just always like a thin slice. Very fresh. Oh, look at that. Just dip that pork lung in the chili. How long do you cook it for? – [Female] Around 10 seconds. – [Trevor] Oh, it’s really quick. And then dip it in this dry chili.
• [Female] Yeah dry chili. Very spicy. – I like it spicy. It’s gonna be good. It’s good. I like the texture. So now it’s time to feast. I think we’re gonna put a lot in here. – [Female] This one is also 10 seconds. – [Trevor] Oh, 10 seconds. Oh yeah okay. Wow look at that. Let’s take a look what’s inside.
  Oh, it’s loaded. Lots of beef. Look at that fatty beef. Numbing, spicy beef. We’ve got some nice sausage ham here. And tofu. – No spicy no happy. – Oh, okay. No chilies not happy. – Yeah. – [Trevor] Oh, look at that. All the good stuff. Really delicious. – Mm. – Let’s try this goose intestine now. Wow. Look at that.
  Goose intestine. How long should you make it for? – You see it’s become curl. – When it curls up? – Yeah. – Then it’s time to eat. – Yeah something like 10 seconds. – Oh, you gotta jiggle it. Goose intestine. Thank you. Wow guys, that was an absolutely amazing experience seeing the factory and eating here at Qili Chuan Hotpot in Suining China.
  I am just blown away by the flavor. Want to give a big thank you to Qili Chuan Hotpot for that amazing meal. And I want to say thanks to you guys for watching. I hope you enjoyed the video. Click that subscribe button, leave me a comment down below and I hope you’re enjoying these videos. Thanks so much for watching guys.

Get ready for the most insane hot pot factory in China! Huge thanks to Qilichuan Hot Pot in Suining, China for showing us their incredible hot pot factory and Sichuan hot pot production process! Today we’re going in deep to one of the biggest Sichuan hot pot factories in Sichuan, China! First up, we are going for a spicy bowl of Chongqing wanza noodles, one of the best noodles you’ll ever eat in the world, at bawanmian. Then, we’re going into the qilichuan hot pot factory! You’re gonna be blown away by the spices!!

Most EXTREME Chinese Street Food Tour of Chengdu, China – 16 Hour SPICY Street Food Tour!

EXTREME Sichuan FACTORY

• Check it out guys. It’s Trevor James. We are bright and early. Just got into Chengdu, Sichuan. We’re in the morning market, and today, we’re gonna be bringing you for the ultimate, most amazing Sichuan street food tour, just like old times. Let’s go check it out. Get ready for the most insane, spicy, and delicious Sichuan street food tour of Chengdu, China.
  Where we’re bringing you in deep to try the most insane 10 dishes of Sichuan. Your mouth is gonna explode with heat, so make sure to watch all the way until the end to enjoy every minute of this insane Sichuan street food tour. Let’s eat. (Trevor speaking in foreign language) Look at this. (Trevor speaking in foreign language) Look at this guys.
  (Trevor speaking in foreign language) This is feichang fen, a classic sweet potato starch noodle. Wow, feichang fen. Look at this. (Trevor speaking in foreign language) Wow, look at this guys. These are sweet potato starch noodles. (Trevor speaking in foreign language) Wow. (Trevor speaking in foreign language) Yeah, okay, so this is where it starts, guys.
  Look, these are intestines. (Trevor speaking in foreign language) So you’ve got the intestine. (Trevor speaking in foreign language) And then you’ve got the noodle. Those are the sweet potato- (man speaking in foreign language) (Trevor speaking in foreign language) And then they boil it in this broth of intestine broth.
  Wow. (Trevor speaking in foreign language) And then look at this, you’ve got your balls here, look. Chili oil on the bottom and shanga. Wow. (Trevor speaking in foreign language) Just like the old days. Chili oil on the bottom, look at that. Oh, and the intestine broth, the noodles, and the intestine. (Trevor speaking in foreign language) Look at that.
  And it’s been five years. (Trevor speaking in foreign language) It’s been five years since I came here. (Trevor speaking in foreign language) And we’re gonna try it out again. (Trevor speaking in foreign language) Just like the old days. (Trevor speaking in foreign language) And here we go. And there it is guys.
  This is the memories. We brought the 1 millionth subscribers giveaway winners here, five years ago, Narendra and India, when we flew them out to Chengdu to come eat with us. And look at this, it’s loaded with chili oil and garlic and these almost like sloppy satisfaction sweet potato noodles. You’ve got big pork intestines in there.
  And then look at this, they give you two to put in here, vinegar. You just gotta give it a touch, mix it in. Oh, it’s all about coriander. Do you love coriander? Sichuan is for you because it’s so fresh, when they contrast coriander with spice. It just goes so well. Let’s try it out. (Trevor speaking in foreign language) Intestines are delicious when they’re done right.
  They’re full of aroma and nutrients. And that spicy broth with these noodles are sloppy and satisfying, I gotta tell you. Delicious. (Trevor speaking in foreign language) Bye-bye. Okay, and here we are, guys. We’re gonna go to an insane lunch spot. (Trevor speaking in foreign language) We’re going like the old times to this classic lunch spot, where they bring the food on the back of a bicycle and it’s all classic Sichuan dishes.
  It’s amazing to be back in Chengdu, just bringing back all the memories. Hope it’s bringing back the memories for you too. All the old videos were just amazing. Just amazing to be in that zone, eating Chinese food everyday. Let’s go eat, guys. Here we are, guys. Look at how packed this is. Most amazing lunch joint in Chengdu.
  We’re going full on, look at this. Wow, full action. Let’s go take a look. (Trevor speaking in foreign language) (owner speaking in foreign language) (Trevor speaking in foreign language) Here look, this is the pig brain tofu. Tofu nauhua, all the classics. It’s still super busy. Oh, and look at this.
  This is pork meat and then covered in vinegar, soy sauce, chili oil. It’s like a cold meat salad, a cold Sichuan salad. Here’s the liang fen, the starch jelly. And she’s pulling out the wang liang fen, the yellow starch jelly here. And then it gets covered in lagiyo. It’s the Sichuan lagiyo special, green onion, and then there it is.
  And this is the specialty she just made. Look at this guys. The wang liang fen, absolutely beautiful. We’re gonna get one of those. And look at this guys, it’s a massive pot of smoked ducks down here. Wow, and they just chop it up so masterfully. (Trevor speaking in foreign language) The juice is just splattering.
  And it smells smoky, it’s like a smoky aroma. And you can see all the liang fen, starch jelly, piled up here as well. (Trevor speaking in foreign language) Look at that. (Trevor speaking in foreign language) So he’s starting here. He’s got peanuts, big, giant leeks, huajao, Sichuan peppercorn, salt, MSG, garlic, soy sauce, vinegar, all in there.
  (Trevor speaking in foreign language) The soul of Sichuan. Look at that chili oil. Oh, then here comes the chicken. Wow, so he’s loading in the chicken into all that chili oil, garlic and spices. Wow, (Trevor speaking in foreign language). Look at that. Let’s try one of these beauties. So here it is, look at this.
  It’s a pumpkin with fatty pork belly on top. It’s like a pork bacon with this kind of like brown rice on top. (Trevor speaking in foreign language) Let’s go try that. And here we are, guys, look at the food. And the food just keeps coming out on the back of this bike. Absolutely amazing. You cannot go wrong eating here.
  Oh, there’s just so many specialties. Sichuan food is one of the best foods in the world, without a doubt. And here we are, guys. I am pumped to be back at the old joints eating food. We’ve got pig brain, mapo dopu. And look at that, you can see big chunks of pig brain in there, lots of chili, lots of Sichuan peppercorn, made with Sichuan raw bean paste.
  And then, we’ve got their signature chan chili liang fen. That’s like a yellow mung bean starch jelly noodle, covered in the most amazing chili paste, diomami. And the different varieties of chili paste in Sichuan is out of this world. Oh, look at this. I don’t know if I’m ever gonna eat, the food just keeps coming.
  I just can’t get enough looking at this, absolutely amazing. Okay, now we gotta eat, but I’m just too excited watching everything, it’s so overwhelmingly exciting. – We’ve got fen jing roe. This is fatty pork belly with this almost like a rice meal. Sort of like brown rice flower. And then with pumpkin and potato, I think.
  And then we’ve got their tea-smoked duck here as well. Well, everything is classic but these two is what I’m looking forward to the most. Let’s try our pig brain tofu right on this rice. And if you remember, we brought the 1 millionth subscribers, Narendra and India here, and we took shots of pig brain in a shot glass.
  Okay, let’s try that out first, pig rain tofu. Get a little pig brain, get a little tofu oh, it’s loaded with Sichuan peppercorn. That’s gonna numb your mouth and numb your brain. Let’s try it. Pig brain tofu, here we go. Mm, oh, mm, wow. The pig brain is so silky and buttery, and smooth. The flavor of tofu with the mapo flavor in there.
  It’s incredible. Okay, let’s go in for chan yang fen, the yellow bean starch jelly noodle. with their signature chili paste on top. Let’s try this one out. Wow, that broad bean paste on there is so packed with flavor. You know how there’s umami in all the bean pastes of Asia, right? Soy sauce, broad bean paste, all the different types of broths you can make with soy and different beans.
  This is like next level. Okay, let’s just try this tea smoked duck now. Oh wow, look at the fat layers in there. And it smells smoky, almost like a bacon, like a smoky bacon. Let’s try it out. (Trevor speaking in foreign language) Wow, mm, that’s incredible. That is so juicy, fatty, smoky. Seriously, it almost tastes like bacon, but it’s duck.
  I’d say even more juicy. (Trevor speaking in foreign language) He says it’s amazing. (Trevor speaking in foreign language) He says it’s the best. They come here all the time. (Trevor speaking in foreign language) It’s amazing food here. It just keeps coming out. Wow. Unreal. Oh, look at this, guys, that’s frog.
  (Trevor speaking in foreign language) Oh, frog, Sichuan frog. You can just keep taking what you need. This one’s gonna be Tang’s favorite, she loves frog. (Trevor speaking in foreign language) I think they got too much. (Trevor speaking in foreign language) We just got a Sichaun frog. And look at the different varieties of chilis they put in here, this is different.
  We’ve got pickled chili and a red pickled chili. Here we go. (Trevor speaking in foreign language) It’s got a pickled chili flavor to it, like a sour spiciness. Frog is like upgraded chicken. (Trevor speaking in foreign language) Amazing day, guys. Happy life, happy people here in Chengdu. Let’s keep exploring.
  This is awesome, this is just so awesome. (Trevor speaking in foreign language) Good. Next up, we’re bringing you in deep to a local spicy Sichuan noodle joint with the most extreme aroma and extreme spicy joy. You’re gonna wanna grab a bowl of noodles for this one. And here we are, guys. Next up, we’re coming into the back little alleyway for some su jam yen.
  It’s got sesame paste in it, chili. It’s gonna be spicy and aromatic and it’s just right here. Look at this, everyone eating lunch in here. Oh, look at this, I think this is it. Oh, it’s a busy noodle joint, Sichuan noodle joint. And here we are, guys, look at this long lineup. We’re gonna order a big bowl of sam liang, 150 grams of noodles, spicy.
  Let’s go take a look here, guys. Here comes the noodles, look at this. Wow, look at that, guys, big cauldron of noodles. And then look, this is the chili all making over here. So he’s putting MSG, Sichuan peppercorn, janyo and then he’s lining up all the chili oil bowls here. Oh, then you can just take the broth like that, really? You can just drink the noodle broth, that’s what you do.
  Here it comes, guys, the time for the noodles to go in the bowls, here it is. He’s rocking the scene. Look how many 50 bowls we’ve got here. He’s putting noodles in each one and all of these chili oil. And then look, they get a scoop of this meat gravy on there as well. Oh, and then what you do is you try this.
  (Trevor speaking in foreign language) Okay, let’s go eat. Okay, here we are, guys, classic su jow sanjan liang. I’m really pumped, look at this. The big lineup behind us. You can tell it’s good when there’s a big lineup and we’ve got a beautiful bowl. Look at what they’ve got here. They’ve got two different types of meat, one ground meat on top and then one meat gravy.
  And then underneath, there’s a chili oil. When you mix up those noodles and you’ve gotta get that chili oil in there, mix in the gravy, that is looking absolutely insane. I cannot wait to try this. My mouth is watering as we speak. Let’s try it out (slurping). Mm (laughing) wow. And you can tell this place is good, just look at the lineup here.
  Those are some of the most potent sauce-packed noodles I’ve ever eaten. The meaty gravy is so soothing. And then the sauce is so infused with, actually, it’s a little numbing, it’s a little spicy and then the noodles themselves are al dente. They’re a bit springy, they’ve got that springiness to them.
  And then there’s the freshness from the green onions. It’s really, really good. Oh, the secret is you’ve gotta get the Sichuan chili well mixed in. And oh, your mouth feel here when you eat, it’s like a flower, a numbing, electric flower, that’s the best I can describe it, with spicy chili.
  Wow. (Trevor speaking in foreign language) Amazing, guys, that was unreal, super good. (Trevor speaking in foreign language) Next up, to finish up the day, we’re bringing you in deep for the most famous dish of Sichuan, hot pot. This is extremely spicy but also extremely pleasurable. You’re gonna love this.
  Okay, and here we are, guys. Look at this, back alley hot pot. It’s gonna be good, oh my goodness. I think we’ve got a lineup. I think this is it right here. Look at all the people eating hot pot, wow. Yeah, here it is. We get to have ’em in here. (Trevor speaking in foreign language) Okay, so we just got here.
  We just got the hao, you see, the numbers ticket. And basically, you just wait. We gotta wait about an hour for a table but it’s gonna be worth it. The first bite of hot pot in like four years. This is gonna be an iconic moment. And our buddy over here was just saying it’s about an hour wait. (Trevor speaking in foreign language) If I’m lucky. – If you’re lucky.
  (Trevor speaking in foreign language) – Almost. – Almost. Okay, two hours maybe. And take a look at this, guys. This is the iconic moment, street hot pot in Chengdu, right on the street. It’s been a long time. (Trevor speaking in foreign language) And we’re gonna get a big, spicy. (Trevor speaking in foreign language) Look at this.
  Wow. (Trevor speaking in foreign language) Extreme spice. Look at all the different variations of chilis. We’ve got this nuyo on the bottom, that’s beef fat. That’s gonna melt slowly. They put leeks in there and tons of Sichuan peppercorns. Look at this, guys, we’ve got the full menu here. Fatty beef.
  Let’s get some fatty beef slices and then we’ll also get some (Trevor speaking in foreign language) the duck intestine. Tofupi, I love tofu skin. Look at this, guys, just digging to the bottom, you can feel it’s so thick. Wow, with dried chilis. Those are all chili seeds, garlic. That is thick. That is insanely spicy there.
  That is gonna be extreme. I can already tell my mouth is gonna burn. First important step when making hot pot, you got the bowl. Okay, now we’ve got some important ingredients here. Three classic ingredients and then we’ve got some other additions here. So start with the sesame oil, this gives it aroma.
  Number two, oyster sauce, mix it in. And number three, actually this too vinegar is good for reducing spice, that’s the secret. You just put a little touch in and it’s a little less spicy. And then look at that, we’re just gonna add some coriander, that’s the real joy, and my favorite here, tons of garlic.
  Then you mix it all up and that’s what you dip your meats into. Look at that, the first thing they just brought here is the duck intestine over top of some shaved ice and some shrimp balls. You can make that into balls and put it in. But there’s a lot more coming. Okay and here we go. (Trevor speaking in foreign language) These are the shrimp balls.
  Oh, there’s the fish eggs on top. Oh, and chicken feet. One thing a lot of people say about hot pot is that it makes the food kind of all taste similar but I actually think once you get used to it, it’s just elevating the food into a new dimension. So all of these meats go into the pot. I think I ordered this one, that’s goose intestine.
  We got some beef, we’ve got different cuts of beef. We’ve got a beef bone, we’ve got shrimp dumplings, we’ve got tofu skin. And look at that, black tofu. This is gonna be good. And here we are, guys, let’s just put a bunch of beef in. Look at that beef going in. Let’s just put a bunch in there.
  Goose intestine going in there, look at that. Wow, that’s a long intestine. Let’s put a chicken foot in there. This looks like a soy-braised chicken foot. That’s a delicacy in China, it’s good for your skin. Full of collagen, right in that chili. Let’s put some tofu, I’m really excited.
  Now some of this black tofu. That should be a good start. Here we go, guys, let’s just dig in. Wow, it’s full of ingredients now. I’m really pumped. I’m really, really pumped because it just smells so delicious. Let’s take that, look at that shrimp ball, put it in that sesame oil with that garlic, with that cilantro, with that vinegar, and take it down.
  First bite, first hot pot in like four years. Mm, mm (laughing) that’s insanely aromatic. And with the vinegar, with sesame oil, it’s just explosive in flavor. It’s numbing as well, your mouth tingles and it’s bringing back memories. Next up, we got the goose intestine. Seriously, the flavor that is on each bite you take here, that hot pot is just so full of flavor.
  It’s intense chili but it’s not, I mean, it is spicy but it’s not like death level. It’s more like pleasurable spice. Mm, that’s goose intestine. It’s like crunchy almost. It’s got a crunchy crispness to it. Oh, yes, we’re getting more chili, look at that. (Trevor speaking in foreign language) That’s insane.
  (Trevor speaking in foreign language) Look at that. Oh man, I can’t believe we did that (laughing), that’s insane. We just asked for more spicy and they added in like another pound of chilis, look at that. (Trevor speaking in foreign language) Wow, so this is the starch jelly. Oh, and here’s the tau liaw, look at this.
  Sichuan chili oil going onto those yenpen starch jelly noodles. And here it comes. (Trevor speaking in foreign language) So we’re gonna try that. These are actually cold, they’re cold starch jelly noodles. They’re refreshing and spicy, which is contrasting. But actually, spicy can be refreshing in Sichuan.
  Let’s try that. Mm, mm, that’s insane, that’s incredible. It’s garlicky, it’s slightly sweet, nutty, cooling. Absolutely delicious. Let’s go into this extra spicy broth now. Look at that, that’s like a tofu, insane. And actually, tofu is one of the spiciest things you can eat in hot pot because it literally soaks all of the chili, so this is gonna be one of the spiciest bites.
  Oh, oh yeah, mm, hot and spicy, mm. You can feel the whole face. It feels like your face is the sun, it’s just like radiating heat. Whew, but it’s good, you can’t stop. That’s the thing about Sichuan food, you just can’t stop eating. (Trevor speaking in foreign language) Oh yeah, look at this.
  Right here, looks like there’s a dessert. I think it’s a hong tan bing fen. Okay, here we go, guys, look at this. So it’s a special Sichuan dessert and it starts over here. Starting with ice, let’s see what goes in. Oh, that’s the starch jelly and then we got strawberry, some jelly, more jelly.
  Oh, some watermelon, pineapple, dragon fruit, oh and sesame and some hawthorn. Oh, that’s fermented rice. (Trevor speaking in foreign language) Oh, that’s the molasses, the dark sugar, oh wow. Oh and here it is. (Trevor speaking in foreign language) And here it is, guys, look at that. That’s the hong pan bing fen.
  Look at that, she’s loaded in so many ingredients. We’ve got lots of different types of fruit. We’ve got that fermented rice. It actually smells kind of fermented, almost alcoholic in a way. We’ve got lots of different starched jellies in there. There’s ice on the bottom and she’s lowered in the hong tam, the brown sugar molasses.
  Let’s just try it out, it’s gonna be refreshing. Mm, mm, mm, oh, it’s really fruity, mm, and nutty. And almost tastes alcoholic with that fermented rice. What an amazing day, guys. It was an amazing, fun time creating this video for you. I hope you enjoyed it. Please subscribe, if you haven’t already.
  Click that like button and leave me a comment down below. So happy to be back in Chengdu. Thanks for watching guys.