Most INSANE Chinese Street Food

• All right, check it out guys, it’s Trevor James. Just got into Chengdu China, Sichuan Province, spicy Chinese food capital. Haven’t been here in four years, and I am so pumped. Look at this, guys. We’re in the morning market bright and early just like old times. We’re revisiting all the classic spots.
  We’re gonna make a lot of fun videos for you guys, and I am pumped. Look at this, morning market action. (Traditional Chinese Music) There is a lot of stuff here in this market. Look at all the chickens and the live crayfish but I think we found what we’re looking for right here. – [Trevor] Oh, look at this! – [Trevor] Look, this is classic Sichuan street food.
  It’s like a Malto sugar. – [Trevor] Oh, maltose sugar? – Oh, good for the throat? Okay. – Let’s get 40. Oh, look at this. – [Trevor] Look at this. He’s cracking it. He’s cracking it. – [Trevor] Wow! – Okay, so this red one, you have to put it in some hot water,
  but the white one, you can eat straight. – Wow! It’s so good to be back in China eating Sichuan food. Oh, look at that scale. Wow. – And then this is the real Sichuan street food here, guys. This white one here, the Malto, is candy. – [Trevor] Oh, he made it himself. Wow! – [Trevor] Amazing. Look at this.
  Ding ding, (chuckles) ding ding tong! – [Trevor] Oh… – [Trevor] Wow, this is gonna be good. – Look at this market, guys. Full action here. – [Old Woman] (Speaks in Mandarin) – [Trevor] Oh, he is gonna put the white powder on.
• [Trevor] Oh. Rice flour. Rice flour. – [Trevor] He’s a master of this ding ding tong. Ding ding candy. And you can hear him making the ding-ding noise. – [Trevor] Oh, here it is. – [Trevor] Wow, guys, it’s been like five years since I had this ding ding tong. Let’s try it out, guys. Mm. Mm! Oh, it’s like a little citrus-y in a way.
  It’s good for the throat. Wow. Mm. It’s really taffy-like. – [Trevor] Yeah, it’s a little lemon-y. – [Trevor] A little vanilla-y too. – It’s like a little lemon-y and vanilla-y. It’s like a malto rock sugar with lemon and vanilla in there. Really delicious. – Let’s go see what we can find for, uh, breakfast, or a snack.
  First things first, maybe some chicken feet? We got chilies, we got radish pickles, and actually quite a few varieties of chicken feet. Let’s start off with some chicken feet for breakfast and some cold salad. Full action here. You just take some of this, start off with pig ear. I think that’s, uh, duck intestine there.
  And then let’s get some of this. This looks like a lotus root, potato, wood ear mushroom, cauliflower salad. That looks good. Oh, and tofu. Oh yeah! Look at that. With seaweed. So what you do is, you give her your custom salad selection and then she’s gonna add more chili oil, more garlic fresh chilies in, and make it ‘upgraded spicy’.
  This is the magic station here. She’s putting it into the Sichuan salad bowl. Chopping it up, so we got the pig ear, we got the duck intestine and the Sichuan salad. Oh, garlic… Big leaks, chili, more fresh garlic, onion. Oh! Peanut, salt, MSG, vinegar. That’s, uh, sesame oil. Oh. And then peppercorn.
  Sichuan peppercorn, soy sauce, it’s all in there. And this is the magic. Look at that. Sichuan chili oil. And let’s get some of this chicken feet, too. These are pickled chicken feet so they’re gonna be sour and spicy and citrus-y. You can see lemon in there. There’s radish, pickled carrot. Look at that. All different types of pickled chilies.
  Here it is, deep in the local morning market. Starting off the day we’ve got the pig ear salad with Sichuan spice. We’ve got peanut, we’ve got all that Sichuan peppercorn oil, tofu. Looks really good. Let’s just try it. Oh. Mm! – Oh. Mm. – Mm! – Wow, it’s really good! It is spicy, aromatic, seasoned well. It’s a very savory, spicy numbing.
  Here it is, guys. Next, for breakfast, we gotta go in with pickled chicken feet. This is another Sichuan specialty. You know the secret with chicken feet is this gelatin-like collagen part? Mm. Mm! Mm. Wow. Oh, it’s good actually. Wow. It’s another dimension of Sichuan food. It’s spicy, but it’s not the mala type of spicy.
  It’s like a sour spicy. It’s like a Chengdu flavor. It’s numbing with Sichuan peppercorn oil. This is the first place Ting and I shot a market tour in China, and it went viral. It, it got like a few million views. We only had maybe 10,000 Subs. Oh, Look at this. – [Trevor] Oh, this is tofu. And you can get chili oil on it.
• [Trevor] Oh, look at this. This is Douhua, guys. Sichuan Silken Tofu. Oh, look at those giant cubes of Douhua. Oh, loading up the chili oil, broad bean paste, wèijīng – classic, and onions. – [Trevor] Look at that. she’s added on chili, broad bean paste and MSG. Wow! She’s just rocking out each portion individually.
  Mm. Wow! It’s really aromatic. – [Trevor] Wow. And that silken tofu is just so soft and silky. And of course it’s got that MSG to bring out the flavor. And the broad bean paste. This is just amazing, guys, to be back. Super delicious street food in Chengdu. It’s really delicious. Let’s keep seeing what we can find.
  Look at all the classic Sichuan ingredients in here, guys. We’ve got Sichuan peppercorn, We’ve got dried chilies of all different varieties. We’ve got all the medicinal Chinese herbs here. Look at all these chilies here, guys. And this is where you grind up the chilies into dried chili paste. Oh, look at that, he’s gonna upgrade.
• [Trevor] That’s Sichuan peppercorn powder. Wow! Onto my Douhua. Oh, and some chili. Wow! (chuckles) Let’s try it out. Upgraded Douhua. – Mm! Whoa. It’s numbing. – [Trevor] When you eat one of these it’s like your mouth just tingles with electricity, but it’s almost citrus-y in a way. This is the most numbing Sichuan peppercorn.
  It’s bringing back memories. This guy we’ve seen like five years ago and he remembers us. We remember him. He’s giving me discount. There it is. Sichuan Huā Jiāo. Sichuan peppercorn. It’s challenge. – Oh! It’s extremely numbing. A type of strong. Maybe I shouldn’t have eaten a peppercorn.
  It’s been too long, I got weak. Seriously, I could barely breathe there. I think there’s a street snack up here. Sichuan street snack. Okay. Special pork blood. Let’s try it out. Oh, there it is. – [Trevor] So it’s a bowl of boiled pork blood. Oh, soybean, green onion.
  But then the real secret, I think what’s coming, oh, (speaks Mandarin), secret chili oil. Let’s try it out, guys. Look at that. Let’s get some of that pork blood, chili, chili oil. Mm. Mm! Wow! Mm. – [Trevor] The pork blood actually tastes like tofu in a way. It’s just soft and full of flavor. And the best part about it, I think my favorite part, is the chili oil combined with the crunchy soybeans.
  You got the soft pork blood which just takes on the flavor of the chili oil, and those crunchy soybeans, almost like popcorn in a way. Bye-Bye. Let’s keep going. – [Trevor] And look what we found here, guys, a little Sichuan Street pancake stall. Look at this, she’s putting the fresh mold on the flame right now. She’s gonna oil the pan.
  So she’s got this sticky rice flour batter. So it’s like a fermented rice flour batter. Look at that. And it says “Kuài lè” on there, which means ‘happiness’. And then you’re gonna place it down. Okay, here it goes. Look, she’s rotating it to get the heat even. Here we go. Look at this.
  It’s time to put the filling. Insane aroma. It’s like a fermented rice aroma. Almost smells alcoholic. Almost smells like sour fermented in a way. And toasty. So that’s peanut, sesame, soybean, and sugar. So that’s going back on. And then let’s see what happens next. Oh, and then she’s adding more rice starch on top.
  And look at how perfect she is. She barely misses a drop. So it’s a rice pancake. Literally. That’s what it’s called. And then it’s gonna ‘Kǎo’. It’s gonna roast. Ooh, look at the golden. Wow! (Chuckles) It’s glowing. It’s got a golden aura. Look at that happy cake. Let’s just break it open.
  Oh, look at that. Steaming delight. Still super hot. Try it out. Mm. Mm! Wow. It’s really delicious. It’s like a fluffy fermented rice flour butter, almost alcoholic-sour in a way, with a sweet peanut sesame filling. So she’s trying to give them all away. ‘Cos we bought a whole pan, but we only want two.
  She’s so friendly. She’s giving them out to all the people. Let’s keep exploring, guys. Wow. This is bringing back all the memories. Look at this, we just found a little local kitchen here making Liangfen. Look at this, starch jelly, and it’s gonna have Sichuan chili oil on, I think. Let’s see how it’s done.
  Sichuan suan miao? Garlic. Oh, bean paste. Green chili. Oh, and then red chili oil. Oh, and then some green onion on top. Let’s go try it out. It’s like a Sichuan cold jelly noodle, basically. Cold and spicy and refreshing. Actually goes together really well. Let’s try it out. Mm! – Wow. It’s really nutty from the sesame.
  Oh. And spicy and numbing. Everything in chili oil, in Sichuan, is delicious. Serious memories, coming back here, eating all this. Wow. We’ve had a lot of food in this market. Let’s keep exploring. I think we’re gonna get classic noodle to finish off the tour. One from the old memory books. Let’s go, guys.
  Oh, and here we are, guys. Made it back to one of the top noodle spots in Chengdu. Oh, it’s still pumpin’. Look at all the people eating here on the street. Oh my, it’s so busy. And look at this, guys. This is the chili oil station. And now we’re gonna see the making of the chili oil base, starting with a little starch, I think, we’ve got wèijīng, so MSG, Sichuan peppercorn.
  Oh, soy sauce. And then garlic going in. Look at that sesame going in. And then here comes, oh, just the secret sauce. It’s looking nutty. It’s looking like peanut-y almost. And then chili oil. (Speaks Mandarin) And then look, they just get some green onion. Look at this, guys. Full noodle cauldron and all of this chili oil on the bottom.
  And then the noodles go on top. And then here’s the plating station. Look at this, guys. That’s the ‘Hui guo rou’, twice cooked pork with chili, broad bean paste, oh, there’s a few different variations but definitely what you want to get is this one here. The ‘Hui guo rou mien’. Here we are, guys.
  Just got the ‘Hui guo rou mien’. Look at that. You can just pull up on one of these stools. Wow. And enjoy your noodles. So there’s a lot in that chili oil. Usually it’s chili, oil, it’s a little bit of Ji jing chicken stock, a little bit of soy sauce, garlic Sichuan, oh, pepper, oh, and you can smell the nuttiness.
  I definitely smell some sesame paste in there as well. Let’s take it down. (Chuckles) This is an iconic bite. Let’s try it out. Mm. Mm. Mm. Oh! Mm! Just look at that thick, it’s absolutely coated with sesame paste and chili. It’s like a nutty, spicy, aroma infused ‘Hui guo rou’ twice cooked pork noodle.
  It is absolutely packed with flavor. If I could have any bowl, this would be it. Any day. Hands down, number one right here. Absolutely legendary. (Speaking Mandarin) That was unreal, guys. So much flavor. Okay, guys, to finish up the day we’re gonna get some tea at this beautiful tea park in Chengdu. One of my favorite memories from living in Chengdu was actually just chilling in these parks.
  They’re so beautiful. And you can just drink tea, and you get into your zen moment, you get into your chill zone. And there we go, guys. Just enjoying tea in the park. Hope you enjoyed the video. Make sure to subscribe if you haven’t already. Check out those old videos from like seven years, eight years ago in Chengdu.
  Gonna leave a link to those in the description. Make sure to watch those. Those are the OG ‘Food Ranger’ videos. Please leave me a comment. I’d love to hear from you. And thanks again. Thanks, as always for watching. Thanks, guys.

What’s up guys! Today we’re bringing you in for a full-on street food tour of Chengdu, China, going into a local market to try tons of local Chinese Street Foods and noodles! I lived in China for 6 years as a fairly regular but clueless white guy and am now revisiting to try the street food of China again!

Most INSANE $10,000 Street Food in Taiwan – RARE Access to Taiwan’s most LUXURY Street Food!

oh there it is all right check it out guys it’s Trevor James just got into Taiwan and today’s episode is a super special episode we flew in specifically for this most amazing mullet roll fish Harvest it’s going to be an amazing video let’s go check it out get ready for the most insane Taiwanese Gold Street Food the mullet row you’re definitely going to want to see this video because today we’re bringing you into the farm to see the Harvest watching the full process and then going into the restaurant for a super luxury
Taiwanese mullet row Feast let’s eat awesome guys and here we are in my little editing Zone before we get into this video I want to give a huge thank you to this episode’s sponsor expressvpn I’m using it all the time one of my favorite products basically whenever you’re online on your phone or computer you’re leaving your data unsecure especially when you’re on public Wi-Fi like at an airport or a hotel your data can easily be compromised by hackers they can access your passwords your emails they can get
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link down below check it out guys I’m personally always using it let’s get into the video okay guys and here we are it’s four in the morning spent the night in this little town outside chai in central Southern Taiwan we’re in bagong and making our way to this fish Harvest so gonna be a once in a year activity and just look at this like super quiet in the morning we’re we’re gonna jump in a taxi let’s go the answer and here we are look at this it’s still pitch black outside we’re
going to this fishing Farm it’s a mullet Road it’s a real delicacy out here this is it here we go guys and we just met with Lila Ben having some tea in the morning five in the morning this is gonna be really exciting Lila band was actually just explaining to us that they raised these mullets for three years let’s go okay here we go guys Lee laoban is in the front car there and he’s taking us to show us the mullet row Farms oh oh they’re gonna take the fish okay this is it guys we love band’s
taking us to see how the fish are harvested right from these ponds look at this these ponds are full of mullet Road the mullets are harvested for three years here we are they’re all so handsome guys are going to be getting all the mullet row wow look at the Masters here you got all this big net look at this here’s the net going in catch the mullets and this is definitely different from a normal tourist activity I was just thinking we like just got in to Taiwan last night didn’t do any night markets or any of the normal like fun
tour stuff we just come straight to the fish farm deep in the village this is what it’s all about here they go guys look you can see it’s setting the perimeter they’re literally gonna take the net all the way around the perimeter and look these guys are scaring the fish on the sides to make sure there’s no fish on the sides there it is guys look at this full circle full of mullet row look at that guys all the fish are just underneath that net in there all the mullet and they’re huge can’t wait to
see oh look at that tons of fish in there they’re just gonna connect it in and then open it up there’s a lot of fish in there and look at the breakfast they brought for us here what we watch we’ve got all sorts of Taiwanese Specialties neuromium bout to soy milk and I’m enjoying my bamboo bout to the start oh here they are oh let’s see what’s inside oh look at the mall oh look at that nugget of joy I’ve never tried this before and I’m really excited to try it look at this next up we’re gonna take
this truck it’s like a hydraulic lift I think what’s going to happen here is they’re gonna take it to the Nets lift the Nets up and dump it in this ice truck here look at this guys it’s full of ice I think it’s gonna be the biggest load ever it’s gonna be huge here it is this is the first load from this Pond of the mullets wow right on the ice oh it’s coming right by my head look at that look at that oh I’m really excited because I’ve never tried the smaller row before it’s a
delicacy you have to fly into Taiwan really mainly only Taiwan and Japan would have this delicacy when they don’t export this it’s only in Taiwan because there’s not enough Supply it’s a really rare scarce so there it is guys you can see right behind they’re just lifting up the Nets there’s like probably already 20 or 30 Nets coming out of this Pond here they’ve already made them docile so they’re not in any pain right now it’s just nerves that are moving the fish so don’t have to worry about any
cruelty here and now Lila but I’m taking us to see the the processing and we’re gonna see the the most anticipated scene the preparation of the row and The Dumping of the truck which I’m excited to see really excited to see okay this is the moment we’ve been waiting for guys to dump of the truck oh there it is crazy oh my God that is insane okay and Lila ban is bringing the next truck here oh look at that oh it’s a little massive load look at these Beauties here full of beautiful mullet row oh look at
the beauty there and uh all the big ones in the final truck here wow here we go this cutting is starting just taking the first look of these gems there they are wow Julian hen how so the process starts there’s a whole two truckloads actually three truckloads to empty out here the first step is to just cut open each one and get the eggs ready for extraction into these baskets let’s take a look at this this is the gold of Taiwan and what you do is you just get rid of this and then just pull it out oh look at that
whoa that’s the goal of Taiwan Taiwan gold right there okay so it’s salted and then put in the Sun and then you can bake it you can have it with fried rice a bunch of different ways whoa look at that uh this is the highest quality and you can tell by the size it’s just absolutely giant okay so that’s 60 000 nkd little one which is about 2 000 usdin for all of these so can you imagine one of these is 2 000 we’re getting maybe maybe 20 of these in one day so you know there’s about twenty thousand dollars worth of fish eggs and
guys there’s another secret here right here this is the stomach actually you can roast it as well or fry they said that’s also a delicacy I didn’t know I thought it was just the roll but also the stomach is a delicate as well interesting they said it’s also quite expensive and look at these guys literally thousands of dollars of fish eggs here wow so many in the truck here does not only the eggs but also the meat you can of course eat the meat from the mullets so nothing goes to waste here there we go fish and eggs both can eat
there it goes off to the salting station here it is guys we got like maybe eight or nine maybe ten of these beauties next step is marination we just drove to the marination station we’re gonna watch the marination let them dry roast them and then bring it to a fried rice restaurant and try with fried rice but we’re gonna get a premium extra big one because apparently in the fried rice restaurants they give you like a bit but we want a good amount let’s go check it out oh here’s the saltyan they just cover them in salt and that’s

going to draw out all the moisture and I think actually what they’re going to do is press them with these boards look here’s the boards to make sure all the moisture is gone they’re making it into these Stacks look at that each layer inside there is loaded with mullet rolls look at those wow salted impressed here it comes look at these here’s the weights wow I’m gonna press them and look at that guys you can actually see the moisture dripping out from the Brocks pressing it all of that is the moisture inside the eggs it’s
gonna dry it out the salt is drying it out and the pressure drying it out and look guys these are all the rocks the bricks get a full workout just like a deadlift ah okay let’s bring it to the press here oh okay there it is guys we just pressed them all down we’re gonna wait one hour they’re gonna press all the moisture out we’re gonna put them on here see them in the beautiful sunlight and then we’re gonna eat here we go this is the moment look at all the moisture coming up they’re going to wash it first and
here’s one of the final steps before drying them in the sun is to remove the salt look at these just covered in salt washing the salt it sucked a lot of moisture out and uh wow it’s you can see there’s a definitely thick layer on there here it comes wow look at that color is gorgeous and they were saying they do about 2 000 fish per day here on a busy day and you can see there’s a lot of pieces of row here each one of these is about 25 30 USD so you can just imagine the amount of Revenue that a place like this brings in okay
here we go look at these beauties mullet roll jalima okay gotta be gentle oh it’s almost four now guys this full line is almost four and there it is guys fully loaded mullet Road tray last step is to put them in the cold room and then they’re gonna dry them in the Sun for 14 days alternate between the fridge and the Sun and after 14 days they’ll be ready here we go going into the fridge they put it on this pallet here press it down and then it’s going right in the fridge here there it goes guys into the
freezer in and out for 14 days and the final products are back there so they rice them even more in the ice cold room here okay let’s take a look oh look at that fully dried and the cold fully pressed and this is just a fully loaded ice cold freezer here it feels like it’s about three or four degrees oh that’s the final product Champion okay Lila ban is going to show us the eels now wow unagi that’s a menu look at that here they come whoa look at all those zunagi look at all the eels in here these are alunagi
so they’re just sorting it based on the size the big ones and the small ones okay and here we are gouachefu is taking us to a restaurant that has wuyu it’s a Chao fan we’re gonna get some Monroe fried rice and uh we’re just making our way there right now here we are Ali hi Shen fandian we’re gonna get some U2 dishes okay we’re gonna get some dishes oh and here we go here’s the mullet Bro Look at that and chandlaban is going to show us how it’s done here it is oh look at the bubbling
smells amazing so Chandra ban is going to show us three varieties of the mullet roll the Wu to variety here wow and this is the first one simple but it looks amazing it looks like it’s bringing out the flavor wow oh look at that look at the inside it looks like Sashimi almost but it’s mullet Road cutting up some giant big leek there wow wow look at that okay my first time guys my first time wow look at that right off the torch oh yeah wow it’s really good seriously it’s just like upgraded salmon eggs salty full of
Rich deep Umami oh look at that you can also eat it with the legal um oh that leak is good it’s like salty and oniony it’s got the Umami from the fish eggs and then that punch almost spicy onion and look at this you can get it with apple too let’s try with the Apple so we got the oh look at that mullet row it’s got that smokiness from the torch and Apple juice let’s try it out um yeah juicy and here it is guys look at this that’s the raw mullet roll Chen doctors starting out with little oil on
this Wok here this pan here’s the mullet row they look like steaks but they’re actually eggs orange steaks look at that so he’s gonna just Grill it Sizzle it for five minutes here comes the flip oh look at that Sizzle it looks amazing look at the sizzle there guys he’s just flipped it just needs a few more minutes that’s raw that’s not the sun-dried version and we’re gonna try a few varieties of the smaller row today look at that flip and Chen dachu was saying it’s gonna be like Q it’s going to be
like al dante after it’s done they call that q and then there’s also gonna make a fried rice here look at that dried mullet row as well here we go guys right out of the kitchen look at that we got the wuyutsu that’s the signature mullet roll and Chen dachu he fried it in oil it’s like a Sizzle it’s like a steak almost oh look at the eggs there this is what we just saw the whole process of never tried this before and Chen dachu Master Chef Chen there he was saying actually a lot of Japanese
like this they actually export this to Italy it’s a delicacy around the world you can use it in so many different ways I think they shave it on pasta in Japan maybe in Italy as well here we go first time let’s try it out um [Music] wow it almost tastes a little bit like scrambled eggs mixed with tuna sashimi and it’s got an amazing al dante texture with the most Umami um okay and then next up look at this rice it’s got big chunks of mullet roll wow seriously the food and the people in Taiwan are so amazing people are just so
friendly here and the food is out of this world let’s try this Molly row fried rice take it down um [Music] that’s the next level of fried rice the mullet Road just gives it this extra oomph like this powerful Umami bite wow it’s one of the must try things in Taiwan if not the whole world but this is the most unique for sure look at that you can see the little egg granules in there they’ve got this springy al dante feel to them really nice and then it’s sizzled on the outside brings out.