Surviving SICHUAN!!! 500 Hours of EXTREME Chinese Street Food! The ULTIMATE Sichuan Food Documentary

That is unlike anything you will ever see. Check it out, guys. Here we are. And welcome to Sichuan. This is the home of Dan Dan Noodles, the home of Hotpot, the home of extremely spicy street food. And this is the place where I spent six years starting this channel and where I fell in love with Chinese food and in particular Sichuan food.

Talking about the worst food

Sichuan is full of friendly people, delicious food, and it’s worth a visit just to enjoy the full aroma of Sichuan chili all alone for. And this full on documentary I’m taking you in deep to the morning markets, the local noodle joints, into villages and more. And if you stick around to the end, you’re going to see not only the best food, but also some of the worst food as well that I’ve had in Sichuan.
Some zero ratings on the food Ranger rating system. I know you want to see them. I got a lot of questions for that. And I’m putting them in this video. Maybe grab a spicy bowl and noodles, too, because first up, we’re bringing you in full on for a Chengdu spicy Dandan noodle tour. Let’s eat. We’re in a little alleyway here and we’re going to a place I’ve heard is really good Taiwan, man, literally means big noodle bowl right here.
yeah. And you can see people are just eating right outside slurping. That’s going to be good. This looks awesome. Wow. Look at all the action anyhow. Yeah. All right, Here are the pseudo shots up here. Hey, man. Tie Bong Lago things up last week. Jenny, you are so cool. You can drink at my car. You can drink them.
Look at this, guys. Look at the cauldron of noodles in the back. All of these fresh noodles and Sichuan. Wah, wah. There’s nothing better. And they’re just scooping on the cow peas right on top. hey, yo shouts So. So you can see that they put soy sauce, salt and msg. It’s all in their chili oil, of course.
And then they load the noodles on top. Jenny Ha ha. She Yes. look at these noodles. It’s all about. Ooh, look at all that chili oil. wow. And Django. So there’s chili oil and kelpies. Lots of that ground pork shouter. this is just a wonderful day of eating Sichuan noodles mixed up that chili oil soy sauce vinegar combo with the cow peas, the ground pork.
Got to get every noodle covered in it. Now, Trevor, you got to go through today. ha ha ha ha ha ha ha ha. Jenny. Yeah, yeah. Come on, Jenny. and we just got some vegetable soup, too. They just look beautiful like that. How’s your day? wow. These ones are so thick that chili oil and the pork sauce mix make it a thick six tastiness.

Ding ding candy

There’s actually a bit of a smokiness in there as well. I think it’s. I think those chilies are a little smoky. That is amazing. Next up, we found another amazing bowl of Xinjiang noodles deep in another old alleyway of Chengdu and full of spice packed chili oil. We’re going for noodles all day today, guys.
And right here is a little alleyway full of little noodle stalls. And we’re just going to pick one and try it out. Nihar, you’re going to need them in my day. Here’s some of them. Yeah. Neil Newsham I’m in your car. Just turn on your old man. Now. You got to a ladder to log on to a city on the way to target Myanmar.
That young man. I’ll tell you how. What are you guys doing, man? Little Juliana. All right, so we got my day. So this is just a local little noodle joint in an alleyway, and we’re going to get the Xinjiang man more than that noodle style Sichuan noodle sauce next from Jump, jump, jump. Marjan look at all that sesame paste.
I only got a looser decision to make. A looser decision to share Rs1 decision. all garlic and a little Sichuan peppercorn. Zhang Yo, ma, hey yo yo in. And this is the real secret here. The Sichuan Ponyo giggles at yo yo yo handle Shangri mama. They say, nigga data system and they go since toggle channel single toggle.
wow. There’s so Ohio banjo and star anise. Hey, yo, Gemma, that’s a month Wow it’s just full of and beautiful. Guess it’s on the end of the month. I mean, I keep a tie. Hola. And it’s just all about the pure oil and chili on the bottom. The green onions, the chili oil. There’s a bit of sesame butter in there, but really, the chili oil is different everywhere.
beautiful. Boiling them in the cauldron boy type. Yao Liang, look at that. And now they’re going to go add ground pork on. It took us to Jiang Goma. the the copies are around them in the shower today. Ma, I said you to shelter has a chance. it’s wonders. I just fancied you just any whistle. So we’re a little early, but this place gets packed at lunchtime.
Look at that. This one looks like they put a really, really generous portion of that sesame butter in the bottom. wow. Mixing those up. One of the most beautiful things you’ll see in Sichuan, all of that beautiful chili oil, that really spice packed flavor, aromatic spice pack, chili oil ban, you guys, how to eat and dig expense younger to get this younger Nieman Fung the handle dear my junk yeah it’s one of the best things about Sichuan is the variety of different Xinjiang noodles you can find here.
And we are just eating so many bowls today for. yeah. Horchata han. this one is just so it really has that rich sesame butter flavor. So it’s a little nutty but spicy. And also the pork, the shouts that they put on there. it’s, it has a rich, rich pork aroma. Definitely strong and spicy and silky and a bit of a crunch from the cow peas.
Next up, before going to my home base noodle joint and getting a lesson in the back kitchen with a huge wok full of spicy ground beef, we’re trying out one more variation of Dandan noodles and hot chili oil dumplings at a joint that’s always busy for lunch in the back streets of Chengdu. Right up here, there’s a little noodle stall and we’re going to go see what they got and order up a bowl and they ha.
gosh, I’m in my. yeah. tai bangla. my gosh, I’m a man just out working. I trash. I’m I’m in this environment that I’m in. you’re on your way. I need a way to talk to our young mama Hyo young doubts. how or gosh, size young man. Xiang Liao Ding, ding dong. so that’s chili oil soy sauce.
Next she like, yo, yo, yo, yo, zhang yo. yeah. Tai pickled mustard greens. tai bong. These are our noodles Education Woman to Myanmar or Tai Bong laughs And they’re going to top it with the shelter here. How about you cut it in half of us? That’s the ground pork. And adding a little oil doesn’t that look insane? Right? that’s beauty.

Muslim Chinese lamb noodle soup

Seriously, you got. time to do this. Do we have a Joshua back? I’m not supposed to at all upset y’all quite a bit. we are your family. You hardly keep in business All thing by Allah. Yao Ban Ben. You know how to wait. Our day. My day? We’re bound. They hold hooks. Sichuan, Xinjiang men do good again Tandem in hands, Yang said of de de de Chapo.
Deutsche Yang demanding boy out Yao Ban sugar. yeah. Fangio took the shoes. Gigi shut Drew Roach out today. Mark Joseph Yo, Joe. TY Hey, y’all. Keno gosh. RO that just looks so beautiful. JENNY look at these. Awesome. These are John Schrage out. So they’ve got soy chili oil and garlic that just looks insanely delicious.
And then we’ve got mix noodles, dandan noodles, Xinjiang noodles. You mix these up for me? Isn’t that incredibly beautiful? they’re so friendly. And how’d you do, Tai? Holla. nigga roll, nigga make a shouts of how nigga hong yo easy to. boy. Yeah. boy. Young nigga yo, nigga swan the way to the top Yo tong de tai how Caroline Jojo catching come I sure she’d come up to chat on city Angela Jamais dor Israel Yeah yeah yeah it’s Ankara.
Got some chatty young Jan though. She’s a clown. You said you had to grow up. Then she ran Manhattan. She one young guy rang the head and taken them. They didn’t. They said Geneva. How? She’s in South Sudan, right? For our final meal, we went for the ultimate bowl of Sichuan noodles, right in my favorite neighborhood noodle joint.
That makes a mean bowl of red braised beef noodles, dry style, pickled chilies and their super fragrant ground beef. And we got super lucky and got invited right into the back kitchen to watch them being made. All right, guys, we are now in my local neighborhood. All of these shops have every variety of Sichuan food you can dream of.
But there’s one my local noodle joint, my go to noodle joint that we’re going to go into, Say hi to our friends and have a bowl. Here it is. and they’re making the shelter right now. They have all Niman demon junk says, so shout them up like you’re about to go down. Judicial Watch. How your mom, Gigi, Josh Young.
Josh I’m dating model. Good. She had a degree from my Salwa education funds. I’m in Lehman and some elements I’m Zach Tai Qiang So these are the green Sichuan peppercorns and they put those into the noodles and it gives it a slight numbing for really kick in And then, so, so these are all the chow liao or jicama and that’s the one they’re making with fresh green Sichuan peppercorns.
it really it really has a rich, rich floral beyond probably other of rich flora. The aroma. These are the Sharmila spicy Sichuan chilies. These are fresh, not dried, and they just top those right on top of the noodles. Take a shower. Fun. I’m in Shanghai, man. Hey, you the Indian? And we are just starting to make the shouts.
Tushar said You’re a new old dame. so we’re making the ground beef chow, to which they add on top of the noodles or fangs. And then get your dema. wow. And do a new role. Third round Emmanuel Young, the Yorkshire Young watch jokes. The other day, my okay, there you are. So they can you’re all in Ohio and then watch out await our day my day too young or Jewish A young man say young chicken so this is the young me out and showing me out Ginger.
wow. Tons of ginger. When? And then a little bit of chemicals. Making sure we don’t mean to jump in. look at all that dried chili flake. We’re going to put all of that or at least a lot of that in to the shelter or Tai chi. However, look at all of that Wah beautiful and or agile when you travel. that is going to make it even more aromatic.

Ding ding candy

There we go. yeah. Wow. you’re catching your tongue on its hands the same way we may wait a tan tong y’all just died in LA. and we’re adding another batch. That one. and all. Isn’t that beautiful? It’s just such a dark, red, rich ground beef. that is so rich. All the chili, all the Qiang Lee. Our.
So we’re going to make our bowl now you eat in Beijing them a little bit of MSG on the base little chicken chicken chicken stock to compound or jungle. Yo, yo, yo yo soy sauce y or dictionary of Juanjo your man. and that’s the real beauty to the Sichuan peppercorn. While we watch them make that little bit of tai.
Look at that right on top or take a shower. POW! Jump pajama. pickled chili. A little bit of tongue. And then Shanxi demand cilantro. I love ranch, honey. And, you know, you can go in and we’re going to add the fresh and incredibly fresh salsa. We just made it cold full of oil as well. Spicy, fragrant oil.
Wah Thai. How long? yes. Jenny took us your hometown. You’re a high born L.A. County lifestyle trailer. City man. You only got. wow. That is absolutely overflowing. It’s too much. So we’re just going to put it all in and mix it that way. Awesome, Shenzhou. And you roll. yeah. And there’s cabbage on the bottom that is just pure switch one. yes.
here we go. That is incredibly smooth. it’s just so Qiang, a little spicy. Gingery garlicky. There’s a bit of spice in the pickled chili, but it’s really just smooth and happy and aromatic and makes you feel content. Noodles are chewy Thai. How should I die? How true. amazing guys. I hope you enjoyed that noodle tour, but that is just the beginning.
Next up, my parents are coming to visit me in Chengdu and we’re taking them for a full on Sichuan food tour. Let’s get right back into it. All right, So check it out. It’s Trevor James. And today I’m with my parents and we are going deep. We’re going to go for a full on Sichuan food experience out here on the outside of Chengdu.
This is what you would call fly restaurant. Yeah. So these are all fly restaurants. And the main one is up here on the corner. And you just choose the dishes that you want right from the table. And that’s when we’re going right up here on the corner for my parents visit. I was so excited to take them for a food range and tour in Chengdu to go really deep and have a food inspired travel experience and make some connections with local people.
I knew that we were going to have to go super deep to one of my favorite spots in the north of Chengdu to feast on classic Sichuan food. This is so this is ding ding candy chick. I hear. Ding, ding, ding, ding dong creature, man. look at this. This is a classic Sichuan snack. You can try. There’s sesame and chicken.
Share your own family on the outside of my food. You Mimi among young meets woman? Sure. Eat and drink them out. Okay. My Sure. Quickly. Mai Tai. How? look at this. Did you get your ding ding dong? yes. And there’s a scale. Yeah, Yeah. sure. Quick. My shoes are young now. Am I quite famous as a carpenter, though? Yeah, it’s a counterfeit. Yeah.
Jenny Shisha. Okay, let’s try it out right here. Be careful. Put it on your back teeth because it’s very, very toffee. Like. yeah. Totally sticking. Yeah. Kind of sesame those. I mean, it’s like there’s some sort of citrus flavor now you can get better as you put your bottom on your through my German. It’s a beef.
Yeah that’s right. He said you can live on sesame and there’s orange peel. That’s why it’s interesting because I’m one of these guys, these guys playing What kind of let’s not call this traditional. Yeah this is the are who and they’re blind. Yeah, both of them are here. Okay, so we’re going to eat up here.
look at this. Fresh dishes coming from the kitchen. So what’s really cool here is that the food comes out on the back of a bicycle. You see the guys standing at the kitchen over there? Yeah. It all comes out from the back of a bicycle, and it’s delivered fresh to the restaurant. And you can come choose the dishes that you want from the kitchen when they’re hot.
So let’s go take a look, guys. Always busy life. look at this. go ahead and have it on my woman. Now you get to come on. Okay. Sorry about cooking. Yeah, yeah. And there says any. Look at that. Well, this is all banned. You big, which is dope. And Zhang, I owe you. They might go back and take that piece and go, yeah.
I hope that dolma green. How shall we go Roma? We go out twice before. Got just about 50. Let’s get this one up. Okay. But this is a necessity here in Sichuan. Okay, The next thing we got to try is the Liang Nature. Even now, I’m gonna the Eagle, friend. that’s beautiful. Yeah, that looks beautiful.
I think that this is the young friend Monk called Mung Bean Jelly and their specialty chili oil. with black beans. boy. Beautiful place. There’s actually a lot more to try here. See, right behind us this. These steamers. I don’t know what they’re full of. Fen jungle offending Roma. We got to get a general steamed beef spiced beef like you gave.
And General, I should be go. This is a general steamed spice beef with pumpkin or pork? Pork? Sorry for steamed spiced pork with pumpkin. doesn’t this look insane? First off, this is called Double Bannu, which is river fish with Sichuan fermented bribing pasto panjang and pickled chilies. So it’s sour and spicy and fragrant, covered in green onions.
Looks incredible as any, isn’t it? Over here. This is their famous dish Liang fan. This is sliced mung bean jelly covered in their own. It’s a mixture between black beans and chili oil, and that is super fragrant. And there’s should be a little bit of on peppercorn. Yeah, I could smell that. Yeah.
And then over here, this is a classic Sichuan dish, twinkle arrow, twice cooked pork. So very fatty, sliced pork mixed with these swan meal and it’s super fragrant. And then this over here, this is Fenton Roe, which is steamed, sliced, fatty pork, spiced over top of pumpkins. And you can see it behind us here in that huge steamer.

Sichuan market duck

I’m not even sure the dish is filling. It was going to get the job, you driving fish. So I brought it, you guys to this place because it’s the most classic representative of Sichuan and you can get. yeah, get some of that sauce on there. Ooh, ooh. I’m really good. There’s so much ginger in that. Yeah. boy.
Forever. It’s broadband paste mixed with pickled chilies, so it’s about a slight spicy sourness to it, which is amazing because that’s really good. Ginger is unreal. Yeah, that’s a lot of ginger, but it’s so good. I love that flavor. So look at the neighborhood we’re in. This is just total Sichuan mobile families just feasting.
Look how busy it is. Next up, take a look at this. Next up, we’re going to try this. This is really fun. covered in that black bean chili sauce. yeah. Let’s try it out. I didn’t expect that. That’s pretty good. you can really taste the Sichuan pepper. Cardamom. Yeah, it’s tingling. Great and powerful.
I like all that good. I like. I like these cool dishes. They do? Yeah. It’s almost refreshing. It is like, because it’s a cold. Cold? What is that, Mung bean jelly? Yeah. the next thing to try here is the Fen. Jiang wrote the thing about this all over Sichuan they make a different variety of it. This one has pumpkin and if they use it looks like it’s a fattier version of pork.
But this one I know is definitely worth a try. Let’s get in there on the bottom right there. The sweet from the pumpkin. The pumpkin pumpkin. So. Mom and I were really nervous about going deep with you. Yeah. And experiencing some of the crazy things that you had on the street, the various street food. We were really nervous about it. This is fantastic.
Yeah, I do this every day with you. Like, nobody needs to be worried about this. So incredible. The food is unbelievable. Yeah. Here with all these local people, it just adds to it. I mean, like no tourists are going to do. No, no. After that incredible lunch, I brought my parents for a tour to the kosher spice market.
Sichuan’s largest wholesale spice market packed with Sichuan peppercorns, dried chilies and all of the famous Sichuan ingredients. I want to take you guys to the largest Sichuan peppercorn spice market in China. cool. wow. Because we are in Chengdu, Sichuan, the land of spicy numbing cuisine. Numb your mouth off.
And this is the largest wholesale Sichuan peppercorn and spice market in Chengdu and throughout all of China. These are all dried chilies. What? yeah. we go take a look. If you remember the first video I ever filmed in Sichuan, in Chengdu, this is where it all happened. Just all down here. All of this is where this is where I tasted my first Sichuan peppercorn.
This is where I spoke my first Chinese in Sichuan, the first time I ever came here. And this is a place that made me fall in love with Sichuan, seeing all the spices, all the smells, Sichuan peppercorns. Let’s go take a look. I’m absolutely blown away. Like this goes on and on and on back here. There’s so many, so many things like that that looks like enough chili peppers to feed the world’s spicy food for the rest of eternity.
Because these dried chilies, she is sorting them. So she’s sorting out the cream need near dos mama. Dig up Gigi shampoo. How to here? Yeah. She’s sorting out the dry Look at look at all jicama. She’s sorting out the dry ones or sorry, the ones that don’t look very nice like this. And the little bits and the little bits of greens and putting them aside using her bare hands.
Yeah. Your hand. Don’t let a lot of them are. Wow. Take us through her Naama because it’s all La Jolla. Don’t look at this, Don’t laugh. That’s medium spice to do a if you’re not eager to lie, there’s a big jicama the hottest band hands in the management in these are the spices working hard given they’ve got So now they like to stick your tongue.
Now they like to give us a tough one. Another $9 wage all the way into Jingo. Then I tell you, you can do my tongue chili, my door handle is on my shoulder. Good tangle. Got it. All of China. Well, my mother and my wife went to that. They are da and also abroad Sit down Magloire de Madama and yada yada Yes to America and Canada is this is like the big Amazon.

Bringing 2 American guests around

They were the center of janitor of the Turkish trade that I’m a Chengdu Sichuan trade out of my and I don’t think that it’s possible. Ah yeah it’s the biggest it’s the biggest. Okay. It’s just any half of a tissue here. They’re playing mahjong in Canada, women were mahjong. Mahjong? Yeah, Mahjong. They’re playing mahjong here.
Took us at Take your tongue with your cheek. It’s only the larger So yeah, you don’t make the larger you’re digging the thing go to hand my g sugar my g sugar ping dong man I blow my face. Yeah Why? What what they I found you are tormenting with all this up Here is broad bean paste all different ages.
This is fermented bribing paste. And this is the soul of Sichuan. It’s chilies with broad beans and it’s spicy and salty. And they can do anywhere from 1 to 8 years of fermentation. And the longer it ferments, the more fragrant it gets and the less spicy it gets. You can smell it. It’s potent, right? And that is what makes of food.
That’s what makes double bind you. And that is that’s where it gets insane. Fragrance After the insane spice market in Chengdu, I brought my parents to chill out at People’s Park, have a cup of tea and taste durian for the first time. Although it’s durian off season in December. We found some and I wanted to see what their reactions would be.
It’s like a like a marriage market. So you see all the pieces of paper down here. These are for parents putting out fliers for their children says their height, their age, their job, their salary, and if they’re interested, then they’ll grab it and try and match their kids up with a husband or wife.
Do the kids have any say in this matter? No, I don’t think so. Wow. Is there price is there price tags attached there? Like an online address where you can go to see a picture? there’s a phone. I don’t think there’s a photo. Yeah. So we’re going to have some tea and dairy and for your first time.
Okay, this is going to be either a magical or a horrible moment, and we’re soon going to see. So the secret is you got to break it off soft. and it’s supposed to. You’re supposed to use your hands so that maybe you can take that half. Okay. Okay. You take the soft half. There we go. And pick the whole thing. Yeah, Yeah.
Really? Yeah. Just take a and then Mom here. You what? And you’re going to bite into it. And Mom, why don’t you just take a little piece from the spoon here? my goodness. So is it good family friendly thing? actually, it is. Really? That’s good, right? It’s like butter and crusty pineapple, onions, buttered butter.
And this is just the beginning, guys. There’s so much more street food in this video that you’re going to love and it’s only going to get better and better. Let’s keep going. We are going to try a famous duck here in Pung Jo, and it’s right up here deep in this local little alleyway. Classic old shop.
Be really good. We found the duck hot spot. So we’ve got the dried ducks here. They let them dry, and now they’re smoking them. She doesn’t even consider shooting them. So look at this, guys. Now we are hanging up the ducks after they dry and going to smoke them in the back pit. Gigi, our shooting dojo.
You guys out your mouth. You guys out here? hi. How. Isn’t that beautiful? And you can really smell that smokiness. Made my desire to resemble Jonathan a little gem. Jim Madama. so they sell all of these every day. Wow. Isn’t that amazing? As you can see, they put a they put a bamboo stick here to keep it open.
And that’s going to get the flesh even. And then look up here. They put the ducks on top two or. Isn’t that amazing? Thai feeling I’ve done. Wow. It’s just a symmetrical scene. Cool. wait. Our hand. Hammer. You told me a mashing Alma. My shank might go on. How much? Hanging down. And then we’re putting off. Took a young man, my beloved Mike.
and then they’re just putting a little cover on top and pushing it back. Look at this. On that. Amazing. Deep into the oven. Deep into the pit. What a scene. What a scene. Look at that smoke billowing out. the smoke is just billowing out. Wow. That is unlike anything you will ever see. wow. And they’re just going to pull them out for.
that is amazing. Linda. Janet, That’s all I got that I got Thai foods last year. Yeah. Zika, Thai food, Shala. That’s insane. And come take a look. So these ones right here, they’re already salted and smoked. And the final step is to just put them in the herbal broth. so these are the smoked ducks, and they’re putting them in this edible broth.
There’s a ton of herbal ingredients in that broth, So we’re going to get a duck here. yes. It’s so soft looking and. And fresh. Wow. Thai young. look at that. you can really smell the rich herbal broth or the smokiness on the juices. Look at the juices just bursting from it. It just looks incredibly succulent.
Well, if you don’t mind to live here, you go in and order or just splattered. What a duck scene this is. Yes. You send ginger. My face, your mouth. It’s so juicy. Kendall handled order. it’s leaking. Look at the succulent, fatty skin on their cannula tie. How cruel. ho ho. Tra la does Fantastic. It totally melt in your mouth.
It’s fatty and smoky. Super succulent. It’s actually a bit smoky and tastes almost like ham. Ha. Next up, we took a couple steps down the street to the daily morning market where you can find all the essential ingredients for Sichuan cuisine and, of course, tons of different street foods for breakfast.
Starting with a bustling thi chang Venn joint, a.k.a. sweet potato starch noodles in a spicy broth with tons of pork intestines. This is what it’s all about. Come in and taste good food. and whenever there’s steam, there’s good food. Look at this Is your fate, young man. Or fate? Young man. So this is intestine soup with a spicy Sichuan stock.

and sweet potato starch noodles. Ty, how will I look at this gesture? Some wait out of time. John. John, Thank you, Anton. You can actually smell the intestine aroma here. Okay. Okay. So what am I. Okay, great. I want to ask you what you want. So we got sweet potato starch noodles going into the cauldron and bean sprouts.
so there’s the Zhang Yo soy sauce chili. There’s the Sichuan peppercorn and salt. More chili, rutabaga, green onion, cilantro. And then here comes the beauty, the sweet potato starch noodles and the intestine of the intestine on top. Look at this, guys. We’ve got a classic Faye Zhang fan here. So the topping is pork intestines.
And these noodles here? yes. It is so good to be in Sichuan eating real local Sichuan food. These noodles are sweet potato starch and those they put some quickly blanched green bean sprouts on there. And that is the real joy. It gets spicier as you mix it and the broth turns dark red. it up. yeah. The chili with the pork, intestine aroma and the bean sprouts.
Those three things are a perfect combo. Next up, just a few steps down in the market, we found another huge steaming pot of lamb soup prepared Halal style by a friendly way, Chef. There’s truly nothing better. This is where the action is bright and early in the markets. And, there’s lots of food around.
Look at all this. I think this is LAMB Yang Row ninja. Look at this massive pot of lamb soup. that is really potent. LAMB aroma. Took a young girl made, in my judgment. My decision to run it near the uterus. And Nifong Nikitin the chance to retire. And how long did you go? What are you doing? What are you doing? yeah.
Usually I’ll have a yo yo Wendy around hand. She wants you to. Come on. She’s a huge cow. Damn, It is a funny kid. Really? Estrogen and ying yang to my degree. Some are gonna Pennzoil tomorrow. I know a lot of this is classic. Doesn’t get any more local than that. Or education even to tell us that a young girl, tongue or other fatty chunks of lamb look at all the organs in their shoulders.
Intestine, tripe, stomach, all of. it’s all in there that is offending young Roe steamed lamb with rice flour. Turns out. hi, Bob. Hi. This is Jamar. We do general wedding. Okay, so you can add salt and MSG to your soup, but I think I’m just going to have it as it is. Look at this, guys. For pure fatty chunks of lamb.
Right. In a rich stock. And then over here, look at this beautiful Fenton young roe. So there’s rice flour and then there’s fatty chunks of lamb that looks absolutely flavorful. it is incredibly soft and fluffy. The lamb It’s the perfect mixture between fatty and lean. It’s seasoned very well.
So it is a little salty and it also has a slight Sichuan peppercorn flavor. So there’s a bit of a tingly floral flavor. Let’s go right in for a big chunk of that lamb soup. it’s surprisingly very light and elegant, Ginger. It’s very much Ginger and Jen gong to vote on Jan Count. Next up, we went to go visit an old buddy who makes one of the best food chief Peanut, a.k.a.

Bobo chicken again

sliced tripe salads in all of Congo with tons of chili oil, peanut and tons of flavor. It’s mid-afternoon, anyhow. And street food is out, and we see something right across the street. They are, however, jam Danielle Lee, Young man. Young man. wow. How did Virginia Heights of Fuji Pan my Fuji Filipino summer needs young You remind you to walk as an all new door so the stomach too.
It’s Ohio Roma. Hey. You okay? not new, Jean. They might. You and the tendons all tie Bangla neck. I should do my look. don’t try it yet. Look at the tripe. Beautiful. and, and John Yetta, you go. it’s a complete organ salad. That’s all right. I was young. I was. I’m off. Hello? and then we put it into the salad bowl and then look at all the ingredients here.
German sesame. peppercorn jars. We saw chicken stock or peanuts came up here. Okay. My Jewish one man. I see. your. go. You got to go. Came you got you’ll be able to eat all all hong Yo who are all women negotiating. So my 12 003 42 chili oil with how can that Russian hi Shanxi poaching taxing that and then more chili oil Ponyo, Do you love the body type? Fuji in Sichuan that to us right on the street with chili, oil, peanuts and sesame.
let’s take a look at that. It is so cool to watch him make this classic Sichuan dish, Fuji Fabienne. And he just loads up the tripe. it actually has a bit of lean meat on it, so it’s going to be. perfect texture. Look at the bottom. Look at all the chili oil there. This is what life is about. One guy.
How true that. how it’s springy and it’s not rubbery. It’s just slightly chewy. But the best part without it out is all of that amazing chili oil with peanut and sesame and cilantro mixed Thai Qiang and they got home. Yeah, I do do go you but I thought you were handing out so important the honey.
All right. Here. Hi, I’m Nicole HURTADO, my faith healer. yeah. That you can definitely taste those that walnut aroma. But how, Jeremiah? no. Gorgeous models. La, la la. George, I like all your body armor lately, obviously. they. So it’s just so chilly. Sesame and walnut style to the chestnut young love in your place.
I am mazing next up before going for a classic extreme spicy Sichuan cauldron of boiling chili broth with pork brain, we drove out to the birthplace town of a famous Sichuan snack, the ultimate crispy and mouth numbing gokwe beef or pork biscuit? Awesome. Guys, we just took a cab out to find a specialty Gold Kway Pork biscuit.
We are right outside of Hangzhou and joined Wei and right up here we’re going right in. Nihar. Hello. Hello. Hello. Jewish. Any medical away? They might Didi to us they go crazy Specialty. Go away. When you look up, she’s on one leg. What you did. gosh. A jungle. A piece of Chinese pizza. do ro latch out.
You know, a neuro. beef cochlea and neuro cochlea. So you can see they’ve got the dough, they’ve got the beef paste. Giglio, latch out. I’m a 39 year old Ohio shaman. I would have thought, there’s a Red Bull. I the secret spicy sauce that goes with this ground beef. And you can see they’re going to flip it.
yeah. Watch this. Attention, gentlemen. So they’re going to roll it for that. yes. So would you say they needed to hike a hike? And they’re so friendly. that was good. I think that’s the moxie. They know you’re all. so they put the black sesame on the the face them all. Hey, Drama. Yeah. okay. So the white one is pork and the black one is beef.
And then they fry it in an oil jelly. Sure. Jar. DeMar, how would you handle her? tongue. She and her whole day. Holy cow. yeah. no. So they’re going to fry it and then bake it. Why isn’t getting yellow as an answer. And it’s. Yeah, that was a you I k I took a dosha draw all day. My weighing at you drew rotation.
You’re off to the charger room. Yes. it’s still hot. that is amazingly hot and aromatic. And just watching them fry here is so satisfying. Let’s take a look. Or it’s saturated with this. These little biscuits are just. show them all to the trouble. it’s. hi. How to love you. Eat the end and find out a way to.
that’s fantastic. I don’t give away that junk away. So that means that most people will love the flavor. And you can see we’re putting these right in here to bake. And that gives the perfect texture of both crispy on the outside and soft and fresh on the inside. That is just incredible watching these.
They’ve got beef and pork all in this oven. Young pan got a timer and it’s a cool oven the traditional way. Ty Holla. Jess any sizzling. he’s out. Okay. And I’m gonna tell you how to cook. Ty. How? Like, we just got a fresh beef one. now we’ve got a beautiful beef one. They put black sesame on.
that is absolutely scalding hot. Wow, Look at that. look at the inside. All of the beef. It is steaming hot. let’s get a nice chunk for the first bite with that beef. Yeah. how much was Ty? How trailer Ty, how sure it is spicy. It’s like a spicy beef biscuit with actually a lot of Sichuan peppercorn in there.
Your mouth just gets tingly and floral. It tastes like you’re eating a numbing flour with a soft, crispy dough, and it’s all just a perfect texture flavor bomb. This is the most famous place right outside of Chengdu in June. Dun dun dun dun. Go way to try to go away. And you can see why. Because it is just perfect.
The texture for a fake miedema brow Playsuit if you look all day de day. Yeah. After trying their spicy beef version, we went for our last street food. The Sichuan Maotai a huge cauldron of spicy bubbling chili broth and your selection of fresh veg and of course, pork brain. So we’ve been walking around a bit.
It’s early evening now and the street carts are coming out. This is a classic Sichuan scene. And right away we can see this one right here. It’s busy. Looks like we’ve got some maotai they ha was the dynamic. Hey. Hi, Bong. You can take any of these fresh veg or tofu and put them right in here. There’s also meat skewers in the back, and then he puts them into a bubbling cauldron of flame.
Going to load it up, get a bit of everything, get some tofu. You’ve got to get lotus root every time, and then we’re going to get some traction and go get some pumpkin, get some tofu skin. I’m going to add a little more cauliflower and I think we’re going to add a pig brain on top. Nima, your now my yo yo, ma.
Kale, I could do now, my look at this Mao tie to us, Adama and Sichuan that tell us to take a shot. What am my tie? Bong took a llama. Malawi mala. Now it’s yellow. So he takes this many walks, loads it up with sesame oil, and then sells it next year of Shang Zuma. vinegar. A little bit of chicken stock waging MSG, Chili dog band, young man with pickled chili, Sichuan garlic and rutabaga.
Shang time out. Jinx. I just hope it’s all here and then adds the broth right on it. This is just an awesome scene. It’s like a spicy vegetable pot. that’s pig brain and we’re just adding the pig brain in through now. And what am I. lots of pig brain in this maotai. That’s awesome. Thai bong.
and that’s the pig brain. A little chicken stock bar. Then when you add MSG, all kinds of chili powder, la creme Thai howler. We’re going to eat spicy tonight. Garlic, pickled chili. Rutabaga. It’s all on there. Wow. they’re such a. look at that. That looks absolutely spicy. They put a pig brain in there or he put a big, plump pig brain.
But the real beauty is just how much chili he added in there. And we’re just going to go right in for a big bite of that brain first all to see if we can take that all in one go in. That is pure cream or it is creamy, buttery, spicy, almost has no flavor. It’s just like a silky, ultra smooth butter.
It’s almost just like eating a big brick of butter. There’s actually no flavor to it except for all of these chilies. It’s just like a spicy brick of butter. That’s pretty much the texture and the flavor. How’s your hand? As a gesture? Allow, Ben. I’ll send you a quick on the bowl. Okay.
And next up, guys, we’re bringing you into a morning market, my favorite morning market outside of Chengdu in Sichuan. It’s just packed with delicacies and I know you’re going to love it. There’s so much to explore. Let’s just get right into it. to get your mouth over. whole whole like simmer.
Don’t you make it off with an alley chicken. check this out. You get your mouth off. I don’t lie down. I own my java, my Neal, my chef, my donkey. You mean devalue me? Are ding, ding dong. You know, my. my. I’m my grandma. What? My. You’re quite a climber. I’ll call you. Okay. We got ding, ding, Tong.
This is an awesome snack here. look at the ding ding dong. So, Jigsaw dictionaries someti they always limit. You know what I need you to do? Me, Ma? No, me. Hello, Jeremiah. Hey, Jimmy. hi. Hello. yes, yes, yes, yes, yes. What a great start to the morning. you’re going to Neil Young, Jacob Sharma. that’s awesome.
Yes. Yes, you did. You need to tell us a well, yeah, I was really trying to. I got to try it here. Okay. no. you know, it’s not going to hang into that. super. Truly. that sesame is really nice. But first thing in the morning, I’m going to go see what else there is in the joint. They are just a tutor. Sure.
You get to. It’s atrocious in the way you see it. Okay. That’s awesome. They got it. okay. Look at all these chickens. Insane amount of chickens here. I’m not going to buy a rabbit here, though. Is this so busy over anyhow? A good year. Gosh, I’m not going to. Yeah. Answer. Yeah, that’s it. That’s duck liver.
And see how you’re going to take it here in Washington. Washington. Hello, Gemma. Hello. Yo, how are your health? Alma We’ll ask Kaio Tong. Tong okay. Well, Teacher Sure. Quite a clean. Ah. it’s still warm. Beautiful. This is. Yeah. Okay. I’m going to try it up. no, no. Not just for you. it was super, super sticky and brittle and.
And sweet. That’s amazing. This is a crazy market. This is a crazy market. I’m telling you this now. Your own. now? Yeah. Your hands are tied out, and you guys are all being honest. What’s going to get us? You are going to get us all the gen demo. Okay, So we’re going to try a watch out. Okay? Yeah, I’m a little put off by that guy’s comment, but I’m going to try to go, I got to get that flavor out.
Feels like there’s a battery on your tongue that causes your tongue to water. Like there’s water coming off of my tongue right now. And it’s mixed with a floral aroma That’s just so nice. But honestly, it’s a bit intense for the morning. it’s like there’s whole lambs wrapped up. Let’s go check it out.
Literally every single piece of the sheep has used. This is ahead. my. look at the head. that’s insane. They’ve got the intestines here, tripe here, hooves here. They’ve got every single piece and they’ve got the whole sheep hanging up here. People are actually just padding it. Look at this.
People patting the sheep, just saying what they want. That’s insane. People are like, feeling it, making sure it’s the right size, make sure the meat is good. Wow. This is amazing. Chickens and roosters back there. Wow. You want it right here. They just kill it right there for you. You just give the order.
They’re ready for that. It’s really awkward filming here because, like, every single person is staring and talking about me being a foreigner. Like, I’m some sort of alien, but really, I’m just the guy that likes to travel and eat food. Nihar, if I don’t, I don’t understand what it means, what it means.
A Chong La Nina season and guys, Russia, they need my hand all the time out here my handle Thai women and eventually my someone from time to time will tell you hey she lashed out for naked I to take out your mom. I’ll show you how to joke I treat your smile to your TV. wow. Awesome. Yeah. Actually, I’ll be honest. I don’t know what she said.

It’s almost now I understand. She says, My Chinese. She says, Yeah, just chill in here. We’re going to get out of their faces here. It’s really hard to describe the feeling of being here. It’s just overwhelming how much is happening. All your senses are completely blown. Just all these ingredients.
wow. So much. look at this. Give us your home. So, fan trauma, all your brand fresh, sweet potato starch noodles. And actually, I think we’re going to go try some of those. Let’s just. Yes. Yeah, we’re gonna go try some of those. I think I saw a spot just around the corner that has facial content.
Okay, we’re going to try it out. Look at this lady. He’s got, like, a whole chicken here. Look at this. Look at this. Wow. We need a need. It needs need. My logic. A dish out in the face. Yes, it’s. You should check my G now. The dish. Sharma. wait it now. Wait, wait. On the hallway. Now.
Did you wait? Brown Shit. Yeah. Yeah. Nick Nick attaches Sharma to inside the Tang fan. sure. Time to tie. We’re all talking energy, then. Wow. Sank right? Wow. And bang, bang. We make a dish out to the Big Ten That takes everybody so many time. I didn’t need that. and then by just. Yeah, that’s amazing. Right to my side here.
There’s a woman getting her teeth cleaned. Like there’s a guy in a white coat who’s using a tool, like a dentist sort of drill. And we’re not going to film it to be because we want to be polite, right? But basically, yeah, I wouldn’t want to do that here. This guy’s cigar. Yeah. How’s your friggin right figure? A lot of me getting tired among my.
wow. So this is very Chang. Ben, take a look at this ticket. Dr. Chang, based on the manual document that we. Jianmin Male. Male. Okay, so there’s no Chinatown, no show, no Sheng Now, so there’s ingredients with intestines and it just smells like a, you know, like a, like a nice intestine aroma with some pork.
NAGLE Way down here, this young man, man, you did Wow. Just a lot of this know beautiful. Wow. I got to boast. A sweet potato starch intestine noodles, one clear broth. ho. Smell that. That one. that’s pretty good. It tastes like intestine broth. A little sour. A little, little sour from the outside. The pickled vegetables and clean from those bean sprouts.
But what I’m really excited for is the spicy one. Look at that. Mix it up. it smells like dried chilies. Those little drops. Here we go. Get a little intestine, a little sweet potato starch. That was all. That is better. That is much better. It’s got a punch from those chilies. It’s burning. That’s really nice, actually.
That one has more flavor. I like more flavor. What an experience. Eating these. What an experience. And we’re going to go for a lot of meat. I’ll in a second finish up with this market for. Okay, so here they’ve got some Beijing dry core. Yeah yeah. So it’s Beijing specialty duck. Wow. We’re going to get Beijing courtyard to look at it.
It’s duck spinning here. Wow. Wow. my goodness. That’s hard you out, Max. Somehow, I suspect this is not quite as elegant as a Beijing duck, but they seem to be advertising a different style. How much tongue? there she is. There she is. seven. Look at all that meat. Look at all that meat. I’m going to get a nice, warm, chunky little skin.
Okay. We’re going to go for it right. And I got it. Beautiful medium to hang out here. Please keep it super tender. That’s probably the best selling point. It’s super tender and juicy. I think I would say there’s actually not much flavor to it. Like there’s the skin doesn’t have much flavor.
It’s not quite as succulent as a Beijing duck. So I’d say it’s kind of false advertising, but I can’t complain. my gosh. It’s really tender and juicy and soft. I don’t want to stop eating it. entire game until you minute and a half. Wow. Yeah. This is the final segment of the market tour.
This is all the point. Chicken. Don’t you do it up. I get the reason why you come in the morning. Because it’s super fresh every single day. This meat is really fresh. There’s no refrigeration because it’s just. It’s just right from the source that Sandusky. Okay. I know. Okay. I can find a donga pretty woman.
She says, okay, now I have my key. My sure move. Buy the make a chicken, put on my something. There is someone, my gentleman. She’s going to give me a free bone here. I was going to make a soup that looks really elegant. Okay, so we’re all set to go Give it to wash. I can give it to us. I can mail. Okay. What? You guys look at each end, Hammer, you can again catch your catch out of three.
Three bones here for soup. That’s awesome. I want to show how much. That’s amazing. Jigsaw Jang Ah ha. Guess this looks like some sort. Any half intricacies? I’m just low. Sure. Yes. Cho. very beautiful. Well, I’m telling the gentleman. Okay, You’re going to Jiro. Jaw dropping off. Okay. Deep fried pork.
yeah. What are. Here? I. the engine down. Yeah. Engine down. Yeah. I hope man died and it got through. Ro Sharma? Yes. Wow. Now. Okay, my son. Quite a fan, then. yes. Yeah. You’re going to Roma, Yeah, yeah, yeah. And find. he lives on it. Well, that’s a journey that they are. Yes. Yeah. yeah, I’m sure my look at all the people buying vegetables over here.
This is such a busy market. It is a super local. Super local. Look at them. Look at them zipping to the park and make a genuine look at, you know that young Sharma over home shopping. Most of them are. So these deep right partnerships are in a sweet potato batter and bong and bunk. Now we’ll tell you what you got.
Well, Ohio didn’t fly. an egg. Yeah. Wow. Look at that. his. Yeah. okay. Okay, okay, okay. It’s covered in spicy chilies. Now we’re going to go for the first test. Ooh. Ooh. Hong Kong. I’m done. wow. But it’s awesome because the yolk is still a little runny. It’s like pops in your mouth, and it’s actually taste just like a normal egg and put on that.
You then travel all the way down. And now check this out. Mimi, Your hand on mambo took a short time away to tender your Hong Kong dolma. Neo hong Doda neo hong Go to my dough Mango. Right now we’re trying to Hong Kong mind you, a clip, Yeah, I do, I do. I’m 90909 Got me, got you quite haha yeah awesome.
it’s still warm I should, I should know I’ve got a hydroponics thai Holly it’s it’s warm. Look at this. Look at this. Okay, we’re going in. We’re going in. Doing to get my index finger and okay. Okay. Awesome. Aim down. here’s an 18. Wow. That is super oily, though. I need something else for breakfast, honestly.
But that is awesome. It’s crispy. The texture is just like a really, really soft pumpkin. Awesome. Let’s go check it out. Let’s go see what else there is. This is an awesome market part two here, and I’ve already got all these snacks, most of them deep fried. I’m looking for something else.
Something a little healthier. Perhaps. This is a bustling. Wow. Food. You give me half what you have with chicken Amaro, and some are off because it goes off neuroma. We go eat your you my weight off. I was on my way to share with our young widow Tala. Now now you’re actually quite well. I just got a quick.
Okay, we’re going to try it out. So what’s your education Zomato that I’m going to offer Luna. stewed beef. Wow. wow. Wow. That’s a huge chunk. That’s a huge chunk, actually, the. Okay. I was just across and I was just sick. I wanted to show you Creature feature chef. He’s going to cut it up for me.
they don’t even keep revolving around that table. You like. I’m not, you know, I’m not sure. Actually, it’s kind of weird. I don’t know if I like that texture, but it’s kind of mushy. It actually taste just like ham. All clean, fun, fun, fun. and our trademark laughs. Yes. Yeah. Dip it. Look at all that lingerie you just gave me.
Yeah. So they’ve got it all here. Really Fresh produce, fresh veg, fresh noodles. no, no, no. That sits on the legal system on the end of a piece. Just sheer, teeny. And don’t try to tune into any. yeah. is a chick a chick a chick? Gosh, I’m much happier about this. My choice, A dish. I’m like a throwback to the desert.
No, you didn’t go the hottest water. should I look at that? Right in the jar door banging. That’s a spicy broadband pace. Super salty and spicy. Awesome. Sure. Quite sure. My yes, it’s fermented. And that’s where the beauty comes from. awesome. Put that in the walk when you’re cooking that people don’t live in the dream.
So yeah, we’ve got the awesome Jenny. Okay, okay. I’ve got something else on my mind now I feel like Banzai, which is just over there. It’s like a cold Sichuan salad just came out of the ground. Time out, nigga. Jargon, jargon. Hey, yo, take a shower. Mi fan drama, homie. Fan. yeah. Look at those rice noodles.
Giacomo, I don’t wp de day. Hey, yo, need to hear this. Your nigga needs education. Ginger, I did it. Fake bamboo. Awesome, bro. Hi. Hi, Dad. Keith. Hey. Hey, Dad. I think I gotta go. Look, you know, you know, Tony, you should know how to say. that’s going to be good, though. When she gives it to me. The next year, I’m a little Julia child.
Yeah. my goodness. now, banish after my high howler. Well, savor the. This is one of the young Banzai women. Another title. What’s actually going to I’ve got a fat Sichuan salad here. Look at that pull up bag of goodies. yeah, It’s cold, It’s wet. It’s got a lot of tofu skin in there. Awesome.
And they have no chopsticks because this is not meant to be eaten on the street. So I’m going in with the hands. Okay, We’re going to have a slice of that. We’re have a slice of that dough, Flippy with a little jargon, which is a Sichuan fish root. Try out. that’s almost just like fish. I like a mix between fish and cilantro.
And it’s covered in a Sichuan spicy oil. You. That’s ahead of time. I’m glad you got your tongue. I know, I know. I know how you two women go ahead and run now and you’ll have your day today. Jungler and Hannah had a show that does your jungler. And, yeah, some of the nicest people I’ve done. You.
this is insane. Tai Yang La. it smells so rich. Almost like salty. It smells like salt and pepper. Why it’s so beautiful. It’s sort of like, and now he’s just putting the duck deep into the oil so that, my God, I’m. On the one hand, people are nice. And then there’s the lid closed. The lid. It’s like a pressure fryer.
Look at that Chookagian. Yeah, it’s all the drama and it’s awful. Look at those dogs. So why all just look at those crispy skin fried duck’s cooked right in this pressure cooker. So that’s what creature. Ivana. My God, you eat your mouth. This should joke. I’m showing you how well my yoga in Hong Kong.
Chiang, my. it’s so hot. It’s bubbling. tongue. yeah. I guess to get into that they Absolutely. Yes. Any so it’s way too hot down jungle. Han Qiang It’s way too hot to cut over. We got a whole duck. it smells like salt and pepper. The single horse of the town. Ivan. Ben, I’m going to rip that off.
Tai Tong. All us Gong, Gong Suruga. I think I’m just going to take a bite right from it. for I hope you’re the only one. Wow. That is just company and none that hadn’t run that. And whoa, It is absolutely tender. It just has a light seasoning to it. You get the pure duck flavor. the mayo chowder bay chang, lima chow.
look at that. Got it. Absolutely beautiful. Stir fried intestines with Sichuan chilies. So we’re going to do it the way the locals do. You got to choose your intestine demonstrated, demonstrating how to know how to make a dinner or gesture. How I how to my. that looks like a good one. What’s the river? What’s your.
What’s the hot chick? You go wash your mouth. Showered in. yeah. All right. Usher, Sasha, Sasha Herzog. But these are my intestines here. Fried intestine. This is something I’ve never tried. And look, we’ve got. We’re going to heat the oil here. Sichuan, the larger. look at all those Sichuan chilies. Go.
look at that chili oil. That is the real secret. She just put in an absolutely spice packed chili oil. Look at that. there’s cardamom, fennel, cinnamon, tons of stuff. And she just put in some soybeans and peanuts. that is just going to be absolutely fragrant. Tai Qiang left, and then she’s plating it right on top of some onions.
that is awesome. Look at this, guys. This is a dish I’ve never had. And the reason why I love this market, because you can get different things here all the time. Every season is different. And look at those fried intestines. yeah. And we’re just going to get a nice mouthful of those fried intestines.
I getting warmed. I got a draft. there is no odor to them. They just fully take on that rich chili oil she puts in there. She’s just scooping it in. Jesse Neiman tie. How challah. Hey, awesome. look at this pig snout. That’s crazy Pig’s Now pig feet. It’s all here. Let’s keep exploring. We’re just getting started.
We found four more amazing street foods in this market, and then one for a massive bowl of Sichuan Dandan noodles and hot chili Oil wontons deep in the streets of Chengdu. Afterwards, for lunch. Let’s eat. What an amazing market we are in so much action. Really lots of food to try and it changes every season.
We’re going to keep exploring. Look at this down here. How’s your food, Jen? Hey. Yeah. education. Madam Xi Jinping. so it’s egg. that’s beautiful. Egg green onion in a pancake. And just look at the scene. It’s in big, crazy market. Awesome. This is where the action is. And he’s just going to flip it.
He’s just going to turn it. And I think we’re going to order that up to try it. yeah. When guy my eager Deng Bing. Hey you Ben he shot the moment. well wash your hands. I tried and I made Chef. look at that fresh egg pancake. So we’re just getting our chopped over there, and we’re going to put a fresh one down right here.
The egg batter. All the rice, flour, wheat, flour and egg batter. Why, beautiful. You see the ending? And Tonga. And Tonga. look at that beautiful egg pancake. How’d you know Nicole Colgan was getting out with all that? Wait up. Wait. I know she was in gung ho. It’s just a nice light pancake. You’ve got that rice flour, slight, squishy chewiness and a bit of a green onion flavor.
Yes. Any sausage in. how. and look at this. Look, these ducks all come down. These roast ducks. We just had a duck sale, so we’re going to keep exploring on it. So see what else we can get anyhow. How Japanese yen. How Japanese yen. You get so excited you thought quieter. Awesome. You not the gentleman. I do want to say to the gentleman. yes.
Any Nihar. How’s your virgin. Your lighter saturated My Thai bong. Look at this Usher me fans. What am I sure. Yeah. Even on mansion. so these are wheat flour rolls and she’s making them right here on these little grills. man. Fans, order for how do you get dry And my goodness. Hi. Yeah, your time on time.
they call you Bama. yeah, Yeah. How’s it margin. yeah. WOMAN Kate True. JOHN Not fatal of Katie Bama. gosh, it wasn’t Emma. She I love Awesome. again. this is Sichuan fish root classic. Tastes like cilantro and mint and a bit of fish and then some woody or mushroom. and all of these are already pickled and covered in chili oil, so you can choose a bit of that.
I think they’ve got some bamboo. All different types of veg. yeah. Look at this bamboo here. Beautiful. And I believe this is rutabaga here deep in the market. That should be good for a wrap to do out. This is just some. sweet and yet reliable Can you larger. All this is just putting in tons of stuff into this Sichuan salad chili oil, green onions, oil.
That’s the chili oil mixture hanging on my all time bong left and then mix it up right. It’s beautiful. Okay, well, Tai Xiang, she’s going to put all of my salad into these little wheat flour wraps. look at that. Isn’t that beautiful? I chose bamboo. I chose jargon. I chose a bit of rutabaga. and all of that Sichuan chili.
Well, she has Jenny taking a look how Langa Cola has great straight up. that is pure Sichuan fish fruit flavor. This green, dark, leafy vegetable right here. Lens. So much flavor to this. It tastes like a minty cilantro fish that’s a bit crunchy, covered in spicy chili oil. And the bing is still hot and fresh.
Took us your name of the hater. So was it. geez. This way you say. and I forced you on your lama, would you not? I don’t know how you answer that. You got everything good tomorrow? Jenny Henshall Sheila Lululemon, you don’t go chanting. WOMAN Jo. Sheila that’s it. That boyfriend Mutula go. your dollar and dollar.

Diya and hi Francois get yen Famer who came up last year Him us He does mini you at home. my. If anyone says any they’re not taking the money anymore haha. Bye bye. Bye bye. This is the market that originally inspired me to live here in Sichuan because all of the ingredients, the Sichuan chilies, the peppercorns, everything is fresh every day and you can just literally, if you live near one of these markets, just step down, grab your fresh produce, your fresh meats, and cook up a feast.
Yeah. sure. It took us a long time. Only time you get now you get to see how should a look at all of this? I should do Sherman. you should check out your mom. Well, yeah, and we are going to try an entire pig tongue. Jewish Dharma first. All you know how she actually took a dog and Lou tied him to sack or sits on the loose? I mean, Lou, Tyson Luda they go and that equally Dima Fung Sheng now Fung Fung Giang Hai Yokohama my large house Sheng now or Sheng now Gentile all Chinese medicine herbs And they do all of this in there.
I can’t believe we’re going to have an entire entire pigs tongue. What did you eat? Your mouth cages yet? Your mouth, Honey, we’re going to take a big bite of that entire pig tongue, stewed pig tongue and ginger chili and Chinese medicine. And I think you eat all of this before your fist cold. It’s like these are, like appetizers, and they usually slice it up, but I’m going to try a bite.
Pure, right? If you’re not. I was not expecting it to be that delicious. It actually just tastes like a like a truly ham. And usually the tongue is tender. But I think the way they make it is a little chewy and it’s quite salty. And you can taste deep down, there’s a slight herbal flavor to it. Kind of like a a rich Chinese medicine stock.
How your diet and just love in the markets here. Everybody is so friendly it’s like a house. drink out there. My house. Bite your tongue out your mouth. dear. Cause you’re a dude. Chicken. Should you Do I? what’s your chance to go? That’s all I go to shop for. Sounds here I belong. Agenda session.
This is just absolutely packed. Look at this. Look. The chickens. They’ve got silky black chickens. Rabbits. They ha. and Adolfo and the. It’s all here. This is what you’ll fall in love with, right when you come to Sichuan. The massive amount of chilies anyhow. all these different types of dried chilies and Sichuan peppercorns.
yeah. This is our old stomping grounds. This is where it all started. Guys. Right here. Sichuan peppercorn. Have a Nihar. Nihar? hi, Joe. Let’s keep exploring. This is where we first film those food Ranger videos. This brings back so many memories. You guys are going to have to go check out those videos because this is just a magical place here.

Look at this. I think we found mountain starch jelly. So you get Sri Lanka and Burma, right? That jelly culture you came at all handmade. A handmade. Look at this, guys. This is starch jelly. And he cuts it into strips and fills it with, wow, garlic and peanuts and chili and chili oil. And we’re going to try this out right here.
Neil Ssangyong, the Lincoln drama picture Qomolangma. And also Wadley Wando. They all want that. So soybean starch jelly hand Pyongyang. that is pure, pure soybean starch jelly all the time. Made up. What about how all cook out? So he’s just going to put some objects, just one them, some garlic. lots of garlic.
Ding, ding them up later today. hello khwaja. Sichuan peppercorn. I dug it. I made a large owl, Sharmila. that’s chili. Took us to some of our thousands of my jungle. yes. Yenda Hegerty and Shannon. Gender. and then a pure la. Georgio Gemma y rajo Tong. GEMMA that is absolutely beautiful. and peanuts thai made.
She has Jenny jiggers chaser. Jen’s on stage on the way down to Madrid for special Ivan. all of that starch jelly looks so, so soft and squishy. And then we’ve got pure Sharmila Chillis on there. A couple different types of sauce. And this sauce looks totally unique, So it’s fermented black beans with sesame and peanuts.
And then there’s pure Sichuan chili oil. That is just absolutely incredible. Yeah, we thought about it again, what they call Han Mata. So, you know, she makes you want to take them off so you don’t see out jicama. Well, there was a point, Wanyama, pouncing on Joanna. No, you’re not. it’s hard to talk right now because my mouth is just so numb.
You kind of. It is an intense, actually quite salty flavor from those fermented black beans. But the chili oil is a it’s a flavor of contrast with the peanut, the sesame, and then the spiciness with the cool, refreshing jelly. Awesome. Guys, we are in the streets of Chengdu exploring now. And I hear right up here deep in a little alley, there is a great bowl of Xinjiang noodles.
I think it’s right here. Nihar. Nihar. your name. And to test it, I’m in or near minimalism, I’m in Jojo Mac, Xinjiang, Myanmar. Great. Or well, you got your egos. I don’t. Myanmar or nice sounding sound. Yeah. So we’re just putting the noodles into that cauldron of boiling water. Tai bong Neiman’s actually doing in person? Yeah. Ani mama. Great.
Wow. Han Chong de ingi han. How should I? There’s also Chow Chau sugar chow show how to do my house. You to your left. Yeah. Okay. and there’s chili oil or all of the chili oil LA. You are waging a little bit of MSG just to touch it up or you alien tang and sugar, you know. Hey, John the Iron Man to shout, set them up.
and that is the ground pork. That is beautiful Ground pork. Ground fried ground, pork. and a little lard. Look at that. There’s a little lard in there, too, that she’s just going to put the cabbage right on there early on. Jenny that is pure beauty. And then we’re just ordering up a bowl, a chow show as well.
Sichuan Wontons. gosh, what am I? that’s mine. Right? There was a dinner came out. yes, yes. Any fun? And we’re just going to add some green onions right on top there. This is Enter Noodle Heaven, a chow show, March three. Tai Hala, Jenny. chow show. Who is that? Young man three We’ve got the Xinjiang men, pure noodles over top of tons of chili oil.
And they put a little Sichuan peppercorn. Our and cabbage, all that just looks so beautiful. And then there’s pork ground pork on the bottom, stir fried ground, pork. ALL beautiful. This is one of the must try noodles in Chengdu, the Xinjiang onion. And then over here we’ve got the wontons, pork, Juan tines over top of all that, actually.
this is why I moved to Sichuan. And I am just overwhelmed every time I have a bowl of these because there’s nothing better. Awesome. Like it. So we’re going to go in for a big bite. yeah. That is just so satisfying. The chili oil is just coated on the noodles. The noodles are so slightly chewy and that ground pork is just seasoned perfectly.
next step, guys. I’m taking some guests that came to visit me in Sichuan for a full on Sichuan food tour. two groups of guests. Actually. The first is a couple from the US friends we made online, and the second is Narendra in India. Of the winners of the 1 million subscribers giveaway when this channel hit 1 million subscribers.
I flew out two lucky winners to come for a full on Sichuan food adventure with me in Chengdu. And these are those two street food tours. You’re going to love it, guys. Catherine, nice to meet you. David Nice to meet you. Finally, I’m planning so I’m planning to take you guys for a full on Sichuan food experience.
And we are going to eat a lot. A lot of cats make yourself at home. You know? Yeah, Check it out. That’s the room for you right here. Yeah. And there’s a bit of a view. You can see the mountains. Yeah. So make yourself at home. This is the way if you got dairy in your life password, it will sound King.
Here is the map of Sichuan province towards Chengdu. Chengdu is right here. And then we’re going to go to Lushan tomorrow. Yeah, it’s it’s going to be fine. Then you have the mountains that can just hug the city. Yeah, exactly. All over here. This is all mountainous region. Here’s Tang being okay.
And then you go further west. This road, the 318 goes all the way to Tibet. Okay, Starting out with the first meal we went to have a dinner that you can only find in the countryside. A dish that’s banned in the city because of the open fire, the famous firewood chicken. They’re going to kill a chicken for us here.
So you then, Shama Because you didn’t. Shama You eat younger than you Gong san Gong to enjoy. Okay, man, this is one of the best and most unique Sichuan dishes. You can find a whole chopped chicken, including organs and blood is boiled in oil loaded with dried and fresh chilies, fermented robin paste, chili paste, raw sichuan tongzhou peppercorns, potatoes and green beans.
Then wheat and corn batter is put onto the side of the walk. And it’s so good. look at that. that looks insane. yeah. This is from Peppercorn Invitational for fresh. Doesn’t taste is like, overwhelming. Yeah, exactly. I structured our Saturday and Sunday around two food meccas in Sichuan, both Chengdu and Lushan.
We started out day one by having a classic bowl of Dan Dan Noodles in Chengdu. This is just the beginning of an intense feeding marathon. Get ready for a full packed video of delicious food created by the guests. They give you like so much chili oil in the bottom there, right? Every bowl is slightly different.
This one looks like so pack. It’s really good. That’s incredible. Is that good? Yeah. So. Yeah, right. And that chili. I’ll just pop a flavor. Yeah. I actually think it’s really all about the pork, the fried pork. It packs a lot of flavor in that. Next, we went into town to visit the busiest morning market in Chengdu.
This place has everything you could dream of, and visiting is a must If you want a true Sichuan experience to try some roast duck and get lost in the busy alleyways. Chanty T.A.M.I. And you can stew these and they’re very tender. I’ve got it for all time to our door. This is yeah of that a lot of pizza that is in heart hard tattoo.
I try to sure sure I autoridad Chiang Mai do tong. so yeah his tongue, heart and intestines. The whole thing. The whole thing right here. Yeah. Given that the market changes every season, you can find lots of different foods here, lots of different produce, lots of different vegetables right here. This is a good roast duck.
Do it for even came here for need a couple of How would you go? then let’s get in there. Here, take a tender fatty one. you know. yeah. I don’t like it So is that right? really? that is insane. I love. That really helps you. Really Best you’ve ever had. You hear that? That best he’s ever had right here.
You want a piece? I love it. It’s just meant to be. So, yeah, if you. If you’re cooking up a big meal, they’ve got everything you need here. Absolutely fresh. Come on. You guys want to try Sichuan peppercorn? Hello? Hello. Hello. Hi. How are you? Chong. Chong. Why? Drama where? Dramatic, mad and I got.
okay. You’re good to mama drama. Okay, take. So take one I, you know. yeah And it just one and then put it in your teeth and bite it and then put it on your tongue for like half a second. And then you’ll feel that my tongue is no now. And I’m just belting. there it is. That’s weird. It’s not spicy at all.
It’s like a like a numbing. It’s like you’re at the dentist. Yeah. it’s like when. No, the pain in your time are. That’s very weird. So weird. And after a quick workout in the park, we made our way to my go to red oil wine to enjoy. And these are just pure magic. So the goal is to eat all of the real salads, all my favorite spots.
And just right up here, we’re going to have one dish, the whole household based on your childhood in Chengdu. And they’re just magic. All right. All right. Let’s go. So this is true and one based on your childhood in Chengdu, Without a doubt. Right here. This is Ding, ding, ding, ding, ding, ding in your mouth.
yeah. Ding, ding dong. You see these all over the streets of Chengdu? This is the classic. Here came my. Sure. Quite a ding, ding dong. My shoulder you go. Yes. Your jaw model way on my head. 80 degree. you showed up to work with a howl given by. yeah. That’s what it’s all about. You can hear, right? He said This is made with maize and sticky rice and this one is made with walnuts and sesame.
Hi, Howl. hey. Burning. The thing is dripping, right? wow. yeah. What I love about these is how simple yet delicious the chili oil is. Here. Here I am. Really good. yeah, that is good. Chili oil definitely makes it. Yeah, it’s all about the chili oil. It’s a little sweet, right? Yeah. Is. look at that. Yeah, it’s a little numbing.
Right? Look at that dripping chili oil. it’s just magical. Next, we needed an hour to digest all that food, so we went to a classic tea spot on the street, and I ended up getting an ear clean. There’s a first time for everything, right? And then we went for the best tantrum in right across from one through Temple.
These are super unique. It can be only found at this spot and this is the biggest Buddhist monastery in the city. Yeah, I’m looking. that’s the beauty right there. Okay, lemme. Okay, here we go. Yes, Jenny. look at these. There’s, like, nowhere to sit, so let’s just go eat them outside. Okay? All right.
There’s like, this almost plum like sauce. There’s, like, rock sugar on there. Here’s chili paste and chili oil. it’s just magical. Mix it up. My favorite thing is how the noodles have, like, this really unique texture. Look at that. They’re like, they’re uneven and square and just soak up all that sauce.
There’s Sichuan peppercorn in there, too. So it’s really just a flavor bomb. That was sweet, right? A sweet and spicy. This one’s quite prickly. Yeah. Yeah, right. Cool. We followed up the noodles with a two minute walk to try the famous jelly noodle sandwich served from the friendliest owner in town.
Yantai pork walkway is always worth a stop. Look at all of that. it’s like this romantic. Look at the mixing noodles right over my head. Was it becoming a gentleman on your back? those are like pure jelly noodles. This is one of those items that we were getting rid of. I, Jenny and Tang. And Tang. That’s your guys.
Thank you. Look at this. Look at that jelly. Squeeze it. You can look at it. You can see the total saw soft springy texture of that. I I was worried about her. no, no. It’s noodles. You’re just. slightly sour. There’s vinegar in there. Right. So, so squishy and soft. And that heat right now, pita bread is hot and crispy.
Just any SATs again. Okay. And after a quick walk through another of Chengdu’s lively markets, we made our way to Chengdu’s most famous fly restaurant to try the pig brain and rabbit part. Just look at these dishes. The famous minting dojo. Now for pig brain tofu, a pot of spicy rabbit and a tongzhou yu fresh sichuan peppercorn with local river fish.

Let’s go right in. Make sure you get some brain function. Chicken. Some chicken. Look at that. That’s the pig brain. That’s good. it’s in, I think. Spicy gravy. Look at that. What are. That’s all right. You ready? Yeah. I got it. It’s not bad. Your system. Do you hate it, right? Yeah, I do not like. I’ll be honest.
I really do. Yeah. Your flavor is not that bad. Mostly just because the flavor sits on top of it, but the texture really, really gets tasted. So it’s like, gooey and tasty, right? Yeah. Right After feasting on delicious fly restaurant food, we took a night train to the famous food mecca of Lush and woke up early the next morning for a full day of feasting, starting out with a street breakfast followed by visiting the world’s largest standing stone Buddha.
Yeah, however, Jin Ho, Manuela Trinidad say how often? Jennifer? look at this. The earth smells incredible. Yeah. The cilantro on there. Pickled radish and MSG, Putonghua and Chinese. And then some peppercorn powder. Thai. So sure, we’ll pay them a half as any. Look at this. yeah. Pickled radish. Cilantro is filled with chilies in that rice flour, so it’s super soft.
Cheers. Here. Another. I’m really good. yeah. yeah. A super soft in like. Yeah, you guys the total filler, right? yeah. You’re going to hand out an to. That’s great. Well, then we made our way to the largest standing stone Buddha in the world. This is what most people come to learn and for. So we visited it during our non-teaching hours.
Yeah. Yeah. We were hungry for our next street food since we hiked up the stairs to see the Buddha. So I brought them to try the famous stuff. Gooey brown sugar flatbread. It’s brown and then baked in a cool oven and served magma hot. You’ll fall in love. Careful, it’s hot. They do that with a little.
look. molten lava is just bursting with that gooey brown sugar. Isn’t that good? Yeah. Yeah, It’s really soft, right? It’s so soft. Decadent. Yeah, Yeah, decadent. Ooh. yeah, yeah. words die hollow. look at that deep layer of brown molten sugar. It’s insanely sweet. On top is the full body chicken skewers in the most flavor packed spicy and numbing broth you’ve ever had.
Super busy. Just look at this. We’ve got to find a spot to sit top cacti hollow. this is it. Yeah, this is it right here, guys. So? So you can see there’s just all sorts of chicken parts. This is the part from the chicken feet. There’s chicken organs. There’s potatoes, there’s lotus root, it’s cauliflower.
And I’ll just soak in that. And what you do is you actually just take the skewers, place them down, and then you pay for this. You you’re not paying for this whole bowl. You just pay for what you eat. Yeah. So tongzhou too. And this one is the one that I’ll just. Yeah. Numb your mouth. Mark And I’m Jenny.
Is that good? I’m really good. Do you like the flavor? Yeah. I love how it’s got a thick sesame flavor. Yeah. Yeah, but not too overwhelmingly spicy. Yeah. All right, so this is a full day of eating. Next, we went to have the famous Shao Mai steamed pork dumplings on the street side. This is the. This is the apex of dumplings right here.
Chow Mai and lushan. And Taliban and Taliban does not look insane. flowers. It’s really simple. You just take these chow my stuff with pork and green onions and dip it right into your homemade chili oil. Here. Cheers. Here we go. Wow. yeah. that’s hot, right? that’s so good, right? I haven’t. It’s totally different.
And they’re just stuffed plump a little bit. That is beauty. yeah. Pillowy at the top. I tell you, that was excellent. look at the bottom there. You just got to dip it right in that chili oil and that is where the flavor comes from. That will escalate you into the next realm of dumplings. Good. Wash your chin now.
My chin chin, chin, chin. Emma. Then this. And that. Right. Geneva, All around. wow. MAN The boss. Jenny, I have. That’s awesome. There was an email. Gigi, this is our video. Yeah, she’s got our video of that for our pre-dinner meal. We went for some famous Louis and blade seared noodles with bamboo shoots.
These are super spicy and are my personal favorite. So I think I had. I was in charge of it. Yeah. Yeah. So I tell you, chorizo, I’m in my. yeah. How many someone does your own your old man demilitarize. No, no. Naga student said, hi. How’s your left thigh? How nice. Yes. Yeah. and Lee. Hey, if you see, look at these noodles.
These are all blades here. There’s a lot of cilantro. And these are all bamboo. This is all bamboo here. So that bamboo flavor is infused into this spicy, spicy chili oil broth. The noodles. Well, you guys. You guys tell me what you think here. All right. look at those. Seems like it’s been in some parts, like another room.
Really good. And it’s quite chewy. And you can definitely tell there’s, like, a lot of seasonings and spices in there. My tastes like a little bit of cinnamon. A little cinnamon, maybe some. Maybe some fennel or something, But it’s definitely full of spices. And after slurping that final bull, we made our way back to the train to Chengdu for our final meal, the most famous meal from Sichuan hotpot.
The more people, the better. So I invited a couple other friends for six of us in total, and we feasted on sliced meats, organs and veg, all boiled in an insanely spicy broth, a favorite and. All right, let’s try. yeah. Look at this. Look at that pork. it’s all covered in that spicy oil. And then you’ve got to dip it right into that oily cilantro.
Yeah, that’s cool. that baka so, so tender and juicy that. and that spice. Right now the spice is mild, but once it boils for another half hour. goodness. It’s going to be painful. And next up, we’re taking the winners of the 1 million subscribers giveaway Narendra and India for a full on Sichuan food adventure.
It’s going to be good. Guys, let’s get back into And first up, after picking them up from the airport, we brought them right away to start the day the right way in China by going for classic Chinese breakfast boots. So now you guys wanted to try boots? All right. Yeah. Awesome. Here we are. LEE Ha! Sasha Ha.
You’re about to my Julie on of about summer. Okay, so we’re going to get some pork bao to sit down on the street. Jacob, should you throw? They might. hi, Matt Young one. So these are still being cooked. Okay. And then when they’re done, we’re going to eat up a few of those and some breakfast yowling about the smell of them.
This is a really pretty sass. Jenny. shit. I’m not a young dog. Jang go junky. so I just go, Okay, I’ll tell you. And we’re going to get some soybean milk as well. Okay, So first we’re going to make our vinegar and chili dip right here. yeah. This is really what it’s all about. That’s like a jam.
It looks like your dad. Yeah, you’re on the case thing. Yeah. So we got chili oil and then a little vinegar. Vinegar. And you just dip your balls in and your long ball right into there. Let’s go for some chow. Long Bao. yeah. Fresh steam. it’s so soft. tears. yeah. The text is really good and the vinegar is quite sour.
It is both really. Well, because the inside of the film is quite sweet, but it has a sweetness to. that’s really, really good. so soft. Look at these. That is not a one biter you got. I was using the hand. Those are different tastes. I like this one. How? It has more of a juicy crunch to it. yeah, absolutely. More of a juicy punch. This.
This was worth it straight away. Absolutely. My goodness. Next up, before going for the most insane Sichuan lunch and taking a shot of the brain, we visited my favorite local street food market in Chengdu, the super deep super farmers market, and found a ton of amazing street snacks. We are here, one of the busiest markets in Chengdu right here, Super Farmer’s Market, and we’re going to go in and try some stuff.
yeah, tons of action. All right. So another thing you have to try, of course, is roast duck right out of the market right here. Yeah. how are you today, my. Tai, how a la what. They were putting them in light. Your name in the Azza as to how to get ahead. yeah. There it is. Wow. This is what it’s all about, guys.
Then say bonjour, Dima. Yeah, I thought that Richard Butcher was a secret handler, and it’s super crispy. Fresh, hot. yeah. yeah. This is the best part. What’s seeing the chopping on screen and seeing a lot of different things? Yeah. yeah. She’s going to let us take a look. I’m going to like her. okay.
it’s full of ducks. my. Trying out now. So what can you tell us about things young. There’s a wow. Isn’t that beautiful? You can do the aroma and smell is just coming from. yes. No, Hala. Now, that pretty low cost. Yeah. you young things younger. That’s how you the hot. Yeah, it’s very strong hands.
Yeah. Yeah, it is. Yes. Any high powered. Yeah. Let’s go try it out. Wow. Look at the beautiful, crispy skinned duck baked, roasted dress right now. Grab a piece, get a nice, succulent one. wow. Yeah. Get a piece going. Cheers. Cheers. Cheers. Awesome, it’s so suck it up. And I actually do do that. it’s so soft, right? It’s so good. Succulent.
And the skin is nice and crispy. Yeah. Hi. Hello. Hi. Have the next step just beside the ducks. We found the ultimate healthy Sichuan style wraps. So these are wheat flour pancakes, men, man fans want to bring them out. Woman Sagely, coach Emma Rao strands to bent them all you could. Grandma. Tai, how alike.
So what happens? Basically, they’re making these fresh wheat flour pancakes. We choose any of these fresh veg and then they cover it in a chili oil and make a wrap. Okay, so it’s like a healthy Sichuan style rack. After choosing whatever you like from the huge selection of different fresh vegetables like asparagus, lettuce, carrots, Sichuan fish, fruit, bamboo and more, you give it to the chef and they prepare it for you with chili oil.
But today they let us make it ourselves. So he’s going to let us make it chicken some a banh mi. Yeah. Hey, go on. hi, Jeff. Okay, so Sichuan chili oil. wow. Waging a little MSG from China. Yeah. Touch it up. that’s quite a mom. that’s Sichuan peppercorn garlic fed by tang sugar and dry chili. We know Shanghai sesame oil, vinegar, mountains, vinegar. Yep.
Black vinegar and soy wasn’t your mama. Okay. And then we mix it ourselves or sang to them chicken sabado. How am I? How? Says any one of my favorite Sichuan snacks. He was the drummer when he got it. Okay, He’s going to let us do it. Well, yes. Yes. nice way to make sure that he. that’s beautiful.
So that. Hey, you go take one. it’s leaking chili oil. you know. Unique. The heat’s coming through. It’s definitely spicy, right? yeah. you re refreshing that. Yeah. It’s like a minty cilantro with a fish sort of aroma to it. Right. Yeah. yeah. You can see it. Crunchy Sichuan fisher, minty cilantro, spicy with the chili oil.
the carrots. It’s so fresh. Right. Very healthy. Very unique flavor. Very unique flavor. Yeah. Yeah. And you got to come to the markets to get it just like that. Yeah, absolutely. Yes, ma’am. Hi. How to LA? I think it’s a more positive hepatol. Like I said. Yeah, yeah, yeah. So this here is rock Sugar and look at all the different types of rock sugar they have always like mix and molasses.
Sugar. Sure. Bing, bing, tong de ma. Yeah. Rock sugar. Pretty cool, right? And India is called Michi Michi when you go to the temple. yeah. But they’re very, very small. Yeah. These are things you. Yeah. That I’m like yeah, yeah, yeah, yeah, yeah. Some of these. The GI is pretty cool. Hey, look at all the chickens here.
Chicken, duck, rabbit, tofu. It’s all here. And right up ahead, we’re going to go see the soul of Sichuan dried chilies and Sichuan peppercorns. Okay. There’s everything you can imagine here if you get your teeth pulled out right in the market. Wow. Wow. All right, Up here is the chilies. Look at all of these Sichuan chilies.
wow. this is our buddy here. We. We see him every time. Yeah, the regulars. Yeah, yeah. Nihar, how to put you in Beijing? Beijing, Xiang Nan, again, this is our buddy. Here. He is the Sichuan Peppercorn King. King. He’s got it all. Here. We’ve got green Sichuan peppercorns, red Sichuan peppercorns, dry chili.
It’s all here. Yeah. And I think we’re going to get the most numbing three Might as well. WOMAN Creature Swim at Quagmire. Swim at my hotel. My hotel. Sure. Quick says, Yeah, I got to run, but this one is ours. Here she is. Jenny. And he’s. He’s running it up. Yeah, My hotel. Okay. Jenny. So this is the most.
Nothing? Not at all. We’ve got to do things by halves. Let’s go right in. We got the beautiful Sichuan peppercorn, and this really is the soul of Sichuan. So many dishes here, it gives it a numbing floral li aroma to so many dishes. You can have it in so many different styles of cooking in ways. Yeah. And just, just grab a couple and you don’t.
You don’t want to swallow it. Just bite it with your teeth and then let it sit on your tongue. All right, all right, let’s do it. Ice cream. yeah. Just wait for it. I’ll be honest. At the beginning, it was a bit fruity and it just went away. Within 3 seconds it was. And right now it’s starting to build right? Yeah, it’s still building.
It’s going to make your, your tongue water your eyes and your lips and your lips numb. Woo. And it’s a they kick and it’s going to peak. It’s still going up. It’s a good way to wake up. Yeah. No, that’s gross. It really hits your tongue, right? Yeah. It’s like I didn’t know I could out of it this much.
And you’re really watering, right? Is that sizzling? But not like a painful sizzle, but it’s like a. Now, I know what the numbing rate means is numb, but it’s also not know. It’s like there’s a battery on your tongue. Yes, that’s it. Yeah. So imagine it would be like. Yeah. What about your.
No, no, no. It’s like there’s a current going through. Yeah. Your lips, your gums and your tongue eating a little bit. How can my body and you can see this is just true chili happen clogging up. This is true chili having just a large out loud young man. So he’s pounding the chilies, making a dry chili paste here for take my check.
All I what? Janitor, janitor. He remembers us. Yeah. and he’s just making look at all this. I mean, oil. Yeah. Just your fault. I think so. I think they put a little oil on your signature from yo yo, man. Good to go. Yo, yo, yo. What’s up? Talabani. yeah. A little oil on there knows how to tell my guess.
Yeah, Gigi’s. Josh I’m sure Naga shot a little idea. So this is the final product? Yeah, I got you guys. He’s spicy. He’s asking. Yeah, they are. This that right? Yeah. Great duet. Yeah, You can say, do I hear that? Insanely huge, bustling market? We made our way out for the biggest lunch feast with tons of Sichuan spicy food pulled out to you on the back of a bicycle.
So you wanted to go deep? This is deep. We’re in a local neighborhood now, and right up here is a famous local fly restaurant. They call it a fly restaurant because sometimes the conditions around are questionable, but the food is insanely delicious. yeah. look at this. The fish. You look at this here. So this is delicious jargon.
So this is fish route and all it took us are some adult food out. okay. Yeah, Yeah, exactly. Yeah. And Josh, a young lad. Yo, yo, Joe. Today, my Tai howler, I Hold me on your hands now. That’s our buddy back there. Let’s go see what we’ve got. There’s lots of food in the back. This is a famous local fly restaurant and Chang there they ha they go.
They look at this, and I’m sure that. took this shit. Open your mouth. Yeah. look at that. That is broad bean fish. there’s just so much stuff here, guys. All cooked in Sichuan. Flavor. It’s all here. It took us a time on this Sunday. so the chicken chicken organs pulled up. Judah to the hurricane yards looking up.
the pig and the dog organs. And just look at all of this here. A lot of food here. And. And you can just take whatever you like. Look at this, guys. The food comes from a bike straight from the kitchen. You. this is what we came for. Look at this. This is pig brain tofu. This is all pig brain. Look at this. Isn’t that crazy? Yeah, crazy.
So take a look here, guys. This is Liang Fat, which is mung bean starch jelly, and she’s just covering it. And chili oil and onion. she has any Look at that. Took a shower yesterday. My tea smoked duck came up awesome and then took a aroma. Those look plural and then stewed pork and it’s all here. Tons of different home cooked stir fried dishes.
And what’s so beautiful is you can just roll up and see what comes from the bike. Yeah, Kasab has opened it up. they’ve been to. And then they’ve also got steamed dishes as well. Hi. Hi there. How’s about Jan Turkish Jan Chow by Mar. look at this juncture Tonight she ends up as another. okay.
So we’ve got the Shenzhou VI, which is pickled mustard greens and fatty pork, and we’re going to get that as well. yeah. So the kitchen is right here and it is low. The dishes right in and yeah, look at this. So they just load the dishes right into the bike. So. And this here is swans. Are you pickled veg with fish and rice noodles.
Isn’t that just a beautiful scene? And then he walks it back and they just get picked out. And then this here is our Shenzhou, by which is pickled mustard greens and fatty pork. And we’re going to get that tie. How the hell. Yes, yes, yes. Any. yeah. Look at that. Sorry for tie long. So we’ve got a beautiful Sichuan lunch feast.
Classic dish right here. This is tofu now. Wow. Which is tofu with pig grain. And you can see the brain in there. look at that. my goodness. Isn’t that crazy? Yeah, it’s crazy. Tofu with pig brain. You can see the brain there. And then over here we’ve got Pyongyang fan, which is starch jelly, mung bean starch jelly covered in like a broad bean paste, so salted bribing paste with chili and chili oil.
And then we’ve also got a tea smoked duck, the Shenzhou, by which is what you guys said you wanted to try. You told me you want to try that, right? So fatty pork with preserved pickled mustard greens, look at all the greens in there. There’s a bit of pickled chili in there as well. And then we’ve also got fish root with broad beans and chili oil and the raindrop.
When you made your entry to come on this tour, you said you wanted to take a shot of the brain. I’m going to be trying anything I can. Your videos in the brain on my take a shot here. I’ll take a shot. I think I made some mistakes in my life. Let’s just. look at that. Let’s all get it better. Chili oil in there.
Yeah, absolutely. there you go. Yeah. Good. Is that. Is that enough? You don’t need a double shot. That’s a single shot. Fine. Yes. And was fine. I’m going to single a guy and I’ll. I’ll do it with you. I’ll do it with you. We’re going in as a team. goodness. From this. You want to try? I try. I’ll get a double shot.
you’re brave. Actually, that’s. That’s a single here. Here’s ready. So you want to let it just melt in your mouth? You don’t want to swallow it right away. All right. All right. Cheers. yeah. I’m not to go anywhere. Any comments or is it pretty nasty? It was not as bad as I thought. it was still disgusting.
I’ll be fair. Okay. The texture is not for me, but the taste was not stinky or. Yeah, Audrey, it’s just. I think it’s pretty low. Couldn’t bring. But I don’t think Brant is for me in general. I think the texture is what’s hard to pass, right? It’s like extreme tofu. It’s like extreme buttery and then slippery, slimy, slimy tofu.
But it’s also got that fermented broad bean. So it’s salty and fragrant and chilly. I rather enjoy it, but I think I, I kind of had a similar feeling the first time I try it. It’s like, Whoa, what’s going on, brain here? After taking a couple of bites of delicious mung bean jelly noodles with that salty, fermented bribing place, the bike came by and brought the king dish of Sichuan twice.
Cooked pork. and twice cook pork. can we take, like, a fake aroma? We’re going to take a photograph. nice. Look at this. And when you see flake or twice the pork, you have to eat it. Look at that. It’s not very good. And that’s what’s so fun about this little hole in the wall here is that the food just comes on the bike and you grab whatever looks good.
So twice cooked pork and then these are actually garlic balls. The green. wow. That a smoky, salty labor. Yeah. It’s like Sichuan bacon. Yes, absolutely Perfect. Soft and juicy Sichuan bacon. Right. Well, the bacon is going to be supportive. Yeah. After tasting all of the dishes like the fatty pork with mustard greens and the amazing and juicy smoked duck, a local ding ding candy man came by with perfect timing for us to enjoy a local Sichuan.
Sweet, Took us this time. Ding, ding, ding, ding, ding dong, Ma. Right there. There’s a lot of I want go to my right. Ding, ding time. They got to see that right? Just some little fascism to me now. So they got me know Want me talk to my dad? so sticky rice. Actually, sticky rice. It’s going to be hard and chewy.
It Try it out. It’s like a burrito sticky rice street snack, right? Yes. Any and careful. Put on your back teeth. It’s going to be really chewy. Yeah. back to my mom. yeah. It’s a little citrusy, right? Yeah. No, but yeah, it’s like Kathy was. I’m going to do this right. You know, Grandma Shintaro can ding, ding, ding Tung SHAPIRO, My classic ding ding time here, the mail order job.
And I got a copy. Yeah. Swipe right cocktail to the whole week. Yeah. dear. Ma. Yeah. You’re taking it gently. yeah. No skin. All right. That’s my thinking. Yeah. So generally, working with a German at MIT in my toy shop, making, my gosh, have you got me damn much of my sticky? it’s really nice. Hey.
Yeah, Nice to meet you. After 10 minutes. I’m a new show. They should know. Run my coffee. You can go ahead. I didn’t know. They say, are they Indian? Yeah, yeah, yeah. In New England. Yeah, England. India is like Indian. English. Indian, English today. England. Indian Saturday. All right, I really got to.
Where are you from? Enduring nothing for England. You know how they do. They go way game for me. I think they’re Texas talking. Where are they from? In India or England? I didn’t hear any. How. Yes, any time. How? Sherlock and people are so friendly, Yeah. We still have six Amazing street foods to eat because this is the ultimate Chinese street food tour.
So make sure to watch it all the way until the end, because this is nonstop spicy. Goodness. All right, so you guys said you wanted to try some organ soup, right? Yeah. And right up here, this is the intestine noodles. look at this. He’s making the sweet potato starch noodles. so they put the dough in. Wow.
Come take a look. Come take a look. So he’s putting sweet potato starch dough in there. So these are sweet potato starch noodles. yeah. And they’re boiling it. And then they come out down here. isn’t that beautiful? How is that even going here? This might be such a liquid. And for it at the same time.
Yeah, it’s a that’s the consistency of it. And you can see over here. That’s it. That’s the dough right there. Yeah. Yeah. So these are the noodles and then this is the face on the intestines, and they’re actually tied into little knots. See? Yeah. So this is like a big intestine broth. And then they brought the pre-made bowls of chili oil, lard and onions, and then they pour the broth and the intestines and the noodles all in time.
I’m not five. I’m gonna dispose of it like sausages. Yeah, yeah, yeah. You can see. look at them all coming down. They’re here. Why? Your sad one. They jump on my data that there’s a job bakeshop. So you can see they’re taking the noodles this week. And that’s the noodles. and they’re boiling these in the broth.
And then they take these these bowls here and they put them right in. yeah, that fall. And then they’re going to add intestine as well. And the broth has a rich intestine aroma. Yeah. It smells crazy. And off. isn’t that crazy. Yes. Yeah. Look at that. Isn’t that beautiful? That’s massive. Yeah.
Yeah, it has a rich intestine aroma. All right. Yeah, it does. And he’s going to make the next ball. Yeah. that’s crazy. Beautiful. Take a look at this guy. I ordered extra big and small intestine chopped up, and you can see on the outside there, there’s just all of the dried chili that they put into the broth.
it’s an intestine. Pure intestine broth you want to do. Mix it up a little bit. A little vinegar. Yes. And you go, It’s not as bad as I thought. I think I’m a changed man in the intestines. yeah. but it’s a giant piece of content. Yes. I could jump out of that. Yeah. And in my heart they’re good and fatty.
I the it’s really tasty. And the noodles have a really unique consistency. Right. I knew them like this. Almost like it’s a rice noodle. Well, it’s not spicy as a rice. Yes. Yes. It’s a lot smoother. Little bit more of a slime. Yeah. Yeah, it does. Jenny. My whole life I have, I, I have a chance, man.
I go right next up before enjoying the most aromatic bowl of Sichuan Dandan noodles, we went for the ultimate midday snack in Chengdu, the crispy fried and spicy and mouth numbing beef. Pork way. All right, guys, So I know you also really wanted to try the goal. Quail, right? The beef brisket. Look, this right here on the Ha ha. ha.
you pop out, you g they try to go Kadima All your tunes. Otello you’re Duro So they have the pork filling higher education. You’re euro. And in your o yo. So they have pork filling biscuit and beef right here. They’re stuffing these dough strips with beef and there’s Sichuan peppercorn in this beef. yeah. So then you see he’s going to roll it up.
it’s orange color to the air. It’s mainly beef jerky, shin euro Hai Oshima, but you name it, little Nero draw him up on. You’re all good, Earl. so it’s actually a beef and pork mix. Why? You’re all gyro. Hey, yo, yo, yo, Ma. And some lard. Hello. Watch out. They might. Kids are. And some peppercorns.
hi, honey. I’m sure. Don’t know. I don’t even do a jammy fun plate and a little bit of their secret. They won’t tell us. Yeah, Yeah, They’re looking at the wall. things. Well, our name and the major. What’s your jelly tie, Qiang? The tie How challah. And then this is the station where they fry them in oil.
And afterwards underneath here is an oven. And they put them under and then they crisp them up, making my How do I go? Okay, I can bowl each and on my right. They sell more than 1000 of these every day. yeah. look at the color. Beautiful. Gaining color nicely. I really don’t. Wow, that’s mesmerizing, isn’t it? Yeah.
Georgia, Alabama, Alabama. Yeah. He says it’s tiring. We are seven quadruple times your parliament do the mayo normally. So I said, but if you enjoy your life like this, it’s okay. Yeah. Qiang Shanghai shanghaied. Yeah. Lots of people tend to have this outlet. Yeah they just told me got I come from Dong.
He says it’s Chinese kung fu. I’m fine. But. here we go right into the oven. wow. And that’s going to crisp it up because right now they’re a little bit oily. But now this is just going to give it an outer crisp so the outside is going to be crispy and the inside is going to be soft and fluffy.

Don’t go to your Thai house. Sherlock is cold, so I’m gonna go up to their to here they come. So what ties Young love? Isn’t that beautiful? Yeah. So there is a 3% alcohol and the best cook. That’s what it says. yeah. You cannot show who shows that on your show any. While they eat intensely hot and actually you’re going to want to be really careful with these because they are intensely hot.
So all you can actually just break a little bit or loosen it up. Yes. Yeah. yeah. yeah. wow. You don’t get dry after the new one has a real Sichuan peppercorn. It does Easter. Yeah. Floral in Florida. Yeah. You like it? Yeah, it’s actually a little fatty and fluffy on the inside, but the outside is so nice and crispy.
it’s a pure beef biscuit of joy, I guess is your favorite thing as of yet. My favorite thing? This one takes the cake. Really? Outside’s crispy and crunchy and has this nuttiness from sesame and the inside. Soft and meaty and delicious and also good juicy and would fit your every move. Do you have. Yeah, there’s any man.
that’s a Jen. I have a yes yeah yeah that how trailer next up we went to try Sichuan’s number one noodle dish the Dan Dan noodles along with a hot bowl of Sichuan dumplings right on the street side. This is what it’s all about. So now you guys wanted to try Dandan noodles, Xinjiang noodles Right up ahead.
There’s a little noodle stall. We’re going to get a bowl of Xinjiang noodles and hot chili oil dumplings. so try it. I mean, how how joyful Jan The tan la. what? They were putting them in like how long Shin Dong. Ah. What they were putting them in dish out and the M&M in it. So we’ve got ground pork sauce.
Took a Sure I go spare rib and then euro and then beef up it was a tan. and you can get intestine as well. and Shiro Jiro that was us with. Mushroom pork. Okay. Because these are. Gita and, and chicken Chicken Oregon as well. And then Santa Rosa which is pickled veg and sliced pork. But we’re going to get the classic right here, which is ground pork over top of Xinjiang, clearly San Juan, Xinjiang.
Mama, I just order uterus. You know, I did all the way to the Jeong Donga dung Tonga. Say, Hey, yo, San Juan, Hong Kong, you also. Yeah. You learn that? Yes. Our day. Judges, are you there? So these are our bowls here. That’s a little bit of oil. Xiang il y Jiao Sichuan peppercorn ground up, Ground up. Little MSG for the flavor, for the flavor and all my Jiang That is sesame paste.
The real magic right there, Chili oil. I just have a mouth salivating again. Yeah, it’s been an obsession type of cool. Yeah. Signature to my Danielle. okay. It’s going to be our soy sauce. You know what? That’s what we all have. Just soy sauce. No vinegar. Yes, I pickled mustard greens. Okay, Just adding a little cabbage on there.
This is the Xinjiang ground pork, the shouter and adding a little bit of green onion. He’s just plating our outer. there they are. So we got three bowls of Zhong Rachel and three bowls of Xinjiang, man. And she kind of mixed ours up already. But Narender, she didn’t mix yourself, that’s all. Just mix ours up together and take a look what’s on the bottom.
And you got to mix them up quick and get that chili oil. yeah. Look at the chili oil on the bottom. It just coats the noodles perfectly. Try and lift it up. Yeah, There you go. That’s the way to good. Good. Smells amazing. And then the same deal for these Zhong schrage out. look at those. And the specialty here is that they put a little sugar in, so it’s going to be slight slightly sweet.
This is your first bite of Xinjiang noodle, right? Well, that’s my first ever. Let’s do it over here. It’s like a creaminess, too. Yeah? Yeah. You mean that’s exactly what it is. and I just love how the. The silkiness of the noodles and it’s so creamy, right? Yeah. You really got to make sure it’s mixed up.
So you get that flavor evenly throughout. Yeah. yeah. Look at that. Get, get one totally covered like that. Cheers is awesome. All right, You takes a little garlic in there. Yeah. Yeah. Garlicky. I like the sweetness. Sweet, sweet sugar pork as well. Plump and plump. Right on. This place is really good as well.
Yeah. Sausage in half. All right, next up, we to another local market to find more street foods before a huge hot pot dinner feast and found an amazing Sichuan pickle star with tons of different pickled vegetables like carrots, radish and ginger. But the best part was getting to meet the super friendly vendor.
Yes, Jenny Darius. He’s not going to get it. You can go. You will? Yeah, you can go. And they are. job. Gosh. And she loves feeding us of. wow. That’s fantastic. you showed us how to how to think that is. He’s just being asked more and more lot Kate your man now out your man without chocolate. You came out okay.
you owe zero two that. no. Adrian. Adrian Yang shouldn’t do it. I’m just glad you’re not smoking. Right. It’s huge. Pickled pickled cabbage. Yeah, I guess you love that is not too salty. It is so much. It’s so much food. I’ve become literally full in the last, like, 5 minutes. Not even that much when I go to the for our final meal, we went to go enjoy an extremely spicy Sichuan hotpot at the best hotpot restaurant in Chengdu.
So no trip to Chengdu will be complete without having Sichuan hotpot. Sichuan will go out and this is one of my favorite joints here. Bashful dodgy men walk off. So we’re going line up, there’s a line up here and try it out. Yeah. So way over there. Isn’t that beautiful? Yeah. Cool. Just on the edge.
yeah. Waiting for it. It’s in the lungs. Right After choosing off your choice of meats and vegetables, you make a sesame oil dip with vinegar. Garlic, cilantro and oyster sauce. And then you boil the meats. So you take any of your ingredients. And this is the sunny, sunny pork here. yeah. And you just get it covered in that egg yolk and put it right in.
And look at that. deep in the broth, Kylie disappears inside. There we go and get it. And it’s in another world. And after the meats boil just a couple minutes, you get that first head of beef oil. And that chili and that pepper corn all over the soft meat. And it’s true, painful joy. So you take your beef, you can see actually the peppercorns, some of the peppercorns are still on there.
So that’ll give you a kick, a kick, and then you dip it into your oil and get a bit of garlic and cilantro in there. Let’s try it out smooth. and let’s just keep going, guys. There’s so much more food in this video that I know you’re going to love and it just keeps getting better and better.
Let’s get back into it. Your friend John Benjamin, your sidekick. A man Ballet man. the general is a steamed, spicy beef. It’s found all throughout Sichuan. But here in Lushan, they make it into a breakfast pork and its first time with chilies and rice powder. And then they add a little pickled radish and some sliced potato because you’re larger.
Waging. okay. Okay. What are your mark on some Sichuan pepper. Look at that. That’s raw ground. Sichuan peppercorn. that’s going to be a great morning. it’s like a little pocket of glee. He’s just going to plop it in there. I mean, I’ll take shower. Obama that is pickled radish. And they had a mandala.
Yeah, it’s stuffed in this in a Chinese. More bread. This is like a Chinese lunch and breakfast sandwich. Much more. I was not expecting that. And they got in your own neck, avenging your hand out here to your Indian skin. Nifong, You didn’t hang up. you’re. If you’re going on your toes all the way down.
Wow. The bread is so soft and the engine is really software that steamed rice meal on it, which is really has a nice, super soft mouthfeel. Spicy. It’s a little sweet. That’s what’s unique about this one. I’ve never tried offending you like that before. And next up, I want to try another specialty.
Chinese street food found in Lushan, the hometown being so dark brown sugar pastry quickly crisped and then baked in a coal oven on the streets at between high times. I totally agree, Kai. Talking about. that looks really good. The men’s. Hang tight, Hang them up all careful. look at that fresh coal oven.
Yeah, look at that hot, cool oven. I’ll put it right in there. You can smell that. This is exciting. Come to Lushan for food and you won’t be disappointed. that gooey brown sugar. wow. Be careful. Katanga. look at that. Look, Look on the inside. it’s all brown sugar and all the house. How Jimma? It’s like a pocket of gooey brown sugar on the inside there.
I got to go in. I got to go right for the kill. You. Come on, Come on. I yell at you. Have a war. Ouch. you can taste that thick, super sweet brown sugar. And this bread is really soft. It’s like super soft, almost delicate, like bread with that smoky aroma from the coal gender. How true. It’s dripping.
It’s oozing with ultra sweet, sticky brown sugar. No, no. And now we’re getting to the good stuff. Next up is lush and specialty own handmade steamed dumplings. The shawarma. You can find shawarma in Cantonese cuisine, too. But here in Sichuan, the specialty is in the way they’re wrapped being pinched rather loosely, so they almost look like a flower.
How do you get your name on the curse of the shell? My. Ow, ow, ow, ow, ow! So go. So we’re going to order my little brother. dear God. Me inventor. my. my gosh. I’m in shock to know that. no, that’s all. Pork and onions. Luciana Sharma, Sheng Guang yo yo Sharma. I take my Guangdong on your shoulders.
Sure we are. Shabu. Yeah, yeah, yeah, yeah. We hang the tougher if we have. now we’ll pay you to do that. You’re, you know. So I’m MANZOOR. Jan, my and then data show that you’re waging. Waging. yeah. Okay, so we’ve got it. We’ve got it all here. Look at these beauties. This is special show. My from Lushan.
I had no idea you could come all the way to Sichuan to get Shall Mei just like in Hong Kong. But these have to be much different. You’ve got chili oil here. dear. Good. Hong Kong. Jiggers, you’re you grow at a time. chicken soup. Hi. hi. Thanks so much. Hey, you had that. They also give you pure MSG if you want to add to your chili oil and salt.
But I know already I don’t need those. I like the pure flavor. So we’re just going to dip that show. My. And it’s not beautiful, but that’s what’s beautiful about it. the skin on here, it’s almost papery. So it has a really unique texture. It’s kind of papery here. I mean, soft here.
What’s really nice about this is the Hong yo, the chili oil. It tastes like homemade, smoky and very young, as they say in Chinese. That’s what it’s all about. This homemade hong yo chili oil. It’s fresh with patchouli flavor, smoky and delicious, and these nice, juicy plum papery chow mein.
A little later I passed by a shop serving blade, shared noodles right there on the street set, and I couldn’t resist put the stop for a bowl of their beef noodle soup with bamboo shoots. that red braised sauce is so spicy and flavorful to die for. We have some classic dollar shalom in here. Blade here, noodles right on the street side.
And Little Shan. Honestly, the street food scene here is off the hook. That is what it’s all about. Look at these beef, these blades here, noodles here. Let’s try that. That is. That is spectacular. Take me to the next level. Noodles. Right here. Look it up. Look how thick that homestyle sauces with oily as well.
So it sticks onto the noodles and you get a mouth, you get a mouthful of flavor that just coats every taste, but you have to buy. And after that came a spicy lunch feast of poor G, the special skewered cooked veg and chicken innards and organs. They’re soaked in a cold, spiced, oily soup with two special variations.
One, it’s a clear peppercorn broth that’s spicy and numbing, and the other is infused with thousands of chilies. So a spicy and fragrant Portuguese, German, even to Bobo G for a body lotion that tells us you’re home. Your mom, Nicolet on the coast. You. There. We also need a dry mouth. And it’s young.
And Dunga is here also. That requires a bottle. Father, I need dinero. wow. Nega hong. Yo yo, la la la la pan and shoot for the gentle No, Jen’s on the air. you just take what you want and don’t use chopsticks. And then they pass it on to the next customer. So it’s all the chicken innards. Chicken pieces, chicken feet, kidneys, organs, wings, everything.
And then there’s a few vegetables in here as well. And I got a couple of cute little kids watching me here. What’s it, Hong Kong? Do you like jelly Roll and see Grandma semantically? when I sang in my does anything along that anything they don’t laugh now I may want to run the ugly and mega annual Korean drama This whole Yeah that is colorful.
It’s like Christmas Day. You’ve got red and green fresh chilies in an ultra numbing tango oil, which is Ros. It’s one peppercorn like green, right from the stock and full of veg. This is what it’s all about. You got a debit and the numbing and cold and refreshing oil, which I’m going to.
And they go watch out and gender in Chinese they say Qiang, Which means fragrant, but it really means that the flavor is bursting and infused into everything. So your mouth just comes alive with every bite. And that is what this is right here. It’s more than fragrant. It’s Qiang. And after exploring around the back alleys of Lushan, I found a deep and dark style serving lush and special sweet skin duck, a super succulent and flavorful duck that’s boiled in oil and covered in rock sugar water.
We’re going to have a special tan sweet skin duck me, silly sheer blush and a tan pma. yeah. look at that. Stanford University Asia quack Now, am I? Bandra. negative NPR Lotion at NPR and and no drama, no. look at that. That’s what it’s all about. The sweet skin duck in lush and long. And, you know, I was like million Cam edition.
That is ultra superior sweet skin duck here. And then for a pre-dinner snack, I came to try the famous Lushan tofu brain a.k.a Tofu. Now it’s made with silken tofu, red braised beef broth, chili oil, preserved vegetables, peanuts, garlic and cilantro. And you can order with steamed spice beef as well, all for now.
Go for now. Lemon, You’re on your way to near shadow for now. Even the donkey like yo, yo, wait, wait. Why the large outraging Elijah? How does that offending Earl Gray? Jell? that’s NPR Italia Iban mann. So this is the lush and tofu now tofu brain. They take a dollar, which is like silken tofu. They load it up with chilies and oil and spice.
And this is fan general. This is what I had in that breakfast sandwich type this morning. look at that. It looks spicy and crunchy. And then they add Honshu fan in there, which is sweet potato starch noodles. So it’s a real mixture of textures and flavors in one bite that’s pretty salty. It’s really salty.
You can taste that. It’s like loaded with MSG because it’s it’s very flavorful and spicy as well. It’s like an MSI spice bomb. And for the final meal of the night, I came to try the special chow chow beef soup. You can order up any part of the cow you want. So I went for the regular beef soup plus a bowl of beef penis soup for your entertainment value, adding on a bowl of spicy and numbing pork blood to a daughter.
Sheeba sure drew this drama. to do this year. you guys go hand in hand. Yo, Mama, you are now teacher Yvonne Duchamp hired Newman to chow down you Nero Newman Yo Nubian Ma. What ancient Nubian gentleman can you can Finally you can see that he got sheer power to how this AMA Nubia Nubian you guys should check out on your man man it’s frozen cow penis and you’ll be in the house.
Your mom. You got to look down in a Jacuzzi, chanty Hallmark, and then take the Mandarin. How Haitian you’re in, Neither The duck. Duck. Evacuation mission. Sure took a village either for dummies. ten and me. Or we got to put it on the side of our family. yeah. It’s all from nature. Okay, so you got your child, You own your own.
You. You take your life day and age, you get a little bit of maybe, I think, that’s always and, you know, just any of us. We got our gender, got about ten of us got a lot of them. I say like okay mama. Yes. Any okay. We have a full on feast here. This is the beef penis soup. Look at those big chunks of penis.
my God. I can’t believe I’m going to eat this. And over here, this is the chow down. You know, this is a Sichuan little Shan specialty, right from this town, Lushan. It’s like in a rich beef stock. This is like a pork block. This is called mouth sharing. This is pork blood in a hot chili oil. look at all that chili a mile away now with fresh green onions on top.
man, I can’t believe I’m doing this. Dip it into the fresh, dried chili flakes and take a bite. Rubbery wound. It’s just like the first time I had peanuts in Malaysia. It’s rubbery taste like cartilage or tendon or tripe. It’s. It doesn’t have much flavor. You taste that. It’s just like nicely sliced soft beef and a really, really nutritious and hearty beef broth.
Let’s try that out. yeah. That is much better than the penis. And the beef is so hearty. This is pork blood in a really thick chili oil. Look at all that chili oil. We’re going to try that out. that is salty. that is really salty. Quite oily. The pork blood is really soft. It’s like a really light pudding.
It’s like a pork blood pudding. On May ten, my dear. The new Diddy Nubian Diga. You good? You can maintain your ego, Diddy. you can, you can, You can start on top half of it right now. And the next thing you got to try that can swim. Women and Huang Liang Fen noodles right across from the most famous Buddhist monastery in the city.
Once again, I can chime in. Hello, Hong Liang. Then why don’t they start? Well, Chakra. How? Okay, so there is no spot to sit inside. So I’m outside now. I’ve got two classic Sichuan snack food. You’ve got to try one. Here is a Tianjin women literally translated as sweet water noodles. It’s covered in this super oily, super spicy chili sauce and then this plum sort of sweet sauce with sugar and a little msg on there for the kick.
Now, this. This one over here is a Huang Liang fan, and basically it’s sliced cold mung bean jelly covered in a chili oil as well with a little bit of golden Jiang fermented broad bean paste, Sichuan specialty and a lot of chilies with garnish with a little bit of green onions. First thing we’re going to try is a Hong Kong thing.
Let’s just try a bit here. wow. I got a hint of Sichuan peppercorn. I think you really got to mix that up because there is raw Sichuan peppercorns in there that is salty, oily, spicy. And this one definitely has its fair share of Sichuan peppercorn. You will have a numb mouth after eating this too. Look at that.
Mix those noodles up. It’s just like a beautiful snack food. Let’s try that out on the couch. Wow. Wow. my gosh. That’s really nice and sweet and spicy. And there’s a little bit of what you’ll find in there. As usual in Sichuan, it’s a little prickly, a little numbing. But the best part is how it’s slightly fruity.
Okay. So next step is the Chinese, then. Holy cow. Which is like a street crap. Really cool. We’re in a local area here, super local. There’s a lot of people hanging out, playing mahjong, chillin. There’s so much to explore here. And one of the things that I’ve been dying to try here is a Dan Hong gal kind of street trying to fix taste and point now and bang.
Wow. And they need me to go. What things I need. Sure And you make sure my coffee modality and also dollhouse you need these actually dojo our studio our show for 25 years at this place Hi bong hi bong the well but all these different Dan Hong go here and I have this Hong Kong fan here which is like this super sweet, cold jelly like soup and cinnamon jigger.
Hong Kong, big fan of Hong Kong ping pong. Put it into song from inside. Johnny got that. I. Hong Kong. Hong Kong. All the way out Hong Kong Need a need Go away Go Wait for that whole side of your mouth. I’m Narada Johan Deutsch, Hungary and Nigeria. Georgia. Good. If I’m here, my human needs needs need a need a baba down.
Eat much. I don’t need to do certain things. Did you in this guy that he’s always terrified of being a gigolo sending Hunan financier to lay layout Hong Kong and you’ll tell us that it almost tastes like Chinese medicine mixed with Coca Cola, licorice and brown sugar with these jelly blobs. Next, I stumbled on a little noodle joint in a back alley run by a lady who generously mix my noodles up for me.
I’ll tell you. yeah. the full service here. How about you be a hand? Would you be among the elite in yards? Hi, Sharma. yeah, It’s. Hi, Jeremi. Jiang Chi Chi Chow home, y’all. Bye, Tai. look at that. Yang. Jiang Hyo Jong-Il here. Imagine both dried chilies to a tie. How the heck, How tight? Okay. and some pickled vegetables to Tang.
Yes. Yeah. Wah wah. Much. Wow. Yes. And bound. Yes. Yeah. And I go, Well, it’s so. You didn’t laugh so much. No, you didn’t laugh. That’s young brow. They they go outside and the outside with a Yeah. How sure I draw my Jiang. They did a high level. Let’s get some Dohar here my way down the dollar.
All of you can mala mala mine out of those down the dishwasher job. I don’t tie how large our jail Zhang I don’t know Danielle Quango other than Tai How so? Yan I wasn’t in the jungle with that kind of things. huge out by Japan. By Japan we get where they are. Yes, yeah, yeah, yeah. That’s all you remember Gemma Drew my Jameela Jamil.
Yeah. That’s what i00 Tai how the see any. yeah. So this is though basically like a bowl of mushy tofu la Nicholson la la la. Yeah. You’re Mariola. That’s a very core flavor here in Sichuan. Basically, your mouth starts to water. We get this feeling like your tongue is sort of curling up. It’s watering, it’s prickly, and then mixed with spicy.
This is really nice because it’s soft, but the soybeans are also crunchy. So one of the things that’s almost as good as eating the food is to explore the markets. There’s so much to try. Just like this here. I’m at a local little bakery and they took a tong. You gotta keep your equipment down to make you guys we to take a look here.
Tong Yo got a little sticky rice balls covered in bread, sugar on the outside, white sugar on the inside. We’re going to try. Yeah. That’s unbelievably chewy. Look at that. You can see that thick layer of sticky rice on the inside. It’s sweet. Covered in white sugar. And that is just heaven. That is pure, pure, fatty, oily, deep fried, sticky rice.
Heaven. Another thing you must try in Sichuan is a stuffed and deep fried beef. Coco flatbread is filled with either beef or pork, and after it’s deep fried, it’s put in the oven to crisp. So you’re left with the oily and crispy stuff. Flatbread that will leave you satisfied. It’s absolutely to die for, boy.
we’re all. wow. That is magic. It’s like saturated with oil, yet crispy at the same time. So when you bite into it, you get, like, this juicy, oily texture that’s really satisfying. And the beef actually is just slightly sprinkled with ground beef throughout. But the best part is that it’s like prickly in my IMA and now chewed up the next up here is the Taco Joe, how much fresh shank I want.
So the blood soup on the street here look at all that Jewish Julio the Jewish OC. Wow. Neon nigga, large owl. Joe Julio I just saw you took a sure there was a hot khwaja. Yeah. And waiting and waiting for biryani. Do you rodeo too viral. Thai Bangla look at all that pig. my gosh. God. Things I think. Say Thai. How Neil? Quite some.
Okay. Yes. Yeah, well, look at that huge bowl of pig. But how do yo which has a Julio butcher butcher like yo yo this young Julio Julio Julio will be the first to look at you. Interrogator hi. Hello. Yes. Yeah. So we met him. I did one beat here that he had. You him. Will you go out? Will all that data, Send him a well, this is all pig blood.
You get a deep piss there. Pig blood in a bunch of oil, chili oil. There’s some cilantro on there. Or. And laugh. I love him. Even hotter. How you like? I am a horse. Horse? A horse? I had watched him, took a dig. I and I said, Tell me where you go to without Josh any good. See all you, Georgia, need to see your mayo, beer and mayo.
Peter Wow. Toby That’s you. Which I did you and Lehigh. It’s actually not bad. It tastes like pig blood and really spicy oil. Cappadocia Chef and lighter surgical weight out my Yeah, this is Diyala. This is another one of things you can try in Chengdu. And next up, guys, I’m taking you in deep to the south of Sichuan on the tea Horse Road.
This is, unfortunately, where I had a couple bad experiences with the food. There was a dish or two. You’ll see. You’ll see. Keep watching, guys. This is going to be interesting. Let’s keep going. Coming up, we’re starting a 1500 kilometer journey through Sichuan and Yunnan provinces in southern China, starting right here in Chengdu, all in search of the best street food.
And in this episode, we had five delicious, spicy and local Sichuan street foods. And if you watch until the end, you can join us in the back of a Sichuan kitchen. Let’s eat. All right, check it out, guys. It’s Trevor. James Singh and I are embarking on a month long six week journey through Sichuan and Yunnan to search for the best food.
We’re going all the way to random little towns in Sichuan, making our way through Yunnan in southern China near the border of Laos. And we’re going to start out our tour today. We’re still in Chengdu and we’re going to get our go to Dan then, Noodle. First up, before we jump on the train, we’re going to our home base hole in the wall noodle joint.
They’re going to have a nice bowl of Dan, Dan noodles. You can taste these noodles all throughout Sichuan with varieties and flavor in every bowl you taste. But the chili oil and the ground pork are always there. And we’ll bring you right to heaven. Okay. How? Yes. What is that? That’s your mouth to mouth.
This year is year to year session with also Daniel Margarito on to Swine and Yan Jing. that is what it’s all about. Right there. Shouts Qiang. wow. Look at those guys. Look at the chili oil on the bottom there. wow. Look at that thick layer of chili oil there. Wow. And that is the real joy, Jenny. The real joy here is just mixing the chili oil throughout the noodles and then noodles for life.
Here we go. Why that chili oil fragrance with the green peas? That ground for This is what life is about. And we’re just about to start our month long Sichuan journey. All right, guys. So we just got to the Chengdu railway station. We are going to need Zhang. We’re stopping at all the little towns along the way.
We’re going to a bunch of random Sichuan towns to eat a bunch of delicious street food. Let’s go get a ticket. We bought our tickets and took the high speed 45 minute train to mahjong in search of street food, traveling over 250 kilometers an hour. And when we arrived, we found ourselves in a market packed full of local Sichuan ingredients like dried Sichuan chilies, all different types of Sichuan peppercorns, fermented bean paste, dried chili paste.
And one super special thing we noticed right away that Guam in hanging noodles. So we just got into Nate Yang. We’re in a little market. And right up here. Come in. Come in here. Come in. Wow. I mean, how Gigi Sichuan Tong just got to offer, and they go, I mean, are you sure? Yes. Are you sure? And Sukuma secured again.
Coming up once. Did he mention that? to Zhong man. yeah, sure. Jeffrey Shaman Chick. Good chick, Strong Indian. This is a strong Indian treated chick. Treated how Chidinma came in. Do you find fun in fun? I mean, biologically, quite fun. Even with the bombing. By loving by the chick. A book fun to eat, eaten can.
I can tell you that. I mean, you not. I may get into my day or jughead ahead and kill Yang, and he may tend to a Hindu in Myanmar. Hey, you go to kill you, didn’t You did. In Sichuan City. In the city. And Jonah is now Shang. So don’t in all hands are now after me by John Chen, But others are damsel Zhang Washington says You my right.
After finding those traditional noodles on the street, you get hungry for noodles. So we asked a couple of locals where we could get some delicious needs. Young specialty beef noodle soup. I’m telling you, Sichuan people are some of the nicest in the world. It’s really good. The country got off. Maybe on my way haha.
Sesame how I before finding the noodles. Just a couple blocks down the street we found a classic baked Sichuan street food, the gokwe stuff, pork or beef pocket. If you’re exploring Sichuan and you see one of these on the street, eat one. It all begins with the dough. It’s needed and then rolled into long flat strips and then topped with seasoned port paste with chilies, salt and of course, Sichuan peppercorn powder.
Then it’s rolled up nicely one by one before being fried and then bake. Even if you’re not into deep fried foods, this is likely going to hit the spot. There’s a feeling to this it just makes you happy. you know what I wanted to tell you that this is really part of the fun getting the close ups made in my hand by a that he by young by hand daughter, you mate hands and the high says she should you should check your knee.
Lemon We are not pushing. He has your hand out you to look outside. Hooshang. Ha ha ha. Nice. You want to dig a mine? Do you think that you just want to play this one draw Hong Kong? Let me see why she wants to run. So you trade it. yes, you Hunsader son. His decision to DIY. Why gourmet algebra? Tell me Algebra and I just let you.
that’s okay. I didn’t just say why man had non Georgia way to discuss us your retirement. this is the classics Sichuan Sichuan street food cold quake style destiny. They pack it tight with pork. You can get someplace with beef. look at that order that I don’t have one. My doing hand out, you know, it’s like a super fluffy soft inside, but the outside is crispy.
and full of that flavorful pork. That is nice. You can taste the Sichuan peppercorn in there, lightly seasoned. Just allow that. Next up, right on the corner. And before going into a neighborhood and finding a super unique sticky rice pre-dinner snack, we found the beef noodle soup that we were looking for.
Here we go, guys. You know, I’m in Thai, However. Tung Tung down here, I’m in the day. Took us your name into Hong Kong. look at that. Oatmeal. Took us a Sichuan toast to Hong Lei. So Sichuan to Hong Kong? Yeah. Those that go to go to. Yeah. yeah. They go wrong. They can go ahead and Tanga Rao thanks a lot Josh, M&M love your java fun and wondering where you are now Are you.
Are you. funk brother yo. So like yo young man can hardly they are for how funny young mama you talk to a chubby to additional agile who yo my it to my gym my fragile you the Indian yo yanmar yo you did you then then. Yeah. And okay Fong’s. I need a man to bring to hand hundred. Hey boy, we found a really special beef noodle soup filled with not only the super flavorful Sichuan chili oil and classic additions like soy sauce, ginger, garlic, msg, chicken essence, Sichuan peppercorn, green onions and fresh chilies.
But also a splash of concentrated Sichuan peppercorn oil jungle. You. there it is. Nice. That’s the secret there. That tongzhou yo, that is Sichuan peppercorn oil that he just added in there. Tongue gel. Johan and Matt and he the end it and then my. yeah. Can you one again. You’re out. Yeah. Hi Qiang so we just got the new me and take a look here guys these are not the gourmet in that the wet noodles that only lasts for a day or two.
This is why judging on your own hometown, your own hometown, your own feel, some of the Shangri-La Ropeway Ropeway Shang Yes by Zhao Quanzhou on the Sun. Eating in. All right. How so? You know, I guess it’s kind of younger. Ah, yeah. The real secret here on top of the new old man is that of course, the beef which has the out, which is star anise, cinnamon, some leaves.
I think there’s some bay leaves, local herbs that they use to stew that beef with and that gives it an extra fragrance. Wow. You can touch it and you know what I love about Hero Man here in China? It’s almost like there’s a thousand different variations you can just have. So many different slight variations in the flavor.
This one will taste that Sichuan peppercorn. It does pack a lot of flavor. You can see there is raw Sichuan peppercorns right on there, and that will give your mouth a tingle. The noodles are soaked in that broth, which is very powerful. It is quite spicy but not overpowering. Next up we went for a walk through some back neighborhoods before our dinner feast and found a man selling these unique sticky rice bars covered in sugar that were absolutely to die for.
yeah, Yeah. No, I got a donkey. Yes. yes, about my as well. You could also say Yeah I little what my. yes. The bar. I actually took it in my bed. You’re not my time. yeah. I had some of those. You know me Know me by tongs. Your mom. Yeah. Easy for my all to end in my hand. look at that. It’s just coming out.
that’s so cool. We’re just walking through these neighborhoods, and you got jackhammering come up and think, yeah, it’s showdown drama. The your all around each one yelling during this whole summer. ha. We don’t they don’t as a we just we ha like I said love man or hide your tongue but I said tongue river yes working nigga really.
How it in months tongues. yeah it’s impressive. there it is. Since you don’t know me but logical tension. Come on and sing Cool Bang, bang The show Gong Show Gong come and lay my head Can they? sounds like. are you going to call? Yeah. yes. Yeah. Iban man. What? Asia. Okay, you tell me about your day. Nicoderm way.
One young lady on the NTN. That’s it. But I can dine out in the mall. Can you hear my voice? Dong harder, Gong harder. yeah. I love that, guys. That is, that is that sticky rice ball is so soft it, like, melts in your mouth except the white sugar and the sesame on there is actually quite granular there so it gives it texture.
Hey yo hey albeit a young llama drama by Tang Yoshimoto Shima does. Yeah. You don’t want to hear Bongo when no wah That’s how it’ll all tell you how China what this is all about. I imagine how to handle this Fung magic. Those who got vouchers off, that was it all round. They found sugar. Sugar hadn’t had an Anderson.
But I said, well, Redman key thing neither and neither Shastra Astrid Wow. Bishop hates him up. Get him, But he’ll give you some straight lava. yeah. I mean by that they meant Han Solo Dojo. So here you are. Did you like your shirt? Do you guys? How’s your mouth telling Mo? I know Cinco, sis, 11 Time out your life, Nigella.
That is really nice. Is now Ben. Yeah. Here’s the speaker. I start. yeah. He turns the speaker on so people can hear what he’s advertising for our final meal of the night. We went for a walk and went into a classic Sichuan restaurant to order some spicy stir fried dishes known as Thai. In China, there’s thousands of different side dishes, and in Sichuan, they’re the best.
I asked if I could film some cooking and the chef invited us in with a big smile. I just feel so lucky right now. We just asked Dong gotcha and we could come into the back kitchen and he smiled. He put on a big smile and said, Go for it. All right now, gentlemen, orders of how loud are what else? Now for a close up, we ordered three dishes.
My favorite being the dull €1 beef and tofu made with the classic broad bean paste and pickled chilies combo. It’s used to root Sichuan cooking to give the dishes a slightly sour, salty and spicy flavor that is extremely addictive. That’s it. Really so cool to come into one of these Sichuan kitchens and watch it being made by number is the other classic dish we ordered was a lots of G 8 million chili chicken.
It was made right here by marinating chicken cubes in Lao jo rice, one dark soy sauce and salt fried quickly and then put into a wok full of thousands of chilies and Sichuan peppercorns out top down. And I think she okay,
you’re just the Oshima Jiang and put it all by Rajan. now Kanda about cooking good bye, Ball. Those is a fair plea. yo, you didn’t say yo Adrian about even even though they got you for hauling them into Jang Chashma Jang. It’s like, sure, those are fun. You don’t see one or not? Don’t. And another.
what’s up? TODO 000, Jang’s Atami. Jacob. Jake. I had no idea how much Asia Session La Ben. Hello? WOMAN Yo, that’s a G you got. You got Sichuan to Tercer start because it’s one finding the transponder. Hey, yo, don’t find your own. I better double tie. How I’m says chef. Well, that was really nice of Chef Jang.
There we are. Honestly. Just walked up and said hi and asked if we could film in the kitchen and he put on a big smile and said, for sure, and we’re going to go right in for the larger nacho dip. The chili dip? yeah? That is really nice. Half fatty, half lean. And this saucier, this cheerleader, is actually quite sour.
And you can definitely say some onions and cilantro. It does have a pungent spice to it. this is so nice exploring Sichuan. We have lots of this one. Some people call it Find the chicken because it’s full. Just look how many red chilies are there full of dry red chilies, Tons of little chicken bits, chicken slices, chicken cubes, green onions.
And that is going to be spicy and so flavorful. I was quite smoky. Chicken is crispy. You can definitely taste a bit of the chilies infusing that. yes I know Next stop on this t horse road journey. I found the most amazing. Really spicy, actually. Super spicy Bull of ne Jiang Noodles, South Sichuan. In May Jang.
because, you know, even the mentality which I’m about to perform in. Awesome. Tequila, Jinan. Susan, End of the month. It’s been open for 40 years here. We’re going to have to order one. Now what then? You got keema Thai Halal? Yeah. There’s just looking at this. There’s so many chilies and all that know so many chilies, so many spices and tons of garlic.
All young ones over. Literally. Don’t go to Talia. Chinese ingredients. They took us your name on the tongue. My guitar tongue. that’s the. That’s the stock right here. Took us young and draw the good juju. Nice and strong. Wow, that smells amazing. Waging a raging fire. Watch out. no. I tell you. I tell you.
No, no. And they’re like, Yo, yo, yo, yo, yo, yo. So, Joe, get real hot. how fun. This is the secret right here. Not only do you get an intense mixture of garlic and fresh and dried chilies and an amazing homemade pork broth, but they top it with their tender red braised beef made with over 20 different secret spices.
That’s incredibly tender and flavorful. This here is true. Noodle Heaven. Awesome. Well, and they go ahead and Qiang, the jig is to try and say head on your own Myanmar. Wow. We found the best beef noodles in the whole province here. Need a young person to meet a gentleman. The most famous noodles are right from here.

Hanging noodles

It’s full of beef. Full of that homestyle beef. And that rich. Look how rich and powerful that broth looks. We’re just going to have to go right in and it’s going to be Chongqing. Man How to market H&M. Chongqing, where you go? How will you come and go without you? Let your. Wow.
So even people from Chongqing, where the noodles are super spicy and powerful come here. It’s going to add a little cilantro to that. yeah. Here we go. Here we go. And they got to high. How? Chilla is delicious. All the broth. You’re in luck. You’re in luck. Density la. the broth is so flavorful, it’s quite spicy, but not overpowering. The Sichuan red chilies in there are just.
There’s just hundreds. There’s just hundreds of Sichuan red chilies in there. Which flavor it so well. But they’re dried red chilies are just. Yes, I. I’m not going to buy a house here. I mean, they’re fun. Well, boomerangs is it? And they put so much garlic in there, which just full of dried and fresh chilies and garlic.
You can just see tons of dried chilies. Chunks of dried chilies. That is so powerful. I think that was definitely one of the top three bowls of noodles I’ve ever eaten. So flavorful after those life changing noodles, we made our way to find one of the largest outdoor food markets in May. JIANG If you want an excellent introduction to Sichuan food, come to a local market like this, you can find all the ingredients used in the Sichuan cuisine and find some delicious street food, too.
Looks like we found a market, a Sichuan market. So signature Amaro woo aroma. and random conjured. I am not sure that Why am I eager young so much young male daughter. I’ve got ideas out there that I want to go there to help. I’m part of
that. Look out, fatty. That looks okay. Wow. Look at that. That looks extremely fatty. chicken. You are large. I’m a larger It’s like a fatty pork salad almost. Syrian or Syrian? It’s like a fatty pork salad. Yeah. watch out how they’re going. I had Qiang Hyo tong. My. and I look at his hanging when I go over here to cut out.
Okay, so to You’re good. You’re going to touch him. I shook. Look at that, guys. That looks extremely fatty. Wow. And I can smell the cumin. I can smell the chili, I can smell the peppercorn and the green onions. wow. That looks intense. I’m going to get a big mouthful. Good job. He’s younger. How do you know him? wow. I was really not expecting that.
Honestly, it is very fatty, but somehow it’s so satisfying. The chilies, it’s seasoned well, it’s quite salty. The skin is is a little crispy, which is very nice. The cumin and the khwaja are also very pronounced, but that Cuban flavor gives it a very deep, deep, strong flavor. This is so cool.
Coming into the markets, so much action. wow. So much food. Kouyate, Kouyate, a roast duck. Awesome. Nihar to get you some. I don’t see the guy. You’re not. well, Gosh, Summer widow chicken. And I’m a widow. Mala Mala was young. Later she learned that she had a young guy, a young guy, B woman hatchet at the chicken and pao de jell o.
yeah. Justin is trying to apologize. Yeah. Chookagian like yo whoosh, I’m a donkey. How did. POW, pow, pow, pow! Two pickled chilies with chicken feet. I think we’re definitely going to have to get some of those Now. What creature? What kind of man? Okay. You eating this one the way down my. so it should be a little sour and spicy.
The mama down. He told jicama. Hey, you know I’m a Johnny Marr. I’m. Mom taught her how to do that. The way that mama the it with the strong way to hammer. Yeah. The Sichuan flavors are the best. Yes. Yeah. Sichuan man Henry Hanshaw t jamma you want your way, nigga nigga p hen how to get in my car wish I’m Ashley Hunter G.I. Joe.
If you go what does your how China want your girl kisses I’m a donkey She chickened out made Sakura out. And we were just walking through this crazy market here and there’s actually a ton of food to try here. This looks like it is roast fatty pork over top of salted greens. And there’s actually quite a few other things here.
It looks like there’s some pig snout and some some nice beef jerky, but we’re going to go in for the chicken foot because I’ve never tried this. What? Tangy, chef. look at those chicken feet. Honestly, they feel soggy from the pickled chili sauce, but I’m keeping an open mind here. Okay, let’s try it out.
Okay. Hey, look at us. you’re down. Luck. It is your life. it actually is not very sour. It’s quite salty. Very salty. The chili kick on there is intense, and you just sort of stuff the skin off. Like that. Ding hum, doesn’t it? Yeah, I can see it’s somehow satisfying, but I don’t think it’s for me.
And this here is why I moved to Sichuan. Because the food is delicious, the people are good, and it’s so lively and full of action coming to the morning markets, you get a real feel for what it’s all about here. This is a lot of fun in Sichuan. Look at that, guys. This is why you come to markets, because you can see exactly the core behind the cuisine that you’re visiting.
And this is a tianzhou, a really important part of Sichuan cuisine. And that’ll burn your lips right off. Yeah, well, Guangdong Hong Jenny. All right, we’re going to keep exploring now. Bye bye. Wah! Wanda, that jar is jiggles. She gets out of hand. Yo, Ma, this is going to take a whole day. So, Gigi, you got you dunked in mouth.
Wow, That’s a lot of fresh chilies. These are so spicy. You’re gonna need a show to put on you put your dependent on. my God. Lama. you get spicy hands doing that. I know that feeling. I don’t want to do it anymore. I’m a young ginger lima. did I? Ha. So, sugar Jojo. Quite a dilemma. yeah. You’ve got to do it fast because there’s a kind of chilies.
Cut it here and throw them into the assorted basket. Nice people are so friendly, They. They just let me help and have fun. And that’s a part of the American experience, right? I’m so sure now that if you want the full Sichuan experience, you have to leave Chengdu or Chongqing, the main cities, and come out to smaller cities and towns and to the markets here, and you get the real full on experience check.
I see some I don’t see how I feel over this. You should know me. It’s all made of sticky rice. Well, magic up your magic. I tell you, I’m a geisha right? I’m a rice. Jacob. Sure. Gigi. Emma should know me. Well, she’s the chocolate jug on the back. There’s so much food here in the markets.
I decided to buy one of the red beans sticky rice snacks, but they told me not to eat it until going home to warm it up. But before I knew it, they were behind the scenes, making us a sticky rice ball covered in a sugar and sesame taco treat. Emma, you’re a chick. I hate your mouth. I’m a donkey. You sure you don’t know what it took us? You know, me, her, not me.
Drama is what it is. My tongue. My tongue. Jeremiah so it’s like a sticky rice blob or tangy shrimp? I How long you learn something good enough? yeah. I just got my guy how to get me. That is. that is really nice. That sticky rice. It’s like a sticky rice. It’s like a gooey, sticky rice ball with granular sugar on there.
A slight sesame paste. Say sesame flavor. This market is crazy. And there’s the sticky rice. They’re pulling out oil and that’s how they make it. They’re they put it over top of the sugar. So they’re using the sticky rice. They scoop out a big blob of sticky rice and they put it into this pan full of Jim.
I go by tying them up and it’s not a German by ton sesame and white sugar. And then it turns into this blob. That is amazing, doesn’t it? These markets are awesome. Disney. yeah. They they did. Yeah. Yeah they Henry think again go to go to research and give advice I tend to go to research in the book which is why I’m telling gentleman Yeah and it says any time.
How shall I ask you that. Only to. It’s like a big blob covered in granular sugar and sesame. It has a bit of a nutty flavor to it. They are the sticky rice masters. You like that thing? It’s really good, right? Yeah, It’s really sweet. Really nice. Crunchy, soft from the sticky rice. Amazing. This is like an endless market.
You come here, you’re going to fall in love with Sichuan for our final stop on the breakfast tour, we stopped by to have an early lunch at a classic DOA and red braised beef joint. Here you can taste classic Sichuan red braised dishes, kind of like spicy Sichuan stews made spicy and fragrant from chili bean paste and dry Sichuan chilies and packed with spices like star anise, cinnamon and ginger.
When you explore Sichuan, you see these all over the place, but you rarely see one this photogenic and this colorful In a deep back market like this. So we knew we had to order some dishes and try out the flavors. This is amazing. This is so amazing in here. It’s like food everywhere. You look at all the woks in wow, they may handle hot you to jigger, can’t you? My handheld.
You think it’s a truth or not? You want to say honey like does have either. Hi, John. Like I hear feel I die, I die. Boy my. You know neuro they get whole Utah. The Ohio is it does have high fuel to the fire crews. don’t know like how they turn on those. One of those I’ve eaten during the summer. It’ll settle in a row. Hello, Langdon. To the Darrow.
Hello, Utah. Utah. now, my to to go to Ohio. I took a shower. Como? Polo. And now go downtown Long play us on a walk. Well, what should take a hula bar? I go carrot with spareribs. Wow, that looks so flavorful. Funny. Hello. neuroma, neuropathy, Gomer, How amazing how old you are again? My. honeymoon. Hail dollar. Wow. Look at this.
Over and over here is the dollar. So can Tulsa try that tell? All right. On the side of the street. This is crazy. Hey, are you going to go? nice. So can tofu. This is really amazing. Yeah, I got you. Get you got you. that is. And testing with Jimmy Fong, Gomer. Hey. Although if time I have no intestine with soybeans says, man, this is just crazy here, guys.
Right on the side of the street. We found a gem. We had to order the red braised big intestine with soybeans. Look at those big chunks of intestine that looks intense Over here. We got, though, which is silken tofu. It comes with a chili peppers mixed with robin paste and green onions that is going to be flavorful.
So Egypt and we also got red braised beef ribs with lots of carrots. yeah. And those carrots, they might actually be a little sweet and then some classic again, Sichuan fish root. This one, it actually tastes a bit like pungent cilantro slash fish, and it’s covered in a chili oil. yeah. It looks like there’s some greens, maybe some celery in there.
First thing I’m going to try is the red berries, intestines with soybeans, red braised usually includes cinnamon and star anise, lots of chilies. And it’s very, very smooth and fragrant, nutty, spicy. Is potent. I don’t know. I like that. The intestine flavor is really. no, no, no, no. That’s nasty.
That’s nasty. The background flavor behind that is actually kind of nice, but. I. I don’t know if I can handle that. The thing about intestines is I’ve learned my lesson the hard way a few too many times. But sometimes they’re good and sometimes they’re bad. And these ones are just so fatty and the odor.
I’m not sure how you do it, but there is a way to remove that intestine stench. And this one, it has not been removed. So I’m just going to have to go on to some other dishes here. that’s too much. Okay. We’re going to go for that. You are again here, Sichuan fish covered in chili. Well, I want to get that flavor out right away.
You know, still pungent. it is like a it tastes like a stinky cilantro with chilies. Okay, I need something delicious now. I’ve got some beef that’s a little better. The carrots are so soft and actually a little sweet. And the beef chunks are very soft. They melt in your mouth, and this dish is very light.
It has a home cooked, clean flavor, not too spicy, just a bit of that cinnamon fragrance. and it’s this is probably the best dish right here. And there we go, guys. I hope you enjoyed that full length Sichuan food documentary. So much amazing food. Please leave me a comment down below. If you made it to this far in the video, I’m really, really happy and proud of you for watching all of that amazing Sichuan food.
Thanks for being my loyal follower and please let me know what you thought in the comments down below. Thanks so much for watching, guys. And if you haven’t already, click subscribe and the little Bell notification button as well. Thanks, guys. Hope you enjoyed the video. To check it out.
It’s Trevor James. We’re going deep for noodles and D for street food. Bright and early here in long China, outside of Chengdu. And they have. look at these fresh flowers. but we’re going to get some Dan Dan noodles. You can actually get these only out here in the rural area. Harder to find them in the city these days.
So Shanghai. and each well are totally mama. Than them in. Earlier this year I found a lot of good noodles in China, but nothing compares to the classic Dan Dan men in Sichuan Dan than men and sad young men are almost identical. So if you see either one. Order up a bull bottom layer of chili oil, sesame paste, peppercorn powder, vinegar, salt, soy and green onions.
Magic mix through its heavenly. What am I? there’s any. look at this. That looks insane. this is Dan and me and that ground work on top. There’s fresh veg in there, and you’ve got to mix the noodles up because what’s on the bottom is the best. hold, look at that. Look at the chili oil on the bottom.
This is just incredible. And this is a great way to start your day in Sichuan. this smells fantastic. My mouth is watering right now. yes. You and I have got some ballads here. this is the perfect morning breakfast. look at this. Look at this. Here we go. it’s warm and soothing and spicy and fragrant. and you just.
I’m speechless. That really is so fragrant, so aromatic. There’s a slight touch of Sichuan peppercorn powder, which is mixed throughout. we’re going to talk. Good morning. Good morning. Good bye. I’m not a teacher. I’m an eater. I a tie house life. That was really good. I’m out here just speechless.
Those are the chili just really come out of my hat. That was great. They want to go to eat. And after breakfast, I made my way to a famous hole in the wall known locally as a fly restaurant. Really low hygiene standards, but famous, famous food. So a lot of people have recommended this place to me here. So we got to try it out now.

Sichuan stir fry dishes

But remember how. okay, we’ll hole in the wall here, coming to our own. Well, you can count up all the young bands. Look at that. mix it up in the bowl. That’s pure chili oil there. that is romantic. you are again. My jargon. How during I go with them, when I go to younger and have a job. Now, being a gentleman, I know.
You know, I know they are Hangzhou by eight. How yalla. Okay, look at this. it’s like a food sanctuary. Look at this. This is Sichuan. Some cream here. And Jenny, look at this. This is absolutely crazy. I’ve got six dishes here of pure Sichuan authenticity. This is going Toro, which is pork, fatty pork.
The entire row with cherries, probably student cherry broth. I’m actually not too sure we’re going to have to try that one out this year. The Shen Chow by which is steamed fatty pork over top of Yantai, which is pickled mustard greens. and there’s look at these layers of fat on there. this over here is the young man Biro, which is called toss pork in a chili oil and spices.
Same with this one over here, which is the young band jargon. So these two are the same style. You see these all over Sichuan. You can get almost any dish, any ingredient Liang Band tossed and chili oil and spices. So this is Sichuan fish root jargon, super unique flavor. And over here, these two dishes are steamed.
We’ve got Fenton pie goo, which is steamed spareribs covered in rice flour chop with green shit, green onions. And then over here, this is Fenton Chung, which is steamed intestines covered in that same rice flour chilies. and that looks it’s insane. First thing I really want to try is the yin tao.
Throw the cherry pork. One. instant pleasure. it’s soft, fatty, oily. And you can taste the cherry. The cherry flavors infuse through their slightly sweet. And as I kept trying dish by dish, the numbing spice began to build and build in my mouth. The cold Sichuan salads were insanely hot and I was ready for a warm renewal of flavor with the steamed intestines.
But what I got was something completely different and unpleasant. and that Sichuan peppercorn is building on me. My mouth is starting to get numb. We’re going to try the fan, Jiang Chang. My mouth is really that’s burning. now that is nasty. I don’t even want to. my. What tastes like shit. God, I hate a drink.
I don’t like that. That’s really bad. With the Sichuan peppercorn and the vengeance on the intestine, I need a drink. Even your M.A. in the AMA. I have an email in the AMA. Yeah. Yep. In. Don’t I need that? yeah. I need a drink. and after that big feast, I went to one of chengdu’s hundreds of tea parks to digest and chill out like they do in southwest China.
One of the reasons why I love Southwest China is because after your fall, when you’re waiting for your next meal. Income. Joy, some tea in a park. Yes. You need to. They can chew food and nothing like it can sit here, digest or wait for the next meal. yeah. Just took the subway. We’re going huntin for more.
So we made it way out to the rural part of Chengdu. And I came here specifically to this Chinese Muslim area to try some special beef and rabbit. Let’s take a look. yeah. You are children, Euro. And now it’s your money. I’m going to go down the way and get some more. Here we are, another little joint.
Anyhow. You go to your Lima city. You on anything you do. Ha ha. Iban iban. Some morrow Got it. And then they made it to us. I’m a woman. That’s a little tiny, little man. You look at your hand on your own daughter. Ching, Denmark. Tai, how does your life in general. and you? I know I’m off. Say, Tom. And the shower.
How how your. You got your idea? My. Let’s call you up, Nina. Hiya, Tom. And I’m okay. Don’t claim up. Neal. And we’re talking to Ciao. Ciao. Neil Young Osama are the Don’t try the sanctuary claim a single or don’t even how? yeah and ladder yo yo thema digital out of your mind. It’s such a thought Well I’m Jihan la has any awesome that got it so we have some awesome ting Jen Chinese Muslim food here all beef and mutton here.
yeah Look at this. This is like kingdom style. Chinese Muslim fen giang ro It’s with beef. Kind of similar to what I had at lunch. Let’s try that out. no. Now that, that is the best Tanjung Ro I’ve ever had. I’ve had a lot of fun doing RO but this one is just packed with flavor. It’s really soft.
It has, it has a consistency, kind of like a porridge. Is that soft? Like a rice porridge, except it’s packed with flavor. This one’s a little smoky. there’s like tons of raw garlic on there. See that? that is powerful. Fatty, soft. This is good. This is next level here. I’m going to take one of these lamb kabobs and put it in the Fuji face pan here.
That chili oil. And that is just going to douse it in flavor all, all legendary. the lamb is so soft that Cuban flavor on there is powerful, spicy. And then when you dip it in the chili oil, it’s quite nutty as well. There’s peanuts in there. it’s just like, this is worth the trip out if you’re new here.
Look at this. This is a secret here. Look at how thick you look at how thick that chili oil is. Look at that tramp bush now, Joe. Yo, yo, yo, yo, yo. And for my pre dinner meal, I went back into the city to try some famous alleyway, red braised eel noodles. So we’re in a little neighborhood now. And I here, just up the corner here, there’s a famous eel noodle joint.
Let’s go check it out. Here we are. yeah. Shiny man. How’s your mouth? True. Now, what’s your. What’s your. You want Chinese man plate tassel. gosh. Out, Jack up. You got Josh up, buddy, Don’t you? Guys, can you mentioned straight how to today, man. I’m going to have to get a spot. George Lima, you’re in my end.
Okay. now you know what, Toma. gentlemen. Okay, we’re going to get my my leather boots polished here. I could use that. yes. Yeah. wow. look at this. You know, look at those big chunks of eel, lots of noodles and whole garlic cloves. One. I’m just going to have to taste that. that big chunk of eel there.
that thick chili oil chili broth. I don’t. a bit of that eel to consolidate. yeah. Well the eel is so smooth, I got to say it’s quite oily. You’ve got to be really hungry for these are that I have a bias towards Dan band dry noodles and this has a thick, oily broth which is still pretty good for the final meal of the night.
I made my way to try as a gong City specialty frog pot hotter than hot pot and with thousands of fresh chilies. Not dried chilies, but fresh chilies. This was dangerously spicy. Wow. None of the big chunks of frog. Look at that. That’s a whole frog. This looks kind of similar to the one I had in my hand.
But they gave you the whole frog was going to go right in for a frog. Here. Give a quick feedback and then update you guys about what I’m going to be doing in the next couple of months. The whole frog. I’m just going to go for that tender meat bit there. Frog is always good, usually more tender than chicken.
Ooh. yeah. that’s great. That’s an instant burn. my tongue is on fire and it is is burning and I ordered moderately spicy. I really don’t know what extremely spicy would be like because this is where my mouth is in pain. So a quick update here. I really need your help. You can follow me on Instagram at the Food Ranger and leave me a comment for any of the following things.
One higher is heroic cuisine. Learning to cook Sichuan food for the next two and a half months. After that we’re going to Malaysia meat thinking and CHUCHU for a week in January with CHUCHU. If you know if you follow my channel for the last year or so, you know, chuchu it’s probably been one of the most famous cohorts I’ve had.
We’re going to call for a week to eat street food and I need your personal recommendations. Where to go after that. We’re gonna go to India. We’re flying to Delhi, just Tingting and I. We’re going to be in northern India for a month. I need your recommendations for where to go in northern India to eat the best street food.
We’re going to be in Delhi and then go to Calcutta and then we’re going to go to other locations. So one week for each location and then we’re going to fly down to Sri Lanka for another week. And I need your recommendations for all of these. So follow me on Instagram at the Food Ranger. Leave me a comment or a direct message and I’ll reply to you and I would just love to have your recommendations.
Thanks a lot, guys. Okay. I love the first five books. Check it out.
Trevor James I am in Chongqing, China. I came here to eat and we’re going for a full on Chinese food tour of the city. I am so pumped for this. Let’s go Chongqing. This is the hilly metropolis of southwestern China with over 30 million people and a substantial of Sichuan food that will blow your mind and tastebuds with a street food scene and food culture that’s woven into each corner of the city.
You need to make a food trip here. It’s famous for hotpot and chow man noodles, but there’s so, so much more. And if you love spicy, this city has it all for you. First up, I got a brightener to try some of the city’s famous Shao mian. Spicy and numbing tea noodles. Here. Right up here. One of the best bowls of Chongqing Shall Mian specialty noodles is right up here for breakfast.
Let’s try it out. I can hear the slurping. they may all say the Myanmar ones are the ones I’m into. Watch you on ones. I’m in my mouth. Okay? Yeah. yeah. Chongqing’s. Young men are a world of their own with different variations all throughout the city. But they usually have lard, msg, onions, garlic, ginger, peanuts, cilantro, mustard, tuber, vinegar, chili oil, and a lot of sichuan pepper corn powder.
The resulting flavor is much stronger than Chengdu’s Dandan mian and will really blow you away. yes. Yeah, I. Hey, how much your Chinese does it? How does. Happy New Year. Happy New Year. Happy New Year. Okay, this looks incredible. My mouth is watering. So, Chongqing, specialty shower man with one, please.
yeah. there’s. Look how thick that is. This is what I came to Chongqing for, you know, So. Think you are. wow. my. That is incredibly unique. the the the peas. Give it this creaminess and that sesame paste in there. It gives it a slight nuttiness that is like the most powerful bowl of noodles I’ve ever had.
It’s very spicy, very earthy, very numbing. Most a lot of the time noodles can be like nice and comforting and ooh, that’s nice. But this is like in your face. Boom! I’m on fire. Next step. I had a recommendation to go try the pig feet hotpot deep on a side street for lunch on the outside of Chongqing.
We made our way out and found the place to be packed full with a huge lineup. Why not my DA? there’s any. Look at that. It arrives right when you come in this huge pot. Ginger, over here. and no emotion. Trauma. Vuong drew my breath. look at that. It’s full of big meat. no. You’re a Jewish mama, Shantaram.
you could do with what Lama You’re going to finish your tattoo duty. My sister took a even look at that. It’s full of pig feet. There’s all these big feet. Look right there. So, fatty. and that spicy broth. it’s full of veg. That is just fear. Fat. Okay. yeah. Well, it’s like chewing on ice here. Fat.
It’s like chewing on a thick layer of fat with like a slight touch of meat to it. That’s really spicy. Maybe eating the pig feet isn’t necessarily my style, but the flavor is good. That is cool. Ting Ting grew up with these and she is loving them. I’m just going to add that to her pile here.
You see this part? This is my favorite part. I am like really tender, but this part, it’s really fatty. I don’t really like it. So this is my favorite part. And then the skin and I’m not going to eat that. And I like to shop around the bones and that you’re really Well, I think you do too. And you come to me like, taste a favorite from your life.
My next step for a mid-day snack. I made my way deep into a back neighborhood and found a little street market to explore. That’s one of the joys of food inspired travel. You can go deep into markets and find local little spots that serve up authentic and delicious food with friendly locals to chat with all the women.
The discussions village household Not just have them on your hands on me, in my head. You are making the chow show right here. Chow Chau Wontons took us Yasujiro High Ocean Mama Jiro for bringing in Yo, yo, yo, yo, yo yo yo Jerome. You see them doing them up to here to take off on it in a hurry, though I won’t.
I’m a little bit like, okay. I can tell that’s going to be spicy. So he said, Wow, look at that. Can go down. Yes. Any look at this insane bull. it’s red packed with chilies. This looks like it’s really spicy. look at all the look at all the soybeans, crunchy soybeans in there. Try that on. Yeah.

It’s so smoky. That is incredibly smoky. And spicy. Yeah. And the crunchy soybeans in there. Yes. yeah. For dinner, I made my way to another back market on the other side of town Where I heard there was the best, though, was silken tofu and spicy beef. Jenny this looks insane. I am at Warming Dollar, which means no name tofu.
So this whole restaurant is named after this silken tofu dish right here. Sometimes when you find a place that isn’t very pretty deep in a market or side street, you’re uncertain about whether the food will be clean and delicious food range and gives you a sense that the deeper you go and the more locals there are dining at a place, the food usually gets better and better.
And that couldn’t be any more true with these little hole in the wall locations that I found in Chongqing. So we have a lot of dishes here. This is the dough silken tofu with their own in a paste that’s thick and that is a specialty here, silken tofu. And we’re going to dip it right in their own homemade chili paste.
there’s so many varieties of chili flavor here in Sichuan. This chili base is a little more smoky and granular, has a gritty deliciousness to it. This is suede European, super, super juicy pork slices in so much chili oil and dried chilies. And what’s your sources here? bean sprouts. the pork is so juicy here.
Going to be gentleman. And so her mom would say, if she has any method, I’ma thank you. What’s it? Just here to share that with us again. What? I go to the jungle. That’s. I know. Jeremih san Miguel. Miguel. how is it now, Shrimp? that’s great. Wow. It’s so nice when I have people come up and say they’ve seen my videos.
It just. It fills me with this sense of satisfaction that, hopefully some people are enjoying them at this point, thinking I were happy with the amount of video that we got from my short trip to Chongqing, but I wanted to shoot a little more scenery for the background shots. And while we were doing so, a couple of subscribers invited us to sit down with them and taste the food.
Okay, so just walking by here and a couple subscribers noticed and they’re having fun here in Chongqing trying to find out your mom about that. So we’re going to try it out. I like featuring intestines, skewers are also on how to get younger women to actually do, especially some, don’t you don’t watch one.
So they were negotiating and younger and younger like blame women. Do you see what I’m working on? Maggie May. she’s going nutrition you up, No one is going to say a huge thank you to Aaron and Ali for inviting me out here as I walked by tasting this hi house here to try and find it. So thanks for watching, guys.
See? Coming up for all you food Rangers, we’re having some extremely delicious homemade and spicy street food and Sichuan China along the ancient Tea Horse road. We’re continuing our journey south as we make our way to the gong home of some of the spiciest food in Sichuan. And first up, a classic Chinese street breakfast before we began our journey.
If you stick around until the end, you can join us in the back of a Sichuan kitchen as we sample one of the spiciest dishes in the world. All right, check it out. It’s Trevor James. We are deep in Sichuan, and today we are traveling to the spiciest town of Sichuan. We’re going have a bunch of street food.
Starting right out. We’re going for breakfast bright and early. you mean you’ll go out tomorrow? I don’t doubt tomorrow. No doubt tomorrow. yeah. They sent you out? Yeah. When you long my guide on. yeah. And you long to jail to Thai. Well, it’s actually. is it? Just about all. About to take a peek and my quick hats.
look at this, guys. This is a morning bout. They have to take a trip out of my house to shower over here. Joan Kalimba or. So these are Sichuan style xiaodong Bao Bao to Chickasha. Drew Roma. Jarrod Hi, Osama. Shanghai. shouts Hong. Hey, Obama, I know not meeting Kim Jong. so there’s a bit of pork, a bit of onion and a bit of ginger.

Sichuan pickled chicken feet

we’re going to have to get some of those too. That’s pretty cool to come to a morning bouts of jail to start here. These are all over Sichuan. They got bouts of steamed buns with stuff with pork, ginger and onion. They got jowl to dumplings. There is yellowtail fried dough crackers, and they’re making it all on the back.
There’s boiled eggs. There’s porridge is all here. We’re going to sit down, have a bite to eat. Just pow, pow, timer toss. Ah, this is really cool. Just come here and have a morning Yo jungle out here. Yeah, And they’ll have you. You. So the hand triangle with all your hand out. You do? Yeah. That’s.
And it’s all about coming to get the morning street food right in early. We have voucher stuff with pork, onion and ginger and then we have got to as well dumplings. He’s got to look quite average but the the bouncing here look nice and plump. They call these shallow valleys. Well very different from Shanghai style Shalom. Wow.
But that looks great. Yes. In a lot Georgian. So I have a look at that, guys. This soap that bounce in that chili chili dip looks amazing. well, I think. Tell you how to do that. It’s delicious. I’m like a shark, I think a shower. And I’m sure that it’s actually slightly oily, but the filling. wow. There’s nothing like sinking your teeth into a sock about seven.
And then that feeling just kind of explodes. You can taste a bit of the onion flavor. I think there’s a slight ginger flavor as well in there. And that is a that is a plump, soft bounce. I holla right. My great, great food, great start to the day. We’re going to keep exploring. We’re gonna take the bus today, we’re going to hit the gong, which is Sichuan’s Spiciest City.
So check it out. We had the best time ever in Beijing, and now we’re making our way to the gong. We chose a bunch of cities in Sichuan, and we’re slowly making our way south. We’re going to go to Yunnan. It’s going to be the best trip in the world. And now we’re on the highway. awesome.
After a beautiful bus ride, we made our way to Second City, hungry for street food and found a street lined with class Sichuan style Shao chow joints. These are found all over China. And in Sichuan you get an amazing selection of fresh meat and vegetables ready to stir fry using classic Sichuan spices like fermented broad bean paste and pickled chilies.
This is home cooked delight. We’re going to look for some chow. Tai You can just point at the veg you want to fry up and we’re going to taste it out your chow time. Tai, how come you say Bean chow mein? Nina Turner, Socialism. This is what it is. I don’t just eat that up. Total. docudrama. What your.
I. no. On your own. My Yoda. Meow. So Jiro. you’re Ohio. What’s your what you need an actual tai chi chi. I show you what you need. An actual tai chi city. Awesome. So I just told her I’m going to order What look what she’s good at, and it’s going to be good. So Chef Chen here is cooking up some lotus root slices with pork, pickled chilies, broad bean paste.
and it’s garlicky, and it’s smelling so good right here. Yeah. Hi, Daniella. Hey. Our attention on the table here at the chef stand here just added in some bell peppers. that smells awesome. Are tong and Jasmine, when I tell you that this is so cool to come along the side of the street, you can just order up any dishes you want, fry them up.
And Chef Chen here is cooking up a storm. They made ten chow hands all the time, right? my, my, my, my. One of my chicken on my one. My. my. That dish a month ago. woman Sure. That woman had 10101 Taiwan. Let me guess. She a button to push my yeah. We got here a bit late because the bus came in. But this is awesome, Captain.
I tell you that awesome guys by me, man. So we just got that home cooked Sichuan dishes here. I love how you can just point out what you want and choose the flavors that you want. So we have lotus root with pork. It has dope and john broad bean paste and pickled chilies. And that combo is the ultimate essential flavor of Sichuan.
And then over here, just look at that. It’s steaming. She added some Sichuan peppercorns in this one as well. Nice. This one has the same essential mixture of broad bean paste and pickled chilies, pork and garlic bolts. it just looks so flavorful. awesome. First thing I want to try is this. I just love lotus root and sliced pork.
Looks amazing. I her though. that is incredible. Home cooked Sichuan food right on the street. The lotus root is so nice and crunchy. There is that pickled sourness from the pickled chilies, spicy and aromatic from that broccoli and paste. And the pork just melt in your mouth. Take a time out your life. So you’re going to.
I’m going to bring on my concoction. Emma, Paula, Hunan, my county, my Henry Yi. That’s a way out of our tending. Nan Gentleman, you got time to see. You’ve got to pay off. you. Shiela. Jack, I didn’t tell you so. And then I’m a wedding guy, so you should go watch I Julia mae on them too.
Yeah. Yeah. You’re stretching. Just any dig a tie how to finish off the lunch. And before we made our way to an ancient village outside of the city and one of the spiciest meals in the world, we asked a couple locals where we could get a specialty dry style blade sheared noodles and found out there was a famous one right up the street.
So I just asked these guys where we could get some blade sheared. Dan Brown, your old man, that’s your mama. That’s right, yes. And we’re going to go now. I’m a champion. Okay. Okay. Bye bye. Okay. Nice and tight. La, la la la la. Okay. All right. All right. So we Chef Chen was so friendly. And coming to these little places just is really heartwarming because the people there are so friendly.
You can have delicious food. The cuisine is a world of its own, and it’s a lot of fun. I’m going to go for a walk, get some more food. You guys out. I’m in. Hi. How are LA all? And younger. It’s in our van. Awesome. This looks amazing, guys. Dan Van. So dry style blade, sheer noodles. I’ve never tried anything like this before.
That looks beautiful. So all these miniature noodles, there’s bok choy, cilantro. This is Hangzhou beef, red braised beef. And then on the bottom, the sea, the bottom yan Thai salted veg, lots of chili paste, lots of greens and cilantro. And it’s dry style red beef as well in there. You got to mix it up and eventually it becomes covered.
Nice. That looks refreshing and spicy at the same time. that’s right. That is really nice. I’ve made sure noodles are chewy, nice and chewy. There’s a freshness from the cilantro, the salted veg. Give it a bit of a earthiness and the chili paste is fragrant, salty. and it’s so nice. Fresh with cilantro.
Sure. You know, that is really what it’s all about there. After lunch, we made our way out of Saigon to an ancient nearby town on the T Horse Road, an important town in salt production, and found one of the spiciest meals you’ll ever eat. So we just took a cab out, and we are now in an old village outside of the gong.
And there’s supposed to be a famous chicken joint near here that’s got super spicy chicken feed. And just look at this ancient village. This is sweet. So this sign here means chai, my good owl, which is ancient Tea Horse Road. And that is this whole series. We’re traveling on the Tea Horse Road, Sichuan, down to Yunnan on the ancient tea routes that brought tea all the way from the south of Yunnan into the Himalayas in Tibet.
Beautiful. We’re going to walk around and then get some food drinks at John Mark without a anything. Yeah. Okay. China. Good. Our Yanmar can handle Yanmar. It’s a gong show, and the demand will go. yeah, I know. Do you want. Do you and the defunct air digger show you an item? I never bothered me. I nearly hired Anjali here.
yeah. And Bon. The ancient Tea Horse Road. We’re on the T Horse Road looking for good food. Yeah. Nilesh, I’m a donkey. You like a new name And then you like some new name. Then you like the new name. Hey, come on over there. She’s Cindy. and, you, Jacob, you need a new name. After a quick walk through the village, we found one of the spiciest meals you’ll ever eat.
This is mind blowingly spicy. No more frying up that chicken feet here. It’s no insane. This spicy, full of fresh chilies. I cannot believe it was crazy pictures of the llama to be a la meant to be a la la la la la la. I can’t believe it. Here, guys, we’ve got fried chicken feed and thousands of chilies here.
Thousands of fresh red and green chilies, lots of ginger and garlic, lots of Sichuan peppercorn. I saw him put in some peppercorn oil in there. It looks insanely spicy. This has no dried chilies at all. It’s just all fresh chilies and chicken feet. You eat the cartilage around the the bones. And in China, people find that very satisfying.
And they say it has lots of collagen, which is good for your skin. And over here, this is going to be another extremely spicy dish. This is the same thing except with slices of lamb. This one looks like it’s got a little bit more Sichuan peppercorn in here. You can see the peppercorns of crazy. This is called the Yang Shop, which literally translates as cold shrimp, but it’s actually a dessert.
This is made with Liang Dolphin. See these little fish looking things and it’s full of peanuts and sesame and brown sugar. and little raisins. It is a fruity, nutty dessert that cools. You write down where it’s going to go right in for that chicken foot. Try that out right away. Eat the eat the cartilage there.
that is actually what Nigella I think. that’s spicy. And that what Ty Dolla mungiki Wah Jiggers Sharma. You all, you all, all young now and all that Joe. And watch out, youngster. I’m high Osman Ma. Well look at that time. How can I do this? This looks awesome. I can see the common theme here is just fresh chilies and thousands of them.
Let’s try this fish out. But it’s spicy and minty and peppercorn. All the peppercorns. Just bring your mouth alive. Now we’re going to get. and now we’re going right in for that lamb. Wow. Two bites and I’m on fire. This is a painful meal. I can tell. this is so spicy. You cannot believe. Guys, I’m going to put a little spice rating right here.
This is one of the spiciest things I have ever eaten in my whole life. Thousands of fresh red and green chilies, numbing peppercorn sensation, super gingery, super garlicky. This is intense. We’ve got to finish it. I’m just having the dessert here to cool me down because that is so hot. I love to remind you to click that subscribe button and a little belly button down below.
If you love this video, make sure to leave us a comment down below. And if you like the music, check out the link in the description too. I really can’t wait to share this Tea Horse Road series with you. Thanks so much, guys. yeah. that’s really good. well, this spicy. Spicy. it’s so fun. It was a back of the throat spice. My tongue is numbing.
Yes. Yeah, right. Yeah, yeah. This time it’s time to get up. It’s so nice. And when you dip it in the vinegar, it gives it a little sour kick. Yeah. You got that cilantro? That’s what. It’s precious. yeah. That is the way of life here. that was a Thai holiday. Yeah. So much fun of you guys. Had a great time.
One little one tried lots of different types of food, and it’s been worth the trip. Yeah, for sure. Glad to hear. And we would love to know what you guys thought about this video in the comments below as well. Please take that. Subscribe button and it’ll be a notification button as well. Thanks so much for watching and I hope you guys can come back to eat more.
100%. Awesome.