Street Food in China – ULTIMATE $100 Street Food Tour of Guangzhou, China – BEST 27 Street Foods!

– All right, check it out guys It’s Trevor James, hanging out with Nikki and Nels They just won the two million subscribers giveaway Just flew in from LA last night to Guangzhou, China, the land of dim sum and Cantonese food And today we’re going for a full on Cantonese street food adventure You guys pumped? – (cheers) so excited – So excited for the food, yeah – Let’s go check it out (funky indie music) So today is gonna be a full on street food adventure guys First up, we’re going for Cantonese dim sum We have multiple things to eat today We’re gonna be going for Chinese cheung fun, rice noodle rolls, barbecue pork and roast goose We’ve got tons of desserts We’ve got some late night street foods and its a ton of fun, but right up here, first thing, is gonna be, of course, dim sum – So excited (laughs) – Here it is Dim Dou Dak, best dim sum in Guangzhou right here And we’re gonna be getting all the classics, ha gao, chicken feet, all of the delicious stuff And this is the first Dim Dou Dak in Guangzhou What we walked into was nothing short of dim sum heaven We’re taking you for a massive feast of ha gao shrimp dumplings, sui mai pork dumplings, signature red rice-wrapped shrimp rolls with crispy youtiao, two types of chicken feet, rice porridge, barbecue pork buns, molten egg custard buns, durian puffs and more Let’s eat – This is my favorite – Wow, just look at this dim sum So let’s just go right in I think for you guys, for the first bite of food in China, it’s gotta be the hongmichang right here That right there is the ultimate dim sum you have to taste, and we’re gonna dip it in to that peanut sauce Go right ahead, try it out This is gonna This is just the definition of joy – [Nikki] Should I bite it? – (laughs) cheers – Cheers (background chattering) (groans in delight) – What do you think of that? – That shrimp is so good – Look at that – My gosh, yeah – [Trevor] D’you like that? – [Nikki] It’s like soft and crispy and plump all at once – And next up, we had to taste the steamed chicken feet in a black bean sauce, the fengzao So you can see the real secret is the fluffy skin and the fatty collagen Let’s try it out (background chatter) (groans in delight) Oh yeah What do you think? (background chattering) – There’s a little kick in it that’s really nice You can taste the chili in there – Wow – This might be the chicken’s feet I’ve had – (laughs) Yeah, I think so They definitely are Sup guys, we gotta try these luishabao, molten egg custard buns And it’s all on the inside, the magic Juicy, molten eggless… oh, oh Isn’t that creamy? – [Nikki] How does that not fall? – [Trevor] Wow – [Nels] Oh geez – Look at that Let’s try it out – Oh my gosh Oh, it’s leaking (groans in delight) – Oh my gosh – Whoa. I was not expecting that flavor – I just like… the custard filled my mouth Its warm, and sweet but, like, creamy, not heavy though – Oh yeah. High five (hands clap together) This is awesome How was that guys? – It was so good, it was like a dream That was just amazing – Fantastic introduction to China – I can’t believe that was our first meal – Beautiful. And we’ve got so many places to bring you guys today Let’s keep going Next up, we’re going for changfan, the ultimate Chinese rice noodle roll And today we’re bringing our guests for the most plump and satisfying rolls in the restaurant So it’s an action-packed day today We’re taking Nikki and Nels down through the old alleyways of Guangzhou And right up ahead we’re going into the old streets for some changfan, rice noodle rolls with pork and beef and egg Really delicious, made on a cloth, bu lao chang style It’s gonna be really good And next up guys, Next up guys, changfen So this is Chu laoban, boss Chu, and he’s been open for many years So he’s been open 61 years here Wow, it’s a 61 year old joint, and this is it right here And we’re gonna order the classic

with egg, pork and beef, and it’s really good Let’s go take a look So this is it right here You can see we’ve got these rice flour rolls that are steamed on top of a cloth over here And they put a bunch of different ingredients on top Okay, here we go Look at that guys, there That is the sticky rice flour, and we’re laying it down over top of a cloth and putting delicious pork mixture on and egg and shrimp, and then steaming it It’s called bu lao chang because its on a cloth There’s a couple different ways you can make this changfan One of them is in a metal tray, steamed, and this way is over top of a cloth, steamed And it goes right in that bowl Just covered in that oil and soy sauce And this is the classic dish of Canton Look at this We’ve got that steamed rice flour, and look on the inside We’ve got those shrimp, there’s an egg, and then that pork mixture with that light soy sauce Oh wow And of course, I think in this one the real winner is this little bit of a spicy bean paste on top There it is guys (laughs) Let’s try it out (slurps noodles) (groans in delight) Oh, that’s fantastic isn’t it? – [Nikki] Yeah, it’s good with the egg I just got the egg in there – Wow. Like a light soy sauce, spicy with that bean paste and then I love This is really just an upgrade deluxe changfan because they put so much in there So that is just only on the streets of Guangzhou The pure changfen You have to come to Guangzhou to taste it this level (car horn blaring) Thank you Bye bye – Bye bye – Thank you Wow, wasn’t that awesome? – Yeah, that was so good – Really good And next up, we’re bringing our guests for the most succulent roast goose and barbecue pork in Guangzhou What do you guys think of Guangzhou so far? – It’s amazing, there’s so much to see – It’s super cool, right? – It’s been amazing here – And we’re in a local little herbs and Chinese medicine market Right up ahead, for the next food, we’re gonna go get some Chinese chasiu barbecue pork and some roast goose – That’s gonna be amazing – Let’s go try it out guys And here it is guys, famous, famous Cantonese barbecue pork and roast goose Oh yeah, look at that Whoa Look at that, we’ve got two goose getting chopped Oh, look at all the juice – [Nikki] Oh wow, look at that – [Trevor] Look at the juice bursting Oh, look at these big packages (plastic rustling) – [Nikki] Did you see what that guy did? – [Trevor] Look at that So we just got the triple treasure box combo of chasiu, (foreign word) barbecue pork and roast goose And you can see in the back it’s just full on chopping, glistening roast goose and barbecue pork And she just totally loaded up the juicy goodness here Let’s just see what’s in this first treasure box Let’s open it up and take a look – [Nikki] Oh man, I’m so excited – It’s just like a Christmas gift Pop it open, let’s see Chasiu, or goose (cooing) it’s goose, look at that goose Wow, isn’t that amazing? So we’ve got two different sauces guys We’ve got one Chinese plum sauce and then this is the goose drippings We’ve got pure goose drippings here Nikki do you wanna pour both of those on? – [Nikki] Oh yeah – Oh wait. Nikki do you wanna pour just this goose drippings on and we’ll have a little bit of plum sauce on the side – [Nikki] Okay. It’s, like, so oily (laughs) – [Trevor] This is the pure magic right here – [Nikki] Just pour all of that on – [Trevor] Just pour all those goose drippings all over Oh, this is insane And Nels, let’s just pour that plum It’s like a watery plum, but just maybe a bit there that we can… oh – [Nikki] I think you can just pour a little– – [Trevor] Pour it on? Okay – [Nels] Pour a little on – [Trevor] And then pour a little bit all over the goose too Oh my goodness Oh my Life is good isn’t it? This is it guys, the first roast goose in China – You’re gonna spoil us Trevor (funky pop music) (groans in delight) Oh wow – That skin is amazing, it’s so juicy – It’s so fatty – It’s so fatty – [Nikki] That is beautiful It’s just glistening with the juices and the fat – [Nels] This is the most juicy bite of goose I’ve ever had – Look at how it’s completely saturated Okay next up we gotta try the chasiu barbecue pork Nikki you wanna open that up? Let’s take a look (cheering)

– [Nikki] Oh wow – [Trevor] Oh my goodness Look at that And we’ve got two different cuts And of course, we know which one we’re going for, right? – [Nikki] Oh yeah – [Trevor] Yeah. Let’s take that fattiness – [Nels] Huge layer of fat – [Nikki] Just look at that – [Trevor] Oh my goodness Look at that glistening fatty– – [Nikki] Is that running down this one too? – Oh yes. Oh yes guys We’re so happy to have you guys out eating in China, tasting this good stuff – This is an honor (relaxed pop music) – That just melts the moment you put it in your mouth (relaxed pop music) – And I love how there’s a bit of a slight secret, almost honey-like sauce on the skin, right? – [Nikki] Oh this is just fat. That is, I’m excited for this piece – [Nels] I was just about to say this one is just fat – [Nikki] Look at that, that’s literally fat – This is so much fun eating together Pure fat, pure delight – So good – Almost like honey – Yeah. It’s like you ate the best chasiu butter or just, like, melt in your mouth– – So we’ve just tried both, and Nels and Nikki, what were your favorite? – I honestly like them both the same They’re just so good, yeah – [Trevor] Really good – I think that this might be my favorite This is gorgeous, the skin is just amazing – Yeah, I was leaning towards that but that honey flavor on that is just so good too – Its better than almost any Thanksgiving turkey I’ve ever had – Really? Wow Really good (laughs) And next up, we’re bringing Nikki and Nels for some classic Cantonese pig foot noodles And of course, pork intestine noodles too So next up we’re in the deep alleyways of Guangzhou, and we’re bringing you to try a famous wonton noodle joint But here they’ve got the pig foot noodles Check this out guys Check this out So you can get, these are egg noodles, and they’ve got a bunch of different braised sauces down here Oh, and this is the pig foot right in here And we’re just gonna Oh yeah, look at that It’s all about the gelatin Look at that Look at those And this is the beef brisket Wow. And then we’ve also got the Whoa, crazy As you can see all of these dried egg noodles here You can get these as well, take them to go and cook ’em up But we’re here to eat, and we’re gonna place our order And here comes the sauce Whoa, look at that jelly-like pig’s foot Oh, and here they come you guys – That’s fantastic So we’ve got the pork intestine Then we’ve got the beef brisket And then what we came here for, the beautiful pig foot noodles So this one right here really looks delicious with those juicy intestines, braised juicy pork intestines And you can really smell that It’s just like a rich gravy, right? The whole gravy aroma – [Nikki] It smells so good – [Trevor] And Nikki you’re saying you just love intestines, right? – Yeah I do, I love intestines – So this is gonna be good for you And Nels, your pig’s foot – Pig’s foot. I’m excited for this, I am – And I’m just going light version, normal beef brisket but we can share everything (slurps noodles) (groans in delight) – You know what, I like this a lot better than I was expecting – Really? – Yeah. It’s (licks lips) just a lot of flavor just packed in a small bite That was really good – This is so soft, it’s not chewy at all It just like, it’s probably the softest melt-in-your-mouth intestine that I’ve ever had – [Trevor] Really? – [Nikki] And the flavor is so rich It’s not bitter at all like you’ll get sometimes – [Nels] You might wanna it with your hand – I’m in love with these noodles How’s that pig’s foot? – That is so good Like, the fat just coats your tongue, and its so soft, and the flavor is really good

It’s not strong, it’s like mild strong It’s kind of a medium flavor – It’s all about the texture, the fatty collagenness, right? – It really coats your tongue though, it really just, like, just slides over your tongue It’s really good – Next up we’re bringing Nikki and Nels for an extremely strong and satisfying traditional Chinese medicine drink Sold by vendor who looks at your tongue and your overall health, Chinese traditional medicine style, to make you feel better Okay guys, so next up, because it’s such a warm day in Guangzhou, we’re going into a little local neighborhood right down these stairs There’s a traditional Chinese medicine bitter drink, liangcha, and it’s really good And what’s super unique about this one is that they use a custom mixture of different herbs and spices depending on how you’re feeling, and she is gonna to prescribe a drink to us based on our feelings right now Here we are guys This is famous Cantonese medicinal tea, liangcha, run by Lin laoban (laughs) So this is Lin laoban This is Nikki and Nels (greetings in foreign language) from USA – Oh, hi They’ve been open 20 years here – Oh my gosh, wow, that’s incredible So look at this, guys This is all traditional Chinese, Cantonese liangcha – So these are like different herbal teas kinda things? – All different, right? And Lin laoban is gonna look at us and decide what’s best for us based on how we’re feeling So do you wanna try first? – Sure – Okay And after having a quick talk with Boss Lin, she took a look at our tongues, asked us if we had any issues, prescribed us something perfect to beat the summer heat and the humidity of Guangzhou So this is pure medicine here – Cheers – Chinese herbal liangcha, yeah – I have no idea what to expect from the flavor (smacks lips) – Oh it’s so bitter, I love it – It’s bitter right? – I love that. I like it because its not overpowering Like, it’s a strong flavor but it doesn’t, like, knock you off your feet or anything You just kind of take a sip and it’s there, but its so soothing – Soothing, and medicinal, and herbal, and a little bit bitter And Boss Lin really knows how to prescribe you what you need based on how you’re feeling People come here with all different sorts of problems, or not Some people just love it because it feels good But if you come with a cold, if you come with anything, she can just mix up the perfect blend for you and you’ll feel better – Thank you – Thank you very much Lin laoban That was really nice Very happy. That just feels so good And next up, we’re going deep into a local market in Guangzhou and looking for street food Finding some incredibly strong Chinese rice liqor, baijiu, and some of the best fried rice noodles we’ve had so far And next up guys, we are going deep into a local market here in Guangzhou There’s a bunch of little street foods and snacks to try And I know that right up ahead there’s a famous Cantonese fried rice noodle dish the (name in foreign language), the chao hefun, and it’s just right up here And there is so much going on here, lots of fruit being sold, lots of meat hanging up – Oh my gosh – Pretty cool – We’re like in the heart of this – Yes, we are – This is amazing – And we’ve just found our local little Wow, it’s all rice liqor These are wines, these are wines – Oh my gosh. Do people just, like, take a shot right here or they, – Usually you would buy like a liter or half-liter So this is baijiu, traditional Chinese white liqor (laughs) She’s worried that we’re gonna die (laughs) She’s worried we’re gonna get drunk – Can you light this on fire? I think that’s the – No, this is definitely (laughs nervously) – It’s just like evaporating in your mouth, it’s so strong – Oh my gosh Wow – Oh my goodness – Do people drink that just straight? – I don’t think I can drink more than that – (laughs) it’s strong, right? – That was intense – We’re gonna keep exploring this market guys Deep in the alleyways And here is the seafood section Look at this guys We got abalone, we got crab Look at these, live dancing shrimp – Oh my gosh

That is so cool Yeah, those are very fresh – Yeah. And we are gonna be having a ton of seafood in the next video when we bring you guys for the ultimate seafood meal – Oh man, this is so cool – And as you guys can see, this market is just packed with people Local, traditional Chinese ingredients And right up ahead there’s a stir-fried rice noodle joint Let’s go try it out And for our final meal, we’re bringing Nikki and Nels for some extremely local style stir-fried rice noodles, sliced by hand with a big blade deep in the alleyways of Guangzhou And right up here guys, deep in the alleyway, is a famous local-style fried noodle So look at this We’re actually chopping up homemade rice noodles here So it’s rice flour, and we’re chopping up these homemade rice noodles And we’re gonna add them to the wok and have a classic fried he fen noodle So it’s rice flour and water And you can see he’s steaming it in this metal steamer over here And then, as it comes out, it comes out in these flat sheets, and we chop it up and fry it into noodles – I’ve never had noodles like these, ever – It’s super cool, yeah So you can see we’re taking these rice flour sheets right off of the tray here And then we’re just chopping them up into thin homemade rice noodles Boom – [Nikki] Such a unique experience for us – [Trevor] Okay, now here we go guys, the wok is starting We’re gonna make Okay, come on in (air conditioner blowing) Isn’t it nice to watch this, this frying action? – [Nikki] I was saying to him, I can’t believe that even, like, a little stand like this you can… they don’t have that in the U.S Like, this is (trails off) – So you can just see that pure wok skill there as he’s frying these noodles up We got the flat rice noodles, bean sprouts, egg, pork, over high heat It’s all about the control And it’s really nice to get in the back to see how he does it Because you can see with your eyes the precision Oh, and there come the greens, look at that Isn’t that great? – [Nels] Oh my goodness – [Nikki] So excited to try that – [Trevor] Oh yeah (food frying loudly) – [Nels] Yeah, you can tell he’s really skilled with all of that – [Trevor] Yeah, he’s a master of the rice noodle (laughs) (food frying loudly) – [Nikki] So it’s got carrot and then– – [Trevor] Yeah, so he’s got carrot and greens and little bit of pork (food frying loudly) (air conditioner blowing loudly) – [Trevor] Wow, bravo. There it is Okay, here we go guys We got the street chao hefun, deep in the local alleyways of Guangzhou We’re got chao ne fen here, which is thin rice noodle And then we’ve got chao hefun, which is the fatter version And there it is guys, that is the fat rice noodle, chao hefun So you can see they actually put a bit of gai lan greens, Chinese vegetables in there Oh wow, and this is fried over high heat with a bit of beef Oh wow, that looks awesome And then here, what do you think of that? – [Nels] Oh, this looks incredible I’m excited for this for sure – [Nikki] And this one’s pork, right? – [Trevor] Yeah, this is pork So you can see it’s got a bit of carrot, and pork, greens, chives, oh yeah (laughs) Let’s try it out guys (air conditioner blowing) (groans of delight) – That is so good – Yeah, that’s fantastic – The beef on that is so flavorful The flavor coated the noodles – That is delicious, isn’t it? Oh my goodness – I love that – And I can’t believe we just get that in the middle of the market – Right deep in the market, right? You can hear the wok going in the back That is the soul of Guangzhou right there And just look at this market we’re in Deep in the local alleyways You can only get this style, this flavor, in these deep markets Are you having fun? – I am. This is the coolest experience Like this is so unique and I’m in heaven and I just don’t have words for how wonderful this is Like, everything about this is amazing – [Trevor] How about you, Nels? – This is kind of the culture shock element of the whole thing I’m a little overwhelmed, and it’s sort of like, buckle your seatbelt, we’re going on a ride And now when the booster pads are on, we’re just gonna hit everything we can – It’s okay, I’m here to protect you (laughs) – So next up guys we’re going for a $3000 seafood feast in the next video You can click the link in the description below It’s gonna be a great video,

and I can’t wait to bring you guys there And thanks so much for coming out to China – Oh, thank you – Thank you. I never wanna leave – Thanks so much for watching guys Check out that video in the description below (crowd chattering)