I Ate China’s MOST INTENSE Street Noodles

0:00 In this video, I'm in Lanzhou, China, the home of hand-pulled noodles.

0:04 And today I'm on a mission to try all of the best foods in the city.

0:08 But first, let's rewind.

0:10 Here we go.

0:10 Whoa!

0:14 Bravo!

0:15 Bravo!

0:16 [Trevor] Okay, hold up.

0:17 Let's rewind for a second.

0:17 You've seen Chinese hand-pulled noodles before.

0:19 But almost nobody knows they were born right here in Lanzhou.

0:23 And this guy is my buddy Alex.

0:24 He's from the UK, and it's his first time in China.

0:27 And he thinks we're here just for a simple bowl of noodles.

0:29 But today I'm surprising him with a massive

0:32 Lanzhou Hui Muslim Chinese street food tour.

0:34 And after he gets the full taste of Lanzhou,

0:36 only then are we taking him to meet a real

0:38 noodle master to taste the source of hand-pulled noodles in China.

0:41 And first up, a hidden joint you'd

0:43 never find without knowing about it serving baozi,

0:45 a classic staple all around China.

0:47 But here in Lanzhou, the Muslim version,

0:49 upgraded so juicy and plump, you'll enter heaven on your first bite.

0:54 Wow, it's busy!

0:55 [Trevor] Oh, the baozi hot spot!

0:57 Look at this!

0:58 Hidden gem.

0:59 Hidden gem.

1:00 Whoa, look at this.

1:02 That's wild!

1:04 This is insane.

1:05 Look at the baozis.

1:07 [Alex] Look how many they're making!

1:09 (speaking Mandarin)- Hello.

1:12 (speaking Mandarin)- So we're gonna get the beef?

1:15 Are they the bestsellers?

1:16 (speaking Mandarin)- Okay.

1:20 (speaking Mandarin)- Okay.

1:22 And the beef carrot.

1:24 Yeah.

1:24 And then 300 of them.

1:26 Yeah.

1:26 (laughs) (speaking Mandarin)- We just got invited to the bowels of the kitchen.

1:35 The bowels of heaven.

1:37 Oh my gosh.

1:37 Look at that.

1:38 (speaking Mandarin) Oh, look at this.

1:39 And first up, for the first stop of five,

1:41 a hidden joint that you'd never find without knowing about it.

1:44 Serving baozi, a classic staple all around China.

1:46 But here in Lanzhou, the Muslim version upgraded so juicy and plump,

1:50 you'll enter heaven on your first bite.

1:53 It's a production line of baozi.

1:54 [Trevor] It is, right?

1:55 And I've never had baozi before.

1:56 [Trevor] Really?

1:56 This is my first one.

1:57 [Trevor] First time?

1:57 I cannot wait.

1:58 [Trevor] Ooh.

1:59 (laughter) Oh, the pinch skills are incredible.

2:00 It's not easy to make perfect baozi like that.

2:02 [Alex] Can you ask him?

2:03 How many he makes a day?

2:03 (speaking Mandarin)- He said, probably, 5,000.

2:14 5,000 baozi a day.

2:16 [Trevor] Yeah.

2:16 And these are all halal dumplings.

2:17 [Alex] Oh, they are?

2:18 [Trevor] Specialty from this region.

2:19 This is Hui Chinese, Muslim, Chinese cuisine.

2:22 So they're using beef, they're using carrot.

2:24 She's hand pinching them.

2:25 And seriously, look at the precision.

2:26 They're all the exact same weight.

2:28 And one thing that's super cool is the variety of fillings they've got here.

2:31 They've got vegetable, they've got beef and garlic chive,

2:33 and then they've got beef and carrot.

2:35 They're all looking incredibly delicious.

2:36 And then, (speaking Mandarin) So, they're gonna steam 10 minutes.

2:39 Look how many they've got.

2:41 [Alex] It's fully loaded.

2:43 36, 120, 150, 80, two, ten.

2:45 Probably three, 400 baozi just in here alone.

2:48 Let's line up and get some baozi- Oh, yeah, yeah.

2:50 Let's order.

2:50 Let's go.

2:51 Ooooh.

2:52 (speaking Mandarin)- I think we would eat these all the time if we lived here.

2:56 Absolutely.

2:57 They smell, okay, let's get 'em while hot.

2:59 Look at these.

3:00 Look at the size of them.

3:01 We just got the biggest baozi feasts ever.

3:04 We got like 20 baozi of here.

3:05 So, the secret is you gotta create your dip.

3:06 You got chili oil and vinegar.

3:08 We got the regular beef, plump baozi.

3:10 They're so plump.

3:11 And then the beef and carrot.

3:12 I think we should go in for the beef and carrot.

3:13 [Alex] Yeah.

3:13 I think so- [Trevor] What do you think?

3:14 And then you can dip it in your chili oil.

3:16 Oh my gosh, I'm so excited- Chili oil and vinegar.

3:18 Can we go?

3:19 Let's go.

3:19 Here we go.

3:23 Oh, my.

3:24 The dipping, the vinegar, the chili oil, so flavorful.

3:27 And the beef and carrot just combine so nicely.

3:29 These ones here are with the regular beef?

3:31 Yeah, regular beef.

3:31 You can soak it with vinegar and chili oil.

3:32 So, it's like a little sour, a little spicy, but it's still so juicy.

3:38 Oooh.

3:39 Oh-ho-ho-ho.

3:40 [Trevor] That's right.

3:41 These were insane.

3:42 But nothing could have prepared us for what we were about to eat next.

3:45 So we finished the steam baozi and we're on our way for more.

3:48 (speaking Mandarin)- Thank you.

3:50 (speaking Mandarin)- Those were incredible.

3:51 Bye-bye.

3:52 And that's just the start, man.

3:53 Lanzhou has so much good food.

3:54 We gotta keep going.

3:56 I'm so excited.

3:56 All right, next stop.

3:57 Let's go.

3:58 Let's keep going.

3:59 [Trevor] It's getting crazier and crazier, guys.

4:01 A lot of incredible Lanzhou food coming up.

4:03 And before the hand-pulled noodles, and spiciest kebabs,

4:06 and juiciest boiled lamb ever seen on this channel.

4:09 I'm taking Alex to try the most insane mianpian

4:12 noodles made by a mianpian noodle master himself, Mr.

4:15 Ma.

4:16 And next up, man, we're just exploring the local neighborhoods.

4:18 And right up here, mianpian.

4:20 Noodle blankets.

4:21 (speaking Mandarin) (laughter)- Mr.

4:33 Ma is gonna make some amazing mianpian for us.

4:36 Yeah.

4:36 What is mian, mianpian?

4:37 The, The blankets?

4:38 Noodle blankets.

4:38 Yeah.

4:39 I can't wait to see them.

4:40 Yeah.

4:40 I have no idea what they look like.

4:41 [Trevor] And before we knew it, Mr.

4:42 Ma himself was setting up the kitchen

4:44 for some of the most incredible wok skills I've

4:47 ever seen with the wok almost full

4:49 to the brim with noodles and spicy mianpian sauce.

4:52 It makes you want to come back for bowl after bowl.

4:55 Highly recommend a dish, guys.

4:57 Just watch.

4:57 Oh, here we go.

4:59 Beef going in.

5:00 (inaudible) (speaking Mandarin)- [Trevor] Here's the bell pepper.

5:03 Oh, man- [Alex] This is crazy.

5:05 [Trevor] This is crazy.

5:05 This the beef bell pepper fry.

5:07 He's adding in some seasonings right now.

5:08 Oh, some spring onion.

5:10 Yeah.

5:11 Crazy.

5:11 It's mesmerizing watching him work.

5:13 (speaking Mandarin)- [Trevor] That's the topping on the noodle.

5:15 And here's the mianpian.

5:16 The noodle blankets.

5:17 Okay.

5:17 So he is just taking this dough and flattening them out into sheets.

5:20 Oh wow.

5:20 Here's a blanket.

5:21 [Alex] Oh my gosh.

5:22 It is a literal blanket.

5:23 Yeah.

5:23 (laughter)- [Trevor] And then look.

5:24 [Alex] Oh my God.

5:25 [Trevor] It's like a noodle blanket machine.

5:27 You ever seen anything like that?

5:28 I've never seen anything like it.

5:29 [Trevor] So, he's making the noodle blanket.

5:31 This is the base of the noodle dish.

5:32 And then he's gonna make another layer and top it-- [Alex] With that beef.

5:35 [Trevor] With that beef.

5:35 Here we go.

5:36 [Mr.

5:36 Ma] Here we go!

5:37 [Trevor] Tomatoes going in.

5:38 Whoa.

5:40 Whoa!

5:40 (speaking Mandarin) (cross-talk)- [Trevor] Going in.

5:47 Look at the speed.

5:49 Okay!

5:50 Yeah.

5:50 (laughter) (speaking Mandarin)- Oh, rice noodle.

5:53 Oh, here come the noodles.

5:54 Look at that.

5:55 Whoa.

5:55 And there they go.

5:56 Right in.

5:57 That's insane!

5:58 [Alex] Look how full that wok is.

6:01 [Trevor] Look at his skills.

6:02 Oh my God.

6:03 Look at the skills.

6:04 [Trevor] This is years and decades and decades of experience.

6:07 (speaking Mandarin)- [Trevor] Oh, whoa.

6:10 The chili going in.

6:11 [Alex] Oh my God.

6:16 [Trevor] Look at the skills.

6:18 Look at the skills.

6:20 (speaking Mandarin)- [Trevor] Master Chef Ma is here.

6:28 [Alex] This is unbelievable.

6:30 Never seen anything like it.

6:31 (speaking Mandarin)- [Trevor] Wow.

6:35 These noodles.

6:36 [Mr.

6:36 Ma] Okay!

6:37 [Trevor] A real noodle master at work.

6:38 (speaking Mandarin)- [Trevor] Man, he is the real noodle master.

6:46 [Alex] He is the noodle master.

6:47 He is the official noodle master.

6:51 [Trevor] Wow.

6:51 I've never seen anything like that.

6:53 (speaking Mandarin)- [Trevor] Here's, there's more.

6:57 There's more.

6:58 (speaking Mandarin)- [Trevor] And he's gonna top

6:59 it with the beef and bell pepper.

7:01 [Alex] The portions are massive.

7:03 Each bowl is brimming.

7:04 And the finishing touch.

7:06 [Trevor] These look like some of the best noodles you'll ever see.

7:08 Seriously.

7:09 Look at the color.

7:10 (speaking Mandarin)- Oh my God.

7:13 Look at that.

7:13 (speaking Mandarin)- Look at that.

7:15 (speaking Mandarin)- [Trevor] There's so many layers.

7:17 He made the noodles first, then he made all the veg.

7:19 There's zucchini, there's bell pepper, there's cabbage, it's all in there.

7:22 And then he topped it with the cumin bell pepper beef.

7:25 Should we just go in?

7:26 Yeah, let's go.

7:26 Let's try.

7:29 Mmm.

7:30 Wow.

7:32 (speaking Mandarin)- [Trevor] The flavor on those noodles.

7:36 The cumin, the tomato, the chili, the bell pepper beef.

7:39 That is a serious invention there.

7:40 [Alex] It is.

7:41 [Trevor] Noodle blankets.

7:41 Man, I'm proud I could take you to your first mianpian.

7:43 Mianpian, yeah.

7:44 That's a, that's a dish.

7:45 Yeah, it really is.

7:46 That's a dish, right?

7:46 Man, today you've set the bar so high.

7:48 (laughter)- Literally.

7:49 Lanzhou has super impressed me already.

7:51 (speaking Mandarin)- Thank you, thank you.

8:02 (speaking Mandarin) (laughter)- [Trevor] And this is just the beginning, guys.

8:06 Before going for some of the spiciest

8:08 and most delicious kebabs you'll ever taste,

8:10 and then some incredible hand-pulled noodles from the noodle master himself.

8:14 I wanted to take Alex for another signature dish of Lanzhou,

8:16 the hand-grasped mutton.

8:18 We're exploring the local neighborhood now, and just up here,

8:21 I think there's a famous hand-grasped mutton joint.

8:24 Hi boss, how are you?

8:26 Hi.

8:26 Good to see you.

8:27 Good to see you.

8:28 (speaking Mandarin)- Oh, okay.

8:33 Oh, (speaking Mandarin) And we just walked into the ultimate Mutton station.

8:38 The shouzhuay, oh.

8:40 [Alex] Oh my.

8:41 [Trevor] Look at that.

8:41 And they just load it with spices.

8:42 Look at that.

8:43 You can see sichuan peppercorn.

8:45 (speaking Mandarin)- [Trevor] So many spices in there.

8:48 [Alex] This meat's been cooking for such a long time.

8:50 You can smell that stock as soon as the lid came off, it just hit you.

8:53 How long has this been cooking for?

8:54 Can you ask him?

8:55 (speaking Mandarin)- [Trevor] An hour and a half.

8:58 [Alex] They've got chicken, lamb, and then they've got the aromatics.

9:00 This stock is gonna be extremely flavorful.

9:02 (speaking Mandarin)- Oh, you have the chicken just for the aroma.

9:08 [Alex] How many kilos of lamb do you reckon they get through a day?

9:11 (speaking Mandarin)- Eight sheep per day.

9:20 Eight sheep per day?

9:21 Yeah.

9:21 Oh man.

9:22 Now it's time for the chop station man.

9:24 [Alex] Boom.

9:25 [Trevor] And this is just such a lamb area of China.

9:28 It's all about the lamb here.

9:29 They know what they're doing.

9:30 There it is.

9:31 [Alex] Wow.

9:32 [Trevor] Look at the skin layer on there.

9:33 It's like a perfect mix of fat and meat.

9:36 (speaking Mandarin)- That looks so good.

9:39 That is a feast.

9:40 Oh yes.

9:41 Oh, and the chili that, (speaking Mandarin) Look at that.

9:45 That's a big pot of chili.

9:47 You can just dip the meat in and the fat from the meat is just gonna coat it.

9:50 Yeah, okay.

9:51 Where do you start?

9:51 Let's just go in.

9:52 Oh my gosh.

9:53 God, it's so soft.

9:54 (crosstalk)- Dip it in the chili.

9:55 Look at how it just coats it.

9:56 [Alex] Yeah, it's like a sherbet dip dab.

9:57 (laughs)- [Alex] It just sticks to it instantly.

10:03 Oh my God.

10:04 Man, it's like so buttery and fatty and milky.

10:06 Like he said, like a butter aroma.

10:08 [Alex] Yeah.

10:09 It's really fatty.

10:10 Fantastic.

10:10 (speaking Mandarin)- No, no.

10:13 There's no odor to it, right?

10:14 No, not at all.

10:15 [Trevor] You eat garlic with it?

10:20 Ooh.

10:20 Oh, it's spicy.

10:21 Oh my God.

10:21 First you get the spice from the garlic.

10:23 It's, like, very spicy, but then you bite into the fatty lamb and it

10:27 takes it away and it just combines really smoothly.

10:29 (speaking Mandarin)- So delicious.

10:32 Oh, and she's invited us to come back tomorrow.

10:34 (speaking Mandarin)- Thank you, bro.

10:36 Thank you.

10:36 (speaking Mandarin)- Best lamb in Lanzhou.

10:39 (laughs) Number one lamb in Lanzhou.

10:41 [Trevor] Now we're getting to the good stuff, guys.

10:43 Before meeting the noodle master himself,

10:44 I wanted to take Alex to try the most unique kebab joint in Lanzhou.

10:49 This place isn't just serving up regular kebabs.

10:51 They serve a super upgraded lamb kebab pita with so much spice and fat,

10:55 but somehow it works so well.

10:57 Just watch this guys.

10:59 It's absolutely insane.

11:00 (speaking Mandarin)- And here we are.

11:03 Before our final meal, we need a little midday street meat.

11:07 Yeah.

11:08 Wow.

11:08 Look at this.

11:09 [Alex] Oh yeah.

11:10 Trevor, we are in the right spot here.

11:12 Oh my gosh.

11:14 Wow.

11:15 (speaking Mandarin)- Ooh, it's lamb kebobs.

11:20 Oh, here it comes.

11:20 Look at this.

11:21 (speaking Mandarin)- [Alex] Oh wow.

11:23 (speaking Mandarin)- [Trevor] The classic lamb kebab.

11:25 It's a little bit fatty and a little bit lean at the same time.

11:27 [Alex] They're just keeping it moving on the coals.

11:28 [Trevor] Look at the skills there.

11:29 Oh, and then he is loading it with, (speaking Mandarin)- [Trevor] Oh,

11:34 that's the lamb fat he's putting on it.

11:35 [Alex] It is scolding hot back here.

11:37 I dunno how these guys do it.

11:38 It like a hundred degrees here.

11:40 (speaking Mandarin)- [Trevor] Oh, the signature secret powder.

11:45 Oh yeah.

11:45 Oh.

11:46 And here comes the chili.

11:47 (speaking Mandarin)- [Alex] That is a generous coating of chili there, isn't it?

11:51 [Trevor] Yeah.

11:51 (laughter)- [Alex] Look at that.

11:53 Wow.

11:54 That is fantastic.

11:54 This is unbelievable.

11:56 It's crazy, isn't it?

11:57 It is.

11:58 We just walked into the most fast action paced lamb kebab,

12:00 little street alleyway here.

12:02 It's, like, literally, tucked away down a tiny alleyway.

12:04 [Trevor] And it's really nice that it's cooked over the coals.

12:05 [Alex] Yeah, it's gonna give it that, like, smoky wood fire flavor.

12:08 [Trevor] A lot of places these days, they'll use, like, an electric.

12:10 True, true, true.

12:11 [Trevor] But you don't find this a lot anymore.

12:12 So pre warmup, we're gonna start with some lamb tail.

12:14 Should we just go in?

12:15 Yeah.

12:15 Lamb tail.

12:16 Let's try it.

12:17 Warm up before the feast.

12:22 (inaudible)- Oh, we found a good spot, people.

12:27 Mmmm.

12:28 Oh, it's like a melting lamb fat.

12:31 Wow.

12:31 (speaking Mandarin)- Okay, so these are the mini bouquets we got here.

12:37 And here we are, the highlight of the day.

12:39 All right.

12:40 The pita with the kebab.

12:41 (speaking Mandarin)- [Trevor] So, he's slicing it open.

12:44 And what's he gonna put inside?

12:45 Secret spices?

12:46 Cumin.

12:46 Oh, and tons of chili.

12:48 (speaking Mandarin)- [Alex] There you go.

12:51 So he takes all 20 skewers (laughter)- [Alex] Yes.

12:53 [Trevor] Loaded.

12:53 [Alex] Pulling them all out.

12:54 [Trevor] He's pulling them out.

12:54 That's a loaded pita.

12:56 [Alex] Yeah.

12:56 Good man.

12:57 Thank you.

12:57 [Trevor] Wow.

12:58 (speaking Mandarin)- There it is.

13:00 Oh my God, it's so warm.

13:01 Absolutely loaded.

13:02 [Trevor] Man.

13:03 [Alex] Fat, chili.

13:04 [Trevor] And then you got the cumin.

13:05 You got the secret spices.

13:06 Let's just get in there.

13:07 Let's go.

13:11 Oh.

13:11 Oh my God.

13:12 Man, what a flavor packed pita pick.

13:14 [Alex] This is, literally, an allstar dish of the trip.

13:17 The chili is spicy, but not too spicy.

13:18 That's called xiāng in Chinese.

13:19 Xiāng.

13:20 Xiāng.

13:20 More aromatic.

13:21 It just-- Aromatic, mellow flavor.

13:23 It's just, like, a smooth aroma that brings you into the the heavenly realm.

13:27 (speaking Mandarin)- [Alex] Unbelievable.

13:30 [Trevor] The flavor.

13:31 (speaking Mandarin) Now it was time, guys.

13:33 After eating our way through Lanzhou bowl after bowl,

13:36 street after street, there was only one thing left to do.

13:39 It was finally time for Alex to taste a real

13:42 bowl of hand-pulled noodles made right here in China, straight from the source.

13:46 So, next up for a late afternoon noodle, because we've already had one noodle.

13:51 Yes.

13:51 We're going for more noodles.

13:52 (laughter)- [Trevor] And we're leaving the city now.

13:54 And we're going for more noodles.

13:55 The home of hand-pulled noodles.

13:57 Here we are.

13:58 Noodle heaven.

13:59 This is the city of noodles.

14:01 Lanzhou hand-pulled noodles.

14:02 [Alex] This is, literally, the sole reason I came to the city is for this dish.

14:05 And here we are.

14:06 We're going in.

14:06 This is the spot.

14:07 You can smell the beef aroma.

14:08 You can literally smell the noodles from outside.

14:10 (speaking Mandarin)- Oh, we got the local hat.

14:14 (speaking Mandarin)- Look at that.

14:16 [Trevor] Oh.

14:16 And we're going into the noodle kitchen.

14:18 Look at this.

14:19 [Alex] Finally.

14:19 Oh my God.

14:20 Look at these vats of soup.

14:21 (speaking Mandarin) This is Zheng lǎobǎn.

14:26 And he's gonna show us how noodles are made.

14:27 Oh.

14:27 And look at this.

14:28 (speaking Mandarin)- [Alex] Oh my God.

14:31 That is the biggest vat of chili oil I've ever seen in my life.

14:33 [Trevor] It is, right.

14:34 Look at how thick it is.

14:35 And that's gonna be the sole of the dish in the noodle.

14:37 And look at this noodle.

14:38 Look how smooth it's getting.

14:39 [Alex] Oh yeah.

14:39 It's got really smooth now.

14:40 [Trevor] Oh yeah.

14:41 Look at that.

14:41 [Alex] Look how stretchy it's getting as well.

14:43 It was so firm.

14:44 [Trevor] It's so smooth now.

14:45 [Both] Yeah.

14:45 [Alex] Oh, there he goes.

14:46 [Trevor] And there he goes.

14:48 Wow.

14:48 It looks amazing.

14:49 So this is gonna be one big noodle.

14:51 Really?

14:52 (laughter)- That would be nice.

14:54 That would be good.

14:56 This is, this is probably like, I don't know.

14:58 (speaking Mandarin)- This is 30 bowls of noodles.

15:04 30 bowls of noodles.

15:05 Yeah.

15:06 Okay.

15:06 Here we go.

15:09 Whoa.

15:10 Bravo.

15:11 Bravo.

15:12 Oh man.

15:13 The skills.

15:14 This is Lanzhou noodles.

15:15 Number one noodle in the world to me.

15:17 [Alex] There he goes.

15:20 [Trevor] And here it is.

15:21 Look, this is the start.

15:22 Each one of these is one bowl of noodles.

15:24 (speaking Mandarin)- So, we're gonna do one wide, one thin.

15:27 Yeah, let's try it.

15:28 Okay and here he is.

15:30 (speaking Mandarin)- Okay, here comes the wide, here comes the wide.

15:31 [Alex] It's so good watching him.

15:32 [Trevor] So, he is gonna press it down.

15:33 Look how consistent each noodle is.

15:35 They're perfect.

15:35 And he does it so quickly.

15:36 Ooh.

15:38 [Trevor] Okay.

15:38 So here comes the thin.

15:39 [Alex] Yeah.

15:39 Who taught him to make noodles like that?

15:41 (speaking Mandarin)- He, he studied himself.

15:46 Oh really?

15:46 Yeah.

15:49 (speaking Mandarin)- He studied himself.

15:51 Oh my gosh.

15:52 Look at that.

15:52 Perfect noodles.

15:52 Oh and here it comes, right into the bowl.

15:54 And then here's the stock.

15:55 So, they put a little bit of green onion.

15:56 (speaking Mandarin)- [Trevor] And then there's the beef.

15:59 Oh, here's the chili oil.

15:59 Look at this.

16:00 That's the se-- [Alex] That's the secret.

16:01 [Trevor] That's the secret.

16:02 Oh man.

16:02 I cannot wait to try these noodles.

16:04 It's gonna be a glorious moment.

16:06 There's so much chili oil in there.

16:07 It's like a deep red.

16:08 It's a glorious moment.

16:09 Your first ever-- Lanzhou-- Lanzhou noodles

16:11 In the source of hand-pulled noodles in China.

16:13 Oh my gosh.

16:14 I literally flew halfway around the world for this dish.

16:16 (speaking Mandarin)- Yes.

16:18 Extra beef.

16:19 (laughter) (speaking Mandarin) So, seven hours stock.

16:27 Oh wow.

16:27 (speaking Mandarin)- Beef bone, beef.

16:34 (speaking Mandarin)- Secret and secret ingredients.

16:37 Of course there's gonna be some secret ingredients.

16:39 So seven hours.

16:40 (speaking Mandarin)- [Trevor] So,

16:41 I've got the wide- [Alex] I got the thin noodles.

16:43 [Trevor] You got the thin.

16:43 [Alex] Look at that.

16:44 [Trevor] Oh, we gotta add beef in there.

16:45 Oh, extra beef.

16:46 Extra beef.

16:47 Load it up.

16:47 Load it up.

16:49 Woo.

16:49 And then it comes with some pickled radish, some green beans and some egg.

16:52 But we're here for the-- Man.

16:53 We're here for noodle and the beef and the soup.

16:55 Yeah.

16:55 Oh man.

16:55 And you can see that stock, they load it with that signature homemade chili oil.

16:58 The broth is homemade.

16:59 The noodles are homemade.

17:00 Everything is made from scratch here.

17:02 Okay, let's take it down.

17:03 Yeah.

17:06 Mmmm.

17:07 Oh.

17:10 Wow.

17:11 I am so glad I got on a flight for this.

17:13 (laughter) (speaking Mandarin)- [Alex] Wow.

17:17 (speaking Mandarin)- Bravo, man.

17:19 Bravo.

17:20 Oh man.

17:20 We've had a few, well, I've had a few noodle soups outside of China.

17:23 It doesn't even compare.

17:25 No.

17:25 Mmm.

17:27 I need another one.

17:28 The stock makes it.

17:29 The stock with the chili oil.

17:30 Deeply rich.

17:31 It is.

17:31 And you can literally drink the broth.

17:33 Yeah.

17:33 Some soups, too salty, right?

17:35 Too salty.

17:35 Yeah.

17:36 This one is just like smooth, soothing, aromatic.

17:38 Hit your soul.

17:39 I wanna come back in the winter.

17:41 Oh yeah.

17:41 To this very spot.

17:42 Yeah.

17:42 When it's cold outside and just have this, like, warming bowl of soup.

17:44 Yeah.

17:45 With all the chili oil.

17:46 It would just like literally put a smile on your face.

17:48 (speaking Mandarin) (laughter)- Man, what an awesome thing.

17:53 I hope you enjoyed the time.

17:55 Man, I absolutely loved it.

17:56 What an experience.

17:57 So much great food.

17:58 Thank you again.

17:59 It was crazy.

17:59 You guys can check out Alex's channel in the description below.

18:01 He's got an awesome channel.

18:03 And thanks so much for watching, guys.

18:04 Epic trip.

18:05 Enjoy it.

18:06 Enjoy.