I Tried the Most Insane Food in China!

0:01 Oh, look at that.

0:02 Sizzling the garlic.

0:05 Thousands of chilies.

0:07 He just put thousands.

0:10 Oo, thousands of chilies there.

0:13 In this video, I'm in Chongqing, China,

0:15 the cyberpunk city, the most viral city in China.

0:18 And today, I'm on a mission to try as many

0:20 delicious Chongqing specialty [music] foods that I can find.

0:23 Let's just get right into it, guys.

0:24 It's going to be awesome.

0:25 Okay, hold up.

0:26 You've heard of Sichuan food, but this is Chongqing food,

0:29 which is like next level Sichuan food.

0:31 Even more spicy and even more numbing.

0:34 And today, my mission is to try all the most

0:36 extreme Chongqing food I can find and survive while doing so.

0:39 And it's going to go right on top here.

0:43 Get ready for spicy pig brain, rabbit head, pork blood, and more.

0:47 He's just adding red brush.

0:51 Oh my god.

0:52 Oh my god.

0:52 That is spicy.

0:53 The food here is delicious, but definitely not for the faint of heart.

0:56 And here we go.

0:58 [laughter] That's all the rabbit head.

1:00 So, wish me luck cuz today I'm going to need it.

1:03 Let's eat.

1:05 Bye-bye.

1:06 Here we are, guys.

1:07 Going to be insane.

1:08 Next dish is super crazy.

1:09 Let's go.

1:10 This is it.

1:11 Drew.

1:12 Super spicy oil sizzled fish right here.

1:16 And first up, before it gets absolutely crazy,

1:19 we're warming up with an extreme banger of a dish with thousands of chilies.

1:24 Probably one of the most spicy and delicious flavors in the world, to be honest.

1:28 The aroma coming from the chilies is next level.

1:31 Just watch.

1:34 So, we just got invited into the kitchen.

1:35 Let's go see how it's done.

1:36 Here we are, guys.

1:37 Look at this special.

1:45 So, it's more aromatic than spicy, she says.

1:53 Wow.

1:54 So, they've been open 25 years just serving this special dish, guys.

1:57 Their specialty, the Okay.

2:01 And she's going to show us how it's made into ground chili powder.

2:04 Oh.

2:09 Oh.

2:11 Oh.

2:11 So, you can use these chilies to make into noodles as well.

2:17 Wow.

2:18 Amazing.

2:18 Oh, here comes the fish.

2:23 So, we're going to watch the making of Juyu here.

2:26 So, here we are.

2:26 Let's see how it's done.

2:27 This is the process.

2:28 Chef is just starting up the walk.

2:29 Going to marinate the fish and it's going to be absolutely crazy.

2:32 Let's see how it's done.

2:33 Okay, so this is where it starts.

2:36 Fresh grass carp nicely.

2:38 Beautiful slice.

2:41 Wow.

2:41 Andella, what's this?

2:47 Wow.

2:48 She started making this when she's 16.

2:52 Wow.

2:52 She's proun 25 years here.

2:58 No wonder you can see the skill.

3:00 Wow.

3:00 And she's done it for 25 years here.

3:04 Making this specialty dish.

3:05 We're going to see how it's done right now.

3:07 So, chef is just marinating the fish right now.

3:09 Now he's adding a little bit of cooking wine,

3:11 a little bit of starch, make it super tender.

3:13 And then we're going to see what other chongqing spices he puts in here.

3:15 Look at all these chongqing spices.

3:17 Here we go.

3:18 Putting some bean sprouts in.

3:19 Going to blanch some quick bean sprouts there.

3:24 Dya.

3:24 Oh, and then a little bit of vegetable oil into the walk.

3:26 And this is going to be for the chili sizzle.

3:29 Here we go.

3:29 Here's the beautiful aroma concoction.

3:32 He's just putting in some MSG, salt, sugar into the bowl here.

3:41 There they go.

3:42 Bean sprouts and fish.

3:43 They've been boiled quickly.

3:45 And he's going to do the chili sizzle over top to get the aroma in there.

3:48 Here comes the Oh, there's the Sichuan pepperc corn.

3:53 Let's see the spices.

3:55 Oh, a little sesame, spring onion.

3:57 Oh, and there's chili.

3:59 And the best part that you're going to want to see is the chili sizzle.

4:01 The way he sizzles the fish.

4:03 I can't wait to see it for myself as well.

4:05 Oh, look at that.

4:07 Sizzling the garlic.

4:10 Thousands of chilies.

4:12 He just put thousands.

4:15 Oh, thousands of chilies there.

4:19 Hi, Shangla.

4:22 That is nuts.

4:32 Look at that.

4:35 That is incredible.

4:39 Wow.

4:40 Look at that, guys.

4:41 You can see thousands of Sichuan peppercorns and chilies,

4:43 aromatics, the green onions.

4:45 Oh, it's all in there.

4:49 Okay, let's go try it out.

4:55 Look at this, guys.

4:56 Here it is.

4:56 So, she's just saying you can take these chilies out

4:58 and people actually buy these and make uh noodles with them.

5:02 You can Let's just get a nice big chunk for the first bite.

5:06 It's so hot that oil.

5:08 Oh, look at that.

5:09 That is beautiful.

5:11 Wow.

5:12 I can't believe it, guys.

5:13 Seeing that in the kitchen.

5:14 Okay, let's try it.

5:18 M.

5:21 Wow.

5:30 Super.

5:30 Super aromatic.

5:32 So, it's a nutty, spicy, super aromatic.

5:34 Very nice fish.

5:35 Really awesome.

5:41 That was amazing, guys.

5:43 Bye-bye.

5:44 Bye-bye.

5:45 Wow, that was amazing, guys.

5:46 We're going to keep exploring.

5:47 Go for more food.

5:48 Amazing.

5:48 Amazing Chongqing food.

5:50 Let's keep going.

5:51 And next up, it's getting even crazier with spicy pork brain.

5:55 This dish is commonly eaten alongside Sichuan hot pot,

5:58 but today I'm going in just to eat it pure plain.

6:01 Will I survive this intense flavor?

6:03 Let's see.

6:05 Here we are, guys.

6:07 Next up is the most insane insane Chongqing style hot pot dish.

6:11 You're going to want to see this.

6:12 Here we are, guys.

6:13 Up the stairs to the brain.

6:21 Here we go.

6:22 Okay, guys.

6:23 We're going straight into the kitchen to see the brain,

6:25 [music] the making of this brain.

6:26 Spicy Chongqing brain.

6:27 And here we go, guys.

6:29 This is the Look at this, guys.

6:31 We've got the Chongqing chili oil.

6:34 Chongqingo.

6:35 And that's going to go on top of the brains.

6:40 Okay, so we're going to heat up the Chongqing

6:42 chili oil and add it on top of the brain.

6:44 Okay, here we go.

6:46 Look at this, guys.

6:47 Full of brainwing style brain.

6:52 Oh, wow.

6:55 That's a lot of brain.

6:56 Look at that, guys.

6:58 That's full brain.

7:04 Okay, so it's like $2 for a brain.

7:06 Well, pretty good.

7:07 $250.

7:07 Okay, so we're with Chenlan here.

7:09 We got the pot full of brain.

7:11 Look at that.

7:11 And we're going to see how it's done here.

7:13 Oh, and that's chili oil going onto the brain.

7:16 That is nuts.

7:17 And shiang.

7:19 And there it is, guys.

7:20 Look at that.

7:20 So, the tongqing style spicy pork brain.

7:23 You can see Sichuan pepperc corn, chili, hosang, lots of spices in there.

7:27 And look at that.

7:28 There's the full brain platter.

7:30 [laughter] That is crazy.

7:42 So, they sell about 20 per day.

7:44 Just going to give me a sample here.

7:46 Two brains.

7:47 Oh, hayota shianglao.

7:49 Look at that.

7:50 Getting a bit of a Chongqing chili oil in there.

7:53 Okay, there it is, guys.

7:55 Look at that.

7:55 You can see it's loaded with chili oil.

7:57 And I don't think I've ever tried this before.

7:58 Chongqing style pork brain.

8:00 Look at that.

8:00 It's going to be like upgraded mapfu.

8:06 M.

8:07 Oh.

8:11 Wow.

8:11 Oh, it's burning.

8:12 Hla.

8:13 Super spicy.

8:14 Wow, that's one of the spiciest dishes I've ever had in Chongqing.

8:17 That is crazy, guys.

8:17 One of the best dishes.

8:18 Serious, I'm actually in love with that dish.

8:20 It's unique henhoucher.

8:21 I'm glad I came into this with an open mind because it's really nice, actually.

8:27 Amazing, guys.

8:28 That's one of Chongqing's top dishes and I actually can highly recommend it.

8:33 Very nice.

8:34 Just a quick little brain stop and let's keep going for more.

8:36 Bye-bye.

8:38 Bye-bye.

8:39 Tala, that was awesome, guys.

8:40 It's just a quick little pit stop for some brain.

8:43 Spicy brain.

8:45 Serious guys, I'm actually blown away with that flavor.

8:47 I was not expecting it to be that delicious.

8:50 Really good.

8:50 Thai Bangla.

8:52 Here we are, guys.

8:53 Going for more crazy food all day.

8:56 And now we're getting into the good stuff, guys.

8:58 Next up, we're going for an even more extreme,

9:00 but also even more delicious dish.

9:02 Visiting a local restaurant for a pork

9:04 blood specialty dowsted in tons of chili oil, but also way more food than that.

9:08 It gets really good, guys.

9:10 Just watch.

9:11 Okay, next up guys, we are at a local Thai restaurant,

9:13 a Jangghu Thai restaurant, Chongqing specialty dishes.

9:16 You can see this beautiful kitchen here and we came

9:18 here for a very unique Chongqing dish, the Mao Shu Wong.

9:22 They've got [music] a Jaoai Shu Wong dish, which is pork blood Chongqing style.

9:26 And you can see a giant caulron in the back there.

9:28 They're going to start cooking it right now.

9:30 Let's go take a look right here.

9:31 Here's all the chefs, guys.

9:40 We're going to get the pork hawk.

9:49 [music] Okay.

9:53 And a roast.

9:54 So, we're going to have five amazing dishes here.

9:58 Okay.

9:58 And this kitchen was one of the best

9:59 kitchens we've ever been given access to, guys,

10:02 with the chefs showing us the process

10:03 for some of the most unique dishes of Chongqing.

10:06 Starting up first with the Mao Wang pork blood specialty.

10:09 Just watch.

10:13 Oh shin.

10:14 She's just saying fresh pork blood every day.

10:16 And she's going to make it into [music] cubes here.

10:18 Wow.

10:18 That's a full hand jiggle technique is really good.

10:21 Oh, she's going to put it into this hot boiling water.

10:27 Oh, Johanuma, just for a few minutes and then

10:30 she's going to put it into this walk here.

10:32 Okay.

10:32 And here we go.

10:33 Just boiled for a few minutes here.

10:35 And now, chef, she's just going to extract it and put it in here.

10:38 Oh.

10:41 Oh, she's just adding in some Sichuan spices.

10:43 [music] It smells like a black peppery pork and Okay,

10:46 we're going in the kitchen to see the chili oil making now.

10:54 Oh, we're going to see the making of the oil, the chili oil.

11:00 Oh, oh, that's pork.

11:02 Pork lard.

11:04 Wow.

11:06 And here it is, guys.

11:07 Chongqing longqing chili.

11:10 That's a bit of chili.

11:11 It's a bit of sesame.

11:13 Oh, here we go.

11:16 Pretty good.

11:17 Here we go.

11:18 Pork oil into this chili.

11:20 Ooh, taang.

11:21 Oh, look at this.

11:22 I've never seen chili oil made with pork fat, melted pork fat before.

11:26 [music] Oh, little bit of uh rice liquor there.

11:35 Wow.

11:35 [laughter] Oh, look at that.

11:37 That's incredible.

11:39 Here it is.

11:40 Look at that.

11:41 Oh, a pot of chili oil here going into this bubbling cauldron of pork blood.

11:45 And here it is, guys.

11:46 The moment we've been waiting for.

11:48 Look at those chunks.

11:49 Huge chunks.

11:50 Woah.

11:52 Oh, and here comes the chili oil.

11:53 Look at this.

11:54 Ooh.

11:56 Wow.

11:57 And look at that shama.

12:00 Oh, sh.

12:01 Oh, fang.

12:02 Oh, some pork intestine on there, too.

12:04 She's putting on some pickles and some

12:08 crunchy yellow peas and some chives there.

12:11 And while they were preparing the pork blood dish,

12:13 the kitchen was also preparing hundreds of other dishes, too.

12:16 Like the signature Chongqing style roast duck.

12:18 No, this isn't Beijing roast duck.

12:20 This is Chongqing rogue duck.

12:22 Just watch how they do it.

12:22 Served with tons of Sichuan peppercorns.

12:28 Wow.

12:28 Look at that [music] duck on the sushi platter.

12:30 So beautiful.

12:31 Oh, it's a Sichuan duck.

12:33 Look at that.

12:33 He's spraying roast Sichuan peppercorn on top

12:35 of the I've never seen anything like that.

12:38 And chili.

12:39 [music] Got Sichuan chili and peppercorn.

12:42 And there they go.

12:43 We're definitely going to get one of those.

12:44 Sangla.

12:45 And after witnessing that duck being made,

12:47 there was another absolute showstopper dish being made, too.

12:50 The thousand chili chicken.

12:52 Just watch this.

13:00 Wow.

13:01 So when So when business is good,

13:05 he's saying they sell three to 400 of this dish every day.

13:08 It's that popular here.

13:09 Thousand chili chicken.

13:10 Okay, here come the chili.

13:12 Oh, so many chili in there.

13:14 That is nuts.

13:15 Look at the skill he's got here.

13:16 He's just added in red.

13:20 Oh my god.

13:21 Oh my god.

13:21 That is spicy.

13:22 And you can see all the ingredients here.

13:23 Look at this.

13:23 He's just adding in dried Sichuan pepperc corn, a little oil,

13:26 a little MSG, little chicken essence, and the stir skills are insane.

13:29 And here's the moment of truth.

13:31 Look at this.

13:31 Lassa is ready.

13:34 Oh my.

13:37 Look at the sizzle.

13:38 And there it is, guys.

13:38 Look at that.

13:39 Lassa gi thousand chili chicken.

13:41 Sichuan Chongqing specialty.

13:43 Oh, here comes the sesame.

13:45 Oh yeah.

13:46 Thai banga and some crackers.

13:48 Wow.

13:49 Okay, let's go see the next dish.

13:50 Oh, and here we go.

13:53 We're going to get the jot, the big pork leg.

13:55 The most jiggly pork leg you'll ever see.

13:58 WOW, [laughter] THAT IS CRAZY.

14:03 That is next level Sichuan pork leg.

14:06 Oh,undan.

14:09 Oh, anchan quail eggs.

14:10 And before we knew it, all the food was ready, which is way too much for me.

14:14 So, I had to take some home.

14:15 But now for the moment of truth.

14:17 First up, trying the spicy pork blood.

14:19 Let's try what we came here for first, guys.

14:21 Look at this.

14:22 The maong big giant piece of pork blood.

14:25 Wow.

14:25 So beautiful.

14:26 Let's just put it in the bowl.

14:27 Let's try it out.

14:31 M.

14:33 Wow.

14:35 [laughter] Wow.

14:36 Wow.

14:45 Oh, it's super fresh.

14:46 Super fresh pork blood.

14:47 It's like an upgraded tofu.

14:49 It doesn't have any blood or organ flavor to it at all.

14:51 I think from the pork fat, it brings so much umami to it.

14:54 Okay, let's try this jol.

14:56 Look at this.

14:57 Oh.

14:57 Oh, look at that fatty pork leg.

14:59 Oh, it's so jiggly.

15:00 It's a hong sha red braised pork leg.

15:02 The chunks are so big.

15:03 Let's just take that with this red brazed pork gravy.

15:06 Let's try it out.

15:09 M m.

15:12 Oh my god.

15:12 That is like an upgraded Christmas ham.

15:15 There's so much jiggle to it and it's so melting in your mouth with flavor.

15:19 These dishes were good,

15:20 but nothing could have prepared me for the surprise map tofu.

15:23 My favorite Sichuan dish and perhaps my favorite dish of all time.

15:27 And they just brought us a surprise map tofu, guys.

15:30 This is my favorite dish of Sichuan.

15:32 Seriously, this dish is classic for being

15:34 umami because they use Sichuan doanjang, which is fermented broad bean paste.

15:37 They ferment the broad beans for years.

15:39 So, it's a natural umami.

15:40 There it is.

15:41 Mapa dfu.

15:45 M.

15:48 Wow.

15:48 Every time.

15:49 Best Sichuan dish for me, guys.

15:50 Mapa doufu.

15:51 Guys, I highly recommend coming to Chongqing, to Sichuan,

15:54 to China for some of the best food in the world.

15:56 It just brings you to another level.

15:58 I'm going to keep coming back and making these videos for you.

16:00 We're going to eat as much of this as we can and then keep exploring, guys.

16:10 Awesome food.

16:11 Oh, we're going to keep sparing.

16:13 Awesome.

16:14 And before the final dish of rabbit head,

16:16 we're going in to taste a whole pork leg clay pot.

16:19 And watching the master make pot after pot of this dish was truly mesmerizing.

16:24 Absolutely delicious.

16:25 Guys, check this out.

16:26 In Chongqing fashion, to get to this location, we got to walk up some stairs.

16:30 Chongqing is like a 3D multi-level city.

16:33 We got to go up eight floors and to the next

16:36 street to get this special Chongqing next dish.

16:38 It's going to be good.

16:39 Here we are, guys.

16:40 Look, we climbed up eight floors, but we're still on the first floor.

16:44 Look behind here.

16:44 We're on the ground level.

16:46 And uh I think there's a special clay pot shop just around here.

16:50 Let's go find it.

16:52 Oh, look at this, guys.

16:53 We found it.

16:54 Clay pot joint right here.

16:56 Oh, this looks amazing.

17:03 Wow.

17:07 Okay, we're going to have two of the big pork foot.

17:20 Okay.

17:20 And a yellow pea.

17:21 Okay, guys.

17:21 So, we just found the ultimate clay pot station.

17:24 There's a bunch of Chongqing style spicy clay pots here.

17:28 Oh, look at this shashama.

17:31 Oh, that's spicy tofu.

17:32 Oh, and he's just adding in chili to all of these clay pots.

17:36 Oh, and garlic.

17:36 Oh, and here comes the sizzle.

17:39 Wow.

17:43 Thai banga.

17:44 Holy moly.

17:45 Then he's adding on Sichuan pepperc corn.

17:48 Oh, there it is.

17:49 And this is what we just ordered here, guys.

17:50 Look at this giant pork foot.

17:52 Chongqing style.

17:53 And he's just mastered the so many varieties of Chongqing clay pot here.

17:58 Oh, look at that.

17:59 He's heating up the oil.

18:01 And look at this.

18:02 Oh, that is Chongqing style.

18:07 That is nuts.

18:08 Chongqing spicy pork leg.

18:11 Here they come.

18:12 Look at that.

18:15 So beautiful.

18:17 Thai paang.

18:19 Yes.

18:19 There it is, guys.

18:20 Look at these giant pork legs.

18:21 Wow.

18:22 Thai paang.

18:24 Holy moly.

18:26 And there it is, guys.

18:27 Look at that.

18:28 Spicy Chongqing style pork leg.

18:38 We're also going to get this dish here.

18:39 Look at that.

18:40 That is the Chongqing style Wando yellow pea.

18:43 I just love how he's heating up this hot Chongqing chili oil.

18:46 And he puts it on top of these dishes.

18:48 Look at that.

18:50 Wow.

18:51 So beautiful.

18:52 Okay, let's go try it out.

18:53 Look at this, guys.

18:54 First dish of Chongqing style clay pot.

18:56 Jiggly pork foot.

18:57 Oh, covered in Sichuan, peppercorns, and wow.

19:02 When you put that on rice, it's just going to melt.

19:04 And look at this piece here, guys.

19:05 Wow.

19:06 There it is.

19:07 Wo.

19:07 Put it on the rice.

19:08 That is just going to saturate the rice.

19:10 And you can see it's loaded with Sichuan peppercorn.

19:13 Let's just try it out.

19:16 M.

19:19 Wo.

19:20 Oh my goodness.

19:21 That is extremely fatty and flavorful.

19:24 If you like jiggly fat, that is so enjoyable.

19:31 Wow, that is looking so beautiful.

19:33 That's yellow pea with ground pork gravy.

19:35 Mix it up.

19:36 Oh, okay.

19:36 Let's try it out.

19:42 M.

19:41 Oh my goodness.

19:42 That is nuts.

19:43 That is so delicious, guys.

19:45 It's so creamy and umami mixed with the rice.

19:48 It's just pure comfort.

19:49 Oh, and chicken feet.

19:52 It's spicy.

19:55 English.

19:56 [laughter] Oh my.

19:57 Now we got the chicken foot here, guys.

19:59 Wow.

19:59 So, chicken foot is a famous dish

20:01 you'll get all across China in different varieties.

20:02 [music] In Canton, in Guangjo, you'll find it kind of sweet and savory.

20:06 In Chongqing, look at that death level spicy.

20:08 Let's just try this out right now.

20:12 M.

20:14 Oh.

20:15 Oh, that is burning.

20:17 That is actually spicy.

20:19 Wow.

20:19 That is a next level mouth burn.

20:21 Look at that.

20:22 that if you add on your rice,

20:23 [music] it's going to bring you into both heaven and hell at the same time.

20:26 It's not mild.

20:27 This is more spicy than xiang than aromatic.

20:29 Oh, and yeah, that's the silk shashini.

20:34 That's the silken tofu.

20:35 Look at this.

20:35 Sizzling with the light.

20:36 That's silken tofu with Oh, tons of ground pork sha.

20:40 Let's try it out.

20:43 [music] Oh, yeah.

20:45 These dishes, all of these flavor combos,

20:48 I would say it's probably one of the most umami things you'll ever taste.

20:51 It's just burning with joy.

20:52 These three are spicy and aromatic.

20:54 This one is spicy and death level.

20:55 It's addictive.

20:56 Goes with rice so well.

20:58 And you can see it's non-stop.

21:00 Oh.

21:03 Oh, they're giving us a free one.

21:06 Okay.

21:11 Oh, wow.

21:13 It's the spiciest beef and sausage clay pot you'll ever see.

21:16 And you can add all of these on your rice.

21:18 Addictively good.

21:19 Let's try it out.

21:23 Oh, they're all so spicy nowadays.

21:37 So good.

21:38 So delicious.

21:39 People are so friendly here.

21:40 They just come up to you in chat.

21:43 So delicious, guys.

21:46 Yeah, guys.

21:46 That was absolutely delicious.

21:50 Shout out to Jen.

21:50 Shout to Jen.

21:52 Amazing, guys.

21:52 Non-stop action here.

21:54 Couldn't get enough.

21:55 Let's keep exploring.

21:57 And to finish up the day, we're in for a major treat.

21:59 An incredible Sichuan classic of rabbit head.

22:02 But today, we're super lucky cuz we got invited

22:05 into the factory to see the entire process of cooking.

22:08 Just watch this, guys.

22:10 And next up, we are with Hong Lao.

22:12 He's going to be showing us one of the most unique foods of Chongqing,

22:15 the special rabbit sha.

22:18 And uh it's going to be a great tour.

22:20 We're going to take a look at his cooking factory here of the Chongqing rabbit.

22:26 And here they come.

22:26 Look, this is the first step.

22:28 Got the giant tandoor oven here.

22:29 You can see he's using coal, so it's going to be extra aromatic.

22:33 And he's just loading in these rabbits that have been brazed

22:35 in a special mix of Chinese spices for about 40 minutes.

22:39 There they are.

22:40 30 minutes of roasting.

22:41 Oh, and he's just loading in the coal.

22:43 Oh.

22:49 more aromatic to use coal.

22:51 And here they are, guys.

22:52 Look at the rabbits.

22:53 These have been roasting for about 30 minutes.

22:55 And the final step, you can either eat them like this.

22:59 They do it uh they pull the meat off show style,

23:02 or I believe in the back there's going to be a big walk station where they're

23:05 going to stir fry these entire rabbits in tons

23:08 of chili and spices and Sichuan pepperc corn.

23:11 Look at that.

23:11 That's like the upgraded upgraded chicken and jianga.

23:16 and shenan basan.

23:21 Wow.

23:26 Let's go take a look, guys.

23:27 The next step.

23:28 And look at this, guys.

23:28 This is the first step of the rabbit.

23:30 One of the most unique foods of Chongqing, China.

23:32 Brazing it in Chinese spices.

23:34 Take a look.

23:35 Sha.

23:38 So, he's just brazing it for 40 minutes.

23:40 And look how tender it looks.

23:41 One of the most juicy meats in the world.

23:43 Rabbit.

23:44 And uh they've done it pretty nicely here.

23:47 Wow.

23:52 Wow.

23:54 That's incredible.

24:08 They sell over a thousand rabbit here per day, guys.

24:10 And this is just one shop in Chongqing.

24:12 This is the rabbit city.

24:13 Chongqing and Chungdu are famous for rabbit.

24:16 And uh I've had it before.

24:17 It's very delicious.

24:18 Let's see the next step.

24:19 Oh.

24:21 Oh, and look at these.

24:22 We've got all the different pieces here.

24:23 The legs.

24:24 Oh, here's the heads.

24:26 And these are all delicacies of Chongqing Sichuan region.

24:29 And I think the walk station is just right over here.

24:31 Let's see how it's done to bring the flavor.

24:33 Okay, guys.

24:34 And we're going to witness something super crazy right now.

24:36 This is a giant pot of pure rabbit heads.

24:40 Local Chongqing specialty.

24:41 And we're going to see how it's done.

24:43 And he's just adding in doanjang into the walkanga.

24:47 Look at this.

24:48 Oh, ho.

24:52 Ho.

24:53 Look at that.

24:53 So many chili.

24:55 Oh, hendo huaja.

24:59 Lots of Sichuan pepperc corn.

25:01 Couple different types.

25:02 And wangma and five spice.

25:05 Chinese five spice.

25:06 Oh, and here comes this.

25:08 Oh, look at all the spices.

25:09 Tons of chili in there.

25:10 And here we go.

25:12 [laughter] That's all the rabbit head.

25:17 Oh, and you can see a couple leg pieces in there,

25:20 but it's mostly the rabbit head.

25:22 Just add in so many spice.

25:23 Oh, fan.

25:26 Oh, Sichuan pepperc corn.

25:28 Oh, and gi jing chicken essence.

25:30 MSG.

25:31 Look at that, guys.

25:32 That's a giant pot of rabbit head and shang.

25:36 It really smells nice.

25:37 It's like a chili aroma.

25:39 Little touch of sweetness from the oyster sauce.

25:42 Oh, very floral with Sichuan peppercorn.

25:44 Oh, and then here comes a little cumin going in dangla.

25:50 And there's just so many heads in there, guys.

25:52 They're all coated with that chili, that aroma.

25:54 Okay, and we're going to try it out, guys.

25:56 Just get these gloves on.

25:57 Classic way.

26:00 And here we are.

26:01 Let's just go straight in.

26:02 Oh, still super fresh.

26:03 Still super hot.

26:04 Right out of the oil.

26:05 Covered in chili and peppercorn.

26:07 Oh, it's super hot.

26:08 Look at that.

26:09 And you just break it.

26:10 Oh, super tender looking meat.

26:13 And let's try it out.

26:23 I feel like that's an upgraded beef jerky, guys.

26:25 You could bring that with you on a road trip.

26:27 Eat like five or 10 heads in one go and you'll be happy.

26:30 Super flavorful, super shangla, aromatic to the next level.

26:35 It's delicious.

26:36 who want to see the process.

26:40 He says, "China welcomes us." Thank you.

26:49 Amazing.

26:50 Thanks so much for watching, guys.