I ate Muslim Chinese Street Food in Xi'an, China!

0:00 All right, check it out, guys.

0:01 It's Trevor James.

0:02 Hanging out with my buddy Alex from JustFood.

0:04 Hello.

0:05 We just got into Xi'an, China and I'm super pumped.

0:07 'cause in this video we're taking you full on for a local Muslim,

0:11 Chinese street food adventure.

0:12 It's gonna be a lot of fun.

0:13 I can't wait to just get into it.

0:15 Let's go.

0:15 Let's get some food.

0:15 Let's just get into it.

0:16 (upbeat music) And in today's video,

0:18 we're gonna be going full on for a local Hui Chinese,

0:21 Muslim Chinese food journey of this district.

0:25 (horn blaring) This is the Muslim Chinese District of Old Xi'an.

0:28 And it's just packed with food.

0:30 [Alex] I cannot believe everywhere you look

0:32 there's something different that you can eat.

0:33 Yeah.

0:33 Sweet and savory.

0:34 It's a food lovers paradise.

0:35 It's all here.

0:36 Oh, and right here.

0:37 Look.

0:37 Okay.

0:37 So look at this.

0:38 This is like one of the most busy morning street foods you can find in Xi'an.

0:42 This is the Nian Gao, and you can see it's a sticky rice.

0:45 Yeah.

0:45 With date and bean.

0:47 And you can see he's a local Hui Muslim Chinese gentleman here.

0:52 And it's a busy joint.

0:53 This looks amazing.

0:54 [Alex] He is busy.

0:55 He's cutting off of massive slices of the cake as well.

0:57 Yeah.

0:58 Big thick cuts.

0:58 Oh, extra spread of beans on the top.

1:00 Oh, and of the date.

1:01 It's gonna be sweet.

1:02 (people speaking in foreign language)- Oh.

1:04 And people are fighting for it.

1:05 They are literally fighting for it.

1:06 (Trevor and Alex laughing) Get in there.

1:07 Get in there.

1:08 (Trevor speaking in foreign language) (vendor speaking

1:09 in foreign language) (Trevor speaking in foreign language)

1:11 (vendor speaking in foreign language) (Trevor speaking

1:13 in foreign language) Okay, so it's under $2.

1:15 (group laughing) Yeah.

1:17 Look at this.

1:18 Look at that thick layer.

1:21 Wow.

1:22 Just cutting wedges of bit like a cake.

1:25 Oh my gosh.

1:26 (voice speaking in foreign language)- Date beans.

1:29 Ooh.

1:30 Oh, it's like a syrup, isn't it?

1:31 It's so thick.

1:32 Yeah.

1:33 There you go.

1:34 (Trevor speaking in foreign language)

1:36 (vendor speaking in foreign language) (Trevor

1:37 and Alex speaking in foreign language) (Alex laughing)- Glistening in the side.

1:40 I cannot wait to get my hands on this.

1:42 Oh.

1:42 Oh, look at that.

1:43 Sticky rice date.

1:45 Mm.

1:48 Wow.

1:50 Wow.

1:51 Wow.

1:51 (Trevor speaking in foreign language) (vendor speaking in foreign

1:54 language)- You know what, it reminds me of?

1:56 A Christmas pudding.

1:57 Yeah.

1:58 That's sweetness.

1:59 Oh.

2:00 Oh.

2:01 It's so, oh.

2:02 (speaking in foreign language) (vendor speaking

2:04 in foreign language) (Trevor speaking in foreign language)

2:08 (vendor speaking in foreign language) (Trevor speaking

2:10 in foreign language) 40 years history here.

2:12 (vendor and Trevor speaking in foreign language)- He's 60 years now.

2:16 He's 60 years old.

2:17 And he started when he was 18.

2:18 Oh my gosh.

2:19 Wow.

2:20 (speaking in foreign language)- You can taste that.

2:23 Yeah.

2:23 That's why-- It's thick and it's spongy, it's the perfect Level of sweetness.

2:26 Oh.

2:27 It's beautiful dish.

2:28 Wow.

2:28 (speaking in foreign language)- [Alex] Thank you!

2:30 See you!

2:30 (Trevor speaking in foreign language) He's a busy man and it's very good.

2:35 He is a busy man.

2:36 (Trevor speaking in foreign language)- More food.

2:39 Let's go.

2:39 Let's go.

2:40 Oh my gosh.

2:41 This is the food lovers heaven.

2:42 There's so many kiosks, but it is mob busy this time of morning.

2:46 It's crazy, right?

2:47 So yeah, this is the Hui District of Xi'an.

2:49 And it's full on like halal food heaven.

2:52 There's tons of Muslim Chinese food to try.

2:54 This cake we just had is one of them.

2:56 Oh my gosh.

2:57 Up ahead is a local version of a pancake I really want to take you to.

3:00 It's like a upgraded jianbing.

3:03 Ooh.

3:04 Here?

3:04 Right here.

3:05 (Trevor speaking in foreign language) (vendor

3:07 speaking in foreign language) (Alex laughing)- Oh!

3:10 There we are.

3:11 Look at that.

3:12 The man.

3:12 (laughing) (vendor speaking in foreign language) (Trevor speaking in foreign

3:14 language) (Alex speaking in foreign language)- Oh, look at this.

3:17 (Trevor speaking in foreign language) (vendor

3:19 speaking in foreign language)- [Trevor] Okay, so we're gonna get with five eggs.

3:22 This is gonna be crazy.

3:24 (Alex and Trevor laughing)- Dude, her husband's like, "Five eggs?

3:27 That's crazy!" (Alex and Trevor laughing) (Trevor speaking

3:32 in foreign language) This is gonna be good.

3:35 (upbeat music)- [Alex] This is the most expensive jianbing in all of Xi'an.

3:42 (laughing)- I think it is.

3:44 I think it is.

3:45 (Trevor speaking in foreign language) Look at this.

3:47 Then here comes the mixing.

3:49 [Alex] Wow.

3:50 (Trevor speaking in foreign language) (vendor speaking

3:51 in foreign language) (Trevor speaking in foreign language) Oh,

3:53 she's done this before.

3:54 Oh, has she?

3:54 Ah.

3:55 (vendor speaking in foreign language)- [Trevor] She says most normal is three,

4:01 but she can do five.

4:04 [Alex] Wow.

4:05 [Trevor] This is insane, isn't it?

4:06 [Alex] Yeah.

4:07 [Trevor] This is gonna be upgraded as well.

4:08 There's gonna be a lot of stuff going in here afterwards.

4:11 [Alex] Ah.

4:11 [Trevor] Oh, here it comes.

4:12 [Alex] There we go.

4:13 [Trevor] There's the flip, oh, the sizzle.

4:14 Oh, made it look easy.

4:15 The sizzle.

4:17 (Alex laughing) Yeah.

4:19 That takes real skill.

4:21 [Alex] Yeah.

4:21 Five eggs and no problem.

4:22 [Trevor] No problem.

4:23 They're gonna put in for us.

4:24 Hello!

4:24 (Trevor speaking in foreign language) Oh.

4:30 And here it is.

4:31 Look at that.

4:31 With chili oil.

4:33 That's the Chinese burrito.

4:35 Oh yeah.

4:35 (speaking in foreign language) Let's get more chili.

4:39 It starts with the chili.

4:40 Oh, look at that.

4:40 And then we just got the double burrito coming in.

4:44 And then look at all the toppings.

4:45 So we got some potato, rice jelly noodle,

4:50 carrot, tofu, celery, cabbage, (horn honking) pickled cucumber.

4:56 Oh yeah, it's all in there.

4:57 And chicken as well.

4:58 There's just gonna put some chicken in there too.

5:00 Oh, and peanut.

5:01 (resident speaking in foreign language)- Oh, peanuts, yeah.

5:04 Oh.

5:04 Oh yeah.

5:04 There's the chicken.

5:05 That's what we needed.

5:06 (Alex laughing) Oh.

5:08 (speaking in foreign language)- [Alex] That's gonna be a heavy old burrito.

5:12 (laughing)- [Trevor] Look at that.

5:14 Yeah.

5:14 (Trevor speaking in foreign language) (Alex

5:17 speaking in foreign language)- There it is.

5:19 So we came here like five years ago and it was the best.

5:23 So-- You're celebrity here, bro.

5:24 Gotta keep coming back.

5:25 (Alex laughing) Let's try it out.

5:27 Here we go.

5:28 Here we go.

5:29 Mm.

5:30 Mm.

5:31 Oh, the chili aroma with the egg, the chicken and the bell pepper.

5:37 Mm.

5:37 And all the veg!

5:38 Well, we've been having dishes that are like packed with the chili oil.

5:41 Fried oil.

5:42 This is quite nice.

5:43 Yeah, it is.

5:44 Right?

5:44 It's quite light.

5:45 Mm.

5:45 (speaking in foreign language) (Alex speaking in foreign

5:48 language) (Trevor speaking in foreign language)- Bye, bye.

5:49 (laughing) (Trevor speaking in foreign language) That was amazing.

5:55 All right, what a breakfast.

5:56 (Trevor and Alex laughing)- And I think just right up here,

5:58 look, we found hulatang.

6:00 This is a morning breakfast peppery soup.

6:01 Oh wow.

6:02 Oh.

6:02 And it's busy and lined up.

6:03 Oh, it's gonna be good, man.

6:04 Oh, it does look good.

6:05 It's a breakfast soup, pepper soup.

6:07 It's gonna be good.

6:08 Let's line up.

6:09 That's the hulatang.

6:10 (people chattering) (Trevor and vendor speaking in foreign language)- Hulatang.

6:15 Look at this.

6:16 So it's a peppery soup.

6:17 It's got cabbage, it's got meatballs.

6:19 It's got carrots.

6:20 Wow.

6:21 And then look at this.

6:23 (speaking in foreign language) (vendors speaking in foreign

6:24 language) (Trevor speaking in foreign language) Oh yeah.

6:26 Sesame oil.

6:27 [Alex] Sesame oil.

6:27 Oh, wow.

6:28 [Trevor] And then chili oil.

6:29 (vendor speaking in foreign language) (Trevor

6:31 speaking in foreign language)- Oh my god.

6:32 Oh.

6:32 Look at that.

6:33 Look at that chili paste.

6:33 Full on chili.

6:34 It's like a mountain of chili paste.

6:36 Oh.

6:37 And he was just asking if we want chili.

6:38 Yes.

6:38 Yes, we do.

6:39 (Trevor speaking in foreign language) That's the Chinese pita.

6:41 (Alex speaking in foreign language) (Trevor speaking

6:42 in foreign language) Looks good, doesn't it?

6:44 Yeah.

6:44 That chili oil looks beautiful.

6:46 Okay?

6:46 Okay.

6:47 Very good.

6:47 (Trevor speaking in foreign language) (Alex

6:48 speaking in foreign language) (Trevor speaking

6:49 in foreign language) (vendor speaking

6:50 in foreign language)- Oh, that smells good.

6:52 He's open 40 years here.

6:54 (Trevor speaking in foreign language) (vendor and Trevor

6:57 speaking in foreign language)- It's a classic joint.

6:59 You have seen a lot of places come and go within a couple of years.

7:01 To be here for 40 years means you're doing something right.

7:04 (laughing)- He's doing it good.

7:06 Oh.

7:06 (speaking in foreign language) The chili.

7:08 That chili oil looks so good.

7:09 (Trevor speaking in foreign language) (Alex

7:11 speaking in foreign language)- There you go.

7:13 (Trevor speaking in foreign language) (Alex and Trevor laughing)

7:15 (vendor speaking in foreign language)- Right on the street.

7:18 Thank you.

7:18 (Alex speaking in foreign language) (Trevor speaking

7:20 in foreign language) (Alex speaking in foreign language)

7:21 (Alex laughing) (vendor speaking in foreign language)

7:26 (Trevor speaking in foreign language)- Oh, Mark Wiens!

7:28 (laughing) (Trevor speaking in foreign language) (vendor speaking in foreign

7:32 language) (Trevor speaking in foreign language) (all laughing)- He's like,

7:35 "Mark Wiens." (laughing) (Trevor speaking in foreign

7:38 language) (vendor speaking in foreign language) (Trevor

7:40 speaking in foreign language) (vendor speaking in foreign

7:44 language) (Trevor speaking in foreign language) Okay.

7:46 (speaking in foreign language) (vendor speaking in foreign language)- Okay.

7:50 (vendor speaking in foreign language)- Okay.

7:51 (vendor speaking in foreign language)- Okay,

7:53 so we gotta break the mo up, kind of big chunks.

7:56 Big chunks.

7:56 (Trevor speaking in foreign language) (vendor speaking in foreign language)- Oh.

7:59 (speaking in foreign language) (Alex speaking

8:01 in foreign language) (Alex laughing)- Yeah.

8:03 So you said break the mo, take them mo.

8:04 This is like Chinese pita, right?

8:06 It's thick.

8:06 It's very-- Oh, it's so dense.

8:07 Isn't it?

8:08 So dense, and just a little bit bigger chunks than

8:10 you would for (speaking in foreign language) A lamb pita soup.

8:13 So something like that I guess.

8:14 Just put some mo in there.

8:15 I think we should mix the chili oil.

8:16 [Alex] Yeah, I think mix all in.

8:18 He's a master of the hulatang.

8:20 The morning breakfast hulatang.

8:22 Moment the truth.

8:23 Let's try it out.

8:23 Here we go.

8:26 Mm.

8:27 Oh.

8:29 Mm.

8:30 So peppery.

8:31 Wow.

8:31 Yeah.

8:31 (Alex laughing) It is peppery.

8:33 You weren't joking about the peppery soup.

8:34 [Trevor] No.

8:35 Mm.

8:36 [Alex] But it's lovely.

8:37 [Trevor] And numbing.

8:38 Yeah.

8:38 I think in the chili oil.

8:40 Oh!

8:41 It's really hearty.

8:42 Sichuan peppercorn in there for sure.

8:43 For sure.

8:44 (vendor speaking in foreign language) (Trevor

8:45 speaking in foreign language)- Thank you.

8:46 (speaking in foreign language) Fantastic.

8:48 (vendors speaking in foreign language) (Alex

8:50 and Trevor speaking in foreign language)- Bye.

8:52 Bye.

8:53 (vendor and Trevor speaking in foreign language)- It was so good.

8:57 Mouth is just tingling with joy.

8:59 [Alex] Is it?

9:00 (laughing)- Let's keep going.

9:01 So friendly as well.

9:03 Keep going.

9:03 Okay and next up, we gotta try,

9:06 you gotta taste this (speaking in foreign language) It's a sesame cold noodle.

9:10 And this shop is incredibly delicious.

9:13 If it looks anywhere as good as that, we're in business.

9:16 Here we are.

9:17 (speaking in foreign language) (Alex speaking in foreign language) (Trevor

9:19 speaking in foreign language) (vendor speaking in foreign language)- Oh.

9:22 (speaking in foreign language) Oh.

9:24 Fresh noodles.

9:25 Fresh noodles.

9:25 Wheat noodles.

9:26 Look at that.

9:27 (vendor speaking in foreign language)- Oh!

9:30 (vendor speaking in foreign language)- His signature sesame paste.

9:34 Oh.

9:34 And he has to use pure water.

9:35 Spring water.

9:36 (speaking in foreign language) (vendor speaking

9:37 in foreign language)- Pure spring water.

9:40 (vendor speaking in foreign language)- Oh!

9:44 (laughing)- Homemade sesame.

9:45 Oh, it smells fantastic.

9:46 It does.

9:47 Yeah.

9:47 The aroma coming off our sesame's insane.

9:49 (vendor speaking in foreign language)- Wow.

9:52 The sesame aroma.

9:53 It started off really thick.

9:55 And then as he said, the water,

9:56 it's just thinned out into like more of a source than the paste.

9:58 This is the definition of (speaking

9:59 in foreign language) (vendor speaking in foreign

10:02 language) (Trevor speaking in foreign language)

10:04 That's the definition of Xi'an right there.

10:06 Aromatic.

10:07 (vendor speaking in foreign language)- It's

10:10 a Chinese specialty signature sesame paste.

10:13 Wow.

10:13 How long has he been here for?

10:15 (Trevor speaking in foreign language) (vendor

10:18 speaking in foreign language)- 30 years.

10:22 30 years.

10:22 And his dad did it for 60 years.

10:24 No way.

10:24 Wow.

10:25 So we got a 90-year-old recipe right here.

10:26 (vendor speaking in foreign language)- Oh.

10:28 (Trevor speaking in foreign language)- His dad did it for 80 years.

10:32 Oh my gosh.

10:33 (Trevor speaking in foreign language) (vendor speaking in foreign

10:40 language)- His dad taught him how to do this.

10:42 So we got 100 year old recipe here.

10:43 Oh, right.

10:44 Yeah.

10:44 (vendor speaking in foreign language)- Wow.

10:48 Signature sesame.

10:49 This is what I love about this place.

10:50 You just walk past it and it's 100 year old recipe.

10:52 Recipe.

10:52 Yeah.

10:52 (Alex and Trevor laughing) (vendor speaking in foreign

10:55 language)- [Trevor] This is a signature sesame.

10:57 Look at that.

10:58 Oh, it's so smooth.

11:01 Wow.

11:01 So smooth.

11:03 (vendor speaking in foreign language)- Oh my God.

11:07 Oh.

11:07 Signature chili oil.

11:09 A cauldron of chili oil.

11:10 Look at that.

11:11 Man, the color of that.

11:12 (vendor speaking in foreign language)- Oh,

11:14 (speaking in foreign language) vegetable oil.

11:15 (vendor speaking in foreign language) The best Chinese vegetable oil.

11:19 Rapeseed oil.

11:20 Rapeseed oil.

11:21 Oh.

11:21 (speaking in foreign language) (vendor speaking

11:22 in foreign language)- He's a pro.

11:24 (vendor speaking in foreign language)- Wow.

11:29 Oh, gosh.

11:30 (Trevor speaking in foreign language) (vendor speaking in foreign

11:32 language)- How many different types of chilis is he using?

11:33 (vendor speaking in foreign language)- Oh.

11:36 (speaking in foreign language) (vendor speaking

11:38 in foreign language)- Fresh chilis from Shaanxi.

11:42 From Shaanxi.

11:43 (vendor speaking in foreign language)- (speaking

11:46 in foreign language) is halal and not spicy.

11:48 It's more (speaking in foreign language)

11:50 (vendor speaking in foreign language)- Yeah.

11:52 (speaking in foreign language) aromatic rather than spicy.

11:54 Exactly.

11:55 I see.

11:56 Oh!

11:58 Wow.

11:58 (speaking in foreign language)- [Alex] He knows what he's doing.

12:00 He goes, (Alex and Trevor laughing)- He knows what he's-- He's a performer.

12:04 He knows what he's doing.

12:05 [Trevor] He is pouring it towards the camera.

12:07 (Alex laughing) And this is the (speaking in foreign language)

12:11 (vendor speaking in foreign language)- [Trevor] This is his vinegar.

12:14 (vendor speaking in foreign language)- [Trevor] Wow.

12:17 (vendor speaking in foreign language) (Trevor speaking in foreign

12:19 language) (vendor speaking in foreign language)- His signature vinegar.

12:25 (vendor speaking in foreign language) (Trevor speaking

12:26 in foreign language)- Oh, gosh, the smell.

12:28 So pungent.

12:28 (vendor speaking in foreign language)- With more than

12:31 20 types of ingredients just in the vinegar.

12:34 Oh wow!

12:35 Oh.

12:35 (vendor speaking in foreign language)- So it's a super fragrant vinegar.

12:39 It's like upgraded vinegar to the max.

12:41 I thought he was just plain vinegar.

12:42 Look at it.

12:43 [Trevor] Wow.

12:44 (vendor speaking in foreign language)- The aroma of that.

12:49 That's the most aromatic vinegar you'll ever smell.

12:51 It is, yeah.

12:51 You can smell that instantly.

12:53 Oh!

12:55 That's like upgraded vinegar to the max.

12:57 [Alex] Garlic.

12:58 Chili.

12:58 (Trevor speaking in foreign language)- Cloves.

13:00 (vendor speaking in foreign language)- Shaanxi Vinegar.

13:03 (vendor speaking in foreign language)

13:04 (Trevor speaking in foreign language) (vendor

13:06 speaking in foreign language)- The best vinegar is from this province, Shaanxi.

13:08 Really?

13:09 Yeah.

13:09 (vendor speaking in foreign language)- [Trevor] And there it is.

13:11 (vendor speaking in foreign language)- The fully upgraded vinegar.

13:14 [Alex] I can't believe how many ingredients were in that.

13:16 That was crazy.

13:17 Yeah.

13:17 (Alex and Trevor speaking in foreign language) (Trevor speaking

13:20 in foreign language) (vendor speaking in foreign language)- Oh.

13:23 (speaking in foreign language) Australian wheat.

13:25 Australian wheat.

13:26 Australian wheat.

13:26 (vendor speaking in foreign language) (Trevor speaking in foreign

13:28 language) (vendor speaking in foreign language)- [Trevor] Vinegar.

13:31 (vendor speaking in foreign language)- [Alex] Sesame paste.

13:32 [Trevor] (speaking in foreign language) sesame paste.

13:33 (vendor speaking in foreign language)- Oh, and their signatures chili.

13:37 Yeah (vendor speaking in foreign language)- [Alex] Oh, the color of that.

13:40 (vendor speaking in foreign language)- [Trevor] Wow.

13:43 (Alex speaking in foreign language)- Oh man.

13:45 What a beautiful noodle dish.

13:47 Man, what a showman.

13:48 (laughing)- And a really nice guy.

13:50 And then we got a romantic meal for a two.

13:51 Yeah.

13:52 Look at this.

13:52 The Xi'an bromance right here.

13:55 (Alex and Trevor laughing) Okay, let me get some chopsticks.

13:58 And here we are.

13:59 Yeah.

13:59 We got the (speaking in foreign language) What a character.

14:02 Yeah, he was a character.

14:04 Look at that.

14:05 What a nice guy.

14:06 Fully loaded.

14:07 Oh my gosh.

14:08 Australian buckwheat with his signature chili oil,

14:12 signature vinegar and signature sesame paste.

14:16 (laughing) He makes everything from scratch himself.

14:18 He does.

14:19 Right?

14:19 Everything from scratch.

14:20 Oh, and look at that when you mix up.

14:22 When you mix up.

14:23 Oh, look at the bottom.

14:24 It's, oh, that's the definition of Xi'an right there.

14:27 The aromatic Chinese cuisine.

14:30 Seriously mix it up.

14:32 [Alex] That chili oil.

14:33 As soon as it hits it, the color that it's-- Oh yeah.

14:36 And I was surprised,

14:37 like the amount of ingredients in all, it's just three ingredients.

14:41 Sesame paste, chili and vinegar.

14:42 Right?

14:42 Yeah.

14:43 But all of them are like fully customized, like to the max.

14:46 The vinegar, like the amount of ingredients he had in the vinegar alone.

14:49 You would've just walked past like, oh, it's a bowl of vinegar.

14:50 No.

14:51 Like this guy's had years to perfect their recipe.

14:53 Exactly.

14:53 Oh.

14:54 (vendor speaking in foreign language) (Alex and Trevor laughing)- Okay.

14:57 He says we should lift it.

14:59 He says we should lift it when we eat.

15:01 Oh my gosh.

15:02 Look at that.

15:03 Alright.

15:04 He knows how to shoot.

15:04 [Alex] Yeah, he's like, "Come on boys."- [Trevor] He's like,

15:06 "Lift it for camera." (Alex laughing) This is a food show.

15:08 Okay.

15:08 Let's go.

15:09 Ready, go?

15:09 (upbeat music)- Mm.

15:11 Mm.

15:14 Mm.

15:16 You're gonna love that.

15:16 That sesame.

15:17 Mm.

15:19 I thought it was gonna be spicy with all those chilis, but it's not.

15:21 It's really mellow.

15:23 Wow.

15:23 Wow.

15:24 And the vinegar's just subtle, very subtle,- Subtle.

15:27 Subtle vinegar.

15:28 But that's sesame.

15:28 That is just sesame goodness there.

15:31 Wow.

15:31 [Alex] And the noodles got a perfect chew to them.

15:33 Yeah.

15:33 Everything's perfect.

15:34 Like, it's just like four ingredients.

15:36 Noodles, sesame, chili-- And vinegar.

15:38 And vinegar.

15:39 But all of them are perfected.

15:40 Oh my gosh.

15:41 (Trevor slurping)- Mm.

15:45 That is phenomenal.

15:47 Mm.

15:48 So, so simple, but executed like perfectly.

15:51 Really nice.

15:51 Right?

15:52 Mm.

15:52 Very, very good.

15:52 It's good.

15:53 You loving Xi'an?

15:53 Yeah, yeah, yeah.

15:54 No, I'm loving Xi'an.

15:55 I'm never leaving.

15:56 (both laughing)- It's incredible.

15:58 Every time I come to Xi'an, it's like,

16:00 you're in heaven as soon as you step into the city.

16:03 Nonstop food, nonstop flavor.

16:05 It's the best food city I've ever been to in the world.

16:07 Really?

16:07 Hands down.

16:08 Country, no.

16:09 Nowhere composed to it.

16:10 Wow.

16:10 Yeah.

16:11 That's good.

16:11 That's good to hear.

16:12 If you love food, Xi'an.

16:12 Let's go.

16:13 Xi'an.

16:13 (both laughing)- Thank you.

16:15 Thank you.

16:15 (vendor speaking in foreign language)- Thank you.

16:17 (Trevor speaking in foreign language) (vendor speaking in foreign

16:21 language) (Trevor speaking in foreign language) Thank you.

16:23 So friendly.

16:24 (Trevor speaking in foreign language)- [Alex]

16:25 Thank you (speaking in foreign language)- Bye-Bye.

16:26 (speaking in foreign language) Wow.

16:27 Incredible food in Xi'an.

16:28 What a great find.

16:29 Amazing.

16:30 That was fantastic.

16:31 Keep exploring.

16:32 Yeah, let's keep going.

16:33 Wow.

16:33 Okay.

16:33 Oh, and here we are.

16:34 Oh, there's the steamers.

16:35 Steam dumplings.

16:36 Oh.

16:37 Oh.

16:37 She's making them by hand.

16:38 (Trevor speaking in foreign language) Oh, we found some steam dumplings.

16:42 These are called (speaking in foreign language) (Alex speaking in foreign

16:44 language) (Trevor speaking in foreign language) A Xi'an styled steamed dumpling.

16:47 [Alex] We haven't had these yet, have we?

16:48 No.

16:48 No.

16:49 They look good, right?

16:49 They do.

16:50 They look excellent.

16:50 (Trevor speaking in foreign language) (vendor speaking

16:52 in foreign language) (Trevor speaking in foreign language) Beef.

16:54 (vendor speaking in foreign language)- And (speaking in foreign language) lamb.

16:58 Wow.

16:58 (speaking in foreign language) (vendor speaking in foreign

17:01 language)- [Trevor] And here they just come right out.

17:03 Look at that.

17:03 (horns honking) Man, there's so many varieties of dumplings, ay?

17:08 Yeah.

17:09 She's got like a mountain.

17:10 Oh-ho-ho!

17:10 Oh.

17:10 There we go.

17:11 (Trevor speaking in foreign language) Okay,

17:13 and while our dumplings are steaming,

17:15 chef here is gonna show us a very special local dessert.

17:19 Oh.

17:20 (vendor speaking in foreign language)- [Alex] So sugar goes into the water.

17:22 [Trevor] He's got some sugar water there.

17:23 Milk going in the wok.

17:28 (Trevor speaking in foreign language) Yeah,

17:31 this is egg milk lazo which is a fermented rice drink.

17:35 So unusual.

17:36 How do you even discover that as a drink?

17:38 Yeah.

17:39 (both laughing)- I'm thinking milk, water, sugar, egg.

17:45 (laughing) Are you making a dough?

17:47 No.

17:47 (Trevor speaking in foreign language) Here's the lazo,

17:49 this is the fermented rice.

17:51 [Alex] Fermented rice.

17:54 (chopsticks clanking)- Here it goes.

17:57 He knows the exact moment.

17:58 Look at the swirl skills.

18:00 (fire roaring and horns honking) And the egg is just mixing into that milk.

18:08 It's so unique.

18:10 Right?

18:11 So it's like a milky-- That is the most unusual drink I've ever seen.

18:14 [Trevor] It is, right?

18:15 It's like a milky egg with the fermented rice on the bottom.

18:22 Without the egg, it's similar to like a porridge,

18:23 but then the egg is just, seems unnecessary.

18:26 But this guy knows what he's doing.

18:28 [Trevor] It's a local Hui dessert.

18:30 Is it?

18:31 Yeah.

18:31 Oh, these are our dumplings.

18:33 These are ours.

18:34 Oh my god.

18:34 Chase her.

18:36 (laughing)- [Trevor] These are ours.

18:39 Now that's a portion of dumplings.

18:41 Look at those dumplings.

18:42 (both laughing)- Now that's a portion.

18:43 Wow.

18:44 (vendor speaking in foreign language)- Look at that.

18:46 (Alex speaking in foreign language) (Alex panting)- There they are.

18:48 Right, we need to eat.

18:49 Let's try these out.

18:51 Whoo!

18:51 Dumplings are the secret to eating in China.

18:54 Like you gotta eat tons of dumplings to be happy.

18:56 (both laughing)- The more dumplings, the happier you are.

18:59 What do you do with these?

19:00 Okay, so we got the steamed dumplings.

19:02 The secret is there's like a soup inside.

19:03 Okay.

19:04 So you gotta be careful.

19:05 And they serve it with a vinegar.

19:07 Yeah.

19:08 And you can also look at this, oh.

19:10 You gotta always have a little bit of chili oil too.

19:12 Right?

19:12 Secret weapon.

19:13 [Trevor] You can put that in with your vinegar.

19:14 [Alex] Oh, so you mix it into the vinegar?

19:15 [Trevor] You can, yeah.

19:16 Oh.

19:17 I'm gonna get some of that.

19:18 Oh yeah.

19:19 Look at that.

19:19 That's glorious.

19:20 Oh.

19:21 Yeah.

19:21 We're not going wrong with that.

19:23 Oh.

19:24 So we got the dumplings.

19:26 Man, I just love dumplings.

19:27 (both laughing) I'm excited.

19:29 So how you do it, is you take a dumpling-- Find

19:31 you a man that looks at you like Trevor looks at dumplings.

19:33 (both laughing) And there's soup inside and it's hot.

19:38 You gotta be really careful.

19:39 So what you do, you can take your spoon.

19:41 Yeah.

19:41 And the first bite, you can sort of just like bite the edge.

19:46 Yeah.

19:46 With your teeth and make a little hole.

19:49 Okay.

19:49 So take a little hole.

19:50 Yeah.

19:50 And bite the edge.

19:52 Take it off and then slurp.

19:55 (slurping) Mm.

19:57 Mm.

19:59 [Alex] That's soup is wonderful.

20:01 [Trevor] Oh.

20:01 [Alex] Oh, and then the dumpling.

20:02 (laughing)- And then, oh, that's delicious.

20:05 And then you can dip it.

20:06 Oh, in your chili.

20:08 Man.

20:08 Those are good?

20:12 They're very simple ingredients.

20:13 I thought it was just meat, I didn't think they were gonna be that good.

20:15 Oh.

20:16 How good are they?

20:19 [Trevor] So you can take a bite and make sure you get the fermented rice,

20:20 get some egg and some-- The egg really dominates this dish, isn't it?

20:24 You can't escape.

20:24 Yeah.

20:24 (laughing)- It's like all in the dish.

20:26 Egg, milk, fermented rice and goji berry.

20:28 I'm really interested- (worker yelling)- Mm.

20:31 Mm.

20:33 Ooh.

20:33 It's like oh, super sweet.

20:35 It is sweet.

20:36 Milky with a fermented hit.

20:38 It reminds me of like a porridge in the winter, but with egg.

20:41 (laughing) But with an egg- And a little fermented.

20:43 Yeah, yeah, yeah.

20:44 Slightly.

20:44 Like almost alcoholic and all.

20:45 Yeah.

20:45 Thank you.

20:46 (Trevor speaking in foreign language)- Bye, bye.

20:48 (speaking in foreign language)- Bye bye.

20:49 Oh, man.

20:50 It's been a good day.

20:51 We got only got one more meal coming up.

20:52 One more, and this is the biggest meal yet.

20:55 I'm super excited.

20:56 Lets go.

20:56 Let's go.

20:56 Let's go.

20:57 And last up we are going for a special da pan ji, man.

21:00 Big plate chicken.

21:01 Big plate chicken.

21:03 Oh, it's busy.

21:05 Hello.

21:05 Hello.

21:06 (Trevor speaking in foreign language)- Hello, hello.

21:08 Here we are.

21:08 Oh.

21:09 (Alex speaking in foreign language) (Trevor speaking

21:10 in foreign language) Big plate chicken heaven.

21:12 (Trevor speaking in foreign language) (vendor

21:15 speaking in foreign language) (Alex speaking

21:17 in foreign language) (Trevor speaking in foreign

21:19 language) We're gonna see the making.

21:20 Hey, we're going straight into the kitchen.

21:22 (Trevor speaking in foreign language) Oh, look at this.

21:24 We just walked into the noodle station.

21:26 So first step is noodles.

21:27 Let's take a look.

21:29 (Trevor speaking in foreign language)

21:30 (vendor speaking in foreign language) (Trevor

21:31 speaking in foreign language) (vendor

21:33 and Alex speaking in foreign language)- Oh, this is the hand pulled noodle.

21:36 Xi'an is all about the handful.

21:37 I don't think I'll ever not get tired of watching noodles getting hand pulled.

21:41 (vendor speaking in foreign language)- Biang biang noodle.

21:43 Yes.

21:44 As the base.

21:45 And then big plate chicken on top.

21:47 And then more noodles on top.

21:49 Yeah.

21:50 (both laughing)- Exactly.

21:51 And then noodles on the noodles.

21:52 This is just incredible to watch.

21:53 Xi'an is all about the noodles.

21:54 Oh yeah.

21:55 100%.

21:55 Like you got so many varieties here.

21:57 So they're gonna go in here, it's gonna be a base of noodles.

21:59 Then we're gonna get a big plate chicken on top.

22:01 Oh.

22:02 And noodles on top again.

22:03 So he's gonna start the wok.

22:06 Okay, here we go.

22:07 Oil going in.

22:08 What a process.

22:09 This is gonna be so amazing to watch.

22:11 (fire roaring) (Trevor speaking in foreign language) Oh, chicken leg.

22:16 Chicken leg.

22:17 Here we go.

22:17 Chicken leg.

22:18 Oh, chicken leg over there.

22:19 Oh-ho-ho-ho!

22:20 Whoo-hoo-hoo!

22:22 Look at that.

22:23 Buckle yourselves up, boys.

22:24 (Trevor laughing)- That's all chicken leg.

22:26 So it's gonna be super juicy.

22:28 Oh yeah.

22:29 Wow.

22:29 [Alex] Look.

22:30 You see the oil just gets darker.

22:32 Just as all of that fat and flavor starts going.

22:33 [T] That's incredible.

22:35 (Alex speaking in foreign language)- So Chef Leo just put in pure chicken leg,

22:38 like it's gonna be extra aromatic and juicy because it's so soft.

22:43 And the aromatics going in right now.

22:45 [Alex] Ginger, cinnamon, clove, star anise, Shushan peppercorn.

22:48 [Trevor] Wow.

22:49 This is what gives that pan ji that distinctive flavor.

22:51 (Trevor speaking in foreign language) (Alex speaking

22:53 in foreign language)- [Trevor] Oh my God.

22:56 Look at that.

22:57 [Trevor] Look at this.

22:58 And the chili is here.

22:59 [Trevor] Oh!

23:00 there chili in there.

23:01 [Alex] He hasn't forgotten about the chili.

23:02 [Trevor] Yeah.

23:04 That is incredible.

23:05 Look at the color on that.

23:06 And it's all chicken leg.

23:08 Yeah.

23:08 So it's gonna be juicy.

23:09 There's not many bones.

23:12 Oh yeah.

23:13 You can smell the aroma coming off this.

23:14 (Trevor speaking in foreign language) It smells incredible.

23:16 It does, doesn't it?

23:18 [Trevor] Look at this.

23:19 The plating.

23:19 Oh man.

23:20 It's like a nonstop da pan ji factory here.

23:24 Looks good, eh?

23:27 [Alex] There's so much going on in this kitchen.

23:28 [Trevor] There really is.

23:29 Oh, there it is.

23:30 There it is.

23:31 [Trevor] It's such a deep color, isn't it?

23:34 Wow.

23:36 Deep red, extra chili.

23:38 Look at that.

23:39 Look at that.

23:41 And that is a portion of that da pan ji.

23:43 There it is.

23:44 Oh.

23:45 Oh-ho-ho.

23:46 Ho-ho-ho.

23:47 There it is.

23:48 Da pan ji.

23:49 Look.

23:50 Da pan ji.

23:51 Man.

23:52 Man.

23:52 Big pan chicken.

23:53 That's heavier.

23:53 Let's just go right in.

23:54 Let's just go right in.

23:55 Yeah, we have to go.

23:56 Okay, here we go.

23:58 Oh.

23:58 Da pan ji.

24:00 Is the table strong enough, yeah?

24:02 (laughing)- There it goes.

24:04 Holy moly.

24:05 You honestly, you've done that massively.

24:07 (both laughing) I thought it was gonna go all over the place.

24:09 And they gave me gloves just to hold it.

24:11 Look at that.

24:12 (vendor speaking in foreign language)- Beautiful- Da pan ji.

24:14 Da pan ji.

24:15 Oh!

24:16 (speaking in foreign language)- Yes.

24:18 (Trevor speaking in foreign language) Man, what a dish.

24:21 Just when you thought it couldn't get any better.

24:23 Yeah.

24:23 (both laughing) (Trevor speaking in foreign language)- The finishing tough.

24:25 (Trevor and Alex speaking in foreign language)- Wow.

24:27 And what a great lady.

24:29 Yeah.

24:29 She's in one of my old videos from like 10 years ago in Xi'an.

24:32 We just bumped into her on the street walking down.

24:35 And now she's got a da pan ji restaurant and she invited us here.

24:38 And the thing was that we were invited here, but we weren't sure what to expect.

24:41 And then we've come here and this da pan ji is legit.

24:43 This is a serious dish.

24:45 IT is.

24:46 We just gotta get right in.

24:47 Okay.

24:48 Oh-ho!

24:49 Look at that.

24:50 And I love how they only use the chicken legs.

24:52 It's like really friendly for foreigners.

24:55 Full juicy chicken legs.

24:56 You don't have any feet.

24:58 [Alex] Yeah.

24:59 No feet, no head this time.

25:00 I mean, oh, you got chicken in there too?

25:02 Yeah.

25:02 Let's go.

25:03 Oh.

25:03 Oh.

25:04 Okay.

25:05 Let's go.

25:06 (both slurping) Mm.

25:10 Oh.

25:11 Oh, man.

25:15 Oh-ho-ho!

25:16 Wow.

25:16 (laughing)- We've both done it.

25:18 The delayed spice at the end.

25:19 You're getting cinnamon, star anise.

25:21 You're getting the Sichuan numbing.

25:22 Like there's so much going on with every mouthful.

25:25 Oh, oh, oh my God.

25:27 The chicken is super soft and tender.

25:29 Wow.

25:29 (speaking in foreign language) So delicious.

25:31 (speaking in foreign language) (Trevor and vendor

25:35 speaking in foreign language) (vendor laughing) (Trevor speaking

25:37 in foreign language) (Trevor and vendor speaking

25:40 in foreign language)- We met six years ago.

25:42 Yes.

25:42 And now we came back to her restaurant, new restaurant.

25:44 (Trevor speaking in foreign language)

25:46 (vendor speaking in foreign language)- Yeah.

25:50 I shot her biang biang noodles like six,

25:53 seven years ago and we just bumped into around the street.

25:55 And now she's got a new da pan ji.

25:58 Can you tell her for me she hasn't lost her touch?

26:00 This is the best da pan ji that we've had so far.

26:01 (Trevor speaking in foreign language)- Excellent.

26:06 Excellent.

26:07 Thank you.

26:07 Thank you.

26:07 Thank you.

26:08 Thank you.

26:08 Thank you so much.

26:09 (speaking in foreign language)- Thank you.

26:11 Thank you.

26:12 [Alex] Everyone say (speaking in foreign language)- One, two, three.

26:14 (all speaking in foreign language) (Trevor speaking

26:17 in foreign language)- Gosh, what a meal.

26:18 (laughing)- What an awesome day.

26:19 I hope you guys enjoyed the video.

26:20 Make sure to check out Alex's YouTube channel as well.

26:22 Thank you.

26:23 JustFood in the description below.

26:25 Awesome day.

26:25 I hope you had a good time, man.

26:26 Man, I absolutely loved it.

26:26 The food was incredible.

26:27 Thanks you so much for showing me around, man.

26:29 I'm stuffed.

26:30 Oh, man.

26:30 Good time.

26:30 Let's go to bed.

26:31 You think so?

26:32 We're going to Lanzhou next video.

26:33 Oh yes, tomorrow, Lanzhou.

26:34 See you.