I Tried China’s Most Unbelievable Street Foods!

0:00 OH, THE NON-STOP chili sa.

0:03 Oh, that's our frog dish.

0:04 Oh, it's still moving.

0:05 Oh, we just put some beer in there.

0:06 Sichuan peppercorns.

0:07 It's all going in there.

0:09 In this video, I'm in Chongqing, China, the spiciest city in China.

0:13 And today, I'm on a mission to try the most authentic local food I can find.

0:17 But first, let's rewind.

0:18 Okay, guys, hold up.

0:19 I came here to Chongqing for regular spicy food.

0:22 But in the end, it turned out to be extreme

0:25 cuz today we're going for some unusual delicacies like Chongqing frog,

0:29 barbecue fish noodles, and it just gets crazier and crazier as we go.

0:33 Give me some.

0:33 Okay, checking it for you.

0:35 You know, quality assurance.

0:37 Could be toxic.

0:37 You never know.

0:38 First up, we're meeting up with our friend and guide Jackson,

0:41 who's taking us for lunch with Chinese Trump

0:43 for some crazy dishes like Sichuan frog and more.

0:48 We got Chinese Trump here.

0:49 Welcome to talking.

0:50 Thank you, Trump.

0:51 Welcome to China.

0:52 Thank you.

0:52 All right.

0:52 Welcome.

0:53 Where where are we today?

0:54 It's a good restaurant.

0:56 Ching.

0:56 This is a This is a really good Jangai Sutran stirfry dish restaurant.

1:03 Okay.

1:02 My favorite because uh you can never

1:04 find the ground floor in this restaurant either.

1:06 Let's go.

1:07 Let's go.

1:07 Let's go.

1:08 Let's go.

1:08 So, this is local Chongqing style lunch, right?

1:11 Yeah.

1:11 This is uh more like a fine dining dish in the early 2000s.

1:15 And before we knew it,

1:16 the kitchen invited Jackson and I in to see the making of two

1:19 very unique Sichuan dishes that we could bring to Trump for his critique.

1:23 Starting out first with Chongqing spicy frog.

1:26 Oh, and look at this guys.

1:28 The full action kitchen.

1:30 Ohama.

1:33 Oh, that's our frog dish.

1:34 Chongqing frog specialty.

1:36 So here, look at this guys.

1:37 We've got the chinwa and then look, fresh Sichuan green pepper.

1:40 It is so floral and it'll numb your face.

1:43 Seriously.

1:44 Yeah.

1:44 So, we're going to have this pingjao style, right?

1:48 Style.

1:49 But this will be put in the dish as well.

1:51 Wow.

1:51 We're going to see the making of the frog here.

1:53 That's a fresh frog.

1:54 Meat.

1:55 You can see.

1:55 Oh, it's still moving.

1:59 Mayo da.

2:00 My first time.

2:01 So, she's asking, did I try it before?

2:03 Mayo.

2:03 What a da da.

2:05 Yeah.

2:05 Wow.

2:06 Frog is getting deep fried there.

2:07 Oh, ho.

2:09 And then there's the pickled chili pow.

2:11 Wow.

2:12 Guys, there is no aroma better than pickled chili and pua jao combo.

2:16 Sichuan pepperc corn.

2:17 Look at the action here.

2:18 He's just a master on the walk.

2:20 Oh, and dobbanjang.

2:21 Look at that.

2:22 Wow.

2:22 That's the ultimate combo.

2:23 Pickled chili, dojang, fermented green bean phase, garlic, Sichuan pepperc corn.

2:28 There's the frog going in.

2:29 Oh, pa.

2:32 Oh, he just put some beer in there.

2:34 Wow.

2:34 Look at the sizzle on that frog.

2:36 Okay.

2:36 And then just a little touchup of MSG chicken essence going in.

2:41 Oh, and then some ginger and fresh chili.

2:43 Is that for the frog?

2:44 Oh, yeah.

2:44 That is for the frog.

2:45 Oh, and then here's the pepper pepperc corn.

2:48 Oh, look at that.

2:48 And some celery.

2:50 So aromatic.

2:54 Hola.

2:54 She says, "Are we hungry?" I said, "Yeah,

2:55 I'm hungry." Oh, and then here comes the celery.

2:58 Oh, the Sichuan peppercorns.

2:59 It's all going in there.

3:01 And there it is.

3:01 That's the powchow chinwa.

3:03 Right.

3:03 That's right.

3:04 Incredible aroma.

3:05 Fresh chili and fresh green Sichuan pepperc corn on that.

3:09 And next up for Trump's next dish,

3:11 we were shown the making of a very special Chongqing fish delicacy.

3:15 One fish made two ways.

3:17 Oh, and here's the fish.

3:18 Wow.

3:22 Wuyu.

3:22 That's a local fish.

3:24 Oh, here's the fishy.

3:28 He's the filet master here.

3:29 So, this is going to be made into a spicy chongqing style, right?

3:32 Not the spicy one, just mild.

3:33 Actually, it's uh one of those iconic uh like one dish but two forms.

3:39 Oh, really?

3:39 This is turned into soup.

3:41 The meaty part is going to turn into stir frying dishes.

3:44 And here comes the stir fry.

3:45 Oh, look.

3:46 He just put in tons of chili.

3:47 He's got chili and garlic going in.

3:52 Look at that.

3:53 So, he's put chili.

3:54 He's put some fermented mustard greens in there.

3:56 Pickled mustard greens, garlic, and oil.

3:59 Wow.

4:00 Taang la.

4:01 Super aromatic.

4:02 Oh, l fresh chili.

4:06 Oh, and then so many ingredients here.

4:08 Chicken stock, MSG.

4:10 Wow.

4:11 Oh, and then there's the fish going in.

4:13 Oh, there it is.

4:15 Look at the color on that.

4:16 Oh my goodness.

4:18 Thai sha.

4:20 And there it is.

4:21 That's the wuyu.

4:21 What they call?

4:22 Wuyu.

4:23 Yasai wuyup.

4:24 Yai wua.

4:25 That's mustard greens with this thread fish.

4:27 Oh, and fresh chilies.

4:29 Here's the soup.

4:31 Wow.

4:31 Two versions.

4:32 Oh, with the bean sprouts, with the cabbage.

4:34 That looks nice.

4:35 Wow.

4:36 Looks good, man.

4:38 One in stir fry form, one in soupy form, and then spicy frog.

4:41 Powell frog with a fresh Sichuan pepperc corn.

4:45 Let's go try this out.

4:46 All right.

4:46 Food for Chinese Trump.

4:48 Why you you you're serving the food.

4:49 Where's the

4:50 You're the president.

4:50 You're the president.

4:53 President.

4:52 Okay.

4:53 Take a seat.

4:53 Take a seat.

4:54 Come on.

4:54 This was an incredible Sichuan lunch feast before going for chili

4:58 oil ice cream with dishes like mustard greens thread fish,

5:01 spicy chongqing frog, bitter melon fried egg,

5:04 and a couple surprise dishes as well.

5:06 Starting out first with the mustard greens thread fish.

5:09 We should try this.

5:11 Normally it's served in a soup, but now it's stirfried.

5:13 Try it out.

5:16 M.

5:16 Oh,

5:17 it's debone.

5:18 No bone.

5:18 Just all juicy fish.

5:20 Last time there was a foreign friend.

5:22 He told me if all the Chinese fish are deboned,

5:26 he can eat it, you know, 12 days on a row.

5:30 And it's deboned.

5:31 It's like heaven for me.

5:32 I agree.

5:33 And it's crispy, spicy.

5:34 And then yatai.

5:35 The pango's in there.

5:36 Really nice.

5:36 Should we try the frog?

5:38 Yeah, that's right.

5:38 It's a chong chin patch, right?

5:40 Mhm.

5:40 There's no discrimination.

5:41 You know, we have frog everywhere.

5:43 Every frog is respected.

5:45 I thought this was like an American bullfrog if we're talking about species.

5:49 So, they came from America.

5:51 They were they really how dare you assume their species.

5:54 You know, everybody's welcome.

5:55 We treat them equally with the Sichuan seasoning.

5:57 We eat them all.

5:58 How about that?

5:59 That's with the pow, right?

6:00 The pickled chili pepperc corn.

6:02 I love the variety we got here.

6:04 By the way, this is not bull frog.

6:06 Really?

6:06 It's

6:07 Yeah, it's it's smaller.

6:08 Regular frog.

6:08 It's smaller, you know.

6:11 It's not.

6:14 Oh, yeah.

6:14 So much umami in the pickle chili from the fermentation, you know.

6:17 It's bouncy in the frog meat.

6:19 In the frog meat.

6:19 Yeah.

6:20 It's very different tender.

6:21 And then this one here is the bitter melon with stir-fried egg, right?

6:24 That's right.

6:25 Kuba Chowan.

6:25 This one your favorite, right, Trump?

6:28 Um, yeah.

6:29 Oh, let's try that.

6:30 Kuba Chowan.

6:31 Kuba Chowan.

6:32 In Chinese, you know, in Chinese theory,

6:36 this is actually going to make your uh your blood cooler.

6:40 Really?

6:39 So, you're more healthy after eating this.

6:45 Oh.

6:44 Oh, yeah.

6:44 Bitter.

6:45 Better.

6:46 Very bitter,

6:47 but somewhat satisfying.

6:49 Yeah.

6:49 M oh so it's called uh mouthwatering

6:58 chicken.

6:58 Wa it's it's making me w m mouthwatering mouthwatering chicken.

7:02 I can't say China too big you know now cuz it because my mouth is watering m

7:11 notice there is some sweetness right to our audience make sure you don't say

7:15 the wrong thing you know it's called mouthwatering chicken.

7:18 Yeah, it doesn't have mouth water in it.

7:20 It's just going to make you mouth water.

7:22 It's not saliva chicken.

7:24 Awesome feast, guys.

7:25 Good hanging out with you, Trump.

7:26 Jackson,

7:27 let's eat as much as we can.

7:29 And next up, we're all going to go

7:30 try the famous Chongqing spicy chili oil ice cream.

7:34 A true unique delicacy in Chongqing.

7:37 Here we are, guys.

7:37 Chongqing ice cream coming up.

7:39 Chongqing ice cream.

7:41 Ching ice cream.

7:42 Here we are.

7:43 Let's do it.

7:43 Let's do it.

7:44 Look at this.

7:45 It's like New York, right?

7:46 It is, right?

7:47 It's like New York.

7:48 Where's my tower?

7:50 Yeah.

7:50 Where's my tower?

7:52 Okay.

7:51 So, we got two versions.

7:52 So, we have the hot pot dipping sauce.

7:54 We also have the chili oil traditional one.

7:56 So, we got hot pot ice cream and chili oil ice cream.

7:59 Yeah.

7:59 We also have the dried hula.

8:01 That's the like a sundried chili oil crisp.

8:04 Okay.

8:05 Maybe get one of each.

8:06 Let's get one of each.

8:15 Okay.

8:15 Here it is.

8:15 is going to make the chili oil ice cream.

8:17 Oh, they got some crispy crackers in there.

8:19 Oh, there it is.

8:20 Chili oil on the ice cream.

8:21 Wow.

8:22 There it is.

8:23 Look at that.

8:24 Wow.

8:27 Oh, so we got the chili oil right here.

8:28 Oh, some some crumbs on there.

8:30 And then look at this noodles.

8:32 It's like Yeah.

8:33 It's like chongqing ice cream.

8:34 Dandan noodle.

8:37 Wow.

8:37 Nah.

8:39 There it is.

8:40 Look at that.

8:42 There it is.

8:43 Lots of chili oil ice cream.

8:44 the chili oil party.

8:47 So, what do we got?

8:47 The chili oil here.

8:48 And then your Trump, you got the hot pot ice cream, right?

8:51 Yeah.

8:51 I got the uh this is not hot pot.

8:52 It's like dry one.

8:55 Dried chili.

8:56 It's the They call it the hot pot dipping sauce.

8:58 Oh, hot pot dipping sauce.

8:59 Oh, this is

9:00 These two are different.

9:01 This is pulaka.

9:03 Pulaka is like chili flake, sundried chili, roasted chili flakes.

9:07 Wow, that sounds good.

9:08 I've never seen anything like that.

9:09 Look at this.

9:10 Look at that chili oil on the ice cream.

9:12 That is unique.

9:12 Oh, let's try that out.

9:14 Oh, it's dripping.

9:17 M.

9:18 Wow.

9:18 It's actually very good.

9:19 What a combo.

9:21 Yeah.

9:21 Spicy and sweet.

9:22 Yeah.

9:22 Chonging is just a combination of weird things.

9:24 Wow.

9:25 Piecing it together and create something unique and uh nice.

9:28 Yeah, it's really nice.

9:29 You know what?

9:30 I'm very knowledgeable about this.

9:32 You know, most of the uh content of ice cream is fat.

9:37 And this one is also chili oil.

9:39 It's also fat.

9:40 Fat with fat.

9:41 It's a harmony.

9:42 That's a good point.

9:43 Okay.

9:43 I believe him.

9:44 It's a very good ketogenic food.

9:46 Okay, if you guys are going keto, you should go to Chongqing.

9:50 It's addictive.

9:51 And next up, Jackson is taking me to try a deep local

9:54 $1 street buffet before trying the most insane Chongqing style barbecue fish.

10:00 Okay, next up, Jackson is bringing us for a local Jingi fan, right?

10:04 Oh, Chingi fan.

10:05 Yeah, we usually call it as locals.

10:07 Yeah, that's more of your rice, right?

10:09 Yeah.

10:10 like a you know a very budget friendly all you can eat type of cheap lunch.

10:15 Okay, let's go take a look.

10:17 Definitely doesn't look like the place you go

10:18 for a food deep in the wholesale market.

10:20 We got slippers, all different types of shoes.

10:24 That is crazy.

10:25 That is a crazy elevator shop.

10:27 This is it.

10:27 We're going full on.

10:29 There we go.

10:30 Eighth floor.

10:30 Wow.

10:30 This is such a maze coming into these towers searching for food.

10:35 So, we're on the ground floor now, but we're on the eighth floor.

10:36 Is that right?

10:37 Yeah.

10:37 That's our economy rise.

10:39 to try to find.

10:40 This is crazy.

10:40 Han Laya.

10:42 You got to see this, guys.

10:43 I can already tell this is going to be good.

10:45 Oh, and here we are.

10:46 Han Laya.

10:47 Oh.

10:48 Oh, you got

10:49 lots of choices here.

10:50 You just scoop what you want, right?

10:52 Scoop what you want.

10:53 That is Shiaoai.

10:54 That is the pickled uh pork.

10:56 Wow.

10:56 Mai koma.

10:57 Mai koro.

10:58 Yes.

10:58 We also call it sha.

10:59 Carrots.

11:00 Oh, that's looking very fancy.

11:02 Oh, that is my favorite.

11:04 Oh, mountain yams in chili oil.

11:07 Mhm.

11:07 M.

11:07 And then pumpkin here.

11:10 Pumpkin.

11:09 Pumpkin.

11:10 Oh, yeah.

11:13 Cucumber, carrots, and maybe peanuts, I think.

11:16 Let's just scoop.

11:17 Let's just scoop the good stuff.

11:18 So, where's the container?

11:24 Oh, just for 10 10 R&B.

11:25 So, $150 less than that

11:27 for a portion for everything.

11:32 Guys, this is like you can come back for a refill.

11:35 Refill for 10.

11:36 Wo, that's crazy.

11:38 $150.

11:38 Less than $150 and you can have unlimited unlimited.

11:41 Crazy.

11:41 Okay, so let's choose.

11:42 Got to try this uh Shen Sha, right?

11:44 Pickled mustard greens with the fatty pork belly.

11:46 Thai bang.

11:47 Look at this.

11:48 Look at all the fatty pork belly.

11:49 Thai shiangla.

11:50 Oh, this is also my favorite.

11:51 This is like a black fungus.

11:53 This is woodier mushroom, right?

11:55 Woody ear mushroom.

11:56 Yeah,

11:56 look at that, man.

11:57 Looks good.

11:58 I'll get some of that, too.

11:59 I love that.

11:59 10 R&B unlimited refills.

12:01 That's like $140 unlimited refills.

12:03 That's crazy.

12:04 This is amazing.

12:05 Yeah.

12:05 Oh, gongba jiding.

12:07 Oh man, one of the top dishes of China for foreigners, the gongbaing jing.

12:11 And who doesn't like gongbaing kungpow chicken, right?

12:14 Mhm.

12:14 And then look at these.

12:15 Oh, yeah.

12:18 That's like a pumpkin with rice meal and fatty pork.

12:21 This is sweet potato.

12:21 Sweet potatoes.

12:29 Wow.

12:31 Oh, what's this one?

12:32 That is hunga.

12:34 Oh, that's one of those classics.

12:36 Hunga.

12:36 That's red bra pork belly, right?

12:38 Pork belly and like a load me up.

12:40 Load me up.

12:42 That's red braised fatty pork belly with soybean.

12:44 Take a look at this.

12:45 This is the classic stink root of Sichuan.

12:47 Right.

12:48 Exactly.

12:48 Yeah.

12:48 Stink.

12:49 It tastes like a fish, right?

12:51 It tastes like a stinky fish.

12:52 Obviously coat it with sugar and vinegar and spiced chili oil.

12:57 Wow.

12:57 Giving that flavor punch.

12:59 Awesome.

12:59 And then what do we got here?

13:00 So, it's one of those like appetizers.

13:03 The locals call it kuja or Oh, yeah.

13:06 Pickled onion and chongqing chili.

13:08 Comes really good with rice.

13:10 Doesn't get any better.

13:10 Very salty.

13:11 And there we are.

13:12 We got the local han.

13:14 10 R&B.

13:15 Like a $130 all you can eat local buffet.

13:18 This is unbelievably cheap and looks unbelievably uh delicious.

13:22 Let's go try it out.

13:23 Let's go try it out.

13:24 And here we are.

13:25 Here we are.

13:26 Got the fan, man.

13:28 Good find.

13:29 This is on like chopsticks.

13:31 I don't know what floor we're on.

13:32 Look at this.

13:33 What would you say?

13:33 We're on the eighth floor, but we're also on the ground floor.

13:36 Okay, now for the moment of truth.

13:37 Going to try this is the stinking fish root aren of Sichuan Chongqing.

13:42 Look at that.

13:42 And they've covered it in chili oil.

13:43 Let's try it out.

13:48 M.

13:49 Oh.

13:50 Oh, yeah.

13:50 It tastes kind of like Yeah.

13:51 a little bit of a fish something in there.

13:53 Yeah.

13:53 But if I tell you it's like a mustard, then you'll believe it, right?

13:57 That's how I tell all of my European white people clients.

14:01 I like this place a lot because uh it's historically significant as well.

14:05 This is the birthplace of Chongqing hot.

14:07 Really?

14:08 This whole area.

14:09 Oh, Chongjin hot was invented here.

14:11 Yeah, pretty much.

14:11 Really?

14:11 The Chao Mand you saw that's the the two rivers confluence.

14:16 So that 100 years ago or 200 years ago

14:18 that was a lot busier with boats with ships.

14:22 Oh

14:22 yeah.

14:23 It was a very prominent warf culture in here.

14:25 So the people the the captains and the people working on the boats,

14:28 they needed some food and they would cook

14:30 on their ships and that's where the hot pot was made.

14:32 Is that what it was?

14:32 Yeah, pretty much.

14:40 Okay, that's amazing.

14:41 $2 for three.

14:43 $2.

14:43 $3 for two.

14:44 And last up, Jackson is taking us for the most deep local style barbecue fish.

14:50 It gets absolutely crazy.

14:52 Here we are.

14:53 Wow.

14:53 Oh, cowujing style grilled fish in the tents.

14:58 You can just stay warm in the tents.

15:00 Stay warm.

15:01 Wow.

15:02 It's so aromatic.

15:03 Okay, here we are.

15:04 Cow time.

15:06 Seriously, this is this is one of the best dishes in Sichuan.

15:10 So, we got the ladi.

15:11 We got the black pepper cheese.

15:14 We got the butter and curry.

15:16 So, that's like butter.

15:17 Butter curry.

15:18 Yeah.

15:18 And the Thai tongy gonu.

15:22 Thai.

15:21 And one dami.

15:22 And that's noodles and ma blood cubes.

15:27 Yeah, we have the classic the the chili one.

15:29 We also have the pickled spiced pow.

15:32 Okay, so what should we get?

15:33 I think I'm going to go for a classic.

15:34 Classic.

15:34 Yeah.

15:35 Yeah, let's do it.

15:35 Okay, classic wanjo roast fish.

15:37 Let's do it.

15:38 That's right.

15:38 And I think we just found the grilled fish heaven in Chongq.

15:41 Look at the mayhem back there.

15:43 Taanga.

15:44 So, there's a few different varieties of fish.

15:45 Oh, and they've got so much flavor.

15:47 They're just grilling it slowly here.

15:49 This is the other flavor.

15:50 Pao pickled chili.

15:52 Bangla.

15:53 Look at the skills.

15:55 Insane.

15:56 Oh yeah.

15:57 This is ours here.

16:03 Here it comes.

16:05 Here it comes.

16:05 Here it comes.

16:06 Oh, this is ours with the shrimp and the noodles and the tofu.

16:11 And then he's just going to heat it up here and soften the meat.

16:14 Right.

16:14 That's right.

16:15 Look at the plate.

16:18 Wow.

16:18 Okay.

16:19 Next up is the most important Okay, the chili oil.

16:24 The most important chili sizzle.

16:26 You've got to see this.

16:27 This is insane.

16:28 So, it's got the chili oil, Sichuan pepperc corn.

16:30 Look at that.

16:31 Oh, wow.

16:33 Oh, and tons of chili.

16:34 Look at that.

16:35 One of the most beautiful sights you'll ever see here.

16:38 Anxiously eating for us.

16:39 The fish is just grilling.

16:40 Oh, AND THERE'S OUR CHILIO.

16:41 OH, the non-stop chili.

16:44 Wow.

16:46 Here it is.

16:47 Wow.

16:48 Anga.

16:52 Look at that, man.

16:53 This has got to be one of the most beautiful fish in the world.

16:56 So packed with flavor.

16:58 You can tell already.

16:59 Oh, look at that.

17:00 With the black tofu and the shrimp.

17:02 Tofu shrimp.

17:02 And they load it with Sichuan pepperc corn and chili.

17:05 Oh, and potato.

17:06 Oh, these are like upgraded French fries.

17:08 Serious.

17:09 Sichuan French fries.

17:10 Yeah.

17:10 Too bad Ryan didn't join us for this leg of the journey.

17:13 That's the best.

17:14 And you can tell they use more than just regular chili and peppercorn.

17:18 So rich.

17:19 The depth of flavor there is nuts.

17:21 I got to try these noodles with you, bro.

17:22 All right.

17:24 Oh yeah.

17:25 These instant noodles.

17:26 Instant noodles with chiangla and chili oil sizzle.

17:31 Everything.

17:31 Make make a little potato in there maybe.

17:33 Oh yeah.

17:34 Pair it with black tofu.

17:36 Wow.

17:36 That flavor.

17:38 Oh.

17:38 Try that.

17:39 Going in.

17:43 M.

17:44 So mala.

17:45 Very mala.

17:45 Very numbing.

17:46 I just like it.

17:46 When instant noodle is not fully cooked before it gets soggy.

17:50 It has that bit of a you know the alante.

17:54 Exactly.

17:54 Fairly spicy.

17:55 Pretty spicy.

17:56 Yeah.

17:56 We need a We need like a orange juice after this.

17:59 Oh, and these are the shrimp, right?

18:00 What flavor are these?

18:01 This is a jawan flavor.

18:02 The roasted h pepper and salt.

18:04 You're going to eat the shell.

18:05 Yeah, you can just eat not the head but the entire shell, including the tail.

18:12 Okay.

18:14 M.

18:15 They're more tender than you uh imagine.

18:17 There's just so much in here you can mix around and find.

18:20 We got tofu skin.

18:21 We got noodles.

18:22 We got conjac jelly, shrimp, black tofu,

18:25 potato loaded with Sichuan pepperc corn.

18:30 M.

18:32 Really nice.

18:34 Yeah.

18:34 I think I might have to move back to China to eat this.

18:36 Like just coming back would be a dream.

18:38 Eat this all the time.

18:42 Awesome.

18:48 Thank you, Jackson.

18:49 Yeah, it's a pleasure.

18:50 It's been fun, you know, exploring the city.

18:52 It's been good.

18:52 You guys can check out Jackson's YouTube channel in the description

18:54 below and all of the amazing Chongqing tours that he offers.

18:58 Hope you guys enjoyed the video.

18:59 Thanks so much for watching and it was awesome.

19:01 Thanks so much, Trevor.

19:02 Awesome.

19:02 Yeah.

19:02 I'll see you next time.