I Exposed China’s Most Extreme Street Food!!

0:00 Look how full that wok is!

0:02 Oh my!

0:03 Crazy!

0:03 Welcome to the Silk Road and the most extreme Chinese food marathon.

0:07 You've most definitely heard of this route from Xi'an to Rome,

0:10 but did you know this route has some of the wildest foods on Earth?

0:13 Oh my god, you're not going to be ready for this.

0:16 And in this ultimate Muslim Chinese street food marathon,

0:18 as soon as the lid came off, it just hit you.

0:21 We're taking you on a 7-day non-stop mission to expose the region's

0:24 most extreme and insanely delicious dishes like you've never seen before.

0:28 This is unbelievable.

0:29 And by the end, we'll decide whether

0:31 this region is secretly China's most underrated food destination.

0:34 Let's just get right into it.

0:36 But first up, before it gets super crazy, I'm taking my friend Alex,

0:40 who's just landed in China for his first time ever,

0:43 and taking him in straight deep into the local market.

0:46 It gets really good, guys.

0:48 Just watch.

0:48 So, in today's video, you guys are going to want to watch the whole thing

0:51 because we got a good variety of Muslim Chinese and non-Muslim Chinese.

0:54 I love that.

0:55 And to start out, we're going to go to a morning market.

0:58 Okay, first half is going to be non-Muslim Chinese.

0:59 Second half of the video is going to be full-on halal Chinese street food.

1:02 It's going to be insane.

1:04 Let's get into it.

1:04 Okay, and first up, we're going to go visit a morning market.

1:07 This is a super busy and get some local breakfast.

1:09 And here we have a special zenggao.

1:11 This is a special date cake.

1:13 It's a sweet breakfast treat.

1:16 Oh, look at this.

1:19 Man it's almost out.

1:21 It looks like The the breakfast date cake.

1:29 Oh, So, it's got date and beans.

1:32 Yeah.

1:32 So, you can see it's a sticky rice and then there's layers.

1:36 There's dates and beans and it's sweet and uh it's like a nice morning.

1:43 It's like a nice morning uh sweet dessert.

1:45 My god.

1:46 We're going to get a small portion.

1:49 It looks so thick, doesn't it?

1:53 So, it's 5.

1:54 It's about.7 cents for a portion.

1:56 I say what?

1:58 It's really affordable here.

1:59 I love how everyone's taking a video of this place.

2:02 Must be really popular.

2:03 Yeah, exactly.

2:03 Oh god, it's so thick.

2:06 It's like a thick sweet date bean dessert.

2:14 There you go.

2:16 Cheers.

2:17 It's so warm and sticky.

2:20 It's like eating a thick porridge.

2:22 A sweet date porridge.

2:23 It's sweet, but it's not like overly sweet.

2:25 I thought it was going to be like really sickly, but it's not.

2:27 And then the beans adding a bit of savory.

2:32 Yeah.

2:32 So weird with the beans.

2:35 Unique, right?

2:36 It is unique.

2:38 Oh.

2:46 Oh, he says it's good in the afternoon once you let it cool down.

2:50 Oh, really?

2:50 Yeah.

2:51 Tastes pretty good to me.

2:52 I don't think it's going to survive till the afternoon.

2:55 Okay.

2:55 And right next door.

2:58 Yeah, I see a breakfast jianbing.

3:03 We got to go try.

3:07 Oh, this is Jianbing.

3:08 Take a look at this.

3:10 This is the morning breakfast.

3:11 Chinese morning breakfast crepe.

3:12 So, what is it?

3:13 It's like a thick dough.

3:14 It's like a wheat.

3:15 Yeah, it's a wheat dough.

3:22 Okay.

3:22 So, we're going to get a classic Jianbing.

3:25 Yeah.

3:26 Look at this.

3:27 So, this is the wheat.

3:29 It's so thick, isn't it?

3:32 It's so thick.

3:34 Breakfast crepe.

3:35 Chinese breakfast crepe.

3:37 Classic.

3:38 Oh, yeah.

3:39 Look at that.

3:40 We're going to get two eggs.

3:42 Oh, look at that.

3:43 So, the eggs go on.

3:50 I love the little girl in the background just eating ice cream.

4:01 This is going to be good.

4:06 I said it looks good.

4:07 This is why you have to come with Trevor.

4:10 I wouldn't stand 5 minutes in this market without it.

4:15 Oh, it's their signature sauce.

4:17 So, we got some chili and then some signature bean sauce.

4:22 Oh, looks good.

4:23 Again, spread with an industrial size paintbrush.

4:26 That is always a good sign.

4:28 Exactly.

4:28 Oh, it's going to scrape it off.

4:32 That's pickled veg going in.

4:34 Some onion.

4:35 Coriander.

4:36 See the coriander and a bit of lettuce.

4:38 Lettuce.

4:39 Wow.

4:39 What are you adding now?

4:41 Oh, this is a crispy wafer.

4:43 Crispy wafer.

4:46 And then wrap it up.

4:51 Wow.

4:52 Let's Try it out.

4:57 There it is.

5:00 M.

5:01 Oh, the bean paste.

5:03 Nice bean paste.

5:04 It's such simple ingredients.

5:06 I wasn't expecting much.

5:08 Then you have a mouthful.

5:10 It's actually really tasty.

5:11 It's addictive.

5:11 Pretty nice morning market, eh?

5:13 Yeah.

5:13 It's absolutely packed, but it's full of like local people just trying

5:16 to get their vegetables for cooking later in the day.

5:18 It feels like rustic and authentic.

5:20 It's not like touristy at all.

5:21 Exactly.

5:21 Okay, so we're going to enter into a pan fried dumpling heaven up here.

5:26 Just found it.

5:26 Looks really good.

5:27 I can see them.

5:28 Let's go try it out.

5:30 Up you, man.

5:30 Up you.

5:31 Look at this.

5:32 They just added them in.

5:34 Oh, so we got two two fillings.

5:36 Pork and veg.

5:37 Oh, really?

5:38 There's one pork and one uh garlic chives.

5:43 He's just going to add water in.

5:48 Oh, That's the scene, mate.

5:52 Oh, here comes the flip.

5:54 Look at this.

5:55 Look at the yellow sizzle on the bottom.

5:59 That's insanely beautiful.

6:00 This is what you were looking for.

6:02 This is exactly what I was coming to China for.

6:09 I was like, I want dumplings.

6:14 My god, I'm so excited.

6:18 Six of each.

6:20 Six of each.

6:21 That's a good start, eh?

6:24 Perfect start.

6:25 They look so good, don't they?

6:32 I'm dying over here.

6:36 Okay.

6:36 So, we're going to get two of this pepper soup.

6:40 Pepper soup?

6:41 You want chili?

6:42 Yes, please.

6:43 Yeah.

6:44 So, we're going to get two of this pepper soup.

6:51 and the five spice chili, the five spice h Chinese spice mix.

6:55 That's the biggest wooden spoon I've ever seen in my life, by the way.

6:59 Yeah.

6:59 And the secret is comes with a little vinegar.

7:02 You just You can just pour a little.

7:04 Yeah.

7:05 Yeah.

7:05 Chinese vinegar is so famous and so delicious.

7:07 Like it's it elevates so much.

7:10 Okay, let's just go right.

7:12 There it is.

7:14 There it is.

7:15 Let's go.

7:16 M m peppery.

7:18 Oh my god.

7:19 The vinegar definitely cuts through like the fat, the oil of it.

7:23 Have I got I got a vegetable one.

7:28 You got a vegetable.

7:31 I was robbed.

7:33 I was like, where's the pork?

7:37 So, it's one ramen beef for three dumplings.

7:40 So, it's about 15 cents for three dumplings.

7:44 Handmade handkerchief.

7:44 It cannot get any better than that.

7:46 Okay.

7:46 And next up, it's going to be a crazy day.

7:49 We're going to the origin of the hamburger.

7:52 What?

7:53 This is the birthplace of the hamburger.

7:55 Oh my god.

7:56 Now you're talking my language.

7:57 It's a theory.

7:57 It's a theory.

7:58 I think it's true.

7:59 And here, let's go get in the car.

8:02 Okay, let's do this.

8:03 Time for the burger.

8:05 Origins of the burger.

8:06 Origins of the burger.

8:07 Let's go.

8:08 All right.

8:08 Where is it?

8:09 Just up here.

8:10 Oh, it's busy.

8:11 Here we are.

8:12 Roujiamoi.

8:13 A classic Xi'an street food.

8:15 Number one in my opinion.

8:17 It's a beautiful pork pa.

8:19 Yeah.

8:19 Fully loaded, sloppy, and delicious.

8:21 And look, it's busy.

8:23 Everyone's just eating right on the street.

8:25 Wow.

8:26 Always good when it's this busy straight off the bat.

8:29 Line up and get one.

8:31 Going to get a big plump fatty one.

8:35 Oh, yes.

8:36 Yes, please.

8:37 How do you say 400 burgers?

8:39 Let's get it.

8:52 It's going to be good.

8:56 Take a look at this.

8:57 Oh, the boss is screaming.

8:59 Take a look at this.

9:00 So, this is this is jelly noodle with chili oil.

9:04 Oh, look at the color on that.

9:07 Here's the pork.

9:08 Look at that.

9:10 Wow.

9:11 There's the jiggly goodness.

9:15 Look.

9:16 Look at that.

9:19 Oh my goodness.

9:24 That's insane.

9:27 Look at that.

9:28 Wow.

9:28 We came to the right place.

9:31 We came to the right place.

9:33 We did.

9:34 Right.

9:34 Oh my gosh.

9:35 Okay.

9:35 And this is where it starts.

9:37 I was not expecting this.

9:39 Oh, look at the skin.

9:40 He's loading the skin on there.

9:43 Look how jelly that is.

9:46 Oh, it's jiggly.

9:48 Separate stuff.

9:49 So, you going to slice it open and a whole slice in there.

9:53 Look at that.

9:54 He puts a whole slice of the skin in there.

9:58 A whole slice of the skin.

10:02 Wow.

10:03 I wasn't expecting that.

10:05 When he literally just gets a whole slice

10:09 of the skin with the fat and everything straight in.

10:14 And here's our Look at that.

10:16 Okay.

10:16 And then we got the noodles over here, too.

10:18 I've got the noodles.

10:20 Look at this.

10:21 They fully loaded them.

10:22 They fully loaded them.

10:24 Wow.

10:24 Look at those.

10:25 The origins of burgers.

10:27 I've never seen something like it.

10:30 The burger.

10:31 They loaded it with the skin.

10:33 Look at the skin there.

10:34 I wasn't expecting that.

10:35 I thought he was going to throw it away and he

10:37 just keeps the whole skin just throw the whole skin in there.

10:40 Man, this is massive.

10:41 Wow.

10:42 Oh, and that bread as well is really crispy.

10:47 That mo that Chinese.

10:49 This is their their porridge.

10:51 Porridge.

10:51 Okay.

10:52 Free porridge.

10:52 Wow.

10:53 The jiggle.

10:54 Look at the jiggle.

10:55 Look at the jiggle.

10:57 And they stew that pork in a light soy and a five spice.

11:02 Oh, is that what it is?

11:03 And it's so soft.

11:04 It's going to Oh, man.

11:06 I don't think we can hold it.

11:13 Let's just go.

11:16 Let's just go.

11:19 All right.

11:20 They invented the burger.

11:21 I'm giving.

11:22 They invented the burger.

11:23 They invented the burger.

11:24 Look at that.

11:25 Wow.

11:26 The skin is salty.

11:28 It's fatty.

11:28 Wo.

11:29 Oh, it's so good.

11:31 M.

11:31 I love the bread.

11:33 The bread's really crispy, but then the filling is like soft.

11:35 It's gelatinous.

11:36 Oh my god.

11:37 It's so packed with flavor, fattiness.

11:39 Yeah.

11:39 And it's got that It's seasoned nicely.

11:42 That pie spice soy.

11:43 The light soy, the crispy patty, the crispy peanut.

11:48 Oh, that is something else.

11:50 Wow.

11:50 If you're watching this, come to Xi'an, you have to try that.

11:55 Unbelievable.

11:56 Unbelievable.

11:56 What a dish.

11:57 What are these noodles?

11:58 Talk to me.

11:59 Now we got the lang.

12:01 These are the jelly rice jelly noodle

12:03 loaded with their signature chili oil, sesame.

12:05 You can see they put sesame in there.

12:07 They put a little light soy, celery, and you just mix it up.

12:10 Man, I'm really proud.

12:11 I can take you to taste all these cuz for me,

12:14 the first time I tasted these, it was like a life-changing experience.

12:18 I can see why.

12:19 Like you come to China, you taste this food,

12:21 and it's like, wow, it's a new world.

12:23 It's a new experience.

12:24 It's a new world.

12:25 That is drenched in chili oil.

12:26 It's just like a river of chili oil underneath.

12:29 You definitely got to mix it around.

12:33 M.

12:34 That's sesame.

12:35 Oh my gosh.

12:37 As soon as you put in the sesame and then the chili comes in afterwards.

12:46 Wow.

12:46 Toasted sesame.

12:47 What a guy.

12:49 It was so good.

12:50 Thank you.

12:50 Thank you.

12:51 Thank you very much.

12:52 Thank you.

12:52 Thank you.

12:53 Okay.

12:53 Next up, we are in a Muslim district.

12:55 Now, this is old Xi'an, the ancient quarter.

12:57 It's full of history and there's so much delicious food

12:59 here and we're going to see what we can find.

13:02 There's a ton of dishes.

13:03 It's going to be amazing.

13:04 Okay.

13:04 And if I remember correctly, we're going to go down this deep

13:07 alleyway here and there's some hidden noodle joint.

13:09 Like really flavorful.

13:10 Look at this place.

13:12 You'd never think to come down here.

13:15 Like 10 years ago, we came exploring

13:18 and just walking down the alleyways and found

13:20 this little this little jelly noodle joint and it turned out to be incredible.

13:25 And it's like this run by like a local

13:28 lady that's been making it her whole life.

13:30 And it's just, if I remember correct, this is the alleyway.

13:33 And it should just Oh, yeah.

13:35 It's just right up here.

13:35 It's right up here.

13:37 Take a look.

13:39 This is the spot.

13:43 Oh, this is the spot.

13:47 This is the spot.

13:50 Niha.

13:51 Oh, this is the legit.

13:53 Oh, look at this.

13:55 This is This is rice jelly noodle.

13:57 Look at that.

13:58 Oh my gosh.

13:59 So, she's slicing up the rice jelly.

14:00 What is this?

14:01 It's like a block of what?

14:02 A rice starch.

14:03 And then look at this.

14:04 This is the luzhi.

14:05 Oh my gosh.

14:06 That's like the peppery That's the peppery gravy.

14:09 Wow.

14:09 The consistency is thick, isn't it?

14:13 So, she loads up and then let's go see how it goes.

14:27 It's going to be good.

14:31 The most familiar place to see what she says.

14:33 I've been here many times.

14:34 Oh, so we got the mo.

14:36 Okay.

14:36 Is she going to do it for us or we No, we got to do it.

14:44 So, we got to break these.

14:46 Okay.

14:46 So, how?

14:47 Okay.

14:48 So, we're breaking up this pa.

14:50 We're a bit of We're experts at this now.

14:52 We are.

14:53 You got to break up the mo.

14:54 This is Chinese pa.

14:55 You know what this means?

14:57 Loads of soaking up goodness.

14:58 Soaking up goodness.

14:59 Get soaked up.

15:00 Real good.

15:01 Okay, here we are.

15:03 I just had this image of dropping this bowl.

15:07 I was like having to do it all over again.

15:09 So, we got them all.

15:10 Yes.

15:20 So, we're going to get the sentry egg with it, too.

15:23 Yes.

15:24 Yes.

15:24 Oh, look at this.

15:25 Here's the century egg.

15:27 What do they call it?

15:29 Century egg.

15:29 100-y old egg.

15:31 Well, it's not actually, but they ferment it for quite a while.

15:35 Okay.

15:35 All right.

15:36 It's a sulfurous egg.

15:37 You look at the inside.

15:38 Oh my god.

15:39 is black inside as well.

15:40 It's black inside.

15:40 They ferment it.

15:41 This is going to be a strong flavor.

15:43 Strong.

15:43 Have you ever had century eggs?

15:45 I don't know.

15:45 I don't think so.

15:46 That's a first for everything.

15:48 Oh, here's the jelly.

15:50 Wow.

15:50 It's such an unusual consistency.

15:53 It's like a rice starch jelly.

15:57 This is for me one of the top dishes of Xi'an.

16:00 Look at that.

16:00 She's loading it up.

16:01 It's like a a nice uniform, isn't it?

16:04 The way that she does it.

16:06 And there's a lot of ingredients that go into this.

16:09 It's it's it's not simple really.

16:10 Yeah.

16:10 So, this is just the first layer.

16:12 There's more coming.

16:13 This is the luzhi.

16:14 The secret signature gravy.

16:16 It's like a peppery gravy.

16:19 Wow.

16:20 It's a thick It's so thick.

16:23 Yeah.

16:24 So, what's this?

16:25 Oh, this is salt.

16:27 Yanma.

16:27 So, she's putting salt.

16:28 And we've got that peppery gravy on there.

16:32 Garlic.

16:33 Bit of garlic.

16:34 This is a unique dish.

16:37 This is mustard.

16:39 Interesting.

16:39 And then vinegar.

16:41 Wow.

16:41 Look at the color on that.

16:44 This is going to be so good.

16:47 This is the signature.

16:49 This is jermaang.

16:51 This is what And theno chili oil.

16:55 Look at that.

16:57 My gosh, that looks incredible.

17:00 That looks amazing.

17:01 The color of that chili oil.

17:04 And then what's this?

17:06 Oh.

17:07 Shangyo sesame oil.

17:08 Wow.

17:08 Okay.

17:09 So, she says don't mix it.

17:12 Eat it from the side.

17:14 That's a masterpiece.

17:15 This is really the the the hay culture here.

17:18 You can see there's so many different flavors in there.

17:21 The sesame paste, the chili oil.

17:22 Let's just go in.

17:23 We can't We can't wait.

17:24 Look at the color.

17:25 Look at the color on that.

17:27 I'm excited for you to try your first lujang fan.

17:30 This was a life-changing moment for me.

17:31 The first Yeah.

17:32 Yeah.

17:32 Yeah.

17:33 This is This is full flavor.

17:34 This is one of my favorite flavor combos in the world.

17:36 You don't want to mix.

17:37 You just want to eat it from the side.

17:39 So, you just take a scoop from the side.

17:42 Oh, look at that.

17:43 Look at that.

17:43 Oh, make sure it's loaded with chili oil and sesame paste.

17:50 Oh.

17:50 And just take it down.

17:54 M.

17:54 Wow.

17:55 That's unique, right?

17:57 The sesame makes it unbelievable.

18:00 Sesame.

18:00 Exactly.

18:01 And chili oil.

18:02 M.

18:03 Good combo.

18:04 And again, that pita has soaked it all up in the bottom.

18:07 It's a little too too unique.

18:08 No, no, no.

18:09 I actually like it.

18:10 You like it?

18:12 Oh, you're going for sentry egg.

18:14 You try some.

18:15 That's a strong flavor.

18:17 Yeah, the egg.

18:18 Maybe on the egg.

18:20 You like that?

18:22 I do.

18:22 I think it's a bit more of an acquired taste.

18:27 Like where the dumplings, I think anyone could go to the dumpling

18:29 shack and just pick them up and enjoy them.

18:31 This is more like if you appreciate

18:33 Chinese food and the nuances of Chinese food, this is better for you.

18:36 Yeah, the century egg might be a bit stronger.

18:38 White tourists for white boys like me coming in century egg.

18:41 It's a lot.

18:42 I'm not going to lie to you people on YouTube.

18:47 It's a lot.

18:48 It was so good.

18:52 Right.

18:53 Thank you.

18:55 So good.

18:55 Awesome.

18:56 Let's keep going.

18:56 All right.

18:57 We got food coming.

18:58 More food coming.

18:59 We got more food.

19:00 A lot more food.

19:01 Let's keep going.

19:02 And next up, oh man, just wandering the streets,

19:04 found a little roast dumpling joint.

19:07 This is a classic street food from Xinjiang.

19:12 Oh man.

19:13 This one here.

19:15 It's a roasted bun with lamb and onion inside.

19:18 Oh, and he's going to hand make them in this tandoor.

19:21 It's like tandoori dumplings.

19:22 You literally would have just walked past this this spot.

19:26 Yeah, it's so inconspicuous.

19:26 But Oh, here they come.

19:27 Here they come.

19:28 Oh, he's making What's he doing there?

19:29 He's making a fresh batch of the filling.

19:32 He's got beef and lamb in there.

19:34 Lamb fat.

19:35 Oh, it's that's just lamb fat.

19:38 Yang.

19:38 Yeah.

19:39 Lamb fat and beef.

19:41 Oh my gosh.

19:43 The secret sauce here.

19:45 Oh, that's the secret.

19:47 It's got cumin.

19:48 That's why you love it so much.

19:52 Now I've clocked it.

19:54 Loads of onion.

19:56 Oh, and an onion.

20:00 He's done it for 10 years here.

20:03 Really?

20:04 10 years.

20:05 It's just It's just beef and onion.

20:08 Oh, and some some spices.

20:12 I see.

20:14 Secret spices.

20:15 Ah, some uh secret secretes.

20:18 He's not disclosing his secret recipe, and I don't blame him.

20:24 Looks good, though.

20:25 Wow.

20:26 Hi.

20:28 That is so cool to see.

20:30 It's like a central Asian like influenced.

20:33 It is tandoori dumpling.

20:35 Yeah.

20:35 You see them in like Kyrgyzstan and Kazakhstan, all that kind of region.

20:38 Then you see them in the middle of Xi'an in China.

20:40 It's the silk road.

20:41 It's the silk road.

20:42 Exactly.

20:43 And you see they're just starting to turn a golden brown on the bottom.

20:47 The first ones that you put in.

20:48 Yeah.

20:49 And they're done now.

20:50 I wonder how he knows when they're done.

20:52 Yeah.

20:53 Maybe when they start falling off.

20:55 Yeah.

20:55 Oh.

20:56 Oh, yeah.

20:57 It's risky.

20:58 You don't want them to fall.

21:02 Exactly.

21:03 It's literal money down the drain.

21:06 All right, let's try it out.

21:10 Moment of truth.

21:11 There we go.

21:13 Let's go.

21:14 M.

21:15 Wow.

21:15 Wow.

21:16 So delicious.

21:17 I said to after all this time, I really hope they're good.

21:25 They are sensational.

21:26 Wow.

21:26 They're fatty.

21:27 They're rich.

21:28 And the spices you put with the cumin bursting.

21:31 Look at that.

21:31 I was worried they weren't going to be good.

21:34 I was like after all this time.

21:37 Wow.

21:38 Meat is fatty and rich.

21:41 Spices cumin.

21:42 The pastry is nice and crispy.

21:46 You can say the most patient man in the world.

21:51 Thank you.

21:51 Next up, we're going to go get a classic yangro palmo dish.

21:56 Yes.

21:56 Which is an incredibly flavorful stir-fried lamb Hui-Chinese dish in Xi'an.

22:01 You got to try it when you come to Xi'an.

22:03 Yeah.

22:04 Yeah.

22:04 It's going to be good.

22:04 I've heard a lot about it.

22:05 It's one of It's been on my list.

22:08 We have to try it.

22:10 Got a bit more space left.

22:12 I'm good.

22:13 Yangrou paomo.

22:14 Oh, this is yangrou paomo Oh my god.

22:18 Wow.

22:18 Oh, this is a yangroupaomo here.

22:21 This is the spicy version.

22:22 Oh, okay.

22:23 Oh my goodness.

22:23 And we're going to see the making And we're going in the kitchen.

22:27 Invited into the kitchen.

22:28 Just got invited into the kitchen.

22:30 Oh my gosh.

22:31 Oh my god.

22:32 You're not going to be ready for this.

22:34 This Wow.

22:35 The meat station.

22:37 This is a bath of meat.

22:40 Lamb meat.

22:42 Wow.

22:42 My god.

22:43 Look at that.

22:45 Oh, here we go.

22:46 The lamb stock.

22:47 The deep rich lamb stock.

22:49 Oh, and look at all the spices See that big brown bag?

22:57 That's Chinese spices.

23:00 Oh, that's all the spices.

23:07 All the Chinese herbs.

23:12 Look at that.

23:13 It's like a doors stop meat.

23:15 That's insane.

23:16 Wow.

23:16 Oh my gosh.

23:18 Oh, we asked for double meat.

23:19 We've got it.

23:20 Yeah.

23:21 That's right there.

23:22 That's actually a lot of meat, isn't it?

23:23 Yeah, exactly.

23:23 Now I see why they were so shocked.

23:26 You want double with it?

23:29 Here we go.

23:31 So, he's adding in.

23:33 Okay.

23:34 So, the big pot here is beef.

23:35 This one is lamb.

23:36 And he's mixing both together.

23:37 I see.

23:38 A little salt.

23:40 Little salt there.

23:41 Wow.

23:42 It's going to be so aromatic.

23:45 Oh, and here it comes.

23:49 Oh, there's so much meat in there.

23:52 Yeah.

23:52 Rice noodle.

23:53 So, this leaving the moa out.

23:55 He's leaving the pita out.

23:56 He's going to put it in the at the end, I guess.

23:58 Now, these guys are so busy.

24:00 Yeah, they're busy.

24:00 Bowl off the bowl after bowl.

24:02 It's non-stop.

24:02 And it's only 5:00.

24:03 They're busy already.

24:04 Oh, yeah.

24:04 Of course.

24:05 So, you know, it's good.

24:06 Oh, here comes the pita.

24:08 There's the pita.

24:09 Wow.

24:09 That is a dish.

24:10 Here we go.

24:11 That's going to be so flavorful with the beef and the lamb sauce mixed.

24:16 You can see the way that he works.

24:19 He's a master.

24:20 Yeah.

24:20 The technique holding it.

24:22 Look at it.

24:23 There it is.

24:24 Wow.

24:25 So much meat in there.

24:27 Look at that.

24:28 Wow.

24:29 Look at all the meat on there.

24:33 And that is soaking it all up.

24:37 We're in business.

24:39 Oh.

24:40 Oh, he's going to bring us more soup, too.

24:43 All right.

24:43 There they are.

24:44 Time to eat.

24:45 Most beautiful noodle dish in the world.

24:48 I've heard a lot about this one.

24:53 This one I'm excited for.

24:57 Oh, extra sauce.

24:59 Oh, seeing some old friends.

25:01 Oh, really?

25:02 Yeah.

25:02 Yeah.

25:03 Old friends from a long time ago.

25:05 Okay.

25:06 Oh, yeah.

25:06 you're a celebrity here.

25:08 Look at that.

25:09 Holy.

25:09 They loaded it with meat.

25:11 Oh my gosh.

25:13 And that meat just falls apart.

25:16 Look at that.

25:17 Full lamb.

25:18 Fatty lamb.

25:19 You ready?

25:20 That meat.

25:22 Oh, the stock.

25:23 Wo.

25:24 The meat is like butter.

25:27 It just melts apart.

25:29 Wow.

25:30 That is something you got to taste, right?

25:32 I must admit, you know,

25:33 when you said it was like the one we had the other day, but no chili.

25:36 I was I like chili.

25:37 I like it.

25:37 But this is a completely different.

25:39 Completely different.

25:39 Right.

25:40 That is full flavor.

25:41 It's melting.

25:42 Like you said, the lamb melts in your mouth.

25:45 I think they they've cooked the meat for so long.

25:47 The stock is so rich and then they've got the beef and the lamb stock together.

25:51 For me, that's one of the top lamb dishes in the world.

25:55 Mhm.

25:55 Oh, don't come here on a date.

25:58 Look at that.

25:59 Take a big garlic.

26:00 All right.

26:01 Oh, it's sweet.

26:03 Oh, yeah.

26:04 Yeah.

26:04 Yeah.

26:05 It balances out really well.

26:07 That chili too, Very good.

26:15 That was amazing.

26:16 Okay.

26:17 And it's been a full day of eating.

26:20 It has been a mega day of eating.

26:22 We got one more spot though.

26:24 We're going to go for Swanongja.

26:26 Spicy sour dumplings.

26:27 Amazing.

26:28 Amazing meal today.

26:29 What a way to finish this day.

26:32 Let's go.

26:33 Let's go.

26:34 More food.

26:35 More dumplings.

26:35 Dumplings out.

26:36 I've got just enough space for dumplings like here.

26:40 Let's go.

26:40 Okay.

26:41 Is this the place?

26:42 This is the dumpling heaven here.

26:44 Which one?

26:44 The red one.

26:45 The white one.

26:47 White one.

26:48 Oh, it's big.

26:50 Yeah.

26:51 Big dumpling heaven.

26:53 Halal dumplings.

26:54 So, if they got they got the beef garlic chive dumplings.

26:58 You can get 18 for $2, 24 for $3, or 30 for $4.

27:03 I know I've said it already, but can you imagine me coming here on my own

27:09 looking at that menu trying to make sense of it?

27:18 I feel like dumplings, please.

27:22 Dumplings.

27:26 Oh, their signature is the spicy sour broth.

27:28 Spicy.

27:30 Yes.

27:32 We want chili, right?

27:39 Chili.

27:40 She's going to get some dumplings.

27:42 Yeah.

27:43 Yeah.

27:43 Yeah.

27:43 Okay.

27:44 We just got invited to the kitchen.

27:46 We're going to see this.

27:47 This is a dumpling factory here to finish the day.

27:50 Come take a look at this.

27:54 Look at this.

27:56 Wow.

27:56 Look at this.

27:58 Ready, ready, ready.

28:00 Wow.

28:05 Beef, Yeah, it's chives and beef.

28:09 So, this is the making.

28:13 So, chili oil.

28:14 They've got coriander, chives.

28:16 Oh, oh, vinegar.

28:18 That's where the sourness comes from.

28:21 Oh, and then look at the lineup.

28:23 They're going to load the dumplings in here.

28:25 So, they've got chili oil, vinegar,

28:28 um, garlic, chives, garlic, chives, and coriander.

28:32 And coriander.

28:33 They're going to ,They've just prepared all of these.

28:35 But you can see there's Oh, there's vinegar going in.

28:38 There's vinegar.

28:39 That's where the sourness comes from.

28:41 There's chili oil.

28:42 There's yo yo yo.

28:44 No garlic.

28:45 No garlic.

28:47 good for the first time today.

28:50 Yeah.

28:51 So, it's vinegar, chili oil, coriander, garlic chives, um, and the dumplings.

28:57 The beef and garlic chive dumplings.

29:00 There's just bowls everywhere you look.

29:03 It's just bowls.

29:04 Dumplings.

29:04 Wow.

29:05 This is the dumpling stock.

29:07 So, the dumpling stock is the base of the soup.

29:12 Yeah.

29:13 Wow.

29:13 These are halal dumplings in sheen, China.

29:15 Look at that.

29:16 So, it's the vinegar and the dumpling stock getting mixed together.

29:19 Look, they got the You can get the drivers.

29:22 I'm so ready for this.

29:23 Oh, look at those sour spicy dumplings.

29:27 Oh, there they are.

29:30 There it is.

29:31 Look at that.

29:33 Where are you from?

29:36 Canada.

29:36 Canada.

29:37 Canada.

29:37 England.

29:38 Okay.

29:39 Okay.

29:39 Okay.

29:40 Welcome to China.

29:41 Thank you.

29:42 Thank you.

29:43 Thank you so much.

29:45 Look at that.

29:46 is sour spicy dumplings in Xi'an, China.

29:50 Loaded with vinegar, chili oil, sesame, coriander.

29:53 Look at that.

29:54 Wow.

29:55 And the filling is beef and garlic chives.

29:57 That's I'm literally I'm just like mesmerized by them.

30:05 Okay, hold on.

30:08 Oh yeah, we're in business.

30:10 Wow.

30:10 Well, we're in business, ladies and gentlemen.

30:12 Sour.

30:13 I see what you mean about the garlic chives.

30:15 It's a really strong flavor, but it's lovely.

30:17 It's unique, right?

30:18 It is.

30:18 Fragrant.

30:18 Fragrant.

30:19 It's Some people like it, some people don't.

30:21 Oh, no.

30:21 This is gorgeous.

30:22 You love it.

30:23 Gorgeous.

30:23 Gorgeous.

30:23 All right.

30:24 Is unlike anywhere I've been before.

30:26 I've never seen such a volume of food places.

30:29 And everywhere that we've been, it's just been like truly exceptional.

30:32 It's insane.

30:32 Everywhere you go, food.

30:33 Everywhere you go, food.

30:34 Everywhere you look, it's food.

30:36 Everywhere you smell, it's really everywhere.

30:37 It's everywhere.

30:38 And everywhere you go is packed.

30:40 We've eaten so much today and I still want to tackle all of these other ones.

30:44 Yeah.

30:44 And next up, do you think Alex is going to be

30:47 able to handle the next day of extreme street food?

30:49 That is the most unusual drink I've ever seen in my life.

30:52 Before getting deeper on the Silk Road, although it was just me,

30:55 I didn't think they were going to be that good.

30:56 First up, we're starting out bright and early

30:59 with the most upgraded Chinese breakfast pancake you'll ever see.

31:05 Right here.

31:06 Oh, there we are.

31:08 Look at that.

31:09 The man Oh, look at this.

31:17 Okay, so we're going to get with five eggs.

31:20 This is going to be crazy.

31:22 Even he's like, "Five eggs?

31:27 That's crazy." And this is going to be good.

31:37 This is the most expensive jianbing in all of Xian.

31:39 I think it is.

31:41 I think it is.

31:43 Look at this.

31:45 And here comes the mixing.

31:49 Wow.

31:49 Oh, she's done this before.

31:56 She says most normal is three, but she can do five.

32:01 Wow.

32:01 This is insane, isn't it?

32:03 Yeah.

32:04 This is going to be upgraded as well.

32:06 There's going to be a lot of stuff going in here afterwards.

32:08 Oh, here it comes.

32:10 There we go.

32:11 There's the flip.

32:12 Oh, they made it look easy.

32:15 The sizzle.

32:16 Yeah, that takes real skill.

32:19 Yeah.

32:19 Five eggs.

32:21 No problem.

32:22 No problem.

32:23 You going to put in for us?

32:27 Oh, and here it is.

32:29 Look at that.

32:30 That's the Chinese burrito.

32:32 Oh, yeah.

32:35 Let's get more chili.

32:36 Starts with the chili.

32:37 Oh, look at that.

32:38 And we just got the double burrito coming in.

32:40 And then look at all the toppings.

32:43 So, we got some potato, rice,

32:45 jelly noodle, carrot, tofu, celery, cabbage, pickled cucumber.

32:50 Oh, yeah.

32:52 It's all in there.

32:55 And chicken as well.

32:56 There's going to put some chicken in there, too.

33:00 Oh, and peanuts.

33:01 Oh, yeah.

33:02 There's the chicken.

33:03 And that's what we needed.

33:06 Oh, That's going to be a heavy Look at that.

33:11 Yeah.

33:11 Wow, There it is.

33:13 So, we came here like 5 years ago and it was the best.

33:21 So, you're a celebrity here, bro.

33:24 Let's try it out.

33:26 Go.

33:26 There we go.

33:28 Oh, the chili aroma with the egg, the chicken, and the bell pepper.

33:34 M and all the veg.

33:35 When we've been having dishes like packed for the chili oil,

33:39 fried oil, this is quite nice.

33:45 Yeah, it is.

33:48 It's quite light.

33:51 That was amazing.

33:52 Holy.

33:52 What a breakfast.

33:53 I think just right up here.

33:55 Look, we found hulatang.

33:56 This is a morning breakfast peppery soup in Xi'an.

33:58 Oh wow.

33:59 Oh, and it's busy and lined up.

34:00 We got Oh, it's going to be good, man.

34:02 Oh, it does look good.

34:03 It's a breakfast soup.

34:04 Pepper soup.

34:04 It's going to be good.

34:06 Let's line up.

34:07 That's the hulatang.

34:09 Look at this.

34:11 So, it's a peppery soup.

34:15 It's got cabbage.

34:17 It's got meatballs.

34:18 It's got carrots.

34:20 Wow.

34:20 And then look at this.

34:23 Oh, yeah.

34:24 Sesame oil.

34:25 Sesame oil.

34:26 Oh, wow.

34:27 And then chili oil.

34:29 Oh my goodness.

34:30 Look at that chili paste.

34:31 It's like a mountain of chili paste.

34:34 Oh, and he's just as we want chili.

34:37 Yes.

34:38 Yes, we do.

34:39 That's the Chinese.

34:41 Looks good, doesn't it?

34:42 Yeah.

34:42 That chili oil looks beautiful.

34:44 Okay.

34:45 Okay.

34:45 There he goes.

34:46 Ka.

34:47 He's opened 40 years here.

34:50 Sushi delicure.

34:51 Lao.

34:51 It's a classic joint.

34:54 You were saying a lot of places got to come and go within a couple of years.

34:59 To be here for 40 40 years means you're doing something right.

35:02 He's doing it good.

35:04 Oh, and the chili.

35:06 That chili oil looks so good.

35:10 There you go.

35:14 Right on the street.

35:20 Thank you.

35:23 Oh, what a a good Okay.

35:46 Okay.

35:47 Okay.

35:47 So, okay.

35:48 So, we got to break them all up kind of big chunks.

36:00 Yeah.

36:00 So he said break the mo.

36:01 Take the mo.

36:02 Yeah.

36:02 This is like Chinese pa, right?

36:03 It's thick.

36:04 It's very It's so dense, isn't it?

36:05 So dense and just a little bit bigger chunks

36:07 than you would for a yangro pow, the pita soup.

36:09 So something like that, I guess.

36:11 Just put some mo in there.

36:12 I think we should mix the chili all mix all in.

36:15 He's a master of the hoola tang.

36:17 The morning breakfast hoola tongue.

36:20 Moment of truth.

36:22 Let's try it out.

36:24 Yeah.

36:25 Pepper.

36:26 Oh.

36:26 M.

36:27 So peppery.

36:28 Wow.

36:28 Yeah, it is peppery.

36:30 You weren't joking about the peppery soup.

36:33 No.

36:33 But it's lovely and numbing.

36:35 Yeah, I think with the chili oil.

36:37 Yeah, with the chili oil.

36:38 It's really hearty.

36:40 Sichuan peppercorn in there for sure.

36:45 For sure.

36:47 Thank you.

36:49 Fantastic.

36:49 Thank you.

36:53 So good.

36:54 Mouth is just tingling with joy.

36:57 Let's keep going.

36:58 Friendly as well.

36:59 Let's keep going.

37:00 Okay.

37:00 And next up, we got to try.

37:02 You got to taste this liangpi.

37:05 It's a sesame cold noodle.

37:07 And this shop is incredibly delicious.

37:10 If it looks anywhere as good as that, we're in business.

37:17 Here we are.

37:18 Oh.

37:19 Oh, fresh noodles.

37:22 Fresh noodles.

37:23 Wheat noodles.

37:25 Look at that.

37:27 Oh, his signature sesame paste.

37:31 Oh, and he has to use pure water.

37:37 Spring water.

37:39 Pure spring water.

37:41 Homemade sesame.

37:42 Oh, it smells fantastic.

37:43 It does.

37:43 Yeah.

37:44 The the aroma coming off our sesame is insane.

37:47 here.

37:47 Wow.

37:48 The sesame aroma.

37:49 It started It started off really thick and then as you said the water,

37:53 it's just thinned out into like more of a sauce than a paste.

37:58 This is the definition of Xiang.

38:02 That's the definition of Xiang right there.

38:06 Aromatic.

38:07 It's a Chinese specialty signature sesame paste.

38:10 How long has he been here for?

38:18 30 years.

38:19 And his dad did it for 60 years.

38:21 No way.

38:21 So, we got 90-y old recipe by him.

38:27 His dad.

38:29 His dad did it for 80 years.

38:35 Oh my gosh.

38:37 His dad taught him how to do this.

38:40 So, we got a 100-y old recipe here.

38:44 Oh, boy.

38:45 Wow.

38:45 Signature sesame.

38:46 This is what I love about this place.

38:49 You just walk past it and it's a 100-year-old recipe.

38:53 This is a signature sesame.

38:56 Look at that.

38:58 Oh, it's so smooth.

39:01 Wow.

39:02 So smooth.

39:03 Oh my gosh.

39:04 Signature chili oil.

39:05 A cauldron of chili oil.

39:07 Look at that.

39:08 And the color of that.

39:11 Oh, vegetable oil.

39:13 The best the best Chinese vegetable oil.

39:17 Rape seed oil.

39:20 Rape seed oil.

39:22 Oh, he's a pro.

39:25 Wow.

39:38 fresh chilies from Shaanxii.

39:41 From Shaanxi, It's halal and not spicy.

39:47 It's more spicy and aromatic rather than spicy.

39:55 Exactly.

39:56 Wow.

39:56 He knows what he's doing.

39:58 He goes, he knows what he's doing.

40:00 He's a performer.

40:01 He knows what he's doing.

40:03 He's pouring it towards the camera.

40:06 And this is the This is the tool.

40:10 This is his vinegar.

40:19 Wow.

40:21 His signature vinegar.

40:25 Smells so pungent.

40:27 With more than 20 types of ingredients just in the vinegar.

40:33 Oh, wow.

40:34 So, it's a super fragrant vinegar.

40:36 It's like upgraded vinegar to the max.

40:39 I thought he was just plain vinegar.

40:43 Look at it.

40:45 Wow.

40:45 The aroma of that.

40:46 That's the most aromatic vinegar you'll ever smell.

40:48 Yeah.

40:49 You can smell that instantly.

40:53 Oh, that's like upgraded vinegar to the max.

40:59 vinegar.

41:04 The best vinegar is from this province.

41:07 And there it is.

41:09 A fully upgraded vinegar.

41:12 I can't believe how many ingredients were in that.

41:18 That was crazy.

41:20 Oh, Australian wheat.

41:23 Australian wheat.

41:26 Australian vinegar.

41:28 Majang sesame paste.

41:30 Oh, and their signature chili.

41:34 Oh, the color of that.

41:39 Okay.

41:40 Wow.

41:40 Oh man, what a beautiful noodle dish.

41:43 What a sh.

41:44 And a nice, really nice guy.

41:46 And then we got romantic meal for two.

41:50 Yeah.

41:50 Look at this.

41:51 The romance right here.

41:53 Okay, let me get some chopsticks.

41:55 And here we are.

41:57 We got the majiang liangpi.

41:58 What a character.

41:59 Yeah, he was a character.

42:01 Look at that.

42:02 What a nice guy.

42:05 Fully loaded Australian buckwheat with his signature chili oil,

42:09 signature vinegar, and signature sesame paste.

42:12 He makes everything from scratch.

42:15 He does, right?

42:16 Everything from scratch.

42:17 Oh, and look at that when you mix up.

42:20 Oh, look at the bottom.

42:21 It's Oh, that's the definition of xiang right there.

42:26 The aromatic Chinese cuisine.

42:27 Seriously, mix it up.

42:29 Chili oil.

42:29 as soon as it hits it, the color that it uh changes to.

42:33 Yeah.

42:33 And I was surprised like the amount

42:35 of ingredients in all it's just three ingredients,

42:38 sesame paste, chili, and vinegar, right?

42:40 But all of them are like fully customized like to the max.

42:43 The vinegar, like the amount of ingredients he had in the vinegar alone,

42:46 you would have just walked past like,

42:47 "Oh, it's a bowl of vinegar." No, like this guy's had years to perfect.

42:53 Exactly.

42:54 Okay.

42:54 He says we should lift it.

42:55 He says we should lift it when we eat.

42:58 Oh my god.

42:59 Look at that.

43:00 He know he knows how to shoot.

43:01 Yeah.

43:02 He's like He's like for camera.

43:06 This is a food show.

43:09 Okay, let's go.

43:11 Ready?

43:12 Go.

43:13 You're going to love that.

43:14 That's sesame.

43:15 I thought it was going to be spicy with all those chilies, but it's not.

43:19 It's really mellow.

43:20 Wow.

43:21 And the vinegar is just subtle.

43:23 Very subtle.

43:24 Subtle vinegar.

43:25 But that's sesame.

43:26 That is just sesame goodness there.

43:27 Wow.

43:28 And the noodles got a perfect twxture.

43:30 Yeah, everything's perfect.

43:31 Like it's just it's just like four ingredients.

43:33 Noodles, sesame, chili, and vinegar.

43:36 But all of them are perfected.

43:40 Oh my gosh.

43:42 That's phenomenal.

43:43 So so simple, but executed like perfectly.

43:47 Really nice.

43:48 Right.

43:49 Very good.

43:50 You loving?

43:51 Yeah.

43:51 No, I'm a lovely.

43:52 I'm never leaving.

43:54 It's incredible.

43:54 Every time I come to Shien, it's like you're in heaven.

43:58 As soon as you step into the city, non-stop food, non-stop flavor.

44:02 It's the best food city I've ever been to in the world.

44:05 Hands down.

44:05 Country Mall.

44:06 No, nowhere compared to it.

44:09 Wow.

44:10 Yeah, that's good.

44:13 That's good to hear.

44:16 If you love food, she's so friendly.

44:22 Byebye.

44:22 Wow.

44:23 Incredible food is made.

44:24 What a great find, mate.

44:27 That was fantastic.

44:28 Keep exploring.

44:28 Yeah, let's keep going.

44:30 Wow.

44:30 Oh, and here we are.

44:31 Oh, there's the steamer.

44:33 Steamed dumplings.

44:34 Oh.

44:34 Oh, she's making them by hand.

44:37 Oh, we found some steamed dumplings.

44:40 These are called Guantangbao steamed dumpling.

44:44 We haven't had these yet.

44:45 They look good, right?

44:46 They do.

44:47 They look excellent.

44:51 beef and lamb.

44:57 Wow.

44:59 And here they just come right out.

45:02 Look at that.

45:04 Man, there's so many varieties of dumplings.

45:07 Like a mountain.

45:08 Oh, there we go.

45:10 Okay.

45:10 And while our dumplings are steaming,

45:12 chef here is going to show us a very special local dessert.

45:16 Oh.

45:17 So the sugar goes down to the water.

45:22 She got some sugar water there.

45:25 Milk going in the walk.

45:28 Yeah, this is egg milk la which is a fermented rice drink.

45:32 So unusual.

45:33 How do you even discover that as a drink?

45:37 Yeah.

45:37 I'm thinking milk, water, sugar, egg.

45:41 Are you making a dough?

45:43 No.

45:44 Oh, you should allow.

45:46 Here's the laozao.

45:48 This is the fermented rice.

45:51 Fermented rice.

45:53 There it goes.

45:55 He knows the exact moment.

45:59 Look at the swirl skills.

46:03 And the egg is just mixing into that milk.

46:06 It's so unique.

46:07 Right.

46:08 So, it's like a most unusual drink I've ever seen.

46:12 It's like a milky egg with the fermented rice on the bottom without the egg.

46:19 It's basically similar to like a porridge,

46:21 but then the egg is just seems unnecessary, but this guy knows what he's doing.

46:25 It's a It's a local fade dessert.

46:27 Is it?

46:28 Yeah.

46:28 Oh, these are our dumplings.

46:31 These are ours.

46:32 Oh my god.

46:34 Chaser.

46:34 These are ours.

46:36 Now that's a portion of dumplings.

46:38 Look at those dumplings.

46:39 Now that's a portion.

46:41 Wow.

46:45 They are really Let's try these out.

46:47 Dumplings are the secret to eating in China.

46:50 Like you got to eat tons of dumplings to be happy.

46:54 More dumplings.

46:54 So happy you are.

46:55 What do you do with these?

46:57 Okay, so we got the steamed dumplings.

46:58 The secret is there's like a soup inside, so you got to be careful.

47:01 And they serve it with a vinegar.

47:04 Yeah.

47:04 And you can also look at this.

47:06 Oh, you got to always have a little bit of chili oil, too, right?

47:09 weapon.

47:10 You can put that in with your vinegar.

47:11 Oh, so you mix it into the vinegar.

47:13 You can.

47:13 Yeah.

47:14 Oh, I'm going to get some.

47:15 Oh yeah.

47:15 Look at that.

47:16 That's glorious.

47:17 Oh yeah.

47:18 We're not going wrong with that.

47:21 So we got the dumplings.

47:23 Man, I just love dumplings.

47:25 I'm excited.

47:25 So how you do it?

47:27 You take a dumpling.

47:28 Find you a man that looks at you like Trevor looks at dumplings.

47:32 And there's soup inside.

47:33 And it's it's hot.

47:35 You got to be really careful.

47:36 So what you do, you can take your spoon.

47:39 Yeah.

47:39 And the first bite, you can sort of just like bite the edge.

47:42 Yeah.

47:43 With your teeth and and make a little hole.

47:46 Okay.

47:46 So, take a little hole.

47:49 Yeah.

47:50 And bite the edge.

47:52 Take it off.

47:54 And then slurp.

47:56 Oh, that soup is wonderful.

47:58 Oh, the dumpling.

47:59 And then Oh, that's delicious.

48:01 And then you can dip it.

48:04 Oh, in your chili.

48:06 Man, those are good.

48:08 They're very simple ingredients.

48:10 I thought it was just me.

48:11 I didn't think they were going to be that good.

48:14 How good are they?

48:15 So, you can take a bite.

48:17 Make sure you get the fermented rice, get some egg,

48:18 and some The egg really dominates this dish, isn't it?

48:21 You can't escape.

48:22 It's like all in the dish.

48:24 Egg, milk, fermented rice, and goji berry.

48:28 I'm really interested.

48:29 M.

48:29 Oh, it's like Oh, super sweet.

48:32 It is sweet.

48:33 Milky with a fermented hit.

48:35 It reminds me of like a porridge in the winter but with egg.

48:38 But with an egg and a little fermented.

48:41 Yeah.

48:41 Yeah.

48:42 Slightly like fermented.

48:43 Oh man, it's been a good day of eating.

48:46 We got one more meal coming up.

48:48 One more.

48:49 And this is the biggest meal yet.

48:52 I'm super excited.

48:53 Let's go.

48:54 Last up, we are going for a special da pangi.

48:57 Man, big plate chicken.

49:01 Big plate chicken.

49:04 Oh, and it's busy.

49:08 Here we are.

49:11 Oh, big plate chicken heaven.

49:16 We're going to see the making.

49:18 Hey, we're going straight into the kitchen.

49:20 Wow.

49:20 Oh, look at this.

49:22 We just walked into the noodle station.

49:26 So, first step is noodles.

49:29 Let's take a look.

49:31 Oh, this is a handful noodle.

49:33 Xi'an is all about the hand pulled noodle.

49:35 I don't think I'll ever get not

49:36 get tired of watching noodles getting hand pulled.

49:39 Yes.

49:40 As the base and then big plate chicken on top and then more noodles on top.

49:46 Yeah, exactly.

49:46 And then noodles on the noodles.

49:49 This is just incredible to watch.

49:50 She is all about the noodles.

49:52 Like you got so many varieties here.

49:54 So they're going to go in here.

49:55 It's going to be a base of noodles.

49:56 Then we're going to get a big big plate of chicken on top.

49:58 Oh, and noodles on top again.

50:00 So he's going to start the walk.

50:03 Okay, here we go.

50:04 Oil going in.

50:05 What a process.

50:07 This is going to be so amazing to watch.

50:10 Yeah.

50:10 Oh, detour.

50:11 Oh, chicken leg.

50:13 Chicken leg.

50:15 Chicken leg.

50:16 Oh, chicken leg over there.

50:19 Look at that.

50:20 Buckle your thumbs up, boys.

50:22 That's all chicken leg.

50:23 So, it's going to be super juicy.

50:25 Oh, yeah.

50:26 Wow.

50:26 You can see the oil just gets darker

50:28 just as all of that fat flavor starts going.

50:31 Incredible.

50:32 So, Chef Leo just put in pure chicken leg.

50:35 It's going to be extra aromatic and juicy cuz

50:38 it's so soft and the aromatics going in right now.

50:42 Ginger, cinnamon, cloves, star, seson, pepperc corn.

50:45 Wow.

50:46 This is what gives danchi that distinctive flavor.

50:49 Thai shangla.

50:50 Thai chang.

50:51 Oh my god.

50:52 Look at that.

50:54 And the chili chili in there.

50:57 He hasn't forgotten about the chili.

51:00 Yeah.

51:00 That is incredible.

51:01 Look at the color on that.

51:03 And it's all chicken chicken leg, so it's going to be juicy.

51:07 Not many bones.

51:08 Oh yeah.

51:09 You can smell the aroma coming off this.

51:11 Nice.

51:12 It smells incredible.

51:13 It does, doesn't it?

51:15 Look at this.

51:16 The plating.

51:17 Oh man, it's like a non-stop dapanji factory here.

51:21 Looks good, eh?

51:22 There's so much going on in this kitchen.

51:26 There really is.

51:26 Oh, there it is.

51:27 There it is.

51:28 It's such a deep color, isn't it?

51:32 Wow.

51:32 Deep red extra chili.

51:35 Look at that.

51:37 And that is a portion of dangi.

51:41 There it is.

51:43 Oh, there it is.

51:45 Look at that.

51:46 Dang, man.

51:47 Man, big heavier.

51:48 Let's just go right in.

51:50 Let's just go right in.

51:53 Okay, here we go.

51:55 Dang.

51:56 Is the table strong enough?

51:59 Yeah.

52:00 There it goes.

52:02 You honestly, you done that massively.

52:04 It was going to go all over the place and they gave me gloves just to hold it.

52:09 Look at that.

52:11 Dangi.

52:11 Dangi.

52:12 Oh, more noodle.

52:14 Man, what a dish.

52:16 Just when you thought it couldn't get any better.

52:21 The finishing.

52:22 Wow.

52:22 And what a what a great lady.

52:25 Yeah.

52:26 She's in one of my old videos from like 10 years ago in Xi'an.

52:30 We just bumped into her on the street walking down

52:32 and now she's got a dapangji restaurant and she invited us here.

52:35 And the thing was that we were invited here but we didn't weren't

52:37 sure what to expect and then we've come here and this dapanji is legit.

52:41 This is a serious dish.

52:43 It is.

52:43 We just got to get right in.

52:46 Okay, look at that.

52:47 And I love how they only use the chicken legs.

52:50 It's like really friendly for foreigners.

52:52 Full juicy chicken legs.

52:53 You don't have any feet.

52:55 Yeah.

52:55 No feet, no head this time.

52:58 I mean Oh, you got chicken in there, too?

53:02 Yeah.

53:02 Let's go.

53:03 Oh.

53:04 Oh.

53:04 Okay.

53:04 Let's go.

53:05 M.

53:06 Oh.

53:07 Oh, man.

53:08 Oh, we both done it.

53:11 There's like spice at the end.

53:15 You're getting cinnamon star.

53:17 You're getting the Sichuan numbing.

53:19 Like, there's so much going on with every mouthful.

53:23 Oh.

53:24 Oh.

53:26 Oh my god.

53:30 The chicken is super soft and tender.

53:39 Wow.

53:41 So delicious.

53:45 noodles.

53:45 Yeah, I shot her Biang biang noodles like six,

53:49 seven years ago and we just bumped

53:51 into her on the street and now she's got a new dap.

53:54 Can you tell her?

53:55 Can you tell the former she hasn't lost her touch?

53:58 This is the best that we've had so far.

54:03 Excellent.

54:04 Excellent.

54:04 Thank you.

54:05 Thank you.

54:06 Thank you.

54:07 Thank you so much.

54:09 Thank you.

54:10 Everyone say 1 2 3.

54:14 And before making our way to the next stop on the Silk Road in Lanzhou

54:18 we still had a few more last minute meals to eat the next day.

54:21 Starting up first with the most famous noodle of Xi'an, the Biang Biang noodle.

54:29 It's noodle time.

54:30 Noodle time.

54:30 And it's just right up here.

54:32 This one with the red letters.

54:33 Authentic Kudai belt noodles.

54:35 Authentic biang biang noodles right here.

54:36 And we're going to get a big easily like the busiest spot around here as well.

54:41 the slurp station.

54:42 Okay, so here we are.

54:44 Look at this, man.

54:45 It's full.

54:46 This is the full slurp station.

54:47 Look at what we're going to get.

54:49 The first one, the the biggest bowl.

54:51 It's got all these different ingredients.

54:53 Tomato.

54:53 It's got chili.

54:54 It's got the handpulled noodle.

54:55 Let's go in and take a look.

54:56 This place is tiny.

54:57 And they're absolutely packed.

54:58 Yeah, it's packed.

54:59 And everyone's just slurping on the street.

55:12 Okay, so we're going to get the biggest noodle with chili and tons of flavor.

55:18 Okay, we're going in to see the whole noodle pulling.

55:21 Get in there.

55:22 This is the noodle pulling station.

55:24 It's so tiny in here.

55:26 So, these are these are these are belt noodles.

55:31 And you can see these are just super wide and fat.

55:33 They go into here.

55:34 But the real secret is the toppings you get them with.

55:37 It's the smallest kitchen I've ever been.

55:40 I'm stuck.

55:40 Wow.

55:41 There they are.

55:42 And again, look at that.

55:44 Flips it.

55:45 Drains it out.

55:46 And the best part is coming out.

55:49 The greens.

55:50 And then we need that sizzle, baby.

55:53 This is the moment.

55:55 Oh, there's the There's the chili.

55:57 And then here we go.

55:58 There's the sizzle.

56:02 And again, man, the aroma.

56:04 It just brings that dish alive, doesn't it?

56:07 As soon as I hit.

56:09 And then look at this.

56:11 And then it's a bit of their secret sauce.

56:13 Here comes some pork.

56:14 So the pork.

56:15 Here comes the garlic chives.

56:17 Here comes the potato.

56:18 Here comes the chili and sorry, the tomato and egg.

56:23 And then there it is.

56:26 Wow.

56:26 Oh, and more chili.

56:30 Oh, it's hot.

56:31 So, it's hot.

56:33 Oh, man.

56:34 Oh my god.

56:35 How do you say again?

56:38 Holy moly.

56:39 The colors.

56:40 The lady boss just came over.

56:42 She just told us pretty much shouted at us.

56:45 Eat quick because these noodles will stick if you don't mix them.

56:48 Look at that.

56:49 So, what you want to do is totally mix everything up.

56:52 Get the sizzled chili oil through there.

56:54 Oh my god.

56:55 Look at that.

56:56 The more you mix it, the better it looks.

56:58 I thought it couldn't look any better when I first got it.

57:06 Yeah.

57:07 Oh, let's go.

57:09 Let's do it.

57:12 Oh.

57:13 Oh.

57:14 Oh my god.

57:17 What have you created?

57:21 I had high expectations for that first mouthful of food.

57:24 I was not ready for that.

57:27 The noodles are like chewy but soft and then it's the chili smokiness.

57:32 Wow.

57:32 It's like a soothing spice.

57:34 Yeah.

57:34 It's not like It doesn't like kick you in the back of the teeth.

57:39 The best noodle maker in Xi'an.

57:42 Unbelievable.

57:42 You have to come here and check it out.

57:47 Wow.

57:48 Thank you.

57:49 Wow.

57:49 Let's keep exploring.

57:50 Let's keep going.

57:51 More food.

57:52 Little bit more space.

57:53 Let's go.

57:54 Okay.

57:54 Next up, we got to eat more.

57:56 We got a lot of work to do.

57:57 We've got some space.

57:58 We can do another one for sure.

58:00 We're going for Xiaochaopaomo classic fried lamb noodle dish.

58:03 It's going to be nuts.

58:05 Fried check.

58:06 Lamb check.

58:08 Noodle check.

58:09 Let's go.

58:10 Let's go for more.

58:12 You know it's a good shoot when you've got chili oil on your bag.

58:18 Oh, here we are, man.

58:20 Chinese pa.

58:21 Chinese lamb dish coming up.

58:23 Here we go.

58:23 We still got space.

58:25 Straight from the airport.

58:26 Still got the luggage.

58:27 Dedication.

58:28 This is dedication.

58:30 Let's go eat.

58:33 Okay, here we are.

58:37 Oh, wow.

58:38 This is rustic.

58:41 Okay.

58:41 First step, we break the bread ourselves and then bring it to the chef.

58:44 Okay.

58:45 Okay.

58:45 On the smallest chair in the world.

58:49 Okay.

58:49 So, this Chinese bread It's super dense, isn't it?

58:56 Yeah.

58:56 Oh, okay.

58:57 So, he's going to teach us.

59:00 It's dense, right?

59:01 Yeah.

59:01 Really dense.

59:02 It's like It's heavy.

59:04 Why do you break it yourself?

59:06 Is it how you don't want someone else break?

59:09 I hope he gets it mixed up and I can have Trevor's bowl.

59:16 Here we go.

59:18 Broken up p bread.

59:20 Paleo, tofu, woodier mushroom.

59:32 Uh, some veg.

59:34 Rice noodles.

59:36 Rice noodles.

59:38 Wow.

59:51 made.

59:51 What's this here?

59:52 Beef.

59:52 Beef.

59:53 Yeah.

59:53 Looks good, eh?

59:54 It does.

59:55 It's absolutely packed.

59:56 The bowl is completely loaded.

59:59 Yeah.

1:00:00 Oh, this is the moment.

1:00:03 Putting a little oil in the guac.

1:00:09 There's the beef.

1:00:10 Holy moly.

1:00:11 This is going to be good.

1:00:13 Wow.

1:00:14 Okay, here comes the lal chili.

1:00:16 Lot of chili.

1:00:18 Chili oil.

1:00:19 Oh, chili.

1:00:20 Some soy.

1:00:22 Some tang.

1:00:23 Some beef.

1:00:24 New tong.

1:00:25 Oh, new beef stock.

1:00:27 He's just freestyling it up, isn't he?

1:00:31 Wow.

1:00:32 Look at the color on that.

1:00:36 So much chili in there, man.

1:00:38 It looks good.

1:00:39 Oh my gosh.

1:00:40 He's literally just grabb handfuls.

1:00:42 Just throws it in there.

1:00:44 Puts on the heat.

1:00:47 The whole egg just goes in like that.

1:00:49 Oh, the egg going in.

1:00:50 Oh, there it goes.

1:00:51 Oh, there goes the pa and the ingredients.

1:00:54 Wow.

1:00:54 Look at the color on that.

1:00:56 Look how the consistencyy's changed.

1:00:58 It's gone from like a soup to it, bro.

1:01:00 Yeah, it's getting so so thick.

1:01:02 Oh, look at the skills.

1:01:04 Look at the skills.

1:01:07 the master.

1:01:10 Here it comes.

1:01:14 Here it comes.

1:01:18 Look at that.

1:01:19 Thai box.

1:01:20 Incredible.

1:01:20 This looks incredible.

1:01:21 I can't believe how that dish evolved.

1:01:23 Like when it first, like, oh, it's like a soup.

1:01:25 And then it just turns into a broth.

1:01:27 Man, with the Chinese pa, it's just soaking up all that flavor.

1:01:30 Yeah.

1:01:30 What's this called?

1:01:31 The Shao Chowo Palma.

1:01:32 Shiao Chowo Palma.

1:01:33 The Xiao Chowo Palma.

1:01:34 Wow.

1:01:34 Let's try it out, man.

1:01:35 Oh, yeah.

1:01:36 And then they give you pickled garlic.

1:01:38 Chase it.

1:01:39 Chase it down.

1:01:40 So, not the raw garlic, the pickled garlic.

1:01:42 I prefer the pickled over the raw.

1:01:44 That last raw one was a bit spicy.

1:01:47 Let's try it out.

1:01:49 Okay, here we go.

1:01:51 M.

1:01:55 Wa.

1:01:56 It's so well balanced.

1:02:05 It's spicy.

1:02:06 It's a little bit sour.

1:02:07 It's a little bit sweet.

1:02:08 It's a bit of everything.

1:02:10 Yeah.

1:02:11 A little sour.

1:02:12 Yeah.

1:02:13 Oh, there's vinegar.

1:02:14 He said a little vinegar in there.

1:02:17 Yeah.

1:02:17 From vinegar.

1:02:19 It's a little sour from vinegar.

1:02:23 Is that what it is?

1:02:26 Oh, it's the sweet from the garlic.

1:02:28 That's what it is.

1:02:30 It's a really hearty dish.

1:02:31 Yeah.

1:02:31 Like you couldn't if you finish this whole bowl,

1:02:35 you'll be done for like three days, I reckon.

1:02:38 You say unbelievable.

1:02:42 Really good.

1:02:43 Thank you.

1:02:44 Thank you.

1:02:45 Thank you.

1:02:45 Keep going.

1:02:46 Make sure to come here, guys.

1:02:47 Yeah.

1:02:48 And last up, we got to finish with some shien kebabs.

1:02:55 Oh, look at this kebab heaven here.

1:03:00 Wow.

1:03:01 Beef.

1:03:02 Beef.

1:03:02 Beef.

1:03:02 Wow.

1:03:03 Look at that.

1:03:04 They slather it.

1:03:05 Signature sauce.

1:03:06 Oh, it's a fermented bean paste, actually.

1:03:08 Oh, is it?

1:03:09 What?

1:03:09 Like go um broad bean.

1:03:11 Uh broad broad bean.

1:03:13 It's doubanjang.

1:03:14 Okay, I'm not had that.

1:03:16 Look at the chili.

1:03:18 Wa there.

1:03:19 Wow.

1:03:19 And they're keeping it constantly moving as well.

1:03:23 Yeah.

1:03:23 Look at the skills.

1:03:25 So they load it up with chili, their broad bean sauce, and cumin as well.

1:03:29 You see the cumin there?

1:03:31 Cumin.

1:03:31 Very important.

1:03:32 Seen it like that.

1:03:34 I've only ever seen it ground like I

1:03:37 love how he just literally just grabs handfuls.

1:03:41 Yeah.

1:03:41 Look at that.

1:03:42 Just pre pouring it.

1:03:44 Wow.

1:03:45 Wow.

1:03:45 And they're keeping it moving just to stop it burning.

1:03:49 And it's constantly moving.

1:03:52 Exactly.

1:03:52 Is it?

1:03:53 Wow.

1:03:59 And they got the signature bean paste.

1:04:01 It's like a fermented bean paste.

1:04:02 They've got the cumin and then they got the chili.

1:04:06 And they're non-stop constantly moving.

1:04:08 Thank you.

1:04:09 Example.

1:04:10 There you go.

1:04:11 That's enough.

1:04:11 So the secret is so the way this place works is when you're hungry,

1:04:14 they just bring you kebab and the more you want,

1:04:17 you just keep going, keep going, going.

1:04:19 And the secret is you eat it with the bing.

1:04:22 Look at the secret is the bing is just so flavorful.

1:04:24 Look, they load it with cumin and chili as well.

1:04:27 It's well seasoned.

1:04:28 And you take take two or three of these.

1:04:30 Maybe two.

1:04:31 Here you go.

1:04:34 Thank you.

1:04:35 Oh, take a bing.

1:04:39 Make a little wrap.

1:04:42 Yeah.

1:04:43 And you take it down.

1:04:47 The cumin.

1:04:49 So much cumin.

1:04:52 The cumin.

1:04:55 Heavy on the cumin though.

1:05:00 Real heavy.

1:05:03 Oh, different different style of beef here.

1:05:05 This one must have the the bean base.

1:05:07 Ah, this one.

1:05:08 This the one we saw outside.

1:05:10 It's such an experience in here.

1:05:13 It's busy.

1:05:14 But for me, nothing beats that chilio soaked bing.

1:05:18 Yeah, it's insane.

1:05:19 As you squeeze the skewer, it soaks up into the bread again.

1:05:24 It really soaks in there.

1:05:25 Yeah, a lot of soaking today.

1:05:26 We've been doing a lot of soaking flavors today.

1:05:29 I will say that.

1:05:30 Xi'an the city is soaking.

1:05:31 And now we're finally here, guys.

1:05:33 After a quick train ride to Lanzhou the home of handpulled noodles.

1:05:37 We're taking you on the ultimate Lanzhou food marathon.

1:05:40 And first up, a massive baozi factory.

1:05:43 But was it worth the trip to Lanzhou?

1:05:45 Let's find out.

1:05:46 Come on, it's busy.

1:05:48 Oh, the baozi hot spot.

1:05:50 Look at this.

1:05:51 Hidden gem.

1:05:51 Hidden gem.

1:05:52 Wa!

1:05:53 Look at this.

1:05:55 That is wild.

1:05:57 This is insane.

1:05:59 Look at the bouts.

1:06:02 Look how many they're making.

1:06:06 Hello.

1:06:07 So, we're going to get the beef.

1:06:11 Are they the best sellers?

1:06:15 Okay.

1:06:16 And the beef carrot?

1:06:19 Yeah.

1:06:20 And then 300 of them.

1:06:25 Yeah.

1:06:26 We just got invited into the ba kitchen.

1:06:29 The bows of heaven.

1:06:30 Oh my.

1:06:31 Oh, look at this.

1:06:32 And first up for the first stop of five,

1:06:34 a hidden joint that you'd never find without knowing about it.

1:06:37 Serving ba, classic staple all around China.

1:06:39 But here in Lanjo, the Muslim version.

1:06:41 Upgraded so juicy and plump, you'll enter heaven on your first bite.

1:06:45 It's a production line bouncer.

1:06:46 It is right.

1:06:47 I've never had a bouncer before.

1:06:48 Really?

1:06:49 This is my first one.

1:06:50 First time.

1:06:50 I cannot wait.

1:06:51 Oh, the pinch skills are incredible.

1:06:53 It's not easy to make perfect bows like that.

1:06:59 Can you ask him how many he makes today?

1:07:06 Only 5,000 5,000 I would say.

1:07:08 Yeah.

1:07:08 And these are all halal dumplings.

1:07:10 Specialty from this region.

1:07:12 This is Chinese Muslim Chinese cuisine.

1:07:14 So they're using beef.

1:07:15 They're using carrot.

1:07:17 She's hand pinching them.

1:07:18 And seriously, look at the precision.

1:07:19 They're all the exact same way.

1:07:21 And one thing that's super cool is the variety of fillings they've got here.

1:07:24 They've got vegetable, they've got beef and garlic chive,

1:07:26 and then they've got beef and carrot.

1:07:27 They're all looking incredibly delicious.

1:07:29 And then so they're going to steam 10 minutes.

1:07:32 So look how many they've got.

1:07:34 It's fully loaded.

1:07:35 369 120 150 80 210 probably 3 400 bounces just in here alone.

1:07:41 Let's line up and get some bounces.

1:07:43 Oh yeah.

1:07:44 Yeah.

1:07:44 Let's go.

1:07:45 I think we would eat these all the time if we live here.

1:07:49 Absolutely.

1:07:49 They smell great.

1:07:50 Let's get them while they're hot.

1:07:51 Look at these at the size of them.

1:07:54 We just got the biggest ba feast ever.

1:07:56 We got like 20 bouts here.

1:07:57 So the secret is you got to create your dip.

1:07:59 You got chili oil and vinegar.

1:08:01 So, we got the regular beef plump bows.

1:08:02 They're so plump.

1:08:03 And then the beef and carrot.

1:08:04 I think we should go in for the beef and carrot right there.

1:08:07 And then you can dip it in your chili oil.

1:08:09 Oh my gosh.

1:08:09 I'm so excited.

1:08:11 Chili vinegar.

1:08:12 Here we go.

1:08:13 Let's go.

1:08:14 Here we go.

1:08:15 Oh.

1:08:16 Oh my.

1:08:17 The dipping, the vinegar, the chili oil.

1:08:19 So flavorful.

1:08:19 And the beef and carrot just combines so nicely.

1:08:22 These ones here, the regular beef.

1:08:23 Yeah, regular beef.

1:08:24 You can soak it with vinegar and chili oil.

1:08:26 So it's like a little sour, a little spicy, but it's still so juicy.

1:08:33 That's right.

1:08:33 These were insane, but nothing could have prepared

1:08:35 us for what we were about to eat next.

1:08:38 So, we finished the steamed ba and we're on our way for more.

1:08:42 Thank you.

1:08:43 Those are incredible.

1:08:44 Bye-bye.

1:08:44 And that's just the start, man.

1:08:45 Lanzhou has so much good food.

1:08:47 We got to keep going.

1:08:48 I'm so excited.

1:08:49 All right, next stop.

1:08:51 Let's keep going.

1:08:52 It's getting crazier and crazier, guys.

1:08:54 A lot of incredible lanzhou food coming up.

1:08:57 Before the handpulled noodles and spiciest kebabs

1:08:59 and juiciest boiled lamb ever seen on this channel,

1:09:02 I'm taking Alex to try the most insane Myanpan

1:09:04 noodles made by a Myanpan noodle master himself, Mr.

1:09:07 Ma.

1:09:08 And next up, man, we're just exploring the local neighborhoods.

1:09:15 And right up here, noodle blankets.

1:09:26 Mr.

1:09:26 Ma is going to make some amazing mianpian for us.

1:09:29 Yeah.

1:09:29 What is mianpian?

1:09:30 The the blankets.

1:09:31 Noodle blankets.

1:09:31 Yeah.

1:09:31 I can't wait to see them.

1:09:32 I have no idea what they look like.

1:09:34 And before we knew it, Mr.

1:09:35 Ma himself was setting up the kitchen for some

1:09:38 of the most incredible walk skills I've ever seen.

1:09:40 With the walk almost full to the brim with noodles and spicy

1:09:44 meen sauce that makes you want to come back for bowl after bowl.

1:09:48 Highly recommend a dish, guys.

1:09:49 Just watch.

1:09:50 Oh, here we go.

1:09:51 Beef going in.

1:09:52 So, he's adding beef.

1:09:54 Here's the bell pepper.

1:09:55 Oh, man.

1:09:56 This is crazy.

1:09:57 This is crazy.

1:09:58 This is the beef bell pepper fry.

1:10:00 He's adding in some seasonings right now.

1:10:02 Oh, look at you.

1:10:03 Yeah.

1:10:03 Crazy.

1:10:03 It's mesmerizing watching him work.

1:10:05 That's the topping on the noodle.

1:10:07 And here's the men pen, the noodle blankets.

1:10:09 Okay.

1:10:10 So, he's just taking this dough and flattening them out into sheets.

1:10:13 Oh, wow.

1:10:13 Here's the blanket.

1:10:14 Oh my gosh.

1:10:15 It is a literal blanket.

1:10:16 And then look.

1:10:17 Oh my god.

1:10:18 It's like a noodle blanket machine.

1:10:19 You ever seen anything like that?

1:10:20 I've never seen anything like it.

1:10:22 So, he's making the noodle blanket.

1:10:23 This is the base of the noodle dish.

1:10:25 And then he's going to make another layer and top it with that beef.

1:10:32 Here we go.

1:10:33 Tomatoes going in.

1:10:35 Cabbage going in.

1:10:38 Look at the speed.

1:10:43 Oh, rice noodle.

1:10:44 Oh, here come the noodles.

1:10:46 Look at that.

1:10:47 Oh, and there they go.

1:10:49 Right in.

1:10:49 That's insane.

1:10:50 Look how full that is.

1:10:52 Look at the skills.

1:10:54 Oh my god.

1:10:55 Look at the skills.

1:10:57 This is years and decades and decades of experience.

1:11:02 Wo.

1:11:03 Look at the chili going in.

1:11:07 Oh my gosh.

1:11:09 Look at the skills.

1:11:12 Look at the skills.

1:11:15 Wow.

1:11:16 Machua.

1:11:16 Master Chef Ma is here.

1:11:21 This is unbelievable.

1:11:22 I've never seen anything like it.

1:11:26 Wow, these noodles.

1:11:28 Okay.

1:11:29 A real noodle master at work.

1:11:34 Yeah.

1:11:35 Madache Laya, man.

1:11:36 He's the real noodle master.

1:11:38 He is the noodle master.

1:11:40 He is the official noodle master.

1:11:43 Wow.

1:11:44 I've never seen anything like that.

1:11:48 Here's There's more.

1:11:49 There's more.

1:11:50 And he's going to top it with the beef and bell pepper.

1:11:53 The portions are massive.

1:11:55 Each bowl is brimming.

1:11:57 And the finishing touch.

1:11:58 These look like some of the best noodles you'll ever see.

1:12:02 Seriously, look at the color.

1:12:04 Oh my god.

1:12:05 Look at that.

1:12:06 Look at that.

1:12:07 There's so many layers.

1:12:09 He made the noodles first.

1:12:10 Then he made all the veg.

1:12:12 There's zucchini.

1:12:13 There's bell pepper.

1:12:13 There's cabbage.

1:12:14 It's all in there.

1:12:15 And then he topped it with the cumin bell pepper beef.

1:12:19 Should we just go in?

1:12:21 Yeah, let's go.

1:12:28 The flavor on those noodles, the cumin,

1:12:30 the tomato, the chili, the bell pepper beef.

1:12:32 That is a serious invention there.

1:12:33 Noodle blankets.

1:12:33 Man, I'm proud I could take you to your first meen.

1:12:36 Yeah, that's a that's a dish.

1:12:37 Yeah, it really is.

1:12:38 That's a dish, right?

1:12:40 Man, today you've set the bar so high.

1:12:46 Literally was super impressed me already.

1:12:51 So amazing, right?

1:12:57 And this is just the beginning, guys.

1:12:59 Before going for some of the spiciest and most delicious kebabs you'll

1:13:02 ever taste and then some incredible

1:13:04 handpulled noodles from the noodle master himself,

1:13:06 I wanted to take Alex for another

1:13:08 signature dish of Lanzhou the hand-grasped mutton.

1:13:10 We're exploring the local neighborhood now.

1:13:12 And just up here, I think there's a famous handgras mutton join.

1:13:18 Hi boss, how are you?

1:13:20 Good to see you.

1:13:22 Good to see you.

1:13:24 Oh, okay.

1:13:25 Oh, show yangro yangro.

1:13:27 And we just walked into the ultimate mutton station, the showra.

1:13:31 Oh, my look at that.

1:13:33 And they just loaded with spices.

1:13:36 Look at that.

1:13:37 You can see Sichuan peppercorn.

1:13:40 So many spices in there.

1:13:41 This meat's been cooking for such a long time.

1:13:43 You can smell that stock.

1:13:44 As soon as the lid came off, it just hit you.

1:13:46 How long has this been cooking for?

1:13:47 Can you ask it?

1:13:49 An hour and a half.

1:13:50 They got chicken, lamb, and then they got the aromatics.

1:13:53 So, this stock is going to be extremely flavorful.

1:13:59 Oh, you have the chicken just for the aroma.

1:14:01 How many kilos of lamb do you reckon they get through a day?

1:14:13 Yeah.

1:14:14 Oh man.

1:14:14 Now it's time for the chop station, man.

1:14:17 And this is just such a lamb area of China.

1:14:21 It's all about the lamb here.

1:14:22 They know what they're doing.

1:14:24 There it is.

1:14:24 Wow.

1:14:25 Look at the skin layer on there.

1:14:27 It's like a perfect mix of fat and meat.

1:14:30 That looks so good.

1:14:31 That is a feast.

1:14:33 Oh yes.

1:14:33 And the chili.

1:14:34 That look at that.

1:14:36 That's a big pot of chili.

1:14:38 You can just dip the meat in and the fat from the meat is just going to coat it.

1:14:43 Okay.

1:14:44 Where did you start?

1:14:44 Oh my gosh.

1:14:45 God, it's so soft.

1:14:46 Dip it in the chili.

1:14:47 Look at how it just coats it.

1:14:48 Yeah, It just sticks to it instantly.

1:14:52 Oh.

1:14:53 Oh my god, man.

1:14:55 It's like so buttery and fatty and milky.

1:15:00 Like he said, like a butter aroma.

1:15:03 Yeah, it's really fatty.

1:15:05 Fantastic.

1:15:06 No.

1:15:06 No.

1:15:06 There's no odor to it, right?

1:15:08 No, not at all.

1:15:10 You eat garlic with it?

1:15:12 Oh.

1:15:12 Oh, it's spicy.

1:15:13 Oh my god.

1:15:13 First you get the spice from the garlic.

1:15:16 It's like very spicy.

1:15:17 But then you bite into the fatty lamb and it

1:15:20 takes it away and it just combines really smoothly.

1:15:23 So delicious.

1:15:24 And she's inviting us to come back tomorrow.

1:15:28 Thank you, bro.

1:15:29 Thank you.

1:15:30 Best lamb in lano.

1:15:31 Number one.

1:15:31 Number one lamb in lanjo.

1:15:33 Now we're getting to the good stuff, guys.

1:15:35 Before meeting the noodle master himself,

1:15:37 I wanted to take Alex to try the most unique kebab joint in Lanzhou.

1:15:41 This place isn't just serving up regular kebabs.

1:15:44 They serve a super upgraded lamb kebab pita with so much spice and fat.

1:15:48 But somehow it works so well.

1:15:50 Just watch this, guys.

1:15:51 It's absolutely insane.

1:15:53 And here we are.

1:15:55 Before our final meal, we need a little midday street meat.

1:16:00 Yeah.

1:16:01 Wow.

1:16:01 Look at this.

1:16:03 Oh yes, Trevor.

1:16:05 We're in the right place.

1:16:08 Oh my gosh.

1:16:10 Wow.

1:16:11 Oh, it's lamb kebabs.

1:16:12 Oh, here it comes.

1:16:14 Look at this,.

1:16:15 Oh, wow.

1:16:16 Yum.

1:16:16 The classic lamb kebab.

1:16:17 It's a little bit fatty and a little bit lean at the same time.

1:16:20 They're just keeping it moving on the coals.

1:16:22 Look at the skills there.

1:16:24 Oh, and then he's loading it with Oh, that's the lamb fat he's putting on it.

1:16:28 It is scolding hot back here.

1:16:29 I don't know how these guys do it.

1:16:32 It's like 100° here.

1:16:34 Oh, hi.

1:16:35 Oh, the signature secret powder.

1:16:37 Oh, yeah.

1:16:38 Oh, and here comes the chili.

1:16:40 That is a generous coating of chili there, isn't it?

1:16:44 Look at that.

1:16:45 Wow.

1:16:46 Beautiful.

1:16:46 That is fantastic.

1:16:47 This is unbelievable.

1:16:48 It's crazy, isn't it?

1:16:50 It is.

1:16:50 We just walked into the most fast action paced lamb kebab.

1:16:53 Little street alleyway here.

1:16:54 It's like literally tucked away down a tiny alleyway.

1:16:56 And it's really nice that it's cooked over the coals.

1:16:58 Yeah.

1:16:58 It's going to give it that like smoky woodfire flavor.

1:17:00 A lot of places these days, they'll use like an electric.

1:17:03 True, true, true.

1:17:03 But you don't find this a lot anymore.

1:17:05 So, pre-warm up, we're going to start with some lamb tail.

1:17:07 Should we just go in?

1:17:09 Yeah.

1:17:10 Lantale.

1:17:10 Let's try it.

1:17:12 Warm up before the feast.

1:17:14 Oh, we're in so much business.

1:17:17 Oh, we found a good spot, people.

1:17:20 M.

1:17:21 It's like a melting lamb fat.

1:17:24 Wow.

1:17:24 Taanga.

1:17:24 Okay.

1:17:25 So, these are the mini bouques we got here.

1:17:29 And here we are.

1:17:31 The highlight of the day.

1:17:32 The pa with the kebab.

1:17:34 So, he's slicing it open.

1:17:36 And what's he going to put inside?

1:17:38 Secret spices.

1:17:39 Cumin.

1:17:39 Oh, and tons of chili.

1:17:41 There you go.

1:17:42 So, he takes all 20 skewers.

1:17:44 Yes.

1:17:44 Pulling them all out.

1:17:46 He's pulling them out.

1:17:47 That's a loaded pa.

1:17:48 Yeah.

1:17:49 Good man.

1:17:50 Thank you, man.

1:17:51 There it is.

1:17:52 Oh my god.

1:17:53 It's so warm.

1:17:55 Absolutely loaded.

1:17:56 Meat, fat, chili, and then you got the cumin.

1:17:59 You got the secret spices.

1:18:01 Let's just get in there.

1:18:03 Let's go.

1:18:04 Oh my god, man.

1:18:05 What a flavor packed pa pic.

1:18:07 This is literally an allstar dish of the trip.

1:18:09 The chili is spicy but not too spicy.

1:18:12 That's called xiang in Chinese.

1:18:14 More aromatic.

1:18:14 Aromatic mellow flavor.

1:18:16 It's just like a smooth aroma that brings you into the the heavenly realm.

1:18:22 Unbelievable the flavor.

1:18:23 Now it was time, guys.

1:18:25 After eating our way through Lanjo, bowl after bowl,

1:18:29 street after street, there was only one thing left to do.

1:18:32 It was finally time for Alex to taste a real bowl

1:18:35 of hand pulled noodles made right here in China straight from the source.

1:18:39 So, next up for a late afternoon noodle because we've already had one noodle.

1:18:43 Yes, we're going for more noodles and we're leaving

1:18:46 the city now and we're going for more noodles.

1:18:48 The home of handpulled noodles.

1:18:49 Here we are.

1:18:50 Noodle heaven.

1:18:51 This is the city of noodles.

1:18:53 Lanzhou handpulled noodles.

1:18:54 This is literally the sole reason I came to this city is for this dish.

1:18:58 And here we are.

1:18:59 We're all You can smell the beef aroma.

1:19:01 You can literally smell the noodles from outside.

1:19:04 Oh, gentlemen.

1:19:05 Oh, we got the local hat.

1:19:09 Oh, and we're going into the noodle kitchen.

1:19:10 Look at this.

1:19:11 Finally.

1:19:12 Oh my god, look at this vat of soup

1:19:16 And he's going to show us how noodles are made.

1:19:20 Oh, and look at this.

1:19:21 Oh my.

1:19:22 That is the biggest bite of chili oil I've ever seen in my life.

1:19:26 It is.

1:19:27 Right.

1:19:27 Look at how thick it is.

1:19:28 And that's going to be the soul of the dish in the noodle.

1:19:30 And look at this noodle.

1:19:30 Look how smooth it's getting.

1:19:31 Oh yeah, it's got really smooth now.

1:19:33 Oh yeah.

1:19:33 Look at that.

1:19:34 Look how stretchy it's getting as well.

1:19:36 It was so firm at the start.

1:19:37 Yeah.

1:19:37 Oh, there he goes.

1:19:39 There it goes.

1:19:40 Wow.

1:19:40 It looks amazing.

1:19:42 So, this is going to be one big noodle.

1:19:46 Really?

1:19:46 That would be nice.

1:19:48 That would be good.

1:19:50 This is This is probably like I don't know.

1:19:55 That guy.

1:19:56 This is 30 bowls of noodles.

1:19:59 30 bowls of noodles.

1:20:01 Okay.

1:20:01 Here we go.

1:20:03 Wa!

1:20:03 Bravo!

1:20:04 Bravo!

1:20:04 Oh man, the skills.

1:20:06 This is Lanzhou noodles.

1:20:08 Number one noodle in the world to me, guys.

1:20:13 Oh, and here it is.

1:20:14 Look, this is the start.

1:20:16 Each one of these is one bowl of noodles.

1:20:19 So, we're going to do one wide, one thin.

1:20:21 Yeah, let's try them.

1:20:22 Okay, here.

1:20:22 Okay, here comes the wide.

1:20:23 Here comes the wide.

1:20:24 So good watching him.

1:20:24 So, he's going to press it down.

1:20:26 Look how consistent each noodle is.

1:20:27 They're perfect.

1:20:28 And he does it so quickly.

1:20:31 Oh, okay.

1:20:33 So, here comes the fin noodles like this.

1:20:37 He He studied himself.

1:20:40 Oh, really?

1:20:42 Yeah.

1:20:43 He studied himself.

1:20:44 Noodles.

1:20:44 Oh, here they come.

1:20:45 Right into the bowl.

1:20:46 And then here's the stock.

1:20:47 So, they put a little bit of green onion.

1:20:50 And then there's the beef.

1:20:51 Oh, here's the chili.

1:20:52 Look at this.

1:20:53 That's the secret.

1:20:53 Ah, that's the secret.

1:20:54 That's the secret.

1:20:55 Oh, man.

1:20:55 I cannot wait to try these noodles.

1:20:57 It's going to be a glorious moment.

1:20:58 There's so much chili oil in there.

1:21:00 It's like a deep red.

1:21:01 It's a glorious moment.

1:21:02 Your first ever noodles in the source of hand pulled noodles in China.

1:21:08 I literally flew halfway around the world for this dish.

1:21:16 Extra beef.

1:21:18 So 7 hours stock.

1:21:22 Oh wow.

1:21:24 Beef bone beef.

1:21:26 Secrets and secret ingredients.

1:21:28 Secret.

1:21:29 Of course, there's going to be some secret ingredients.

1:21:32 So, 7 hours.

1:21:33 So, I got the wine.

1:21:34 I've got the thin noodles.

1:21:35 Look at that.

1:21:36 Oh, we got to add beef in there.

1:21:38 Extra beef.

1:21:39 Extra beef.

1:21:39 Load it up.

1:21:40 Load it up.

1:21:41 And then it comes with some pickled radish, some green beans, and some egg.

1:21:45 But we're here for We're here for the noodles and the beef and the soup.

1:21:47 Oh, man.

1:21:48 And you can see that stock.

1:21:49 They load it with that signature homemade chili oil.

1:21:51 The broth is homemade.

1:21:52 The noodles are homemade.

1:21:53 Everything is made from scratch here.

1:21:54 Okay, let's take it down.

1:21:59 M.

1:22:00 Oh wow.

1:22:01 I am so glad I got on a flight for this.

1:22:09 Wow.

1:22:09 Bravo, man.

1:22:10 Bravo.

1:22:10 We've had a few I've had a few noodle soups outside of China.

1:22:16 It doesn't even compare.

1:22:18 No.

1:22:18 I need another one.

1:22:20 The stock makes it the stock with the chili oil.

1:22:23 Deeply rich.

1:22:24 It is.

1:22:24 You can literally drink the broth.

1:22:26 Some soups too salty, right?

1:22:27 Too salty.

1:22:28 This one is just like smooth, soothing, aromatic.

1:22:30 It hits your soul.

1:22:31 I want to come back in the winter to this very spot when it's cold

1:22:35 outside and just have this like warming bowl of soup with all the chili oil.

1:22:40 It would just like literally put a smile on your face.

1:22:45 And last up to finish the food marathon,

1:22:47 we had one more meal left before our flight out.

1:22:50 We were back in Xi'an and we had to go for one last dapanji.

1:22:54 Okay, next up we're going for dapanji Big plate chicken.

1:22:57 Big big plate chicken.

1:22:58 And this street is bustling.

1:22:59 Look at this.

1:23:00 You can Oh, you can smell all the food.

1:23:02 This is such a foodie city.

1:23:04 Like everywhere you look, every nook and cranny is food.

1:23:07 Someone is cooking something.

1:23:08 It's unlike anywhere I've been before.

1:23:10 And here it is.

1:23:11 Oh, that looks Oh, that looks good.

1:23:14 This is going to be good.

1:23:16 Oh, man.

1:23:17 We're going right into the kitchen, too.

1:23:19 We asked for permission and we're going straight in to see the making.

1:23:22 It's crazy.

1:23:23 It just started raining.

1:23:24 Let's go in, check the menu, and get a big plate of chicken.

1:23:32 Go, go, go, go, go.

1:23:36 Okay, here we are.

1:23:40 Mala, we're going to get spicy big portion.

1:23:49 Is lot spicy.

1:23:52 L is spicy.

1:23:56 Yeah.

1:23:57 She said she says, "Are you sure you want a big one?" Yeah, we want a big one.

1:24:01 We might want two, to be honest.

1:24:04 Okay, let's go.

1:24:05 Let's go in the kitchen.

1:24:12 We ordered a Oh my god.

1:24:14 Oh, it's going to be good.

1:24:15 Let's take a look.

1:24:16 We got the fresh chicken.

1:24:19 That's a whole chicken.

1:24:21 A whole chicken.

1:24:23 It's a whole chicken going in.

1:24:27 Oh, there's no except the head.

1:24:29 Everything.

1:24:30 Oh.

1:24:30 Oh, no.

1:24:31 Oh, there's the head.

1:24:32 There's the head.

1:24:33 I knew the head was a mess.

1:24:35 Oh, here comes the spices.

1:24:37 So, we got star, cinnamon, and tao, which is amomum.

1:24:40 It's a Chinese herb.

1:24:41 It's like ginger.

1:24:42 Oh, and then ginger.

1:24:44 More ginger on top.

1:24:46 Look at that.

1:24:48 He's got oil and sugar and chicken going in.

1:24:54 Wow.

1:24:54 Looks amazing.

1:24:58 Here comes the chili.

1:24:59 Look at that.

1:24:59 Oh, he's gone.

1:25:01 Lots of chili.

1:25:02 Wow.

1:25:03 A secret stash of chilies.

1:25:06 Oh, and the drum chili.

1:25:09 Oh, wow.

1:25:11 Amazing.

1:25:11 That's huge.

1:25:12 Get over that p of chili.

1:25:14 It's got an actual pan of chilies under there.

1:25:18 That's crazy.

1:25:19 It's mesmerizing to watch.

1:25:20 You can't put your eyes off.

1:25:23 It is.

1:25:24 And the chili smell.

1:25:27 Oh, here comes the potato.

1:25:29 Yes.

1:25:30 He's done this 30 years.

1:25:32 Wow.

1:25:33 You can see the way he works.

1:25:36 From Xinjiang Oh, so he he he learned in Xinjiang,

1:25:41 which is where it's from, for 20 years.

1:25:46 And then he came here for 10 years.

1:25:50 Wow.

1:25:51 Okay, we're going to get a noodle lesson here.

1:25:53 I'm a bit rusty on my noodle slapping skills,

1:25:56 but there's a verse for everything.

1:26:00 Okay.

1:26:01 All right.

1:26:02 Yeah.

1:26:03 Go like this.

1:26:05 Give it a good slap.

1:26:09 Go like this.

1:26:12 It's hard.

1:26:12 Okay.

1:26:12 Let me try.

1:26:13 Let me try.

1:26:14 I got this one.

1:26:16 You So you pull it first, right?

1:26:18 Oh, yeah.

1:26:21 Yeah.

1:26:22 And then stretch it.

1:26:26 Okay.

1:26:27 Okay.

1:26:28 Like this.

1:26:29 Okay.

1:26:29 four.

1:26:30 Oh, okay.

1:26:31 One more.

1:26:32 And this is why they call it big plate chicken.

1:26:38 That's kind of big.

1:26:40 The biggest plate you'll ever see.

1:26:43 Look at the size of that.

1:26:46 Wow.

1:26:47 Look at that.

1:26:48 Look at that.

1:26:49 And we're going to bring it to the walk over here.

1:26:53 Oh, so shiny.

1:26:54 Oh, look at the sizzle on that.

1:26:56 That's the pani.

1:26:57 Oh my god.

1:26:58 Big plate chicken.

1:26:59 I hope you're all hungry, Cha.

1:27:02 I hope you're hungry.

1:27:03 It's going to be good.

1:27:05 It's the biggest portion of food.

1:27:06 That's incredible.

1:27:07 Oh, wow.

1:27:08 Oh my god.

1:27:10 And there it is.

1:27:12 The dapanji.

1:27:14 That's the biggest portion of food I've ever seen in my life.

1:27:19 Nice.

1:27:20 Fantastic.

1:27:20 All right, let's go.

1:27:21 Let's go try it out.

1:27:23 Man, that is a big plate chicken.

1:27:26 Big plate chicken.

1:27:27 Man, the smell is insane from that.

1:27:29 It is literally the aroma as soon as you walk in the place, you pick up on it.

1:27:33 It's crazy.

1:27:34 Where do you even start with this?

1:27:35 What's your go-to?

1:27:36 You Oh, man.

1:27:37 You know the secret?

1:27:38 What?

1:27:38 The potatoes soak in so much flavor.

1:27:40 The potato is the real first bite.

1:27:42 You got to taste the potato and a little chicken and a little noodle.

1:27:47 Okay.

1:27:47 Oh, man.

1:27:48 Oh, it's so hot.

1:27:49 Look at that.

1:27:50 Oh, you got chicken in there.

1:27:52 I'm so jealous.

1:27:53 There it is.

1:27:54 First mouthful.

1:27:55 Dangi.

1:27:56 Let's go.

1:28:06 Oh my god.

1:28:07 So good.

1:28:07 The noodle and the potato.

1:28:09 It was like starchy and then the spice out of nowhere just comes in.

1:28:14 Wow.

1:28:14 It soaked in all that flavor.

1:28:16 The cinnamon.

1:28:17 I think that's the best potato mouth full of potato I've ever had in my life.

1:28:23 That is unbelievable.

1:28:24 Wow.

1:28:25 The cinnamon and star in each flavor.

1:28:29 Yeah, for sure.

1:28:31 Really, really fragrant.

1:28:33 Too aromatic.