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– All right, check it out guys, this is Trevor James We just got into Chongqing, China This is the land of spicy Sichuan street food And I am so pumped, ’cause today we’re bringing you for a full on Sichuan street food adventure Check it out This is it, Chongqing, China Home to some of the best Sichuan and spicy nuclear noodles in the world And today, we’re going in deep, full on for five spicy Sichuanese meals that’ll burn your mouth off Huge thanks to ExpressVPN for partnering with us in this video and offering all Food Ranger viewers 49% off and three months free, using the link down below Check it out to protect your online privacy and to bypass geo-blocked content all over the world Let’s eat And first up, we are in a local morning market Chongqing is famous for xiaomian And right around the corner, there’s a local famous wanza yellow pea xiaomian And here we are, guys Wanza mian Oh, (speaks in a foreign language) (chef speaks in a foreign language) (Trevor speaks in a foreign language) – And here we are, guys, We’re gonna get a wanza mian, yellow pea spicy (speaks in a foreign language) (woman speaks in a foreign language) (Trevor speaks in a foreign language) (woman speaks in a foreign language) (Trevor speaks in a foreign language) (woman speaks in a foreign language) – Okay (speaks in a foreign language) And this is so special, because wanza mian is a (speaks in a foreign language), a local spicy (woman speaks in a foreign language) (Trevor speaks in a foreign language) – So we’re just putting in zhi ma jiang, sesame paste; chili oil; cong, onions; (speaks in a foreign language); huajiao, peppercorn; (speaks in a foreign language), MSG Oh, and there it is So it’s a yellow pea and (speaks in a foreign language), ground pork mixture And it all goes on top of this extremely aromatic chili oil and sesame paste, and (speaks in a foreign language) green peppercorn mix And we’ve just added in the noodles and (speaks in a foreign language), Chinese greens with noodles mixture And this is Yin Lao Ban who’s been working here 20 plus years making these wanza mian (speaks in a foreign language) (Yin speaks in a foreign language) (Trevor speaks in a foreign language) (Yin speaks in a foreign language) (Trevor speaks in a foreign language) (Yin speaks in a foreign language) – So it’s numbing and spicy The Chongqing Mala, that is the signature flavor of Chongqing (speaks in a foreign language) (Yin speaks in a foreign language) (Trevor speaks in a foreign language) – And there they go, look at that So we got the kong xin cai and the mian, but the real magic is right here in the back We’re gonna add the wanza, the yellow peas, and the ground pork (speaks in a foreign language) (woman speaks in a foreign language) (Trevor speaks in a foreign language) – There’s the pork (speaks in a foreign language) and the yellow peas Wow (speaks in a foreign language) And this is it, deep in the local alley of Chongqing And there it is, look at that Yellow peas, (speaks in a foreign language) ground pork But the real magic is on the bottom, the chili oil, sesame paste and (speaks in a foreign language) mixture And it’s super important to mix it up quick, because the chili oil is on the bottom, and you want Oh yeah, look at that Oh, that is the real joy of Chongqing right there Oh, look at that Chili, (speaks in a foreign language), they added in a big scoop of (speaks in a foreign language) in there And you gotta mix it up so it gets coated, look at that This is what we came to Chongqing for, guys The Wanza Chongqing XiaoMian Let’s get it nice and thick Oh, that is thick, guys Look at all that creamy yellow pea Wow, and it looks spicy and it’s gonna be spicy But what’s so unique about Chongqing and Sichuan food in general, is that it’s more xiang, it’s more aromatic The chili just has this incredible aroma There it is, let’s go for it (speaks in a foreign language) Try it out (Trevor slurps) Mm, ooh, oh wow (speaks in a foreign language) (woman speaks in a foreign language) Trevor speaks in a foreign language) (woman speaks in a foreign language) (Trevor laughs) – Wow, you can really taste the sesame aroma with the chili, it’s definitely numbing It tastes like a florally, numbing, spicy, sesame, buttery, yet creamy at the same time from wanza That right there (Trevor slurps) (Trevor moans) We’re hanging out with our friends Luke and Rebecca – Hi, guys First bowl And this is their first bowl of Chongqing xiaomian – [Luke] First day in Chongqing, first bowl – Try it out – One, two, three (Trevor slurps) – (moans) Oh my God – [Luke] That is so good (Trevor moans) – Oh, you get the numbing already – Yeah, it’s numbing, right? – Yeah – It’s (speaks in a foreign language), it’s numbing – It’s (speaks in a foreign language) – Is that the word, numb is (speaks in a foreign language)? – It’s (speaks in a foreign language) And the people here are so friendly, they’re just helping us mix the noodles Oh (speaks in a foreign language) She’s the pro She’s been doing this for years (woman speaks in a foreign language) (Trevor speaks in a foreign language) Oh, that was delicious, and we’re gonna keep exploring for more This is the city of food, and next up we’re gonna give intestines, another try Right down here, we’re going to get the phage on G: intestine, chicken,

and I think there’s noodles in there as well it’s gonna be a bowl for our world noodle tour So this is it guys, we just walked into the intestine, chicken station Over here we’re chopping intestines And over here, we’re frying up the chicken intestine in tons of chili oil First, let’s go take a look at the chopping of the intestines (speaks in a foreign language) (woman speaks in a foreign language) (Trevor speaks in a foreign language) (woman speaks in a foreign language) (Trevor speaks in a foreign language) (woman speaks in a foreign language) (Trevor speaks in a foreign language) – It’s clean (speaks in a foreign language) (woman speaks in a foreign language) – And there it is, the intestine bucket (speaks in a foreign language) Fresh Look at that, just chopping ’em up That’s gonna be fried in a wok of chicken and chili oil, and green numbing Sichuan peppercorn So you can see, this is the fay, the intestine chicken And on top, you can start with a big wok, a small wok, and you can add intestines, or you can add chicken And I think we’re gonna get the small wok and adding intestines (speaks in a foreign language) (chef speaks in a foreign language) (Trevor speaks in a foreign language) (chef speaks in a foreign language) – Look at this, guys This is where it all starts Oh, and here we go We’re gonna start the fay We’re just pouring in some (speaks in a foreign language) And you can see we’ve got green peppercorn down here, wow We’re just putting a little ginger in And here comes the fay, the intestine, the chicken, and the hua jiao We’re just putting the hua jiao peppercorn in first (food sizzles) Ooh, and there’s the fay We’re frying it up right now, and they were telling us that this is (speaks in a foreign language), that it’s extra clean These intestines right here are cleaned thoroughly And you can smell the ginger in there, it smells delicious And here comes the chili oil Look at this, the secret ingredient Oh, that’s thick Right in the wok That is the soul of Sichuan And look at that guys, it’s just coated in chili oil Oh, and then we’re gonna add a little stock in there Ooh, and you can see there’s actually chicken feet in there as well There’s chunks of intestine, and we’re gonna give intestine another go And then it goes right into the pressure cooker, and then we’re gonna add in noodle We’re gonna get the noodle with the feichang ji This is gonna be a world noodle dish Oh, and then this is the stewing section They’ve got the (speaks in a foreign language) And you can add all the ingredients that you like, and there’s no wei jing, it’s all natural And that’s gonna pressure cook for a while And you can see we’ve got this row of pressure cookers, and ours is the second one in We just got pure intestines and chicken And they pride themselves here on the cleanliness of their intestines, so let’s hope they’re nice and clean and no intense odor, which should be good And you can see, we’re gonna add noodles on top after There’s gonna be a noodle dish of the world And the real magic is gonna happen in any second, we’re gonna pour it over top with la jiao you, chili oil And that’s gonna make the extra fragrance just sizzle out, it’s gonna be really good And here it is, we’re heating up chili oil Look at that, guys It’s to add over top Oh, you can see the dried chilies in there Ooh, wow, sizzling chili oil over top of our feichang ji Oh, perfect It’s sizzling hot chili oil Oh, and just a little sesame on top Look at this Oh, that is the most aromatic pot (man speaks in a foreign language) (Trevor speaks in a foreign language) (man speaks in a foreign language) (Trevor speaks in a foreign language) – Look at this, guys The feichang ji full of mian xiao Full of noodles and intestines, super clean intestines We got added (speaks in a foreign language) on top That finishing move, where he threw the sizzling hot chili oil on top with these dried Sichuan chilies and peppercorns was iconic, it literally brings out the aroma And then the noodles we’ve added on top, that is beautiful It actually has a slight intestine aroma to it, but like Honga Ban was telling us, they’re super clean And you can tell there’s not gonna be a strong intestine odor to them, so let’s try a nice big chunk of intestine and a noodle and make sure they’re both covered in chile oil Just dip them in deep into the oil there, and make sure we got a good first bite The feichang ji And you can see this joint is just packed (Trevor slurps) (Trevor moans) Oh (speaks in a foreign language) Wow, oh and the intestines are chewy Oh, that is delicious And Hang ban is so friendly (speaks in a foreign language) (woman speaks in a foreign language) (Trevor speaks in a foreign language) (woman speaks in a foreign language) (Trevor speaks in a foreign language) (Trevor moans) There is a lot of flavor in there It’s all about that finishing move The chili oil that they poured over top brought out the sesame fragrance in the end And the intestines, like Wal Ban was telling us, they’re clean They actually add to the flavor It’s like a hot pot with an added intestine aroma,

and there’s a really nice nuttiness from the sesame (speaks in a foreign language) (man speaks in a foreign language) (Trevor speaks in a foreign language) – Bye – Bye-bye That was really good And next up we are exploring more deep Chongqing back alleyways And right up here, there is a classic Chongqing xiaomian noodle stall (speaks in a foreign language) Here it is, guys Look at this, Chongqing xiaomian (speaks in a foreign language) (woman speaks in a foreign language) – (speaks in a foreign language), authentic Chongqing xiaomian And to try something a little more different, we’re gonna get the fen, the rice noodle We’re gonna get the real authentic flavor Oh, (speaks in a foreign language), soy; (speaks in a foreign language) garlic; (speaks in a foreign language), onion; (speaks in a foreign language) This is the scene, guys And that is amazing, the noodle collagen Just gonna stand in the back and watch the magic He’s boiling the fen Li Lo Ban has been here 20 years, right here Oh, there we go Oh, and this is the slurp station Look at this, guys This is how people like to eat in Chongqing You just come along, you sit down, and you slurp your noodles And this is unique, guys Look at that We got the classic Chongqing base of chili oil, mustard greens We’ve got con chin thai green veg here, and we’ve literally got just mountains of rice noodles there There’s nothing better than slurping noodles on the street (Trevor slurps) (Trevor moans) (speaks in a foreign language) (woman speaks in a foreign language) (Trevor speaks in a foreign language) That is delicious It’s like the most smoothest, slippery rice noodle coated in Chile oil That is slippery Those literally just slide down You don’t need to chew them It’s definitely not as spicy as it looks It’s slightly numbing But in general, any bowl you get here in Sichuan or Chongqing is gonna be (speaks in a foreign language), that’s the word in China they use to describe aromatic (speaks in a foreign language) – Xiaomian – Xiaomian, ah (speaks in a foreign language) (woman speaks in a foreign language) (Trevor speaks in a foreign language) – And that’s what it’s all about, guys, slurping noodles on the street that are delicious with friendly people It doesn’t get any better (speaks in a foreign language) (woman speaks in a foreign language) (Trevor speaks in a foreign language) (Li speaks in a foreign language) (Trevor and Li speak in a foreign language) – That was amazing (speaks in a foreign language) (Li speaks in a foreign language) (Trevor speaks in a foreign language) – And here we are, guys, the mega city of Chongqing We’re continuing our food adventure today Just down here, we’re gonna go have a mega lunch, and then continue on and finish up Tonight we’re gonna have a mega, spicy hot pot feast Oh, (speaks in a foreign language) Wanwanxiang (woman speaks in a foreign language) (Trevor speaks in a foreign language) – Look at this, guys We’ve got douhua, silken tofu Oh, and this is the xiao tai (man speaks in a foreign language) – [Trevor] Ooh, feichang That’s intestine and yellow pea (man speaks in a foreign language) – [Trevor] (speaks in a foreign language) beef and potato Oh, and so much chili (man speaks in a foreign language) – [Trevor] (speaks in a foreign language), wow (man speaks in a foreign language) (Trevor speaks in a foreign language) – [Trevor] That’s pig foot and local radish (speaks in a foreign language), wow (man speaks in a foreign language) – [Trevor] (speaks in a foreign language), spare rib Oh, and look at how red that chili is That’s red braised fatty pork belly (speaks in a foreign language) Wow, red braised pork meatball Wow, (speaks in a foreign language) (man speaks in a foreign language) (Trevor speaks in a foreign language) (man speaks in a foreign language) – That’s starch jelly with duck (speaks in a foreign language) (man speaks in a foreign language) (Trevor speaks in a foreign language) (man speaks in a foreign language) (Trevor speaks in a foreign language) – So we got the Fen Zheng Rou, which is steamed fatty pork belly with potato, as well That’s a seaweed pork soup And this is the magic scene right here, guys Look at this This is all Sichuan small dishes, literally dozens of different Sichuan dishes to choose from Oh, so it’s lean pork with douya, bean sprouts in a spicy chili oil That’s pig ear in chili oil (speaks in a foreign language) (woman speaks in a foreign language) (Trevor speaks in a foreign language) (woman speaks in a foreign language) – [Trevor] That’s pig head meat This is all cold (woman speaks in a foreign language) – Oh, liver This is the real magic right here That is literally spicy eggplant in chili oil We’ve got dofou pi, tofu skin; fen chao, rice noodles; and there’s so much to try here This is a total classic Sichuan dish here, the silken tofu It actually has a bit of a smoky smell to it and you need the la jiao, the chili (speaks in a foreign language) Wow, we got a full tray of Sichuan specialties And here it is (speaks in a foreign language) (man speaks in a foreign language) – And here it is, guys This is just a classic Sichuan Chongqing lunch Here’s a real potentially delicious, yet risky dish The intestine, yellow pea Sometimes that’s unbelievably good, sometimes it’s foul

And then this combo right here, the silken tofu douhua with the chili is delicious You can’t beat it This is usually smoky, and salty, and delicious with that silken smoky tofu And then we’ve got a xiao tao rou, pig head meat And of course, a seaweed pork soup Let’s go right in and try their specialty This is the Suanni Bairou Let’s try it out (Trevor moans) Actually, it has a slight sweetness to it I think they put a little sugar in there And then the nuttiness from the bean sprouts, wow, that is delicious Let’s go for it, this intestine, yellow pea that is risky (Trevor moans) It’s definitely a strong intestine aroma in there I think that’s how it should be, but there is definitely a foul odor in there I’m not sure if I like that This is what I love about Sichuan You can try so many flavors, and they’re all different shades of spiciness There’s such a varying level of heat, and (speaks in a foreign language) numbingness, which is really good (speaks in a foreign language) (man speaks in a foreign language) (Trevor and woman speak in a foreign language) (Trevor speaks in a foreign language) (woman and Trevor speak in a foreign language) – And that’s so cheap, 73 yuan, which is actually just $10 for that big plate (speaks in a foreign language) (woman speaks in a foreign language) – We’re gonna keep exploring, guys We’re gonna keep going And we’re hanging out with Luke and Becca – Hi, guys – We’re going for a big hot pot meal next, right up here And here we are, guys – [Luke] There we go – Chongqing Hot Pot (speaks in a foreign language) (woman speaks in a foreign language) (Trevor speaks in a foreign language) – And they give you snacks while you wait And to order, this is what’s really cool I’m using Ting’s phone here You just scan, (speaks in a foreign language) And then you can order the hot pot dishes you want, right on the phone Okay, so you just press this (speaks in a foreign language) Order your dishes And then it gives you all of the dishes you can choose And this is the kitchen spicy duck intestine Okay, and this is the specialty here, guys The yachang, the duck intestine, and their beef stomach Oh, and this one here is really good This is shrimp ball, literally ground up shrimp and meatball Let’s get that That was one of my favorites And this dish here, the duck blood is very famous in Sichuan (woman speaks in a foreign language) (Trevor speaks in a foreign language) (woman speaks in a foreign language) – And here we go, guys We’re going for Chongqing hot pot, spicier than Chengdu And we got tons We ordered duck blood, pig brain, duck intestine Oh, and you can smell it as soon as you walk in And here we go, guys We’re gonna make the ultimate spicy hot pot You can see we’ve already got a base of chili, ground up chili, ginger, and they just added a little hot water And then here comes the real magic This is chili oil, watch this Oh, pure chili oil And this is the (speaks in a foreign language) separated into nine different layers, sections Look at that There it is Look at how red that is That is gonna be delicious Oh, and here it is – Wow – Oh, the hot pot – Oh, man – That is looking spicy Oh, and it’s all here – Wow (Trevor speaks in a foreign language) – This is the tripe, and we’re gonna get a lesson into how to eat this (woman speaks in a foreign language) – Okay, so you gotta boil the kidney for 20 seconds and dip it in this chili peanut, green onion mix Oh, and we’re gonna boil them right now – That’s a long one though – Oh, (speaks in a foreign language)? (woman speaks in a foreign language) – 20 seconds – 20 seconds, all right – [Trevor] And then dip into your sauce – [Luke] Okay, yeah – Oh, (speaks in a foreign language) (woman speaks in a foreign language) (Trevor speaks in a foreign language) (woman speaks in a foreign language) – And then you gotta (speaks in a foreign language) (woman speaks in a foreign language) – (speaks in a foreign language), and just eat it straight as is (Trevor moans) (Luke moans) (woman speaks in a foreign language) – It’s good, yeah – It’s really good (Trevor speaks in a foreign language) – And that pork kidney, not bad, eh? – Yeah, it’s good – Yeah – [Trevor] It doesn’t have like a strong organ flavor – No, not at all – It’s just spicy It takes on that – [Luke] It tastes like meat – Yeah – It doesn’t taste like anything too outrageous or upsetting, you know? – Exactly – It’s very straightforward – Exactly So you can see we got a ton of accompaniments for our hot pot So we got the duck blood here, look at that And that is a classic Sichuan hot pot accompaniment And it just goes right in there, and it becomes a little bit jelly like after it boils We got a big mountain of tripe and a big tray of duck intestine, it’s going right into this super spicy hot pot And then over here, some really nice shrimp balls, pork balls We got the pork brain Okay, we’re just gonna start with some blood You can literally just, ooh, pour it only in the side ones And that’s gonna boil, and that is very hot pot And you’ve just gotta put it in gently, these blood cubes And while the blood is boiling, we can have some tripe And then you gotta boil it right in the middle, for nine seconds, and then you can just dip it in your oil, sesame, garlic,

cilantro – I have a feeling I might not be a huge fan of this We’re gonna do it anyway (everyone laughs) – Okay, cheers, Buddy – All right, only one bite (Trevor moans) – [Trevor] It’s crunchy It definitely has a strong stomach flavor So this here is pork ball with cilantro, and you just literally take it out of this bamboo little tube, and that hot pot is what it’s all about Spicy, but not overpowering, right? – Yeah, definitely – But the thing is, as this boils longer and longer full of peppercorn and chili, it gets spicier and spicier And the blood is ready And there it is, jelly like pork blood And you just dip it in that chili, peanut, sesame mix Okay, let’s try it out – [Luke] Cheers, Trevor Oh, that’s good Yeah, I like that a lot, actually I think that’s my favorite thing I’ve had, so far – It’s a salty pig blood – Yeah, it’s not too bad It’s a sort of taste, like kind of a savory sort of jello or something You taste more of the spice than anything, I think – I think that’s what it is – Yeah – Next up, we gotta try the magic And there it is, pass the duck intestine Oh, yeah, you just drop it in, and these become crunchy And you sort of make it swim, and then dip it in – Make it swim in here? Yeah, cheers, buddy – Cheers (Trevor laughs) (Trevor moans) Again, pretty good, yeah – [Trevor] Crunchy – Yeah – It literally has a crunch (speaks in a foreign language) (woman speaks in a foreign language) – Oh, ’cause it’s fresh, so it’s crunchy And next up, of course, is the famous pork brain, creamy pork brain Look at that Ooh, right in the pit And we’ve also got a big plate of sliced beef with raw green Sichuan peppercorns over top You can just add that right in – All right, let’s go for it – Just dig in for that beef Aw, and there it is – Oh, wow – Peppercorn, chili, beef (Trevor moans) – That’s so good, really good – It’s really good – It’s really tender – [Trevor] Oh, that is spicy – Oh, that’s spicy – Oh, and I got a raw peppercorn How’s that? – I think I got a peppercorn I feel the numbness – Oh, it’s numbing – Yeah (laughs) – Oh, that is numb This is getting tense, spicier and spicier – Oh, baby – Wow – It really does spicier as you go on – Click that bell notification button down below, guys These videos are a lot of fun to make for you We’re continuing our world noodle tour all the way to Italy You’re gonna wanna watch this whole series And thank you so much for watching these videos, it means a lot to us So please leave us a comment down below, we would love to hear from you Thanks a lot, guys

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