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  • Alright so check it out

  • It’s Trevor James

  • Ting and I just got into Beijing to meet up with Chuchu

  • And today we are going bright and early for a full on Street food tour

  • Let’s go check it out

  • This is it

  • Beijing, the capital of China

  • With a huge selection of street food

  • You could spend a year or more eating

  • Here, deep in the Hutong alleyways

  • You can still find legit, authentic Chinese street food

  • Just like the old times

  • That is exactly what we set out to do

  • So make sure to watch until the end

  • Because we are taking you on a full on Hutong alleyway street food tour

  • To eat a ton of Beijing street food specialties

  • Including the famous Peking duck

  • Let’s eat

  • So this is like a morning market?

  • I love jianbing!

  • Let’s go get it!

  • Jianbing is one of the most beautiful creations

  • We have two eggs on it

  • Tai hao le

  • Chuchu just look at that

  • Doesn’t that look fantastic?

  • The eggs are just mixed in with the dough perfectly

  • Let’s take our first bite

  • Oh yeah

  • Oh, Beijing

  • That is just fantastic

  • That is a perfect start to the day

  • Bye bye

  • Awesome

  • Nothing like deep Hutong street food

  • What Chuchu brought me to next is one of the most enjoyable things to eat on the street in Beijing

  • And the locals love it

  • There really is nothing better

  • Than eating this miancha sesame paste porridge in a Hutong alleyway

  • Let’s go outside

  • Look at this

  • That sesame paste is so Xiang de

  • A little salty

  • Oh it’s so powerful

  • That is pure powerful gloop

  • Not much sweetness at all to it

  • It’s quite salty

  • And that is a thick thick enjoyable porridge

  • Cheers

  • It’s really like a sesame butter porridge but salty and powerful

  • If you want to try something really unique in Beijing

  • You can follow along with Chuchu’s tour

  • And hop in a taxi

  • And try the classic Beijing fermented stinky fermented soybean drink

  • That’s stench fills every restaurant it’s made in

  • As we started getting closer

  • Chuchu started getting really nervous

  • OK let’s go

  • Let’s go try it out

  • Oh it’s stinky in here

  • There is a definite odor

  • That is nasty

  • That is really bad and strong

  • It smells like socks, like wazi

  • Let’s order one up

  • I think it’s going to be a stinky bowl of douzhi

  • So let’s just get one bowl, OK?

  • Let’s order up

  • This smells like burnt socks

  • Oh that is stinky, here, smell it

  • No no no no no

  • Come on, here, give it a smell

  • So we have douzhi, and what else?

  • Let’s try it out

  • It’s like a

  • It’s like an onion ring without the onion

  • The stinky, fermented green beans

  • It’s not that bad come on

  • Get a big spoon

  • It smells worse than it is

  • With a fermented green bean odor

  • But it also tastes a little burnt

  • Come on, try it out

  • Oh yeah, it’s…come on, try it out

  • It’s not that bad, come on

  • Let’s try it out

  • That is even worse

  • Pickled rutabaga on top

  • That is really nasty

  • Why am I going for more?

  • Let’s go get something else to eat

  • Oh that was nasty!

  • So that was quite a strong dish

  • It was not that good

  • I thought it was kind of gross

  • But I can see why people would like it

  • It’s one of those things kind of like durian or stinky tofu

  • Some people love it

  • And some people hate it

  • And that was one of the things that we both didn’t like

  • It was kind of like stinky socks

  • But we are going to make our way to another lunch joint

  • To have some famous Beijing Zhajiang mian (Zhejiang noodles)

  • After a quick ride on the subway

  • We made our way to a famous little Beijing noodle joint (zhajiang mian)

  • And, organ soup joint with the lineup out the door

  • Gotta lineup, awesome

  • As soon as you step into this luzhu joint

  • You can smell the simmering intestines and lungs that green you

  • As you line up to take a bowl from the huge cauldron that’s full of rich organ broth

  • Organs, soaked pita bread, and smoky tofu

  • The chefs are quick at work

  • Chopping up the intestines and lungs with intense energy for a seemingly endless lineup

  • And that’s when you know something is really good

  • He’s just chopping, oh that’s a lung

  • That’s a whole lung he is just chopping up

  • He’s just mincing

  • He’s just chopping that lung into little pieces

  • And he is going to do that with intestines

  • He’s done it with the pita and the tofu already

  • And just filling each bowl completely

  • Oh yes

  • Organ delight

  • Organ delight

  • Oh yeah there is intestine

  • It looks like there is some lung

  • Pita bread, and tofu in a rich organ broth

  • Everything looks so sloppy

  • The juices are just flying

  • The juices are just flying everywhere

  • And he is just filling the bowl here with broth

  • Here comes the broth

  • That’s going to be rich

  • Nice

  • Oh that is beautiful

  • Crazy in here

  • It’s so busy

  • After picking up your luzhu soup

  • You need to get your famous zhajiang noodles

  • Texture sliced thick noodles served plain with an assortment of sliced cold veg

  • And a specialty secret bean paste

  • That gives the dish it’s backbone essential flavor

  • Ok lets go find a seat

  • This just looks magnificent

  • Oh look at all these ingredients

  • In a rich broth

  • This is just magnificent

  • So start with the sauce?

  • That looks so beautiful

  • That is the most beautiful colorful bowl of noodles

  • And that’s the real secret, the Jiang, right?

  • And then just mix it up

  • That is just going to be colorfully good

  • I think the real secret is going to be that bean paste

  • Oh it’s a thick bean paste

  • And my mouth is completely watering right now

  • Are you ready?

  • That bean paste is magic

  • It’s like a perfect mix between salty and sweet

  • With nice bits of pork in there

  • Shall we try this

  • This is their specialty

  • I’m going to get a nice big one with an intestine and a lung

  • Can I get a double, triple combo?

  • Intestine, lung, and pita

  • Cheers

  • It’s definitely strong

  • And the organ flavor, the intestine flavor is overpowering

  • But if you like that

  • It’s actually really good

  • Well that was fantastic

  • Beautiful noodles

  • It has been a wonderful day hanging out with Ting and Chuchu

  • Weve had a lot of good food

  • We are exploring the old hutongs of Beijing now

  • And we are going to make our way for Beijing duck

  • Oh yeah, can’t wait!

  • This is beautiful here

  • Really nice

  • Lots of beautiful lanterns

  • And we can have a nice big plump fatty duck here

  • I like the ancient feel here

  • Yeah, it’s cool

  • Look at this!

  • Look at the duck

  • As you step into this deep back street Hutong alleyway Beijing duck joint

  • You can instantly smell the aroma of the crispy fatty duck sizzling in the wood oven

  • Watching the ducks being put in the oven

  • And roast slowly over the wood flames

  • Dripping fat and juices

  • And rocking slowly back and forth

  • Is enough to make anyone hungry

  • When it’s in front of your eyes

  • Whether it’s your first time

  • Or youre a Beijing duck addict

  • The excitement and anticipation is always the same

  • It’s just that good

  • Beautiful!

  • This is just going to be so good

  • Can’t wait to try this out

  • The big beauty is coming in

  • Just look at how succulent this is

  • You can really hear the crisp

  • Oh beautiful

  • Look at the bursting juice

  • Look at the juice bursting

  • You can see the juice, the oil

  • That is going to be

  • That is going to be legendary

  • This is really the best duck that youll ever eat

  • And as you watch the chef slowly slicing it

  • The pure excitement and anticipation for the best bite of duck that you will ever eat

  • So we have a huge Beijing duck feast here today

  • He cut up a whole duck

  • Beautiful

  • And then over here some cucumbers, melon, and radish

  • The beauty over here, this, the wraps

  • Making the wraps of Beijing ducks is the final step before eating them

  • Some like to make them elegant

  • And others like to just stuff them full

  • I like to do the stuff them full technique

  • You can’t go wrong with a mouthful of Beijing duck

  • Wrapped up with different sauces to choose from

  • Wow!

  • The duck is amazing

  • Solid 10/10 on this one guys

  • Youll enter duck heaven the moment it hits your lips

  • And the flavor had actually a slight sweet wasabi mustard like flavor to the sweet bean paste

  • So good

  • That was an amazing day

  • So much good food

  • Thank you Chuchu

  • That was a great time

  • And thank you for watching these food and travel videos

  • Please leave us a thumbs up down below

  • A comment letting us know what you thought

  • And subscribe to this channel if you haven’t already

  • Thanks guys

  • If you enjoyed this video

  • And want more delicious street food videos

  • Make sure to click the popup on the left of the screen for a full playlist of delicious street food videos

  • From across china and Asia

  • Also, click that subscribe button and the little bell button beside it

  • So you can get notifications whenever I upload a new delicious street food video

  • Thank you so much for watching!

Alright so check it out

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(DEEP Chinese Street Food Tour in Beijing, China | BEST Unknown Street Foods + PEKING DUCK)

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    Brandon 發佈於 2021 年 01 月 14 日
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