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  • - Oh ho ho, you could just watch this all day.

  • And I think that's what we're gonna do.

  • Just hang out and watch for a bit.

  • All right, check it out guys.

  • It's Trevor James.

  • Big noodle tour comin' up today.

  • We're gonna go for a ton of noodles in Xi'an.

  • Hui Chinese, Muslim, Halal street noodles.

  • Let's check it out.

  • If you love noodles and street food, get ready.

  • 'Cause we're bringing you to try four

  • amazing bowls of Halal street noodles in Xi'an, China,

  • home to the Hui Chinese Muslims,

  • and a huge variety of delicious street food.

  • And we're bringing you into the back

  • of every single noodle kitchen that we enter into

  • today in Xi'an.

  • So let's eat some delicious life-changing noodles.

  • Right around the corner here,

  • there is supposed to be a really good,

  • local, dry-style biang biang noodles.

  • Fat, ultra fat belt noodles.

  • Here we go.

  • (speaking in foreign language)

  • Oh this is the beef noodle.

  • So you can get beef noodle,

  • or the fat belt biang biang noodle.

  • (speaking in foreign language)

  • So you can see, they've got

  • a few different variations of regular noodle,

  • but we came for the fat biang biang noodle.

  • (speaking in foreign language)

  • Oh yeah, look a that.

  • Oh you can see we're just adding on

  • (speaking in foreign language)

  • There's some carrot, greens, cabbage,

  • it's all in there.

  • Oh, and there's the biang biang mian.

  • Nice.

  • Oh yes.

  • (speaking in foreign language)

  • So each noodle,

  • each bowl has three strips.

  • And you can see we're just gonna stretch them out.

  • And it goes biang, like the sound.

  • (speaking in foreign language)

  • The slap!

  • The noodle slap.

  • Local Xi'an specialty.

  • Wow.

  • (laughs)

  • This is awesome to be in Xi'an.

  • And then they split it and put it into the cauldron.

  • This is the beef stock that goes a little bit

  • on the bottom of the biang biang mian.

  • (speaking in foreign language)

  • Wow (speaking in foreign language)

  • That is a bag full of spice.

  • (speaking in foreign language)

  • Oh, wow, it's all in there.

  • And you can really smell that.

  • It's very floral and intense.

  • (speaking in foreign language)

  • Yeah.

  • Oh, and in the beef noodle.

  • And you can just see all of the beef bones in there.

  • That is ultra, ultra rich.

  • (speaking in foreign language)

  • Wow, look at that.

  • (speaking in foreign language)

  • That is actually very aromatic.

  • Very aromatic.

  • You can really smell all of those herbs and spices

  • that we just heard.

  • (speaking in foreign language)

  • - Beef, beef.

  • - Oh, the beef.

  • (speaking in foreign language)

  • Oh, look at how shung that is.

  • What a beautiful scene that is.

  • Just so much soft beef.

  • That is so beautiful.

  • Just look at all the beef there.

  • You can really smell the bay leaves and the cinnamon.

  • Oh, and this is what Xinjiang Food and Xi'an is all about.

  • Tons of spices and herbs.

  • Oh, (speaking in foreign language)

  • Oh.

  • (speaking in foreign language)

  • (laughter)

  • (speaking in foreign language)

  • Oh look at that.

  • (speaking in foreign language)

  • There's cinnamon, bay leaves, star anise.

  • (speaking in foreign language)

  • And we're gonna try it out.

  • - [Man In Background] Very, very good.

  • - Mm!

  • Oh. (speaking in foreign language)

  • (laughter)

  • Oh, it's very soft.

  • (speaking in foreign language)

  • - [Man In Background] It's very, very good.

  • - Very good.

  • Oh (speaking in foreign language)

  • Oh and here they come.

  • The big biang biang fat belt noodles.

  • Wow, into the bowl.

  • That is beautiful.

  • Look at that.

  • And here the, oh, hot veg!

  • Tons of veg on there.

  • That looks beautiful.

  • Oh and there's the beef!

  • (speaking in foreign language)

  • Fresh beef.

  • (speaking in foreign language)

  • Oh, look at all the chili oil!

  • (speaking in foreign language)

  • Sesame oil.

  • Oh, that's gonna make it fragrant.

  • (speaking in foreign language)

  • Look at this, guys, this is the ultra bowl

  • of biang biang mian.

  • Ultra felt belt noodles hand-pulled.

  • Look at that stewed beef.

  • Tons of spices.

  • And then they also give cilantro and fresh veg,

  • cabbage, carrot, beans, and then mixing it up,

  • that's the true joy.

  • You get to see.

  • Look at all the chili oil on the bottom.

  • And this is what we came to Xi'an for right here.

  • (slurping)

  • Mm.

  • Mm.

  • That is what Xi'an is all about.

  • That right there, that bowl.

  • The dry style noodles.

  • The sesame oil, the chili.

  • It's like nutty and fragrant.

  • The beef is soft, there's a bit of that smokey tofu aroma.

  • It's peppery, you can taste some pepper in there.

  • It's condensed and rich and full of intense flavor.

  • (speaking in foreign language)

  • That was amazing.

  • Next up, we're going to another famous Hala joint

  • that serves a different style of hand-pulled noodles.

  • The Liuxiang mian, with beef spiced

  • so fragrant with cinnamon,

  • and a huge lineup of chefs pulling noodles.

  • This is where noodle lovers eat,

  • and where the noodle masters cook.

  • Awesome, guys.

  • We're in a little alley, and right up ahead

  • there's a famous little noodle joint,

  • Hui Chinese noodle joint.

  • Oh, it's gonna be good.

  • Let's go try it out.

  • Wow, we are entering the noodle heaven.

  • Oh, wow!

  • (speaking in foreign language)

  • Look at these wheat noodles

  • and they look really nice and chewy.

  • (speaking in foreign language)

  • Look at this noodle scene here.

  • Wow (speaking in foreign language)

  • Look at all these noodle strips.

  • So he's gonna stretch it out.

  • Oh, beautiful.

  • And then they put them right into this deep cauldron,

  • and boil them and put them right over that

  • beef vegetable stock.

  • Wow.

  • That is amazing.

  • And now we're stretching them out.

  • (speaking in foreign language)

  • Look at this.

  • Hand-pulle.d

  • And you can see they're really looking nice and chewy.

  • (speaking in foreign language)

  • Wow.

  • Oh and they're just getting,

  • each time they get thinner and thinner.

  • Oh and they're going right in the pit.

  • There we go.

  • (speaking in foreign language)

  • Wow.

  • (speaking in foreign language)

  • Oh.

  • (laughs)

  • Wow.

  • Each time they get thinner,

  • and that is just a huge noodle clump.

  • That's gotta be tough.

  • Oh, Xi'an is just the birthplace,

  • the soul of Hui cuisine here in China.

  • Oh.

  • (laughs) Incredible.

  • (speaking in foreign language)

  • Yeah, this is a Hui specialty,

  • and they're just going each time

  • right in there.

  • Oh that's a lot of noodles.

  • It's a dream here.

  • (laughs) Oh this is noodle heaven.

  • Enter noodle heaven.

  • You could just watch this all day.

  • And I think that's what we're gonna do,

  • just hang out and watch for a bit.

  • And they're nice and fat.

  • And you can see, they just look perfect and chewy.

  • And they're just pulling the noodles as we speak.

  • You really gotta come to Xi'an, or Lanzhou,

  • or Western China to experience

  • true hand-pulled noodles like this.

  • Western China, the more west you go,

  • you got Hui Chinese, and then you get

  • Uyghur Chinese as well

  • that pull the noodles.

  • And that's what we're doing on this series,

  • is just goin' to the best places for noodles,

  • and really, really delicious halal food.

  • (laughs) Oh yeah.

  • It's a dream.

  • This is in the base of the bowl.

  • Oh (speaking in foreign language), chili.

  • (speaking in foreign language)

  • Cilantro, vinegar, MSG,

  • oh (speaking in foreign language).

  • Look at that beef.

  • That looks really soft.

  • You can see it again.

  • Chili oil, cilantro,

  • sesame oil.

  • (speaking in foreign language)

  • Oh, and then the beef.

  • (speaking in foreign language)

  • Wow.

  • And look at the selection of noodles here.

  • Oh yes.

  • We are gonna get one of these.

  • I love all the veg on there.

  • And they're just gonna start pouring the noodles on.

  • Look at that.

  • Oh wow.

  • The noodles go right on top, look at that.

  • That is beautiful.

  • Oh yeah, right on top.

  • Oh it's mesmerizing.

  • (speaking in foreign language)

  • Look at this, guys, we got it.

  • Look at these ultra chewy noodles.

  • (speaking in foreign language)

  • We're gonna go try it out.

  • Beautiful scene.

  • Look at this.

  • There it is.

  • Look at that, there's the beef at the bottom.

  • Oh (speaking in foreign language)

  • Awesome.

  • Oh that beef, that carrot.

  • Oh, you can really smell the carrot.

  • The carrots are very aromatic.

  • And there's a bit of bean sprouts in there, too,

  • so there's a bit of a nuttiness.

  • Look at those noodles, covered in that.

  • You can really smell that aromatic beef,

  • the carrots, the vinegar.

  • Oh, and then we've got a hit of garlic for afterwards.

  • Let's try these.

  • (slurping)

  • Mm.

  • Oh!

  • (speaking in foreign language)

  • Wow.

  • (speaking in foreign language)

  • Oh yeah.

  • (speaking in foreign language)

  • Those are so aromatic with cinnamon.

  • They taste very cinamonny.

  • They taste like a beef cinnamon gravy

  • with the cilantro and the sour vinegar,

  • but just a smooth vinegar.

  • The carrot, all the veg in there makes it hearty.

  • Mm.

  • And it's just amazing to see them pulling them in the back.

  • Next up, before going for perhaps

  • the best noodle dish in all of China,

  • the big plate chicken, and getting

  • an intro into making it in the kitchen,

  • we met up with local liangpi master, Mr. Sheng

  • for an intro and a taste

  • of one of Xi'an's most iconic pulled jelly noodle dishes.

  • (speaking in foreign language)

  • We are in the Hui district here.

  • It's all halal, Muslim Chinese street food,

  • and that's what we're doin' today.

  • There is variations of each dish

  • that we're having, you can get either Hui Chinese,

  • or Han Chinese, and today we're gonna get

  • all Hui Chinese street food.

  • All right, guys, so we are at a famous

  • liangpi joint here, and we're a little early.

  • Sheng Lao Ban, this nice gentleman here

  • is gonna come and meet us, and show us

  • how to make these famous liangpi,

  • and we're gonna try it out.

  • Let's go and try a liangpi.

  • So we're hangin' with Sheng Lao Ban here.

  • (speaking in foreign language)

  • - Okay?

  • (speaking in foreign language)

  • - Okay, awesome.

  • (speaking in foreign language)

  • Wow, that is legit.

  • (speaking in foreign language)

  • Oh yeah, cold.

  • (speaking in foreign language)

  • Okay, so there's four simple ingredients here.

  • (speaking in foreign language)

  • Okay.

  • (speaking in foreign language)

  • Oh, the secret sauce.

  • (speaking in foreign language)

  • 28 secret ingredients in it.

  • Oh, beautiful.

  • (speaking in foreign language)

  • Okay, sesame paste.

  • (speaking in foreign language)

  • Oh, wow.

  • That is beautiful.

  • (speaking in foreign language)

  • Oh wow, look at how thick it is.

  • Tons of chili in there.

  • Wow (speaking in foreign language)

  • Look at that, wow.

  • (speaking in foreign language)

  • Right when I went to go taste my liangpi,

  • Boss Sheng reminded me

  • that with any liangpi, you have to

  • eat a roujiamo Chinese burger.

  • And here, served with beef, Xinjian halal style.

  • Oh.

  • (speaking in foreign language)

  • And we're gonna get that in a pita.

  • (speaking in foreign language)

  • I think I smell a bit of cumin in there.

  • Oh, it's so delicious.

  • - [Boss Sheng] You can try it.

  • - [Trevor] Oh, I can try it, really?

  • Oh!

  • - [Boss Sheng] Oh, yes! (laughs)

  • - [Trevor] Look at that!

  • (speaking in foreign language)

  • - [Boss Sheng] It's delicious.

  • - [Trevor] This looks delicious.

  • - [Boss Sheng] Yes, yes.

  • - Mm.

  • - It's good.

  • - Oh, wow.

  • - This is Muslim food.

  • It's very good.

  • - Very good.

  • - Very good.

  • - Oh, it's so soft.

  • - Yes.

  • - Mm.

  • (speaking in foreign language)

  • So healthy.

  • And she is just heating up a moa bread.

  • This is Chinese pita.

  • (speaking in foreign language)

  • Oh, okay.

  • So it's a spicy black bean sauce with all of that

  • beautiful stewed beef.

  • (speaking in foreign language)

  • Look at that thick sesame paste.

  • (speaking in foreign language)

  • Look at how pure that it.

  • That pure sesame paste.

  • All that chili oil, and then their secret stewed vinegar.

  • The we've also got the plum juice here.

  • Triple combo, triple joy.

  • And it's really thick.

  • This is what's unique.

  • All throughout Xi'an I've had quite a few

  • of these liangpi, but this one

  • really looks unique because of that stewed vinegar

  • and this ultra thick, ultra pasty looking sesame paste.

  • (slurping)

  • Oh wow.

  • Oh yeah.

  • That is just ultra aromatic

  • It really is about the chili oil, vinegar, sesame combo.

  • It's so thick.

  • That sesame paste is ultra thick.

  • It's the most refreshing and satisfying

  • and she-ang combo you'll ever have.

  • So there's two type of roujiamo in Xi'an.

  • This one is the beef, the Hui halal version,

  • and you can see on the bottom, there's a bit of that,

  • they put that bean sauce with chili,

  • and the pita itself.

  • Mm, looks nice and soft and fluffy.

  • Let's try it out.

  • Mm.

  • Mm.

  • Oh.

  • (speaking in foreign language)

  • Wow.

  • (speaking in foreign language)

  • Oh, oh.

  • (speaking in foreign language)

  • (laughs)

  • For our final noodle dish, we're having

  • the king plate of noodles in China.

  • Originating from China's far west Xinjiang province,

  • the dapanji big chicken plate.

  • This is the most massive plate of fried chicken

  • and chilis and potatoes,

  • and all placed overtop of a huge bed of hand-pulled noodles.

  • Pure heaven.

  • All right, guys, next up to finish up the night,

  • we're gonna go for a classic Chinese dish,

  • the dapanji.

  • Wow, the big plate chicken.

  • Right up here there's a famous dapanji joint.

  • Oh it's gonna be good.

  • And it's got big, fat stretched noodles on the bottom.

  • Let's try it out.

  • And we're gonna go in the kitchen

  • and see how they make the big plate chicken.

  • Oh.

  • (speaking in foreign language)

  • Wow, beautiful.

  • You can really see the soul that's put into this.

  • (laughs)

  • Amazing.

  • Hand-pulled fat noodles going into

  • the big cauldron here, and that's gonna go

  • underneath the dapanji.

  • We've got like three woks going right now

  • of dapanji, oh.

  • And this is the soul for dapanji.

  • Wow.

  • That is amazing.

  • (speaking in foreign language)

  • Oh! (laughs)

  • (speaking in foreign language)

  • Oh and then we're putting the chicken in.

  • Oh, so there's chicken and I think,

  • (speaking in foreign language)

  • ah, so there's chicken and ginger in that wok.

  • Oh, and it's so hot.

  • And here comes the chilis.

  • Look at those chilis.

  • Wow.

  • That is amazing.

  • Chilis, peppercorn, it's all in it.

  • (laughter)

  • Lots of chilis.

  • Oh.

  • Look at all the chilis in there.

  • (speaking in foreign language)

  • And then lots of potato.

  • Oh, this is gonna be really good.

  • Little water.

  • And it's going right on top

  • of these beautiful hand-pulled noodles.

  • Oh, that is incredibly beautiful.

  • All that chili aroma.

  • Wow.

  • (speaking in foreign language)

  • (laughs)

  • That is so she-ang.

  • Oh, (speaking in foreign language), wow.

  • Look at this monster dapanji.

  • All of these big chunk of chicken,

  • there's bell pepper, there's potato,

  • and look at all the chilis.

  • Tons of chilis.

  • It's gonna be spicy and she-ang.

  • Oh, there's a bit of daikon in there,

  • and ginger, and on the very bottom,

  • there's all of those fat, hand-pulled noodles.

  • (slurping)

  • Mm.

  • Wow.

  • That is insanely she-ang.

  • Look at all the sauce dripping down that noodle.

  • It's so nice and peppery.

  • It's very she-ang.

  • You've got that rich cinnamon star anise kick,

  • oh and the noodles, they give you

  • this soothing comfort feel.

  • (speaking in foreign language)

  • Whoa.

  • (speaking in foreign language)

  • That is just fantastic.

  • There's definitely a Sichuan peppercorn hit.

  • It's numbing, floral,

  • you can taste the ginger, you can taste the cinnamon.

  • Oh, and it is just the most heart-warming,

  • soothing, spicy plate of noodles you'll ever have.

  • And look, they're just bringin' out so many.

  • That's insane.

  • (speaking in foreign language)

  • What an amazing day of noodles that was.

  • I hope you guys enjoyed this Street Food on Trial video.

  • Make sure to click that Like button,

  • subscribe to this channel,

  • and the bell notification button beside it.

  • This is just a true noodle heaven.

  • Thanks so much for watching guys.

- Oh ho ho, you could just watch this all day.

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中國西安街頭美食手拉麵之旅--非常滿意 (Chinese Street Food HAND PULLED Noodle Tour in Xi'an, China - EXTREMELY SATISFYING)

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    Samuel 發佈於 2021 年 01 月 14 日
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