- Trevor James here. Today, I'm in a local neighborhood
with a ton of can guan. Lots of fly restaurants.
Cleanliness standards here are pretty low,
but I'm hoping the food is off the hook.
Right behind me, there's a ton of people eating
under the awning there. So let's go in
and try -- see what they got, okay?
Look at this. Everyone's eating. Let's have a bite.
There's nowhere to sit.
Some seaweed soup it looks like.
(woman speaks Mandarin)
- [Trevor James] Okay, so we've got some douhua,
which is like a tofu steamed --
the douhua that I -- or boiled, I mean,
but the douhua I see is usually more mushy.
Okay, so we're going to have a taste of that,
and I ordered the recommendation.
So let's have a seat and have a bite.
Oh yeah.
That's what it's all about.
So that's the recommendation.
So they're going to clear the table for us,
and we're going to have some of our own food.
This looks amazing.
Oh look at that.
Beautiful.
So I've got a ton of different dishes here.
I've got douhua, so boiled tofu bean curd.
I've got some intestines -- steamed intestines here
with some rice flour and some xiang cai -- some cilantro.
And then I've got some cold pork leg
in a ton of chilis, chili oil, beans, and cilantro.
Oh, it looks beautiful.
This one was an interesting dish.
You can see it's -- I have no idea what leaves these are.
I just went with their recommendation,
so I'm going to have to look that up,
and it looks good,
but to be honest I have no idea what this is.
And then I've got some fatty pork here
with some yacai underneath.
So first let's go with the douhua, okay?
You've got to dip it into the jiang, into the sauce.
The spicy -- look how many chilis,
green onions there are in there.
Okay, and now we'll try it.
That's nice. It's super bean-y.
Let's go for the steamed intestine
with rice flour and cilantro.
I'll be honest, it tastes like shit.
It tastes like a garbage can, I could say.
Let's move on to the next, okay?
Okay, so now we've got the lean pork -- this one.
I've got to get that flavor out of my mouth,
that intestine flavor, so let's go for it.
That -- that'll clear the intestine flavor
out of your mouth for sure.
That is Szechuan flavor in its essence.
Super spicy, super oily, fairly lean.
You can see there's some fat there,
but the lean part is nice.
Let's go for these crazy leaves
that I have no idea what they are.
Now that is good!
It tastes a little bit like cilantro,
but a little crunchier.
The stems are crunchy.
Look at this. See the stem?
It's nice and crunchy, and it's in a chili oil as well.
It's like a crunchy, spicy cilantro.
Now let's try the steamed fatty pork with the yacai.
You got to get with -- together.
You got to get this with it together.
It's super fatty, and tastes like a little bit like spinach,
but not quite. But this is a super fatty dish,
and it's very smokey. I would say it's very smokey.
And it's important to get it with the yacai here.
So I can say this meal was so-so.
The intestine really took away my appetite,
but I can also say that I loved coming here
because you get a glimpse
of what the local people are eating.
And these flavors, the spiciness,
the cilantro-like leaf was the best.
Really loved it, because I'm a cilantro lover.
And all the -- the tofu, it's all so-so.
I could do it again.
The experience is worth it.
But thank you very much
for watching my food and travel videos.
I've got a nice finisher.
This is a doufuhua, so it's a sweet tofu,
and it's a lot softer than the one I just had.
They add a lot of white sugar on top.
I love this. This is a good finish to the meal I just had,
because it's sweet
and it clears all that intestine flavor off.
But, I just want to say,
thanks so much for watching my food and travel videos.
Please stay tuned. New video every week now,
and if you have anything -- any suggestions,
you want me to eat something,
leave it in the comments below.
Thanks again.