- Wow.
Oh-ho-ho look at that!
Alright check it out guys it's Trevor James,
we are in Jun and right outside of Shunde,
best Cantonese food in the world here,
and we specifically came here for da ban xiao,
whole steamed pig, it's gonna be amazing,
it's gonna be a big fatty pig
and we're gonna go watch how it's made and try it out.
If you like juicy, succulent meat, you're in for a treat
because today we're traveling to Shunde,
and going to the birthplace and number one restaurant
for entire steamed pig in all of China.
So make sure to watch all the way until the end.
Because today, we're taking a common street food in China,
the roast pig, and leveling it up and making an even better
version by steaming it with a lesson from Master Chef Li.
Preparing the pig from start to finish in the back
of his Cantonese kitchen.
And then eating a huge Cantonese feast with him
as he explains the beauty of all the food to us.
Let's eat.
- They're gonna show us.
- Oh, this is where it's all made, the steamed entire pig.
Oh, ho ho look at that.
We've got an entire pig here.
So Chef Li has just stepped out to put his whites on,
and he is gonna come back and show us how this is made
this entire pig just completely cut open in the skin
and the meat is just attached right on there,
and he's gonna show us the show us the sauces
and how they make it.
- This is absolutely incredible
and we're so lucky to be hanging with Li Da Chu here.
Mister Chef Li.
- Okay great.
So it's a bit of sugar, salt.
And five spice powder.
Yeah so it actually smells like cinnamon.
So we're just gonna put that sugar and salt and five spice
mix all over this.
Oh it smells fantastic, the cinnamon and the sugar.
This is absolutely incredible.
So we're gonna let it sit for a couple of hours,
then after half an hour we've gotta massage the spice mix in
and we're just bringing out pig after pig,
isn't that crazy.
Wow, this is unlike anything you'll ever see.
So we're gonna place it down.
That is heavy.
So we're gonna burn the hair off right here.
Whoa!
What an honor to see this, really.
Once in a lifetime experience.
That's the face there, that's the snout.
And we're just getting all of the hair off.
Isn't that crazy.
So now we're just gonna cover it in a bit of water.
Scrape the remainders off.
We're just gonna start the fire here,
take this entire pig here to steam.
We're gonna put it on.
Wah.
That is the most beautiful entire pig you'll ever see.
Cover it up.
Beautiful.
Okay here we go, it's ready.
Oh so he's just stabbing the skin,
and then there's some oil that comes out.
Yeah that is sticky.
Oh you can smell that pork aroma.
Sesame. So he's just putting some sesame on the skin there.
Beautiful, incredibly satisfying.
So we've got a 30kg whole steamed pig we are transporting
to the dining room now.
And we are going to get to feast on that succulent skin
and juicy fatty meat.
Oh there it is, the entire steamed pig, isn't that amazing.
And locals and tourists all come here to feast on this
beautiful whole steamed pig.
Oh it's so succulent looking with all the sesame on there.
And look at everyone, they're just as excited as we are.
Oh look at this.
This is crazy.
Oh look at this, we are beginning the cutting experience.
Oh it's just so soft.
Oh that is incredible.
Oh you can really smell the cinnamon and the sugar.
Look at that guys, we got the first bite.
Beautiful.
Wow. Oh wow.
Oh it is incredibly soft, incredibly tender, a little sweet.
Just a slight cinnamon flavor.
And that five spice blend is just to die for,
and we're just chopping it up here
and covering it with sesame.
The skin is so fatty, it just melts in your mouth
like butter.
Oh, yes.
That is the most beautiful pig,
and my first time trying steamed pig like that.
Hi!
- Thank you, xie xie.
- After watching Master Chef Li chop up most of the pig,
we sat down at a table together and feasted on tons of
Shunde Cantonese specialties,
the most elegant cuisine in China.
What an amazing feast we've got here today, look at this.
Sweet and sour pork.
Mmm.
Crispy.
Oh, so there's a roast pig, and then the jong ju
which we came for.
So there're two types of pork, and two types of fish.
So there's a fishcake.
So all the Chinese in America know about these things.
So there's the wood ear mushroom, fish.
It's all in there.
So it's made with the fish balls,
the fish eggs,
and the black beans.
Mmm, mm.
Oh yeah.
You can taste a bit of ginger and garlic
and fermented black beans.
Beautiful.
Mmmm.
The meat and the fat is perfect ratio.
But the fat doesn't feel fatty, it's just silky.
And this is classic sweet and sour pork.
Ohhh.
So it's sweet and sour with a xuan ko,
so it's a good mouth feel.
Oh yeah.
Oh it's just perfect food here.
Crispy, succulent, fatty, sweet, slightly sour.
The most famous dish outside of China.
But here it's just like a hundred times better.
It's just a true Shunde Junan food heaven.
Bye bye.
What a once in a lifetime experience that was
with Mister Li.
I would love to know what you thought about this video
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Thanks so much for watching.