- Coming up for all you Food Rangers,
we're beginning our journey deep into
the Tibetan region of Sichuan province
in search of some delicious local street food.
From yak meat to an incredible Buddhist monastery lunch
and an amazing Tibetan dinner feast,
we're going deep for some amazing Tibetan food
that you're not gonna wanna miss.
So make sure to watch until the end to enjoy it all with us.
Let's eat.
Alright, so check it out, it's Trevor James.
We just got into Kangding, West Sichuan
and they were going for a full-on
Chinese Tibetan street food tour.
I'm so pop, let's check it out.
This is Kangding,
an important historical trading point
on the Tea Horse Road for tea from the South in Yunnan,
and fur and yak meat from the North in Tibet.
Today, you can find an amazing mix
of both Sichuan and Tibetan food here.
We are beginning our journey
into the deep Western Sichuan,
the Tibetan part of Sichuan
and we're gonna go for a big street food journey
all the way down to Yunnan.
It's gonna be really good.
Let's check it out.
So we're deep in the market here of Kangding,
and right away we're seeing so much yak meat.
This is the classic trading spot,
and you can really see that here in the morning markets.
This is crazy.
- Whoa, three yaks per day here.
There's so much yak meat here.
Woh, this is yak meat heaven.
Whoa.
- Woah.
Look at all the yak meat here.
Awesome, we're gonna have a little yak meat sampler.
- Oh, that's so beautiful hanging up there.
Awesome, so we just got the dried yak meat jerky.
This is my lasso at Sichuan chilies
with Sichuan peppercorn.
Awesome.
Mmm.
- Mmm, that's good!
- Super chewy.
It's quite dry but I can see
how this will give you lots of power
in the winter.
That is actually quite spicy.
That's the male organ.
Wow!
And we've got all the melon euro right here but yak meat.
After buying some of that beautiful mala yak meat
and before our incredible Buddhist temple lunch,
we made our way back into the main streets of Kangding
in search of a Tibetan Breakfast.
And got super lucky and found incredibly potent
and stenchy yak organ soup.
Alright, so after that market,
we're gonna go get some more yak.
This is a yak meat soup place,
yak organ soup place.
Fresh Bing here.
Fresh pay, fresh baked bread.
Wow.
- Look at that guys.
Yak meat organ soup.
And then look at this guys.
This is the, that is the stock.
It becomes white.
And it's stenchy guys.
And we're gonna get a bowl of mixed yak organ soup.
Honestly, the smell from, coming from this is potent.
You can smell that intense, stenchy, almost stenchy,
look at all those organs,
stenchy organs and yak gamey stench.
Alright, we're gonna take a look at the Suyoucha.
How they make the Suyoucha.
That's a salt in there.
- That's the yak butter.
Then a bit of green tea.
Nice, nice.
That looks strong.
A little bit of hot water.
So we have yak organ soup here.
Look at that guys.
Oh, that is potent.
Wow.
There's tripe, stomach, intestine,
oh, honestly, the smell coming from that soup there
is just stenchy.
We have some fresh-baked bread.
Looks super flaky.
Oh yeah, nice.
They give you some chili dip,
you can dip the organs into
and the bread into.
Look at that guys, looks like there's some intestines
and tripe in there.
Let's try that out.
Mmm.
It's really rubbery ... and
Yeah, the locals like the nyota.
Not bad.
That's rubbery and strong.
There is a definite stench in that soup.
It is an acquired taste for sure.
Let's try out some of this Suyoucha.
Mmm.
Oh, oh, that's great!
It's like a salty, rich, creamy, earthy tea.
You can taste there's a bit of green tea in there.
Oh, very creamy and salty and strong.
If you don't wanna try the mixed organ version,
you can go for the classic yak meat soup
in a similar although less gamey and stenchy broth
which is much more delicious in my opinion.
And after that amazingly unique breakfast,
we made our way out to a temple outside of town,
and had one of the most memorable food moments
on this whole channel.
We are entering one of the largest monasteries
here in Kangding.
Look at that!
Stunning!
Amazing!
We found the most beautiful ...
- Hello!
Nice to meet you.
We found the most beautiful monastery
in Kangding here guys.
- Hello.
It is so amazing, it is so pristine and,
I'm speechless.
But we're gonna keep it low-key
and try not to shoot much here
just to keep it respectful.
So I know I just said that we weren't gonna film the food
but we were actually just chatting with these guys.
And they said, we could go ahead
just keep it low-key and don't film anyone directly,
so we'll keep it respectful
and we're gonna get some food.
Looks like we're getting some good food here.
We've got to keep it pretty low-key here
but it looks like we got some crispy pancakes.
Alright, let's go around the other side.
Okay.
Alright, we are in the temple
getting some food.
In the temple, getting some local food here.
Wow.
- Wow, look at this guys.
This is really a once in a lifetime experience.
Okay, we got a little bowl here,
that's what they told us to use.
Get a little bit of rice.
Awesome.
Look at this guys.
A little bit of fried potato with bell pepper and then
Awesome.
And then, awesome.
Look at that.
A big bowl of yushang zeit zu.
Wow, nice.
There is also some pickled veg down here.
And some ...
Awesome.
That should be good.
Let's go try it out.
I think we need a ...
Okay.
I think we should sit over, over here.
This is truly a once-in-a-lifetime experience.
Wow, I'm completely speechless right now.
Take a look at this food here, guys.
We have some fried potato slices with bell peppers,
wood ear mushrooms.
We have some yushang zeit zu.
Oh yeah, it's called fish-fragrant zeit zu
but it's actually sweet and has no fish flavor,
and a bunch of rice.
Oh, that sauce is just getting deep into that rice,
and this is truly an amazing experience.
Mmm.
Oh, wow!
Mmm.
Oh, that shed to that eggplant!
Mmm, sweet!
And then they also have some, some bing,
some fried pancake on the bottom.
Mmm.
Oh wow!
This is really nice food.
I was expecting it to be much more plain than this,
but this is actually very flavorful.
Awesome.
I'm completely speechless here.
This is a, this is a truly
once-in-a-lifetime experience, guys.
Mmm.
The eggplant is spicy and sweet.
There's a bit of celery in there.
There's a bit of greens and the potatoes
and bell peppers.
This is actually one of the best,
best vegetarian meals I've ever had.
So I'm gonna make sure to eat every single grain of rice
because the most important thing
when you come into places like this
is to be respectful.
And I'm pretty sure that
eating all of your food is, is mandatory.
If you leave any, it might be,
you know, wasteful and, and disrespectful
so we're gonna eat every single grain.
That was one of the most memorable
food experiences I have ever had
and it really goes to show the power of positivity
because if you smile and you're positive,
you can get yourself
into really good situations just like that.
Wow!
After that incredible experience,
we made our way back to downtown Kangding
and relaxed for a bit before heading to
a famous Tibetan restaurant for a Tibetan feast.
After that beautiful lunch in the monastery,
we're gonna walk around town, relax,
and make our way to a Tibetan dinner feast.
Wow!
Wow, look at this, guys.
Wow, it's beautiful.
This is a beautiful Tibetan restaurant.
You walk in and it's instantly peaceful.
It is feeling so peaceful.
- Let's see what they got here.
Oh yeah, look at this, yak tongue.
Wow!
Look at that steamed yak tongue.
Oh yeah, they also have momo, beef momo, beef baozi.
And then look here, yak meat burger.
I don't think that's a burger.
I think that is actually just beef on the bottom of a pan
with bread on top.
Spicy, we'll see what flavor it is.
Oh yeah, tsamba with yak meat.
So tsamba is Tibetan Highland barley flour and
Suyo which is yak butter
mixed together with yak meat jam.
Wow, we'll have to try that out.
We're gonna get a yak tongue.
Wow, look at this crazy, crazy feast here guys.
This is just mind-blowing.
This is way too much.
We are definitely gonna have to take some home.
Starting over here, this is Dan-ba,
which is a Tibetan Highland Barley Flour,
with suyo which is yak butter,
and then they pinch that off by hand,
and then you dip it into this.
I believe this is a raw yak meat paste,
full of garlic and onions.
She said it's a little spicy
because there's probably some chilies in there.
That is raw, wow.
Over here, look at this guys.
Momos, beef momos with La-jajang chili sauce.
I can't believe we ordered this,
we're gonna have to try this as well.
Boiled yak tongue with a chili dip
and dry chili paste.
Unbelievable.
This here is called yogurt buckle.
These they said were made of maize,
they're fluffy little bread pockets,
little bread balls covered in yogurt,
and I believe it looks like there's some butter on there,
it looks really fatty.
Look at this over here, we have some chinko tongue
which is Tibetan Highland barley yak soup,
and then over here, this is boiled yak meat
with bread over top and bell peppers and chilies.
It almost smells like an enchilada filling,
and we also have Suyoucha, yak butter tea,
which is yak butter.
We had this in the morning, which is yak butter, salt, milk,
and a bit of green tea.
First thing we're gonna try here is this maize bread puff
covered in yogurt.
It's warm, fluffy.
Oh yeah, this is just amazing Tibetan feast.
Oh, mmm.
Well, that is amazing.
It tastes like a super hardy, fluffy, healthy bun,
with a sour yogurt, very sour yogurt,
little fatty, and there's also some granular sugar on top.
So you get the sourness from the yogurt,
you get that fatty butter,
and you get that fluffy bread
with a touch of granular sugar.
Oh that is- that feels so healthy and satisfying.
This was an incredibly flavorful and unique feast,
that you definitely need to try.
The yak butter tea went down so smoothly with everything,
and the Momo dumplings had an amazing onion-y kick,
and when dipped into the spicy chilies,
you just can't stop eating them,
and the huge yak meat chunks
actually tasted a bit like fajita filling
from all the bell peppers.
But out of all these unique dishes,
the two most memorable dishes were the steamed yak tongue,
and that sample with raw yak meat.
Look at that yak tongue, guys.
Big slices, big fatty slices of yak tongue.
This is yak heaven.
Nice big slices of yak tongue dip it in that chili sauce.
Oh, the chili sauce is unique too.
Nice, let's try that out.
Mmm.
It's so soft.
Oh, it's all about the chili dip though.
To be honest, the yak tongue is just super, super soft.
It has a slight rubberiness,
but at the same time, it's so so smooth.
And that chili dip, it's super garlicky and onion-y,
and that gives it such an amazing punch.
All the food has been so good so far.
Now, we're gonna try this.
Tsamba Tibetan Highland barley flour with Suyo dipped.
Oh yeah, let's just pour,
let's just pour some of that on there.
Raw yak meat paste with that Tsamba barley flour,
and this is high calorie, high energy, super filling.
Mmm.
I should take a small bite next time.
That is really, really amazing.
The best way I can describe it,
it's like eating a buttery barley flour.
It tastes like barley with a buttery kick to it,
and a spicy yak paste, raw yak paste.
Oh, spicy and garlicky.
And when you pour that raw yak paste over top,
it really combats it with that.
Because this is a wet paste, right?
And this barley flour is actually quite dry and pasty,
so when you mix those two together,
it's the perfect mouthfeel.
That is actually really nice.
Mmm.
I would love to hear from you in the comments down below,
and please click that subscribe
and little bell notification button as well,
'cause we have a ton of street food tours
coming up for you guys,
and we are making our way west and down south
in through the Tibetan areas
and down to the southern part of China.
Thanks so much for watching guys.