- And look at how thick that is.
Oh, green chili, sesame, broad bean paste, fat,
chili oil soaked noodles.
Alright, check it out guys, it's Trevor James.
I'm here with Ting.
We are in Chengdu, China, the land of extremely delicious
Sichuanese spicy food and today is a super special occasion.
We're gonna be bringing you to a ton of different locations
in Chengdu, delicious spicy hot pot, amazing spicy noodles,
Sichuanese deserts and more.
It's gonna be a ton of fun.
Let's go check it out.
Get ready for spicy Sichuanese street food of your dreams.
Today, we're bringing you deep to four special locations
in Chengdu, China, the land of Sichuan spicy
and mouth numbing cuisine and we're pinning the locations
on a map for you as well on the foodranger.com,
link down below.
First up, we're going for the best bowl
of noodles you'll ever eat.
Alright guys, next stop is one of the most delicious,
incredible rare bowls of noodles, deep in the backstreets
of Chengdu, the Huiguorou twice-cooked pork noodles.
Oh, look at this guys.
Ni hao
so look at all the empty bowls here.
So, there's sesame paste.
So, we've got the lard here and that's going in
and it's giving it extra flavor.
And here's the secret, sesame chili oil.
Look at that, we're just topping it up.
This is one of the most amazing things to watch.
So, what we've just stepped into is absolute noodle heaven,
so much aroma here.
You can smell the chili, you can smell the sesame.
Oh, it's gonna be so good.
And we're gonna order up twice-cooked pork noodles.
So they're gonna add twice-cooked pork on top
and it's gonna be so good.
(crowd chatter)
Ah, that's amazing.
And over here, you can see
it's the most beautiful bowl of Huiguorou.
This is it, right here.
So we've got the twice-cooked pork.
This is gonna go over the top of the ...
You can see there's green peppers in there,
so it's gonna be spicy, fragrant.
It's cooked with broad bean paste.
Oh, and they're gonna add it right
on top of the bowl right here.
That is amazing.
And we are just gonna go into the back and take a look
at how they're frying the Huiguorou.
Oh, we just added in fermented broad bean and chili paste.
Oh, look at that.
That is what gives it the Xiang,
the fragrance, the aroma.
Incredible.
Oh and look at all these green chillies.
Whoa!
It has to be fragrant, so he's adding in tons
of fresh green chillies.
Look at that, that is one of the
most fragrant things you will ever smell.
Oh, this is gonna be perfect.
Let's go try a bowl.
Oh, yeah!
You can see they just add that beautiful Huiguorou
on top of the noodle.
Let's go try it out.
Here it is guys, the Huiguorou, twice-cooked pork noodles.
Oh look at that!
Mix that up, mix that chili oil in.
This is such a rare beauty in Chengdu,
at Shang-tru-mian-guan, one of the best
old lao-at-hao classic shops.
Oh! And look at how thick that is.
Oh, green chili, sesame, broad bean paste, fat,
chili oil soaked noodles.
Just look at how thick that is.
Look at all those chili oil sesame paste soaked noodles.
We're gonna try it out.
Oh!
Mm
Oh wow!
That is so flavorful and thick,
the ultimate bowl of noodles.
This is one of, if not
the best bowl of noodles you'll ever eat.
The noodles are just soaked with that chili oil,
that sesame paste, spicy, smoky, fragrant, slightly sweet
and there's a depth of flavor in there,
from that broad bean and sweet bean paste
and the pork is lean, it's not fatty.
And it's just the most soothing, comforting, spicy,
hitting you in the soul bowl of noodles you'll ever taste.
And this right here is worth flying to Chengdu for,
Bye-bye, bye-bye.
That's just one of the best bowls you can ever eat.
We're gonna pin this joint because you've gotta come here
if you're in Chengdu.
Added to the map and keep going.
And next up, before going to a hidden
home-made wanton joint, we're going
for a classic Sichuanese dessert, the Tangyou Guozi
and today, at the most famous joint in Chengdu,
to have the taste with he two brothers who run it.
Alright guys, next up, we're going
to one of the most classic Sichuan dessert here at
dung-vi-shi-ni-dai Tangyou Guazi
Oh! Look what we've got here.
Tangyou Guozi
Look at his guys.
So, we've got sticky rice balls.
so we're with Dung-lao-ban, the two brothers here.
So we've got these beautiful Nuo-meez sticky rice balls
and they've puffed up.
We just saw them putting them in and then
he's gonna pour this ultra-sweet, dark brown molasses in
and they're gonna put them on a stick
ans they're chewy, crispy and delicious.
We just turned it off and now, we're gonna put in
the dark brown ultra-sweet molasses.
Whoa, that is true sweet, sweet heaven.
Oh, yeah, here we go.
Look at that, oh, wow!
That is right from the market.
Deep in the oil, deep in the oil, awesome
and we've got a huge crowd gathering around
because everyone loves the hometown Tangyou Guozi
(crowd cheering)
Number one (laughing)
Number one
- [Crowd] Number one
- Whoa, that is real heaven.
You can smell that aroma.
This is incredible.
- You can see that they're getting crispy.
The oil is slightly cooling down.
They're getting crispy and soaked in that dark molasses,
sweet dark molasses.
Oh, look at that
look at that.
Beautiful.
Oh-ho
(upbeat music)
Oh, yeah, that is incredible.
This is incredible.
So, we're just at the back of the line waiting now, guys.
I'm guessing about a 20, 30 minutes wait here.
This is gonna be so delicious.
Here we go.
So, we just got the beautiful Tangyou Guozi.
The real secret with Tangyou Guozi, is you want these
to actually get a little cool so the outside is crispy
and the inside is soft and gooey
and then it's just covered in that ultra-sweet molasses.
Mm, oh wow!
That is perfectly crispy on the outside,
gooey on the inside.
The molasses has that super-rich sweetness.
And the sticky rice is so gooey.
We're gonna pin this joint, keep going for more food.
And next stop before going for a deep local style hot pot
in a hidden alleyway in Chengdu,
we're going to a popular, yet secret home-made
ultra-luxurious wanton joint run from a home in Chengdu.
Alright guys, right up here is one of the best,
if not the best wanton joint in Chengdu.
It's in a local little neighborhood and they have
extremely plump and delicious and spicy custom-wantons.
We're gonna go check it out.
Here we are, guys.
Gan-hao-xao chow-sho, best chao-sho in Chengdu.
They've got such variety and here we are.
Look at this guys, we've got exclusive access here
to the ultimate Chow-shan wanton joint.
We're gonna take a look how they make them
and then have a big plump bowl.
Beautiful, that is gonna be so flavorful
and then also over here, there's
the classic just pork filling and these are all one by one
as you can see, they've got the wanton sheets
and those are just one by one filled
with plump plump filling.
So this is the place that invented this ultra-combo.
But apart from these beautiful wantons that we're making,
we've also got this whole table of wantons already made
and these are all gonna go to the cauldron
and after watching the bowls get filled with chili oil
and secret ingredients, the wantons were ready to put
in the cauldron.
Here we go guys.
Oh, they're going right in.
Look at that beautiful wok full of chow-sho
and you can see as we're making these, it's all
about the stock that goes with the wantons.
So, we've got the real king right here.
This is the caterpillar fungus, bamboo fungus chicken stock.
Oh, that is gonna give it so much umami and depth.
Whoa, here we go.
Look at those.
Beautiful wantons.
Oh, that's just a massive platter.
Oh, yes and here we go.
We're just plating them.
We've got dried chilies going in.
That's the Gan-ban, that's the Gan-ban style right there.
Look at what we've got here.
So, we got their specialty.
These are the Gan-ban how-zo chow-sho.
So that chili oil, that thick chili oils in the bottom.
They covered it in sesame, green onions.
You gotta mix those up.
Oh, look at those.
Those are the most plump, beautiful dumplings
of your dreams.
And then look at these.
These are the most luxurious, plump dumplings
in all of Sichuan.
It's all about the stock and the add-ons here.
So, we've got that classic plump-filled shrimp
and crab and pork and then the stock
is actually chicken with ...
Oh, look at this.
This is the bamboo fungus and then
the orange is the caterpillar fungus.
And then look at this beauty here.
These are pure pork with Song rong.
These are Matsutake mushrooms.
These are the most pricy, yet the most elegant
and flavorful wantons you'll ever taste.
First thing I wanna try is the gan-hai-zao here.
Mmm, oh wow.
(crowd laughing)
That is incredible.
You can see the line out there.
Oh, this place is so yum.
Oh, yeah, there we go.
Just look at how plump that is.
Let's go in.
Hmm, that's awesome.
Look at that.
Look at the shrimp in there and those crab eggs.
Those pop in your mouth.
What a mouthfeel that is.
It just pop in your mouth.
Oh, it's got that seafood shrimp flavor.
You can really taste the depth in that stock.
So you can just load up all of that fungus,
all caterpillar fungus, bamboo fungus and go right in.
That is luxury, that is elegant, that is upgraded.
Those were super wantons and the stocks
to these soups are so elegant.
No wonder you pay a high price tag for this.
Each of these bowls is like $4,
which is way way above average.
Let's just try that stock first,
The Matsutake mushroom stock.
Oh, that is perfect for winter.
It just has this super umami,
rich rich mushroomy earthy flavor.
That was just amazing guys and we're gonna pin this joint
and keep moving to the next street food.
Next up, to finish the day, we're bringing you
into one of the deepest, most local style
hot pot joints in Chengdu,
with so many chilies bubbling, that when you walk in,
it feels like you're walking into a chili sauna.
Alright guys, next up for the final meal,
we are going for a really really deep local hot pot joint.
Super spicy, super delicious in this local neighborhood
and we're gonna be pinning this on the map,
so if you wanna come here, you can check it out too.
It's right up here.
Let's go check it out.
Look at this, guys.
The ultimate local style hot pot joint.
Oh, and here's our pot.
Look at the color here.
Wow, ni hau.
Wow, look at this guys.
wow, look at that, the ultimate hot pot
and you can see she just put a bunch of stock in.
There's this condensed beef lard with chili in it.
A few different varieties.
This is just pure and then these two have chili
and you can see it's just
so much Sichuan peppercorn in there.
Let's take a look.
All the raw ingredients are on the bottom.
Look at that, oh.
Look at the color there.
So this here is all pure beef fat.
Oh, and there's this chili infused into it.
We're got pure, we've got the purer version here
and then we've got a brick of it here
and she just out the heat on so this is gonna slowly melt
and this is all gonna become the ultimate spicy broth.
Let's just sink it in and it's gonna get redder and redder
and spicier and spicier and you can see the bottom there.
It's just like a pure sphere, a pure disc
of condensed beef lard and chili.
Oh, and this is gonna slowly melt into this
beautiful, beautiful pot and it's just incredible,
the flavor and the aroma in this place.
Okay guys, so the first step to any hot pot ...
And we're gonna be reviewing and visiting
a few hot pot joints in this Chengdu series
that we're doing for you to show you all the good spots.
And so take your dasuan.
Take this garlic and put it into your bowl, just load it in.
Take as much as you like.
Let's just take the whole thing and then you wanna put
a little bit of this Xiang-yo sesame oil in.
Oh, yeah, oh beautiful.
That is incredible.
You also gotta add xiangcai, little bit of cilantro,
some green onion, chopped green onion.
One way to reduce the heat of the hot pot is to
add cu, black vinegar, it really takes the heat down.
If you really don't want it to be too spicy,
add a bit of cu, add a ton of cu.
For me I'm just gonna add a little touch.
So, the food just arrived.
We're just gonna add a touch of shou-mi-laf, fresh chilies
and then you've got to add a touch of Hou-yo oyster sauce.
You can see the beautiful pot is starting to boil.
It's turning red and it's gonna get brighter red
and even more xiang as we go.
We've got delicious lamb, we've got ruan niurou soft beef
we've got fatty beef, we've got chicken wings,
we've got Chinese salt-es, we've got shrimp
and then we've got oh, lord-es-ru and the pot.
Oh and look at that, it's really boiling.
Oh, it's all coming together.
The heat is on pretty high now.
We're gonna reduce that a bit.
Oh, it's so red, all the chilies.
You can just see all the chilies in there.
Okay so the shrimp is in and now we're just gonna drop
a bunch of this ruan niurou,
soft soft beef right in the pot.
Look at the color there.
Oh, look at that, the beef is ready.
Beautiful and you can see it's just covered in those
dried red chilies but this right here is
what dreams are made of and we're just gonna dip it in,
get a ton of garlic and cilantro on it,
take it for a swim.
That is pure beauty right there.
Mm.
Oh yeah.
That is absolutely the best hot pot you will ever eat.
Oh, the shrimp is so tender, slightly springy
and when you dip it into this sesame oil with garlic,
it's got a perfect burning
garlicy
joy
and as you eat this, you can just keep
scooping out delicious pieces.
Your mouth gets spicier and spicier
and all the chilies in here, the dried chilies,
the intense spice from them starts to infuse into that oil
even more and by the end, you're burning.
So hope you guys are enjoying these new style of videos.
We were pinning locations.
Check them out on the foodringer.com.
They're gonna help you find locations when you travel.
I would also love to hear from you in the comments below.
Let me know what you think.
Make sure you subscribe and hit that little bell
of notifications by so you don't miss any of these videos.
And thank you so much for watching.