Alright so check it out
It’s Trevor James
Ting and I just got into Beijing to meet up with Chuchu
And today we are going bright and early for a full on Street food tour
Let’s go check it out
This is it
Beijing, the capital of China
With a huge selection of street food
You could spend a year or more eating
Here, deep in the Hutong alleyways
You can still find legit, authentic Chinese street food
Just like the old times
That is exactly what we set out to do
So make sure to watch until the end
Because we are taking you on a full on Hutong alleyway street food tour
To eat a ton of Beijing street food specialties
Including the famous Peking duck
Let’s eat
So this is like a morning market?
I love jianbing!
Let’s go get it!
Jianbing is one of the most beautiful creations
We have two eggs on it
Tai hao le
Chuchu just look at that
Doesn’t that look fantastic?
The eggs are just mixed in with the dough perfectly
Let’s take our first bite
Oh yeah
Oh, Beijing
That is just fantastic
That is a perfect start to the day
Bye bye
Awesome
Nothing like deep Hutong street food
What Chuchu brought me to next is one of the most enjoyable things to eat on the street in Beijing
And the locals love it
There really is nothing better
Than eating this miancha sesame paste porridge in a Hutong alleyway
Let’s go outside
Look at this
That sesame paste is so Xiang de
A little salty
Oh it’s so powerful
That is pure powerful gloop
Not much sweetness at all to it
It’s quite salty
And that is a thick thick enjoyable porridge
Cheers
It’s really like a sesame butter porridge but salty and powerful
If you want to try something really unique in Beijing
You can follow along with Chuchu’s tour
And hop in a taxi
And try the classic Beijing fermented stinky fermented soybean drink
That’s stench fills every restaurant it’s made in
As we started getting closer
Chuchu started getting really nervous
OK let’s go
Let’s go try it out
Oh it’s stinky in here
There is a definite odor
That is nasty
That is really bad and strong
It smells like socks, like wazi
Let’s order one up
I think it’s going to be a stinky bowl of douzhi
So let’s just get one bowl, OK?
Let’s order up
This smells like burnt socks
Oh that is stinky, here, smell it
No no no no no
Come on, here, give it a smell
So we have douzhi, and what else?
Let’s try it out
It’s like a
It’s like an onion ring without the onion
The stinky, fermented green beans
It’s not that bad come on
Get a big spoon
It smells worse than it is
With a fermented green bean odor
But it also tastes a little burnt
Come on, try it out
Oh yeah, it’s…come on, try it out
It’s not that bad, come on
Let’s try it out
That is even worse
Pickled rutabaga on top
That is really nasty
Why am I going for more?
Let’s go get something else to eat
Oh that was nasty!
So that was quite a strong dish
It was not that good
I thought it was kind of gross
But I can see why people would like it
It’s one of those things kind of like durian or stinky tofu
Some people love it
And some people hate it
And that was one of the things that we both didn’t like
It was kind of like stinky socks
But we are going to make our way to another lunch joint
To have some famous Beijing Zhajiang mian (Zhejiang noodles)
After a quick ride on the subway
We made our way to a famous little Beijing noodle joint (zhajiang mian)
And, organ soup joint with the lineup out the door
Gotta lineup, awesome
As soon as you step into this luzhu joint
You can smell the simmering intestines and lungs that green you
As you line up to take a bowl from the huge cauldron that’s full of rich organ broth
Organs, soaked pita bread, and smoky tofu
The chefs are quick at work
Chopping up the intestines and lungs with intense energy for a seemingly endless lineup
And that’s when you know something is really good
He’s just chopping, oh that’s a lung
That’s a whole lung he is just chopping up
He’s just mincing
He’s just chopping that lung into little pieces
And he is going to do that with intestines
He’s done it with the pita and the tofu already
And just filling each bowl completely
Oh yes
Organ delight
Oh yeah there is intestine
It looks like there is some lung
Pita bread, and tofu in a rich organ broth
Everything looks so sloppy
The juices are just flying
The juices are just flying everywhere
And he is just filling the bowl here with broth
Here comes the broth
That’s going to be rich
Nice
Oh that is beautiful
Crazy in here
It’s so busy
After picking up your luzhu soup
You need to get your famous zhajiang noodles
Texture sliced thick noodles served plain with an assortment of sliced cold veg
And a specialty secret bean paste
That gives the dish it’s backbone essential flavor
Ok lets go find a seat
This just looks magnificent
Oh look at all these ingredients
In a rich broth
This is just magnificent
So start with the sauce?
That looks so beautiful
That is the most beautiful colorful bowl of noodles
And that’s the real secret, the Jiang, right?
And then just mix it up
That is just going to be colorfully good
I think the real secret is going to be that bean paste
Oh it’s a thick bean paste
And my mouth is completely watering right now
Are you ready?
That bean paste is magic
It’s like a perfect mix between salty and sweet
With nice bits of pork in there
Shall we try this
This is their specialty
I’m going to get a nice big one with an intestine and a lung
Can I get a double, triple combo?
Intestine, lung, and pita
Cheers
It’s definitely strong
And the organ flavor, the intestine flavor is overpowering
But if you like that
It’s actually really good
Well that was fantastic
Beautiful noodles
It has been a wonderful day hanging out with Ting and Chuchu
We’ve had a lot of good food
We are exploring the old hutongs of Beijing now
And we are going to make our way for Beijing duck
Oh yeah, can’t wait!
This is beautiful here
Really nice
Lots of beautiful lanterns
And we can have a nice big plump fatty duck here
I like the ancient feel here
Yeah, it’s cool
Look at this!
Look at the duck
As you step into this deep back street Hutong alleyway Beijing duck joint
You can instantly smell the aroma of the crispy fatty duck sizzling in the wood oven
Watching the ducks being put in the oven
And roast slowly over the wood flames
Dripping fat and juices
And rocking slowly back and forth
Is enough to make anyone hungry
When it’s in front of your eyes
Whether it’s your first time
Or you’re a Beijing duck addict
The excitement and anticipation is always the same
It’s just that good
Beautiful!
This is just going to be so good
Can’t wait to try this out
The big beauty is coming in
Just look at how succulent this is
You can really hear the crisp
Oh beautiful
Look at the bursting juice
Look at the juice bursting
You can see the juice, the oil
That is going to be
That is going to be legendary
This is really the best duck that you’ll ever eat
And as you watch the chef slowly slicing it
The pure excitement and anticipation for the best bite of duck that you will ever eat
So we have a huge Beijing duck feast here today
He cut up a whole duck
Beautiful
And then over here some cucumbers, melon, and radish
The beauty over here, this, the wraps
Making the wraps of Beijing ducks is the final step before eating them
Some like to make them elegant
And others like to just stuff them full
I like to do the stuff them full technique
You can’t go wrong with a mouthful of Beijing duck
Wrapped up with different sauces to choose from
Wow!
The duck is amazing
Solid 10/10 on this one guys
You’ll enter duck heaven the moment it hits your lips
And the flavor had actually a slight sweet wasabi mustard like flavor to the sweet bean paste
So good
That was an amazing day
So much good food
Thank you Chuchu
That was a great time
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