CRAZY SECRET STREET FOOD TOUR IN CHINA.....WE EAT WHAT?! // Fung Bros

So, think about old Chinese coins. It look like old Chinese... When you slice the donkey ****, it looks like Chinese coins. What's going on, everybody? Welcome to another international episode of Fun Bros Food. We are in Beijing, in a district called Beixingchao. We're about to do a Lao Beijing food tour. We got Ricky here. Ricky. Alright, Ricky, can you describe real quick the tour that we're gonna be going on? So, we will be doing a 3-hour walking tour at all the Hutong, old Beijing Hutongs. And we will introduce guests from overseas to all the Beijing people, locals will eat. So, this is like regular people food. This is not some weird, crazy tourist food. This is what people are eating in the Hutongs for dinner. Alright, guys, this is Old Beijing Dinner Tour. Let's go. We have a famous street food here. So, Guo Kui is a flatbread with some beef inside. Yo, the Guo Kui was the perfect way to start. These are one pair. These are Hutong Shui Jiao. Whoa. Hold up. Barely cooked. Surprisingly, that tastes kind of like... Kind of Mongolian. Yeah. Look at that pot. Oh, snap. Oh, yeah, I'm excited about this. Alright. Let's crack open our sealed plates that are very clean. Oh. Okay, that's hot. I didn't do it. You see this real Lao Beijing style? The Ma Jia. Fermented tofu. And Chinese chive. This is Kugla or Genghis' hat right here. Yo, Andrew. I told you we were going to get Lao Beijing hotpot. Oh, yeah. Lao Beijing hotpot is the most underrated style of hotpot. This. Oh, this right here. This is special. Let me tell you this, man. It's just a bunch of dude, good manners in here. Hey, let me just say this. We have a soy seaweed, leek, fried mushrooms, fried bacon, ginger, Load in. David, you are cooking the Lao Beijing. We have this little like cover where we want to close off the heat. This is like a hookah. So let's go with the mushrooms. Hit them with the mushrooms. So this is dou pi. So this is the skin that's on top of the soy milk. As you make it, you know, kind of a film forms. So the chef scoops it off, lets it dry, and then fries it. And that's what this is. Alright, here we got the spinach. Oh, first piece of lamb into the mahjong. Oh, it's good. I'm gonna show you the best. It's the best thing I've eaten since being in Beijing. Yo, this is really good, dog. Oh my god. Mahjong to me, you know, it's one of those tasty things that I could have seen being eaten like 600 years ago. That lamb is actually surprisingly delicious. I think it's better without the flavors because if you had a different lemongrass mahjong with a flavorful broth, it would be too crazy. Dou pi. This is my favorite thing that I've eaten since Beijing, bro. It's just soapier on a young girl piece out of a hat. I give traditional Lao Beijing-style hot pot a five out of five. Guys, I'm really trying to eat more here, but we gotta keep going to the next spot. Is Fiona in a C-pop ballad right now? Did you ride here from your house? I did. Oh my goodness. Hey, what's up, guys? She really does live in the Hutong. So we are at a wine place called Nuoyan. This is medium, Are these beans? These are fried beans. Fava beans. Fried fava beans. Did we eat it before or after? It's a two-way palette. We ate it before. Yeah. It's pretty good. Yeah, it's very good. These are good. Is it addictive? It's very addictive. Let's drink this medium with some fava beans. So we should have, number one is just the basic classic twice-fermented, less sweet. Oh, thank God. That was like a quarter shot. It gives you a crispy kind of flavor. Number two, rose petals. That was nice. I like that. This type of drink would probably more rival like a soju or sake. I look forward to this one. Aspensis. Ooh, that had a kick. I like it. Wow, a little bit tart. Yeah. That's awesome. Citrus sour kick. Number four is from Sour Plum. Number four, Sour Plum. Yeah, I can feel it. So number five and number six is their premium lime, two years fermentation. Number five, classic. Oh, I know that one. That was classic. That was my favorite one so far, actually. Smooth, so smooth. Sweet. Yeah. Number six, Double Off Manses. Oh, that was really nice too. Wow. It's either the rose petal or the Double Off Manses. For me, it was the classic or the Double Off Manses. For me, it's the same with Andrew. Chug it, chug it. I'm down. How much is it? One. Six. Yo, we have arrived at the next spot. Wong Pung. Wong Pung Leo. It's not Wong Pung, it's Wong Pongs. Guys, we are about to eat a donkey burger, meaning... It is truly a donkey burger. As in donkey meat, okay? Yes. You mean Shrek and donkey. Donkey? Which is perfect because Fiona's here today. What? All right, but before we go in doing something like this, like donkey burgers, we got to take a shot of this fresh beer that I'm holding. Clearly. The quality of which we're on clear on. It came from a tap. Oh, sh**. Looks like... You look like you're scared to pour it. Bad beer. Bad to bad beer. To bagged beer, not bad. Duh. It's fine. Yeah, it's fine. It's light. And for me, beer is not... It's not good or bad. It's just easy or hard to drink. I'm a beer connoisseur, clearly. So donkey is a good meat, but it's not very good meat. It's kind of mild, but it has... But it's pretty lame. So how they prepare it is, they cooked donkey meat for 12 hours. Slow cooked, basically. But donkey meat is more expensive. So some people selling beef as donkey meat. Oh my god. That's crazy. And do you guys know the word for the donkey s**t? Qianrou is called money meat. Why do you think it's called money meat? Because everyone wants it. No. So think about old Chinese coins. It looks like old Chinese... When you slice the donkey s**t, it looks like Chinese coins. This is not donkey s**t. Donkey! Let's do it. Donkey burger. Wow, that's crispy. It's not bad. I can taste it's a little gamey, but it's not too gamey. Those peppers are doing wonders, too. Honestly, the way they marinate it is actually really good. This hor shuang is really crispy. It's actually not as dry as it looks. I'm actually a huge fan of having the peppers in there, those fresh peppers. They add that burst of heat that you need. Pretty good. Overall. A donkey philly. Sands cheese. That's just a donkey philly with no cheese, huh? Donkey cheesesteak. You guys all had the biang biang noodle before, right? Yeah. So that's the character for biang biang. The most complicated character in the Chinese language, 58 strokes. Also, what I'm gonna name my kids. Let's try it. I can't help it. Do the biang biang first. Yeah. Can I use chopsticks with both hands? Dan, look at this noodle, dog. It's really hard. Here, let me help you. Oh, it's so hot. Go, go, take a bite. Okay, too bad. When people make this noodle, there's just a... Some people put a lot of sauce in the bowl and some people just put... You know what I mean? Like a little. Biang biang. It's got a nice bite to it. I can taste that oil that they pour on top. That was a nice finish. Add a little vinegar, it will change the kind of flavor. Oh, that was good. When you get it, it's like two different noodles in one. Because you have, what, like some sort of fan chieh, chow dan, like tomato egg. When you mix it with some chili garlic, notice that you got this green noodle sort of on a whim that a lot more people are getting health conscious in China. In the U.S., it takes like, what, like 20, 30 years for people to be like, we need to get healthy. In China, like three years. Like, we need to get healthy. I remember I got described as little chubby on Chinese internet. So good. I'm not going to eat this anymore. Wow. I really like this. It's light, and I like the chili flakes on it. I don't really like eating hot stuff, but it's not spicy. This tastes like a, like a fettuccine. We're about to turn into our last spot. This is number five on our tour. The sun is down. I'm getting full. Yeah, but one last stop. Let's see what we're going to eat. So you are turning the whole house to a chicken wing restaurant. Do they have different flavors of chicken wings? They have, so basically, that's how they do the chicken wings. They marinate overnight. They have all those seasonings. We don't know all of them. Oh, I know. Oh, come on. Is this sweet? There's another half, right? Yes, this is spicy. Oh wow, it looks so spicy. This ain't Buffalo Wild Wings. This is Wu Ge's Wild Wings. This is Fifth Brother's Wild Wings. Is it not spicy? It's not spicy. So you have a little spot on the pepper. Oh my gosh, okay. Bon appétit, guys. Oh, it's very hot. It's sweet. And this is the non-spicy level. There's definitely honey. There's cumin. There's Sichuan pepper. Yeah. This is awesome. I feel like some people in the States, they try to say, oh, this is like a Sichuan flavor, a Sichuan wing. This is the real deal. I can feel it on my tongue. It's very slight though. I'm going for the extra spicy one next. You guys ready for the spice? I'll try, I'll try. Fifth Brother's Spicy Wings. Shout out to Wu Ge. It's hot, it's not too hot. I don't think this is the hottest flavor out there. No, no, it's fine. I actually like the spicy one better. Yeah. It's almost jerky-like. Just a little bit. Like a dry rub jerk on a chicken. It almost reminds me of, almost like a pulled pork. The honey on this, really is making it taste a little bit like Western. In Western barbecue, there's a lot of honey as well, for the sweet ones. But obviously, the peppercorn is totally different. All right, everybody. We're here at Fifth Brother's Chicken Wing spot. We're in his house. These chicken wings are delicious. But you know, that pretty much wraps up our untoured Beijing dinner. When you said that this was like a regular Beijing person's dinner, not like a super fancy person, not a tourist, not an international person's. This was like a local dinner. I really feel that, because you can look at the people around us, and they're very local. I think it just means a lot to see a way of life that's probably going away, unfortunately. But that's just sort of the way life is. And I think the best thing that we can do is just enjoy it while it's here, and then document it, and then think about it. Obviously, for you guys coming here, it's probably interesting. But for all the other people who we've seen roll through the doors, it's like normal everyday food. This is just life. Exactly. It's very humble. It's very down-to-earth. It's filling. And it's enough for you to get through and get by through the day or night. I really enjoyed introducing the food and the Chinese culture, especially the old Beijing culture, to all the guests. It's a good way for people all over the world can try and see a little bit of Beijing culture. Aren't you guys, in the comment section below, please let us know what you thought of the tour. Please check out this movie called Laopao, Mr. Six. If that's fifth brother, he's the sixth brother. All right, guys. Everybody, check out Untours. We'll leave a link down below. And until next time, we're in Beijing. We out. Peace. Eat that fruit that looks like a young baby. And then they actually grew it in a side of casing and made it actually look like a baby. Dog, this is the weirdest fruit I've ever eaten. You know what? It actually tastes like anything. It's not sweet.