[ENG SUB] 在西寧，減肥是一件極其困難的事情。。。【食貧道】

Yo You're here. Sir, I see your face is glowing and rosy. You're either going to get rich or find romance soon. Come, let me give you a kiss. Look at this, so rosy. Delicious spicy hotpot. Guess where I am. Let me tell you, I'm here in Xining, Qinghai. Eating in Xining, whether it's morning, noon, or night, you can't miss this bite. Locally, it's Xunhua's fragrant chili. See you tomorrow. Let's have some frozen tofu. One slurp, and the juice inside the tofu reaches your throat. Its spiciness lingers mildly on the back of your tongue. But the spice never overpowers. Take a sip, a mouthful of sesame. When you bite the sesame, it's crispy and fragrant. Fragrant but not spicy. These noodles go perfectly with the hotpot. I chose leek leaf noodles. It's like two flowers blooming on the same branch. But this one is really refreshing. I have a special feeling for Xining. Why? Because when I first started working, I lived in Xining, Qinghai for six months for training. This place is home to many ethnic groups, like Han, Mongolian, Hui, Tibetan, Salar, and so on. Where is Xunhua County? It's a Salar autonomous county. Their chili is very famous. So many snacks we eat here are the result of the fusion of different ethnic cuisines. It left a very deep impression. After this bite, we'll start our food story. It's about to begin. 9 PM. The night in Xining has fallen. Xiaohua, do you know what dance I was just doing? Guozhuang. Yes, it's Guozhuang. It's a Tibetan dance. Not everyone can master it. People like me, who encountered this art in Xining, Qinghai back in 2008, have over ten years of practice. The difference between them and me becomes quite evident. Although it's a Tibetan dance, in Xining, no matter your ethnicity, whether you know it or not, you can join in. Xining is also called the “Cool City.” At night, it gets quite chilly. Wearing a jacket at night can feel cool. This street, here at Hutai, is where I worked hard back in 2008. The shops here usually stay open until three or four in the morning. Hello, how many? Four people. Let's get some skewers. It's past 10 PM and still crowded. This is lamb shank. Oh, okay. This is grilled chicken wings. The lady got into the role quickly. This is grilled bread. Grilled bread, right? Yes. I'm fine with just some noodles. Give me four skewers of lamb kidneys. Whole kidneys or diced? Yes, four skewers of kidneys. Four skewers of diced kidneys. And then, I want 10 meat skewers. Grill 10 skewers. Anything else? I want a small bowl of noodles. A small bowl of noodles. Yes, yes. In Xining at night, you won't see many vegetables. A few slices of zucchini, and that's considered a forest. Actually, I want to eat these noodles, but I'm holding back. My skewers haven't arrived yet. Doing this food show for so many years, I've never filmed in Xining. Do you know why? Why do you think that is? Is this mine? No, it's not. Because this place is all about meat. I'm not a meat lover. Oh, it is mine. Okay, thank you. Say no more. This barbecue here, look at this lamb. Look at it. It's like it's been glazed. The meat is quite tender. Okay, thank you, thank you, alright. Their grilled kidneys are like this too. The seasoning is a wet marinade. It looks moist and succulent. They use Xunhua peppers too. When you bite into it, the grilled kidney is fatty, but the lean parts are very tender. And with the sauce, it's very flavorful. Take a bite of the skewer. Have some noodles. When I was at Hutai, I loved eating these small noodles. They cut them smaller and finer. If noodles are cooked with rich flavor, they might get very soft, but these noodles are chewy and smooth when you eat them. chewy and smooth. When you eat these noodles, you must pair them with the lamb skewers. They're like Stam and Nesta. When paired together, the rhythm in my mind is like this. Do you know what this is? No idea. This is the "Goldberg Variations". Do you know? This is the sound of youth. Because at this spot, here in Hutai, where we used to live, there was a place called Xiadu Film City. I visited there tonight. The building was dark. Not sure what it's used for now, nobody was there. Back in 2008, we were watching the Euros. At that time, we watched Spain. We just watched the Netherlands vs. Poland. Have you been here all this time? Yes, all this time. Originally, there was a tent over there. But now I see you're on the must-try list. We have four shops now. Wow, impressive, impressive. It's been over ten years since I left. Eating here, there must be many new restaurants in the city, and they make good food too. What I miss is after the sun sets in the evening, with a cool breeze, eating this barbecue, you must eat it while it's hot. Once it cools down, it's not as good. And drinking a bowl of hot noodles, it feels great when you go home at night. The locals are like this too. They speak loudly, seeming rough, but they're actually very kind. This episode's story about eating in Xining is not just about these few snacks. I also have to take everyone to a place where my dream began. There's something particularly delicious there, and it has a special connection with our show from sixteen years ago. I'll save this as a special treat for later. Tomorrow morning, I plan to take everyone for breakfast in Xining. But since I'm a bit out of touch, I've found a friend to join me for breakfast. Let's see what the most reliable breakfast in Xining is like now. How does it look? Oh, it's this person. Yes. Looks like an old official. What year is he from? Qiuqiu, what year is he from? Seems like from the 80s. Really? Say hi to him. Mr. Xiaolong. Come and say hi to everyone. Hello Hello Hello Hello everyone, hello everyone. This is our guest, who works at Xining TV, and is very knowledgeable about local food, Mr. Long. Mr. Long, no need to be nervous. A bit nervous. Just imagine you're filming your own video channel. Alright, alright. He's brought us to this place this morning, called Gajinwa. “Gajin” is a Qinghai term, and “Jin” means the owners were originally from Shanxi. They came to Xining, and this shop has been around for over thirty years. In the morning, it's so busy you can't find a seat. Many people take their bowls outside to eat. It's charmingly called “standing noodles”. “Standing noodles” have the best feel. Right. Mainly, their chili is good. So, what are we eating today? We can have flower noodles. Flower noodles include tripe, lamb intestines, and their tendon meat, these sorts of things. Alright. Especially in Qinghai, noodles have become an inseparable part of our lives. If you don't eat noodles for a day, you feel uncomfortable. Maybe you feel out of sorts without having noodles. Oh boy, is this the place? Yes, this is it. Alright, come on, come on, let's go. Look at mine, I want more chili. Oh. Right. A lot of people like chili. Many people can't handle too much chili. Xining is too dry. Yes. I arrived yesterday, the day before yesterday. I woke up in the middle of the night because it was so dry. Throat hurting. So, a bit less chili for me this morning is just right. What is this? Radish. Mm. White radish. So these are yellow noodles. The noodles are white. Especially common in our Gansu and Qinghai regions. Like Wuwei noodles, this kind. Wuwei noodles. Right. Using Wuwei noodles, OK. When mixing, there are dried radishes and chili. The steam coming up feels a bit like mixing hot dry noodles. A bit like that, right? Yeah. Then there's also tendon meat. Beef tendon. I'll have some. That's called “Huahua”. So spicy. This is different from the Xunhua chili I had before. It definitely has more than one type of chili in it. But the one thing is, it's not greasy after eating. And it's not dry either. Right. The owner said this chili has over 100 different ingredients. And to ensure the uniqueness of the blend, the owner doesn't mix them all in one place. The final proportions are controlled by the owner. Oh, I see. This is still the regular spicy. They think it's not spicy enough. They want to add more spice. The young lady finished her bowl without even breaking a sweat. It's gone, she finished it all. Uncle Bing, you stayed in Xining for half a year. I forget it. I said yesterday, when we come to Xining for food, it won't be extremely spicy, just fragrant. Fragrant and spicy. Miss, can I get some soup? This is too spicy. Too spicy. Can I get some soup? Too spicy. I remember the greeting used to be, “How are you, how are you?” Right. Did you order the freshly cooked noodles? These two bowls are not for me. They were ordered by others, they're waiting over there. The soup here is quite tasty. There must be added ingredients. Yes, there's pepper and other things in it. Right, there are added ingredients. All waiting in line. Yes, all waiting in line. This word "Ga" (尕) means "small" in Qinghai dialect. It means "small". We used to say, "Paodan Ga Wa" (炮弹尕娃) means "little kid". It means "little boy". Little boy. "Paodan Ga Wa" means "little boy". Yes, yes. Uncle Bing is eating sheep intestines. This is flour sausage. This is flour sausage. This is meat sausage. Flour sausage usually uses peas or barley. More often it's pea flour. It has a faint pea fragrance when eaten. Try this tripe too. Tripe is very popular among Qinghai people. Why? Because it's very crispy. One bowl of noodles like this is quite filling. Some people find it not enough and add more noodles. Stacked high, a big bowl. What are they up to? Shopkeeper, five big and one small. Five big and one small. Wow, impressive. With just this bowl of noodles, you can see the style of Qinghai people. What really impressed me about Xining was Guozhuang. I went there yesterday. In front of the Qinghai Library, people are still dancing Guozhuang. Yes, yes. Anyone can join, everyone can dance. The steps are quite simple. Just move your hands and feet together. Oh, simple steps. Quite simple, yes. Are you Han Chinese? Yes, I am Han Chinese. So here, like in daily life at the workplace or in the company, there could be people of different ethnic groups in the office. Yes. Tibetan, Hui, Manchu, Mongolian, Salar, Tu. Is there anything to be mindful of when interacting together? For example, with Muslim colleagues, you shouldn't say, “Did you have pork today?” or “Pork knuckles are delicious.” You need to respect their religious beliefs. But generally, there's no difference in interactions. No problem at all. We all talk the same way, saying “How are you?” Just like that. I'll put away this meat for now. Otherwise, it might be inconvenient for you to eat here. No problem, if you don't eat it, I will. We'll eat it too. Beef, lamb, chili, spices, flour— different elements merge together in Xining. In the hands of the Shanxi chef, they become a bowl of noodles. No matter who you are, if you come here and eat this bowl of noodles, you can't go wrong. This unique style was formed through the adaptation and fusion of different ethnic groups. It also symbolizes the origin of the name Xining, which means peace in the western frontier. Do you want some? Want some? Yes. Each person gets two. One is enough for me. One. You, two. I'll take two. Alright, I'll buy six then. Boss, ten fried cakes, please. How many? Ten. Paid already. I've always loved your fried cakes. I eat them every time I come to Xining. Come on, come on. Quickly, come. Look, what's this? This is fried cakes from Shuijing Lane in Xining. Fragrant. I love his fried cakes. Used to eat them often. Shuijing Lane in Xining wasn't like this before. Look, it's a commercial street now. It used to be a big market. When you entered the market, there were vegetable vendors, nut sellers, and lots of vendors selling Tibetan accessories. When I was in Xining, I was 24, a rebellious youth. I had a shaved head then. I considered going to work a disgrace, and lying flat an honor. I'd secretly skip work and go to Shuijing Lane. I registered a Taobao shop and started selling Tibetan accessories from Shuijing Lane. Later, the shop was inactive for a while, but when I reopened it, it had become the Shipindao Taobao shop. That's why our Shipindao Taobao shop is over ten years old, even though Shipindao has only existed for six years. That's the reason. Today, as I shoot this video, I'm still 39. But by the time you see this, I should be 40. When I was 24, I never thought that at 40, I could still pursue my dreams, do what I love, and go where I want. For a 40-year-old middle-aged man, that's a very, very luxurious thing. So I feel like I'm the happiest person in the world. But all of this is thanks to you all. So, thank you, my friends. My life approaching fifty is about to begin. Let's have another bite of fried cake.