24 Hours of BEIJING’S Best Food 🇨🇳 Peking Roast Duck + Hutong Street Food Tour!

Welcome to Chopstick Travel, I'm Luke Martin and this is 24 hours of eating Chinese food in Beijing. This place is awesome. So our first stop on our food tour here in Beijing, we're having something that's called the Imperial Beef Pie. So way back in the day, beef was a very luxurious commodity that was only available to the royalty so that's why it's called the Imperial Beef Pie. Of course nowadays, everybody can enjoy it. So it's a dough that's stuffed with beef and leeks and some spice mixture, onions, and then it's pan fried and steamed and this is the final result here. So it looks nice and crispy, nice and warm, which is good because it's freezing cold here this morning in Beijing. Let's try it out. You can taste the Sichuan peppercorns right away. It actually reminds me of the guokui that we tried in Chengdu. It's very similar actually, but I wouldn't say that there's as much Sichuan peppercorns in here. It's not as spicy, nice and crispy, and I love the onions in there as well. Really flaky. So Beijing is not particularly known for having the most famous cuisine, definitely not. So you can see some similarities between the other provinces in China. Like I said, it's got the Sichuan peppercorns, it's very similar to the guokui that we tried. The style in which they make it is a little bit different. They wrap it up a little bit differently and I wouldn't say it's as spicy or as full of flavor as the ones we tried in Sichuan, but still popular with the locals and really good. I love the onions in there and the leeks. It's funny because I've traveled to many, many cities in China over the years, but this is my first time here in the capital city of the People's Republic of China, Beijing. So a lot of people like to visit Beijing as their first place in China, but this is definitely not my first stop here in China. And today we partnered up once again with our friends at Lost Plate Food Tour to take you guys on an awesome food tour through the hutongs, or old alleyways, of Beijing. And then later on we're going to be trying the famous Peking Roast Duck, the most famous dish in all of Beijing. It's going to be a great day. So let's go eat some street food. So we just popped into this little shop here in the hutongs of Beijing and this is a really cool local spot for breakfast. And we've ordered up a ton of different things, different savory and sweet things. And the first we've got over here, they call it tofu brains, but there's no brains in it. It's just because of the texture. So it's a very soft tofu with a soybean sauce and then also some mushrooms in there. And then in the middle we've got a pan fried leek cake. Back here we've got a selection of different baozi. These are always one of my favorite dishes to have in China. So we've got fennel, carrot, beef. And then over here we've got some sweet stuff. So it's sort of like a Chinese cinnamon roll you could call it, steamed. And then another bao, but this one is with red bean inside. And then this is something interesting I've never tried, we'll save this for last. This is a brown sugar pound cake of sorts. So she actually takes two different types of dough, one with the brown sugar and then one regular, and then flattens them together and then fries them up in the hot oil. But let me try the tofu brains first. Don't be alarmed by the name, like I said, there's no brains in it. I think it's vegetarian, yeah? Mmm. Yum. That's got a beautiful flavor. Really really really soft tofu too. I love it. I can't say it's got the texture of brains, it's got the texture of tofu, but it's still a good name I guess. Very salty. The food here in Beijing tends to be a little bit saltier I find, but yeah, that's really good. So this is actually leeks with egg, so you can see, yeah, almost like scrambled eggs. Let's try that out. Mmm. That's really really good. All the leeks are really soft from being cooked, and then the egg has kind of soaked up all the juice from those leeks as well. And it's not crispy, it's still doughy and soft, but it's sort of like a baked bread. Mmm. Oh. I love that actually. Yeah, so you can see they're almost shaped differently, like this one's the meat one, the beef one, it's shaped a little bit differently. You can see this one's got the fennel, it's sort of sticking at the side. I'll try the fennel one. Let me rip this open for you here. Oh wow, look at that. They really stuffed it full of fennel. Oh my gosh, that is packed full. Mmm. I love the baozi here in China because the texture is so fluffy, it's like a cloud, it's like biting into a pillow. It's super fluffy from being steamed, totally different than a regular bread if you've never had this steamed bread. And I don't think I've ever had this one with the fennel inside, it's got a really nice kind of earthy flavor to it. Mmm. All vegetarian. Very good. So we're on to the sweet foods now, this is the red bean bao, it's super hot, fresh, and wow, look at that. If you're new to Asia, you might mistake this for being chocolate, and it honestly is in a lot of ways almost like a substitute for chocolate, but way healthier. Red bean. You can see this is really smooth, sometimes you can actually see the beans, but this one's really mashed and smooth texture. Let's try it out. Oh, hot. It's actually got a lot of flavor, like it's sweet, it's definitely sweet, but it's got a lot of kind of the red bean flavor, kind of earthy again, beany if you will, but I just love the texture of the bun, the steamed bun. So good. And it's a perfect little breakfast food. Mmm. And nice and hot for a cold day. Yum. So this is the steamed Chinese cinnamon roll with brown sugar as well, and look at like all the different layers there. It's actually very similar to like a cinnamon roll in Canada, but the difference is it's steamed and not baked like we would do in Canada, and it's not topped with a ton of icing sugar. Mmm. When it's steamed like that, the bread's less dry than when it's baked, and this one's less sweet than the red bean I found. Just a very, very light flavor of cinnamon. I almost can't taste it at all actually. Mmm. So this one I've never seen before. This, like I was saying earlier, is the deep fried brown sugar pancake. There's actually two layers. One is like the dough mixed with the brown sugar, and then one is like the normal dough, which is on the bottom here, and she presses them together and then flattens it out and deep fries it right in the oil, so it's got a whole layer of brown sugar on the top. These ones, this one is fried. Most of these are steamed. That one's also pan fried, but let's try this. This is completely deep fried. Mmm. Yum. Oh my god. That's awesome. The brown sugar layer on the top also has a completely different texture than the one on the bottom. The one on the bottom is a little bit fluffy still, but the brown sugar on the top has gotten super crispy and crunchy, and it's like a sweet kind of crust on the top. It's almost like a pizza, a little deep fried pizza, if you will. Yum. But a lot of flavor, sweet, oily, satisfying. So just across the street from the last shop that we just had all those breakfast items, we've come to this little kind of kiosk here, and we ordered up something called kao long mian, which is, it translates to noodle dish, but it doesn't look like a noodle dish. So it's actually, it is actually like a buckwheat noodle, but it's like one huge noodle that she puts onto the frying pan, fries it up, flips it over, puts some sauce on it. You can get it with chili. She also, of course, cracks an egg on it, and there's some onions, some cilantro, lots of different things in there, steaming hot. Reminds me of another dish called dan bing, but it's a little bit different because it's a buckwheat noodle, I guess you could call it. On the outside, you can see the egg on there too. And this is so cool. We're just standing right on the hutongs of Beijing. I see why they call it a noodle now, because it's got the texture of a noodle. It's chewy, but it's eggy at the same time. The sauce that she put on, it's a little bit sweet and a little bit spicy too. Actually, that's really, really good. It's almost just like a huge pasta noodle or something like that. Interesting. Yum. Actually, I feel like there's maybe some tomato in that sauce too. I love the egg. Anything with the egg, I love it. There, now you're eating it like a noodle too. It is a noodle, actually. Yeah, like a big, wide noodle. But in Chinese, we call something noodle, not mian. But mian doesn't necessarily mean something like a long-shaped noodle. It's like some texture. So this counts as a noodle? Right. You like it? Mmm. So our next stop for breakfast today is for something they call jidan guanbing, which means egg-filled pancake. We've had a lot of bread-y things for breakfast today. You can see here in the northern part of China, they like to eat a lot of bread-based foods. So this one is really interesting. He starts by flattening out a dough similar to some of the other dishes we've seen, and then it's pan-fried once again in oil. But what makes this one different is he fills it with an egg. So he kind of rips a little piece of the bing open, and then pours the egg right inside of it. And then once it's all fried up crispy, he slathers on some soybean paste, and you can get chili, and then you can get a number of different kind of fillings. You can get the lettuce, you can get meat, all kinds of different things. And they almost call it like a Chinese taco, it sort of does look like it. Never actually tried this dish before, I've seen it online before, so I've been looking forward to trying it out. It looks really good. So actually after it's finished being filled with the egg and fried up, he actually also bakes it for a few minutes, just to give it that super crispy layer. And we just ordered it as just lettuce. You can get fillings with meat and all kinds of different things. But let's try this out. So Beijing taco, if you want to call it that. I probably shouldn't be calling things taco and pizza, but I'm just kind of comparing them. Let's try this out. I love the sauce that he puts on to the pancake. He literally paints it on with a paintbrush. It's a soybean paste, it's got a little tangy flavor to it. And the texture of this one is totally different than the other ones we're having, because of the egg that's stuck inside. So you can sort of see the egg a little bit right there, steaming hot. Nice little fresh lettuce there too. Not like that makes it really healthy at all, because it's completely deep fried in oil. But, yum, gives it a nice fresh flavor. The egg really comes through too. Yum. Interesting. I've been looking forward to try this one. To accompany our pancake, we've got some wonton soup. This one comes with some seaweed, there's some baby shrimp in there, I don't know if you can see that one right there, a little shrimp. Some cilantro, and then these beautiful wontons, which are filled with pork. Fantastic. Definitely saltier than I'm used to. I'm noticing that everything is definitely saltier up here in Beijing than the other parts of China that I've visited. But the wrapper of that wonton is just so beautifully thin, it just completely melts in your mouth. It's a chicken stock, but because there's seaweed and some shrimp in there, you get a little bit of seafood flavor as well. Actually, that's really, really good wonton, oh my god. Breakfast here in Beijing seems to be a little bit salty, and a carb-heavy affair. You know, some places in the world, like for example in Thailand, they like to eat noodles and rice for breakfast, so foreigners from the West might actually be more familiar with the breakfast dishes here in Beijing, which are actually usually bread-based, like all the things you've seen us try, either fried or steamed, but also the wonton soup is really good too. This one's awesome, the sauce, the soybean sauce, salty, tangy, and it really goes well with the egg. So our next stop on our breakfast hutong tour with Lost Plate, we've come to a place that sells lamb soup, and they have the biggest pot of soup I think I've ever seen in my life back there. It's literally like a lamb jacuzzi. It's just bubbling away, cooked for 10 plus hours with all the different pieces of the lamb in there. I saw some tripe, there's big chunks of lamb in there, and you can just see that the color of the soup has become this sort of milky, rich, beautiful broth because it's just been cooking away with the bones and everything for so long, and this is going to be a perfect, perfect way to warm up. It's freezing here in Beijing. We were coming from Chongqing in Chengdu where it was much more mild and humid, and it is really cold here. Yum. It's got a nice white pepper flavor. Very peppery. Kind of hits you in the back of the throat. You can taste the lamb in there as well, some green onions. There's just so much nutrients in that broth from cooking away for so long, it's just completely soaked into the water. The broth is just so full of flavor. Yum. Really peppery. Really strong. Try a piece of the meat as well. Very tender. Oh my gosh. It's got a lamb, mutton smell, but the flavor doesn't at all. And it's served with this bread. Bread like crazy here in Beijing, so if you don't like rice, you might be better off coming to Beijing than anywhere else in China because there's a lot of bread items. Sesame bread. A little bit salty too. Yum. So we finished off with our breakfast tour and we're just strolling the back alleys, or as they're called here in Beijing, Hutong, which is actually an old Mongolian word. This area was actually originally occupied by the Mongolians and then the Manchurians, so the word Hutong just literally means alley, but they only use that word here in Beijing. So we're going to stroll around a little bit, look at this nice painting right here, and take in the views and then we're going to head to try the famous Peking roast duck, which I'm really looking forward to trying. Check out this incredible stupa. It's over 800 years old. It was built by a Nepali architect actually. Really, really cool Tibetan Buddhist stupa. So to try the famous Peking roast duck, we've come to a restaurant called Hometown Palace, one of the best places to try an authentic Peking roast duck here in Beijing. We're actually going to see the full process of how they roast it in the back kitchen. Really special opportunity. The restaurant's not even open right now, so they've given us the exclusive access to show you guys how they make Beijing's most famous dish. Let's go see. So here at Hometown Palace, they're doing their duck like nobody else. It's a really unique process. So after the duck has dried for about 24 hours, it's given a sugar bath, a maltose sugar, hot sugar that's poured all over the duck to give it a nice sweetness and also to help caramelize the skin. It's then left to dry a little bit longer, and then the process they do next that nobody else does. They stuff it full of fresh thyme and also this wine from Portugal, from Madeira. It's given 150 milliliter injection of wine. So nobody else does the wine and thyme filling like they do here. And then it goes back into the drying case, which also acts as a smoker. They smoke it with applewood and also pu-erh tea. So it smokes away for a couple hours, and then once it gets that nice smoky aroma, it's off to the oven. So let's go see how they roast it next. So after that duck has marinated for a couple hours, chef just put it into the oven. They've got this really cool oven here. Wood fire using fruit wood. They're using date wood today. And it's gone in there for about 90 minutes to get nice and crispy, to get that golden color and get that crispy skin. Really traditional process. He's got this big long pole to kind of feed it in the back. And it's a small opening to the oven to just keep all that heat inside and then keeping the wood fire roaring. Super cool process. So luckily for us, we don't have to wait 90 minutes for the duck to finish cooking because they've already got one that's already cooked up. So you can see he's got this big long pole. And just right before it's finished, he'll kind of work it around the flame and let that oil drip down into the fire and kind of spark it up and give it that nice char at the end. So let's go try it. The famous Peking roast duck. So after the duck finished roasting for about 80 minutes, they let the excess liquids come out. So there was 150 milliliters of wine in there originally, but barely any came out because all that juice is absorbed into the skin. Table side carving, perfectly cut off. That skin looks so good. My mouth is watering. Can't wait to try this. So we just watched them slice up our freshly roasted duck and the juice coming out of that just made my mouth absolutely water. And head chef Jack here just told me that I got to try the wing or the drumstick before it gets cold because that's going to be the best part. There's mostly just skin on there. Little bit of meat underneath. Just going in with my glove here. Alright, first bite of Peking roast duck. Wow, that skin is just incredible. I mean the meat is tender, the meat is juicy, but the texture of the skin, there's nothing like it. It's my first time having Peking roast duck here in Beijing and wow, first bite lives up to the hype. That crunch is so oily. It's not like crispy, hard crispy. It's an interesting sort of crisp, but once you bite into it, it just melts. It just completely turns to fat in your mouth. That is phenomenal. So you enjoy the wing like this, but you got to enjoy the rest of it with the wrap. So let's try it next. Thank you. So the way to really enjoy the Peking roast duck in the most traditional way is with the wrap. It's almost like a little tortilla, a little wheat wrap, and they have it steaming away on jasmine flowers, which is really cool, adds a little bit extra flavor. And then you take a piece of the skin, dip it in their homemade hoisin sauce, and a piece of the meat of course, and then you can also fill your wrap with a number of different things. There's leek, cucumber, also a little bit of garlic if you'd like. And I've got my first bite, so let's dig in. Man, this looks so good. It pairs so well with the cold, crisp cucumber, a little bit of garlic in there, and the hoisin sauce got a lot of flavor as well. She was just telling us that you can just take a piece of the skin and they've got this brown sugar, white sugar, and osmanthus. Just dip the skin. The skin's the best part. By far, the skin is the best part. It's like a subtle crisp, but it just melts. There's a little tiny layer of fat, barely, because most of it's already rendered down when it was roasting. But man, it just melts in your mouth. That is so good. Hoisin sauce gives it a lot of flavor, but you can just have it naturally with a little bit of sugar and it works so well. Yum. This is awesome. Let me make a wrap. They've got them individually papered up so they don't stick together. So just peel back the paper if I can. It's such a thin, thin wrap. It's almost translucent. I don't want to rip it. There we go. So the chef has told us that it's actually better you really load this thing up. You want a sandwich. That might be too much. I don't know. But let's try it out. And I love this sauce. It's quite powerful, so you don't want to put too much because it might overpower it a little bit. Yum. This is so good, guys. The southern area of China, Canton, is very famous for their duck as well. But the process is different and the flavor is totally different. The end result is totally different. And the way you eat it is totally different even. I actually prefer this. I think the skin of this is just so good. It's not oily, but it's just so soft. It just melts in your mouth. And then wrapping it up in this wrap, you kind of contain all those juices and everything. It's really fun to eat it too. You put the gloves on and make up your own little wraps. It's really cool. So much flavor in that skin. It's ridiculous. So we have a few other dishes here at Home Camp Palace. This one's really cool. It comes out in a Cohiba Cuban Cigar box and you can see it looks just like a cigar. But apparently this is like a pork, I'm just going to go with my fingers, pork and shrimp sort of like a spring roll. Look at that. It's literally like a cigar. It's not sweet. It's savory. But there is some sesame seeds on the bottom there and it's super crispy. Let's try it. It's going to be hot, I think. That's really good. It doesn't taste like a cigar. It's a very crispy layer on the outside. It's like a fried spring roll. And let me take this little tag off, if I can, so I can dip it in the sauce over here. This is really good. Super crispy. Super juicy. I love the presentation. So we've also got this soup that's served in a bamboo. It's a seafood soup. There's abalone inside, you can see right there. There's ginseng, goji berries, there's chicken, there should even be some sea snails in there as well. I see some jujubes as well. Let's just try the broth. Oh wow. It's actually very light. Not salty. You can taste the, it's almost got like a Chinese medicine herbal flavor going on in there. And I bet the bamboo is even giving some flavor off into there. Oh yeah, that's great for cold Beijing weather. Really cool dish too. Really high end ingredients. This place is awesome. So we are about to check off at Bucket List Item, one of the Seven Wonders of the World that you can only experience here in Beijing. Of course, it is the Great Wall of China. So we just jumped in the cable car, heading up the mountain, and we'll show you guys the view when we get up there. Super exciting. So here it is, the famous Great Wall of China. Can't believe I'm here right now. I have visited so many places in China, but never the Great Wall. So here we are. I think it's safe to say that the Great Wall of China is easily one of the world's most recognizable sights. Like I said earlier, one of the Seven Wonders of the World. Over 21,000 kilometers long, which is just insane to think about. This stretch we are on here is called Mutianyu. It's one of the more popular areas. There's another area you can go to called Badaling. There's some other areas of the wall, but this is one of the more popular spots to come. And we are just hiking up through these watchtowers to get a view. Originally, this was built to keep the Mongols out of China. So this actually marked the border between Mongolia and China many, many years ago. Nowadays, the actual border is much farther, and even one of the historically parts of Mongolia is now part of China, which is known as Inner Mongolia. So you're nowhere close to Mongolia right now, but as you can imagine, way back in the day they built this to keep the Mongols from ransacking the villages, pillaging and burning everything and just destroying everything in their path. So I think they had a fair reason to build such a great wall. Nowadays, obviously, it's just one of the most famous attractions here in China. You've got incredible views over the mountains. It's kind of snaking along the spine of one of these mountain lines, which is just incredible. It must have been so difficult to build this thing. It's just unfathomable how many man hours and just everything went into this. It's crazy. It's quite an amazing place to be. Okay, my legs are shaking and I don't want to turn back and look at the view right now because we are really high up top. But I think the Great Wall is one of the seven wonders that I think I have to see in my lifetime. And now I'm here and it's kind of like dreams come true. And whenever I step my feet on the ancient buildings, it has like some power energies that made me think like, how is people in the past like build this? This is amazing. This is incredible to see. This section here is no joke. Super steep, 45 degree angle. And this whole part of the wall, Mutianyu, is only three kilometers. So it's just crazy to think because it looks massive already. Only three kilometers out of 21,000 kilometers in total. Wow. All right, we have made it to the top. You cannot go any farther on this section. That was quite the hike. Retiring but spectacular views up here. We also bought a water bottle from the woman up here. Usually it costs around two renminbi. Up here it's 30. But reasonable because she has to carry all the waters up here. That is just cool. It just goes on and on and on. All right, time to go back down. Definitely a good way to burn off some calories if you're in between food tours like us. So we're heading back into the city, meeting back up with Lost Plate to go on an evening food tour in Beijing. Let's go. So our first stop tonight with Lost Plate is to try Beijing style hot pot. So it's totally different than the hot pot we were trying in Chengdu. First off, the pot is totally different. You can see it's got this kind of chimney here. Used to be charcoal underneath. Not anymore. And also what's different is the broth. Here is actually just water with a couple of Chinese spices and herbs. So there's some leeks in there, some goji berries, the jujubes, the ginger and the ginger flower root. And also this is really interesting. If you see this right here, this is the meat. And I was totally not sure why it was up like this. But the reason being is because they stick it on there to show you just how fresh it is. So it's actually stuck right onto the side of the plate. And I'm just going to try my first, there goes one piece, of Beijing style hot pot. Just a real quick flanch and that's pretty much enough. You can see how quickly that cooks. So the flavor is not going to be coming from that broth because it's just a very light broth. The flavor is actually going to come from our sauce over here. Our nice smiley face sauce. Some sesame, some bean, and a little bit of oyster sauce. Let's try that. We're in this kind of cool little bubble here. This place is really cool on the roof up with a nice view. Let's try this. Yeah, there's not a lot of flavor coming from that broth. You can just really taste the fresh mutton flavor. Yum. This is perfect for a cold night here in Beijing. And I love the hot pot with this little steam chimney here. Let's try another piece. Yum. Gosh, we're doing a ton of eating today. And now we're just having hot pot at the start of our tour. We're going to be stuck tonight. But this is tasty. Mm. Very good. I think this is so cool, actually. It's almost like the same concept as the Dairy Queen Blizzard. They show you how thick it is. Here they show you how fresh it is. Make sure it doesn't fall. Flip it upside down. A really cool idea, actually. The mutton flavor is quite strong with this, I think. It's a very fresh mutton. Strong in a good way. And I love the steam mode. Not a lot of flavor. You've got to really dunk it in your sauce to get lots of the flavors on. And wow, what a day of eating today has been. We've still got more to go. That was a good hot pot. We're moving right along. We've come to a really cool kind of back alley courtyard home restaurant. This is actually somebody's house. And it's in a traditional style, the four-walled courtyard. Oh, cool. Look at this. Oh. So we are here in the courthouse, or courtyard. This is pretty much just like somebody's house, but it's also like a little restaurant. And we're having one of Beijing's most famous types of noodles and one of the most famous dishes, which is zhajiangmian. You might have heard of it before because it's also popular in Korea, but the style here in Beijing is totally different. So it's all about this sauce here, and you're supposed to mix it up. So we've got radish, there's some celery, I believe, cucumbers, carrots, and then the noodles on the bottom. And so the zhajiang sauce, that black bean, broad bean sauce that is fermented, so full of flavor, you really got to mix it up and get everything mixed in, get the sauce over all those noodles. This is such a cool place. I didn't see any other guests. I think this is like a totally hidden little spot that you're definitely not going to find on your own without a lost place food tour. So let's try this out. You can add some more condiments after, like vinegar and whatnot, but let's just try it The other versions of zhajiangmian that I've had in Korea, and even in Japan, are totally like completely smothered in sauce. This just has a little bit of sauce, but it's got so much flavor. There's a lot going on in there, and then you get all the fresh veggies as well. Actually, that's really satisfying bowl of noodles. I love that. That was awesome. Wow, there's a lot of flavor in there. Even just a little hint of sauce on top, it really just covers it in flavor, and you get all those crunchy bits from the fresh veggies in there. The veggies are served room temperature, kind of cold, because room temperature here in Beijing today is cold, but the noodles are warm, so you get kind of a contrast of hot and cold. Actually, that is a phenomenal bowl of noodles. Yum. I didn't think I was hungry, but as soon as I tasted this, I was. I'm just going to add a little bit of black vinegar. That should be fine. I like it nice and sour. It's so simple, yet super delicious. That vinegar goes good, because it's a little bit sweet, the zhajiang sauce, but the vinegar kind of balances it out. Yum. And healthy, too. Besides the zhajiang, man, they have another dish, if you're willing to try it, the stinky tofu. You can see it right here. Just look at that. That's tofu. Black tofu. But honestly, if I'm smelling right now, it doesn't smell that stinky. I think this has been fried up, and then it's covered in their homemade sauce here, which is bean paste with peppercorn oil. Let's try it out. I'm not a huge fan of this black, stinky tofu, but let's try it. Mmm. The sauce is very nice, actually. I love the peppercorn flavor. Actually, that's not bad at all. I thought it was going to be really stinky, but that's nothing like Taiwanese stinky tofu at all. It's actually very mild. Mmm. Yum. It's good. It's so cool to actually see inside of one of these courtyard homes, slash restaurants. Very friendly owners. Bye bye. Xie xie. And some delicious zhajiangmian. Alright, we're continuing on our tour. We are stuffed, but more to eat. So we've come to our final spot to try another popular Beijing dish. This is called spring pancakes. So we've got these little thin, almost like tortilla wrappers. Let me just peel one off. It's somewhat similar to the way that we were eating our Peking roast duck earlier today. And then we've got some bean sprouts kind of fried up with egg and green onions. There's some wood ear mushrooms as well. And then I'm going to roll this up like a little sort of Chinese burrito. Mmm. It's delicious, but I'm so freaking full from eating today. Oh my god, we ate like crazy today. What a day of eating here in Beijing, capital of China. My first time here. Although I've visited so many cities, this one really stands out. The food is not particularly famous here in Beijing, but there's lots of interesting things to try. A lot of really carb-heavy dishes. And I had a great day with Lost Plate Food Tour. If you guys want, you can book your own food tour. They're not only in Beijing, they're in Chengdu, Shanghai, Xi'an, Guangzhou, and other places around the world. So you can also use my code LUKELOVESLP and you can get five bucks off your food tour. And what a day of eating. Man, I'm so full. Ready to go to bed. Thank you for watching. I'll see you guys on the next episode. Bye.