BEST Late Night Food In SHENZHEN CHINA Pt. 2

I can't believe I'm saying this, but it's probably not sweet enough. Have you ever had cho fried chicken? I didn't even know that was a thing. Burn my mouth. These are the monto version. Wow. They're like little round balls. I never had any of those three things ever in my life. All right, everyone. Our Shanzen food exploration continues through the food district. In this part, we explore more of the late night snacks around the area because food never sleeps. Hit that like button and hit subscribe. Let's go. All right, you guys. Our next street food here in Shanzhan, Guangdong is actually Guis. Andrew, there's a Chandu style, which looks a little bit more like a sandwich, and then there's a Hube style. And this guy right here, my man, is from Jingo Hube. Yeah. When you want to talk about flat meaty hot pockets that come from different origins because it's made kind of in a tandoor oven. So maybe, you know, there's definitely influences from the West, but this is what we're talking about, man. this side. [Music] They had sold out of the yangro. The yangro is the lamb. That's the most popular option. Uh all they had left was beef and pork. So check that out, guys. Uh delicious guys. A $130 for someone to hand make this. Let me just rip this open for you. Oh, hot. M feel all the spilling. Feel all that scallion. All right, I got the Shangla nuro. This beef is mighty spicy. Few snacks beat a fresh ki. Man, listen guys, this is one of China's absolute bestkept secrets and it comes from Hube Ging. Shout out to Hube. Hube got some gems. We're talking about meat pockets. I think pork takes the cake. But both are good. If you have the chance to come to the Fuian district, which is like the core of downtown, check it out, man. Right here. I'm going to give this a 4.5 out of five. You know, our next spot is a spot we just popped into. It's called Ma Shanghai Lay, which means just old Shanghai. But interestingly enough, Andrew, they're serving my favorite thing, Wangman yellow brace chicken rice, which is not originally from Shanghai. Not even close. It's from Gan Shandong. Anyway, guys, let's wait till the food gets here. Wow, the food has arrived. Listen, guys, they courted me 15 minutes. I want to say the food came out about seven minutes. Bro, I don't even know if it was like that. So, David, you got three things. Everything was 63 quai. That is uh eight bucks, n bucks. Less than $10, guys. And we're in the city. We're in the center of Shanzhan, by the way. So, this is not the outskirts. Um I noticed a lot of Chinese menus these days, Andrew, even in China are starting to get mixed. Yeah, like pan Chinese menus because this is Shanghai one ton. Dumplings were good, but they were very soft. That's all the flavoring. I love that. Yeah, this was about uh $3, guys. You get a ton of dumplings. Um really, really light flavored the way you would imagine Shanghai food is. Moving on, we've got the pa. This is uh I forgot exactly what flavor this is. To see probably soy sauce, soy vinegar braid. Yeah, like many things in the Huayang region are. Oh, the meat's falling off the bone here. M good. These things basil. We're going to try this Guam Jifon at a Shangi spot. And of course, I got to eat it with the fawn right here. This is a yellow brace chicken dish from Ganon Shandong. This is a construction worker favorite. This is almost like a Salisbury steak in America. Okay. Okay. For $3, I'm going to give a 3.8 out of five. It's solid, but it's it ain't it ain't beating a dedicated hangman Jon spot. This spot, as long as it's serving the people. Why'd you destroy the chicken like that? I don't I was trying to push her off the bone. H. We are in Fuan, the city center, and food is still $3 a piece. On to the next spot. You know what's really interesting? Seeing a Chinese chain aggressively expand into America because I'm watching my macros not get a chance to try it but get to try the originator in China. Well, David, let's just try because this is Misha. You guys, if you guys have seen this logo, it's blowing up and there's actually a few Chinese drink brands that are entering the US market, you know, especially in places like New York, LA, St. Gabriel G. All right, man. Andrew, you're still waiting for your strawberry. I got the taro with the pudding on the bottom. Top little bit of hard chocolate and cookie crumbs. This This was what? Six quai. Yes. Less than a dollar. It's good. It's good, guys. Listen, I can see why they're aggressively expanding. You know why also too? It was cheap because there's a lot of chains that are coming right now that are super expensive. You know, the Taiwanese chains can be expensive as well. There's some high-end mainland chains. This is super affordable. As you can see by the demographics in here, everybody's super young. Just give me a swipe around. Basically, I got a strawberry like milkshake type thing. He told me to shake it up. Let's go. Dude, you know what? I've been caught off guard by Andrew how efficient everything is. You order something, it might take 30 seconds for it to be done. Yo, just like China's manufacturing has always been top tier. Essentially, their restaurant chains are like manufacturing. Like, it's just the system is down. The price is low. The quality is good enough. I mean, this might even be higher quality in America, but it would just be like way more expensive. I mean, this was like a dollar different. I'll tell you this, these were both extremely solid for the price. Shout out to Mishra. I think there's a value proposition there. My overall opinion on Mishra, one more thing, is like it's really really geared for that low-end children audience. It's cheap. It looks fun. It's cute. It tastes pretty good, but it's not amazing. Not very advanced, but there's markets for everything. Oh man, we're at Fufu and uh right next door to me shrimp. I saw I mean, look at this logo. Which one do you want? I hurry news. Yeah. By the way, guys, I say checking out new spots is such a crazy way to like get in touch with modern Chinese society. Andrew, there is a 5-year-old girl or I know like eight, but she's just with her tiny teacup dog and she's just by herself just living life like an adult. Hey, man. Safe out here. Besides the point, guys. Fufu. Wow. Super light, super creamy, not super sweet. This was 23 quite I can't believe I'm saying this, but it's probably not sweet enough. But you ate that like a smash burger. Like a Shake Shack. I'm going to give it a It's missing something. 2.5 out of five. Yeah, it's missing something. Anyways, really cute. Uh maybe there's a different flavor that's a little sweeter out there. I'll tell you this, Chaos is famous for a lot of food. Uh it influenced Cantonese food. It created a ton of food actually in Thailand and around Southeast Asia due to the dia diaspora which is from Chaos which is Chao which is chucha uh gagang. But have you ever had fried chicken? I didn't even know that was a thing. But clearly we're in front of this chain. It's called the Chaos Red Fried Chicken. It's clearly a very successful chain because it looks very good. The branding is on point and everything is standardized. So this is piping hot. This is the goodness. Chaos red fried chicken. I have Is that a even a drumstick? This thing is gigantic. What is this lollipop? It's lollipop. But is that just one drumstick? This is huge. Listen guys, this is so hot it's burning the ish out of my hand. Uh they just expanded from Chaos to Shanzan. Ah. So we're witnessing sort of like a chain sort of finally Popeye's is finally getting out of Louisiana, you know. Okay. Immediately it's red on the inside. It's not really It's actually not that spicy. It's more like a like a red sauté flavor. It's pretty good though. I'm going to give this for me a four out of five. M I would have a little liked a little bit more spice, but I know why this spot is popular because serving up fresh fried chicken. in any spot that can serve fresh fried chicken consistently is going to do okay. Okay. I don't even know what it is. Ha. Is that cheese? Oh sh my mouth. Uh, it's the chin tur with like uh tanong, I think. Just try to get it hotter if you want it more spicier, though. Andrew, did you know that this was actually an award-winning bakery chain from Chungqing? I didn't know, man. I just assumed it was a Candon bakery, but actually it's quite different. So, you know, I always got to give the credit to people from the Chandu and the Chongqing. They always like have some that it's like keeping the core, but some different thinking. It's quite appealing. All right, you guys. We're at a spot serving a monto style. Look at that. The monto sha bows. We got to go in and get some because they were already ready. Daddy, dragon hits. We got uh some type of almost like Dominic Anel cookie cup. It's like a cookie lava bowl with uh it's like almost like donat filling. This is like a style of Dant almost. You had this? No, I didn't have this. I had a version of that. Split it. Oh, it's gooey. Oh, what? Oh, I thought it was a lava. Two brothers sharing a gooey dont. Oh, that bread is like mochi. It's like this stretchy chewy arrow shell. I mean, to be honest, it's cool. I like it. Honestly, no. Good. All right, man. Don't go for it. Go for it. You bite into it. It's like a sandwich. Let's go. Get dirty with it. This is a chocolate yukong ball. Yeah. It's got stuff in the middle of it. Oh, what? It was like mayo. It's like mayonnaise. You had this? Yeah. I like this one better than the original, personally. And uh you know, we just threw these in because she told us to get this Neapolitan cake, you know. Oh my god, this carbon on carbon like a bacon atater. Jeez. I'll tell you this. I never had any of those three things ever in my life. There it is. It's not in my diet, but I will try it for you. I mean, you want to see elevated Cantonese bakeries? I know you know what Cantonese bakeries are like in the States. We're going to the next level, bro. This was good. Actually had a little fruit aftertaste. Little little uh uh little raisins. Yeah, I actually like that. Actually, this is my favorite one. Buttery, creamy, flaky. Yo, you throw some more fruit in there. You got a five out of five banger. [Music] Andrew, a lot of people think there's only one style of Shaolin Bao because one makes up the majority of them. However, there's another style and I think it's primarily eaten in uh I want to say Shanghai, but these are the mto version. Wow. They're like little round balls, but oo you see it. They still got the juice inside, guys. The juice actually comes from a melted gelatinous. You can see that juice is uh leaking through this back. And there she got like fried versions on nanjim shi do too. Oh, that's a wet ass bow. It still tastes like a shaun bao. And some pe, believe it or not, some people actually prefer this version. I don't, but I could. It's a It's a nice little switch up. Yeah, it's like a little bouncy spongy. Let me try one more and then I'm going to put a little bit of going for it. It ain't small eye but try, you know. Hey, how is it? How is it? Cuz it looks Be careful. Oh. Oh, that's not qu Oh, is this the guin? Look like a guin. Like, be careful, brother. Maybe we going to cough soon. Nah, I picked the right amount, man. They picked those chilies early in the harbors. I can tell they're bright. Hey, listen, guys. I haven't had this in years. Shout out to the monto sha. All right, Daniel, real quick, what are what's about to happen with this chicken? This is the It's the uh blended chicken, if you will, right? Like a chicken salad. Yeah, like a chicken salad. The original chicken [Music] salad. So, it's already deboned and shredded. And then she's going to mix it all together. All together. [Music] Yo, just just go into it here. I'm just going to pick out of it. M. Yo, refreshing. A lot of different textures going on. All right. So, this next shunda dish is actually a lettuce wrap that you don't really find this type of dish at a lot of like Hong Kong spatia. Shunda lettuce wrap with clams. M. Oh, wow. Sunda food. At least this restaurant is. So, next up, we got some two more like Chinatown dishes. This is fried pigeon or you could call it squab. It's the same thing. And then you got long string beans. But this isn't the typical string beans you said. No. Yeah. This is like uh Well, it's not um it's not green beans, right? It's string beansly, right? You just put a little powder on. They give you the gloves. How's that crunch? It's good. Small dark meat. I would still say I like I prefer duck over it, but this is really fresh and hot. This is really fresh. One of my favorite Chinese dishes in the world is seu dao aka sajjid do. But let's see how this matches up. Very fragrant. Got some uh got some fermented bean sauce. Ooh, that's flavor. Wow. Changun chongf fun, which is a little bit different than your regular chong fun. I feel like it's thinner. I think it's specifically also a shuntag. Ooh, look at that. All that egg. Does it kind of look like pad seu? It does. Who knows? Maybe it's the precursor. More see-through. Look at that. Very good. Ew. Last but not least, we have a buffalo milk custard. Right. This is the uh quintessential shindu dessert. Oh, man. Should it be more popular, do you think? I mean, I think it's the dish itself, the milk custard is popular everywhere else, but it's just not made with buffalo. Yeah, it does kind of taste like a donat, but minus the egg and a little bit more sweetness from the milk. though recognizing Shundo cuisine now the heart of Cantonese cuisine and kind of to just sum up our experiences of eating in China this trip I think it's just really cool to see all these different provinces kind of get recognition and get more popular within China that weren't as popular before cuz to be honest like in America you're only exposed to what you're exposed to you know we're familiar with you know maybe toan cuisine Hong Kong cafes and things like that but it's very limited and even in China you would say up until maybe 10 eight years ago So it was still kind of limited. So now Chaozo, Shunda coming up, right? A lot of these local local really regional areas coming up and their cuisine is getting recognized and it is really good. Shanzan is one of China's most bustling cities of the past 20 years. It has played a pivotal role in not only the progress in technology but also so many other things. In an upcoming video, we're going to explore China's tech that goes viral. That is, you know, the drone delivery electric car side of things. Stay tuned.