Street Food in China - ULTIMATE $100 Street Food Tour of Guangzhou, China - BEST 27 Street Foods!

All right, check it out guys, it's Trevor James hanging out with Nikki and Nels. They just won the two million subscribers giveaway. Just flew in from LA last night to Guangzhou, China, the land of dim sum and Cantonese food. And today we're going for a full-on Cantonese street food adventure. You guys pumped? Woo, so excited. So excited for the street food, yeah. Let's go check it out. So today is gonna be a full-on street food adventure, guys. First up, we're going for Cantonese dim sum. We have multiple things to eat today. We're gonna be going for Chinese chong fen rice noodle rolls, barbecue pork and roast goose. We've got tons of desserts. We've got some late night street foods and it's a ton of fun. But right up here, first thing, it's gonna be, of course, dim sum. Ah, yes. You pumped? So excited. Here it is. Dim dou duk, best dim sum in Guangzhou, right here. And we're gonna be getting all the classics. Ha gow, chicken feet, all of the delicious stuff. And this is the first dim dou duk in Guangzhou. What we walked into was nothing short of dim sum heaven. We're taking you for a massive feast of ha gow shrimp dumplings, siu mai pork dumplings, signature red rice-wrapped shrimp rolls with crispy youtiao, two types of chicken feet, rice porridge, barbecue pork buns, molten egg custard buns, durian puffs, and more. Let's eat. Yes, Jenny? This is my favorite. Wow, just look at this dim sum. So let's just go right in. I think for you guys, for the first bite of food in China, it's gotta be the hong mi chang right here. That right there is the ultimate dim sum you have to taste. And we're gonna dip it in to that peanut sauce. Go right ahead, try it out. This is gonna, oh, this is just the definition of joy. Cheers, guys. Cheers. What do you think of that? That shrimp is so good. Look at that. Crunch in there too. Oh my gosh, yeah. You like that? It's like soft and crispy and plump all at once. And next up, we had to taste the steamed chicken feet in a black bean sauce, the feng jiao. So you can see the real secret is the fluffy skin and the fatty collagen. Let's try it out. Oh yeah. What do you think? There's a little kick in it. That's really nice. You can taste the chili in there. Wow. These might be the best chicken feet I've had in my life. Yeah, I think so. They definitely are. Next up, guys, we gotta try these liu sha bao molten egg custard buns. And it's all on the inside. The magic, juicy, molten egg. Let's, oh, oh, isn't that creamy? How does that not pop? Wow. Oh jeez. Look at that. Let's try it out. Oh, oh, it's leaking. Oh yeah. Oh, I was not expecting that flavor. I just like, the custard filled my mouth. It's warm and sweet, but like creamy, not heavy though. Oh yeah. High five. This is awesome. How was that, guys? It was so good. It was like a dream. That was just amazing. Fantastic introduction to China. I can't believe that was our first meal. Beautiful, and we've got so many places to bring you guys today. Keep going. Next up, we're going for chong fin, the ultimate Chinese rice noodle roll. And today, we're bringing our guests for the most plump and satisfying rolls in the restaurant. So it's an action-packed day today. We're taking Nikki and Nels down through the old alleyways of Guangzhou. And right up ahead, we're going into the old streets for some chong fin, rice noodle rolls with pork and beef and egg. Really delicious, made on a cloth, bula chong style. It's gonna be really good. And next up, guys. Next up, guys. So this is Chu Laoban, Boss Chu. And he's been open for many years. So he's been open 61 years here. Wow, it's a 61-year-old joint. And this is it right in here. And we're gonna order the classic with egg, pork, and beef. And it's really good. Let's go take a look. So this is it right here. You can see we've got these rice flour rolls that are steamed on top of a cloth over here. And they put a bunch of different ingredients on top. Okay, here we go. Look at that, guys, there. That is the sticky rice flour. And we're laying it down over top of a cloth and putting delicious pork mixture on, an egg and shrimp, and then steaming it. It's called bula chong because it's on a cloth. There's a couple of different ways you can make this chong fen. One of them is in a metal tray, steamed. And this way is over top of a cloth, steamed. And it goes right in that bowl, just covered in that oil and soy sauce. And this is the classic dish of Canton. Look at this. We've got that steamed rice flour. Oh, and look on the inside. We've got those shrimp, there's an egg, and then that pork mixture with that light soy sauce. Oh wow, and of course, I think in this one, the real winner is this little bit of a spicy bean paste on top. There it is, guys. Let's try it out. Oh, that's fantastic, isn't it? Yeah, it's good with the egg. I just got the egg in there. Wow. Like a light soy sauce, spicy with that bean paste. And then, I love, this is really just an upgraded, deluxe chong fen because they put so much in there. So that is just only on the streets of Guangzhou, the pure chong fen. You have to come to Guangzhou to taste it, this level. Thank you. Wow, wasn't that awesome? Yeah, that was so good. Really good. And next up, we're bringing our guests for the most succulent roast goose and barbecue pork in Guangzhou. What do you guys think of Guangzhou so far? It's amazing. There's so much to see. Yeah. It's super cool, right? It's been amazing. And we're in a local little herbs and Chinese medicine market. Right up ahead for the next food, we're gonna go get some Chinese char siu barbecue pork. Oh my gosh. And some roast goose. That's gonna be amazing. Let's go try it out, guys. And here it is, guys. Famous, famous Cantonese barbecue pork and roast goose. Oh yeah, look at that. Whoa. Look at that, we got two goose getting chopped. Oh, look at all the juice. Oh, wow, look at that. Look at the juice bursting. Oh, look at these big packages. Oh! Did you see what that guy did? Look at that. So we just got the triple treasure box combo of char siu, siu e, barbecue pork, and roast goose. And you can see in the back, it's just full on chopping, glistening roast goose and barbecue pork. And she just totally loaded up the juicy goodness here. Let's just see what's in this first treasure box. Let's open it up and take a look. Oh. Oh man, I'm so excited. Oh, it's just like a Christmas gift. Oh, pop it open, let's see. Char siu or goose. Oh, it's goose. Look at that goose. Wow, isn't that amazing? So we've got two different sauces, guys. We've got one Chinese plum sauce, and then this is the goose drippings. Oh, wow. We've got pure goose drippings here. Nikki, do you wanna pour both of those on? Oh, yeah. Oh, wait, Nikki, do you wanna pour just this goose drippings on, and we'll have a little bit of plum sauce on the side? Okay. It's like so oily. This is the pure magic right here. Just pour all those goose drippings all over. Oh. Oh, this is insane. And now let's just pour that plum. It's like a watery plum, but just maybe a bit there that we can... Oh. Pour it on? Okay. And then pour a little bit all over the goose too. Oh my goodness. Oh my. Life is good, isn't it? This is it, guys. The first roast goose. In China. You're gonna spoil us forever. Yeah, let's try it out. Mm. Oh, wow. That skin is amazing. It's so juicy. It's so fatty. That is beautiful. It's just glistening with the juices and the fat. Mm. This is the most juicy bite of goose I've ever had. Look at how it's completely saturated. Okay, next up, we gotta try the char siu barbecue pork. Nikki, you wanna open that up? Let's take a look. Oh. Oh, wow. Oh my goodness. Look at that. And we got two different cuts. And of course, we know which one we're going for, right? Oh, yeah. Yeah. Let's take that fattiness. Huge layer of fat. Oh, wow. Look at that. Oh my goodness. Oh my. Look at the glistening fatty. They're running down this one too. Oh, yes. Oh my goodness. Oh, yes, guys. We're so happy to have you guys out eating in China. Yeah. Tasting this good stuff. This is an honor. Cheers. Oh. Oh, yeah. That just melts the moment you put it in your mouth. Whoa. And I love how there's a bit of a slight secret, almost honey-like sauce on the skin, right? Oh, this is just fat. That is, I'm excited for this. Oh, yeah. I was just about to say this one is just fat. Look at that. That's only fat. This is so much fun. This is so much fun eating together. Oh. Pure fat. Pure delight. So good. Almost like honey. Yeah, it's like you ate the best chashu butter or just like melt in your mouth. So we've just tried both. And Nels and Nikki, what were your favorites? I honestly like them both the same. They're so good. They're just so good, yeah. Really good. I think that this might be my favorite. This is gorgeous. The skin is just amazing. Yeah, I was leaning towards that, but that honey flavor on that is just so good too. It's better than almost any Thanksgiving turkey I've ever had. Really? Really good. And next up, we're bringing Nikki and Nels for some classic Cantonese pig foot noodles. And of course, pork intestine noodles too. So next up, we're in the deep alleyways of Guangzhou and we're bringing you to try a famous wonton noodle joint. But here, they've got the pig foot noodles. Check this out, guys. So you can get, these are egg noodles and they've got a bunch of different braised sauces down here. Oh, and this is the pig foot right in here. And we're just gonna, oh yeah, look at that. It's all about the gelatin. Look at that. Look at those. Wow. And then we've also got the, Whoa, crazy. And you can see all of these dried egg noodles here. You can get these as well. Take them to go and cook them up. But we're here to eat and we're gonna place our order. And here comes the sauce. Whoa, look at that jelly-like pig's foot. Here they come, guys. Fantastic. So we've got the pork intestine. And we've got the beef brisket. And then what we came here for, the beautiful pig foot noodles. So this one right here really looks delicious with those juicy intestines. Braised, juicy pork intestines. And you can really smell that. It's just like a rich gravy, right? Oh, we can't, yeah. The whole gravy aroma. It smells so good. And Nikki, you're saying you just love intestines, right? Yeah, I do. I love intestines. So this is gonna be good for you. And Nels, your pig's foot. Pig's foot, I'm excited for this, I am. And I'm just going light version, normal beef brisket. But we can share everything. Mm, mm, mm. You know what? I like this a lot better than I was expecting. Really? Yeah, it's just a lot of flavor just packed in a small bite. It was really good. This is so soft. It's not chewy at all. It's just like, it's probably the softest melt in your mouth intestine that I've ever had. Really? Yeah, and the flavor is so rich. It's not bitter at all like you'll get sometimes. You might want to grab one with your hand. Wow, I'm in love with these noodles. How's that pig's foot? That is so good. Like the fatty, like the fat just coats your tongue. And it's so soft and the flavor is really good. It's not strong, it's like mild strong. It's kind of a medium flavor. It's all about the texture, the fatty collagen-ness, right? It really coats your tongue though. It really just like, it just slides over your tongue. It's really good. Next up, we're bringing Nikki and Nels for an extremely strong and satisfying traditional Chinese medicine drink sold by a vendor who looks at your tongue and your overall health, Chinese traditional medicine style to make you feel better. Okay guys, so next up, because it's such a warm day in Guangzhou, we're going into a little local neighborhood right down these stairs. There's a traditional Chinese medicine, bitter drink, liang cha, and it's really good. And what's super unique about this one is that they use a custom mixture of different herbs and spices depending on how you're feeling. And she's gonna prescribe a drink to us based on our feelings right now. Here we are, guys. This is famous Cantonese medicinal tea, liang cha, run by Lin Laoban. Lin Laoban, long time no see. So this is Lin Laoban. This is Nikki and Nels. From USA. They've been open 20 years here. Oh my gosh, wow. So look at this, guys. This is all traditional Chinese Cantonese liang cha. So these are like different herbal teas. All different, right? And Lin Laoban is gonna look at us and decide what's best for us based on how we're feeling. So do you wanna try first? Sure. Okay. And after having a quick talk with Boss Lin, she took a look at our tongues, asked us if we had any issues, prescribed us something perfect to beat the summer heat and the humidity of Guangzhou. So this is pure medicine here. Chinese herbal liang cha. Yeah. I have no idea what to expect. Let's try it out. Oh, it's so bitter. I love it. Oh, it's bitter, right? I love that. I like it because it's not overpowering. Like, it's a strong flavor, but it doesn't like knock you off your feet or anything. You just kind of take a sip and it's there, but it's so soothing. And medicinal and herbal and a little bitter. And Boss Lin really knows how to prescribe you what you need based on how you're feeling. People come here with all different sorts of problems or not. Some people just love it because it feels good. But if you come with a cold, if you come with anything, she can just mix up the perfect blend for you and you'll feel better. Thank you. Thank you very much. That was really nice. Really happy. That just feels so good. And next up, we're going deep into a local market in Guangzhou and looking for street food, finding some incredibly strong Chinese rice liquor, Baijiu, and some of the best fried rice noodles we've had so far. And next up, guys, we are going deep into a local market here in Guangzhou. There's a bunch of little street foods and snacks to try. And I know that right up ahead, there's a famous Cantonese fried rice noodle dish, the Gan Chao Niu He, the Chao He Fen. And it's just right up here. And there's so much going on here. Lots of fruit being sold, lots of meat hanging up. Oh my gosh. Pretty cool. Yeah. We're like in the heart of it. Yes, we are. This is amazing. And we've just found a local little Baijiu. Ni hao. Wow, it's all rice liquor. These are wines. Oh my gosh. Do people just like take a shot right here, or they? Usually you would buy like a liter or a half liter. So this is Baijiu. Traditional Chinese white liquor, 55 proofs. She's worried that we're gonna die. She's worried we're gonna get drunk. Can you light this on fire? I think that's the... Cheers. This is definitely... Cheers. Baijiu. Xie xie. Ganbei. It's just like evaporating in your mouth. It's so strong. Oh my gosh. Whoa. Oh my goodness. And gao du. Do people drink that just straight? It's just... I don't think I could drink more than that. Yeah, it's strong, right? That was intense. Xie xie. Ni hao. Xie xie. And we're gonna keep exploring this market, guys. Oh, deep in the alleyways. And here's the seafood section. Look at this, guys. We got abalone. We got crab. Look at these live, dancing shrimp. Oh my gosh. Fresh. That is so cool. Yeah, those are very fresh. Yeah. And we are gonna be having a ton of seafood in the next video when we bring you guys for the ultimate seafood meal. Oh man, this is so cool. And as you guys can see, this market is just packed with people. Local, traditional, Chinese ingredients. And right up ahead, there's a stir-fried rice noodle joint. Let's go try it out. And for our final meal, we're bringing Nikki and Nels for some extremely local-style stir-fried rice noodles sliced by hand with a big blade deep in the alleyways of Guangzhou. And right up here, guys, deep in the alleyway is a famous local-style fried noodle. Ni hao. So look at this. We're actually chopping up homemade rice noodles here. Si ji zuo de he fen. Tong chang fen dao he fen, dui ma? Da mi. Da mi zuo da. So it's rice flour, and we're chopping up these homemade rice noodles. And we're gonna add them to the wok and have a classic fried he fen noodle. Da mi gen shui. So it's rice flour and water. Oh yeah. And you can see he's steaming it in this metal steamer over here. And then, as it comes out, it comes out in these flat sheets, and we chop it up and fry it into noodles. Oh. I've never had noodles like these, ever. Super cool, right? Yeah. So you can see, we're taking these rice flour sheets right off of the tray here, and then we're just chopping them up into thin, homemade rice noodles. Boom. Such a unique experience for us. Okay, now here we go, guys. The wok is starting. We're gonna make, zhe ge shi chao he fen ma? Okay, come on in. Isn't it nice to watch this? Yeah. The frying action? I was saying to him, I can't believe that even a little pan like this, you can, they don't have that in the US. So you can just see that pure wok skill there as he's frying these noodles up. We got the flat rice noodles, bean sprouts, egg, pork, over high heat. It's all about the control. And it's really nice to get in the back to see how he does it, because you can see with your eyes the precision. Oh, and there come the greens. Look at that. Isn't that great? Oh my goodness. Yeah, I'm excited to try that. Oh, yeah. You can tell he's really skilled with all that. Yeah, he's a man. He's the master of the rice noodle. Yeah, he is. So he's got carrot, and then. Yeah, so he's got carrot, and greens, and a little bit of pork. Chao mei fen. There it is. Okay, here we go, guys. We got the street chao he fen, deep in the local alleyways of Guangzhou. We got chao mei fen here, which is thin rice noodle, and then we got chao he fen, which is the fatter version. And there it is, guys. That is the fat rice noodle chao he fen. So you can see they actually put a bit of gai lan greens, Chinese vegetables in there. Oh, wow. And this is fried over high heat with a bit of beef. Oh, wow. That looks awesome. And then over here, what do you think of that? Oh, this looks incredible. I'm excited for this one, for sure. The street. And this one's pork, right? Yeah, this is pork. So you can see it's got a bit of carrot, and pork, greens, chives, oh, yeah. Hao, wo men chao yi chao. Okay, here we go. Let's try it out, guys. Mm. Whoa. That's incredible. So good. Yeah, that's fantastic. Oh. The beef on that is so flavorful. Wow. And it just, the flavor coated the noodles. That is delicious, isn't it? Oh, my goodness. I love that. And I can't believe we just get that in the middle of the market. Right deep in the market, right? You can hear the wok going in the back. That is the soul of Guangzhou right there. And just look at this market we're in. Deep in the local alleyways. You can only get this style. This flavor in these deep markets. Are you having fun? I am. This is the coolest experience. Like, this is so unique, and I'm in heaven, and I just don't have words for how wonderful this is. Like, everything about this is amazing. How about you, Nels? This is kind of the culture shock element of the whole thing. I'm a little overwhelmed, and it's sort of like buckle your seatbelt. We're going on a ride. We're going for a ride. I know, and the booster packs are on. We're just gonna hit everything we can. It's okay. We're going deep. So next up, guys, we're going for a $3,000 seafood feast in the next video. You can click the link in the description below. It's gonna be a great video, and I can't wait to bring you guys there. And thanks so much for coming out to China. Oh, thank you. Yeah, thank you. I never wanna leave. Thanks so much for watching, guys. Check out that video in the description below.