Eating My Mom's Hometown Food In Shandong China!

Look, check out the pig face, bro. >> Oh, dang. >> Ask the pig from Journey to the West. >> Oh, man. A All right, we have made it to the oldest street in Yentai. Over 700 years old. >> This is the number one peanut maker in China. >> This is called the the scientific name is actually erectus conictus and this is the penis fish. So, I just think there's so many different product etc. Anyways, my favorite was the shrimp and actually the uh penis fish. I >> mean, you see the robotics. It almost looks like they're making cars over here. >> Look, you see that over there? >> What? Man, >> we've been to China plenty of times, [music] but never back to our mom's hometown. This trip's different, though. We're heading to Shandong, [music] the heart of northern China to eat like some true Bayon Ren. From the factory making those iconic spicy peanuts you already love, all the way to our mom's coastal hometown, this one's personal. Hit [music] that like button and let's go. All right, everybody. Guys, I'm super excited because we are finally visiting our mom's ancestral home in Shandong Chai. Excited to try some Wa Peanuts. Wang Feong. Real quick, guys, we at the Shaman airport. We're transferring to Gan Andrew and we have stopped by Gi Shang Xiaomi. This is actually a chain from China specializing in snacks of kind of the Shanghai type. >> Yeah, a lot of one tons, guys. Here we have a spicy version. Here we have the Shanghai version. And then you have the your old man doing it. >> Take a look at that meat inside. Yeah. Delicious. >> M. This is a good chain. This is like if you put your the lao in yourself. M. >> And this is a salted egg yolk shanghai. >> Wow. There's a lot of flavor in these, bro. >> Salted egg yolk. So Chinese actually love hard loading for breakfast. So that's a obviously a you know a rice wrapper on rice. This is really good though, >> man. This was the perfect meal for a layover. We're tired. We got to sleep next. You want something homemade? >> On to G9. >> All right, you guys. We have just arrived at the exit gate. And as you can see here, we got hang peanuts. Watch out. >> Our guys. Our guys. >> This is world famous. You show this sign around China, Andrew. But Andrew, >> it means something. It means something. It does. you if you show the sign in Flushing or in Chinatown, this means something. All right, you guys, we have arrived in the Tao Chu district of Ganon, which is like maybe an hour away from the city center. And listen, some of your favorite Chinese items, CPG products are being made on these grounds right now. I mean, here on this side, this is the peanut building. Okay. Right over here, we have dban jang, which is fermented bean [music] paste. Okay, that's used in a lot of dishes. And then over in this building, they're in charge of the vinegar. So, literally, you are witnessing Chinese manufacturing right here at this place. And I'm I'm excited because Chinese manufacturing is top tier as we know. >> Hey, man. Shout out to Shinho Shinho to hang ANDREW TO WHAT'S UP. LET'S GO. WE'RE ABOUT to hit the factory, but we can't wear this clothes. Hey, [laughter] >> as you can see here, very, very clean facility. We're about to step into the water. So, the water is going to wash off all the little dust and grime. And then, whoa, we are in the frying room. They're frying peanuts and chilies. They got peanuts and chilies. Look at these over here. >> Honestly, hang. >> It honestly looks super delicious already right now. >> I would eat that right now. I would literally pick that off and eat it. All right. At this section, they're sorting out the peanuts. by hand. Look, they got people trained to be looking out for the inconsistencies, the odd colored ones, anything that's going to obviously throw off the product. Somebody's going to open up the bag of peanuts and be like, "What?" This is the number one peanut maker in China, and they have a gigantic audience in the US, Canada, Australia, New Zealand. Guys, there is so much impressive stuff going on here at the Shinho factory. And actually, Hong Feong Penis Ander was named after the famous martial artist in China, right? >> Yeah. And I think that's what's cool about the name. It's really built into the DNA of the factory. I mean, you can see there's a AI computer that's sorting out all the good and bad peanuts. >> Hey yo, YO, THEY GOT FACTORY WORKERS HERE THAT [laughter] EMBODY the brand. All right. So, here they got the magic chili where it's mostly fried chilis with peanuts. And actually, it's really popular in Korea because they have a Korea label. They also have an American one, too, you know. So, I just think there's so many different product. Yo, [laughter] they got a lot of workers with the wrong Fong skill set. He's doing the chunk man right now. All right, so we're here at the packaging station. This is the last stage. And you know, everybody is really hard at work and they're super efficient because every day they produce over 13,000 [music] boxes of product. >> I mean, you see the robotics. It almost looks like they're making cars over here. >> Look, you see that over there? >> What? Man, I'm telling you guys, the Hang Fong genetics in the brand is crazy cuz it's just like it's kung fu peanuts, but there's literally kung fu being done right now. All right, man. And we saw the factory. We saw the process. It was super clean, super efficient. I loved it. But we got to try all the flavors, David. And these are flavors we can't get in America because I've had this. This is the original Wang Feong. But we got a wasabi joint right here. >> Gosh. Let me just pour these out, man. Let me just show you. >> All right. We got to try the original. >> Show the original. And you know what I love? They actually say to keep the seasoning after you eat the peanuts cuz you can use it to cook later. M. Wasabi flavor. Ooh. Ooh. Does it got a whole different type of dust on it? M. >> That's good flavor. That's good flavor. >> Yeah. Always thought restaurants should offer hang peanuts before like the food. >> Oh, as like a appetizer. Yeah. >> Or a appetite like activator. >> Here's the uh salt version. >> That one's subtle, but I like it. Here we have cinnamon and star [music] anise. Oh, smell that. That's a chamber of aroma right there. A lot of [music] wujao. Wuja. A lot of five spice in there. >> No, I think that's for the traditional people for sure. That one's good though. >> This is almost like a ancient like medicinal soup on a peanut barbecue shao version. Oh, that tastes like char. M. For vegetarians, Andrew, that can't eat chai. >> That might be the move. Here is their other product that I'm super interested in trying. This is called the magic chili. [music] And actually on the back, you can see that they show you these recipes for you to use it at home. This is it. I love eating these. Every Sichuan restaurant that I've ever been to that has [music] these fried clusters of of chilies, I get to eat a bag of these. And chilies once it's cooked like this, it's not that hot, but it has that chili flavor. All right, that's my that might be my second favorite product right here. This is it. And no wonder why these are so big in Korea. Continuing our Shandong food adventures, we are outside of a local restaurant. This is going to serve local tongu [music] recipes and it's called Lao Shangu. You know what? I'm excited. Every time I look at restaurants this big, David, I know they [music] do a good job cuz you wouldn't build out a restaurant this big if it wasn't fire. Anytime I hear the word laang, I like it because that just means old [music] village rule town delicious. Guys, you walk into this restaurant and what I can tell you it doesn't. It's It looks like a buffet, but it's not just because you can see all the ingredients. Come on. You know what it is? They want to show you that it's fresh because especially Andrew, the way they would do it in a village or a market would be fresh in the old days, but nowadays people worried about supply chain. They're like, "Maybe you guys got it from >> from a robot." >> They got the the ingredients on display for you. Oh my god. They have these I don't even know how this system works, but they got these little chips. >> I think you could get the chips and then put it in a stew. >> Oh my gosh. Let's go look at the produce over here. Like I look, I did see some shoo cauliflower. You have chives. You have ginger. You have some crazy eggplants. You have some miniature baby chibi bok choys. Um, come on. If this was the eggplant [music] emoji, this is funny. >> See, it look it's it's an eggplant, but it's shaped like a pepper. >> No, these long green beans are really shond. These really long green beans. But yo, look. Check out the pig face, bro. >> Oh, dang. Yo, that's kind of just for display. I'm pretty sure they don't. >> No, check out Check out this one. That's the pig from Journey to the West. >> Oh, man. Oh. Oh. Oh. Oh, they got it right there, >> Andrew. A little bit uh like the tea from Dongbe. Yep. Dongbe food. We got some >> Well, I you know, a lot of shared regions, they kind of have like some quasi similar things. It's not exactly that, but I mean, this is definitely a tu. We got dumplings over here. It wouldn't be the north. It wouldn't be the north of China if we didn't have some dumplings. >> La Shangu. >> Oh my god. >> We definitely got to get some >> I got to get these >> some fish dumplings or something. Oh, you got to get the TAJANG MAN. ANDREW, YOU you love Shandong Tajang. But this is a little different. This is not Yentai style. This is >> That looks different. That looks different. >> All right, this is pretty cool. Andrew, you basically just pick the chips. You pick the chips. So, for example, this is a white fish dumpling. Yo, taf. Taf means a big portion. I'm going to just take this chip and then check out with the chip. M. So, you're going to bring the chip to the room and then the person's going to collect the chips and then [music] that's the order. >> Oh, we are at Lao Shangu and we got some good gummer eats. Andrew, you know why this is for the gummers? >> Why is it for the gummers? for the gummers, the homies, because it's just a lot of protein, a lot of fat. >> Here have the yang roan. Let's try that. >> This is like a northern pork belly. >> Wasn't a muoy cowok cuz that's more canto. >> This was good flavor. As you can see upstairs, we had so many different foods to choose from. It was almost like a buffet. It felt like a buffet, but we weren't grabbing the hot food. >> Just some bro eats, too. Drinking food. kind of a I want to say a filler dish, but you need it. >> Here we go. We got um I don't know. This is an omelette. >> Also protein. Pretty solid. >> That's it. Look at the lamb dish that's cooking on a little lamb. I never seen it this presented this way in my life before. Also, so this is a classic Jang Chu restaurant, but it's a little bit like a Dongbe spot if you look at some of the stuff in the back. But a lot of people from Dongbe are actually from Shandong. So there's there's some there are neighboring [music] regions. >> All right, let's take a look at this brazed plate right here. Like all these different parts of the pig here. >> That's part of a pig face. >> Yeah. Yeah. You got pig ear. So I'm going to dip that. Okay. That's my piece. >> Check that out. >> Okay. Okay. You went with that. I'm going to dip this in [music] the green one. >> You I don't want to mix sauces. I'm trying to keep it >> quail egg. >> Wow. >> Oh, you going with the in the in the tasuan sauce. And then and then these are some uh tofu skins. Some tofu >> tea. >> It's like almost like tofu noodles. M. >> I've never had this before. Oh man. Andrew, we got the shrimp with the funu right here. >> Classic dish. >> You know what's cool about this one? There's actually a layer of um abalone mushrooms beneath the funu. So it's like kind of grilled. >> You are looking at I couldn't get but this is something that's not too far off. >> Serve me up. Here you got the monto on the side. Wow, these are so soft. Wa. I thought it was like bread at first. Well, it is bread, but it's just a, you know, it's mto bread, but it's so thick. It almost looked like western bread. >> I'm going to dip this in. Look, >> dude. Any sort of gi we call it in Cantonese. M. I'm with it. >> Okay. All right. This is definitely a dish I've never had before. This is kind of like a cold sampler plate. It's chilled and it's got shrimp. It's got the pedon, the uh the thousand-year-old [music] egg and then scallops. So, this is just I feel like this is a pretty good culmination of Shandong, you know, peanuts, seafood, preserved egg. >> Right. Right. Right. Cuz you have the inland farmlands mixed [music] to the coastal side. So, there's really like a >> It's just a colorful plate, too. >> There's a lot of onions, man. They like eat a lot of onions and garlic out here. >> Let me try it. Let me try it. Let's see. M almost like a sweet soy sauce like Yeah, it's like a cold salad. It's good. I was searching for the hangman. I was like, we gan that's birthplace to the hangman Andrew. But this is another Shandong dish that's pretty similar. Like we said, we found the tuan chaoi. Close enough. [music] Winner winner chicken dinner for me. All right, you guys. We are looking at a Shandong specialty joander. They love stray jouo in Shandong. We grew up eating a ton of sujao cuz our mom is from Shandong. And this is a very particular type. We actually didn't have this growing up. This is baou jaozo white fish. >> Yeah, that's what they're famous for. And then there like this, it's not just soy sauce and vinegar. It's like a very [music] heavily grated garlic fish. >> They love garlic and shondong. Here we go, man. Bou jaoza. It's all good. It's still good. It's still good. Woo. >> All right, everybody. Like I said, we had a really long day. We went to the factory. We had multiple meals. Now, it's about 8:00 p.m. We're at the station here, and we are going to take a train to Ching Dao. And then from Ching Da, we transfer and go to Yentai. So, we're all doing this in one day. I told you it was jam-packed. All right, everybody. It's been a long journey. It's 11:00 p.m. right now. We have made it to the Yentai Railway Station. We are here. It is 10° outside Celsius. Almost 11:00 p.m. in Yentai by the railway station. And we see some street hawkers, you know, some street stalls. We got to go check it out. >> Oh, okay. >> Okay. So, she got the We got a showing that's like a, you know, essentially like a pancake with an egg on it. She has some of them pre-made already. She's going to grill one up. >> Oh, >> is that the dovanjang? >> Yeah. >> We were just at the factory. Okay. Oh, wow. Tons of tofu. She's stirfrying the tofu skins. She got some potatoes. >> Every zone is going to make like their showabing differently, right? Like obviously in like one zone, you know, and it's going to be to regional flavors. I think it's pretty cool. She's like uh stir frying it, you know? [laughter] She turned she turned on the accent. I don't know. She turned on the Shandong accent. She was speaking regularly. Oh, I think she has Oh, baba mama. our mom's mom is >> your mommy. >> Yeah, >> mama. Anyway, it's getting a little complicated. It's actually really interesting because my I actually speaks uh Yentai Hua like Shandong Hwa with a really thick accent like that. But her hers was a whole another level. We couldn't even understand her. That's Here we go. >> Not bad at all. Really salty. Really different in the sense of not very much lao. The old yentai way. My way. All right, you guys. We have arrived at the Marriott Yentai by Ta Bay. I got to tell you this, Andrew. I'm not just saying this to hype it up cuz we in the Laja. This might be the best air I ever smoked in my life. Yo, this area is great, man. And we're right next to the ocean and Yantai, you know, it's like this mixture of like kind of coastal, somewhat beachy, but kind of also northern and, you know, hardworking and hearty. >> Right. It is a beautiful morning in Yai here at the Marriott. And I just want to show you the breakfast that is different here than in other places cuz obviously when you're in the north of China, they're going to offer a little bit more northern breakfast items. Dave, what do you see? >> Well, uh, this is called a yojam mo and I believe these are like pumpkin buns. Okay. Yo. Yo, is it you think it's oil? O oil. Okay. So, there's no meat in there. But here some true like street stuff, guys. This is some street stuff. This is like a geot chai foods. Meaning that you have like the egg and chives. All these different versions of kanji. You have pumpkin kanji. You have mixed grain pan kanji. Plain rice kanji. Millet kanji. But anyway, guys, we got to get out into the real streets. But, you know, like I said, they still try to bring some of the local delicacies, even my All right, you guys. They just told me this was a local yentai delic delicacy. Hi. I've never quite had this before. I'm not that familiar with that many seafood noodles, especially from the north. Scallops. From what I know and what I've had, I'm going to have taen sha later. like a lot of the yentai flavors. They're good, but they're very umami, a little bit more muted. >> All right, everybody. We've made it to a local market that's very busy, man. There are real working people here. This is called the Hunga Market in Yentai. And uh it's been around for like 20ome years. You got seafood, agriculture. That's what Yentai is known for. >> This is a taste of the old days. >> Taste of the old days. Let's go. I didn't know that much about Shandong food. And I always thought Shandong food was like my mom's da jang man, but actually whenever I Googled search Shandong food, it was always a bunch of seafood. >> The silk worms. >> Oh my gosh. Would you eat one of these right now? >> First of all, no. >> They're too gooey inside. Let me tell you this. If you've ever had a ultra crispy croissant with cream filled, it's like that except a bug. Like I said, guys, a lot of food here in Yentai is using the mini fresh scallops. That is a common theme that I've noticed. Yent Thai food uses a ton. Not the dried scallops, Andrew. The fresh mini scallops. As you can see, we have the fresh sea urchin here. And uh that's uni. This is pretty pricey. >> Yo, how often do you see it presented like that? Just chopped in half. >> You want to do it? >> Eat it. >> Yeah. >> Where's the sauce? >> Not eating. Not sauce. All right. So, what we're about to do right now is we're probably gonna buy some seafood and then take it to a place to have it cooked. >> Man, we just bought a whole bunch of mantis shrimp. >> Just the mantis shrimp Chad serving us. >> Hell yeah. [laughter] >> Okay, now we're getting to the hot food area where they have actually like cooked food. Our We've arrived at the seafood restaurant where they're about to cook our mantis shrimp for us. >> All right, we got some snacks here. Here we have the haen uh man, which is a seafood noodle. I've never had this actual dish before. Lots of little clams in there. >> Dalumian. >> Dalumian. All right, let's try it. So, we got eggs. >> Wa. Andrew, this is a Fanon specialty. >> Wow. From the district that my grandparents are from. That our grandparents are from. This is This is a specialty. >> What? >> Nice light taste, light flavor. >> All right. You might need to get some of the lal. >> You might have to. >> Oh, no. No. >> At least the vinegar. At least the vinegar. Yeah, this L was >> it's looking a little old. >> This l is looking pretty loud. >> Got this ja shang bing. This lady was just cutting it with the butcher knife like it was nothing. Real shandon lady just ah getting into it. All right, here we go. We got all types of oils and things on here on the kosh drizzle. Lang pea out of the bag. Let's go. Really good peanut sauce. >> Yeah. Sometimes it blurs the line between a sesame paste and a peanut paste. Once you roast the sesame, tastes like peanuts. >> All right, you guys. Like we said, we we got some mantis shrimp from Hunga Market. They cooked it here at the restaurant. >> Ooh, this is very hot. This is super hot. Super super hot. >> This fresh, man. We eating this Yentai style, bro. Look at that, boy. or it's like a mini lobster, but it's got a almost like a purple lavender maroon hue to it. >> Okay, here's what I'm going to do. I'm going to take my little mantis shrimp. I'm going to actually dip it into the chicken sauce that I I have here. >> Yeah, you're you know what? It needed a little needed a little sauce. >> All right, Andrew, we got to finish the rest of these mantra shrimps, but I'll tell you this. What a jam-packed Hunga Market crawl. Just It wasn't really only been here for like 30 minutes. Wow, man. A lot can happen when you're just rolling around trying to try new things. So, man, overall, the end time's been nice and the weather's been pretty good and everybody's been pretty helpful and polite. Honestly, Andrew, this vinegar, it's probably from Shinho. >> You know what some people say about Yentai, you can compare it to, interestingly enough, San Diego, where it has some kind of tech industries growing, but actually really, really strong agriculture. So it's almost like San Diego or maybe like a Northern California place. So >> little Napa, little Napa vibes. >> All right, we have made it to the oldest street in Yentai. Over 700 years old, David and you know that I mean any it's got to be at least 400 years old to be considered old in China. >> Let's just say this. We have generations of our ancestors that have been to Schwan Lee. This place transformed from military fortress to now a lesserk known tourist attraction. But it is the core of Yentai civilization. >> That's a crazy statement. >> It is. >> They love these uh you know, some people would call them penis fishes, other people would call them sea sausages. >> We came to eat this over rice. >> Oh, what is this guy enjoying? Is he enjoying some some thick noodles? >> Yo, this guy Yo, Andrew, this guy was doing the Fumb Bros channel in 626 for 600 years before we did it. >> [laughter] >> And of course, I saw the grapefruit tonghulu. I had never had seen this one before. Like you said, I mean, technically, you can put any fruit in here, but I saw the pomelo. >> It's still good, but it's not my favorite, but put a little sesame seeds on it. >> Okay. I don't know what fruit this is. >> Sho. Anyways, my favorite was the shrimp and actually the peach. What type of bean? >> Two new types of tangulent only. >> There's no meat. Huh? All right. I got the sweet joint. All right. I'm going to do the nonsweet joint. Hot. Wow. It's warm. It's warm. >> Yo. M >> I wasn't expecting a lot. Wow, you look good. >> All right, you guys. We got the yandai manza. I don't even know what that is, but they said this is local to the city for hundreds of years. >> Bro, this I got to try. So, he's got um said stir fry. So here we have a yentai stew. This is a very local delicacy. These are sweet potato cubes that are fried. Can you hold this for me? Oh man. So, but but >> yo, good. I would say it was cool. It wasn't It wasn't super flour, but >> I'm glad to try it. >> This is like to me the Yantai version of a Chongf fun. You know how you would get like rice rolls chopped up with a little bit of like peanut sauce and >> Oh, the exo chang. >> Yeah. Yeah, like the Exo Chung fun. This is kind of like their version. It's just like just a way to eat some gooey parts. >> Yeah, but obviously instead of uh they're just like majang. >> It's good. >> We've arrived at the famous Yentai apples and the famous yentai pear soup. >> She got the cut proof glove so she can just cut it straight into the hand. >> WOW. It's one of the best apple juices I've ever had in my life. Stop. >> I'm not just that. >> Okay. So, this is a hot. Is this hot? Oh, it's not as hot. That's hot. I don't know how you supposed to drink this. >> You know, back in the day, I'm sure they served it in a just a stone bowl. >> You going to burn your lip. you. But it's good, too. You know what it is, man? They're pretty sweet and crisp, but like fresh tasting. And then I don't really This one has some additional sugar in it, but this was straight. >> Straight. And you know what? It kind of reminds me of like upstate New York or upstate Washington. They have apple everything cuz if you look here, you got apple crumb, dried apples, astroofilled apple fil pastries, 20 types of apple juice. And we got actually the first time in my life, apple ice cream. Yo, it's like it's like Y enti's one big apple orchard in the city. >> Wa, this is so good. Hey, man. We from Washington. They like some some good, you know, Washington red delicious. >> Dang. Yanti, is it kind of like Seattle? >> Kind of is. >> I would say so. And I'm not just saying this, guys. This the best apple ice cream I ever had in my life. >> No, that one's more subtle. I like this one. We've made it to a restaurant called Fuichi. And obviously, it's very seafood ccentric. You're going to be able to see a lot of the ingredients of a dish before it's cooked. >> Oh man, they even top that with seafood just look at this over here though. Come on. Sea urchin. >> Uhhuh. >> Razors. Two different types of oysters. >> Oh, and of course our favorite right here. This is called the the scientific name is actually erectus conictus. And this is the penis fish. Definitely. Uh >> they they call it they call it ocean sausage. >> Yeah, ocean sausage. Those are definitely all natty, uncut right there. >> Andrew, we are at the famous Fanon spot with all the delicacies. And it's crazy cuz some of this stuff I recognize from the Shandong restaurants in 626. And some of it I don't. >> Bro, you don't recognize this. They're not serving this in America. This is the penis fish. It's technically like a water worm. Okay, I know eating worms sounds weird. Whatever. Shut up. This is very popular in Korea as well, but it's done a little differently. So, this is the >> got the scallops in it, too. Yeah. I mean, not to forget, I mean, you know, there there is some uh a lot of similarities between yentai and dalian and even South Korea a little bit. So, >> penis fish stir fry rice. >> And when it comes to like penis fish, you don't it doesn't taste funny at all. This is like a almost like a squid. Manner, this is fanti 626 at Noodle 101. They do shonongo. Okay. It was similar because if you guys know the owner of Noodle 101 in 626, uh, St. Gabriel was actually from Yentai. >> I think more shrimp dishes should have like a little dish of like pepper and salt to dip it in it. >> Dude, this is one of the best things I eat in Yentai. Unexpectedly, this is good. >> All right, you guys. I didn't have [music] a clean spoon on me. This is their freshly uh yentai swani. It's got some uh beans on top. David, would you be shocked if I told you I went in for seconds on this dish? But not just for the penis fish. There's actually scallops in there. >> Yeah. Yeah. No, this is really good. This is actually really good yogurt, too. Like, I've never even had it this consistency before. This is a fushan pig feet. 600 years, guys. Like I said, I'd say Andrew, a lot of food from 600 years ago, you can't even tell where it's from because this is, you know, everywhere. You know what I'm saying? It just still was very primitive, you know, at that time, like 600 years ago. How you going to have that distinctive dish? All right, Andrew, we're looking at a real yentai monza. Previously, I guess he was saying that, you know, no, no, nothing wrong with it. There was it was dumb people cooking yan. >> All right, it's fine, man. I'm not hating. But this is like the restaurant version of the street food that we just ate. Okay. >> It tastes like something you would make a hot pot, >> but with something that's not boiled, more deep fried. >> Right. Right. Right. Oh, that feton dra stray jao right here. >> Big old straight jao. It's got the flatfish in it. It's a big ass bayou jaozim. >> Oh my gosh. Take a look at this. It's like the size of a empanada. >> That's crazy. >> Overall, man, I'm going to say this. That that was cool, but probably the smaller ones are better. Man, the whole trip in Shandong so far has been so eyeopening because David, even though we've tried northern stuff before, we didn't really get to delve into Shandong culture. You know, there's not that many stores that serve Shandong seafood in America >> and especially there's another layer on top of that, a fuchan, >> right? Fuchan is even a little bit different. So, this has been specifically a fuchan food tour. And I have been honored to be able to do it because our one one entire side of our family is from here. Yeah. >> Shinho. Shinho. All Shinho products, man. With the bean paste. >> Honestly, this is delicious. >> Guys, we had to make a really quick pit stop at the Shinho factory office in Yentai, and we're going to go try some soft serve with soy sauce. >> All right, guys. This thing, this whole process, we're going to uh we're going to be here for like 10 minutes, and then we got to go to the airport. Yo, look. [snorts] It's happy. Okay, you got good tongo, you got good soy sauce, is going to have a happy life. Listen, guys. How did they become so successful from Yentai to the world? We don't sell to consumers what we won't eat ourselves. Stay true in manufacturing. Shinho has a clear conscience. >> All right, listen guys. Man, this is in the Michelin Guide, Andrew. They explain how it goes from this these soybeans in a soy sauce over 6 months. You can see the progression. >> So it goes from this and then this is a soy sauce row juice and then it just turns darker as you can see and it just get darker as it ferments till it becomes like this. >> That's crazy. I actually, you know, I always love learning the process of things you use every day cuz sometimes you just don't know. All right, I'm going to try this without the dongo first. Now we're going to go with the tango. >> No, no, no. This is a This is soy sauce ice cream. >> Oh, this is soy sauce flavored. Yeah. This was a little salty. >> Yeah. >> Still good with it on it, though. >> Kind of gives you that sea salt caramel vibe. >> Good. >> Less salted original soy sauce. We have some on our little uh tofu right here. Man, that that's really good. You know what I like is uh taking the less salted version of soy sauce but using a larger volume. >> That's my style. >> So they have different So every soy sauce always has like a different purpose. This one's premium soy sauce for braze dishes. No add no additives. Yeah. [music] >> I'm happy to be part of you know it's just one of the best soy sauce brands I ever seen. >> Guys, this is not some small unproven business man. They got all the certifications, all the awards. [music] Best soy sauce in the game. at least best soy sauce from China. Man, >> man, this was such a dope trip, Andrew. It was so short, but it was so action-packed. And we even got to be like right on the street near Samalu where a lot of our family was born. >> Yeah. So I mean just it was a very like uh coming back home experiencing things and trying the food and actually delving deep into the Shandong culture especially Yentai culture and maybe specifically Fushon district culture which of course you guys know like different districts can even have their own different flare to it. >> Hey man, what a pleasure it was. I hope to come back soon maybe for a longer time but as far as a short trip goes I couldn't ask for any better. >> Well we got to go to our next destination which is not in China. We're leaving China. We got to rush to the airport right now. The Punglai International Airport. Let's go. [music]