I Tried the World's Spiciest Chinese Food!! (Almost Died)

Welcome to Deep China. Today we're in one of the spiciest places in the world and having tons of spicy food. This is Lassi Thousand Chili Chicken. Oh, in this video I'm on a mission to find the spiciest food in the world. And after 13 years of traveling the world for food, I've been to some spicy places like Mexico, Sichuan, and Thailand. With the spiciest food I've ever eaten being the death level Sichuan hot pot challenge in Chungdu, China. — That is so spicy, guys. and the raw chili papaya salad in Bangkok with Mark Wis. — I'm burning. — That is really hot. — But today, I'm on a mission to find something even spicier. So, I came here to Guay Joe, a lesserk known but even spicier province than Sichuan to try my luck. — Wow, look at this guys. — And by the end, I'm ranking each dish out of 10 on the spice scale. And if I find something spicier than the papaya salad with mark wis, then this place truly is the spiciest place in the world. Oh my goodness, you can barely breathe here. It's so spicy. — And if you have any other recommended spicy places in the world for us to visit next on the world spice tour video coming up. Leave me a comment below. Now it's really burning. I'm not exaggerating. It's addictively good though. But first, let's just get right into it. Okay, guys. And here we are in one of the spiciest cities in China. And I really hope I make it through this day alive because it's going to get spicier and spicier as we go. And first up, right up here, we're going to start with Jen Xiaoi death level pointed chili chicken right up here. Let's go check it out. And first up for our first of four spots, I'm tasting the death level pointed chili chicken. And don't confuse those green chilies for something less spicy. No, these are super spicy. But how does this dish compare to Mexican Thai or Sichuan food? Let's find out. And here we are. We got the Jen Xiao. Han lama hlama. Very spicy, she says. Oh my goodness, this is amazing. The green chili lama. — Okay. And it's going to be made into an amazing chicken dish. Let's take a look, guys. And after 13 years of traveling for food, I'm going to be comparing these dishes with some of the spiciest I've ever eaten. Most notably coming to mind is the death level Sichuan hot pot challenge in Changdu and also the raw papaya salad in Thailand with Mark Wis. Will this dish be spicier? Let's find out — where is Wangu here and he's going to show us the making of Jen Xiao Gi. Okay. And we are here with Wong Dachu, Chef Wong here today and he's going to make the Jen Xiao Gi super spicy and aromatic green chili death level chicken. Starting up with heating the oil. Wow. So, it's all here. We got the whole chickens. We got chicken chopped up already. We got the quad Sichuan pepperc corn. Wow. It's a big factory here. Okay, here we go. First step. Oh, we just put Sichuan pepperc corn into the oil. And here comes the chicken. Wow. Oh my goodness. That's a lot of chicken going in there. Wow. Look at that oil sizzle. Full of Sichuan pepperc corn and chicken. So, he just put the chicken in. Going to tenderize it by quickly frying it in the oil. Yeah. Just a quick fry. Look at that. He's going to take the chicken out with the Sichuan pepperc corn in there. Oh, wow. You can see all the sichorn peppercorns in there as well. Look at that. Oh my goodness. So, he's going to do one more deep fry of this chicken. Oh, and the chicken going back in again. Look at that. The double fry action. There it is. — Looks so tender. Look at the chicken just coming right out here. Oh my goodness. Oh yeah. And then the oil's removed. That is amazing. Next up, guys, look at this. We got the green chili, ginger slice, and ginger minced. And that's going to go into the walk next. Let's see how it's done. Oh, handle jigalaja. Okay, here it goes. The moment of truth. Sichuan peppercorns going in. Watch out. Oh, and handle jigalajo. Oh, and he just loaded up the green chilies in there. Oh, little salt and chicken going in. Wow. Wo. That is next level. And here it is, guys. He's just going to add in a few more seasonings here. Yo, jiing way. Oh. Oh, Sichuan pepperc corn going in here. Look at that. — The color in that is just next level. Oh, jangy. — Look at all these ingredients. Oh. — Oh, he's just loaded in Sichuan peppercorn oil. It's going to be extra numbing. Wow. Wachila. Look at this, guys. Wow, — there it is, guys. Oh, it's so beautiful. Hama, — he says very spicy. Can't wait to try.

— Oh, do Yeah, he says all chilis. Okay, here it is. That's the jao gi death level chicken loaded with Sichuan pepperc corn. Wow, look at all the Sichuan pepperc corn there. Absolutely sizzling in that super hot oil. Wow. Okay, the first of four dishes is ready. Could this one compete with the Sichuan hot pot and the death level raw chili papaya salad in Thailand? Let's find out. — That's amazing. Look at that. Absolutely loaded with green chilies. And this is just the first warm up, but it's already death level. Crazy. What I really want to do, you got to see this, guys. I hope I don't regret this. We're going to take some rice and then just gonna take some chicken and soak it with a little bit of oil there, too. Oh my. I hope I don't regret it. Let's just dip that rice into that pepperc corn oil. That's going to numb your mouth. Let's try it out. M. Oh, yeah. Wow. Those are numbingly death level good. They make your mouth feel like there's a battery on it, like a tingling electrical current. But seriously, when they're in the oil and the flavor infuses into that oil, just like a beautiful floral aromatic hit. Really nice. This was super spicy, but probably only like an 8 out of 10. I still think on the spice level, it was nothing compared to the death level papaya salad in Thailand with Mark Wis or the death level Sichuan hot pot challenge I had in Changdu. Let's find out if the next dish can compete. That was amazing. So spicy and delicious. That was amazing, guys. Let's keep sming. Bye-bye. And there we are, guys. It's going to get spicier and spicier all day. Let's go. And next up, it's getting spicier and spicier with the most famous dish from Guo Province, the Lati Thousand Chili Chicken. And we were lucky enough to get access to chat with the chefs behind the walks and watch the whole process of how this incredible dish is made. But will it be spicier than the Sichuan hot pot challenge in Changdu or the papaya salad with Mark Wis? Let's find out. Okay guys, and we are deep in a local market now. And this market is packed with delicacies. So many things you can see giant pots of giant pork feet. So many delicacies. But right up here, we came to try specifically one of the most famous dishes of Gujo and China, the lassa thousand chili chicken just right up here. Let's go take a look. So there's a couple specialties here. Lassa gi thousand chili chicken and chingo gi green chili chicken. But I think we're going to get the classic thousand chili chicken lassi. Let's order and see how it's done. Okay, so we're going to get the thousand chili chicken. We're going to get half chicken. Okay, we're get 1 kg. Okay. Okay, so we're going to get add bamboo as well. Oh, ta — ta ta. Extra spicy. Okay. Okay, we're going to see how it's done now, guys. Look at this amazing walk station of Li. Oh, the oil going in. Look at that. Look at this, guys. We're going to witness the making of thousand chili chicken here deep in the market. Taangla. — Taangla. Going to see the making. Their signature l. Here comes Chef Nyang. Oh, chicken going in. Oh, thousand chili chicken. Wa, that is crazy. That's a whole chicken in there. — He says it's very tasty and I can't wait to try the next step is the chili oil. And look at this, guys. This is fresh chili oil. Fresh chili sauce. Jang, their own signature chili sauce. Look at that. Smells so potent. And we're going to see how the lass is made. Oh, and look at this guys. Wow. Chef Nyang has got the fresh. — This is their signature chili sauce, guys. Look at that. Wow. Chilis in Guu are famous to be very aromatic and spicy. Here we go, guys. Here comes the chili. Here it is, guys. Oh, doang. We've got brown bean paste going in there. Oh. Oh, look at all the chili there. Oh, so he's just going to add in extra chili here. Look at that, guys. We got tons of chili, bra bean paste. — He's putting Sichuan chili pepper in there and all the good stuff. Lao, doang, — puja, black pepper, yan, salt. Wow, it's all in there. — Oh, that's a we're getting extra spicy. Wow. And ours is almost ready now. You can see how rich and red it is. This is a dream come true to witness the lassi on the streets deep in Gujo province to see the real gu style how it's made here. It's going to be really good. And there it is guys. Lati thousand chili chicken.

Look at this. — Oh, we're with Nangachu here and he's just made the most amazing lu. Look at that. It's a whole chicken. Yo. Oh, it's all in there. The chicken feet, the head. — This is mine here, guys. Look. Oh, he's adding in the bamboo shoots on top. And just look at this, guys. Li over top of their signature chili paste. You can eat it right beside the giant cauldron here. Loaded with chili. Loaded with giant chunks of chicken. There's a whole chicken leg in there. There's a bamboo shoots. There's huge garlic chunks. And their signature chili oil as well. They just made a table for us here. It's mostly just to- go orders. There's a couple small little tables you can eat from. So, let's try it out right here. Okay, for the first bite, let's just get a nice chicken foot. That's one of the most gelatinous, spicy, delicious pieces you'll ever taste. Let's try it out. M. Oh, — wow. — It's delicious. Wow. Oh my goodness. That is one of the spiciest lassi I think you'll ever eat in the world. Seriously, as soon as you bite it, it explodes with the chili. It hits your lips. My lips are burning. Tongue is burning, but it's so delicious at the same time. It's pure aromatic delight. I just want to take some of those bamboo shoes and put them over the rice so the oil soaks into the rice. And then take a bit of rice and a bit of bamboo. Take it down. Oh, it's an instant burn. Sure. Dude, it's very He made it very spicy for me. — That was amazing. That was incredible. I had no idea it was going to be this spicy. I'd say it was an 8. 5 out of 10 on the spice level. Painful, but still somewhat enjoyable. But I still have to say the spiciest food I've had so far in the world was in Thailand with the death level salad challenge with Mark Wis and in Sichuan with the hot pot challenge. So let's see if the next dish can compete. Okay, and here we are guys. Look, burnt chili beef shao. Famous delicacy here in Guo. It's going to be super delicious and spicy. And we're going to go right in and try it out. Look at this guys. Oh, right into the kitchen. Oh. — Oh, look at this. Oh, burnt green chilies. Wow. And this is how it's done. Oh. Oh, here we go. Oh, look at that. So, this is the burnt green chili. — I don't know if I believe it. It's not spicy at all. I think it's going to be a little spicy. — Oh, so they're going to make extra spicy for us. Oh, I can try. — Oh, she says I might get Oh, she says it's going to be death level spicy. We're going to go see how it's done. Wow. And here it is. Look at this. This all the burnt chilies here. And they're not peeling the skin. They're just slicing them. So, it's just going to have that natural smokiness from the charcoal. Okay. So, they're going to fill up one of these pots with the green chilies. — Oh, and then Hayo. — This is the signature red fresh chili. Look at that. These are so spicy. They'll burn your mouth right off, but also very flavorful. Here it is, guys. Beef going in. Look at this. I'm a bit worried when they say it's level spicy. It's going to be spicy. Okay, here we go. Oil going in. She said, "Are you sure you want extra spicy? " I said, "Yes, please. " Oh, here we go. Sichuan pepperc corn going in. — Watch out. Oh, garlic. Lots of garlic. Wow. — Ta. We're going to get extra spicy. Wa na. So much. Oh, and f tomato. Oh, and then here come the burnt chilies. Look at that. Okay. Oh, — little soy sauce going in there. — Oh, and then beef going in. Oh, beeftock. — New tong. — Yug. Oh, and then ah gi chicken essence. — Oh, some starch. MSG — and pepper. Black pepper going in here. Look at that.

Oh, and then Sichuan pepperc corn oil. Wow. And here it is. Oh, that is — Oh my goodness. Look at the color there. — Oh, and then some mint. And there it is. Look at that. — That's the burnt chili beef. Lots of fresh chili. Lots of Sichuan peppercorn. Sichuan peppercorn oil. beef. — Oh, and then there's eggplant on the bottom. — Wow. Here it is. She's just saying I'm going to die from the spice. I'm really worried now. Okay, guys. Let's get some rice. Look at this beautiful basket of rice here. You just scoop your rice. Look at that. And then we're going to try it out. Oh, she said it's going to be really spicy. I'm nervous, guys. It's getting spicier and spicier all day. Look at this. Tons of Xiaom fresh red chilies in there. Got the burnt chilies as well. Garlic, Sichuan peppercorn, Sichuan pepperc corn oil. Let's just put it right on that rice. Let's just saturate that rice with that sauce. Oh, there it is, guys. Look at that. Need a good first bite. Got the beef, got the chili, got the rice. Here we go. M m. Oh, that's very nice. It's got that smoky green burnt chili. And then the red Xiaomi chilis are also quite spicy. I think it's one of the spiciest dishes I've ever eaten in my life. The first bite really fooled me, but now it's really burning. I'm not exaggerating. It's addictively good, though. It's like numbing, spicy, smoky. Oh, but that is a little too much for me now. But it's so good. You can't stop eating. It was spicy but delicious. — Okay, now here we go. This dish is seriously competing with some of the spiciest food in the world. I'd say it was a 9. 5 on the spice level. Very painful and not as enjoyable as I'd hoped. I'd say it was spicier than the Sichuan hot pot challenge, but not as spicy as the Thai papaya salad I had with Mark Wis. So, let's see whether this next dish can compete and whether this province in China can compete with the raw papaya salad in Thailand. And next up is one of the most notorious dishes of Gujo province, the stink bean hot pot. But here, brought up to the next level, super spicy and aromatic. I truly believe this is one of the best dishes of China. And I wish this was more easily found around the world. To me, it's just like upgraded Sichuan hot pot. But let's see just how spicy it is. Can it compete with the papaya salad and the Sichuan hot pot? Let's find out. Awesome, guys. And next up, we're going for the ultimate stink bean spicy beef pot right up here. Going to be super potent and stinky and spicy. — Here we are. Okay, here we are, guys. We got the menu. We are going to have the classic doer. The fermented soybean. It smells stinky, but it tastes delicious. We're going to get extra spicy. Okay. And here we are. Oh, here we go. Oh, that's pork lard. Oh, pure pork lard and pork fat. Look at that. Okay. And here's the stinky fermented beans. Look at that. Oh, fermented soybeans. Cha. — Oh, those are the stinky fermented soybean. Yeah, those are just like natto. Look at the strands there. Oh, and here they go. Oh my god. Right into that pork lard. And look at all these ingredients going in here. We got garlic. Oh, janguan, ginger, and garlic. — Oh, shada. — Oh, that's all the chili. Oh, these are spicy. We got non-spicy and spicy. — Oh, red chilies. Just added a ton of chili there. Spicy. Oh, it's going to be spicy. Oh, and then some garlic chives. Oh. — Oh, and some pork oil. Holy moly, that looks heavy and delicious. — Oh, and Guo specialty soy sauce. Wow. Oh my goodness. You can barely breathe here. It's so spicy. Wow. This is Oh, pork broth. Okay. And then here comes the pork. Look at that. That is potent, guys. The base is all pork lard and pork fat. Once that

pork is boiled through, it's ready to eat. — It goes perfectly with rice. He says it just it's just addictive. You can't stop eating it with rice. — Oh, and it's ready. Oh, there it is. Absolutely loaded with those fermented soybeans. Oh, that is going to be so delicious with rice. Okay, come on. Let's go take a look what we can add. Let's go. Oh, — dandi. Oh, we got pork brain. Fresh pork — Fresh beef. Oh, and pork liver and tofu. And then we got the station for making your dips here. Okay, so we're going to get some beef. And then look at this. I like how you can just choose the veg that you want. I'm going to get the classic wand jan, the peashoots. They boil so nicely and they get so soft and tender. And there it is, guys. Let's just add some beef in here. Oh yeah, we got the beef. We got fresh Wando jan here. Peashoots and rice. Chef made it extra spicy this dish for us. So, I'm a bit nervous, but that looks so good. Look at this, guys. The stinky fermented soybean is just infused into that. Oh, look at that. Those are kind of like natto in Japan, I think. Those fermented soybeans. I've never seen these in China. Let's try it out. M. Wow. Oh, there's just so much complexity in that. There's like super aromatic pork lard, bacon aroma in that. And then it's got the spicy sour fermented chilies and the dried chilies. And then it's got the stinky fermented soybeans which give it the umami. And then look, you can just add your beef in too while you're eating. That'll boil. Guys, I'm starting to die here after all these meals today. And I don't know how I'm going to make it. This is really spicy. This food is really spicy, but really delicious at the same time. I think if I wasn't doing this video, I would probably just order like medium, not death level. But the depth level is still pretty good, but just a little bit too much. I might be having a spicy stomach for a few days. And after challenging Guo Province, I got to say it was spicy. Some dishes spicier than Sichuan, but I still couldn't find a dish spicier than the papaya salad in Bangkok with Mark Wis. So, I would say that so far Thailand still takes the crown for the spiciest food in the world. Where would you recommend for us to go next to try and find the new crown? Please let me know in the comments below and we'll probably go there for a future spicy food around the world video. Thanks so much for watching, guys. Hope you enjoyed the video, guys. And thank you so much for watching. And what an awesome day.