Chinese Street Food Heaven!! 14 Hour Chinese Food Tour in Guizhou, China!

I'm excited to try it out. It's going to be xiang. She says aromatic. Oh, here it is. Whoa. The whole place is just full of smoke. Welcome to Gu Jo, China. This is extremely stinky fermented soybeans. And in this video, we're going to be trying tons of extreme street food, and it's going to be a full-on day. Let's just get right into it, guys. Welcome to Guay Joe. This is a food paradise with some of the most unique food in China. And today I'm taking you on an ultimate Gujo street food tour to uncover the street foods that locals line up for every single day. — Wow, I've never seen that much smoke in my life come from a popcorn machine. You're going to be blown away cuz I sure was at just how different and delicious the food is here in Guay Joe with dishes that I liked even more than Sichuan food. Wow, that is the definition of shafan. It goes with rice so well. — Famous for sour, spicy, and fermented ingredients with super serious spice. The land of Guay Joe chili. That's quite spicy, I got to say. Wow. There's going to be a lot of food that you're not going to want to miss. So, sit back, relax, and enjoy cuz this is going to be a super thrilling day of Guay Joe food. Let's eat. And here we are, guys, deep in the local market, bright and early. This region of China, Guay Joe province, is famous for having some of the most unique food in the country. And I'm super excited to try as much of it as we can today in this video. Let's just get right into it. Okay, guys. And I think we're going to find it. The ultimate most famous dish from this region, thousand chili chicken. Best street food in Guay Joe. But here up ahead, I think it's made with a street cannon, like in a spinning automatic cannon. And we're deep in a local market here. Should just be right here. Oh, I think this is it. — Oh, this is it. Yo, Latima. — Oh, Taanga. This is it. Look at this guys. Is a cannon. Oh, look at this bridge full of lassi. That's all the lass spices. Oh, so this is the base of lassi. Oh, so every day they make a fresh batch to a specialty. — We came just to Gujo specifically to try this dish, guys. — Okay, let's see how it's done. If you're thinking of trying any dish from China, I can highly recommend Lata G. And here in Guay Joe, it's a specialty commonly found on street corners. But today, we found a version rarely seen. Made with a street popcorn machine. Usually found deep in the markets, but today a unique version that blew me away. Quite literally. Oh, and there it is. It's putting the thousand chili chicken into this cannon. Wow. Oh, and then here comes the oil. — Okay, he's going to drop a rape seed oil in there. It's quite a lot there. And then what do we got here? Oh, lots of chicken. Handi. So, he's added in the spices. Oh, and then the chicken comes in, too. So, we just added in — a whole chicken into this cannon. Look at this, guys. This is the ultimate chicken cannon station. Wow. Okay. So they add only natural ingredients here. No chemicals, nothing weird going in here. Oh, and there it is, guys. Full of a chicken. — That's a cannon. Wow. Oh, and there it goes. — Okay, so it's going to roast for 15 minutes and then it's ready. Taanga. If you're curious what happens here, I was too cuz I'd never seen this before in my entire life. I'd only ever seen these machines deep in the morning markets, traditionally used to make street popcorn, which made these 15 minutes go by way too slowly. Hala. — Thai hala. Oh, that is amazing. — WA. That is crazy. handu. Insane, guys. Wow. I've never seen that much smoke in my life come from a popcorn machine. Oh, and here it comes. Oh, thousand chili chicken. Wow. Oh, he's just going to scoop all the chicken out. That is unique. And as I was holding this beautiful chicken up, the boss showed me the neighboring shop that sells douha silken tofu that goes perfectly with the sauce from the lassi. And he explained that this is one of the only shops in the city making it this way. You won't believe it just how delicious this is. Just watch. Oh, look at this. You can eat it with dais silk and tofu. — Oh, it's also a specialty. Okay.

— Wow. We just got the ultimate street snack. Oh, just a little touch of salt. Yeah. — M. — Wow. Oh, that's so delicious. Wow. — Look at that, guys. That fermented bra bean paste gives it so much umami. Oh, and the chili oil just saturates in there. We got to try the thousand chili chicken now. Oh, look at that. There it is, guys. Big chunks of thousand chili chicken. M. — Wow. — Yeah, it's very delicious. There's so many more amazing dishes coming up. Perhaps my favorite was the one at the end with the stinky but somehow insanely delicious fermented beans hot pot. But next up, it's getting even better in the morning market. You got to see this most traditional morning market snack. Let's eat. Right up here deep in the market. I think we just found a very special street snack right up here. — So today we're with Julan and we're going to be seeing the making of no fan. It's going to be a super unique sticky rice specialty and we're just starting out by cleaning the bamboo canoe. shall die. — Wow. — Been using this wood canoe here to make the sticky rice for 30 years. Wow. And little did I know that we just found one of the most unique street dishes in all of China right here in Guay Joe. the pounded sticky rice pounded out from a hollowedout whole tree trunk. And in many villages, this dish is made as a celebration dish for festivals and weddings. But here in Guay Joe, we actually saw it on many street corners, sold as a snack, and the entire process was so interesting to watch. So, we're going to see the making of a very traditional sticky rice snack here in Guay Joe. The rice is just boiling in the back there. We're going to see how it's done once the rice is done. Oh, and there it comes. That's all the sticky rice straight out of the giant wooden basket. Ooh, wow. That's amazing. Oh, and here we go. The traditional way to make a special sticky rice snack. And we're going to see what happens next. So, he's just starting. He's going to pound it even harder. — Oh, so this is just the warm up. Wow. Look at that. The rice is getting softer and softer. Almost gooey looking in a way. Very soft. Oh, here we go. Now it's starting. Wow. Ho lilang. It's incredible, guys. The smell is insane. It's so aromatic, like nutty. Look at that. It's getting gooey now. It's really getting soft, super sticky. And I don't think you can replicate this, guys. You have to have the hand pounded traditional way. Look at this. She's just taking some straight away to sell to the customers. Okay, he's telling me to try it out. Oh, hammer is really heavy. Okay. Oh, you got to use tons of power. Oh, — It's ready. Oh, yeah. And there it is, guys. — Okay, we're going to see how it's done. The final product here. And there it comes. Look at that. They're just going to put it into the pot and they're going to make those into handmade sticky rice balls. Okay, here it is. Look at that. So, it's sticky rice, white sugar, bang shama. That's black sesame. Oh, and just wrapped it up. — Oh, and soybean starch flour. Oh, very nice. Okay. — So, he's inviting us. Wow, look at that. That's the sticky rice ball the traditional way. Loaded with sugar, black sesame, and covered in this soybean starch. Okay, let's try it out. Oh, — wa. Oh my goodness. The sticky rice is so aromatic. It's got a nuttiness to it. So delicious. Amazing.

Let's keep swearing. Amazing. This city blew me away with how unique the food is. And now we're getting into the even more unique stuff. Trying the classic flavor combo of Gujo Province, the sour and spicy. But here, upgraded to the max with a massive selection of seafood. You got to see this. Awesome, guys. Next up, we're going for one of the most famous spicy sour fish pots just right across here. Specialty in Guujo. Look at this. You can choose the fish you want here. There's a bunch of different varieties. And uh we're going to go inside and have a taste. Let's go. You got all your seafood here. You can have in your sour spicy broth. But we came for their specialty, the swanangu, the carp fish. — Oh, look at this. This is the swan swanda. Oh, so this is spicy and sour. And this is just Oh, so it's fermented white rice to make it sour. Oh, okay. So, let's order one now. Okay. Oh, okay. So, we can choose our seafood and our fish over here. Oh. And you lots of fish here. He's saying, "Oh, there's so much variety of seafood you can get here, guys. Look, there's king crab. There's a bunch of different types of fish, but chef says this one here, the Chinese long snout catfish is the best. " Oh, here we go. Look at this. Getting the Chinese long snout catfish. Oh, — yes. — So, the mouth feel on this one is the best. And it's also got no fish odor to it. — This is the best one. And we're going to have it with the swanang sour spicy broth. How? Okay, here it is. Chinese long snout catfish. He says the meat is the most juicy. Okay, let's go try it out. out, guys. Wow. Look at this, guys. The fish eating stations here. Look at these. Wow. And pelang. Beautiful. Oh, wow. Here it is, guys. The swanong spicy sour broth. Oh, and here we go. Going to put the whole fish in. Wow. That's the long snout catfish. Chef was saying it's super juicy. Oh, look at that. Wow. That's amazing. This flavor combo is seriously unique. You must try it before you die. Not only do you have an incredibly potent and flavorful spicy and sour broth, but you also have the signature guo style burnt chili dip. I was surprised at just how incredibly complex this combo was. Let's give it a taste. And we came here to this nice luxury Swanangu restaurant to try it out. Oh. pan. Ah, sushi. I got to eat it with rice. Oh, and you can just put it right on top of your rice. Let's get a nice chunk. First bite. Oh, that's a beautiful chunk. First bite is most important. Let's just put that broth on the rice. Sour spicy broth. Sour from fermented rice. And look at the ultimate combo they give you guys. You got the rice, you got the fish, and then they give you their own signature chili dip. It's got the burnt chilies, guo chilis, which are famous in the region. And then I think it's got some of these burnt green chilies as well with some chives. And what you do, I'm pretty sure this is what you do. You take some of the sour spicy broth. Just a touch. You want to still keep it spicy. And you just pour it in there. Just a touch. Then you mix it up. Oh, what a beauty. And then you can take some of your long snout catfish meat with the rice, the sour spicy broth. And then let's just take some of that. And you just dip it in your burnt red and green chili dip. Wow, look at that. Ooh. Get it saturated. And then try it out. M. Wo. Wow. Wow, that is so delicious. And that fish meat is the most tender fish meat I think I've had in my life. It just melts in your mouth. And the broth, little spicy, little sour, very smooth. Let's keep going. That was amazing, guys. Let's keep exploring. Bye-bye. Let's keep going. I was so surprised at the beauty of Gujo food and

the city itself, but nothing could have prepared me for this next dish. To be honest, I'm not usually a big fan of organ dishes, but when in Rome, do as the Romans do. So, I came to try the local noodle specialty, the Chong Wang Myan. And actually, I kind of enjoyed it. Let's eat. Okay, guys. And next up, we're going to be trying one of the most famous noodles in the city, the Chong Wang Men. Literally translated as intestine blood noodle master. Right up here, I think they have a bunch of other toppings you can order as well. So, let's see what we can get. You can get the Chong Wong and you can also get a bunch of other toppings to add. So, I'm seeing here. You can get chicken liver, slices, you can get pork crackling, you can get chicken feet. Let's just order. Let's ask what he recommends. — Okay. So, he recommended to add chicken, pork crackling, and blood. So, let's get that. Chang chicken feet. Okay. And looking in here, you can see the kitchen is absolutely busy and packed with so many ingredient selections. There's so much to see here. You can get a sliced tofu, you can get pork blood, you can get chicken feet, there's tons of chili oil, there's pork crackling. And we got your recommendation with Okay, so here we are, guys. We are with Chef Lee here, Lee Dachu. He's making us the Chang Wang. Just put in some egg noodles into this cauldron. Wow. — There's the noodles. Oh, and here's the pork blood. There's literally like 50 different pork toppings you can order here. Look at that pork blood. Oh, — some pork intestine. Oh, here's the pork stock. Oh, tofu. There's some pork crackling. Some thousand chili chicken. chili oil. Oh, and look at this. Here's the chicken feet. Wow. And there it is, guys. Look at that. That's the chicken foot pork blood noodle. Wow. With shao crispy pork crackling. Oh, that's going to be good. I'm usually not a huge fan of chicken feet. The one chicken foot I do like is in Guangjo in Hong Kong, the dim sum chicken foot. It's like braised in a sweet bean sauce. This one looks pretty good, too. Let's try it out. M. Oh. M. Oh, it's pure gelatin. M. Oh, it's so jiggly. It almost tastes like pork fat, but it's not. It's chicken. Let's try some noodles now. But look at this. But I want to get it with a pork blood slice and some crispy crackling. And make sure it's infused with chili oil because you got to have a good first bite of noodles. Let's try it on. M. Oh, it's like a rich smooth pork stock upgraded with chili oil. Not too spicy actually. And the pork and the crackling and the chicken feet. It all combines so well together with the bean sprouts as well. A little nutty. Amazing. Let's keep exploring, guys. Let's keep going, guys. And next up, before the most famous dish of Guo, the stink bean hot pot that's even more potent than Sichuan hot pot, we're going to go see the making of the most famous guo style grilled fish from the fish master himself. But this isn't just any grilled fish. The real part of the process you got to see is what they do after the fish is grilled. That's the real magic. Check this out. Here we are, guys. Next up, we're going for the ultimate barbecue master right up here. Let's go try it out. Street barbecue. Nothing better. Oh, look at this. Oh, cou. Look at this, guys. Cou. Oh, and here they are, guys. All fresh fish. And this is a two-step process. Barbecue. And then there's a special massive walk of chili oil in the back that we're going to see as well. Oh, and here the fish come. Look at this. Ready to go. Wow. So, here's the long snout catfish, guys. And we're going to see how Chef Hung makes them. He's got the coals right here, and he's going to add a lot of special barbecue spices on there, I believe. Let's see how it's done. Okay, here we go. Those are looking so juicy. Look at that. So, the spices begin. Let's see what happens here. Oh, jiganma. — Salt. Oh, and then some soy sauce. Look at him paint that. The long snow. Ohan. Wow. He's done it for 20 years here, Thai banga. Absolutely amazing, guys. Pangla is making the most amazing. So aromatic, guys. Handhoucher. Can't wait to try it out. Yeah. — Okay. So, some places use electricity, some places deep fry, but here he uses coal. The most traditional way.

Oh, Sichuan peppercorn. Tons of Sichuan pepperc corn on there. Oh, hayama. — This is spices. Look at the sizzling there. Loaded with Shiao spices and Sichuan peppercorn. They're just painting it. — Jangyo. Oh, soy sauce. Oh, and then he's loading it with cumin. So, we got cumin, we got Sichuan pepperc corn, we got soy sauce, and we got Xianga spice mix. W Thai Bangla. Okay, guys. We just got invited into the kitchen. That's actually just the beginning. The barbecue is just the beginning. There's much more to it. Let's see what they do with it next. Oh, look at this, guys. Thai bangla. Look at this. There's much more to it than the barbecue. We got a cauldron. Oh, hella. — Wow. Look at that. Loaded with chilies, Sichuan peppercorns, carrot, ginger, garlic, and we got potato slices going in there as well. Wow. This is just amazing, guys. We got a massive walk full of chili oil. She's putting the potatoes in. Oh, potato slices. Look at that. Wow. Henianga. This is incredible, guys. This is the classic roast fish technique. First you barbecue it and then they got the giant walk full of chilies, full of Sichuan peppercorns, ginger, garlic. There's some carrots and oh, she's put potatoes and she's just putting in some nice Oh, lotus root slices in there, too. Oh, hayomir. That's woodier mushroom she just put in there. Wow. So, we got radish, cucumber, carrot, eggplant. Oh, some melon. More carrot. Wow. And then she's going to dump them in here. Look at that. Wow. That is amazing, guys. This is one of the best smells in the world. The chili oil infused with all the spices. And the fish are going to be soaked in that as well. Oh, and then we got some sticky rice sticks and celery. Look at that. And this kitchen is small, but it sure makes an amazing meal. Look at this, guys. We got the Lo smoked fatty pork belly here. We got the walk going off. She's absolutely loaded it with ingredients. Now, look at this. You can see there's potato, there's carrot, there's radish. Wow. And that is going to soften. And they're going to put the fish in there as well, I think, into individual pans. Oh, hayo. Oh, some chives. Oh, and then some sweet bean paste in there. Look at that. Wow. Guys, the smell coming from this — is incredible. Oh, — she says the business is good here. And I can tell why because it smells so delicious. Oh, p. Oh, and they're adding beer in there. P. There it is, guys. Look. — Wow. Okay, let's see how it's done. Oh, Thai pyang. Look at that. She's just going to load it. That's the most upgraded chili oil I've ever seen. Shangla. It's fully loaded. Tudo lo. Oh, there's cucumber. Oh, and that's the chili. Well, wow. — Okay. How? Let's go. Here it comes. Wow. That is the most beautiful fish I've ever seen in my life. Look at this. Seriously, this looks amazing. Oh, the most full the most fully upgraded fish you'll ever see. Look at that. It's got jelly noodles, potato, cucumber, woodier mushroom, garlic, ginger, loaded with chili oil. You can barely find the fish. Let's just go right in, guys. Look, I really want to get my rice saturated with chili oil and fish. Oh, let's get two big chunks. Oh, it's like digging for treasure. Look at that. Wow. Let's just load it on the rice. And let's get a nice fatty skin piece, too. Oh, shashini. — And I really want to load up rice with chili oil and potato. Make sure that first bite counts. Oh, yeah. That's gonna be one of the best bites of fish ever seen in the history of man. Let's try it out. — Wow. Not bad. — M. The flavor on that is so delicious. Smokeoky and the chili oil is infused. It's just packed with flavors. It's like the most double upgraded fish you can think of. First, they make the best barbecue fish you can think of. And then they load it into this spicy guo chili pot. It's incredible. That's quite spicy, I gotta say. Wow. That was incredible. Amazing, guys. That was amazing. Bye-bye. That was seriously one of the best grilled fish I've had in my life. Awesome. Let's keep going, guys. H. Bye-bye. And now we're getting into the best dish of Guay Joe, the dan hoa. That will absolutely blow you away. In my opinion, this was even better than

Sichuan hot pot. Just watch the process. I couldn't stop watching how it's made. So mesmerizing. Okay, guys. And next up, right up here, we're going to try one of the most famous street hot pots in the city, Dan Hogwa. Right across the street. Let's go check it out. Oh. — Oh, take a look at this, guys. Freshly made hot pot. And look at this. This is all the fermented beans. Very, I got to say, very pungent. A little bit of an odor to that, but she said it's very tasty. It smells stinky, but it tastes I love the outfit. Wow. Amazing. So, stinky fermented beans. Okay. So, stinky but tasty. — Okay. Kind of stinky fermentedness to it, but I'm excited to try it out. It's going to be she says aromatic. Let's try it out, guys. So, you order your pork or your beef and you boil it on the table. DFU. There's tofu and meat. Okay. And we're going to have a full hot pot right here. Let's start. — We're going in. We're going to get it made at the table. Look at this. Wow. It's busy. — Wow. Look at the action. Here we go. Oh, wow. Oh yo. Oh, so much food. Dofu. Oh, pork slice. Oh, crispy sticky rice. — Oh, that's gluten. Oh, some nice mushrooms. — Oh, so we got a lot of selection here. And she's going to make the pot for us right now. Here we go. — Oh, so she just got the pork lard in there. — That pork lard is incredibly aromatic. Smells like pure bacon. Oh, garlic and peppercorn. Hay. Oh. Okay. So, the guo chili she says are more aromatic than spicy. And oh, and you can smell. Wow. Laya, the fermented soybeans, she says, "Smells stinky but tastes good. " Oh. Wow. Oh, it's thickening up now. Look at this. Wow. Okay. Both stinky. Oh, here comes the pork. Okay, so you can have it dry or wet style. Okay, here comes the signature sauce. into the pork. She says, "I love Yeah, I love spicy. " She said, "I came to the right place cuz I can eat spicy. " Swami, garlic chives going in. — Oh, chahala. Okay. And there it is, guys. Here comes the jugu. That's the pork bone broth. Oh, and look at this, guys. It's all here now. Look at all the accompiments to go with the hot pot. We got nice beef slices. We got tofu. This is chiao my fan buckwheat rice they call it. And then we've got some corn flour. Look at this. We've got crispy fatty pork belly and a giant plate of vegetables. But the main test really want to try is just the broth here with some rice and a slice of beef. Let's just get right into it. Oh, look at that. That's full of the stinky fermented soybeans, the pork slices, and the pork lard that smells like bacon. Wow. It smells like a spicy bacon hot pot with a bit of a fermented soybean pungentness to it. and chilies and Sichuan peppercorns. Wow, look at that. Oh, the stinky fish root. — Okay, how jaran. That's a specialty of guay jo. Loaded with chili, some chives. Oh, that's going to be potent. But to be honest, I love it. I've tried it a couple times. Let's try it here. Oh yeah. It's delicious. Oh, it's like a stinky fish. Tastes a bit fishy and earthy and pungent. M and very spicy. They load it with chilis. But what I really want to try is just a

hot pot on top of rice. They say it's the most umami flavorful dishes in the world. The dan hoga. Look at that. Loaded with stinky fermented soybeans, chili, fatty pork slices, pork lard. Let's just put it on the rice. Wow, that is going to be potent. Look at that. Let's just get it soaked with rice. Henma. — Yeah. Oh, let's get some broth on that. Wow, there it is. pot and stinky dan hoga. Let's try it out. M oh wow. It's super aromatic with the pork lard. It really tastes like a upgraded bacon flavor in there with the spicy aroma and the stinky soybeans. Wow. That is the definition of shaan. It goes with rice so well. You cannot stop eating it. It's umami to the next level. The bacon aroma is like upgraded bacon flavor with chilies in there. is spicy and sour. Super umami from the fermented soybeans. No odor to it at all. It's just pure umami, full of probiotics and addictively good. I really love that. I think that's worth coming to Gujo for. Super flavorful. M. It was seriously one of the best meals of my life. Awesome, guys. That was amazing. Bye-bye. Byebye. — Bye-bye. Thank you. Bye-bye. Great time here in Guujo. I'm glad I made it through. Thanks for watching, guys. and subscribe for more.