I Tried the World's Most Dangerous Street Food (Almost Died!)

Right now, I'm holding a fully grown beef penis eaten barbecue style. One of the most forbidden foods you can find in China. Holy moly. China is famous for delicious food. But today, I'm on a mission to try some of the worst rated and forbidden delicacies I can find. And to do that, I flew right into the most notorious province of China, Quo. I'm going to be trying everything from cow dong hot pot. Oh, it a strong aroma. Smells like cow dong. Really? The raw chicken blood salad. And there it is, guys. Look at that fresh chicken blood. I am a bit nervous to be honest. And much more with six super crazy local specialties that I'll be rating on a scale of 1 to 10 and deciding whether these are actually any good. And by the end, the dishes are going to be getting crazier and crazier. — Oh my god, that's huge. This is my first time. — And first up, starting out deep in Gujo's most notorious morning market. Let's eat. Okay, guys. But first up, we are deep in a local market here in Guay Joe. And this market is famous for having some of the most extreme delicacies in the province. And we're here to find out if they're good. Let's go check it out. Let's just be clear, guys. Today, we are deep in the local areas of Guay Jo, China. Just take a look at this. Full of local delicacies. This food is not made for tourists and it has some of the most notorious delicacies in the country. There's so much to see here. There's the thousand chili chicken masters stir frying in the back. And tons of street food, too, like giant pots of stewed pork leg and pork belly, spicy giant cauldrons of beef noodles, handpounded sticky rice snacks, tofu stalls, ba stalls, and tons of chilies, too, which this region is famous for. But today, we came to try specifically the most extreme street delicacies we can find. Let's go see what we can get. First up, we're starting out strong with raw chicken blood salad here in the morning market. It's a local delicacy loved by the local people. To be honest, this one was a bit difficult to wrap my head around, but it's a local delicacy and that's what this channel's all about. So, let's try it out. Okay, guys. And up ahead, I think is the infamous cold chicken blood salad. Oh, great. — Oh, look at this. Oh my goodness. I can't believe we're going to get a raw chicken blood salad. This is one of the most forbidden foods you can find in China. worst rated. You can see it's full of chicken organs, but we came just for this. — Wow. Chicken blood. And you can make it cold salad style. All the organs you can cook, but I think that the blood here in Guujo, deep Gujo province, is just eaten raw. So, what you do is you buy it and then take it to the neighbor and they'll make it salad style for you. Okay. Oh, now. Okay, we're going to get one chunk. Oh, there it is. Oh my goodness. Look at that. Fresh chicken blood. I am a bit nervous, to be honest. Okay, so he said, "No problem. You can eat this. " It's jiggly. I never tasted anything like that in my life. I'm a bit nervous, but they say it's delicious. Guo Tossa. — It's a specialty from Guo. Okay. So, let's bring it to the neighbor and then try it out. Okay. So, so the locals eat it all. No problem. But she says it's a little risky for me. The locals eat it. Okay. So, the older generation eats this raw, but the younger generation don't try. — I got to try it out. I'm a little nervous, though. Okay, here we are, guys. This is the salad stall. You can just give it direct and they'll make it into a salad for you. Look at that. — Okay, so we're going to pass the blood to him and they're going to make it into a salad. Oh, he's going to slice it. — Look at that. Wow. It's like blood jello cubes. Oh, and there it is. Oh my goodness. That is crazy. Oh, that's a lot of chicken blood. Wow. Oh, there we go. Loading in tons of chili oil. Oh, Sichuan peppercorn oil. Oh, fresh chilies. Oh

their signature sauce. — Oh, some chives and cilantro. Oh my goodness. There it is, guys. Look at that. So, he's saying you should mix it up first. Look at that fresh chicken blood. That is crazy, guys. And the neighboring chili stall. Oh, they're bringing fresh chili. — Oh my goodness. Oh. Chima. — Oh, how chimma. — Okay, the locals say it's all good. Okay, let's try it out. M. — Oh, it's good. Tastes like jello. — Oh, it's like a spicy jello. Spicy aromatic jell-o. I don't think I'm going to finish it cuz that's a whole bowl of blood. Wow, that is crazy though. But it's actually very delicious. It's like a cold jello chili oil salad with the signature numbing tongja sichuan pepperc corn oil. — Okay, so the kids have tried it. It must be pretty common. No big deal. — Okay. Thank you. Very delicious. I got to say, one of the most aromatic flavors in the world. But I don't know if I'm going to order that again because that was extreme. Actually, it was very delicious, guys. Just mentally very hard to accept, but flavorfully very good. Let's keep exploring. See what other crazy foods we can find. How? And next up, if we're going to try the cowong hot pot and some super insane specialties like barbecue beef, reproductive organ, this next dish is super strong and unique. Moldi tofu. You got to see this. It's super unique. Okay, guys. And next up, I think we just found one of the most love or hate dishes in all of China right up here. Moldi ma. And it's a popular spot right here. Let's go take a look. And here we are, guys. One of the most love or hate dishes. Look at this guys. We're going to get more spicy. Yeah. And there it is, guys. Ma tofu. Furry tofu. One of the most potent street foods in China. — Fermented for 10 days. And it's going to be very strong and cheesy and potent. We're going to get mala. Mouth numbing and spicy. — Okay. She says I could do it myself. So ma. u. The furry tofu. — Oh yeah. Look at that guys. There's so much fur on that. She's just invited me to separate myself. Oh, it's so cheesy. So potent. — There it is. — Okay. So let's see how it's done. — And then salt — and chili. Sichuan pepperc corn and tons of chili. Wow, that is a potent funky fermented tofu. — Okay, so she fermented in a warm room. — Wow. And look at all the people lined up for this delicacy, guys. It's a popular dip in China. You can eat it with noodles, with rice, with buns, with porridge, and it's potent. I think it's going to be like a stinky tofu cheese. So there it is. Okay. So you have to keep it at home for 3 days before you can eat it. So I'll probably try their sample here. So we're going to try it out right now, guys. Lookama. So we got two varieties. Mala spicy and numbing. That's more aromatic and spicy. Let's just try that right now, guys. The mala spicy and numbing furry tofu. Look at that. Mala furry tofu. Let's just try it out. Chang m. Oh. Oh, it's potent. Wow. — A little salty, she said. Yeah, it's definitely potent and funky. Like a spicy, funky cheesy tofu. M. But I could see how you could like that if you just put a little bit into your porridge and mix it through or your noodles. But it's spicy and numb. And Wow. — Yeah. She said it's better to eat it with some rice or some noodles or porridge, but eating it plain is a little bit like eating a stinky, funky, numbing spicy cheese. Actually, I think

I could get used to that. It's pretty nice. A little bit strong to eat directly, but it's an acquired taste and I think you can get used to it slowly. How? Amazing, guys. Let's keep going. And next up for our third of six dishes, we found another potent dish deep in the market. Century egg salad using super strong sulfurous eggs in a very unique guo style salad with eggplant and roasted spicy chilies. Just watch. Okay, guys. And I think we found another extreme delicacy here. Oh, special salad with century egg and grilled peppers. Let's take a look. Oh, so we got grilled eggplant and chili. So, this is the chili grilling station. — Okay. So, they're going to take the skin off the burnt chili and put it into the salad along with the eggplant here. Wow. Jigala. — Bulama. — Oh, jigala. Look at this guys. The small burnt ones are going to be spicy. Oh, and what's this? Oh, tomato. Oh. So, he's taking the skin off. And then going to mix it into a salad. It's a cold salad dish. Yandan. Oh, okay. — So, there's a couple different types of eggs. There's the salted duck eggs. — Salted duck eggs and then there's also the pan. You either love them or hate them. And they're going to put these into this language style salad. Let's see how it's done. Okay, here we go. He's going to make one for us right now. Look at this. So, here it is. Full of green chili. These are spicy. Hanama. Oh, he said it's super spicy. — Okay. So, we're going to get a tomato in there and some eggplant. Oh, go special eggs. — Look at that salo vegetable salad. — Oh my goodness. — Oh, pan. That's the sulfurous sentry egg. You either love those or hate those. And there it is, guys. So, we've got the pan — pan. A sentry egg, — chili, — eggplant, and tomato. And let's see what happens next. Okay, so some onion going in there. — Garlic. Oh, fresh garlic. — Tu. That's guilo vinegar. — Jango. A little bit of soy. MSG. — Oh, and then he's just slicing it with scissors here. Look at this. All sliced by scissors. Okay. So, he says when you do it by hand here with the scissors, the flavor infuses into everything and it's more delicious. Wow. Oh, and there it is. Look at that. Wow, that looks potent. Look at all the sentry egg in there. Oh. Okay. Oh, and look at that, guys. Fully loaded with sentry egg, eggplant. It's got the spicy little chilies. Guo chilis. Oh, let's just get a nice big chunk of sentry egg, tomato, chili, eggplant all in there. Let's try it out. M. Oh. Oh, that is potent. — Wow. Hener. — Oh, the sentry egg is incredible. Wow. Very unique. You can taste the raw garlic. It's very nice with the raw garlic, actually. And then the eggplant and the chili little smoky. And the century egg. I was worried it's going to be too strong of a flavor, but this actually just has this light sulfur flavor, which is actually kind of nice. Going to put this with some rice. Okay. Let's keep exploring, guys. Awesome. Okay, guys. We're going to leave the market now. We've got some more crazy stuff coming up. I hope I survive cuz it's going to get crazier and crazier. Let's go. And now we're getting into the crazy stuff, guys. Next up is the most notorious dish of Gujo province, the cow dong hot pot. You got to see this one, guys. Was it any good? Let's find out. Okay, guys. Next up, we're going for one of the craziest dishes in the region in Guayo. Cow dong hot pot. Just right up here. Can't believe we're trying it out. This is a local delicacy. Oh, okay. There's two types. You can get the dry ganda.

Tanga. Okay. The hot pot version. So, we're going to try that. Okay. We just got invited into the kitchen. Let's see what it's made of. Oh, that's the juice from the stomach. The undigested grass juice. Here it is, guys. Look at that. That's the undigested grass from the cow stomach. — That's the Oh, this is a movie. — No. Oh, it's got a It's got the flavor to it. — It's got the dung aroma. Oh my goodness. Oh, that's insane. Oh, it smells — It's a strong aroma. Smells like cowong. Really? Oh, he says it's not strong. Okay. So, he says right now it smells strong, but once you cook it in the hot pot, it's not as strong. But that is It actually smells exactly just like cow patties. Here we go. So, chili's going in. Look at that. Oh, and here's the bucket. Oh my goodness. That's the juice from the cow stomach. Oh my goodness. Look at that. Oh, there it is. Okay. And then let's see what's going in here. Oh, yo. Way jinga yan. It's got MSG salt. Chicken essence gi black pepper. Oh, and then some signature spices in there. It's going in. — Oh, that's the bile from the stomach. So, he's stirfrying with the juice from the grass that's been squeezed out from that undigested grass. And it smells very potent. Like real cow patties, like you're on a farm. Oh, and here it is. Oh, it smells just like cow patty with chili. Wow. But the aroma is actually a bit less, I got to say. Smells like a potent beef broth. Wow. A little bit of swamo. chives. Oh shang. Oh, and some fennel. Oh, and — oh, that's Sichuan pepperc corn, but grown in rojang. Oh, it's got some mint on there. It's got some garlic chives. It's got some fennel, some beef in there. It's got some tendon. It looks like it's also got some tripe. Mix that in. And once it boils, it's just like a regular hot pot. Once it cooks through, it's good to go. So, let's just take some. Oh, it's definitely ready now. Look at that. Put on the rice. Oh my goodness. Make sure that rice is saturated. I want the first bite to be potent. Here we go. Let's try it out. M. Oh. M. Wow. That is way different than I thought it would be. M. It's definitely got a slight odor to it, but it's kind of nice in a way. It's more just like a rich beeftock that's peppery, a little floral, and then bitter from the bile. — Hacher. It's very tasty. Look at this guys. It's got the cowg grass foam and it's just loaded with Sichuan pepperc corn. It's very floral and spicy and peppery. That is one of the most potent foods I think I've ever tried. So bitter. Awesome, guys. Unique local specialty. I think it's worth trying. Pretty cool. Next up is another super potent dish that might be misunderstood. The cow brain noodles. Let's find out. Was it any good? Okay, next up guys, we're going for more. We got an extreme delicacy brain noodles right up here. The ultimate beef brain noodle right here. Fully busy. Look at this. All beef products. They sell only beef products for noodles. So, you can add whatever you like. And one of their specialties is beef brain noodle. Let's line up and try it out. Okay, guys. So, you can see the menu. There's the classic bowl, but you can actually add all of these accompaniment to it as well. They've got beef tendon. They've got regular beef meat. They've got mixed beef organs. They've got beef stomach and tripe. So, there's a lot to add here, guys. We're going to have a bit of everything. And of course, add the beef brain as well. The beef brain noodle, their signature. Look at this, guys. This is a full-on beef sanctuary here. We're going to get the rice noodles, beef brain. We're going to have the brain noodles with rice noodle here. Oh, yeah. Rice noodles going in. So, there's rice noodles. Couple different varieties of rice noodles. And okay. — Oh, look at that. That's all the beef brain. Oh, we're going to get some ka. lots of beef brain in there. The classic. Oh, look at

this, guys. So, this is it here. It's got some pickled veg, some chives. Oh, nuro looks delicious. Henianga. Hendo. Nuro. Wai banga. Oh, hi. — It's all beef specialty here, guys. Oh, and there's the brain. Wow. Oh, and then some beef stock. Oh my goodness. That's the rich beef stock. Oh, let's go try it out. Here we are, guys. Look at that. Just got the biggest bowl of beef brain noodles I've ever had. Actually, I think the only Look at that. Fully loaded with tons of beef brain. And look at this, guys. There's a couple different varieties of chili you can add in there. We've got the pounded smoked chili and then we've got the chili oil. Look at that. Fully loaded. Let's just try it plain to start and then add some chili on after. Here we go. M m. Oh my goodness. That is delicious. It's like a super fatty upgraded tofu. Very rich. Look at that, guys. You got to add chili oil. That's going to bring it up a notch. Oh my goodness. I wasn't expecting it to be that delicious. — hander. Really good. Oh, she says I should add more chili. — Should try with chili, she says. Okay, let's try with chili. Wow, that is really nice, guys. I wasn't expecting to like that beef brain that much. It may sound extreme, but it's so good. Faura. Awesome, guys. That was really nice. Let's keep going. And now for the final forbidden dish, the full beef reproductive organ barbecue. To be honest, I never thought I'd eat this, but it's a local specialty, and I want to find out what it's all about. So, let's try it out. Awesome, guys. Next up, we have a very unique specialty, the full barbecue cow penis. Just up here. It's going to be extreme. Okay, guys. This is I don't know what I'm getting myself into, but let's go give it a try. Local specialty. Hey, guys, take a look at this. Just arrived a little bit early before this restaurant opens. We've got a barbecue restaurant here. They've got the vents here for when you're barbecuing your meat. But here, they serve a local, very unique specialty, the barbecue beef penis. Right now, I'm holding a fully grown beef penis eaten barbecue style. One of the most forbidden foods you can find in China. Shanti. — Okay. Oh, sure. — Oh. Oh my god. That's huge. This is my first time. A bit nervous. Okay. Good for health. So, uh, okay. So, it's good for all genders, ladies as well. Good for collagen and uh Wow. Okay, let's see how it's done. Wow. And they're all going in that broth. — Oh, yeah. And then so we've also got the pork organs here, some chicken, kidney, and lamb testicle. Okay, so he's just pressure cooking it here. — Okay, 30 minutes of pressure cooking and then let's see what happens next. Look at all the dips that you can eat with your barbecue. So, it looks like there's a fresh chili dip, some sliced peppers and garlic, and then a dried chili dip as well. Okay, here's the moment. Okay, he says the good stuff is coming out. — there it is. Oh, it looks soft. Okay, here it is. It's huge. — Oh, that's crazy. He says it'll run away from you if you don't grab it. — Wow, those are massive. — Okay, we're going to barbecue it. So, let's go outside and see how it's done. Okay, next step, guys. Going to start the barbecue here. Just lighting the coal up here. Loading up the grill. And there's fresh chilies in there, too. — Shalaj. There's peppers and tomato in there. And he's putting the coal right on top. Oh, and look at that. So, the chilies just come off and then they're going to peel the skins and make them into cold salad dishes like we had in the market earlier in this video. Oh, and making it with red chilies, too. So, here we go. Starting out grilling out some of the carp. Time to barbecue. Look at that. Oh, we got a full selection. — Okay, so just giving a little surgery here. Slicing it all apart. Separating the main organ out from that. — Wow. Yeah, it's really long. — So, we're just going to barbecue the whole thing. Okay, funma. — Okay, just going to put it on the flame.

Wow, there they are. That's whole barbecue cow organ there. So, now we got the testicles here. — Oh, the beef and the lamb testicles. — Okay. Oh my goodness. And just look at all the specialties here. So, we've got the beef organ. We got the beef testicles, the lamb testicles. — Jes. Oh, that's chicken kidney. And then we got the local grilled carp here as well. — Good for men, he says. Okay. Oh, and there it is. — Okay, we're going to eat together. — Okay, so we got to dip in some chili. How just Oh, — yeah. It's got the springy mouth feel. Very springy. Almost a little crunchy in a way and fatty. You can tell it's full of collagen. It's like a springy crunchy spicy sausage. M. — He says good for health. Good effect. He says, "Okay. " — Oh, look at that. We got a chicken kidney here. We're eating everything here. Nice. The original way by hand, caveman style, over the coals. Okay, so you got to eat it with garlic. Brings up the flavor a lot. Oh, it's like tofu. No odor or any weird flavor to that. It's just like eating tofu with raw garlic. Oh, here comes the testicle, guys. Oh, wa. Look at that. Okay, so there it is, guys. That's the testicle slice. And just going to dip it into some chili. M. Oh, it's nice. — That testicle, it tastes just like scrambled eggs almost with a little bit of chili and the raw garlic. Very nice. — Wow. The testicle is just spraying juice there. And you can see all the locals are loving it, too. Lining up taking that's a testicle. Taking some of the big organ. And after that beef organ, we're going to have a nice beef hot pot as well. — Classic way specialy. Sour spicy hot pot. Wow. We got swan hot pot. Sour spicy hot pot here. And then a chili pot here too. Try it out. Oh, that is so tender. M. Spicy, sour, and floral. Tastes like there's so many floral ingredients in there. Wow. Very nice. Okay. Amazing. Awesome, guys. Unique specialty. Really good. Okay. Thanks. Thanks for watching and subscribe for more. Barely made it through, but I'm still alive. Thanks, guys.