I Tried China’s Most Unbelievable Street Foods!

OH, THE NON-STOP chili sa. Oh, that's our frog dish. Oh, it's still moving. Oh, we just put some beer in there. Sichuan peppercorns. It's all going in there. In this video, I'm in Chongqing, China, the spiciest city in China. And today, I'm on a mission to try the most authentic local food I can find. But first, let's rewind. Okay, guys, hold up. I came here to Chongqing for regular spicy food. But in the end, it turned out to be extreme cuz today we're going for some unusual delicacies like Chongqing frog, barbecue fish noodles, and it just gets crazier and crazier as we go. — Give me some. Okay, checking it for you. You know, — quality assurance. — Could be toxic. You never know. — First up, we're meeting up with our friend and guide Jackson, who's taking us for lunch with Chinese Trump for some crazy dishes like Sichuan frog and more. — We got Chinese Trump here. — Welcome to talking. — Thank you, Trump. — Welcome to China. Thank you. — All right. Welcome. — Where are we today? It's a good restaurant. — Ching. This is a really good Jangai Sutran stirfry dish restaurant. — Okay. — My favorite because uh you can never find the ground floor in this restaurant either. — Let's go. Let's go. So, this is local Chongqing style lunch, right? — Yeah. This is uh more like a fine dining dish in the early 2000s. And before we knew it, the kitchen invited Jackson and I in to see the making of two very unique Sichuan dishes that we could bring to Trump for his critique. Starting out first with Chongqing spicy frog. Oh, and look at this guys. The full action kitchen. Ohama. — Oh, that's our frog dish. Chongqing frog specialty. So here, look at this guys. We've got the chinwa and then look, fresh Sichuan green pepper. It is so floral and it'll numb your face. Seriously. Yeah. — So, we're going to have this pingjao style, right? — Style. But this will be put in the dish as well. — Wow. We're going to see the making of the frog here. That's a fresh frog. Meat. You can see. — Oh, it's still moving. — Mayo da. My first time. So, she's asking, did I try it before? Mayo. What a da da. — Yeah. Wow. Frog is getting deep fried there. Oh, ho. And then there's the pickled chili pow. Wow. Guys, there is no aroma better than pickled chili and pua jao combo. Sichuan pepperc corn. Look at the action here. He's just a master on the walk. Oh, and dobbanjang. Look at that. Wow. That's the ultimate combo. Pickled chili, dojang, fermented green bean phase, garlic, Sichuan pepperc corn. There's the frog going in. Oh, pa. Oh, he just put some beer in there. Wow. Look at the sizzle on that frog. Okay. And then just a little touchup of MSG chicken essence going in. Oh, and then some ginger and fresh chili. Is that for the frog? Oh, yeah. That is for the frog. — Oh, and then here's the pepper pepperc corn. — Oh, look at that. And some celery. So aromatic. — Hola. — She says, "Are we hungry? " I said, "Yeah, I'm hungry. " Oh, and then here comes the celery. Oh, the Sichuan peppercorns. And there it is. That's the powchow chinwa. Right. — That's right. Incredible aroma. Fresh chili and fresh green Sichuan pepperc corn on that. And next up for Trump's next dish, we were shown the making of a very special Chongqing fish delicacy. One fish made two ways. Oh, and here's the fish. Wow. — Wuyu. That's a local fish. Oh, here's the fishy. He's the filet master here. So, this is going to be made into a spicy chongqing style, right? — Not the spicy one, just mild. Actually, it's uh one of those iconic uh like one dish but two forms. — Oh, really? This is turned into soup. — The meaty part is going to turn into stir frying dishes. — And here comes the stir fry. Oh, look. He just put in tons of chili. He's got chili and garlic going in. Look at that. So, he's put chili. He's put some fermented mustard greens in there. Pickled mustard greens, garlic, and oil. Wow. Taang la. Super aromatic. Oh, l fresh chili. Oh, and then so many ingredients here. Chicken stock, MSG. Wow. Oh, and then there's the fish going in. Oh, there it is. Look at the color on that. Oh my goodness. Thai sha. That's the wuyu. What they call? Wuyu. — Yasai wuyup. — Yai wua. That's mustard greens with this thread fish. Oh, and fresh chilies. Here's the soup. — Wow. Two versions. Oh, with the bean sprouts, with the cabbage. That looks nice. Wow. Looks good, man. — One in stir fry form, one in soupy form, and then spicy frog. Powell frog with a fresh Sichuan pepperc corn. Let's go try this out. All right. — Food for Chinese Trump. — Why you you're serving the food. Where's the — You're the president. You're the — President. — Okay. Take a seat. Come on. This was an incredible Sichuan lunch feast before going for chili oil ice cream with dishes like mustard greens

thread fish, spicy chongqing frog, bitter melon fried egg, and a couple surprise dishes as well. Starting out first with the mustard greens thread fish. — We should try this. — Normally it's served in a soup, but now it's stirfried. — Try it out. — M. Oh, — it's debone. — No bone. Just all juicy fish. — Last time there was a foreign friend. He told me if all the Chinese fish are deboned, — he can eat it, you know, 12 days on a row. — And it's deboned. It's like heaven for me. I agree. — And it's crispy, — spicy. — And then yatai. — The pango's in there. Really nice. Should we try the frog? — Yeah, that's right. — It's a chong chin patch, right? — Mhm. — There's no discrimination. You know, we have frog everywhere. Every frog is respected. — I thought this was like an American bullfrog if we're talking about species. So, they came from America. They were they really how dare you assume their species. You know, everybody's welcome. We treat them equally with the Sichuan seasoning. We eat them all. How about that? — That's with the pow, right? The pickled chili pepperc corn. I love the variety we got here. — By the way, this is not bull frog. — Really? It's — Yeah, it's smaller. — Regular frog. — It's smaller, you know. — It's not. — Oh, yeah. — So much umami in the pickle chili from the fermentation, — you know. It's bouncy — In the frog meat. Yeah. It's very different tender. — And then this one here is the bitter melon with stir-fried egg, right? — That's right. — Kuba Chowan. This one your favorite, right, Trump? — Um, yeah. — Oh, let's try that. Kuba Chowan. — Kuba Chowan. In Chinese, you know, in Chinese theory, this is actually going to make your uh your blood cooler. — Really? — So, you're more healthy after eating this. — Oh. Oh, yeah. Bitter. Better. Very bitter, — but somewhat satisfying. — Yeah. M oh — so it's called uh mouthwatering — chicken. Wa it's making me w m — mouthwatering chicken. — I can't say China too big you know now cuz it because my mouth is watering — notice there is some sweetness right — to our audience make sure you don't say the wrong thing you know it's called mouthwatering chicken. Yeah, — it doesn't have mouth water in it. It's just going to make you mouth water. — It's not saliva chicken. — Awesome feast, guys. Good hanging out with you, Trump. Jackson, — let's eat as much as we can. — And next up, we're all going to go try the famous Chongqing spicy chili oil ice cream. A true unique delicacy in Chongqing. — Here we are, guys. Chongqing ice cream coming up. Chongqing ice cream. — Ching ice cream. — Here we are. Let's do it. — Look at this. It's like New York, right? — It is, right? It's like New York. — Where's my tower? — Yeah. Okay. — So, we got two versions. So, we have the hot pot dipping sauce. We also have the chili oil traditional one. — So, we got hot pot ice cream and chili oil ice cream. — Yeah. We also have the dried hula. That's the like a sundried chili oil crisp. — Okay. Maybe get one of each. — Let's Okay. Here it is. is going to make the chili oil ice cream. Oh, they got some crispy crackers in there. Oh, there it is. Chili oil on the ice cream. Wow. There it is. Look at that. Wow. — Oh, so we got the chili oil right here. Oh, some crumbs on there. And then look at this noodles. — It's like Yeah. It's like chongqing ice cream. Dandan noodle. — Wow. Nah. There it is. Look at that. — Lots of chili oil ice cream. the chili oil party. — So, what do we got? The chili oil here. And then your Trump, you got the hot pot ice cream, right? — Yeah. I got the uh this is not hot pot. It's like dry one. — Dried chili. It's the They call it the — Oh, hot pot dipping sauce. Oh, this is — These two are different. This is pulaka. — Pulaka is like chili flake, sundried chili, roasted chili flakes. — Wow, that sounds good. I've never seen anything like that. Look at this. Look at that chili oil on the ice cream. That is unique. Oh, let's try that out. Oh, it's dripping. — M. — Wow. It's actually very good. — What a combo. — Yeah. — Spicy and sweet. — Yeah. Chonging is just a combination of weird things. Wow. — Piecing it together and create something unique and uh nice. — Yeah, it's really nice. You know what? I'm very knowledgeable about this. You know, most of the uh content of ice cream is fat. — And this one is also chili oil. It's also fat. Fat with fat. It's a harmony. — That's a good point. — Okay. I believe him. — It's a very good ketogenic food. Okay, if you guys are going keto, you should go to Chongqing. — It's addictive. — And next up, Jackson is taking me to try a deep local $1 street buffet before trying the most insane Chongqing style barbecue fish.

— Okay, next up, Jackson is bringing us for a local Jingi fan, right? — Oh, Chingi fan. Yeah, we usually call it as locals. Yeah, that's more of your rice, right? — Yeah. like a you know a very budget friendly all you can eat type of cheap lunch. — Okay, let's go take a look. — Definitely doesn't look like the place you go for a food deep in the wholesale market. We got slippers, all different types of shoes. — That is crazy. — That is a crazy elevator shop. — This is it. We're going full on. — There we go. Eighth floor. — Wow. This is such a maze coming into these towers searching for food. So, we're on the ground floor now, but we're on the eighth floor. Is that right? — Yeah. That's our economy rise. to try to find. — This is crazy. Han Laya. — You got to see this, guys. I can already tell this is going to be good. Oh, and here we are. Han Laya. Oh. — Oh, you got — lots of choices here. You just scoop what you want, right? — Scoop what you want. That is Shiaoai. That is the pickled uh pork. — Wow. Mai koma. — Mai koro. Yes. We also call it sha. Carrots. Oh, that's looking very fancy. — Oh, that is my favorite. — Oh, mountain yams in chili oil. — Mhm. M. And then pumpkin here. — Pumpkin. Oh, — yeah. — Cucumber, carrots, and maybe peanuts, I think. — Let's just scoop. — Let's just scoop the good stuff. So, where's the container? — Oh, just for 10 R&B. — So, $150 less than that — for a portion — for everything. — Guys, this is like you can come back for a refill. — Refill for 10. Wo, — that's crazy. — $150. Less than $150 and you can have — unlimited. — Crazy. Okay, so let's choose. Got to try this uh Shen Sha, right? Pickled mustard greens with the fatty pork belly. Thai bang. Look at this. Look at all the fatty pork belly. Thai shiangla. — Oh, this is also my favorite. This is like a black fungus. This is — woodier mushroom, right? — Woody ear mushroom. Yeah, — look at that, man. Looks good. I'll get some of that, too. I love that. 10 R&B unlimited refills. That's like $140 — That's crazy. — This is amazing. — Yeah. Oh, gongba jiding. Oh man, one of the top dishes of China for foreigners, the gongbaing jing. And — who doesn't like gongbaing kungpow chicken, right? — Mhm. And then look at these. Oh, — yeah. — That's like a pumpkin with rice meal and fatty pork. — This is sweet potato. Sweet potatoes. — Wow. — Oh, what's this one? That is hunga. Oh, that's one of those classics. — Hunga. That's red bra pork belly, right? — Pork belly and like a load me up. Load — That's red braised fatty pork belly with soybean. Take a look at this. This is the classic stink root of Sichuan. Right. — Exactly. Yeah. Stink. It tastes like a fish, right? — stinky fish. Obviously coat it with sugar and vinegar and spiced chili oil. — Wow. — Giving that flavor punch. — Awesome. And then what do we got here? So, it's one of those like appetizers. The locals call it kuja or — Oh, yeah. Pickled onion and chongqing chili. — Comes really good with rice. Doesn't get any better. Very salty. — And there we are. We got the local han. — 10 R&B. Like a $130 all you can eat local buffet. — This is unbelievably cheap and looks uh delicious. — Let's go try it out. — And here we are. Got the fan, — man. Good find. This is on like — chopsticks. — I don't know what floor we're on. Look at this. What would you say? We're on the eighth floor, but we're also on the ground floor. — Okay, now for the moment of truth. Going to try this is the stinking fish root aren of Sichuan Chongqing. Look at that. And they've covered it in chili oil. Let's try it out. M. Oh. Oh, yeah. It tastes kind of like Yeah. a little bit of a fish something in there. — Yeah. But if I tell you it's like a mustard, then you'll believe it, right? That's how I tell all of my European white people clients. — I like this place a lot because uh it's historically significant as well. This is the birthplace of Chongqing hot. Really? — This whole area. — Oh, Chongjin hot was invented here. — Yeah, pretty much. Really? — The Chao Mand you saw that's the two rivers confluence. So that 100 years ago or 200 years ago that was a lot busier with boats with ships. Oh — yeah. It was a very prominent warf culture in here. So the people the captains and the people working on the boats, they needed some food and they would cook on their ships and that's where the hot pot was made. Is that what it was? — Okay, that's amazing. $2 for three. $2. — $3 for two. — And last up, Jackson is taking us for the most deep local style barbecue fish. It gets absolutely crazy. — Here we are. — Wow. Oh, cowujing style grilled fish in the tents. You can just stay warm in the tents.

— Stay warm. — Wow. It's so aromatic. — Okay, here we are. Cow time. — Seriously, this is one of the best dishes in Sichuan. — So, we got the ladi. We got the black pepper cheese. We got the butter and curry. So, that's like butter. — Butter curry. — Yeah. And the Thai tongy gonu. — Thai. — And one dami. And that's noodles — and ma — blood cubes. — Yeah, we have the classic the chili one. We also have the pickled spiced pow. — Okay, so what should we get? — I think I'm going to go for a classic. — Classic. Yeah. Yeah, let's do it. Okay, classic wanjo roast fish. Let's do it. — That's right. — And I think we just found the grilled fish heaven in Chongq. — Look at the mayhem back there. — Taanga. So, there's a few different varieties of fish. Oh, and they've got so much flavor. They're just grilling it slowly here. This is the other flavor. Pao pickled chili. Bangla. Look at the skills. Insane. Oh yeah. This is ours here. — Here it comes. Here it comes. Oh, this is ours with the shrimp and the noodles and the tofu. And then he's just going to heat it up here and soften the meat. Right. — That's right. Look at the plate. — Wow. Okay. Next up is the most important Okay, the chili oil. The most important chili sizzle. You've got to see this. This is insane. So, it's got the chili oil, Sichuan pepperc corn. Look at that. Oh, wow. Oh, and tons of chili. Look at that. One of the most beautiful sights you'll ever see here. — Anxiously eating for us. — The fish is just grilling. Oh, AND THERE'S OUR CHILIO. OH, the non-stop chili. Wow. Here it is. Wow. Anga. Look at that, man. This has got to be one of the most beautiful fish in the world. So packed with flavor. You can tell already. Oh, look at that. With the black tofu and the shrimp. — Tofu shrimp. — And they load it with Sichuan pepperc corn and chili. Oh, and potato. Oh, these are like upgraded French fries. Serious. Sichuan French fries. — Yeah. Too bad Ryan didn't join us for this leg of the journey. — That's the best. And you can tell they use more than just regular chili and peppercorn. So rich. The depth of flavor there is nuts. — I got to try these noodles with you, bro. — All right. — Oh yeah. — These instant noodles. — Instant noodles with chiangla and chili oil sizzle. — Everything. — Make a little potato in there maybe. Oh yeah. — Pair it with black tofu. — Wow. That flavor. Oh. Try that. — Going in. M. — So mala. — Very mala. Very numbing. — I just like it. When instant noodle is not fully cooked before it gets soggy. — It has that bit of a you know — the alante. — Exactly. — Fairly spicy. — Pretty spicy. Yeah. — We need a We need like a orange juice after this. — Oh, and these are the shrimp, right? What flavor are these? — This is a jawan flavor. The roasted h pepper and salt. — You're going to eat the shell. — Yeah, you can just eat not the head but the entire shell, including the tail. — Okay. M. They're more tender than you uh imagine. — There's just so much in here you can mix around and find. We got tofu skin. We got noodles. We got conjac jelly, shrimp, black tofu, potato loaded with Sichuan pepperc corn. M. Really nice. — Yeah. — I think I might have to move back to China to eat this. Like just coming back would be a dream. Eat this all the time. Awesome. Thank you, Jackson. — Yeah, it's a pleasure. It's been fun, you know, exploring the city. — It's been good. You guys can check out Jackson's YouTube channel in the description below and all of the amazing Chongqing tours that he offers. Hope you guys enjoyed the video. Thanks so much for watching and it was awesome. — Thanks so much, Trevor. Awesome. — Yeah. I'll see you next time.