# I Exposed China’s Most Extreme Street Food!!

## Метаданные

- **Канал:** The Food Ranger
- **YouTube:** https://www.youtube.com/watch?v=_Uf55wWBN3M

## Содержание

### [0:00](https://www.youtube.com/watch?v=_Uf55wWBN3M) Segment 1 (00:00 - 05:00)

Look how full that wok is! Oh my! Crazy! Welcome to the Silk Road and the most extreme Chinese food marathon. You've most definitely heard of this route from Xi'an to Rome, but did you know this route has some of the wildest foods on Earth? Oh my god, you're not going to be ready for this. And in this ultimate Muslim Chinese street food marathon, as soon as the lid came off, it just hit you. We're taking you on a 7-day non-stop mission to expose the region's most extreme and insanely delicious dishes like you've never seen before. This is unbelievable. And by the end, we'll decide whether this region is secretly China's most underrated food destination. Let's just get right into it. But first up, before it gets super crazy, I'm taking my friend Alex, who's just landed in China for his first time ever, and taking him in straight deep into the local market. It gets really good, guys. Just watch. So, in today's video, you guys are going to want to watch the whole thing because we got a good variety of Muslim Chinese and non-Muslim Chinese. I love that. And to start out, we're going to go to a morning market. Okay, first half is going to be non-Muslim Chinese. Second half of the video is going to be full-on halal Chinese street food. It's going to be insane. Let's get into it. Okay, and first up, we're going to go visit a morning market. This is a super busy and get some local breakfast. And here we have a special zenggao. This is a special date cake. It's a sweet breakfast treat. Oh, look at this. Man it's almost out. It looks like The breakfast date cake. Oh, So, it's got date and beans. Yeah. So, you can see it's a sticky rice and then there's layers. There's dates and beans and it's sweet and uh it's like a nice morning. morning uh sweet dessert. My god. We're going to get a small portion. It looks so thick, doesn't it? So, it's 5. It's about. 7 cents for a portion. I say what? It's really affordable here. I love how everyone's taking a video of this place. Must be really popular. Yeah, exactly. Oh god, it's so thick. It's like a thick sweet date bean dessert. There you go. Cheers. It's so warm and sticky. It's like eating a thick porridge. A sweet date porridge. It's sweet, but it's not like overly sweet. I thought it was going to be like really sickly, but it's not. And then the beans adding a bit of savory. Yeah. So weird with the beans. Unique, right? It is unique. Oh. Oh, he says it's good in the afternoon once you let it cool down. Oh, really? Yeah. Tastes pretty good to me. I don't think it's going to survive till the afternoon. Okay. And right next door. Yeah, I see a breakfast jianbing. We got to go try. Oh, this is Jianbing. Take a look at this. This is the morning breakfast. Chinese morning breakfast crepe. So, what is it? It's like a thick dough. It's like a wheat. Yeah, it's a wheat dough. Okay. So, we're going to get a classic Jianbing. Yeah. Look at this. So, this is the wheat. It's so thick, isn't it? It's so thick. Breakfast crepe. Chinese breakfast crepe. Classic. Oh, yeah. Look at that. We're going to get two eggs. Oh, look at that. So, the eggs go on. I love the little girl in the background just eating ice cream. This is going to be good. I said it looks good. This is why you have to come with Trevor. I wouldn't stand 5 minutes in this market without it. Oh, it's their signature sauce. So, we got some chili and then some signature bean sauce. Oh, looks good. Again, spread with an industrial size paintbrush. That is always a good sign. Exactly. Oh, it's going to scrape it off. That's pickled veg going in. Some onion. Coriander. See the coriander and a bit of lettuce. Wow. What are you adding now? Oh, this is a crispy wafer. And then wrap it up. Wow. Let's Try it out. There it is.

### [5:00](https://www.youtube.com/watch?v=_Uf55wWBN3M&t=300s) Segment 2 (05:00 - 10:00)

M. Oh, the bean paste. Nice bean paste. It's such simple ingredients. I wasn't expecting much. Then you have a mouthful. It's actually really tasty. It's addictive. Pretty nice morning market, eh? Yeah. It's absolutely packed, but it's full of like local people just trying to get their vegetables for cooking later in the day. It feels like rustic and authentic. It's not like touristy at all. Exactly. Okay, so we're going to enter into a pan fried dumpling heaven up here. Just found it. Looks really good. I can see them. Let's go try it out. Up you, man. Up you. Look at this. They just added them in. Oh, so we got two fillings. Pork and veg. Oh, really? There's one pork and one uh garlic chives. He's just going to add water in. Oh, That's the scene, mate. Oh, here comes the flip. Look at this. Look at the yellow sizzle on the bottom. That's insanely beautiful. This is what you were looking for. This is exactly what I was coming to China for. I was like, I want dumplings. My god, I'm so excited. Six of each. That's a good start, eh? Perfect start. They look so good, don't they? I'm dying over here. Okay. So, we're going to get two of this pepper soup. Pepper soup? You want chili? Yes, please. Yeah. and the five spice chili, the five spice h Chinese spice mix. That's the biggest wooden spoon I've ever seen in my life, by the way. Yeah. And the secret is comes with a little vinegar. You just You can just pour a little. Yeah. Chinese vinegar is so famous and so delicious. Like it's it elevates so much. Okay, let's just go right. There it is. Let's go. M peppery. Oh my god. The vinegar definitely cuts through like the fat, the oil of it. Have I got a vegetable one. You got a vegetable. I was robbed. I was like, where's the pork? So, it's one ramen beef for three dumplings. So, it's about 15 cents for three dumplings. Handmade handkerchief. It cannot get any better than that. Okay. And next up, it's going to be a crazy day. We're going to the origin of the hamburger. What? This is the birthplace of the hamburger. Oh my god. Now you're talking my language. It's a theory. I think it's true. And here, let's go get in the car. Okay, let's do this. Time for the burger. Origins of the burger. Let's go. All right. Where is it? Just up here. Oh, it's busy. Here we are. Roujiamoi. A classic Xi'an street food. Number one in my opinion. It's a beautiful pork pa. Yeah. Fully loaded, sloppy, and delicious. And look, it's busy. Everyone's just eating right on the street. Wow. Always good when it's this busy straight off the bat. Line up and get one. Going to get a big plump fatty one. Oh, yes. Yes, please. How do you say 400 burgers? Let's get it. It's going to be good. Take a look at this. Oh, the boss is screaming. So, this is jelly noodle with chili oil. Oh, look at the color on that. Here's the pork. Look at that. Wow. There's the jiggly goodness. Look. Look at that. Oh my goodness. That's insane. Look at that. Wow. We came to the right place. We did. Right. Oh my gosh. Okay. And this is where it starts. I was not expecting this. Oh, look at the skin. He's loading the skin on there. Look how jelly that is. Oh, it's jiggly. Separate stuff. So, you going to slice it open and a whole slice in there. Look at that. He puts a whole slice of the skin in there. skin. Wow. I wasn't expecting that. When he literally

### [10:00](https://www.youtube.com/watch?v=_Uf55wWBN3M&t=600s) Segment 3 (10:00 - 15:00)

just gets a whole slice of the skin with the fat and everything straight in. And here's our Look at that. Okay. And then we got the noodles over here, too. I've got the noodles. Look at this. They fully loaded them. Wow. Look at those. The origins of burgers. I've never seen something like it. The burger. They loaded it with the skin. Look at the skin there. I wasn't expecting that. I thought he was going to throw it away and he just keeps the whole skin just throw the whole skin in there. Man, this is massive. Wow. Oh, and that bread as well is really crispy. That mo that Chinese. This is their porridge. Okay. Free porridge. Wow. The jiggle. Look at the jiggle. And they stew that pork in a light soy and a five spice. Oh, is that what it is? And it's so soft. It's going to Oh, man. I don't think we can hold it. Let's just go. All right. They invented the burger. I'm giving. Look at that. Wow. The skin is salty. It's fatty. Wo. Oh, it's so good. M. I love the bread. The bread's really crispy, but then the filling is like soft. It's gelatinous. Oh my god. It's so packed with flavor, fattiness. Yeah. And it's got that It's seasoned nicely. That pie spice soy. The light soy, the crispy patty, the crispy peanut. Oh, that is something else. Wow. If you're watching this, come to Xi'an, you have to try that. Unbelievable. What a dish. What are these noodles? Talk to me. Now we got the lang. These are the jelly rice jelly noodle loaded with their signature chili oil, sesame. You can see they put sesame in there. They put a little light soy, celery, and you just mix it up. Man, I'm really proud. I can take you to taste all these cuz for me, the first time I tasted these, it was like a life-changing experience. I can see why. Like you come to China, you taste this food, and it's like, wow, it's a new world. It's a new experience. That is drenched in chili oil. It's just like a river of chili oil underneath. You definitely got to mix it around. M. That's sesame. Oh my gosh. As soon as you put in the sesame and then the chili comes in afterwards. Wow. Toasted sesame. What a guy. It was so good. Thank you. Thank you very much. Thank you. Okay. Next up, we are in a Muslim district. Now, this is old Xi'an, the ancient quarter. It's full of history and there's so much delicious food here and we're going to see what we can find. There's a ton of dishes. It's going to be amazing. Okay. And if I remember correctly, we're going to go down this deep alleyway here and there's some hidden noodle joint. Like really flavorful. Look at this place. You'd never think to come down here. Like 10 years ago, we came exploring and just walking down the alleyways and found this little jelly noodle joint and it turned out to be incredible. And it's like this run by like a local lady that's been making it her whole life. And it's just, if I remember correct, this is the alleyway. And it should just Oh, yeah. It's just right up here. It's right up here. Take a look. This is the spot. Oh, Niha. legit. Oh, look at this. This is rice jelly noodle. Look at that. Oh my gosh. So, she's slicing up the rice jelly. What is this? It's like a block of what? A rice starch. And then look at this. This is the luzhi. Oh my gosh. That's like the peppery That's the peppery gravy. Wow. The consistency is thick, isn't it? So, she loads up and then let's go see how it goes. It's going to be good. The most familiar place to see what she says. I've been here many times. Oh, so we got the mo. Okay. Is she going to do it for us or we No, we got to do it. So, we got to break these. Okay. So, how? Okay. So, we're breaking up this pa. We're a bit of We're experts at this now. We are. You got to break up the mo. This is Chinese pa. You know what this means? Loads of soaking up goodness. Get soaked up. Real good. Okay, here we are. I just had this image of dropping this

### [15:00](https://www.youtube.com/watch?v=_Uf55wWBN3M&t=900s) Segment 4 (15:00 - 20:00)

bowl. I was like having to do it all over again. So, we got them all. Yes. So, we're going to get the sentry egg with it, too. Yes. Oh, look at this. Here's the century egg. What do they call it? Century egg. 100-y old egg. Well, it's not actually, but they ferment it for quite a while. Okay. All right. It's a sulfurous egg. You look at the inside. Oh my god. is black inside as well. It's black inside. They ferment it. This is going to be a strong flavor. Strong. Have you ever had century eggs? I don't know. I don't think so. That's a first for everything. Oh, here's the jelly. Wow. It's such an unusual consistency. It's like a rice starch jelly. This is for me one of the top dishes of Xi'an. Look at that. She's loading it up. It's like a nice uniform, isn't it? The way that she does it. And there's a lot of ingredients that go into this. It's it's not simple really. Yeah. So, this is just the first layer. There's more coming. This is the luzhi. The secret signature gravy. It's like a peppery gravy. Wow. It's a thick It's so thick. Yeah. So, what's this? Oh, this is salt. Yanma. So, she's putting salt. And we've got that peppery gravy on there. Garlic. Bit of garlic. This is a unique dish. This is mustard. Interesting. And then vinegar. Wow. Look at the color on that. This is going to be so good. This is the signature. This is jermaang. This is what And theno chili oil. Look at that. My gosh, that looks incredible. That looks amazing. The color of that chili oil. And then what's this? Oh. Shangyo sesame oil. Wow. Okay. So, she says don't mix it. Eat it from the side. That's a masterpiece. This is really the the hay culture here. You can see there's so many different flavors in there. The sesame paste, the chili oil. Let's just go in. We can't wait. Look at the color. I'm excited for you to try your first lujang fan. This was a life-changing moment for me. The first Yeah. Yeah. This is full flavor. This is one of my favorite flavor combos in the world. You don't want to mix. You just want to eat it from the side. So, you just take a scoop from the side. Oh, look at that. Oh, make sure it's loaded with chili oil and sesame paste. Oh. And just take it down. M. Wow. That's unique, right? The sesame makes it unbelievable. Sesame. Exactly. And chili oil. M. Good combo. And again, that pita has soaked it all up in the bottom. It's a little too unique. No, no. I actually like it. You like it? Oh, you're going for sentry egg. You try some. That's a strong flavor. Yeah, the egg. Maybe on the egg. You like that? I do. I think it's a bit more of an acquired taste. Like where the dumplings, I think anyone could go to the dumpling shack and just pick them up and enjoy them. This is more like if you appreciate Chinese food and the nuances of Chinese food, this is better for you. Yeah, the century egg might be a bit stronger. White tourists for white boys like me coming in century egg. It's a lot. I'm not going to lie to you people on YouTube. It's a lot. It was so good. Right. Thank you. So good. Awesome. Let's keep going. All right. We got food coming. More food coming. We got more food. A lot more food. Let's keep going. And next up, oh man, just wandering the streets, found a little roast dumpling joint. This is a classic street food from Xinjiang. Oh man. This one here. It's a roasted bun with lamb and onion inside. Oh, and he's going to hand make them in this tandoor. It's like tandoori dumplings. You literally would have just walked past this spot. Yeah, it's so inconspicuous. But Oh, here they come. Oh, he's making What's he doing there? He's making a fresh batch of the filling. He's got beef and lamb in there. Lamb fat. Oh, it's that's just lamb fat. Yang. Yeah. Lamb fat and beef. Oh my gosh. The secret sauce here. Oh, that's the secret. It's got cumin. That's why you love it so much. Now I've clocked it. Loads of onion. Oh, and an onion.

### [20:00](https://www.youtube.com/watch?v=_Uf55wWBN3M&t=1200s) Segment 5 (20:00 - 25:00)

He's done it for 10 years here. Really? 10 years. It's just beef and onion. Oh, and some spices. I see. Secret spices. Ah, some uh secret secretes. He's not disclosing his secret recipe, and I don't blame him. Looks good, though. Wow. Hi. That is so cool to see. It's like a central Asian like influenced. It is tandoori dumpling. Yeah. You see them in like Kyrgyzstan and Kazakhstan, all that kind of region. Then you see them in the middle of Xi'an in China. It's the silk road. Exactly. And you see they're just starting to turn a golden brown on the bottom. The first ones that you put in. Yeah. And they're done now. I wonder how he knows when they're done. Yeah. Maybe when they start falling off. Yeah. Oh. Oh, yeah. It's risky. You don't want them to fall. Exactly. It's literal money down the drain. All right, let's try it out. Moment of truth. There we go. Let's go. M. Wow. So delicious. I said to after all this time, I really hope they're good. They are sensational. Wow. They're fatty. They're rich. And the spices you put with the cumin bursting. Look at that. I was worried they weren't going to be good. I was like after all this time. Wow. Meat is fatty and rich. Spices cumin. The pastry is nice and crispy. You can say the most patient man in the world. Thank you. Next up, we're going to go get a classic yangro palmo dish. Yes. Which is an incredibly flavorful stir-fried lamb Hui-Chinese dish in Xi'an. You got to try it when you come to Xi'an. Yeah. It's going to be good. I've heard a lot about it. It's one of It's been on my list. We have to try it. Got a bit more space left. I'm good. Yangrou paomo. Oh, this is yangrou paomo Oh my god. Wow. Oh, this is a yangroupaomo here. This is the spicy version. Oh, okay. Oh my goodness. And we're going to see the making And we're going in the kitchen. Invited into the kitchen. Just got Oh my gosh. Oh my god. You're not going to be ready for this. This Wow. The meat station. This is a bath of meat. Lamb meat. Wow. My god. Look at that. Oh, here we go. The lamb stock. The deep rich lamb stock. Oh, and look at all the spices See that big brown bag? That's Chinese spices. Oh, that's all the spices. All the Chinese herbs. Look at that. It's like a doors stop meat. That's insane. Wow. Oh my gosh. Oh, we asked for double meat. We've got it. Yeah. That's right there. That's actually a lot of meat, isn't it? Yeah, exactly. Now I see why they were so shocked. You want double with it? Here we go. So, he's adding in. Okay. So, the big pot here is beef. This one is lamb. And he's mixing both together. I see. A little salt. Little salt there. Wow. It's going to be so aromatic. Oh, and here it comes. Oh, there's so much meat in there. Yeah. Rice noodle. So, this leaving the moa out. He's leaving the pita out. He's going to put it in the at the end, I guess. Now, these guys are so busy. Yeah, they're busy. Bowl off the bowl after bowl. It's non-stop. And it's only 5:00. They're busy already. Oh, yeah. Of course. So, you know, it's good. Oh, here comes the pita. There's the pita. Wow. That is a dish. Here we go. That's going to be so flavorful with the beef and the lamb sauce mixed. You can see the way that he works. He's a master. Yeah. The technique holding it. Look at it. There it is. Wow. So much meat in there. Look at that. Wow. Look at all the meat on there. And that is soaking it all up. We're in business. Oh. Oh, he's going to bring us more soup, too. All right. There they are. Time to eat. Most beautiful noodle dish in the world. I've heard a lot about this one. This one I'm excited for. Oh, extra sauce. Oh

### [25:00](https://www.youtube.com/watch?v=_Uf55wWBN3M&t=1500s) Segment 6 (25:00 - 30:00)

seeing some old friends. Oh, really? Yeah. Old friends from a long time ago. Okay. Oh, yeah. you're a celebrity here. Look at that. Holy. They loaded it with meat. Oh my gosh. And that meat just falls apart. Look at that. Full lamb. Fatty lamb. You ready? That meat. Oh, the stock. Wo. The meat is like butter. It just melts apart. Wow. That is something you got to taste, right? I must admit, you know, when you said it was like the one we had the other day, but no chili. I was I like chili. I like it. But this is a completely different. Right. That is full flavor. It's melting. Like you said, the lamb melts in your mouth. I think they they've cooked the meat for so long. The stock is so rich and then they've got the beef and the lamb stock together. For me, that's one of the top lamb dishes in the world. Mhm. Oh, don't come here on a date. Look at that. Take a big garlic. All right. Oh, it's sweet. Oh, yeah. Yeah. It balances out really well. That chili too, Very good. That was amazing. Okay. And it's been a full day of eating. It has been a mega day of eating. We got one more spot though. We're going to go for Swanongja. Spicy sour dumplings. Amazing. Amazing meal today. What a way to finish this day. Let's go. More food. More dumplings. Dumplings out. I've got just enough space for dumplings like here. Let's go. Okay. Is this the place? This is the dumpling heaven here. Which one? The red one. The white one. Oh, it's big. Yeah. Big dumpling heaven. Halal dumplings. So, if they got the beef garlic chive dumplings. You can get 18 for $2, 24 for $3, or 30 for $4. I know I've said it already, but can you imagine me coming here on my own looking at that menu trying to make sense of it? I feel like dumplings, please. Dumplings. Oh, their signature is the spicy sour broth. Spicy. Yes. We want chili, right? Chili. She's going to get some dumplings. Yeah. Yeah. Okay. We just got invited to the kitchen. We're going to see this. This is a dumpling factory here to finish the day. Come take a look at this. Wow. Look at this. Ready, ready. Wow. Beef, Yeah, it's chives and beef. So, this is the making. So, chili oil. They've got coriander, chives. Oh, vinegar. That's where the sourness comes from. Oh, and then look at the lineup. They're going to load the dumplings in here. So, they've got chili oil, vinegar, um, garlic, chives, and coriander. They're going to, They've just prepared all of these. But you can see there's Oh, there's vinegar going in. There's vinegar. There's chili oil. There's yo yo. No garlic. good for the first time today. Yeah. So, it's vinegar, chili oil, coriander, garlic chives, um, and the dumplings. The beef and garlic chive dumplings. There's just bowls everywhere you look. It's just bowls. Dumplings. Wow. This is the dumpling stock. So, the dumpling stock is the base of the soup. Yeah. Wow. These are halal dumplings in sheen, China. Look at that. So, it's the vinegar and the dumpling stock getting mixed together. Look, they got the You can get the drivers. I'm so ready for this. Oh, look at those sour spicy dumplings. Oh, there they are. There it is. Look at that. Where are you from? Canada. Canada. England. Okay. Okay. Welcome to China. Thank you. Thank you so much. Look at that. is sour spicy dumplings in Xi'an, China. Loaded with vinegar, chili oil, sesame, coriander. Look at that. Wow. And the filling is beef and garlic chives. That's I'm literally I'm just like mesmerized by them. Okay, hold on.

### [30:00](https://www.youtube.com/watch?v=_Uf55wWBN3M&t=1800s) Segment 7 (30:00 - 35:00)

Oh yeah, we're in business. Wow. Well, we're in business, ladies and gentlemen. Sour. I see what you mean about the garlic chives. It's a really strong flavor, but it's lovely. It's unique, right? It is. Fragrant. It's Some people like it, some people don't. Oh, no. This is gorgeous. You love it. Gorgeous. All right. Is unlike anywhere I've been before. I've never seen such a volume of food places. And everywhere that we've been, it's just been like truly exceptional. It's insane. Everywhere you go, food. Everywhere you look, it's food. Everywhere you smell, it's really everywhere. It's everywhere. And everywhere you go is packed. We've eaten so much today and I still want to tackle all of these other ones. Yeah. And next up, do you think Alex is going to be able to handle the next day of extreme street food? That is the most unusual drink I've ever seen in my life. Before getting deeper on the Silk Road, although it was just me, I didn't think they were going to be that good. First up, we're starting out bright and early with the most upgraded Chinese breakfast pancake you'll ever see. Right here. Oh, there we are. Look at that. The man Oh, look at this. Okay, so we're going to get with five eggs. This is going to be crazy. Even he's like, "Five eggs? That's crazy. " And this is going to be good. This is the most expensive jianbing in all of Xian. I think it is. Look at this. And here comes the mixing. Wow. Oh, she's done this before. She says most normal is three, but she can do five. Wow. This is insane, isn't it? Yeah. This is going to be upgraded as well. There's going to be a lot of stuff going in here afterwards. Oh, here it comes. There we go. There's the flip. Oh, they made it look easy. The sizzle. Yeah, that takes real skill. Yeah. Five eggs. No problem. You going to put in for us? Oh, and here it is. Look at that. That's the Chinese burrito. Oh, yeah. Let's get more chili. Starts with the chili. Oh, look at that. And we just got the double burrito coming in. And then look at all the toppings. So, we got some potato, rice, jelly noodle, carrot, tofu, celery, cabbage, pickled cucumber. Oh, yeah. It's all in there. And chicken as well. There's going to put some chicken in there, too. Oh, and peanuts. Oh, yeah. There's the chicken. And that's what we needed. Oh, That's going to be a heavy Look at that. Yeah. Wow, There it is. So, we came here like 5 years ago and it was the best. So, you're a celebrity here, bro. Let's try it out. Go. There we go. Oh, the chili aroma with the egg, the chicken, and the bell pepper. M and all the veg. When we've been having dishes like packed for the chili oil, fried oil, this is quite nice. Yeah, it is. It's quite light. That was amazing. Holy. What a breakfast. I think just right up here. Look, we found hulatang. This is a morning breakfast peppery soup in Xi'an. Oh wow. Oh, and it's busy and lined up. We got Oh, it's going to be good, man. Oh, it does look good. It's a breakfast soup. Pepper soup. It's going to be good. Let's line up. That's the hulatang. Look at this. So, it's a peppery soup. It's got cabbage. It's got meatballs. It's got carrots. Wow. And then look at this. Oh, yeah. Sesame oil. Oh, wow. And then chili oil. Oh my goodness. Look at that chili paste. It's like a mountain of chili paste. Oh, and he's just as we want chili. Yes. Yes, we do. That's the Chinese. Looks good, doesn't it? Yeah. That chili oil looks beautiful. Okay. There he goes. Ka. He's opened 40 years here. Sushi delicure. Lao. It's a classic joint. You were saying a lot of places got to come and go within a couple of years. To be here for 40 years means you're

### [35:00](https://www.youtube.com/watch?v=_Uf55wWBN3M&t=2100s) Segment 8 (35:00 - 40:00)

doing something right. He's doing it good. Oh, and the chili. That chili oil looks so good. There you go. Right on the street. Thank you. Oh, what a good Okay. So, okay. So, we got to break them all up kind of big chunks. Yeah. So he said break the mo. Take the mo. Yeah. This is like Chinese pa, right? It's thick. It's very It's so dense, isn't it? So dense and just a little bit bigger chunks than you would for a yangro pow, the pita soup. So something like that, I guess. Just put some mo in there. I think we should mix the chili all mix all in. He's a master of the hoola tang. The morning breakfast hoola tongue. Moment of truth. Let's try it out. Yeah. Pepper. Oh. M. So peppery. Wow. Yeah, it is peppery. You weren't joking about the peppery soup. No. But it's lovely and numbing. Yeah, I think with the chili oil. Yeah, It's really hearty. Sichuan peppercorn in there for sure. Thank you. Fantastic. Thank you. So good. Mouth is just tingling with joy. Let's keep going. Friendly as well. Let's keep going. Okay. And next up, we got to try. You got to taste this liangpi. It's a sesame cold noodle. And this shop is incredibly delicious. If it looks anywhere as good as that, we're in business. Here we are. Oh. Oh, fresh noodles. Wheat noodles. Look at that. Oh, his signature sesame paste. Oh, and he has to use pure water. Spring water. Pure spring water. Homemade sesame. Oh, it smells fantastic. It does. Yeah. The aroma coming off our sesame is insane. here. Wow. The sesame aroma. It started off really thick and then as you said the water, it's just thinned out into like more of a sauce than a paste. This is the definition of Xiang. That's the definition of Xiang right there. Aromatic. It's a Chinese specialty signature sesame paste. How long has he been here for? 30 years. And his dad did it for 60 years. No way. So, we got 90-y old recipe by him. His dad. His dad did it for 80 years. Oh my gosh. His dad taught him how to do this. So, we got a 100-y old recipe here. Oh, boy. Wow. Signature sesame. This is what I love about this place. You just walk past it and it's a 100-year-old recipe. This is a signature sesame. Look at that. Oh, it's so smooth. Wow. So smooth. Oh my gosh. Signature chili oil. A cauldron of chili oil. Look at that. And the color of that. Oh, vegetable oil. The best Chinese vegetable oil. Rape seed oil. Oh, he's a pro. Wow. fresh chilies from Shaanxii. From Shaanxi, It's halal and not spicy. It's more spicy and aromatic rather than spicy. Exactly. Wow. He knows what he's doing. He goes, He's a performer. He

### [40:00](https://www.youtube.com/watch?v=_Uf55wWBN3M&t=2400s) Segment 9 (40:00 - 45:00)

knows what he's doing. He's pouring it towards the camera. And this is the tool. This is his vinegar. Wow. His signature vinegar. Smells so pungent. With more than 20 types of ingredients just in the vinegar. Oh, wow. So, it's a super fragrant vinegar. It's like upgraded vinegar to the max. I thought he was just plain vinegar. Look at it. Wow. The aroma of that. That's the most aromatic vinegar you'll ever smell. Yeah. You can smell that instantly. Oh, that's like upgraded vinegar to the max. vinegar. The best vinegar is from this province. And there it is. A fully upgraded vinegar. I can't believe how many ingredients were in that. That was crazy. Oh, Australian wheat. Australian vinegar. Majang sesame paste. Oh, and their signature chili. Oh, the color of that. Okay. Wow. Oh man, what a beautiful noodle dish. What a sh. And a nice, really nice guy. And then we got romantic meal for two. Yeah. Look at this. The romance right here. Okay, let me get some chopsticks. And here we are. We got the majiang liangpi. What a character. Yeah, he was a character. Look at that. What a nice guy. Fully loaded Australian buckwheat with his signature chili oil, signature vinegar, and signature sesame paste. He makes everything from scratch. He does, right? Everything from scratch. Oh, and look at that when you mix up. Oh, look at the bottom. It's Oh, that's the definition of xiang right there. The aromatic Chinese cuisine. Seriously, mix it up. Chili oil. as soon as it hits it, the color that it uh changes to. Yeah. And I was surprised like the amount of ingredients in all it's just three ingredients, sesame paste, chili, and vinegar, right? But all of them are like fully customized like to the max. The vinegar, like the amount of ingredients he had in the vinegar alone, you would have just walked past like, "Oh, it's a bowl of vinegar. " No, like this guy's had years to perfect. Exactly. Okay. He says we should lift it. it when we eat. Oh my god. Look at that. He know he knows how to shoot. Yeah. He's like for camera. This is a food show. Okay, let's go. Ready? Go. You're going to love that. That's sesame. I thought it was going to be spicy with all those chilies, but it's not. It's really mellow. Wow. And the vinegar is just subtle. Very subtle. Subtle vinegar. But that's sesame. That is just sesame goodness there. Wow. And the noodles got a perfect twxture. Yeah, everything's perfect. Like it's just like four ingredients. Noodles, sesame, chili, and vinegar. But all of them are perfected. Oh my gosh. That's phenomenal. So simple, but executed like perfectly. Really nice. Right. Very good. You loving? Yeah. No, I'm a lovely. I'm never leaving. It's incredible. Every time I come to Shien, it's like you're in heaven. As soon as you step into the city, non-stop food, non-stop flavor. It's the best food city I've ever been to in the world. Hands down. Country Mall. No, nowhere compared to it. Wow. Yeah, that's good. That's good to hear. If you love food, she's so friendly. Byebye. Wow. Incredible food is made. What a great find, mate. That was fantastic. Keep exploring. Yeah, let's keep going. Wow. Oh, and here we are. Oh, there's the steamer. Steamed dumplings. Oh. Oh, she's making them by hand. Oh, we found some steamed dumplings. These are called Guantangbao steamed dumpling. We haven't had these yet. They look good, right? They do. They look excellent. beef and lamb. Wow. And here they just come right out. Look at that.

### [45:00](https://www.youtube.com/watch?v=_Uf55wWBN3M&t=2700s) Segment 10 (45:00 - 50:00)

Man, there's so many varieties of dumplings. Like a mountain. Oh, there we go. Okay. And while our dumplings are steaming, chef here is going to show us a very special local dessert. Oh. So the sugar goes down to the water. She got some sugar water there. Milk going in the walk. Yeah, this is egg milk la which is a fermented rice drink. So unusual. How do you even discover that as a drink? Yeah. I'm thinking milk, water, sugar, egg. Are you making a dough? No. Oh, you should allow. Here's the laozao. This is the fermented rice. There it goes. He knows the exact moment. Look at the swirl skills. And the egg is just mixing into that milk. It's so unique. Right. So, it's like a most unusual drink I've ever seen. It's like a milky egg with the fermented rice on the bottom without the egg. It's basically similar to like a porridge, but then the egg is just seems unnecessary, but this guy knows what he's doing. It's a local fade dessert. Is it? Yeah. Oh, these are our dumplings. These are ours. Oh my god. Chaser. These are ours. Now that's a portion of dumplings. Look at those dumplings. Now that's a portion. Wow. They are really Let's try these out. Dumplings are the secret to eating in China. Like you got to eat tons of dumplings to be happy. More dumplings. So happy you are. What do you do with these? Okay, so we got the steamed dumplings. The secret is there's like a soup inside, so you got to be careful. And they serve it with a vinegar. Yeah. And you can also look at this. Oh, you got to always have a little bit of chili oil, too, right? weapon. You can put that in with your vinegar. Oh, so you mix it into the vinegar. You can. Yeah. Oh, I'm going to get some. Oh yeah. Look at that. That's glorious. Oh yeah. We're not going wrong with that. So we got the dumplings. Man, I just love dumplings. I'm excited. So how you do it? You take a dumpling. Find you a man that looks at you like Trevor looks at dumplings. And there's soup inside. And it's hot. You got to be really careful. So what you do, you can take your spoon. Yeah. And the first bite, you can sort of just like bite the edge. Yeah. With your teeth and make a little hole. Okay. So, take a little hole. Yeah. And bite the edge. Take it off. And then slurp. Oh, that soup is wonderful. Oh, the dumpling. And then Oh, that's delicious. And then you can dip it. Oh, in your chili. Man, those are good. They're very simple ingredients. I thought it was just me. I didn't think they were going to be that good. How good are they? So, you can take a bite. Make sure you get the fermented rice, get some egg, and some The egg really dominates this dish, isn't it? You can't escape. It's like all in the dish. Egg, milk, fermented rice, and goji berry. I'm really interested. M. Oh, it's like Oh, super sweet. It is sweet. Milky with a fermented hit. It reminds me of like a porridge in the winter but with egg. But with an egg and a little fermented. Yeah. Slightly like fermented. Oh man, it's been a good day of eating. We got one more meal coming up. One more. And this is the biggest meal yet. I'm super excited. Let's go. Last up, we are going for a special da pangi. Man, big plate chicken. Oh, and it's busy. Here we are. Oh, big plate chicken heaven. We're going to see the making. Hey, we're going straight into the kitchen. Wow. Oh, look at this. We just walked into the noodle station. So, first step is noodles. Let's take a look. Oh, this is a handful noodle. Xi'an is all about the hand pulled noodle. I don't think I'll ever get not get tired of watching noodles getting hand pulled. Yes. As the base and then big plate chicken on top and then more noodles on top. Yeah, exactly. And then noodles on the noodles. This is just incredible to watch. She is all about the noodles. Like you got so many varieties here. So they're going to go in here. It's going to be a base of noodles. Then we're going to get a big plate of chicken on top. Oh, and noodles on top again. So he's going to start the walk.

### [50:00](https://www.youtube.com/watch?v=_Uf55wWBN3M&t=3000s) Segment 11 (50:00 - 55:00)

Okay, here we go. Oil going in. What a process. This is going to be so amazing to watch. Yeah. Oh, detour. Oh, chicken leg. Chicken leg. Oh, chicken leg over there. Look at that. Buckle your thumbs up, boys. That's all chicken leg. So, it's going to be super juicy. Oh, yeah. Wow. You can see the oil just gets darker just as all of that fat flavor starts going. Incredible. So, Chef Leo just put in pure chicken leg. It's going to be extra aromatic and juicy cuz it's so soft and the aromatics going in right now. Ginger, cinnamon, cloves, star, seson, pepperc corn. Wow. This is what gives danchi that distinctive flavor. Thai shangla. Thai chang. Oh my god. Look at that. And the chili in there. He hasn't forgotten about the chili. Yeah. That is incredible. Look at the color on that. And it's all chicken leg, so it's going to be juicy. Not many bones. Oh yeah. You can smell the aroma coming off this. Nice. It smells incredible. It does, doesn't it? Look at this. The plating. Oh man, it's like a non-stop dapanji factory here. Looks good, eh? There's so much going on in this kitchen. There really is. Oh, there it is. It's such a deep color, isn't it? Wow. Deep red extra chili. Look at that. And that is a portion of dangi. There it is. Look at that. Dang, man. Man, big heavier. Let's just go right in. Dang. Is the table strong enough? Yeah. There it goes. You honestly, you done that massively. It was going to go all over the place and they gave me gloves just to hold it. Look at that. Dangi. Oh, more noodle. Man, what a dish. Just when you thought it couldn't get any better. The finishing. Wow. And what a great lady. Yeah. She's in one of my old videos from like 10 years ago in Xi'an. We just bumped into her on the street walking down and now she's got a dapangji restaurant and she invited us here. And the thing was that we were invited here but we didn't weren't sure what to expect and then we've come here and this dapanji is legit. This is a serious dish. It is. We just got to get right in. Okay, look at that. And I love how they only use the chicken legs. It's like really friendly for foreigners. Full juicy chicken legs. You don't have any feet. Yeah. No feet, no head this time. I mean Oh, you got chicken in there, too? Yeah. Let's go. Oh. Okay. Let's go. M. Oh. Oh, man. Oh, we both done it. There's like spice at the end. You're getting cinnamon star. You're getting the Sichuan numbing. Like, there's so much going on with every mouthful. Oh. Oh my god. The chicken is super soft and tender. Wow. So delicious. noodles. Yeah, I shot her Biang noodles like six, seven years ago and we just bumped into her on the street and now she's got a new dap. Can you tell her? Can you tell the former she hasn't lost her touch? This is the best that we've had so far. Excellent. Thank you. Thank you. Thank you so much. Thank you. Everyone say 1 2 3. And before making our way to the next stop on the Silk Road in Lanzhou we still had a few more last minute meals to eat the next day. Starting up first with the most famous noodle of Xi'an, the Biang noodle. It's noodle time. And it's just right up here. This one with the red letters. Authentic Kudai belt noodles. Authentic biang noodles right here. And we're going to get a big easily like the busiest spot around here as well. the slurp station. Okay, so here we are. Look at this, man. It's full. This is the full slurp station. Look at what we're going to get. The first one, the biggest bowl. It's got all these different ingredients. Tomato. It's got chili. It's got the handpulled noodle. Let's go in and take a look. This place is tiny. And they're absolutely packed. Yeah, it's packed. And everyone's just slurping on the street.

### [55:00](https://www.youtube.com/watch?v=_Uf55wWBN3M&t=3300s) Segment 12 (55:00 - 60:00)

Okay, so we're going to get the biggest noodle with chili and tons of flavor. Okay, we're going in to see the whole noodle pulling. Get in there. This is the noodle pulling station. It's so tiny in here. So, these are these are belt noodles. And you can see these are just super wide and fat. They go into here. But the real secret is the toppings you get them with. It's the smallest kitchen I've ever been. I'm stuck. Wow. There they are. And again, look at that. Flips it. Drains it out. And the best part is coming out. The greens. And then we need that sizzle, baby. This is the moment. Oh, there's the chili. And then here we go. There's the sizzle. And again, man, the aroma. It just brings that dish alive, doesn't it? As soon as I hit. And then look at this. And then it's a bit of their secret sauce. Here comes some pork. So the pork. Here comes the garlic chives. Here comes the potato. Here comes the chili and sorry, the tomato and egg. And then there it is. Wow. Oh, and more chili. Oh, it's hot. So, it's hot. Oh, man. Oh my god. How do you say again? Holy moly. The colors. The lady boss just came over. She just told us pretty much shouted at us. Eat quick because these noodles will stick if you don't mix them. Look at that. So, what you want to do is totally mix everything up. Get the sizzled chili oil through there. Oh my god. Look at that. The more you mix it, the better it looks. I thought it couldn't look any better when I first got it. Yeah. Oh, let's go. Let's do it. Oh. Oh my god. What have you created? I had high expectations for that first mouthful of food. I was not ready for that. The noodles are like chewy but soft and then it's the chili smokiness. Wow. It's like a soothing spice. Yeah. It's not like It doesn't like kick you in the back of the teeth. The best noodle maker in Xi'an. Unbelievable. You have to come here and check it out. Wow. Thank you. Wow. Let's keep exploring. Let's keep going. More food. Little bit more space. Let's go. Okay. Next up, we got to eat more. We got a lot of work to do. We've got some space. We can do another one for sure. We're going for Xiaochaopaomo classic fried lamb noodle dish. It's going to be nuts. Fried check. Lamb check. Noodle check. Let's go. Let's go for more. You know it's a good shoot when you've got chili oil on your bag. Oh, here we are, man. Chinese pa. Chinese lamb dish coming up. Here we go. We still got space. Straight from the airport. Still got the luggage. Dedication. This is dedication. Let's go eat. Okay, here we are. Oh, wow. This is rustic. Okay. First step, we break the bread ourselves and then bring it to the chef. Okay. On the smallest chair in the world. Okay. So, this Chinese bread It's super dense, isn't it? Yeah. Oh, okay. So, he's going to teach us. It's dense, right? Yeah. Really dense. It's like It's heavy. Why do you break it yourself? Is it how you don't want someone else break? I hope he gets it mixed up and I can have Trevor's bowl. Here we go. Broken up p bread. Paleo, tofu, woodier mushroom. Uh, some veg. Rice noodles. Wow. made. What's this here? Beef. Yeah. Looks good, eh? It does. It's absolutely packed. The bowl is completely loaded. Yeah. Oh, this is the moment. Putting a little oil in the guac.

### [1:00:00](https://www.youtube.com/watch?v=_Uf55wWBN3M&t=3600s) Segment 13 (60:00 - 65:00)

There's the beef. Holy moly. This is going to be good. Wow. Okay, here comes the lal chili. Lot of chili. Chili oil. Oh, chili. Some soy. Some tang. Some beef. New tong. Oh, new beef stock. He's just freestyling it up, isn't he? Wow. Look at the color on that. So much chili in there, man. It looks good. Oh my gosh. He's literally just grabb handfuls. Just throws it in there. Puts on the heat. The whole egg just goes in like that. Oh, the egg going in. Oh, there it goes. Oh, there goes the pa and the ingredients. Wow. Look how the consistencyy's changed. It's gone from like a soup to it, bro. Yeah, it's getting so thick. Oh, look at the skills. the master. Here it comes. Look at that. Thai box. Incredible. This looks incredible. I can't believe how that dish evolved. Like when it first, like, oh, it's like a soup. And then it just turns into a broth. Man, with the Chinese pa, it's just soaking up all that flavor. Yeah. What's this called? The Shao Chowo Palma. Shiao Chowo Palma. The Xiao Chowo Palma. Wow. Let's try it out, man. Oh, yeah. And then they give you pickled garlic. Chase it. Chase it down. So, not the raw garlic, the pickled garlic. I prefer the pickled over the raw. That last raw one was a bit spicy. Let's try it out. Okay, here we go. M. Wa. It's so well balanced. It's spicy. It's a little bit sour. sweet. It's a bit of everything. Yeah. A little sour. Yeah. Oh, there's vinegar. He said a little vinegar in there. Yeah. From vinegar. It's a little sour from vinegar. Is that what it is? Oh, it's the sweet from the garlic. That's what it is. It's a really hearty dish. Yeah. Like you couldn't if you finish this whole bowl, you'll be done for like three days, I reckon. You say unbelievable. Really good. Thank you. Keep going. Make sure to come here, guys. Yeah. And last up, we got to finish with some shien kebabs. Oh, look at this kebab heaven here. Wow... Beef. Beef. Wow. Look at that. They slather it. Signature sauce. Oh, it's a fermented bean paste, actually. Oh, is it? What? Like go um broad bean. Uh broad bean. It's doubanjang. Okay, I'm not had that. Look at the chili. Wa there. Wow. And they're keeping it constantly moving as well. Yeah. Look at the skills. So they load it up with chili, their broad bean sauce, and cumin as well. You see the cumin there? Cumin. Very important. Seen it like that. I've only ever seen it ground like I love how he just literally just grabs handfuls. Yeah. Look at that. Just pre pouring it. Wow. And they're keeping it moving just to stop it burning. And it's constantly moving. Exactly. Is it? Wow. And they got the signature bean paste. It's like a fermented bean paste. They've got the cumin and then they got the chili. And they're non-stop constantly moving. Thank you. Example. There you go. That's enough. So the secret is so the way this place works is when you're hungry, they just bring you kebab and the more you want, you just keep going, going. And the secret is you eat it with the bing. Look at the secret is the bing is just so flavorful. Look, they load it with cumin and chili as well. It's well seasoned. And you take two or three of these. Maybe two. Here you go. Thank you. Oh, take a bing. Make a little wrap. Yeah. And you take it down. The cumin. So much cumin. The cumin. Heavy on the cumin though. Real heavy.

### [1:05:00](https://www.youtube.com/watch?v=_Uf55wWBN3M&t=3900s) Segment 14 (65:00 - 70:00)

Oh, different style of beef here. This one must have the bean base. Ah, this one. This the one we saw outside. It's such an experience in here. It's busy. But for me, nothing beats that chilio soaked bing. Yeah, it's insane. As you squeeze the skewer, it soaks up into the bread again. It really soaks in there. Yeah, a lot of soaking today. We've been doing flavors today. I will say that. Xi'an the city is soaking. And now we're finally here, guys. After a quick train ride to Lanzhou the home of handpulled noodles. We're taking you on the ultimate Lanzhou food marathon. And first up, a massive baozi factory. But was it worth the trip to Lanzhou? Let's find out. Come on, it's busy. Oh, the baozi hot spot. Look at this. Hidden gem. Wa! Look at this. That is wild. This is insane. Look at the bouts. Look how many they're making. Hello. So, we're going to get the beef. Are they the best sellers? Okay. And the beef carrot? Yeah. And then 300 of them. Yeah. We just got invited into the ba kitchen. The bows of heaven. Oh my. Oh, look at this. And first up for the first stop of five, a hidden joint that you'd never find without knowing about it. Serving ba, classic staple all around China. But here in Lanjo, the Muslim version. Upgraded so juicy and plump, you'll enter heaven on your first bite. It's a production line bouncer. It is right. I've never had a bouncer before. Really? This is my first one. First time. I cannot wait. Oh, the pinch skills are incredible. It's not easy to make perfect bows like that. Can you ask him how many he makes today? Only 5,000 I would say. Yeah. And these are all halal dumplings. Specialty from this region. This is Chinese Muslim Chinese cuisine. So they're using beef. They're using carrot. She's hand pinching them. And seriously, look at the precision. They're all the exact same way. And one thing that's super cool is the variety of fillings they've got here. They've got vegetable, they've got beef and garlic chive, and then carrot. They're all looking incredibly delicious. And then so they're going to steam 10 minutes. So look how many they've got. It's fully loaded. 369 120 150 80 210 probably 3 400 bounces just in here alone. Let's line up and get some bounces. Oh yeah. Let's go. I think we would eat these all the time if we live here. Absolutely. They smell great. Let's get them while they're hot. Look at these at the size of them. We just got the biggest ba feast ever. We got like 20 bouts here. So the secret is you got to create your dip. You got chili oil and vinegar. So, we got the regular beef plump bows. They're so plump. And then the beef and carrot. I think we should go in for the beef and carrot right there. And then you can dip it in your chili oil. Oh my gosh. I'm so excited. Chili vinegar. Here we go. Let's go. Here we go. Oh. Oh my. The dipping, the vinegar, the chili oil. So flavorful. And the beef and carrot just combines so nicely. These ones here, the regular beef. Yeah, regular beef. You can soak it with vinegar and chili oil. So it's like a little sour, a little spicy, but it's still so juicy. That's right. These were insane, but nothing could have prepared us for what we were about to eat next. So, we finished the steamed ba and we're on our way for more. Thank you. Those are incredible. Bye-bye. And that's just the start, man. Lanzhou has so much good food. We got to keep going. I'm so excited. All right, next stop. Let's keep going. It's getting crazier and crazier, guys. A lot of incredible lanzhou food coming up. Before the handpulled noodles and spiciest kebabs and juiciest boiled lamb ever seen on this channel, I'm taking Alex to try the most insane Myanpan noodles made by a Myanpan noodle master himself, Mr. Ma. And next up, man, we're just exploring the local neighborhoods. And right up here, noodle blankets. Mr. Ma is going to make some amazing mianpian for us. Yeah. What is mianpian? The blankets. Noodle blankets. Yeah. I can't wait to see them. I have no idea what they look like. And before we knew it, Mr. Ma himself was setting up the kitchen for some of the most incredible walk skills I've ever seen. With the walk almost full to the brim with noodles and spicy meen sauce that makes you want to come back for bowl after bowl. Highly recommend a dish, guys. Just watch. Oh, here we go. Beef going in. So, he's adding beef. Here's the bell pepper. Oh, man. This is crazy. This is the beef bell pepper fry. He's adding in some seasonings right now. Oh, look at you. Yeah.

### [1:10:00](https://www.youtube.com/watch?v=_Uf55wWBN3M&t=4200s) Segment 15 (70:00 - 75:00)

Crazy. It's mesmerizing watching him work. That's the topping on the noodle. And here's the men pen, the noodle blankets. Okay. So, he's just taking this dough and flattening them out into sheets. Oh, wow. Here's the blanket. Oh my gosh. It is a literal blanket. And then look. Oh my god. It's like a noodle blanket machine. You ever seen anything like that? I've never seen anything like it. So, he's making the noodle blanket. This is the base of the noodle dish. And then he's going to make another layer and top it with that beef. Here we go. Tomatoes going in. Cabbage going in. Look at the speed. Oh, rice noodle. Oh, here come the noodles. Look at that. Oh, and there they go. Right in. That's insane. Look how full that is. Look at the skills. Oh my god. This is years and decades of experience. Wo. Look at the chili going in. Oh my gosh. Wow. Machua. Master Chef Ma is here. This is unbelievable. Wow, these noodles. Okay. A real noodle master at work. Yeah. Madache Laya, man. He's the real noodle master. He is the official noodle master. Wow. I've never seen anything like that. Here's There's more. And he's going to top it with the beef and bell pepper. The portions are massive. Each bowl is brimming. And the finishing touch. These look like some of the best noodles you'll ever see. Seriously, look at the color. Oh my god. Look at that. There's so many layers. He made the noodles first. Then he made all the veg. There's zucchini. There's bell pepper. There's cabbage. It's all in there. And then he topped it with the cumin bell pepper beef. Should we just go in? Yeah, let's go. The flavor on those noodles, the cumin, the tomato, the chili, the bell pepper beef. That is a serious invention there. Noodle blankets. Man, I'm proud I could take you to your first meen. Yeah, that's a dish. Yeah, it really is. That's a dish, right? Man, today you've set the bar so high. Literally was super impressed me already. So amazing, right? And this is just the beginning, guys. Before going for some of the spiciest and most delicious kebabs you'll ever taste and then some incredible handpulled noodles from the noodle master himself, I wanted to take Alex for another signature dish of Lanzhou the hand-grasped mutton. We're exploring the local neighborhood now. And just up here, I think there's a famous handgras mutton join. Hi boss, how are you? Good to see you. Oh, okay. Oh, show yangro yangro. And we just walked into the ultimate mutton station, the showra. Oh, my look at that. And they just loaded with spices. Look at that. You can see Sichuan peppercorn. So many spices in there. This meat's been cooking for such a long time. You can smell that stock. As soon as the lid came off, it just hit you. How long has this been cooking for? Can you ask it? An hour and a half. They got chicken, lamb, and then they got the aromatics. So, this stock is going to be extremely flavorful. Oh, you have the chicken just for the aroma. How many kilos of lamb do you reckon they get through a day? Yeah. Oh man. Now it's time for the chop station, man. And this is just such a lamb area of China. It's all about the lamb here. They know what they're doing. There it is. Wow. Look at the skin layer on there. It's like a perfect mix of fat and meat. That looks so good. That is a feast. Oh yes. And the chili. That look at that. That's a big pot of chili. You can just dip the meat in and the fat from the meat is just going to coat it. Okay. Where did you start? Oh my gosh. God, it's so soft. Dip it in the chili. Look at how it just coats it. Yeah, It just sticks to it instantly. Oh. Oh my god, man. It's like so buttery and fatty and milky. Like he said, like a butter aroma. Yeah, it's really fatty. Fantastic.

### [1:15:00](https://www.youtube.com/watch?v=_Uf55wWBN3M&t=4500s) Segment 16 (75:00 - 80:00)

No. There's no odor to it, right? No, not at all. You eat garlic with it? Oh. Oh, it's spicy. Oh my god. First you get the spice from the garlic. It's like very spicy. But then you bite into the fatty lamb and it takes it away and it just combines really smoothly. So delicious. And she's inviting us to come back tomorrow. Thank you, bro. Thank you. Best lamb in lano. Number one. Number one lamb in lanjo. Now we're getting to the good stuff, guys. Before meeting the noodle master himself, I wanted to take Alex to try the most unique kebab joint in Lanzhou. This place isn't just serving up regular kebabs. They serve a super upgraded lamb kebab pita with so much spice and fat. But somehow it works so well. Just watch this, guys. It's absolutely insane. And here we are. Before our final meal, we need a little midday street meat. Yeah. Wow. Look at this. Oh yes, Trevor. We're in the right place. Oh my gosh. Wow. Oh, it's lamb kebabs. Oh, here it comes. Look at this,. Oh, wow. Yum. The classic lamb kebab. It's a little bit fatty and a little bit lean at the same time. They're just keeping it moving on the coals. Look at the skills there. Oh, and then he's loading it with Oh, that's the lamb fat he's putting on it. It is scolding hot back here. I don't know how these guys do it. It's like 100° here. Oh, hi. Oh, the signature secret powder. Oh, yeah. Oh, and here comes the chili. That is a generous coating of chili there, isn't it? Look at that. Wow. Beautiful. That is fantastic. This is unbelievable. It's crazy, isn't it? It is. We just walked into the most fast action paced lamb kebab. Little street alleyway here. It's like literally tucked away down a tiny alleyway. And it's really nice that it's cooked over the coals. Yeah. It's going to give it that like smoky woodfire flavor. A lot of places these days, they'll use like an electric. True, true. But you don't find this a lot anymore. So, pre-warm up, we're going to start with some lamb tail. Should we just go in? Yeah. Lantale. Let's try it. Warm up before the feast. Oh, we're in so much business. Oh, we found a good spot, people. M. It's like a melting lamb fat. Wow. Taanga. Okay. So, these are the mini bouques we got here. The highlight of the day. The pa with the kebab. So, he's slicing it open. And what's he going to put inside? Secret spices. Cumin. Oh, and tons of chili. There you go. So, he takes all 20 skewers. Yes. Pulling them all out. He's pulling them out. That's a loaded pa. Yeah. Good man. Thank you, man. There it is. Oh my god. It's so warm. Absolutely loaded. Meat, fat, chili, and then you got the cumin. You got the secret spices. Let's just get in there. Let's go. Oh my god, man. What a flavor packed pa pic. This is literally an allstar dish of the trip. The chili is spicy but not too spicy. That's called xiang in Chinese. More aromatic. Aromatic mellow flavor. It's just like a smooth aroma that brings you into the heavenly realm. Unbelievable the flavor. Now it was time, guys. After eating our way through Lanjo, bowl after bowl, street after street, there was only one thing left to do. It was finally time for Alex to taste a real bowl of hand pulled noodles made right here in China straight from the source. So, next up for a late afternoon noodle because we've already had one noodle. Yes, we're going for more noodles and we're leaving the city now and we're going for more noodles. The home of handpulled noodles. Here we are. Noodle heaven. This is the city of noodles. Lanzhou handpulled noodles. This is literally the sole reason I came to this city is for this dish. We're all You can smell the beef aroma. You can literally smell the noodles from outside. Oh, gentlemen. Oh, we got the local hat. Oh, and we're going into the noodle kitchen. Look at this. Finally. Oh my god, look at this vat of soup And he's going to show us how noodles are made. Oh, and look at this. Oh my. That is the biggest bite of chili oil I've ever seen in my life. It is. Right. Look at how thick it is. And that's going to be the soul of the dish in the noodle. And look at this noodle. Look how smooth it's getting. Oh yeah, it's got really smooth now. Oh yeah. Look at that. Look how stretchy it's getting as well. It was so firm at the start. Yeah. Oh, there he goes. There it goes. Wow. It looks amazing. So, this is going to be one big noodle. Really? That would be nice. That would be good. This is probably like I don't know. That guy. This is 30 bowls of noodles. Okay. Here we go. Wa! Bravo! Oh man

### [1:20:00](https://www.youtube.com/watch?v=_Uf55wWBN3M&t=4800s) Segment 17 (80:00 - 85:00)

the skills. This is Lanzhou noodles. Number one noodle in the world to me, guys. Oh, and here it is. Look, this is the start. Each one of these is one bowl of noodles. So, we're going to do one wide, one thin. Yeah, let's try them. Okay, here. Okay, here comes the wide. So good watching him. So, he's going to press it down. Look how consistent each noodle is. They're perfect. And he does it so quickly. Oh, okay. So, here comes the fin noodles like this. He studied himself. Oh, really? Yeah. He studied himself. Noodles. Oh, here they come. Right into the bowl. And then here's the stock. So, they put a little bit of green onion. And then there's the beef. Oh, here's the chili. Look at this. That's the secret. Ah, that's the secret. Oh, man. I cannot wait to try these noodles. It's going to be a glorious moment. There's so much chili oil in there. It's like a deep red. It's a glorious moment. Your first ever noodles in the source of hand pulled noodles in China. I literally flew halfway around the world for this dish. Extra beef. So 7 hours stock. Oh wow. Beef bone beef. Secrets and secret ingredients. Secret. Of course, there's going to be some secret ingredients. So, 7 hours. So, I got the wine. I've got the thin noodles. Look at that. Oh, we got to add beef in there. Extra beef. Load it up. And then it comes with some pickled radish, some green beans, and some egg. But we're here for the noodles and the beef and the soup. Oh, man. And you can see that stock. They load it with that signature homemade chili oil. The broth is homemade. The noodles are homemade. Everything is made from scratch here. Okay, let's take it down. M. Oh wow. I am so glad I got on a flight for this. Wow. Bravo, man. Bravo. We've had a few I've had a few noodle soups outside of China. It doesn't even compare. No. I need another one. The stock makes it the stock with the chili oil. Deeply rich. It is. You can literally drink the broth. Some soups too salty, right? Too salty. This one is just like smooth, soothing, aromatic. It hits your soul. I want to come back in the winter to this very spot when it's cold outside and just have this like warming bowl of soup with all the chili oil. It would just like literally put a smile on your face. And last up to finish the food marathon, we had one more meal left before our flight out. We were back in Xi'an and we had to go for one last dapanji. Okay, next up we're going for dapanji Big plate chicken. Big plate chicken. And this street is bustling. Look at this. You can Oh, you can smell all the food. This is such a foodie city. Like everywhere you look, every nook and cranny is food. Someone is cooking something. It's unlike anywhere I've been before. And here it is. Oh, that looks good. This is going to be good. Oh, man. We're going right into the kitchen, too. We asked for permission and we're going straight in to see the making. It's crazy. It just started raining. Let's go in, check the menu, and get a big plate of chicken. Go, go, go. Okay, here we are. Mala, we're going to get spicy big portion. Is lot spicy. L is spicy. Yeah. She said she says, "Are you sure you want a big one? " Yeah, we want a big one. We might want two, to be honest. Okay, let's go. Let's go in the kitchen. We ordered a Oh my god. Oh, it's going to be good. Let's take a look. We got the fresh chicken. That's a whole chicken. It's a whole chicken going in. Oh, there's no except the head. Everything. Oh. Oh, no. Oh, there's the head. I knew the head was a mess. Oh, here comes the spices. So, we got star, cinnamon, and tao, which is amomum. It's a Chinese herb. It's like ginger. Oh, and then ginger. More ginger on top. Look at that. He's got oil and sugar and chicken going in. Wow. Looks amazing. Here comes the chili. Look at that. Oh, he's gone. Lots of chili. Wow. A secret stash of chilies. Oh, and the drum chili. Oh, wow.

### [1:25:00](https://www.youtube.com/watch?v=_Uf55wWBN3M&t=5100s) Segment 18 (85:00 - 89:00)

Amazing. That's huge. Get over that p of chili. It's got an actual pan of chilies under there. That's crazy. It's mesmerizing to watch. You can't put your eyes off. It is. And the chili smell. Oh, here comes the potato. Yes. He's done this 30 years. Wow. You can see the way he works. From Xinjiang Oh, so he he learned in Xinjiang, which is where it's from, for 20 years. And then he came here for 10 years. Wow. Okay, we're going to get a noodle lesson here. I'm a bit rusty on my noodle slapping skills, but there's a verse for everything. Okay. All right. Yeah. Go like this. Give it a good slap. Go like this. It's hard. Okay. Let me try. I got this one. You So you pull it first, right? Oh, yeah. And then stretch it. Okay. Like this. Okay. four. Oh, okay. One more. And this is why they call it big plate chicken. That's kind of big. The biggest plate you'll ever see. Look at the size of that. Wow. Look at that. And we're going to bring it to the walk over here. Oh, so shiny. Oh, look at the sizzle on that. That's the pani. Oh my god. Big plate chicken. I hope you're all hungry, Cha. I hope you're hungry. It's going to be good. It's the biggest portion of food. That's incredible. Oh, wow. Oh my god. And there it is. The dapanji. That's the biggest portion of food I've ever seen in my life. Nice. Fantastic. All right, let's go. Let's go try it out. Man, that is a big plate chicken. Man, the smell is insane from that. It is literally the aroma as soon as you walk in the place, you pick up on it. It's crazy. Where do you even start with this? What's your go-to? You Oh, man. You know the secret? What? The potatoes soak in so much flavor. The potato is the real first bite. You got to taste the potato and a little chicken and a little noodle. Okay. Oh, man. Oh, it's so hot. Look at that. Oh, you got chicken in there. I'm so jealous. There it is. First mouthful. Dangi. Let's go. Oh my god. So good. The noodle and the potato. It was like starchy and then the spice out of nowhere just comes in. Wow. It soaked in all that flavor. The cinnamon. I think that's the best potato mouth full of potato I've ever had in my life. That is unbelievable. Wow. The cinnamon and star in each flavor. Yeah, for sure. Really, really fragrant. Too aromatic. It's incredible. This is a flat 10 out of 10. Forget the Food Ranger score. The Just Moon score is a 10 out of 10 for It's unbelievable. And the best part is digging for noodles. Look at that. Handpold fresh noodles soaked in that chili star cinnamon. Wow. Slap by the slap master himself. Yeah. The slap master. Oh, and it's actually spicy. I think they've got a lot of Sichuan peppercorns in there. Some summing. A little numbing. Yeah. Oh, wow. That is actually spicy. I'm never leaving here. I'm moving to China. Yeah. is a spot really good. Thank you. Amazing. What a meal. Amazing. All right, guys. Now, to answer the most important question. Is this region secretly China's most underrated food destination? And after 7 days on the Silk Road, I think it's not even a question anymore. This is one of China's best areas for food, and if you skip this area, you're missing out on some of the best food in the country. Thanks so much for watching, guys. Subscribe if you haven't already, and I really hope you enjoyed this awesome documentary.

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*Источник: https://ekstraktznaniy.ru/video/43907*