I ate Muslim Chinese Street Food in Xi'an, China!

All right, check it out, guys. It's Trevor James hanging out with my buddy Alex from Just Food. — Hello. — We just got into Shien, China, and I'm super pumped cuz in this video, we're taking you full on for a local Muslim Chinese street food adventure. It's going to be a lot of fun. — I can't wait to just get into it. Let's go. Let's — get into it. — And in today's video, we're going to be going full on for a local Chinese Muslim Chinese food journey of this district. This is the Muslim Chinese district of old Shien. And it's just packed with food. — I cannot believe that everywhere you look, there's something different that you can eat. Sweet, savory. It's a food lover's paradise. — It's all here. Oh, and right here, look. Okay, so look at this. This is like one of the most busy morning street foods you can find in Xian. This is the Zanga. And you can see it's a sticky rice — with date and bean. — And it's a you can see he's a local Muslim Chinese gentleman here. And uh it's a busy joint. This looks amazing. — He's busy. He's cut off massive slices of the cake as well. — Yeah. — Big thick cuts. — Beans on the top. — I know the date. It's going to be sweet. — Oh, and people are fighting for it. — They are literally fighting for Get in there. Okay. So, it's about It's under $2. Look at this. Look at that thick layer. — Wow. — Just cutting wedges of it like a cave. Oh my gosh. — Dates, beans. It's like a syrup, isn't it? It's so thick. — Yeah. — There you go. Nice date. — Wow. — You know what it reminds me of? A Christmas pudding. — Yeah, — that sweetness. — Oh, it's so 40 years history here. He's 60 years now. He's 60 years old and he started when he was 18. — Oh my gosh. — Wow. — Yeah. That's why — it's thick. It's spongy. It's perfect level of sweetness. — Oh, it's beautiful dish. — Wow. — He's a busy man and it's very good. — More food. Let's go. — Oh my god. So this is a food lover's heaven. Literally there's so many kiosk but it is mob busy this Sunday morning. — It's crazy, right? So yeah, this is the Haiti district of Shien and it's full on like halal food heaven. There's tons of Muslim Chinese food to try. The This cake we just had is one of them — up ahead is a local version of a pancake. I really want to take you through. It's like a It's like an upgraded Jenbang. — Ooh. 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 — her husband's like, "Five eggs? That's crazy. " And — this is going to be good. This is the most expensive jam banging 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, made it look easy. — The sizzle. — Yeah, that takes real skill. — Yeah. Five eggs. No problem. — No problem. He's 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

beans and peanuts. — Oh, yeah. There's a chicken. That's what we needed. Oh, — halala. — That's going to be a heavy old bracelet. — Look at that. Yeah. Wow. — Taanga. — 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. M m. 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 full of chili oil, fried oil, this is quite nice. — Yeah, it is. It's — quite light. That was amazing. Holy — What a breakfast. And I think just right up here, look, we found pulaang. This is a morning breakfast peppery soup. — 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 hoola tongue. — Is that Shanghai? Hula tongue. 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. 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. — He's opened 40 years here. — 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 doing something right. — He's doing it good. — Oh, Shangyo and Naja. The chili. — That chili oil looks so good. — There you go. right on the street. — Thank you. — Oh, what a gummer. — What a wig. Okay. So, — okay. So, we got to break the mo kind of big chunks. — Yeah. So, he said break the mo. Take the moa. 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 palmo the pita soup. So something like that. I guess just put some mo in there. — I think we should mix the chili all in. — He's a master of the hoola tang. The morning breakfast hoola tongue. — Moment of truth. — Let's try it. Here we go. — Oh, — so peppery. — Wow. Yeah, that 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 and peppercorn in there. For — For sure. — Thank you. Fantastic. Thank you. So good. Mouth is just tingling with joy. — Let's keep going. Friendly as well. Okay. And next up, we got to try. You got to taste this germa majangp. 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. — 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. — 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. Taang

the real That's the definition of xiang right there. Aromatic. — It's a Chinese specialty signature sesame paste. — How long has he been here for? No way. So, we got a 90-y old recipe right here. — Is that his dad for 80 years? — Oh my gosh. — His dad taught him how to do this. — So, we got a 100-y old recipe here. — All right. — Wow. — Signature sesame. — This is what I love about this place. You just walk past it and it's a 100y old recipe. This is the signature sesame. Look at that. — Oh, it's so smooth. — Wow. So smooth. 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. — Sometimes chili. — Oh, shi fresh chilies from — Shani. Ching. It's halal and not spicy. It's more shiang. more and aromatic rather than spicy. Exactly. — Wow. — He knows what he's doing. — He goes, He's a performer. 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. — Garlic shansi vinegar. — The best vinegar is from this province. Really? — And there it is. — The fully upgraded vinegar. — I can't believe how many ingredients were in that. That was crazy. — Huh. Oh, Australian wheat. Yaoyan vinegar majang. Sesame paste. Oh, and their signature chili. Oh, the color of that. — Wow. Oh, man. What a beautiful noodle dish. What a human. — And a nice, really nice guy. — And then we got romantic meal for two. — Yeah, look at this. The Shien bromance right here. — Okay, let me get some chopsticks. And here we are. We got the Maang Yangp. 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? 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 they change. — Yeah. And I was surprised like the amount of ingredients in all. It's just the 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 that recipe. — 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 — He's like, "Let's 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 vinegar. — But that's sesame. That is just sesame goodness. Ah. — Wow. And the noodles got a perfect tutu. — 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. — phenomenal. — So simple, but executed like perfectly. — Really nice. Right. — Very good. You loving? — Yeah, man. I'm a lovely. I'm never leaving. — It's incredible. Every time I come to Shian, it's like you're in heaven. As soon as you step into this 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 compares 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 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 now. — Oh, we found some steamed dumplings. These are called Guantania. — Guantanango. — Guanja. Aian style 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. — 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. We 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? — I'm thinking milk, water, sugar, egg. — Are you making a dough? No. Oh, — here's the lazo. This is the fermented — Fermented rice. — Here 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 it's similar to like a porridge, but then the egg is just — seems unnecessary, but this guy knows what he's doing. — He's It's a local fade dessert. — Is it? — Yeah. Oh, these are our dumplings. These are ours. — 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, the happier 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? — 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 up. — 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 dumplings. — 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 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 almost alcoholic in — B. Oh man, it's been a good day. 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 dapangi. Man, big plate chicken. Big — 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. Xian is all about the hamp. — I don't think I'll ever get not get tired of watching noodles getting hampled. — Byang noodle. — Yes. — As the base and then big plate chicken — 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. 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 yourselves up, boys. — That's all chicken leg. So, it's going to be super juicy. — Oh, yeah. — Wow. Look. See, the oil just gets darker just as all of that fat and 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. — Oh my god. Look at that. — And the chili. 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 Japan factory here. Looks good, eh? — There's so much going on in this kitchen. — There really is. Oh, there it is. — There it is. It's such a deep color, isn't it? Wow. Deep red — extra chili. And that is a portion of dangi. — Oh, there it is. — Dang, man. — Man, big heavier. — Let's just go right in. Let's just go — Okay, here we go. — Dang. — Is the table strong enough? Yeah. There it goes. — You honestly, you done that massively. I thought it was going to go all over the place — and they gave me gloves just to hold it. — Look at that beautiful dangi. — Oh, more noodle. — Man, what a dish. — Just when you thought it couldn't get any better. — The finishing touches. — Wow. And what a great lady. Uh yeah, — she's in one of my old videos from like 10 years ago in Shien. 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 dangi 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. — 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. we both done it. There's like spice on the 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. Yeah, I shot her Bang noodles like six, seven years ago and we just bumped into her on the street and now she's got a new dapangi. — Can you tell her? Can you tell her former she hasn't lost her touch? This is the best that we've had so far. — Need a dang tala. — Excellent. — Thank you. — Thank you so much. Everyone say 1 2 3. Yeah. — Gosh, what a meal. — What an awesome day. I hope you guys enjoyed the video. Make sure to check out Alex's YouTube channel as well, just food in the description below. Awesome day. Hope you had a good time. — I absolutely loved it. The food was incredible. Thanks so much for showing me around. I'm stuffed. — Time. — Let's go to bed. — Next up, we're going to Lanjo. Next video. — Oh yes. Tomorrow, Lanjo. I see him.