I Tried China's Most Insane Breakfasts!

Oh, it's huge. Look at the size of that. This is breakfast in China, guys. In this video, we're going to be exploring a lot of amazing breakfast foods. This is just one of many, and I can't wait to see what else we can find. Welcome to Breakfast in China. Today, I'm on a mission to find exactly what Chinese eat for breakfast in this remote region of Guizhou, China. And I'm ranking each dish on the S-tier list to crown only one winner at the end. Starting out first up deep in the local market, we found some very unique sticky rice breakfast. Just across the street here, look at this. Busy breakfast stall, let's see what we got. Oh, and here we are. Look at that, they're stuffing it with so many ingredients. Okay, so we're going to order one. Can we like get one? Okay, we're going to get one with everything. Okay, here we go, guys. This is it. Okay, this guy's so friendly. Okay, yeah. That's the stinky fish root. Oh, do you get pickled radish? There's pickled radish here. Some pork. Peanut, some sugar. More chili. Some potato slice. Oh, do you get and eggs? Wow, that is so unique. Oh, he's comping it together. Only three RMB, that's like 40 cents for an amazing morning sticky rice breakfast. Okay. Ha. So, it says you got to press it together and eat it slowly at the same time. Okay, let's try it out. Woah, that is absolutely incredible. It's like a sweet, spicy sticky rice ball with a bit of a sour fermentiness from the pickled radish and crunchy from peanuts and the fish root. I'm going to give this one a solid A-tier. Really good flavor-wise, so complex and delicious, but crave-ability-wise, I wouldn't want to eat it every day. But still, solid A tier. It's addictively good. I wasn't expecting to be that good. Let's keep exploring, guys. What a breakfast. And next up, we found another super unique local breakfast. But will it secure god-tier levels? Let's find out. Oh, and what do we got up here, guys? Look, I think we just found a popular breakfast joint. It's a super long line. I probably like 50 people in this line. Up, it must be a really good breakfast. Wow. So, what we got, guys? This is where it starts. You get the youtiao, the crispy wafers, deep fried in this oil. That's the sweet bean sauce going on. And then we got tons of lajiao hand lajiao wan na me xiang de chili, chives, and stinky fish root. And then a crispy crawler. Look at this. Oh, look at the hand skills there. That's so hot, and she's just grabbing it like nothing. Let's go try it out, guys. Look at this, guys. Just got the baobing youtiao. She painted extra chili on the top there. This is a crispy crawler. Oh, look at how thick that chili oil is in there. And she's loaded it with the stinky fish root, which is famous in Guizhou, the zhe'ergen. Oh, and look at that. She just put whole chives in there. Oh, that's going to be potent. Here we go. Mhm. Mhm. Mhm. Wow. Oh my goodness. That sweet bean paste mixed with the oil-sizzled chili and the zhe'ergen, the fish root, is delicious. The zhe'ergen is like an upgraded cilantro. And then it's got the spicy chili oil, the crispy youtiao, and then it's just pure delight. — This one is another solid A tier dish. Very flavorful and complex chili oil, and I couldn't get enough of it. Incredible, guys. Let's keep exploring for more breakfast. Wow. Next up, we found a shop deep in a back alleyway that sells fermented rice flour breakfast buns. But here, upgraded to the max with owner's secret brown sugar recipe. You got to see this. And I think we just found an awesome breakfast giant breakfast cake factory here, guys. Look at this. Giant brown sugar cake. shut up on time, huh? So, you can have it all day, but we're here bright and early to see how it's done. Oh, this is the start. Look at this. It's a giant mold. Don't got you just explaining here. There's two types of brown sugar. One is more Xiang, and I think one is more sweet. And they're going to mix both of these into the two types of cake we're going to see here. Well, type on it. Okay, next up is the one hour Gao rice flour making the specialty of this shop. Oh, there it is. Homemade brown sugar molasses. Oh, look at that. He's just mixing in that brown sugar molasses into this rice flour. Here it comes. This is the making. This is an intangible cultural heritage cake. Here comes the final touch. Here comes the lid. Wow. And here comes the next dish. Look at this. This is the brown sugar cake. Their signature mixed grain. And there it is, guys.

Hong Tang Fa Gao. Look at that. It's like a giant brown sugar burrito. Wow, so this is about 20 stacks high now and about 2 m tall. Okay, and we got 30 minutes left for the giant beautiful brown sugar burrito. So, while we're waiting, look, right beside, we've got a Hua Jiao Ji mouth numbing chicken. Ni hao. Take a look at this, guys. So, I just ordered half a chicken. She said it's too much, but I just said we're hungry. So, here we go. She's just going to put in some Oh, Ni hao. Some coriander and some chives. Oh, Hua Jiao. Oh, look at that fresh Sha Mi La Ma. Sichuan pepper corn. Oh, yeah. Signature sauce. Oh, that's how my chili and then just going to mix it up. Oh, there it is. Look at this guys. Beautiful chicken piece. Just going to make sure it's fully saturated in that chili oil. Okay, try it out. Oh, that chicken is so juicy. Fully saturated with that chili and now we're talking. This flavor combo was solid S tier. Next level aromatic and delicious. Spicy, numbing, juicy chicken that you just can't stop eating. Super juicy and shinchanda. And here's the moment we've been waiting for guys. It's been steaming for an hour. We're going to try look at all the brown sugar seeping out from these steamers. Look at that. Look at the oozing brown molasses. Absolutely just stuffed with brown sugar molasses. His own invention. Oh, it's so aromatic. The brown sugar on there. Spongy on the bottom and super soft and soaked with brown sugar on the top. Wow, this was also S tier. Very sweet but uniquely sweet. Like a molasses brown sugar that has this fermented cake flavor to it. Must try. Okay, here we go. It's been steaming 20 minutes. This is the moment guys. Oh. There it is. Wow, look at the color there. Oh, there it goes. This is one of many breakfasts to have. Look at that. It's fresh. It's cold. They got the fan going over it. Jiggly. Let's try it out. Wow, it's like a little bit of fermented flavor but it's more sweet. So they ferment it for 2 days. So it's got a little bit of a fermented sourness to it but more of a sweet aromatic. And look how jiggly it is. It's like a sponge. It's like a sea sponge. This one to me was more of an A-tier dish. Very good, but I'd definitely go for his other invention first. Next up, after a quick drive through town, we made our way to find one of the most viral street breakfast here in Guiyang, the giant fried breakfast bing loaded with tons of ground meat and numbing Sichuan spices. Okay, and next up, guys, we're going for a famous roubing meat cake right up here. So, look at this, guys. We just found the ultimate roubing. Starting out giant mound of dough here, and he's just pinching them off into balls. Look at that. Okay, and here we go. This is shama. Mala jiang, Sichuan peppercorn signature secret sauce. He's just going to paint it on there. Look at this. Oh, fresh pork. Wow. Okay, let's see what's next. He's just spraying the green onions on it. Look at that. Wow, look at the speed. Wow, namado rou. And I think they say they have a few extra sizes well. You can get a bigger one. Oh, and then on more peppercorn. Okay, here's this. We're getting a big one now. He's going to roll it up now. Look at that. And there it is. Namado rou. So much meat in there. Oh, look at that. That's giant. IT'S LIKE A PIZZA. OH. OH, HE'S TOUCHING the oil with his hands. Oh. Look at that. Oh, it's huge. Okay. Oh, taibang la. Bigger than my face. It's huge. Look at that. Xiang yi shang. Very xiang. That is actually very nice, guys. Crispy on the outside and very juicy and numbing on the inside and fluffy. The dough is almost gooey. Oh, and the pork is juicy. That is nice, but very oily, very heavy, I got to say. I'm going to give this one a B tier. Still pretty good, but it's just not craveable for me because it's just a little too oily for my liking. Awesome breakfast here, guys. Let's keep going. And next up, back into the local

market, we found some very unique delicacies, like this local family selling all different types of guijo sausages and smoked meats. Okay, and I think we just found something unique up here. Oh, la rou ma. Okay, so we got la rou, which is cured pork, which is this streaky, fatty, smoked pork belly here. And then we've got xiang chang, which is a sausage. Oh. La rou. So that's the fatty pork belly. Okay, xiang chang. Mm. Oh. Wow. And xiang chang Oh, it smells amazing. And then we got the xiang chang here. Let's try the sausage. Mm. Oh. Oh, they're so juicy and fatty. To me, this is a solid A tier. Smoked pork sausage just doesn't get any better. We're going to try this with the stinky tofu. Jigu you du xiang ma? Oh, there's pork blood in there. Xiang chang ma? Oh, xi ni. Look at that, guys. Blood tofu. Let's try it out. Mm. Oh. Duo ya. Mm, very nice. It's like upgraded ham, smoky ham. Incredible. Pretty good, but not my absolute favorite. So I'm going to go with C tier, but still quite nice. And they got all varieties of smoked pork here. Wow, zhu tou. Oh, tai you tai de tui. And xiang chang. And the sausage. Wow, it's all here. San shi fen zhong, okay. So you got to boil it for 30 minutes and then it's ready. It's like an upgraded ham. It's a smoked fatty pork belly. Incredible. Yes any There it is guys. We're going to have some nice fatty pork smoked pork later. So good. So friendly. How? How thank you? Let's keep exploring guys. Look at how busy this market is. There's going to be so many breakfast dishes in here. And next up deep in the market we found a very unique street popped rain machine. You got to see this. Let's explore the market. See what we can find guys. This is super local. I think we just found something very unique here guys. Look at this. It's like a puffed corn snack. Jiko shashema. Obami wa. Obami wama. Oh, popcorn. Oh, here we go. Loading it up with corn. Oh, there it comes. Look at this. Oh, it's got the net. Oh. Oh, yeah. Dosha cheni bao. Oh, wow. That's good. For a giant bag it's incredible. about 70 cents. How? They're delicious. Look at that. Oh, so good. Hey man. Let's try that black rice. Very fluffy. That's an amazing morning street snack guys. It's a slightly sweet, slightly fluffy, very delicious, very light. Not a lot of flavor to it. Really nice. And what an awesome contraption this is. Nice snack. B tier. I wouldn't eat it every day, but I could definitely snack on it sometimes. That's amazing. Look at all the selection. Yes any. We're going to take this back to go. How? How? Okay. How? Bye-bye. We got our popcorn to go. Next up a very unique Guizhou style tofu stall. Okay, next up guys. I think we found a morning Look at this. Morning tofu spot. Ni hao. Zao shang hao. Oh. Okay, look at this guys. We got freshly steamed, freshly made tofu. It's like a tofu steak. This is going to be amazing. Okay, she's going to add chili oil. Let's see how it's done. Oh, and this is the chili oil. Wow, Lao Gan Ma. Ah, tasty knee. Wow. Oh, they got a few different varieties of tofu here as well. Chicken sashimi. Oh, they got deep fried tofu balls as well. It's got onion, radish, chili, fish root. Oh, sai hao la. Let's try it out guys. If you like fish root, this is the place to come. Look at that. Tai bang la. Mhm. Mhm. How's it done? Oh, it's really nice. The chili oil, it's not spicy. It's more aromatic and the fish root is like cilantro-y, fishy earthiness. What a unique combo. Mhm. She says only in Guizhou you can eat this flavor of tofu. Let's try this tofu ball. You can actually see her in the back rolling these tofu balls. Try it out. Mhm. Oh. Oh, that is nice. Oh, and it's super gooey on the inside. Very tasty. Mhm. It really tastes like fried chicken. Solid beat here as well. Very unique with the fish root. Really nice. Going to finish this and keep exploring. That is really nice morning tofu. And next up, since we're in the land of the chilies, this is actually where Lao Gan Ma was invented. So, an absolute must-try dish is a famous chili oil. So, I wanted to test whether the stuff in the market is better than Lao Gan Ma or not. Let's see. Oh, and look at this guys. We're in Guizhou, the land of chili. Guizhou la jiao, all the specialties of Guizhou la jiao. Jige bi Lao Gan Ma hao ma?

ma? She said this is better than Lao Gan Ma. Okay, let's try it. Oh. Mhm. Oh. Jian de, that is so potent, a little smoky, way more aromatic than Lao Gan Ma. Hao jige ma? I think we just found the source of chilies in China and chili paste. Okay, let's try it out. Mhm. Oh my goodness. Tai hao chi la. And now we're talking. This chili oil is solid S-tier. It doesn't get any better than Guizhou chili oil right here at the source. So I just ordered one jar. This is better than Lao Gan Ma, guys. Look at that. It's like smoky and spicy and super aromatic. It's got fermented black beans in there and peanuts. And we're going to get two jars of chili oil because this is like the best chili oil in the world here. This one has smoked fatty pork inside. This is it, guys. The land of chili. Look at this. This one has the fatty smoked pork lard and this one has peanut. And the fermented black beans. And there it is, guys. 75 RMB. It's about $10 for two giant jars of the best chili oil in the world from Guizhou, the home of Lao Gan Ma. But this is like upgraded Lao Gan Ma in the street. Awesome. Taibangla. Thank you. Xiexie. Bye-bye. Amazing, guys. Best chili oil in the world here. And next up, while technically not a breakfast, we found this giant cauldron of huge pork legs being sold in the morning. Loaded up with tons of local aromatics, this looks like an absolute must-try. And I think we just found another super big pot of specialty. Dajia hao, laoban. Doutima? Oh, big pork leg. Okay, so we're going to get the big leg and I think he's going to slice it in half for us. Cuz that's too much for breakfast, but I really want to try this. Look at this. Jiggly delight. Oh, look at that. We're going to get a half of pork leg. Oh, look at how jiggly and juicy it is. Oh, and he's just slicing it up. Oh, it looks so jiggly. Oh my goodness. That looks amazing. And then he's just going to add lots of the juice here. Look at that. Oh, so many spices in there. Cinnamon, they've got this amomum tsao-ko type of Chinese herbs and spices. Look at that. We just got it. The giant fatty pork leg. Holy moly. Look at the jiggly texture on that. Oh, the skin. Wow. Fully loaded and it's infused with so many aromatics. Xiang xiang. Let's try it out. Mhm. Oh. Oh, that is pure fat. Wow. Oh, but the flavor. Oh, it's really nice. Well, very flavorful, very fatty. Oh, you can taste all of these hundreds of xiang liao aromatics in there. Cinnamon, star anise, Sichuan peppercorn, fennel, cumin. I think we just found another S tier dish, guys. While technically not a breakfast, this one is a dish to remember. So flavorful and delicious. Haha. Let's keep going, guys. What an awesome breakfast. Let's keep exploring. Next up, we found a giant noodle cauldron shop selling a couple versions of noodle soup. One super spicy and sour pickled chili noodle, and the other one a clear broth version with both versions offering a pick-your-own ingredients section and in big chunks of beef and it just looks super delicious. And this market is just absolutely packed, guys. There's so much food. Let's go see what else we can find for breakfast. And next up, look what we found. The ultimate beef noodle stall. Giant pot of beef stock. Look at all the beef fat in there. It's going to be super aromatic. So many spices. Zao shang hao. Oh. Okay. Look at this, guys. So you get your bowl and you just add whatever you want. And I think I'm going to add the touch of beef there. Oh, yeah. Look at that. Wow. Oh, some nice tendon. Uh suan tang. Hong tang ke yi ma? Hong tang? Dui dui. La de la de. Wo men san shi wu. Hao. San shi wu hao. So it's about five bucks for a nice big bowl. Suan tang de. Oh, suan la. It's got tons of pickled chilies and we're going to get a bowl of that. So it comes with rice noodle and some chives. Oh, and some stock. Xie ni. There it is, guys. Look at that. Just got the ultimate spicy sour beef noodle soup in Guiyang. Look at this, loaded with pickled chilies and tomatoes. That's a unique broth. And then they also give you a nice bowl of suan fen. So, what you do is you add it inside. I've never tried this. This is a unique noodle. And look at this, guys. They got smoked burnt chili here you can add into your noodle as well. Mhm. Very complex, spicy, sour, a little numbing. It's got that sour pickliness to the chili. It's really good. Definitely A tier as well for this one. So far, all the dishes have been really delicious. This one, spicy, sour, and just so smooth. Really nice. All right, guys. We had four solid S tier dishes in this video. Now, it's time to choose one winner to receive the god tier title. And for me, without a doubt, it was the local brown sugar molasses fermented dessert. This dish

was so unique with the fermented flavor and homemade brown sugar molasses that I'd travel back here in a heartbeat just to eat it. Thanks so much for watching, guys, and I hope you enjoyed the video.