Placeholder Image

Subtitles section Play video

  • Alright so check it out

  • It’s Trevor James

  • Ting and I just got into Beijing to meet up with Chuchu

  • And today we are going bright and early for a full on Street food tour

  • Let’s go check it out

  • This is it

  • Beijing, the capital of China

  • With a huge selection of street food

  • You could spend a year or more eating

  • Here, deep in the Hutong alleyways

  • You can still find legit, authentic Chinese street food

  • Just like the old times

  • That is exactly what we set out to do

  • So make sure to watch until the end

  • Because we are taking you on a full on Hutong alleyway street food tour

  • To eat a ton of Beijing street food specialties

  • Including the famous Peking duck

  • Let’s eat

  • So this is like a morning market?

  • I love jianbing!

  • Let’s go get it!

  • Jianbing is one of the most beautiful creations

  • We have two eggs on it

  • Tai hao le

  • Chuchu just look at that

  • Doesn’t that look fantastic?

  • The eggs are just mixed in with the dough perfectly

  • Let’s take our first bite

  • Oh yeah

  • Oh, Beijing

  • That is just fantastic

  • That is a perfect start to the day

  • Bye bye

  • Awesome

  • Nothing like deep Hutong street food

  • What Chuchu brought me to next is one of the most enjoyable things to eat on the street in Beijing

  • And the locals love it

  • There really is nothing better

  • Than eating this miancha sesame paste porridge in a Hutong alleyway

  • Let’s go outside

  • Look at this

  • That sesame paste is so Xiang de

  • A little salty

  • Oh it’s so powerful

  • That is pure powerful gloop

  • Not much sweetness at all to it

  • It’s quite salty

  • And that is a thick thick enjoyable porridge

  • Cheers

  • It’s really like a sesame butter porridge but salty and powerful

  • If you want to try something really unique in Beijing

  • You can follow along with Chuchu’s tour

  • And hop in a taxi

  • And try the classic Beijing fermented stinky fermented soybean drink

  • That’s stench fills every restaurant it’s made in

  • As we started getting closer

  • Chuchu started getting really nervous

  • OK let’s go

  • Let’s go try it out

  • Oh it’s stinky in here

  • There is a definite odor

  • That is nasty

  • That is really bad and strong

  • It smells like socks, like wazi

  • Let’s order one up

  • I think it’s going to be a stinky bowl of douzhi

  • So let’s just get one bowl, OK?

  • Let’s order up

  • This smells like burnt socks

  • Oh that is stinky, here, smell it

  • No no no no no

  • Come on, here, give it a smell

  • So we have douzhi, and what else?

  • Let’s try it out

  • It’s like a

  • It’s like an onion ring without the onion

  • The stinky, fermented green beans

  • It’s not that bad come on

  • Get a big spoon

  • It smells worse than it is

  • With a fermented green bean odor

  • But it also tastes a little burnt

  • Come on, try it out

  • Oh yeah, it’s…come on, try it out

  • It’s not that bad, come on

  • Let’s try it out

  • That is even worse

  • Pickled rutabaga on top

  • That is really nasty

  • Why am I going for more?

  • Let’s go get something else to eat

  • Oh that was nasty!

  • So that was quite a strong dish

  • It was not that good

  • I thought it was kind of gross

  • But I can see why people would like it

  • It’s one of those things kind of like durian or stinky tofu

  • Some people love it

  • And some people hate it

  • And that was one of the things that we both didn’t like

  • It was kind of like stinky socks

  • But we are going to make our way to another lunch joint

  • To have some famous Beijing Zhajiang mian (Zhejiang noodles)

  • After a quick ride on the subway

  • We made our way to a famous little Beijing noodle joint (zhajiang mian)

  • And, organ soup joint with the lineup out the door

  • Gotta lineup, awesome

  • As soon as you step into this luzhu joint

  • You can smell the simmering intestines and lungs that green you

  • As you line up to take a bowl from the huge cauldron that’s full of rich organ broth

  • Organs, soaked pita bread, and smoky tofu

  • The chefs are quick at work

  • Chopping up the intestines and lungs with intense energy for a seemingly endless lineup

  • And that’s when you know something is really good

  • He’s just chopping, oh that’s a lung

  • That’s a whole lung he is just chopping up

  • He’s just mincing

  • He’s just chopping that lung into little pieces

  • And he is going to do that with intestines

  • He’s done it with the pita and the tofu already

  • And just filling each bowl completely

  • Oh yes

  • Organ delight

  • Organ delight

  • Oh yeah there is intestine

  • It looks like there is some lung

  • Pita bread, and tofu in a rich organ broth

  • Everything looks so sloppy

  • The juices are just flying

  • The juices are just flying everywhere

  • And he is just filling the bowl here with broth

  • Here comes the broth

  • That’s going to be rich

  • Nice

  • Oh that is beautiful

  • Crazy in here

  • It’s so busy

  • After picking up your luzhu soup

  • You need to get your famous zhajiang noodles

  • Texture sliced thick noodles served plain with an assortment of sliced cold veg

  • And a specialty secret bean paste

  • That gives the dish it’s backbone essential flavor

  • Ok lets go find a seat

  • This just looks magnificent

  • Oh look at all these ingredients

  • In a rich broth

  • This is just magnificent

  • So start with the sauce?

  • That looks so beautiful

  • That is the most beautiful colorful bowl of noodles

  • And that’s the real secret, the Jiang, right?

  • And then just mix it up

  • That is just going to be colorfully good

  • I think the real secret is going to be that bean paste

  • Oh it’s a thick bean paste

  • And my mouth is completely watering right now

  • Are you ready?

  • That bean paste is magic

  • It’s like a perfect mix between salty and sweet

  • With nice bits of pork in there

  • Shall we try this

  • This is their specialty

  • I’m going to get a nice big one with an intestine and a lung

  • Can I get a double, triple combo?

  • Intestine, lung, and pita

  • Cheers

  • It’s definitely strong

  • And the organ flavor, the intestine flavor is overpowering

  • But if you like that

  • It’s actually really good

  • Well that was fantastic

  • Beautiful noodles

  • It has been a wonderful day hanging out with Ting and Chuchu

  • Weve had a lot of good food

  • We are exploring the old hutongs of Beijing now

  • And we are going to make our way for Beijing duck

  • Oh yeah, can’t wait!

  • This is beautiful here

  • Really nice

  • Lots of beautiful lanterns

  • And we can have a nice big plump fatty duck here

  • I like the ancient feel here

  • Yeah, it’s cool

  • Look at this!

  • Look at the duck

  • As you step into this deep back street Hutong alleyway Beijing duck joint

  • You can instantly smell the aroma of the crispy fatty duck sizzling in the wood oven

  • Watching the ducks being put in the oven

  • And roast slowly over the wood flames

  • Dripping fat and juices

  • And rocking slowly back and forth

  • Is enough to make anyone hungry

  • When it’s in front of your eyes

  • Whether it’s your first time

  • Or youre a Beijing duck addict

  • The excitement and anticipation is always the same

  • It’s just that good

  • Beautiful!

  • This is just going to be so good

  • Can’t wait to try this out

  • The big beauty is coming in

  • Just look at how succulent this is

  • You can really hear the crisp

  • Oh beautiful

  • Look at the bursting juice

  • Look at the juice bursting

  • You can see the juice, the oil

  • That is going to be

  • That is going to be legendary

  • This is really the best duck that youll ever eat

  • And as you watch the chef slowly slicing it

  • The pure excitement and anticipation for the best bite of duck that you will ever eat

  • So we have a huge Beijing duck feast here today

  • He cut up a whole duck

  • Beautiful

  • And then over here some cucumbers, melon, and radish

  • The beauty over here, this, the wraps

  • Making the wraps of Beijing ducks is the final step before eating them

  • Some like to make them elegant

  • And others like to just stuff them full

  • I like to do the stuff them full technique

  • You can’t go wrong with a mouthful of Beijing duck

  • Wrapped up with different sauces to choose from

  • Wow!

  • The duck is amazing

  • Solid 10/10 on this one guys

  • Youll enter duck heaven the moment it hits your lips

  • And the flavor had actually a slight sweet wasabi mustard like flavor to the sweet bean paste

  • So good

  • That was an amazing day

  • So much good food

  • Thank you Chuchu

  • That was a great time

  • And thank you for watching these food and travel videos

  • Please leave us a thumbs up down below

  • A comment letting us know what you thought

  • And subscribe to this channel if you haven’t already

  • Thanks guys

  • If you enjoyed this video

  • And want more delicious street food videos

  • Make sure to click the popup on the left of the screen for a full playlist of delicious street food videos

  • From across china and Asia

  • Also, click that subscribe button and the little bell button beside it

  • So you can get notifications whenever I upload a new delicious street food video

  • Thank you so much for watching!

Alright so check it out

Subtitles and vocabulary

Operation of videos Adjust the video here to display the subtitles

B1 US beijing duck street food stinky street paste

DEEP Chinese Street Food Tour in Beijing, China | BEST Unknown Street Foods + PEKING DUCK

  • 165 19
    Brandon posted on 2017/06/28
Video vocabulary