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  • - All right, check it out guys.

  • It's Trevor James, hanging out with Nikki and Nels.

  • They just won the two million subscribers giveaway.

  • Just flew in from LA last night

  • to Guangzhou, China, the land of dim sum

  • and Cantonese food.

  • And today we're going for a full on

  • Cantonese street food adventure.

  • You guys pumped?

  • - (cheers) so excited.

  • - So excited for the food, yeah.

  • - Let's go check it out.

  • (funky indie music)

  • So today is gonna be a full on street food adventure guys.

  • First up, we're going for Cantonese dim sum.

  • We have multiple things to eat today.

  • We're gonna be going for Chinese cheung fun,

  • rice noodle rolls, barbecue pork and roast goose.

  • We've got tons of desserts.

  • We've got some late night street foods

  • and its a ton of fun,

  • but right up here, first thing,

  • is gonna be, of course, dim sum.

  • - So excited (laughs)

  • - Here it is Dim Dou Dak, best dim sum

  • in Guangzhou right here.

  • And we're gonna be getting all the classics,

  • ha gao, chicken feet, all of the delicious stuff.

  • And this is the first Dim Dou Dak in Guangzhou.

  • What we walked into was nothing short of dim sum heaven.

  • We're taking you for a massive feast

  • of ha gao shrimp dumplings, sui mai pork dumplings,

  • signature red rice-wrapped shrimp rolls with crispy youtiao,

  • two types of chicken feet, rice porridge,

  • barbecue pork buns, molten egg custard buns,

  • durian puffs

  • and more.

  • Let's eat.

  • - This is my favorite.

  • - Wow, just look at this dim sum.

  • So let's just go right in.

  • I think for you guys, for the first bite

  • of food in China, it's gotta be

  • the hongmichang right here.

  • That right there is the ultimate dim sum

  • you have to taste, and we're gonna dip it

  • in to that peanut sauce.

  • Go right ahead, try it out.

  • This is gonna...

  • This is just the definition of joy.

  • - [Nikki] Should I bite it?

  • - (laughs) cheers.

  • - Cheers.

  • (background chattering)

  • (groans in delight)

  • - What do you think of that?

  • - That shrimp is so good.

  • - Look at that.

  • - My gosh, yeah.

  • - [Trevor] D'you like that?

  • - [Nikki] It's like soft and crispy and plump all at once.

  • - And next up, we had to taste the steamed chicken feet

  • in a black bean sauce, the fengzao.

  • So you can see the real secret

  • is the fluffy skin and the fatty collagen.

  • Let's try it out.

  • (background chatter)

  • (groans in delight)

  • Oh yeah.

  • What do you think?

  • (background chattering)

  • - There's a little kick in it that's really nice.

  • You can taste the chili in there.

  • - Wow.

  • - This might be the chicken's feet I've had.

  • - (laughs) Yeah, I think so.

  • They definitely are.

  • Sup guys, we gotta try these luishabao,

  • molten egg custard buns.

  • And it's all on the inside, the magic.

  • Juicy, molten eggless... oh, oh.

  • Isn't that creamy?

  • - [Nikki] How does that not fall?

  • - [Trevor] Wow.

  • - [Nels] Oh geez.

  • - Look at that.

  • Let's try it out.

  • - Oh my gosh.

  • Oh, it's leaking.

  • (groans in delight)

  • - Oh my gosh.

  • - Whoa. I was not expecting that flavor.

  • - I just like... the custard filled my mouth.

  • Its warm, and sweet but, like,

  • creamy, not heavy though.

  • - Oh yeah. High five (hands clap together)

  • This is awesome.

  • How was that guys?

  • - It was so good, it was like a dream.

  • That was just amazing.

  • - Fantastic introduction to China.

  • - I can't believe that was our first meal.

  • - Beautiful. And we've got so many places

  • to bring you guys today.

  • Let's keep going.

  • Next up, we're going for changfan,

  • the ultimate Chinese rice noodle roll.

  • And today we're bringing our guests

  • for the most plump and satisfying rolls in the restaurant.

  • So it's an action-packed day today.

  • We're taking Nikki and Nels down

  • through the old alleyways of Guangzhou.

  • And right up ahead we're going into the old streets

  • for some changfan, rice noodle rolls with pork

  • and beef

  • and egg.

  • Really delicious, made on a cloth, bu lao chang style.

  • It's gonna be really good.

  • And next up guys,

  • Next up guys, changfen.

  • So this is Chu laoban, boss Chu,

  • and he's been open for many years.

  • So he's been open 61 years here.

  • Wow, it's a 61 year old joint,

  • and this is it right here.

  • And we're gonna order the classic

  • with egg, pork and beef, and it's really good.

  • Let's go take a look.

  • So this is it right here.

  • You can see we've got these

  • rice flour rolls

  • that are steamed on top of a cloth over here.

  • And they put a bunch of different ingredients on top.

  • Okay, here we go.

  • Look at that guys, there.

  • That is the sticky rice flour,

  • and we're laying it down over top of a cloth

  • and putting delicious pork mixture on

  • and egg and shrimp, and then steaming it.

  • It's called bu lao chang because its on a cloth.

  • There's a couple different ways

  • you can make this changfan.

  • One of them is in a metal tray, steamed,

  • and this way is over top of a cloth, steamed.

  • And it goes right in that bowl.

  • Just covered in that oil and soy sauce.

  • And this is the classic dish of Canton.

  • Look at this.

  • We've got that steamed rice flour,

  • and look on the inside.

  • We've got those shrimp, there's an egg,

  • and then that pork mixture with that light soy sauce.

  • Oh wow.

  • And of course, I think in this one

  • the real winner is this little bit

  • of a spicy bean paste on top.

  • There it is guys (laughs).

  • Let's try it out.

  • (slurps noodles)

  • (groans in delight)

  • Oh, that's fantastic isn't it?

  • - [Nikki] Yeah, it's good with the egg.

  • I just got the egg in there.

  • - Wow. Like a light soy sauce,

  • spicy with that bean paste and then I love...

  • This is really just an upgrade deluxe changfan

  • because they put so much in there.

  • So that is just only on the streets of Guangzhou.

  • The pure changfen.

  • You have to come to Guangzhou to taste it this level.

  • (car horn blaring)

  • Thank you.

  • Bye bye.

  • - Bye bye.

  • - Thank you.

  • Wow, wasn't that awesome?

  • - Yeah, that was so good.

  • - Really good.

  • And next up, we're bringing our guests

  • for the most succulent roast goose

  • and barbecue pork in Guangzhou.

  • What do you guys think of Guangzhou so far?

  • - It's amazing, there's so much to see.

  • - It's super cool, right?

  • - It's been amazing here.

  • - And we're in a local little herbs

  • and Chinese medicine market.

  • Right up ahead, for the next food,

  • we're gonna go get some Chinese chasiu barbecue pork

  • and some roast goose.

  • - That's gonna be amazing.

  • - Let's go try it out guys.

  • And here it is guys, famous, famous

  • Cantonese barbecue pork and roast goose.

  • Oh yeah, look at that.

  • Whoa.

  • Look at that, we've got two goose getting chopped.

  • Oh, look at all the juice.

  • - [Nikki] Oh wow, look at that.

  • - [Trevor] Look at the juice bursting.

  • Oh, look at these big packages.

  • (plastic rustling)

  • - [Nikki] Did you see what that guy did?

  • - [Trevor] Look at that.

  • So we just got the triple treasure box combo

  • of chasiu, (foreign word)

  • barbecue pork and roast goose.

  • And you can see in the back it's just full on

  • chopping, glistening roast goose and barbecue pork.

  • And she just totally loaded up the juicy goodness here.

  • Let's just see what's in this first treasure box.

  • Let's open it up and take a look.

  • - [Nikki] Oh man, I'm so excited.

  • - It's just like a Christmas gift.

  • Pop it open, let's see.

  • Chasiu,

  • or goose.

  • (cooing) it's goose, look at that goose.

  • Wow, isn't that amazing?

  • So we've got two different sauces guys.

  • We've got one Chinese plum sauce

  • and then this is the goose drippings.

  • We've got pure goose drippings here.

  • Nikki do you wanna pour both of those on?

  • - [Nikki] Oh yeah.

  • - Oh wait. Nikki do you wanna pour

  • just this goose drippings on

  • and we'll have a little bit of plum sauce on the side.

  • - [Nikki] Okay. It's, like, so oily (laughs).

  • - [Trevor] This is the pure magic right here.

  • - [Nikki] Just pour all of that on.

  • - [Trevor] Just pour all those goose drippings all over.

  • Oh, this is insane.

  • And Nels, let's just pour that plum.

  • It's like a watery plum, but just maybe a bit there

  • that we can... oh.

  • - [Nikki] I think you can just pour a little--

  • - [Trevor] Pour it on? Okay.

  • - [Nels] Pour a little on.

  • - [Trevor] And then pour a little bit

  • all over the goose too.

  • Oh my goodness.

  • Oh my.

  • Life is good isn't it?

  • This is it guys, the first roast goose in China.

  • - You're gonna spoil us Trevor.

  • (funky pop music)

  • (groans in delight)

  • Oh wow.

  • - That skin is amazing, it's so juicy.

  • - It's so fatty.

  • - It's so fatty.

  • - [Nikki] That is beautiful.

  • It's just glistening with the juices and the fat.

  • - [Nels] This is the most juicy bite

  • of goose I've ever had.

  • - Look at how it's completely saturated.

  • Okay next up we gotta try the chasiu barbecue pork.

  • Nikki you wanna open that up?

  • Let's take a look.

  • (cheering)

  • - [Nikki] Oh wow.

  • - [Trevor] Oh my goodness.

  • Look at that.