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hey everyone it's Mark wans and today
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we're going on an ultimate Chinese
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street food tour in the ancient city of
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Shian we're going to eat everything from
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Sesame paste jelly noodles there's so
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many flavors going on SMS incredible to
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face numbing pepper soup that's so
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hot jet boiled lamb and P bread they've
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taken cooking to an extreme sport here
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famous cumin lamb barbecue that's
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unbelievable flavor and so much more
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all directly on
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top that's noodle Paradise in your mouth
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Sean is a city with thousands of years
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of history and you probably recognize it
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from the Terracotta Warriors but if you
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keep on watching this entire video you
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are also going to start to recognize it
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for being a street food
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Paradise good morning Michael good
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morning good morning Mike we going to be
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with Michael today he's going to be
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guiding us around and we are on our way
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in the city center
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yeah oh we're jumping straight into the
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action on bicycles we're on our way to
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the market it's a
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cruiser wow look at this
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view this is the bell
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tower oh man this is so great cruising
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around the streets of Shian on a bicycle
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early morning before we start
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eating okay we made it to the
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market and we're right along the the
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walls the ancient walls of
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Shian so you can come here to F the hle
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and buzzle of the city to fill the
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vibration okay
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yes see some
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of Michael what's the name of the market
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M Market okay so number means this small
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South Gate South Gate of the the Shian
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wall and there's nothing better than
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beginning your day on a Chinese street
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food tour at the local market where you
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can see the city waking up with all the
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ingredients the fresh ingredients and
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one of the best things about any Market
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in China is that you not only have fresh
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ingredients but also food ready to
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eat so we're going to walk around we're
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going to explore the market and it's so
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picturesque as well along the edge of
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the ancient wall of
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Xian this Market is just buzzing in the
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morning so many different ingredients
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and this is one of my favorite stalls
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here with all the different spices that
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go into the local Chinese cuisine of
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Shian from citan peppercorns to a
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variety of half a dozen different Dred
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chilies that go into the cuisine that we
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can look forward to to all the Aromas
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the cardamoms the different seeds the
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different dried there's dried Ginger
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there's star Anice there's a variety of
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different cardamoms it's just a rainbow
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of different spices that are going to
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enhance the local food oh my mouth is
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watering just looking at this spice
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doll wow look at that amount of kiwi
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yeah that's awesome it's not only the
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food it's also the the sights The
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Sounds oh thank you okay oh we're
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getting serious now putting on the
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gloves that's right sure is clean up put
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on the gloves and Michael spotted this
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marinated tofu they're like tofu rolls
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almost look like sausage which are
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marinade you smell the aroma of all the
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spices that we just took a look at uh at
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the market they're all filled within
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this tofu with bay leaves and chilies
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sesame seeds and then he slices it up oh
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it's cold too you can see it's like a
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roll that's right this is pretty good
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what do you thinking oh that's delicious
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good actually wow yeah that's so good
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yeah it almost tastes like chicken but
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then infused with that chili oil a
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little bit of Citron pepper oh and it
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has just a little bit of a fermented
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sourness to it as well the texture is
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amazing the flavor is incredible yeah
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good so tasty oh that was a phenomenal
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flavor and in so many countries bean
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curd and tofu products are just seen
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seen as these bland food but in China
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think again that was a flavor overdose
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my mouth is starting to tingle from
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those Citron peppers and the spice in
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there phenomenal and an extremely
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popular stall as well oh we're off to a
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start they have some smoked meat here
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smoked ham smoked pork bellies
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sausages and free
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wow oh that smoked meat is incredible oh
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man oh that's like bacon that is so good
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wow oh man this Market is just full of
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energy not only about the ingredients in
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the food but about the action the energy
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the friendly people the
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Aromas oh this is an amazing
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of oh man check out this incredible
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pickle stall can to give me a
05:53 - 05:59
sample oh oh thank
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you oh that's a I think it's a radish
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has has this incredible crunch to it
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it's a crunch that keeps on giving and
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then just the flavor just emerges with
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as you start to
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salivate wow that is
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flavorful wa beef beef Sal okay another
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sample it's
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wow wow that's a flavor overdose oh man
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that's so much Umami tastes like
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fermented beans with
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beef oh man delicious oh a lot of those
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pickles are to eat along with kanji and
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just the power of flavor it would flavor
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an entire bowl of
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food just on the edge of the market
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you'll find there's like a dozen
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different cues with a huge crowd of
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people let's see what they're all
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waiting for yeah so Michael what is this
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area famous for famous for they are
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Burger ah okay so the pork belly okay
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pork belly you have a choice Bell that
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you know very St and you put that inside
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of the burger and you eat that it's like
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a kind of a typical breakfast for
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local okay here comes a a pork
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leg oh it's so
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wobbly oh man the tenderness oh it just
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slashes apart with the
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juiciness oh that Aroma is
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unbelievable so everyone is lining up to
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to eat a brazed pork legs so they're
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Brazing in the juice and then he grabs a
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Whole pork leg he chops it up and it
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just totally collapses totally falls
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apart and then he loads it up into a
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bread oh that smells incredible and then
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he gets some of the
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juice oh directly on top Oh What A Move
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yeah it's
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soupy okay and then you can add chili
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like yes oh she loads it in oh
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yes okay just
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you oh man I cannot wait to try
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this oh oh it feels so good in the
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fingers and we wisely decided to split
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it go half in half uh because we have a
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lot of food to eat today but let's just
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take a look on the inside already the
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juices starting to soak up to absorb the
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mints you've got the in the fat the meat
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and she loaded it with chili oil on the
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other side as
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well how many people
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wow that melts in your mouth oh yeah oh
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that's so
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tasty the pork belly the jiggly bits the
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meat all just collapses melts in your
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mouth and absorbs into that bread which
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kind of is crispy on the edges but then
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fluffy on the inside and with that Smoky
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chili oil that takes it to the next
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level oh that's so tasty oh man yes this
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many people are willing to stand in line
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to wait to eat this at 8:00 a.m. in the
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morning on a weekday that pork leg just
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melts in your mouth oh
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man wow that rej juicing move where he
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pours some of that brazing fluid broth
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onto your sand which that's the part
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that just elevates
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it right outside from all the lines
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we've met another Uncle who specializes
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in a Shian snack a sweet snack kind of a
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dessert of glutenous rice which is
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steamed with kidney beans and then date
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paste and he's very popular as well so
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we've got to try this this is something
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I really wanted to try in
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Shan okay so he Scoops it out you've got
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the glutenous rice on the bottom you've
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got the dates the date paste and the the
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red kidney beans you get a little bit of
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oh it's so gooey and it's warm it's warm
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in your fingers that's something I
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didn't know it would be
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warm oh it's so
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M you've got the tartness of the dates a
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little bit of brown sugar but it's not
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overly sweet you've got the tartness of
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those dates the fru of those dates and
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it's warm that's something I didn't know
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while he was serving it up that'd be
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nice and warm like a warm pudding the
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gooiness of the stick rice and the
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glutenous rice and then the starchiness
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of the beans all coming together and
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it's been steamed for over 4 hours he
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said so it's all all those flavors are
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mingling together that's so tasty oh man
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yes very good and a delicacy it's a is
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this especially from Xian here yeah
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that's right this city is actually
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pretty famous for the states yeah local
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people always say that if you could have
10:54 - 11:00
three days a day you can't live forever
11:05 - 11:09
excellent oh man this area was exciting
11:07 - 11:11
but we're moving on we still have so
11:09 - 11:11
much more to
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eat what is it what are we trying next
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we're going to try this a
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box Michael I need you to say that one
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more time what's it called in Chinese
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called box joai and it's a deep fried
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chive box uh but actually they have a
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few fillings and what they do to make it
11:30 - 11:35
is they have the dough they flatten it
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out into little discs then they put the
11:35 - 11:38
fillings on the inside and then they
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make it into this whole ball uh
11:38 - 11:43
surrounding uh the insides the filling
11:41 - 11:45
with that dough and then she smashes it
11:43 - 11:48
down into a Patty formation then it goes
11:45 - 11:52
into the oil and deep fries until crispy
11:48 - 11:52
oh could not resist it
12:06 - 12:08
so again you can get a couple of
12:07 - 12:10
different fillings but we got the one
12:08 - 12:12
with chives and also sweet potato
12:10 - 12:14
noodles Uncle deep fries it oh it's
12:12 - 12:19
crispy and you can see how thin that
12:14 - 12:19
dough is crispy translucent and it's
12:24 - 12:31
hot oh man and so crispy and the the
12:29 - 12:32
sweet potato noodles just kind of melt
12:31 - 12:34
in your mouth with the flavor of the
12:32 - 12:36
Chive well it's delicious I love how
12:34 - 12:38
that dough is so thin that it becomes
12:36 - 12:40
completely translucent absorbed with
12:38 - 12:42
that oil but completely crispy all the
12:40 - 12:44
way through and very popular to eat in
12:42 - 12:46
the morning as well it's greasy it's
12:44 - 12:52
flavorful it's crispy it melts in your
12:46 - 12:52
mouth oh it's so tasty and fried hot and
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okay thank you thank you people here so
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friendly oh that was
13:07 - 13:14
awesome oh that yeah that is a Next
13:11 - 13:14
Level breakfast
13:17 - 13:22
item so we're walking through the back
13:19 - 13:24
streets now I love the back streets of
13:22 - 13:29
Shian through the back streets of the
13:24 - 13:29
Muslim quarter on our way to go eat more
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okay so Michael what is this it is
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called a l lur L lur yeah it is a kind
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of a soup cooked with a bread with
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chicken egg with a centry eggs with a
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bunch of this like a chili sauce on the
13:45 - 13:49
very top that's right we have to make it
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ourself but this one is different with
13:49 - 13:54
the shredded pit of bread cooked in
13:51 - 13:57
Lambs okay this bread is a fulminate oh
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okay yeah but that one is a completely
13:57 - 14:05
pet bread okay this one is a made of
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like M Bean M Bean oh okay so it's a
14:05 - 14:09
mung bean noodle jelly oh and then
14:07 - 14:11
there's bread on the bottom of that bowl
14:09 - 14:14
oh and all the mung bean jelly goes on
14:11 - 14:17
top and then over here to this huge pan
14:14 - 14:19
of chicken chicken soup oh and it's
14:17 - 14:22
really thick almost
14:19 - 14:24
porridge the eating method though is so
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cool and so different you get a bowl
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with some of the fermented P bread and
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an egg as well as a century egg and then
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you make it in your bowl you you uh
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break the P bread in your bowl by
14:32 - 14:35
yourself and then you bring it back up
14:33 - 14:38
to the front
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here so by these the P Bread have to be
14:38 - 14:42
big in size okay I'm just going to help
14:41 - 14:44
Michael's already getting started
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breaking the peer bread and it does have
14:44 - 14:50
a kind of a yeasty slightly fermented
14:47 - 14:52
Aroma to it but it's thick it's Hardy
14:50 - 14:54
kind of crispy on the edges and really
14:52 - 14:56
thick in the in the center it's actually
14:54 - 14:58
really thick so that now that we have
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all the bread broken now we bring it
14:58 - 15:05
back up up to the front
15:00 - 15:08
here and give it over to her okay and
15:05 - 15:10
then she oh she kind of oh she's she's
15:08 - 15:12
organizing it for us we didn't peel it
15:10 - 15:14
quite right okay nice she's going to
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chop up that Sentry
15:14 - 15:19
egg slice it up oh look at that color
15:17 - 15:22
the translucency and then the chicken
15:32 - 15:36
the mung be noodles go on
15:37 - 15:41
top and then over to the next station
15:39 - 15:44
where she ladles on that chicken soup
15:41 - 15:44
the thick chicken
15:48 - 15:52
soup and then that comes over to the
15:54 - 16:00
seasoned salt yes the garlic sauce goes
16:05 - 16:10
sauce and this one is Sesame oh the
16:08 - 16:13
Sesame Sesame goes on oh she just ladles
16:10 - 16:16
it on and then the chili oil yeah spicy
16:16 - 16:20
good she almost paints it she almost
16:19 - 16:23
paints it and then a little more
16:20 - 16:25
fragrant oil on top oh what Sesame on
16:23 - 16:28
top oh that's
16:25 - 16:30
beautiful just the complexity who would
16:28 - 16:32
have thought to combine so many
16:30 - 16:34
ingredients this is a a legendary
16:32 - 16:36
restaurant that uh Michael was telling
16:34 - 16:38
me has been here for over a hundred
16:36 - 16:40
years uh they've been making this recipe
16:38 - 16:42
absolutely incredible I cannot wait to
16:43 - 16:47
it Michael has been been telling me that
16:45 - 16:50
Shian is known as carb City because
16:47 - 16:52
carbs are so loved from bread to Noodles
16:50 - 16:54
uh people love to eat carbs can't wait
16:52 - 16:57
any longer so do you normally eat with
16:54 - 17:00
chopsticks or chopck spoon whatever you
16:57 - 17:02
whatever you feel we do we do another
17:00 - 17:04
don't Stir It stir you don't stir it you
17:02 - 17:06
just eat it as as and slurp it slurp it
17:04 - 17:08
that piece by piece but this time I
17:06 - 17:11
would like to share a bit with you yeah
17:08 - 17:13
yeah yeah please please get half of this
17:11 - 17:14
and do you want to get of this is there
17:13 - 17:16
any strategy to eating it like do you
17:14 - 17:17
want to eat the noodles first or do you
17:16 - 17:18
want to eat the bread or just all
17:17 - 17:21
together do matter it doesn't matter
17:18 - 17:23
just slurp it all down eat first okay
17:21 - 17:26
all right Michael yes I'm going to go in
17:23 - 17:29
with the slurp down these noodles oh man
17:26 - 17:29
it's wobbly
17:32 - 17:38
M that's really amazing can see that the
17:35 - 17:39
taste the mustard you immediately taste
17:38 - 17:41
the flavor of the mustard in there
17:39 - 17:44
counterbalanced by the sticky soupy
17:41 - 17:46
porridge consistency of that chicken
17:44 - 17:48
chicken soup in that giant pan then the
17:46 - 17:50
mung be noodle just kind of melt into
17:48 - 17:51
sing in your mouth and I also got a
17:50 - 17:52
piece of the bread which is kind of
17:51 - 17:55
chewy at the same time there's so many
17:52 - 17:58
flavors going on such a unique flavor oh
18:01 - 18:08
what do you delicious that's incredible
18:05 - 18:10
and so different so different yeah I've
18:08 - 18:12
never like sure you have never seen any
18:10 - 18:14
other plac never seen something like
18:12 - 18:18
quite like this such a cool
18:14 - 18:20
dish swir is it combine a spicy with a
18:18 - 18:23
mustard and a chili you know so that's
18:20 - 18:25
why you have to use that you know
18:23 - 18:26
slowly yeah because the mustard actually
18:25 - 18:28
kind of goes up your nose a little bit
18:26 - 18:30
be that is very beginning every time mhm
18:28 - 18:33
mm MH all the time if you eat it too
18:30 - 18:35
much you know I mean the spicy will you
18:33 - 18:36
will you feel the spicy is kind of a
18:35 - 18:39
stronger you know definitely and the
18:36 - 18:42
garlic in there too yeah oh man I'm
18:39 - 18:46
fascinated with this dish so much going
18:42 - 18:49
on such a complex creation and just
18:46 - 18:51
a unbelievable mix yeah you don't know
18:49 - 18:56
if you're quite eating a pudding or a
18:51 - 18:59
soup or a or a noodle dish centry egg
18:56 - 19:01
here we definitely want to add as much
18:59 - 19:02
yeah yeah definitely we definitely want
19:01 - 19:05
to add as much sauce as possible to that
19:10 - 19:15
egg well that one is not too strong not
19:13 - 19:19
too potent but really good all the
19:15 - 19:21
complexity the the ammonia flavor okay
19:19 - 19:22
it does once you break through all that
19:21 - 19:26
sauce it does go up your nose a little
19:22 - 19:27
bit really good though the texture has
19:27 - 19:31
jellified leaving the the yolk nice and
19:31 - 19:36
starchy oh what a
19:33 - 19:36
dish it's so hardy
19:37 - 19:40
too so filling as
19:44 - 19:49
well okay and definitely that the the
19:46 - 19:51
flavor of that Century egg kind of built
19:49 - 19:53
it's a little strong but really good I
19:53 - 20:00
it yeah when you take a half a half a
19:58 - 20:03
century egg in your mouth at once you're
20:00 - 20:06
guaranteed to get the full flavor
20:03 - 20:09
Michael what do you think
20:06 - 20:12
amazing I don't know how to say but they
20:09 - 20:14
really good yeah awesome I always to
20:12 - 20:17
ride a bike from my place to this area
20:14 - 20:20
you know my last time was about 6 years
20:17 - 20:21
ago but I love this okay is it something
20:20 - 20:24
that's common yeah six years later I
20:21 - 20:28
tried it again you know all the
20:24 - 20:29
memory they they come back awesome
20:28 - 20:32
they're back is this is this a dish
20:29 - 20:34
that's popular in Shan or pretty popular
20:32 - 20:37
it's R to find only in the M area okay
20:34 - 20:39
yeah okay really aan dish but yeah
20:37 - 20:42
what's amazing to me is the flavor of
20:39 - 20:44
the mustard in there the mustard and the
20:42 - 20:46
nuttiness the sesame oil the peanut
20:44 - 20:48
butter the chili oil swirl and so many
20:46 - 20:49
different textures as well this is just
20:48 - 20:52
something that's
20:49 - 20:55
totally unique totally different so
20:52 - 20:58
Regional demonstrates the the incredible
20:55 - 21:02
diversity of regional Chinese food and
20:58 - 21:02
something that's homegrown right here in
21:02 - 21:06
Chan okay we're moving
21:13 - 21:19
on this is one of the well-known streets
21:15 - 21:21
of chian that's right Street feel like a
21:19 - 21:23
kind of a back street but this area is
21:21 - 21:25
for the real local people okay the main
21:23 - 21:27
street is mostly for tourists from all
21:25 - 21:29
over the country yeah oh yeah so later
21:27 - 21:31
we will see how different these the stet
21:29 - 21:34
a oh so this one is more of the local
21:31 - 21:37
the local Street in the Muslim corter
21:34 - 21:40
man yeah Shian is just an incredible
21:37 - 21:42
city city with thousands of years of
21:40 - 21:45
History um and actually where the Silk
21:42 - 21:47
Road originated where it started right
21:45 - 21:50
here in Xian before it was even known as
21:47 - 21:53
the Silk Road but the Labyrinth of back
21:50 - 21:54
alleys and streets within this city is
21:53 - 21:56
mindboggling we're lucky to be with
21:54 - 21:58
Michael who knows his way all around
21:56 - 22:00
these streets but it's just a maze and
21:58 - 22:03
just walking out on Market lanes and
22:00 - 22:05
streets and alleys there's food just
22:03 - 22:07
everywhere the aroma of cumin and lamb
22:05 - 22:09
and beef fills the air it's a
22:07 - 22:12
fascinating City where there's something
22:09 - 22:15
to just enjoy and that will just make
22:12 - 22:17
your jaw drop everywhere you
22:15 - 22:19
look so next up on this Chinese street
22:17 - 22:20
food tour we're stopping on the corner
22:19 - 22:22
where Michael's bringing us to what he
22:20 - 22:23
said is a local place that's very famous
22:22 - 22:25
for something called
22:25 - 22:32
leg oh all the chili oil
22:30 - 22:34
oh he just has a whole bucket of chili
22:35 - 22:40
refill oh man chili oil on the next
22:43 - 22:49
level so the dish is called hulong it's
22:46 - 22:51
a sticky hot and spicy pepper soup and
22:49 - 22:52
they serve it over here you can see
22:51 - 22:54
there it's just in this pot it looks
22:52 - 22:56
sticky it looks hearty it looks Rich
22:54 - 22:57
almost porridge style and there's so
22:56 - 22:58
many chunky ingredients in there there's
22:57 - 23:00
cabbage there's potato
22:58 - 23:01
there's some vegetable there's some
23:00 - 23:04
beans there might even be some meatballs
23:01 - 23:05
in there I'm not totally sure he Scoops
23:04 - 23:07
it into your bowl you can also eat it
23:05 - 23:08
with the bread on the top and then puts
23:07 - 23:10
a little bit of oil seasoning and then a
23:08 - 23:13
little bit of uh chili some chili oil a
23:10 - 23:13
lot of chili oil goes on
23:16 - 23:21
top such a cool such a friendly place
23:19 - 23:24
people in Shian are so friendly as well
23:21 - 23:27
so welcoming as well and so social uh
23:24 - 23:30
but it's really sticky kind of a cross
23:27 - 23:32
almost a cross between a p and a soup
23:30 - 23:33
and I've seen well we've eaten already a
23:32 - 23:34
lot and we have a lot more to eat so I
23:33 - 23:36
didn't go with the bread option but some
23:34 - 23:37
people also put just like we had the
23:36 - 23:39
last dish some people put some of that
23:37 - 23:40
bread on the bottom rip it up tear it up
23:39 - 23:42
on the bottom before the soup goes on
23:40 - 23:44
but we just got the straight lesser carb
23:42 - 23:45
version so before going into that chili
23:44 - 23:48
oil though I'm going to just try it as
23:45 - 23:52
is we got little beef meatballs cabbage
23:48 - 23:52
potatoes almost like some squash in here
23:59 - 24:03
hot all the heat remains in that potato
24:05 - 24:11
starch that's just simple and Hearty
24:09 - 24:12
that reminds me of a Countryside potato
24:11 - 24:14
soup after you take your bite you can
24:12 - 24:16
start to feel the little bit of the The
24:14 - 24:18
Sting of that Sichuan pepper that sort
24:16 - 24:19
of tingles your tongue and I didn't even
24:18 - 24:21
mix in yet with the oil I think I just
24:19 - 24:25
got some of that oil oh man that's
24:21 - 24:25
hearty that's that's really
24:26 - 24:30
good oh cauliflower in there too okay
24:28 - 24:33
let's mix in with a chili oil stir in
24:30 - 24:34
with that chili oil and you know that he
24:33 - 24:38
takes pride in that chili
24:34 - 24:40
oil as he scooped it out okay try one of
24:38 - 24:40
those little
24:44 - 24:49
meatballs that's so
24:46 - 24:53
hot the heat just absorbs in there and
24:49 - 24:55
doesn't escape oh wow
24:53 - 24:58
okay as you start to mix in with that
24:55 - 25:00
chili go your tongue just starts to
24:58 - 25:02
sting and starts to to to sizzle from
25:00 - 25:04
that citon pepper and that chili that's
25:02 - 25:06
what makes it the hot and spicy soup you
25:04 - 25:07
can kind of taste the undertone of that
25:06 - 25:09
broth that's been thickened plus all
25:07 - 25:11
those chunky spices those chunky
25:09 - 25:13
ingredients and the potato the beef
25:17 - 25:26
wow yes your father your father father
25:21 - 25:26
father father okay
25:31 - 25:36
this is something one of those
25:34 - 25:38
dishes that the more you eat the better
25:36 - 25:40
it gets it starts off kind of mellow and
25:38 - 25:42
you're like um it's kind of simple
25:40 - 25:44
partway through your bowl you're eating
25:42 - 25:47
it you're sweating your tongue is
25:44 - 25:49
tingling the flavors have built up just
25:47 - 25:52
gets better and better with every bite
25:49 - 25:52
oh man this is so
26:00 - 26:06
okay sh how you that was so good okay
26:04 - 26:11
and as I'm smiling my my entire mouth is
26:06 - 26:15
just tingling oh the the chili oil very
26:11 - 26:22
good very good very very good she
26:22 - 26:26
has we're walking through the Muslim
26:24 - 26:30
Corridor there's just a NeverEnding
26:26 - 26:32
plethora of food to eat and Michael
26:30 - 26:34
what's the dish that we're eating next
26:32 - 26:37
we are we're going to try a very popular
26:34 - 26:39
a very famous dish called y ready P
26:37 - 26:42
bread soaked in
26:39 - 26:43
Lamb the best restaurant for that and
26:42 - 26:46
it's called
26:43 - 26:48
young y p Mo this is one of the
26:46 - 26:50
signature dishes that you'll find in
26:48 - 26:51
Shian it includes this type of bread the
26:50 - 26:53
Peter bread the same Peter bread ripped
26:51 - 26:55
up in the bottom of the bowl with lamb
26:53 - 26:58
soup and this place is a legendary place
27:00 - 27:05
so after that we give them back to the
27:02 - 27:07
kitchen you can see that the bread oh so
27:05 - 27:09
when you pay at the front go yeah they
27:07 - 27:11
give you a bowl the P bread in the bow
27:09 - 27:12
very hard like a kind of a p bread and
27:11 - 27:15
then again again we'll break it up
27:12 - 27:15
oursel that's
27:19 - 27:22
right so Michael is explaining what you
27:21 - 27:25
have to do is you break it in half and
27:22 - 27:28
then you also break it in half again
27:25 - 27:32
again from thinner Okay so then you've
27:28 - 27:34
got two halves and then you break the
27:32 - 27:36
bread into little little small pieces
27:34 - 27:40
that's about the the correct size you
27:36 - 27:42
want because you really want it to to
27:40 - 27:44
absorb I love it it's part of the
27:42 - 27:46
experience of eating is breaking the
27:44 - 27:48
peut bread into your Bowl before you eat
27:46 - 27:50
so you kind of actually help the
27:48 - 27:52
restaurant out at the same time as
27:50 - 27:55
you're you're preparing your meal and
27:52 - 27:57
anticipating it but what a spot and when
27:55 - 27:58
I was coming to Xian this is one of the
27:57 - 28:00
dishes I was most looking forward to
27:58 - 28:02
because this is a dish that is famous in
28:00 - 28:06
Shian yeah that's why people always said
28:02 - 28:09
that you have never tried this dish you
28:06 - 28:10
can never said that to you be here true
28:09 - 28:12
this is a dish you absolutely have to
28:10 - 28:14
eat when you come to Shian this is a
28:12 - 28:18
dish that just totally represents the
28:14 - 28:22
history of Shian the mix of Chinese with
28:18 - 28:23
Muslim from uh Iran and from along the
28:22 - 28:26
Silk Road as people gathered ingredients
28:23 - 28:32
and spread ideas this is a a perfect
28:26 - 28:35
representation uh 750 or 760 ad so a
28:32 - 28:38
group of there was a
28:35 - 28:41
rebellion Rebellion took place in China
28:38 - 28:44
so a group of Persian soldiers invited
28:41 - 28:47
to China was asking to you know travel
28:44 - 28:51
to China long way and to help our
28:47 - 28:53
emperor to fight against those Rebels
28:51 - 28:56
yeah so they TR the Long Way brought
28:53 - 28:58
their food here and this a bread is just
28:56 - 29:01
a mixture of water
28:58 - 29:04
with flour it can be keep for a really
29:01 - 29:07
long time nothing
29:04 - 29:10
else plain taste so when they put that
29:07 - 29:13
in lamb soup which cooked prepared with
29:10 - 29:15
over 20 different spices wow it created
29:13 - 29:19
amazing combination you know of this
29:15 - 29:22
plain taste bread and this like a rich
29:19 - 29:25
taste you know yeah uh lamb soup like
29:22 - 29:27
that awesome awesome what a a dish with
29:25 - 29:29
a dish with an incredible story and
29:27 - 29:31
actually takes quite a while to rip your
29:29 - 29:34
Peta bread it's a quite an art they must
29:31 - 29:35
have competitions for doing this it
29:34 - 29:37
takes a little while it might take like
29:35 - 29:38
15 minutes to to break all your peut
29:37 - 29:40
bread because you want to break it into
29:38 - 29:42
such small pieces with your fingers yeah
29:40 - 29:44
this is so cool breaking your bread is
29:42 - 29:45
like savoring it before you're eating it
29:44 - 29:47
and you'll see people all over the
29:45 - 29:49
restaurant they're just breaking the
29:47 - 29:52
bread and taking their time so cool to
29:49 - 29:55
have a dish that you need to work for to
29:52 - 29:57
eat it gives it even more meaning and
29:55 - 29:59
just the history of this dish is
29:59 - 30:03
oh yeah okay so after about 20 minutes
30:02 - 30:06
and Michael and I were both tearing the
30:03 - 30:09
P bread we have our Bowl now we got to
30:06 - 30:10
bring down our bowl of p and I can't
30:09 - 30:12
wait to see how they're going to cook it
30:10 - 30:12
with the lamb
30:20 - 30:26
soup okay thank you and then you get a
30:22 - 30:26
tag on it so that they know it's yours
30:36 - 30:43
you can just hear the insane Roar of
30:40 - 30:45
those walks it's unbelievable so they
30:43 - 30:47
take they have the the lamb broth going
30:45 - 30:49
they put that into the walk sometimes
30:47 - 30:52
they add some spices and some seasonings
30:49 - 30:54
other times they leave it more plain um
30:52 - 30:56
and then once it's just like jet boiling
30:54 - 30:59
they add in the P they cook that around
30:56 - 31:01
for about 15 20 seconds on a roaring
30:59 - 31:04
like one of the craziest jet roaring
31:01 - 31:05
flames you can imagine boil that and
31:04 - 31:08
pour it directly into your bowl it's an
31:05 - 31:12
unbelievable process what a dish props
31:08 - 31:14
to the chefs that is some mad skills
31:15 - 31:21
beautiful and they're friendly the chefs
31:17 - 31:24
are friendly too oh what a
31:21 - 31:26
dish okay so the bread goes in look at
31:24 - 31:31
that fire that intense
31:26 - 31:31
Heat so the bread is in there with the
31:43 - 31:49
soup and just the Roaring of the walk
31:47 - 31:51
and the way they control that heat and
31:49 - 31:53
that fire and the mythology and the
31:51 - 31:56
process in which they cook this is an
31:53 - 32:00
insane dish an unbelievable culinary
31:56 - 32:03
creation just Gourmet on the next level
32:00 - 32:07
all right you know like when we got this
32:03 - 32:10
dish also no Stirrup no Stirrup yeah no
32:07 - 32:13
so we just just slurp from the side I
32:10 - 32:15
want to show you how to get this dis
32:13 - 32:18
normally we eat like that
32:15 - 32:21
slur this time I don't want to touch
32:18 - 32:24
that before you get this dish I'm going
32:21 - 32:27
to try some noodle to take some lamb
32:24 - 32:30
pieces the same time noodles get some
32:27 - 32:33
pie of these
32:30 - 32:34
noodles is it better to use a spoon
32:33 - 32:38
still hav to touch this
32:34 - 32:40
spoon so you can see that no much soup
32:38 - 32:43
Mo pasta noodles like that yeah it
32:40 - 32:46
starts to absorb it all
32:43 - 32:50
right still extremely hot down there but
32:46 - 32:52
you smell a strong smell of a cumin yeah
32:50 - 32:55
in that maybe not
32:52 - 32:58
caramel here called the sweet sour
32:55 - 33:00
garlic yeah and you have to with the
32:58 - 33:02
pickled garlic yeah The Taste is really
33:00 - 33:06
good it's a sweet in taste it's not very
33:02 - 33:08
strong not very
33:06 - 33:09
strong it just appe that with your taste
33:14 - 33:21
nice oh so you slurp it down is the best
33:17 - 33:21
way to eat it that's right
33:23 - 33:26
excellent Mya go is telling me that the
33:24 - 33:27
best way to eat it is to just kind of
33:26 - 33:29
take it to the mouth the whole bow your
33:27 - 33:31
mouth and slurp it you're not supposed
33:29 - 33:33
to actually mix it but you just eat it
33:31 - 33:34
from the side and just keep eating it so
33:33 - 33:36
you just slurp it off the side of the
33:34 - 33:40
bowl is the best way that's right okay
33:36 - 33:40
the pie from the side you
33:43 - 33:49
oh Al try these are r no no no
33:46 - 33:51
no yeah that's still on fire from those
33:49 - 33:52
walks but immediately you taste the
33:51 - 33:54
flavor of the Chinese heart ofum in
33:52 - 33:56
there oh and the way with the little
33:54 - 33:58
bread pieces have absorbed that gravy
33:56 - 34:00
that sauce that bro of the Lamb making
33:58 - 34:03
them almost like little chewy noodles
34:06 - 34:12
almost that flavor okay and Michael says
34:09 - 34:12
we got to taste it pickled
34:15 - 34:23
garlic the whole thing and
34:19 - 34:25
then take out the the skin oh man oh
34:23 - 34:28
that's a firstep flavor sweet and
34:25 - 34:32
sour crispy and then go straight back
34:28 - 34:32
into your your P lamb soaked
34:34 - 34:41
P keep P of a balance of the taste of
34:37 - 34:44
this you know like a Ste taste it's
34:41 - 34:47
meaty taste soup it's meaty the
34:44 - 34:48
undeniable flavor of that lamb plus the
34:47 - 34:50
spices in there there's over 20
34:48 - 34:52
different spices in here plus
34:50 - 34:56
cardamom and you just hear people
34:52 - 34:56
slurping it down
35:00 - 35:06
that's incredible oh what a dish It's a
35:03 - 35:08
combination of Persian Chinese a result
35:06 - 35:10
of thousands of years of trade in this
35:08 - 35:12
region and producing this kind of a an
35:10 - 35:16
incredible dish that's so unique and so
35:12 - 35:18
flavorful and so rich and so
35:18 - 35:21
hearty I want to try that
35:29 - 35:33
lamb it is so
35:32 - 35:36
good it's
35:33 - 35:39
Smoky the flavor of the Lamb the
35:36 - 35:39
tenderness the
35:43 - 35:46
fattiness this dish is
35:47 - 35:52
phenomenal it's everything you could
35:49 - 35:53
hope for when you're sitting here
35:52 - 35:55
tearing your own
35:53 - 35:58
bread this is the flavor that you're
35:55 - 36:02
just imagining that you're anticip ating
35:58 - 36:04
and just giving you so much hope and
36:02 - 36:07
inspiration all resulting in this
36:04 - 36:07
masterpiece of a
36:13 - 36:17
Dish as you keep on eating it too you
36:15 - 36:20
taste more and more of those spicy
36:17 - 36:22
flavors or the spices flavors from the
36:20 - 36:23
cardamom to the cinnamon to the starus
36:23 - 36:28
pepper all of those spices are in
36:25 - 36:30
Perfect Harmony a perfect blend balance
36:33 - 36:38
what now this is the original flavor but
36:36 - 36:40
I also saw downstairs when they're
36:38 - 36:43
cooking it sometimes they do add chili
36:40 - 36:44
chili oil to it as they're cooking it we
36:43 - 36:46
got the original
36:44 - 36:48
recipe but they still have some chili
36:46 - 36:52
oil on the table and we should try that
36:48 - 36:57
next okay oh yes
36:52 - 36:57
chili fried chili crunchy
37:01 - 37:08
kind of too much spicy yeah let's see
37:04 - 37:08
how that is mix that
37:08 - 37:12
up okay when the bread is cooked like
37:11 - 37:15
this and when it starts to absorb it's
37:12 - 37:15
almost like a
37:17 - 37:23
pasta oh wow
37:20 - 37:26
mhm okay well I'm never one to say no to
37:23 - 37:28
the chili that adds another depth of
37:26 - 37:31
flavor the Smoky roasted
37:28 - 37:35
chili a bit of heat there and that oh
37:31 - 37:35
that flavor it's a flavor
37:38 - 37:45
overdose you see most people order this
37:41 - 37:45
orange soda ice Peak to go along with
37:47 - 37:54
it it does taste like a Fanta
37:51 - 37:55
yeah oh that does go well together
37:54 - 37:58
because of the rich metin of the the
37:55 - 38:02
Yang Ro Palma which is is really rich
37:58 - 38:02
and savory and meaty and then the
38:09 - 38:15
man oh that was unbelievably delicious
38:13 - 38:18
the cooking process the history the
38:15 - 38:20
flavor and actually from here we're
38:18 - 38:24
going to go right next door where
38:20 - 38:24
they're also legendary for dumplings
38:30 - 38:34
die come die come oh man this place is
38:32 - 38:35
extremely busy and looks like from the
38:34 - 38:37
menu there's two main styles that you
38:35 - 38:38
can order one is the dry dumplings where
38:37 - 38:39
you get the dumplings and then you dip
38:38 - 38:41
it into your sauce but the other which
38:39 - 38:42
is the most popular version that you
38:41 - 38:44
look around and almost everybody is
38:42 - 38:48
eating is the dumplings within a soup
38:44 - 38:48
which is this vinegar chili oil
38:51 - 38:58
soup oh here comes a fresh
38:53 - 38:58
batch dumplings go in
39:00 - 39:06
oh man this is just dumpling Paradise in
39:02 - 39:09
Shian and they have these huge tub sized
39:06 - 39:12
jacuzzi sized pots boiling dumplings
39:09 - 39:14
just bobbing around in there and then
39:12 - 39:16
she fishes out a whole pot of the
39:14 - 39:18
dumplings then they go directly into the
39:16 - 39:20
the soup which is vinegar chili oil
39:18 - 39:22
sesame seeds some herbs in there she
39:20 - 39:24
just plops that whole pot of dumplings
39:22 - 39:26
directly into that seasoning straight
39:24 - 39:29
from the jacuzzi pot of dumplings to
39:26 - 39:31
your table the energy and action here
39:29 - 39:35
this is dumpling
39:31 - 39:37
Paradise oh man what a what a spot
39:35 - 39:39
extremely popular people just come here
39:37 - 39:41
to slurp down whole bowls of dumplings
39:39 - 39:42
and actually you it comes with this soup
39:41 - 39:45
which is you smell the vinegar in there
39:42 - 39:47
the chili oil lots of coriander cilantro
39:45 - 39:49
in there and then the beautiful little
39:47 - 39:51
dumplings which are kind of like little
39:49 - 39:53
bite-sized they look kind of hearty as
39:51 - 39:55
well kind of thick dough with beef on
39:53 - 39:56
the inside and then people just kind of
39:55 - 39:59
actually eat a dumpling slurp it right
39:56 - 40:01
off the of the bowl eat a dumpling drink
39:59 - 40:04
some of the soup all at the same time oh
40:01 - 40:04
but we got to try these dumplings
40:12 - 40:19
wow all the flavor the beef on the
40:16 - 40:21
inside I think it's beef and chives yeah
40:19 - 40:23
you taste the flavor of the chives that
40:21 - 40:25
wrapper is nice and doughy kind of a
40:23 - 40:27
mediumsized thickness perfect little one
40:25 - 40:29
biter dumplings and they've already
40:27 - 40:30
started started to absorb that chili oil
40:29 - 40:34
the flavor of the Chuan pepper the
40:30 - 40:37
garlic in there the coriander oh
40:37 - 40:45
oh so juicy and I can't wait to take a a
40:42 - 40:45
ship of that
40:46 - 40:51
broth that soup oh
40:49 - 40:53
wow all the vinegar the Smoky flavor of
40:51 - 40:56
the chili the sesame seeds that
40:53 - 40:59
combination eating dumplings drinking
41:08 - 41:13
phenomenal wow that's an incredibly
41:11 - 41:16
satisfying drink Shan knows how to do
41:13 - 41:18
dumplings just
41:16 - 41:21
incredible man those dumplings were
41:18 - 41:24
Sensational and emerged back onto the
41:21 - 41:26
street back onto the busy friendly and
41:24 - 41:27
colorful streets of Shian we're going to
41:26 - 41:29
walk through this Market and then
41:27 - 41:31
Michael's going to take us walking again
41:29 - 41:33
through the back streets to some of the
41:31 - 41:34
local markets we definitely need a
41:33 - 41:36
little bit of exercise we need a little
41:34 - 41:37
bit of walking around this afternoon
41:36 - 41:39
after what we've eaten and let me tell
41:37 - 41:42
you as you will find out as you keep
41:39 - 41:45
eating your way through Shian it is not
41:42 - 41:48
light it just it's heavy it's hearty
41:45 - 41:50
it's warming it's calorie rich and it's
41:48 - 41:52
unbelievably
41:50 - 41:54
flavorful this Market is very cool as
41:52 - 41:56
well so many things here and they're
41:54 - 41:58
also known for birds for pets here as
42:05 - 42:09
we're walking around the Muslim quarter
42:07 - 42:12
and we're going to stop at the great
42:16 - 42:22
cion wow so the great Mosque of seon
42:19 - 42:26
it's fascinating and it dates back to
42:22 - 42:28
742 ad during the tong Dynasty and it
42:26 - 42:29
includes five different chards you can
42:28 - 42:32
walk through that all feel like Gardens
42:29 - 42:34
with Chinese gardens with beautiful
42:32 - 42:35
buildings so much history but then much
42:34 - 42:40
of the buildings they were rebuilt and
42:35 - 43:07
rebuilt again uh until 1392
43:07 - 43:11
we're continuing this Chinese street
43:08 - 43:13
food tour in seon into the evening and
43:11 - 43:15
next up we're on our way to go eat a
43:13 - 43:18
legendary bowl of noodles where are we
43:15 - 43:20
at next Michael oh we are just right out
43:18 - 43:22
of aan noodle restaurant what type of
43:20 - 43:25
noodles do they serve kind of a you know
43:22 - 43:28
T noodle oh okay yeah kind of a t noodle
43:25 - 43:31
but it's different it's a
43:28 - 43:33
from one yeah so we're going to try bang
43:31 - 43:36
noodle tomorrow anyway but this one is
43:33 - 43:40
pretty famous and later it will be
43:36 - 43:40
pretty beedy only have one
43:41 - 43:45
noodle step inside it's a huge
43:44 - 43:47
restaurant almost cafeteria style with
43:45 - 43:49
tables going all the way down the side
43:47 - 43:51
uh you pay at the front you can get the
43:49 - 43:53
big bowl you can get the small bowl you
43:51 - 43:55
can get uh extra toppings but we just
43:53 - 43:57
went with the classic the big bowl and
43:55 - 43:59
Michael said that one tip he gave me is
43:57 - 44:00
that you don't need extra meat you don't
43:59 - 44:02
need extra vegetables when you come to
44:00 - 44:04
this restaurant the noodles are the king
44:02 - 44:06
and that's why everyone's here actually
44:04 - 44:08
it's not that busy yet uh but in about
44:06 - 44:10
30 minutes or an hour this place will be
44:08 - 44:12
extremely packed and then at the back of
44:10 - 44:14
the restaurant the kitchen they're hand
44:12 - 44:15
pulling the noodle so hopefully hand
44:14 - 44:18
stretching the noodles we'll have a
44:15 - 44:18
chance to see them
44:31 - 44:35
so in order to make the noodles they
44:33 - 44:36
hand stretch them pull them and they
44:35 - 44:39
just slap it down onto the table you
44:36 - 44:40
hear this thud with every time he pulls
44:39 - 44:43
the noodles then they go directly into
44:40 - 44:44
the boiling water in the meantime they
44:43 - 44:47
create all your bowls with all the
44:44 - 44:49
different oils chili sauces uh vinegar
44:47 - 44:51
everything and the beef goes into your
44:49 - 44:54
bowl at the bottom and then once those
44:51 - 44:56
noodles are finished then they plop that
44:54 - 44:58
entire uh the entire pot like a pot full
44:56 - 45:00
of noodles into your bowl and then to
44:58 - 45:02
eat them you got to Stir It Up Mix it
45:00 - 45:04
mix it all together mingle it with all
45:02 - 45:07
those ingredients oh what a what a bowl
45:08 - 45:11
fresh it's a reverse bowl of noodles
45:10 - 45:14
you've got the noodles on top with all
45:11 - 45:16
the toppings on the bottom oh man and as
45:14 - 45:19
soon as you start stirring it the aroma
45:16 - 45:20
is incredible the chili oil the vinegar
45:19 - 45:22
the garlic there's pieces of beef
45:20 - 45:24
there's potatoes there's herbs oh man it
45:22 - 45:28
gets better the more you dig the more
45:24 - 45:30
you find smell is amaz yeah the smell is
45:28 - 45:32
unbelievable so you got to really Stir
45:30 - 45:36
It Up hydrate all those noodles let
45:32 - 45:36
those Juices Flow all the
45:44 - 45:50
wow oh man I cannot wait to slurp these
45:47 - 45:53
noodles they're beautiful even in your
45:50 - 45:58
chopsticks you can feel how hearty how
45:53 - 45:58
elasticy the noodles are
46:02 - 46:07
are they good oh
46:08 - 46:13
wow okay on First Bite that's noodle
46:12 - 46:17
Paradise in your
46:13 - 46:19
mouth the chewi the doughiness they're
46:17 - 46:21
perfectly cooked and all of that sauce
46:19 - 46:22
the chili oil you really taste the
46:21 - 46:25
flavor of the spices in there the
46:22 - 46:29
cardamom cinnamon flavors the chili oil
46:25 - 46:31
the beefiness oh oh that's Sensational
46:29 - 46:34
okay I'll take another bite and then
46:31 - 46:34
actually I need to then Chase
46:41 - 46:46
man okay there's no other way to say it
46:44 - 46:51
than that's noodle Paradise in your
46:46 - 46:52
mouth it's a party of spices and noodles
46:51 - 46:54
and to make things even better after
46:52 - 46:56
your bite of noodles you're supposed to
46:54 - 46:59
grab a a garlic they have a whole tub
46:56 - 47:01
basket of garlic raw garlic you grab a
47:01 - 47:07
garlic you can peel
47:03 - 47:07
it and then you can
47:07 - 47:12
bite oh yeah that's strong garlic oh man
47:10 - 47:15
that goes up your nose oh that burns
47:12 - 47:18
your tongue immediately bite garlic you
47:15 - 47:21
got that pungency the the raw powerful
47:18 - 47:21
garlic and then keep on
47:24 - 47:28
eating and then change that with garlic
47:30 - 47:36
wow man okay this place is legendary for
47:34 - 47:38
a reason and they've been open for 30
47:36 - 47:40
years they've never changed their recipe
47:38 - 47:42
now we know why and as you keep on going
47:40 - 47:44
down again all those goodies let's try
47:42 - 47:46
some of that beef where the beef is just
47:44 - 47:48
kind of mingled in and start of started
47:46 - 47:52
to to disintegrate with the the wood air
47:48 - 47:52
fungus with the potatoes
47:59 - 48:04
I got a nice T tomato in that bite
48:01 - 48:06
flavor of the coriander the beef just
48:04 - 48:07
melts in your mouth the potato somehow
48:06 - 48:08
it holds up but again it just dissolves
48:08 - 48:15
tongue it's like a a stew a beef chili
48:15 - 48:21
stew on top of some of the best noodles
48:18 - 48:25
you might ever have oh man this is a
48:21 - 48:25
ridiculously good bowl of noodles
48:37 - 48:44
no this is just blowing my taste bud the
48:41 - 48:47
noodles are at an alltime High and the
48:44 - 48:49
sauce absolutely just glorifies the
48:47 - 48:52
quality of the noodles alog together
48:49 - 48:56
it's some almost unbeatable noodle
48:52 - 48:56
package combination in your bowl
49:06 - 49:09
I have to say that's one of the most
49:07 - 49:12
satisfying bowls of noodles I can think
49:09 - 49:12
of and finish with the noodle
49:16 - 49:22
water ah yes to help you digest oh man
49:22 - 49:29
was just an unbelievable bowl of noodles
49:25 - 49:29
you cannot miss it when you come to
49:42 - 49:46
C we're on our way to the next spot and
49:44 - 49:49
we jumped in a little TT actually it's
49:46 - 49:51
smaller than a t it's basically a a
49:49 - 49:54
motorbike with a couple seats attached
50:01 - 50:08
quiet actually the city is yeah it's so
50:05 - 50:10
quiet okay so we made it to Bean men
50:08 - 50:13
this is one of the most famous streets
50:10 - 50:17
in seon one of the main food streets in
50:13 - 50:20
the Muslim old quarter of seon always
50:17 - 50:23
tons of people extremely bright lights
50:20 - 50:24
food on both sides of the street and
50:23 - 50:27
we're just kind of browsing through here
50:24 - 50:29
walking through here enjoying the the
50:27 - 50:31
action and the energy and we're on our
50:29 - 50:33
way just walking through the street to
50:31 - 50:35
get to the next place to
50:35 - 50:39
eat oh man is packed and I'm sure this
50:38 - 50:41
is nothing compared to how busy it
50:39 - 50:44
actually gets on the weekends or on
50:41 - 50:47
holidays but the lights are so bright
50:44 - 50:50
you might need sunglasses so many things
50:47 - 50:52
going on this is kind of the the center
50:50 - 50:54
of tourism in
50:52 - 50:58
SE so we kept walking and then we
50:54 - 51:00
crossed over the drum Tower and if we
50:58 - 51:03
came to a spot something I've been
51:00 - 51:05
waiting to eat all day long barbecue
51:03 - 51:06
seon style barbecue you can smell the
51:05 - 51:10
lamb you can smell the meat you can
51:06 - 51:10
smell the cumin in the
51:11 - 51:15
air oh man so I'm in the back here at
51:13 - 51:18
the barbecue station that smells
51:15 - 51:20
ridiculously good the lamb is cooked
51:18 - 51:22
actually looks like it's cooked well
51:20 - 51:24
done until it's almost crispy and then
51:22 - 51:26
he continually just sprinkles it with
51:24 - 51:31
chili powder and cumin dusted in that
51:26 - 51:33
cumin all Aroma meat lamb cumin oh man
51:31 - 51:35
my mouth is watering even after all the
51:33 - 51:37
food we've eaten today and I love the
51:35 - 51:39
way they cook it they just Sizzle it
51:37 - 51:42
that fat starts to render out starts to
51:39 - 51:43
just embed within itself the lamb starts
51:43 - 51:47
ify all the sprinkle of chili powder
51:45 - 51:51
just coating it and they need
51:47 - 51:51
continually just look at that wrist
51:52 - 51:57
motion cumin goes on oh a dusting of
51:57 - 52:00
oh man heavy on the
52:13 - 52:20
wow Michael cheers man what a day what a
52:17 - 52:23
day and it's a great day what a great
52:20 - 52:26
day oh man yeah what an incredible day
52:28 - 52:33
oh excellent and now some cumin lamb
52:31 - 52:37
beef kidney barbecue they serve it on
52:33 - 52:38
the skewers the legendary Canon barbecue
52:37 - 52:41
cumin lamb that's what we have to start
52:38 - 52:45
with oh man get a closeup look at that
52:41 - 52:49
meat I mean as he cooks it he just layer
52:45 - 52:49
there's layer upon layer of chili and
52:57 - 53:02
that's unbelievable flavor that is the
53:00 - 53:04
way to cook lamb the fat the cumin and
53:02 - 53:06
the cumin is so good you can taste that
53:04 - 53:10
it's freshly ground cumin it has this
53:06 - 53:12
floral spice to it it's salty it's fatty
53:10 - 53:13
the chili everything just caked under
53:13 - 53:19
meat oh that's addictive oh
53:21 - 53:26
okay I'm going to try the kidney next
53:29 - 53:35
man that's
53:32 - 53:38
juicy has this christas to it as
53:35 - 53:40
well it just goes down so easily again
53:38 - 53:42
that combination that spice combination
53:40 - 53:44
dedicated to the cumin just what makes
53:42 - 53:46
it so flavorful and then we also got
53:52 - 53:57
skewers nice and crispy on the edges
53:54 - 53:59
fatty but yeah all three meats just cook
53:57 - 54:01
the same way you really taste the
53:59 - 54:03
meatiness of the meat it's fresh meat
54:01 - 54:04
it's Quality Meat it's meaty meat and
54:03 - 54:07
then that flavor of the cumin is just
54:04 - 54:07
what shines and makes it what it
54:09 - 54:18
is Shan cumin barbecue lamb world famous
54:13 - 54:18
and this is where it all comes from oh
54:34 - 54:37
man oh what a
54:39 - 54:42
combination lamb is really
54:45 - 54:49
good it definitely appears that most
54:47 - 54:51
people sitting behind me plan to sit
54:49 - 54:53
here and eat all night long as well eat
54:53 - 54:58
drink just enjoy the night of C
54:58 - 55:02
Sean is a city that has it all from
55:00 - 55:04
thousands of years of History to
55:02 - 55:07
Friendly people to food that's
55:04 - 55:09
unfathomably delicious uh also we'll be
55:07 - 55:11
traveling around XI Province so you can
55:09 - 55:13
expect to see some more delicious
55:11 - 55:14
Chinese food so stay tuned for the next
55:13 - 55:17
video thanks again for watching see you
55:14 - 55:17
on the next video
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