6:48
In this video, I'm in Chongqing, China, the spiciest cyberpunk city in the world. And I'm on a mission to try every single delicious bowl of noodles that I can find. Let's just get right into it, guys. It's going to be crazy. Everybody knows that China is famous for noodles, but today's mission is different. We came to the spiciest city in China to try them all. He turned that extra spicy into extra numbing to find out whether this city is overhyped or does it truly deserve the title of the best noodle city in China. And we're trying unique specialties like rabbit head noodles, gooey, slimy starch noodles, and more. And at the end, I'm taking on the thousand chili chicken noodle challenge. It's like biting in to
an electrical battery. It's going to be intense. Bowl after bowl of pleasure and pain with some good and some even not so good noodles. And to be honest, I'm not too sure if I'm going to survive the spice, but I'm gonna do my best. Let's begin. Guys, it's crazy. This whole place is multi-layered. There's so many layers to the city. There's 30 million noodle lovers here, and they're all spicy. I think it's going to be impossible to get a non-spicy bowl of noodles. Let's just get right into it, guys. It's going to be fullon video of noodles in Chongqing, China. Okay, guys. And first up, we are deep in a local neighborhood, Sichuan neighborhood. And all around you can see Sichuan ingredients. There's my jo Chinese rice liquor being fermented
on the side here. We've got pickled vegetables. We've got tons of local Sichuan spices, chilies, everything here. And just up around the corner, we're going to go try one of the most famous bowls of noodles in the city. That's right, guys. First up, we're starting out strong with a banger. Although it's quite risky, I got to say, the most insane rabbit head noodles. Seriously, I've never seen a noodle like this in my life. Just watch. Okay, guys. We're going to be trying one of the most unique noodles of Sichuan. China has so many noodles. One of them is cold noodles, but in Sichuan, they've upgraded it here with a local specialty, rabbit. And right up here is a local rabbit dispensary.
We're going to get a special Yang men cold noodle from Chongqing with tuto and wang. And look at this guys. Baby. Okay. One-year-old baby rabbit going to be super juicy. Look at that. Look at this guys. This is all Sichuan Chongqing rabbit meat. We're going to see the making of a special cold rabbit meat noodle. Oh, that's the rabbit meat. So there's five spice, spicy and fragrant. So let's see how it's done. That's a whole barbecue rabbit. There it is. So she's just breaking up a whole rabbit. And let's see how it's done. We got a giant bowl of chilies here. Oh, there it is. Look at that.
Oh, look at that. That's sesame five spice oil. Oh, and then peanuts. That is insane. Oh, and then sesame. And then cold noodle mixing. That is crazy. Oh, there it is. Spicy rabbit head. It's a rabbit head dispensary here. Look at that. Wow. Oh, yeah. Just a little peanut on top. Oh, that is insane. Sichuan Chongqing cold rabbit noodle. Oh, let's go try it out. And there it is, guys. Look at that. Sichuan cold rabbit salad. That is just insane. Look, you can see Sichuan pepperc corn in there.
You can see so much juicy baby rabbit meat. Definitely a unique noodle dish. Okay, let's try it out. M. Oh my goodness, that is burning with delight. So, it's a specialty in Chongqing to get the rabbit head. Wow, that is insane, guys. Germaang. So many spicy ingredients in there, guys. Wow. Oh, look at that, guys. Here's the rabbit head. It's all about the cheek meat. This is bringing back memories, guys. Living in Sichuan for 6 years. Just like that. Okay. And that's the meat. Oh, it's so juicy. We're going to eat as much of this as we can and keep exploring. That's amazing.
Bye-bye. Amazing, guys. Wow. Let's keep going for more. Will this tasty streak continue, guys? Next up, we found a deep street food that's loved by locals, but it's absolutely packed with Sichuan peppercorn. Very numbing. Let's find out if it's tasty. Okay, next up, guys, we are going in. Right up here, there's a famous street vendor. He's got his food on a bamboo pole selling jelly noodles. Classic Chongqing style jelly noodles right up here. Let's go take a look. Here we are. La. Oh, here we are, guys. dfu now.
Okay, so he's got langen, which is this jelly starch, cold noodles, and dfu now dma and tofu brain. Wow, this is amazing. He's got cold noodles here. He's got sweet potato starch noodles and jelly noodles. That's what we're going to get. The classic Chongqing style jelly noodle. And you can see it's like a giant brick of starch jelly. And here comes the blade. Oh, look at that. Wow. 42 years of history. These are all the starch jellies. This is usually made with yellow pea starch or mung bean starch, I believe. And we're going to get a nice bowl. Wow, that looks good.
Look at that. Okay. Garlic water, soy shama needang his secret sauce. Rutabaga, little sugar, little onion. Oh, wow. Wayma. Oh, and then some yellow pea. Crunchy yellow pea. Oh, this is chingo. Sichuan pepperc corn and tons of chili. That's a lot of chili. Bulama chikama. Okay. Here we are, guys. We got the signature leangpan. This is starch jelly noodle in Chongqing, China. Look at that, guys. So much chili. Chongqing chili. Let's try it out. Look at that. There it is. Ah.
M. Oh, the chili, like he was saying, it's not spicy. It's just more smooth. And I got to say, it's definitely nice and sweet. DFU. Okay, we're going to get one of these tofu brains. Look at this. This is a tofu brain. What I love about this is that in Sichuan, they make it spicy. It's not sweet. Like, if you have this in Singapore, they usually use the sweet ingredients, but in Sichuan and Chongqing, they use spicy. It's like a silk and tofu, garlic water, signature soy, rutabaga. It's got some onion, and then it's got Oh, MSG and yellow pea, soybean, and Sichuan pepperc corn. Oh,
that's potent. Look at that. Oh, look at that. It's got the rutaga. It's got tons of chongqing style chili oil, yellow peas, tons of MSG, and Sichuan pepperc corn. Let's try it out. M. Oh, wow. How true? How? Wow. How true. That's amazing. It's numbing. Your mouth just tingles with joy. And it's a great combo, these two here. The cold jelly noodles and the spicy numbing silken tofu. Amazing, guys. 42 years of history here. He's a master. So, we're going to finish these two bowls. Keep going. Okay. They say we should come back. We will. Okay. Bye-bye. And next up before an unfortunately not delicious bowl of noodles and a super slimy bowl of noodles and of course the thousand chili
chicken noodle challenge. We're going in for one of the best noodles you have to try in Chongqing. The Wanza noodle. Absolutely amazing. Just watch. Right up here. We're going to start with Chongqing Wanza. Oh. So look at this guys. This is the noodle menu. There's so many different types. All different variations. Top left, we've got the Wanza, the classic. That is what we're going to order. We're going to get spicy. How? Oh, these are the ingredients. Oh, here we go. Garlic, soy. Oh, pickled veg. Oh, more pickled radish. MSG.
Oh, Sichuan pepperc corn. Germaang bang. Oh, that's the soul. Chili oil and oh, ta bangla. Oh, and here they are. Look at this, guys. This is the soul of wanza, the wando. Those are going to be creamy when you add them into the noodles. Not only that, we've got the zajang, the ground pork gravy. She's just adding in the veg. And this is going to be a real challenge trying every bowl of noodles in this city. There we go. Noodles going in. Yeah, it's all about the spice here in Chongqing. Oh, okay. She wants me to put my Okay. I'm going to put the noodles in myself.
Here we go, guys. Look at that. Chongqing wanza noodle. Ooh. Ah. Okay. That's about 100 grams of noodles right there. And then here it is. The wand. Yellow peas going in the ground pork gravy. look at this guys. The wand do zang chongqing specialty. She's added in extra yellow peas for us. Added in an extra 10 R&B worth. Tons of pork gravy. Oh, okay. Try it out. Here we go. M. The flavor coming from that is unlike anything you'll ever taste. It's so aromatic, spicy, numbing, nutty, sesame flavor in that. Oh, it's just soaking, dripping with flavor.
Seriously, guys, come to Chongqen, eat the noodles, you'll be in heaven. Let's finish this bowl and keep moving. Wow. So good to be eating noodles, guys. That's right, guys. And before the unfortunately not so good noodles and the thousand chili chicken noodle challenge, we're going in for another banger. The swan lefan extreme slimy noodles that are famous in Sichuan and Chongqing. You got to see this. Okay, guys. Next up, we're going for a very special unique noodle. We're entering into a food walking street here. This is a very bustling area with tons of food, but there's a specific unique noodle we got to find. Here we are, guys. I think we just found it
right up here. Look at this guys. This is a sweet potato starch noodle. He's the slab master. Look at this. This is how it's done. Oh, there it is. And then he cools them off in the cold water and then they're good to go. Let's get a bowl of that. So, we're going to get the spicy version. You can see he's got this giant pot of sweet potato starch. Maya do. Oh, this is ours here. Oh, Sichuan pepperc corn going in there.
Look at that. Oh, MSG chicken essence soy sauce garlic. It's all in there. Oh, and then Sichuan pepperc corn. And this is going to be with those sweet potato starch noodle. So, she just added in a little bit of seaweed, a little bit of sweet potato starch noodles, and bean sprouts into the cauldron. And here they come. Look at that. That's a massive bowl. And let's see what's going on top. Oh. Oh, they got some yellow peas, some onions. Oh, and some stock. She's added in the pork gravy and some chili and some coriander. There it is. What's your ch? Let's go try it out, guys.
The texture on the swan len noodles. I've had these before quite a while ago. They are going to be slimy and delicious. That's the texture. Extra chili. We got the bean sprouts. We got the yellow peas, ground pork sprouts. So, tons of chili in there. Let's try it out. M that is so packed and I ordered extra spicy. So it is definitely spicy. That is amazing guys. Swan la sour spicy starch noodle. So you've got spice from the chili. You got sour from vinegar and then it's also nutty from bean sprouts and yellow peas and crunchy and it's got the umami from seaweed in there. It's actually really nice. So, we're going to finish this bowl and keep exploring.
This is one of many bowls to eat in Chongqing. Wow. That was really delicious, guys. We're going to keep going. Get more variety of noodles. Let's go. So far, guys, we're surviving. But next up, I got to say, actually wasn't as good as I hoped. Just watch and you'll see. Okay, guys. And next up, we're going to be having New Romanian spicy Chongqing style beef noodle soup. Look at this. There's hundreds of stools here on the sidewalk. You can just sit down and slurp your noodles. Absolutely breathtaking. And the shop is right here. Let's go try it out, guys. Look at this, guys. You can get Wanza, yellow pea, ground pork gravy. You can get nuromy beef noodle soup. You can get
spicy sour fangfen intestine noodle soup. And you can get zangen, ground pork gravy noodle. But we're going to get beef noodle soup. Uh do you get spicy? Uh how 28 R&B which is like uh five bucks. Oh, and you can see the ingredients going in here. Wow. Soy sauce, Sichuan pepperc corn, sesame, garlic, water. Look at this, guys. All the chili oil here. And they're going to be adding the noodles and the beef into this. And then the noodles are scooped and boiled in this cauldron and put into the bowls here. This is our going to come up right now. This is mine here.
Nuromian. Wow. And there it comes. Tons of beef on there. Look at that. Oh, and the beef gravy. And there it is, guys. Look at that. You can choose a seat right on the sidewalk and slurp your noodles. Let's go try it out. And there it is, guys. Look at that. Classic Chongqing style beef noodle soup. Nuromian. Oh, you got to try this if you're in China. Nuromian is like pong nuromian red braze beef. Big chunks of beef in there. Look. Good protein. Lots of noodles. You mix it up. You get that signature red chili oil gravy all just mixed into the noodles. They put coriander. They put green onions. Chilio. Sichuan pepperc corn. And it's going to be super aromatic. Okay, let's try it out.
M. M. Wow, guys, look at that. The chilio is soaking through on every single noodle. For me, there is nothing more aromatic and delicious than a good red graze beef noodle. I got to be fully honest with you guys, though. This is a tourist noodle that we just found along the way in between our other plan noodles. So, I would probably give this like it's delicious, but it's not super top level. Like, this is more like a 7.65 on the Xiang aroma level. I was hoping for an eight or a nine, but you know, they can't all be home runs. But still very nice, delicious, slurpy noodles. How bye-bye. Awesome, guys. Let's keep going. And will the next bowl make up for the last bowl that was just average?
I hope so, cuz we traveled to the outskirts of Chongqing for this extremely local, most authentic bowl of Xiaomi. Probably the most famous style of noodles in the city. Just watch. And right up here, guys, we are deep in a local neighborhood right now. Going to try a special Chongqing Xiaomi right up here. Oh, it looks super local style. Oh. Wow, look at this guys. Little noodle station here. We're going to get numbing, too. Oh, look at this noodle station. Oh, oh, Jingi Jing. MSG chicken essence. Oh, duo. Pork lard. A little pickled veg.
Lots of chili oil in there. Oh, tons of chili. Oh, gola. Oh, and some stock. Got to start the noodles here. Here's the noodle master. This is a classic Chongqing noodle you have to try, guys. Oh, okay. So, he says you can add the ground pork you want yourself. Oh, look at that. Qua. Okay. So, he says you can add It's about $2 and you can add as much as you want here. It's like a sha buffet. This is classic ground pork gravy. Okay. And add the green onion. Okay.
Okay. We're going to go try it out. Look at this. Deep in a local neighborhood. Oh, and I added on tons of extra pork. That was 13. That was an extra $2 worth of pork. Wow, that's a ton. Look at that, guys. Wow. Chongqing Xiaom. And he's put peanuts in the bottom. That is a traditional Chongqing style Xiaomi. Tons of dried chili in there. Look at this. M very good. that is actually very spicy. Look at he's loaded tons of dried chili and Sichuan peppercorn. I think I was being a little too brave fasting for extra spicy because he turned that extra spicy into extra numbing. And my mouth is
tingling. It's just tingling with extreme numbness right now. m. Wow, that is really nice with the ground pork. So much flavor in there. But the pickled veg is definitely spicy and it's rounded out really nice with a little sourness from pickled veg as well. But it's definitely a spicy bowl. Okay, so you got to add a little vinegar. It's delicious. We got to add a little vinegar. I think that'll help with the spice. That is burning. Burning strong. M. That is a really nice noodle, guys. You got to come try. Only $2 for that bowl, guys. Let's keep going. Let's keep going, guys. And now it's finally time. Now we're finally at the thousand chili chicken noodle challenge. Will I survive? Let's
find out. Here we are, guys. Next up, one of the top spicy noodles to try in Chongqing. I'm super excited. Right here, Chongqing len spicy thousand chili chicken noodle right here. Here we are, guys. Thousand chili chicken. I hear it's a challenge to get through. Oh. Oh, so it's a challenge. Oh my god, it's a challenge. They got all the variety of special noodle wow, that's a serious and spicy. Look at that. So many chilies. Oh, so it's starting here. MSG chicken essence. Oh, huajama. Oh, Sichuan pepperc corn. Ma. And then the noodles are going to go in. Lots of G noodles. Insane. This is going to be so spicy. Oh, and there it is. Look at that. Oh, there's more chili than chicken. Look at that. and the beef
stock. Thai bang. And there it is, guys. Look at that. We've got the lassi noodles. Thousand chili chicken. There's more chilies in there than chicken. And Laan was saying lots of people come here to challenge this dish because it's one of the spiciest and most delicious dishes of Chongqing. How? It's like a non-stop chili chicken factory here. Let's go try it out. Wow. Here we go. Oh my goodness. Soaking with Sichuan pepper and Sichuan chili. Look at that, guys. She's put in the beef stock. She's put these caramelized Sichuan red chilies. I hope it's not too spicy. It's got peppercorn. It's got
leaks. It's going to be very aromatic. Let's just try it out. Oh, a raw Sichuan peppercorn in there. Here we go. M. That is insane, guys. All the aroma of the chilies and the peppercorn has just released into this oil mixed with beeftock. Chili oil. Super fragrant, super potent. It's like biting in to an electrical battery. Your tongue tingles with electricity. Burning chili. Wow. Yeah, it is definitely spicy. She said the proper way to make this dish is more spicy than xang. Incredible, guys. Going to finish this up. Oh, and go for more.
Actually, that is insanely aromatic. Spicy and aromatic. Okay, it was amazing, guys. Wow, that was amazing, guys. Let's keep going. Seriously good. Thanks so much for watching, guys.
