Extreme Chinese Street Food: From Cow Dung Hotpot to Penis Barbecue

Right now I'm holding a fully grown beef penis eating barbecue style. One of the most forbidden foods you can find in China. Holy moly. China is famous for delicious food, but today I'm on a mission to try some of the worst rated and forbidden delicacies I can find. And to do that, I flew right into the most notorious province of China, Guizhou. I'm going to be trying everything from cow dung hot pot Oh, it smells Like that in boxing It's a strong aroma. Smells like cow dung, really. The raw chicken blood salad And there it is, guys. Look at that fresh chicken blood. I am a bit nervous, to be honest. And much more. With six super crazy local specialties that I'll be rating on a scale of 1 to 10 and deciding whether

these are actually any good. By the end, the dishes are going to be getting crazier and crazier. Oh my god, that's huge. This is my first time. And first up, starting out deep in Guizhou's most notorious morning market. Let's eat. Okay, guys. And first up, we are deep in a local market here in Guizhou. And this market is famous for having some of the most extreme delicacies in the province. And we're here to find out if they're good. Let's go check it out. Let's just be clear, guys. Today we are deep in the local areas of Guizhou, China. Just take a look at this. Full of local

delicacies. This food is not made for tourists, and it has some of the most notorious delicacies in the country. There's so much to see here. There's the thousand chili chicken masters stir frying in the back and tons of street foods, too, like giant pots of stewed pork leg and pork belly, spicy giant cauldrons of beef noodles, hand pounded sticky rice snacks, tofu stalls, baozi stalls, and tons of chilies, too, which this region is famous for. But today, we came to try specifically the most extreme street delicacies we can find. Let's go see what we can get. First up, we're starting up strong with raw chicken blood salad. Here in the morning market, it's a local delicacy loved by

the local people. To be honest, this one was a bit difficult to wrap my head around, but it's a the delicacy, and that's what this channel's all about. So, let's try it out. Okay, guys. And up ahead, I think is the infamous cold chicken blood salad, one of the most forbidden foods you can find in China. Oh, look at this. Oh my goodness, I can't believe we're going to get a raw chicken blood salad. This is one of the most forbidden foods you can find in China, worst rated. You can see it's full of chicken organs, but we came just for this.

Wow, chicken blood. And you can make it cold salad style. All the organs you can cook, but I think that the blood here in Guizhou, deep Guizhou province, is just eaten raw. So, what you do is you buy it and then take it to the neighbor, and they'll they'll make it salad style for you. Okay. Well, I will quite claim it. Oh, now like a quarter. Okay, we're going to get one chunk. Oh, there it is. Oh, my goodness. And there it is, guys. Look at that fresh chicken blood. I am a bit nervous, to be honest. Okay. So, they said no problem, you can eat this. It's jiggly. I never tasted anything like that in my life. I'm a bit

nervous, but they say it's delicious. How to trim it? How to trim it then? It's a specialty from Guizhou. Okay, so let's bring it to the neighbor and then try it out. So, the locals eat it all, no problem, but The locals eat it. The locals eat The Okay, so the older generation eats this raw. I got to try it out. I'm a little nervous though. We are eating chicken tongue. Okay. Thank you. Here we are guys. This is the salad stall. You can just give it direct and they'll make it into a salad for you. Look at that.

Okay, so we're going to pass the blood to him. And they're going to make it into a salad. Oh, he's going to slice it. Look at that. Wow. It's like blood jello cubes. Oh, and there it is. Oh my goodness. That is crazy. That's a lot of chicken blood. Wow. Oh, there we go. Loading in tons of chili oil. Oh. pepper corn oil. Their signature sauce. Oh, shall tongue some chives and cilantro. Okay. Haha. Thank you. Oh my goodness. There it is guys. Look at that. So he's saying you should mix it up first. Look at that. Fresh chicken blood. That is crazy guys. In the neighboring chili

stall, oh, they're bringing fresh chili. Thank you. Oh my goodness. Oh. Okay, the locals say it's all good. Okay, let's try it out. Oh, it's good. Tastes like jello. Oh, it's like a spicy jello. Spicy aromatic jello. But, think I'm going to finish it cuz that's a whole bowl of blood. Wow, that is crazy though. But, it's actually very delicious. It's like a cold jello chili oil salad with the signature numbing tongue jaw Sichuan peppercorn oil. Ni chi guo ma? Jia shang de ma?

Okay, so the kids have tried it. It must be pretty common. No big deal. Mei you chi ma? Ni jing chang chi ma? Okay. Chi shang le ban. Han hao chi er? Han Tai xiang le. Okay. Thank you. The guo ju guo Guiyang te se dui ma? It's very delicious. I got to say one of the most aromatic flavors in the world. But, I don't know if I'm going to order that again because that was extreme. Chi shi ni. Hao. Chi shi ni. Tai bang le. Actually, it was very delicious, guys. Just mentally very hard to accept, but flavorfully very good. Chi shi ni ma?

Tai hao le. Let's keep exploring see what other crazy foods we can find. Hao. Xie. Next up, before we're going to try the cow dung hot pot and some super insane specialties like barbecue beef reproductive organ. This next dish is super strong and unique. Moldy tofu. You got to see this. It's super unique. Okay, guys. And next up, I think we just found one of the most love or hate dishes in all of China right up here. Moldy mao doufu. And it's a popular spot right here. Let's go take a look. And here we are, guys. One of the most love or hate dishes. Ni hao zao shang hao. Zhe ge shi shen me mao doufu ma?

Mei doufu? Hao chi ma? Oh, ke yi lai yi fen ma? Look at this, guys. Hao wo shang le. Zhe ge ke yi ma? Hao de ma? Ah, ma le yi dian dui. We're going to get more spicy. Yeah, yeah. Ke yi ya. And there it is, guys. Mao doufu. Furry tofu. One of the most potent street foods in China. Tai bang le. Ke yi lai yi ge ma? Zhe ge shi fa jiao duo jiu? Shi tian? Fermented for 10 days. And uh it's going to be very strong and cheesy and potent. We're going to get mala, mouth numbing and spicy.

Zhi zi gua ma? Okay. Ke yi ya. She says I can do it myself. Zhu Ji sure Ma La Ma. Look at this guys, the furry tofu. Oh yeah, look at that guys, there's so much fur on that. She's just invited me to separate myself. Oh, it's so cheesy, so potent. Grandma. There it is. Okay, so let's see how it's done. Bai Jiao. And then salt. Bai Jiao. And chili. Sichuan peppercorn and tons of chili. Wow. That is a potent, funky, fermented tofu.

Okay, so she ferments it in a warm room. Wen Shi Li Mian Fa. Wow. And look at all the people lined up for this delicacy guys. It's a popular dip in China. You can eat it with noodles, with rice, with buns, with porridge. And it's cold, and I think it's going to be like a stinky tofu cheese. So there it is. Okay. So you have to keep it at home for 3 days before you can eat it. So I'll probably try their sample here. So we're going to try it out right now guys. Look, Zhu Ji sure Ma La Ma. They got two varieties, Ma La, spicy and numbing. Ran Hou Zhu Ji Shi Ma? Xiang La? That's more aromatic and spicy. Let's just try that right now guys, the Ma La, spicy and numbing furry tofu. And there it is guys, look at that, Ma La furry tofu. Let's just try

it out. Chang Yi Chang. Oh, it's potent. Wow. A little salty, she said yeah. It's definitely potent and funky. Like a spicy funky, cheesy tofu. Mm. But I could see how you could like that if you just put a little bit into your porridge and mix it through or noodles. But it's spicy and numbing. Wow. Yeah, she said it's better to eat it with some rice or some noodles or porridge. But eating it plain is a little bit like eating a stinky, funky, numbing, spicy cheese. Actually, I think I could get used to that. It's pretty nice. A little bit strong to eat directly, but it's an acquired taste and I think you can get used to it slowly. How?

Shishi jian. Ah, shishi ba bai. Amazing, guys. Keep going. And next up for our third of six dishes, we found another potent dish deep in the market, century egg salad using super strong sulfurous eggs in a very unique Weizhou style salad with eggplant and roasted spicy chilies. Just watch. Okay, guys, and I think we found another extreme delicacy here. Is that Shang Hai? Oh, you can shishi shama? Shout out to Pidan. Oh. Weizhou special salad with century egg and grilled peppers. Let's take a look. Oh, so we got cheza.

We got grilled eggplant and chili. So, this is the chili grilling station. Okay, so we're going to take the skin off the burnt chili and put it into the salad along with the eggplant here. Wow, hen xiang de. Jiga la bu la? Bu la ma? Oh, jiga la. Look at this, guys. The small burnt ones are going to be spicy. Jiga la? Ran hou da dian bu la, dui ma? Oh, what's this? Oh, tomato. Oh, kao shi hong shi. Ni yao ba jiga pi? Bu yao le, dui ma? So, he's taking the skin off. And then you're going to mix it into a salad. Jiga shi liang ban cai ma?

It's a cold salad dish. Ran hou jiga dou shi pi dan ma? Yan dan? Oh, okay. So, there's a couple different types of eggs. There's the salted duck egg. Do you know what I'm saying? Yeah, done. Do you know what I mean? Salted duck eggs and then there's also the pidan. You either love them or hate them and they're going to put these into this liangban cold Guizhou style salad. Let's see how it's done. Okay, here we go. He's going to make one for us right now. Look at this. So, here it is. Full of green chili. These are spicy. Do you know what I'm saying? Yeah, done. Do you know what I mean?

I'm not. Oh, he said it's super spicy. Okay. Okay, so we're going to get a tomato in there and some eggplant. Guizhou special eggs. Look at that. Guizhou salad. The Guizhou vegetable salad. Guizhou style. Oh my goodness. Oh, pidans. That's the sulfurous century egg. You either love those or hate those. And there it is, guys. So, we've got the pidan. The pidan, the century egg. Got a la jiao. Chili. Eggplant and tomato. And let's see what happens next. This is la ban. Okay, so some onion going in there.

Garlic. Oh, fresh garlic. Two. Guizhou the two. That's Guizhou vinegar. Jang you. Little bit of soy. MSG. Oh, and then he's just slicing it with scissors here. Look at this. All sliced by scissors. Do you know what I'm saying? Show gonga. Okay, so he says when you do it by hand here with the scissors, the flavor infuses into everything and it's more delicious. Guizhou the salad. Oh, and there it is. Look at that. Wow. That looks potent. Look at all the century egg in there. Okay.

Okay, yeah. Oh, look at that, guys. Fully loaded with century egg, eggplant. It's got the spicy little chilies, Guizhou chilies. Oh, let's just get a nice big chunk of century egg, tomato, chili, eggplant all in there. Shishilaba, let's try it out. Mhm. Oh. Oh, that is potent. Mhm, you can eat that. Wow. How much is that? Oh, the century egg is incredible. Wow. Wow, very unique. You can taste the raw garlic. It's very nice with the raw garlic, actually. And then the eggplant and the chili, little smoky. And the century egg, I was worried it's going to be too strong of a flavor, but it

actually just has this light sulfurous flavor, which is actually kind of nice. Shishilaba. How is that again? Going to put this with some rice. What should you go with? Give me fun. Okay. How? Shishia. Let's keep exploring, guys. Awesome. Shishilaba. Okay, guys, we're going to leave the market now. We've got some more crazy stuff coming up. I hope I survive cuz it's going to get crazier and crazier. Let's go. And now we're getting into the crazy stuff, guys. Next up is the most notorious dish of Guizhou province, the cow dung hot pot. You got to see this one, guys. Was it any good? Let's find out. Shishia. Okay, guys.

Next up, we're going for one of the craziest dishes in the region in Guizhou, cow dung hot pot. Just right up here. Can't believe we're trying it out. This is a local delicacy. Okay. There's two types you can get, the dry, ganda, say ma? Hayo tangda, say ma? Tangda, okay. The hot pot version. So, we're going to try that. Now woman chudega tangda, okay ma? Okay. We just got invited into the kitchen. Let's see what it's made of. That's the juice from the stomach, the undigested grass juice. Here it is, guys. Look at that. That's the undigested grass from the cow stomach.

Do you get your towel, do you mind? That's the ooh. It's got a It's got the flavor to it. It's got the dung aroma. Oh my goodness. Ooh, that's insane. Oh, it smells It's a strong aroma. Smells like cow dung, really. Ooh, and don't go away, mama. Bushima. He says it's not strong. Okay, so he says right now it smells strong, but once you cook it in the hot pot, it's not as strong. But that is It actually smells exactly just like cow patties. Here we go. So chili's going in. Look at that. Oh,

and here's the bucket. Oh my goodness. That's the juice from the cow stomach. Oh my goodness. Look at that. Now find your good mama. That's the juice from the cow stomach. Oh, there it is. Okay, and then let's see what's going in here. Oh, you're waiting, mama. Yeah. She's got MSG salt, chicken essence GG to you, mama. Oh, cool jammer. That's the cool jammer. Oh, black pepper. Dude, dude jam me fun. Oh, and then some signature spices in there. And it's going in. Do you get your jammer?

Oh, that's the bile from the stomach. How is your mama? How sure? How? I want to stir fry with the juice from the grass that's been squeezed out from that undigested grass. And it smells very potent, like real cow patties, like you're on a farm. Oh, and here it is. Oh, it smells just like cow patty with chili. Wow. But the aroma is actually a bit less, I got to say. Smells like a potent beef broth. Wow. Little bit of swan meow, little bit of chives. Oh, you got shishama. Oh, shishama. Oh, and some fennel. Oh, and some huajiao. Oh, rong jiao the huajiao. That's Sichuan peppercorn, but grown in Rongchang. Oh, xie laoban.

Tai bang la. There it is. Oh, it's got some mint on there. It's got some garlic chives. It's got some fennel, some beef in there. It's got some tendon. Looks like it's also got some tripe. Mix that in. And once it boils, it's just like a regular hot pot. Once it cooks through, it's good to go. So, let's just take some Oh, it's definitely ready now. Look at that. So, let's just take some, put it on the rice. Oh my goodness. Make sure that rice is saturated. I want the first bite to be potent. Here we go. Let's try it out. Mhm. Oh. Mhm. Wow. That is way different than I thought it would be. Mhm. It's definitely got a slight odor to it, but it's kind of nice in a way. It's more just like a rich beef stock that's peppery, a little

floral, and then bitter from the bile. How much is it? Very tasty. You look at this, guys. It's got the cow grass foam. And it's just loaded with Sichuan peppercorn. It's very floral and spicy and peppery. That is one of the most potent foods I think I've ever tried. So bitter. Bye-bye. Xie. Awesome, guys. Unique local specialty. I think it's worth trying. Pretty cool. Next up is another super potent dish that might be misunderstood, the cow brain noodles. Let's find out. Was it any good? bowl, but you can actually add all of these accompaniments to it as well. They've got beef tendon, they've got regular beef meat, they've got mixed beef organs, they've got beef stomach and tripe. So, there's a lot to add

here, guys. We're going to have a bit of everything, and of course add the beef brain as well. The beef brain noodles, their signature. Look at this, guys. This is a full-on beef sanctuary here. We're going to get the rice noodles, beef brain. We're going to have the brain noodles with rice noodles here. Look at this, guys. Oh, yeah. Rice noodles going in. So, there's rice noodles, couple different varieties of rice noodles.

Oh, look at that. That's all the beef brain. Okay, ma? Oh, we're going to get lots of beef brain in there. The classic. Oh, look at this, guys. So, this is it here. It's got some pickled veg, some chives. Oh, new row. Looks delicious. Han xiang de. It's all beef specialty here, guys. Oh, and there's the brain. Oh my goodness. Well, that's the rich beef stock. How? Let's go try it out. Here we are, guys. Look at that. Just got the biggest bowl of beef brain noodles I've ever had. Actually, I think the only beef brain noodles I've ever had.

Look at that. Fully loaded with tons of beef brain. And look at this, guys. A couple different varieties of chili you can add in there. We've got the pounded smoked chili, and then we've got the chili oil. Look at that. Fully loaded. Let's just try it plain to start, and then add some chili on after. Here we go. Oh my goodness. That is delicious. It's like a super fatty upgraded tofu, very rich. Look at that, guys. You got to add chili oil. That's was to bring it up a notch. Oh my goodness. I wasn't expecting it to be that delicious.

How should I handle this? Yeah, really good. This is not bad. She says I should add more chili. Let's try with chili, she says. Okay, let's try with chili. Wow, that is really nice, guys. I wasn't expecting to like that beef brain that much. It may sound extreme, but it's so good. Thank you so much. Awesome, guys. That was really nice. Let's keep going. And now for the final forbidden dish, the full beef reproductive organ barbecue. To be honest, I never thought I'd eat this, but it's a local specialty and I want to find out what it's all about. So, let's try it out. Awesome, guys. Next up, we have a very unique specialty, the full barbecue cow penis. This stuff here, it's going to be extreme.

Okay, guys. This is I don't know what I'm getting myself into, but let's go give it a try. Local specialty. Okay, guys, take a look at this. Just arrived a little bit early before this restaurant opens. We've got a barbecue restaurant here. They've got the vents here for when you're barbecuing your meat, but here they serve a local, very unique specialty, the barbecue beef penis. Right now, I'm holding a fully grown beef penis eaten barbecue style, one of the most forbidden foods you can find in China. Okay. Oh my god, that's huge. This is my first time. I'm a bit nervous. So, it's good for all genders, as well.

Good for collagen. And wow, and you're tossing how? Okay, let's see how it's done. Wow, and they're all going in that broth. Oh, yeah. And then so, we've also got the pork organs here, some chicken kidney, and lamb testicle. Okay, so he's just pressure cooking it here. Okay, 30 minutes of pressure cooking and then let's see what happens next. And look at this, guys. Look at all the dips that you can eat with your barbecue. It looks like there's a fresh chili dip, some sliced peppers and garlic, and then

a dried chili dip as well. Okay, here's the moment. He says the good stuff is coming out. There it is. Oh, looks soft. Okay, here It's huge. That's crazy. He says it'll run away from you if you don't grab it. Oh. Wow, those are massive. Okay, we're going to barbecue it. So, let's go outside and see how it's done. Okay, next step, guys. Going to start the barbecue here. He's lighting the coal up here. Loading up the grill with And there's fresh chilies in there, too. There's peppers and tomato in there. And he's putting the coals right on top. Oh, and look at that. So, the chilies just come off and then they're going to peel the skins and make them into cold salad dishes, like we had in the market

earlier in this video. Oh, and making it with red chilies, too. So, here we go. Starting out, grilling out some of the carp. Time to barbecue. Look at that. Oh, we got a full selection. Okay, so he's just giving a little surgery here. Slicing it all apart, separating the main organ out from that. Wow, and try Yeah, it's really long. So, we're just going to barbecue the whole thing. Okay, fun now. Okay, she's going to put it on the flame. Wow, there they are. That's whole barbecue cow organ there. So, now we got the testicles here.

Oh, the beef and the lamb testicles. Okay. Oh my goodness, and just look at all the specialties here. So, we've got the beef organ, we got the beef testicles, the lamb testicles. Chicken sashimi. Chicken sashimi. Oh, that's chicken kidney. And then we got the local grilled carp here as well. Good for men, he says. Okay. Oh, there it is. Eat you tomorrow. Okay, we're going to eat together. Okay, so we got to dip in some chili. How do you say it in Chinese?

You are not coming. I am in kitchen. Bring your mouth to you. Very springy. Almost a little crunchy in a way and fatty. You can tell it's full of collagen. It's like a springy, crunchy, spicy sausage. We got a chicken kidney here. We're eating everything here nice, the original way, by hand, caveman style, over the coals. Okay, so you got to eat it with garlic. Brings up the flavor a lot. What's that? Tofu? No odor or any weird flavor to that. It's just like eating tofu with raw garlic. Oh, here comes the testicle, guys.

Woah, look at that. Okay, so there it is guys. That's the testicle slice. I'm just going to dip it into some chili. Oh, it's nice. That testicle it tastes just like scrambled eggs almost with a little bit of chili and a raw garlic. Very nice. Wow, the testicle is just spraying juice there. You can see all the locals are loving it too lining up taking that's a testicle taking some of the big organ and after that beef organ we're going to have a nice beef hot pot as well. Classic way to do a specialty sour spicy hot pot. Wow, shishi ni. We got suan tang hot pot sour spicy hot pot here and then a chili pot here too.

Let's try it out. Oh, that is so tender. Spicy sour and floral. Tastes like there's so many floral ingredients in there. Wow, Okay, amazing. Shishi jian. Amazing. Awesome guys. Unique specialty really good. Shishi ya. Thanks. Thanks for watching and subscribe for more. Barely made it through but I'm still alive. Thanks guys.