There Here Recipe and Tips

All right, check it out, guys. It's Trevor James. Just got into sheen, China. And I'm super pumped because today in this video, I'm bringing my buddy Alex. He's never been to China before. He's in the airplane right now. I'm going to go pick him up, and we're taking him for a full-on Chinese street food adventure of Shien over the next few days. It's going to be a lot of fun. Let's just get right into it. Here he is. There he is. Good to see you. Good to see you, man. Thanks for having me. Lots of noodles coming up. Oh, I'm so hungry. I'm literally starving. I didn't eat anything on the plane. I want to be

like maximum hungry. Lovely to meet you, too. In this video, part one of four of our Muslim Chinese food adventure around Shien, we're going deep throughout the Muslim districts of China to taste the best Muslim Chinese street food. However, sometimes I still wanted to take Alex to try other Chinese varieties, too. Just like this first scene. Some of the best noodles in the world. Let's just get right into it. into Jonglo Xiao. Okay. And here we are just coming into Old Chian through the city wall. Going straight for noodles. Shishi. Here we go. It's noodle time. Get your luggage. Oh yeah, my knee. My luggage. Yeah.

Straight from the airport to completely forgot about that. And it's just right up here. This one with the red letters. Jung Kurai. Authentic Kudai noodles. Authentic Djang noodles right here. And we're going to get a big one. to easily like the busiest spot around here as well. The slurp station. Okay, so here we are. Look at this, man. This full This is the full slurp station. Look at what we're going to get. The first one, the biggest bowl. It's got all these different ingredients. Tomato. It's got

chili. It's got the hand pulled noodle. Let's go in and take a look. This place is tiny and they're absolutely packed. Yeah, it's packed. And everyone's just slurping on the street. Oh my god. Okay, so we're going to get the biggest noodle with chili and tons of flavor. Okay, we're going in to see the whole noodle pulling. Get in there. This is the noodle pulling station. It's so tiny. So, these are belt noodles. And you can see these are just super wide and fat. They go into here. But the real secret is the toppings you get them with.

It's the smallest kitchen I've ever been. I'm stuck. Wow. There they are. And again, look at that. It drains it out. And the best part is coming out. The greens. And then we need that sizzle. The sizzle. This is the moment. Oh, there's the chili. And then here we go. Here's the sizzle on again. Man, the aroma. It just brings that dish alive, doesn't it? As soon as that hits. And then look at this. And then it's a bit of their secret sauce. Here comes some pork for the pork.

Here comes the garlic chives. Here comes the potato. Here comes the chili and sorry, the tomato and egg. And then there it is. Wow. Oh, and more chili. Oh, it's hot. Oh, man. Oh my god. How do you say Taramatic again? Taanga. Tai Shanga. Taanga. Holy moly. The colors. The lady boss just came over. She just told us. Pretty much shouted at us. Eat quick. Because these noodles will stick if you don't mix them. Look at that. I can see. So, what you want to do is totally mix everything up.

Get the sizzled chili oil through there. Oh my god. Look at that. The more you mix it, the better it looks. I thought it couldn't look any better when I first got it. Yeah. I might have stopped. Yuck. Oh. Let's go. Let's do it. Oh my god. What have you created? M. I had high expectations for that first mouthful of food. I was not ready for that. The noodles are like chewy but soft. And then it's the chili smokiness. Wow. It's like a soothing spice. Yeah. It's not like it doesn't like kick you in the back of the teeth.

The best noodle maker in Shian. Unbelievable. You have to come here and check it out. Wow. Thank you. Wow. Let's keep exploring. Let's keep going. More food. Little bit more space. Let's go. Okay. Next up, we got to eat more. We got a lot of work to do. We've got some space. We can do another one for sure. We're going for Xiao Chowo Pala Mo classic sheen fried lamb noodle dish.

It's going to be nuts. Fried check. Lamb check. Noodle check. Let's go. Let's go for more. You know it's a good shoot when you've got chili oil on your bag. Oh, here we are, man. Chinese pa. Chinese lamb pa coming up. Here we go. We still got space. Straight from the airport. Still got the luggage. Dedication. This is dedication. Let's go eat. Okay, here we are. Oh, wow. This is rustic.

Okay. First step, we break the pa ourselves and then bring it to the chef. Okay. On the smallest chair in the world. Okay. So, this Chinese paong, it's super dense, isn't it? Yeah. Okay. So, he's going to teach us. It's dense, right? Yeah. Really dense. It's like It's heavy. Why do you break it yourself? Want someone else break it? I hope he gets it mixed up and I can have Trevor's bowl. Here we go. Broken up bread tofu. Ah. Tofu.

Woody or mushroom. Uh, some veg. Rice noodles. What's this here? Beef. Yeah. Looks good, eh? It does. It's absolutely perfect. The bowl is completely loaded. Yeah. Suro. Oh, this is the moment. Putting a little oil in. The walk. There's the beef. Holy moly. This is going to be good. Wow. Okay, here comes the lal chili. Lot of chili. Chili oil. Oh, chili. Some soy, some tongue, some beef. Oh, new beef stuff.

He's just freestyling it up, isn't he? Wow. Look at the color on that. So much chili in there, man. It looks good. Oh my gosh. He literally just grabs handfuls. Just throws it in there. Puts on the heat. The whole egg just goes in like that. Oh, the egg going in. Oh, there goes. Oh, there goes the pa and the ingredients. Wow, look at the color on that. Look how the consistency has changed. It's got like a soup to it, bro. Yeah, it's getting so thick. Oh, look at the skills.

Tangla the master. Here it comes. Oh, look at that T. That is incredible. This looks I can't believe how that dish evolved. Like when I first sent it, I was like, "Oh, it's like a soup." And then it just turns into a broth, man. With the Chinese pa, it's just soaking up all that flavor. Yeah. What's this called? The Shao Chowo Palma. Shiaocha Palma. The Chowo Palma. Wow. Let's try it out, man. Oh, yeah. And then they give you pickled garlic.

Chase it. You chase it down. Okay. So, not the raw garlic, the pickled garlic. I prefer the pickled over the raw. That last raw one was a bit spicy. Let's try it out. Okay. Here we go. Wow. It's so well balanced. It's spicy. It's a little bit sour. It's a little bit sweet. It's a bit of everything. Yeah. A little sour. Yodian. Yeah. Oh, there's vinegar. He said a little vinegar in there. Yo. Yeah. From vinegar. It's a little sour Is that what it is?

Oh, it's the sweet from the garlic. That's what it is. It's a really hearty dish. Yeah. Like you can if you finish this whole bowl, you'll be done for like 3 days, I reckon. You can say chilla. Thai chilla. Taha. Unbelievable. Really good. Thank you. Let's keep going. Make sure to come here, guys. Yeah. Okay. Next up, we're going for Dapangji. Big plate chicken. And this street is bustling. Look at this. You can Oh, you can smell all the walk.

This is such a foodie city. Like everywhere you look, every nook and cranny is food. Someone's cooking something. It's unlike anywhere I've been before. And here it is. Dang. That looks Oh, that looks good. This is going to be good. Oh, man. We're going right into the kitchen, too. We asked for permission and we're going straight in to see the making. It's crazy. It just started raining. Let's go in, check the menu, and get a big plate of chicken. Go, go, go, go, go. Okay, here we are.

Daffen, jam. Jamian la. Mala. We're going to get spicy big portion. Is spicy? Yeah. She said she says, "Are you sure you want a big one?" Yeah, we want a big one. We might want two, to be honest. Okay, let's go. Let's go in the kitchen. We ordered a tada. Oh my god. Oh, it's going to be good. Let's take a look. We got the fresh chicken. That's a whole chicken. That's a whole chicken going in.

Oh, then there's no except the head. Everything. Oh. Oh, no. Oh, there's the head. I knew the head was a mess. Oh, here comes the spices. So, we got star, cinnamon, and sao, which is amom. It's a Chinese herb. It's like ginger. Oh, and then ginger. More ginger on top. Look at that. He's got oil and sugar and chicken going in. Wow. Here comes the chili. Look at that. Oh, he's got lots of chili. Wow. A secret stash of chilies. Oh, and the chili. Oh, wow.

Amazing. That's over. It's got an actual pan of chilies under there. That's crazy. It's mesmerizing to watch. You can't take your eyes off. It is. And the chili smell. Oh, here comes the potato. Yes. He's done this 30 years. Wow. You can see the way he works. was used for Shinjang. Oh, so he learned at Shinjang, which is where he's from for 20 years. Arinang and then he came here for 10 years. Awesome.

Wow. My manga. Okay, we're going to get a noodle lesson here. I'm a bit rusty on my noodle slapping skills, but there's a verse for everything. Okay. All right. Yeah. Where am I? Give it a good slap. Where am I? It's hard. Okay, let me try. Let me this one. So you pull it first, right? Oh, yeah. And then stretch it. Okay. Like this. Oh, okay. Call up one more. And this is why they call it big plate chicken. That's big.

The biggest plate you'll ever see. Look at the size of that. Wow. Look at that. And we're going to bring it to the walk over here. Oh, so shiny. Oh, look at the sizzle on that. That's the pani. Oh my god. Big plate chicken. I hope you're all hungry. It's going to be good. It's the biggest port with me. That's incredible. Wow. Shu. Wow. Oh my god. And there it is. The dangi. That's the biggest portion food I've ever seen in my life. That's nuts. Shu.

Smells fantastic. All right, let's go. Let's go try it out. Man, that is a big plane chicken. Man, the smell is insane from that. It is literally the aroma as soon as you walk in the place, you pick up on it. It's crazy. Where do you even start with this? What's your go to you? Oh, man. You know the secret? What? The potatoes soak in so much flavor. The potato is the real first bite. You got to taste the potato and a little chicken and a little noodle. Okay. Oh, man. Oh, it's so hot. Look at that. Oh, you got chicken in there. I'm so jealous.

There it is. First mouthful. Dangi. Let's go. Oh my gosh, so good. The noodle and the potato was so starchy and then the spice out of nowhere just comes in. Wow. It soaked in all that flavor. The cinnamon. I think that's the best potato mouth full of potato I've ever had in my life. That is unbelievable. Wow. The cinnamon and star in each flavor. Yeah, for sure. Really, really fragrant. Paanga. Too aromatic. It's incredible. This is a flat 10 out of 10. Forget the Food Ranger score. The Just Food scores a 10 out of 10 for this, right? It's unbelievable.

And the best part is digging for noodles. Look at that handful of fresh noodles soaked in that chili star cinnamon. Wow. Slap by the slap master himself. Yeah. The slap master. The Oh, and it's actually spicy. I think they've got a lot of sichuan peppercorns in there. Some nummy. A little nummy. Yeah. Oh, wow. That is actually spicy. I'm never leaving here. I'm moving to China. Yeah. Sheen is a spot really.

Amazing. What a meal. Amazing. Woo! Let's go get some kebab. Yeah, let's do it. Walk there. Let's have a walk first. Okay, let's go. And last up, we got to finish with some shien kebabs. Oh, look at this. Kebab heaven here. Wow. Nuro. Beef. Wow. Look at that. They slather it. Signature sauce. Oh, it's a fermented bean paste, actually. Oh, is it? Well, like go um broad bean. Oh, broad bean. It's dobanjang. Dbanjang. Dobanjang. Okay, I'm not at that. Look at the chili.

Whoa. Wow. And the cumin is constantly moving as well. Yeah. Look at the skills. So, they load it up with chili, their broad bean sauce, and cumin as well. You see the cumin there? And cumin. Very important. Seen it like that. I've only ever seen it ground like in the I love how he just literally just grabs handfuls. Yeah. Look at that. Just free pouring it. Wow. And they're keeping it moving just to stop it burning. And it's constantly moving. Exactly. Is it?

Wow. So, they got the signature bean paste. It's like a fermented bean paste. They've got the cumin and then they got the chili. And they're non-stop, constantly moving. Thank you. Just a nice example. Oh, there you go. There's enough. So, the secret is, so the way this place works is when you're hungry, they just bring you kebab. And the more you want, you just keep going, keep going, go. And the secret is you eat it with the bing. Look at The secret is the bing is just so flavorful. Look, they load it with cumin and chili as well. It's well seasoned. And you take two or three of these, maybe two. Here you go.

Thank you. Oh, you take a bing, make a little wrap. Yeah. And you take it down. the cumin. So much cumin. The cumin. Heavy on the cumin though. Real heavy. Oh, different style beef here. This one must have the bean paste. Ah, this the one we saw outside. It's such an experience in here. It's busy. But for me, nothing beats that chili oil soaked bing. Yeah, it's insane. As you squeeze the skewer, it soaks up into the bread again.

It really soaks in there. Yeah. A lot of soaking today. We've been doing a lot of soaking flavors today. I will say that. She the city of soaking. Awesome. Hope you had a good day, buddy. Day one was it blew expectations away. I could not believe how good the food was. It was amazing. Right. And I hope you guys enjoyed the video, too. Make sure to leave a comment down below and check out Alex's YouTube channel in the description below. He's got an awesome food channel, too. And uh thanks for watching, guys. Awesome day.

Day two coming soon. Yeah.