13:11
All right, check it out, guys. It's Trevor James hanging with my buddy Alex from Just Food. Hello. We just got into Shien, China, and this is going to be insane. We're going for a fullon Muslim Chinese and non-Muslim Chinese street food adventure. I cannot wait. I'm super pumped. Let's get into it. Let's go. Welcome to the Silk Road Food Rangers. This is Shien, the start of the Silk Road series and a very special place in the world. Home to the Hi Chinese who are Muslim and also home to the non-Muslim Shien style food as well. So, if you're looking for a colorful and a huge variety of Chinese cuisine in one city, I can't recommend this place enough. Let's eat. So, in today's video, you guys are going to want to watch the
whole thing because we got a good variety of Muslim Chinese and non-Muslim Chinese. I love that. And to start out, we're going to go to a morning market. First half is going to be non-Muslim Chinese. Second half of the video is going to be full-on halal Chinese street food. It's going to be insane. Let's get into it. Okay. And first up, we're going to go visit a morning market. This is a super busy. And get some local breakfast. And here we got have a special tunga. This is a special date cake. It's a sweet breakfast treat. Oh, look at this.
Man, it's almost out. It looks like Oh, Jinga. Oh, yeah. The breakfast date cake. Oh, okay. So, it's got date and beans. Yeah. So, you can see it's a sticky rice and then there's layers. There's dates and beans and it's sweet and uh it's like a nice morning uh sweet dessert. My god. We're going to get a small portion. It looks so thick, doesn't it? So, it's 5. It's about.7 cents for a portion.
I tell you what, it's really affordable here. Yeah. I love how everyone's taking a video of this place. Must be really popular. Yeah, exactly. Oh god, it's so thick. It's like a thick sweet date bean dessert. There you go. Cheers. M. Wow. It's so warm and sticky. It's like eating a thick porridge. A sweet date porridge. It's sweet, but it's not like overly sweet. I thought it was going to be like really sickly, but it's not. And then the beans adding a bit of savory.
Yeah. So weird with the beans. Unique, right? It is unique. How to hand? Yeah. Oh, he says it's good in the afternoon once you let it cool down. Oh, really? Yeah. Tastes pretty good to me. I don't think it's going to survive till the afternoon. Okay. And right next door. Yeah, I see a breakfast jenbin crep. We got to go try Lavan. Oh, this is Take a look at this. This is the morning breakfast. Chinese morning breakfast prep. So, what is it? It's like a thick dough.
It's like a wheat. Yeah, it's a wheat dough. Okay. So, we're going to get classic jenbing. Yeah. Jenbing. Look at this. So, this is the wheat. It's so thick, isn't it? They're so thick. Breakfast crepe. Chinese breakfast crepe. Classic. Oh yeah. Look at that. We're going to get two eggs. Oh, look at that. So, the eggs go on. I love the little girl in the background just ice cream. This is going to be good. It looks good. This is why you have to come with Trevor. I wouldn't spend 5 minutes in this market without Oh, it's their signature sauce. So, we
got some chili and then some signature bean sauce. Oh, looks good. Again, spread with an industrial size paintbrush. That is always a good sign. Exactly. Oh, just going to scrape it off. Jatai, that's pickled veg going in. Some onion. Coriander. Bit of coriander. A bit of lettuce. Lettuce. Wow. What flavor are you adding now? Oh, this is a crispy wafer. And then wrap it up. Wow. Ah, sushi.
There it is. How sushi. Let's try it out. There it is. Oh, the bean paste. Nice bean paste. It's such simple ingredients. I wasn't expecting much and then you have a mouth. It's actually really tasty. It's addictive. Pretty nice morning market, eh? Yeah, it's absolutely packed, but it's full of like local people just trying to get their vegetables for cooking later in the day. It feels like rustic and authentic. It's not like touristy at all. Exactly. Okay, so we're going to enter into a pan fried dumpling heaven up here. Just found it. Looks really good. I can see them. Thanks very Look at this. They just added them in.
Oh, so we got two fillings. Pork and veg. Oh, really? There's one pork and one uh garlic chives. He's just going to add water in. Oh, Taang. That's the scene, baby. Oh, here comes the flip. Look at this. Look at the yellow sizzle on the bottom. That's insanely beautiful. This is what you were looking for. This is exactly what I was coming to China for. I was like, I want dumplings. My god, I'm so excited. So, we're going to get six of each.
Six of each. That's a good start, eh? Perfect start. They look so good, don't they? I'm dying over here. Pepper soup. You want chili? Yes, please. Yeah. So, we're going to tour two of this pepper soup. Yo, dfu. Yu and the five spice chili. The five spice uh Chinese spice mix. That's the biggest wooden spoon I've ever seen in my life, by the way. Yeah. And the secret is comes with a little vinegar. You just You can just pour a little. Yeah. Chinese vinegar is so famous and so delicious.
It's It elevates so much. Okay, let's just go right. There it is. Let's go. M peppery. Oh my god. The vinegar definitely cuts through like the fat or the oil of it. Have I got I got a vegetable one. You got a vegetable. I was robbed. I was like, where's the pork? The pork's the one. It is peppery, isn't it? M. Let's try that hoola tongue. Now, this is a Shian specialty. It's like a five spice Chinese peppery soup. M. Wow. Oh, that's super peppery. Super peppery and spicy. It is spicy as well. So, it's one ramen bee for three dumplings. So, it's about 15 cents for three dumplings. Henanda, handmade hands. It cannot get any better than that.
Okay. And next up, it's going to be a crazy day. We're going to the origin of the hamburger. What? This is the birthplace of the hamburger. Oh my god. Now you're talking my language. It's a theory. I think it's true. And here, let's go get in the car. Okay, let's do this. Time for the burger. Origins of the burger. Let's go. All right. Where is it? Just up here. Oh, it's busy. Here we are. Rojamo, a classic Chiian street food. Number one in my opinion.
It's a beautiful pork pa. Yeah. Fully loaded, sloppy and delicious. And look, it's busy. Everyone's just eating right on the street. Wow. Always good when it's this busy straight off the bat. Line up and get one. Going to get a big plump fatty one. Oh, yes. Yes, please. How do you say 400 burgers? Let's get it. This is going to be good. Holy moly. Take a look at this. Oh, the boss is screaming.
Take a look at this. So, this is jelly noodle with chili oil. Oh, look at the color on that. Here's the pork. Look at that. Wow. There's the jiggly goodness. Look. Look at that. Oh my goodness. That's insane. Look at that. Wow. We came to the right place. We came to We did. Right. Oh my gosh. Okay. And this is where it starts. I was not expecting this. Oh, look at the skin. He's loading the skin on there.
Look how jelly that is. Oh, it's jiggly. Separate stuff. So, you going to slice it open and a whole slice in there. Look at that. He puts a whole slice of the skin in there. A whole slice of the skin. Wow. I wasn't expecting that when he literally just gets a whole slice of the skin with the fat and everything straight in. Here's our Look at that. Okay. And then we got the noodles over here, too. I've got the noodles. Look at this. They fully loaded them. They fully Wow.
Look at those. The origins of burgers. I've never seen something like it. The burger. They loaded it with the skin. Look at the skin there. I wasn't expecting that. I thought he was going to throw it away and he just keeps the whole skin just throw the whole skin in there. Man, this is massive. Wow. Oh, and that bread as well is really crispy. That mo that Chinese. This is their porridge. Okay.
Free porridge. Wow. The original jiggle. Look at the jiggle. And they stew that pork in a light soy and a five spice. Oh, is that what it is? And it's so soft. It's going to Oh, man. I don't think we can hold it. Let's just go. All right. They invented the burger. I'm giving. They invented the burger. Look at that. Wow. The skin is salty. It's fatty. Wo. Oh, it's so good. M. I love the bread. The bread's really crispy, but then the filling is like soft. It's gelatinous.
Oh my gosh. It's so packed with flavor, fattiness. Yeah. And it's got that It's seasoned nicely. That pie spice soy, the light soy, the crispy patty, the crispy peanut. Oh, that is something else. Wow. If you're watching this, Tian, you have to try that. Unbelievable. What a dish. What are these noodles? Talk to me. Now we got the lang. These are the jelly rice jelly noodle loaded with their signature chili oil, sesame. You can see they put sesame in there. They put a little light soy, celery, and you just mix it up. Man, I'm really proud. I can
take you to taste all these cuz for me, the first time I tasted these, it was like a life-changing experience. I can see why. Like you come to China, you taste this food, and it's like, wow, it's a new world. It's a new experience. It's a new world. That is drenched in chili oil. It's just like a river of chili oil underneath. You definitely got to mix it around. m. That sesame. Oh my gosh. As soon as you put in the sesame and then the chili comes in afterwards.
Wow. Toasted sesame. What a guy. It was so good. Thank you. Thank you very much. Thank you. Okay. Next up, we are in a Muslim district. Now, this is old Shien, the ancient quarter. It's full of history and there's so much delicious food here and we're going to see what we can find. There's a ton of dishes. It's going to be amazing. Okay. And if I remember correctly, we're going to go down this deep alleyway here and there's some hidden noodle joint. Like really flavorful. Look at this place. You'd never think to come down here. No, it's a hidden gem. Like 10 years ago, we came exploring and just walking down the alleyways and found this little jelly noodle joint and it turned out to be incredible. And it's
like this run by like a local lady that's been making it her whole life. And it's just, if I remember correct, this is the alleyway. And it should just Oh, yeah. It's just right up here. It's right up here. Take a look. This is the spot. Linang. Oh, this is the spot. Niha. Oh, this is the legit. Oh, look at this. This is rice jelly noodle. Look at that. Oh my gosh. So, she's slicing up the rice jelly. What is this? Like a block of what? Rice starch. And then look at this. This is the lugger. Oh my gosh. That's like the peppery That's the peppery gravy.
Wow. The consistency is thick, isn't it? So, she loads up and then let's go see how it goes. The most familiar place here. She says, "I've been here many times." So, we got the mo. Okay. Is she going to do it for us or we No, we got to do it. So, we got to break these. Okay. How? Okay. So, we're breaking up this pa. We're a bit of We're experts at this now. We are. You got to break up the mo. This is Chinese pa. You know what this means? Loads of soaking up goodness. Get soaked up. Real good. So good.
Okay, here we are. I just had this image of dropping this bowl. Then I was like having to do it all over again. So, we got the mo. Yes. So, we're going to get the sentry egg with it, too. Yes. Oh, look at this. Here's the sentry egg. Why do they call it a sentry egg? 100-y old egg. Well, it's not actually, but they ferment it for quite a while. Okay. All right. It's a sulfurous egg. You look at the inside.
Oh my god. is black inside as well. It's black inside. They ferment it. This is going to be a strong flavor. Strong. Have you ever had centri egg? I don't know. I don't think so. That's a first for everything. Oh, and here's the jelly. Wow. It's such an unusual consistency. It's like a rice starch jelly. This is for me one of the top dishes of Shien. Look at that. She's loading it up. It's like a nice uniform, isn't it? The way that she does it. And there's a lot of ingredients that go into this. It's it's it's not simple
really. Yeah. So, this is just the first layer. There's more coming. This is the lugger. The secret signature gravy. It's like a peppery gravy. Wow. It's a thick. It's so thick, isn't it? Yeah. So, what's this? Oh, this is salt. Yanma. So, she's putting salt. And we've got that peppery gravy on there. Garlic. Bit of garlic. This is a unique dish. GMO. This is mustard. Interesting. Jammo and then vinegar. Wow, look at the color on that.
This is going to be so good. This is the signature. This is Jermaang. This is what And then chili oil. Look at that. My gosh, that looks incredible. That looks amazing. The color of that chili oil. And then what's this? Oh, sesame oil. Wow. Okay. So, she says, "Don't mix it. Eat it from the side." That's a masterpiece. This is really the hay culture here. You can see there's so many different flavors in there. The sesame paste, the chili oil. Let's just go in.
We can't wait. Look at the color. Look at the color on that. I'm excited for you to try your first lujang fan. This was a life-changing moment for me. The first Yeah. Yeah. This is full flavor. This is one of my favorite flavor combos in the world. You don't want to mix. You just want to eat it from the side. So, you just take a scoop from the side. Oh, look at that. Oh, wow. Make sure it's loaded with chili oil and sesame paste. Oh, and just take it down. M. Wow. That's unique, right?
The sesame makes it unbelievable. Sesame. Exactly. And chili oil. M. Good combo. And again, that mole has soaked it all up the bottom. It's a little too unique. No, no, no. I actually like it. You like it? Oh, you're going for sentry egg. Can you try some? That's a strong flavor. Yeah, the egg. Maybe on the egg. You like that? I do. I think it's a bit more of an acquired taste. Like whether dumplings, I think anyone could go to the dumpling shack and just pick them up and enjoy them. This is more like if you
appreciate Chinese food and the nuances of Chinese food, this is better for you. Yeah, the century egg might be a bit stronger. Tourist for white boys like me coming in century egg. It's a lot. I'm not going to lie to you people on YouTube. It's a lot. Jen, it was so good. Right.
Awesome. Let's keep going. All right, we got food coming. More food coming. We got more food. A lot more food. Let's keep going. And next up, oh man, just wandering the streets. Found a little cow bow joint. This is a classic street food from Shinjang. Lani. Oh man. This one here. It's a roasted bun with lamb and onion inside. Oh. And he's going to hand make them in this tandoor. It's like tandoori dumplings. You literally would have just walked past this spot.
Yeah. It's so inconspicuous. But Oh, here they come. Oh, he's making What's he doing there? He's He's making a fresh batch of the filling. He's got beef and lamb in there. Lamb fat. Oh, it's that's just lamb fat. Yeah. Yang. Yeah. Lamb fat and beef. Oh my gosh. The secret sauce here. Oh, that's the secret. It's got cumin. That's why you love it so much. Now I've clocked it. Loads of onion. Oh, and an onion. He's done it for 10 years here. Really? 10 years. It's just beef and onion. Oh, and some spices.
I see. Secret spices. Ah, some uh secret secretes. He's not disclosing his secret recipe, and I don't blame him. Looks good, though. Wow. Hi. That is so cool to see. It's like a central Asian like influenced. It is tandoori dumpling. Yeah. You see them in like Kyrgyzstan and Kazakhstan, all that kind of region. Then you see them in the middle of Shian in China. It's the Silk Road. Exactly. And you see they're just starting to turn a golden brown on the bottom. The first ones that you put in.
Yeah. And they're done now. I wonder how he knows when they're done. Yeah. Maybe when they start falling off. Yeah. Oh. Oh, yeah. It's risky. You don't want them to fall. Exactly. It's literal money down the drain. Chang. All right, let's try it out. Moment of truth. Here we go. Let's go. M. Wow. Wow. So delicious. I said to after all this time, I really hope they're good. They are sensational. Wow. They're fatty. They're rich. And the spices you put with the cumin bursting. Look at that.
I was worried they weren't going to be good. I was like after all this time. Wow. Meat is fatty and rich. Spices cumin. The pastry is nice and crispy. You can say the most patient man in the world. Thank you. Next up, we're going to go get a classic yangro palmo dish. Yes. Which is an incredibly flavorful stir-fried lamb qu dish in Shien. You got to try it when you come to Shian. Yeah. It's going to be good. I've heard a lot about it. It's one of It's been on my list. We have to try it. Got a bit more space left. I'm good.
Yang pama. Oh, this is Yangopo Niha. Oh my god. Wow. Oh, this is a sha pomo here. This is the spicy version. Oh, okay. Oh my goodness. And we're going to see the making of the yangama taibanga. And we're going in the kitchen. Invited into the kitchen. Just got invited into the kitchen. Oh my gosh. Oh my god. You're not going to be ready for this. This Wow. The meat station. This is a bath of meat. Yangro. Wow. Oh my god. Look at that. Oh, here we go. The lambtock. The deep rich lambtock. Oh, and look at all the shango. See that big brown bag? That's Chinese spices.
Oh, that's all the spices. All the Chinese herbs. Look at that. It's like a doors stoper meat. That's insane. Wow. Oh my gosh. Oh, we asked for double meat. We've got it. Yeah. That's right there. That's actually a lot of meat, isn't it? Yeah, exactly. Now I see why they were so shocked. You want double with it? Here we go. So, he's adding in. Okay. So, the big pot here is beef. This one is lamb. And he's mixing both together. I see.
A little salt. Little salt there. Wow. It's going to be so aromatic. Oh, and here it comes. Oh, there's so much meat in there. Yeah. Rice noodle. So, he's leaving the moa out. He's going to put it in the at the end, I guess. Man, these guys are so busy. Yeah, they're busy. It's bowl after the bowl after bowl. It's non-stop. And it's only 5:00.
They're busy already. Oh, yeah. Of course. So, you know, it's good. Oh, here comes the mo. There's the mo. Wow. That is a dish. Here we go. That's going to be so flavorful with the beef and the lambto mix. You can see the way that he works. He's a master. Yeah. The technique holding it. Look at it. There it is. Wow. So much meat in there. Look at that. Wow. Look at all the meat on there. And that is soaking it all up. We're in business.
Oh. Oh, he's going to bring us more soup, too. All right. There they are. Time to eat. Most beautiful noodle dish in the world. Yangro. I've heard a lot about this one. This one I'm excited for. Oh, extra stuff. seeing some old friends. Oh, really? Yeah. Old friends from Oh, yeah. Jan, you're a celebrity here. Look at that. Holy. They loaded it with meat.
Oh my gosh. And that meat just falls apart. Look at that. Full lamb. Fatty lamb. You ready? That meat. Oh, the stock. Wo. The meat is like butter. It just melts apart. Wow. That is something you got to taste, right? I must admit, you know, when you said it was like the one we had the other day, but no chili. I was I like chili. I like it. But this is a completely different. Completely different. Right. That is full flavor. It's melting. Like you said, the lamb melts in your mouth. I think they've cooked the meat for so long. The stock is so rich and then they've got the beef and the lamb stock together.
For me, that's one of the top lamb dishes in the world. Mhm. Oh, don't come here on a date. Look at that. Take a big garlic. All right. M. Oh, it's sweet. yeah. It balances out really well. Thai chil. Very good. That was amazing. Okay. And it's been a full day of eating. It has been a mega day of eating. We got one more spot though. We're going to go for Swanongja. Spicy sour dumplings. Amazing. Amazing meal today.
What a way to finish this day. Let's go. More food. More dumplings. Dumplings out. I've got just enough space for dumplings like here. Let's go. Okay. Is this the place? This is the dumpling heaven here. Which one? The red one. The white one. Oh, it's big. Yeah. Big dumpling heaven. Hal dumplings. So, if they got the Joho, they got the beef garlic chive dumplings. You can get 18 for $2, 24 for $3, or 30 for $4. I know I've said it already, but can you imagine me coming here on my own looking at that menu trying to make sense of it?
Like dumplings, please. Dumplings. Oh, there signature is the spicy sour broth. Spicy. Bangladesh. We want chili, right? Chili. She's going to get some dumplings. Yeah. Okay. We just got invited to the kitchen. We're going to see this. This is a dumpling factory here. To finish the day, come take a look at this.
Wow. Look at this. Ready? Ready. Wow. Yeah, it's chives and beef. So, this is the making lao. So, chili oil. They've got coriander, chives. Oh, jig. Oh, vinegar. That's where the sourness comes from. Oh, and then look at the lineup. They're going to load the dumplings in here. So, they got chili oil, vinegar, um chives, Joe. Garlic chives. garlic chives and coriander. They're going to They've just prepared all of these. But you can see there's Oh, there's vinegar going in. There's vinegar. That's where the sourness comes from.
There's chili oil. There's yo. No garlic. Good. For the first time tonight. Yeah. So, it's vinegar, chili oil, coriander, garlic chives. Um, and the dumplings, the beef and garlic chive dumplings. There's just bowls everywhere you look. It's just bowls. Dumplings. Wow. This is a dumpling stock. Jaoang, Laya. So, the dumpling stock is the base of the soup. Yeah. Jaoang. Wow. These are halal dumplings in Shian, China. Look at that. So, it's the vinegar and the dumpling stock getting mixed together.
Look, they got the You can get the dry version. I'm so ready for this. Look at those sour spicy dumplings. Oh, there they are. There it is. Look at that. from where are you from? Canada. I'm Canada. England. Okay. Oh, welcome to China. Thank you. Thank you so much. Look at that. Swan jao. Sour spicy dumplings in Shian, China. Loaded with vinegar, chili oil, sesame, coriander. Look at that. Wow. And the filling is beef and garlic chives. That's the classic halo.
I'm literally I'm just like mesmerized by them. Okay, hold on. Oh yeah, we're in business. Wow. Oh, we're in business, ladies and gentlemen. Sour. I see what you mean about the garlic chives. It's a really strong flavor, but it's lovely. It's unique, right? It is. Fragrant. It's Some people like it, some people don't. Oh, no. This is gorgeous. You love it. Is unlike anywhere I've been before. I've never seen such a volume of food places. And everywhere that we've been, it's just been like truly exceptional.
It's insane. Everywhere you go, food. Everywhere you look, it's food. Everywhere you smell, it's really everywhere. It is everywhere. And everywhere you go is packed. We've eaten so much today. And I still want to tackle all of these Yeah. Hope you guys enjoyed the video. Thanks for watching. Hope you had fun, buddy. Yeah, I absolutely loved it. What a day. It was absolutely sensational. Food was incredible. Thanks so much for taking me around these places, man. Thanks for watching, guys. And you guys can check out Alex's channel as well in the description below. Just food. He's got an awesome channel. And thanks for watching. What an awesome day.
Love it. Let's do it again tomorrow. Thanks, guys.
