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Oh, look at that. Sizzling the garlic. Thousands of chilies. He just put thousands. Oo, thousands of chilies there. In this video, I'm in Chongqing, China, the cyberpunk city, the most viral city in China. And today, I'm on a mission to try as many delicious Chongqing specialty foods that I can find. Let's just get right into it, guys. It's going to be awesome. Okay, hold up. You've heard of Sichuan food, but this is Chongqing food, which is like next level Sichuan food. Even more spicy and even more numbing. And today, my mission is to try all the most extreme Chongqing food I can find and survive while doing
so. And it's going to go right on top here. Get ready for spicy pig brain, rabbit head, pork blood, and more. He's just adding red brush. Oh my god. That is spicy. The food here is delicious, but definitely not for the faint of heart. And here we go. That's all the rabbit head. So, wish me luck cuz today I'm going to need it. Let's eat. Bye-bye. Here we are, guys. Going to be insane. Next dish is super crazy. Let's go. This is it. Drew. Super spicy oil sizzled fish right here. And first up, before it gets absolutely crazy, we're warming up with an extreme banger of a
dish with thousands of chilies. Probably one of the most spicy and delicious flavors in the world, to be honest. The aroma coming from the chilies is next level. Just watch. So, we just got invited into the kitchen. Let's go see how it's done. Here we are, guys. Look at this So, it's more aromatic than spicy, she says. Wow. So, they've been open 25 years just serving this special dish, guys. Their specialty, the Okay. And she's going to show us how it's made into ground chili powder. Oh. Oh. So, you can use these chilies to make into noodles as well. Wow. Amazing. Oh, here comes the fish. So, we're going to watch the making of Juyu here. So, here we are. Let's see how it's done. This is the process. Chef is just starting up the walk. Going to
marinate the fish and it's going to be absolutely crazy. Let's see how it's done. Okay, so this is where it starts. Fresh grass carp nicely. Beautiful slice. Wow. Andella, what's this? Wow. She started making this when she's 16. Wow. She's proun 25 years here. No wonder you can see the skill. Wow. And she's done it for 25 years here. Making this specialty dish. We're going to see how it's done right now. So, chef is just marinating the fish right now. Now he's adding a little bit of cooking wine, a little bit of starch, make it super tender. And then we're going to
see what other chongqing spices he puts in here. Look at all these chongqing spices. Here we go. Putting some bean sprouts in. Going to blanch some quick bean sprouts there. Dya. Oh, and then a little bit of vegetable oil into the walk. And this is going to be for the chili sizzle. Here we go. Here's the beautiful aroma concoction. He's just putting in some MSG, salt, sugar into the bowl here. There they go. Bean sprouts and fish. They've been boiled quickly. And he's going to do the chili sizzle over top to get the aroma in there. Here comes the Oh, there's the Sichuan pepperc corn.
Let's see the spices. Oh, a little sesame, spring onion. Oh, and there's chili. And the best part that you're going to want to see is the chili sizzle. The way he sizzles the fish. I can't wait to see it for myself as well. Oh, look at that. Sizzling the garlic. Thousands of chilies. He just put thousands. Oh, thousands of chilies there. Hi, Shangla. That is nuts. Look at that. That is incredible. Wow. Look at that, guys. You can see thousands of Sichuan peppercorns and chilies, aromatics, the green onions.
Oh, it's all in there. Look at this, guys. Here it is. So, she's just saying you can take these chilies out and people actually buy these and make uh noodles with them. You can Let's just get a nice big chunk for the first bite. It's so hot that oil. Oh, look at that. That is beautiful. Wow. I can't believe it, guys. Seeing that in the kitchen. Okay, let's try it. M. Wow. Super. Super aromatic. So, it's a nutty, spicy, super aromatic. Very nice fish. Really awesome. That was amazing, guys. Bye-bye. Wow, that was amazing, guys. We're going to keep exploring. Go for more food. Amazing. Amazing Chongqing food. Let's keep going. And next up, it's getting even crazier with
spicy pork brain. This dish is commonly eaten alongside Sichuan hot pot, but today I'm going in just to eat it pure plain. Will I survive this intense flavor? Let's see. Here we are, guys. Next up is the most insane Chongqing style hot pot dish. You're going to want to see this. Here we are, guys. Up the stairs to the brain. Here we go. Okay, guys. We're going straight into the kitchen to see the brain, the making of this brain. Spicy Chongqing brain. And here we go, guys. This is the Look at this, guys.
We've got the Chongqing chili oil. Chongqingo. And that's going to go on top of the brains. Okay, so we're going to heat up the Chongqing chili oil and add it on top of the brain. Okay, here we go. Look at this, guys. Full of brainwing style brain. Oh, wow. That's a lot of brain. Look at that, guys. That's full brain. Okay, so it's like $2 for a brain. Well, pretty good. $250. Okay, so we're with Chenlan here. We got the pot full of brain. Look at that. And we're going to see how it's done here. Oh, and that's chili oil going onto the brain. That is nuts. And shiang. And there it is, guys. Look at that. So, the tongqing style spicy pork brain. You can see Sichuan pepperc corn, chili, hosang, lots of
spices in there. And look at that. There's the full brain platter. That is crazy. So, they sell about 20 per day. Just going to give me a sample here. Two brains. Oh, hayota shianglao. Look at that. Getting a bit of a Chongqing chili oil in there. Okay, there it is, guys. Look at that. You can see it's loaded with chili oil. And I don't think I've ever tried this before. Chongqing style pork brain. Look at that. It's going to be like upgraded mapfu. Wow. Oh, it's burning. Hla. Super spicy. Wow, that's one of the spiciest dishes I've ever had in Chongqing. That is crazy, guys. One of the best dishes.
Serious, I'm actually in love with that dish. It's unique henhoucher. I'm glad I came into this with an open mind because it's really nice, actually. Amazing, guys. That's one of Chongqing's top dishes and I actually can highly recommend it. Very nice. Just a quick little brain stop and let's keep going for more. Bye-bye. Tala, that was awesome, guys. It's just a quick little pit stop for some brain. Spicy brain. Serious guys, I'm actually blown away with that flavor. I was not expecting it to be that delicious. Really good. Thai Bangla. Here we are, guys. Going for more crazy food all day. And now we're getting into the good
stuff, guys. Next up, we're going for an even more extreme, but also even more delicious dish. Visiting a local restaurant for a pork blood specialty dowsted in tons of chili oil, but also way more food than that. It gets really good, guys. Just watch. Okay, next up guys, we are at a local Thai restaurant, a Jangghu Thai restaurant, Chongqing specialty dishes. You can see this beautiful kitchen here and we came here for a very unique Chongqing dish, the Mao Shu Wong. They've got a Jaoai Shu Wong dish, which is pork blood Chongqing style. And you can see a giant caulron in the back there. They're going to start cooking it right now. Let's go take a look right here. Here's all the chefs, guys. And a roast. So, we're going to have
five amazing dishes here. Okay. And this kitchen was one of the best kitchens we've ever been given access to, guys, with the chefs showing us the process for some of the most unique dishes of Chongqing. Starting up first with the Mao Wang pork blood specialty. Just watch. Oh shin. She's just saying fresh pork blood every day. And she's going to make it into cubes here. Wow. That's a full hand jiggle technique is really good. Oh, she's going to put it into this hot boiling water. Oh, Johanuma, just for a few minutes and then she's going to put it into this walk here. Okay. And here we go. Just boiled for a few minutes here. And now, chef, she's just going to extract it and put it in here. Oh.
Oh, she's just adding in some Sichuan spices. It smells like a black peppery pork and Okay, we're going in the kitchen to see the chili oil making now. Oh, we're going to see the making of the oil, the chili oil. Oh, oh, that's pork. Pork lard. Wow. And here it is, guys. Chongqing longqing chili. That's a bit of chili. It's a bit of sesame. Oh, here we go. Pretty good. Here we go. Pork oil into this chili. Ooh, taang. Oh, look at this. I've never seen chili oil made with pork fat, melted pork fat before.
Oh, little bit of uh rice liquor there. Wow. Oh, look at that. That's incredible. Here it is. Look at that. Oh, a pot of chili oil here going into this bubbling cauldron of pork blood. And here it is, guys. The moment we've been waiting for. Look at those chunks. Huge chunks. Woah. Oh, and here comes the chili oil. Look at this. Ooh. Wow. And look at that shama. Oh, sh. Oh, fang. Oh, some pork intestine on there, too. She's putting on some pickles and some crunchy yellow peas and some chives there. And while they were preparing the pork blood dish, the kitchen was also preparing hundreds of
other dishes, too. Like the signature Chongqing style roast duck. No, this isn't Beijing roast duck. This is Chongqing rogue duck. Just watch how they do it. Served with tons of Sichuan peppercorns. Wow. Look at that duck on the sushi platter. So beautiful. Oh, it's a Sichuan duck. Look at that. He's spraying roast Sichuan peppercorn on top of the I've never seen anything like that. And chili. Got Sichuan chili and peppercorn. And there they go. We're definitely going to get one of those. Sangla. And after witnessing that duck being made, there was another absolute showstopper dish being made, too. The thousand chili chicken. Just watch this.
Wow. So when business is good, he's saying they sell three to 400 of this dish every day. It's that popular here. Thousand chili chicken. Okay, here come the chili. Oh, so many chili in there. That is nuts. Look at the skill he's got here. He's just added in red. Oh my god. That is spicy. And you can see all the ingredients here. Look at this. He's just adding in dried Sichuan pepperc corn, a little oil, a little MSG, little chicken essence, and the stir skills are insane. And here's the moment of truth. Look at this. Lassa is ready. Oh my. Look at the sizzle. And there it is, guys. Look at that. Lassa gi thousand chili chicken. Sichuan Chongqing specialty. Oh, here comes the sesame.
Oh yeah. Thai banga and some crackers. Wow. Okay, let's go see the next dish. Oh, and here we go. We're going to get the jot, the big pork leg. The most jiggly pork leg you'll ever see. WOW, THAT IS CRAZY. That is next level Sichuan pork leg. Oh,undan. Oh, anchan quail eggs. And before we knew it, all the food was ready, which is way too much for me. So, I had to take some home. But now for the moment of truth. First up, trying the spicy pork blood. Let's try what we came here for first, guys. Look at this. The maong big giant piece of pork blood. Wow. So beautiful. Let's just put it in the bowl. Let's try it out.
M. Wow. Oh, it's super fresh. Super fresh pork blood. It's like an upgraded tofu. It doesn't have any blood or organ flavor to it at all. I think from the pork fat, it brings so much umami to it. Okay, let's try this jol. Look at this. Oh. Oh, look at that fatty pork leg. Oh, it's so jiggly. It's a hong sha red braised pork leg. The chunks are so big. Let's just take that with this red brazed pork gravy. Let's try it out.
M. Oh my god. That is like an upgraded Christmas ham. There's so much jiggle to it and it's so melting in your mouth with flavor. These dishes were good, but nothing could have prepared me for the surprise map tofu. My favorite Sichuan dish and perhaps my favorite dish of all time. And they just brought us a surprise map tofu, guys. This is my favorite dish of Sichuan. Seriously, this dish is classic for being umami because they use Sichuan doanjang, which is fermented broad bean paste. They ferment the broad beans for years. So, it's a natural umami. There it is. Mapa dfu.
M. Wow. Every time. Best Sichuan dish for me, guys. Mapa doufu. Guys, I highly recommend coming to Chongqing, to Sichuan, to China for some of the best food in the world. It just brings you to another level. I'm going to keep coming back and making these videos for you. We're going to eat as much of this as we can and then keep exploring, guys. Awesome food. Oh, we're going to keep sparing. Awesome. And before the final dish of rabbit head, we're going in to taste a whole pork leg clay pot. And watching the master make pot after pot of this dish was truly mesmerizing. Absolutely delicious. Guys, check this out. In Chongqing fashion, to get to this location, we got to walk up some stairs.
Chongqing is like a 3D multi-level city. We got to go up eight floors and to the next street to get this special Chongqing next dish. It's going to be good. Here we are, guys. Look, we climbed up eight floors, but we're still on the first floor. Look behind here. We're on the ground level. And uh I think there's a special clay pot shop just around here. Let's go find it. Oh, look at this, guys. We found it. Clay pot joint right here. Oh, this looks amazing. Okay, we're going to have two of the big pork foot. Okay. And a yellow pea. Okay, guys. So, we just found the ultimate clay pot station. There's a bunch of Chongqing style spicy clay pots here. Oh, look at this shashama.
Oh, that's spicy tofu. Oh, and he's just adding in chili to all of these clay pots. Oh, and garlic. Oh, and here comes the sizzle. Wow. Thai banga. Holy moly. Then he's adding on Sichuan pepperc corn. Oh, there it is. And this is what we just ordered here, guys. Look at this giant pork foot. Chongqing style. And he's just mastered the so many varieties of Chongqing clay pot here. Oh, look at that. He's heating up the oil. And look at this. Oh, that is Chongqing style. That is nuts.
Chongqing spicy pork leg. Here they come. Look at that. So beautiful. Thai paang. Yes. There it is, guys. Look at these giant pork legs. Wow. Thai paang. Holy moly. And there it is, guys. Look at that. Spicy Chongqing style pork leg. We're also going to get this dish here. Look at that. That is the Chongqing style Wando yellow pea. I just love how he's heating up this hot Chongqing chili oil. And he puts it on top of these dishes. Look at that. Wow. So beautiful. Okay, let's go try it out. Look at this, guys. First dish of Chongqing style clay pot. Jiggly pork foot. Oh, covered in Sichuan, peppercorns, and wow. When you put that
on rice, it's just going to melt. And look at this piece here, guys. Wow. There it is. Wo. Put it on the rice. That is just going to saturate the rice. And you can see it's loaded with Sichuan peppercorn. Let's just try it out. M. Wo. Oh my goodness. That is extremely fatty and flavorful. If you like jiggly fat, that is so enjoyable. Wow, that is looking so beautiful. That's yellow pea with ground pork gravy. Mix it up. Oh, okay. Let's try it out. M. Oh my goodness. That is nuts. That is so delicious, guys. It's so creamy and umami mixed with the rice. It's just pure comfort. Oh, and chicken feet.
It's spicy. English. Oh my. Now we got the chicken foot here, guys. Wow. So, chicken foot is a famous dish you'll get all across China in different varieties. In Canton, in Guangjo, you'll find it kind of sweet and savory. In Chongqing, look at that death level spicy. Let's just try this out right now. M. Oh. Oh, that is burning. That is actually spicy. Wow. That is a next level mouth burn. Look at that. that if you add on your rice, it's going to bring you into both heaven and hell at the same time. It's not mild. This is more spicy than xiang than aromatic. Oh, and yeah, that's the silk shashini. That's the silken tofu. Look at this.
Sizzling with the light. That's silken tofu with Oh, tons of ground pork sha. Let's try it out. Oh, yeah. These dishes, all of these flavor combos, I would say it's probably one of the most umami things you'll ever taste. It's just burning with joy. These three are spicy and aromatic. This one is spicy and death level. It's addictive. Goes with rice so well. And you can see it's non-stop. Oh. Oh, they're giving us a free one. Okay. Oh, wow. It's the spiciest beef and sausage clay pot you'll ever see. And you can add all of these on your rice.
Addictively good. Let's try it out. Oh, they're all so spicy nowadays. So good. So delicious. People are so friendly here. They just come up to you in chat. So delicious, guys. Yeah, guys. That was absolutely delicious. Shout out to Jen. Shout to Jen. Amazing, guys. Non-stop action here. Couldn't get enough. Let's keep exploring. And to finish up the day, we're in for a major treat. An incredible Sichuan classic of rabbit head. But today, we're super lucky cuz we got invited into the factory to see the entire process of cooking. Just watch this, guys. And next up, we are with Hong Lao. He's going to be showing us one of the most unique foods of
Chongqing, the special rabbit sha. And uh it's going to be a great tour. We're going to take a look at his cooking factory here of the Chongqing rabbit. And here they come. Look, this is the first step. Got the giant tandoor oven here. You can see he's using coal, so it's going to be extra aromatic. And he's just loading in these rabbits that have been brazed in a special mix of Chinese spices for about 40 minutes. There they are. 30 minutes of roasting. Oh, and he's just loading in the coal. Oh. more aromatic to use coal. And here they are, guys. Look at the rabbits. These have been roasting for about 30 minutes. And the final step, you can either eat
them like this. They do it uh they pull the meat off show style, or I believe in the back there's going to be a big walk station where they're going to stir fry these entire rabbits in tons of chili and spices and Sichuan pepperc corn. Look at that. That's like the upgraded chicken and jianga. and shenan Let's go take a look, guys. The next step. And look at this, guys. This is the first step of the rabbit. One of the most unique foods of Chongqing, China. Brazing it in Chinese spices. Take a look. Sha. So, he's just brazing it for 40 minutes. And look how tender it looks. One of the most juicy meats in the world. Rabbit. And uh they've done it pretty nicely here. Wow. That's incredible.
They sell over a thousand rabbit here per day, guys. And this is just one shop in Chongqing. This is the rabbit city. Chongqing and Chungdu are famous for rabbit. And uh I've had it before. It's very delicious. Let's see the next step. Oh. Oh, and look at these. We've got all the different pieces here. The legs. Oh, here's the heads. And these are all delicacies of Chongqing Sichuan region. And I think the walk station is just right over here. Let's see how it's done to bring the flavor. Okay, guys. And we're going to witness something super crazy right now. This is a giant pot of pure rabbit heads. Local Chongqing specialty. And we're going to see how it's done. And he's just adding in doanjang into the walkanga. Look at
this. Oh, ho. Look at that. So many chili. Oh, hendo huaja. Lots of Sichuan pepperc corn. Couple different types. And wangma and five spice. Chinese five spice. Oh, and here comes this. Oh, look at all the spices. Tons of chili in there. And here we go. That's all the rabbit head. Oh, and you can see a couple leg pieces in there, but it's mostly the rabbit head. Just add in so many spice. Oh, fan. Oh, Sichuan pepperc corn. Oh, and gi jing chicken essence. MSG. Look at that, guys. That's a giant pot of rabbit head and shang. It really smells nice. It's like a chili aroma. Little touch of sweetness from the oyster sauce. Oh, very floral with Sichuan peppercorn. Oh, and then here comes a little cumin going in dangla. And there's just so many heads in there,
guys. They're all coated with that chili, that aroma. Okay, and we're going to try it out, guys. Just get these gloves on. Classic way. And here we are. Let's just go straight in. Oh, still super fresh. Still super hot. Right out of the oil. Covered in chili and peppercorn. Oh, it's super hot. Look at that. And you just break it. Oh, super tender looking meat. And let's try it out. I feel like that's an upgraded beef jerky, guys. You could bring that with you on a road trip. Eat like five or 10 heads in one go and you'll be happy.
Super flavorful, super shangla, aromatic to the next level. It's delicious. who want to see the process. Amazing. Thanks so much for watching, guys.
