- Here we go guys into the
deep dark slippery dungeons. We've got a huge seafood feast tonight. And this is going to be
our dinner tonight guys. We're in Chengdu, Sichuan, and we're gonna get this (foreign language)
with Sichuan flavor. You can only get this here in Chengdu. Look at this, we got
Dungeness crab, beautiful. Probably from Canada or
northwestern USA, and then we've got a Vietnamese, look at
that. That's a colorful, beautiful lobster. We're gonna get that fried in Sichuan spice. Alright, check it out
guys, this is Trevor James. Today we are in Chengdu's
largest seafood market and today's video is an
ultra special occasion. We are gonna to be having
a Sichuan seafood tour. Let's check it out. (upbeat jazz music) - [Narrator] get ready for
seafood like you've never seen, cause today we're bringing
you for a rare look at what Sichuan seafood is like. Thousands of kilometers from the sea. And bringing you to two different style Sichuan seafood joints. First exploring the local
seafood market, and frying up a lobster and crab in
tons of Sichuan spice. And then going for a massive
frog, prawn and meat tower at a local Chengdu restaurant. Let's eat! - Look at this guys. We are in Chengdu's largest seafood market. Oh, (foreign language) shrimp, lots of shrimp here, and we're gonna keep exploring. This video is so special to me. I've been looking forward to
making this video for so long because we are in Sichuan. All the seafood is flown here
from across Asia and China. We are so far from the ocean, but only here you can get seafood cooked with real Sichuan spice, and that's what we're
going to be doing tonight. Oh, look at these, and Look at these guys. We have (foreign language), crayfish. This is going to be cooked Sichuan style, (foreign language). So here it is guys. We're gonna get some seafood tonight. - [Trevor] and hopefully
get a good size one. Oh, they're energetic. Let's see how much that weighs. So this is the biggest
lobster in the joint here. This is almost 1 kg.
It's a little bit small, but that's because these are
all flown in from Vietnam. - [Trevor] Oh yeah, here we go. Look at these nice Dungeness crabs. Okay, and we just left that
lobster and crab with the joint. We're gonna see what else we can get here. And we're also gonna get
some nice hairy mitten crabs. So you can see these are
the (foreign language), the hairy mitten crabs. You
can actually see a bit of hair on their claw there, and I think we're gonna get that in Sichuan flavor. We might as well have a Sichuan flavor theme today, get everything (foreign language). Here we go guys. And we're gonna go into
the (foreign language), into the kitchen, and see how
they (foreign language) it up. Okay, here we go guys,
into the deep, dark, slippery dungeons. Oh, where
they (foreign language), where they fry. It's slippery. We've got a huge seafood feast tonight. So we are deep in the kitchen now guys and our (foreign language)
are in the steamer, and there's tons of action
going on with these woks. - [Trevor] Look at that,
everything is (foreign language). Oh, look at how red that is. Beautiful. Oh, very beautiful. Oh, and that looks like abalone. Look at the color of those shells. Amazing. And before we knew it, the lobster was in the wok
with tons of dried chilies, broad bean paste and peppercorns. So strong that it burns
your throat to breathe, but that's how you know
that it's gonna be good. It's just bubbling. Wow! Look at that lobster, Oh, look at the color in there. - [Trevor] that is incredibly
(foreign language). Look at that bubbling lobster. (laughs) And our hairy mitten crabs
are just finished now too. That is crazy. Sichuan
style hairy mitten crabs. And this is our Dungeness crab here guys. Look at the color of that. Wow, that hits the lungs. And there's potato. Whoa, look at that mountain
of Dungeness crab legs. That is intensely potent. - And this is it here guys.
We just got the beautiful Vietnamese lobster, oh look at that color. It's full of Sichuan
peppercorns, chilies, onions. Oh, beautiful. And then we got the
hairy mitten crabs here, and these are both Sichuan spicy style. Here's the Dungeness crab guys. It's got potato in there. It's just a mountain
of Dungeness crab legs. Look at that. That hits the lungs. Oh, here we go. Look at this guys! Look at
how red all of this is here. Incredible. We've got
a beautiful beautiful Vietnamese lobster
cooked in tons of chilies and onions and garlic and peppercorns. (laughs) Look at the chunk of lobster flesh there. Oh, that is so potent. This
whole table just hits your lungs and your nostrils with
intense chili aroma. And that lobster flesh
is just steaming hot with Sichuan flavor. Now look at this guys. We've
got a beautiful Dungeness crab. Nice Dungeness crab claws and legs. Ho ho, look at that here. Oh wow. Those are gonna be full of juicy Dungeness crab flesh and they also fry
it up with some nice potatoes. And then over here, (foreign language) hairy mitten crabs. We
got this Sichuan style. Oh, all of the color on
this table is just so red and bright. First thing
we're gonna get is a nice big bite of that lobster flesh. That is so spicy. Wow, and the lobster flesh is
sweet. Sweet from the onions. Oh, and the flesh itself is
actually a little sweet as well. And it's muscular, tender and juicy. - [Trevor] oh yeah, and look at this nice big chunk of flesh here. Let's pull that out. Whoa, look at that. Look at that huge chunk
of lobster tail flesh. (laughs) Look at that, that's one
piece of lobster flesh there. - Let's take a bite. Oh. - [Trevor] now look at this guys. We got a big mountain of
Dungeness crab claws and legs. Let's just rip that open. Oh, look at that claw.
Oh, look at that guys. Huge Sichuan Dungeness claw. (laughs) - Look at that. Just like a popsicle and you can dip it. Let's dip it in that Sichuan chili oil. Chili and garlic, Sichuan
peppercorn, oh. Look at that. We're just gonna get it saturated. Mmmm. Oh, yes. Oh, it's sweet too. That is so delicious, hot and steamy, sweet Dungeness crab flesh.
Spicy, aromatic, oniony. - [Trevor} Oh, look at the claw there. Oh, and you can just pull
it out like a popsicle. And you can just dip that right
in to that juicy Sichuan oil with tons of chili. - [Trevor] and here we go guys. Next up we're gonna try
the (foreign language). Look at that. Oh, the hairy mitten crabs.
Oh, and this right here, all that dark brown stuff
is the (foreign language), the eggs, and that's the delicacy. We have this in our Guangzhou
seafood aquarium video, but today we've got it
Sichuan (foreign language). Oh, so much spice and we're
gonna dip it into the oil from the lobster there. Look at that. You can only get that in Sichuan. Oh, wow. This is so delicious
and you can see there's also a ton of different seafood
that you can order here. But we went right across the market to get the big stuff and have
this beautiful meal. Bye, bye. That was incredible. We're
gonna keep on exploring and going for more. - [Trevor] and next up, the next evening we went for a huge seafood
tower to finish off our Chengdu seafood adventure. - Awesome guys, and
next up we are going for a giant seafood tower. Big seafood tower. Next item on the big seafood
journey and it's right up here, (foreign language) We just
came and asked permission and we are gonna get into the kitchen and see how they make it. Here we go guys. - That's the (foreign language). Here we go guys, and we are
getting in to the kitchen, and we're gonna see how they make this massive seafood tower. - [Trevor] oh, and look at
this guys. We've got a big-- We got a big crate of frog here. - So we are gonna eat a
big bunch of frogs here. - [Trevor] Look at this guys. ( crowd yells) Oh, we got-- - [Crewman] Trevor, grab
that! Grab it, grab it! - So we just opened the frogs. Here we go guys. It's frog, quail egg and we're gonna watch how they make it. Whoa! Look at that.
It's just like a big wok full of bubbling frog. So it's a quick deep fry,
and then we're gonna empty the oil out, and fry it and
chili (foreign language). So all these spices here
are gonna go into that wok. - [Trevor] oh, and look at that guys. That is pure chili paste. Oh, That is so aromatic. Oh, and there goes the frog. Look at that. That is beautiful. Oh, and it smells so good. And it's done. (laughs) - [Trevor] Look at-- That burns, that burns,
that just burns the nostrils as soon as you smell that. And that is gonna be so delicious. - Look at these four layers.
This is just crazy guys. Look at this massive tower. - [Trevor] and so the
first layer is shrimp, and this is all done in
(foreign language) style. So numbing and spicy and
fragrant and (foreign language). And you can actually see, they load up Sichuan peppercorns on there. That is gonna be so
succulent, springy, juicy, spicy and delicious. And
then there's chicken, oh, beautiful slices of chicken. They've got whole cloves of
garlic, and (foreign language), which is Chinese celtis,
asparagus, lettuce. And that actually looks like its got some fresh chili in there as well, so that is gonna be
super spicy and aromatic. And then look at this guys. This is the layer that I'm
really looking forward to because it looks like it
has tons of onions and beef. So that actually smells
sweet and spicy, and numbing. This is the final layer down here. We got frog, and frog is really, to me, like upgraded smooth chicken. It's ultra tender and
this is just overflowing. That just looks incredible. - [Trevor] that frog is incredible. Frog is one of the most
tender meats you'll ever get, and look at that. All that
oil is actually dripping down into the bowl here. Everything is overflowing. Next up guys, lets try that beef. Just dip it into that,
that looks fantastic. - Oh, wow! That beef is so delicious.
Actually it tastes just like a red braised beef, but
actually, maybe slightly sweet. It is so tender and it
melts in your mouth, and there's a lot of onions in there. I think that's giving a lot of sweetness. Mmmmm. That is beautiful. Little
fruit bowl with mango, watermelon, dragon fruit? Mmmm. - [Trevor] oh, that is so fresh, and it really goes
perfectly with all the beef and the shrimp and the frog. Really nice. It was awesome guys. I
would love to hear from you in the comments below. Those two joints are gonna be in my blog post down below. If you're coming to Chengdu
you can check it out. Next up we're going to Guangzhou. We're meeting my parents,
we're taking them for a street food tour, and
then we're going to Sri Lanka, to eat a ton of delicious street food. Can't wait, thanks so
much for watching guys. - Bye, bye. Bye. (upbeat music)
