- All right, check it out guys, this is Trevor James. We just got into Chongqing, China. This is the land of spicy
Sichuan street food. And I am so pumped, 'cause today we're bringing you for a full on Sichuan
street food adventure. Check it out. This is it, Chongqing, China. Home to some of the best Sichuan and spicy nuclear noodles in the world. And today, we're going in deep, full on for five spicy Sichuanese meals that'll burn your mouth off. Huge thanks to ExpressVPN for partnering with us in this video and offering all Food
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content all over the world. Let's eat. And first up, we are in
a local morning market. Chongqing is famous for xiaomian. And right around the corner, there's a local famous
wanza yellow pea xiaomian. And here we are, guys. Wanza mian. Oh, (speaks in a foreign language). (chef speaks in a foreign language) (Trevor speaks in a foreign language) - And here we are, guys, We're gonna get a wanza
mian, yellow pea spicy. (speaks in a foreign language) (woman speaks in a foreign language) (Trevor speaks in a foreign language) (woman speaks in a foreign language) (Trevor speaks in a foreign language) (woman speaks in a foreign language) - Okay (speaks in a foreign language). And this is so special, because wanza mian is a
(speaks in a foreign language), a local spicy. (woman speaks in a foreign language) (Trevor speaks in a foreign language) - So we're just putting in zhi ma jiang, sesame paste; chili oil; cong, onions; (speaks in a foreign language); huajiao, peppercorn; (speaks in a foreign language), MSG. Oh, and there it is. So it's a yellow pea and (speaks in a foreign
language), ground pork mixture. And it all goes on top of this extremely aromatic
chili oil and sesame paste, and (speaks in a foreign
language) green peppercorn mix. And we've just added in the noodles and (speaks in a foreign language), Chinese greens with noodles mixture. And this is Yin Lao Ban who's been working here 20 plus years making these wanza mian. (speaks in a foreign language) (Yin speaks in a foreign language) (Trevor speaks in a foreign language) (Yin speaks in a foreign language) (Trevor speaks in a foreign language) (Yin speaks in a foreign language) - So it's numbing and spicy. The Chongqing Mala, that is the signature flavor of Chongqing. (speaks in a foreign language) (Yin speaks in a foreign language) (Trevor speaks in a foreign language) - And there they go, look at that. So we got the kong xin cai and the mian, but the real magic is
right here in the back. We're gonna add the
wanza, the yellow peas, and the ground pork. (speaks in a foreign language) (woman speaks in a foreign language) (Trevor speaks in a foreign language) - There's the pork (speaks
in a foreign language) and the yellow peas. Wow (speaks in a foreign language). And this is it, deep in the
local alley of Chongqing. And there it is, look at that. Yellow peas, (speaks in a
foreign language) ground pork. But the real magic is on the bottom, the chili oil, sesame paste and (speaks in a foreign
language) mixture. And it's super important
to mix it up quick, because the chili oil is on the bottom, and you want. Oh yeah, look at that. Oh, that is the real joy
of Chongqing right there. Oh, look at that. Chili, (speaks in a foreign language), they added in a big scoop of (speaks in a foreign
language) in there. And you gotta mix it up so
it gets coated, look at that. This is what we came
to Chongqing for, guys. The Wanza Chongqing XiaoMian. Let's get it nice and thick. Oh, that is thick, guys. Look at all that creamy yellow pea. Wow, and it looks spicy
and it's gonna be spicy. But what's so unique about Chongqing and Sichuan food in general, is that it's more xiang,
it's more aromatic. The chili just has this incredible aroma. There it is, let's go for it. (speaks in a foreign language) Try it out. (Trevor slurps) Mm, ooh, oh wow. (speaks in a foreign language) (woman speaks in a foreign language) Trevor speaks in a foreign language) (woman speaks in a foreign language) (Trevor laughs) - Wow, you can really taste the sesame aroma with the
chili, it's definitely numbing. It tastes like a florally,
numbing, spicy, sesame, buttery, yet creamy at the same time from wanza. That right there. (Trevor slurps) (Trevor moans) We're hanging out with our
friends Luke and Rebecca. - Hi, guys. First bowl.
And this is their first bowl of Chongqing xiaomian. - [Luke] First day in
Chongqing, first bowl. - Try it out. - One, two, three. (Trevor slurps) - (moans) Oh my God. - [Luke] That is so good. (Trevor moans) - Oh, you get the numbing already. - Yeah, it's numbing, right? - Yeah. - It's (speaks in a foreign
language), it's numbing. - It's (speaks in a foreign language). - Is that the word, numb is
(speaks in a foreign language)? - It's (speaks in a foreign language). And the people here are so friendly, they're just helping us mix the noodles. Oh (speaks in a foreign language). She's the pro. She's been doing this for years. (woman speaks in a foreign language) (Trevor speaks in a foreign language) Oh, that was delicious, and we're gonna keep exploring for more. This is the city of food, and next up we're gonna give
intestines, another try. Right down here, we're going to get the phage
on G: intestine, chicken, and I think there's
noodles in there as well. it's gonna be a bowl for
our world noodle tour. So this is it guys, we just walked into the
intestine, chicken station. Over here we're chopping intestines. And over here, we're frying up the chicken intestine
in tons of chili oil. First, let's go take a look at the chopping of the intestines. (speaks in a foreign language) (woman speaks in a foreign language) (Trevor speaks in a foreign language) (woman speaks in a foreign language) (Trevor speaks in a foreign language) (woman speaks in a foreign language) (Trevor speaks in a foreign language) - It's clean. (speaks in a foreign language) (woman speaks in a foreign language) - And there it is, the intestine bucket. (speaks in a foreign language) Fresh. Look at that, just chopping 'em up. That's gonna be fried in a wok of chicken and chili oil, and green numbing Sichuan peppercorn. So you can see, this is the
fay, the intestine chicken. And on top, you can start with a big wok, a small wok, and you can add intestines,
or you can add chicken. And I think we're gonna get the small wok and adding intestines. (speaks in a foreign language) (chef speaks in a foreign language) (Trevor speaks in a foreign language) (chef speaks in a foreign language) - Look at this, guys. This is where it all starts. Oh, and here we go. We're gonna start the fay. We're just pouring in some
(speaks in a foreign language). And you can see we've got green
peppercorn down here, wow. We're just putting a little ginger in. And here comes the fay, the intestine, the chicken, and the hua jiao. We're just putting the hua
jiao peppercorn in first. (food sizzles) Ooh, and there's the fay. We're frying it up right now, and they were telling us that this is (speaks
in a foreign language), that it's extra clean. These intestines right here
are cleaned thoroughly. And you can smell the ginger in there, it smells delicious. And here comes the chili oil. Look at this, the secret ingredient. Oh, that's thick. Right in the wok. That is the soul of Sichuan. And look at that guys, it's just coated in chili oil. Oh, and then we're gonna
add a little stock in there. Ooh, and you can see there's actually chicken
feet in there as well. There's chunks of intestine, and we're gonna give intestine another go. And then it goes right
into the pressure cooker, and then we're gonna add in noodle. We're gonna get the noodle
with the feichang ji. This is gonna be a world noodle dish. Oh, and then this is the stewing section. They've got the (speaks
in a foreign language). And you can add all the
ingredients that you like, and there's no wei jing, it's all natural. And that's gonna pressure
cook for a while. And you can see we've got
this row of pressure cookers, and ours is the second one in. We just got pure intestines and chicken. And they pride themselves here on the cleanliness of their intestines, so let's hope they're nice and clean and no intense odor, which should be good. And you can see, we're gonna
add noodles on top after. There's gonna be a
noodle dish of the world. And the real magic is
gonna happen in any second, we're gonna pour it over top with la jiao you, chili oil. And that's gonna make the extra
fragrance just sizzle out, it's gonna be really good. And here it is, we're
heating up chili oil. Look at that, guys. It's to add over top. Oh, you can see the
dried chilies in there. Ooh, wow, sizzling chili oil over top of our feichang ji. Oh, perfect. It's sizzling hot chili oil. Oh, and just a little sesame on top. Look at this. Oh, that is the most aromatic pot. (man speaks in a foreign language) (Trevor speaks in a foreign language) (man speaks in a foreign language) (Trevor speaks in a foreign language) - Look at this, guys. The feichang ji full of mian xiao. Full of noodles and intestines, super clean intestines. We got added (speaks in a
foreign language) on top. That finishing move, where he threw the sizzling
hot chili oil on top with these dried Sichuan chilies
and peppercorns was iconic, it literally brings out the aroma. And then the noodles we've added on top, that is beautiful. It actually has a slight
intestine aroma to it, but like Honga Ban was telling
us, they're super clean. And you can tell there's not gonna be a strong intestine odor to them, so let's try a nice big chunk
of intestine and a noodle and make sure they're
both covered in chile oil. Just dip them in deep into the oil there, and make sure we got a good first bite. The feichang ji. And you can see this joint is just packed. (Trevor slurps) (Trevor moans) Oh. (speaks in a foreign language) Wow, oh and the intestines are chewy. Oh, that is delicious. And Hang ban is so friendly. (speaks in a foreign language) (woman speaks in a foreign language) (Trevor speaks in a foreign language) (woman speaks in a foreign language) (Trevor speaks in a foreign language) (Trevor moans) There is a lot of flavor in there. It's all about that finishing move. The chili oil that they poured over top brought out the sesame
fragrance in the end. And the intestines, like Wal Ban was telling
us, they're clean. They actually add to the flavor. It's like a hot pot with
an added intestine aroma, and there's a really nice
nuttiness from the sesame. (speaks in a foreign language) (man speaks in a foreign language) (Trevor speaks in a foreign language). - Bye. - Bye-bye. That was really good. And next up we are exploring more deep Chongqing back alleyways. And right up here, there is a classic Chongqing xiaomian noodle stall. (speaks in a foreign language) Here it is, guys. Look at this, Chongqing xiaomian. (speaks in a foreign language) (woman speaks in a foreign language) - (speaks in a foreign language), authentic Chongqing xiaomian. And to try something a
little more different, we're gonna get the fen, the rice noodle. We're gonna get the real authentic flavor. Oh, (speaks in a foreign language), soy; (speaks in a foreign language) garlic; (speaks in a foreign language), onion; (speaks in a foreign language). This is the scene, guys. And that is amazing, the noodle collagen. Just gonna stand in the
back and watch the magic. He's boiling the fen. Li Lo Ban has been here
20 years, right here. Oh, there we go. Oh, and this is the slurp station. Look at this, guys. This is how people like
to eat in Chongqing. You just come along, you sit down, and you slurp your noodles. And this is unique, guys. Look at that. We got the classic Chongqing base of chili oil, mustard greens. We've got con chin thai green veg here, and we've literally got just mountains of rice noodles there. There's nothing better than slurping noodles on the street. (Trevor slurps) (Trevor moans) (speaks in a foreign language) (woman speaks in a foreign language) (Trevor speaks in a foreign language) That is delicious. It's like the most smoothest,
slippery rice noodle coated in Chile oil. That is slippery. Those literally just slide down. You don't need to chew them. It's definitely not as spicy as it looks. It's slightly numbing. But in general, any bowl you get here in Sichuan or Chongqing is gonna be (speaks in
a foreign language), that's the word in China they
use to describe aromatic. (speaks in a foreign language) - Xiaomian. - Xiaomian, ah. (speaks in a foreign language) (woman speaks in a foreign language) (Trevor speaks in a foreign language) - And that's what it's all about, guys, slurping noodles on the street that are delicious with friendly people. It doesn't get any better. (speaks in a foreign language) (woman speaks in a foreign language) (Trevor speaks in a foreign language) (Li speaks in a foreign language) (Trevor and Li speak
in a foreign language) - That was amazing (speaks
in a foreign language) (Li speaks in a foreign language) (Trevor speaks in a foreign language) - And here we are, guys, the mega city of Chongqing. We're continuing our food adventure today. Just down here, we're gonna go have a mega lunch, and then continue on and finish up. Tonight we're gonna have a
mega, spicy hot pot feast. Oh, (speaks in a foreign
language) Wanwanxiang. (woman speaks in a foreign language) (Trevor speaks in a foreign language) - Look at this, guys. We've got douhua, silken tofu. Oh, and this is the xiao tai. (man speaks in a foreign language) - [Trevor] Ooh, feichang. That's intestine and yellow pea. (man speaks in a foreign language) - [Trevor] (speaks in a foreign
language) beef and potato. Oh, and so much chili. (man speaks in a foreign language) - [Trevor] (speaks in a
foreign language), wow. (man speaks in a foreign language) (Trevor speaks in a foreign language) - [Trevor] That's pig
foot and local radish. (speaks in a foreign language), wow. (man speaks in a foreign language) - [Trevor] (speaks in a
foreign language), spare rib. Oh, and look at how red that chili is. That's red braised fatty pork belly. (speaks in a foreign language) Wow, red braised pork meatball. Wow, (speaks in a foreign language). (man speaks in a foreign language) (Trevor speaks in a foreign language) (man speaks in a foreign language) - That's starch jelly with duck. (speaks in a foreign language) (man speaks in a foreign language) (Trevor speaks in a foreign language) (man speaks in a foreign language) (Trevor speaks in a foreign language) - So we got the Fen Zheng Rou, which is steamed fatty pork
belly with potato, as well. That's a seaweed pork soup. And this is the magic
scene right here, guys. Look at this. This is all Sichuan small dishes, literally dozens of different
Sichuan dishes to choose from. Oh, so it's lean pork
with douya, bean sprouts in a spicy chili oil. That's pig ear in chili oil. (speaks in a foreign language) (woman speaks in a foreign language) (Trevor speaks in a foreign language) (woman speaks in a foreign language) - [Trevor] That's pig head meat. This is all cold. (woman speaks in a foreign language) - Oh, liver. This is the real magic right here. That is literally spicy
eggplant in chili oil. We've got dofou pi, tofu skin; fen chao, rice noodles; and there's so much to try here. This is a total classic Sichuan dish here, the silken tofu. It actually has a bit
of a smoky smell to it and you need the la jiao, the chili. (speaks in a foreign language) Wow, we got a full tray
of Sichuan specialties. And here it is. (speaks in a foreign language) (man speaks in a foreign language) - And here it is, guys. This is just a classic
Sichuan Chongqing lunch. Here's a real potentially
delicious, yet risky dish. The intestine, yellow pea. Sometimes that's unbelievably good, sometimes it's foul. And then this combo right here, the silken tofu douhua with
the chili is delicious. You can't beat it. This is usually smoky, and salty, and delicious with that silken smoky tofu. And then we've got a xiao
tao rou, pig head meat. And of course, a seaweed pork soup. Let's go right in and try their specialty. This is the Suanni Bairou. Let's try it out. (Trevor moans) Actually, it has a slight sweetness to it. I think they put a little sugar in there. And then the nuttiness
from the bean sprouts, wow, that is delicious. Let's go for it, this intestine, yellow pea that is risky. (Trevor moans) It's definitely a strong intestine aroma in there. I think that's how it should be, but there is definitely
a foul odor in there. I'm not sure if I like that. This is what I love about Sichuan. You can try so many flavors, and they're all different
shades of spiciness. There's such a varying level of heat, and (speaks in a foreign
language) numbingness, which is really good. (speaks in a foreign language) (man speaks in a foreign language) (Trevor and woman speak
in a foreign language) (Trevor speaks in a foreign language) (woman and Trevor speak
in a foreign language) - And that's so cheap, 73 yuan, which is actually just
$10 for that big plate. (speaks in a foreign language) (woman speaks in a foreign language) - We're gonna keep exploring, guys. We're gonna keep going. And we're hanging out with Luke and Becca. - Hi, guys. - We're going for a big hot
pot meal next, right up here. And here we are, guys. - [Luke] There we go. - Chongqing Hot Pot. (speaks in a foreign language) (woman speaks in a foreign language) (Trevor speaks in a foreign language) - And they give you snacks while you wait. And to order, this is what's really cool. I'm using Ting's phone here. You just scan, (speaks
in a foreign language). And then you can order the
hot pot dishes you want, right on the phone. Okay, so you just press this
(speaks in a foreign language). Order your dishes. And then it gives you all of
the dishes you can choose. And this is the kitchen
spicy duck intestine. Okay, and this is the
specialty here, guys. The yachang, the duck intestine, and their beef stomach. Oh, and this one here is really good. This is shrimp ball, literally ground up shrimp and meatball. Let's get that. That was one of my favorites. And this dish here, the duck blood is very famous in Sichuan. (woman speaks in a foreign language) (Trevor speaks in a foreign language) (woman speaks in a foreign language) - And here we go, guys. We're going for Chongqing hot
pot, spicier than Chengdu. And we got tons. We ordered duck blood, pig brain, duck intestine. Oh, and you can smell it as soon as you walk in. And here we go, guys. We're gonna make the
ultimate spicy hot pot. You can see we've already got a base of chili, ground up chili, ginger, and they just added a little hot water. And then here comes the real magic. This is chili oil, watch this. Oh, pure chili oil. And this is the (speaks in a
foreign language) separated into nine different layers, sections. Look at that. There it is. Look at how red that is. That is gonna be delicious. Oh, and here it is. - Wow. - Oh, the hot pot. - Oh, man. - That is looking spicy. Oh, and it's all here. - Wow. (Trevor speaks in a foreign language) - This is the tripe, and we're gonna get a
lesson into how to eat this. (woman speaks in a foreign language) - Okay, so you gotta boil
the kidney for 20 seconds and dip it in this chili
peanut, green onion mix. Oh, and we're gonna boil them right now. - That's a long one though. - Oh, (speaks in a foreign language)? (woman speaks in a foreign language) - 20 seconds.
- 20 seconds, all right. - [Trevor] And then dip into your sauce. - [Luke] Okay, yeah. - Oh, (speaks in a foreign language). (woman speaks in a foreign language) (Trevor speaks in a foreign language) (woman speaks in a foreign language) - And then you gotta (speaks
in a foreign language). (woman speaks in a foreign language) - (speaks in a foreign language), and just eat it straight as is. (Trevor moans)
(Luke moans) (woman speaks in a foreign language) - It's good, yeah. - It's really good. (Trevor speaks in a foreign language) - And that pork kidney, not bad, eh? - Yeah, it's good.
- Yeah. - [Trevor] It doesn't have
like a strong organ flavor. - No, not at all.
- It's just spicy. It takes on that. - [Luke] It tastes like meat. - Yeah. - It doesn't taste like
anything too outrageous or upsetting, you know? - Exactly. - It's very straightforward. - Exactly. So you can see we got
a ton of accompaniments for our hot pot. So we got the duck blood
here, look at that. And that is a classic Sichuan
hot pot accompaniment. And it just goes right in there, and it becomes a little bit
jelly like after it boils. We got a big mountain of tripe and a big tray of duck intestine, it's going right into
this super spicy hot pot. And then over here, some really nice shrimp balls, pork balls. We got the pork brain. Okay, we're just gonna
start with some blood. You can literally just, ooh,
pour it only in the side ones. And that's gonna boil,
and that is very hot pot. And you've just gotta put it in gently, these blood cubes. And while the blood is boiling, we can have some tripe. And then you gotta boil
it right in the middle, for nine seconds, and then you can just dip it
in your oil, sesame, garlic, cilantro.
- I have a feeling I might not be a huge fan of this. We're gonna do it anyway. (everyone laughs) - Okay, cheers, Buddy.
- All right, only one bite. (Trevor moans) - [Trevor] It's crunchy. It definitely has a strong stomach flavor. So this here is pork ball with cilantro, and you just literally take it out of this bamboo little tube, and that hot pot is what it's all about. Spicy, but not overpowering, right? - Yeah, definitely.
- But the thing is, as this boils longer and longer full of peppercorn and chili, it gets spicier and spicier. And the blood is ready. And there it is, jelly like pork blood. And you just dip it in that
chili, peanut, sesame mix. Okay, let's try it out. - [Luke] Cheers, Trevor. Oh, that's good. Yeah, I like that a lot, actually. I think that's my favorite
thing I've had, so far. - It's a salty pig blood. - Yeah, it's not too bad. It's a sort of taste, like kind of a savory sort
of jello or something. You taste more of the spice
than anything, I think. - I think that's what it is. - Yeah.
- Next up, we gotta try the magic. And there it is, pass the duck intestine. Oh, yeah, you just drop it in, and these become crunchy. And you sort of make it swim, and then dip it in. - Make it swim in here? Yeah, cheers, buddy.
- Cheers. (Trevor laughs) (Trevor moans) Again, pretty good, yeah. - [Trevor] Crunchy. - Yeah. - It literally has a crunch. (speaks in a foreign language) (woman speaks in a foreign language) - Oh, 'cause it's fresh, so it's crunchy. And next up, of course, is the famous pork
brain, creamy pork brain. Look at that. Ooh, right in the pit. And we've also got a
big plate of sliced beef with raw green Sichuan
peppercorns over top. You can just add that right in. - All right, let's go for it. - Just dig in for that beef. Aw, and there it is. - Oh, wow. - Peppercorn, chili, beef. (Trevor moans) - That's so good, really good.
- It's really good. - It's really tender. - [Trevor] Oh, that is spicy. - Oh, that's spicy. - Oh, and I got a raw peppercorn. How's that? - I think I got a peppercorn. I feel the numbness. - Oh, it's numbing. - Yeah (laughs). - Oh, that is numb. This is getting tense,
spicier and spicier. - Oh, baby. - Wow. - It really does spicier as you go on. - Click that bell notification
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