- All right, check it out
guys, it's Trevor James. We are in Xining, China. This is Qinghai province, northwest China, home to the Hui Chinese,
Muslim halal street food. And I'm so excited 'cause
today we're gonna go for a huge street food tour. Let's check it out. (percussive music) This is Xining. Home to China's Hui Muslim population with tons of delicious street
food around every corner. And if you love delicious meat and extremely unique street food (speaking in foreign language) (banging) Oh, that is so loud. Get ready, 'cause today we're bringing you to try seven mouth-watering Hui
Muslim Chinese street foods. And we're getting into the back kitchen to learn how to make hand-pulled noodles and getting into another kitchen to watch the masters
make hand-grasped mutton. So make sure to watch
all the way until the end to enjoy all of these
delicious street foods. Let's eat. We are gonna go have some delicious Qinghai hand-pulled
noodles and we're meeting with the chef and he's gonna
show us how to make them and how it's done right here. (speaking in foreign language) Wow, we are in noodle paradise. Okay, so that's the stock. Cover it in a bit of oil. Look at that. That's so beautiful. And here it is. He gets it all oiled up and
then pulls it into, watch this. Wow! Pulls it into individual
strips, like this. Here we go. Wow. Oh wow. Okay. Okay, so spread it out. Okay, don't press it. Okay, and then what? (laughing) Okay, put it together. And then put your finger in. (laughing) Wow, it's really a real skill. Stretch it even, okay. Put your finger in, stretch it again. So you just keep splitting it in half. Okay. Okay, there we go. (laughing) Oh man, I am so bad at this. I totally failed. It is a real skill. Okay, so this is our bowl right here. Ultra thin, beautiful
hand-pulled noodles here. Yeah, it's a beef stock. And in they go. (laughing) In they go, into
the pit, into the cauldron. A little bit of green onion, beautiful. And then here's the real secret. Oh, that chili oil, wow. Look at that chili oil! Oh beautiful. Look at this. Look how thin those are pulled. And that is a real skill. He said it takes six
months to a year to master. Oh and the sesame and the peanut flavor. It really smells so aromatic. And then over here, they gave
us all of this extra beef, stewed beef, and you saw all the (speaking in foreign language) there. Lots of cinnamon, lots of
fennel, Sichuan peppercorns, and that looks so perfect. But we're just gonna go
right in for that pure. We're getting the full treatment here. Stewed chicken, whole chicken. Wow. (slurping) Mmm! It's all about that beautiful chili oil. It's got such a rich sesame
peanut nuttiness to it. Oh and the beef is so
meaty and plump and full. And there's that radish. It's so Xian. Next up, for our second breakfast and before finding extreme
popcorn and going to lamb heaven, we went to a local mixed
lamb organ stew joint and found something we weren't expecting: huge, boiled whole lamb heads. Right up here, there's
a local breakfast joint. We're gonna go see what they got. Here we go. Oh, mixed lamb organs. Awesome, guys. And we just asked them about
going into the kitchen. They're gonna show us all
the lamb heads in here. Oh, we found the massive
pot of boiled lamb heads. Wow! Look at that! Big pot of boiling lamb heads. That is insane. Look at this, guys. This whole pot is just full of lamb head. Lamb skull. And this basically what you
do is you take the brain out with your chopsticks
and dip it in some salt. This is the ... Wow, that is just crazy. Wow, that is huge! We're gonna go try it out. So there's the meat from the head. There's the tripe. Oh, so this is the ... ooh,
that is very strong lamb flavor, lamb aroma. Such a strong lamb smell. I can't believe we got a
lamb head for breakfast. You just basically pull out the brain and I think you dip it in the salt there. Let's go in first for this
(speaking in foreign language). Mmm, it's like a peppery lamb soup and you've got the tripe, the head meat and you can just add a little
bit of chili in there as well. And now here we go, this is a delicacy. The brain, oh that is just steaming hot. There it is. Ooh, that is actually quite nasty looking. Oh! And then you can just
dip it into the salt. Oh, it looks so creamy. Actually I can't believe we're doing that. Mmm. Oh. Oh. (laughing) It tastes like it's right from the field. And it's got almost
like a fishiness to it. But the salt, when you dip it in the salt, it does, makes it a little better. After the brain and the mixed organs, we hit the street and found
an extremely rare street food: old-style popcorn, cooked right on a coal-heated popcorn machine. Awesome guys, next up we're going for one of the most unique, interesting street foods in China: the street popcorn. Look at this, guys. So there's classic corn, popcorn, and then there is rice, popped rice. And you can see, it's
right over the coals there. Super cool. And he's gonna close
it and we're just gonna spin it for seven or eight minutes. He just put the broad beans in. You can really smell the
popcorn, the smoky broad bean and the coal and this is
the classic way to make it. Watch this. This is crazy. (speaking in foreign language) (banging) Oh, that is so loud! And here they are. Oh, that's full of broad bean. Wow. And then look at this, guys. They come right out the bottom. Wow. Fresh broad beans right from
the pressure popcorn machine. They just come right out. And those are hot. We got fresh, hot broad beans. And they're very smoky smelling. Mmm. That is so chewy and pasty and dry. And I don't think he actually
put any sweetener in there. That is just the pure broad
bean flavor, a little smoky. And just one of many different
things you can try here. Next up, we're going to eat
the most iconic street food of Xining, the (speaking
in foreign language), AKA, hand-grasped mutton. And we're going into the best place and getting right into the back kitchen to watch how it's made. Next up, we are going to a super famous (speaking in foreign language) place. Hand-grasped mutton,
that's what it's literally translated into, and this
is just a meat heaven, this whole city. So we're
gonna go check it out, this super local, famous joint. Oh, and we're going in the kitchen to see. Oh! Wow, look at all the lamb we got here! That is the most lamb I've ever seen. There's a huge mountain in the back. And they're just chopping
it up, getting it ready. That is gonna be tender. And we're starting over here. Look at these massive pots! So we are frying it first. Now it's getting almost to the top. And you can see it is just meat party. It's just a meat party here. And now we're gonna put the
spices in, look at this. Bags full of spices, like
peppercorn, star anise. It's all in there. (speaking in foreign
language), Chinese herbs. Oh, and then here goes
the salt and black pepper, mostly salt. Wow. Look at that. Incredible. So much lamb stock. So much lamb stock. Smells so good. Oh, and we're putting
some potatoes in as well. That's amazing. And the fire is on and
we're gonna finish up with the last of this beautiful stock. Wow, look at that! Incredible. And we're gonna cover it up, cook it for two hours, and feast. Oh, here we go. Look at that! It's ready. Bubbling with joy. That's all the spices. That meat, you can just see it's ready to fall off the bone
and it's just dripping. It's just dripping with
all of that rich lamb stock and all those spices. And we've just pulled out like I don't know, 10 or 15 of these already. And we're gonna take a piece of this. Look at that, beautiful. Amazing, succulent-looking lamb. And then we've got some fried potato. Looks like it's fried in some bell pepper, onion, oh and also a little beef. And then of course,
Xining's specialty homemade suannai yogurt. Look at this meat! That looks incredibly soft! You dip it right into that chili dip. So it's chili and garlic. Mmm. Oh yeah. That is the most tender piece
of lamb you'll ever eat. It is incredibly soft
and juicy and succulent with that chili sauce, little garlicky. You barely need your teeth. After trying the beautiful potatoes and some nice, sweet,
Qinghai-style yogurt, we made our way to try
another famous specialty of Northwest China. The Uighur nang bread
from Xinjiang province. Found right on the street
in a Chinese tandoori oven. Awesome guys, next up we are at a ... So this is Xinjiang style
nang tandoori bread. And we were here actually last year. And we're revisiting some of our buddies. So we roll it out and then press it, give it a nice design. Wow, that is amazing. And then it goes right here. Cover it in sesame. Put it on here. Little bit of egg. And right deep in the oven. You gotta be really, really strong. And here they are. Oh, so fresh, covered in sesame. Look at this, guys. Fresh nang. Every time you have nang, it's
just a pure sesame nuttiness, that toasted sesame aroma. And it's crispy and
beautiful and you can see we're just pumping 'em out. Mmm. Oh yeah. It's all about the sesame. It's got a rich, toasted
sesame flavor, nuttiness. And the bread itself, it's hot and fluffy and crispy on the outside, really nice. And you can see the
locals are just loving it. Next up, before going for the most juicy lamb kebab sandwich, we found a super unique
Hui Chinese jelly noodle and got a look at how they
make them in the back kitchen. Next up, we're gonna go for a classic Xining-style liangpi. Look at this, guys. So we're gonna get liangpi. Sweet potato starch. Okay, so wheat starch. And we just got invited
into the kitchen here to see how they make the wheat starch. Look at what we got here. We're just loading up the liangpi. All of this starch jelly,
wheat starch jelly. And putting it onto the rack. Oh and we just keep
making more, look at this. This is sweet potato starch. So it's sweet potato starch and water. And you drop it in here and it gets wet. It spreads out. And then look at this,
it's covered in water too. So it's kinda like boiling
it and steaming it. Oh and it's turning dark
brown, look at that. And then puts it right in. And then cools it off in some cold water. Oh, it's so unique. So cool. And we are gonna try, I think
we're gonna try this one here, the classic wheat starch jelly, 'cause that's the most famous. So that's the starch jelly,
the wheat starch jelly. And we're gonna chop it up. Amazing. And I think she's gonna
put a little bit of gluten. After adding the gluten, she
added special spiced vinegar, garlic, onion, chili oil,
mustard, pepper, and salt. And it's ready to try. Awesome guys, look at this. Oh, it's gonna be sour,
mustardy, spicy, garlicky. What a combo. Mmm, let's try it out. (slurping) Mmm. Mmm! Oh, it's garlicky. It's spicy. A little bit of a mustard kick and little bit of a nutty,
sesame flavor as well. And there's pure satisfaction. For our final street food,
we went for a super unique street food you'll only
ever find here in Xining, the lamb kebab bing, with the most juicy lamb kebabs covered in
tons of cumin and chili inside a Chinese mo bread, grilled in oil and chili and covered in a spicy chili garlic
sauce, the ultimate bing. Next up, we are coming to
this little stall here. I've heard it has a very
special bing sandwich with lamb kebabs on the inside. Let's try it out. Oh. Wow. Look at this. This is a truly beautiful
scene we've got here. We're just grilling these and you can see they are gonna put (speaking
in foreign language) on the inside. Oh, it's gonna be magical. Wow, you can really smell the smokiness and that chili paste
they put on there looks so spicy and fragrant. And you can smell cumin
as well and that mo. It almost smells exactly
like garlic bread. It smells almost like you're
in a pasta restaurant. Mmm! Wow! It tastes so much like garlic bread that you get at a pasta restaurant with a spicy, onion-y kick to it. And the meat itself is smoky. They put nice bits of
fat in there as well. So that bursts in your mouth. Oh, a local little lamb kebab sandwich. Bye bye. I would love to know what
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