It’s Trevor James

Ting and I just got into Beijing to meet up with Chuchu

And today we are going bright and early for a full on Street food tour

Let’s go check it out

This is it

Beijing, the capital of China

With a huge selection of street food

You could spend a year or more eating

Here, deep in the Hutong alleyways

You can still find legit, authentic Chinese street food

Just like the old times

That is exactly what we set out to do

So make sure to watch until the end

Because we are taking you on a full on Hutong alleyway street food tour

To eat a ton of Beijing street food specialties

Including the famous Peking duck

Let’s eat

So this is like a morning market?

I love jianbing!

Let’s go get it!

Jianbing is one of the most beautiful creations

We have two eggs on it

Tai hao le

Chuchu just look at that

Doesn’t that look fantastic?

The eggs are just mixed in with the dough perfectly

Let’s take our first bite

Oh yeah

Oh, Beijing

That is just fantastic

That is a perfect start to the day

Bye bye

Awesome

Nothing like deep Hutong street food

What Chuchu brought me to next is one of the most enjoyable things to eat on the street in Beijing

And the locals love it

There really is nothing better

Than eating this miancha sesame paste porridge in a Hutong alleyway

Let’s go outside

Look at this

That sesame paste is so Xiang de

A little salty

Oh it’s so powerful

That is pure powerful gloop

Not much sweetness at all to it

It’s quite salty

And that is a thick thick enjoyable porridge

Cheers

It’s really like a sesame butter porridge but salty and powerful

If you want to try something really unique in Beijing

You can follow along with Chuchu’s tour

And hop in a taxi

And try the classic Beijing fermented stinky fermented soybean drink

That’s stench fills every restaurant it’s made in

As we started getting closer

Chuchu started getting really nervous

OK let’s go

Let’s go try it out

Oh it’s stinky in here

There is a definite odor

That is nasty

That is really bad and strong

It smells like socks, like wazi

Let’s order one up

I think it’s going to be a stinky bowl of douzhi

So let’s just get one bowl, OK?

Let’s order up

This smells like burnt socks

Oh that is stinky, here, smell it

No no no no no

Come on, here, give it a smell

So we have douzhi, and what else?

Let’s try it out

It’s like a

It’s like an onion ring without the onion

The stinky, fermented green beans

It’s not that bad come on

Get a big spoon

It smells worse than it is

With a fermented green bean odor

But it also tastes a little burnt

Come on, try it out

Oh yeah, it’s…come on, try it out

It’s not that bad, come on

Let’s try it out

That is even worse

Pickled rutabaga on top

That is really nasty

Why am I going for more?

Let’s go get something else to eat

Oh that was nasty!

So that was quite a strong dish

It was not that good

I thought it was kind of gross

But I can see why people would like it

It’s one of those things kind of like durian or stinky tofu

Some people love it

And some people hate it

And that was one of the things that we both didn’t like

It was kind of like stinky socks

But we are going to make our way to another lunch joint

To have some famous Beijing Zhajiang mian (Zhejiang noodles)

After a quick ride on the subway

We made our way to a famous little Beijing noodle joint (zhajiang mian)

And, organ soup joint with the lineup out the door

Gotta lineup, awesome

As soon as you step into this luzhu joint

You can smell the simmering intestines and lungs that green you

As you line up to take a bowl from the huge cauldron that’s full of rich organ broth

Organs, soaked pita bread, and smoky tofu

The chefs are quick at work

Chopping up the intestines and lungs with intense energy for a seemingly endless lineup

And that’s when you know something is really good

He’s just chopping, oh that’s a lung

That’s a whole lung he is just chopping up

He’s just mincing

He’s just chopping that lung into little pieces

And he is going to do that with intestines

He’s done it with the pita and the tofu already

And just filling each bowl completely

Oh yes

Organ delight

Organ delight

Oh yeah there is intestine

It looks like there is some lung

Pita bread, and tofu in a rich organ broth

Everything looks so sloppy

The juices are just flying

The juices are just flying everywhere

And he is just filling the bowl here with broth

Here comes the broth

That’s going to be rich

Nice

Oh that is beautiful

Crazy in here

It’s so busy

After picking up your luzhu soup

You need to get your famous zhajiang noodles

Texture sliced thick noodles served plain with an assortment of sliced cold veg

And a specialty secret bean paste

That gives the dish it’s backbone essential flavor

Ok lets go find a seat

This just looks magnificent

Oh look at all these ingredients

In a rich broth

This is just magnificent

So start with the sauce?

That looks so beautiful

That is the most beautiful colorful bowl of noodles

And that’s the real secret, the Jiang, right?

And then just mix it up

That is just going to be colorfully good

I think the real secret is going to be that bean paste

Oh it’s a thick bean paste

And my mouth is completely watering right now

Are you ready?

That bean paste is magic

It’s like a perfect mix between salty and sweet

With nice bits of pork in there

Shall we try this

This is their specialty

I’m going to get a nice big one with an intestine and a lung

Can I get a double, triple combo?

Intestine, lung, and pita

Cheers

It’s definitely strong

And the organ flavor, the intestine flavor is overpowering

But if you like that

It’s actually really good

Well that was fantastic

Beautiful noodles

It has been a wonderful day hanging out with Ting and Chuchu

We’ve had a lot of good food

We are exploring the old hutongs of Beijing now

And we are going to make our way for Beijing duck

Oh yeah, can’t wait!

This is beautiful here

Really nice

Lots of beautiful lanterns

And we can have a nice big plump fatty duck here

I like the ancient feel here

Yeah, it’s cool

Look at this!

Look at the duck

As you step into this deep back street Hutong alleyway Beijing duck joint

You can instantly smell the aroma of the crispy fatty duck sizzling in the wood oven

Watching the ducks being put in the oven

And roast slowly over the wood flames

Dripping fat and juices

And rocking slowly back and forth

Is enough to make anyone hungry

When it’s in front of your eyes

Whether it’s your first time

Or you’re a Beijing duck addict

The excitement and anticipation is always the same

It’s just that good

Beautiful!

This is just going to be so good

Can’t wait to try this out

The big beauty is coming in

Just look at how succulent this is

You can really hear the crisp

Oh beautiful

Look at the bursting juice

Look at the juice bursting

You can see the juice, the oil

That is going to be

That is going to be legendary

This is really the best duck that you’ll ever eat

And as you watch the chef slowly slicing it

The pure excitement and anticipation for the best bite of duck that you will ever eat

So we have a huge Beijing duck feast here today

He cut up a whole duck

Beautiful

And then over here some cucumbers, melon, and radish

The beauty over here, this, the wraps

Making the wraps of Beijing ducks is the final step before eating them

Some like to make them elegant

And others like to just stuff them full

I like to do the stuff them full technique

You can’t go wrong with a mouthful of Beijing duck

Wrapped up with different sauces to choose from

Wow!

The duck is amazing

Solid 10/10 on this one guys

You’ll enter duck heaven the moment it hits your lips

And the flavor had actually a slight sweet wasabi mustard like flavor to the sweet bean paste

So good

That was an amazing day

So much good food

Thank you Chuchu

That was a great time

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