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  • So check it out

  • It’s Trevor James

  • Were going deep for noodles

  • And deep for street food

  • Bright and early here in Lonquan outside of Chengdu

  • Oh look at these fresh baozi

  • But were going to get some dan dan noodles

  • You can actually get these only out here in the rural area

  • Harder to find them in the city these days

  • I found a lot of good noodles in China

  • But nothing compares to the classic dan dan mian

  • In Sichuan, dan dan mian and zajiang mean are almost identical

  • So if you see either one

  • Order up a bowl

  • The bottom layer of chili oil

  • Sesame paste

  • Peppercorn powder

  • Vinegar

  • Salt, soy, and green onions is magical

  • And when mixed through, it’s heavenly

  • Wow, look at this

  • That looks insane

  • This is dan dan mian

  • All that ground pork on top

  • There’s fresh veg in there

  • And youve got to mix the noodles up

  • Because what’s on the bottom is the best

  • Look at that

  • Look at the chili oil on the bottom

  • This is just incredible

  • And this is a great way to start your day in Sichuan

  • It just smells fantastic

  • My mouth is watering right now

  • I got some baozi here

  • Oh this is a perfect morning breakfast

  • Look at this

  • Look at this

  • Here we go

  • MMMMM

  • OH, it’s just warm and soothing and spicy and fragrant

  • Oh and you just

  • I’m speechless

  • That chili oil is so fragrant and aromatic

  • Theres a slight touch of Sichuan peppercorn powder

  • Which is mixed throughout

  • Good morning Teacher!

  • Good morning!

  • Good bye!

  • I’m not a teacher

  • I’m an eater

  • That was really good

  • I’m actually just speechless

  • ThoseAWWWW!!

  • That was great

  • They want a photo

  • And after breakfast

  • I made my way to a famous hole in the wall

  • Known locally as a fly restaurant

  • Really low hygiene standards

  • But famous famous food

  • So a lot of people have recommended this place to me here

  • So we gotta try it out

  • Ok!

  • Real hole in the wall here

  • some yingtao rou

  • Oh look at that

  • Mix it up in the bowl!

  • That’s pure chili oil there

  • That is romantic

  • Look at this

  • Oh, it’s like a food sanctuary

  • Look at this

  • This is Sichuan supreme here

  • Look at this

  • This is absolutely crazy

  • I’ve got six dishes of pure Sichuan authenticity

  • This is yingtao rou

  • Which is pork, fatty pork

  • Yingtou, which is cherries, probably stewed in cherry broth

  • I’m actually not too sure

  • Were going to have to try that one out

  • This here isXian shao bai

  • Which is steamed fatty pork

  • Over top of yacai, which is pickled mustard greens

  • Oh and look at these layers of fat on there

  • This over here

  • Is liangban bai rou

  • Which is cold tossed pork in a chili oil

  • And spices

  • Same over here

  • Which is liangban zheergen

  • So these two are the same style

  • You see these all over Sichuan

  • You can get almost any dish

  • Any ingredient, liangban, tossed in chili oil and spices

  • So this is Sichuan fish root, zheergen, super unique flavor

  • And over here these two dishes are steamed

  • We have fenzheng Paigu, which is steamed spare ribs covered in rice flour, chopped with green onions

  • And then over here

  • This is fenzheng feichang

  • Which is steamed intestines covered in that same rice flour and chilies

  • And that looks insane

  • First thing I really want to try is the yingtao rou

  • The cherry pork

  • MMM

  • Oh

  • Instant pleasure

  • It’s soft, fatty, oily, and you can taste the cherry

  • The cherry flavor is infused through there, slightly sweet

  • And as I kept trying dish by dish

  • The numbing spice began to build and build in my mouth

  • The cold Sichuan salads were insanely hot

  • And I was ready for a warm renewal of flavour with the steamed intestines

  • But what I got was something completely different and unpleasant

  • Oh and that Sichuan peppercorn is building on me

  • My mouth is starting to get numb

  • Were going to try the fenzheng feichang

  • My mouth is just burning

  • Now that

  • That is nasty

  • I don’t even want to

  • Oh my

  • That tastes like s***

  • Oh god

  • I need a drink

  • Oh I don’t like that

  • That’s really bad with the Sichuan peppercorn

  • And the fenzheng feichang

  • The intestine

  • I need a drink

  • I need that

  • I need a drink

  • And after that big feast, I went to one of Chengdu’s hundreds of tea parks

  • To digest and chill out like they do in Southwest China

  • One of the reasons why I love southwest china is because after youre full

  • When youre waiting for your next meal

  • You can come enjoy some tea in a tea park

  • Nothin like it

  • You can sit here, digest, and wait for the next meal

  • Oh yea

  • Just took the subway

  • Were going hunting for more

  • So we made it way out the rural part of Chengdu

  • And I came here specifically to this Chinese muslim area

  • To try some special beef and rabbit

  • Let’s take a look

  • Were going to go down the way

  • And get some more

  • Here we are

  • Another little joint

  • Oh yeah

  • awesome!Let's go eat

  • So we have some awesome qingzhen, Chinese muslim food here

  • All beef here and mutton

  • Oh yeah look at this

  • This is like qingzhen style Chinese muslim fenzhengrou

  • It’s with beef

  • Kind of similar to what I had at lunch

  • Let’s try that out

  • Now that

  • That is the best fenzhenrou I’ve ever had

  • I’ve had a lot of fenzhengrou

  • But this one is just packed with flavor

  • It’s really soft

  • It has a consistency kind of like a porridge

  • It’s that soft

  • Like a rice porridge

  • Except it’s packed with flavor

  • This one’s a little smoky

  • There is like tons of raw garlic on there see that?

  • Oh that is powerful!

  • Fatty!

  • Soft!

  • This is good!

  • This is next level here!

  • I’m going to take one of these lamb kebabs

  • And put it into the fuqifeipian here

  • And that is just going to douse it in flavor

  • Legendary!

  • Oh the lamb is so soft

  • That cumin flavor on there is powerful

  • Spicy

  • And then when you dip it in the chili oil, it’s quite nutty as well

  • There’s peanuts in there

  • Oh it’s just like

  • This is worth the trip out of chengdu here

  • Look at this

  • This is the secret here

  • Look at how thick that chili oil it

  • And for my pre dinner meal

  • I went back into the city to try some famous alleyway red braised eel noodles

  • So were in a little neighbourhood now

  • And I hear just up the corner here

  • Theres a little famous eel noodle joint

  • Let's go check it out

  • Here we are

  • I’m going to have to get a spot

  • Yeah look at those big chunks of eel

  • Lots of noodles and whole garlic cloves

  • WOW

  • I’m just going to have to taste that

  • Look at that big chunk of eel there

  • All that thick chili broth

  • A bit of that eel to consolidate

  • Oh the eel is so smooth

  • I gotta say

  • It’s quite oily

  • You gotta be really hungry for these

  • Look at that

  • I have a bias towards gan ban dry noodles

  • And this has a thick oily broth

  • Which is still pretty good

  • And for the final meal of the night

  • I made my way to try a zigong city specialty frog pot

  • Hotter than hot pot

  • And with thousands of fresh chilies

  • Not dried chilies but fresh chilies

  • This was dangerously spicy

  • Big chunks of frog

  • Look at that

  • That’s a whole frog

  • This looks kind of similar to the one I had in wuhan but they give you the whole frog

  • I’m just going to go right in here

  • Give a quick feedback and then update you guys about what Im going to be doing in the next couple months

  • The whole frog

  • I’m just going to go for that tender meat bit there

  • Frog is always good

  • Usually more tender than chicken

  • That’s an instant burn

  • Oh my tongue is on fire

  • This is burning

  • And I ordered moderately spicy

  • I really don’t know what extremely spicy would be like

  • Because my mouth is in pain

  • So a quick update here

  • I really need your help

  • You can follow me on Instagram at The Food Ranger

  • And leave me a comment for any of the following things

  • I’m at the Sichuan Higher Institute of Cuisine

  • Learning to cook Sichuan food for the next two and a half months

  • After that were going to Malaysia

  • Me, Ting Ting, and Chuchu

  • For a week in January with Chuchu

  • If youve followed my channel for the last year or so

  • You know Chu Chu

  • She’s probably one of the most famous co-host’s that I’ve had

  • Were going to go to KL for a week to eat street food

  • And I need your personal recommendations where to go

  • After that were going to go to India

  • Were flying to Delhi

  • Just Ting Ting and I

  • Were going to be in Northern India for a month

  • I need your recommendations for where to go in Northern India for the best street food

  • Were going to be in Delhi and then Calcutta

  • And then two other locations

  • So one week for each location

  • And then were going to fly down to Sri Lanka for another week

  • And I need your recommedations for all of these

  • So follow me on Instagram at the food ranger

  • Leave me a comment or a direct message and I will reply to you

  • And I would just love to have your recommendations

  • Thanks a lot guys

  • Nice

So check it out