It's Trevor James, hanging out with Nikki and Nels.

They just won the two million subscribers giveaway.

Just flew in from LA last night

to Guangzhou, China, the land of dim sum

and Cantonese food.

And today we're going for a full on

Cantonese street food adventure.

You guys pumped?

- (cheers) so excited.

- So excited for the food, yeah.

- Let's go check it out.

(funky indie music)

So today is gonna be a full on street food adventure guys.

First up, we're going for Cantonese dim sum.

We have multiple things to eat today.

We're gonna be going for Chinese cheung fun,

rice noodle rolls, barbecue pork and roast goose.

We've got tons of desserts.

We've got some late night street foods

and its a ton of fun,

but right up here, first thing,

is gonna be, of course, dim sum.

- So excited (laughs)

- Here it is Dim Dou Dak, best dim sum

in Guangzhou right here.

And we're gonna be getting all the classics,

ha gao, chicken feet, all of the delicious stuff.

And this is the first Dim Dou Dak in Guangzhou.

What we walked into was nothing short of dim sum heaven.

We're taking you for a massive feast

of ha gao shrimp dumplings, sui mai pork dumplings,

signature red rice-wrapped shrimp rolls with crispy youtiao,

two types of chicken feet, rice porridge,

barbecue pork buns, molten egg custard buns,

durian puffs

and more.

Let's eat.

- This is my favorite.

- Wow, just look at this dim sum.

So let's just go right in.

I think for you guys, for the first bite

of food in China, it's gotta be

the hongmichang right here.

That right there is the ultimate dim sum

you have to taste, and we're gonna dip it

in to that peanut sauce.

Go right ahead, try it out.

This is gonna...

This is just the definition of joy.

- [Nikki] Should I bite it?

- (laughs) cheers.

- Cheers.

(background chattering)

(groans in delight)

- What do you think of that?

- That shrimp is so good.

- Look at that.

- My gosh, yeah.

- [Trevor] D'you like that?

- [Nikki] It's like soft and crispy and plump all at once.

- And next up, we had to taste the steamed chicken feet

in a black bean sauce, the fengzao.

So you can see the real secret

is the fluffy skin and the fatty collagen.

Let's try it out.

(background chatter)

(groans in delight)

Oh yeah.

What do you think?

(background chattering)

- There's a little kick in it that's really nice.

You can taste the chili in there.

- Wow.

- This might be the chicken's feet I've had.

- (laughs) Yeah, I think so.

They definitely are.

Sup guys, we gotta try these luishabao,

molten egg custard buns.

And it's all on the inside, the magic.

Juicy, molten eggless... oh, oh.

Isn't that creamy?

- [Nikki] How does that not fall?

- [Trevor] Wow.

- [Nels] Oh geez.

- Look at that.

Let's try it out.

- Oh my gosh.

Oh, it's leaking.

(groans in delight)

- Oh my gosh.

- Whoa. I was not expecting that flavor.

- I just like... the custard filled my mouth.

Its warm, and sweet but, like,

creamy, not heavy though.

- Oh yeah. High five (hands clap together)

This is awesome.

How was that guys?

- It was so good, it was like a dream.

That was just amazing.

- Fantastic introduction to China.

- I can't believe that was our first meal.

- Beautiful. And we've got so many places

to bring you guys today.

Let's keep going.

Next up, we're going for changfan,

the ultimate Chinese rice noodle roll.

And today we're bringing our guests

for the most plump and satisfying rolls in the restaurant.

So it's an action-packed day today.

We're taking Nikki and Nels down

through the old alleyways of Guangzhou.

And right up ahead we're going into the old streets

for some changfan, rice noodle rolls with pork

and beef

and egg.

Really delicious, made on a cloth, bu lao chang style.

It's gonna be really good.

And next up guys,

Next up guys, changfen.

So this is Chu laoban, boss Chu,

and he's been open for many years.

So he's been open 61 years here.

Wow, it's a 61 year old joint,

and this is it right here.

And we're gonna order the classic

with egg, pork and beef, and it's really good.

Let's go take a look.

So this is it right here.

You can see we've got these

rice flour rolls

that are steamed on top of a cloth over here.

And they put a bunch of different ingredients on top.

Okay, here we go.

Look at that guys, there.

That is the sticky rice flour,

and we're laying it down over top of a cloth

and putting delicious pork mixture on

and egg and shrimp, and then steaming it.

It's called bu lao chang because its on a cloth.

There's a couple different ways

you can make this changfan.

One of them is in a metal tray, steamed,

and this way is over top of a cloth, steamed.

And it goes right in that bowl.

Just covered in that oil and soy sauce.

And this is the classic dish of Canton.

Look at this.

We've got that steamed rice flour,

and look on the inside.

We've got those shrimp, there's an egg,

and then that pork mixture with that light soy sauce.

Oh wow.

And of course, I think in this one

the real winner is this little bit

of a spicy bean paste on top.

There it is guys (laughs).

Let's try it out.

(slurps noodles)

(groans in delight)

Oh, that's fantastic isn't it?

- [Nikki] Yeah, it's good with the egg.

I just got the egg in there.

- Wow. Like a light soy sauce,

spicy with that bean paste and then I love...

This is really just an upgrade deluxe changfan

because they put so much in there.

So that is just only on the streets of Guangzhou.

The pure changfen.

You have to come to Guangzhou to taste it this level.

(car horn blaring)

Thank you.

Bye bye.

- Bye bye.

- Thank you.

Wow, wasn't that awesome?

- Yeah, that was so good.

- Really good.

And next up, we're bringing our guests

for the most succulent roast goose

and barbecue pork in Guangzhou.

What do you guys think of Guangzhou so far?

- It's amazing, there's so much to see.

- It's super cool, right?

- It's been amazing here.

- And we're in a local little herbs

and Chinese medicine market.

Right up ahead, for the next food,

we're gonna go get some Chinese chasiu barbecue pork

and some roast goose.

- That's gonna be amazing.

- Let's go try it out guys.

And here it is guys, famous, famous

Cantonese barbecue pork and roast goose.

Oh yeah, look at that.

Whoa.

Look at that, we've got two goose getting chopped.

Oh, look at all the juice.

- [Nikki] Oh wow, look at that.

- [Trevor] Look at the juice bursting.

Oh, look at these big packages.

(plastic rustling)

- [Nikki] Did you see what that guy did?

- [Trevor] Look at that.

So we just got the triple treasure box combo

of chasiu, (foreign word)

barbecue pork and roast goose.

And you can see in the back it's just full on

chopping, glistening roast goose and barbecue pork.

And she just totally loaded up the juicy goodness here.

Let's just see what's in this first treasure box.

Let's open it up and take a look.

- [Nikki] Oh man, I'm so excited.

- It's just like a Christmas gift.

Pop it open, let's see.

Chasiu,

or goose.

(cooing) it's goose, look at that goose.

Wow, isn't that amazing?

So we've got two different sauces guys.

We've got one Chinese plum sauce

and then this is the goose drippings.

We've got pure goose drippings here.

Nikki do you wanna pour both of those on?

- [Nikki] Oh yeah.

- Oh wait. Nikki do you wanna pour

just this goose drippings on

and we'll have a little bit of plum sauce on the side.

- [Nikki] Okay. It's, like, so oily (laughs).

- [Trevor] This is the pure magic right here.

- [Nikki] Just pour all of that on.

- [Trevor] Just pour all those goose drippings all over.

Oh, this is insane.

And Nels, let's just pour that plum.

It's like a watery plum, but just maybe a bit there

that we can... oh.

- [Nikki] I think you can just pour a little--

- [Trevor] Pour it on? Okay.

- [Nels] Pour a little on.

- [Trevor] And then pour a little bit

all over the goose too.

Oh my goodness.

Oh my.

Life is good isn't it?

This is it guys, the first roast goose in China.

- You're gonna spoil us Trevor.

(funky pop music)

(groans in delight)

Oh wow.

- That skin is amazing, it's so juicy.

- It's so fatty.

- It's so fatty.

- [Nikki] That is beautiful.

It's just glistening with the juices and the fat.

- [Nels] This is the most juicy bite

of goose I've ever had.

- Look at how it's completely saturated.

Okay next up we gotta try the chasiu barbecue pork.

Nikki you wanna open that up?

Let's take a look.

(cheering)

- [Nikki] Oh wow.

- [Trevor] Oh my goodness.

Look at that.

And we've got two different cuts.

And of course, we know which one we're going for, right?

- [Nikki] Oh yeah.

- [Trevor] Yeah. Let's take that fattiness.