- Alright check it out
guys, it's Trevor James.
We are in Shunde, the land
of the best Cantonese food
in the whole world and
I'm so pumped cause today,
we're gonna go for a
huge street food tour.
Let's check it out.
Get ready to experience some
of the best food in the world.
Right here in Shunde.
A quick one hour drive from Guangzhou
in the south of China.
Locals from all over South China
make eating pilgrimages
here, solely to eat,
and today we're doing
the exact same thing,
bringing you to try four delicious
Cantonese delicacies with us.
So make sure to watch this whole video,
because we have some
special treats for you.
And at the end, we're
bringing you into the back
of a Cantonese kitchen to watch the chefs
prepare Cantonese sashimi, fried cicadas,
and more. Let's eat.
Awesome, guys, we just drove out
to a little neighborhood outside of Shunde
to search for some of the
best Cantonese roast goose,
should be right up here.
And we're gonna feast on that.
Look at this, guys.
Wow, so this is the charsui,
roast barbecue pork,
and then we have roast goose here.
And these are made in a charcoal furnace.
Oh yeah, and you can see he's just,
he's got, oh, that must be the liver,
the e gan,
and we're gonna take a look
and order some of that up.
Look at this guys.
We found roast goose delight.
What you're about to see
is one of the purest
forms of goose mastery,
and we had no clue what we
were about to experience.
But first, we gazed in awe
at the cutting technique.
Just watch the mastery.
We just got invited downstairs
to check out the oven.
The show-oo oven.
We're going deep, guys.
Traditional roast goose oven.
Oh, he's gonna pull roast
goose out for us here.
Oh, wow. Isn't that beautiful?
Plum sauce.
So when you eat the
plum sauce on the goose
it's a little bit less oily,
and it's sweet and satisfying.
After learning a little
bit more about the goose,
master chef, Leo, came downstairs
and pulled out another one
to give us a closer look
before bringing us back upstairs
to give us a full duck
preparation demonstration.
Look at this guys, we are
in the roast goose heaven.
And shifu is being so
friendly and letting us film
and eat the Guangdong Roast Goose.
Oh, the juice is just bursting.
That is absolutely gorgeous.
Roast goose made with
the traditional method
in an oven with lots of coal.
Oh yes.
So we're gonna get that.
The roast goose drippings.
He's just gonna pour it all over.
Oh, wow. That is roast goose delight.
Oh the roast goose drippings
are just full of joy.
So we are getting the
liver and the barbecue pork
and the goose triple combo,
and this is gonna be heaven.
Just look at the charsui,
he hasn't chopped it yet,
but they cover that in their secret sauce,
I'm guess it's gonna be
super nice and sweet.
And then he's gonna cover
the liver with the goose drippings.
Look at the fat on there.
Look at the combo.
The lean mean, the fatty charsui.
That is a beautiful combo.
Isn't that incredible?
The secret sauce.
Oh, gorgeous. That is gorgeous.
(laughter)
This looks so beautiful, oh.
This is the soul here, guys.
He covered it in the goose drippings
and their secret sauce.
I'm guessing it's gonna be sweet,
maybe plum and honey.
And then we've got the roast goose,
look at this crispy skin,
cooked downstairs in that coal oven,
covered in goose drippings.
Oh, that is this traditional method,
and you can really see why.
That is just absolutely
saturated with the juice.
We're gonna have to go right in for that.
Mmmm.
Oh.
Oh wow.
The meat is so soft.
Oh, okay. So you take some goose liver,
you take some of the
charsui barbecue pork,
and you dip it in the sauce,
and you eat it together.
Oh, that looks amazing.
Mmmmm. Oh!
That is absolutely flavorful,
juicy, fatty, and combined with the liver,
it's like a buttery liver.
You take those two together,
the goose liver, it's buttery,
it's so silky smooth,
and then you've got that
amazingly sweet,
you can actually taste almost like honey
and plum sauce mixed together.
And the shifu is just
so friendly (laughter).
You can tell they've been
making this for generations.
Next up, we made our way deep
into a local alleyway in Shunde
to try the must eat local dessert:
soeng pei naai, aka double
skin velvety milk custard.
Right up ahead, there is a
famous soeng pei naai joint.
Double skinned milk: a
famous Cantonese dessert.
And we are right in
the local neighborhood.
Should be good.
We found it.
Look at this, guys, right
in a little neighborhood.
Soeng pei naai.
Look at this, all the soeng pei naai,
and buffalo milk.
Oh, that is it right there.
Fresh buffalo milk.
Oh, double milk.
We just found a little joint
right in this local little alley
to have a couple of
local specialties here.
The soeng pei naai here, which is double
skinned milk,
and then shui niu nai,
which is water buffalo milk.
And both of these are hot.
My hands are burning right now.
I really wanna try
this water buffalo milk.
Oh.
Mmmm.
Oh wow.
That is sweet. It's like
a strong, sweet milk.
Oh yeah, so this is the double
skinned Cantonese dessert.
It's made here, in Shunde,
the birthplace of the soeng pei naai.
And basically, it's a milk custard,
made from milk, egg whites and sugar,
and there's a skin on top.
Oh yeah, look at that.
Sweet, custardy goodness.
- Where are you from?
- Mmmmm.
Canada.
- Canada.
- Oh, wow.
- Hello.
- Hello (laughter).
Mmmm.
Oh, it's sweet, custardy,
velvety.
Mmmm. And you can taste the
eggs in there for sure. Nice.
We got a ton of street food to eat today,
we're gonna keep exploring.
Look at this beautiful alley.
Bye bye.
- Bye bye.
- Bye bye.
After that amazing dessert,
we made our way outside of Shunde
to the countryside in Jun'an
to find the local neighborhood to try some
super local Shunde dishes
like Chinese carp sashimi,
fried cicadas, and more.
But first, along the way,
we stopped right on the side of the road
to try a couple more roadside desserts
in an old, traditional building.
So we are on the way to
a big Cantonese feast
in Jun'an, outside of Shunde,
and just stopped on the
side of the road here
to have a special street snack.
Look at the menu here, guys.
These are the different desserts
you can order here, right
on the side of this street.
We got douhua, silken tofu.
In Southern China it should be sweet.
We have guilinggao, it's a bitter jelly,
Chinese medicine jelly,
liang fen, this one should be less bitter,
a little more sweet,
and then we got jer-ma-hoo,
like a sesame pudding,
we got hua sheng hu, a peanut pudding,
we got lu dou sha, which
is green bean pudding,
and huong dou sha, which is red bean.
I think we're gonna order
some douhua and try it out.
Look at this, guys.
Classic Chinese medicine dessert.
Guilinggao, actually, was originally made,
the main ingredient was tortoise shell.
They don't do that anymore,
and now it's just packed full
of tons of traditional
Chinese medicinal ingredients.
So a lot of the time it'll
have a ton of different roots
and flowers like honeysuckle, dandelion,
lots of different rhizomes and roots,
and traditional Chinese medicines
that should give it a
bit of a bitter flavor.
And then there's also
sweet honey in there,
so it should be bitter and sweet.
Let's try it out.
Oh yeah, that's exactly what it is.
This is douhua, and what
is so cool about douhua,
this silken tofu, is that all over Asia
you can actually have different flavors.
Sichuan has mala: numbing,
spicy and fragrant.
Southern China has sweet.
Mmmm.
Oh, that is refreshing.
Oh, the tofu is very silky smooth.
Cold and refreshing.
You taste a little honey in there.
It's a really nice roadside snack here.
Cantonese food is some
of the best in the world,
and for our final meal
we had a ton of extremely
unique Cantonese delicacies in Jun'an.
We are now in Jun'an.
This is a classic Cantonese neighborhood.
Look where we are.
Old Canton style.
It's hard to find this nowadays.
And just right up here, there
is a famous Cantonese joint,
I've heard its got a lot
of great Cantonese food,
and a lot of interesting stuff too,
like Chinese sashimi and more.
So let's go try it out.
Local little Cantonese joint,
and I think they might let
us in to see the kitchen.
Oh wow, she's taking us in the back.
Oh, they're snakes.
Oh wow.
You can steam it,
or you can have it in a salt and pepper.
And there's frogs too.
This is really cool, we get
to see the back kitchen.
Look at this, guys.
We are in the kitchen and this,
oh, they're cutting open the snake.
We are gonna have that.
So they're gonna steam
the snake and the eggs.
Oh, so they're gonna put the snake
right into this big steamer here.
I can't believe it.
We are in a local Cantonese kitchen.
This is as real as it gets.
We're just gonna watch them
cook some stuff up here,
and then feast.
After watching the chef steam the snake
and the snake eggs in
dates, garlic and ginger,
we watched the cutting of the
local grass carp into sashimi.
That is
ultra fresh sashimi.
Literally just killed it
90 seconds ago,
and it's being sliced up
into sashimi and
we are going to have a big feast.
(chuckles) This is great.
And I can't wait to try
this, this is local,
deep down, authentic
Shunde food.
And then we're also having.
Fish heads.
So we're gonna have
these little fish heads
tossed in the.
Oh, so there's
fermented black beans,
garlic, oyster sauce.
This kitchen is just full of action.
And now he's just fried
up some cicadas for us.
He's just frying up those cicadas
in a bit of ginger,
and peppers. Oh, look at that.
Monster cicadas.
Wow. Look at that.
We just got a huge plate of fried cicadas.
This is gonna be a beautiful meal.
This is beautiful.
We've got sashimi, we've got snake,
we got fish head, cicadas.
Oh, this is beautiful.
Look at this, guys,
we've got the siu daan.
Oh, those are firm.
These are the snake eggs.
Oh, this absolutely crazy.
Oh.
Oh, it pops.
It tastes like a hard boiled egg yolk.
It's actually very similar.
Mmmm.
Look at these fried cicadas.
Oh, that is beautiful.
The smell is sweet.
Double cicada.
Mmmmm.
Oh, really earthy.
Mmmm.
Oh. Once you get deeper into that
it does have a bit of a soily,
I don't know if I like that.
Kinda taste like dirt
with peppers and garlic.
And then we've got
these little fish heads,
steamed with fermented black beans
and garlic. Oh.
Look at that, I'm not
sure where the meat is,
but we're gonna try that out.
Mmm, it's one of those things you gotta
suck the fatty bits out of,
that's the pleasure in it.
It's just slightly spicy
with fermented black beans.
I think
what the locals love is just
sucking around the bones
and getting the fatty bits off.
And the flavor is really
what it's all about.
After enjoying a little
big of the fried frogs
and their ultra soft
salt and peppery flesh,
a local man who was sitting nearby
came over to introduce to me
how to eat the grass carp sashimi.
So we're gonna get a lesson
into the sashimi.
Mix it with the sesame oil.
Salt, sugar.
Oh, lemongrass.
Add some of that sesame
oil. Oh, beautiful.
Oh, beautiful.
Just a little salt, little sugar.
Oh, that's a lot of.
And some of this
lemongrass, and some onion. Beautiful.
Mmmmm.
So friendly.
The sesame, the sweet sugar.
Well that is how you do it.
The sugar, the sesame,
the sesame oil, the lemongrass,
oh there's a strong
lemongrass flavor in there.
That is absolutely delicious.
Although some of the more
unique dishes we ordered
were not incredibly
satisfying, make no mistake
the food here was top notch.
You just have to order some of the more
regular Cantonese dishes,
like fried noodles,
steamed fish, or spare ribs,
and you'll be basking in the pure joy
of Cantonese cooking for sure.
This has been some of
the best Cantonese food
of my life.
I would love to hear from
you in the comments below,
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Thanks so much for watching.
