Chinese Street Food: 24-Hour Chinese Food Tour in Shanghai

knows a lot of good food. So Aya, where where are we at? >> We are at my favorite xiaolongbao restaurant. >> Yes. >> Yeah, I would drive 30 km just to have xiaolongbao here. >> Woah. >> Yeah. >> Okay, amazing. >> I'll give I'll tell you some fun fact about this place. So this place is so local, but but it's also innovative. They got a little different flavor of the xiaolongbao. So check out the menu. Yeah, so they got so many different flavors. >> And those are they have traditional and non-traditional flavors. So >> just quickly in the kitchen before we

start eating, but of course we came here to eat xiaolongbao and xiaolongbao are the soup dumplings, Shanghainese soup dumplings. One of the most iconic foods you have to try. And it's always amazing to me how they make them because it's this thin piece of dough, then a huge pretty huge dollop of meat minced pork goes inside. And it seemingly looks like it's impossible to be able to fold that dough over the quantity of meat, but somehow pinching and squeezing that dough and pulling it and pleating it, she's able to pull that completely over a little

meatball and fully surround it and then pleat it all the top. Okay, so once those bamboo trays are ready, then they go steam. Oh, beautiful. So, that's going to steam until juicy perfection and all the juice is released into the dumpling. Those dumplings go on, they set the timer for 5 minutes. In 5 minutes we're going to have hot, fresh, some of the best looking Shanghainese soup dumplings ever. Before we have the rights to eat xiaolongbao, we have to say it the Shanghainese way. >> Yeah. >> So, how do you say it? >> Xiaolongmantu. >> Xiaolongmantu.

Xiaolongmantu. >> Oh, that's good. Okay. >> And that would be the Shanghainese dialect. >> Yes. >> For xiaolongbao. Uh xiaolongmantu. Okay, amazing. Amazing. And hot, freshly steamed right out of the kitchen. We have to get started immediately. What do we have first and what's the best way to eat it? >> This is the original flavor. >> Okay, so this is just the minced pork. Okay. Making sure Oh, you can feel how you can feel the juice inside and you can feel how thin that wrapper is. And then you put it into your spoon. First. Give it a little bite. That

burst of juice that comes out when you bite into is one of the greatest culinary sensations. Oh, it's just Oh, it's so good. And the broth is like thick and rich and porky. Oh, it's so good. Yeah, it's such a rich flavor. Okay, and then from here >> We use the dip the vinegar. >> Let's dip it into the vinegar. And then the full bite. Oh, wow. Mhm. Yeah, what I like is the dough here is really thin. It has this kind of sticky texture to it. The meat on the inside is so delicate, not overpowering. A balance of sweetness and savoriness. Oh, wow. Phenomenal.

Let's try this. >> This soup is also a traditional Shanghai soup. But you can barely see it in other restaurants cuz it's it's like really old, really traditional. It's called uh >> Okay, try some of that broth. That soup. Yeah, really hot. Really like a like a clean neutral flavor, not too strong. Ah, it's soothing. Yeah, it's nice. Nice and the flavor of the scallions in there or the green onions in there. Oh, yes. Next basket has arrived. It's a mix of different flavors all in one basket. >> Yes. >> Oh, nice. Okay, we'll try them while they're hot

this time. >> You never know what >> What you're going to get? Okay, the last one we ate they were they were hot, but we took a lot of photos so they weren't as steaming hot, but I want to eat these while they're still boiling hot. Get that full full broth just explosion in your mouth. So, I'll try this one first. Yeah, and when they're hot, you can just see that steam. And you can see the juice rattling around a pocket. Mhm. Oh, that one's the cilantro? >> Yeah, it's the cilantro. >> Yes. Oh, so it's like the same pork on the inside, but then like

accented with that cilantro to give it an extra flavor, I guess. >> Yeah. >> Yeah. Mhm. Mhm. That added cilantro gives a whole like a whole 'nother dimension of flavor. Yeah, amazing. Okay, I'm going to try this one. >> Okay. >> This is kind of just like the pork. >> Oh, that's the cheese. >> Oh, cheese. >> cheese. You see? >> Yeah, you're right. There is a little bit of cheese in there. Okay, let's do the full bite now with vinegar. Mhm. >> Yeah. >> It's more like a little bit of cream cheese that just kind of melts into it. Giving it like a little bit

of cheesiness. Let me know what you think. Leave a comment below. What do you think? Which flavor would you want to try the most? What flavor is your your favorite? >> My favorite is Sichuan spicy. >> Oh, did we get some of those? Hopefully. >> I don't know. I I can't tell. >> I'll have one more. >> Just one more, right? I'm having the shrimp. >> The shrimp, okay. >> Oh, shrimp and scallop. >> Oh, nice. Soup dumpling paradise here in Shanghai. I have I mean Mhm. There's of course a lot of food that you have to eat when you're in Shanghai. But the the

soup dumplings are something that are are iconic. Once you start eating them, you can't stop. >> Yeah. Amazing. >> So, just a 5-minute drive down the road and we're at the next spot. >> Aiyo, where are we at next? >> Uh we're here for the egg cake. >> Okay. So, the owner is here. Oh, and he's getting started right now. Okay. Thank you. Thank you very much. Okay, amazing. So, that's a batter first. Oh, the egg goes on. And then immediately all all that steam. The egg gets coated on top. Green onions go on. Coriander goes on. Oh, black sesame seeds. Yeah,

very good. Very good. Oh, that's a spray bottle. >> Okay, ready? >> Okay, ready. Oh, and the full flip. Very nice. You talk. Bacon. Oh, what a move. So, that piece of pork goes on the side. Secret sauce. Okay. Secret recipe. >> Spicy sauce. Little bit spicy. >> Sure. The bacon is frying on the griddle there. And then it goes on top. Oh. There's more. Crackers get crunched up on top and then fold it over. Fold it over into a pocket. It is so hot. It's so steaming. And something I absolutely love as You know, you have a lot of pancakes where the toppings

are only on the top. And then the the bottom is no toppings. But the great thing about this is that there's toppings like literally folded through on every single side. And Aiyo, what is it called again? >> The bing. The bing. >> Okay. It is smoking hot. Yes, ready. Oh. Oh, it's steaming hot. Oh, wow. >> You can taste a little bit crunchy inside, but >> It's crispy. It's soft, it's gooey, the egg is coating everywhere. The sesame seeds, the coriander, or that bacon is so good. And then actually even though it's a secret sauce, that sauce is just it is

incredibly tasty. It kind of has this fruity, spicy flavor to it. Oh, it's so good. Amazing. And it's so warm and satisfying. And again, toppings on the inside, toppings on the outside, toppings everywhere. That was extremely tasty, and I love how it's made hot and fresh. That was so tasty, highly recommended. And we are on our way to the next spot. >> Thank you. >> Bye-bye. >> Okay, thank you. Thank you. Bye-bye. Thank you. Hey, so next up, we have come to a place that specializes in crayfish. And they have all the crayfish here, all Yes, luckily we're

going to be able to see how they make it. But crayfish are something that are hugely popular in China, and I think they are like one of the tastiest snacks you can possibly imagine. They have all the crayfish here fresh that you can order upon different size. So she's grabbing a basket, she's about to weigh out our crawfish right now. Oh, yeah. Okay, so that's one portion right there. So fresh crawfish, and those are going to be passed straight to the kitchen, and we're going to see how they're cooked. Okay, crayfish go in. So they're actually going to

be fried first. Oh, and they just immediately turn red. Red orange. Look at that color. And he's making another recipe. Oh, I think that's some of the beef tallow. All the molasses, seasonings, all the chilies melt down in the wok. Sichuan pepper chilies go in. Oh, beer. Oh, what a What an ingredient. Woah. Crayfish goes in. Yeah, that smells incredible. Wow, that is smoldering. That's ready. Yeah, so we got a few different recipes, uh but they all all the crayfish begin by deep frying them, and then the different combination recipes go in. So, we got

one that is going to be an extremely spicy, full of Sichuan peppers. We got one that's kind of brazing, and then he's making another one. Chilies, dry chilies go in. Sichuan pepper. Ginger. All the aromas are unbelievable. Going to just infuse all of that flavor into the crawfish. So, they're putting in a lot of sugar in it, and I think that's the the Chinese Worcestershire sauce. >> Okay. >> Wow. >> Okay, yeah, this is exciting. >> We have four different flavors of the crawfish. You might want to start with this. You feel the temperature. >> Oh, yeah,

this one's cold, huh? >> It's It's ice cold. So, maybe we start from the >> Okay. So, probably the best progression is to start with the least spicy and work our way up to the spiciest versions so that we can so that we can still taste the non-spicy version cuz there's so much Sichuan pepper in there. I guaranteed our mouths are just going to be buzzing. >> We forgot our Shanghai dialect. >> Oh, yes. Okay. Shanghai dialect too. >> Okay. So, we all call xiaolongxia. xiaolonghu >> xiaolonghu >> xiaolonghu >> xiaolonghu >> Great. >> And that means crawfish?

>> Yeah, crawfish. >> Okay, in Shanghai dialect. Cheers. Okay. >> Ready? >> Yeah, let's go. >> Let me start here. Pinch a little bit. So, make it loose. >> So, pull off the tail. It's nice. Oh, nice. >> And shake it a little bit and they'll it will come off. >> Oh, thank you. And then you can pull off the head. It's delicious. Oh, there we go. >> Dip it back into that Shanghai marinade. >> Yes. Mmm. >> Mmm. Refreshing. >> Yeah. >> Yeah, it does have a sweet taste to it. But that yellow wine flavor. >> Yeah. >> It's served cold. It's refreshing. It's not

spicy at all, but it's more on the sweet and sour side. >> Yeah. >> But the actual crawfish Yes. The actual crawfish is incredible. Like so sweet. The texture is so silky. Delicious. Okay, let's try the next one. >> Next one. Wow. >> This one you see the ginger and this one he did stir fry with quite a lot of sugar and vinegar. One of the great things about crawfish is they're not too big, not too filling, so you can just keep on eating them. >> Yeah. >> Again, let's dip it into that sauce. >> Yeah. >> He also finished this one off with some of the the

green >> Mhm. >> onions or celery. >> and spring onions. >> Okay. >> Wow, cheers. >> Cheers. >> Mhm. >> Mhm. >> How do you do wait? >> Yeah, sweet. >> Yeah. >> A little bit of sourness and then the flavor infused with the ginger, just a little bit of chili and a little bit of Sichuan pepper in there to give it a bit of fragrance. >> Yeah, and with the celery it tastes a bit fruity. >> Mhm, mhm. Okay, but I am ready to move on to the the spicier versions. Yes, and that one right there it is literally just an entire mountain of chilies, whole chilies.

There must be like 200 chilies in there, garlic, mountain of Sichuan pepper. It looks like there's more chilies than crawfish in there. Here we go. Yes, and sesame seeds. So, do most people eat all of those chilies or is that mainly just for the fragrance? >> Yes, it's just for the fragrance. >> Okay. >> Decoration. >> Decoration. To make it more beautiful. >> Yeah. >> Okay. So, actually oh, there's nothing to dip in. That one is a dry dry fried. Okay. >> Mhm. >> Mhm. That one you really taste the sweetness of the crawfish. >> Yeah, you you really don't

need to dip anything. >> No. >> It's so flavorful. >> It's absorbed. >> Mhm. >> It looks extremely dangerously spicy, but I think just the fragrance of those chilies have been embedded into the crawfish without it being spicy and just the citrusy-ness of the Sichuan pepper. Mhm. >> Good. >> Yeah. >> Okay. >> Very good. Very good. Okay, but then this one is known to be the most spicy? >> Yeah. >> Because of that mala, because of that chili oil. And anytime you see the oil, the oil has all the fragrance has come out into the oil, and then the oil has

seeped into every liquid crevice it can go, filling it with that spice. So, you know this one's going to have a lot more heat to it. >> Mhm. >> Which I'm excited about. Okay. >> one in the soup. >> bottom? >> Yeah. >> Yeah, let's go in the bottom where it has been absorbing everything. >> Thing. >> Yes. So good. >> So good. Oh, it's hot, too. >> Yeah. >> That oil holds in the heat. Let's dip. Oh, submerge. >> Wow. >> Dripping in. Here we go. >> Mhm. >> Oh, wow. >> So good. >> Okay. Yeah. That one is the highlight right there. You immediately taste more

of the heat, the tingle of the Sichuan pepper, the sesame seeds, everything in that hot oil. >> Look how messy we are. >> Just an immediately splattered of >> Mhm. >> crawfish juice and hot oil all over the table. That's really >> the numbness? >> Yeah. Almost an immediately an immediate tingle of the numbness of the Sichuan pepper, the mala. >> Spread out. >> one's so good. >> Mhm. So good. >> Which one would be your favorite? >> Oh. I I will go with this one. >> Yeah. Without a doubt, that's the winner. They're all addictively tasty, but that one right

there, you eat one, and then you immediately have to grab another one. No, I need another one right now. >> Me, too. >> Oh, you also have a passion for food as well? >> Yes. I travel a lot, so I make a lot of food videos or travel video travel vlogs. >> Okay. >> Mhm. >> What um and are you originally from Shanghai or what part of China? >> I am the pie mom. >> am born and raised in here and I've been staying here for my whole life. >> Okay. >> Four? Guess how old I am. >> Uh-oh, that's a tricky question. Um Let's see. 28? 28, is that a good guess? No,

that's not a bad guess. >> Um I'm 36. >> 36? Wow. Okay, amazing. >> Yeah. >> At least I guessed younger. >> Yes. >> Okay, next. >> Wow. >> Next crawfish. >> Dip it. >> Yes. So you like to eat spicy as well? >> Mhm. >> Yes. >> Yeah, I eat very spicy food. >> Awesome. >> Mhm. Mhm. >> Oh, wow. They're all so good though. Guaranteed fresh. Oh, we're going to keep on eating. >> Yeah. >> But this is sensational. Yeah. I love crawfish. Okay, so we made it to the next spot and we are at a stall. Uh and what is she what is she selling? >> Uh it's a scallion oil

pancake. This is the real authentic way to cook it. You have to pan fry it first and then put it into the stove to bake it. If you don't bake it, it's not real pancake. >> Ah, and that's why she has this amazing oven or like cooking device which is both an oven and a pan frying all from one heat source. >> Yeah. >> She takes a fresh batch and they go onto the hot grill to pan fry. Oh, that's so cool. Just slides it over. One on the top, one on the bottom. Yeah, the smell is amazing. Oh, and now they get a little patted treatment. So, she's flattening

them out, squeezing them, squishing them down a little bit, and you can see those layers of the dough as well, and getting crispy on that hot griddle. And then it gets Yeah, she does a whole dance. She does a dance. Oh, look at that sponge. So, then they get brushed with oil. And I think this batch in the bottom is almost ready. You can see them like baking and coming together. She is so good. Just pulls them out hot and fresh. And people are waiting. Okay, we got the batch. Oh, yeah. Oh, that looks so good. So hot and fresh right out of the oven. Yes,

that one I I got the the head nod approval. Okay. Okay. Wow, that is so tasty. Infused with scallions, the layers of dough. And then the way it's cooked, so it's really crispy on the outside and gooey on the inside. So good. And you have to eat it when it's hot and fresh like this. Right out of Auntie's oven is the best way to eat it. The saltiness, the green onions, the scallions. It's the best. Oh, this is so tasty. This is like like if you were walking down the sidewalk, I guarantee you wouldn't be able to resist eating this. You would have to stop

every single day if you walk past here. So good. That was extremely tasty and we actually got here just in time. That was her last batch. She sold out. I really love these beautiful tree-lined roads in Shanghai. Some of the roads are bigger, but then these side streets are just so green, so lush, and so quiet because of all the electric bikes and electric mopeds. And on that note, we've made it to the next spot. >> We are here for the wonton soup. This place is called Lantern Wonton. Yeah, the story about this place is the owner used to have a mini

booth. It's a It's a real street food. He go to work daily and after work he do street food after work and whenever he opened the street food, he put up a lantern on it so that tells people in and so on. Yeah, so that's where the name came from and you can see all the lanterns here. >> Oh, yeah. >> Yeah. So this is wonton, but the vegetable makes it a little bit different. There's a special type of vegetable inside. So it's called >> Whoa, that one is That one is complicated. Ji cai wonton. Ji cai. Ji cai. >> Ji cai is for the vegetable inside. >> Okay.

Okay. Wonton. Wonton. Ji cai wonton. Ji cai wonton. Ji cai wonton. The tone is Oh, did I fail that one? Okay. I can't eat. So that's crispy pork. >> Mhm. >> Put that into your soup with some of the coriander. Looks really good. Looks really home home cooked style. >> Yeah. >> Hot. Very tasty. The vegetable tastes a little bit garlicky or a little bit like oniony. Um maybe like garlic sprouts or chives. But what I really like about it, yeah, it's not just pork. The vegetable mixture really good, but And that kind of way is a real like half and half

vegetable and half pork. And then with that soup those are really good wontons. And the broth is light. Has a little bit of a sweetness to it. Really good. It's like a spice mixture? >> It's different spice. >> You can have that also? >> And this is the the white pepper powder. We can also put it inside. >> All right. Now we can try that soup again. Oh, yeah. Immediately that white pepper and that spice blend kind of goes to the back of your throat a little bit. Gives it a little bite and an extra tinge of flavor. And then yeah, with my next wonton I

will put maybe add some chili oil. >> That's a lot of the >> Oh, yeah. So juicy. I bit down on that wonton and just the juice erupted. Yeah, with the chili it's fragrant. Has a little bit of saltiness to it. Very good. >> It's really healthy for the dish. You got vegetables, carbs, and protein. >> It's not too heavy. It's not oily. >> Yeah. >> Really like light. >> Mhm. >> Delicious. It's like a whole little community with schools, police stations, and one of the really cool things about Shanghai are these little neighborhood alleys that you get off on

from the main road. And then just can see daily life like a whole community all in one little quiet neighborhood even though you're in the middle of a huge city. We are continuing with our ultimate Shanghai Chinese street food tour. And what are we eating next, Aiya? >> Um guotie. >> Guotie? >> Yeah. >> And so they're making it fresh right here. We're going to see a little bit of the process before we try them. But this place is popular uh and she's auntie is just continually making them. The guot- guotie. Oh, wow. Yeah, so they're making them fresh,

rolling out the dough. And look at that meat mixture that goes on the inside. Okay, and auntie is just putting in a fresh batch right now. So all those dumplings which are called guotie, she's putting them in. And there's a mixture already on the bottom of the pan of water and oil. Oh, and then she just floods it out. I think more oil, water. Oh, that's going to steam and fry at the same time. One of the great traditions of Shanghai. Oh. Oh, that sizzle. As the the technique is as the water evaporates and steams, then it dries up. I mean it the the water

disappears, evaporates, leaving the oil on the bottom, and then that fries on the bottom. So, you have the steamed top, you have the crispy bottom. And at the perfect moment, she lifts the lid, and it's just the entire tray of bubbling bubbling guilty. Thank you. She is amazing. >> a lot. >> Yes. >> means guo tie. >> guo tie >> In Shanghai dialect, it's guo tie. >> guo tie guo tie guo tie guo tie >> Yeah, you got it. >> Okay. Got to get the the voice higher. >> Yeah, yeah, yeah. >> Okay. Oh, it's so hot. And so juicy in the center. Oh. And immediately

you feel kind of the fatty oiliness on your lips. >> See the juice? >> Yeah. Wow. >> So many things. >> So much juice in there. Just like a a balloon of meat juice comes out as you take that bite. But the flavor is so good. The texture with the The top of the wrapper is really gummy. >> Yeah. >> And kind of sticky, and then the bottom is so crispy. >> Mhm. >> It's phenomenal. And they're really hearty, too. Like, they're not light little dumplings. They're They're filling. They're flavorful. They're meaty, they're hearty, and rich, too. >> Yeah. >>

Really rich. So good. Mhm. And you can feel like the fattiness of the pork on the inside. >> Mhm. >> Even you see the the minced pork over there? It's really white in color cuz it's a lot of fat, which equals a lot of flavor. It's also very fine in texture, as well. >> Yeah. >> Okay. Well, let's add some chili oil for the next one. Now, vinegar? >> Vinegar. >> It's amazing. She cooks it just perfectly, so it's golden and crispy, but not burnt. Now, we can try the next one with the chili oil vinegar dipping sauce. >> Mhm. >> Yeah, this is one of my

favorite things of the day so far. >> Mhm? Oh, really? >> They're so good. So tasty. Oh, and then with that extra chili oil, that gives you some spice. >> Mhm. >> With that vinegar to kind of like refresh the mouth from the richness, that is perfect. Mhm. >> This is the uh Shanghai style uh beef curry broth. >> Oh, okay. >> With the coriander and uh sliced beef. >> Okay, cool. >> Nice. >> Oh, yeah. Tastes like curry. >> Mhm. >> Oh, yeah. Has a curry powder in it. >> Yeah, they put the yellow curry powder inside. >> And then I like how there's lots of

coriander in here, so it's really refreshing. And then thin slices of beef. Oh, yeah, it's kind of like a curry curry broth. Good. Yeah, very nice. I want to eat this all day long. >> She wants to take photos. >> Oh, yes. Xie xie. Xie xie. She just kept feeding us dumplings. >> Okay. She gave us like more and more. She wouldn't stop. She wouldn't stop giving us dumplings. She is the best. Xie xie. It's about 6:00 p.m. now and we're continuing with this ultimate Chinese food tour in Shanghai. And we're going to I think a proper restaurant now for a

dinner. Is this the restaurant? Oh, cool. Yeah. Oh, this restaurant is called Yong Xing and it is like a really homely, really tight, compact restaurant. I think there's just two tables in here and maybe three or four tables back there. Uh but it is cozy and you can just tell that this is an institution for Shanghainese food. I'm excited. >> This dish is very common in all the Shanghai restaurants. It It's from flour but they made it look like a sponge. This is the black fungus. It's duck row. Everything duck. This is the deep fried cashews. >> So, this

would be before the hot dishes come out. It would be typical in Shanghai to have some cold appetizer dishes. Okay. Should we start with the duck? Okay. Look at that cross-section. Oh, it's beautiful. All that yolk is really rich. >> It melts in your mouth. >> It doesn't taste like there's any spices. More about the flavor of the duck and the saltiness and the fat. It's really rich. >> Kao fu. >> Kao fu. >> Kao fu. Do it again. >> Kao fu. >> Kao fu. >> Do you still still remember anything I teach you today? >> What do you have? >> I remember it all. I

remember it all. Oh, yeah. >> Good thing. >> Ah, yeah. Also, I should do it in a special town. >> Okay. So, we can move into this one? >> Yeah. >> Look at the texture of this. Oh. You can tell it is like a sponge, just juicy, saturated, very spongy. Yeah, it's a sponge. >> Mhm. >> And you just bite down and you taste the flavor of the sweet, sticky soy sauce. Very interesting. It's not like a very strong flavor. But, kind of like mellow. I think these dishes are designed to just get your your taste buds ready for the hot dishes that are coming. And let's

try this. Yeah. Oh, leaves are Like they just collapse in your mouth. Paper thin. Kind of has like sweet and salty. >> Yeah, he they put a lot of sugar. >> Sugar on top. Oh, yeah, that's good. >> But, the leaf is salted. So, it's it's sweet and salted. >> Sweet and salty. And you can hear the crunch of the sugar. Yeah. But, the leaf is really fragrant. Oh, the whole thing is amazing. Oh, nice. Okay. Whenever we celebrate holiday or when I get good grades at school. >> Okay. >> Yeah, we will celebrate it. >> A celebration. Oh, yeah. >> It's very

challenging. >> susu susu susu >> It's a susu. >> susu susu Oh. >> Or count this. >> susu >> Yeah, you you're good to go. >> Okay. We'll leave it at that. Okay. Let's move on to the fish. And then presentation is so good. The presentation inside and out fried, dusted in the sauce. You smell the sweet and sour nuggets of fish. Yeah, sweet and sour taste. Boneless. I just Oh, not completely boneless. You still need to be careful of bones. But yeah, it's like a like a whole sweet and sour fish. I really love the presentation, too. I'm excited to try this

eel. That sauce looks so thick and so rich with those pieces of eel sliding around. I want to try that ginger, too. Okay. This one is really good. That eel just melts in your mouth. The sauce is really sticky and really thick. Again, it has that Shanghainese signature flavor, a little bit sweet, salty. This one is rich and heavy. This one's really good, though. The eel is fantastic. With on top of noodles or with rice, it would be really good because of that sauce. Yes. That one is awesome. Okay, next up we'll try the fried corn. >> They cut it like a

pizza. >> Oh, yeah. >> It's corn pizza. >> You taste the sweetness of the corn. And then the batter is kind of airy and crispy. And a little bit oily. And a little bit sweet. Sweet and salty again. Okay, and then we have to balance with some vegetables. We've eaten a lot today. We've eaten a lot of meat and dough. >> Yeah. >> Simple, fresh, very crisp. very good. The Shanghai cuisine is something totally new for me and the flavors are different. Very interesting. The next meal we are about to eat I am extremely excited about. We've eaten This is meal

number eight, but I'm still so excited to eat. I can you open that curtain? >> Okay. >> Welcome Open the curtain to to happiness. Oh, and look inside up there and just this aroma of mala just erupts. But before we sit down, we got to choose the sauce and this is the little tiny sauce corner. >> It's like a DIY sauce corner. You You can mix it together to make make it to your flavor, like your own secret recipe. That's it. >> Nice. >> Yeah. >> I'm going to go peanut butter, garlic foam. Yeah, that's gourmet. Chili oil, fresh chilies, green onions, Sichuan

pepper oil and vinegar. Okay, so you get your sauce on a whole plate and then I just chose some skewers first, some bamboo shoots, some chicken hearts, some fish balls and then you can just kind of mix it all in your sauce and just keep biting and eating. If that is not enough flavor, you have more flavor on your plate with the peanut butter, with the garlic, with the chili and mala, Sichuan pepper oil as well. Oh, it's so good. >> Oh, the tofu is really good. It's juicy. It's great. >> Thank you. Okay, let's have a chicken foot. That's like a super

sized chicken foot right there. Look at the skin. That's like the most skin on a chicken foot you'll ever see. Oh, wow. >> It's really good. >> Yeah, it's really good. >> It's so tender. Like you could just It just melt in your mouth. >> Yeah, the skin is nice and crinkly. It's tender. And I love it actually. It's good dipped in the sauce, but I love it straight out of that mala cuz you get the full chili mala tingling excitement as you bite. Mhm. Oh, yeah, the foot bone just like falls out. Look at that. And you've got so much skin. What time of the day

would this be most popular? Any time of the day or especially late at night? >> I think it's especially busy during night time cuz it's close to the college, so there will be a lot of college students coming outside of the school. >> There's such a variety, so many things you can choose from, so many different textures and flavors. >> Oh, I think the radish is going to taste very good. >> Yeah. Yeah, radish is a great choice because anything that absorbs, the more it absorbs, the better. Oh, yeah. Oh, that's hot. The flavor of the mala is amazing. Spicy,

numbing and tingly, infused you and you see the spices floating around. The Chinese cardamom in there. Oh. And then then again, if that's not enough flavor already, your sauce with the chilies, with the garlic foam. Yeah, this is a a highlight right here. Just hanging out, casually grabbing skewers from the community pool. That turned into a full day, a 24-hour Chinese food tour in Shanghai from street food to culinary institutions. And it was so much fun to hang out with Aya as well. And I want to say a huge thank you to Red Note, uh Xiaohongshu, for

inviting me on this trip, for organizing this entire trip. This video wouldn't have been possible without them and their food recommendations. So, thank you very much and I'll have the information in the description box below. And thank you for watching. I'm going to link the next video right here. So, click on this video to watch more food in Shanghai. Good night. I'm very sleepy, very tired, and very full and happy. And I'll see you on the next video.