這個刀烤雞非常非常好吃請問那邊是要什麼辣要中辣中辣所以當然大家可以給小辣中辣大辣我給中你們知道這個刀烤雞是真正的因為它是有優點優點是一個非常有趣的東西更多的刀烤雞這個刀烤雞這個刀烤雞是很特別的我們可以把這個刀放上更多的刀烤雞當然我們有綠蔥但是這個刀烤雞我們都已經準備好了但是我們可以把這個刀拌勻或者我們可以做我們可以做我們可以做充分的用一些蔬菜和芥末我們先進去把醬汁放進去把醬汁放進去把蝦子放進去把蝦子放進去像蝦子像蝦子88在Instagram像蝦子88在Instagram我們要用這個像蝦子中國菜式中國菜式中國菜式我們可以把綠蔥花菜式從 Mississippi River朋友們和家人我們非常興奮去宣布其實我們的小辣椒油油醬是在推出的可以按下這個賣相的連結在下面但是我非常興奮是不像 anything else on the market我都知道很多人會說但是連用的形式是不同的我們想你們把這個全部放在上面你們知道嗎其實很容易清洗沒有掉的我們想說從 Szechuan to Sicily因為它是 inspired買了辣椒油油從意大利從辣椒油油也融化融化辣椒油油所以它是一種西方的混合來自Tupac可以給一位朋友但是相信我它是很便宜超級辣椒油油超級辣椒油超級辣椒油如果你們想看到更多的照片再看其他東西在Instagram謝謝你們在這條路你們知道嗎很興奮這是我們最初的產品我們想藉著你們和家人享受的產品所以看看好你們好Tuan has arrived已經完成了你們有自由的醬汁但是你們不需要醬汁但是我正在醬汁你給我我給你我給你這是好吃的我可以看到我的工作不是我真的做了任何工作只是挑剔我給你吃甜甜的我給你吃肉我給你吃肉我給你吃肉我給你吃芎漿我給你吃這是韓國菜吃肉去到養殿我當一個很ABC人很少說中文但是一直說中文是很有趣的看見一個你會想像的是最多的雷尊女神和在肖西美麗的在大陸他們有這些這些中國藝術藝術像那樣像東北藝術他們很流行做這些很少英文其實沒有英文所有的所以這些他們我們和韓國很久很久很久很久很久很久很久很久很久很久很久很久很久很久很久很久很久很久很久很久很久很久很久很久很久很久很久很久很久很久很久很久很久很久很久很久很久Hey, you guys got general so's or sushibut maybe they'll be asking for Chuang Chuang soon.Hey guys, I can just tell you this that this pot is so hot.This is probably the pot that they actually cook the Chuang in.So, it's spicy though.Be careful on to the next pot.You can hear it in Greenwich Village.I'm here with Jason from Henan.Jason, can you tell us about Daokouji show?什麼特色?Okay, this is Daokou Kaodon Tengen.I already have three over three hundred years history in China.No, they cooking different than others.So, there is five first putting in Kaodon and then boil.And it's three and almost four hours.Hey man, you heard from him five spices.They're gonna boil it for four or five hours.It's a specialty from Henan.This is even difficult to find in Beijing and Shanghai.Let's check out how to make it.As you can see guys, these chickens have already been boiled downbut the spice is the five spice pack for five hours.I'm telling you guys, this is my very first time having Daokouji.I'm excited man, shout out to Henan.Art you guys, the Daokouji has arrived.Daoko is the famous city that this came from 300 years ago.There's a lot of stories involving like Qing emperorsand dynasties and stuff like that.And they said that you gotta shake this off.Normally when the whole chicken comes,you gotta just shake the meat off the bones.We're gonna go ahead and dip it in some of this powder right here.Some of the sauce, this is my very first time having Daokouji.OK?We are.I know what they mean because it's supposed to taste fattywithout tasting greasy.And that's a difficult thing to describe.But you can feel it when you eat this.Of course, on the side we got the scallion pancake,the Tungyobing.I'm gonna take some of this Daokouji right here.Like we said, it is stewed in some precious medicinal soups.And I think that that is the key here of the Daokouji.I heard this was actually one of China's first famous chicken dishes in history.That's it.300 years of scallion pancakes.Oh man, I had to take my sweater off for this one.All right.So immediately this actually reminds me of a Shandong dish called Daokoujiwhich we actually had on a trainwhen we were going from Shanghai to Beijing before.And it actually looks very very similarbut he said it's different because the braise is better.He said the soup is better.So I got to try myself though.Oh my gosh,that chicken just came off super soft.And one of my favorite things,my absolute favorite things about eating chicken like thiswhere it's all fried and braised and slow cookedis that everything is edible.You can eat every part of this chicken.Even the little wingtips are tender.And then all these little pieces that usually maybe on fried chickenor baked chicken are a little bit hard still.All the tendons really soft.And you can just dig your finger into it.Now I got to be careful.I don't want to eat a lot of bonebut I'm just saying I can eat around the bone.That's how good it is.I can tell this recipe had 300 years to developbecause it is delicious.I mean,man,if they were eating this good back thenI know why the Qing Dynasty wanted to stick around.As list to be honest,Grentach Village is the last placeI would think to find a deep cut Chinese dish.But you know what,hey,it's here in New York.And look at this.I'm just shaking the chicken off.That's how you know it's really good.You can just shake,literally just shake it off.All right,on to our next spot.All right,everybody.Our next spot is my favorite Chinese restaurant.One of my favorite Chinese restaurantsin all of New York Cityand it's actually vegan spicy moon.It's a new location over on Bowery guys.They are doing vegan Chinese foodlike you've never seen.I mean,shout out to the old schoolBuda Boadize in Chinatown.But this one is doing Sichuan vegan food.This right here is the dry pepper style pot.Super flavorful with no meat guys.This is just tofu and vegetables.Here we have a hen of the woodsMushroom bow,freshly steamed fried mushrooms.These are delicious.And then here you have your generalsauce mushrooms right here.Let me just break this open with nicegeneralsauce sauce on top.And then you have chopped cheese.Impossible meat and vegetables,bro.And then of course your brown rice.But man,I'm just so excited to show you guysabout spicy moon because I think this is the bestChinese vegan restaurant in America.I know for sure in New York,butI'm gonna say for the rest of America too.Yo,I think the history of this spotis really cool because the husband and wifeactually met working at a Sichuanrestaurant in New York.And then they opened up this one.And actually the wife is from Sichuanand the husband,I'm not actuallysure where he's from,but he's Asian too.Again,one of my favorite restaurantsin all of New York City.And it's vegan.I never thought I'd say that.It is not short of flavor,not short of black bean paste,not short of chilies.Guys,it all used to be aboutvegan orange chicken,but now it's aboutvegan gankua and vegan boughs.We have our mushroom generalsauce.I asked for extra sauce,little lemonsqueeze on top.Let's get it.These were two different types of mushrooms,by the way.These are more white mushrooms.Last but not least,guys.And this to me shows methat Spicy Moon is always innovating.They're actually opening a bar next door.This is a chopped cheese vegan egg roll.You guys know the egg rolls from likecheesecake factory.Everybody loves them,you know.That was fire.Yo.Anyone's funny when I seechop cheese egg rolls or if I getif I see like a cheeseburger egg roll on a menuI usually do not go for it.Be here.I'm so glad I got it,man.This is actually maybe one of thethis is probably the bestnon-traditional egg roll I've had in like five years.Wow.I mean if you think about itveganism is the waveand also Sichuan food is the wave.So this restaurant is putting two and two together.Shout out to Spicy Moon.I don't even care that there's no meat in this.Gradish kind of areaand this spot originallywas a vegan Chinese spotbut they kind of changed the conceptand they added a lot of traditionalShanghaiese dishes but alsosome very famous Chinese-American dishes.I want to show you guys.All right,David.So everything here looks pretty traditionallyShanghaiese as you've seen from our other videosbut except for this dish right herethese are the creamy peanutsate chicken skewersMr. Chow styleand you're probably wondering whydo they have Mr. Chow dishes hereand Shanghai Villa.Well that's becauseactually the chef comes from Mr. Chow'soriginally and they wanted to providesomething you know for the moreMr. Chow's crowd,American crowd herebut anyways let's go through the dishes.Here we have the classicChongyoumen which is scallionoil noodlelike six bucks here.Here we have theShanghai Huangtun with Di Taiand let me just break that open for youI love this dish manand it's like I can tell thesuper super savory and sweetokay there we go you little meat insidehere we have the regularthe soup is not coming outthat's a good signand then you have theclassic Shanghai Xiao Maiobviously different thanthe southern Cantonese Xiao Maithis is all mostly riceand then you have theShenzhenbao which is also another famous onewhich is essentially a super thicksoup dumpling that's fried on the bottomfirst thing I got to tryis the peanut skewersthis is famous like mydominican friend Marco he lovesand he always talks about Mr. Chow'sfor Leap Chow's you know this skewer is very iconicit's red,it's creamy and it's very sweetmmmwowI've only hadthe Mr. Chow's version oncebut it tastes just like itmaybe the skewer pieces are a little bit smallerthis is three for ten dollarsthis is like half the price thoughmmmthat sauceit's tender a little bit ofspicy kick I like itit's your scallion oil noodleand sometimes they putsome people will put like shrimp in itand make it anzai manit's a very very traditional Shanghai dishmmmslippery chewyal dentenice smooth umami scallion oilsalti but not too saltyalright moving on you guys got to trythe Shanghai wontonand what I love here is that they're mixingkind of like very Americanized disheswith very authentic Shanghai dishesso probablyI don't know if the Mr. Chow's crowdis going to be ordering this dishhmm好吃that's goodI don't know that's up there for the dishesI gotta try the other ones but oh manalright hereI have the shenzhen baoI'm gonna try it withsome of the vinegar hereI know this isn't the best way to eatI'm just gonna eat with my handbut since there's probably hot juice in hereI gotta be carefulalright as far as thechow goes or as I would try to say itin the Shanghai dialectI triedI tried to judge it guyslet me dip it here this is the pork onehere I have the vegan ones herebecause this originally was a vegan restaurantbut they just recently addeda lot of meat dishes so of courseit has both nice and lighttoo fatty really clean brothlet me try the vegan onesalright and like umI'm gonna try to speak some more ShanghaiChinese againhow we'd sayhave you eaten isoh this one's still meat actuallyoh that's goodok I'm gonna guess that this is the vegetarian onethere we gothat's the veggie onelet's try it guysveggie shalom baoI think this is the firstvegetable shalom bao I've ever hadvegetable juicyyes you canthat was actually really good manif I was vegan I would totally eat thatlet me bust this open for youjust so you guys can see what's insideI know the juice is gonna come outthat's the meat the little imitation meat right therealright guys to end it offI have the Shanghai Shaomai right hereyou can get this off the streets in ShanghaiI remember the first trip I went to in Shanghaithis would be eating a lot in the morningbecause it's got a lot of carbsnot as much meat obviouslyas the Cantonese one but you know still goodI mean guys in my handI have a very traditional Shanghai dishand then I have a very kind ofnew school Chinese American dishand I just think it's really cool that they can beserved together here at Shanghai Villaover in the west villageyou know and on our channelwe'll always try to like say the phraseof the dialect that we're eatingyou know I know like Shanghai kneesyou know it's very hard to find someone who can speak itso I definitely can't speak it but let me just sayI don't know how to speak Shanghai kneesWu Wugong Zahewualright you guys judge it down belowbut onto our next spotallright you guys next up just likewe've got a China conceptthat is a direct port overwe've got Jibei Chuanthis chain actually has 400 chains in Chinaand it was started by this Cantonese manname Ji Mr. Jiand he traveled all overand he sort of came up with his own ideasmixing Cantonese food with Yunnan foodand Sichuan foodthis is what they ended up withallright you guys let's take a look at themixian rice noodles that made Mr. Jia very rich man you know we're talking aboutthe fish mallthis is the swim bladder from a larger fishlike a sturgeon or some type of fish like thatof course that's the Cantonese sideyou've got the Mishanwhich is more of the Yunnan influencesbut you're also looking at some Koshui Jiright here which is from Sichuanapparently you know just me reading the boardMr. Ji was a very well traveled manto the different provinces and regions of Chinalet's get into it guys I'm super excited to get thisthis is 1995yeah that's goodthe fish in there you got chicken in thereyou know this fish mall can get really expensivewhen you get it dried pound by poundI'm telling you guys this fish malltastes almost like the fish equivalentof a foie gras from a duckit's hard to describeit's kind of like cheesy and texture almostliverybut in a good way because it's fishhow do I compare this to actually likepurely authentic Yunnan Guoqiao Mianwhich is the crossing bridge noodlesI would say this definitely has more Cantonesepong influencesof course you got some nice chicken thighright hereDenise person above the age of like 40you're gonna prefer this versionto the Yunnan versionbecause it's half Cantonese flavoralright everybody I got the tomatosoup flavored beef brisket oneand I can tell that this is Cantonese influencebecause look at this Aolam it's kind of like thecurly shrively ones I'm not gonna liethis really reminds me of a Cantonese disheven the cuts of Aolam aka beeftendon where it's in a way I'm not gonna lielike the ugly cuts but honestlyit's something that I oftenencounter at Cantonese restaurants so I'mexcited this tomato soup onelittle bit citrusy very umamidude you got me excited broI'm gonna dig into thiskoshueji right herekoshueji basically means mouthwatering chicken this isfrom Sichuan this is probably one ofthe major dishes Andrew from Sichuan that I startedI started to see served all around Chinaand uh yeah Andrewyou see it a lot more now it's likepeople are breaking out of that like provinciallocal mindset yeah I meanthink about it Mr.G is a Cantonese guybut he's starting a very popularunon rice noodle chainok but that would be kind of similar tomaybe someone from Seattle getting popularlike starting a popularsouthern fried chicken chain oror well there's some truth to it because you knowthe colonel spent some time in Seattlebut actually it's almost likethe guy from Seattle starting taco timea Tex-Mex chain that's very popularso it's like outside of the province manI mean I think nowadays if you look atamerica you have chains like bj'scheese cake factory they serve something from New Orleansthey serve something from New Yorkthey serve something from Florida a cubanoeverything's mixed up nowadays you don't only have tostick to your one city in your provinceman I'm just saying thisandrew this koshuejihas a really unique flavor to itand like I'm telling you man like you saidthis man Mr.Ghe was just thinking differenthe was genre mashing like Kanyewhat I like is like you knowif it's like a cold chilly dayour new york cityyou get this big cauldronof rice noodles and you're just likestanding over it and it just warms you upit's almost like what fo doesyou know what I mean and I love foI love love fo but I gotta sayI'm gonna work this into my winter rotationfor sure listen it's 2023winter rotationI'm brand new chinese conceptsthis is not brand new but actually this is a reduxof something from 1964one ton noodle gardenthat made it all the way from around the cornerthey just had to have arebirth here but like we saidyou're looking at recipes from the 60sthe 70s, the 80s, the 90sand I'm telling you there are so manydifferent types of people right now justpost up and there's a lot of people here who arein their prime years in1964what we're looking at are a few things that I've never had beforethis is rolled churng funwith peanut sauceand hoisin on itliterally guys you can see on the insideit's a deep fried versionof something that was rolled upas you can see this is not arice cake akin to the Koreantapoki this is literally a rolledup churng funhonestly if they added some jelly to thisit would just be a PB and Jno more viral amongst the sidetalk NYC crowdlike we saidguys you have some of your NYCsino classics from the 1960sif you've only eaten authentic Chinese foodyour whole life you don't even know what you're looking at right nowthis is a one ton wrapper folded oncewith some meat insideyou dip it in here very similar menuto wohop wohop I believe was from the1950s or 60s as welljust a tiny bit of meatbut you know what gets the job doneas you can see guysthis is for some demographicsof people or maybe a lot ofdemographics of people still theirfavorite type of Chinese foodNew York style 1960s70s 80s recipeslike these gigantic onetons they like dry foodnot as much of the soupthat's more for the Chinesebut a lot of low meanslike I said guysI still enjoy a lot of these recipes from 1982however of course my paletteextends way beyond that tooand I'm not really blaming anybody forfreezing their taste buds herebut definitely I kinda am likeman it would be nice to like advance beyond the 1980s yearsbut I guess if you like big hairyou know bandrockyou like big hair bandrockhonestly this reminds me of the foodthat you would find at an elevated Chinese buffetand a lot of those menus were developedin the 90s but it does not meanthat this food tastes bad at allin fact I even enjoy it as wellyou know what could you dofor some smile onyou knowlike I said I don't blameespecially older people who are in their prime yearsin the 60s 70s and 80s for coming herebut for the younger peopleto push their taste buds to the next plateauoh man I gotta admitthis is some of the better chow mein I've hadand this is a very kind of Chinatown stylebut it's actually really deliciousman this food totally reminds meof all the food that the detectiveseven maybe CSIyou know law and order might be eatinganyways guysthis dish is actually really interestingone thing that I started doing is peeling these offand then dipping them into the sweet one ton sauceso it's kind of like the peanut butterthe jelly dishthat we were talking about earlieroh this food40 dollarsthat's not bad manI think it's really interesting because this actual venuethis actual restaurant spaceit turned over three different conceptsone it was a modern Korean cafethat was serving fried chicken and beerand then two it turned into a Thai chickenand then three it turned into Me Lai Wapand actually they kind of liketuned it backwards in a way where theykind of made it look a little bit older than it wasand that's actually what connects with peoplewhich is interesting enoughand I think that does kind of speak towhat people want in Chinatownit's like eating off these paper platesit doesn't bother themeating kind of like these dishes from 1980it doesn't bother them because at the end of the dayit is high quality good sohey this is maybe what New York wantsall right you guys our next Chinese conceptis lotus and cleaver it's basically likedig in but with Chinese foodelevated it's difficult to explainyou just guys gotta seecan I do the noodles for my base pleaseok so hey guys it's just likeyour typical bowl spot in whatever cityyou're in near the office zoneand then I'm going to go ahead and picktwo market sides right what do you recommendlet's do that let's do the mushroomsexplanationexplanationyou probably do the eggplantsif you guys know eggplants are really popularin China because meat traditionally wasvery expensive that led to the popularity of eggplantsbecause it kind of has a protein like vibe to itcan I do the heritage pork chasiocan I do the heritage pork chasiocan I definitely get a lot ofgreen ginger scallion sauce on itcan I get a lot of green ginger scallion sauce on itnow I know a lot of people are likeoh why you putting ginger scallionon the chasio that's more for chicken rightbut that's just how I like itgurung chong everythingso right now we're in a food hall called Jacksonco it's right across the street from the iconicJackson Park building which is I thinkit's like 70% Chinese studentsand we're in Long Island city right noweverybody always wanted to know what the Chinesediggin looked like I know a couple people who triedover the years but I might not have to sayLotus and Cleaver they did certainly one of the highestend jobs you have the chasio right hereYam noodle underneathbraised eggplant braised mushroomsso it's very goodI would say the noodles taste more Panasianthe chasio tastes Chinesethe eggplant tastes Chinesebut toned down a little bitand here's the braised mushroomsit tastes very southern Chinesein the sense it's a soy braisedginger soy sauceand yeah like we said guysif you guys ever wanted to seeyour market style almost like whole foodsversion but Chineseat a reasonable pricecome to Lotus and CleaverAlright everybody I am on 14th streetand I gotta say this manit is starting to become very very AsianI mean everything from Cure Ramento now Little Uluto Party and then a Panda Expressjust open okay obviouslyyou know I still consider that AsianI would almost consider 14th streetto become a little bit of a new Boba Avenueshould I sayPortee StreetLatteeshops here and outsidethat was a puttI got Little Ulu which is a popperright now they have a windowand this is the sunny side of Macha Lattethey have a sweet creamand then a little bit of mango jelly on topto make it look like an over easy eggso it's crazy out here manthis was 925I'm not gonna lie it is not cheapbut it is decadent and deliciousand very cool very instagramablelet's check it outyou guys a restaurantI love their spot in East Villagenow they're doing a brunch spot hereand honestly the quality is crazyit's delicious manyou guys gonna go come hang out on 14th streetnot to only mention thatthey also have a food hallthat also has some really good chicken ricestraight from Singaporeand also a Gen BBQso really I don't know14th street is definitely changingespecially on the south end of the streetbut it's a very alternativeso guys 14th street check it outour next new chinese conceptin Manhattan is shorty tangsaka tangy noodlethis is actually the owner of Huayuanwhich is a really nice peaking duck restaurantin Chinatown but he's actually famousfor his noodleshis family went from Sichuanto Taiwan to NYCso it's really a hybrid of a lot of thingsas you can see they have the Kuanyan herewhich is the wide noodle for the beef noodle soupthe authentic beef spare ribalmost like people are doingfor modern defawe gotta taste the broth a.k.a the tangoo that's spicyit's good as you can seewe got the wide noodle herethis moved here from the upper east sideI believeall right you guyslet's take a look at this bignew piewhich is this big beef riblike we said this is all the rage right nowbut you guys this is $25but honestly this is one of the better bowlsin New Roman beef noodle soup in the citybut you can actually tastewhat came from Sichuanwhat came from Taiwanand the big beef rib this conceptthis is definitely New York Citymoving on last but not least Andrewthey've got the sepsamine noodlethis is the same dish that may huayuan famousamongst all the politiciansand everything like thisso we gonna mix it up right herethere is no meat in itjust check it outlisten guys they've got an ultramodern noodle machinein the backthey're serving some south-east asian inspired prawn noodlesa little bit more like the hokkien meefrom like singaporeso hey man shout out to shorty tang