 Tell me that ain't good! It got like 10 layers, bro, it ain't good. Help me that that ain't good! Thank you so much for clicking on that video, but real quick, I gotta give a big shout out to our sponsor, Pearl River Bridge. For the next 90 seconds, I'm gonna be showing you guys five different ways to enhance your snacks at home using soy sauce. Superior light soy sauce, the broke man's California roll. Catchin' the vibe. Cold silk and tofu and pork sung in 35% less sodium light soy sauce. That's a restaurant dish. Left over rice with eggs and golden-labeled superior light soy sauce. That was like a broke man's fried rice. Buttered popcorn with mushroom-flavored superior dark soy sauce. Oh, that's... Enhancer instant noodles with a splash of seasoned soy sauce for seafood. This was lobster flavor. Man, that actually makes a lot of sense because lobsters are seafood, so you put the soy sauce for the seafood in this lobster-flavored noodles. So as you guys can see, Pearl River Bridge has been providing a wide variety of extremely high-quality soy sauces. I use them myself, actually. You know what it is, Pearl River Bridge. The hot pot boys are about to try all the best hot foods at the 99 Ranch Della. Shh! Oh, wow. Disarmament with the Chinese. One, two, three. We have red rice pork chop, Beijing pork, and tempura seafood. This is a Mexican dish, right? Chinese polito. Zima. Eagle Ludo. Sometimes I start a combo. I can't continue. Yo, this is the Sanjin Ba. What I like about 99 Ranch Della, look at the variety of, you know, these little lunch boxes you got. You got salmon. You got tasu. You got chicken rolls. The eel and the salmon, the Taiwan style. Yeah, gotta get that one. Oh, gotta get that one. Gotta get that one. Let's hit the park. What do you guys want to start with? It would be regrettable if we did not indulge in the op. Here we have two types of duck, the roast duck, you know, which is in Cantonese, Siu op. I want to say it was 16.99 a pound. What does mom always insist on not getting? The anus, 99 Ranch Roast Duck. Ducks have more fat because they exist in the water. Pretty good though. I mean, I would say pretty standard piece. Nothing to complain about. Pretty solid though. You just ate the whole thing before you said anything. I gotta really analyze it, you know what I'm saying? I feel like the meat is a little dry. I give it a four out of five. I think it's pretty strong. I give this a 3.5 out of five. I'm gonna leave some room for improvement. I give it a three out of five. It's pretty standard. We got soy sauce duck. Pardon? I think I might like the soy sauce duck a little better. This meat's a little juicier. Maybe this is the piece. Gotta try drumstick. The B-Sine tip it. How weird is it to be eating ducks with ducks in the background? I'm so sorry, guys. I give this one a three out of five. For my expectations, I actually have to give it a 3.5 out of five because I expected this to be not as tasty as the roast duck. And it isn't, but it's close. Low expectations for the soy sauce duck. But I think it actually did pretty well. It's comparable to the roast duck. I'm giving it a three out of five. We have the honey spare ribs. If you guys know, 99 Ranch was started by Taiwanese people. However, of course, to cater to the mass market, they do carry obviously a lot of Cantonese items. The spare ribs seems a little bit more Cantonese. The flavor is good, but it's time. The flavor is good. We should have a little more mingo. Yeah, these are a little bony. I noticed Chinese people love eating a little bit of meat off of a lot of bones. Look at that glaze and that honey. I'll give it a 3.5 because the flavor is strong. Yo, I'm giving that a four. I'm giving it a four too. That was really good. Just like you said about the duck, if it had more meat or some, it would be a five. I want to see Justin and Christina's opinion. Soy sauce and then not soy sauce and then that is last. I agree. There was some descent amongst the crew. Wow, that was crazy that they flipped our ranks. This is a Taiwanese chicken roll. It's Yijuan. You know, it only tastes like chicken though. It's always been okay to me. I wouldn't go to the restaurant and order this. I would say that this is a worker food. If you look at it, it's always included in a railroad box because the people who are building the railroads in Taiwan, that is what they would be served. David, we have some special items that are fairly new to the 99 Ranch deli. Roonbings, as the lady was saying. Chinese polito. Oh! That's the... There's the black sesame joint. Oh! Shrimp! Oh, that's straight salad style. Red yeast pork. Oh, the Roonbings. Let's go. I do get some sweetness and a lot of the cabbage. I get a lot of egg flavor. It is a whole meal. Mine just tastes very healthy, man. We got a bunch of vegetables in there. Mine tastes pretty healthy too. There's no sauce, but I think there's slight wasabi in there. I'll say it like yours, David. That's it. I like the red yeast pork. Yeah, the black sesame, I wouldn't say that I would go for that one. I wouldn't eat the whole thing. I'm actually gonna give this Roonbings a 3.5 out of five. This set it. Because it's very low carb actually. There's no rice. You're getting plenty of veggies, although the flavor's not amazing. But I think if you just squeeze a little sauce on it. Where's the last sauce? I don't know if it's because of my diet as of late. I actually enjoyed eating this. Just like Andrew said, with all the vegetables in there, it tastes very clean, very healthy. I feel like I could eat this and still be able to dunk. Is that a eatability? We talking about dunkability? 3.5 for me, 3.5 for me. You guys sold me on the healthy Chinese burrito angle so hard. I'm going with three. Next up, we got the Shenzhen bao, which by the way, you never see Shenzhen bao packaged like this to go. We gotta try these right now. 649. Those are cool. I give that for being packaged a 4.5 out of five. Wow. Gosh, for it to be to go? For a grab and go 4.5 out of five. This is definitely by far the best item that just on its own. Okay, here we got the Jajangmyeon. One of my favorite dishes of all time. This was 5.99. The Taiwanese style has a lot more tofu chopped in. Got a little kick to it though, I like that. I like the spice. I give it a three out of five. Not bad, but like, I could skip it. I give it a 2.5. Lacking of flavor. The sesame, cold noodle. I'm excited for this one because this is one of my favorites. Super thick. Man, how are you supposed to mix that in? If this shit really don't come out, like. Ah! Oh man, I'm gonna say I'm a white dish appointed. There are two elements missing from these cold noodles, which I don't think they could put in there. There's vinegar, white or black vinegar, and hot sauce. Dude, something about the peanut sauce just tastes off. First of all, I like this dish. I give this one 2.75. For how much I like this dish, this was a very big disappointment. I'm gonna give it a 2 out of five. I give it a 2.5. Yo, you guys know the weird thing? That actually tasted like the PF change version. That's bad, man. Anybody charged like 13 dollars or something? Loose Eitan, Loose Eitan. Ooh, watch the rip. Ooh, it's very thick. Yo, that is a gigantic feast. This is huge, bro. Look, y'all. Wow. They have gel together. Hey, they're holding hands. For a tea egg, I gotta give this a 2.5 out of five. It's not bad. Totally would eat it if I was hungry. Would not reach for it. If I had options. I'll kind of feel the same way with the Jiu-Jai Hoods. I thought it was cool that they had this dish because this is like more of a Northern Chinese-style dish that has made it into the 99 ranch deli now, but I'm not gonna lie, it's too big, and I just, the skin was just too thick. 2.5 out of five. Flavoring for the tea marinated is pretty good, but I mean, I don't know whether it's just cold. You know, it's not fresh. It's hard to, you know, eat the skins off the bone. Look at these a 2 out of five, man. My expectations were kind of low, so I still give it around like a 2.5. 2.5. We are getting into the side dishes. Ooh, we got the marinated beef honey tripe. I'd like to try that for $5. I know David hates tripe. I don't prefer it. Little funky. Yeah, it's tripe's not that good. All right, guys. The pig ear thread. Oh my gosh, I do not like pig ear thread. For real? I don't like this. I would take pig ear over tripe all day. What? It tastes better than the tripe. But it still got that funk. Yeah, it got the aftertaste funk. I'm a big fan of bamboo shoots. I like bamboo shoots. I'm like, mm, compared to everything else we just ate, it's cool. A lot of these dishes, the first half, 50% tastes kind of good, but then the second half, I don't know what it hits you with that funk. Fry glue. Ooh, squishy. All right, sweet. This was from the grandparent section. The red one's cool. I'm not feeling this one. This crusty one. The reason that Cantonese and Taiwanese share the pork belly dish so much is because it is a Hakka dish. Wow. And there are Hakka people in both Taiwan and the Guangdong province. Pork belly. How much was it? $5.99. I would say it was pretty solid. No? It was good. Out the box, four out of five. Yes? We'll knock you out, though. You eat this whole thing, and you go in a fukoma instantly on the dunkability scale. Not good. Taste-wise, you know price? I would say 3.5 out of five for me. I'm giving it a four. Chicken steak, bro. Look at that. That is super white. It's like blowing out right now. Ah! It's chewy, huh? That's what it tastes like. Not good. I ain't mad at this. I'm not mad at this. A three out of five. I would eat this. Yeah, I'm not mad at it, though. Give it a three out of five. Yo, I... It's just solid. Solid right in the middle. 3.5 out of five. Red yeast pork. Hakka style. Let's do this. I like red yeast pork, though. Not this one. I thought the chicken was better. I give this a 2.5 out of five. Taiwanese Tashu. I'm excited about this. Wow. It's legit like a jerky, bro. Wow. I would give that one a three. Flavor was really good. I'd say 2.5. 2.5, 2.5, 2.5. All right, pork chop. Yeah, the pork chop was, how do you say? Not bad. I prefer the chicken steak over it, though. This salmon looks weird. Oh, it's soft. Come on, look at that. That's not bad. It's just a little oxidized. Solid. That's good. Good. Good. Good. It's done. That's good. Three package, lunch box. Give it 4 out of 5. 4 out of 5. For the sake of it, 4.5 out of 5. It's my favorite thing I ate from the boxes. It's all very sweet. It's soft, fully cooked. David, you are a big fan. Nelson, are you also a big fan of eel? Now, I am not a big fan of eel. What? What a little bone, man. 2.5 out of 5. It's full, 3.5 out of 5. Whoa, hold on, hold on. David, what are you sensing? That's a big jump. The eel flavor is not good enough. I give it a 3. Guys, we are looking at some very potentially ancient things right now. I call that the curry triangle. I'm taking it. This is a green beans. Who says to me? Oh, that looks cool. That looks cool. Ancient pastries. Actually, not that bad, though. Now, this one's so good. I'm not going to lie, it's not fresh. Dang, son. Yo, this is some really tough cushioning right here. Man, no, I want to, oh my God. I'm good. I'm good. I'm actually really into mantou, but if you don't eat it right when it comes out, it's not good. No, this one's good. Yo, I feel like breaking off mantou. I feel like very working class and poor. It's kind of cool. Is this a cultural revolution, guys? I mess with this one. Christina, please try it and give us your opinion. I would give it a 3 out of 5. All right. I actually agree with Christina. 3 out of 5, not bad. Yo, you guys, that does it for the savory foods at 99 Ranch from the grab and go hot deli section. We're on to desserts, but first of all, let's do general takeaways. I just think that a lot of the foods is a hit or miss. Some could be pretty good, but some could be pretty not good. My favorite, I'm going to say, was the honey spare ribs. Even though it had very little meat, just the taste on the honey glaze was really good. My major takeaway is that I love 99 Ranch. I do think that they could add some different flavors with the changing kind of narrative of what Chinese food is. I think they could add in some spicy food, some Sichuan flavors a little bit. You know, that's hot right now. I think it helped, but overall, I am impressed by the range of hot food that they cook back there. What was your favorite savory item, man? I got to go with the salmon just because it was the most surprising. I think we all thought it looked a little bit weird at first, but I had faith in it, and I believe in my salmon, and it was overall pretty good. First of all, if you look at the age range of who was cooking that food. Older? 15 of them. If you notice, the dishes that were cooked the best, they also happen to be dishes that were preferable to the older generation. Doesn't that make sense? That the people who cooked it, they know how to cook what they like. And the items that were outside of that range more in the younger person category, generally were not, were a little off. But the items such as the very ancient pastries were cooked to an A tier because it was cooked by the native generation of that food. Ow! I see what you're saying that the really old recipes would seem like that the old people would cook them better. I don't even know what a new recipe is though that we ate. I'm like right in the middle. They're serving a lot of foods at the 99 range grab and go that are actually difficult to find at a restaurant. Yeah. It's based off a lot of railroad boxes in Taiwan. For me, I like the roast duck, the mantos, and the pastries. All right, we have the red bean cream puff. Okay. We have a black sesame cream puff, and we have a matcha cream puff. Okay. Oh, wow. Whoa. That's kind of good. Oh, black sesame is good. Matcha, matcha looks. Black sesame is good. Black sesame wins. Well, black sesame is strong. David, that is a slice of green jiggly pandan cake. There we go. Couldn't use more cream. Do me a favor. Three out of five. Mango cake roll. Oh. Four out of five. I like it. All right, guys. We're all gonna try one that we choose. The person with the biggest reaction. Everybody else gotta try that one. I'm going with the cheesecake bites. Okay. This one. I'm going with the cheesecake-y. I think you guys gotta go for that one. Tell me that ain't good. It got like 10 layers, bro. It happened. Help. So sweet. Five instant pounds. My major takeaway is that I do think it's time for a change. They have to cater to the newer generation. I remember eight, nine, 10 years ago, that hot deli section was much busier. The supermarkets were much busier. There's things that are trendy and not trendy in life, but as a company, as an individual, the only things you can be responsible for outside of the macro trends is what you're providing. I do agree that it needs an update. However, I was trying to think of what it looks like because I was thinking, even if you provide a little bit of cooler food over in that area, are younger people gonna flock to 99 Ranch D? I think it's tough. They're in a tough spot, especially that 99 Ranch. They are catering to a market that they know that they can rely on. I'm not saying that every 99 is like that. No, no, no. We went to a particularly heritage traditional 99. There are ones that are more updated. I thought those Roon Bings was the update. Oh yeah. That was kind of cool. Like, come on. When was the last time you seen the Chinese lady roll a burrito, that fat that looked like a Chipotle burrito? I'd like to see them serve Chinese street foods. You know how there's a bunch of jackfruit there and durian, and those things are really huge, right? And if you don't know how to cut them, if you don't got the machete at home, you pretty much can't cut it. Or you just don't know what you're doing. What if they put them in fruit cups for you, jacked up the price a little bit, made it more convenient for you, made it more accessible for the younger generation? I think that would help. All right, you guys. Huge shout out to 99 Ranch. 99 Ranch was considered revolutionary as the update from the old school Chinatown markets. Oh yeah, yeah, for sure. Yep, for sure. It's been, it's gone stages. You guys, I'll say this. Of the Chinese diaspora in America, there have been wave after wave after wave after wave. So anytime somebody refers to immigration wave, it's like, which waiver are you talking about? I wanna know if there's a 99 Ranch in the area that you guys think we should really try that's really updated. Let us know in the comments below. Yo, follow us at our Instagrams down below. Nellie Nell from Hubella. Give this video a thumbs up, and subscribe to our channel. And until next time, we out. Peace. Yo, what's going on, everybody? Thank you so much for watching that video. And thank you for watching a lot of other videos. And thank you for subscribing because David, we have just reached two million subscribers. Two million! 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Two million people around the world that at least know who Fungros are or like a video enough to have subscribed. It just means so much. And you guys, we are gonna keep going. We got a lot of cool stuff coming up. We got a membership channel right now. Please click join if you guys want some exclusive podcast, exclusive material. Just check it out and also turn on your notifications because we got new videos coming out. For seven years, we've been making videos consistently. So we have some new formats coming. We're gonna bring back vlogging and I will say this, closing up because I don't wanna talk too long, but one thing and one goal that we have that we're gonna accomplish in the next few months is to be more personal with you guys. And we are gonna share more about our lives and our thoughts. I gotta give a huge shout out to Nelson Chan from UberLive. Too many people to thank, man. I don't even wanna thank all the directors. Richie, Tim, all those guys. Nelson, Will Smith, Vince Carter to keep it going. All right guys, thank you for everything. And until next time, we out. Peace. Please. Please. This is jajamen. You love this. I love this. You love this. You know, you know. My love, he knows I love the jajamen.