 All right, all right, I know we love the chicken one David don't eat too much What's going on everybody on this episode of the hot pot boys Sino-Sauce series where we are discovering and exploring Chinese food We are gonna be covering and focusing on two unique styles of cooking that we have never covered on his channel So Chinese food in a macro big picture sense has eight different styles But sometimes people argue that and say that eight is actually 13 Okay, but then if you break that 13 down into its individual subdivisions, there's actually like 70 styles So it's either 813 or 70 man. I mean China itself is so big. There's so many different dialects There's so many different people. All right, so we're gonna be covering two styles of food one from the northern province of Shandong Which we have covered before but not the specific style and then one from the southern style Which is from Fujian but specifically Fuzhou and here at Ika sizzling pot Our boys Sam from Qingdao is cooking up yellow braised chicken rice Huang Meng Ji Huang Meng Ji hot pot boys. Let's go Shandong food is sort of the birthplace of all northern food Not that it hasn't taken its own influences in every province But Shandong food is generally considered the basis for Beijing Tianjin and all of Dongdae I heard that Shandong is the birthplace of Chinese civilization. Okay, so Technically you could say it came from Shandong Confucius came from Shandong. I'm just saying that's a chicken and egg at the same time Bro, look at this great. You guys don't know it might look like generic on the outside But trust me it is not generic in the ginger scallion flavor. I think oh my gosh I'm gonna make sure I get a pepper in this look at this So stews and braises are similar in that they're cooked slow It's about adding the least amount of liquid possible to cook all the meat While stewing is like you're completely submerging it in the liquid and then it's like boiling on top and everything like that I think one of my favorite parts of this is that it uses dark meat. You know, I said thigh meat very juicy Yeah, you know not dry and I would say here one of the more contemporary or American I sings they do here is to provide chicken without the bone if you just trying to eat lunch real quick Without the bone works. All right. All right guys. I know we love the chicken one David. Don't eat too much David David's northern side the northern side is coming So this recipe and this flavor from the yellow braise is traditional but doing it with pork ribs or You know beef tendon or Pig's feet is a new thing that they're doing here at Eka for the American market. Yeah, this is a big potato What is this? What is this? He said he said baked potato. I think it's a great. No, I said big I gotta say the cheese definitely adds something now adding the cheese I do think that's kind of the Korean American like influence that they have because you know stuff like Calbee Jim they would put cheese on it and you know, everybody she's is like an American I mean this cheese is a very American. So this is very flavorful. Mmm. I have the pork is actually really good, too I think the cheese is a heavy hitter on this man I like the context of it. It adds a little bit of a weight to the dish So it's a little bit heavier, but it's not too heavy. If you made me go attack something I'm gonna go with a long man. Gee the yellow braised chicken But if I'm just cold and I'm hungry and I've just been starving all day I'm gonna go with the huang man. I agree man It's like something with let's say if you haven't eaten all day and you're starving you got to go for the pork The huang man you roll you could get cheap beef. That's decent in America. You cannot find cheap beef in Asia huang man beef Let me eat it with a Mmm, huh I would say the braised beef just definitely tastes the most similar to something that I've had Because in Chinese there is a lot of braised beef. My family used to do a braised duck Similar flavoring but obviously they use duck instead of you know beef Yeah, so so before we get on to the vegetarian version you got to finish off with the meats and this is definitely a meat We are talking about the pig's feet here aka the pork trotters rofter I would say though, but you would say some of the older generation. This is my favorite Oh, they love it man. They love it. So as you can see the juice in the when it comes to the pork trotters The braise is not as thick It's a little bit more soupy I didn't expect it to be this tender. It's not really good. Mmm. Yeah, you know, I think I like braised pork feet I might have to say that I might have to make that statement got a lot of fat So much collagen gelatinous Collagen collagenic. I'm gonna just make up that word. I don't know if that's a word collagenic You chase collagen if you ever want to practice kissing your girl on the cheek But like you didn't get a do it yet Practice awesome Feel just like it a lot of the Japanese dishes that are considered Chinese Japanese dishes I can tell our influence by this braised style Yeah, yeah, yeah, soy ginger. Yeah, soy ginger garlic. That's a very popular like a chicken wing flavor that people have Shandong specifically in that region whether that's Korea Japan had a gigantic influence historically Oh, yeah, it's right there if you guys look at even where our mom is from or her parents are from Yantai It's actually that peninsula. That's right next to South Korea vegetarian one All right guys, look at this mushroom I got confused on whether this was a piece of like pork or chicken or mushroom Ginger dude, you could trip people thinking that this is an abalone Not a potato We got to move on to Fujian food right, but we have tried one of the main dishes of Jin Nan style Shandong food Shandong being one of the major eight major 13 cuisines of China this being a subdivision Jin Nan versus Jiao Dong style. I would say my still my favorite Let me know I'm shocked. You wouldn't say the trotter right actually and I love chicken Chicken, but doing I gotta go with the pork rib. It is one stage in the camp making girls matter for dunk ability I'll go with the chicken, but I'm picking the pork Picking the pork nail stages like else. I just knocked out. All right guys It's actually time to take a train from Jinan Down to Fuzhou. Let's go. Oh All right now you have got to leave pretty soon because you got something very important to do But before you take care of the hammy, you got to get go to some physical therapy But before that let's load up on this Fuzhou desserts. I don't know man. This is interesting It's got you ever seen anything like that before you know, I mean they got the weirdest mix in there They got they got grass jelly fruits rice peanuts like oh, what is that raisins raisins? Man, he open-minded. No, how can it be bad though? Those are all things that are good. You know, I mean by Nishui fun Wow No, this is really refreshing. I can see in the summertime, you know, China's mad hot people will be out on the street You know with the shirts off That's what he and they eat this they be cool off instantly With the shirt lifted over the belly When they're just sitting just like I rarely ever eat sweet rice. I've never had rice like this before especially with watermelons No, man, the watermelons. I really enjoyed it. I didn't know that was a shocker. No, it was a shocker Fuzhou dumpling balls Mmm Italiano meatball very good actually Did you guys get like an explosion of first of crunch when you bit into it or was that just me? No, there's some there's like some crunchy thing in there, right punchy greens. What kind of greens is that? Actually the dumpling skin is a little bit translucent. That's what I like. That's really cool It's almost like chop whole fun in joke with clams Yo Fuzhou like the mix This is clammy my geek. Yeah, never had a clammy Clam congee rice noodle one so young doughnuts green scallion doughnuts I'm very excited because I love scallion pancakes doughnut Scallion doughnut one bite. Don't take no more bites good 4.5 out of 5. I'll leave it at that dead It's light crispy Not too, you know oily and your favorite very mad scallion taste All right, yo, I got give me a napkin dude. I'm excited If you dip this into this those are two things that we have categorically not had dog take a look at this never Have I had this bite in my life before? I'm gonna do the same The only other time we've had Fujinese food It was like at the really cheap spots and shout out to those because they're great value Come on, New York. Yeah, it's a great value in New York, but they weren't as high quality this I believe is their food Oh, how fun. Yeah, just what it looks like sings on top of my fun, which is Singaporean My fun noodles, which there's also a lot of Hokkien Fujinese people in Singapore as well So maybe my fun, you know, Chow my fun is kind of like a Hokkien thing Hey No, that's what the guy in the back said the back was like a a Fujin low-key influenced a lot of the food in Japan, but they don't give them credit. That's what he said. That's what he said Never had actually a Fujo restaurant Not bad. Not bad We are gonna pack this up to go. Do not worry. This food is not gonna go to waste and what was your favorite? I'm gonna go with the beef on I really really like this by me beef on the, uh, rice dessert Watermelon peanut green jelly hybrid water. That was that was super refreshing. These are our two favorite dishes from Fujo cuisine restaurant in Arcadia This is Fuzhou lo yin Which is a k. A you can pretty much call it the Fuzhou wonton It makes sense because I remember a shu jiao They would call these wontons. Yeah, it is a wonton, but it's Fuzhou style. It definitely looks different Um, and this is the best one I've ever had Hot pot boys, we are always exploring the diversity of chinese food in america You know shout out to our shandong brothers out there sam at uh, to the very cool owners here All right, everybody. Thank you so much for watching that video Please in the comments below let us know if there's any other cuisines or provinces or sub-cuisines Of chinese food that you guys want us to find out about here The six to six might have it so we might be in luck But uh, let us know in the comments down below and again Also, let us know what other types of food non chinese that you guys want us to try because you know for us Discovering things is really fun and it's interesting and hopefully you guys learned something too So david andrew from the fun gross shout out to nelson. He had to go until next time. We out. Peace Everything from this Fuzhou style cuisine has been light and tasty I Agree very light very light umami seafood and very like this Very lip-smacking bro