 Mmm, it's actually a northern dish I think, it's from Dongbei. Hello everybody, welcome to a cafeteria-style episode of the Hot Pop Boys, aka Feng Bro's Food. We have been wanting to come and show you guys Kang Kang food court for a minute. Kang Kang, Kang Kang, Kang Kang, this is not restaurant-style food, this is cafeteria-style food. This is not a fancy restaurant, no but this is like the authentic Chinese cafeteria. It's like a hot bar you order, they scoop it for you, but this is very high quality and it's very tasty and they serve a whole bunch of dishes beyond what you see. Oh man, they might have a whole country. By the way, they are actually known for serving the best out of any restaurant in the area, the best Shenzhen Bao. It was always good, it always has been good, but shout out to David Chang, he went here and kind of blew it up. Man, we gotta go man, we talking about Kang Kang, Kang Kang, Shenzhen Bao spot. What's very interesting about Kang Kang is that not only do they serve Taiwanese food, Shanghainese food, Chinese food, or Northern food, they serve all tons of type of food. All the coastal regions, they got them covered. I'm excited, I'm hungry, I didn't eat yet. Hot Pop Boys, let's go! Kang Kang, I'mma go in there, bang, bang. This brings back so many memories, we used to eat here a lot just a couple years ago. So man, look at these prices guys. David, this four-item combo used to be $6 and it's a lot of food. This menu is gigantic right now. Alright, so we just got four four-item combos, we got 16 things, but you know, there's probably twice as many items than that, there's about 30 items here, so we didn't get everything, but I think we got the good stuff. So we're about to order off the actual menu and this is the stuff that they make fresh. We just made it. Don't worry, we still tip them too, we still got a few dollars for tip. Okay, alright everybody, so this is round one, we are doing the cafeteria style food. Obviously we got fresh food that is being made right now that we just ordered, but we got to cover this first. And you've got to remember that the food here, each one of these like tapas is about $1.75. This, if you ordered this even at a cheap restaurant, they would give you a bigger portion than this, but it would be about $7.00. But you get four entrees for $7.00, that's like unbeatable. In 2019? In 2019? Alright, what's first, what's first? Orange chicken? Orange chicken. I don't even know if this was an authentic dish or they just have it here now. It's a little bready, that's pretty good, but it's a little bready. Taste wise it's good, but it's a little bready. Shredded potatoes, I just really like these, nothing to get another one. Yo, but it is matte oily though. The texture of that potato is nice. That is the oiliest potato I've ever had, but it's not bad. It's good. String beans. Those are pretty thin string beans, those are pretty slim. I'm gonna call them slim beans. I'd say it's lacking a little flavor though, because you know they don't got the garlic in it. That's a good addition. Alright, here comes the daikon beef tendon. Daikon beef tendon. That was nice. That's good. The tendon is so soft, my gosh. For $1.75. Damn son, I love beef tendon. $1.75 for the beef tendon daikon. The daikon is so good, the daikon is so good. This just absorbs all the juice, my gosh. Curry chicken. Pretty good. Still solid, chicken curry does not fail. You know what's wild guys? I gotta do my first mixology. I'm gonna make curry beef brisket with the beef brisket from the beef dish with the curry from the chicken. Let me tell you this, curry is a great cafeteria food because curry tastes really good just sitting there. Ginger scallion chicken. Cold. Very traditional flavor. I like it. It's clean, it's clean. I always get that dish, it's light, it's got that saltiness from the ginger scallion sauce. Chicken is cooked pretty well, it's cold from the cold section, it's good though. Alright you guys, yo, I got the tomato egg. Tomato egg. Man, tomato egg is always good, man, it's like a traditional Chinese cuisine. It's like a comfort food. It's not really something you would order at a nice restaurant, but man, how many times we eat it growing up. I like this because you know, sometimes you get the egg at like, you know, I don't want to say one of those breakfast American chains, but you don't know how much real egg is used in it because it might be like an egg mixture. I know that is heavily real egg. We gotta try this fish head, I'm really interested. Oh my goodness, David. Spicy salmon fish head. Mmm, yo, yo, that's good, yo. Tell me why, tell me why. For a buck 75? For a dollar 75, bro. Hold on, son. In the fish head, the fish cheek and the fish neck is really, really fatty and it's really tasty. That's considered the best part. Whoa. Yo, so, I mean, I gotta give this salmon fish head a five out of five. Wow. For a dollar 75? For sure. Yo, Sal, man, that's probably the best thing right now. So far, yeah. Wow. Oh my goodness. Chicken wings, chicken wings. Great, great pepper flavor. Obviously, if the chicken wing was fresh, it would even be better, but that flavor is good. I'm not mad about that flavor. It's popping. Why is everything here good? Like, not everything. I would say maybe like half the things we had were actually really good. No, nothing's bad. Nothing's bad, nothing's wack. It's all solid and some of it's actually pretty good. Really good. All right. Hong Xiaorou, the pork belly. Red braised pork belly. Yo, this is crazy, man. I'm not gonna lie, man. The amount that this food reminds me of grandma. Black bean spare ribs. Onion black bean, can't go wrong. You know, some of these dishes, if you were to go out and get them like this Hong Xiaorou, usually that's like 15 bucks at the restaurant. And I would even say restaurant at a any other Shanghai-nese restaurant. If you even got that much, that would probably be like what, maybe four or five bucks? Yeah. Green curd-class noodles. Yeah, that's good. Good. Wow. Yo, what region is this from? I like the spicy. You got grounded pork. You got chilies. Is this Cantonese or? That's not Cantonese. Or inland? Because that might be more Sichuan, because that's not a coastal dish. I know that's not a coastal dish. Spicy garlic eggplant. I got a great piece, man. Any time you can pick up the eggplant and it doesn't fall apart, that means it's soft but firm enough. This is actually a northern dish, I think. It's from Dongbei. Man, I've got to say, I'm usually not a fan of eggplant, but this is good. Yo, that one was pretty good, man. You get a good mix, meaning like a gooey but also firm. It stays together enough, but it still breaks down in your mouth. It's a little bit spicy, probably twice as sweet. I would say that that one tastes on par with the restaurant version. Visually, it may not look like it, but the taste is like it. It's legit. All right, we got the pepper pig here. All right. Onions, peppers, black pepper, pork. Boy, that was pretty solid. It's a weird kick. I'm not gonna lie. That one was good, man. Hey, man, don't sleep on just black pepper flavor. It tastes like cooked pork jerky. Steve Deg. See what's inside this. Oh, what the? Oh, they're meat in there. Oh. Make that at home? Dad recently started making this dish. Make that at home. Last but not least, guys. Is that mapo tofu? All right, guys, but here, this looks good. Mapo tofu. Mapo tofu. Soft, light, nice kick. Smooth, soaking tofu. Can't squeeze it too hard with your chopsticks or you're gonna cut it in half. Solid dish, solid. We are done with the cafeteria section. Like I said, I truly believe that this is the absolute cheapest way to have any of these dishes. Yes. Do you guys agree? And you get a variety and it's quality. Two, top two. The eggplant, the fish head. Okay. Eggplant, fish head. Not a bad pick. Okay. No? Pepper pork. No, no. I love this girl. I'm gonna say that. All right, I gotta go with this mysterious glass noodle dish. Yeah. But the most surprising dish to me was these potatoes. These potatoes. Like, they don't look like anything. Guys, you gonna look at this? You can be like, oh, yeah, skip this. Yeah, what is that? Let's move on to the next round. Woo! Guys, here's the thing about Kang Kang. Kang Kang not only has a very solid cafeteria section, they have some dope cooks back there. Yeah, they have some really dope recipes back there that are made to order fresh. And actually they are, I don't know if I should say world famous, but at least America famous for that dish right there. The Shenzhen Bao. I said that very American. You guys ready? No, go first. Did the juice fly out? That was amazing. Wow. Okay, no spillage, that one. Oh! Damn. Explosion. That was dope. I wish I didn't lose all the juice. What is it about? This is a Shanghainese dish, by the way, guys. Now, the Shenzhen Bao is one of the most famous dishes. It's actually what Kang Kang is known for. I can see why. Is it fire? It's fire, man. The amount of juice and how soft the pork is. I really like it. The taste is amazing. Now, this dish, when it comes out, guys, they tell you to let it sit for like three minutes or else you might burn the roof of your mouth. Taiwanese chicken roll. That was pretty good. It almost tastes like the inside of an egg roll. That's definitely like my favorite chicken roll that I've had, though. You know, I'm not a huge fan of this dish. That sauce is actually super key. But shout out to that Taiwanese chicken roll. That was actually also really good. Now, like we said earlier, like Kang Kang has all different styles of Chinese food. Which is crazy because this dish is more northern. This is more Shanghai-nese. This is more Sichuan. And this is more Taiwanese. And then this is more Cantonese. So you have all the main regions of Chinese food here. This Jingdong robing is crazy. Jingdong. Or, aka, the Jingdong meat pie. Jingdong meat pie. Look at this. It's like a burger. It's like a Big Mac, double Big Mac, right here. Nah, it looks like... You know what it looks like? It looks like a fried lasagna. It does look like a fried lasagna. You know, like a calzone. A lasagna. Like a calzone. Now it's pretty interesting. Pretty good. On the top layer, you got a crispy, you know, layer. And then in the middle, you get like a soft layer. It is, yeah. It's tough to compare it to something in the west, but like a fried lasagna or a calzone, the closest thing. There's layers of meat, layers of pie, layers of meat, layers of pie. We are nearing the end of our meal here at Kang Kang. But... Kang Kang for the bang bang. I want to explain to you guys. They have so many different dishes here. I want to explain the Shanghai G-Tai wontons. They basically are using this G-Tai, which is some sort of like green chive as the vegetable on the inside. It has a very, very distinct taste to it. Yeah, I know that's going to be good. Sitting in the soup all day. Look how many greens are just... Look at those greens! I'm just going to keep holding that bowl real quick. No sauce needed. No sauce. Here we go. No sauce. I love soup wontons, man. It's like one of my favorite dishes. All right, guys. I got this Dan Dan Mizi. The Dan Dan. The Dan Dan. But you know the really interesting thing here is they use a wide egg noodle for Dan Dan Mian? That is pretty rare. Yes. And this is what makes you think it's a little bit more of a Cantonese style because Cantonese people eat this wide egg noodle. Traditionally, they use the thin round noodles. Yep. They use the pulled noodles. Oh, so they actually eat a lot of egg noodles in Fujian too. Here's Dan Dan Mian. Let's see if this guy has the you know the Ma La flavor. Yo, how is it, man? It's good. It's good. I like it. All right, a little bit. I got to say it's better than you think. Better than it looks. It doesn't look like there's a lot of sauce on this. No, what I really like is the egg noodle. Yeah. It's real soft. Basically, China is so diverse that sometimes it's even hard to talk to other Chinese people about food because when it's in a different province, it could be like, this is like referencing different things. Basically, guys, being Chinese is complicated. XLB. Xiaolong bao. Here we go. Wow, that was juicy. Geez. I'm glad to see that even though we were letting them sit for a little while, they're still bursting. Oh, no, guys, I need to get it with vinegar, man. I can't eat Xiaolong bao without some strong vinegar. Oh, yeah. Dows that, baby. That was like $2 of vinegar right there. So let's move on to the kind of, I guess, soy sauce rice dishes. Yo, you guys, Shanghai Tongzi. All right, that tastes just like they do in Shanghai. Yeah. You can buy that exact thing in 7-Elevens all around Shanghai. David, what is a zongzi? A zongzi is a rice wrap inside of a lotus leaf. Confucius. Kongzi. Rice wrap. Zongzi. Understand. Dong la, crazy ass. Fong la. Yeah, I'm going to go to the bathroom and play this game, but the bike went shown mouth. Kong tiao is the AC. Bao bae, that's my baby. How's the Kanto food here? Save the best for last, y'all know what I'm saying. Beef chow fun, baby. Beef chow fun. Yo, really sweet. It's good, good though. Yeah, it's good. I've never had sweet beef chow fun before. Yeah. That's the sweetest beef chow fun I've ever had in my life. I don't know what they put on it, man. Yo. How do you feel about it now? I swear they downstate it with some honey. It's different. I mean, you know I'm a huge sweet tooth, so I gotta like it. Yo, you guys, shout out to the grandparents. Mm-hmm, yeah, yeah, yeah. Up there. It reminded me so much of the traditions. You know, they would love to eat this. You know, they designed this spot to appeal to an 80-year-old person. Would you agree? I can see that. Yep. No, this is, in my opinion, this is about as close as China as you're going to get in the 60s and 60s. It's one of them, the top five. One of them, one of them. Yo, Nelson, major takeaways. I just enjoy how much variety Kang Kang has. It's a great experience, you know, come here and eat like comfort food and feel like you're getting the best of everything at an affordable price. Eat here like you're eating with a multi-generational customer face. You know what it is? This is good for the community. This is like a community spot. It's just a community spot. It's a community spot. You see like, you know, all your local folks here. But I think sometimes when people say, oh, it's a community spot, it means that they're giving it a bump from being part of the community, but the food's not that good. But actually, the food carries itself. The food is legit here. Between the signage and sort of like the fonts, man, this place is Chinese for real. Chinese, Chinese. Everybody, thank you so much for watching that video. I hope you guys enjoyed it. Kang Kang is actually one of the iconic spots in the 626 and it's delicious and it's representing all different parts of China. All right, you guys, thank you so much for watching that episode of Hop Hop Boys Express. All right, everybody, thank you for watching. Nelson, this is David. Andrew from the Fung Bros. Hop Hop Boys. Let us know if you like cafeteria food and what other cafeterias we should check out. All right, guys. Hop Hop Boys. Until next time, we out. Peace. HPB.