 I feel like you can see the steam and the flame coming out of my head Before we get into that who not episode of fun gross food We got to tell you about a brand new YouTube channel called gold thread gold thread is a new publication talking about Chinese food travel Identity art music culture and it is run by a group of reporters and filmmakers from the US to Asia They are making some of the dopest and most interesting content about China period for example Did you know that sriracha is actually a version of a Thai sauce that was started by Chinese Vietnamese immigrant David Tran in America in this name right here playfong foods is actually the name of the Taiwanese freight ship that was carrying David Tran and a whole lot of other refugees over to America at that time How would you know that dude? It's something that people use every day. It's loving adored, but you don't even know where it comes From so check out this quick clip from gold thread about the most famous Asian American sauce ever sriracha It's an American hot sauce with a cult following Started by Chinese Vietnamese refugee in 1980 38 I hope you guys enjoyed that video and that you guys learned a lot. I certainly have watching gold thread For example, they have this video about the Macanese people which are a mixture of Chinese and Portuguese people and they have a hybrid language and culture Disappearing yo, I thought they were all Chinese another video. They have it's about the Chinese Bob Marley Which is a guy named kawa who is an ethnic minority in China? I mean basically they're just covering a lot of cool stories coming out of China You guys got to check it out I learned a ton of stuff and they actually made it cool You know, it's crazy China is the biggest country in the entire world But very very few people know anything about it and gold thread is trying to fix that if we had gold thread growing up I think I would have paid more attention in Chinese school I probably wouldn't learn Chinese better. What it would have made me more interested in China at a young age Definitely check out the gold thread YouTube channel and subscribe down below We are in the restaurant Xin Xiang Hao aka Shanghainan Moneray Park in the six to six We're about to go check out some of our dishes that are coming out as you guys to see here Look, you got the sterno gel. That's for like the little hot pots that they're gonna light on fire I would say this is a pretty classic like Chinese kitchen. First of all, this kitchen is huge that they just got mad walks Look at that steam and show it All right, Sean cuisine here in Moneray Park Food on is actually pretty much right above Guangdong can't teach people known for not liking spicy foods But then right above us is a province where they love spicy. There are three levels of spiciness. We did get level In front of me we have the pork and pepper dish. Can we call it the Peppa Pig? They need super thinly sliced pork for this dish and then they need fresh peppers Don't make me get a little seeds up in that pepper right there. I already ate the whole thing man. Oh, it's good Later as I got older, I really appreciated just eating peppers I think sometimes in certain dishes the peppers are chopped so big you get the black bean fish cod Those pepper pieces are like not even cooked. That's what I hate but cook peppers are delicious, man So this is called La Roa Tao Luo Huo This is the smoked meat with stir-fried radish and Cantonese is a lot of this is like the meat That's hanging a dry marinade parents make it at home It does taste like bacon first of all the flavor is kicking but I don't go too loud when we said shall I which is like little spicy They took it to heart. We just told them to make the food a little bit harder If you've ever had really spicy Thai food The heat that you get from it is really fresh cuz it's coming straight from the fresh chili Hunan in their cooking they use a little bit more fresh chilies as well So that's why in a way it's it can be arguably hotter than Sichuan food So it's wrong food focuses on that numbing peppercorn spice. Look at the taro. This is not a boba Did they put a chick oil? Yeah, I love tendon because it has a little bit of that beef taro and beef tendon soup The taro really breaks down in your mouth. That's really soft the tendon is tender So this is not really a spicy dish. This is like something you need to wash your palate with this is very light and flavor Chinese cuisine is not known for grilling steak or grilling beef, but when it comes to beef brisket and beef tendon I've been notified by our producer that you have to keep skimming the broth to make it clear To take the impurities out to make sure it's not brown. These two dishes were kind of similar that one very different You know of these two. I'm not gonna lie. I think I would go with the pepper pork To me this one had more flavors and more layers more complexity more complexities as far as eatability And we talk about if we had to eat like this whole plate. This would be a lot easier here We got the cauliflower bro gone by my time. Oh my good. Oh, I didn't know you spoke multiple dialect Yeah, you did it. You did it. I've been keeping it on. I didn't know this until we moved to the six to six And we started eating a lot of mainland food how popular cauliflower is in mainland cuisine This is a pork fat and this cauliflower Is My favorite vegetarian That's how hunan like actually got really really famous. He loves pork fat. I could eat the pork fat all day, man There's celery in here too, right? Uh-huh. I like celery a lot too. There's a lot of veggies in there Yo, I'm not really used to just picking up big ass pieces of pepper either Look at what hunan food got you doing david got you acting totally different I would say the spice level if there's only three levels is one out of three I would say I would need like a two we got the two coming up What was your guys's favorite out of round one? I'm kind of on this low carb tip right now So i'm rolling with the cauliflower as far as the vegetarian dish not vet I was gonna say too I think the cauliflower was my favorite a lot of these if you minus some of the peppers It does kind of look like cantonese food. Yeah. Yeah, like cantonese serve it like this There's a lot of stir-frying a lot of soups We have red braised fish So century eggs and eggplant Cheers a large alpita mashed together in a pestle and more turn Start it up. Start it up. It's wild. Yo, you kind of look like they uh, you know those japanese guys who make mochi Oh, whoo, then the one guy bats it All right, let's start with the red fish This thing about eating fish is that you just got to watch out for the bones So so you got to scrape it off from the tail and all right So I got I got a couple bones in there watch out for that and then you got to take the uh chop sticks So now i'm gonna try to pull this whole bone off You're performing surgery spinal surgery sudden Some people probably look at it just like this is exactly why I do not eat No, I get it. I think some people when they see the whole fish they they don't like the look of it Look at his head right here that cod My favorite meat on the the fish is the the cheeks the cheeks are really good Fish cheek the fish cheek is amazing Eating fish is a lot of trouble, but it's actually a lot of fun, too I feel the tongue locked right away man. I feel the middle the middle heat I'm gonna need this pop open this coconut milk right here Is this weird that I'm just going out on this fish's head. No, it's not weird You do it for the culture All right egg plant peed on people probably would not think that Chinese food has the pestle and mortar But you know what I heard the forests of Hunan Is the traditional stomping ground of the mong and the mian people they still exist in china today I would not be surprised if this was heavily influenced by ethnic meow or uh yow The egg yolk is providing that smoothness. I'm not a fan of egg pan, but I could eat it this way though All mashed up especially with the peppers. The peppers just taste good. I just keep eating peppers You like baby food you have to eat baby food too again when you get old though Like they say man Your parents take care of you when you're young for when they get old you got to care them. All right guys Pijiu ya Pijiu na We just mando collider culture. We got Changsha Changsha by the way is the capital of Hunan and by the way Hunan tv is the most popular tv network in china They got wild mushrooms. They got chili peppers onions garlic. Oh my gosh. It looks dude. There's beer in here Yo, the flavor is great, but it's a little hard to eat Our producer adina was talking about how she uses beer in all her braised dishes My dad actually uses a lot of beer and a lot of his cooking He puts in like hot pot stuff. It's a little bit spicy, but I need to get more meat I'm not gonna lie. These pieces are pretty hard to eat. Like there's a lot of little bones. How you living, man It's kicking out. I got you. I'm chilling with this one because you're eating with the rice. I'm not eating this straight This is a two out of three good level of hot right here What you see right now in new york guys Is you see a lot of people that are from restaurant families in china Trying to do some like sort of hipsterization or elevation Of their local cuisine. We have the modernized version of Hunan food before we add the full tradition There's a three out of three coming up right here level three level three guys. I can Smell the seeds on this thing. This is smoked beef Oh my gosh, bro. It just smells like you just cracked open up chili. This is la new roe跟朝慶辣椒 That's smoked beef with clear stir-fried peppers. You ready? Oh nelson going conservative with the bite real concerned. E. R. Sun Yeah, I feel like it's a creeper hit my throat. You can see the steams and the flames coming out of my head My dad would love this thing. Oh my god Ah my nose is sweating very since everybody's in a vulnerable state due to the usage of peppers Give me your craziest and being hot take within the next five seconds. Now go lebron plays zero defense derby's gonna help serrano raptor's with the easter conference kairi's you're just doing that to cool down kairi's leaving Whoo kairi's leaving i'll cry and the seltics would be better off residing terry roe's year and everybody else anyway Ah Would you say that that's the closest you can get to a drug induced experience? I would say if you added peppercorn to that the numbing sensation is pretty crazy. That's why they do that show hot ones because People when they're under the influence of the hotness they give different answers Yeah, I love and kind of and weirded out by the name of this dish. It's called ants on a tree Mai xiang shu really really good I would say i'm a big friend you're familiar with uh, you're like korean japchae. Yeah That's a similar noodle glass Chinese lesson mai is ant Shang shu that means going up the tree guys. There is a uh chinese meme video where this guy's cooking this dish That's hella funny. That's the one we watch we watch while you toss up his hands Big pork rib I Like That was one of the best pork ribs I had For real you want to see ants on a tree? On a log then you got to see the ants on a log the customizer Listen guys. I'm not being a communist apologist but systems of different culture and scale Sometimes need to have centralized control. You know if everybody was being the same That's what makes the mba a little bit boring right now Everybody's just running around shooting threes like crazy democracy is the warrior's three point system It shouldn't be applied to every team boring china is such a big country and it's so diverse And there's so many people true democracy is not going to work guys our last hot dish Is ending off on something that not everybody likes to eat pigs feet or in better terms pork knuckle I would never order a whole dish like this We have our producer adina your parents are not only from hunan, but you also speak the hunan dialect What is this in changsha? This is zhu jiao in mandarin, right? But in changsha, it's juzhou We'll do the the mandarin cantonese changsha thing. You owe guy. I'll talk. We'll do lajiao Why you get so much spicy food? Yeah Oh, yeah, I'm sick that one. They didn't guys come down like it. Why is it so much more lajiao? You ate this dish growing up. Yeah. Yeah pigs feet I remember it That's really tender Yeah, I will say this if you do not like pigs feet, try this dish though. It's very saucy lots of flavor Yeah, when I was a kid I always used to struggle with pig feet because if you use your hands to eat it They get super sticky. Oh, yeah, I mean like you can tell yo Like coated in fat the collagen. Yeah, I should mainly college which is really good for your skin I will say this of all the pig feet dishes. This is definitely up there About pigs feet. Um, they break down the bone marrow because they braise it for a really long time And so you can like just scoop up the bone marrow. Sichuan and the last five years has been touted and is known as like The culinary center of spicy food in china. Yes. What do you think? Sichuan versus Hunan? My biggest problem is that Hunan food is by far much spicier. It's hotter Due to the usage of just fresh chilies versus peppercorn. Yeah, I might prefer Hunan food. There it is I agree. I don't like the numbingness of the Sichuan food. I will agree Hunan got some kicks super underrated Yeah, super underrated. I think Hunan food shares so many culinary techniques We Cantonese food. Sichuan food is more different. It's still the verdict sound being contrarian Jury's still out for me. You know what it is. I'll say this. I got a new appreciation for Hunan Now go down the list. What's your favorite? I like the cauliflower type of pig Ants on a tree was pretty good too. I really like that eggplant thousand year old egg best egg plant mash I love the usage of the garlic and the chives The duck was crazy and that had wild mushrooms in it And then I'm a real big fan of the da pi I would put in speed up there. You know what flavor we did not have today. There's no sweet We don't use sugar in our savory dishes. This is tangy. Wow, it tastes a lot of wine I actually really like this. You guys notice this egg in this tangy? Yeah, it's good Chinese food much like american food. If you look at america It's a country with a lot of land a lot of different types of people in a lot of different regions You look at Tex-Mex cuisine and then you look at like north Atlantic cuisine like Boston, you know with all the chowders and the lobsters Seattle cuisine with all the salmon Sometimes I I would argue that like Provincial chinese food is almost like the difference between like different countries like french versus spanish food It is more different than america because in america you can find a little bit almost everything What do you want to say to all the Hunan kids out there? So when I was talking to the owner of this spot He was telling me that like basically his clientele is just international kids like he doesn't really get like he can Definitely focus on cultivating the food on presence a little more strongly in america not just like a chinese present You know a lot of people if they're not proactive. They only know their parents food You know anything at the boba shop anything in a hong kong cafe their parents province People are gonna know like abc's will know korean or japanese or vietnamese food or thai food better than they know Another province of china's food for sure. I just encourage people Who like to explore other cultures foods to also explore Other provinces foods, you know, especially if you're chinese obviously, you know, that's kind of what i'm referring to And even if you're not chinese try it. What's one other province we should try. I'll say something out west man. Xinjiang Xinjiang is pretty west All right, that's it david I would say that uh one thing that I do want to cover is fujianese trying to try out Hongzhou food Thank you so much for watching that episode of hot pop boy. Shout out to adina shout out to Shang cuisine shout out to everybody whoo nan You know who nan doesn't look like the word human one line of a letter away Let us know anything else that you guys know or think about who don't cuisine in the comment section below Make sure you let us know some other provincial into chinese things But don't worry guys if you guys are not chinese that does not mean we are done trying non chinese things This is the chinese series where we go and explore chinese food Can you take us out in chang shan hua? Dai god zai jian Peace yo what's going on everybody. 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