 Physically to me like Shandong guys and girls really I've always had really strong set jaws The jaw lines might come from chewing Daniel knows his history and he has just proposed a crazy theory Northern Chinese food isn't nearly as popular as southern Chinese food is in America yet But we think it has a lot of potential we grew up mostly with our father's culture Which is primarily from Hong Kong and Shanghai, but over the years we got to understand our mother Shandong roots back then It wasn't as common to have parents from the south and north because you know They're far apart traditionally speak different dialects and different food So today we're with our Bayesian connect diesel to explore the most popular dishes from different regions of northern China We are here starting the first leg of our northern Chinese excursion Of course, we've got the ancient one diesel originally from China I was I was born in China and came to the States when I was nine So basically you've been kind of our Chinese Tour guide our first section covering northern food because there are four main styles of Northern Chinese cuisine Dongbei food in the north north is more influenced by Russian food and in the far north east is more influenced by Korean food Right here. We got the khao yang pie lamb is very fatty You want a fattier meat to keep you through the winter the reason why we're putting this in the inner Mongolian category Is that they do eat a lot of lamb ribs, but possibly it's probably flavored a little different spicy lamb ribs It's kicking the flavor spicy oily really a taste of cilantro. Oh, this is good. This is one of the best ones I have for me. I think it's I don't know doesn't quite hit the spot for me. It's like a two-and-a-half out of five Man's from Beijing has high standards. I'm moving on to our next don't be dish We've got the young rotwan an actual like don't be they probably wouldn't marinate it this much This is one of those dishes that I feel like is eating all over at least the top half of China I think the young rotwan originated out of the north or west. Yeah, which is like Xinjiang Lan Zhou more of like a result of the Silk Road, right? That's right. Yeah So the lamb that you get from Mongolia might taste game here. It's game here Yeah, I mean that makes complete sense to be honest and if you cleaned off the skewer I like it. I recommend people go get the lamb skewers moving on to our third don't be dish This is a much happier sausage. It's a Harbin Hong Chang Harbin sausage Texture is mushy but the flavors not bad that aftertaste is really the pro here Almost more than the first taste you get when you hit your tongue. There's a smoky aftertaste. It's garlicky It's smoky. Oh usually it goes good with this is you make a dipping sauce out of like me under With garlic, I'm giving it a four out of five to me This is so far out of the three dishes compared to what I've had in China This is the most authentic one that looks like a crazy mess, but it's actually a Digu Jia right So what is this bone structure of the chicken, right? So after you've like sort of filleted the meat off They take the leftover bones and they serve right into another dish Okay, this had a lot more of a soy sauce marinade and spiciness to it This is definitely something you eat when you're drinking like I'm terrible with eating things off the bone to be honest here. Jobing is a general Chinese dish like in the north especially it almost looks like extra fried This might be the only multiple layered meat dish that I've seen period jingdong meat pie This is definitely higher quality in terms of the way they spice the meat the meat quality itself It's pretty simple a lot of like Onion and pork it's layered in between so you get different textures Christmas on the outside you kind of get a chewiness on the inside. I agree. I think it's also interesting if you look at the This is a takeout version Just take out version. There's not a lot of juices Sloshing around the bottom. I give it a 4.5. I was a fan of that jingdong roll. What about this right here? That to me looks like a time when he's so driving with a lot of people use this as a carb to accompany their meal Yeah, I think just order this dish like towards the end of your meal in the north growing up You didn't necessarily eat rice every meal. Yeah, we have more dough base or there was a noodle or like a dumpling And those noodles are specifically wheat-based. Yeah, what was your guys's favorite for me? I'm still going with the cow yang pie for me It's definitely a close one between the jigoo jaw the fried cumin chicken bones and the jingdong roe bag So for me, I think this this jingdong meat pie definitely was a surprise We are moving on down more to the inland zone. How do you describe this zone Tianjin Beijing? I think it's wobbly on to the next one. So here we have our Shandong spread But we have two different types of Shandong food We have inland Shandong here with the kuangmenji and this is very interesting because this is a chain games, right? Kuangmenji This is a spicy one. You guys look up the cooking process of the kuangmenji They actually have to they cook the chicken twice. Do you like the spicy version or the non-spicy version? I should like the non-spicy version better. The thing that throws me off the most Is that this is a rice dish and it's supposed to be from Shandong Oh Okay, the first time I saw huangmenji in China it was in this like really grimy place That I think I left a bad taste in my mouth. What do you think about how it ends? It's like coming to America. It surprised me. When I walked into the store I was like this doesn't feel like a huangmenji meat bun that I've seen If I walked into huangmenji meat bun for the first time it was that store I probably will have a different reception still a 4.5 Moving on to some general Shandong food Let's go with the Shandong beef roll. Adding the beef in was a little bit more Yeah, I think the beef is maybe a more remodern take but the idea of a juanbing is a very Shandong thing I mean, especially there's the Tianmianjiang in the middle, which is a very Shandong thing Shandong beef roll This one is more Tianmianjiang, which is a little bit saltier The heart of the dough is so key to this dish And I recall actually eating these when I was younger, like as well as my mom's side of the family What they would normally do is so just take giant stalks of green onion They'll just wrap it in this in this bean Daniel, you are the only person I know that ate this growing up. So there that is history. You've got the Jiotai Hez This place's dough is so chewy. You can tell this is a Shandong restaurant. This is like thick dough skin It's almost like represents the thick skin of Shandong people You can't say it's tastier than the more fried versions But there's something about it that's more homemade. Moving on, you guys, we got the uh, this is a Rousen Xian, I believe. So it's got shrimp, pork, and uh, leek Oh, I can definitely recommend that one. Yo, so much. It's such a great balance between the seafood, the pork, the leek This is the pork and fennel dumpling. Pickly, radish, dill flavoring between the pork and leek already Those are my favorite ingredients for a dumpling and then you just add on fresh shrimp That is like one of the best dumplings I've had in a long time All right, you guys, they say Shandong people pop these like peanuts Oh Wrapping up our Shandong quick excursion, we have the Zhajiang Mian. This should be your favorite This is one of my favorite dishes in the world. My mom made it growing up a very dark Bean sauce. I just love how the cucumbers and the grains will kind of balance it out Daniel, do you have a favorite style of Zhajiang Mian because I know there's so many different regional variations of it Almost like pizza. Yeah, I'm I'm more a fan of Beijing Just like mom's All right, you guys We have done a zigzag. We went all the way from Harbin To Liaoning Shenyang all the way down to Jinan Then we shot to Yantai and then we're back up to Tianjin. So here we have a fresh Jian Bing Tianjin Beijing style street wraps. There was something extra on this They put fermented tofu usually what I've had with it, but but it's like bean paste and some chili But the fermented tofu That's way better as a substitute. That is a good Jian Bing. This is in my top Three Jian Bing's I've had all time probably of all time and this guy used to live in China of a regular plain Jian Bing That was the best one I've ever had in my life to end off this crazy food tour with the mahua I've not had actually Fresh fried mahua. Do they dip it in something? They let it soak in something? No, they'll just eat it This is it. This is it. Oh, all right. It's crispy, but actually this is still pretty light I know it sounds crispy and it seems like it'd be a very bready But it's not the case actually actually more flavor than I thought today We explored many different facets of northern food think about northern food Everything's very home style get together with your family and you share It like this kind of very family oriented meal the other interesting thing that's Different with northern food versus southern food is like Southerners food is like this delicacy Whereas in the north food is like a tool for survival when we were looking at the the Shandong Jian Bing early I was like you could probably just have that Jian Bing for your meal is the possibility for northern food to penetrate I guess like the western palate because I know for me The one thing about southern food even though a lot of people eat it It's that it's been heavily americanized to make sure it fits like the western palate I think a good example is like she has famous foods in new york. I think it's you know, it's taken off Right, and that's an authentically Shanxi which is like a northwestern food So I do think there's room for like northern food to hit mainstream in america just because They're great as a like single entree I think northern chinese food in america gained so much more popularity because I do think it kind of fits the western palate pretty well Um americans like Americans eat wheat americans like bread. This is more bready and doughy americans like strong flavors They like barbecue sauce the north probably does chinese barbecue sauces The most like tangy and the most like strong, you know, there's also that age old adage, right? Where it says like what happens when you eat chinese food you're hungry again after like A couple of hours. That would not happen with northern chinese food though. No, yeah, that is true There is so much dough in northern chinese food. You will not be hungry for a while Thank you so much for joining us on this journey We kind of wanted to sit down with our chinese connect friend daniels out Please let us know in the comment section below number one Have you ever had northern chinese food and number two another provincial cuisine that we need to explore You guys are into chinese food I hope you guys like that video a lot because you know We just like talking about chinese food and until next time we out. Peace So you're doing a lamb a lamb bone commercial You gotta hold this up young voucher