 Woo! Hey, no, thanks for your contribution. I cut you a check, though. Did it take check orders? What's going on, everybody? Welcome to a very special episode of Fung Bros. Food. We are starting a brand new series. Whoa, me, Andrew, Nelson. Whoa, we, the Squad, are the Hot Pop Boys. That's a new piece! As we do so many food videos together, we had to come up with a crew name. Hot Pop Boys. Hot Pop Boys. Hot Pop Boys is just the crew name for us three where we go explore different foods. Today, we are outside of Delicious Food Corner, which is a Hong Kong restaurant. One of our favorite Hong Kong restaurants in the area. And it is delicious. This is actually their second location. This is the brand new one. The original first one was in Monterey Park. Right, Monterey Park, which is like heavily Cantonese. So it's like, you know, they made it in the Kanto area first and then then moved up to the northern part of Mohambra. This is in St. Gabriel. This is in St. Gabriel. I mean, well, right. Being Cantonese ourselves, we always have our eye out for things that are popping that are Cantonese. Yeah. Because, you know, it's the culture we're raised with, the community that we come from. You guys ready to check it out? Yo. Hot Pop Boys. Thank you. Thanks. Yo, shout out to her. Hey, can you, you want to just give another shout out? You know what? You want to give a shout out real quick? We're doing a video. Do you remember me? Oh, Tasty. Nice to meet you. Yo, thank you so much for watching our videos. Appreciate it. Good to see you. Yeah, I do remember. Good luck. Hey, drive safe. All right, Tasty. Go see. What was your name again? Rose. Go see Rose at Tasty. Drink is overflowing right now. Hey, yo, Nelson, have you had this? Yeah. What's it called in Kanto? It's called Baxu Gongju. Gongju bang. It's like Gongju bang. But in English translation, it's called Snow White. Oh, my gosh, the food is rolling out. You guys, originally we were going to make this a Hong Kong food battle, but we just saw everything on the menu looks so good. And we just wanted to show you guys some dishes that we've never had on camera before. I still think the value is there. Like, we've never shown this on camera. I don't actually believe we've actually shown this on camera. Not this particular dish, no. This is geung chung si, okay? Which means ginger, scallion, soy sauce, chicken. Show me some chicken. Oh, man. Show me some chicken. Show it. That's a lot of chicken, too. Hey, they're not skipping on the portions here, bro. But they have some ranch. Are you sure? I'm getting this shot right here. This is crazy. My chicken is so juicy. Oh, my God. Does it taste like ranch kind of? It is. It does have some ranch flavor to it. I can see why they call it ranch. It really tastes like ranch? You tell me what it tastes like, bro. That chicken's good. Watch out for the little bones in that chicken, though. I'm going to cut that egg, man. Let me give you a little bit of food porn. Egg porn. That's not fried rice. It's not fried rice, but I feel like it always kind of tasted like one. Because it had the egg, it had the meat. It feels like a wet rice. All right, so what's the difference between a wet rice and a fried rice? Well, rice is basically like rice with gravy. Or some type of sauce. That's the one thing about Chinese spots. And I'll say that's also why the meat is so good. Because they don't remove any bones. Triple bread, double layer. Corn beef sandwich. Nice and delicate. Took off the crust, which is not a lot of people like. Now I think a lot of people are going to be wondering why at a Chinese spot can you get a corn beef sandwich? That sounds like just some European stuff. But because Hong Kong has so much European influence, in particular British influence, you know, and British people, they eat corn beef, right? I'm going to have a bite of the sandwich. You have one layer that's more unbeaten egg. One has more corn beef in it. Crazy man, I'm going to dip this in the chicken ranch. No limits. There's no shame to your game. I can see why this spot is always so packed. Oh my gosh, top of my tongue right here. Describe that dish right there. This is churn fun. Churn fun in Mandarin. This is a rice noodle. But the way they make it, I'll just pop up the picture how they make it. It's actually a very intensive process of how they make it. And then they put it in sesame sauce. Peanut sesame. So it almost tastes like peanut butter. And then hoisin, which is like a bunch of different seafood and it's sweet. So you can get this same dish actually on a cart in New York's Chinatown. But this one's obviously made with higher quality ingredients. This is the appetizer right here. Look at this. Ooh, dripping. So this has dried little shrimp in there. Also with a lot of scallions, fresh scallions. Never dried, never dehydrated, right there in your face. Alright, I'm gonna get a piece. It's got the hama in there. You can put a lot of things in the rice roll. But man, that's simple and delicious right there. Oh my gosh. Dried shrimp. Oh my gosh. This is a dish we've never had before. We wanted to get it because it's a Toisan style dish. Toisan people were the first Chinese that were in America. You know, they were the first ones working at the railroads, you know, building a lot of the Chinatowns. And this is particularly a Toisan dish. So shout out to all the Toisan people out there. I don't know if that's brisket, guys. I'm gonna just say that's rib. Braised pork? Braised beef? No. It's a braised beef short rib. Yeah. I don't think it's brisket brisket. I think brisket's different. I could have sworn I saw brisket on the menu. Definitely a rib. I mean, that's why they give you this big old bone right there. No, you ready? Yeah. They said this is the signature. So this is like a pizza slice right here. Doing with the beef and the noodles. Fried noodle pancake. Oh, that's the hottest. I'm gonna eat shredded in a noodle. Noodles is like partially fried, but they're also soft in the middle. It's like you're eating a pancake, but when you bite into it, you get a bunch of noodles. That's interesting. That's pretty good. It's like a fried vermicelli noodle pancake. Now what are we looking at? Basically, what do you call that bread thing inside? Right, curler. Curler. Yeah, curler. Okay. So here we have the Da Liang. Basically, you have a Cheng Fan wrap with yau zha guai inside. It's basically, in English, it's like a fried turler. Cruler. Turler. Cruler. Cruler. Basically, it's a fried cruler or dough stick. It's drenched in the same peanut and sesame sauce. It's one of Hong Kong's more signature dishes. Okay. This is a very... Breakfast dish. It's a breakfast dish. Very HK. I like to drench it in sauce. Really good here. Okay. I'll say this one. Not the freshest cruler. I've had better versions of that dish. I'm not gonna lie. Everything else has been pretty good. Yo, creamy 7-up right here. Crazy. This is a Snow White Princess drink. I wanted to get it because I had seen vanilla ice cream, obviously, and root beer and Coca-Cola. Makes sense. But it's 7-up. What? Now will you do the honors of soy-sauce in the bow tie font? Ho, ho, ho. Okay. Here we go. This is the first hot pot of the Hot Pot Boys video. Sauce. Sauce. Like, what's in it? This is your favorite dish of all time. Maybe. Up there. It's up there. It's up there. I like the steamed dish. I don't like the bow tie font version of it. You got chicken, mushroom. Sausages. And Chinese sausage. And then you got little greens on top. You pour over the special soy sauce, which is not regular soy sauce. It's like a more sweeter, a little bit lighter soy sauce. And it's in a bow tie font. So you get a little bit of the crispy rice you could tell right here. Eat this crispy rice right here. I'm not like an expert on it, but from what I know, it does use a lot more preserved vegetables. It's very stir-fry-y. I mean, what exactly is a toy saun dish? I'm not exactly sure, but they call this a toy saun dish. And I do know bow tie font generally is known as a toy saun dish. So these are the two most toy saun dishes we can find on the menu. I would say you spend about 25% of your canto meal picking bones out of your mouth. The meat off the bones. Picking around a small chicken bone is a little bit like a... I don't mean this in any negative way like a villager way to eat food. Or kind of like maybe not villager. What's a better word? Like a real rural way. It does taste better. Yeah. It brings back a lot of good memories growing up. My parents make it a lot. You know, as a kid. You know, it's kind of fairly easy to make. You know, remember that song called Country Boys? I'm just a country boy. Like... I don't know. It's completely made out of... This is the only battle that's going down again, guys. You have the battle between condensed milk bretos. Peanut butter with condensed milk. And then you have the classic full of biopineapple bun with a butter slice. It's called polio. Try polio. Wow. Wow. That's buttery. That's dripping. That's dripping for you. Oh my gosh, it dripped on my finger. Not really good. Soft and flaky. Wow. Yo. That was amazing, man. It is. I actually had not eaten a bowl of biopineapple in a while. Crispy, fluffy. Buttery all over my mouth. So fluffy, man. So fluffy. So crispy. Yo, how would I say that in kendo? Oh. Fluffy is yunso. So yunso. So yunso. This is interesting. I want to say this is almost like a sandwich bread. I would say French bread. Crispy bread. That's one way to rip it. I thought you was going to rip it this way. I didn't rip that good either, bro. Ah. Ooh, dripping. Guys, peanut butter with condensed milk. Hong Kong people know a thing or two about decadence. Mmm. Huh? Oh, flavor very good. Tasty. Interesting. It tastes really good. You know, from Hong Kong. Especially from Hong Kong Island. Especially from Islandside. That's where our families from. They do kind of like look at village Cantonese people. I was just like, man, they don't know what's going on. You know, and that's like true to some extent, but that's judging them on a city standard. Right. What if they're not living on the city standard? Exactly. Because if they went to the village, they wouldn't know what was going on. You know what, a lot of country people or village or rural people might say about the city is like, you guys are ruthless. You guys don't care about each other. There's no community. There's no soul here. Look at us. Like, we're so nice and like friendly and jovial with each other. You know what? Yeah. What? Why you never heard you use that word before and you use it in video? I just thought of it in my mind. Well, no, I didn't even use it in the sentence. I just said it. You just said bucolic. Like, I was supposed to understand what that means. You read it a lot. You read it a lot. You read it a lot in book reviews. I thought you said blue collar. I don't know. Yeah. It's tough though because we are generally, like our field in media is more city skill-centric. It's more city-based. Yeah, for sure. When you think of the big city, you think of entertainment. You think of fashion. You think of modeling. All that, like, green juice and stuff. That's what you think of when you think of the city. I think if people want to be country, man, I just think that they got to know the whole spectrum. And if they settle in and just enjoy being country or rural, that's totally okay. But I think the problem is sometimes you're trying to do something in the city, but with like country thinking, that's when you see there be a mismatch and it doesn't generally work. Like, you got to understand both perspectives. I'm just irrigating my chicken. Love. We can be different, but we can be cool. Hey, different, but together. I would like videos like this to spark discussion amongst friends. Don't only have this conversation with us. We have this conversation all the time, and we're having it with you right now, but also have it with your friends too. Learn about your parents' background or your own background, where you're from, and share it with your friends. Like, you know, where are your parents from? You know, how did they grow up? You know, like, where they, you know, they grow up from the city, village, whatever. You know, share that experience with one another. We just did a video with Lisa Ling, and one of the main things I take away from Lisa is that Asians got to communicate more. And we got to feel each other. Feel each other. Feel each other and communicate more, man. That's one thing. I want you, Lisa. Asians like to keep things within themselves. They don't like to, like, talk a lot or share their, you know, their thoughts. They just like to keep it within themselves. There's no way to really, like, move the discussion forward to a better place without letting, you know, expressing yourself. Everything's about saving face, you know? Like, oh, don't talk about that. Oh, that's taboo. Oh, save face, the blah, blah, blah. Oh, like, don't talk about that. It's like, why? We're good. We're in America. It's cool. We can accept, like, certain parts of Western culture and deeply feel them in our soul. And I think expressing and feeling and just talking about things is absolutely one thing that we need to take. Hot Pop Boys. That's what happens at Hot Pop Boys. We eat food. We talk about a bunch of deep chocolate. And low-key guys, I got something funny. I don't know, but we ordered a lot of food and it's cash only. Oh, yeah. I don't really have enough cash. Woo! Hey, no, thanks for your contribution. Yeah, I got you guys. Hey, I cut you a check, though. Did it take check orders? All right, we gotta go get some cash and pay for this food. What were you cooking? Yo, what it was? Hot Pop Boys. It would go like this and it flipped it. Wait, Hot Pop Boys. Yeah. All right. Three, two, one. Hot Pop Boys. Woo!