你想吃什麼 你想像從來東北餐就告訴我東北你們叫我們老天因為他們的關係很堅固歡迎來到另一部影片我們會在世界上學習食材我們會教你如何在這些時候旅遊今天我們來學習食材從中國的東北 叫做東北就是東北的西方當然我們正在學習東北我們不可以做到一個很正式的東北還有一位學校的同學Tony Bye有6分鐘的時間在這開箱很長的時間 而且很棒Tony Bye大家好 我是Tony我是沈陽遼寧很多人都知道東北餐廳的食材所以今天我們來教你們我們有三種不同的東北餐廳我們今天會教你們我們有餐廳的食材我們有街道的寶貝式然後我們有東北餐廳我很興奮所以首先我們去吃同學們我們在我們U Scooters GT 2020如果你們想要60塊錢在你的購物請在U Scooters.com上搜尋走吧這個地方是一家新的家庭餐廳叫做 private kitchen中國的名字叫做小東北叫做 Little Northeast這個地方是東北餐廳所以我非常興奮就像我吃的餐廳櫃子感覺很像像一個外國的寶貝式他們有兼額兼額兼額現在你可以兼額兼額兼額兼額用你的餐廳然後用它等等我只看到在中國在這裡只有在中國還有寶貝我們要做什麼如果我們想要最正確的東北餐廳像骨頭東北的雞肚對 雞肚我們要做這個這個是東北的油豆餃你知道嗎這個很便宜還有我的媽媽我們要做這個對這個是鍋包肉我們要做鍋包肉這個金叫肉絲金叫肉絲金叫肉絲對你們可以選擇這個第三鮮這個蠻不錯的我們最喜歡他的東北餐廳都可以加上菜了他說他喜歡的說話像個老闆他知道是好吃的因為他做的當然是好吃的東北其實不是一個大陸只是一個地方有三個大陸Toni 東北的三個大陸所以他們是黑龍江吉林和遼寧他們是兄弟Toni 為什麼你只喝了一瓶啤酒怎麼會這樣他們知道要給你一瓶啤酒我知道你叫我們喝一口我不會生氣我只是有點害怕我還沒帶你上去那是我們遇到的是真的我們開始了在東北的油豆餃中這裡是 private kitchenToni 什麼我們在看我們有鍋包肉這個很有趣這是一個山洋風味正式甜甜的味道很香很甜我吃了很像抹茶不像普通的牛奶像牛奶是比較像牛奶所以有點酥脆我們吃了很多但是我還要進去再吃一塊好厲害有些人說這是我們今天美國的甜甜餐餐館你知道有些東西是東北的你們會看到更多我們進去的像我看過的很多人跟東北跟美國的Rus Belt所以我特別來的新陽我知道是很大型的因為差不多所有的車子都在那裡人們在那裡是很綠色的所以他們喜歡吃喝和吃在一起然後吃到像這個好 大家來試試很難說因為像是一塊冷糕和雞糕和牛奶好像是一個飲料但人們在東北會吃這個像是一個主菜我愛這個食物就是糕狀感覺像啫喱但它很容易脫下來其實不是那麼酥脆但它有那種味道所以東北的 next staple dish是這個叫第三鮮意思是 triple the lightbut 第 means ground所以椰子都 grown there是pepperspotatoesand eggplant我不知道為什麼但每次我看這個菜是在聽第三鮮3 delight plate是有趣的因為它是剩下的蔬菜但如果你們看著有這麼多的油在底下好絕對沒有蒸那當然其實沒有那麼多蒸的食物在東北的 culture我們喝了很多所以你們想要很重的味道當你喝你不想吃蒸的 白酒你不想吃蒸的 白酒所以這個是排骨燉雞豆就是像是鋪鋪鋪鋪鋪跟鋪鋪鋪鋪鋪鋪鋪這就是我每次吃的最 authentic version of this dish這是鋪鋪鋪鋪鋪鋪鋪椰子通常是配合的肉和重味我的天但他們在那邊那是好大家不要緊我們要吃一會兒因為鮑斯蒂瓜馬來西亞的雞蛋已經有了所以馬來西亞現在還很暖意思是它會暖但這樣你能拿著拿著一塊乾的雞蛋你必須沾在冷水裡這就是為什麼這道菜要吃到現在馬來西亞的甜雞蛋鮑斯蒂瓜好通常是吃到的 dessert所以我們要吃到不然會和其他東西一起吃我們知道我們有很多東西吃不過這就是我最想吃的這是第一天的天氣在紐約接下來我們有五香醬大骨是像酸酸的炸醬的肉肉很軟很香我們大眾像我們我們要吃肉所以這看起來很棒酸酸的肉醬大骨嗯是吧是吧那 mean is just falling offcould they make Dongbei foodmore presentable to like the Manhattan marketdo you think it's possibleI think it's possiblebut it's definitely needs a little marketing you knowlike for exampleour Trumbing is literally justalmost the same thing as a soft shell tacoif you market it as Trumbingpeople might not know what that isbut if you market it as a Chinese soft shell tacothat's definitely an easier way to try the food rightactually these are so goodback in the day I could probably eat 30 of these by myselfso I'm gonna grab plenty of scallionsand pork right hereyou can even put literally anything herebut get some shrimp beansoh let me put a pepper from the Dishan Shanoh maybe a potato will be goodyeah alright we mix it everythingyo yo check what I'm doingI took the pepper from the Dishan Shanok Trumbingbro this is actually the perfect thing to havetowards the end of the mealwhere you can kinda pick and chooseany of the leftovers that are still hereand then you put them togetheressentially small burrito wrapexactlywowif you like Americanized Chinese foodor even like semi Americanized foodlike Mushu porkyou will like don't make foodit totally is fitting withinthings that you likesalty,sweet,tastyalright last but not leastthis is something I've never had beforeyou kinda had this growing up rightyeah so the vegetable that's usedwhich is the kaseya root jellyis pretty native to the northhanspicy cold noodlesit's like a cold spiceyou don't eat a lot of dishes like thisthere's only a few disheslike even from Sichuanthat is like a cold spicy dishit's kinda like two familiar flavorsbut I never had thosejust opposed to each otherthese little konjac jelly knotsare one of my favorite thingsto eat during hot potwhat was your guys' favoritething that you guysgot to double down onI'm not gonna liethis was one of my favoritedonbe meals I've ever hadI got a rollwith the jingjiang roe sethe pancake that came with itand the ability to wrapeverything I never eventhought of it that wayso manwhat are you pickingcome on gummerthe wu tai la piI'm actually going withthe wu tai la pialright Tonyyou're the residentshen yang guy herewhat are you pickingfrom this mealhonestlyI'm gonna have to gowith the di san xianbecause that's somethingthat's a staplein donbe foodwhen I had thisit just brought backreally good nostalgiaand they cookedthis very well hereprivate kitchen washitting todayI'm gonna clapit's a private kitchen manI'm gonna give ithonestly straight upa 4.5 out of 5why not man4.5 out of 5it's almost damn nearperfect mannow we're gonna hit uplike a more local spotmore of a drinking atmosphereand eating more oflike tapasand charsalright onto the drinking spot你好 你是哪裡人吉林省Yanban 朝鮮族朝鮮族母語是韓國話韓國話 對你覺得這裡的菜就是很標準嗎對啊 法拉盛第一東北 world 餐館跟吉林差不多welcome everyone to cometo the private kitchenthe Chinese name is小東北welcome everyonethank youthank you so muchguys it's snowing outwe just ate 東北 foodwe got a 東北 friend with ushow much more 東北 could it getwe have just travelledone mile downcassetta boulevardwe're here at holly aband we are outside of liu buit's a char spotaka xiao cao spotaka barbecue spotso basically xiao caois really popular all around Chinabut for some reasonthe 東北 xiao cao spotsare the most popularmaybe it's because of vibemaybe it's because they're wildmaybe it's because they're crazymaybe it's because they're a little bitlit or ratchetI don't know let's find outlet's head into liu bufirst off very minimally decoratedclassic chinesehold the wall feelingsuper authenticthey even have theselittle tables with thetrapsies on the sideit's got a really nicehome feelingwe've just found outthat the owner hereis from shanyangand so is sonythe owner is actually from my cityso I'm excited to seehow the food is here我們聽說你們的餐廳開了六年對對對你想吃什麼你想像什麼在東北餐又告訴我們我們要來一頓我們要來一頓那是最不好吃的那是最不好吃的那是最不好吃的SonyI only want to order the thingsthat you would be eatingin shanyangon the streetokwhat kind of chuaare we looking at?hot pepperchuawe definitely got the lambyou got to get the squidgot to get chicken gizzardsyou guys eat intestinesI willI willI don't love itbut I willall right you guyswe have arrivedat our barbecue placecalled liu buwhat does that mean?they want the customersto remain hereafter they comeand just come back againso it's kind of likea good luck nameand then what did she saywhen she found outyou were from shanyangpeople from thefrom Dongbeiare very lostthey really careabout the relationshipand that you guysare from the same regionand said thatanything you could think ofwill just cook it for youthat doesn't havewhen the relationshipis so solidit's as hard as irondude guysyou guyswe got to start getting intosome of thisshou khaowhich is a barbecuehis tofu skin is so thinit's almost like apastatough peoplebut soft tofuit's firewowit's like pepperypasta in my mouthbroit tastes like meatthe flavor and the cuminall rightwell let's talk aboutthis real quickthese are rice cakesand they lookit's basicallythe same thingbut this oneis grilled overso it's a littlecrispy on the outsidewith the cuminlittle salt pepperso it's gotthat kick to itlet's gocumin rice cakemmmusually it would belike in a dessertor somethingthis is a grilledmontoa monto is the white breadthey just slice it uplike a texas toastmmmwowthe seasoning is on pointwith the flavoringand the barbecuethis is really good guysit's really crispyon the outsideand super fluffy on the insideso the weight just came byand I'm not going to lieyou know my Chinese is not that goodbut she said something likeyo the auntie made thisespecially for you guysyeah yeahshe gave us these twosimple vegetable dishesbrothey might yeah very homestylethey might not looklike anything fancybut I guarantee youthe flavor will be thereI'm really excitedabout this onethis lettuceI love lettuce,garlicand gingerlet's gothey do try to make the vegetableskind of have a meaty umami flavorbrothis is super tastyI'm not sayingit doesn't have its oilbut this is really goodit's kind of spicysuper savorythat's kind of a kickyou can eat the flavoringwith a lotyou put some rice in thereand you just caneat a lot of peopleyo Tonyyou said you never hadduck tongues before rightnopego for it brommmthe duck tongue is kind of fireduck tongue was actually really goodI think definitelycertain cuts of meatis more debatablebut ones that'snot up for debateis the young rochonyou can't really go wrongwith the lamb skewermmmperfectit's goodand I know usually a lotof people don't reallyeat lambbut with the cuminand the barbequeit can't even tastethat weird tastethat some peoplecan't complain about rightthis lamb with cuminis like a perfect combinationalright the skewersare flying in guysI have the chicken rackso it's a bunchof like chicken rib bonesand then thisI believeare the sheep testicleswhich I orderedon purposebecause I saw thisin YouTube videosabout the Dongbei region這個是how do I saysheepoh lamb kidneyguys this was the kidneyI'm gonna go intake a lookoh we gotta do itguys we gotta do it togethersheepI know you haven't had thisbut this is really popularin Dongbei I guessI guess solet's go guysgambaeoh my goshit's not badit's tenderI would not sayit's fireit's not bad thoughI'm gonna eat thischicken rackjigu jaoit's my favorite Dongbei dishesall right you guysthis is egg and chiveoh manI was waiting to get thisI'm currentlychewing on a chicken neckyeah yeahI know I said thatand it's bombhere we havethe tofu skinsstir fry withpepper and porkand I know that thiskind of looks likeleathery tofubut actually look atthat pork and howit's charredwhat's your favoritethe traditionaloh manyou can never go wrong with thatguysthe duck tongueand the beef tendonwere sweetnoI gotta give a shout outand if nobody's gonna shout it outto the actually garlicyeahthis garlic was done betterthan a lot of spotsI've actually had this grilled garlicTony we were kinda talking earlieraside from foodyou were saying thatit's possible thatsort of thearchetypical Dongbei personalityhelped you adapt towestern societyit definitely helped meI just went in with the fact that ifit came from methen that's justwhat it is you knowand that's kind ofthe Dongbei mindsetwe don't cater ourselvesto somebody else you knowwe'll play like a clipof this Dongbei songthis Dongbei songbasically saying likeevery Dongbei personis like a selflesssoldier that helpsthe community rightyou know everybodyis a selfless soldierthank godyou got aDongbei friendin your circlesome of the spotsare ran byDongbei peopleif not servingDongbei foodsome really goodnortheastern dumplingsand the specialty Tonythat we're going to get todayis fish dumplingsfish dumplingsI've actually neverhad that myselfso I'm excitedyou might talk to the peopleand find out that it'sactually a very commonDongbei dish that maybeyou just didn't havebut you know whatwe'll find out guysnew world mallwe have arrived at theDongbei fish dumplingTony you said even youare not familiar with this rightdoesn't mean the fillingis made of fish oryou're about to find out英文是Dongbei人吗上阵what are we going to beusually in the northwe personallywe eat thechive dumplingsand we also eatthe sen sian dumplingswhich is made ofpork shrimpand scallion你现在做的谁叫是鱼的吗we're going to hit upthis other dumpling spotit's the ChineseKorean dumpling placemy guess is thatthey're most likelyfrom Dongbeiso let's go find out你是东北人吗我是大连的大连的I'm from Shuiyangthe owner is actuallyfrom Shuiyang as wellis there another dumplingwhat about this sour cabbagelet's get thatsour cabbage as we knowis a huge thingin Dongbeiit kind of just liketipifiedwhat people eat out thereright herewe got Koreanand Chinese foodthey have some different dishesthan the KoreanChinese dumplings over thereSo we are anew world malland like we saidin the world NYCwe explore culturethrough foodbasically long story shorta lot of peoplein Dongbeioriginally are from Shandongfrom Dalian to Yantaithere is someshared culturebecause they're rightacross the water from each otherI think it's justthe boat ridethis kind of representsthe transition pointbetween Shandonginto Dongbeistarting offmore with theshandongDalian dumplingsthese are theSanshinso it's gotthree things in itpork shrimpand cabbageand thenpork shrimp and chivesso everybodygo in for one of themI need some of thatvinegar brosoy sauce guyI'm a hybridI'm a hybrid actuallyyo theSanshin is asuper good dumpling manthis has a lot of shrimpand parsley in it tooso it's very fragrantSanshin is usuallypretty typical of the northbecause usuallyyou wouldn't putsea food in your dumplingsrightbut since we're closeto the waterit makes senseI'm moving on guysthis is a chive and egg oneI think this one needsa little bit of vinegarbut also some soy saucelet's goegg chivesit's really traditionalthis is like adumpling formmoving onwe've got lamband carrotonce you're startingto get intothe northern meats herethe lambsyou know this is my firsttime having lambchopped upand mixed with carrotit's pretty juicyactually the lambbecause lamb is a very fattymeatit created almost likea shaolong baosoup like effectwithin the dumplingcarrot kind of takes awaythe gaminess of the lambI've never had carrotin a dumpling beforelast but not least guysthis is somethingI'm super excited aboutfish dumplingmore native toChingdaoYantai and DalianI'm about to eat thiswith no sauce guysfish dumplingthis is your first timeyou get the first dumplingfirst time first timefluffy fish in the middlevery niceit could be codsea bassit's pounded upbut not too muchlike a fish ballthat's very goodmuch softer than a fishballcoming into competewith the shandongstyle dumplingswe actually havea very verydongbei styleof eating dumplings hereit's a little bit thickereven more wheat and lookwant to say Korean chili pepper flakesin therelooks like the thing you dipthe seafood pancakein the hamon rightsour cabbage dumplingsway more sourbetween the sauceand the fillingit just hits youvery crunchy as wellI like itit's not too too souris this the dumpling of them allthat's just hitting youin your soul right nowit definitely isit's done in the senseyeah for suresour cabbage is so popularin shayanglike where I used to liveevery singleapartment windowis just filledthe drawers of cabbagecan't even see insidewhy would the apartmentwindows be filledwith cabbagescause I think that the cabbageis exposure to the sunso it's best to put itnear the windowalso maybe it's justthere's no roomin the houseyou knowthat's a good pointI don't want to goagainst the yantai dumplingsbut I don't knowthat one was kickingwith the most flavor easilyI can't saythe lambI like the fish dumplingI like the fish dumplingbut they were actuallyall very goodthey're all winners guysall brothersall brothersall brothersall brothersall laotiaslast two thingswe have our morelike Korean style dishesTony is this somethingyou ate growing upin shayangdo you ever eat thisI don't personallybecause I don't reallylike a cold noodlebut my parentsactually meteating thisso it's super traditionaland it definitely hitshome when I see this dishstill your parentsmet over eatinglo mianyeahin shayanggimme oneyou got three of themwould you order againI can't even tellone is chickengizzardone is lamband the other oneis squid headall rightyeah definitely more saucythan usualit has a high kickat the end tooI believe this is moreof how the KoreanChinese would do theirchouarit's actually a lot moreredit might even havea slight gochujangflavor on ityambian is right acrossthe borderfrom North Koreatry these noodlesyou'll tell me whatyou should try itwhich your parents metshould I try itmaybe if you starteating this someDongbae girlsgonna come aroundthey're like heynot badvery refreshingplenses my palatefor some more dumplingsalright you guysthat does itfor the dongbaeepisode of the worldand whywhen we went tothat littlebarbecue spotit really warmed meto see thatthe dongbaerations that do remainstill have the characteristicsof dongbaeit was veryjust homiethey were so warmand joking aroundwith each otherI almostthought I was a dongbaeperson for a secondI really didn't expectto meet people whoreally do showthe blendingand the diversityof cultures up thereespecially in that partin the far placesthat you knowwhere the countriesborder each otherthere is a significantamount of blendingup therewhich makes it uniquethe different groupsof people learningto get alongwith each otherbut still being proudof being from dongbaemight alsoit's weird to think thata stereotypeof a region in Chinais being extrovertedright?if you guys get the chanceto try dongbae foodeven if you're not asianyou should just check it outvery very underrated foodin the comments down belowlet us knowwhat your favoritenortheastern Chinesedongbae dish isalsolet us knowif there's another cuisinethat we should coverout in New York Cityon the worldnyyes we are making itout the fleshingwho knowsif it's a really goodrestaurantwe might evenget itso let us knowin the comments down belowguys big shout outto Tony Baithank you so muchfor watchingand until next timewe outPeaceI'm always blown awayby how much fleshingactually feelslike ChinaI posted a storyjust nowand probably 20 peopleasked me if I was in Chinathey're like heyyouare you making it oncourtier for break?