 cilantro ranch sauce on the Mala chicken wing. Think about that sentence. That sentence did not exist until just now. It's good. I love those. That's good. That's a five out of five. Wow. What's going on everybody? Welcome to a very special episode of Fumbro's Food Today. Andrew, a lot of people have been asking us to film outside of Manhattan. Today we are in Brooklyn. I'm really excited about this video because we're gonna be covering second generation Asian American restaurant owners that have left their kind of conventional path to pursue their dreams of being in the food industry out here in Brooklyn. We're gonna be looking at three different formats. Somebody's gonna be doing identity food just trying to represent themselves and their narrative in food items. Number two, we're gonna be looking at somebody who's just cooking American food and number three, somebody who's trying to update their parents old-school business for the modern age of 2020. I'm excited to talk to these owners, hear the stories, but most importantly, eat this food. Let's go. All right you guys, we are in Bedford in North Fifth. Please you guys, where would Martin Derek tell us about juxting? Juxting means American born Chinese. It's a term saying that, hey, you're not quite American, not quite Chinese, so it's a little bit of a mocking term. We wanted to show that, hey, no, we're the best of both worlds. Juxting, technically, need to translate directly to rising bamboo, but in another way it's also hollow bamboo. So in the mocking sense, it means that you're bamboo, you're Chinese on the outside, but inside you're caught in missing that, you know, that part. But for us, we'd like to see that rising bamboo, where you know the new generation in America. We're bringing our Chinese roots with us. Man, we got to get into some of the dishes, because I saw some of the food on Yelp and it looks incredible. I took a look at the menu, they have mala wings. We got to try it. Let's do it. Let's get into it. All right, starting off our meal here at Juxting, I got the mala wings and the chashu bao. Yo, you never see the chashu bao look like this. Oh wow, still fluffy. And did you say inside, still fluffy? Oh, fluffy. Wow. Lobster chashu bao here at Juxting. Just by itself, that's a great chashu bao. Sweet, savory, still fluffy. Mala wing. Dip it in this sauce right here. Cilantro ranch sauce on the mala chicken wing. Think about that sentence. That sentence did not exist until just now. Cilantro ranch perfect with um, that's like a hot and spicy. It has this sweet and this honey sweetness that's coming through along with the mala numbing. Shout out to Anna back there. She's half Chinese, half white, but she's bringing, she's really bringing that culture together. That's good. I love those. That's good. That's a five out of five. Wow. All right, let's try this burger. This is the, I'm excited about this peaking duck burger that you got here. Wow. And there we got everything right. Wow. Peaking duck burger, the duck boy. The duck is juicy and this burger got soaked, the bun got soaked in the duck fat. It's dripping. Yo, that really encapsulates what a peaking duck bun is supposed to do, man. Sweet and sour pork belly. I prefer that to the sweet and sour fried pork. The red braised chicken, their take on sea owl guy. Guys, the red braised chicken. The flavors hit harder, it's stronger and it's more sticky. So, if you like soy sauce chicken, you like this. It has the flavors of soy sauce chicken, but the complexion is a lot more like an adobo from the Philippines. You've seen taro fries before, but you've never seen taro tots, especially with that particular sauce. Wow. Those are some tasty tots. Nori bomb burger. There's a hash brown in the middle. Clearly designed to stick to your ribs and soak up some alcohol content. Do rock, pork, wontons. Ooh, spicy. Chrysanthemum Caesar. I got to say, man, the way they did the fusion here is legit. Honestly, to be honest, I did not know what to expect coming in, but I was very impressed. You know what I like about fusion identity food? It gets better every year. It gets better every year. All right, that's the best Asian Caesar I've ever had. The fried days kind of serve as anchovies. It gives you a little bit of that fish meat flavor, the umami flavor. Man. All right, you guys, the food was so good here at Juxing Andrew, and I heard Anna was a finalist on the chop. We got to go talk to her. We just had to talk to the chef. Nice. This is our domain. So how, what was like, I know you're half Chinese, half American. Yeah. Is that, how did you come up with a lot of those dishes? So a lot of these are based on sort of like things that I grew up eating, like the American side and the Chinese side. We're trying to show a little bit of like our childhoods and like our upriggings in the food. Identity restaurants like, you know, Asian American identity restaurants, not all of them work out and the flavors don't always come together. But I think you guys are doing an amazing job. We just wrapped up an incredibly delicious meal here at Juxing. Congratulations guys. You guys did fusion right. Yo, maybe only one out of 10 spots do it right. You guys did it right. Appreciate it. Appreciate that. And we decided to do this because we want to do something that we're passionate about. And we love eating. We love going out to eat. You look like Drake. So we want to do something similar, but on our own terms. So right now we're still working our day jobs. We both do operations and logistics at a small distributor here. Actually it's not that far from here. But it's also here in Brooklyn. We serve that company itself services supermarkets and we do supply. So you guys know kind of like had some crossover skills. Yeah, it's there's a lot of Asian fusion out there. But for us, we're not just Asian fusion Asian American. And that's kind of like the key differentiator that we're showing. I agree. I felt like you guys flip the term from empty bamboo to rising bamboo. I'm with it. Congratulations guys. So onto our second spot in Brooklyn, Andrew. We're just headed right next door. Hey, yo, we are headed to Burger Inc. And we're already here. Yo, Randy, what up man? Man, tell us about Burger Inc. Well, basically me and my cousin, we love burgers and we were kids. Only time we got it was just basically do events, barbecues, or right, because our parents to it like Chinese Cantonese parents, Asian parents in general, unless they're more like, I guess with the American side, they just do not cook burgers. We never ate burgers growing. It's not a thing that we cook. What is do a gourmet burger on the go versus everyone else? Right, right, right. Because you're saying you can either get a quick burger and it looks like this, or you can get a gourmet burger and it looks like this and it takes super long and slow. You try to combine it too. Exactly. We got to try some burgers real quick. Let's go. All right, Randy, man, what we're cooking? All right, I'm gonna make you the Don. All right, which is the bone marrow burger. I'll make you off the menu burger, which is the Bay burger. All right, just stacked up. All right, Randy, we're about to dive into some burgers man. Can you tell me about this one though? This is the most simple basic burger that you get in a steakhouse. It's just consists of bone marrow you see which is on top. American cheese, white and six ounce of Angus beef pat. Bone marrow burger, the Don. All right. That's very that's a very simple burger, but it's got a lot of flavor. Yo, thank you for giving me the steakhouse experience. Because to be honest, I don't know when I was ever gonna have it. And we don't go to that many steakhouses. Whoo. Tell us what's in this because this is crazy. This is like a whole breakfast. How we came up with this, my girl said she went to steak and eggs. I had no steak in the house. So I'm like, I had burgers, you know, so. Bay burger. Off the menu item here at burger guys. Oh my gosh, look at those layers. Yo, this was this was my favorite man. I love this man. So, let's start off with this all right. This is the Dynamite Mac, which is how can you mac and cheese poppers? Whoa, I didn't expect it to stretch like that. So, yeah, you got that cheese stretch. Yo, this is uh straight BuzzFeed tier. You know what I mean? Like straight uh was a insider food. Insider foods. We should all inside of foods for this as well. Oh, I didn't expect. Oh, I didn't know it was gonna do all this. That's good. That's the best mac and cheese ball I've ever had. You guys gotta come here and try it. This is the crew, which um the name you share with your crew. So, loaded fries, we have pulled pork pernil uh angus beef pernil pernil. You got the Dominican Puerto Rican pork. Okay, the crew loaded fries. Pernil. I've never had pernil on fries. Yo, that's partenir. I can really taste that pernil. That comes through. It hits the spot, right? See, because the other loaded products I've had were just like uh pulled pork maybe. Other things like that, but the pernil got a whole flavor of its own. I can totally see that eating that at a ball game. Crazy. Both spots for burger ink and for juxting. I said, you know what, the food quality is a one. People like you and the second generation owners, if they still carry over that immigrant work ethic from their parents at all, you're gonna be okay. Yeah. Because your parents, our parents, they came here with a lot less and did a lot. Alright, hey, brandy, good shit. Thank you guys. Keep it going, man. You got all the info in the description below. Alright. Alright, you guys, in our last and final spot, we are on Chinatown here on Division Street and there is a famous story that was in the Wall Street Journal. Jackson took over his parents' old school Chinatown butcher shop and is putting his own twist on it, bringing it into 2020, keeping it old school, but serving the community. And I think that if you look at all three stories we've covered, two in Brooklyn, one in Manhattan, the first one juxting was all about a mixture, a new fusion between the Chinese American identity, Cantonese, and the American identity. The second spot, burger ink, that spot was all just about, can we be American? Can you accept me cooking a burger looking different? I love the burger culture. I'm cooking a great burger. Can the American public accept it? And this last and final spot is a different format because it's repurposing or retaking over your parents' old school shop and bringing it into 2020. Let's go. What up, Jefferson? Hey, what's going on? Yo, good to meet you, man. Alright, so we're here at your family's meat shop, 47 Division Street. That's the name of it, so you can't miss it. I know you took over recently. Tell me about your goals right now with the shop. Wall Street Journal wrote something about you. I saw the post on Reddit. You were advertising how to get really well-priced meats here, especially during the pandemic. You're trying to help people out. Trying to just do something nice. And I don't know if it worked out economically for you guys or not, but like what was your goal behind that? My goal is, yo, New York's hurting, man. Like New York City is hurting. People are getting laid off. People are furloughed. You know, we're a local business that is putting me a fooboo. Don't buy us for us. Us being Chinatown and Chinese immigrants. I mean, in the very beginning, it was mainly about those that were hurting, but as time went on, this is a business. This is my family's livelihood. You can see it's not full. You know, it's not packed. It's not full. We don't have a lot of turnover at the moment, so we are hurting. We are working with other people who are providing free groceries to families that need it. We're trying to partner with other places that are doing free meals, specifically Art of Diner, where they specifically cater towards elderly agents within the two bridges area here locally. Serious dude. He don't f*** around. So we had to step outside because it was getting pretty loud in there. But yeah, last question is just like, what advice do you have for like ABCs and people whose parents, you know, kind of own like a pretty backbreaking business, but they want to continue it, but they also want to balance it with the things they want to do. So it's more important to you, your heritage, your tradition, your legacy, and honoring your parents for going out and slaving or not slaving, but working like, you know, a regular nine to five for 70, 80 grand a year for some dude that really doesn't give a s***. Everybody forgets that 80% of the stock market is comprised of commodities, and as those hierarchy it needs, you know, what's the foundation? It's food. You need to eat, sleep. You need companionship, you know. Whether the economy's good or bad, everybody has to eat, you know. Whether the economy's good or bad, you still need to place the s*** to sleep. You know, it's hard work, but it pays off. Don't, you know, don't shy away from it. Stop reading, stop reading all these f***ing, you know, self-help books and just f*** do it, you know. One of these days, man, I'd love to come back and hear your opinions on some other issues. Good to see an opinionated young man. Y'all got drive, man. Thank you. So here are my takeaways from today. Number one, Chinese American fusion dishes are getting better year by year as younger chefs learn from the iterations before them. Maybe identity food, as we call it, is finally telling the story that we always wanted. Number two, just because you're Asian, it doesn't mean you have to cook anything Asian at all. You're American, too. And that's one of the few advantages of having this complicated and often troubling identity. And number three, the phrase family legacy isn't heard often from people of our generation. So it is refreshing to hear someone take it so seriously. You know what? Let me know in the comments down below what you think about all this. And until next time, we out. Peace. Juxing day, juxing day, juxing day, juxing day, juxing day, Brooklyn born juxing day.