 What's going on everybody? We are at you kitchen a lot of people believe that you kitchen Which are Liaoning northeastern style Chinese dumplings don't they have the best dumplings in Southern, California and possibly America So many don't they people have come they're everywhere now They're opening a restaurant We're gonna be eating a lot of different styles of dumplings and we're gonna get back in the kitchen And we're gonna cook with them a little bit. Oh, yes You you don't find Nelson in the kitchen very often. I thought I was just gonna eat yo the best dumplings in America. Let's go All right, so we are outside of the window of you kitchen with IE Mary right here Everything is freshly handmade here. They have a window wide open for you to see that is fresh Let's get Welcome coming, please Right now we are here with Mary and we're gonna be making one Jiaozi, which is a traditional dumpling and then we're gonna be making a Hezi, which is more of like a pocket So what you're doing is blackening it while you stretch it and you're rotating it So that you're flattening it into a circle I'm a dumpling maker my looks like a potato I See She said she owned a restaurant in Laoning, so it's the same thing we got over here. Hey, she's doing the same thing She was doing out there Well the bottom okay, and you're gonna touch the top So it's like a Squeeze it like this boom Oh You're gonna do a jiu chai Hezi jiu chai means chive in Chinese and it's a chai pancake shape is super northern There was a group of people that took over China They don't have the country anymore called Manchuria and man the man choose also have a heavily influenced Food So fold it over once Just a little flower and you want some no Cornering this is where you get the pattern here Nelson got the little twisties going People have been talking about making dumplings a lot because I think it is such a kind of cultural thing This is what we're going to turn home the jiaozi and jiu chai Hezi So we'll be a family gathering and we're prepping the food a lot of them just gets together See All right, we have some food in front of us, but right off the bat. We got chopsticks and hot water You know what they're doing they are cleaning these keeping them clean It's cool how they show you that it's in hot water a lot of spots They won't show you every restaurant in China you have to clean your chopsticks or spoons or bowls with some hot water Isn't it true that when they come to America they lose a lot of these like little fun traditions, right? Yeah, but they keep in them they keep in them here at you kitchen though We got steamed dumplings you can get a pan fried you can get a boiled you can get a steamed haircut pan fried We all know that's a whole different thing, but steamed and boiled a lot of people kind of think that it's interchangeable steaming It's a little bit less American shalom bowels. Everybody knows these are shanghai needs right? Yep, let me hit you with the vinegar black vinegar more more more. I can't I can't go What do you think Asian tiger so the shalom bow this is the thing about steaming shalom bowels I don't think boiling would work because boiling is a little bit more rougher and it could break them easier We didn't come here for the shanghai knees dumplings even though these are delicious. Mmm. Later. Yeah, do you do it up? No, I don't know if they gave us the ones we actually made but there's a thing the ones that look ugly is other ones Yeah, you could tell about steamed dumplings. It's a little bit shinier. It's a little bit drier on the outside But it's still moist that has a lot of ginger in it You taste the gender it almost tastes like right away gung chong, you know the Cantonese ginger scallion sauce This is a you are making the Oh Which one is fake which one is real? I know I made this one. Yo, everybody grab their jiu-tai So David likes more soy sauce I like more vinegar. I like that bite. I'm the soy sauce. I like the soy sauce I make a little incision and then here. I'm gonna do this rip for you guys. Oh my gosh Oh my god, so the jiu-tai hoods are that we made is different than this one most places are gonna look like chive eggs and vermicelli But this if you see how juicy that is good. Let it go. I love that. This is the chive pancake with shrimp That's pretty good. Maybe I made it This is a big mouth pocket. It can a dog's way big the only place in LA that serves this It's a pork parsley or as they might call it cilantro is called the Chinese parsley big my pocket Oh It reminds you of eating a sandwich it feels like not true It's like it's like it's a little bit dry and crispy on the outside but juicy and flavorful on the inside northern Chinese food It's very sandwich like it is in a way more hearty and heavier Then Cantonese food. Oh, dude. It's our baby show. I'm gonna do that. Okay. Yo guys We got the sour cabbage dumplings. No, this is actually using German sauerkraut sauerkraut dumpling I've never had it with almost like the Polish Wow, that's right down sour crap, but it's really good though This is a special type of red yellow fish Dumpling you can tell it's fish because it's light colored. It doesn't have the greens in it fish dumplings That is very fishy. Mmm in a good way though. Yeah, you know guns. Yeah, chicken corn shrimp. Wow I believe that we had every style of dumpling now except the pan fried I'm looking at all these numbers. I've never ate so many of my life Hot hot for the chicken corn shrimp. I absolutely prefer pan fried on the things with the lighter thing I like the more intense crust when it's a thinner skin I like it pan fried, but it's for the thicker skin. I like a steam to boil chives pork and shrimp Oh my god, what is classic? This might be one of my favorite. The OG. Oh, gee. Oh, gee. Oh, gee I just bit my mouth and the vinegar kind of stings It's worth it the food actually adjusts to the climate if you look at the northern foods the more northern you get It's super heavy like they can't grow rice as much in the north So instead of rice you're getting wheat here. We have the northern style Dajang man now I love this because this is style that we grew up with look how thick that is You don't even need that much sauce it covers everything Hey guys, you guys why we're waiting for this? I gotta go back and get one of those ginger scallion Ginger scallion joints You want another one of these? Get another ginger scallion This one's sweet these aren't your average noodles look at that They definitely have their own style of the beef noodle soup like yo, those are some thick noodles man Thick with the double C. Yeah, dog. These are not even noodles. These are straight up dumpling skins These are these are just ribbons This might be the thickest noodle that I've ever had in my life Look at that. These are hand-torn noodles that beef cube was juicy Soup is really good. I actually really like the noodles The noodles are not as heavy as I thought they break down really easily If you guys know me and Edward are half southern and half northern Chinese the coastal food editor is never spicy Most of the spice food that you find is more inland It's more in the central part of China, which is your Hunan Sichuan Xi'an it used to be if you're southern you don't take spice. Yeah, nowadays. It's all changed up Actually like like spicy a lot more now. I can't handle it like super spicy. This is the neurodrembing It's just a literally like a grilled roll. You could think of it as a tortilla or a pancake burrito It's just beef parsley green cilantro a sweet bean sauce because neurodrembing We did cover this dish before in the Shandong episode with Jimmy Zong Which was shot at noodle 101 express which is actually next door to here and that was actually started by a Shandong person So there is some crossover the ratio between the beef and you know the veggies is like good racial like 50-50 a lot of spots I'll be like a lot more veggie or a lot more beef the outside is not as crispy or fried as a lot of other spots So it tastes a little bit more like a tortilla or if you guys have had it a high roller I could see some people saying that this more traditional version is less delicious But in a way it's more eatable to me the eatability factor I'm just creating that word right now the eatability factor is higher A lot of this food is like war food in the northern China's like there's a lot of war Oh, yeah, manchurians. You gotta fight Mongolians Japanese everybody like well You know how like Mulan was fighting in the snow that was taking place in the north And so this is like army food if you think about it like this will keep you warm It's like cold weather kind of like a hardy like war food to like lighten up the fireworks trying to shoot the hun This is the jizma dabbing. It's a big sesame cake big sesame or big sesame pancake Yo, does this look like that Millie crepe? With the thousand layer of milk Let me show you the insides. Wow. How much look at the layers One of the things you're supposed to do with this is definitely dip it in soup because this is so thick by itself It doesn't have that much flavor, but it has a little hint of the green onion Which I like has a sesame it was lacking in flavor honestly very light If you guys are never gonna go to China just come to you kitchen There's so many things here from Mary IE To the way they clean the chopsticks. It feels like China. Yeah, but like maybe cleaner I mean they have a rating this is an incredibly classic dish This is cha-cha-ro-su dice pork pickled mustard noodle soup around China This is almost like the PB&J or the ham and cheese sandwich not something that's very lauded not something that receives a lot of Attention obviously like a shaobong bao the pickled mustard is gonna add that flavor pork has a lot of flavor You get the noodles are so I actually did a study abroad one time in Shanghai in college They had an expat cafeteria for all that you know international students But I would go to the Chinese cafeteria and I buy these meal tickets from this little center because I wanted to To live like a Chinese not the most sexy dish Let me add some sexiness to it though when you see the sesame seeds in the chili oil Let me tell you this it is next level Not the Izzy brothers Yo Back-biring the soup is very clean. It's not very heavy, but doesn't like hit you really hard workers They don't want to eat something that's gonna make them really heavy And then they're gonna be sluggish after they work even at like KFC in China You can order a meal where it's like a piece of fried chicken and then this wow So much in cool. Wow, it's a little dollar. We'll quite a go So we've got honey green tea sour plum drink and Lemon bread tea For a lot of people the plum drink is not the go-to Because it's very very it does taste no no and no No problem for me. No, it tastes pretty ancient. Hey cheers guys. I can tell you this this is not what the ABG's drink All these drinks taste like something dried. This is the job do about honey suckle now No, honey suckle get the off drink it. They said honey suckle Suckle on it suckle on the honey. Let's go bro. Cheers This is a session eat brown sugar Pancake Wow, this was super good. You got the edge piece right here with a lot of the brown sugar. Yeah, gosh Hey, I like the pieces with more sugar I actually still love the pork and ginger scallion steamed jalsas I got a roll with my main man to chai hoods the original one not go with the fish dumping man One never had that before two when I ate it. It was amazingly good What do you think it is about it that makes AZM people avoid spots like this so much I feel like there's a combination of it not being hipster cool Not as modern a lot of those people just want to focus on what's trendy They want to go to fun things and sometimes the traditional spots They're not fun in the conventional sense, but it really takes you 30 40 minutes out of your month I mean you go once a month here's why you minutes Minutes are in a month a lot of Chinese people who know like Chinese or Cantonese They don't speak it when it goes to like a Chinese restaurant Like if I go to like a Chinese restaurant and the waiters or waitresses don't speak good English I might as well just speak through in Chinese and Cantonese right it keeps me speaking my language take Koreans for example They see another Korean instantly they speak Korean to each other even though you know They born here that raised up here the whole life, but they know how to speak the language They just communicate with each other in Korean. There's a connotation that that's like old school That's like only something you do with your parents or your grandparents You know it's not a language that you're gonna speak to your friends I do think on the West Coast there's some sense that it's not as cool or modern as being another type of Asian And I'm not just talking about Korean. I'm talking about Japanese Filipino even feed Filipino Vietnamese Chinese It is the most traditional Asian group. There's just some sense that it makes it less cool We spent a lot of time in New York and a lot of Chinese food in New York I'm gonna say six you six has the best Chinese food in the country You kitchen got featured in LA Times got a pretty glowing review this spot is super legit What do you think are some things that it could do to make it cooler or it'll never be cool on the West Coast during LA And it just has to be people accepting something that's conventionally not as cool as cool Who got your responsibility? Is it on the people to come to this or to this to get cool? I feel like it's the people to come to this if you try to make this cool Obviously you're losing the tradition and you're losing the authenticity You know don't always stick to what you eat like forever You know they're always trying new things especially if you do not visit China often If you haven't been back to mainland China, which a lot of people have not I'd say come to mainland China out here at least once every three months extremely high eatability guys It is delicious specifically the Zhenzhao the steamed jiaozi here Given the certain alignment of factors I think that their steamed dumplings here could be the best in America David you telling me that these are the best dumplings in America in SoCal for sure We did not necessarily eat everywhere in New York. So that's why it's hard to say but there is our hella good That's what we're trying to say. Thank you so much for watching that video Shout out to you kitchen. Shout out to Mary IE and shout out to Louie Shout out to Dongbei and shout out to Charles All right, everybody in the comments below Is it the responsibility of the modern young cool kids to try this traditional stuff? Or is it on the responsibility of these traditional spots to make themselves cooler and more appealing? All right, everybody, thank you so much for watching that video big shout out to you kitchen Thank you You walk the steam I wish with some dumpling steam I wish I could pray and everything. I wish I could steam it. How about this? I wish I could steam as much as the dumplings do here