 We're going to eat the duck egg straight up. He's like, ooh, ooh. What's going on, everybody? Welcome to a very, very special episode of Fun Bros. Food. We've got, we, ah! What's up, friend? Knock, what up, knock? Queens Native studying in Boston. What are we doing today? Today I'm taking you guys to Super 88. In my opinion, I think this is one of the most slept on spots at Boston. Boston is a city that I think is not necessarily known for being super diverse, having a lot of different cultures and foods and stuff like that. I'm shocked. Not like LA, not like Queens, you know? And we're not just talking about Asian food. No, we're not. It's a different kind of Chinese spots. We've got the BS spots. We've got the Indian spot. We've got the Korean spot. We've got the, like, everything. There's really good food here in Boston. All right, so we are about to eat everything at the Hidden Asian Food Court in Boston. If you guys are excited about this, then give this video a thumbs up. Let's go. Let's go. Ganguo, aka the dry hot pot spot. Yeah, well, why don't we go get ourselves some focua, eh? This is the part that gets divisive. Yeah, yeah. So I'm a heavy spicy eater, you know what I mean? Like, you like the mala? Yeah, extra, extra mala. We're waiting for our dry hot pot. They got to cook it. While we're waiting, we got to go hit another spot. We are at the Xinjiang spot. I mean, this is like the mixture of Middle Eastern food and Chinese food coming together right now. And when I tell people that, they think it's like, oh, it's like a fusion spot. I'm like, no, it's actually a community that lives in China. This is like an ancient fusion. Xiaofen, dabanji. Xiaofen, dabanji. How much is it? We are in line at the beat spot. Spicy. Peanut sauce. I've never even seen that before. I think we should get that and the curry. And then we goochie. All right, you guys, we have arrived with the ganku or goa, the dry hot pot. You were not playing around. No, you better eat this first, bro. Might have been a bad call on my end, bro. It's kind of intimidating to me right now. Guys, this is the mala hot pot. Oh, my God. Top level, you got the top level? Top level, man. My God. Dry hot pot. What's up? It's tasty though. Oh, my God, it's so good. A little bit of pleasure and a lot of pain, man. I think I can do it, David. Can you do it? OK, one notch lower, would it work too? How do you explain this to somebody who's only had regular hot pot with water? I just say, like, imagine all the ingredients and they just stir fry it up with a lot of spices. Get that. It'll keep you warm in those frosty winces. I'll try it. Got you interested in trying all the spicy foods and all the exotic foods from different rounds of the world. I'm German Irish, so my mom grew up making stir fry with spaghetti, OK? Just moving to the big city and just having the opportunities everywhere you go. Every street corner, there's Korean, there's Thai, there's Japanese, there's whatever you want. Oh, no, you just ran in your boy's arm. You literally were just standing here. I'm telling you, this is the spot. Yeah, Emily in from Singapore, you know what I mean? Who that you're from Singapore, man, say something in Singlish, bro. Dude, I don't remember any Singlish. I'll say La, OK, you know? The hell, La, OK, they eat it. So it's Western Chinese food, right? It's a group of people that live in Western China in the border. Kazakhstan is Uzbekistan, so this is from that area, the western part of China. This is a meat nod, it's filled with lamb, some samsas, but similar to samosa or sambusa, like a Middle Eastern samsas, their pronunciation. I don't know what to say in Chinese, but in Bengali, you would say polo. I think they say polo, too. It's a rice pilaf dish, and then this is the big plate chicken, right? Yeah, let's all go in on the polo, Uyghur polo. It's good. I've had an Afghani version, it's called a kabbali polo, which is like polo from Kabul, and it tastes so similar to this. Y'all seen those on the internet, them cook it, they cook it in a huge ass, what it looks to be like a wok or a pot, and then just keep like stirring it for a really long time. It definitely tastes like some version of like a fried rice. Samosa, beef, lamb, lamb. I liked how soft and chewy the outside was, it was kind of had this flaky shell, but it was chewy and stretchy inside. It's like this food from this region of China, but then you, you got, you know, you're telling me about it because there's a lot of similarities. Dave, would you say this is a type of food that a lot of like average ABCs are not up on unless they're foodies? Yeah. You feel like it's the same way with Daisy kids, like they're born in America, they're just gonna know what their parents and their grandparents are, but they're not gonna like reach outside of it. So this is, they call it naan, right? It's the same idea where it's like a bread and it's going into like a big like an oven, and they stick it onto like the inside of the oven, which is how, what makes a naan naan is the fact that they do that. Yeah. That's fire. Wow. You know what I really like about it, Andrew? Even more than a jingdong robing, it's how thin the skin is. Yeah, yeah. All right, let me hit it with a little bit of spice here. Oh. Y'all want a grip? Oh, delicious. The seasoning on the meat is very subtle, it's not a lot, it's not overwhelming, and it's not too hot. Good amount of salt, good amount of cumin, you know. What is it like for you guys to try? Less spicy. Yeah, less spicy version of food that you guys have had before. It's a different color. Yeah, I think it's like the less spices there are, the more the natural flavors come out of it, the more savory it is, you know what I mean? All right, last but not least, guys, we got to try the big plate of chicken, how we break this down in Mandarin, it's called tap han ji. So basically, yeah, this dish is really like the hybrid, right? Yeah. And so, you know what, you guys are getting it done. You guys are getting it done. I'm gonna have a lot more spicy versions of this as well. Like, the whole thing, at this Silk Road Express is really letting the meat shine. Ani thinks you're joining us. What was your favorite thing that we had from the Wheat Resort? The meat naan. Yo, it's a curry. Yeah, yeah, yeah. For sure. Yo, Ani, thank you for joining us, bro. Yo, bro, I appreciate you. Fung bros, like, comment, subscribe. Next up, we have entered our Vietnamese section here. Something that we have not covered very often on the channel, Andrew, is bun card ga, aka Vietnamese curry. I don't know if they put fish sauce in it, but it's like a fishier smell. And like, Bengali make a lot of fish curry. So this smells very similar to like, okay, okay, okay, okay, okay, okay, okay. Wow. It's definitely more watery than I would have expected. It doesn't feel like a curry flavored soup than like what I would consider a traditional curry. Okay, that's a good point. I actually really like it with the thick noodles inside. I think these noodles are better because I think they hold onto the curry. It's definitely not what I expected for curry. It's definitely like a more unique flavor. So the owners of this Viet spot right here are actually Chinese Viet. So they speak Vietnamese, but they speak Cantonese. This was a little bit more like a Chinese Viet curry than a Viet Viet curry, which I think would be more Thai. Any Viet spot that serves curry might be kind of Chinese. Right, because there was some sense, and even I heard this pho that we're getting to, he told me that only Chinese Viet spots would serve this. This is the spicy beef pho with peanut sauce. There's all elements about this pho that is different than other pho. It has cucumbers, tomatoes. I think it's like when you eat pho, like a million times, you know what I mean? Like you gotta switch it up every once in a while. I think this is a good alternative. We have the spring roll. Sorry, let's try this. You guys, I'm not gonna lie. I thought this spring roll was actually gonna be trash, and it's good. The food in this food cry is hidden. I messed with spring rolls. I got the barbecue blanket in them. In the shrimp, it's just good. We have not covered Kimbap yet on the channel. We have to do the Kimbap. Best stone bibimbap in Boston. Best stone bibimbap in Boston. All right, we'll be back. Andrew's grabbing b-roll in the Korean spot right now. We are at the Cantonese duck spot. Do you come here? I have come here. I've gotten the barbecue before. He, I may have fouled. I bucking, bucking up. I bucking up, fouled. You just need to have some more. We've arrived at our last and final spot. The other food is still being prepared. This is Tianjin Bun House. All right, so Tianjin is a city right next to Beijing. So they're famous for these buns, so we'll check it out. This is Tianjin style Shinjin Bun, not Shanghai style. He said this is the Tianjin style Shinjin Bun. Oh my gosh, it's juicy. Let me just bite in this sucker right here. Oh man, you see that? Yo, I'm not gonna lie. Andrew, fried Tianjin Shinjin Bun. I think it's better than the Shanghai style. Wow! All right, so this is a black sauce noodle, zajangmyeon. This is a- Beijing style. This is winter melon and lamb meatballs. Tianjin people very well known for their Tianjin Bowses. Their buns. Go on on this Tianjin Bowses. I'm gonna do the Bowses. You go, why don't you go in on the lamb soup, man? All right, I'm gonna try this Bowsa though. All right, let's get the Tianjin Bowses. You ate that like you were on the streets of Tianjin on a sub-zero day. Tianjin Bowses is the top three Bowses in China, in my opinion. I think if you dip it in this black vinegar, this black vinegar has a very special taste to it. Woo! Sharp, some sharp vinegar, man. Wow. Would you say the lamb soup was a bit clean flavor? Yeah, super clean. Like, surprisingly, the lamb tasted a lot like the Uyghur lamb, you know, where it's not a lot of heavy spice, and like the real lamb flavor comes out. And then I think something about just the taste of lamb and then like this soup, like, yeah, I was just right, bro. Just perfect, cold-weathered food, you know? I think this is almost like design for people to have it at lunch and just work another like 10 hours. Here we have one of my favorite dishes in the entire world, the Zhajiang Man. This is the Beijing style. They give you a heap of noodles, just a very small amount of sauce, but it goes a long way. That's kind of like the Beijing style, it's not to give you too much sauce. Zhajiang Man. Woo! That bean paste is strong. Yeah? Not that much, but it's strong. You know, clearly that is your favorite noodle dish. This is like that. It's the Zhajiang Man. Whoa, the bean paste is kicking. That bean paste per cubic inch is stronger than mom's. That was extra concentrated, man. This is tofu nard. This is a fermented, paste tofu dish. They eat in Beijing and Tianjin, but this was a spicy version, so. This looks like the American, like, Pooky Man food, you know? Yeah. It's like gelatinous with all the colors and stuff. This is better than some versions I had in Beijing. They were like, they were over here on the funky side. This one is actually not very funky. It's just like the lamb soup. That could have been funky or easily lamb is gamey. This was the backside of super 88, mesono grilled Korean food. You know why I'm excited, doc? This is a lot of Korean food that me and Andrew have never covered on the channel before. This is bibim guksu. This is not the rice bibim bop, this is the noodle bibim bop. Bibim guksu. I like Korean food a lot. I think the reason is I love sesame oil, and they put it on everything. Yeah. The heavy sesame oil, it really balances out the bochujang. This is cold noodles. The noodles are super thin, easy to eat. When that's even lighter than bibim bop. All right guys, it's time to move on to the kimbap. We have the spicy beef bulgogi. That's a ham one. I'm going for the ham one. So I saw Gloria make this. To make it, she's taking great care of it, squeezing lots of sesame oil into the rice, mixing it, then squeezing sesame oil on top. Kimbap. I used to eat a lot of kimbap growing up, but I didn't even know it was kimbap. Cause my mom would make it. My mom is from a part of China, and it has like a lot of share dishes with Korean. We have these sundae pork blood sausage. All right, so David, they eat pork blood in a lot of different cultures, particularly Asian cultures. But man, when Koreans put into sausages, that's something different. Sundae Korean blood sausage. Not bad, but I would like some soup to go with it. It doesn't like taste like blood. If you guys have ever had like the blood cubes and like a bumble whey or something like that, it's going to be similar to this. Aren't you guys last, but not least, we are talking about canton. So I think, so I know Hong Kong was a British colony, and I know in Bengali, when we say canteen, it means cafeteria, and I think it's like a British term. So I think this is the same thing where it means cafeteria. Duck buns. For a minute, I mean, you know, we never sitting for a little while. Had these been fresh though, I can tell you. The flavor's there. And man, if this was fresh, I'd eat the whole thing. I'm still going to eat the whole thing. I'm interested that you guys decided to order this, David. You ordered these salted eggs cut in half. Why I think it's interesting because is that these egg yolks are like dripping. Oh yeah. They're like not fully cooked. That's where that salted duck yolk flavor comes from. I don't know if I've actually ever eaten it like this before. I ate some of the egg shell. What was your favorite thing from this round? I got to go lamby ball soup for sure. For me, I like the tangent bowser. I think it's just something that I've always really, really liked. Let me say that the most interesting I think I had was the salted duck yolk egg though. That looks scary, man. Ha ha ha. It wasn't bad. It was just a strong flavor. Real strong, real strong. All right, you guys, we are wrapping it up here at Super 88. Yo, knock, thank you for taking us to this secret Boston food hall. I'm always trying to take you guys on the cut, you know, places that you don't normally hear about or get to go to, Jackson Heights. You guys want a food experience. You guys got to check this out. But come through, come through. I think each one of these spots has like three or four dishes that they do as good as any other restaurant out here. And that's impressive. Why do you think this place has remained so hidden? I think it's just like, these people don't have a budget to like advertise, you know what I mean? They're just honest, hard work, you know? They stand by their food and they put it out and people enjoy it. Yo, knock, you are always an advocate for the immigrant experience. I am. All right everybody, that wraps it up for this video. Make sure you give this video big thumbs up, turn on your notifications, hit subscribe. All right, in the comments down below, let me know what other city has some hidden gems. You know, particularly Asian stuff that we should check out because, you know, I know that the Asian community has sprinkled everywhere around the world and there's good food to be had. All right guys, thank you so much for watching. This is the Fung Rose. We're in Boston. We're going to keep traveling. And until next time, we out. Peace. Fortunately, this is, in my opinion, this is one of two best Indian restaurants in Boston. But the downside is with places like this, you know, they're all mom and pop, locally owned and super immigrant. Sometimes they just don't feel like opening, man. Even when the hour is safe. 11 a.m. It's your man's time, man.