This video is filmed in a couple street markets in the Guangdong province. The first street food shown was roast goose and duck. The preparation was completed in a traditional oven in the basement of the store, and the shop owner carved the meat in front of a window for customers to see. Each bird’s internal juices were also collected in a pot to be used as sauce which was served with the normal bird meat, liver, and barbequed meat. Some portions of the preparation of the meet were relatively traditional, but the workers at the shop explicitly mentioned that they had their own non-traditional sweet honey and plum sauce that they used as glaze. The next store served water buffalo milk and double skin milk, which is a dessert made with sugar, milk, and eggs. There was also a small dessert shop serving a medicine gelatin and sweet gelatin. The final restaurant in the video had several foods that are not commonly served in the United States, such as fried frogs, fish heads, snakes and snake eggs, and fried cicadas. The video creator is not new to Chinese cuisine, but still did not enjoy some of the stranger dishes in the lineup. It was not clear from the video, but there is a good chance that most average diners that regularly eat at this establishment probably tend towards the more common food. The non-dessert establishments allowed the video creator to tour their kitchens and observe the cooking processes. It was clear that these stores were in a more rural setting since the kitchens were not very modern and probably not up to health standards. All the stores shown in this video were small establishments with only local traffic, which probably indicates that the dishes were prepared closer to their traditional Cantonese roots.
The video above was filmed in the street food markets in Beijing and followed a full day of eating. This began with Jianbing for breakfast, which is a wheat flour and egg wrap. The video hosts then went to try a sesame porridge dish, which was a salty early morning food. Both street food stores were not in very populous parts of the city. Then, they went on to try a fermented green bean dish with a strong stinky odor. This was served with several accompaniments but both the video creator who was not Chinese and the co-host who was Chinese did not enjoy this dish due to the smell. Any foods with very strong odors, such as stinky tofu and aged cheeses tend to be acquired tastes. The next street food store was a noodle shop whose specialty was a broth with pig intestine, lung, tofu and pita bread. This rich combination of foods was enjoyed significantly more by the video hosts and there was a bustling crowd at the shop. Next, the hosts tried one of Beijing’s most famous dishes: the Beijing duck, which is roasted in an open fire oven with a sugar water coating to make the skin crispy. This famous restaurant serving duck could probably not be classified as street foods: it was a more formal dining experience with a waiter who carved up the entire duck in front of the guests. Several of the mentioned foods are known to be specialties of Beijing and are less likely to be found in other regions, and especially in other countries. There were some similarities between the flavors found in the foods throughout the video. Several times throughout the video, stores served some form of red bean paste or sauce. There was also no seafood dishes in this video, which opposes the street food trends from other regions.
This video tours some street foods and food markets in the Sichuan province, and mostly in the city of Chengdu. The breakfast meal is a steamed bao bun with a meat filling and accompanied by pickles and soy milk. The local guide in the video mentions that there is actually an expectation for the food shops in this area to serve free homemade pickles with their food, which is not a concept that exists throughout China. The video creator also stops by a cart on the street to have coagulated blood with some spices and chili oil. The food markets are filled with a large variety of spices such as interesting mushroom and garlic varieties, and the peppercorns that the region is known for. There are several types of meats available on the street such as roast rabbit, served with garlic and, again, chili. The video finishes out with a dumpling meal and the video creator is able to enter the kitchen to see the food being prepared. The dumplings are made by hand from scratch, like the bao buns at the start of the video. This pattern of raw and fresh ingredients being used seems to be a trend in the region and is possible because there are so many sources of these ingredients. A strong theme of this video is plentiful amounts of spices, seasonings, and oils. There is chili oil in many of the dishes shown in this video and the dishes tend to have strong aromatic profiles. The dishes shown in the video also have a tendency to be fattier and richer in carbohydrates than the dishes from other regions. There is no seafood in the video and there are less exotic types of meat present (at least in this video), which is indicative of the region’s geographic position and culture.
The creator of this video has a variety of Chinese street foods in Flushing, New York. The first dish he tries are wontons in a chili oil. He then has Peking duck wraps that are cooked and served similarly to the famous restaurant serving Beijing duck in Beijing. There are also hand-pulled noodles with lamb, cumin seasoning and chili oil. The video creator then tries rice rolls with pork and shrimp with soy sauce topping. The last food that the host tries are spicy pork soup dumplings. The restaurant’s title has ‘Bao’ in it, but the bao buns do not look similar to the authentic bao buns that were found in Sichuan. Perhaps these buns were prepared according to the standard from a different region. They could also have been adapted by the cooks in the shop to be slightly different based on available ingredients or preferences. The stores in the video have a strong case to be considered authentic Chinese street food since they appeared to be owned and operated by direct Chinese immigrants. The signage in the stores was also written almost exclusively in Chinese. Since the food is being prepared by first generation immigrants for a primarily Chinese audience (given the signage in Chinese), it is likely that they are using the same techniques for preparation as the people cooking traditional foods in China. However, it is also possible that they anticipate foreigner customers, so they may have adapted the flavors, menu items, or otherwise added menu items that would appeal to non-Chinese customers. The street foods in this video also came from a large variety of regions in China. You can likely get all types of Chinese food in the major cities in China, but the markets in Flushing likely have greater diversity since immigrants from many different regions in China are concentrated in such a small area.
This video sampled many different street foods available in Wuhan. The video creator started the tasting with a dish of noodles with radish, sesame paste and chili oil. Next, he tried dumplings with sticky rice and mushrooms in a fried dough. There was also mushroom and cinnamon bao available, which is not a combination of flavors seen previously in the videos that this website has examined. The video creator also tried a dough stuffed with pork and onions, called a rooster comb pastry. There was a chili spice, sugar, and sesame flatbread which seemed like a sweet snack, but not a dessert dish since it had chili paste. The host of the video tried a beef organ broth with radish, fish covered in bean paste and pork covered in rice flour. He also tasted a taro salad with garlic and ginger, pork rib and white radish soup, and a bubbling frog pot. The most prominent trends in the food from this region from the foods tried in this video is a combination of spicy and sweet flavors. This pattern is not uncommon for street foods in different regions in China, but the dishes in this video almost solely had strong spicy and sweet flavors. Even the flatbread and pastry dishes, which are for casual snacking, had both spicy and sweet components. There was also an abundance of radish, with the ingredient being found in almost every dish. This could have been a coincidence in the foods that the host of this video shared, but the presence of radish in such a high proportion of the dishes in the video probably indicates that this vegetable is a staple of the cuisine in Wuhan.
This video is the host tasting many foods available in Xi'an, China. The host goes through different street food vendors. He first tries dumplings with beef and lamb, which are immersed in chili oil and broth. The broth is sour and spicy. Next he tries, bread stuffed with fatty pork. The break is a fried flat bread and is crispy and sliced to fill with pork. He also gets Liang Pi Noodles which are noodles flavored with things like vinegar. He also then finds a famous vendor for Fenzhengrou which is a spiced and steamed beef served with raw garlic and a bun. He also has a breakfast stew called Hulatang. The next dish is silken tofu flavored with chili oil and vinegar and peanuts, among other things. A lot of the food in this video features chili and vinegar, so a spicy and sour flavors. A very prominent thing is also noodles such as Biang Biang hand pulled noodles as well as the Liang Pi Noodles. There seems to be a lot of oil flavoring as well. The street foods all seem very highly seasoned and seem to work even as whole entire meals. Theres also a lot of stuffed and fried buns, there are a lot of dishes where there are fried doughs with filling such as beef or pork or glass noodles and cabbage. Some things like those are dumplings and some are heavy fried dough that is a staple with meat or vegetable or even stew, like the breakfast stew the host was given. I think this video is pretty good show of street food and a good example of street food in Xi'an.
The first dish that the host tries is a rice flour noodle thick broth with pickled vegetables. The interesting thing is that the dish seems to be pretty good tasting and also a big portion size while only costing around the same as one American dollar. The next thing he tries is a sweet black sesame paste. This is interesting because it seems very different than anything found in America. It also is a very simple dish. The host also praises the dishes because he thinks that the better ingredients are very good tasting and also very nutritious. I thought it was interesting that such cheap food is also seeming very high quality with taste, portion size, and also some nutrition. He then tries rice rolls which is rice flour skin with light flavorful sauce with probably sesame oil. The host goes around and also asks locals where to go to find good food. The host also recommends finding locals to ask where to go. The host goes to a bakery as well and he mentions that Chinese bakeries are much different in taste with American bakery flavors. He mentions that there is a lot of butter and also white flaky bread. He then shows cooking noodles and he aslo admires how he can find different things and discover new foods by doing these challenges. He then goes to a convenience store to find food and tries snacks that look very different. With this video its very interesting to see how in China, street food seems very high value and also very different than what is in the States.
This video is about the different types of street foods in Shanghai. The majority of the video is just the host going around and trying different foods. The host first gets a sweet flatbread bun with sesame seeds. The snack is also made from sugar and is sweet and the bread is very golden brown. A local also goes to him and says that the bread bun is a local specialyty. The host also then goes to get jianbing. The jianbing is a sort of savory crepe with very crispy crepe-like pastry flavored with bean paste. It was also interesting that the jianbing is spicy also. The host then goes to get lamb. It's interesting because while some stalls are built into the street, some vendors just have tents and table set up with a lot of food. The host also gets some free food from a local who offers him a free lamb dumpling. It was very polite of the locals to offere because after the host ate, the locals also offer him another one and insist on him taking another. The host also goes to get beef bao. Its interesting that the food here features a lot of oil and flavoring. There's a lot of stuffed bao and breading. There's also a lot of spicy oil flavoring in the food. The host also tries rice wraps with shredded pork and egg yolk. A lot of the food seems to be really cheap and quality as well. The host also tries a lot of seafood, which was in the last part of the video. The host tries mitten crab babies and also crayfish. There also seems to be a lot seafood involved in Shanghai street food also.
This video looks at a street stall in the roadside. The vendor first makes fried rice and seems very skilled. The food is very quickly prepared and put into a disposable container. The vendor also is very skilled with the wok and seems to have very habitual and muscle memory skill for when they cook. The next food dish is spiced corned egg. A steamed bun is baked in a coal oven by the vendor as well. The egg is minced and then stuffed in the baked bun. The video is not clear which region this food is in, however it is a good picture of Chinese street food and skill with cooking. Some things at the night market are also like fried ham, which looks like hot dogs with slices in them to increase the surface area of the fry. The ham is then brushed with sauce. There are also egg burritos being made and served. There's also charcoal grilled oysters. There's a large variety of food with seafoods and egg burritos and meats. There's a very interesting environment with the night market and there's a lot of big food culture in the streets. The vendors are very skilled and also are very practiced in how they make their food. It's interesting to note that many ingredients are pre-cut and already prepared. It's also interesting to note that all the cooking is done in the stall and right next to the customers. The cooking is done very well and the culture seems very interesting and bright.
This video is the host tasting many foods available in Xinjiang. The Xinjiang food seems very good. The first dish is fatty lamb with oily rice and sweet carrots. There's also cold tofu with chili oil. The next dish is from a street vendor with flat bread buns filled with what seems to be lamb. The flat bread is folded into a semicircle shape and oven baked. The kao baozi is very crispy and toasted. The host then gets hand-pulled noodles. The noodles are pulled slowly and then fried sauce is poured over the noodles. The next dish is dough which is slowly pulled and thrown into a chili sauce. There is also oven roasted lamb legs. There seems to be a lot of dishes which are baked or roasted in the oven. There also is a lot of doughy dishes with hand-pulled noodles and doughy parts in broth. There's also a lot of flat bread exhibited throughout the video. There also seems to be alot of flavoring via fat and fatty meat. The host also mentions that there is a lot of flat bread. There are also a lot of Ughuir specialties according to the host. There's also a lot of lamb in the street food in this area. The host also passes by grape vineyards and the host looks into the vineyard and explores it as well. The host gives a lot admiration to the lamb and the meat as well. There seems to be a lot of focus on bread and meat products. The food in this region seems to be very good and looks very interesting.