Chinese Street Food Tour in Xi’an, China | Street Food in China GOD LEVEL Noodles +  SPICY BBQ

Chinese Street Food Tour in Xi’an, China | Street Food in China GOD LEVEL Noodles + SPICY BBQ

– Look at this guys. We just found the ultimate
pork roujiamo, wow. This is it right here. Insane. And my mouth is watering
just watching this because it is going to be so delicious. Look at that, just stuffed plump. Check it out guys. It’s Trevor James. We are in Xi’an, magical Xi’an. And I’m so excited because there is a ton of delicious food to eat here and we’re going for a
full on street food tour. Let’s check it out. Today we’re bringing you to
eat seven incredibly delicious Xi’an street foods. Here, there is an amazing mixture of both Hui Muslim Halal Chinese food, like incredible lamb and pita
soups, lamb kebabs and more, along with tons of local Han
Chinese specialties as well, like Chinese stewed pork stuffed pitas, insanely plump baozi and more. And at the end, we’re
going into the back kitchen to watch a classic Hui
Halal paomo being made and grilling some juicy lamb kebabs. Let’s eat. All right, guys. We are
now in a morning market. Check it out. There’s fruit,
vegetable, meat all around and right up ahead there’s supposed to be a super famous roujiamo,
Chinese pork hamburger. This is the origin of the
hamburger since the Chin Dynasty. This is where it comes from and we’re going to go try it out. Oh, and it’s already busy. (speaks in a foreign language) We’re going to get the nice juicy one. (both speaking in foreign language) So, we got our ticket. Now
we’re in the roujiamo line up and we got (speaks in foreign language), which is premium quality pork. And they’re going to load it up. After a quick chat with the owner, we got so lucky because we got
right into the back kitchen to see how they make the roujiamo. Look at this, guys. We just found the ultimate
pork roujiamo, wow. (speaks in foreign language) So, roujiamo is basically
ultra-rich fatty pork stewed in this huge pot full
of spices and seasonings for over 20 hours and you
can really smell all of that. And they’re going to chop it up and put it into a Chinese pita. Oh (speaks in foreign language). Oh, look at the seasonings here. Oh, look at all the seasonings.
(speaks in foreign language) (both speaking in foreign language) This is all the seasonings here, guys. Look at the big bag of
spices and seasonings and we’re just adding in that sauce. (all speaking in foreign language) We are just breaking up
the fatty pork by hand. Ultra-fatty and just covering
it in sauce, as well. (both speaking in foreign language) Oh, you can see the
fattiness, the richness. I think we really found the origin of the Chinese hamburger here. Wow, look at that. That is insane. That is absolutely insane. This is going to be life-changingly good. And then you can see we
just chop up the pork, the fatty pork, and then put
it into all of these pitas, freshly baked, freshly
made, hot pita, Chinese mo. And look at all the fresh
mo, all that fresh pita. Insane. And we’re going upstairs to
see how they make the pita, the Chinese mo. (speaks in foreign language) Wow, look at this. So, you can see we’re rolling
out the dough, one by one, making it into little discs, and then putting them
right here on the grill. And you can see they’re kind of flipped up and that’s to get the top
have a nice crispy brown. And then, after they
grill for a few seconds, we throw them right over here and put them right in the oven. Those are done and then,
there’s actually like a hatch right here and they
throw them down the hatch and then they catch them. So, you get a fresh pita,
fresh mo full of perfect seasoned, rich, fatty pork. Oh, and we’re going to add the juice. (speaks in foreign language) And then, we’re also
going to get a liangfen. (speaking in foreign language) And you can see we’re just cutting up- (speaking in foreign language) So, we’re cutting up
the rice jelly noodles. Oh, this is just a Xi’an specialty. (speaking in foreign language) So, it’s rice jelly noodles
with a special vinegar, sesame and chili sauce. Oh, so there’s a bit of- (speaking in foreign language) So there’s a bit of chili
oil, sesame oil, vinegar, and then sesame paste. (speaking in foreign language) Oh, this is going to be
the ultimate breakfast. Oh and there’s a bit of- (speaking in foreign language) So, there’s also broccoli and cucumber. Oh, that is pure beauty. Look at this perfect breakfast. Oh, look at that ultra,
ultra-fatty, rich roujiamo. We added sauce and this is
(speaks in foreign language) so they add all of that
extra pork on there. That is insane. Oh, it is just the perfect
fatty rich start to the day. The pita, the mo bread
is crispy and fluffy. And all that fatty pork. It’s actually, it’s quite strong. You can tell it’s a rich
broth and it’s a little salty but that’s because I added the stock. That’s how I wanted it,
it’s powerful, fatty, juicy. After enjoying that cool and refreshing and spicy sesame chili
combo liangpi with a classic Xi’an orange soda, we made our
way for our second breakfast, a famous Hui Chinese Halal
beef ball breakfast soup. Awesome, we are in the
backstreets of the Hui area and there is so much street food out. It is just packed with
energy and right up here, there is a hulatang joint, which is a special Hui soup. Let’s try it out. This is local. (speaking in foreign language) So, it’s a vegetable soup
and he’s making it spicy with chili oil and a little numbing and you can see it’s very
thick, full of cabbage, little bit of carrot and beef ball. Oh, she’s just scooping it up here. Wah. (speaks in foreign language) We’re going to start out- (speaking in foreign language) Look at that chili oil right in there. (speaking in foreign language) Look at this, guys. Fresh mo bread. And you can see all the
locals there breaking it in and that’s what we’re going to do. You got to come bright and early, that is super hot that mo bread. Still steaming, hot, perfect, thick. Almost looks like a little gooey. Lots of veg in there and
he put the chili oil. Let’s try it out. Oh, it’s actually almost a
little bit like Sichuan food because there is a numbing
peppercorn aroma in there. It’s definitely peppery and thick. (speaking in foreign language) After that nice bowl of hulatang, and before going for an incredible bowl of lamb blood rice noodle soup, we went for our third breakfast, a famous Chinese street food, the baozi. But here, completely upgraded
into the most plump buns you’ll ever see. All right, next up, guys,
we are going for classic Chinese breakfast, baozi. But these are not just any baozi. I hear these are the most
plump, juicy baozi you can find and they have a lot of unique fillings. I hear they have eggplant
and chili and tofu. It’s all here, let’s go try it out. (speaking in foreign language) So many baozi. And we’re going to see how they make them. (speaks in foreign language) I think we just found the baozi hotspot. Look at that char. That is eggplant. Eggplant, chili, tofu, there’s
a bit of cut up bell pepper, green bell pepper. Oh, and it’s so nice to
watch them being made. They are plump. These are the most plump
I’ve ever seen. Wow. Wow, it’s all here. (speaking in foreign language) Oh, and here they are. Oh wow, they are plump. Those are the most massive
baozi you’ll ever see. Just monster size. This is a baozi party. Oh, and they’re bringing
in more. Incredible. It’s a baozi lineup. (speaking in foreign language) It’s hot. Look at that. That is the most beautiful
baozi you’ll ever see. There’s tofu. Mm, it’s actually a
little sweet and spicy. I think they put a little
bit of pumpkin in there. (speaking in foreign language) After that delicious breakfast baozi, we went for a super local lunch in Xi’an, rice noodles with lamb blood strips in a super spice-packed broth. Next up, guys, we are going for
(speaks in foreign language) right up here, super famous joint, rice noodles with lamb blood and you can just sit on the
side of the street and enjoy. (speaking in foreign language) Just look at what we found here. The ultimate lamb blood rice noodle soup. And you can see we’re just
loading up the lamb blood on top of the rice noodles. Beautiful. A bit of smoked tofu, oh amazing. And then after that, we
are going to take that and load it up with beautiful,
tons of spices, look at that. Salt, MSG, five spice,
Sichuan peppercorn, celery, cilantro, of course lots
of beautiful chili oil and a little more oil and
then loading it up in the back with a rich stock. They call it (speaks in foreign language), which is just packed with more spices. And we’re going up to see how
they make it in the kitchen. (speaking in foreign language) Look at all the lamb blood. (speaking in foreign language) This is how they slice the
lamb blood into strips. Oh wow, that is so fast. (speaks in foreign langauge) That is amazing. Look at that. It’s like a brick of lamb blood. Amazing. And now we’re making them into strips. Wow. That is fast. (speaking in foreign language) Look at this, guys. Look at
all those strips of lamb blood. And you can see they make it spicy. And you can break your mo bread in and you can see this place is just packed. People are just feasting
on the lamb blood noodles. Wow, let’s get a nice (gasps) look at all the slices of lamb blood. It’s like they’re almost like noodles. Wow, that. You can really taste all
of the spice in there, it is just packed with spice. You see they put spoonfuls of
that Chinese five spice mix in there. So, Chinese five
spice is usually cinnamon, cloves, fennel, star anise
and Sichuan peppercorns. (speaking in foreign language) Next up, after walking
through some back streets, we found a local man selling
a special sweet date and sticky rice dessert who
sold the same street food for his whole life. We are just exploring the backstreets now and I think there is a
specialty street food here by bicycle. (speaking in foreign language) Oh, so this is zenggao. (speaking in foreign language) Oh, so it’s a sticky rice. (speaking in foreign language) So, it’s sticky rice and
date and I think there’s also a few nuts in there, peanuts. Wow. (speaking in foreign language) Classic Xi’an street food. (speaking in foreign language) Some beans. Oh, it’s some beans. (speaking in foreign language) Wow, been doing this for a lifetime. (speaking in foreign language) Locals love this. Wow, you can see why. (speaks in foreign language) Next up, we’re going for another
famous Xi’an street food, the yangrou paomo, a famous soft, fatty
lamb and pita bread soup. This here is the number
one dish from Xi’an. You’re going to love it. Awesome, guys. We are now
exploring, it’s early evening. We are in the Hui district,
the Muslim district where there’s tons of delicious Halal food and we’re on the hunt
for a good yangrou paomo, classic lamb pita soup. Oh, I think this is it here. We’re going to get premium,
extra lamb, classic yangrou paomo. This place is local and famous. (speaking in foreign language) And this is the kitchen here. We’re just going to walk right in. Whoa, making yangrou paomo. (speaking in foreign langauge) So, this one is spicy.
It’s got tomato, chili, he cracked an egg in there. And then you can also get the original (speaks in foreign language), which is classic lamb stock. Oh and it’s just mesmerizing
watching the wok in action. Oh yeah. But we’re going to order a classic paomo, original lamb stock. (speaking in foreign language) So, look at this guys. (speaking in foreign language) So, you can see, there’s
all of this pita bread on the bottom, broken up pita bread and all of that lamb. Oh, looking good and we’re
going to put that right on top. Tons of juicy lamb,
little bit of rice noodles and that’s preparing it. (speaking in foreign language) Some green onions, it’s all in there. We’re putting it right in. Wow. Oh yeah, right in the big, steaming wok. Oh, that is beautiful. So, you can see all of that
pita is starting to get soft, it’s soaking in all the juice. All that lamb stock, oh that is beautiful. (speaking in foreign language) Just adding in a little MSG there. Beautiful. Oh yeah. Whoa. That looks amazing. Just look at this, guys. Look at this classic yangrou paomo. Beautiful. Oh, what an awesome combo.
So, we’ve got lean and fatty lamb with pita, see this is all pita here. Then we got these rice
noodles, like vermicelli. Bit of green onion. And it also smells like there’s
a bit of spice in there, maybe like a bit of cumin. And they give you some chili paste and also some pickled garlic. Oh, the lamb just falls
apart, look at that. This is Xi’an classic. Mm, it’s like creamy. Yangrou paomo, the lamb
it’s lean but it still melts in your mouth and then this mo bread gives it a bit of a cushioniness. Really nice. And the
stock is just really nice, rich lamb flavor. For our final street food, we
went for a nighttime favorite amongst Xi’an locals, the lamb skewers with grilled Chinese nang
bread, the ultimate combo. Today is a true street food adventure and we are going for our final meal. We’re going to get some
lamb skewers on the street, Xi’an style, Hui style. Oh, it’s busy. (speaking in foreign language) So, beef skewers here. (speaking in foreign language) That is insanely aromatic. (speaking in foreign language) And just look at the bubbling beef skewers and all of the juices are
dripping down into the pit there and you can see it’s just bubbling away and that smell is just. (speaks in foreign language) They’re just loaded with a
secret spicy chili sauce, cumin, chili. Oh, it’s going to be a lamb
and beef skewer feast tonight. You can have your beef or
lamb kebabs with this homemade nang bread, Chinese nang
bread, baked in a tandoor oven with cumin, with chili and
with sesame, crispy and fluffy. Oh, and you can literally
just soak the kebabs into that so the juice gets into the bread. We’re going to go try it all out. (speaks in foreign language) Look at this, guys. Here is the lamb covered in that cumin and chili and their special chili sauce. Same with the beef. And then they sliced up,
oh this nang is still hot. Oh, still hot. And you can see there’s
big cumin seeds in there, sesame, chili, it’s all on there. And I think I’m just going
to take a bit of that lamb. Oh, look at that, fatty, load
it up right onto one of these pieces of nang bread. Amazing, juicy-looking lamb over top of that nang. Crispy, you can really
smell all that sesame and I just can’t wait. Let’s go in for it. That is a flavor explosion. That is the soul of Xi’an. It’s got such a strong
cumin and sesame flavor. And this nang. It’s crispy,
a little soft on the inside. It has a bit of a crunch to it. It’s insanely good. What an amazing day it has been. I would love to know what
you’ve thought about this street food and travel
video in the comments below. Please click that thumbs
up button and subscribe to this channel if you haven’t already. This is just the beginning. There is so much more to try in Xi’an.

100 thoughts on “Chinese Street Food Tour in Xi’an, China | Street Food in China GOD LEVEL Noodles + SPICY BBQ”

  1. Spend 3 days in Xi'an trying 1,2,3,4,5,6,8,15
    I agree totally with the Food Ranger with all of them except #5.
    #5, basically it was lousy- chewy full of fat. 3 Yuan each.
    #7, the building is being reconstructed so I missed it.
    1,2,3,4,6,8,15 fantastic just as the Food Ranger says.
    Favorites 1,2, and 15. The Roujiamo was to die for just as he described in the video.
    I will return again to Xi'an to try the other dishes, I just ran out of time. 3 days is not enough time.

  2. Nice video, Trevor. Why so much love of Chinese People with fat of pork? The pita bread in my opinion is half cooked. The vegetarian Baozi looks very good.

  3. In America, we don’t call a guy selling a substance out of a tub on the back of his bicycle street food. We call the police.

  4. I studied one semester in Xian years ago. Does the chinese burgers restaurant locate in the east part outside of the city wall? I think I remember the restaurant 😀 I have to retun to Xian asap – already saving up for the flight!

  5. 看样子最前面的那个肉夹馍是秦豫吧?不过我知道一家小馆子比秦豫还好吃,在邮电大学老校区北门那条街上。

  6. If you were not familiar with Trevor's family circumstances, would you suspect that a pale Canadian would be so fluent in a language as tricky and foreign as Chinese?

  7. I'm not saying I wouldn't eat this stuff if I was hungry, but really, I'm not all that impressed (except for the last part with lamb kabobs). Tofu and rice flour are not exactly things to write home about. The previous episode in Pakistan was much more impressive.

  8. Jesus Christ peace be upon him strictly prohibited pork, means pig so if u r real Cristian follow Jesus Christ peace be upon him then u must obey what Jesus Christ peace be upon him say , so pig is haram in Cristian OK

  9. Man your doing a great job & i apreciate but could You tell us the prices for every food You eat? Thanks

  10. hi friend u wonder full. you can try Chinese 5stare hotels food. Please i won't to see …please next vedio make 5stare hotel…

  11. @6.27 : if i eat that in the morning for a few months ive accomplished two things: 1) drained my bank account 2) put on 10 kg.

  12. Most disgusting video i've ever seen regarding Food VLog just and just promoting cannibalization! human end is near because of this devils!

  13. Please come to nanded maharashtra .India we will experience types of foods like Tahari biryani seekh kabab.

  14. Just started a few days ago watching your vids. Really enjoying them. You present it really well and the food looks amazing

  15. HUGE THANKS to ExpressVPN for offering all Food Ranger viewers 3 months free and 49% off their yearly package using this link: . Travelers need ExpressVPN to stay safe online and to unblock any site. I personally use it for Netflix, even while at home in Canada, but also while traveling to unblock content and episodes that are geoblocked, and I also use it for security, because airport wifi and hotel wifi is often very insecure, leaving my data vulnerable. By connecting to one of their servers around the world, it’s just like my computer or phone is in that location, and all data sent while connected to their VPN is secure, safe, and private from others to see, so I know that my data won’t be hacked or looked at by others. Thanks so much for watching, and we have tons more videos coming up for you! Please leave me a comment below letting me know what you thought about this episode, thanks so much!!!

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