Chinese Food Tour in Yunnan - AMAZING STREET FOOD and Ethnic Feast! | Yunnan, China Day 1
There's some very, very interesting dishes. That we got and the anticipation, build up watching them cook all of the dishes in the kitchen it, was breathtaking can see the chiles mixed throughout and they added some citron pepper I think. It's. Absolutely, spectacular. When, you come to Yunnan when you come to Dali, this. Is a dish you. Have to seek out. Good. Morning, I hope you're having an amazing day it's mark Wiens I'm in Dali and Yunnan China this, is day one of our Yunnan food tour that. I'm taking with Zuba tours a big thank you to Frank for setting everything up today, we're gonna be meeting up with Liu Shi and she's, gonna take us to. Especially focus. On the, by ethnic. Group for, Chinese food. Food. Tour today. We're. Heading first this morning to a place called Chi Joe and we're. Gonna have breakfast, there. That. Was about a 30-minute drive but it was a beautiful, drive passing, by the mountains, and villages, and the, mist. Absolutely. Gorgeous scenery. Yeah. People. Before. We get started eating I just want to quickly introduce you, to Lucy. She. Is gonna be our guide, in. Dali and she's, very knowledgeable. About food, she, has a cooking school yeah my cooking squeeze called the rice and the friends rice and friends yes okay and I'll leave the link in the description, box she. Knows a lot about food, so it's a it's an honor to be able to hang out with her and to walk around and eat okay, let's eat mother, uh-huh and selling the same thing since she was teenager girl, so us whatever yeah. It's like absolutely, my favorite it's my. Telling, this since, she was a teenager right here in the same place yeah helping, her mother Wow, yeah most. Of you just want to ever find. All, right yeah. ASCII I also get her to give me extra cheese. Like. A job. Actually. Extra. Chili is always okay for me. Oh. That's. Fantastic oh it's. Like you. Can taste that it it has that like kind, of starchy, texture. To it every, now and then you can taste little bits of peanuts you can taste the dried chilli I got a choice even that bite oh it's, delicious and you can tell it's really kind of filling, and warming. Mmm, I like. It it's really nice and goopy. This. One is with the the hardened, pea. Cake. And then, also with some noodles and also in all the same, lots of the same seasoning as well it's this fully, fully, coated in that that chili oil and sauce so this looks kind of like a slur pers kind. Of a dish. The. Vinegar, in there is really nice definitely, a totally, different, texture. From. The porridge you, can taste all those individual, noodles and then, the hardened pea porridge is. Yeah. It almost has like a tofu texture to it I. Really. Like the noodles. Hmm, I can. Also really taste the pickled radish that, she had in there that adds another like vinegary sour component to it this. Is delicious. Family. That runs it is so, friendly so nice they. Really loved Micah, too and, we, are on our way to go, eat something called Baba next. We've. Arrived to Lucy's, favorite, Baba shop and Baba is this, it's like a bread, circle. There's both sweet.
And Savory, and we're, gonna have a chance to watch her make it before, we eat it. Can. You smell mini, pizza or pita what an amazing place there are three type of de baba over, here, and, firstly is like this this, is like the plain baba the dough is made from. So Roskam, sweet. Red bean paste and, wrung, sugar. So, impressive, to stand here and watch as he makes this this. Traditional. Kind, of a pastry, at a chinese yunnan pastry, and the dough is very. Good. The. Dough is almost it's, so. It's. Almost like runny dough and she adds in a handful. Of lard straight, lard which provides. Some massive, flavor I can guarantee and then, fall there now she's adding in some minced pork and, some. Green onions. Oh. Hey. Be a mother. Amazing. How she is, able to work that dough and because that dough is so it, has a it's elastic it's almost like elastic like rubber it's amazing, how she works that dough and oh she she's, mixed in like, multiple. Handfuls, of minced pork and green onions and and. Then just flattened it out and then she balled. It up into like almost like a cinnamon, roll looking, piece. Of bread and then she added in some more part pork and now she's rolling it out into like that, pizza shape and that, is there. It is. And. Now it's being brushed with lard also. And. Is the the charcoal, at the bottom, and then one is the charcoal at the top and so he said it was getting too hot, on the bottom so he transferred, it to the to, the the bottom the, bah-bah-bah. And now, he's Fanning that flame. And. Now that the charcoal is of perfect temperature he's. Cooking. It both from the bottom and the top so then the Baba. Is just stuck with in the middle and it's just getting, heat from all directions. Y'all. Are. Salty. And sweet this, is as fresh as could be you wanna really just pull them out of the oven, I think I'll go for that sweet, version first the bread is still steaming it's, really, fluffy yet it feels crunchy, on the outside because, of that lard and then, on this side there's there's more this is the Rose. Jam. Although kind of squeeze go. Oh there's. Red beans in there too sweet beans in there whoo oh. Wow. Oh. That. Is awesome, it's so hot it's so fresh, it's like. The literally. The perfect, consistency, because, it's, slightly. Gooey but, crunchy, crispy, at the same time and you've got that sweet, inner filling and it does have a little bit of a like, floral. Aroma. To it. Wow. So, while perhaps a Western pastry, would, use butter. Too to keep it flakey and moist this, uses just pure lard that pork which you've sort of mixed in as well as there's. Some on the top on this piece, depending on the piece that you get.
That. Gooey crisp, eNOS contrast. This. One you can taste the meatiness of it it's actually rich because there's so much lard in there. Wow. So. Good, so that's lard to write. That. Baba it literally almost has like the, flaky, crunchiness, of a. Kisan but. Instead of butter it's all lard. That. Is just, sizzling, we're having one more version and this, is a very special version, this shop they only make about 20 per day so, you got to get lucky too to get it and, the difference is that the, dough is made with caramelized, brown, sugar which is mixed into the dough rather than just the plain dough and so you can color. It, actually looks like a giant cookie. Very. Hot oh yeah I have. Some molasses, flavor from that roasted, brown sugar. Thank. You, have. A great trip. Okay. Oh. That. Like sets a a new level for a pastry for me old days ba ba ba ba all over. We're. Walking through the streets now and we've sort of transitioned. From the old town to, this looks like we're in just a giant flea, market with everything. People. Are selling clothes, and, tools, there's. Fruit there's vegetables there's, Chinese medicine, and herbs and there's tea stalls, it's. I think I think everything is available at this market that you're looking for. This. Look like gigantic. Lemons. Place. You could it's, just action-packed at this market. I'm, just fascinated we'll. Fish. Out of water, when you walk through the market you'll see all sorts of different exotic, looking mushrooms, and flowers, we're. Walking through the chicken. Station, right. Now, and. We're, on our way to go to a place where they're gonna make the famous. A well known you ninnies type of rice noodle. Squeezes. Out of that grinder, it definitely looks like intestines. That, are coming out what's, totally different and what sets this type of unities very, unique, rice, noodle apart from other rice noodles is that they use a precooked rice to. Make this type of noodle so so you can see all the rice around here it's already steamed, rice and. The, steamed rice she sticks, it this is actually a heading. This is a an old-school sausage. The. She grinds the rice into a case, good, no well if she's actually redoing, it against. They're a couple of different times but. I have a little taste, yeah is like a dough almost, like playdough texture. To it. Well. That's. Really gummy. Right, now it's flavorless because there's no flavor in it but they. Make a variety, of, different shapes, out of it so they'll make thin strips for noodles they, make it into a block and you can like hand-cut your noodles they, make it into a paper thin sheet, which. I think is used almost like a pancake but. It's so diverse so many different dishes can, be prepared, from. This type of rice. Delicacy. Preparation. Okay. Nice to meet you. The. Family business they make cheese became that courtyard. Back here it's filled with textiles, it's, really. Really, picturesque, back here and so he's gonna demonstrate how, they make a traditional, unities. Cheese. Using. A wok and then stretching. It out. In. Most, parts of China dairy and cheese is. Not common, or non-existent. And so you nun is one of the only provinces. In China where you'll find a traditional, form of cheese and there's a lot of history that goes back possibly. It was introduced, by Mongolians. Yes, to this area to this specific. Area. Like. The ad something. That comes. Very. Greeks. Very. And, he's. Usually big chopsticks, and very, smooth, look. At how. Strong his. Subordinate. Are fasiqun, so Sonia. Participated.
Totally, Wrapped he selected it to the boudoir and. This, is where it's. Different from Mongolia. So. The yellow pieces like that okay. From. Here you. Can grid and you can keep Friday and tonight, we're going to have a salad, made from this okay, I'm gonna have a chance real fast to try making, some cheese stir, it in one direction slowly. Until it separates. I've. Never used with my thumb like this ever, oh yeah, oh man, if you're not good with these thick chopsticks. Your. Cheese will come to a melting, point. Okay. And. Now you just kind of delicately, work it with your. Okay. So, you got to stretch it oh we, got a couple holes in my cheese and. Then and then. Wrap it around you, got a little bit of a holy cheese Mike, cheese didn't turn out the most pretty but it was a lot of fun trying and now we're gonna move over to this little corner and try, some of the cheese, in. Different, forms, and styles. We've, got two different types of cheese this one is just the fresh cheese like kind of like the mozzarella, that she, is that I just made fresh and then this one actually, was pretty cool how he made it he took the dried cheese that, the one that dries for. A day and then he. He. Filled it up he he wiped a layer of rose jam, on, to it and then he drilled it over the hot plate raveled, it up onto, a chopstick. Too to make it turn into that, spiral, and you can see it's kind of crispy as well. Kind. Of has a. Yeah. Definitely a dried cheese kind of flavor to it it's kind of mild in cheese, flavor and, then. You taste that rose gem and then it has that smoky taste from being. Grilled. And bubbled. Oh. That's. Really nice that's a great combination that's almost like like. Eating cheese with a cranberry sauce, almost, and then, the final one we have here is deep-fried cheese, and you can see that that, bubbly, skin that almost looks like cracklings. Deep-fried. One, is. A little bit it's. A little strange, it's. Kind of dry and kind, of tastes like actually. Sugar. In it. That. Was a completely, new. Type, of cheese, experience. And both. In the making and in the style of eating very. Very, interesting, in wooda what, a cool courtyard, we jump back in the car we're, just kind of kind of bump you were driving down the cobblestone, road but. From here we're driving, to the village market. This. Looks like a pretty cool market, kind of on the side of the mountain and we're. All gonna see what we find here this market is so cool because it has such a community. Mountain. Feel to it people from. This entire little area, community. They come here to, socialize to sell, things that they specialize. In. Another. Great market, oh so. Much to see so many smells, so. Many, colorful. Ingredients, there's, food. Cooking, there's, fresh ingredients. Okay. Something. That's very common, in the by ethnic, culture, culinary. Scene is pork. Sashimi. Completely. Robbed pig and so she is slicing, up some pork. Right, here that's all gonna be pork sashimi and, she just cut me a piece of the skin it's kind of like a little piece of chewing gum here. That. Is kind of like a piece of chewing gum. Okay.
It's Actually quite awesome though it's, a very leathery, like. Extremely, leathery. Kind. Of like blubbery. With. Some chili oil that could be really good. She. Gave me another piece in this one I'm reaching, in. You. Can mix your sauce but since, we're just kind of standing here eating I'm just gonna eat a little bit of that chili oil on this piece of pig skin. It's. Definitely interesting. It's. Pretty good actually okay. With that chilly all that. Makes it better that's for sure this is some pretty hardcore eating, you're right here just straight-up, fresh, pig just, one minced up you. Get a piece you get some slices, of the fat you get some minced. Rob, Pig and you get the skin the. Skin was pretty tasty but. We're actually going to go to a restaurant, or lunch right after this that. Was a very cool experience. You. Don't know what it's. Called a chicken, mushroom, because it tastes like chicken. Does. Kind of taste like chicken, it's really really flavorful. The. Market was very cool, especially the lady who served me the raw pigskin, she, was amazing. We're, now off to go eat lunch. We, just made it to the lunch restaurant and, we're, in the kitchen now I think you can come in the kitchen. The. Fridge is full it just looks like a rainbow of colors they're flowers. They're mushrooms, vegetable. Very good things are happening in this kitchen we. Have. This. Pine. Needle. You. Can see yourself in the screen. People. And you none are so friendly, to check. This guy out look at the gills on that mushroom and look at that blue color if, I didn't know this was edible I would definitely think it is a dangerous. Mushroom. Now, he's preparing all of the dishes that require, a walk and, his walk skills aren't just, impressive. He just flies on that walk on and off the fire it's, roaring like a jet engine. I think. They are done with all of our dishes they have cooked everything that. Was one of those meals that you watch being cooked and it's just breathtaking. Oh nice. Most. Of the dishes that we ordered these areyou Nani's, by dishes, the, by ethnic. Group, and there's. Some very, very interesting dishes. That we got I'm like, actually this is, one of those meals where I'm starting to to shake a little bit because I'm so excited for to taste all of the dishes and the anticipation, built up watching them cook all of the dishes in the kitchen it, was it. Was breathtaking I got a little taste test a little teaser of the skin back at the market so normally, throughout China. Especially.
Pork, Would be cooked pretty pretty, well done, pretty pretty thoroughly, and I, my. Mother as Chinese and my Chinese. Family, they. Have. Often, they. Always indicate, that you you really need to cook that pork well-done, this is the exact, opposite. Of what, you've been told about cooking pork all the way through this, is pork sashimi that, is just straight-up, minced. Pig red, meat and then I'm gonna go ahead and dip this in the sauce and you can see the sauce is just loaded, as well it there's lots, of dried chilies in there there, you can smell the citron pepper I. Think, there's probably some vinegar and maybe. Some sesame oil in there as well. Oh. Oh. That's. Delicious it's, definitely raw raw, pork you, don't really taste the rawness, of it because it's doused in that sauce and that sauce, is just a, complexity. Of chili, you, taste the sourness you, taste the. The. Floral, kind of citrus, enos of the citron pepper in there the sauce is an absolute must that makes it crazy, good. Mm-hmm. Oh. That. One is a little less chewy. Then. I one add the one before that almost has like a a little, snap, to it and this, is an eggplant salad, so they fire-roasted, the eggplant and then, they peeled out the insides all nice and mushy and and beautiful. And then they mixed it with some dried chili flakes there's some herbs in there and the. Trick the the secret of this dish is he, added a spoonful. Of lard into the wok he brought it to a rolling. Boil and then just poured this all over it and then they mixed it all up and so that's that's, this dish it looks absolutely. Fantastic. It's. Kind of served a little bit cold. But. That's amazing. You, can taste the smokiness of the eggplant you can taste the dried chili in there the, herbs are mixed in there's green onions there are there's. Some cilantro in there too next, up this is also a really interesting dish which, is a pine needle salad, and Lucy was telling me that this. Is one of the only species, of pine pine. Tree that is that, you can eat the needles that are edible they blanched the pine needles and then they mixed it with a bunch of spices you can see the chilies mixed throughout they. Added some Szechuan pepper I think and then again I think he added some lard to this as well too for the dressing, of course. Immediately. The. First thing that you taste is. That kind of like aroma. That you smell, when. You when. You smell a pine tree but, you can taste that in your mouth oh it's. Wonderful, and then the. Needles, they. Have a little. Bit of a crispness, to them, then. You got all that that flavor from the dry chili okay we've got some broad beans which, are also stir-fried. Excellent. Now let's have more of like a silky, texture rather than a starchy texture Yunnan is so famous so well known throughout China for their mushrooms. All. The mushrooms are really really tender mushrooms, are there literally like meat for the depth, of umami. And flavor that they can provide. An. Amazing. Feast and this one is just a classic stir-fry, he added in some dried chilies there, are some are, they spring onions or leek. It. Has such a smoky. Wok taste it's a little oily and, delicious, absolutely. Delicious and one, more dish that they kindly. Offered. Us gave us is a snail, salad. Hmm. Well. That kind of like pops. In your mouth it's not even chewy actually, it's more and, more again it kind of like snaps, in your, mouth without being without, being elastic. Easy at all. Okay. All the food is incredibly, good but, I think as far as like uniqueness. And by. Like. Cultural. Dishes. This, pine-needle. Salad. Is one of them one of the highlights of the meal right here along. With the the pig sashimi, of course. It's. Absolutely, spectacular. When, you come to Yunnan when you come to Dali this is a dish you. Have to seek out okay now I'm gonna move back into the pig sashimi, and I'm. Gonna make, a bike that counts. I'm. Just blown away by. This entire meal, the. Flavour of chilies. Is so well pronounced, the. The. Natural ingredients the. The, herbs that they use in their cooking, I love, the mushrooms, I love. The naturalness, of this, entire feast and. Just. How they've, made such good use of. What's. Local, local. Ingredients, and I, think that's what makes this. Food and this meal so incredibly, good as, well as just all, those they. Cook with love here that's for sure. I'm. Very very happy right now. Wow. That. Was just an, absolutely.
Stunning. Meal I'm, a little off-balance after. That meal that, was a crazy. Good, meal okay, say thank. You. Thank. You. On. The way driving back towards the old town of Bali we are stopping by our high lake this, is a beautiful. High, elevation, like the, water is is gorgeous. And it stretches, really. Really long if you look at a map this is really, a long. And narrow Lake and it's beautiful. Scenery another. One of the iconic landmarks. Of Dali. We. Drove, over to dali, old town and this is a beautiful walking. Streets, there's, shopping there's restaurants, it's very picturesque we're, gonna have dinner lunch was not sashimi. And lunch was not that not, that long ago but. I'm I'm, ready for dinner we got a table upstairs, and, this is like a an. Old style house really, really nice restaurant, I got, a seat, right, here on the wall but, you don't want to lean back too too, far pretty, cool. We. Ordered some of their signature, dishes here and it really is it, looks really. Really good quality this, is a nice sit-down restaurant, we've got some of their spareribs we got this is a dish that I'm excited to try which is chicken. Somehow, kind of marinated. In party. And party, is a fermented. Black, tea, which. Is famous, and you nuns look at all those chilies, just caked up on there that is absolutely. Gorgeous and, citron. Pepper it's just loaded, oh and, there's just layers of chicken as well. Yeah. That is amazing. You can taste a little bit of that tea flavor in there, but. Then that chili is so fragrant perfect. One pepper to eat out of there. All. Those chilies. They. Have so much flavor and they're. Just purely crispy. That. Along with rice is. Just insane. So, those are all thin strips of cheese in this, cheese salad there's carrot, and all, the thin strips, of white I think that's thin strips of cheese but they're peanuts in there oh. That's. A lot of flavor and it, almost has a like. A like. A smoky bacon flavor, to it it's kind of like a papaya, salad but, but. With strips of cheese. No. It's so tender and it, has like this silky texture good and, then, hmm. All. That's just like like, pure comfort porkiness, this one is a die style salad and it. Originates. Near. To the the, Myanmar, maybe. Lao border and there's. Mushrooms. In here there's, sawtooth herb and there are there pieces of ginger as well this. Looks very light and very refreshing, Oh. A. Little dribble I really, like the ginger in there and. Tangy. Astringent. Dressing. Fresh, food really refreshing. Really. Really tasty. Cheese. Salad. This. Is another beautiful-looking, dessert I think it's some type of like it. Looks kind of like yogurt. Well. That is that. Is nice, that's delicious, yeah. Just. Finished with dinner totally, different from what we ate earlier in the day from the meal we ate earlier in the day this is more of a modern. But. Really, really well done restaurant.
A Little bit trendy, delicious. Flavors and it's. Right within the whole town here in Bali wow, that was that was, a lot of food it's, been a fantastic, day of Chinese food in Yunnan oh man. The highlight for me today was probably lunch, that, was a spectacular meal. I want to say a huge thank you to Liu Shi who. Guided us everywhere, today and also, thank you to Frank from Zumba tours he. Put everything together I'll have all the links in the description box below so you can check them out and, thank. You very much for watching this food tour please, remember to give it a thumbs up if you enjoyed it and I'd, love to hear from you in the comment section below I'll. See you on the next video thanks again for watching and. Bye. Bye from, Dali China.