Most SATISFYING Chinese Street Food FACTORY (10,000 BAOZI/Day) + Muslim BREAKFAST Street Food China!
And here they are the subo jen-jen. Subha can use well Wow, we're making steamer after steamer here oh there. They are Wow. It's, always enough you two fight, it out guys this trevor team we, just got into 10g, in china this is the breakfast. Capital, of china we're on a world little tour and today we're going for a full-on breakfast. Or let's, check it out. This. Is it Tianjin. The, breakfast, capital, of China and today, we're, bringing you in deep, for six, incredibly. Unique jan-jan, breakfasts. Wandering. Through the way muslim, chinese area, of Tianjin and, finishing. Up with the famous, bowl of Tianjin noodles. That you're gonna love so, make sure to watch this whole video all the way until the end so, you don't miss any of these incredible, unique and deep, street, foods in change in China and we are bringing you for so many breakfasts, today guys this is our world little tour we're, gonna start up with a bunch of breakfast, we got a few different spots to try right up here we're, gonna have a delicious wall by Tai it's, like a morning, porridge. With. Tofu. Skin and then, we're gonna go get some delicious other, street food and finish, off with an amazing bowl, of noodles 6:30, in the morning and there's a line of love any half. Huh. Here. We are guys Oh. Ghovat's. I can. Jen Tessa and, this is the magic guys we just flew in to Shenzhen pretty much just to try this right, here Ludo autumn ah so. That's the Ludo green, bean curd, and we had the major the secret sauce the, sesame. Cilantro. Green onions, yes. Unni yes, yeah and. Then, this is the magic right here guys that is so beautiful and we're just gonna add a little chili just a touch Tiffany Mac how. High. Bangla, and there it is let's go try it out and you can see you guys look at this morning lineup. Jenna. Da da. Da, big. Lineup for guava Kai in the morning and tangent, with, a scooping, Bowl after Bowl, you can see she's just rockin out this GUP Wow and, look at that guys that, is the pure joy and, ask them what the basic ingredients, are and apart from this Ludo thought a green bean curd it's a five-spice, porridge. And you can see I just added a bunch of chili paste on there we got coriander, green beans and the sesame paste oh I'm really looking for the Chinese because this is the true specialty, of Tianjin let's try it out. Junga. The. Engine go, about that Wow that is incredibly. Delicious it's, got such a strong sesame. Flavor gentiemen tae-ho schürrle, amazing. Water. Mmm. Then I just love how we're at 6:30, in the morning there's, a huge line up out the door because this is the true specialty, of, Tianjin and, that is just so amazing it's so nutty so spicy, and it, is very, complex, the flavor there, is a lot going on there the minute that hits your tongue it's that sensation. It's peppery, spicy. Young, from the five-spice. And the, coriander the cilantro, it's definitely really nutty and then the texture it's so thick. It's really, a thick slaw, and then also it's got that really nice protein, fill green bean curd, oh that's a Denver. Okay. Wow. That's amazing and just look at this lineup out the door guys, we've, got a bunch more breakfast. To eat today, oh and. We're deep in the back alleys, of Chen Jien keep, going and next up guys we are going deep, all day. Bright, and early it's not even 7:00 a.m. yet we're going for our next breakfast, right, up here is it, Yan Xing the Tianjin, Genting, made, with, special, green. Bean. Flour, not, regular, wheat flour and, it's just right here you can see there's all these stalls here let's. Go try it out sounds out half, the. House that's our half Oh, Jim. Been court sir oh, this. Is it guys love. And culture yoga Jen Ming hua Lian. Yu Qi Dan hi.
Bangla, Oh that's, the green bean flour. Wah. Kangan - uh-oh. Jin, Jin - Jin Ling that's, green bean flour and then oh gee, Dan. That's. The real secret there -. Eggs this, is the Chinese CREP, oh, and. We, flew into Jen Bing specifically. For breakfast, like this Jen Bing really, slows, down after 10 a.m. it's all about the morning breakfast, scenes you throw some green scallions on there flip it around, oh wow this is the Chinese CREP, and then you throw on the yoke ow that crispy crawlers oh and. Here's the sauces, that's, the TM yunjeong and then, we've got the large LG on say she loved and she. Could watch em. White House Sydney. Oh. Hey. Jake I should say, not. A part of the order Oh. Mail. Kenji, yeah yeah. It's. All about the local Canton, courts, right here can't. Get any better than this well and the customer, right beside us just ordered three Jen. Bings five actually, he's got three on the grill and two in these bags and there it is guys we got the most fluffy, looking Tianjin. Quarter Wow the Tenjin Jen Bing made with Ludo, you can actually see she's put on that spicy, chili, paste she's put on that 10-man John sweet, bean paste we got two eggs made, with green bean flour oh I look inside you can see all of that sweet. Bean, paste, amazing. Right and early 6:30. In the morning we're. Gonna have a delicious, filling. Try, it out. MMmmm, oh. Yeah. Wow. That. Is filling, these yo, tell brothers we'll fill you right up, that bean paste is sweet and you can see this place is just busy, packed with locals wanting. A gem thing in the morning because these. Are good and it's a perfect two gold breakfast. Spicy. It, also has a bit of a fermented. Chili flavor it's kind of like almost. A little sour this, is what's so cool about tangent. There's literally hundreds, of breakfast. Tianjin, courts of stalls like this all over the city you come bright and early you got, one of these you start your day and they're, delicious just a loud bang that's.
Again Alright, keep. Going guys and next up guys we, are exploring, even, more this, is such a cool city we're gonna go right down in this alleyway there's, all these breakfast. Stalls open, bright and early and we're gonna see what we can find down, here here. We are, so. Shanghai so we just stepped up to the most magical, tinge. Intruding, to our joy look at this guy's Wow. Ticklish. At oh yeah my go. Yeah hi Oh Seminole chief. Shankar. To. Get dolia bean sprouts and Shankar, coriander. And it's going right on these wraps or, Tenjin, the tundra so, inside, this mixture, of magical, bean sprouts and coriander. We've got this right here this is da fook r which is like a fermented, tofu, we've got Shanghai. Coriander, and then a big bunch. Of big spoonful, of Germany, on sesame, paste and you can see we're just chopping up these kangan, spring, rolls right here, and we're gonna fry them up with them into, that, deep fryer, of oil so this is it here. Wow. We've. Got fried, spring. Rolls in, Tianjin. At the source of, spring. Rolls this is the breakfast, capital guys of China, and, we're gonna try, so. Miss Jang here has been doing this for 10 plus years and, you can see oh. These. Look. Really, full. Of goodness that is gonna be worth, coming, to Tianjin for, subscribing, out guys, and we're just gonna take one crashing, out of the oil, look at that skill bubbling, all right, hot Oh. Extremely. Hot out of the fryer oh, wow. Just an even and here it is guys the Tianjin. Truned run fresh. Out of the oil Kancha light ah how Sherlock. What. Connie Chung and it's still really really. Hot, like, right out of the oil and it actually smells super, naughty, oh. Sure. My. German. Tongue the widow genbank. Wow. Oh. Well. He was so nice here I just, took a bite and she came in the frame and wow, that, is incredibly, complex. There's, that dopher ooh flavor, so fermented, salty. Tofu, there's bean sprouts which are in themselves nutty, and then everything. Is coated in that you're mahjongg, so it's fragrant, from sesame paste as well with a touch of coriander and a crispy, outer layer that is oily, refreshing. Delicious. Slightly. Nutty and spicy. And all, all coming, together really well one bite mmm. And. There's even more that somehow. We. Have. Let's. Go take a look this. Oh. Hi. Olaf ooh. Ooh, Oh Oh. Que. La ganancia Gallardo. Hema Hema. We're, gonna get two specialties, here than me and Xiao ou and here's the Lao tofu so we're gonna add the tofu in and there's the loser that's. The secret sauce and then we've got sesame soy. Garlic. Good. Jenny. Hi oh you got me and chopped Wow. So, we've got the Lao dope with a special, special. Tianjin. Breakfast, be injured and here is the me and Chuck. Sesame. And sesame, paste double, layer. Whoa. Double. Layer sesame. It's literally a millet, and rice porridge. And it's covered in those sesame seeds and sesame paste look at all that sesame, paste yeah, Jenny oh, we. Got the full-on kangan, breakfast, we're going outside for this and this is another of, the, engine's special.
Breakfast, Look at this does this is the Muench ah look at that that's a rice and millet, porridge covered, in sesame paste and sesame seeds. Don't mix it you want to eat right from the outside, Wow. That, looks amazing. Let's, just go right in and try that. Wow. That. Is insanely, good that is so aromatic with sesame it's like a salty, fragrant, sesame, with a thick, rice porridge and it's definitely savory, it's not sweet at all and then up next guys look at this we're gonna try this loud, Oh, foo bean, curd tofu, in a Luger, as they called here this literal, gravy, that they pour over the tofu, sesame, paste chili, garlic, and what I love about China is how many varieties of tofu, there are there's no quoi there's, this loud Oh whoo there's, so much to try especially, for breakfast. Mmm. Wow. Yeah. That is spicy Wow. Yeah, I just got a bit more I. Just. Got a bit more chilli, and garlic in, that bite that loud all food definitely, a tangent, Oh sir I'm not sure it's my absolute love. But, it's, still satisfying. It's definitely spicy and garlicky, salty. It's got that kind of Luger. Flavor that loo stewed. Chinese. General. Flavor to it with, tofu. Very silken, and soft and it just a. Little. Nutty, a little spicy. Garlicky. But this here is a real winner the meadow is spicy, and salty and garlicky, crimine hits you hard in the morning this here is just so enjoyable. And nutty. Hey. I hope your left, Wow. Everybody's. So friendly here oh look, at that. Mmm. And not, only do, we have a huge selection of breakfast, but we've got oh sure. Dojo. Jung-hwan. Dojang. Little, just soybean, milk no, sugar at, it and it's gonna be smoky, yes, Jenny. Coloma. Jigga. Jigga Lucia's. Out time. Wow. It. Just. Angers you can, jet beat you - mm Emma. Just. Said I love you. Wow. Yeah. Let's. Try it up. Oh. Oh, wow. And that is not sweet at all it's just like a burnt, milk. Burnt. Soy milk flavor. Mmm. Oh. That's, definitely strong, you, either love it or hate it and our friend here has not, taken any money from us this morning she's, not letting us pay for all this delicious breakfast, I'm. Just blown away people, are so friendly here in China really jaejoong, now Bend. Your. Left, yeah. That's. A gym kim. Jin-tae, hi domakr usual, shot son Jon oh god yeah. Tiffany. And. This is such, a breakfast, city guys next up we're, just walking around exploring, and I think up around the corner there's, a bounce, store. But these aren't just any bouts, of these are Ken, gin, bouts. Delicious. Probably, some of the best in China we're gonna go up ahead and try, it out here we go guys. Huh. Neha. We. Have. Tianjin. Balta so. We're gonna go in guys and watch how they make the sudha and then they're gonna make the world of the veg and the meat can you track Padma okay let's go check it up and here we go see huh oh. You. Can ship out to the p-funk, Oh, dig, it though chef Allison look at this guy's Wow, we are making the bow so look at how plump those are oh this is the can ginger my sesame, paste bean sprout, and fermented, tofu, bow-wow. And look at these beautiful, trays. Of, shubao. Can.
Ginsu Bao, unreal. Not. Only do we have these shubao's, but, we've got the robot as well and here they are the super. Kangan. Suba Finn you to vote Wow. Le Mignot negatory, yeah Toria the. Bean sprouts hi Audrey mahjong Gemma yo the sesame, paste, Hyuga, negative, engine. A me engine Oh. Nanjing. Which is gluten, Doyle, in Ian. Be, home, hoping, home. Phanpy Wow, oh, and here's the veg. Bow-wow. Unreal. Look, at how plump and ah and Dada, those are mom, Wow, and, we are gonna try one of those first the, veg fowl and then we're gonna get a meaty one. Subha. It's, so, plump, we, came here for the Rove out the port bow but they're still being, made which is perfect, so we can first try the soup out because it's so unique it's got that sesame paste that, fermented, tofu bean. Sprouts tomatoes, it's all in there oh and they're so. Hot, oh. Yeah. You're my weight off your. Mother weight off, mmm. I don't take offense yeah. Mmm. Wow. Look at that delicious sesame, paste, tomato. Cilantro, nutty. And it's also really got a strong fermented, tofu flavor to it as well I don't like that tune Juwan we had earlier. Mmm. This guy's got 12 outta here, you can literally eat 10 or 12 in one sitting and it'll fill you up all. About, to have what, we all day. Why go Mayo not. As good outside, of China that's for sure why go Mayo and now we're gonna start the robot they might throw, vows the, meat bow tie Bangla, look at all that TNG intercept bouncer how. Do folks, argue about this later Sarah the, most special, bouncer, in China guys we flew up the tangent just to try and thoughts like this isn't that the most beautiful steamer, of fallacy you've ever seen they're just looking so plump there's a lot of juice in there I've heard so many good things about how juicy, kangan, Baltar, and we're gonna load it, up tight. And put, it right here steam it up oh and look at the speed and quieter needs other Jigga had money on, masher, Runion 15, years, super fast we're gonna steam those and load, it up put the timer on and it's gonna be delicious, and our folks that have just finished six. Minute timer, we're. Making steamer after steamer here oh there. They are Wow. Oh isn't. That beautiful. Unreal. Look at how plump those are oh the, freshest, yes. Jenny unreal, guys, Kenz in bouncer how what's your trying time this. Is amazing, look at the lineup people are just lined up for these bouts and here we are look, at these guys Tianjin. Bouts, out there's gonna be like soup dumplings, but in about oh. Look. At how hot they are and the. Real secret here is this, tea pot of vinegar. You just take your tea pot and you pour that Chinese black vinegar in just about maybe a quarter bowl you want to dip your bouts in just, a touch you get some flavor it's try it off. Mmm-hmm. I. Just slurp, out all the, juice it's got that slight sour vinegar in it to it it's got a bit of a ginger, kick to it as well oh you don't even need the vinegar there's just so much flavor in that juice that pork fat has so much birth, to it but if you do dip it in the vinegar you don't want the juice to come out as well just a Zipcar.
Unbelievable. Voucher oh I look inside there that's a pool of, soup. Oh don't, make out don't make out don't, make out that, is the golden. Gem. That is the treasure of the bow you don't want that to leave you want that all to enter and explode into your mouth when you bite it. Mmm. It's. A symphony. About. To juice. In. Your milk perhaps the best bouts in all of China if not the world the, standard, pork bun elevated. With soup mmm. That. Is. Unbelievably. Good, oh. Ho. Ho Chan, Sung. Shifu. Hi. Sherlock, oh. Ji-ho. Shifu oh that's. Again over, oh ha, so you just feel so happy after about it and we're going for more breakfast guys but keep going and next, up guys for our last bowl of noodles the, reason, why, you, come to Tianjin for noodles is Lao and, and that's, what we're gonna try me. How, can. Jin love me in chaleco. Show that cold I'll bet Thai Bangla, let's go try it out guys Oh. Literally. A mix, up of whatever. Ingredients you want on your man me. How. We. Have oh, and. Here's the towel my buckwheat, and it's going right in. That's. Gonna. Be a delicious bowl, of noodles, and there they are those noodles are almost done the buckwheat starch. Noodles, and then we're gonna load, them up into pools and make a delicious bowl of Lao, man here we go this is the noodle hot spot in Tianjin, just one of hundreds, of cities to, travel to for noodles in China, and, we're putting them into this cold, water here to stop them from cooking and then directly into, the bowls oh. So. Here we go, cucumber. Slice cabbage. Sliced. Potato. Wah. But then the real magic is in, these main toppings, here we've got the sand shin which is a mixture of pork shrimp, oh and. It's slightly. Sweet and raised. Pork, gravy and then we've got a few other sauces here too we chose the sheen home here look. At that high, piao Liang left that's you home here tomato and egg and then we've got soybeans and. Here's the magic the me and Jin war. That. Is gorgeous and there it is guys look, at that we've. Got the sweet. And sour man G and on top we've got tomato. And egg cucumber. Do cut, soybeans. Over top of buckwheat, noodles. Here. It is guys look at that this, is the Tianjin. Lao man it's such, a symphony. Of different. Toppings, look at this we've got literal, fried, sweet, and sour gluten, I love, gluten. On noodles in China it is so, crunchy like you said it's crunchy, and crispy and then I ordered the XI home Church ouchy Dan which is this tomato egg, underneath, we've got soy beans we've got sliced potato, there's cabbage, and then here's the real magic oh there's, the noodle all these noodle underneath.
Wah-ha-ha-ha. So you just mix it up and get it all in, this, is the magic guys. Kenji no man I've been looking forward to trying this this is one of the top noodles, on our world noodle tour we've got hot and cold ingredients all mixing, through Jigga thai, can I look at that it's looking so beautiful let's, get a nice big bite with gluten, egg tomato, cucumber, so you got to take of just a small strand, of noodles let's. See if you can get if we can get one in one go yeah just like that and you, want it to be slurp worthy. Look, at that and this is how you take a slurp guys I've been working on my slurp technique you just want to take a few strands you get a bit of that topping. And you go in then you slurp it all down in one go try. It on. Oh. Wow. That. Is so, flavorful. Crispy. Sweet. And sour gluten. That really is what it's all about and then of course the noodles they're taking in all that sauce, and you've got a bit of freshness in there as well you got fresh noodles fresh cucumber, you got cabbage, and soy. Beans mixed with a tomato for the egg the sweet-and-sour gluten, that is a slurp worthy. Bowl of noodles and I didn't know what to expect coming into tangent, to, try the, tangent, lamien that, is a true harmony, a symphony. An, orchestra. Of noodles. You got so much going on there but in general it's it's it's quite sweet from, that Ken to me, engine and it's crispy as well and then it's fresh and it's really nice with the tomato and egg fish I'll ban. Really. Nice. Lela, band just gave us a second, Bowl it was meant for ting but ting just took a a small chunk out of it and she's already full so we got to keep eating Kishu, trim ha. Ha. Janina. Jelly, loving touch, Allah how. Shinny. Just. Again huh okay. Bye-bye. Make, sure to click that Bell button, down below guys so you don't miss any of these street food tours we are stuff we had six amazing, things for breakfast we would love to hear from you down below and thanks so much for watching these, videos on our world, little tour thanks, guys.