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My new blog: https://travelsecurely.com Today, I'm (Trevor James, The Food Ranger) surviving for 500 hours in Sichuan, eating spicy food just for you! This is literally the biggest Sichuan food documentary I've ever made, make sure to watch the whole video because it's packed with amazing Chinese street food that you're going to love! You're going to really enjoy the Chinese street food in this video! Chinese food is my favourite food in the world, and in Sichuan, it's absolutely amazing. I hope you like all the chinese cooking and chinese recipes in this video! 00:00:00 Introduction 00:00:52 Talking about the worst food 00:01:14 First bowl of dan dan noodles 00:03:48 neighbourhood spicy noodles 00:05:22 Sichuan chili oil heaven 00:07:32 Amazing spicy outdoor noodles 00:11:20 Back kitchen spicy noodles, amazing 00:17:09 Bringing my parents for a sichuan food tour 00:17:56 Ding ding candy 00:19:41 Massive Sichuan lunch 00:25:07 Wholesale spice market 00:29:37 Visiting the peoples park 00:30:28 Eating durian 00:31:31 Sichuan duck 00:34:35 Chopping the duck skills 00:36:19 Sweet potato noodles 00:38:22 Muslim Chinese lamb noodle soup 00:40:51 Sichuan tripe salad 00:44:04 Spicy Sichuan pancake 00:48:48 Spicy pork brain dinner 00:52:29 Morning market exploration 00:53:08 Ding ding candy 00:54:36 Peanut candy 00:57:53 Chinese herbs 00:58:25 Full market action 01:00:03 Intestine noodles 01:02:26 Sichuan market duck 01:04:00 Friendly lady 01:05:35 Deep fried pork 01:08:11 Sichuan bakery 01:10:25 Sichuan beef 01:11:50 Sichuan broadbean paste 01:12:54 Cold sichuan salad 01:14:48 Duck hot tub 01:18:06 Spicy fried intestines 01:20:54 Sichuan pancake 01:22:51 Sichuan cold wrap 01:27:38 Sichuan pork tongue 01:30:46 Sichuan jelly noodles 01:33:31 Sichuan zajiang noodles 01:36:47 Bringing 2 American guests around 01:38:44 Sichuan firewood chicken pot 01:39:26 Sichuan zajiang noodles 01:41:14 Sichuan roast duck 01:41:57 Eating raw peppercorn 01:43:05 Sweet and spicy wontons 01:43:32 Sichuan candy 01:44:04 Back to the wontons 01:45:12 Sichuan sweet water noodles 01:46:07 Jelly noodle sandwich 01:47:41 Sichuan fly restaurant 01:49:05 Sichuan steamed pork bun 01:50:17 Biggest buddha in the world 01:50:33 Sweet molasses pocket 01:51:36 Sichuan bobo chicken 01:52:49 Sichuan siumai 01:54:32 Blade sheared noodles 01:56:20 Sichuan hot pot 01:57:23 Morning Baozi 01:59:47 Sichuan duck 02:01:53 Healthy street wrap 02:05:54 Sichuan peppercorn raw 02:09:39 Sichuan fly restaurant 02:14:14 Taking shots of pig brain 02:18:02 Dingding candy again 02:20:04 Feichang fen skills 02:23:50 Sichuan guokui biscuit 02:28:41 Sichuan zajiang noodles 02:32:18 Sichuan pickles 02:33:54 Spicy sichuan hot pot 02:35:49 Sichuan hot pocket 02:37:52 Sichuan molasses pocket 02:39:05 Siumai 02:41:11 Blade sheared noodles 02:42:43 Bobo chicken again 02:45:23 Leshan tianpiya 02:46:23 Leshan tofu brain 02:47:57 Leshan ox soup 02:52:19 Sweet water noodles 02:54:05 Sichuan danhonggao 02:55:46 Friendly lady mixing noodles 02:56:59 Sichuan douhua 02:59:03 Sichuan guokui 03:00:13 Pork blood soup 03:03:30 home base noodles 03:06:45 Hanging noodles 03:07:57 Guokui 03:10:59 Beef noodle soup 03:14:35 Sichuan rice balls 03:18:28 Sichuan stir fry dishes 03:23:58 Neijang noodles 03:27:54 Fatty pork 03:31:17 Sichuan pickled chicken feet 03:33:39 Sichuan chilies 03:35:41 Sichuan sticky rice dessert 03:38:49 Sichuan lunch joint I hope you enjoyed this Chinese street food tour of Sichuan!

Get ready for perhaps the BEST fried rice recipe in the world! This can compete with egg fried rice and is next level tasty! Read the full recipe below! This is a combination between twice cooked pork and fried rice. It's perhaps my favourite fried rice recipe in the world. Follow along in this Chinese food recipe video for the step by step, or follow along with this recipe below: Twice Cooked Pork Fried Rice: -Boil 1/2 portion of pork belly (100 grams) in ginger, Sichuan peppercorns, big leeks, and liaojiu Chinese cooking wine (2 caps) for 25 minutes. -Take it out and let it cool -Once it cools, slice it as thinly as you can Ingredients: -Doubanjiang Sichuan broad bean paste, laoganma spicy chili oil with black beans, and suanmiao garlic chives, along with the sliced pork belly. And rice. Seasonings: Salt, MSG, Sugar Heat oil up in wok on high heat, once it begins to smoke, pour the oil out and then pour a little cool oil back into the hot wok. -Wok on medium heat. Add the pork belly and fry it until it gets a little brown and curls up. Then remove some of the pork fat/oil. Keep a little in there. Add 1 tbsp of doubanjiang broad bean paste, 1/2 tbsp of laoganma, and fry it until aromatic Then add your rice, press it down flat to make sure every kernel is separate. Add garlic chive bottoms. Then add 1 tsp MSG, 1/2 tsp chicken essence, and 1/2 tsp sugar. Add the garlic chive tops, fry on high heat, and serve!

Village Life in China Vlog - How to make the best twice cooked pork recipe! The twice cooked pork recipe below is suitable for two adults to eat. Ingredients: It's a very easy Chinese recipe. Boil the pork belly in water for 25 minutes with these ingredients: 1 pork belly (200-250grams), find a nice streaky one 1 teaspoon Sichuan peppercorns 1 finger of ginger 2 lid caps of Liaojiu Chinese cooking wine 1 large Chinese leek Heat up a large wok and have these ingredients ready: 1 sliced pork belly, thin. After the boiling and it's cooled down. 1 tablespoon doubanjiang broadbean paste 1 tablespoon laoganma chili oil with black beans 3-4 suanmiao garlic chives, the bottom and top sliced into different bowls, as seen in the video. 1/2 teaspoon MSG 1 teaspoon chicken essense 1/2 teaspoon sugar Follow the video for step by step! That's it! I hope you're enjoying this new village life series!

Get ready for the most AMAZING egg fried rice recipe DEEP in the village in China! In this Chinese egg fried rice recipe video, you'll learn how to make amazing egg fried rice. Here is the full recipe below: Cook one cup of rice to 1 and a half cups of rice in your rice cooker. Let it cool down, overnight ideally in the fridge. Then, chop a half a carrot into small cubes the size of peas. Boil your peas and carrots in water for 3 minutes and strain out. Set aside. Slice some green onions into small slivers and set aside. Separate one egg yolk and mix into your cool rice. You can do two egg yolks as well. Keep the egg whites on the side. Heat up your wok on max heat and add in one large ladle of oil. Wait until it smokes. Then pour the oil out back into your oil bowl. Turn the wok down to mid heat. This ensures the wok is seasoned nicely and ready for your ingredients so they don't stick. Now we are ready to make the full egg fried rice recipe! With the wok on medium heat, add in your egg whites and immediately crack another egg in with the yolk and white as well, so you have some egg white and a whole egg in there. Stir vigorously. Once it's cooked through and before it starts to brown, add in your rice. Immediately smash it down with your ladle and flatten it out to separate all the grains. Keep doing this and mixing the rice until you can see all the egg mixed through. Add in a ladle of your peas and carrots into the rice and mix vigorously. Add in 2/3 tea spoon salt. 2/3 teaspoon MSG, and 2/3 teaspoon chicken essence. Now is when we turn the wok up to max heat. Add in your green onions, stir fry vigorously for about 10 seconds, and serve! I hope you enjoyed this Chinese fried rice recipe! 00:00 Introduction 00:34 Sichuan Kitchen 02:41 Choosing ingredients at market 05:22 Making rice 06:17 Prepping ingredients 08:57 Egg fried rice recipe 14:37 Auntie Yang's version 18:10 Time to eat

Village Life in China Vlog - How to make the best Kung Pao Chicken recipe! Full Kung Pao chicken recipe here: https://thefoodranger.com/kung-pao-ch... Ingredients: https://thefoodranger.com/ingredients Free Sichuan Peppercorns: https://www.thefoodranger.com/freesic... The Kung Pao chicken recipe below is suitable for two adults to eat. You can order the ingredients here: https://thefoodranger.com/ingredients (premium quality) and get a free bag of Sichuan peppercorns as well (using coupon code “ranger”), so you don't have to worry about finding the harder to get Sichuan ingredients. Ingredients: These are the 5 small bowls you will end up with before frying: 1 bowl of raw peanuts, about 50 grams. 1 bowl chicken breast. 1 bowl mixed with 1 large Chinese leek (use the white/light part only) and 6-10 garlic cloves, both cut into bite-sized pieces. 1 bowl of dried large Sichuan chilies (about 10-20 depending on how spicy you like it) + one or two teaspoons red Sichuan peppercorn. 1 flavor bowl (see how to do it below in the flavoring part) Marinade for Chicken: 1 chicken breast, about 250-300 grams, cut into cubes, chicken pieces small 1/2 tsp salt 1/2 tsp MSG 1/3 tsp Chinese hujiaofen pepper powder A touch of Laochou Chinese dark soy sauce for color 1 capful of Liaojiu Chinese cooking wine (Shaoxing wine) Mix this up, and then add a touch of cold water and mix until water is no longer showing on bottom of bowl, so the chicken absorbs all the water. It should feel juicy but not too wet. This is an important step in keeping the juiciness into the chicken when you fry it. Make sure it absorbs all the water. Aunt Yang likes to add an egg white instead. After mixing water, add 2.5 teaspoons of wandoufen pea starch or potato starch or corn starch. Add soybean oil to the bowl so it goes halfway up the chicken. Marinate for about 10 minutes How to make the Kung Pao Chicken sauce: 1/2 tsp salt 1/3 tsp MSG 4 tsp sugar 1/3 tsp Hujiaofen Chinese pepper powder Xiangcu Chinese black vinegar, pour it until it just barely saturates all your sugar and then add just a little more. This is to make it slightly more sour than sweet. That's the way it's done in Sichuan. A touch of regular Chinese soy sauce. 1/2 tsp Wandoufen pea starch or potato starch, mix until the sauce thickens a bit Step By Step How To Make Kung Pao Chicken 1. Fry the peanuts Heat a wok over low heat and add a generous ladle of soybean oil or vegetable oil, enough so the peanuts will be covered. Before the oil warms up, add the raw peanuts and fry them gently. Keep it at low temperature and low heat. You will start to see some small bubbles forming in the oil. Wait until the skins of the peanuts start to come off and the inside turns slightly yellow and golden, emitting a fragrant aroma. This should take a few minutes. When the peanuts are slightly golden, carefully pour them out of the wok and strain any excess oil. Set aside. This step is easy to overcook so if you burn them, it's no big deal, just throw your peanuts out and try again with a new batch. 2. Fry the chicken 50% Turn the heat to maximum and pour a large ladle of soybean oil or cooking oil into the pan, allowing it to heat until it begins to smoke. Once it begins to smoke, remove the wok from the heat and carefully pour the hot oil back into the oil bowl. Turn the heat OFF, and immediately return the hot wok back down and add two large ladles of oil. The heat from the wok will instantly make the oil hot. Add marinated chicken to the wok and mix and spread around gently fry them until they are halfway cooked, which should take about 30-40 seconds. Once the chicken is halfway cooked pour it out of the wok into a strainer and strain any excess oil back into your oil bowl. Set aside. This technique is essential for keeping the chicken nice and juicy so you can just put the chicken in near the end and finish the cooking and serve shortly after. 3. Final stiry fry. Heat the wok over medium-high heat and add half a ladle of oil. Add the garlic and chopped chinese leeks to the wok and fry until aromatic, You can fry until there is even a slight yellow char on the leeks. Next, add the dried large Sichuan chilies and Sichuan peppercorns to the wok and continue to fry until aromatic. You can even wait until the chilies turn slightly yellow. Maintain medium heat throughout this process. Add half cooked chicken to the wok and stir-fry until completely cooked. Then, add the prepared sauce to the wok. Before pouring it in, ensure the sauce is well mixed to prevent the sugar from sticking to the bottom of the bowl. You can also pour a little chicken and sauce from the wok into the sauce bowl to ensure all the sauce is transferred. Here is where we increase the heat to max heat. Stir fry the chicken and sauce vigorously, usually for about 10 seconds. Finally, add the fried peanuts to the wok, stir, toss, and serve immediately.

In this video I'm giving you a house tour of my new village home that I'm renting in the village in Sichuan, China - It's so beautiful and this is where I'll be making Chinese food recipe videos for you from! After many days of searching, I finally found the place! This will be the perfect place to make Chinese recipes in country life vlog style! I hope you're as excited for this series as I am! I will also be posting full recipes of these Chinese foods on my main website https://thefoodranger.com 00:00 Introduction 01:21 100 year old kitchen 02:20 Courtyard tour 03:27 Sichuan culture mask 04:09 Backyard tour 04:48 Vegetable garden tour 05:47 Chinese food lunch 06:33 Fried vegetables 09:42 Egg Fried Rice 15:57 Sichuan lunch feast

In this video I'm sharing with you a new idea for this channel that I hope you're going to love.

My new blog: https://travelsecurely.com Today, I'm (Trevor James, The Food Ranger) surviving for 500 hours in Sichuan, eating spicy food just for you! I'm bringing you in for a massive Chinese street food tour of Sichuan and Xi'an. We're going in DEEP for spicy Sichuan food all around Chengdu, visiting a hot pot factory, and then going up to Xi'an for hand-pulled noodles! It's amazing to taste all this Chinese food. Actually, I think the food in China is some of the best street food in the world. You're going to love the Chinese street food in this video! Chinese food is some of the best in the world, and in Sichuan, it's absolutely amazing. I hope you like the Chinese cooking in this video cause it's over an hour of delicious Sichuan food in China! Don't worry, there are a lot of Chinese noodles too! 00:00:00 Introduction 00:00:37 Getting deep into the market 00:02:51 Amazing ding ding candy vendor 00:05:52 Pickled chicken feet breakfast 00:08:20 Silken tofu (spicy) 00:09:25 Numb your mouth with Sichuan peppercorn 00:09:39 Meeting old vendor friends 00:10:50 Pork blood specialty 00:11:40 Sichuan street pancake 00:12:59 Sichuan jelly noodles 00:13:49 Amazing dan dan noodles 00:16:05 Chengdu noodle slap master 00:20:23 Most extreme Sichuan lunch 00:25:09 Interacting with the locals 00:27:03 Sichuan noodles in Chengdu again 00:29:26 Extreme spicy hot pot dinner 00:32:32 Duck intestine hot pot 00:34:05 The master cuts the cold jelly noodles 00:35:31 Late night Sichuan dessert 00:36:42 Meeting our guide for the hot pot 00:37:11 Learning the company culture 00:38:15 Spicy Chongqing noodles 00:39:41 Slurping the Chongqing noodles 00:41:36 Arriving at the hot pot factory 00:43:01 Seeing the beef fat for the first time 00:43:30 Rare access to see the beef throwing 00:45:53 Seeing all the Sichuan spices 00:47:33 Seeing the extreme Chili oil 00:48:23 The final product 00:49:13 Eating hot pot for dinner 00:50:18 Making the hot pot dip 00:52:05 Melting the beef fat 00:53:38 Sichuan face shifting dance 00:55:11 Eating the hot pot 00:56:37 Arriving in Xi'an for Muslim street food 00:58:10 Eating baked buns 01:01:37 Chinese Muslim jelly noodles 01:04:22 Xi'an biangbiang noodles 01:06:59 Yangrou paomo 01:10:37 Xi'an jianbing 01:12:58 Saying thanks I hope you enjoyed this full on Chinese street food tour of Sichuan and Xi'an!

Check out my new blog: https://travelsecurely.com/best-vpn/ Get ready for the most insane street food journey of Uzbekistan! Today, we're going DEEP for street food in Tashkent, trying out a lot of local special Uzbek street foods, including plov of course! But it gets crazier than that, we found the biggest horse noodle in the world! This video is packed with over 7 different local Uzbekistan street foods that you're going to love, so make sure to watch all the way until the end! Thanks so much for watching! Today we're trying out the 00:00 Introduction 00:14 Exploring the local market in Tashkent 00:25 Found an insane local plov breakfast 02:39 Tasting the plov 03:29 Taking a random city bus to go eat 04:23 Found samsa buns, insane 08:11 Exploring the local market for street foods 10:50 Going for hand pulled noodles 14:00 Meeting Ravshan 14:42 Biggest horse noodle in the world Thanks so much for watching! Make sure to check out my newest blog side project: https://travelsecurely.com/best-vpn/

Check out my new blog: https://travelsecurely.com/best-vpn/ Get ready for the most insane street food journey of Samarkand, Uzbekistan! Today, we're going DEEP for street food in Samarkand, trying out a lot of local special Uzbek street foods, including the reason we came here, to see the bread and eat the meat! This video is packed with 2 of the best foods in the world, bread, and meat! 00:00 Introduction 00:16 Arriving at the breadmasters 00:58 The breadmaking begins 02:55 The glorious golden bread 04:24 Going deep into the mountains for meat 06:12 Watching the marination 06:50 Cooking in the tandoor 08:44 Look at that juicy meat 09:22 Time to eat Thanks so much for watching! Make sure to check out my newest blog side project: https://travelsecurely.com/best-vpn/

Get 10% off your first month of therapy with my sponsor BetterHelp: https://betterhelp.com/foodranger Get ready to go FULL ON for street food in Xi'an, China! Today we're going for a MASSIVE Muslim Chinese street food tour of Xi'an, China. This is the home of Hui Chinese cuisine and it's gonna be action-packed with flavor! First up, we are going for a unique morning street food in Xi'an, China. Super tasty! And then we have 6 more Chinese street foods to eat. 0:00 Introduction 0:46 Muslim Chinese street breakfast 02:50 Kao Baozi 06:10 Liangfen 08:48 Biang biang noodles 11:45 Yangrou Paomo 15:23 Morning Jianbing ► My Food Blog: https://www.thefoodranger.com/ The Food Ranger Trevor James Instagram: ► / thefoodranger Thanks so much for watching my street food videos! Please click the bell button and subscribe!

My new blog: https://travelsecurely.com Get ready for the most insane hot pot factory in China! Huge thanks to Qilichuan Hot Pot in Suining, China for showing us their incredible hot pot factory and Sichuan hot pot production process! Today we're going in deep to one of the biggest Sichuan hot pot factories in Sichuan, China! First up, we are going for a spicy bowl of Chongqing wanza noodles, one of the best noodles you'll ever eat in the world, at bawanmian. Then, we're going into the qilichuan hot pot factory! You're gonna be blown away by the spices!! 0:00 Introduction 0:39 Meeting Leanna 0:52 Getting welcomed into the morning meeting 02:18 spicy Chongqing noodles 04:40 Entering the factory 06:12 Extreme hygeine 07:30 Full factory process 13:30 Eating the spicy hot pot ► My Food Blog: https://www.thefoodranger.com/ The Food Ranger Trevor James Instagram: ► / thefoodranger Thanks so much for watching my street food videos! Please click the bell button and subscribe!