The BEST Noodles in the WORLD!!! Chinese FIRE NOODLE + Street Food Tour of Chongqing - EXTREME!!!

Alright, check it out guys, I'm Trevor James, we just arrived in Chongqing, China, this is the land of pointy suits, a

street

food

and I'm so excited, today we're bringing you to try this one, check it out. Chongqing, China is home to some of the

best

Sichuan and spicy nuclear

noodle

s in the

world

, and today we're going to enjoy five spicy Citroen meals that will burn your mouth. Thanks to expressvpn for partnering with us on this video and offering all Food Ranger viewers a 49 percent discount and three months free using the link below. Check it out to protect your online privacy and avoid geoflopping content around the

world

.

Let's eat first. We are at a local morning market. Chongqing is famous for Shell Mian and just around the corner there is the famous local Wanza Yellow Pe Shell Mian and here we are guys once I'm in high jump again I uh and here we are guys let's get one I'm in spicy how? Can you imagine again? I'm Emma, ​​okay, hello, Halle, and this is very special because once the yen is a Chongqing cursor, a local spicy, don't shout, don't shout, so we're just putting Jeremiah John says hit chili oil . it's homemade onions I oh oh kohlrabi Wachau peppercorn Ohio aged MSG oh and there it is, so it's a mix of yellow peas and tender, sad ground pork and it all goes on top of this

extreme

ly aromatic chili oil and sesame paste and care with the green peppercorn mixture and we just added the

noodle

s and Thai Chinese vegetable shell with a mixture of noodles and this is in Laos Ban, who has been working here for over 20 years making these, touka and I Sherlock Sharma.

I said Mala Mala Mala choking my left, so it makes me numb and spicy the Chongqing mala which is the signature flavor of Chongqing crispy tae-yong Shanghai and there they go look at that so we have the training that brings them together but the real magic is right here on the back we're going to add the wanza the yellow piece and the ground pork, sugar, sugar, it's sad garbage, there's the port toe and the yellow piece. Wow Jenny, and this is deep in the local Chongqing alley and there it is, look at those yellow peas, Jiang ground pork, but the real magic. there's at the bottom the sesame paste and chili oil and the hua Jiao mixture and it's very important to mix it quickly because the chili oil is at the bottom and you want, oh yeah, look at that, oh, that's the real joy of Chongqing right there, oh look.

In that chili, watch out, I drew my jong, they added a big spoonful of Jummah Jiang in there and you have to mix it to get it coated. Look, this is what we came to Chongqing for, guys, the ones talking about Xiaomi and we're going to make it nice and thick, oh that's thick, guys, look at all those creamy yellow peas. Wow, it looks spicy and it will be spicy, but what's so unique about Chongqing and Sichuan

food

in general is that it's more timid, honest, it's more aromatic chili. It just has this amazing scent, there it is, let's go for it, Jenny, try it.

Oh oh young man, the hen, shunga hen, you can really taste the sesame aroma with the chili, it is definitely numbing, it tastes like a spicy floral sesame, numbing, buttery but creamy on the finish. at the same time of wanda dot right there mmm and we're hanging out with our friends Luke and Rebecca and this is their first plate of Chongqing Hsiao numbing man right, it's mine, it's numbing and the people here are so friendly they're just helping us mix the noodles and the henna at Yetta she is the professional who has been doing this for years Jimmy oh Jenny my Oh, that was delicious and we will continue exploring to find out more, this is food city and next we will give it another try the intestines. try down here we are going to get the FEI Chong ji chicken intestine and I think there are noodles there too it will be a dish for our world noodle

tour

so this is it guys we just walk into the chicken intestines station by here.

We are cutting intestines and here we are frying the chicken and the intestines and tons of chili oil first, let's take a look at Oh's intestines cutting, you sure need a page on Jin Chen, well, cut it to about 20 days on g-woman entertained with zavasta oh and the gang Jing of is clean Jason Chen of and there is the intestine cube Shin shin of fresh look at that just cutting them they will be fried in a wok of chicken and chili oil and green numbing stitch a peppercorn so you can see this is the G face the chicken intestine and then on top you can start with a big wok, a little walk and you can add intestines or you can add chicken and I think we're going to get the little walk and add intestines Nihao, here a sheriff, a Chung Jima, look at these guys, this is where it all starts, oh, and here we go, we're going to start with the FEI Chong G, so we're just adding some Thai, oh, and you can. look, we have green peppercorns down here Wow, we're just putting in some ginger and here comes the face hug the chicken intestine and careful, we're just cleaning the care, the peppercorn first oh and there's the face youngji lo we were frying right now and they were telling us this is Toby again, saying he's very clean, these intestines here are thoroughly cleaned and you can smell the ginger in there, it smells delicious and here comes the chili, oh look at this. the secret ingredient is a hole that is thick right in the wok which is the sole of point one and look at that guys, it's just covered with chili oil and then we'll add a little bit of broth in there.

Oh, and you can see that there are actually chicken legs. There are also pieces of intestine in there that we will give another goat to try and then it goes straight into the pressure cooker and then we will add noodles. We'll get the noodles with Fei Chun ji. it's going to be a world noodle dish oh and then this is the stewing section they have two doughs and you can add all the ingredients you want and there's no waiting it's all natural and it will be pressure cooked for a while and you can see that We have this row of pressure cookers and ours is the second one.

We only have pure intestines and chickens and they pride themselves here on the cleanliness of their intestines, so let's hope they are nice and clean and not intense and old, which should be good. and you can see we are going to add noodles on top after there will be a bowl of world noodles and the real magic will happen any second we will pour it on top with big chili oil and that will make that extra fragrance just sizzling oh it's going to be really well here it is, we're heating up chili oil look at that guy to add on top oh you can see the dried chilies there, sizzling chili oil at the top of our page on G Oh perfect, it's sizzling hot chili oil oh and there's a little bit of sesame on top look at this oh that's the most aromatic hey Chang G look at this buffet Chang G full of men Cal full of noodles and intestines super clean intestines we have added men crying on top that finishing move through the hot chili oil Topped with these dried Sichuan chillies and peppercorns was iconic, it literally brings out the aroma and then the noodles we added on top are beautiful, it actually has a slight gut aroma. but like at home, Laos Ban was telling us that they are super clean and you can tell they won't have a strong intestine smell, so let's try a nice big piece of intestine and a noodle and make sure they're both covered and just dip them.

Stick them deep into the oil and make sure we took a good first bite with H over G and you can see this joint is just packed oh yeah wow oh and the intestines are chewy oh that's delicious and something in He himself is much younger, yes. Yeah, mmm, there's a lot of flavor in there, it's all about that finishing move, the chili oil they poured on top brought out the sesame fragrance at the end and the intestines, like LaVon was telling us, are clean, they actually add flavor. It's like a hot pot with an added gut aroma and there's a really nice nutty flavor coming from the sesame, sesame man, sit down, love, bye, that was really good, huh, and next we'll explore the deepest alleys of Chongqing and right here above is a Classic noodle star Chong Qing Xiao min Leela bans me eh here it is guys look at this Chong Jing Chou actually I'm the real deal Tong ting shaumyan and to try something a little more different we'll get the fin , rice noodles.

We'll get the real authentic taste Oh lajjo general I'm Swan garlic tongue onion yeah this is the scene guys and that's amazing that was a noodle cauldron I'll just stand back and watch the magic that's boiling the fin that's been the another band. here 20 years right here oh here we go oh and this is the slurping station look at these guys this is how people like to eat in Chongqing they just come sit and slurp their noodles and this is unique guys look We have the classic mustard leaf base with Chongqing chili oil, we have Thai green vegetables here, and we literally have mountains of rice noodles there.

There is nothing better than slurping noodles on the

street

. I'll cheer you on, da, da, Jenny. that's delicious it's like the softest slippery rice noodle covered in chili oil it's slippery they literally just slide down you don't need to chew them it's definitely not as spicy as it looks it's a little numbing but overall any bowl you get here in Sichuan or Chongqing it will be young, that's the word they use in China to describe the aromatic nature Shama mana shell min what's your femme howdja I'm sure of that and that's about guys slurping noodles on the street that are delicious with people friendly there is nothing better Tiffani dou Xiao Qian Tian Hao le lavender that was amazing how kids Oh Oh goodbye Tricia yeah and here we are guys, the mega city of Chongqing, we continue our gastronomic adventure today right down here.

We're going to have a mega lunch and then we'll go ahead and finish tonight. Let's have a mega spicy hot pot feast. Oh, we have only one channel, oh, don't say Geneva, look at these guys, we have Doha silken tofu. and these are the shouts hello, oh hey, Chan, that's intestine and yellow pea, Nero, beef and potato, oh, and lots of chili gyro. Wow Oh T WA, that's Bigfoot and Lupo, radish pig farmer. Wow, hello pork ribs, oh and look how red that red stewed chili is. greasy pork belly phone shower oh wow red braised pork dumpling Wow hands Allah more use that more yattaman that is starch jelly with duck boy you have to urge Oh in Fen Jung's row, so we have Fan Jen's row, which it's steamed fatty pork belly with potato Also, that's a pork soup with seaweed and this is the magical scene right here, guys, look at this, this is all siege 1 small plates, literally dozens of different situations to choose from, It's also pork, lean pork with dough, yes, bean sprouts in a spicy chili oil. pig ear in chili oil for our Dorma iogic a shoujo taro that is big head pig head is found this is a cold duck liver this is the real magic right here that is literally spicy eggplant in chili oil we have tofu skin silly thin beef rice noodles and there is a lot to try here this is a totally classic point a dish here this silken tofu actually has a bit of a smoky smell and you need the ledger the chili chicken a man Wow, we have a tray full which is placed on top and here is a shell oven and here you guys, this is just a classic seat, a lunch in Chongqing, here is a really delicious but risky dish, the yellow piece of intestine, sometimes it is incredibly good, a Sometimes it's disgusting, and then this combination here, the silken tofu.

Doha with chili is delicious, there is nothing better, it is usually smoky, salty and delicious with that silky smoked tofu and then we have pig head meat jus Toro and of course a pork soup with seaweed, let's go in and try their specialty . This is Bhairo swans knee, try it mmm-hmm it actually has a slight sweetness. I think they added a little sugar and then the nutty flavor of the bean sprouts. Wow, that's delicious. Let's go for this yellow pea intestine. Ricky Oh, things, you're definitely having intestinal congestion chiu-hung for Homer there. I think that's how it should be, but there is definitely a bad smell there.

I'm not sure if I like the hair. This is what I love about Stitch. one, you can try so many flavors and they all have different shades of spiciness, there is such a varying level of spiciness and it makes me numb, this is really good, Tiffany Chiba and Shia Oh Shanee, and it's so cheap 73 and it's actually only $10 that's why. big plate hehe yeah we're going to keep exploring guys we're going to keep going and we'll be hanging out with Luke and Becca hey guys you guys are a big hot pot Neal next up here and here we are guys here we go Chongqing fish stew széchenyi Yes, and they give you sandwiches in a way and ordering this is what's really great.

I'm using the phone, here you just scan the kitchen and then you can order the hot dishes you want directly over the phone, okay? press this right, didn't I order your dishes? and then it will give you all the dishes that you can choose and this is the spicy duck intestine from the kitchen, okay, and this is thespecialty here, guys, yes, Chang's dock intestine and his beef stomach, oh, this one here. It's really good, this is a shrimp ball, some ground shrimp and meatballs, let's see it's one of my favorites and this dish here, the duck blood, okay, it's very famous at Citron Kitchen E and here we go guys , we go for hot pot blazing but spicier than Chengdu and we have tons, we order duck blood pig brain duck intestine oh and you can smell it as soon as you walk in and here we go guys, we are going to make the

best

spicy hot pot you can see already we have a base of ground chili ginger and they just added a little bit of hot water and then here comes the real magic this is chili oil look at this here chili oil and then this is the joke we are separated into nine layers different sections look at that there it is look how red it is that's going to be delicious looking spicy oh and that's it here Jenny you come I'll do Tama these are the tripe and we're going to get a lesson on how to eat them.

Okay, so you have to boil the kidney for 20 seconds and dip it in this mixture of chili, peanuts and green onion. Oh and let's throw them in right now, watch our shimmy Alma 20 seconds and then dip it in your sauce oh god any funky lime how woman Xiang Yu Chiang Mai and then get banned in a shadow mouth janma and just eat it straight . since no, be careful and that poor kid doesn't need anything bad, eh, yeah, well, he doesn't have a strong, nice, spicy organ game, he takes off like meat, yeah, he doesn't taste like anything too scandalous or annoying, you know exactly, it's very simple.

So you can see we have a bunch of accompaniments for our stew, so we have duck blood here, look at that, and that's a classic citron stew, a complement and it just goes in there and gets a little gelatinous after it boils. . we have a big mound of tripe and a big tray of duck intestine that goes right into this super spicy hot pot and then over here some shrimp balls really nice pork balls we have the pork raid okay we're just going to start with a little blood you can literally just pull it and pour it just on the side once and that's going to boil and that's a very hot clot and you just have to gently put it in these buckets of blood and well the blood is boiling we can eat some tripe and then you have boil it right in the middle or nine seconds and then you can just dip it in your oil, sesame, garlic, um, crunchy, it definitely has a strong stomach, so this is a coriander pork ball and you literally take it out of this little tube of bamboo. and papa stew is what it's all about spicy but not overpowering, true, yes, but the thing is that this boils longer, we were full of pepper and chili because it gets more and more spicy and the blood is ready and there's the gelatinous pork. butt and you just dip it in that chili, peanut and sesame mixture.

I'll get it out right away, cheers, mmm it looks good, not only is it not lively, obviously my bear they've had so far is salted pig's blood, yeah, it's not that bad, it's just something like that. It tastes like some kind of salty jelly or something, it tastes more like spice than yeah, I think that's what it is, yeah, next we try the magic and there it is, that's the duck intestine, oh yeah, and you you just drop it in and they get crispy and you make it swim and then you tip it like it's swimming here yeah cheers buddy oh well pretty good crispy yeah it literally has a crispy betta fish open it's fresh just crunchy and the next one is, of course, the famous one. tray of pork and creamy pork brain, look at that, right in the hole and we also have a big plate of sliced ​​beets with raw green peppercorns on top, you can add that well, let's eat that meat. there it's good beef with chili and pepper, oh and I don't record what that's like, I think I hear the bell notification button click below, guys, it's so much fun making these videos for you, we continue with our

tour

noodle world.

On the way to Italy, you will want to watch this entire series and thank you very much for watching these videos. It means a lot to us, so leave us a comment below. We would love to hear from you. Thank you so much.