IS THIS THE SPICIEST CHINESE FOOD IN THE WORLD? (Hunan Food) | Fung Bros

You can see the steams and the flames coming out of my head What's going on everybody before we get into that Hunan episode of fung bro's food We got to tell you about a brand new YouTube channel called gold thread gold thread is a new publication talking about Chinese food travel Identity art music culture and it is run by group of reporters and filmmakers from the US to Asia They are making some of the dopest and most interesting content about China period for example Did you know that sriracha is actually a version of a Thai sauce that was started by a Chinese Vietnamese? immigrant David Tran in America and this name right here play farm foods is actually the name of the Taiwanese freight ship that was carrying David Tran and a Whole lot of other refugees over to America at that time. How would you know that dude? 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You guys got to check it out I learned a ton of stuff and they actually made it cool You know, it's crazy China is the biggest country in the entire world But very very few people know anything about it and gold thread is trying to fix that if we had gold thread growing up I think I would have paid more attention in Chinese school. I probably wouldn't learn Chinese better It would have made me more interested in China at a young age Definitely check out the gold thread YouTube channel and subscribe down below We are in the restaurant Xin Xiang Hao aka Shang Cuisine in Monterey Park in the 626 Do you guys want to hear the kitchen? Xin Xiang Hao Alright guys We're about to go check out some of our dishes that are coming out as you guys can see here Look, you got the sterno gel that's for like the little hot pots that they're gonna light on fire I would say this is a pretty classic like Chinese kitchen First of all, this kitchen is huge. They just got mad woks Look at that steaming show it That's heat world Guys we are at Xiang Cuisine here in Monterey Park Hunan is actually pretty much right above Guangdong Cantonese people known for not liking spicy foods But then right above us is a province where they love spicy. There are three levels of spiciness. We did get level one In front of me we have the pork and pepper dish Can we call it the pepper pig they need super thinly sliced pork for this dish and then they need fresh peppers Don't make me get a little seeds up in that pepper right there. I already ate the whole thing man. It was good Later as I got older, I really appreciated just eating peppers I think sometimes in certain dishes the peppers are chopped so big you get the black bean fish cod Yeah, those pepper pieces are like not even cooked. That's what I hate but cooked peppers are delicious, man So this is called La roll towel or this is the smoked meat with stir-fried radish in Cantonese a lot Yo, this is like the meat that's hanging dry marinade. My parents make it at home It does taste like bacon. First of all, the flavor is kicking But I have to go to live when we said shall I which is like little spicy they took it to heart We just told them to make the food a little bit hotter if you've ever had really spicy Thai food The heat that you get from it is really fresh because it's coming straight from the fresh chili Hunan in their cooking they use a little bit more fresh chilies as well So that's why in a way it's it can be arguably hotter than such one food So it's one food focuses on that numbing peppercorn spice. Look at the taro. This is not in the boba Did they put a chicken oil? Yo, I love tendon because it has a little bit of that beef taro and beef tendons The taro really breaks down in your mouth. That's really soft. The tendon is tender. So this is not really a spicy dish This is like something you need to wash your palate with. This is very light in flavor Chinese cuisine is not known for Grilling steak or grilling beef, but when it comes to beef brisket and beef tendon I've been notified by our producer that you have to keep skimming the broth to make it clear to Take the impurities out to make sure it's not brown. These two dishes were kind of similar that one very different You know of these two I'm not gonna lie I think I would go with the pepper pork To me this one had more flavors and more layers more complexity more complexities as far as eatability And we talked about if we had to eat like this whole plate. This would be a lot easier here We got the cauliflower, bro. Oh My god, I didn't know you spoke multiple dialects. Yeah, you did it. You did it. I've been keeping it on I didn't know this until we moved to the 626 and we started eating a lot of mainland food How popular cauliflower is in mainland cuisine? There are pieces of pork fat in this cauliflower This is my favorite vegetarian dish Mao Zedong is from Hunan. That's how Hunan like actually got really really famous He loves pork fat. I could eat the pork fat all day man. There's celery in here too, right? Uh-huh There's a lot of veggies in there. Yo, I'm not really used to just picking up big-ass pieces of pepper either Look at what Hunan food got you doing David. It's got you acting totally different I would say the spice level if there's only three levels is one out of three I would say I wouldn't eat like a two. We got the two coming up What was your guys's favorite on round one? I'm kind of on this low-carb tip right now So I'm rolling with the cauliflower as far as a vegetarian dish not vet I was gonna say too I think the cauliflower was my favorite a lot of these if you minus some of the peppers It does kind of look like Cantonese food. Yeah. Yeah, like Cantonese serve it like this. There's a lot of stir-frying a lot of soups We have red braised fish So century eggs and eggplant. Here's a lot of pita mash together in a pestle and mortar Turn up start up Wow. Yo, and you kind of look like they are, you know, those Japanese guys are making mochi. Oh All right, let's start with the red fish This is the thing about eating fish is that you just gotta watch out for the bone So so you gotta scrape it off from the tail and all right so I got I got a couple bones in there watch out for that and then you got to take the sticks So now I'm gonna try to pull this whole bone off You performing surgery spinal surgery son. Are you some people brother? Look at this? Like this is exactly why I do not eat No, I get it. I think some people when they see the whole fish They don't like the look of it. Look at this head right here that cod. Ah My favorite meat on the fish is the cheeks the cheeks are really good cheek Eating fish is a lot of trouble, but it's actually a lot of fun to Feel the tongue lock right away man, you know the middle the middle heat water. I ain't mad though I'm gonna need this pop open this coconut milk right here Is this weird that I'm just going on this fish's head? No, it's not weird You do it for the culture All right, eggplant P Don people probably would not think that Chinese food has the pestle and mortar But you know what? I heard the forests of Hunan is the traditional stomping ground of the Hmong and the Mian people They still exist in China today. I would not be surprised if this was heavily influenced by ethnic meow or Yeah, the egg yolk is providing that smoothness. I'm not a fan of eggplant, but I could eat it this way though Mashed up especially the peppers the peppers just taste good. I just keep eating peppers You have to eat baby food food again when you get old though Like they say man your parents take care of you when you're young, but when they get old you got to care Alright guys P. Do y'all better not beat you We just We got Changsha Changsha by the way is the capital of Hunan and by the way Hunan TV is the most popular TV network in China. They got wild mushrooms. They got chili peppers onions garlic There's beer in here, you know, the flavor is great, but it's a little hard to eat Our producer Dina was talking about how she uses beer in all the braised dishes My dad actually uses a lot of beer in a lot of his cooking He puts in like my hot pot stuff. It's a little bit spicy, but I need to get more meat I'm not gonna lie. These pieces are pretty hard to eat. Like there's a lot of little bones. Are you living man? It's kicking out. I got you. I'm chilling with this one. Did you eating it with the rice? I'm the initial rate Well, this is a two out of three good level of hot right here What you see right now in New York guys is you see a lot of people that are from restaurant families in China Trying to do some like sort of hipster ization or elevation of their local cuisine We have the modernized version of Hunan food before we had the whole tradition There's the three out of three coming up right here. Level three level three guys I can smell the seeds on this thing. This is smoked beef. Oh My gosh, it just smells like you just cracked open up chili. It's this line. You're wrong gun chow ching nacho That's smoked beef with clear stir-fried peppers. You ready? Nelson going conservative with the bite real concern. He our son. Oh Yeah, I like it's a creeper hit my throat you can see the steams and the flames coming out of my head My dad would love this thing. Oh my god My nose is very since everybody's in a vulnerable state due to the usage of peppers give me your Craziest and be a hot take within the next five seconds. No go LeBron plays zero defense Derby's gonna help Toronto Raptors with the Eastern Conference Kyrie's doing that to cool down Kyrie's leaving who Kyrie's leaving crying and the Celtics would be better off resigning Terry Rozier Would you say that that's the closest you can get to a drug-induced experience I would say if you've added peppercorn to that the numbing sensation is pretty crazy. That's why they do that show hot ones because People when they're under the influence of the hotness, they give different answer Yeah, I love and kind of and weirded out by the name of this dish. It's called ants on a tree My shangshu really really good You're like Korean japchae, yeah, that's a similar noodle class Chinese lesson my ears and Shung shu that means going up the tree guys There is a Chinese meme video where this guy's cooking this dish. That's hella funny. That's the one we watch We watch well, you toss it with his hand Big pork rib That was one of the best pork ribs I had For real, you want to see ants on a tree? On a log, then you got to see the ants on a log the customizer Listen guys, I'm in such a big country and it's so diverse and there's so many people true democracy is not gonna work guys Our last hot dish is ending off on something that not everybody likes to eat pigs feet or in better terms Cornuckle I would never order a whole dish like this We have our producer Adina your parents are not only from Hunan, but you also speak the food on dialect What is this in Changsha? We'll do the Mandarin Cantonese Changsha thing You ate this dish growing up, yeah pigs feet That's really tender, yeah, I will say this if you do not like pigs feet try this dish though It's very saucy lots of flavor Yeah, when I was a kid, I always used to struggle with pigs feet cause if you use your hands to eat it They get super sticky. Oh, yeah As you can tell It's coated in fat It's actually mainly collagen which is really good for your skin I will say this of all the pig feet dishes. This is definitely up there They break down the bone marrow because they braise it for a really long time And so you can like just scoop out the bone marrow Sichuan in the last five years has been touted and is known as like the culinary Center of spicy food in China. Yes. What do you think? Sichuan vs Hunan? My biggest qualm is that Hunan food is by far much spicier. It's hotter. Oh Due to the usage of just fresh chilies versus peppercorn. Yeah, I might prefer Hunan food. There it is. I agree I don't like the numbingness of the Sichuan food. I will agree Hunan got some kick. Super underrated. Yeah, super underrated I think Hunan food shares so many culinary techniques with Cantonese food. Sichuan food is more different. It's still the verdict's out Jury's still out for me. You know what it is. I'll say this. I got a new appreciation for Hunan Now go down the list. What was your favorite? I like the cauliflower, pepper pig, ants on a tree was pretty good too I love the usage of the garlic and chives The duck was crazy and that had wild mushrooms in it and then I'm a real big fan of the Da Pai Gu I would put pink sweet up there. You know what flavor we did not have today. There's no sweet We don't use sugar in our savory dishes. This is Tang Yan. Wow, I taste a lot of the wine I actually really like this. You guys notice this egg in this Tang Yan. Chinese food much like American food If you look at America It's a country with a lot of land a lot a lot of different types of people in a lot of different regions You look at Tex-Mex cuisine and then you look at like North Atlantic cuisine like Boston You know with all the chowders and the lobsters Seattle cuisine with all the salmon sometimes I would argue that like Provincial Chinese food is almost like the difference between like different countries like French versus Spanish food It is more different than America because in America you can find a little bit of almost everything What do you want to say to all the Hunan kids out there? So when I was talking to the owner of this spot, he was telling me that like basically his clientele is just international kids Like he doesn't really get like older Hunan people and he doesn't really get like ABC's. I feel like that's a shame We can definitely focus on cultivating the Hunan presence a little more strongly in America Not just like a Chinese presence, you know, a lot of people if they're not proactive. They only know their parents food You know anything on Boba shop anything in a Hong Kong cafe their parents province People are gonna know like ABC's will know Korean or Japanese or Vietnamese food or Thai food better than they know Another province of China's food for sure I just encourage people who like to explore other cultures foods to also explore Other provinces foods, you know, especially if you're Chinese, obviously, you know That's kind of what I'm referring to and even if you're not Chinese try it. What's one other province we should try I'll say something out West man. Xinjiang Xinjiang is pretty West All right, that's it David I would say that one thing that I do want to cover this food You need trying to try a Hangzhou food. Thank you so much for watching that episode of hot pot boy Shout out to Adina. Shout out to Sean cuisine. Shout out to everybody who none You know who not doesn't look like the word human one line of a letter Let us know anything else that you guys know or think about food on cuisine in the comment section below Make sure you let us know some other Provincial into Chinese things. Don't worry guys. If you guys are not Chinese, that does not mean we are done trying non-chinese things This is the Chinese series where we go and explore Chinese food Can you take us out in Changsha? Peace yo, what's going on everybody? Thank you so much for watching that video Basically, we are gonna be releasing a lot more content that we always wanted to give you guys We never really had a good way of doing it And that's why I want to tell you guys that we are starting YouTube memberships So basically if you subscribe to the membership channel, you are gonna get tons of exclusive content You're gonna get exclusive photos exclusive videos. We're gonna be doing NBA talks comments on comments You're gonna be getting merch discounts. Basically, you can just click the join button right there It is only $4.99 per month and it's gonna go all on our community tab right here So it's exclusive content that you're only gonna see if you're a member, but I think I think you might really like that Yeah, we're gonna be delving deep into a lot of topics and we got some thoughts man. Yeah deep thoughts So it's starting on January 30th. So go ahead. Please sign up today and check it out. Alright everybody Thanks for watching that video until next time we out. Peace