I love that you're sitting on the street, eating with the locals, and doing it all OG style! Also love that you're not just engulfed in your camera, but doing some side interviews, which is an added layer to your content.
That was a fun collaboration, I loved seeing all these places again, so many amazing memories!!! Let's meet up when we visit back to China for another collab!! Awesome videos!!
I love how you are so adventurous when it comes to trying new foods but that you can still admit when something freaks you out or isn't to your liking!
@@kayflip2233 I remember he lived here for no more than a year man, but that is long enough to know about every thing here in my city ~btw he is one hell of a food expert!
I can't tell you in words how awesome this video is. Roadside fly restaurants and locals are more real and alive than fancy restaurants. The point of delicious food is to make everyone happy, isn't it? Thank you Amy, I enjoyed it!
Chinese food is so underrated. When I went there, I was blown away by the variety and quality of the food. I'm french and I think chinese cooking is one of the best in the world. And now I want to visit Chengdu !
Very overrated. After a year in China you quickly go through the gamut of what's available. And that's if you don't judge a cuisine by the accompanying dining experience-in which case, one week until exhaustion. Copycat menus. Nauseating decor. Tragic service. Dirty and dubious ingredients. Put it this way, were you restricted to a single culture's type of restaurant for every meal until death, then Italian or Japanese or Spanish or Thai or French...all preferable; few would choose Chinese, much less Sichuan.
@@anypercentdeathless What a subjective comment. Honestly, any gastronomy has its good and bad things... but for you, the Chinese food has nothing good taking into account so many types of cuisine in a country as huge as this..
I went to school with Trevor. It's great to see him growing from a regular guy who just loves Chinese food in Vancouver to a famous RUclipsr who got 5M+ subscribers.
@@djdad2482 To be fair ... yes and no. Certain food doesn't need MSG. In certain restaurants, they use prawn heads to make soup and itz absolutely delicious.
@@djdad2482 I don't like MSG. One reason why I am trying not to dine in restaurants. But it is unavoidable when we go out with friends or coworkers during lunch.
No way! We were just there because of the food ranger´s recommendations during the spring festival haha what a coincidence 😂😂 Great idea to get in touch with Trevor!
1. Try this dipping when having hotpot that brings down the spiciness: Sesame Oil+Oyster sauce+scallion+Coriander(optional)+garlic+salt 2. Actually the major difference between Chengdu hotpot and Chongqing hotpot is, we normally use canola oil to make the soup base while people in Chongqing use oil extracted from beef fat. 3. Bingfen won’t do harm to your body and try Lianggao next time when having spicy food 😏
Chengudenese are so welcoming, like they are trained to be welcome, and I realized that this city is based on tourism, so I think that is why I have that feeling
Your videos always make me happy. you have a great personality, and the reason why Sichuan people like spicy food is that the local climate is very humid, and eating spicy food can dispel dampness.
Oh my ...... hometown Chengdu! This just make me super super super homesick! I can actually feel the smell of every dish in your video! FYI, 冰粉 is made from boiled water with castor bean. Since it's almost nothing in it, it has almost no calories. It's a heathy dessert. Just beware of the toppings, those tiny sweeties could cause over amount of sugar.
That was really cool that Amy was able to hook up with #theFoodRanger ( Trevor and Ting) . Have always admired Amy's energy , enthusiasm , professionalism. Liked the way Amy communicates with her audience as friends providing relatable explanations , to the point teachings, and humor. Amy's passion and adventure for Chinese cuisine is boundless. @19:21 When Amy tried the Yu xing cao. Amy commenting, "look, I'm not loving the smell of it." Then , Amy tasted it three times to leave no doubt that it didn't win her over. Another awesome vlog !
Trevor’s tour of Persian food is one of my favourite pieces of RUclips content, he seems to be the happiest man on earth too, I’m certainly a fan of The Food Ranger. Great video as always, your content is always exceptional, thank you.
Personal Opinion: The reason why people in Chengdu and Chongqing (even Wuhan) are eating so much spicy food is because of the moisture level of these areas are higher than others, so that people have to eat spicy food to “sweat out” the moist (湿气, correct me if I’m wrong). Like you said, spicy is pain rather than taste. No matter how many ways you trying to reduce the spicy level, the damage was done already so it won’t stop you from sweating. That’s why people are inventing so many ways to reduce the spicy level rather than marking the hotpot less spicy. Otherwise the moist will still be trapped in your body.
As a local from Chengdu, "星鸿社" hotpot is also one of my favorite Chongqing hotpot, there're lot's of dishes restaurant, hotpot opened in the alleys, and some even in old residential communities, locals here they all love to eat at those places
Hi, Amy, I'm a Chongqinger in Sydney, dreaming of my Bingfen every night, good news Bingfen is healthy, Bingfen is made of a kind of fruit seeds(looks similar to chia seed) we normally call it Bingfen fruit. To produce Bingen, they put Bingfen seeds in a yarn bag, then violently rub the seeds in a bucket of water until the water thickens. In this step, we rub the seeds' essence into the water, then we drop in some edible lime to solidify the thickened water. Then you have a bucket of Bingfen Jelly now! Nice and easy, There are vendors on Taobao that sell Bingfen seeds, suggest having a video 'Amy handmade Bingfen' lol
8:24 Me when I see vlogger. Loved watching you try these fantastic dishes! Brought me back to the Food Ranger gold old days in Chengdu. Can't wait to see Trevor back in China!
I loved this and they all had me salivating so much that I had to whip up some noodles with chilli oil. Nothing compared to what you had but it will do until I can get to the real stuff. I can't wait for China to open up again. xx
That Hong She beef fat hotpot is a bomb! One friend of mine in Cheng du took me there when i was on the trip in Chengdu. I guess the reason that the restaurant offers couple of things to bring down the spiciness is the fact that : 1 local people barely need them, they crave that intensity of heat, but non-locals need them:) .2 People really enjoy the the satisfaction and joy as soon as the spicy ingredients go in, they and they also wanna cut out the sensation when the spiciness kick in. Bringing it down in the first place might bring down the satisfaction.
That's actually how chilli food works, more chilli you taste, more you want to eat. Because chilli is actually a sense of pain instead of flavour, that's why you will have burning A hole next day...while anus can't taste anything, but it can feel the pain......... Anyways, our brain will generate dopamine to ease the "pain" from chilli, so more you eat, more dopamine brain gives, it's like getting high without actually high....my English vocabulary is too poor to explain this, but you get the point.
When you say "I will give it another try" after eating something like yu xing cao instead of spit it out of your mouth instantly, I know you have become a real foodie in China!
0:25 I thought the iconic person would be Fuchsia Dunlop, who studied in a prestigious Culinary school in Sichuan, got her chef certificate there, wrote a cookbook on Sichuan cuisine and a memoir about her years (around food) in Sichuan.
Chinese food is so diverse and so amazing. Many Americans are missing out on a lot of these authentic Chinese food. Thank you for sharing your food adventure.
I am drooling while watching the video. It is flooding all over the places. I love every single dish that you tried. Trevor's recommendation is absolutely amazing.
I've noticed that there is little oil in your sauce bowl. The food will be much spicier if you don't put it all in oil (sesame oil). As a person from Sichuan, I can't accept the spicy level if I don't soak food in oil.
I was born and grew up in Sichuan province and am working in Bejing now. All my feelings about Sichuan cuisine occupied my whole brain when watching your delicious video clips.😋😛
Wow~ if you are in Chengdu, then you should come to Leshan (乐山)，there is famous saying, 食在四川 味在乐山 （food in Si Chuan, but real taste in Le Shan) , just 1 hour away from Chengdu. you can try the traditional and authentic Si Chuan food in Le Shan, hahaha ~
I know Bingfen is made from a plant seed but I didn’t know what that plant is. Just looked up and found out the tree is native of Peru, actually it’s English name is Apple-of-Peru. Bingfen is just water, starch and lime (not the lemon lime but the lime makes tofu clots), I’m pretty sure it doesn’t have all the magical functions but won’t do you any harm either.
@@BlondieinChina yeah it is 100% nature, like the spicy “huangdoufen” you eat in the first fly restaurant, they are all made by seed or bean powder, since Ming dynasty four hundred years history. Don’t worry
I have made bing fen at home but is really hard and take time. That is come from seed. But most of bingfen sell in the shop may not made by seed and may come from some chemicals.
I am in the US. Over here you can find a lot of good Chinese restaurants, but not to the level you can find anywhere in China, let alone Chengdu. I really was jealous of you when you enjoyed those great foods in front of my eyes. And how I hoped that spoonful of food could come into my mouth instead of yours. I’ll definitely go visit those places before I can not travel any more. Thank you for the videos which made me maintain my travel yearning.
I don't know if anybody noticed. For the hotpot, initially, I was puzzled that why did they put only the dry ingredients in the hotpot in front of the customers, and then they put water into the hotpot at their tables (the usual way is to bring the hot soup to the table). I then realized, Sichuan hotpot had a bad reputation for using the gutter oil as hotpot soup. This way, they are showing to the customers that they use fresh new ingredients to make the hotpot soup, not gutter oil.
For anyone scared of the spiciness, please use a lot of seaseme oil and garlic as base of your dip. Even locals can stand the spiciness, if not washed in seaseme oil. That's the reason blondie here is feeling too hot, because she didnt wash it in oil.
I guess people make hot pot spicy to give full/max/ultimate flavour for you to enjoy, with no sorry of the whole experience. But those de-spicy agents are elective, depending on each person’s spice tolerance level.
The busker must be making it rain with all the personal serenades since it would be awkward not to tip him afterwards, lol. Plugging your videos with the locals on the stools, best guerilla marketing strategy, ever.18:46 I love how this girl is enamoured by Amy exhaling fire. XD
Which of the dishes has you salivating the most?? 🤤🤤🤤🤤
Have to be every single one 😍
回锅肉面
必须是回锅肉面
回锅肉面！！！！
麻婆脑花
I love that you're sitting on the street, eating with the locals, and doing it all OG style! Also love that you're not just engulfed in your camera, but doing some side interviews, which is an added layer to your content.
That was a fun collaboration, I loved seeing all these places again, so many amazing memories!!! Let's meet up when we visit back to China for another collab!! Awesome videos!!
常乐！
祝你和你的老婆幸福哦！记得常回中国看看，顺带尝尝其他地方的美食
Thanks for all your amazing recommendations Trevor!! Can’t wait until you and Ting can come back to China for more food adventures 🥂🥂
@@BlondieinChina yeayyyy! Bravo Amy, Trevor and Ting. Can't wait to watch that episode.
miss you, guy
I love how you are so adventurous when it comes to trying new foods but that you can still admit when something freaks you out or isn't to your liking!
I'm amazed by Trevor's good memory. After tasting everything in everywhere, he can still remember the name of each dish in Chengdu. Very impressive!
He used to live in chengdu
He lived there for over 10 years.
@@kayflip2233 I remember he lived here for no more than a year man, but that is long enough to know about every thing here in my city ~btw he is one hell of a food expert!
I have not watched Trevor in years. Wow, its bringing back memories.
I can't tell you in words how awesome this video is. Roadside fly restaurants and locals are more real and alive than fancy restaurants. The point of delicious food is to make everyone happy, isn't it? Thank you Amy, I enjoyed it!
Thank you so much! Your comment made me so happy 🥰🥰🥰
@@BlondieinChina 艾米，你好。视频中的鱼腥草在四川话中叫折耳根。鱼腥草烫火锅至少要煮五分钟以上。鱼腥草通常是用来凉拌的吃的凉菜，用盐，辣椒，和其他调料研制半小时就行了，很好吃。
Chinese food is so underrated. When I went there, I was blown away by the variety and quality of the food. I'm french and I think chinese cooking is one of the best in the world. And now I want to visit Chengdu !
Welcome to Chengdu!!Thousands of food is calling you
Welcome to CHINA!!!
Very overrated. After a year in China you quickly go through the gamut of what's available. And that's if you don't judge a cuisine by the accompanying dining experience-in which case, one week until exhaustion. Copycat menus. Nauseating decor. Tragic service. Dirty and dubious ingredients. Put it this way, were you restricted to a single culture's type of restaurant for every meal until death, then Italian or Japanese or Spanish or Thai or French...all preferable; few would choose Chinese, much less Sichuan.
Nice to have a French to praise chinese food, Chengdu-my city 😁😅
@@anypercentdeathless What a subjective comment. Honestly, any gastronomy has its good and bad things... but for you, the Chinese food has nothing good taking into account so many types of cuisine in a country as huge as this..
OMG, Amy's stuttering from excitement was the cutest thing ever! 🥰🥰🥰
This lady is special ,she likes chinese food and can get along easily because she speaks mandarin. Good job lady and enjoy yourself.
This was a fan service surprised indeed. Trevor was the OG foodtuber. My mouth watering the whole time.🤤
I went to school with Trevor. It's great to see him growing from a regular guy who just loves Chinese food in Vancouver to a famous RUclipsr who got 5M+ subscribers.
Is that dude a professional cook? He seems to be able to identify the ingredients of the food he tasted. I mean not just Chinese food.
@@benthekeeshond545 its mostly MSG! 😂😂😂😂😂
@@djdad2482 you replying with that doesn’t even make sense…
@@djdad2482 To be fair ... yes and no. Certain food doesn't need MSG. In certain restaurants, they use prawn heads to make soup and itz absolutely delicious.
@@djdad2482
I don't like MSG. One reason why I am trying not to dine in restaurants. But it is unavoidable when we go out with friends or coworkers during lunch.
No way! We were just there because of the food ranger´s recommendations during the spring festival haha what a coincidence 😂😂 Great idea to get in touch with Trevor!
Such great recommendations!!!
what happened to your channel bro? i remember last time i watched your video, you just had a small channel, now it grows so fast...
@@loongsiu4766 你不说我都没发现 这涨粉速度惊人
@@loongsiu4766 因为他们改讲西班牙语了，这可是仅次于英语的第二流行语言。如果继续讲中文，只能吸引海外华人，毕竟国内需要翻墙。其实讲他们的母语，可以更好的介绍中国。
艾米在b站也有号
I lived in Chengdu for 9 years. Now, almost 7 years abroad.. I miss Chengdu so much. Thank you Amy.
I am from Chongqing but living in Adelaide. Haven't been home for 2 years since covid started. Really miss everything there.
1. Try this dipping when having hotpot that brings down the spiciness: Sesame Oil+Oyster sauce+scallion+Coriander(optional)+garlic+salt
2. Actually the major difference between Chengdu hotpot and Chongqing hotpot is, we normally use canola oil to make the soup base while people in Chongqing use oil extracted from beef fat.
3. Bingfen won’t do harm to your body and try Lianggao next time when having spicy food 😏
Chengudenese are so welcoming, like they are trained to be welcome, and I realized that this city is based on tourism, so I think that is why I have that feeling
In Chengdu, everybody is a good cook. I grow up there, start cooking at age 7.
听到Trevor那句“太好吃了”，简直爷青回！
i currently in UK, this is my first time miss home so much when I come to your channel, literally crying right now
Your videos always make me happy.
you have a great personality, and the reason why Sichuan people like spicy food is that the local climate is very humid, and eating spicy food can dispel dampness.
Oh my ...... hometown Chengdu! This just make me super super super homesick! I can actually feel the smell of every dish in your video! FYI, 冰粉 is made from boiled water with castor bean. Since it's almost nothing in it, it has almost no calories. It's a heathy dessert. Just beware of the toppings, those tiny sweeties could cause over amount of sugar.
That was really cool that Amy was able to hook up with #theFoodRanger ( Trevor and Ting) .
Have always admired Amy's energy , enthusiasm , professionalism. Liked the way Amy communicates with her audience as friends providing relatable explanations , to the point teachings, and humor. Amy's passion and adventure for Chinese cuisine is boundless.
@19:21 When Amy tried the Yu xing cao. Amy commenting, "look, I'm not loving the smell of it." Then , Amy tasted it three times to leave no doubt that it didn't win her over.
Another awesome vlog !
Thanks so much Scott!
@@BlondieinChina I love your video so much Amy !!! thanks for providing us good contents all the time !! (*╹▽╹*)
Trevor’s tour of Persian food is one of my favourite pieces of RUclips content, he seems to be the happiest man on earth too, I’m certainly a fan of The Food Ranger. Great video as always, your content is always exceptional, thank you.
omg yes two food RUclipsr in Asia collaborating yesss my stomach is ready to eat afterwards
The blue sign behind Amy at the hot pot place says " let your hair down, enjoy the moment", is a good description of her attitude towards life .
Oh man, great food, but most importantly, your commentary of the food is now at world class level!!!
Awwww thank you!!
Personal Opinion: The reason why people in Chengdu and Chongqing (even Wuhan) are eating so much spicy food is because of the moisture level of these areas are higher than others, so that people have to eat spicy food to “sweat out” the moist (湿气, correct me if I’m wrong). Like you said, spicy is pain rather than taste. No matter how many ways you trying to reduce the spicy level, the damage was done already so it won’t stop you from sweating. That’s why people are inventing so many ways to reduce the spicy level rather than marking the hotpot less spicy. Otherwise the moist will still be trapped in your body.
As a local from Chengdu, "星鸿社" hotpot is also one of my favorite Chongqing hotpot, there're lot's of dishes restaurant, hotpot opened in the alleys, and some even in old residential communities, locals here they all love to eat at those places
You are so down to earth, and adventurous, open minded, wish there are more people like you, thanks so much!
HAHA wholesome content
I definitely missed Food Ranger's Chengdu videos.
So nice!!!
Amy is so Cool when you said"jiayou" to the other guy, not spicy at all. Btw, looks great in green
10/10 for all the foods shown here and of course the video itself.
Thanks so much!
Can’t believe I got reply, now it’s officially 12/10. Best video EVER
@@mguo8190 Hahah you're so sweet!
Suddenly I'm craving a lot of dishes I never had before🤤 Well done, Blondie!🤭🥰
Hi, Amy, I'm a Chongqinger in Sydney, dreaming of my Bingfen every night, good news Bingfen is healthy, Bingfen is made of a kind of fruit seeds(looks similar to chia seed) we normally call it Bingfen fruit. To produce Bingen, they put Bingfen seeds in a yarn bag, then violently rub the seeds in a bucket of water until the water thickens. In this step, we rub the seeds' essence into the water, then we drop in some edible lime to solidify the thickened water. Then you have a bucket of Bingfen Jelly now! Nice and easy, There are vendors on Taobao that sell Bingfen seeds, suggest having a video 'Amy handmade Bingfen' lol
You, Trevor and Ting could make an incredible around China series for food !!! I would definitely pay to see that!!!
And chu chu !!!
The food ranger is a fantastic guy, I was amazed how he could speak Chinese so well.
Great video revisiting Trevor’s favourite haunts. Maybe you did a stellar enough job to lure him back to Chengdu! :D
Two of my favorite RUclipsr! Really miss Trevor and really like the content of this video!😍
8:24 Me when I see vlogger.
Loved watching you try these fantastic dishes! Brought me back to the Food Ranger gold old days in Chengdu. Can't wait to see Trevor back in China!
I loved this and they all had me salivating so much that I had to whip up some noodles with chilli oil. Nothing compared to what you had but it will do until I can get to the real stuff. I can't wait for China to open up again. xx
ruclips.net/video/fucnEhwU41A/видео.html You can learn to make some snacks from him
Welcome to CHINA!!!
Welcome to travel and live in China.where are you living now？
That Hong She beef fat hotpot is a bomb! One friend of mine in Cheng du took me there when i was on the trip in Chengdu. I guess the reason that the restaurant offers couple of things to bring down the spiciness is the fact that : 1 local people barely need them, they crave that intensity of heat, but non-locals need them:) .2 People really enjoy the the satisfaction and joy as soon as the spicy ingredients go in, they and they also wanna cut out the sensation when the spiciness kick in. Bringing it down in the first place might bring down the satisfaction.
That's actually how chilli food works, more chilli you taste, more you want to eat. Because chilli is actually a sense of pain instead of flavour, that's why you will have burning A hole next day...while anus can't taste anything, but it can feel the pain.........
Anyways, our brain will generate dopamine to ease the "pain" from chilli, so more you eat, more dopamine brain gives, it's like getting high without actually high....my English vocabulary is too poor to explain this, but you get the point.
@@RickMa I thought it is endorphin released which gives a natural "high" from chilli, and it is addictive.
@@Woodland26 Ah, all right...
NO WAYY YOU GOT HIM ON THE SHOW!!
I KNOW RIGHT!!!!
When you say "I will give it another try" after eating something like yu xing cao instead of spit it out of your mouth instantly, I know you have become a real foodie in China!
0:25 I thought the iconic person would be Fuchsia Dunlop, who studied in a prestigious Culinary school in Sichuan, got her chef certificate there, wrote a cookbook on Sichuan cuisine and a memoir about her years (around food) in Sichuan.
aaaawww the level of friendliness in this video is just so wholesome!!
wow, two of my favorite foodie vloggers in same video! 👍👍👍❤️❤️❤️
Hope you enjoyed it!
Really can't resist the temptation of watching Amy's "umami" videos. Thank you, Amy, for educating people like me about "food."
Chinese food is so diverse and so amazing. Many Americans are missing out on a lot of these authentic Chinese food.
Thank you for sharing your food adventure.
I am drooling while watching the video. It is flooding all over the places. I love every single dish that you tried. Trevor's recommendation is absolutely amazing.
Thanks for introducing my grandpas home. Well Chen’s du is next to his home he lives in a village! I love Mi Feng(Spicy Rice Noodle).
17:08 love that heat meter lol 😅
I'm not into spicy foods, but will give it a try once. Amy, you're surely blend well with the locals there.
You are such a trooper Amy! Trevor is also one of my favorite food vloggers, so happy to see both of you on the same video!
I've noticed that there is little oil in your sauce bowl. The food will be much spicier if you don't put it all in oil (sesame oil). As a person from Sichuan, I can't accept the spicy level if I don't soak food in oil.
I love him when he says "太好吃了！"
Amy, so much fun to watch your food adventure. We ❤️ your channel, your enthusiastic, happy spirit. Thanks.
Thanks Emily!!!
OH MY GOSHHHH THE COLLAB I NEVER KNEW I NEEDED ❤️
TY AMY AND TREVOR
Loved this episode! Classic Chinese Food Adventures with Amy! Everything was mouthwatering
I was born and grew up in Sichuan province and am working in Bejing now. All my feelings about Sichuan cuisine occupied my whole brain when watching your delicious video clips.😋😛
Wow~ if you are in Chengdu, then you should come to Leshan (乐山)，there is famous saying, 食在四川 味在乐山 （food in Si Chuan, but real taste in Le Shan) , just 1 hour away from Chengdu. you can try the traditional and authentic Si Chuan food in Le Shan, hahaha ~
乐山的吃的太好吃了随便整个什么都香
乐山小吃绝对一绝
Sooo living for this collab! Love the shared passion for Chengdu cuisine from two awesome RUclipsrs I adore!
Awesome video! Great to see you and Trevor connect, maybe next time will be in person
That would be amazing!
When you are looking for amazing foods, the best and smart way to do just video call Trevor or Amy. Cool!🙏🏻👍🏻😍😘
I know Bingfen is made from a plant seed but I didn’t know what that plant is. Just looked up and found out the tree is native of Peru, actually it’s English name is Apple-of-Peru. Bingfen is just water, starch and lime (not the lemon lime but the lime makes tofu clots), I’m pretty sure it doesn’t have all the magical functions but won’t do you any harm either.
Thanks for that! Honestly even if I were to discover it's bad for you, I'd keep eating it hahah
@@BlondieinChina yeah it is 100% nature, like the spicy “huangdoufen” you eat in the first fly restaurant, they are all made by seed or bean powder, since Ming dynasty four hundred years history. Don’t worry
I have made bing fen at home but is really hard and take time. That is come from seed. But most of bingfen sell in the shop may not made by seed and may come from some chemicals.
I love how they have the guard to avoid spitting into the food
I love that you wore the same jumper despite filming over several days -- such great commitment to continuity (minus the pimple, of course!) :)
I was so annoyed when that pimple popped up!!! Hahahaha 😂😂
i'm watching on my bed but your confidence to film alone in the public is making me shy 😭 how do you do thattt, amazing!
You guys should do videos together more often. Two of my favorite RUclipsrs and bloggers. 加油！
I am in the US. Over here you can find a lot of good Chinese restaurants, but not to the level you can find anywhere in China, let alone Chengdu. I really was jealous of you when you enjoyed those great foods in front of my eyes. And how I hoped that spoonful of food could come into my mouth instead of yours. I’ll definitely go visit those places before I can not travel any more. Thank you for the videos which made me maintain my travel yearning.
Oh my…I was watching Trevor's video yesterday lol
I have never had this much watering in my mouth.
OMG, Mr. Trevor is such an expert in Chengdu food!!
He has so many great food videos from Chengdu! You should definitely check them out :)
Hope to see more of Trevor video eating China food, it is iconic, and if u guys makes a Collab video tasting food together would be so intriguing.
So amazing. You are the only two guys I subscribed. 🤤
Great video Amy! So good to see you connecting with Trevor. I watch him a lot "Tai Ho Le". Amy you should have a signature quote.
I don't know if anybody noticed. For the hotpot, initially, I was puzzled that why did they put only the dry ingredients in the hotpot in front of the customers, and then they put water into the hotpot at their tables (the usual way is to bring the hot soup to the table). I then realized, Sichuan hotpot had a bad reputation for using the gutter oil as hotpot soup. This way, they are showing to the customers that they use fresh new ingredients to make the hotpot soup, not gutter oil.
11:33 Absolutely the street-foods discovery is a true tastes adventure😆
Loving it Amy!!! Although, 'wired' and 'weird' got mixed up!!!! :)
I’m a Chongqinger, good to see you visit southwestern China.
That's a lot of spicy dishes in Chengdu (成都), and Mr Trevor/The Food Ranger has a wide range of experiences from there, too.🌶
I’m in love 🥰🥰🥰with your videos even the way you expressed and contact the people 🥰🥰🥰I have been in China so many times ..... I miss China 🇨🇳🥰🥰🥰🥰🥰
Wow, nice, I’ve beeen watching food ranger and you for a long time!
Hope you enjoyed it!
For anyone scared of the spiciness, please use a lot of seaseme oil and garlic as base of your dip. Even locals can stand the spiciness, if not washed in seaseme oil. That's the reason blondie here is feeling too hot, because she didnt wash it in oil.
you are brave. That mala beef looked reallllllly spicy. I love spice, but that mala hotpot looked seriously hot
I can't stop watching your video, like the way you talked, you just like my older sister so pumped to introduce your trip to me
I can’t stop salivating!
很兴奋在你的频道看到 the food ranger ! 四年前，我家小朋友就是看着他的旅游美食节目，走遍中国各地 的。祝你健康！也祝他及妻子健康！
Love the food ranger !!! Hmmm... ahhhhh.... Yummy !!! 10/10
tai ho la
u were so cute eating the hotpot cuz ur reaction is so genuine lol
Making something less spicy is just way too practical 🤣
😂😂😂
I LOVE this channel omg, the videography, old-school vlogging is just the best, I'm hooked for life
must visit chengdu one day to explore the food there, really like your video, keep it up Amy!
Looks like Bing Fen is basically just jelly. All those dishes look super good.
I'm definitely gonna hit up those spots when back in China
Chinese Food RUclipsrs like Amy should collectively win a Nobel Peace Prize
I guess people make hot pot spicy to give full/max/ultimate flavour for you to enjoy, with no sorry of the whole experience. But those de-spicy agents are elective, depending on each person’s spice tolerance level.
I was watching Trevor’s videos 6 years ago. What a amazing collaborate! Definitely love it
The busker must be making it rain with all the personal serenades since it would be awkward not to tip him afterwards, lol. Plugging your videos with the locals on the stools, best guerilla marketing strategy, ever.18:46 I love how this girl is enamoured by Amy exhaling fire. XD
You and The Food Ranger!!! Two of the funniest RUclips personalities!