- Check it out guys, it's Trevor James
hanging out with Narendra and India,
they just won the 1 million
subscribers giveaway,
we have flew them in
from the UK last night,
And today we're going for a
full-on Szechuan food tour.
- Yes, we are.
- You guys pumped?
- We're gonna be going deeper.
- [Trevor] This video is
gonna make you hungry.
'Cause we're taking Narendra and India,
the winners of our 1
million subscribers giveaway
for the ultimate Chengdu street food tour
with eleven insanely
delicious street foods.
So make sure to watch this whole video
all the way until the end,
'cause you're not gonna believe
all of the incredibly
beautiful food that we found.
Like roast ducks, delicious fried
and baked Sichuan biscuits,
insanely huge and spicy lunches,
shot glasses full of brain,
and lots more.
And bringing them for their
first ever mouth-numbing
Sichuan hot pot at the end.
And first up, after picking
them up from the airport,
we brought them right away to
start the day the right way
in China, by going for classic
Chinese breakfast baozi.
So I know you guys wanted
to try bozi, right?
- [India] Yeah, absolutely.
- [Trevor] Awesome, here we are.
Okay so we are gonna get some pork baozi,
and sit down on the street.
So these are still being cooked,
and then when they're
done we're gonna eat up
a few of those and some
breakfast xiaolongbao.
- [India] They smell amazing already.
- Yeah.
And we're gonna get some soy milk as well.
- Okay.
- So first we're gonna make our vinegar
and chili dip, right here,
oh yeah this is really
what it's all about.
- That's like a jam
- That is jam.
- That is like a jam.
- Yeah.
- Chili in the UK is thin.
- Yeah, comparison.
- So we got chili oil
and a little vinegar.
Vinegar and you just dip your
baozi and your xialongbao
right into there.
Let's go for some xiaolongbao.
Oh yeah, fresh steamed.
So soft.
Oh.
Cheers.
- Cheers.
- Cheers.
- Oh yeah.
- The texture is really good.
- And the vinegar is quite sour.
- [India] It is but, work pretty well
- [Narendra] 'Cause the inside,
the pork is quite sweet,
but it has a sweetness to it.
That's really, really good.
- Oh.
- It's so soft.
- Look at these.
That is not a one biter,
you got,
- [Narendra] I would
start using the hands.
That was a different taste.
- I like this one how it has
more of a juicy punch to it.
- Oh yeah, absolutely.
- More of a juicy punch.
- It's, this was worth it straight away.
- Absolutely, oh my goodness.
- [Trevor] Next up,
before going for the most
insane Szechuan lunch
and taking a shot of the brain,
we visited my favorite
local street food market
in Chengdu, the super
deep, soup farmers market.
And found a ton of amazing street snacks.
We are here.
One of the busiest markets
in Chengdu right here,
Soup farmers market,
and we're gonna go in and try some stuff.
Oh yeah, tons of action.
So now everything you
have to try of course
is roast duck, right out
of the market, right here.
Yeah there it is.
This is what it's all about, guys.
And it's super crispy, fresh, hot,
oh yeah.
Alright this is the best part.
- [Narendra] Seeing the chopping on screen
and seeing it live is a different thing.
- [Trevor] Yeah.
Oh yeah.
She's gonna let us take a look.
Oh, it's full of ducks.
- [India] Oh my goodness.
- [Trevor] Wow, isn't that beautiful?
- [Narendra] Yeah you can have the aroma,
the smell is just coming forward.
- [Trevor] Oh.
Let's go try it out.
Wow, look at that.
Beautiful, crispy skin duck,
baked, roasted just right now,
grab a piece, get a nice succulent one.
Oh wow.
Yeah, get a piece.
- Oh go India, you have one.
- Cheers.
- Cheers.
- Cheers.
- Awesome.
Oh, it's so succulent.
Oh it's so soft, right?
- So good.
- Succulent.
- And the skin is nice and crispy.
- Yeah.
- [Trevor] Next up, just aside the ducks
we found the ultimate
healthy Sichuan style wraps.
So these are wheat flour pancakes.
So what happens, basically
they're making these fresh
wheat flower pancakes,
we choose any of this fresh veg,
and then they cover it in chili oil,
and make a wrap.
- Okay.
- So it's like a healthy
Sichuan style wrap.
After choosing whatever you like
from the huge selection of
different fresh vegetables
like asparagus lettuce, carrots,
Sichuan fish root, bamboo
and more you give it to the
chef and they prepare it for you
with chili oil, but today
they let us make it ourselves.
So he's gonna let us make it.
So Sichuan chili oil,
a little MSG,
Yeah, patch it up,
all that's quite good.
Oh, that Sichuan peppercorn,
garlic, sugar, and dry chili.
Oh sesame oil, oh vinegar
yeah, I like vinegar,
and soy.
Okay, and then we mix it ourselves.
One of my favorite Sichuan snacks.
He's gonna let us do it.
- Okay.
- Oh, nice.
Oh, that's beautiful.
- [Narendra] There you go.
- [Trevor] Take one.
- [Narendra] Oh, it's leaking chili oil.
- [India] The oil, oh.
- Good, unique.
- Oh the heat's coming through.
- It's definitely spicy, right?
- Oh, yeah.
It's really refreshing.
- It's like a minty salancho,
with fish sort of aroma to it, right?
- Yeah.
- [Trevor] Oh, yeah.
You can see it.
Huranchi Sichuan fish root.
Minty, selancho weed.
Spicy with the chili oil.
The carrots, it's so fresh, right?
Very healthy.
- Very unique flavor.
- Very unique flavor.
- I can have it for a
snack, I can see, yeah.
- And you gotta come to the
markets to get it just like that
- Yeah, absolutely.
- So this here is rock sugar,
and look at all the different
types of rock sugar they have.
- [Narendra] Oh, it's like mishee.
- [Trevor] And molasses.
Yeah, rock sugar, pretty cool, right?
- I think it's called, mishee.
- Normally you get it when
you get it to the tempura,
they're very, very small,
- These are big pieces.
- Not nearly this scale.
- Yeah they're more like, this size maybe.
- [India] Oh, yeah.
- [Narendra] Yeah, some
of these are giant.
- [Trevor] Pretty cool, hey?
- [Narendra] Yeah, yeah, yeah, yeah.
- Look at all the chickens here.
Chicken, duck, rabbit,
tofu, it's all here,
and right up ahead, we're
gonna see the soul of Sichuan,
dry chilies and Sichuan peppercorns.
- Okay.
- There's everything you can imagine here.
You can get your teeth pulled
out right in the market.
Wow.
Right up here is the
chilies, look at all these
Sichuan chilies.
- Oh my goodness.
- Oh, wow.
- Oh this is our buddy
here, we see him every time.
Yeah.
- You're regulars?
- Yeah.
- Yeah.
- This is our buddy here,
he is the Sichuan peppercorn king.
He's got it all here.
We got green Sichuan peppercorns,
red Sichuan peppercorns,
dry chili, it's all here.
And I think we're gonna
get the most numbing.
- Oh, lovely.
Might as well.
And this one is ours here.
He's running it up, yeah.
So this is the most numbing.
- Oh, you got anything but hot.
- Let's go right in, we got the
beautiful Sichuan peppercorn
and this really is the soul of Sichuan,
so many dishes here,
it gives it a numbing,
florally, aroma, there's so many dishes,
you can have it in so many
different styles of cooking
and ways, and yeah just grab a couple,
and you don't wanna swallow it,
just bite it with your
teeth and then let it sit
on your tongue, yeah?
- All right, let's do it.
- Oh, yeah.
- Just wait for it.
- I'll be honest, the
beginning was a bit fruity.
And I just went away in three seconds.
- And right now it's
starting to build, right?
It's still going.
It's gonna make your tongue water.
- Yeah, and get into your mouth.
- And your lips,
and your lips numb.
And it's a florally kick,
and it's gonna peak,
it's still going up.
- It's still going.
- Oh it's not over yet.
Way to wake up.
- Yeah.
It really hits your tongue.
- Yeah, it's like,
- I didn't know I could
salivate this much.
- You're really watering, right,
it's that sizzling, but
not like painful sizzle,
but it's like a,
- Now I really know but
the numbing really means
that it's numb, but I
still have, numb numb.
- It's like there's a
battery on your tongue.
- Yes. That's it.
- I probably imagine
what it would be like.
- You had a battery on your tongue?
- No, surprisingly.
- It's like there's a current
going through your lips.
Your gums and your tongue.
- Just even a little bit.
- I hit my peak.
- And you can see that's true chili cabin,
look at this.
This is true chili heaven.
So he's pounding the chilies
making a dry chili paste here.
Canada, he remembers us.
Oh and he's just making, look at all this.
- [India] How to get oil?
- [Trevor] Yeah,
I think so, I think he
put the oil in here.
Yeah a a little oil on there.
Oh yeah.
So this is the final product here.
You guys eat spicy, he's asking.
- Yeah, yeah.
- Yeah, great.
Yeah you can say great.
After the insanely huge bustling market,
we made our way up for
the biggest lunch feast.
With tons of Sichuan spicy
food pulled out to you
in the back of a bicycle.
So you wanna go deep, this is deep.
We're in a local neighborhood now,
and right up here is a
famous local fly restaurant,
they call it a fly
restaurant because sometimes
the conditions around are questionable,
but the food is insanely delicious.
Oh, yeah.
Oh, look at this.
Look at this here.
So this is,
so this is fish root, and,
oh okay, yeah, yeah, exactly,
and,
that's our buddy back there,
let's go see what they've got,
there's lots of food in the back.
This is a famous local
fly restaurant in Chengdu.
Look at this.
Look at that, that is raw bean fish,
oh, there's just so much stuff here,
all cooked and Sichuan flavored.
It's all here.
Ah, so the chicken organs.
Oh, the pig and the duck organs,
and look at all this here,
a lot of food here.
And you can just take whatever you like.
Look at this guys.
The food comes from a bike.
Straight from the kitchen.
Oh this is what we came for.
Look at this, this is pig brain tofu.
This is all pig brain.
Look at this.
Isn't that crazy?
- It's crazy.
- Yeah, crazy.
- So take a look here,
guys, this is liangfen,
which is mumbing starch jelly,
and she's just covering
it in chili oil and onion.
Look at that.
Awesome.
And then stewed pork, and it's all here.
Tons of different home
cooked stir fried dishes.
And what's so beautiful
is you can just roll up
and see what comes from
the bike, and just,
and they've also got
steamed dishes as well.
Oh look at this.
Okay.
So we've got the xiaolongbao,
which is pickled mustard
greens and fatty pork,
and we're gonna get that as well.
Oh yeah, so the kitchen is right here.
And there's all the dishes right here.
Oh yeah, look at this.
So they just load the
dishes right from the bike.
And this here is pickled veg
with fish and rice noodles,
and that's just a beautiful scene.
And they walk it back and
they just get picked up,
and then this here is our xiaolongbao,
which is pickled mustard greens,
and fatty pork, and we're gonna get that.
Oh yeah look at that fatty pork.
So we've got a beautiful
Sichuan lunch feast,
classic dish right here, this is tofu,
which is tofu with pig brain
and you can see the brain
in there, oh look at that,
isn't that crazy?
- [Narendra] Yeah it is crazy.
- [Trevor] Tofu with pig brain,
you can see the brain
there, and over here,
we've got,
starch jelly mung bean starch jelly,
covered in like broth bean paste,
so it's salted broth bean paste,
with chili and chili oil,
and they've also got a smoked duck,
the xiaolongbao which is what
you guys said you wanna try.
You've told me you wanna try that right,
so fatty pork with preserved
pickled mustard greens,
look at all the greens in there,
there's a bit of pickled
chili in there as well,
and we've also got fish
root with broth beans,
and chili oil.
And Narendra,
when you made your entry
to come on this tour,
you said you wanted to
take a shot of the brain.
- I'm ready to try anything like that.
- Your video,
- I'm gonna get the brain,
I'm gonna take a shot,
I'll take a shot.
I think I have made some
mistakes in my life.
- Let's just, oh look at that.
That's, oh get a bit of
the chili oil in there.
- [India] Oh yeah, absolutely.
- [Trevor] Oh there you go.
- It's good though.
- Is that enough?
- I think that's, you
don't need a double shot?
- That's a single shot?
- Yeah single's fine.
I'll take the single.
- There you go.
And I'll do it with you,
I'll do it with you.
We're going in as a team.
- [Narendra] Oh goodness.
- [India] I'll see if I can do this.
- [Trevor] You wanna try?
- [India] Oh jeez, I'm on the sidelines.
- I'll get a double shot.
- Oh you're brave.
- Actually that's a single.
Here's buddy.
So you wanna let it, just
melt it in your mouth.
You don't wanna swallow it right away.
- Alright.
- Alright, cheers.
- Okay.
- Oh yeah.
- Got any words about that?
- Any comments?
Was it pretty nasty?
- It wasn't as bad as I thought.
It was still disgusting,
I'm being fair, okay?
That is not for me.
But the taste was not stinky or odor-y.
But I think it's pretty well cooked brain.
But I don't think brain
is for me in general.
- I think the texture is
what's hard to pass, right?
- It's like extremely tofu.
- It's like extreme buttery, slippery,
- Slimy.
- Slimy tofu, but it's also
got that fermented bean,
so it's salty and fragrant,
and chili, I rather enjoy it.
But I think I had a similar
feeling the first time I
try it it's like whoa,
what's going on here.
After taking a couple bites of delicious
mung bean jelly noodles with that salty
fermented broad bean paste,
the bike came by and brought
the king dish of Sichuan.
Twice cooked pork.
Oh and twice cooked pork.
We're gonna take a big order.
Oh, nice.
Look at this and when you see
Wei Goro twice cooked
pork you have to eat it.
Look at that.
And that's what's so fun
about this little hole
in the world here,
is that the food just comes on the bike
and you grab whatever looks good,
so twice cooked pork and then these are
actually garlic bolts the green,
- It's like a smooth and salty flavor.
- Yeah.
It's like Sichuan bacon
- It's perfect bacon.
- Absolutely.
- Perfect.
Soft and juicy, Sichuan bacon, right.
After tasting all of the
dishes like the fatty pork
with mustard greens and the amazing
and juicy tea-smoked duck a local
ding ding Candy Man came
by with perfect timing
for us to enjoy a local Sichuan sweet.
Oh, so it's a sticky rice, actually.
Sticky rice, it's gonna be
hard and chewy, try it out.
It's like a brittle
sticky rice street snack.
And careful put on your back teeth
it's gonna be really chewy, yeah.
Oh bad teeth.
It's a little citrus-y, right?
- No, but yeah.
It's like candy.
- Yeah.
Classic ding ding tong here.
Yeah?
- [Narendra] Like candy, yeah.
It's got a sesame taste as well.
- Yeah.
Oh yeah, and orange skin.
- [India] Alright, that's interesting.
- [Trevor] Yeah.
Oh, it's really nice, hey?
- Yeah, it's so nice.
- He said you're Indian?
- Yeah, yeah.
- Like Indian and English.
Where are you from?
I think they're Tex talking where
are they from in India or England.
And people are so friendly.
We still have six amazing
street foods to eat 'cause this is
the ultimate Chinese street food tour,
so make sure to watch all
the way until the end,
because this is non-stop spicy goodness.
All right so you guys said you wanted
to try some organ soup right?
- Yeah.
- And right up here this is
feichangfen, intestine noodles.
Oh and look at this, he's making
the sweet potato starch noodles, oh,
so they put the dough in.
Come take a look, come take a look.
So he's putting sweet
potato starch dough in there
so these are sweet potato
starch noodles, oh yeah.
And they're boiling it,
and then they come out down here.
Isn't that beautiful?
- [Narendra] How is it
even going through to this,
it's like a liquid and a
solid at the same time.
- [Trevor] Yeah, it's,
that's the consistency of it,
you can see over here, that's,
that's the dough right there.
- [Narendra] Yeah so
it's pretty wet, yeah.
- So these are the noodles,
and then this is the feichangfen,
the intestines, and they're actually
tied into little knots, see?
- [Narendra] Yeah.
- [Trevor] So this is like
a big intestine broth,
and then they've got the
pre-made bowls of chili oil,
lard and onions and
then they pour the broth
and the intestines noodles all in.
- [Narendra] It smells
a bit like sausages.
- Yeah, it goes.
- Yeah.
You can see,
oh, look at them all coming down there.
- [Narendra] Wow.
- [Trevor] Wow.
So you can see they're taking the noodles,
these sweet intestine noodles,
and they're boiling these in the broth
and then they take these these bowls here
and they put them right in.
Oh, beautiful.
And then they're gonna
add intestine as well,
and the broth has a rich intestine aroma,
it smells crazy.
Oh.
Isn't that crazy?
- What is it?
- Look at that.
Isn't that beautiful?
Тhat's massive.
Yeah.
- It smells so good.
- Yeah.
It has a rich intestine aroma, all right,
- Yeah it does.
And he's gonna make the next bowl
- You could smell the chili.
- Yeah.
- That's crazy.
Beautiful, look at this guy.
I ordered extra big and
small intestine chopped up
and you can see on the outside there
there's just all the dried chili
that they put into the broth .
oh it's an intestine pure intestine broth,
you want to do mix it up a little bit.
Little vinegar.
- Yeah.
There you go.
- It's not as bad as I
thought it would get.
I think I'm a changed
man on the intestines
- Oh, it's pretty good.
- It's just a giant piece of intestine.
- Yeah.
- I could jump out, yeah?
- They're good and fatty.
- [India] Really good.
It's really tasty.
- [Trevor] And the noodles have
a really unique consistency, right?
- [Narendra] I've never
had a noodle like this.
- It's almost like it's a rice noodle,
but it's not as bite-y as a rice noodle.
- Yeah it's a bit smoother.
- It's a lot smoother,
little bit more of slime.
- Yeah.
Next up before enjoying
the most aromatic bowl
of Sichuan dam dam noodles,
we went for the ultimate
mid-day snack in Chengdu.
The crispy fried and spicy
and mouth-numbing beef guokui.
Alright guys, so I know you
also really wanted to try
the guokui, right?
The beef biscuit, and
look, there's right here.
Oh they also have beef, pork for today,
So they have pork filling biscuit,
and beef right here,
they're stuffing these
dough strips with beef and
there's Sichuan peppercorn
in this beef so then you
see he's gonna roll it up.
- It's got an orange color to the,
- It's beef.
So it's actually beef and pork mix.
And some lard.
And some peppercorn.
And a little bit of
secret, they won't tell us.
And then this is the
station where they fry them,
in oil and afterwards,
underneath here is oven
and they put them under,
and they crisp them up.
They sell more than a
1000 of these everyday.
- Oh look at the color.
- Beautiful.
- [India] It's getting a color nicely.
It's gonna come of a
nice, and really golden.
- [Trevor] Wow, that's
mesmerizing, isn't it?
Yeah he said it's tiring.
Oh.
So he says but if you enjoy
your life like this it's okay.
Yeah.
Yeah.
- I think a lot of people speak
Chinese haven't helped them.
- He says it's kung fu.
Oh here we go, right into the oven.
Oh wow.
And that's gonna crisp it up,
'cause right now they're
a little bit oily,
but now they're this is just
gonna give them an outer crisp,
so the outside is gonna be crispy,
and the inside is gonna
be soft and fluffy.
Oh here they come.
Oh wow.
Wow.
Isn't that beautiful?
- [India] Yeah.
- The best guokui that's what he says.
Oh wow.
Intensely hot.
And actually you're gonna wanna
be really careful with these
'cause they are intensely hot,
so oh,
you can actually just
break them a little bit.
Loose it up.
- Cheers.
Oh yeah.
- Having the Sichuan pepper,
- It does.
Affordably numbing.
You like it?
- Yeah.
- It's actually a little fatty
and fluffy on the inside,
but the outside is so nice and crispy.
Oh it's a pure beef biscuit of joy.
- I think this is your favorite thing.
- As of yet, my favorite thing.
This one takes the cake.
- [Trevor] Really.
- The outside crispy and crunchy,
and there's nothingness,
and the sesame, and it's quite
soft and meaty and delicious,
and, oh, so good, it's juicy,
it would be your any, every mood you had,
- Yeah.
Next up we went to try Sichuan's
number one noodle dish,
the dan dan noodles, along with a hot bowl
of Sichuan dumplings,
right on the street side,
this is what it's all about.
So I know you guys wanted
to try dan dan noodles,
zajiangmian noodles, right up ahead
there's a little noodle stall,
we're gonna go zajiangmian noodles,
and hot chili oil dumplings.
Let's go try it out.
So we've got ground pork sauce.
Spare rib and then,
and then beef.
Oh and feichang, you can
get intestine as well.
Oh and mushroom pork.
And chicken organ as well,
and then, which is pickled
veg and sliced pork.
But we're gonna get
the classic right here,
which is ground pork,
over top of zajiang noodles.
So these are our bowls here,
there's a little bit of oil,
Sichuan peppercorn,
ground up,
ground up,
a little MSG for the flavor,
and oh,
that is sesame paste,
a real magic right there.
Chili oil,
- [Narendra] I'm mad salivating.
- [Trevor] Yeah.
Okay.
Just soy sauce, no vinegar, okay.
The outside pickled mustard greens,
just adding a little cabbage on there,
this is the zajiang ground pork,
and adding a little bit of green onion,
he's just plating our,
oh there they are,
so we got three bowls of,
and three bowls of zajiangmian,
actually I kind of mixed ours up already,
but Narendra, you didn't mix yours,
so let's all mix ours up together
and take a look at what's on the bottom,
you gotta mix them up quick,
and get that chili oil.
Oh yeah look, look at the
chili oil on the bottom.
It just coats the noodles perfectly.
There you go.
That's the way.
- [India] So good, smells amazing.
- [Trevor] And then the same deal
for these,
oh look at those.
And the special thing here is
they put a little sugar in it,
so it's gonna be slightly, slightly sweet.
This is your first bite
of zajiang noodle, right?
- First bite.
- First ever.
- Let's do it.
- There's like a creaminess to it.
- Yeah.
- Yeah.
- Yummy.
That's exactly what it is.
Oh and I just love how the
silkiness of the noodles,
and it's so creamy, right?
- [India] Yeah.
- You really gotta make sure it's mixed up
so you get that flavor evenly throughout,
oh yeah, get going,
totally cover it like that.
Cheers.
- [Narendra] Cheers.
- [Trevor] Awesome.
There's a little garlic in there.
- Yeah, garlicy,
- And the sweetness.
- Sweet.
- [Narendra] And the pork as well.
- [Trevor] And plumped, and plumped.
- The chili sauce is
also really good as well.
- Yeah.
- [Trevor] Next up, we went
to another local market
to find more street foods
before our huge hot pot
dinner feast, and found an
amazing Sichuan pickle stall,
tons of different pickled
vegetables like carrots,
radish, and ginger.
But the best part was getting to meet
the super friendly vendor.
Did you try this?
Oh.
She loves feeding us.
Oh that's fantastic.
She's just feeding us more and more.
A little smokey right?
Huge pickles.
Pickled cabbage.
She said it's not too salty.
- That's so much.
That's so much food.
I've become literally full in
the last like, five minutes,
I can't even watch food anymore.
- [Trevor] For our final meal,
we went to go into an extremely
spicy Sichuan hot pot.
At the best hot pot restaurant in Chengdu.
So no trip to Chengdu would be complete
without having Sichuan hot pot.
Sichuan huoguo, and this is
one of my favorite joints here,
so we're gonna line up,
there's a line up here,
and try it out.
Isn't that beautiful?
- The taste of peppercorn
is just in the air.
- Oh yeah.
It's in the lungs.
- Or right there.
- [Trevor] After choosing
off your choice of meats
and vegetables, you make a
sesame oil dip with vinegar,
garlic, selantro, and oyster sauce.
And then you boil the meat.
So you take any of your ingredients
and this is the semi pork here,
oh yeah and you just get it
covered in that egg yolk,
and put it right in,
look at that,
oh, deep in broth.
- Well, entirely disappeared.
It's gone it's not going back.
- [Trevor] There we go.
And getting it there,
it's in another world.
And after the meats boiled
just a couple minutes,
we get that first heat of beef oil,
and that chili and that peppercorn
all over the soft meat,
and it's true painful joy.
So you take your beef,
You can see actually the peppercorns,
some of the peppercorns
are still on there, right?
So that will,
- [Narendra] It will give you a kick.
- [Trevor] That will give you a kick.
And then you dip it into your oil,
and get a little bit of
garlic and selantra on there,
let's try it out,
oh yeah.
- Oh that's good.
- Oh it's spicy.
- It is spicy.
- A bit, oh it's so, so
- It's in the back of the throat spice.
The tongue isn't you can't even see it.
Yeah.
- It's so nice,
and when you dip in the vinegar,
gives it a little sour dip.
- Yeah.
You got that.
- Selantro.
And it adds like its freshness.
- Oh yeah.
That is the way of life here.
Oh.
That was a tight holiday,
- Yeah.
- So much fun, hope you
guys had a great time.
- Wonderful, wonderful.
Tried lots of different types of food,
and this been worth the
trip, yeah for sure.
- Glad to hear.
And we would love to know
what you guys thought
about this video in the
comments below as well,
please click that subscribe button
and little bell
notification button as well.
Thanks so much for watching,
and I hope you guys can
come back to eat more.
- Hundred percent.
- Absolutely.
- Awesome.
