Travel Guides & Tips in this video
- Tip 1Daozi is a polarizing Beijing specialty; try it if you're adventurous, but be prepared for its unique fermented taste. (0:40)
- Tip 2Understand the history of Daozi as a resourceful dish made from mung bean noodle water, reflecting past economic conditions in Beijing. (2:10)
- Tip 3Explore Beijing's hutongs, described as secret passageways, to find hidden food gems and authentic local experiences. (5:59)
- Tip 4Engage with locals; even with a language barrier, they are often willing to help you find places or guide you. (6:20)
- Tip 5Look for signs of real life like hanging clothes in hutongs to find authentic neighborhoods away from commercialized tourist areas. (9:41)
- Tip 6Try Jianbing, a traditional Beijing breakfast, noting its historical origins possibly linked to ancient soldiers using shields. (10:52)
- Tip 7Seek out historic eateries in Beijing that have been serving traditional dishes for over a century to experience culinary heritage. (14:19)
- Tip 8When trying boiled tripe, appreciate the cooking process, as it requires precise timing to achieve the right texture. (15:28)
- Tip 9Observe local preferences, especially for desserts, as Chinese men can be quite particular, indicating a popular dessert is likely excellent. (19:02)
That Evan Guy's culinary adventure in Beijing kicks off with a dive into the notorious Daozi, a fermented mung bean drink that's as polarizing as it is pungent. Despite its historical roots as a resourceful dish for the poor, it proves to be a challenging, if not unpleasant, experience for the palate, described as tasting like 'dirty laundry.' However, the journey quickly redeems itself with the discovery of a savory beef-filled bun, a delightful contrast to the Daozi. The next morning, a chance encounter leads to a bowl of thick, delicious bean porridge with a rich peanut-sesame paste, a comforting and satisfying start to the day. Later, exploring the historic hutongs, That Evan Guy seeks out traditional Beijing cuisine, finding a century-old eatery serving boiled tripe. While the tripe itself is a tough swallow, the accompanying peanut sauce elevates the experience, making it a surprisingly palatable and protein-rich dish. The exploration concludes with a highly recommended Chinese donut, a fluffy pastry filled with a velvety, custardy cream that earns a solid nine out of ten, proving that Beijing's food scene offers both extreme challenges and delightful rewards.
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More about the current video:( 5 / 19 )
That Evan Guy embarks on a culinary exploration of Beijing, starting with the infamous Daozi, a fermented mung bean drink. Locals describe it as a Beijing specialty that many from other regions find difficult to stomach, with a smell likened to "yogurt that's gone bad." Historically, it originated from the leftover water of mung bean noodles, a resourceful dish from poorer times. Despite its heritage, the taste is overwhelmingly negative, described as "dirty laundry" and earning a 2/10 rating. The experience is improved only slightly by adding crunchy fried accompaniments, but ultimately, it's deemed an unpleasant and unappetizing dish.
Moving on, That Evan Guy discovers a much more palatable beef-filled bun, praised for its juicy meat and tasty bun, offering a delicious contrast. The next morning, a kind local couple directs him to a hole-in-the-wall eatery for a breakfast of thick bean porridge topped with a rich peanut-sesame paste. This dish is a hit, described as satisfying, creamy, and earning a 9.5 rating.
Further exploration leads into Beijing's hutongs, described as "secret passageways" with signs of real life. Here, That Evan Guy seeks out traditional food, finding a place open for over 100 years serving boiled tripe. While the tripe itself is noted as a "tough swallow" and not particularly tasty on its own, the accompanying peanut sauce significantly enhances the flavor, making it a "pretty good" and healthy, high-protein option. The experience is described as more of a side dish rather than a main.
Finally, the culinary journey concludes with a highly recommended Chinese donut, a fluffy pastry filled with a velvety, delicious cream. This dessert is a standout, earning a nine out of ten and described as the "star of the show."
FAQs (From the traveler's perspective)
- Q: What is Daozi and what does it taste like?
- A: Daozi is a fermented mung bean drink, a Beijing specialty. It smells and tastes like dirty laundry or spoiled yogurt, and is very polarizing.
- Q: What is the history behind Daozi?
- A: It originated from the leftover water of mung bean noodles, used as a resourceful dish by poor Beijingers in the past.
- Q: What was the breakfast porridge like?
- A: It was a thick bean porridge with a delicious peanut-sesame paste on top, very satisfying and creamy.
- Q: What was the tripe dish like?
- A: The boiled tripe itself was a bit tough, but the accompanying peanut dipping sauce made it pretty good and chewy.
- Q: What was the most recommended dessert?
- A: A Chinese donut filled with velvety, custardy cream, described as the star of the show and very delicious.
