Travel Guides & Tips in this video
- Tip 1If you’re chasing iconic tastes in dense cities, go with the flow of the crowd. Let the queues tell you what to try next, and don’t be afraid to step back if a scent seems off—sometimes the best bites come from the boldest risks. (00:15)
- Tip 2When trying stinky tofu, start with a small portion and add chili or broth to balance the aroma. Observe locals’ lines—they’re often a good signal that a vendor knows their crowd. (01:30)
- Tip 3At major hubs in China, checking in is quick—bring your ID, your ticket, and patience. Travel between cities by rail is fast, clean, and surprisingly human-scale compared with airports. (08:00)
- Tip 4In Wuhan, wander pedestrian streets near markets for unfiltered flavor. The beef noodles may be simple in appearance, but the broth, oil, and chewy noodles deliver a satisfying finish when paired with fresh greens. (17:20)
In a rapid-fire chase through two of China’s lively urban hubs, the traveler known as That Evan Guy starts in Nanjing on a last-day quest for flavor before catching a high-speed train to Wuhan. With his camera dead, he leans into the city’s food scene, first confronting the infamous stinky tofu: a dish that smells like laundry, yet promises an extraordinary bite. The initial encounter is skeptical—backed away by the aroma, unsure if he’ll dare to try. But the crispy exterior and creamy interior, aided by a chili kick and a compelling backstory about the tofu’s origin, gradually win him over. The call of the city’s street-food culture grows louder as he navigates crowded stalls, cafes, and noodle shops, each block offering another aromatic temptation. Eventually he heads to the train station, marveling at a hub that feels like a ceremonial temple—columns towering like ancient giants, a security regime that blends practicality with a touch of awe. On board, he surveys the contrast of two
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That Evan Guy begins in Nanjing on his last day, camera dead and appetite on high. He seeks out the legendary stinky tofu, remarking on its pungent laundry-like odor. The first bites are tentative; he backs away at the smell but then returns to try it after the vendor adds chili and a flavorful broth. He’s surprised by how crispy outside and creamy inside the tofu can be, and he learns the dish’s quirky origin story about a failed scholar who fermenting tofu transformed into a beloved street snack. The scene shifts to bustling Nanjing streets full of cafes, food stalls, and lines that hint at a food labyrinth. He then races to catch a train to Wuhan, marveling at the monumental train station with statues and towering columns that evoke a temple-like awe. On the train, he observes the bustling crowds and the surprisingly efficient check-in process, reflecting on how China’s rail network makes flying seem archaic. Arriving in Wuhan, he discovers a carefree, family-friendly street culture, tries beef noodle soup from a local vendor, and tolerates the resulting heat from the chile oil. The meal proves comforting and satisfying, a small victory before continuing the journey. The chapter ends with a vivid snapshot of Wuhan’s street life—kids playing, grandparents nearby, and a sense that this city may be as inviting as it is delicious, promising more adventures to come. Evan is the traveler whose curiosity and humor color the day, turning a challenging aroma into a memorable bite and a whirlwind travel experience.
