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Joshua Weissman takes viewers on a culinary odyssey through China, chasing street food that’s often hidden from the Western palate. Starting in Xi’an, he’s wowed by eggplant bao and jidan youtiao, then moves through Xi’an’s braised pork buns and xun rou da bing, marveling at how the simplest bites can sing with texture and rich seasoning. In Chengdu, the Sichuan peppercorn heat unlocks a fever dream of hot pots, guokui with beef and starch jelly, and the legendary Tian Shui Mian noodles that prize the noodle itself as the star. Shanghai delivers a luxe but balanced jianbing and soft tofu dishes that feel like refined breakfast done right, while Chongqing closes with a dizzying array of skewers, fried rice, and a retroYou Cha congee duo. Across each city, Weissman highlights how street cooks combine technique, speed, and regional flavors to create Michelin-level experiences on sidewalks, not in pristine restaurants. He befriends locals like Allen, Harry Li, and Rachel, who guide him to珍
More about the current video:(Published on 2026-03-08)
Joshua Weissman travels across China chasing the best street foods with local guides. He kicks off in Xi’an, where he samples a two RMB giant bao stuffed with eggplant and a breakfast pair of jidan youtiao, praising the balance of salt, texture, and richness. He then encounters liji jiamo pork loin buns and a deeply savory xun rou da bing, remarking on the crispy exterior and the fatty-meaty interior. The Biang Biang noodles in the street are described as life-changing, with two noodle styles and complementary toppings. In Chengdu, a chili oil drenched crispy roast duck from a Sichuan peppercorn-tinged pot showcases mala flavors, followed by grandma Yen’s guokui stuffed with beef and starch jelly. Tian Shui Mian, the sweet water noodle, is celebrated for its hand-pulled chew and all five tastes, while a hot pot like mingled dish with rice emphasizes balance and texture. In Shanghai, a luxe version of jianbing with sausage and fried chicken elevates a humble breakfast, paired with silken tofu hua and youtiao for dipping. Chongqing ends the journey with You Cha, a congee and fried dough snack, a double-cooked pork fried rice, and the showy skewers that mingle smoky spice and numbing heat. Weissman emphasizes street food’s ability to deliver Michelin-worthy flavor on sidewalks, not just in fine dining, and thanks locals like Allen, Rachel, and Harry for guiding him to hidden gems. The trip leaves him inspired by how much of China’s food culture remains to be discovered and sampled without pretension, all on a roughly modest budget.
