Chinese Food - YELLOW BEEF Hot Pot and Hot CHILI OIL RECIPE! | Yunnan, China Day 3
- Yellow cow meat.
- Yellow cow meat?
- Yeah.
- And then of course the hotpot just keeps simmering away
and as it keeps simmeringmore and more flavors build up
and you can see that kindof layer of fat on top.
(upbeat music)
Good morning, I hope you'rehaving an amazing day.
Its Mark Wiens.
I am in Dali, Yunnan, China.
As you can see it is a very, very cold
and very, very rainy day today.
But we're in ancient town.
And right now we'regonna go for breakfast,
and then after that we'llbe going to the market.
And then after thatwe'll be learning to cook
at Lu-Shi's cooking school.
And then finally for dinnerwe'll be having an amazing
beef copper hot pot.
Its very, very quiet.
Probably because its quite early
and also because its so rainy outside.
Its about eight a.m.
This is the restaurant here.
Its warm and cozy in here.
And let me just, I'm ecstatic right now.
Because let me show youwhat this place serves,
mutton vermicelli.
I don't think I can thinkof anything better to eat
on a rainy, cold morning,than mutton soup.
(speaking Chinese)
I desperately want to justdouse this entire bowl
in the chili oil, but beforeI do that I got to taste
the broth as is, first.
(slurping)
Oh, mmmm.
Oh that is, you can definitelytaste the mutton in there
and then you can taste the mint.
Mmm, the mint comes in there so nicely.
Oh, that's a clean, muttony broth.
But it would be even better
with the addition of that chili oil.
(music)
Oh yes and also, I forgot to mention
that it is quite loadedwith Sichuan pepper as well.
Just on that first scoopof soup I could feel that
and it is beautiful.
Oh, okay I'll start withthat amount of chili oil
and may need to add more.
(slurping)
Oh its so good, it just falls apart
and the noodles are really, really soft.
You can really tastethat mint, you can taste
the Sichuan pepper, you canfeel that Sichuan pepper.
With that chili oil you've gotthat smoky, dry chili flavor.
Garlicky.
That will just warm you to your core.
Oh that broth, its likea subtle mutton flavor
and then with that dry chili.
And I love that zingfrom the Sichuan pepper
and that chili oil.
Oh and that mint.
Oh what a beautiful, beautiful broth.
Think I would go in for alittle more chili oil though.
(music)
Okay, nothing makes me morehappy than another scoop
of chili oil.
In addition to the noodles,we also got a mutton salad.
The same slices ofmutton and he mixed it up
with all the herbs, the mintin there, the spring onions.
And then he made a dressingthat includes chili oil,
Sichuan pepper, vinegar and soy sauce.
Oh, that salad is insane too.
That mutton is so tender.
It tastes like its been maybe salt cured
so the flavor literallygoes all the way through
each piece of meat.
And then its like complimentedso well by that mint.
(music)
Let me tell you a 100%successful way to warm you up
when its cold outside.
Have a bowl of mutton noodles.
We're walking through old town Dali
and we're on our way to a tea shop.
Tea in Yunnan is famousworldwide actually.
They produce some of the finest tea
and so we're gonna go drink some tea now.
And again what a perfect, rainy, cold day.
If its gonna be rainy and cold outside
drinking tea is not a bad activity to do.
Alright that was a bit of awet walk but we have arrived.
They specialize in Yunnanese black tea
as well as pu-er tea.
Which I think we're just gonna sit here
and start drinking some tea.
(speaking Chinese)
Have many different blackteas as well as pu-er teas
which are only from Yunnan.
Pu-er teas, there can be a raw pu-er tea
as well as a manuallyfermented, aged pu-er tea.
So right now we're startingwith a type of pu-er tea
which is raw.
And its from a tree thatis over 400 years old.
And so he's doing the whole process.
He's first awakening the leaves
and then just washing the cups.
The first one, the raw pu-er.
Oh that's good.
Fresh tasting, slightly earthy.
Really smooth, really, really smooth.
- [Woman] Taste likehoney, taste like flower,
taste like sweet potato.
This one is orange.
- The next tea that he'smaking is a fermented pu-er tea
and you can immediately seehow its a much darker color.
We had a smell of it and it smells earthy.
Mmmm, oh that one's amazing.
Oh, yeah, its almost likea bacony, smoky flavor.
It has this huge depth of flavor.
He was mentioning that it almosthas an orange flavor to it,
which it does, it does.
And they say that these pu-erteas, they age with time,
its like a fine wine.
And it really is, there'ssuch a complexity of flavors.
(speaking Chinese)
There's so much to learn about tea.
Something that's fascinatingto me is that every,
every tea tree is accountedfor and known about.
So certain teas can come fromone certain, specific tree
that they know about and that's the tea.
And it will have a differentflavor from a different tree.
And so every tree is accounted for.
There's so many different tastes.
This one is the black oolong.
Mmm, very light.
It does have a fruity taste to it
and a little bit of a natural sweetness.
This one is from the very top buds.
The very young buds of the tea.
Oh, just a drastically differenttaste from the other one.
Its floral, its a little bit...
A little bit smokey, but very, very light.
The next tea is from a 600year old specific tree.
And this one is a very gourmet tea.
That's great!
It is, wait one more taste.
It has that dryness, like a dry wine.
There's so much to learn about tea.
You could spend yourlifetime pursuing tea.
But I had to buy one of thoseblocks of the fermented.
This is the same one that we sampled,
but fermented, blacktea, aged to perfection.
And this one cost me 300 yuanso I'm gonna bring this home.
And I'm gonna be drinkingthis as I'm sitting
at the computer for sure.
We're now gonna go catcha taxi to a market.
And then after that we're gonna go over
to Lu-Shi's cooking school
to do a bit of cooking and eating.
(music)
- So this is all different types of tofu.
Then you get the bell pepper,together with this Sichuan
and mix together with the tofu.
- A huge, sprawling market.
Just all the ingredientsyou need for Yunnanese food.
For Sichuan food.
There are so many vegetables,there are chilies,
there are things steaming.
Its cold and wet this morning.
This is a great market.
- [Woman] And this pickled chili,
before he was pickled he was hard.
- I always love walking around markets.
We're off now to Lu-Shi's cooking school.
And we have arrived toLu-Shi's cooking school,
its called Rice and Friends.
This is the little courtyard
and we're going upstairs to start cooking.
Oh, its so cold today.
Lu-Shi just explained tous all about the different
seasonings that go into Chinese cooking.
Now its time to start cooking.
We are gonna make our own chili oil.
So, I am very excited to learnhow to make proper chili oil.
- We have over here,this is the dried chili
and roughly grinded the dried chili.
Over here, what we have issome toasted sesame seeds.
So we heat up the canola oil.
- [Mark] Does it have tobe canola oil or can it be?
- Does not have to be, can be corn oil,
or bean oil, or sunflower seed.
Just any oil which canbear the high temperature.
The ginger, star aniseand a Sichuan pepper.
So with the ginger, I just cutit into big chunks like that.
This is good.
So I'm putting all the spice inside.
We need to give the spicea little bit of time
to release the flavor.
- You want to heat thatoil over a medium size heat
until it is smoking point.
Also monitor those spices causeyou don't want them to burn.
That smells ridiculously good.
- So I'm taking it out.
So I've already turned off the heat.
And now its a little bit too hot.
We need it to be a little bitburnt but if its too burnt,
too hot, it will also burn a bit too much.
So now we do the first time.
You see only the top, thesurface, the color changes.
The bottom is just now gets wet.
So I mix it and second time Iwill make sure all the chili
is soaking in the hot oil.
Okay, so now this is thesecond time, as you can smell.
So that is how we make the chili oil.
- Its not immediately ready to eat.
You have to bottle itand wait at least one day
before the flavors settle and mingle
for it to be more fragrant, more aromatic.
And that chili oil is one
of the greatest ingredients of all.
We gonna get startedcooking the wok dishes now.
We're gonna make a fish eggplant,
that's actually vegetarian,which is a Sichuan dish.
And also Kung Pow chicken.
Pickled chilies, garlic.
And this is pre-cooked eggplant already.
Make sure you stir that up.
Pour in the corn starch around.
Take this over to the clay pot.
(music)
Put all of this, oh itlooks like that eggplant
is just going to be melt-in-your-mouth.
And then stick the clay pot onto the fire.
Okay we're gettingstarted on the next dish
which is kung pow chicken.
This is cooking wine, corn starch.
We're just cooking thechicken halfway now,
then its back into the bowl.
The dry chilies and the Sichuan pepper.
We're sitting down for lunch now.
Got the kung pow chicken,got the eggplant.
Got rice of course.
Oh, and got chili oil.
Okay let me begin withthe kung pow chicken
while its nice and hot.
Got the peanuts in here, got the chilies.
Oh, oh I got the Sichuanpepper in that bite.
Pair that with the rice.
This would definitely be even more amazing
with some chili oil.
Its not spicy, but its sofragrant and so aromatic.
Then back to the eggplant.
I put the eggplant right onto the rice.
Scoop it out.
(music)
Its comfort food.
Micah's having some kung pow chicken too.
(music)
That was a lot of fun.
I especially am reallyexcited that I learned
how to make Lu-Shi's chili oil recipe.
I'm gonna be making that for sure.
So from here, we're gonnatake a little bit of a rest
this afternoon.
And then for dinner tonight,we have another special dinner.
We're gonna be eating abeef hotpot Yunnanese style
that's served in a copper pot.
- Frank told me you love meat.
- Yes, I love meat.
What's the name of this restaurant.
- Okay, so here this restaurant is
is a restaurant from Bow shan,
and which like this cityis on the way to Burma,
so its west to Dali.
Yellow cow meat.
- Yellow cow meat?
- Yes.
- And you've got to go thefront to make your own sauce.
Which is the dipping sauce,you can mix and match.
So I'm gonna go upfront and make my sauce.
Do you mix everything?
- [Li-Shu] Everything.
- A little bit of everything?
Okay, so this is called, whatis this one called again?
- [Li-Shu] Fish mint herb.
- Fish mint herb.
So it has a fishy tasteeven though its an herb.
Its a vegetable.
And we've got some garlic.
Some crushed chilies.
This one is fermented tofu.
How much of this should I add?
A little bit?
A little bit will go a long way.
Soy sauce.
(mumbling)
- I'm going to put theShitake mushroom inside
because this one gives alot of flavor for the broth.
- Its really an incrediblybeautiful hot pot.
Its beef, its full of beefslices, its bubbling away.
There's pumpkin in there.
And then we just addedin the Shitake mushrooms
and the radish.
- It also dissolves the tofu.
- Oh yeah and there's thathunk of fermented tofu
which almost looks like a block of cheese.
And that's also in my sauce mixture here.
Stir this around.
Look at that sauce,that sauce is beautiful.
This is a sauce I just want to marinate
in there for a little while.
That is chunky, beautiful.
Oh, wow!
Oh that beef is tender andstringy and so flavorful.
And that sauce is incredible.
All of those things we mixed together.
That's such a depth of flavor,so many things going on.
Its a little spicy.
You can taste that tofu, itreally does have a salty,
almost cheesy flavor to it.
And with that Sichuan, there'sa little bit of Sichuan
pepper in there too, oh that sauce is,
its remarkable, itsjust loaded with flavor.
(music)
The mushroom's amazing, it hasa beautiful bounciness to it.
Just so pure.
- This is a special type of tofu.
Only from Yunnan, not anywhere else.
And in Chinese we call it au-jung tofu.
- We're waiting for that tofu to cook
but it just needs a few minutes.
But I just cannot get over the beef
and the shitake mushrooms,that combination.
And then of course the hotpot just keeps simmering away
and as it keeps simmering,more and more flavors build up
and you can see that kind oflayer of beef oil fat on top.
And oh man, its just a beautiful thing.
(music)
What's interesting aboutthis tofu is that the more
you cook it the more it becomes soft
and it can actually completelyliquefy if you overcook it.
So right now is theperfect time to eat it,
its been simmering forabout four minutes or so.
And you can see these chunks of tofu.
You dip it into the sauce and the tofu
just soaks everything up.
Oh look at that!
And I'm gonna take some up too.
It sort of dissolves andits sort of like melty.
And these are pea shoots.
- Usually I put glass noodlein the end of hot pot.
(music)
- Again, everything hasto go into the sauce.
Mmmm.
You're just looking at somenoodles from the hot pot.
Oh wow, the pea sproutsare amazing though.
- [Woman] Its too long.
- Oh let me help you.
- [Woman] Thank you.
- They have a natural sweetness
as well as a natural nuttiness.
Mmm, really really good.
And then, since that'sbeen boiling for so long,
it really has like an oilybeefiness to it now our hot pot.
That makes everything even better.
Mmm, hmmm, vegetables amazing.
All I can do right now isjust sit back and relax.
That was an impressivelydelicious hot pot.
We made it back to the hotel.
That was just another stunner of a meal.
That hot pot was sensationaland what a way to end
another impressive dayand a sensational day
of eating in Dali, around Dali and Yunnan.
I want to say a huge thankyou to Lu-Shi for taking
us around and also to Zouba Tours.
Frank from Zouba tours,he arranged everything.
And I want to say a big thank you to you
for watching this video.
Please remember to give it athumbs up if you enjoyed it.
I'd love to hear fromyou in the comments below
and if you're not already subscribed,
click subscribe right now.
I'm gonna be sharing many,many more food and travel
videos with you.
Thanks again for watching,I'll see you on the next video.
This Day 3 of this 4-part video Chinese food tour of Yunnan. Watch it all here: https://goo.gl/QhiJUb ►SUBSCRIBE for 2 new videos per week: http://bit.ly/MarkWiensSubscribe ►T-shirts available now: https://migrationology.com/store/ Luxi’s cooking school: http://riceandfriends.com/ Zouba Tours: http://www.zoubatours.com/ It was another incredible day of Chinese food in Yunnan. It was a cold and rainy day, so we started with some noodles. Then we went to Luxi’s cooking class and learned how to make Chinese hot chili oil, and finally ended the day with an amazing copper hot pot of a special type of yellow beef. Breakfast at Liu Pan Shui Mutton Vermicelli (六盘水羊肉米线) - Located in Dali Old Town, we started off the cold and rainy morning with a bowl of mutton vermicelli. The noodles were so warm and soothing and the mutton was fragrant. But probably the best thing about this Chinese breakfast was the hot chili oil, and Luxi said they had some of the best! Price - 12 RMB ($1.82) Wan Bao Hong Cheng Tea Shop - After breakfast, we walked over to a local tea shop to sample some Yunnan teas. Yunnan is famous for growing tea, and especially for pu’er tea, which is black, aged and fermented tea. It was a great learning opportunity, and as a tea and hot drinks lover, I fully enjoyed it. Pu’er tea - 300 RMB ($45.47) Rice and Friends - Chinese Cooking Class - Luxi was our guide for a few days during this Chinese food tour trip, and she also owns a cooking school in Dali called Rice and Friends (http://riceandfriends.com/). We first went to the market and bought a few ingredients, then we went back to her cooking school to learn a few dishes. The highlight for me was learning how to make Sichuan style hot chili oil - a condiment that you can use for just about anything and everything. Yellow beef copper hot pot - Yunnan is known for its speciality yellow beef, and also for a style of copper hot pot. The beef and broth was insanely flavorful, and we added in a few vegetables. One of the best things about this type of Chinese hot pot is getting to make your sauce. And we must have added about 25 different ingredients and seasonings to our sauces. It was an outstanding meal, one of the best meals of my trip to Yunnan, China. Total price - 149 RMB ($22.57) Special thanks to Zouba Tours (http://www.zoubatours.com/) for arranging everything in this video. I paid for this tour, but I think they did a great job, and I thoroughly enjoyed the food and the tour. That completes Day 3 of this Chinese food tour of Yunnan. If you haven’t already, watch the full series here: https://goo.gl/QhiJUb MUSIC: You Will Always Be The One - https://goo.gl/HwVjdo ***CAMERA GEAR*** I used to make this video (these are affiliate links): Main camera: http://amzn.to/2sV0XQO Main lens: http://amzn.to/2szLZNf 2nd lens: http://amzn.to/2wXXT8h Microphone: http://amzn.to/2rBKD3z Gorillapod: http://amzn.to/2rBFkkI I would love to connect with you! Instagram: https://instagram.com/migrationology Facebook: https://www.facebook.com/migrationology T-shirts available now: https://migrationology.com/store/