The cuisine in each region of China varies greatly, and the differences between the two neighboring provinces are comparable to British and French cuisine. The difference between North and South food is comparable to Russian and Indian cuisine😂
@Lelannie Knoll: Most of the world has zero idea of how VAST China truly is. It's thousands of distinct cultures, flavors, due to distance and geographic diversity dictating what local natural resources are that pave the way for what you are going to use as ingredients. "The differences in palate is even more stark than in the US, if you think about it. China is a larger country, with a much longer history than the US. It means that regional differences have gotten a really long time to magnify, plus China has only recently modernized, so even dishes developed from less than 100 years ago haven't spread much."
Peter watching this video in Auckland, New Zealand and be like lmfao 😂 anyways, flying back to China tomorrow and will be more than happy to continue the amazing Chinese food adventure with Amy until the point I’m moving to Paris and become Pierre 💁🏼♂️ Just don’t ever make me try douzhi again 🤦🏼♂️🤦🏼♂️🤦🏼♂️
Hahahahaha I will still appear in Amy's video when I'm visiting China from time to time. Amy is also planning to visit me in Paris and we will surely do a French food adventure together, where I'll be speaking a lot of French 😂
In some parts of China, 茶 doesn’t only represent tea, but also any drinks or liquid that you treat your friends or customers, for example 鸡蛋茶 egg tea, 油茶 oily tea, 花茶 flower tea, etc.
If you think of Tibetan butter tea, this more general use of the word isn't so surprising. Maybe there is a connection via the Mongols and their tea culture.
As someone learning Mandarin, I love hearing you and Peter speaking Mandarin to each other and shop keepers. It helps me learn the real names of these dishes. More please! 😊
@@peterzhou372 He was willing to let Amy lead since “we’re in her part of the woods.” But you wonder how much of the “let’s torture Peter” claim she embraced since the North-South culture shock would make for good humorous content.
Yes, we absolutely love Amy, Peter, and their shows: interesting, relaxing, fun, and pleasant! Peter is so funny and Amy is the little Sun in the show.
@@peterzhou372 Today, though, Amy was a mischievous naughty girl, no doubt enjoying your “culture shock” with the Beijing food. “The better the content from this, the more Peter will feel the effort will be worth it.” And the humor spices it up.
I love your videos with Peter, and this one was the best! A series with the two of you roaming China, having delicious and hilarious food adventures, would be AMAZING. :)
ahahaha I remember when I moved from Beijing to Guangzhou, getting used to the palate change between the regions was sooo hard, even though I was only 5 years old and supposedly "adaptable" at such a young age. As soon as I saw the video title I was like "oooof", especially since Peter is an adult, who clearly loves his Southern Chinese cuisine. Good on him for being such a good sport though! He basically reacted exactly how I expected him to react, especially with the reversing between sweet/savoury of certain foods between the North and the South.
Cat Sidhe, not just the "north and the south". China is separated by a much higher spectrum of diversity that doesn't get around to other parts of China. You need to go to the village. Most of the world has zero idea of how VAST China truly is. It's thousands of distinct cultures, flavors, due to distance and geographic diversity dictating what local natural resources are that pave the way for what you are going to use as ingredients. "The differences in palate is even more stark than in the US, if you think about it. China is a larger country, with a much longer history than the US. It means that regional differences have gotten a really long time to magnify, plus China has only recently modernized, so even dishes developed from less than 100 years ago haven't spread much."
It is great to see Peter representing for the Cantonese! We can be a little bit of a food snobs(quietly it is due to fears of unknown and envy) when it comes to food and beverages from other parts of China.
Nameless Warrior, it depends on one's life experience or lack of life experience. And being open to trying new things along the way. Most of the world has zero idea of how VAST China truly is. Its thousands of distinct cultures, flavors, due to distance and geographic diversity dictating what local natural resources are that pave the way for what you are going to use as ingredients.
@@CM_CM_ A, for me being openly gay. B, for me talking like an American and not representing any kind of Chinese demeanor. They are like get out of this country, you wannabe American / westerner.
@@peterzhou372 That's so disappointing, it must be so hard - not everyone needs to be a carbon copy :( I'm happy to see you're going to Paris! I hope all the people around you are more accepting
I'm siding with Peter today; I've tried douzhi and became so ill that I got a migraine and had to go home. For me it was the smell. 🤢 I'd still try anything once! Cheers Amy and Peter
Nothing about it even sounds remotely appetizing. A pungent, rotten-smelling by-product of some other production... looking like a gray sludge... alright, yall go ahead and eat that without me
@@Jackson-nr2mw nah man, stinky tofu and nato actually doesn't taste like how they smell. They stink, but they don't taste stink. Douzhi on the other hand, tastes exactly like how it smells. It tastes like stinky water that's used to wash stinky feet. Or it tastes like something's gone horribly wrong, hince the sour taste. You don't get that nasty sour taste in Stinky tofu or nato.
Peter and you are a great team! As a Southerner Cantonese British Born Chinese i can relate to Peter's preferences. Amy; yet another mind opening video. Are you going to do a video of western dishes like rib eye steaks in China. I would like to see if that even exists in China. Keep up your fabulous work!
Peter says hi 😊 I mean western dishes in China could either be a hit or a miss. I would actually only choose western dishes at the restaurants I’ve been to and know their quality.
@@josechong8207 dans la dernière vidéo où Amy et moi étaient à Shaodong, une petite ville dans la province de Hunan, j’ai parlé quelques phrases en français et en fait, je déménagerai à Paris cet août 😊
As a half norwegian and explorer of foods, I think I could enjoy a lot of these places, but the issue would be that a lot of the breakfest foods would feel more like dinner or lunch places to me than breakfest places
Hello from Singapore! 😃 Love all your videos, Amy! Love it whenever Peter guest-appears! He shared previously that he’ll be going to France soon, is he going to be there for a long time? We’ll gonna miss him 😭
I am from Guangzhou and my husband is from Beijing. We enjoy each other's cuisine 😊 I don't drink Douji, my husband doesn't like it either😂 I still prefer sweet dishes especially for Douhua. I love 卤煮 and炒肝 so much😊
Peter's facial expressions carried this entire episode. I miss and love 麵茶！！ 豆腐腦is also very good. I love both salty and sweet versions. I miss 鹹湯圓 as well.
As a 4th gen Hakka-Indonesian, my taste bud somewhat resembles Peter's a lot. I staunchly prefer to eat Guangdong (Chaozhou, Cantonese and Hakka in that specific order) cuisine only when I visit China. To say it politely, I don't find non-Guangdong dishes all that appetizing or at least to my taste. I'm not even all that fond of Fujian cuisine in China. Eating similar version of it in Singapore and Malaysia is of course a whole different story. It just tastes so much better than in China for some unexplainable reasons. My cousin, a Guangzhou native used to live in Beijing. She took us to dinner a few times there. Guess where she took us to repeatedly along with her parents? Hongkong-style Cantonese and Hakka restaurants. I guess I'm not the only one who shares the view that Guangdong cuisine reigns supreme ;).
In Malaysia , I think cooking taste might be adapted as many ingredients could not be found in the early days of migration and work. Also inter ( dialect) marriages might have mish mash some food originality. Can say Malaysia is more “cosmopolitan” so they are proudly known as Malaysian Chinese or just Malaysian to others as different races ( Indian, Malay and others) with their own different dialect groups merged over time. That is the specialty of Malaysia
fantastic topic today. Peter's reaction is the same as my first try the douzi, and miancha. Hey Amy just take a adventure of the restaurant called "了能菜" which means bizarre food, in downtown Guangzhou. I could take you there, if you wish. That will surprise the youtube viewers LOL.
Amy, you are a great host in arranging the sequence of events and making this video informative. Yet, every time Peter got on your show, he stole the limelight with his flamboyant behavior. I’m sure this time he kicked it up a notch just for comic relief. At the same time, he commands respect with his kindness, friendliness and knowledge on food!
The tea soup reminds me of Cantonese milk puddings, Zhuang Nai or Shuang Pi Nai. Having a Cantonese Chinese background, the only food I really liked when visiting Beijing was duck. I didn't know about these other dishes but really not feeling any FOMO.
I used to think Peter was a bit much but now I love seeing him in these videos. Some of these beijing foods are so regional specific most northerners would not react well to them.
@@peterzhou372 Peter never change! You know as we become older adults everything is serious all the time, a little bit of cheer becomes even more appreciated! Besides both Amy and all of us appreciate you energy in the videos!
@@jackg5321 hahahahaha no Peter has never changed. This is the true self of Peter, funny, gay, speaking with a valley girl accent and becoming a drama queen from time to time 😂
That’s Peter’s honest opinion. Sesame-flavored item would always be sweet in the south and it’s mind-boggling to see those made savory in the north 😂 always…
Savory "Tofu Brain" 豆腐脑 can also be found in Chengdu/Sichuan, but over there, it is considered a snack and is available throughout the day. In Chengdu, it comes with a generous serving of chili oil, which gives it the extra kick.
I definitely don't blame you for missing peanut butter! Having a simple peanut butter on toast or as a sandwich with some jelly hits the right spot. The earliest references to peanut butter can be traced to Aztec and Inca civilizations, who ground roasted peanuts into a paste. However, several people can be credited with the invention of modern peanut butter and the processes involved in making it. On of those is Canadian Marcellus Gilmore Edson from Montreal who obtained the first patent for a method of producing peanut butter from roasted peanuts using heated surfaces in 1884. Another is John Harvey Kellogg, known for his line of prepared breakfast cereals, who advocated eating plant foods over meat! But contrary to popular belief, George Washington Carver did NOT invent peanut butter! By the time Carver published his document about peanuts in 1916, many methods of preparation of peanut butter had already been developed or patented!
Before i even watch this video i know it will be adorbs because it's another Peter & Amy CFA (Chinese food adventure) They NEVER disappoint 💕 you both are fabuli 😊
11:00 In the U.S. we call the fried circles of dough "elephant ears." They are served hot sprinkled with a sugar/cinnamon mixture or topped with a canned fruit filling such as apples or cherries and whipped cream. 'Elephant ears' are very popular at amusement parks, county and state fairs, and tourist locations like the Chicago Pier.
You're gonna start a civil war with this! Peter is the best! It's like the differences between a New York palate and a Southern palate in the US! In New York, the palate is international thanks to the different immigrant groups that moved to NY like Cubans, Russians, and of course the Chinese while also being very Italian-centric thanks to the huge Italian immigration to the Northeast. While the Southern palate is all barbecue, spices, and deep fried food like BBQ baby-back ribs, fried pickles, and jambalaya. Though New York (specifically Upstate) is where Buffalo wings were created! Like northern and southern China, the history and climate of these two regions influenced the cuisines into what it is today. I don't blame him at all for being confused. It's like scientists calling red pandas that even though they're not related to giant pandas what so ever, or calling koala bears that despite them being marsupials!
Can't compare northern to southern US when that food is far more ubiquitous in the US. China is separated by a much higher spectrum of diversity that doesn't get around to other parts of China. You need to go to the village. Most of the world has zero idea of how VAST China truly is. It's thousands of distinct cultures, flavors, due to distance and geographic diversity dictating what local natural resources are that pave the way for what you are going to use as ingredients.
The differences in palate is even more stark than in the US, if you think about it. China is a larger country, with a much longer history than the US. It means that regional differences have gotten a really long time to magnify, plus China has only recently modernised, so even dishes developed from less than 100 years ago haven't spread much. In contrast, the US, though it has a lot of differences in regional foods mostly due to immigrants, has still exported many of its foods throughout the US, and tastes have begun to homogenize. Even though the South prefers more spiced dishes, you still see a lot of it in the North, and demand for things like hot sauces and chili peppers is on the rise throughout the US.
@@Krossfyre Yes! Also the south has gotten a significant brunt of the immigration since the 1970s, while the north, outside of NYC and DC, hasn't gotten as much as it did historically (though it still gets a decent chunk, just not as much as when shipping meant port cities and train connected cities got the brunt). Many southern cities like Houston and Atlanta have large Vietnamese communities. Atlanta has one of the biggest K-Towns in the U.S. And the variety of Central and South American foods grew substantially in the last two decades. And we're gotten quite a bit of Syrian and Iranian immigration across the whole country. Heck, when I studied French at GA Tech, the class specialized around West Africa since that's the local french speaking community in Atlanta. And the recent South Asian population has its niche in both sides of the country too. If anything I have noticed that the true difference in available *restaurants* is based on the Eastern European and Jewish immigration that NYC got. We don't have anywhere near that does Polish, Russian, Ukrainian, Georgian, Kazakh or the like. You really have to go out to meat markets closer to Texas to find any of that in significant numbers. Atlanta is not a knish and pierogi city, that's for sure! (And yet we have a supermarket where you can get all your Eastern European classics--weird!)
wait... we do have salty soy milk in the south. instead of adding sugar, we add zhacai, scallions, tiny dried krill(xiapi), and i think a touch of vinegar to get the soy milk to curdle. although it's available in Hong Kong, it's more of a Shanghainese breakfast comfort food. i love savory foods, so i'd love to try that Beijing style tofu brains so much.
I’m aware of that and I believe this dish would be available in Al the big cities in China. But it is to know that this style of savory soy milk comes from Shanghai and that’s still different from the Beijing ones.
*@**6:00**:* It must be because in this case, the *culinary appellation "茶"* does not mean "tea", but rather *"congee" or "porridge".* It seems to only cause confusion from the phonetic limitations of Mandarin / standard Chinese. As a *Vietnamese* speaker, that makes more sense to me, because you can sound out the *two word variants* from that same word: where *"trà"* indicates *"tea"* , but *"chè"* describes a *"porridge-like dessert".*
@@peterzhou372 Oh daym I didn't realize I was talking to Peter himself 😄! Yeah my memory hasn't been the same since I recovered from covid🤣 I'd love to see an episode where you get to meet Jasmine👍👍🤙🤙 !
Same as my wife and me. I’m Kiwi-born Chinese and have used them all my life but I have a way o f just rolling them around in my hand and managing somehow. My wife is a white Australian and uses them totally correctly. LOL
@@kenchan7387😂😂 By choosing this idiot into the show, Amy just wants to make her boyfriend, the German lad, feel that no threats to their relationship.
I'm from Hong Kong and I tried 豆腐腦 last Christmas. I expected it to be very very 伏 but it was a lot better than I expected. It was just the soft tofu pudding in 碗仔翅 Peter is great! He's very animated 😂
@@noirhillcatw9768 😂😂😂😂😂😂 You can clearly tell that I’m not a huge fan of them, but hey, each to their own. If someone wants to have those, go ahead. I’ll just stay with my Yum Cha and BBQ pork 😂
Get early access to my videos > www.patreon.com/blondieinchina
Follow me on Instagram and TikTok for more food adventures! @blondieinchina
The smiling face of an apologist for the corrupt and brutal Chinese dictatorship.
If you get used to this bean juice, you will like it very much
Like Japanese wasabi and European blue cheese, it was unacceptable at first, but I liked it after getting used to it
🕊️🕊️🕊️🕊️country hongkong
where do you find all these strange people????? yuck!
Love how even a Chinese native finds some food strange. Clearly demonstrates how vast the variety of food is in China. Love Peter!!
The cuisine in each region of China varies greatly, and the differences between the two neighboring provinces are comparable to British and French cuisine. The difference between North and South food is comparable to Russian and Indian cuisine😂
@@gonku Don’t forget China borders Russia and India at the same time. Harbin is very influenced by Russia,
To this day, I'd say "country" is a mistranslation. If they had an emperor, it's an empire, and all the regions are separate countries. XD
@Lelannie Knoll: Most of the world has zero idea of how VAST China truly is. It's thousands of distinct cultures, flavors, due to distance and geographic diversity dictating what local natural resources are that pave the way for what you are going to use as ingredients.
"The differences in palate is even more stark than in the US, if you think about it. China is a larger country, with a much longer history than the US. It means that regional differences have gotten a really long time to magnify, plus China has only recently modernized, so even dishes developed from less than 100 years ago haven't spread much."
homie check yourself. "even a Chinese native finds some food strange".... the fuck do you mean by that? that Chinese people eat everything?
Peter watching this video in Auckland, New Zealand and be like lmfao 😂 anyways, flying back to China tomorrow and will be more than happy to continue the amazing Chinese food adventure with Amy until the point I’m moving to Paris and become Pierre 💁🏼♂️ Just don’t ever make me try douzhi again 🤦🏼♂️🤦🏼♂️🤦🏼♂️
Awwww... we are going to miss you Peter...
I'd love to see "Pierre" do Paris vlogs!
Hahahahaha I will still appear in Amy's video when I'm visiting China from time to time. Amy is also planning to visit me in Paris and we will surely do a French food adventure together, where I'll be speaking a lot of French 😂
@@AverytheCubanAmerican “Pierre in Paris” 😂
Hello from Christchurch 😂
In some parts of China, 茶 doesn’t only represent tea, but also any drinks or liquid that you treat your friends or customers, for example 鸡蛋茶 egg tea, 油茶 oily tea, 花茶 flower tea, etc.
If you think of Tibetan butter tea, this more general use of the word isn't so surprising. Maybe there is a connection via the Mongols and their tea culture.
Correct cha means anything boiled in water basically
Or I should say, any type of broth basically
Fascinating! And that makes sense! But what is the mian in here?
@@johaquila but Tibetan butter tea is technically very much tea, its kinda just like milk tea but you replace milk with butter
As someone learning Mandarin, I love hearing you and Peter speaking Mandarin to each other and shop keepers. It helps me learn the real names of these dishes. More please! 😊
Well Peter definitely prefers to speak English in Amy’s channel or also just in general 😂
Peter's laugh and colourful energy is just infectious - two minutes in and I'm giddily too! Peter more than he typical Cantonese guy!
Peter here and says hi 😂
@@peterzhou372 He was willing to let Amy lead since “we’re in her part of the woods.” But you wonder how much of the “let’s torture Peter” claim she embraced since the North-South culture shock would make for good humorous content.
@@theodorehsu5023 Yeah I was doing this for the content lol
Love Peter! Episodes with him are always so fun and entertaining!
Peter says hi and thank you :p
Peter's so adorable! And a great sport!😂😂❤
Yes, we absolutely love Amy, Peter, and their shows: interesting, relaxing, fun, and pleasant! Peter is so funny and Amy is the little Sun in the show.
Peter says thank you 😊
@@peterzhou372 Today, though, Amy was a mischievous naughty girl, no doubt enjoying your “culture shock” with the Beijing food. “The better the content from this, the more Peter will feel the effort will be worth it.” And the humor spices it up.
@@theodorehsu5023 Hahahahaha well yeah, that works exactly like this
I love Peter he’s such a good sport to be on your videos, you guys rock!
Peter says hi 👋🏼
I love your videos with Peter, and this one was the best! A series with the two of you roaming China, having delicious and hilarious food adventures, would be AMAZING. :)
Peter says hi :p
ahahaha I remember when I moved from Beijing to Guangzhou, getting used to the palate change between the regions was sooo hard, even though I was only 5 years old and supposedly "adaptable" at such a young age. As soon as I saw the video title I was like "oooof", especially since Peter is an adult, who clearly loves his Southern Chinese cuisine. Good on him for being such a good sport though! He basically reacted exactly how I expected him to react, especially with the reversing between sweet/savoury of certain foods between the North and the South.
Cat Sidhe, not just the "north and the south". China is separated by a much higher spectrum of diversity that doesn't get around to other parts of China. You need to go to the village. Most of the world has zero idea of how VAST China truly is. It's thousands of distinct cultures, flavors, due to distance and geographic diversity dictating what local natural resources are that pave the way for what you are going to use as ingredients.
"The differences in palate is even more stark than in the US, if you think about it. China is a larger country, with a much longer history than the US. It means that regional differences have gotten a really long time to magnify, plus China has only recently modernized, so even dishes developed from less than 100 years ago haven't spread much."
I love Peter, his got such a laid back personality 😊
It is great to see Peter representing for the Cantonese! We can be a little bit of a food snobs(quietly it is due to fears of unknown and envy) when it comes to food and beverages from other parts of China.
Hahahahaha well even though Peter gets a lot of mean comments on Chinese social media, but still, appreciate it and hi to my fellow Cantonese 😊
Nameless Warrior, it depends on one's life experience or lack of life experience. And being open to trying new things along the way. Most of the world has zero idea of how VAST China truly is. Its thousands of distinct cultures, flavors, due to distance and geographic diversity dictating what local natural resources are that pave the way for what you are going to use as ingredients.
@@peterzhou372 Nooo why?! I hope the mean comments lessen in the future
@@CM_CM_ A, for me being openly gay. B, for me talking like an American and not representing any kind of Chinese demeanor. They are like get out of this country, you wannabe American / westerner.
@@peterzhou372 That's so disappointing, it must be so hard - not everyone needs to be a carbon copy :( I'm happy to see you're going to Paris! I hope all the people around you are more accepting
I'm siding with Peter today; I've tried douzhi and became so ill that I got a migraine and had to go home. For me it was the smell. 🤢
I'd still try anything once!
Cheers Amy and Peter
😂
How does it compare with smelly cheese?
Nothing about it even sounds remotely appetizing. A pungent, rotten-smelling by-product of some other production... looking like a gray sludge... alright, yall go ahead and eat that without me
@myl9494 I believe its up there with blue cheese, smelly tofu, and nato
@@Jackson-nr2mw nah man, stinky tofu and nato actually doesn't taste like how they smell. They stink, but they don't taste stink. Douzhi on the other hand, tastes exactly like how it smells. It tastes like stinky water that's used to wash stinky feet. Or it tastes like something's gone horribly wrong, hince the sour taste. You don't get that nasty sour taste in Stinky tofu or nato.
You and Peter are so entertaining & fun together! ❤
Always love to see Amy colab with Peter or Jasmine. They get along so well with Amy
You two are so adorbs together! Please make more vids with him! I love his sassy vibe!😍
Peter = Slaayy 💅
Peter and you are a great team! As a Southerner Cantonese British Born Chinese i can relate to Peter's preferences. Amy; yet another mind opening video. Are you going to do a video of western dishes like rib eye steaks in China. I would like to see if that even exists in China. Keep up your fabulous work!
Peter says hi 😊 I mean western dishes in China could either be a hit or a miss. I would actually only choose western dishes at the restaurants I’ve been to and know their quality.
So good to see Peter in the video. Good on you Peter for trying those dishes and your reaction was the best 😂
Peter says hi 😊
I freaking love peter whenever his on!!
Peter says hi 👋🏼 😊
Love seeing Peter and Amy trying/eating food together. Hope to see more of Peter the southerner even though he’s moving to France soon?
Yep. Peter is going to become Pierre in August 😂 But don’t worry, he will still show up in Amy’s video from time to time 😂
Always a joy to see Peter in your videos!
Absolutely love this dynamic duo!
Peter is definitely one of the highlights of your wonderful video. Cheers from Canada
Peter says hi 😂
His reaction was just so funny.
@@jackli4385 Peter the drama queen 😂
😁La réaction de vous deux au touzhier a en fait suscité ma curiosité pour sa saveur. Je vais l'essayer quand je visiterai Beijing cet été!
Si tu veux quand-même l’essayer, c’est à ton propre risque 😂😂😂
@@peterzhou372 Vous m’avez surpris. Je ne savais pas que tu parlais français...
@@josechong8207 dans la dernière vidéo où Amy et moi étaient à Shaodong, une petite ville dans la province de Hunan, j’ai parlé quelques phrases en français et en fait, je déménagerai à Paris cet août 😊
Gosh I would love Peter to be my guide! His personality is everything!!!
I like Peter's friendly approachable personality even if he doesn't particularly palate the foods.
Thanks Amy and Peter for another fantastic and entertaining video! Always love it when Peter is featured! Such a good sport!
lol. this video was funny. I love your content 🤩
Another great video 😁 Hello from China too 👋
It's always a treat when Peter and you go on a trip together, I wonder what Peter will show you next time.
good job as always Amy, and I was laughing out loud at Peter's reactions
Peter says hi 😂😂😂
As a half norwegian and explorer of foods, I think I could enjoy a lot of these places, but the issue would be that a lot of the breakfest foods would feel more like dinner or lunch places to me than breakfest places
Sending so much love to Peter, he was a hero!! Very brave.
Hello from Singapore! 😃 Love all your videos, Amy! Love it whenever Peter guest-appears! He shared previously that he’ll be going to France soon, is he going to be there for a long time? We’ll gonna miss him 😭
Hello hello Peter here. I’ll be moving to France permanently but still, I’ll have chances to visit home in China and also guest host some videos 😊
I want a hundred more of these videos! You're both delightful.
I am from Guangzhou and my husband is from Beijing. We enjoy each other's cuisine 😊 I don't drink Douji, my husband doesn't like it either😂 I still prefer sweet dishes especially for Douhua. I love 卤煮 and炒肝 so much😊
Douji. You're a native Cantonese speaker. LOL🤣
Peter's facial expressions carried this entire episode.
I miss and love 麵茶！！
豆腐腦is also very good. I love both salty and sweet versions.
I miss 鹹湯圓 as well.
Peter is the best!
I really enjoy Amy's videos. 😊
Peter says hi 😂
@@peterzhou372 Oh wow! Hi Peter! 💞
@@GigiStar01 hello there 😆 Glad that you like it
Peter is definitely my favorite guest you have on your food journeys!! So fun 🎉
Very cool, thank you so much. And good job Peter!
Peter was happy that he was only in Beijing for one day and was hopping on another flight back to Guangzhou the same night 😂
How did u know we needed more Peter content 😁😁❤
As a 4th gen Hakka-Indonesian, my taste bud somewhat resembles Peter's a lot. I staunchly prefer to eat Guangdong (Chaozhou, Cantonese and Hakka in that specific order) cuisine only when I visit China.
To say it politely, I don't find non-Guangdong dishes all that appetizing or at least to my taste. I'm not even all that fond of Fujian cuisine in China. Eating similar version of it in Singapore and Malaysia is of course a whole different story. It just tastes so much better than in China for some unexplainable reasons.
My cousin, a Guangzhou native used to live in Beijing. She took us to dinner a few times there. Guess where she took us to repeatedly along with her parents?
Hongkong-style Cantonese and Hakka restaurants. I guess I'm not the only one who shares the view that Guangdong cuisine reigns supreme ;).
Lebih enak chinese food di Jakarta atau Medan, kah?
国外的福建菜都不正宗
@@WENJILIU 你看不正宗， 我看不好吃🤣
In Malaysia , I think cooking taste might be adapted as many ingredients could not be found in the early days of migration and work. Also inter ( dialect) marriages might have mish mash some food originality. Can say Malaysia is more “cosmopolitan” so they are proudly known as Malaysian Chinese or just Malaysian to others as different races ( Indian, Malay and others) with their own different dialect groups merged over time. That is the specialty of Malaysia
Peter the great...I enjoy Peter because he is so expressive and such a good sport. Can't wait to see his payback for this adventure.....
Peter: "Even if the sun and moon collide, I will never try this again"
also Peter, 5 mins later: "...I'm gonna try dipping it!"
That was less than a minute later in reality 😂
Peter is adorable and braver than I would have been. Hope you make more videos with him.
Peter needs his own food vlog channel.
Peter is considering to do a TH-cam channel called “Pierre in Paris” 😂
@@peterzhou372 DO IT.
@@andrewhcit hahahaha well noted
The two of you are so entertaining. So interesting.
fantastic topic today. Peter's reaction is the same as my first try the douzi, and miancha.
Hey Amy just take a adventure of the restaurant called "了能菜" which means bizarre food, in downtown Guangzhou. I could take you there, if you wish. That will surprise the youtube viewers LOL.
Great video as ever, we love Peter, man's a fabulous legend.
Another great adventure from the foodie duo. My love for this channel will never peter out! :D
Peter says hi 😂
Oh,no
@@peterzhou372 A fan here returns a greeting!👋
Fun! Charming guest!
Peter was amazing! Good for him for trying all the foods. Some of those weren't easy for Amy. Lol
Peter says hi and thank you :D
Amy, you are a great host in arranging the sequence of events and making this video informative. Yet, every time Peter got on your show, he stole the limelight with his flamboyant behavior. I’m sure this time he kicked it up a notch just for comic relief. At the same time, he commands respect with his kindness, friendliness and knowledge on food!
The tea soup reminds me of Cantonese milk puddings, Zhuang Nai or Shuang Pi Nai.
Having a Cantonese Chinese background, the only food I really liked when visiting Beijing was duck. I didn't know about these other dishes but really not feeling any FOMO.
That was great! So many good looking dishes and I really enjoyed the culture clash of North vs South!
I used to think Peter was a bit much but now I love seeing him in these videos. Some of these beijing foods are so regional specific most northerners would not react well to them.
😂😂😂 Peter says hi and Peter can be like a drama queen from time to time
@@peterzhou372You are fun, very intellectual and polyglot. Being drama queen from time to time is part of your charm. Love your personality.
@@gwent5914 thank you 😊😊😊
@@peterzhou372 Peter never change! You know as we become older adults everything is serious all the time, a little bit of cheer becomes even more appreciated! Besides both Amy and all of us appreciate you energy in the videos!
@@jackg5321 hahahahaha no Peter has never changed. This is the true self of Peter, funny, gay, speaking with a valley girl accent and becoming a drama queen from time to time 😂
It's indeed absolute bliss having Peter in your vids!!!
Peter says thank you 😊
@@peterzhou372 OMG! Looking forward to more vids with Amy... But please don't get jealous, 'coz I'm truly excited for Pierre to guest soonest. 😆
@@rhophi4157 hahahahahaha oh well then you will have to wait to see an episode of Pierre in Paris 😂
在广州,无论沙河粉,肠粉,猪肠粉都只有咸味的吃法,但在我老家台山,猪肠粉是加上白糖和米酒吃的,从看见的第一天开始我就很抗拒,一直没试过.要接一种新口味真不容易😂
Your Chinese accent is absolutely amazing Amy!
Peter said outloud what I was thinking about the 面茶. It looks like a dessert/sweet dish rather than a savory dish! Still looks really good though ^_^
That’s Peter’s honest opinion. Sesame-flavored item would always be sweet in the south and it’s mind-boggling to see those made savory in the north 😂 always…
watching this to mentally prepare myself for my beijing exchange later this year and it's making me so excited to try out all the new dishes
Savory "Tofu Brain" 豆腐脑 can also be found in Chengdu/Sichuan, but over there, it is considered a snack and is available throughout the day. In Chengdu, it comes with a generous serving of chili oil, which gives it the extra kick.
Love you both!
I definitely don't blame you for missing peanut butter! Having a simple peanut butter on toast or as a sandwich with some jelly hits the right spot. The earliest references to peanut butter can be traced to Aztec and Inca civilizations, who ground roasted peanuts into a paste. However, several people can be credited with the invention of modern peanut butter and the processes involved in making it. On of those is Canadian Marcellus Gilmore Edson from Montreal who obtained the first patent for a method of producing peanut butter from roasted peanuts using heated surfaces in 1884.
Another is John Harvey Kellogg, known for his line of prepared breakfast cereals, who advocated eating plant foods over meat! But contrary to popular belief, George Washington Carver did NOT invent peanut butter! By the time Carver published his document about peanuts in 1916, many methods of preparation of peanut butter had already been developed or patented!
Why did you feel compelled to leave a history of peanut butter for such a tiny, fleeting comment 🤣
Before i even watch this video i know it will be adorbs because it's another Peter & Amy CFA (Chinese food adventure) They NEVER disappoint 💕 you both are fabuli 😊
Peter says hi and thank you!
Always a good time when you dine with Peter ;)
11:00 In the U.S. we call the fried circles of dough "elephant ears." They are served hot sprinkled with a sugar/cinnamon mixture or topped with a canned fruit filling such as apples or cherries and whipped cream. 'Elephant ears' are very popular at amusement parks, county and state fairs, and tourist locations like the Chicago Pier.
I believe the 面 in 面茶 refers to "flour", not "noodle". 😉
Yes in northern China “mian” is flour, “Mian Tiao” is noodle
@@Mopoppy mostly wheat flour right? same as in the south?
@@kennethc3398 noodles in the south are actually more commonly made with rice flour. eg. guotiao
@@kennethc3398 yup.
16:51, water cockroaches. 🤣
You're gonna start a civil war with this! Peter is the best! It's like the differences between a New York palate and a Southern palate in the US! In New York, the palate is international thanks to the different immigrant groups that moved to NY like Cubans, Russians, and of course the Chinese while also being very Italian-centric thanks to the huge Italian immigration to the Northeast. While the Southern palate is all barbecue, spices, and deep fried food like BBQ baby-back ribs, fried pickles, and jambalaya. Though New York (specifically Upstate) is where Buffalo wings were created! Like northern and southern China, the history and climate of these two regions influenced the cuisines into what it is today.
I don't blame him at all for being confused. It's like scientists calling red pandas that even though they're not related to giant pandas what so ever, or calling koala bears that despite them being marsupials!
Can't compare northern to southern US when that food is far more ubiquitous in the US. China is separated by a much higher spectrum of diversity that doesn't get around to other parts of China. You need to go to the village. Most of the world has zero idea of how VAST China truly is. It's thousands of distinct cultures, flavors, due to distance and geographic diversity dictating what local natural resources are that pave the way for what you are going to use as ingredients.
In China, the fight between the sweet and salty factions of tofu pudding and Zongzi is comparable to the American Civil War😂
The differences in palate is even more stark than in the US, if you think about it. China is a larger country, with a much longer history than the US. It means that regional differences have gotten a really long time to magnify, plus China has only recently modernised, so even dishes developed from less than 100 years ago haven't spread much. In contrast, the US, though it has a lot of differences in regional foods mostly due to immigrants, has still exported many of its foods throughout the US, and tastes have begun to homogenize. Even though the South prefers more spiced dishes, you still see a lot of it in the North, and demand for things like hot sauces and chili peppers is on the rise throughout the US.
no it's not. Avery you got things so twisted.
@@Krossfyre Yes! Also the south has gotten a significant brunt of the immigration since the 1970s, while the north, outside of NYC and DC, hasn't gotten as much as it did historically (though it still gets a decent chunk, just not as much as when shipping meant port cities and train connected cities got the brunt). Many southern cities like Houston and Atlanta have large Vietnamese communities. Atlanta has one of the biggest K-Towns in the U.S. And the variety of Central and South American foods grew substantially in the last two decades. And we're gotten quite a bit of Syrian and Iranian immigration across the whole country. Heck, when I studied French at GA Tech, the class specialized around West Africa since that's the local french speaking community in Atlanta. And the recent South Asian population has its niche in both sides of the country too.
If anything I have noticed that the true difference in available *restaurants* is based on the Eastern European and Jewish immigration that NYC got. We don't have anywhere near that does Polish, Russian, Ukrainian, Georgian, Kazakh or the like. You really have to go out to meat markets closer to Texas to find any of that in significant numbers. Atlanta is not a knish and pierogi city, that's for sure! (And yet we have a supermarket where you can get all your Eastern European classics--weird!)
Always love a video with Peter! :D
Peter says hi and thank you :p
Kudos to Peter for being such a sport 👍🏻😃
Peter says hi 😊
@@peterzhou372 and Amy - keep on keeping it real! 😄
I have never heard any of these food before except the hot pot, big challenge for Peter, he’s funny, love to see him in your videos.
See, that was a huge challenge for peter lol
wait... we do have salty soy milk in the south. instead of adding sugar, we add zhacai, scallions, tiny dried krill(xiapi), and i think a touch of vinegar to get the soy milk to curdle. although it's available in Hong Kong, it's more of a Shanghainese breakfast comfort food. i love savory foods, so i'd love to try that Beijing style tofu brains so much.
I’m aware of that and I believe this dish would be available in Al the big cities in China. But it is to know that this style of savory soy milk comes from Shanghai and that’s still different from the Beijing ones.
@@peterzhou372 I just love how loyal you are to southern cuisine. Respect!
In HK apart from savory soy milk they also sell hot or cold sweet soy milk. I love the cold one which is frowned on by some!😂
@@AverytheCubanAmerican it’s not that I’ve never tried northern cuisine. I’m just not a huge fan of them 😂
Thanks!
You reimbursed Amy for her Douzhi breakfast
Beijing food is actually also special in Northern China😂
WoW, Amy really knows it all!! 😁😁
*@**6:00**:* It must be because in this case, the *culinary appellation "茶"* does not mean "tea", but rather *"congee" or "porridge".* It seems to only cause confusion from the phonetic limitations of Mandarin / standard Chinese.
As a *Vietnamese* speaker, that makes more sense to me, because you can sound out the *two word variants* from that same word: where *"trà"* indicates *"tea"* , but *"chè"* describes a *"porridge-like dessert".*
That is actually so cool. I learned something new today!
Peter feels like such a sunshine to be with, great vibes honestly
Peter says hi 👋🏼
I love peter and his sense of humor... But you don't know how much I miss Jasmine. You need to invite her back to your food adventure!
How about an episode of Peter meeting Jasmine 😂
@@peterzhou372 I thought they had already met 😅 Anyways I'd love to see the three of them together on a new food adventure! 😆😆😆
@@ChrisZ901 noppe. I’ve never met Jasmine before and I’ll definitively be happy to meet her
@@peterzhou372 Oh daym I didn't realize I was talking to Peter himself 😄! Yeah my memory hasn't been the same since I recovered from covid🤣 I'd love to see an episode where you get to meet Jasmine👍👍🤙🤙 !
@@peterzhou372 yaay... I am all for it... that's gonna be a hit...
I always love seeing Peter in a video!
My Beijing friend, whose family has been living in Beijing for generations, told me he HATES DOUZHI so much. And none of his Beijing friends like it.
That was amazing! Peter is an absolute treasure!
Peter says hi 😊
Can't wait for Peter's "counter" challenge 😁
😂😂😂 Peter will surely plan it well
@@peterzhou372 😅😆😁
Is there a French Limburger?😂
Nice video as usual 😊
作为一个在北京长大但是家里都做上海菜的人（我爸上海人），一直无法接受北京小吃😂同样是咸豆腐脑，上海版本的比北方那种勾芡很厚的好吃太多了
那么你就是在北京长大的南方人。我们真正的北京人接受不了甜豆腐脑，我们觉得甜豆腐脑腻而无味。
@@jingkun72 我对甜豆花也没有很喜欢哈哈哈，因为上海人很神奇的不吃甜豆花
@@jingkun72 从来没吃过咸口的豆腐脑
我是北京长大的山东人，我也不喜欢北京豆腐脑而是喜欢我们山东豆腐脑。不过山东豆腐脑也是咸的，但是是用鸡汤喂的。但是北方豆腐脑不是都叫卤的，各地不一样
@@danieltan4284 我上次去的山东东营，豆腐脑是浇的胡辣汤。
Peter seems like an awesome friend, lots of fun
it is so funny that amy holds chopsticks much better than peter
Same as my wife and me. I’m Kiwi-born Chinese and have used them all my life but I have a way o f just rolling them around in my hand and managing somehow. My wife is a white Australian and uses them totally correctly. LOL
He has Doen's syndrome
@@kenchan7387😂😂
By choosing this idiot into the show, Amy just wants to make her boyfriend, the German lad, feel that no threats to their relationship.
@@kenchan7387 no you and your mom do
@kevinkuok9131 NO it's not because it's held high or not... his fingers are in all the wrong positions.
I'm from Hong Kong and I tried 豆腐腦 last Christmas. I expected it to be very very 伏 but it was a lot better than I expected. It was just the soft tofu pudding in 碗仔翅
Peter is great! He's very animated 😂
以前广州有蛇和野味的时候，可以考虑给 Amy～～～现在真得难找到特别食材来挑战Amy！
first half is a friendship ending exprience🤣🤣 nice👍👍
As a Cantonese, I’d say I can’t agree more with Peter. They all tasted very confusing to me as well 😅
Hello to a fellow Cantonese here! We are on the same boat 😂
Loved this
Peter is nice. Most my southern friends do not like any Beijing local dishs.😅
Peter doesn’t like Beijing local dishes either
@@peterzhou372 omg hi Peter 👋
@@Weeping-Angel hello there 😆
@@peterzhou372 I mean you are nice and did not gave many harsh reviews, even though you had terrible expressions on your face.
@@noirhillcatw9768 😂😂😂😂😂😂 You can clearly tell that I’m not a huge fan of them, but hey, each to their own. If someone wants to have those, go ahead. I’ll just stay with my Yum Cha and BBQ pork 😂
Peter is so nice and so is Amy of course.
he reminds of Cam from the TV show Modern Family ...
yeah agree with u
Leuuuuuuve this guy!!!! Mouuuaaaaaahh!!! Kisses from Morocco😘😘
Hahahahaha Peter says hi and he lives in Paris now 😊
Just in time for breakfast. 很好吃😋