That was a fun collaboration, I loved seeing all these places again, so many amazing memories!!! Let's meet up when we visit back to China for another collab!! Awesome videos!!
I love that you're sitting on the street, eating with the locals, and doing it all OG style! Also love that you're not just engulfed in your camera, but doing some side interviews, which is an added layer to your content.
Chinese food is so underrated. When I went there, I was blown away by the variety and quality of the food. I'm french and I think chinese cooking is one of the best in the world. And now I want to visit Chengdu !
Very overrated. After a year in China you quickly go through the gamut of what's available. And that's if you don't judge a cuisine by the accompanying dining experience-in which case, one week until exhaustion. Copycat menus. Nauseating decor. Tragic service. Dirty and dubious ingredients. Put it this way, were you restricted to a single culture's type of restaurant for every meal until death, then Italian or Japanese or Spanish or Thai or French...all preferable; few would choose Chinese, much less Sichuan.
@@anypercentdeathless What a subjective comment. Honestly, any gastronomy has its good and bad things... but for you, the Chinese food has nothing good taking into account so many types of cuisine in a country as huge as this..
@@kayflip2233 I remember he lived here for no more than a year man, but that is long enough to know about every thing here in my city ~btw he is one hell of a food expert!
No way! We were just there because of the food ranger´s recommendations during the spring festival haha what a coincidence 😂😂 Great idea to get in touch with Trevor!
I can't tell you in words how awesome this video is. Roadside fly restaurants and locals are more real and alive than fancy restaurants. The point of delicious food is to make everyone happy, isn't it? Thank you Amy, I enjoyed it!
I went to school with Trevor. It's great to see him growing from a regular guy who just loves Chinese food in Vancouver to a famous TH-camr who got 5M+ subscribers.
@@djdad2482 To be fair ... yes and no. Certain food doesn't need MSG. In certain restaurants, they use prawn heads to make soup and itz absolutely delicious.
@@djdad2482 I don't like MSG. One reason why I am trying not to dine in restaurants. But it is unavoidable when we go out with friends or coworkers during lunch.
I love how you are so adventurous when it comes to trying new foods but that you can still admit when something freaks you out or isn't to your liking!
Oh my ...... hometown Chengdu! This just make me super super super homesick! I can actually feel the smell of every dish in your video! FYI, 冰粉 is made from boiled water with castor bean. Since it's almost nothing in it, it has almost no calories. It's a heathy dessert. Just beware of the toppings, those tiny sweeties could cause over amount of sugar.
1. Try this dipping when having hotpot that brings down the spiciness: Sesame Oil+Oyster sauce+scallion+Coriander(optional)+garlic+salt 2. Actually the major difference between Chengdu hotpot and Chongqing hotpot is, we normally use canola oil to make the soup base while people in Chongqing use oil extracted from beef fat. 3. Bingfen won’t do harm to your body and try Lianggao next time when having spicy food 😏
I loved this and they all had me salivating so much that I had to whip up some noodles with chilli oil. Nothing compared to what you had but it will do until I can get to the real stuff. I can't wait for China to open up again. xx
That Hong She beef fat hotpot is a bomb! One friend of mine in Cheng du took me there when i was on the trip in Chengdu. I guess the reason that the restaurant offers couple of things to bring down the spiciness is the fact that : 1 local people barely need them, they crave that intensity of heat, but non-locals need them:) .2 People really enjoy the the satisfaction and joy as soon as the spicy ingredients go in, they and they also wanna cut out the sensation when the spiciness kick in. Bringing it down in the first place might bring down the satisfaction.
That's actually how chilli food works, more chilli you taste, more you want to eat. Because chilli is actually a sense of pain instead of flavour, that's why you will have burning A hole next day...while anus can't taste anything, but it can feel the pain......... Anyways, our brain will generate dopamine to ease the "pain" from chilli, so more you eat, more dopamine brain gives, it's like getting high without actually high....my English vocabulary is too poor to explain this, but you get the point.
Chinese food is so diverse and so amazing. Many Americans are missing out on a lot of these authentic Chinese food. Thank you for sharing your food adventure.
That was really cool that Amy was able to hook up with #theFoodRanger ( Trevor and Ting) . Have always admired Amy's energy , enthusiasm , professionalism. Liked the way Amy communicates with her audience as friends providing relatable explanations , to the point teachings, and humor. Amy's passion and adventure for Chinese cuisine is boundless. @19:21 When Amy tried the Yu xing cao. Amy commenting, "look, I'm not loving the smell of it." Then , Amy tasted it three times to leave no doubt that it didn't win her over. Another awesome vlog !
Trevor’s tour of Persian food is one of my favourite pieces of TH-cam content, he seems to be the happiest man on earth too, I’m certainly a fan of The Food Ranger. Great video as always, your content is always exceptional, thank you.
Personal Opinion: The reason why people in Chengdu and Chongqing (even Wuhan) are eating so much spicy food is because of the moisture level of these areas are higher than others, so that people have to eat spicy food to “sweat out” the moist (湿气, correct me if I’m wrong). Like you said, spicy is pain rather than taste. No matter how many ways you trying to reduce the spicy level, the damage was done already so it won’t stop you from sweating. That’s why people are inventing so many ways to reduce the spicy level rather than marking the hotpot less spicy. Otherwise the moist will still be trapped in your body.
Your videos always make me happy. you have a great personality, and the reason why Sichuan people like spicy food is that the local climate is very humid, and eating spicy food can dispel dampness.
Chengudenese are so welcoming, like they are trained to be welcome, and I realized that this city is based on tourism, so I think that is why I have that feeling
Hi, Amy, I'm a Chongqinger in Sydney, dreaming of my Bingfen every night, good news Bingfen is healthy, Bingfen is made of a kind of fruit seeds(looks similar to chia seed) we normally call it Bingfen fruit. To produce Bingen, they put Bingfen seeds in a yarn bag, then violently rub the seeds in a bucket of water until the water thickens. In this step, we rub the seeds' essence into the water, then we drop in some edible lime to solidify the thickened water. Then you have a bucket of Bingfen Jelly now! Nice and easy, There are vendors on Taobao that sell Bingfen seeds, suggest having a video 'Amy handmade Bingfen' lol
I know Bingfen is made from a plant seed but I didn’t know what that plant is. Just looked up and found out the tree is native of Peru, actually it’s English name is Apple-of-Peru. Bingfen is just water, starch and lime (not the lemon lime but the lime makes tofu clots), I’m pretty sure it doesn’t have all the magical functions but won’t do you any harm either.
@@BlondieinChina yeah it is 100% nature, like the spicy “huangdoufen” you eat in the first fly restaurant, they are all made by seed or bean powder, since Ming dynasty four hundred years history. Don’t worry
I have made bing fen at home but is really hard and take time. That is come from seed. But most of bingfen sell in the shop may not made by seed and may come from some chemicals.
I like your videos a lot more than Mark Wienns' because you are more authentic and really than he is. I feel he just blindly praise everything he eats without true personalized opinion. Keep it up!❤
Amy is genuinely enthusiastic compared to both Mark and Trevor. She comments on local sites, history, culture etc. Her editing is excellent as she avoids wasting time and is not repetitive.
I am drooling while watching the video. It is flooding all over the places. I love every single dish that you tried. Trevor's recommendation is absolutely amazing.
As a local from Chengdu, "星鸿社" hotpot is also one of my favorite Chongqing hotpot, there're lot's of dishes restaurant, hotpot opened in the alleys, and some even in old residential communities, locals here they all love to eat at those places
0:25 I thought the iconic person would be Fuchsia Dunlop, who studied in a prestigious Culinary school in Sichuan, got her chef certificate there, wrote a cookbook on Sichuan cuisine and a memoir about her years (around food) in Sichuan.
When you say "I will give it another try" after eating something like yu xing cao instead of spit it out of your mouth instantly, I know you have become a real foodie in China!
So enjoy your video! I just like your attitude to lift, food and people! So happy to find you and your awesome videos!很高兴认识你，真的太可爱了，你对生活积极认真的态度给我带来了非常多的快乐，谢谢可爱又善良的你，谢谢你这么喜欢我们的国家的文化❤❤
You have further stimulated my intrigue about Sichuan cuisine due to my love of spicy. I've wondered at times if TH-cam vloggers split up their day of eating videos into several visits. I really appreciate you being transparent about filming over several visits.
8:24 Me when I see vlogger. Loved watching you try these fantastic dishes! Brought me back to the Food Ranger gold old days in Chengdu. Can't wait to see Trevor back in China!
Wow~ if you are in Chengdu, then you should come to Leshan (乐山)，there is famous saying, 食在四川 味在乐山 （food in Si Chuan, but real taste in Le Shan) , just 1 hour away from Chengdu. you can try the traditional and authentic Si Chuan food in Le Shan, hahaha ~
I've noticed that there is little oil in your sauce bowl. The food will be much spicier if you don't put it all in oil (sesame oil). As a person from Sichuan, I can't accept the spicy level if I don't soak food in oil.
I am in the US. Over here you can find a lot of good Chinese restaurants, but not to the level you can find anywhere in China, let alone Chengdu. I really was jealous of you when you enjoyed those great foods in front of my eyes. And how I hoped that spoonful of food could come into my mouth instead of yours. I’ll definitely go visit those places before I can not travel any more. Thank you for the videos which made me maintain my travel yearning.
Your video makes me happy. australian blondie bonding with chinese locals and exploring chinese dish. love from nepal. all those food look delicious. 🤤🤤🤤
![[LIVE] : ONE ลุมพินี 88 | คู่เอก "ป้อมเพชร vs อัสลามจอน"](http://i.ytimg.com/vi/1ZqTVVbMgbo/mqdefault.jpg)
Which of the dishes has you salivating the most?? 🤤🤤🤤🤤
Have to be every single one 😍
回锅肉面
必须是回锅肉面
回锅肉面！！！！
麻婆脑花
That was a fun collaboration, I loved seeing all these places again, so many amazing memories!!! Let's meet up when we visit back to China for another collab!! Awesome videos!!
常乐！
祝你和你的老婆幸福哦！记得常回中国看看，顺带尝尝其他地方的美食
Thanks for all your amazing recommendations Trevor!! Can’t wait until you and Ting can come back to China for more food adventures 🥂🥂
@@BlondieinChina yeayyyy! Bravo Amy, Trevor and Ting. Can't wait to watch that episode.
miss you, guy
I love that you're sitting on the street, eating with the locals, and doing it all OG style! Also love that you're not just engulfed in your camera, but doing some side interviews, which is an added layer to your content.
Chinese food is so underrated. When I went there, I was blown away by the variety and quality of the food. I'm french and I think chinese cooking is one of the best in the world. And now I want to visit Chengdu !
Welcome to Chengdu!!Thousands of food is calling you
Welcome to CHINA!!!
Very overrated. After a year in China you quickly go through the gamut of what's available. And that's if you don't judge a cuisine by the accompanying dining experience-in which case, one week until exhaustion. Copycat menus. Nauseating decor. Tragic service. Dirty and dubious ingredients. Put it this way, were you restricted to a single culture's type of restaurant for every meal until death, then Italian or Japanese or Spanish or Thai or French...all preferable; few would choose Chinese, much less Sichuan.
Nice to have a French to praise chinese food, Chengdu-my city 😁😅
@@anypercentdeathless What a subjective comment. Honestly, any gastronomy has its good and bad things... but for you, the Chinese food has nothing good taking into account so many types of cuisine in a country as huge as this..
I'm amazed by Trevor's good memory. After tasting everything in everywhere, he can still remember the name of each dish in Chengdu. Very impressive!
He used to live in chengdu
He lived there for over 10 years.
@@kayflip2233 I remember he lived here for no more than a year man, but that is long enough to know about every thing here in my city ~btw he is one hell of a food expert!
No way! We were just there because of the food ranger´s recommendations during the spring festival haha what a coincidence 😂😂 Great idea to get in touch with Trevor!
Such great recommendations!!!
what happened to your channel bro? i remember last time i watched your video, you just had a small channel, now it grows so fast...
@@loongsiu4766 你不说我都没发现 这涨粉速度惊人
@@loongsiu4766 因为他们改讲西班牙语了，这可是仅次于英语的第二流行语言。如果继续讲中文，只能吸引海外华人，毕竟国内需要翻墙。其实讲他们的母语，可以更好的介绍中国。
艾米在b站也有号
I can't tell you in words how awesome this video is. Roadside fly restaurants and locals are more real and alive than fancy restaurants. The point of delicious food is to make everyone happy, isn't it? Thank you Amy, I enjoyed it!
Thank you so much! Your comment made me so happy 🥰🥰🥰
@@BlondieinChina 艾米，你好。视频中的鱼腥草在四川话中叫折耳根。鱼腥草烫火锅至少要煮五分钟以上。鱼腥草通常是用来凉拌的吃的凉菜，用盐，辣椒，和其他调料研制半小时就行了，很好吃。
I have not watched Trevor in years. Wow, its bringing back memories.
This lady is special ,she likes chinese food and can get along easily because she speaks mandarin. Good job lady and enjoy yourself.
I went to school with Trevor. It's great to see him growing from a regular guy who just loves Chinese food in Vancouver to a famous TH-camr who got 5M+ subscribers.
Is that dude a professional cook? He seems to be able to identify the ingredients of the food he tasted. I mean not just Chinese food.
@@benthekeeshond545 its mostly MSG! 😂😂😂😂😂
@@djdad2482 you replying with that doesn’t even make sense…
@@djdad2482 To be fair ... yes and no. Certain food doesn't need MSG. In certain restaurants, they use prawn heads to make soup and itz absolutely delicious.
@@djdad2482
I don't like MSG. One reason why I am trying not to dine in restaurants. But it is unavoidable when we go out with friends or coworkers during lunch.
I love how you are so adventurous when it comes to trying new foods but that you can still admit when something freaks you out or isn't to your liking!
OMG, Amy's stuttering from excitement was the cutest thing ever! 🥰🥰🥰
This was a fan service surprised indeed. Trevor was the OG foodtuber. My mouth watering the whole time.🤤
Suddenly I'm craving a lot of dishes I never had before🤤 Well done, Blondie!🤭🥰
i currently in UK, this is my first time miss home so much when I come to your channel, literally crying right now
Oh my ...... hometown Chengdu! This just make me super super super homesick! I can actually feel the smell of every dish in your video! FYI, 冰粉 is made from boiled water with castor bean. Since it's almost nothing in it, it has almost no calories. It's a heathy dessert. Just beware of the toppings, those tiny sweeties could cause over amount of sugar.
听到Trevor那句“太好吃了”，简直爷青回！
1. Try this dipping when having hotpot that brings down the spiciness: Sesame Oil+Oyster sauce+scallion+Coriander(optional)+garlic+salt
2. Actually the major difference between Chengdu hotpot and Chongqing hotpot is, we normally use canola oil to make the soup base while people in Chongqing use oil extracted from beef fat.
3. Bingfen won’t do harm to your body and try Lianggao next time when having spicy food 😏
I am from Chongqing but living in Adelaide. Haven't been home for 2 years since covid started. Really miss everything there.
I loved this and they all had me salivating so much that I had to whip up some noodles with chilli oil. Nothing compared to what you had but it will do until I can get to the real stuff. I can't wait for China to open up again. xx
th-cam.com/video/fucnEhwU41A/w-d-xo.html You can learn to make some snacks from him
Welcome to CHINA!!!
Welcome to travel and live in China.where are you living now？
Two of my favorite TH-camr! Really miss Trevor and really like the content of this video!😍
10/10 for all the foods shown here and of course the video itself.
Thanks so much!
Can’t believe I got reply, now it’s officially 12/10. Best video EVER
@@mguo8190 Hahah you're so sweet!
Oh man, great food, but most importantly, your commentary of the food is now at world class level!!!
Awwww thank you!!
Great video revisiting Trevor’s favourite haunts. Maybe you did a stellar enough job to lure him back to Chengdu! :D
You and The Food Ranger!!! Two of the funniest TH-cam personalities!
HAHA wholesome content
I definitely missed Food Ranger's Chengdu videos.
So nice!!!
You are so down to earth, and adventurous, open minded, wish there are more people like you, thanks so much!
That Hong She beef fat hotpot is a bomb! One friend of mine in Cheng du took me there when i was on the trip in Chengdu. I guess the reason that the restaurant offers couple of things to bring down the spiciness is the fact that : 1 local people barely need them, they crave that intensity of heat, but non-locals need them:) .2 People really enjoy the the satisfaction and joy as soon as the spicy ingredients go in, they and they also wanna cut out the sensation when the spiciness kick in. Bringing it down in the first place might bring down the satisfaction.
That's actually how chilli food works, more chilli you taste, more you want to eat. Because chilli is actually a sense of pain instead of flavour, that's why you will have burning A hole next day...while anus can't taste anything, but it can feel the pain.........
Anyways, our brain will generate dopamine to ease the "pain" from chilli, so more you eat, more dopamine brain gives, it's like getting high without actually high....my English vocabulary is too poor to explain this, but you get the point.
@@RickMa I thought it is endorphin released which gives a natural "high" from chilli, and it is addictive.
@@Woodland26 Ah, all right...
In Chengdu, everybody is a good cook. I grow up there, start cooking at age 7.
Chinese food is so diverse and so amazing. Many Americans are missing out on a lot of these authentic Chinese food.
Thank you for sharing your food adventure.
You are such a trooper Amy! Trevor is also one of my favorite food vloggers, so happy to see both of you on the same video!
You, Trevor and Ting could make an incredible around China series for food !!! I would definitely pay to see that!!!
And chu chu !!!
aaaawww the level of friendliness in this video is just so wholesome!!
That was really cool that Amy was able to hook up with #theFoodRanger ( Trevor and Ting) .
Have always admired Amy's energy , enthusiasm , professionalism. Liked the way Amy communicates with her audience as friends providing relatable explanations , to the point teachings, and humor. Amy's passion and adventure for Chinese cuisine is boundless.
@19:21 When Amy tried the Yu xing cao. Amy commenting, "look, I'm not loving the smell of it." Then , Amy tasted it three times to leave no doubt that it didn't win her over.
Another awesome vlog !
Thanks so much Scott!
@@BlondieinChina I love your video so much Amy !!! thanks for providing us good contents all the time !! (*╹▽╹*)
I lived in Chengdu for 9 years. Now, almost 7 years abroad.. I miss Chengdu so much. Thank you Amy.
wow, two of my favorite foodie vloggers in same video! 👍👍👍❤️❤️❤️
Hope you enjoyed it!
Trevor’s tour of Persian food is one of my favourite pieces of TH-cam content, he seems to be the happiest man on earth too, I’m certainly a fan of The Food Ranger. Great video as always, your content is always exceptional, thank you.
omg yes two food TH-camr in Asia collaborating yesss my stomach is ready to eat afterwards
Personal Opinion: The reason why people in Chengdu and Chongqing (even Wuhan) are eating so much spicy food is because of the moisture level of these areas are higher than others, so that people have to eat spicy food to “sweat out” the moist (湿气, correct me if I’m wrong). Like you said, spicy is pain rather than taste. No matter how many ways you trying to reduce the spicy level, the damage was done already so it won’t stop you from sweating. That’s why people are inventing so many ways to reduce the spicy level rather than marking the hotpot less spicy. Otherwise the moist will still be trapped in your body.
Your videos always make me happy.
you have a great personality, and the reason why Sichuan people like spicy food is that the local climate is very humid, and eating spicy food can dispel dampness.
I’m a Chongqinger, good to see you visit southwestern China.
Awesome video! Great to see you and Trevor connect, maybe next time will be in person
That would be amazing!
Amy is so Cool when you said"jiayou" to the other guy, not spicy at all. Btw, looks great in green
The food ranger is a fantastic guy, I was amazed how he could speak Chinese so well.
Chengudenese are so welcoming, like they are trained to be welcome, and I realized that this city is based on tourism, so I think that is why I have that feeling
u were so cute eating the hotpot cuz ur reaction is so genuine lol
Hi, Amy, I'm a Chongqinger in Sydney, dreaming of my Bingfen every night, good news Bingfen is healthy, Bingfen is made of a kind of fruit seeds(looks similar to chia seed) we normally call it Bingfen fruit. To produce Bingen, they put Bingfen seeds in a yarn bag, then violently rub the seeds in a bucket of water until the water thickens. In this step, we rub the seeds' essence into the water, then we drop in some edible lime to solidify the thickened water. Then you have a bucket of Bingfen Jelly now! Nice and easy, There are vendors on Taobao that sell Bingfen seeds, suggest having a video 'Amy handmade Bingfen' lol
i'm watching on my bed but your confidence to film alone in the public is making me shy 😭 how do you do thattt, amazing!
So amazing. You are the only two guys I subscribed. 🤤
The blue sign behind Amy at the hot pot place says " let your hair down, enjoy the moment", is a good description of her attitude towards life .
Loved this episode! Classic Chinese Food Adventures with Amy! Everything was mouthwatering
Everything looked good except the intestines 😜 but you made me laugh and now I'm hungry 🤣😂 thanks for sharing 🌹🙏🏽💞
You guys should do videos together more often. Two of my favorite TH-camrs and bloggers. 加油！
Really can't resist the temptation of watching Amy's "umami" videos. Thank you, Amy, for educating people like me about "food."
That's a lot of spicy dishes in Chengdu (成都), and Mr Trevor/The Food Ranger has a wide range of experiences from there, too.🌶
OH MY GOSHHHH THE COLLAB I NEVER KNEW I NEEDED ❤️
TY AMY AND TREVOR
Amy, so much fun to watch your food adventure. We ❤️ your channel, your enthusiastic, happy spirit. Thanks.
Thanks Emily!!!
17:08 love that heat meter lol 😅
I love that you wore the same jumper despite filming over several days -- such great commitment to continuity (minus the pimple, of course!) :)
I was so annoyed when that pimple popped up!!! Hahahaha 😂😂
I LOVE this channel omg, the videography, old-school vlogging is just the best, I'm hooked for life
NO WAYY YOU GOT HIM ON THE SHOW!!
I KNOW RIGHT!!!!
Sooo living for this collab! Love the shared passion for Chengdu cuisine from two awesome TH-camrs I adore!
I know Bingfen is made from a plant seed but I didn’t know what that plant is. Just looked up and found out the tree is native of Peru, actually it’s English name is Apple-of-Peru. Bingfen is just water, starch and lime (not the lemon lime but the lime makes tofu clots), I’m pretty sure it doesn’t have all the magical functions but won’t do you any harm either.
Thanks for that! Honestly even if I were to discover it's bad for you, I'd keep eating it hahah
@@BlondieinChina yeah it is 100% nature, like the spicy “huangdoufen” you eat in the first fly restaurant, they are all made by seed or bean powder, since Ming dynasty four hundred years history. Don’t worry
I have made bing fen at home but is really hard and take time. That is come from seed. But most of bingfen sell in the shop may not made by seed and may come from some chemicals.
I like your videos a lot more than Mark Wienns' because you are more authentic and really than he is. I feel he just blindly praise everything he eats without true personalized opinion. Keep it up!❤
Amy is genuinely enthusiastic compared to both Mark and Trevor. She comments on local sites, history, culture etc. Her editing is excellent as she avoids wasting time and is not repetitive.
Wow, nice, I’ve beeen watching food ranger and you for a long time!
Hope you enjoyed it!
I am drooling while watching the video. It is flooding all over the places. I love every single dish that you tried. Trevor's recommendation is absolutely amazing.
As a local from Chengdu, "星鸿社" hotpot is also one of my favorite Chongqing hotpot, there're lot's of dishes restaurant, hotpot opened in the alleys, and some even in old residential communities, locals here they all love to eat at those places
I have never had this much watering in my mouth.
I can’t stop salivating!
很兴奋在你的频道看到 the food ranger ! 四年前，我家小朋友就是看着他的旅游美食节目，走遍中国各地 的。祝你健康！也祝他及妻子健康！
0:25 I thought the iconic person would be Fuchsia Dunlop, who studied in a prestigious Culinary school in Sichuan, got her chef certificate there, wrote a cookbook on Sichuan cuisine and a memoir about her years (around food) in Sichuan.
When you say "I will give it another try" after eating something like yu xing cao instead of spit it out of your mouth instantly, I know you have become a real foodie in China!
I'm not into spicy foods, but will give it a try once. Amy, you're surely blend well with the locals there.
I love him when he says "太好吃了！"
Oh my…I was watching Trevor's video yesterday lol
I JUST LOVE YOUR COURAGEOUS SPIRIT. MY MOUTH IS NOT WATERING! IT IS DROOLING
OMG, Mr. Trevor is such an expert in Chengdu food!!
He has so many great food videos from Chengdu! You should definitely check them out :)
I love how they have the guard to avoid spitting into the food
Loving it Amy!!! Although, 'wired' and 'weird' got mixed up!!!! :)
So enjoy your video! I just like your attitude to lift, food and people! So happy to find you and your awesome videos!很高兴认识你，真的太可爱了，你对生活积极认真的态度给我带来了非常多的快乐，谢谢可爱又善良的你，谢谢你这么喜欢我们的国家的文化❤❤
you are brave. That mala beef looked reallllllly spicy. I love spice, but that mala hotpot looked seriously hot
You have further stimulated my intrigue about Sichuan cuisine due to my love of spicy. I've wondered at times if TH-cam vloggers split up their day of eating videos into several visits. I really appreciate you being transparent about filming over several visits.
Love the food ranger !!! Hmmm... ahhhhh.... Yummy !!! 10/10
tai ho la
I’m in love 🥰🥰🥰with your videos even the way you expressed and contact the people 🥰🥰🥰I have been in China so many times ..... I miss China 🇨🇳🥰🥰🥰🥰🥰
must visit chengdu one day to explore the food there, really like your video, keep it up Amy!
Great video! Trevor is one of my fav food vloggers, great to see him appear :)
Making something less spicy is just way too practical 🤣
😂😂😂
8:24 Me when I see vlogger.
Loved watching you try these fantastic dishes! Brought me back to the Food Ranger gold old days in Chengdu. Can't wait to see Trevor back in China!
Thanks for introducing my grandpas home. Well Chen’s du is next to his home he lives in a village! I love Mi Feng(Spicy Rice Noodle).
This was an amazing video enjoyed watching it very much. Many more please!
Wow~ if you are in Chengdu, then you should come to Leshan (乐山)，there is famous saying, 食在四川 味在乐山 （food in Si Chuan, but real taste in Le Shan) , just 1 hour away from Chengdu. you can try the traditional and authentic Si Chuan food in Le Shan, hahaha ~
乐山的吃的太好吃了随便整个什么都香
乐山小吃绝对一绝
This is super episode! One of the very best episode you’ve done so far.
I've noticed that there is little oil in your sauce bowl. The food will be much spicier if you don't put it all in oil (sesame oil). As a person from Sichuan, I can't accept the spicy level if I don't soak food in oil.
I can't stop watching your video, like the way you talked, you just like my older sister so pumped to introduce your trip to me
I'm definitely gonna hit up those spots when back in China
When you are looking for amazing foods, the best and smart way to do just video call Trevor or Amy. Cool!🙏🏻👍🏻😍😘
I LOVE spicy food. Sichuan seems like absolute heaven 🔥
I am in the US. Over here you can find a lot of good Chinese restaurants, but not to the level you can find anywhere in China, let alone Chengdu. I really was jealous of you when you enjoyed those great foods in front of my eyes. And how I hoped that spoonful of food could come into my mouth instead of yours. I’ll definitely go visit those places before I can not travel any more. Thank you for the videos which made me maintain my travel yearning.
Amazing content, as always. Thank you, Amy.
Thanks for watching, Xihui!
Your video makes me happy. australian blondie bonding with chinese locals and exploring chinese dish. love from nepal. all those food look delicious. 🤤🤤🤤