Blondie is like a neighbor girl with sunshine smile, she travels a lot, knows many people from different areas, eats much different food. Good luck and wish you all the best 💯
It's inconceivable how many cities in China you have been to，Blondie. As a Chinese myself， I haven't been to those cities yet. Hope an incredible travel as yours for me in future.
Watch at your own risk guys 😂 once you discover blondie you'll start binge watching it all and can't get enough of her 😂❤ such a vibe ❤ amy you're awesome 😎
Amy , the foodie explorer and adventurer , shines with her passion and fearlessness but is always kind and respectful . Amy's channel truly showcases China's rich diversity of culture , cuisine, and nature.
Im new to this channel, greetings from Sweden having worked as a chef but now just a foodie. I just love your content, and your aproach to life in china! The urge is getting stronger and stronger to visit, i just have to start learning chinese. #goals
Just found your channel this week and I've been slowly watching all your videos! You exude such a fun and bright energy and it makes me so happy watching you try new foods. I'm ethnically Chinese but born in Canada and I watching you feels like I'm travelling with a best friend, discovering my roots and even the things I didn't know about my culture.
Was this day planned by Jason as well? How can you again find all the classic authentic places?! As who grew up here, I can prove that Amy's Guilin vlog is THE best one among all Guilin travel vlogs. The restaurants in your videos are basically what I would have on my todo list when I go back home.
I'm always so excited when your videos arrive. You have single-handedly convinced me to come to China when I can. I was never sure where to go first and now I know it's Guilin; the food looks like such a great mix or other regions and the scenery looks amazing. I went to Sapa in Vietnam years ago and also Halong Bay and the scenery looks so familiar from there because it's so close! Yay, for you xxx
yeah Guilin and yangshuo is heaven especially in early summer ,and autumn. The whether in those days are pretty nice. I prefer yangshuo better. Amy is going to yangshuo next video.
糖水 in Cantonese means dessert 😂😂 you have actually had 糖水 before in Guang Zhou, the mung bean soup and coconut milk things, they pretty much call it all 糖水
Hi Amy!🙋🏻♀️ I find it so fascinating to see so many varieties of food in China. It definitely makes me want to visit someday. As always, I love watching your vlogs and seeing you trying out all the dishes is phenomenal! Wish they sell those juicy bbq goose in Toronto.😅😆😋 Look forward to your next vlog soon. Take care!😁👋🏻👋🏻
V: Most of the world has no idea how diverse and how far back the history goes with food because they are a closed country and don't readily share their knowledge like the French and Europeans took over and imposed their ways on others around the world. China is huge and geographically diverse, hence the local resources vary greatly, affecting the food. It is likely the most diverse in the world. "The one thing I know for sure about China is, I will never know China. It’s too big, too old, too diverse, too deep. There’s simply not enough time. That's for me the joy of China, facing a learning curve that impossibly steep. The certain knowledge that even if I dedicated my life to learning about China, I die mostly ignorant." - Anthony Bourdain, On Parts Unknown
I can confirm you would find changfen/juanfen in Vietnam under the name "banh cuon", but it's slightly different here. The portions are much smaller, and people usually eat it with chopped pork/mushroom, fried shallots, local sausage and fish sauce. Another version can be found in the far north provinces (those that border China) where it it serve with an egg and bone broth. Both are equally delicious 😄
@@yamKenny I think bcoz its difficult to find proper utensils , so restaurant owners cannot do it as a made to order item. I used to live in Melbourne and very rarely found them, even in Viet restaurants
Your contents changed so much over the years, it is now basically full blown food vlog. I do miss some of the deeper dive into different parts of China every now and then. Also, Guangdong and Guangxi used to be one province back then, that is why they have a lot of cultural overlapse.
Do you know why, if you see the news from BBC or CNN, how do they evaluate bloggers about Chinese tourism, if any positive news about Chinese culture is shot, the dissemination is restricted by Twitter, as a blogger who shoots a video, Of course I don't want to do this, so I can only change the food photography.
Good info about the provinces. I LOVE the food focus because food is a universal language. Every country has a dumpling, a doughnut, a tamale, etc, it all depends on their local resources and their variation. Shows that we have much more in common as a species than we think. The history of China is vast and deep, it would take a lot more to do each village, province, region justice.
@@user-ze1pk6sl2v To be fair. I'm a Chinese myself, and there isn't really any good positive things to say about China besides its food, landscape and culture. If you talk about Chinese history, their politics and society inevitable come up as topics and there are only negative things to say about Chinese politics and society as a whole.
广西 is one of the most mysterious, fascinating regions of China , next to Xinjiang, Tibet... I am jealous of you having travelled of all the places that I wished to visit for many years.
Hey Amy! I am from Yangshuo and have been your subscriber for a while! Excited for you to explore and try the food from my hometown! Definitely need to hit up the noodles, beer fish, and stuffed EVERYTHING (豆腐酿stuffed tofu, 螺蛳釀water snail, 柚子皮釀 etc)!
Your videos are a weekly warm hug materialized into a virtual trip with the friend one would love to have! I went to Guilin and Yangshuo with my family back in 2017, and it makes me emotional revisiting the places, and discovering new foods now with these videos! Always such a fun journey, 加油！
Hi Amy, I've been watching your videos and I just want to say thanks for making these awesome food vlogs!! They're so well done! I love how you seem super sweet and open-minded and knowledgeable about the different cuisines. Everything just looks so good and I want to go back to China someday to try everything that you're vlogging T.T
Euro Trav: If you want to eat vegan, Look up recipes from Asian countries, they'll be extremely flavorful and crunchy and magical in your mouth, unlike western "vegan" food.
What a lovely introduction to Guilin/Guangxi cuisine!! I love how the local people interact with you (Amy, you are always very friendly and kind to other people so there's no real surprise there) but I just love how they are super "casual" and natural when they speak to you as well--which shows how comfortable they are with you!!! There is no awkward moment or silence of trying to explain things in a different way--they just blurt out whatever they have in mind which, to me at least, shows they don't think of you as an "outsider" (for lack of a better word; well, I'd be an outsider if I travel there as well). anyways, Love your enthusiasm! P.S. Sweet potato + ginger+ rock sugar (or any type of sugar actually) is my fav household "sugar water" especially during winter. It tastes great just hot from the stove but when you chill the leftover in the fridge and eat it cold the next day, it'd be another pleasant surprise.
locals react like that to pretty much all foreigners. To them whenever they see a foreigner it's like seeing an strange animal in the zoo for the first time. You should see how they treat their own people. Normally like shite!
@@zilaiye Ignorance talking. It's because people like you that china is a huge mess now and that most of the world are looking down at you and your country
Absolutely delightful video entertainment and education. Your approach and delivery is so appealing. Just makes me want to seek out better Chinese food options in Florida.
My first trip to Guilin was in 1987, departing from the old airport in GZ. The plane was delayed for hours and the tour guide disappeared during that time, only to suddenly reappear and say board the plane. Arrived Guilin late and tired but thank goodness still had our rice noodles late in a restaurant. Boat ride in the river was a must to appreciate the many mountains along the river. The buildings in this video is similar to my memory of my visit.
Thank you for teaching us all about the different provinces and their flavor differences. You are much more daring than I. Sadly I don't like anything sweet on my meat. nor do I care for Onions & garlic. But I love watching you happily try it all. Congrats on your travels. I'm going to try the Corn & Sweet Potato, both are personal favorites.
*@**6:49**:* Many if not most Vietnamese salads are classified as "gỏi" (kuai, 膾), and would have derived from the Guangxi and Guizhou regions in China.
Here in the American south we’ll sometimes pickle watermelon rind, so the idea of all these pickled fruits sounds right up my alley! Especially paired with something spicy and/or salty! If you’ve never had a fruit cup with lime juice, tajin, and chamoy you’ve got to try it!
That yummy Yuanfen looks like a giant silkworm. I hope you enjoyed a boat ride/bamboo rafting or two on the river to soak in the heavenly sceneries! :D
Once you planning to visit China, you will see the world like a vintage place. Beautiful video sis 😍. God bless everyone 💞 Greetings from India ❤️ ❤️🇨🇳💝🇮🇳 .....
Love your videos! Am a Cantonese and 2nd generation Malaysian. Your video made me realise that my culinary heritage comes from a lot of the places you visited in Guangdong and GuangXi. There are so many similarities between what we eat in Malaysia and those food you introduce in both these provinces.
Blondie you are in my hometown!!!! I can’t believe it !!! It has been 4 years since I left Guilin and stuck by Covid-19. such a big excitement to see you sharing this video and I miss every food and place in this video, especially the accent of typical Guilin mandarin. Enjoy the trip 😚😚love from Adelaide
Rukia Yang: How fun! Would you be willing to help with identification? 5:55 Bottom row going down to the right. Left looks like garlic, next to it (color of green olive) looks like immature carob or some kind of bean/seed pod? The white next to it, is that a root? 6:05: Particularly curious about the long green item in the same basket with the lotus root? And then is above that lotus root basket? It looks similar to opuntia/cactus pads, and then the white to the right? Shredded daikon? 6:06 the white next to the mango? 6:12 upper left looks like thin green bean bundles tied into a knot but I don’t think that’s what it really is. 6:14: Is this guava, asian pear, jicama?
On the way to 300k. You will be there before the year ends. And btw, that juanfen looks so good. The suan flavor is definitely making this the Most mouth watering episode.
the sweet potato dessert you should try to source out another variant its pretty much sweet potato, taro and sago in coconut sweet soup. Its a well known dessert in Malaysia
If you are still planning to spending a few more days in Guangxi, I would suggest you to go to Wuzhou (梧州），my hometown, where provides different styles of amazing Chinese food.
Hi Malaysian Chinese here, I noticed when I was in Melbourne a few years back their China bar restaurant does not provide green chili pickles to their Wantan mee ( egg noodle) bbq pork dish while it is a must in Malaysia. Pickle does change a dish just like how a few pickles is needed for a cheese beef burger. ^^
That roast goose just looked delicious! BTW, 桂林米粉，especially汤米粉，seems to be a specialty,too...A lot of restaurants featuring this have opened up in Los Angeles.
Welcome to Guilin! The temperature of guilin is so weird this year for the temperature is usually below 50℉ in November. Btw, im so glad to watch this video and im also the citizen of guilin.😊 ❤ from guilin
Blondie is like a neighbor girl with sunshine smile, she travels a lot, knows many people from different areas, eats much different food. Good luck and wish you all the best 💯
It's inconceivable how many cities in China you have been to，Blondie. As a Chinese myself， I haven't been to those cities yet. Hope an incredible travel as yours for me in future.
Thanks!
I love China and due to Covid unable to travel. Your vlogs keep me posted and give me a chance to go around China. Thank you.
Watch at your own risk guys 😂 once you discover blondie you'll start binge watching it all and can't get enough of her 😂❤ such a vibe ❤ amy you're awesome 😎
why have you said the truth, the whole truth and nothign but the truth?! im addicted!!
@@amansokhi4061 hehe
omg, i just realized what you just said about osmanthus. Gui fa is the flower and lin is the forest, you make me learn so much =)
Amy , the foodie explorer and adventurer , shines with her passion and fearlessness but is always kind and respectful . Amy's channel truly showcases China's rich diversity of culture , cuisine, and nature.
Some foreigners so smart to learn Chinese like you, amazing.
Im new to this channel, greetings from Sweden having worked as a chef but now just a foodie. I just love your content, and your aproach to life in china! The urge is getting stronger and stronger to visit, i just have to start learning chinese. #goals
Looks so super delicious
Pickled mango is a huge childhood snack of locals here in Hawaii. Pickled mangos, pickled plums... it's soooo yummy!
Yepp I'm a Hawaii gal born and raised
Wow! Interesting! People get the same idea cooking their ingredients no matter how far away they are
Just found your channel this week and I've been slowly watching all your videos! You exude such a fun and bright energy and it makes me so happy watching you try new foods. I'm ethnically Chinese but born in Canada and I watching you feels like I'm travelling with a best friend, discovering my roots and even the things I didn't know about my culture.
Was this day planned by Jason as well? How can you again find all the classic authentic places?! As who grew up here, I can prove that Amy's Guilin vlog is THE best one among all Guilin travel vlogs. The restaurants in your videos are basically what I would have on my todo list when I go back home.
Jason aka burger king ham bao Wang 🤣 living in china
@@liamjames5322 i meaned the different Jason, the local guide in Amy's previous video
th-cam.com/video/3xApj5sQxxY/w-d-xo.html
@@QinhaochengI think she mentioned the Guilin videos are based on Jason’s recommendations
@@user-zb6lg1xj3k But i thought Jason is living in Guizhou? or did i rmbr wrongly
Great to see another video Amy... thanks for all your content!!!
Yum 😋 , cool to see China up close. Thanks
Love the cultures, foods, and languages of Guangxi, hope that I could visit this beautiful province someday.
It’s so nice to watch a video and recognise the places! Thanks for sharing! ❤
the quality of these videos are astonishing .
The sweet potato and ginger sweet water is popular in Guangdong too
I'm always so excited when your videos arrive. You have single-handedly convinced me to come to China when I can. I was never sure where to go first and now I know it's Guilin; the food looks like such a great mix or other regions and the scenery looks amazing. I went to Sapa in Vietnam years ago and also Halong Bay and the scenery looks so familiar from there because it's so close! Yay, for you xxx
yeah Guilin and yangshuo is heaven especially in early summer ,and autumn. The whether in those days are pretty nice. I prefer yangshuo better. Amy is going to yangshuo next video.
糖水 in Cantonese means dessert 😂😂 you have actually had 糖水 before in Guang Zhou, the mung bean soup and coconut milk things, they pretty much call it all 糖水
guilin is one of the few cities I had the pleasure of travelling to. it's so beautiful and serene there and your video captures it all.
My impression of people from Guangxi is literally Guangdong people who have a higher spice tolerance🙃
Amy, I recently discovered your channel and have been binge watching all of your videos in the last week or so! Love all your content!!
Hi Amy!🙋🏻♀️
I find it so fascinating to see so many varieties of food in China. It definitely makes me want to visit someday. As always, I love watching your vlogs and seeing you trying out all the dishes is phenomenal! Wish they sell those juicy bbq goose in Toronto.😅😆😋 Look forward to your next vlog soon. Take care!😁👋🏻👋🏻
V: Most of the world has no idea how diverse and how far back the history goes with food because they are a closed country and don't readily share their knowledge like the French and Europeans took over and imposed their ways on others around the world. China is huge and geographically diverse, hence the local resources vary greatly, affecting the food. It is likely the most diverse in the world.
"The one thing I know for sure about China is, I will never know China. It’s too big, too old, too diverse, too deep. There’s simply not enough time. That's for me the joy of China, facing a learning curve that impossibly steep. The certain knowledge that even if I dedicated my life to learning about China, I die mostly ignorant."
- Anthony Bourdain, On Parts Unknown
The enthusiasm and love you put into your videos really shows!
I can confirm you would find changfen/juanfen in Vietnam under the name "banh cuon", but it's slightly different here. The portions are much smaller, and people usually eat it with chopped pork/mushroom, fried shallots, local sausage and fish sauce. Another version can be found in the far north provinces (those that border China) where it it serve with an egg and bone broth. Both are equally delicious 😄
isn't the Vietnamese version has fish sauce instead of soy?
@@yamKenny yeah I did mention we eat it with fish sauce. Though in most cases it is diluted with some water/sugar/vinegar before dipping the rolls in
@@HienLe-eg6xs its sold here in Australia not most of the time I seen it pre made
@@yamKenny I think bcoz its difficult to find proper utensils , so restaurant owners cannot do it as a made to order item. I used to live in Melbourne and very rarely found them, even in Viet restaurants
@@HienLe-eg6xs did you try Springvale or footscary when you were in Melbourne
Randomly stumbled across this video but I love your passion and attention to detail and articulation of Chinese food!
谢谢！
Your contents changed so much over the years, it is now basically full blown food vlog.
I do miss some of the deeper dive into different parts of China every now and then.
Also, Guangdong and Guangxi used to be one province back then, that is why they have a lot of cultural overlapse.
Do you know why, if you see the news from BBC or CNN, how do they evaluate bloggers about Chinese tourism, if any positive news about Chinese culture is shot, the dissemination is restricted by Twitter, as a blogger who shoots a video, Of course I don't want to do this, so I can only change the food photography.
Good info about the provinces. I LOVE the food focus because food is a universal language. Every country has a dumpling, a doughnut, a tamale, etc, it all depends on their local resources and their variation. Shows that we have much more in common as a species than we think. The history of China is vast and deep, it would take a lot more to do each village, province, region justice.
@@user-ze1pk6sl2v To be fair. I'm a Chinese myself, and there isn't really any good positive things to say about China besides its food, landscape and culture. If you talk about Chinese history, their politics and society inevitable come up as topics and there are only negative things to say about Chinese politics and society as a whole.
@@devilhunterred and as Chinese myself I strongly disagree with you. There are lots of good things about China.
@@zoezheng8819 不用理ta。确实很难想象会有一个中国人持有这种观点。
I´m such a picky eater and I love that you always try everything with an open mind. I could never do that
广西 is one of the most mysterious, fascinating regions of China , next to Xinjiang, Tibet... I am jealous of you having travelled of all the places that I wished to visit for many years.
dude its no where near xinjiang and tibet lol
Hey Amy! I am from Yangshuo and have been your subscriber for a while! Excited for you to explore and try the food from my hometown! Definitely need to hit up the noodles, beer fish, and stuffed EVERYTHING (豆腐酿stuffed tofu, 螺蛳釀water snail, 柚子皮釀 etc)!
Love your videos Amy!! Inspire me to try and learn about new cuisines!
I am a Guilin local, welcome to my hometown! Love to see you had such a good time here.
姑娘牙口真好 glad you enjoyed the food❤
Your videos are a weekly warm hug materialized into a virtual trip with the friend one would love to have! I went to Guilin and Yangshuo with my family back in 2017, and it makes me emotional revisiting the places, and discovering new foods now with these videos! Always such a fun journey, 加油！
非常感谢Amy带给我们阳光和美味的一天！
I love Guilin ! I am adding these new spots to try out! Thanks Amy :)
Hi Amy, I've been watching your videos and I just want to say thanks for making these awesome food vlogs!! They're so well done! I love how you seem super sweet and open-minded and knowledgeable about the different cuisines. Everything just looks so good and I want to go back to China someday to try everything that you're vlogging T.T
Your videos are pure fun. 😃
Yayy new video!! So exciteddd
Sweet potato and ginger drink! Pickled cantaloupe, wow! They are not only vegan but also super healthy.
Euro Trav: If you want to eat vegan, Look up recipes from Asian countries, they'll be extremely flavorful and crunchy and magical in your mouth, unlike western "vegan" food.
Goose is fattier than duck but both are so delicious when roasted especially the drumsticks!
so many dishes in one video, watching you eat made me feel hungry😋
親愛的桂林 🤭腸粉😋
油條炸得好靚。👍
糖水店放糖水處很企理，牆身很潔亮。👍
足料 真材實料。
好想去桂林。😍
What a lovely introduction to Guilin/Guangxi cuisine!! I love how the local people interact with you (Amy, you are always very friendly and kind to other people so there's no real surprise there) but I just love how they are super "casual" and natural when they speak to you as well--which shows how comfortable they are with you!!! There is no awkward moment or silence of trying to explain things in a different way--they just blurt out whatever they have in mind which, to me at least, shows they don't think of you as an "outsider" (for lack of a better word; well, I'd be an outsider if I travel there as well). anyways, Love your enthusiasm! P.S. Sweet potato + ginger+ rock sugar (or any type of sugar actually) is my fav household "sugar water" especially during winter. It tastes great just hot from the stove but when you chill the leftover in the fridge and eat it cold the next day, it'd be another pleasant surprise.
CLONDONH, there are no "awkward moments" when you speak the native language fluently with a genuine curiosity that isn't exploitive.
locals react like that to pretty much all foreigners. To them whenever they see a foreigner it's like seeing an strange animal in the zoo for the first time. You should see how they treat their own people. Normally like shite!
@@sealion6444心里阴暗的人看什么都是阴暗的
@@zilaiye Ignorance talking. It's because people like you that china is a huge mess now and that most of the world are looking down at you and your country
In Malaysia, my mom used to cook sweet potato tongsui with ginger for us just like the one you had when we were young. 👍🏻
Absolutely delightful video entertainment and education. Your approach and delivery is so appealing. Just makes me want to seek out better Chinese food options in Florida.
Love all your videos, especially this one! Great to see all this amazing culinary experiences in these small little local restaurants.
This makes me miss all the yummy Guangdong food I love in Hong Kong 😋 Thank you Amy!
amazing in-depth intro of Guilin food culture!
My first trip to Guilin was in 1987, departing from the old airport in GZ. The plane was delayed for hours and the tour guide disappeared during that time, only to suddenly reappear and say board the plane. Arrived Guilin late and tired but thank goodness still had our rice noodles late in a restaurant. Boat ride in the river was a must to appreciate the many mountains along the river. The buildings in this video is similar to my memory of my visit.
Thank you for teaching us all about the different provinces and their flavor differences. You are much more daring than I. Sadly I don't like anything sweet on my meat. nor do I care for Onions & garlic. But I love watching you happily try it all. Congrats on your travels. I'm going to try the Corn & Sweet Potato, both are personal favorites.
Must admit, those pickles do appeal to me very much. Don't know why, but I never used to like pickles until my retirement.
Thank you for another fabulous video! you makes me very hungry. Cheers from the frozen North
Another top Quality Video , Wonderful Amy!
Good job on this video!! I enjoyed your food adventure :))
*@**6:49**:* Many if not most Vietnamese salads are classified as "gỏi" (kuai, 膾), and would have derived from the Guangxi and Guizhou regions in China.
Always looking forward to all your delicious videos 🤤🤤🤤🤤
Here in the American south we’ll sometimes pickle watermelon rind, so the idea of all these pickled fruits sounds right up my alley! Especially paired with something spicy and/or salty! If you’ve never had a fruit cup with lime juice, tajin, and chamoy you’ve got to try it!
Yeahhhhhh, new video from Amy, my lucky day❤❤❤
That yummy Yuanfen looks like a giant silkworm.
I hope you enjoyed a boat ride/bamboo rafting or two on the river to soak in the heavenly sceneries! :D
*Juanfen 😂
😀😀😀
@@xz334 Me and correct spelling have no Juanfen…oops, I meant Yuanfen! 🤣🤣
I been there.. amazing scenery. Amazing rice noodle dishes.
Thanks lots, Amy. In some places, the rice rolls are also known as 豬腸粉
Once you planning to visit China, you will see the world like a vintage place.
Beautiful video sis 😍.
God bless everyone 💞
Greetings from India ❤️
❤️🇨🇳💝🇮🇳
.....
Hmmm scrumptious! I love Chinese food I am mean who doesn't love Chinese cuisine!!
I haven't back to guilin for many years as a local people there, thanks for your video to recommend the special food there, so miss it.😁😁😁👍👍👍
Amazing pickles, so jealous! 😋
Never enjoyed watching someone eat more than this. Bon appetit!👏👏👍
Love your videos! Am a Cantonese and 2nd generation Malaysian. Your video made me realise that my culinary heritage comes from a lot of the places you visited in Guangdong and GuangXi. There are so many similarities between what we eat in Malaysia and those food you introduce in both these provinces.
Sweet potato ginger soup is a comfort food in Malaysia. Nice to see it in Guilin.
cohlinn, likely because it originated in Guilin and made its way to Malaysia.
Blondie you are in my hometown!!!! I can’t believe it !!! It has been 4 years since I left Guilin and stuck by Covid-19. such a big excitement to see you sharing this video and I miss every food and place in this video, especially the accent of typical Guilin mandarin. Enjoy the trip 😚😚love from Adelaide
Rukia Yang: How fun! Would you be willing to help with identification?
5:55 Bottom row going down to the right. Left looks like garlic, next to it (color of green olive) looks like immature carob or some kind of bean/seed pod? The white next to it, is that a root?
6:05: Particularly curious about the long green item in the same basket with the lotus root?
And then is above that lotus root basket? It looks similar to opuntia/cactus pads, and then the white to the right? Shredded daikon?
6:06 the white next to the mango?
6:12 upper left looks like thin green bean bundles tied into a knot but I don’t think that’s what it really is.
6:14: Is this guava, asian pear, jicama?
5.55嫩的生姜
@@violetviolet8886.06白萝卜丝
@@violetviolet888应该是豆角捆在一起
@@zilaiye 嫩的生姜 = Pickled Young Ginger
On the way to 300k. You will be there before the year ends. And btw, that juanfen looks so good. The suan flavor is definitely making this the Most mouth watering episode.
Blondie knows Chinese food more than the local Chinese people
Very surprised to see both Guilin and Chinese cuisines are very close, which is interesting.
Also, a well-planned itinerary to try the roasted goose.
I'd say with 3 different roast goose videos under your belt that you're definitely an expert now
goose looked so yummy, specially with sweet and sour sauce. Outstanding from start to finish
Yum! I want some of that picked cantaloupe!
THAT JUANFEN LOOKED GOOD!
Great episode, the pickles made my mouth water just by watching.
the sweet potato dessert you should try to source out another variant its pretty much sweet potato, taro and sago in coconut sweet soup. Its a well known dessert in Malaysia
Sweet potato sugary soup is popular in Malaysia & Singapore too among the Chinese diaspora.
Love your video! Keep going!
THE RIVERS ARE REALLY PRETTY!
You should also try the pork belly with taro (芋头扣肉) - so amazing...
If you are still planning to spending a few more days in Guangxi, I would suggest you to go to Wuzhou (梧州），my hometown, where provides different styles of amazing Chinese food.
I'm from Guangxi, this video reminds me when I was a kid, I used to drink a cup of sugar 🌽 water after soccer practice
Great video, Amy.
Amy's knowlegde of Chinese food is much more than many ordinary Chinese ppl like me.
love the mountains! miss miss the mountains in China!
Hi Malaysian Chinese here, I noticed when I was in Melbourne a few years back their China bar restaurant does not provide green chili pickles to their Wantan mee ( egg noodle) bbq pork dish while it is a must in Malaysia. Pickle does change a dish just like how a few pickles is needed for a cheese beef burger. ^^
That roast goose just looked delicious! BTW, 桂林米粉，especially汤米粉，seems to be a specialty,too...A lot of restaurants featuring this have opened up in Los Angeles.
Chang-Fung is one of my favourite Cantonese dim sum dish 😋😋😋😋
That rolled up noodle is a terrific looking food and I would like to see food like that rather than kebab and burger shops.
Roast duck from HK, Taiwan or any other provinces are always my meal
Instant subscribe love this video 😊😀
Amy is famous Chinese food blogger. 😋😋😋
Welcome to Guilin! The temperature of guilin is so weird this year for the temperature is usually below 50℉ in November. Btw, im so glad to watch this video and im also the citizen of guilin.😊 ❤ from guilin
哈哈，终于来了，那天在王记卷粉店拍到你了