As a Guangzhou born Chinese American whose paternal ancestral home is Shunde, I am so glad you are coming back to the home of rice and fish and the Cantonese chefs ❤❤❤. Please don’t forget that Shunde is also the ancestral home of Bruce Lee, and Shunde is incorporated into Foshan, which is the home of the master of Bruce Lee, Ip Man. I remember as a little kid, we used to travel back to Shunde during the Qing Ming Festival to honor our ancestors and sweep their tombs while having extended family gathering. Shunde has changed so much. I understand Shunde dialect, but I cannot speak it. Greetings from Los Angeles ❤❤❤
I too am Chinese American who's ancestry is shunde, jun an. I've been back easily over 40 times and a total of about 4 years worth. I can still speak the dialect because of my annual trips back "home" Hopefully the next time they do go to shunde, they will go to jun an and try the fish lips, rib or fish congee and classic beef meat balls.
@@babyshaya The citizens and overseas ancestors of Shunde can be proud of the fact that Shunde is the second UNESCO Creative Cities Network - Gastronomy in China, designated in 2014. Guangdong province also got another in 2023, Chaozhou, making the province one of only two provinces in China with two such cities (the other is Jiangsu province).
How I love seeing Peter and Amy together....I just love the enthusiasm and deliciousness you guys share. And Peter is such a wonderful fountain of food knowledge. We feel so fortunate to have been able to meet up with Peter in Guangzhou! Can't wait to see more videos with you both and to go back to China for more delicious food adventures!
@@peterzhou372 by the way, I was going to comment on an earlier reply you made about you and Amy vlogging out of China, at first I thought, oh no, Amy will not be in China any longer to do her food adventures, but after today's video where you two stated you will be vlogging in a future video, I was relieved to infer from that, that it was going to be on a trip Amy will take outside of China, and so it didn't mean she will be leaving China any time soon and to my relief I can continue enjoying her China series...
It was soooo cool to hear Peter speak in Cantonese. I love it every time I hear someone speak in Cantonese or in Hakka Chinese. And I love the last two desserts, especially the lun jung kao (it took me a short while to recognize what it was in Hakka). I can't wait to see you two again share this YT space :) Oh... I didn't know I have already visited Shunde. I wish I knew its Cantonese name or Hakka name. Someone mentioned it was the home of Bruce Lee and I have been to the museum dedicated to Bruce Lee, so I did visit Shunde few years ago when I went on a tour from Hong Kong to the mainland. The tour actually started in Shenzhen (I believe it was in Lo Wu).
Peter says hi 😆 One of the reason why I don’t speak a lot of Cantonese in the video is the translation work afterwards. Amy doesn’t speak Cantonese and her editor doesn’t know Cantonese either. It would be all up to me to provide a translation of all the audio in Cantonese to them 🤣
@@josechong8207 The characters are 顺德 for Shunde. This word doesn’t have any specific meaning but the two characters may have some meaning behind it individually.
Shunde is a dream for someone who loves seafood and can't eat wheat!!! A while ago you did a show on a town also famous for rice noodles that I think also featured seafood. I thought it was in the north east of China, I can't recall the name of the town. But I would also like to go there. Waiting for your China Food Adventure book with photos and the names of towns and dishes in Mandarin where appropriate and Cantonese where appropriate, so for non-speakers we can just point to where we want to go, and at the resturant the same for what we want to order. That food looked so delicious, and I loved that Peter could show off his knowledge of Cantonese dishes and the history of them. I just had a bowl of cereal, but now I'm hungry again after watching this video. You two are blowing any dieter's resolve!!!
You really go to the right place, Shunde. I am not a Shunde people but I love the cooking style and the flavor of Shunde. Shunde has the best Chef of China ( and the world). Many Chef of Hong Kong actually came or trained in one way or other connected with Shunde. Steam fish in Guangdong, in particular Shunde, is the best fish in the world. No one in the world can master the skill of steam fish as the Chefs in Guangdong (Shunde).
I absolutely love seeing Peter in your videos. The moment you introduced him in one of your videos, I just got a really good vibe from him. I know it sounds odd, but sometimes I can "read" people who I see on a video and know right away if they're a good person. Peter checks all the boxes. Amy, I wasn't aware you said holy moly often which is funny, because I catch myself saying holy doodle, a catchphrase from a Canadian kid's TV show my Son used to watch. Cheers Amy and Peter, can't wait for the next food adventure. 🇨🇦
The absolute BEST way to start my day! Another amazingly wonderful video with the fabulous Peter. Amy is so right about your infectious positive personality and energy. You are always so well versed with the knowledge of the local food and destination. Love Amy’s food adventures especially the ones with Peter! Can’t wait for the next food adventure in hmmm….. Paris? 🤔🤔🤔
Peter with Blondie is always extra fun to watch. I do prefer if there are more dishes to be introduced at the 1st restaurant but also understand how much your stomach can comprehend or to prevent food waste.
I am ngl, I feel so spoiled getting so much of Peter. I really want Peter to be always present in these videos pleaaaaaaaaaaaseeeeeeeeeeeeeee more Peter.
I haven't watched your videos in a long time now. The food you and Peter were eating looks really good and taste. I too love any food with fish and rice. I am going to have to visit Shunde sometimes. Thanks for another video and great adventure in China Amy.
Hi I’m Mexican and I like to eat the fish eyeballs from fried whole tilapia fish, also known as “mojarra”. I only eat the crispy fried outer layer along with some gelatinous stuff inside. In my experience it tastes like bonito flakes from Japan
As it is getting closer to winter here in Canada, and as a fan of soup of many kinds. I would love a soup episode. I only know the western style Chinese soups like hot and sour, wonton, or egg drop soup. I can imagine authentic Chinese soups are brilliant, and much more than congee (which is so tasty) 💙😊
Amy I feel it's necessary to take this opportunity to explain the culinary and seasoning preferences across different provinces and regions in China, particularly regarding the strong flavors you mentioned about the Sichuan and Chongqing areas. We must acknowledge that in ancient times, living inland, especially in mountainous regions like Chongqing, was more challenging for agriculture. During the era dominated by farming, the local populace faced economic hardships, and our forebears lacked the luxury of indulging in "exotic delicacies from mountains and seas"（山珍海味）, meaning they couldn't afford premium ingredients. which refers to high-grade ingredients. Instead, they had to innovate with the less desirable cuts, such as offal, using sophisticated culinary and seasoning methods to mask strong odors and enhance the taste, making meals more palatable for the common folk. Over time, intricate seasoning, rather than savoring the natural flavors of more rare and expensive ingredients, became a dietary tradition in regions like Chongqing. For instance, the famous Sichuan dish "Fish-Flavored Pork"（鱼香肉丝） essentially uses a harmony of salt, vinegar, and sugar to mimic the delicacy of fish flavor in pork, a testament to the culinary wisdom of mothers in Sichuan and Chongqing who wanted to provide tasty meals for their children. Another quintessential example is hot pot（火锅）, which is a veritable cauldron of seasonings that can transform even the most humble ingredients, including offal, into a flavorful feast. Understanding this historical context will, I believe, give you a deeper appreciation of Sichuan and Chongqing cuisine, especially when you next encounter Chongqing dishes.🫑🌶🌶
Amy, if / when you come to Hong Kong 🇭🇰 SAR again, and go to Sai Kung pier-side restaurants, they also serve tons of freshly caught and freshly steamed seafood as well as fresh DIM SUM menus 😋😋😋🤤🤤🤤🤤👍🏻👍🏻👍🏻👍🏻
Oh! Also the soft rice cake you had for dessert! I grew up eating that but we called it "bac tong go" - white sugar cake. Never heard it called anything else. That's so interesting
The name of this dish goes back to a township in Shunde called Lunjiao, hence the name. In other parts of Cantonese speaking region, I’ve also heard of the name “bac tong go” but apparently to showcase the land of fish and rice, we have to have it in Shunde 😊
I absolutely love roast goose Chinese style so to have it with rice noodles to soak up the juices seems like a dream to me, i would need more of the noodles or rice to get it all. Also fresh seafood is indeed the best, I wish I could have it more regularly.
丝瓜 is luffa! The same one that the western world only knows for using as a shower exfoliating agent. LOL. The young ones we LOVE to use to cook with! It's a lovely spongy texture that's sweet and absorbs flavors well.
I loved having fish eyeball since I was a kid but only ate around it (the jelly-like bits😋) and never chewed through it haha didn’t know you can eat the whole thing!!
So happy to see this blonde northerner ADMIT that the sublime Cantonese palate reigns supreme. & sorry the green slivers are kaffir lime leaf, not lemongrass, Peter.
Peter here. I realized that it is really Kaffir Lime Leaf instead of Lemongrass thanks to a lot of commentaries but didn't realize it at the first bite and got confused between the two. Nice to keep that in mind.
I would say Amy and Peter are superb food adventure presenters, while Blondie's Dad is a perfect guest for channel, I love his reactions when trying the delicacies.
“Literally” need a food tour guide like Peter when travelling to Guangdong. As a overseas Cantonese, I don’t even know half of these dishes. Amy and Peter you guys rock!
Yes, cooked fish eyeballs are hard. I used to eat them as a child. I’m not Chinese, I’m Australian - but because of my cultural background, I grew up eating a lot of fish and other seafood.
I gotta say I was quite shocked seeing Peter chew and swallow the fish eye, growing up I just eat the soft jelly around that white part. LOVE YOU GUYS!!
I have family from Shunde. I was told that is not the kind of eyeball people eat. The ones you eat are the big ones that have a pocket of water which has a very umani taste. You were right Blondie!
While the whole fish eye-ball might be edible, the hard centre is tasteless and difficult to chew through, so I personally think it is not really worth eating it, just eat all the soft jelly around the socket.
I heard that Cantonese people are extremely very picky about their food, hence ‘demands’ the best since they are near the water, seafood and vegetables are very fresh! ❤😊 Also it is good to hear that Cantonese is still spoken there instead of Mandarin ! 🎉🎉🎉
鲮鱼🐟，dace, has been a canned food staple for Cantonese Chinese speaking people for 100+years, usually with 豆豉salted black beans. (Almost all Chinese grocery stores anywhere in the world will have canned 豆豉鯪魚）
The dace in that geng-style thick soup is the same dace used in the famous oval cans of fried dace in black bean sauce. also btw, 丝瓜 is loofah gourd(also spelled luffa), but when it is barely ripe, not when it dries up and becomes that washing/scrubbing utensil. i need to go to that Shungangwan restaurant. Thanks Peter for the reco. i've never had jiaobai (wild rice shoot) that's not precut... so interesting.
Yes Peter was talking to Amy the other day for the mud carp / dace being the same exact creature. Loofah gourd is something I’ve never seen outside of Asia so it might be tough to explain the concept 🤣 Peter found Shungangwan through Xiaohongshu and apparently it’s great with seasonal catches. Go try it out!
Great video. 22:35 Its surprising that Peter speaks cantonese, I thought he's from shanghai or nearby. And I presume he grew up overseas, with his almost perfect English, with one or 2 french words sometimes😂 But the way he holds chopsticks has a lot of room for improvement😅 And too bad funny Dad is not around this time. He's so funny❤❤ By the way, I think the deep fried milk should be great with icecream, yum.
So Emmymade did a video not long ago where she polished the core of a fish eyeball until it shined and turned into a "pearl". The core of the eye is very hard therefore hard to eat. When I was a kid going to Cantonese banquets with my extended family, I used to eat the fish eyes - the soft and gelatinous layers on the outside and spit out the core like a bone. I think what you had was just the core.
Yes! Another episode with Peter. It's always a fun time with him, and I like how he'd add on information about the food they'ren ordering.
Peter says hi 😆
The only thing better than Blondie in China is Blondie in China with Peter.
Hahahahaha Peter says hi 😂
💕💕💕💕
Agreed 😊
No No No, I will vote for Jasmine! 😁
Agree. Peter the Great😄
As a Guangzhou born Chinese American whose paternal ancestral home is Shunde, I am so glad you are coming back to the home of rice and fish and the Cantonese chefs ❤❤❤. Please don’t forget that Shunde is also the ancestral home of Bruce Lee, and Shunde is incorporated into Foshan, which is the home of the master of Bruce Lee, Ip Man. I remember as a little kid, we used to travel back to Shunde during the Qing Ming Festival to honor our ancestors and sweep their tombs while having extended family gathering. Shunde has changed so much. I understand Shunde dialect, but I cannot speak it. Greetings from Los Angeles ❤❤❤
I too am Chinese American who's ancestry is shunde, jun an. I've been back easily over 40 times and a total of about 4 years worth. I can still speak the dialect because of my annual trips back "home"
Hopefully the next time they do go to shunde, they will go to jun an and try the fish lips, rib or fish congee and classic beef meat balls.
@@babyshaya The citizens and overseas ancestors of Shunde can be proud of the fact that Shunde is the second UNESCO Creative Cities Network - Gastronomy in China, designated in 2014. Guangdong province also got another in 2023, Chaozhou, making the province one of only two provinces in China with two such cities (the other is Jiangsu province).
i'm so obsessed with this friendship😭😭i love peter so much ❤ he reminds me of so much of my friends
Peter says hi 😆
Always a good day when Peter cohosts with Blondie!!
Peter says hi 😆
Much better without Peter.
@@stephenchu3397 The comment section is much better without you.
@@peterzhou372 Blondie in China is much better without you.🙄🤮🤧🥶😵😢😭😱😱😞🤡🤡👎👎👎👎
That plant is wild rice stalk that has a fungal infection, exclusively eaten in the south for the stalks as such. It is delicious.
How I love seeing Peter and Amy together....I just love the enthusiasm and deliciousness you guys share. And Peter is such a wonderful fountain of food knowledge. We feel so fortunate to have been able to meet up with Peter in Guangzhou! Can't wait to see more videos with you both and to go back to China for more delicious food adventures!
Peter says hi and it was great to have been able to meet up with you :D
Amy’s 紫苏 Cantonese pronunciation is amazing
I SO love the chemistry you have with Peter. That kind of chemistry is rare and priceless, and it must be cherished!
I’m such a fan of Peter! He’s so knowledgeable.. i wanna go on a food adventure with him ❤
Hahahahaha Peter says hi 😆
I have to disagree because he didn't know the difference between lemon grass and lemon leaf
@ No one is perfect 😆 Peter was thinking about something lemon / lime / citrus related and the first word to come up in his brain was lemongrass 😅
15:15 can we talk about how good Amy’s pronunciation of 紫苏 in Cantonese was here
And you can guess who gave Amy the pronunciation 😂
I can ‘literally ‘ Watch Peter eat all day!
Hahahahaha Peter literally says hi 😁
that's two now :)
@@josechong8207Are you counting how many “literally” appears in the comment section 😂
@@peterzhou372 I meant, that's two of us now, that can literally watch you vlog about food all day :))
@@peterzhou372 by the way, I was going to comment on an earlier reply you made about you and Amy vlogging out of China, at first I thought, oh no, Amy will not be in China any longer to do her food adventures, but after today's video where you two stated you will be vlogging in a future video, I was relieved to infer from that, that it was going to be on a trip Amy will take outside of China, and so it didn't mean she will be leaving China any time soon and to my relief I can continue enjoying her China series...
It was soooo cool to hear Peter speak in Cantonese. I love it every time I hear someone speak in Cantonese or in Hakka Chinese. And I love the last two desserts, especially the lun jung kao (it took me a short while to recognize what it was in Hakka). I can't wait to see you two again share this YT space :) Oh... I didn't know I have already visited Shunde. I wish I knew its Cantonese name or Hakka name. Someone mentioned it was the home of Bruce Lee and I have been to the museum dedicated to Bruce Lee, so I did visit Shunde few years ago when I went on a tour from Hong Kong to the mainland. The tour actually started in Shenzhen (I believe it was in Lo Wu).
Peter says hi 😆 One of the reason why I don’t speak a lot of Cantonese in the video is the translation work afterwards. Amy doesn’t speak Cantonese and her editor doesn’t know Cantonese either. It would be all up to me to provide a translation of all the audio in Cantonese to them 🤣
@@peterzhou372 can you write the characters for Shunde, so I can maybe translate and know what it means in Cantonese or Hakka?
@@josechong8207 The characters are 顺德 for Shunde. This word doesn’t have any specific meaning but the two characters may have some meaning behind it individually.
Amy you HAVE to bring your dad to this place...... and love.. love Peter....
Peter says hi 😆
6:12 and peter says literally every 5 words ahah
😂😂😂😂
Is he Chinese?I feel like he can read Chinese.
@@WinstonZuo Of course he is lol.
Shunde is a dream for someone who loves seafood and can't eat wheat!!! A while ago you did a show on a town also famous for rice noodles that I think also featured seafood. I thought it was in the north east of China, I can't recall the name of the town. But I would also like to go there. Waiting for your China Food Adventure book with photos and the names of towns and dishes in Mandarin where appropriate and Cantonese where appropriate, so for non-speakers we can just point to where we want to go, and at the resturant the same for what we want to order. That food looked so delicious, and I loved that Peter could show off his knowledge of Cantonese dishes and the history of them. I just had a bowl of cereal, but now I'm hungry again after watching this video. You two are blowing any dieter's resolve!!!
You really go to the right place, Shunde. I am not a Shunde people but I love the cooking style and the flavor of Shunde. Shunde has the best Chef of China ( and the world). Many Chef of Hong Kong actually came or trained in one way or other connected with Shunde.
Steam fish in Guangdong, in particular Shunde, is the best fish in the world. No one in the world can master the skill of steam fish as the Chefs in Guangdong (Shunde).
Peter is the best. Always a joy watching you two exploring together
Peter says thank you 😊
I absolutely love seeing Peter in your videos. The moment you introduced him in one of your videos, I just got a really good vibe from him. I know it sounds odd, but sometimes I can "read" people who I see on a video and know right away if they're a good person. Peter checks all the boxes.
Amy, I wasn't aware you said holy moly often which is funny, because I catch myself saying holy doodle, a catchphrase from a Canadian kid's TV show my Son used to watch.
Cheers Amy and Peter, can't wait for the next food adventure. 🇨🇦
Your comment is just like my thought, bless you
Peter says hi and thanks for the kind words! 😆 Amy says holy moly while Peter says literally with a valley girl accent all the time 🤣
The absolute BEST way to start my day! Another amazingly wonderful video with the fabulous Peter. Amy is so right about your infectious positive personality and energy. You are always so well versed with the knowledge of the local food and destination. Love Amy’s food adventures especially the ones with Peter! Can’t wait for the next food adventure in hmmm….. Paris? 🤔🤔🤔
Hahahahaha oui monsieur, exactement 😁 and Peter says Bonjour 😊
Peter with Blondie is always extra fun to watch. I do prefer if there are more dishes to be introduced at the 1st restaurant but also understand how much your stomach can comprehend or to prevent food waste.
Those dishes are massive and we have limited stomach space 😂
Wonderful tour!!! Not on Instagram if I was I would so enjoy watching Peter! You both are great together! Hugs and Kisses
Sweet Blondie yes welcome back. Good that you now have a Chinese appetite/stomach and a Chinese guest.
I am ngl, I feel so spoiled getting so much of Peter. I really want Peter to be always present in these videos pleaaaaaaaaaaaseeeeeeeeeeeeeee more Peter.
Same! They are my favourite duo on Amy's channel
Hahahahaha Peter says hi 😆
@@peterzhou372 omg yay!
peter is so awesome! you two are such a vibe
Peter says hi 😆
Don't eat the hard part of the fish eye! Eat the gelatinous stuff around it. Peter, what the heck!?!?!
😂😂😂😂 right!
I mean it’s just protein and your stomach acid can disintegrate the whole fish eyeball better than you imagine 😂
@ fishhead and fish eye are my favourite growing up
It's always a treat to see Peter pop up, there were certainly some interesting dishes.
Peter says hi 😆
That aquatic plant stalks you ate steamed is a common "water bamboo" vegetable widely eaten in Indo-China/Laos, cambodia,Thailand & Vietnam.
I haven't watched your videos in a long time now. The food you and Peter were eating looks really good and taste. I too love any food with fish and rice. I am going to have to visit Shunde sometimes. Thanks for another video and great adventure in China Amy.
Hi I’m Mexican and I like to eat the fish eyeballs from fried whole tilapia fish, also known as “mojarra”. I only eat the crispy fried outer layer along with some gelatinous stuff inside. In my experience it tastes like bonito flakes from Japan
What a life, traveling throughout China and trying / tasting / savoring unimaginable delicious flavors and delights and getting paid for it.
You two together are so much fun! Today’s food looked especially fragrant and delicious. Thank you both. ❤
Peter is a vibe! Awesome video
Peter says hi 😊
So many Peter and Blondie videos lately. What a treat!
As it is getting closer to winter here in Canada, and as a fan of soup of many kinds. I would love a soup episode. I only know the western style Chinese soups like hot and sour, wonton, or egg drop soup. I can imagine authentic Chinese soups are brilliant, and much more than congee (which is so tasty) 💙😊
I love your videos! I hope I'll one day go to China and eat all these delicious looking dishes
與家人或伴侶來中國整個旅程全吃就對了,回去才減肥吧
Blondie and Peter together are very funny and hilarious at times and enjoyable to watch! Keep up with trying out new foods! 😍
Peter says hi 😆
Love it when Peter is in your videos! 🫶
Peter says hi 😊
Amy’s Destiny of Dish😂 - I recall her sister said she’s very good at writing essays. I can see it in this alliteration 😊
The natural taste of fresh seafood is the absolute best! The epitome of Canton cuisine! Great video!
Amy I feel it's necessary to take this opportunity to explain the culinary and seasoning preferences across different provinces and regions in China, particularly regarding the strong flavors you mentioned about the Sichuan and Chongqing areas.
We must acknowledge that in ancient times, living inland, especially in mountainous regions like Chongqing, was more challenging for agriculture. During the era dominated by farming, the local populace faced economic hardships, and our forebears lacked the luxury of indulging in "exotic delicacies from mountains and seas"（山珍海味）, meaning they couldn't afford premium ingredients. which refers to high-grade ingredients. Instead, they had to innovate with the less desirable cuts, such as offal, using sophisticated culinary and seasoning methods to mask strong odors and enhance the taste, making meals more palatable for the common folk. Over time, intricate seasoning, rather than savoring the natural flavors of more rare and expensive ingredients, became a dietary tradition in regions like Chongqing.
For instance, the famous Sichuan dish "Fish-Flavored Pork"（鱼香肉丝） essentially uses a harmony of salt, vinegar, and sugar to mimic the delicacy of fish flavor in pork, a testament to the culinary wisdom of mothers in Sichuan and Chongqing who wanted to provide tasty meals for their children. Another quintessential example is hot pot（火锅）, which is a veritable cauldron of seasonings that can transform even the most humble ingredients, including offal, into a flavorful feast.
Understanding this historical context will, I believe, give you a deeper appreciation of Sichuan and Chongqing cuisine, especially when you next encounter Chongqing dishes.🫑🌶🌶
Amy, if / when you come to Hong Kong 🇭🇰 SAR again, and go to Sai Kung pier-side restaurants, they also serve tons of freshly caught and freshly steamed seafood as well as fresh DIM SUM menus 😋😋😋🤤🤤🤤🤤👍🏻👍🏻👍🏻👍🏻
Oh! Also the soft rice cake you had for dessert! I grew up eating that but we called it "bac tong go" - white sugar cake. Never heard it called anything else. That's so interesting
The name of this dish goes back to a township in Shunde called Lunjiao, hence the name. In other parts of Cantonese speaking region, I’ve also heard of the name “bac tong go” but apparently to showcase the land of fish and rice, we have to have it in Shunde 😊
@@peterzhou372 Oh wow, it's good to know it is named after a township...
14:44 despite the warning, old Pete went for the gut punch...takr that, fish n chips!! pow! 😂 but I do agree with him though
Peter loves throwing shade on British food cuz he lives in France 😂
I absolutely love roast goose Chinese style so to have it with rice noodles to soak up the juices seems like a dream to me, i would need more of the noodles or rice to get it all.
Also fresh seafood is indeed the best, I wish I could have it more regularly.
Love how energetic you are in every videos ! Hoping to be like you.
Love videos with Peter. His knowledge and enthusiasm is so great to watch!
Peter says hi 😆
On my Bucket List, lunch with Peter !!!❤
Peter says hi 🤣
Always love when peter is here! Enjoyed watching you two together!!
Peter says hi 😆
Peter is my favorite guest on your channel! Endless knowledge and thoroughly enjoys every bite!
Peter says hi 😂
It's absolute torture watching you guys eating all this amazing food and not being able to have any myself.
Ohhhhh my gosh PLEASE do more with Peter! His personality is infectious! I love him!
Peter says hi 😊
You two did a fabulous job showcasing delicious sweet and savoury Cantonese food. I think that aquatic plant is called Zizania latifolia! :D
Shunde maybe the pinnacle of Cantonese Cuisine, but other foodie spots in Guangdong are worth a visit like in Puning, Wuhua, Wuchuan…
Would love to see you take Peter on a food tour of Sydney or Australia!
Peter was in Melbourne at the beginning of August 😁
You make me hungry again. Great sharing. More foreigners should visit China.
I'm literally sad when this video ends! More please! ❤
丝瓜 is luffa! The same one that the western world only knows for using as a shower exfoliating agent. LOL. The young ones we LOVE to use to cook with! It's a lovely spongy texture that's sweet and absorbs flavors well.
Amazing chemistry between u guys. So much fun!
amy i love your vids, you inspire me to try so many new foods
The “HOLY MOLY” convo 😂😂😂😂😂 LOVE your adventures with Peter!!!
Hahahahaha Peter says hi
i'm so excited i finalllyyyy have time to sit down, chill, and eat dinner while watching this video^^
Watching your video in the middle of the night isn’t good because it makes me hungry 😂😂😂😂
Always good to see Peter :)
Peter says hi 😆
I loved having fish eyeball since I was a kid but only ate around it (the jelly-like bits😋) and never chewed through it haha didn’t know you can eat the whole thing!!
You two are a gem ❤. So fun and entertaining watching you both.
Peter says hi 😆
ShunDe ❤best Cantonese food ❤love all of them! THX 🎉Amy and Peter! You both together make the foods legendary 🎉
Peter says hi 😆
Cantonese food in Guang Zhou, Shende is the best next to Hong Kong 🇭🇰 SAR 👍🏻👍🏻👍🏻🤤🤤🤤😋😋😋
So happy to see this blonde northerner ADMIT that the sublime Cantonese palate reigns supreme.
& sorry the green slivers are kaffir lime leaf, not lemongrass, Peter.
Peter here. I realized that it is really Kaffir Lime Leaf instead of Lemongrass thanks to a lot of commentaries but didn't realize it at the first bite and got confused between the two. Nice to keep that in mind.
I would say Amy and Peter are superb food adventure presenters, while Blondie's Dad is a perfect guest for channel, I love his reactions when trying the delicacies.
Peter says hi 😊 It would be great to have a food adventure with Amy’s parents one day 😊
“Literally” need a food tour guide like Peter when travelling to Guangdong. As a overseas Cantonese, I don’t even know half of these dishes. Amy and Peter you guys rock!
Peter “literally” says hi 😆
As a Chinese, I have to say that these foods and their cooking methods are something I have never experienced. Thank you for your sharing!😊
Peter and Garen are simply the best co-hosts!
Peter says hi 😊
Meanwhile in Philly, I am debating if I should get a chicken bake at Costco or a hoagie at WaWa for dinner...I hate you guys!
Peter says #sorrynotsorry 😂
Yes, cooked fish eyeballs are hard. I used to eat them as a child. I’m not Chinese, I’m Australian - but because of my cultural background, I grew up eating a lot of fish and other seafood.
I gotta say I was quite shocked seeing Peter chew and swallow the fish eye, growing up I just eat the soft jelly around that white part. LOVE YOU GUYS!!
I mean it’s just protein 😂 and I’m sure your stomach acid can do a much better job to disintegrate the hard part of a fish eyeball than you imagined 😂
I have family from Shunde. I was told that is not the kind of eyeball people eat. The ones you eat are the big ones that have a pocket of water which has a very umani taste. You were right Blondie!
Why do you always have to make me jealous during my lunch break! Amy!?
Peter is the sherpa that gets us to the summit of the fish and rice Everest!
Such an enjoyable episode, I learned so much!
Hahaha Peter says thank you 😊
Peter, He also so polite in Cantonese Your amazing! I eat fish eye balls, its like some off those hard cigarette candy.
Peter says hi 😆
@@peterzhou372Peter you need to have our own tour guide channel! Ill pay for your services!
While the whole fish eye-ball might be edible, the hard centre is tasteless and difficult to chew through, so I personally think it is not really worth eating it, just eat all the soft jelly around the socket.
every content is better with peter
Hahahahaha Peter says thank you ❤
I am literally drooling.
Very cool Peter, have fun!
Peter says hi 😆
Fried shrimp heads used to be a fave of mine, (like deep-fried ocean) but their eyeballs are sooooooo tiny, I'm not sure it compares.
My grandparents are from Shunde Foshan. I must say they have the best Cantonese dishes in all China.
I heard that Cantonese people are extremely very picky about their food, hence ‘demands’ the best since they are near the water, seafood and vegetables are very fresh! ❤😊 Also it is good to hear that Cantonese is still spoken there instead of Mandarin ! 🎉🎉🎉
Agree, Peter IS amazing!
Peter says hi 😊
Amy, you don't eat the fish eye ball, it's too hard. it's the gelatinous bit around the eye that is delish 😊
Yummy! All the foods looks so delicious
鲮鱼🐟，dace, has been a canned food staple for Cantonese Chinese speaking people for 100+years, usually with 豆豉salted black beans.
(Almost all Chinese grocery stores anywhere in the world will have canned 豆豉鯪魚）
I grew up eating fish heads but always spat out the eye ball. The goo around it is fantastic...
I'm half Cantonese and I literally was salivating during this video🤤🤤🤤
Zizania latifolia, known as Manchurian wild rice[5] (Chinese: 菰; pinyin: gū), is the only member of the wild rice genus Zizania native to Asia.
Your travel experiences show that the world is full of wonders waiting to be discovered
Oh, Shunde, together with Shantou, the dual food capital of Guangdong province.
The dace in that geng-style thick soup is the same dace used in the famous oval cans of fried dace in black bean sauce. also btw, 丝瓜 is loofah gourd(also spelled luffa), but when it is barely ripe, not when it dries up and becomes that washing/scrubbing utensil.
i need to go to that Shungangwan restaurant. Thanks Peter for the reco. i've never had jiaobai (wild rice shoot) that's not precut... so interesting.
Yes Peter was talking to Amy the other day for the mud carp / dace being the same exact creature. Loofah gourd is something I’ve never seen outside of Asia so it might be tough to explain the concept 🤣
Peter found Shungangwan through Xiaohongshu and apparently it’s great with seasonal catches. Go try it out!
Good to know n see you n Co were very near to our maternal city, zhongshan, shiqi, where fish n meat is everything on heaven n earth.
Great video. 22:35
Its surprising that Peter speaks cantonese, I thought he's from shanghai or nearby. And I presume he grew up overseas, with his almost perfect English, with one or 2 french words sometimes😂
But the way he holds chopsticks has a lot of room for improvement😅
And too bad funny Dad is not around this time. He's so funny❤❤
By the way, I think the deep fried milk should be great with icecream, yum.
Peter’s born and raised in Guangzhou, lived in the U.S. for 7 years, and now living long term in Paris 😁
So Emmymade did a video not long ago where she polished the core of a fish eyeball until it shined and turned into a "pearl". The core of the eye is very hard therefore hard to eat. When I was a kid going to Cantonese banquets with my extended family, I used to eat the fish eyes - the soft and gelatinous layers on the outside and spit out the core like a bone. I think what you had was just the core.