Patrick is interesting in that he speaks Chinese without almost any accent at all so he does english with a wholesome German accent but when he switches to Mandarin he's like native speaker level It's so weird as a bilingual listener from my end, especially when Mandarin is the one where he is more fluent with the locals 😄
I still can differentiate he is not a real chinese speaker but I admit he is really good compared to most foreigners. however in china society, there are too many horrible pu tong hua speakers especially in rural areas because they its due to the environment and conditions.
Actually beef stomach is a very traditional historical dish in 🇩🇪Germany. It's called Kutteln and often prepared sour with vinegar. But it's true that it's not popular anymore and mostly elderly people eat it. 🐟Furthermore it's simple wrong that we don't eat fish in Germany. We have rivers and lakes all over the country, not only the sea in the noth. For example trout is very common in southern Germany.
Thank you so much for your videos ! China overall is so underrated in terms of tourism. As a Chinese I truly hope more people come and experience authentic local food culture!
But one of the most visited countries (3rd or 4th), behind the US, Spain and France. Pre-pandemic figures compiled by the UN World Tourism Organization (UNWTO). Now more visa facilitation arrangements are set with more countries since reopening to international tourism in March 15, 2023. The entire industry has to work harder to better improve and promote tourism destinations.
Love a raw garlic clove with dumplings and noodles. Raw garlic selection in America is actually terrible though because all the cloves in supermarkets are old and usually already has the green shoot growing inside. In china when they bite into the garlic it sounds like a crisp pear.
We must be lucky in Canada because you can get some pretty good garlic here. And now, if you're lazy, or in a rush, you can get good already peeled garlic.
The only garbage garlic here in America is imported from directly China, bro. We have some of the Earth's finest soil and all the varieties of garlic on the planet thrive in our soil. Why is the garlic from China such a huge pile of crap?
Hey Blondie, go to Heihe 黑河 now right after new China-Russia visa free policy, many many Russian people crossing border daily to have breakfast, shopping etc
Amy and Patrick always shares their food adventure which widen my horizon. When they come together with so interactive mode, it urges me to chase after them, I just wonder why I always look forward to seeing you two😄😁😄😁😄😁
One thing I think that is worth to be mentioned is the time zone. China is so big that it crosses over 5 time zones, from UTC +8 to UTC+5, and unlike the USA or Australia, we use Beijing time as the standard time for the whole country. So the feeling you had that the morning market is getting earlier and earlier as you travel to the east of Dongbei or the country is because you are using the Beijing standard time. The 5am-8am Beijing standard time in Donglei is more like 6-9 am at their local time. But it is still shocking to hear those shop owners/vendors only sleep 4 hours in the evening and have to get up and prepare for the morning market. Great video!
Very nice collaborations! Just as you said - 2 food vloggers together means you never lack descriptions of the foods you're eating - and it's more fun! Really enjoyed these few episodes. Well done!👏👍❤
I love that you guys went a bit rogue and didn't just get more "stereotypical" Korean food and actually explored other interesting fusions that I have never come across on any other Yanbian vlog. Here in Singapore, being so close to Malaysia, our cuisine is highly influenced by Malaysian culture and hence just seeing how the geographical proximity of different cities such as Yanji and North Korean ones can affect their cuisines blows my mind.
what talking you? since when singapore cuisine is influenced by malaysia? both are island with immigrants from china and india and natives from malay archipelago, both have their own version of food, neither influenced the other. Stop spreading misinformation
Every time he tries something, I think he is going to dislike it because of his facial expressions but then he says he 'loves it' and it catches me off guard 😂
I have enjoyed your video vlog collaboration so much... I'd love to see Derk join you two and hear him and Patrick speak Deutch. Oh... Taro is also my best to go vegetable: whether in bubble tea or sweet dishes that contain it.
Another great video Amy. Love the colab with Patrick. I have eaten raw garlic occasionally when I was younger. It's too sharp raw even though I love garlic. When my Dad had a cold he would eat raw garlic - my family is of Ukrainian descent so we love our garlic!
In northern Italy as a kid I used to eat beef kidneys,lungs, liver, stomach and bladder. Underrated parts but very flavorful if cooked right. And where I come from we put garlic EVERYWHERE ❤
I love all your videos Amy. They look so delicious and interesting. I am from Australia too, and you are making my mouth watering all the time. China is really a great country for food and culture. Very well done. I really enjoy watching them all!
I spent a summer in Dongbei in 2008. We left two weeks before the Olympics. I just stumbled across your channel. I know we barely scratched the surface as we were teaching English at the Dongbei University of Finance and Economics, but still an experience I cherish.
Thanks for your video. It is such a food culture. For Dongbei, or NE China, it is mixed of Korean, Chinese ... Russian has this dumplings in soup that looks like Chinese but different.
The fish-shaped pastry reminds me of Japanese taiyaki, it wouldn't surprise me if the different cultures loaned the concept around because they're *awesome*
korean here, the fish bread is called bunggeo-bbang. taiyaki was brought to korea during japanese occupation and adapted as bunggeo-bbang - korean flavors tend to be things like walnut, vanilla, red bean with each province/city having more specialized flavors like carmelized sugar/dalgona, bamboo, acorn jelly, yuzu, hallabong/dekopon, jeju tangerine, the city of ulsan adopted a whale shape for the bread, and in suncheon the bread looks like a mudskipper. because they went to yanji, an autonomous korean province of china, the koreans settled here before the korean war from north korea and brought over bunggeo-bbang but adapted it to have chinese flavors/fillings as i noticed the fillings looked a bit different from things we have in the south. taiyaki went through three evolutions to get to yanji (Japan -> S. Korea-> N. Korea -> Yanji, China) to become the chinese-korean bunggeo-bbang you see here.
The glutinous rice is called tteok in Korea, as in tteokbokki. l'm surprised that you were surprised by it. l thought it'd have some sort of a cousin in China like it does in Japan with mochi.
Love your videos! For other local Dongbei specialties to try, check out Qiqihar BBQ 齐齐哈尔烤肉 and Demoli fish stew 得莫利炖鱼 (Demoli is a village near Harbin).
I loved seeing the food there. Everything reminded me so much of Korea. I was especially surprised to see the fish bread (붕어빵), which is normally sold in Korea only in the winter. I believe they're originally Japanese and were introduced to Korea during the occupation.
Yeah, I haven't been to S. Korea since 2002, and I miss it! All the food reminded me of my time in Cheong'ju, except the potato starch mandu, I don't remember seeing that.
My grandma was from dongbei, she remembered when she was young there were these beggars running away from Korea and Japanese occupation and ended up where her hometown was. It only made sense a lot of them stayed, so they must have brought that up north as well, seeing how the local Koreans probably wouldn't know much about it due to not being occupied initially?
the mandu would be across the country from where youre at. potato starch mandu and jeon is a specialty of gangwon-do on the north korean border areas in south@@Elurin
I’ve been to Yanji, it’s fantastic, a few miles away is a tourist park worth visiting, the park overlooks the border with North Korea, with a half glass bridge on the China side (I guess they are waiting for the North Koreans to build their side of the bridge ?).
There used to be a bridge there, but the US blew it up in the war. Later China and North Korea built a new bridge somewhere else. The old bridge was preserved as a relic. China transformed the old bridge into a scenic spot.
I fell in love with raw garlic after eating Ukrainian beef Borscht soup. I was told to dip it in salt and then have it with the soup in quick succession. I wonder if this is a custom common in colder climates. :)
This is a Korean municipality, which you can understand as a place where there are more 🇰🇷 Korean or North Korean 🇰🇵 Chinese living in China. The Chinese government has set up a large number of autonomous administrative units for ethnic minorities across the country to facilitate their democratic management and retain their own cultural characteristics. Therefore, there are Korean characters everywhere in this place. They have their own TV stations, their own variety shows, TV series, bilingual or pure Korean schools, which are rarely contacted by Han people.
Omg Blondie I fell off watching during covid and the algorithm quit bringing me your videos! I finally google searched because I've started studying Chinese again and I've been missing your content! I'm so glad I did, I knew you werent gone!!😂❤❤ Glad you're still here and glad Ive got so much to catch up on! 😂 ❤ Edit: No raw garlic for me but my wife loves raw garlic.
I don't often eat raw garlic, but I remember it being very common in Cheong'ju when I was teaching ESL there. I've heard it's the thing to eat when you have a cold. Raw garlic and raw ginger!
Another great video filled with so much fooood! Also I’m with Patrick, I love garlic and raw garlic too!! Just too bad for a garlicky breathe afterwards 😂
Hi Amy. I am of Chinese heritage but not being born in China and seeing all the wonderful food that China has remind me of some of the things my parents used to cook. Here in Canada we do have a lot of Chinese restaurants but as you suggest to try new things and get out of your comfort zone and try new foods. Love your videos. As a senior I would like to mention that the white colour of your subtitles is a bit difficult to see. My eyesight is not as good as it was. A different brighter colour would help a lot. Keep up the wonderful content of your videos.
Hello Amy! I’d recommend Yinglan in Changchun for its guobaorou (your favorite!). My wife and I came to Dongbei from Shenzhen earlier this year for skiing, and our first food stop upon arrival was Yinglan on Jinchuan St. Their guobaorou was so incredibly thin and crispy with a liquid vinegar syrup that we went again later just for the sensation. It revolutionized our perception of this iconic dish and we’d wanted to send you the recommendation for quite some time. Thank you for enlightening us with your food and culture views each week!
dude my mum use to make us eat raw garlic as a punishment as kids *shudders* im only just recovering from my trauma and learning to enjoy the smell and taste of garlic :')
The raw garlic thing is interesting to me as a cultural tradition, because there are a lot of health benefits from eating raw garlic! When raw garlic is crushed it releases something called allicin (the thing that makes garlic spicy and pungent), which has strong antibacterial properties and has even been shown to inhibit development of breast and colon cancers! Eating whole cloves like that is the smartest way to do it as allicin breaks down within 10 minutes of contacting oxygen.
In my country , pork offal dishes are popular street food. As condiments, sellers offer chilli sauces, smashed green chilli & raw garlic cloves. They goes well together.
it's so funny that the german guy would speak one whole sentence of english with this thick german accent, but in the middle of the sentence he would have some noun spoken in mandarin and with such immaculate pronunciation. wo.
Residents living in ShanDong living eating raw garlic too. There’s famous foodie TH-camr from Korea who married a Chinese man, living in Shandong China, extraordinarily loves eating raw garlic for each meal. Raw garlic can be easily found on each family’s dining table. Though I don’t eat garlic raw as it does smell really strong😂
With love and respect I feel like I need to correct Patrick a little since he flat out said germans don't eat fish, which seems a bit shocking. Maybe his family doesn't, but germans certainly like fish. "Fish sticks" are a staple food (almost) everyone knows and is loved by children and adults alike, all over the country. A nothern german classic is "Fischbrötchen", which consists of deepfried batter-coated fish fillets and freshly made tartar sauce served in a bread roll. Since germany is connected to the atlantic ocean, we have access to saltwater fish and there are over 110 different species of freshwater fish that are native to our over 900 rivers and 12,000+ lakes. Every summer you can see people fishing in rivers and lakes literally everywhere they're allowed to do so. So him saying "germans don't eat fish because there's only water in the north" is very odd to me, because my experience is very different. On a less critique-y note, I love when you have other people on your channel because as someone who hasn't tried all those foods, it's really nice to have multiple perspectives and opinions on some of the ingredients and it was funny how I sometimes couldn't tell from his face if Partick loves or hates something
If you get a chance to visit丹东，you should try 柳京饭店next to the 断桥。It is run by 100% DPRK people, quite exotic. You can't find a place like this outside of China.
Your ‘pancake-fish’ is much better with red bean paste in it. It’s very popular in Japan 🇯🇵, although I wouldn’t contest when it is filled with chocolate 🍫 or sweet potato 🍠.
I personally don’t like the red bean paste, too sweet. I’d go for sweet potatoes any day, but not chocolate. Also the Korean commenter said something about acorn jelly and tangerine fillings in another thread that made me really curious. I’ve never had acorn jelly before and I love tangerine 😊😊
Actually, the fish you had for breakfast at the morning market is liu xian yu(six-line fish) called iim yeon su in korean, not ming tai yu. As a local, I would highly recommend the fish you tried. Anyway, seeing hometown delicacies on the channel brings immense joy.
I think that the “umami” is missing. Amy used to say it often when she was describing the taste of the food, but now she doesn’t say it that often anymore 😀
Patrick is interesting in that he speaks Chinese without almost any accent at all
so he does english with a wholesome German accent but when he switches to Mandarin he's like native speaker level
It's so weird as a bilingual listener from my end, especially when Mandarin is the one where he is more fluent with the locals
😄
He was studying at Xiamen University as an exchange student and then a postgraduate student, so he might have improved his Mandarin at the time.
tbh as a native mandarin speaker he has a foreign accent to me when he speaks mandarin. it's faint but it is there.
I still can differentiate he is not a real chinese speaker but I admit he is really good compared to most foreigners. however in china society, there are too many horrible pu tong hua speakers especially in rural areas because they its due to the environment and conditions.
When he bit into the garlic clove and said "Oh that's the best ever" his facial expression couldn't have mismatched his words more! 😂😂😂😂 I love it
Every time he enjoys something his face looks like he hates it 😂😅
@@nikita5588IKR HAHAHHA always
It’s a German thing
each time he tries food when he likes it it looks like he's in physical pain
he has the same expression of hate and like
Actually beef stomach is a very traditional historical dish in 🇩🇪Germany. It's called Kutteln and often prepared sour with vinegar. But it's true that it's not popular anymore and mostly elderly people eat it.
🐟Furthermore it's simple wrong that we don't eat fish in Germany. We have rivers and lakes all over the country, not only the sea in the noth. For example trout is very common in southern Germany.
This.
We had awesome breakfast and a really nice coffee ❤ loved it….
Thank you so much for your videos ! China overall is so underrated in terms of tourism. As a Chinese I truly hope more people come and experience authentic local food culture!
But one of the most visited countries (3rd or 4th), behind the US, Spain and France.
Pre-pandemic figures compiled by the UN World Tourism Organization (UNWTO).
Now more visa facilitation arrangements are set with more countries since reopening to international tourism in March 15, 2023.
The entire industry has to work harder to better improve and promote tourism destinations.
@@thisiskevin1000 I agree! Should start from improving English signage, even I feel lost in certain big city subways …
Patrick is so bloody funny because he looks sometimes like he is in pain but he is in love-pain instead. Hahaha, love him
Love a raw garlic clove with dumplings and noodles. Raw garlic selection in America is actually terrible though because all the cloves in supermarkets are old and usually already has the green shoot growing inside. In china when they bite into the garlic it sounds like a crisp pear.
Raw garlic is so nice ❤
We must be lucky in Canada because you can get some pretty good garlic here. And now, if you're lazy, or in a rush, you can get good already peeled garlic.
Yes, and really healthy for the body.
The only garbage garlic here in America is imported from directly China, bro. We have some of the Earth's finest soil and all the varieties of garlic on the planet thrive in our soil. Why is the garlic from China such a huge pile of crap?
Breakfast in China is amazing! I'm lucky to live here and eat it every day 👌😋
Become Amy's boyfriend and eat breakfast with Amy everyday anywhere!
@@Baby.Boss.she already have a boyfriend😂
Correct is: She already has. The word “has” links to the singular person “she.” @@404notfoundzzzz
Yes it is and yes you are!
We need full roster here in one video 😂
Blondie's family, jasmine, peter, derk, and patrick.
And Aleese too :) She cracks me up every time she's with Amy.
Wow that would be awesome 😂
Blondie's All-Star roster
I vote for Peter next if I had to choose one. Or Jasmine, or dad… or Derk of course… oh Patrick… okay… can we get all of them please
And Josh Carrot Korean Englishman.
You two doing videos together is literally the BEST THING EVER! Please do more food vlogs together ✨ the energy is amazing!!
That looks so much better than the cornflakes I ate this morning in NZ 😅
😂😂😂😂
I looked at the weet-bix in front of me and shed tears.
I was going through the same rollercoaster while eating my crackers in the Netherlands 😢😅
I had my weetbix this morning while watching other people eating good food on youtube.
Yes! Raw garlic with Korean bbq is the best
Hey Blondie, go to Heihe 黑河 now right after new China-Russia visa free policy, many many Russian people crossing border daily to have breakfast, shopping etc
Amy and Patrick always shares their food adventure which widen my horizon. When they come together with so interactive mode, it urges me to chase after them, I just wonder why I always look forward to seeing you two😄😁😄😁😄😁
One thing I think that is worth to be mentioned is the time zone. China is so big that it crosses over 5 time zones, from UTC +8 to UTC+5, and unlike the USA or Australia, we use Beijing time as the standard time for the whole country. So the feeling you had that the morning market is getting earlier and earlier as you travel to the east of Dongbei or the country is because you are using the Beijing standard time. The 5am-8am Beijing standard time in Donglei is more like 6-9 am at their local time. But it is still shocking to hear those shop owners/vendors only sleep 4 hours in the evening and have to get up and prepare for the morning market. Great video!
Very nice collaborations! Just as you said - 2 food vloggers together means you never lack descriptions of the foods you're eating - and it's more fun! Really enjoyed these few episodes. Well done!👏👍❤
I love that you guys went a bit rogue and didn't just get more "stereotypical" Korean food and actually explored other interesting fusions that I have never come across on any other Yanbian vlog. Here in Singapore, being so close to Malaysia, our cuisine is highly influenced by Malaysian culture and hence just seeing how the geographical proximity of different cities such as Yanji and North Korean ones can affect their cuisines blows my mind.
what talking you? since when singapore cuisine is influenced by malaysia? both are island with immigrants from china and india and natives from malay archipelago, both have their own version of food, neither influenced the other. Stop spreading misinformation
Every time he tries something, I think he is going to dislike it because of his facial expressions but then he says he 'loves it' and it catches me off guard 😂
I have enjoyed your video vlog collaboration so much... I'd love to see Derk join you two and hear him and Patrick speak Deutch. Oh... Taro is also my best to go vegetable: whether in bubble tea or sweet dishes that contain it.
Amazing to see how the Ethnic Koreans live in China! Can see all the old familiars, but also interesting local twists on Korean classics.
of course two thumbs up, what a wonderful food adventure series !!...great energy and smiles please team up again, can't wait!
Another great video Amy. Love the colab with Patrick. I have eaten raw garlic occasionally when I was younger. It's too sharp raw even though I love garlic. When my Dad had a cold he would eat raw garlic - my family is of Ukrainian descent so we love our garlic!
善良勇敢的乌克兰人民必胜
@@lovelife5783这都2023/10了，谁还关注乌克兰那点破事啊，哪儿凉快哪儿呆着去吧
@@lovelife5783 这里是欣赏吃饭的地方，不是你们来暴露你们的政治露阴癖的地方，走开
In northern Italy as a kid I used to eat beef kidneys,lungs, liver, stomach and bladder. Underrated parts but very flavorful if cooked right. And where I come from we put garlic EVERYWHERE ❤
6:57 That's Teok, a Korean dessert.
teok and da gao is not really the same food, teok is a korean dessert, while da gao was from china.
Except this is the KOREAN autonomous region of China.
this is korean autonomous region, the da gao is misu garu tteok@@yunziwang2773
I love all your videos Amy. They look so delicious and interesting. I am from Australia too, and you are making my mouth watering all the time. China is really a great country for food and culture. Very well done. I really enjoy watching them all!
I spent a summer in Dongbei in 2008. We left two weeks before the Olympics. I just stumbled across your channel. I know we barely scratched the surface as we were teaching English at the Dongbei University of Finance and Economics, but still an experience I cherish.
10:00 I can tell you that when you're in North Germany we do it fish, a lot. Especially a good Backfisch or even Matjes. It's really regional I think
Thanks for your video. It is such a food culture. For Dongbei, or NE China, it is mixed of Korean, Chinese ... Russian has this dumplings in soup that looks like Chinese but different.
Love your videos Amy xxx ❤ it’s 1am in the uk so shall watch this tomorrow morning 😂😂😂❤
The fish-shaped pastry reminds me of Japanese taiyaki, it wouldn't surprise me if the different cultures loaned the concept around because they're *awesome*
Well this is the KOREAN autonomous region of China. And that fish cake was borrowed from Japan. During Japanese occupation of Korea.
korean here, the fish bread is called bunggeo-bbang. taiyaki was brought to korea during japanese occupation and adapted as bunggeo-bbang - korean flavors tend to be things like walnut, vanilla, red bean with each province/city having more specialized flavors like carmelized sugar/dalgona, bamboo, acorn jelly, yuzu, hallabong/dekopon, jeju tangerine, the city of ulsan adopted a whale shape for the bread, and in suncheon the bread looks like a mudskipper. because they went to yanji, an autonomous korean province of china, the koreans settled here before the korean war from north korea and brought over bunggeo-bbang but adapted it to have chinese flavors/fillings as i noticed the fillings looked a bit different from things we have in the south. taiyaki went through three evolutions to get to yanji (Japan -> S. Korea-> N. Korea -> Yanji, China) to become the chinese-korean bunggeo-bbang you see here.
@@daeseongkim93acorn jelly sounds really interesting! I’ve never heard of it before 😍
@@daeseongkim93thank you for the cultural lesson!
Amy, always enjoys your vlogs and it was great fun seeing you with Patrick! Curious to know who was behind the camera?
Againnnnnn another amazing episode of food adventure vlog from Amy & Patrick in my hometown Yanji. Keep up the great work Amy!
The glutinous rice is called tteok in Korea, as in tteokbokki. l'm surprised that you were surprised by it. l thought it'd have some sort of a cousin in China like it does in Japan with mochi.
Love your videos! For other local Dongbei specialties to try, check out Qiqihar BBQ 齐齐哈尔烤肉 and Demoli fish stew 得莫利炖鱼 (Demoli is a village near Harbin).
안녕하세요. 다음번에도 맛있는 식사를 함께 해주셔서 감사합니다. 정말 감사하고 안녕히 계세요
Loving the collaboration 😊
Thank you! That's so cool, have fun!
I loved seeing the food there. Everything reminded me so much of Korea. I was especially surprised to see the fish bread (붕어빵), which is normally sold in Korea only in the winter. I believe they're originally Japanese and were introduced to Korea during the occupation.
Yeah, I haven't been to S. Korea since 2002, and I miss it! All the food reminded me of my time in Cheong'ju, except the potato starch mandu, I don't remember seeing that.
My grandma was from dongbei, she remembered when she was young there were these beggars running away from Korea and Japanese occupation and ended up where her hometown was. It only made sense a lot of them stayed, so they must have brought that up north as well, seeing how the local Koreans probably wouldn't know much about it due to not being occupied initially?
This specific area is the Korean autonomous region so that’s probably why haha
Should have collaborated with Josh Carrot Korean Englishman. Who IS part Chinese and love Korean culture.
the mandu would be across the country from where youre at. potato starch mandu and jeon is a specialty of gangwon-do on the north korean border areas in south@@Elurin
Yes . I like raw garlic but must be mince already. Must be mix with thick soy and chili. Yummy...... with Malaysian Bak Kut Teh.
I’ve been to Yanji, it’s fantastic, a few miles away is a tourist park worth visiting, the park overlooks the border with North Korea, with a half glass bridge on the China side (I guess they are waiting for the North Koreans to build their side of the bridge ?).
There used to be a bridge there, but the US blew it up in the war. Later China and North Korea built a new bridge somewhere else. The old bridge was preserved as a relic. China transformed the old bridge into a scenic spot.
I fell in love with raw garlic after eating Ukrainian beef Borscht soup. I was told to dip it in salt and then have it with the soup in quick succession. I wonder if this is a custom common in colder climates. :)
Love this Amy. Maybe make a series on border towns🤔
Toboki, kimci dumplings, fish cake, red been Ice cream , are You sure You are not in Seul ? :)
This is a Korean municipality, which you can understand as a place where there are more 🇰🇷 Korean or North Korean 🇰🇵 Chinese living in China. The Chinese government has set up a large number of autonomous administrative units for ethnic minorities across the country to facilitate their democratic management and retain their own cultural characteristics. Therefore, there are Korean characters everywhere in this place. They have their own TV stations, their own variety shows, TV series, bilingual or pure Korean schools, which are rarely contacted by Han people.
You must try raw garlic with Chinese sausage. Yum!
Omg Blondie I fell off watching during covid and the algorithm quit bringing me your videos! I finally google searched because I've started studying Chinese again and I've been missing your content! I'm so glad I did, I knew you werent gone!!😂❤❤
Glad you're still here and glad Ive got so much to catch up on! 😂 ❤
Edit: No raw garlic for me but my wife loves raw garlic.
this is SO interesting!! thanks for making the video on dongbei area!
Those fish pancakes are actually common in Japan, They fill them with chocolate or Azuki beans or custard. I think Korea has them too.
Awesome ‼️
Can't help laughing out aloud when Patrick was saying "happy....."🤣
I'd love to see you explore the winter culture. I hear there are big ice scuplture parks or something similar.
Yes. Harbin Ice Festival... it's the largest in the world.
All the foods are so tempting
I don't often eat raw garlic, but I remember it being very common in Cheong'ju when I was teaching ESL there. I've heard it's the thing to eat when you have a cold. Raw garlic and raw ginger!
Wonderful video to relieve my homesickness
Love to see you two!
love eating raw garlic with noodles, dumplings (all kinds), and hotpot,
oh it's my hometown, nice
Another great video filled with so much fooood! Also I’m with Patrick, I love garlic and raw garlic too!! Just too bad for a garlicky breathe afterwards 😂
Hi Amy. I am of Chinese heritage but not being born in China and seeing all the wonderful food that China has remind me of some of the things my parents used to cook. Here in Canada we do have a lot of Chinese restaurants but as you suggest to try new things and get out of your comfort zone and try new foods. Love your videos. As a senior I would like to mention that the white colour of your subtitles is a bit difficult to see. My eyesight is not as good as it was. A different brighter colour would help a lot.
Keep up the wonderful content of your videos.
You guys should go to N Korea!
Hi Amy! Been following your channel for a while now, love all your videos! Just wondering if you plan on visiting Fuzhou again in the near future?
Hello Amy! I’d recommend Yinglan in Changchun for its guobaorou (your favorite!). My wife and I came to Dongbei from Shenzhen earlier this year for skiing, and our first food stop upon arrival was Yinglan on Jinchuan St. Their guobaorou was so incredibly thin and crispy with a liquid vinegar syrup that we went again later just for the sensation. It revolutionized our perception of this iconic dish and we’d wanted to send you the recommendation for quite some time. Thank you for enlightening us with your food and culture views each week!
好喜欢看你们俩一起做节目，希望以后也常合作呀
Garlic, dumpling dipped with vinegar, perfect!
Thanks
I love how the food is mixed Chinese and Korean food
Great video, now I am hungry 😀. In Germany, in my area, we love to eat fish, but fish is super expensive.
Interesting place!
dude my mum use to make us eat raw garlic as a punishment as kids *shudders* im only just recovering from my trauma and learning to enjoy the smell and taste of garlic :')
I am not sure that young lady was happy to be called "Aunt"!
Yes!
You guys are true foodies 😋😋😋👍👍👍🎈🎈🎈
Aussie here and I eat raw garlic when I'm sick/ getting sick.
Amy真懂行。挑的都是很有特色小吃🎉
best couple ever!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Love your videos as always! Amy! Don’t think you should avoid soy sauce ever.
The raw garlic thing is interesting to me as a cultural tradition, because there are a lot of health benefits from eating raw garlic! When raw garlic is crushed it releases something called allicin (the thing that makes garlic spicy and pungent), which has strong antibacterial properties and has even been shown to inhibit development of breast and colon cancers! Eating whole cloves like that is the smartest way to do it as allicin breaks down within 10 minutes of contacting oxygen.
In my country , pork offal dishes are popular street food. As condiments, sellers offer chilli sauces, smashed green chilli & raw garlic cloves. They goes well together.
It's nice to have my breakfast while watching your new video.
An amazing breakfast!
吃面不吃蒜香味少一半
一口凉拌牛肉再嚼口蒜🧄，起飞🛫
南方人一定要试试，毕竟我也是南方人，真的是太好吃了
it's so funny that the german guy would speak one whole sentence of english with this thick german accent, but in the middle of the sentence he would have some noun spoken in mandarin and with such immaculate pronunciation. wo.
Residents living in ShanDong living eating raw garlic too. There’s famous foodie TH-camr from Korea who married a Chinese man, living in Shandong China, extraordinarily loves eating raw garlic for each meal. Raw garlic can be easily found on each family’s dining table. Though I don’t eat garlic raw as it does smell really strong😂
1:30 pretty sure they meant 10 in the morning cause the morning market ends at 9am
With love and respect I feel like I need to correct Patrick a little since he flat out said germans don't eat fish, which seems a bit shocking. Maybe his family doesn't, but germans certainly like fish.
"Fish sticks" are a staple food (almost) everyone knows and is loved by children and adults alike, all over the country. A nothern german classic is "Fischbrötchen", which consists of deepfried batter-coated fish fillets and freshly made tartar sauce served in a bread roll. Since germany is connected to the atlantic ocean, we have access to saltwater fish and there are over 110 different species of freshwater fish that are native to our over 900 rivers and 12,000+ lakes. Every summer you can see people fishing in rivers and lakes literally everywhere they're allowed to do so.
So him saying "germans don't eat fish because there's only water in the north" is very odd to me, because my experience is very different.
On a less critique-y note, I love when you have other people on your channel because as someone who hasn't tried all those foods, it's really nice to have multiple perspectives and opinions on some of the ingredients and it was funny how I sometimes couldn't tell from his face if Partick loves or hates something
Beef stomach (Pansen) is still eaten germany and fish (e.g. hering, trout, Backfisch) in all parts of Germany too of course 😂
Chinese working very hard, from government to ordinary people. That’s why they made such a big economic miracle.
I think 打糕is called mochi in English in Korea and Japan
If you get a chance to visit丹东，you should try 柳京饭店next to the 断桥。It is run by 100% DPRK people, quite exotic. You can't find a place like this outside of China.
Love it!
Chinese people are one of the most diligent peoples in the world.
Your ‘pancake-fish’ is much better with red bean paste in it. It’s very popular in Japan 🇯🇵, although I wouldn’t contest when it is filled with chocolate 🍫 or sweet potato 🍠.
those flavorings are koreanized bunggeo-bbang
I personally don’t like the red bean paste, too sweet. I’d go for sweet potatoes any day, but not chocolate. Also the Korean commenter said something about acorn jelly and tangerine fillings in another thread that made me really curious. I’ve never had acorn jelly before and I love tangerine 😊😊
We need a boys food vlog haha derk and patrick cross over
Garlic+noodles (especially Zhajiang mian) Patrick is a local!
When you have Taiwanese Sausages you also have a bit of raw garlic, then a bite of sausage :)
Actually, the fish you had for breakfast at the morning market is liu xian yu(six-line fish) called iim yeon su in korean, not ming tai yu. As a local, I would highly recommend the fish you tried. Anyway, seeing hometown delicacies on the channel brings immense joy.
Very crowded in this breakfast market, I guess the breakfast from there are very popular, many people like to grab a breakfast from there.
Love this vid.
GOOD VIDEO!
I think that the “umami” is missing. Amy used to say it often when she was describing the taste of the food, but now she doesn’t say it that often anymore 😀
Raw garlic with steamed lamb ... yummi!