When in Zhongshan....EAT PIGEON!

[@devilhunterred]

Jasmine is an amazing co-host, you two have such good chemistry together, have her on more!

[@khalilovicbouzafour4005]

Totally agree

[@jamesshn5727]

very pretty too i might add

[@chankane]

太抢镜子了

[@kaybee8510]

I freakin love Jasmine......the way she speaks, the way she eats, her witty commentary, where did you ever find her Aims?!?!

[@maxyang7919]

She found her through work.
Didn't mention what work though 😂

[@sunnyking8881]

Amy: Go away, she's mine! 😂

[@JaydenTYX]

plus she’s super gorgeous

[@walden6272]

@@JaydenTYX She definitely could be a model or actress.

[@MadyshoneTristene]

茉莉是我女朋友😏 你们没有机会了😉👐

[@CheepCheep330]

Jasmine's savage comment to Amy 😂 Amy you haven't changed, gorgeous as usual!

[@SparklerMs]

Love Jasmine's personality, you two have great chemistry! Love her face when you mentioned dinner would be in an hour haha.
How does Amy manage to get all these top restaurant bosses to take her around all the time? 😲

[@rootbeer4004]

@lowda9 Nah, it's common for Chinese people to call them laoban "boss," or even shifu. You wouldn't know their name in the first place

[@tho7803]

Jasmine’s personality shines through making her attractive in more ways than one. Respect to the boss for chauffeuring you girls around. Pigeons did look so tasty. Take care.

[@XY-dc4yp]

She can be sarcastic af lol

[@jjm1850]

Jasmine need to start her own food channel!!

[@raiXXR]

as someone from Zhongshan, this video brought me back a wave of nostalgia... thank you for showcasing my hometown and our cuisine!

[@premierfong]

i love zhongshan!!!

[@dianefeinstein8951]

Saw this Gary Larsen, "The Far Side," cartoon some years back: Two polar bears are standing next to an igloo with a terrified Eskimo inside. One polar bear says to the other..."I just love eating these things...cold and crunchy on the outside; warm and juicy on the inside."
Love from Canada. ♥️ Diane, Vancouver,
Canada. MnDE13/21 09:40 pm

[@bohu1701]

happy to learn that eskimos are warm and juicy 0-0;

[@jdjssd.n.jsjssjs8951]

Yes, what a perfect combination m, you and Jasmine. It shows that the two countries can get well together if they put their minds on food.

[@jfalk6500]

great video, thanks for sharing! about pidgeons being sky rats, they're only really like that because we domesticated them to be messengers and then abandoned them when we found other methods to carry messages, it's really sad that people hate them honestly

[@marcbrillen1447]

Will be out of quarantine in 3 days and heading to beijing for the first time of my life. can´t wait to be there.

[@philho1565]

Ahh, Amy, you've made it to my ancestral home. Though I am australian born, my family roots are in Zhongshan. 🙂
I've had pigeon here in Sydney, I don't know how you've missed it. No sauce, as with yours, but they're often served with spiced salt. The jiandui we get in yum cha restaurants tend to just use glutinous rice flour and have a harder, crisper crust (that's why they keep their perfect round shape. When you add sweet potato to the dough, they tend to be less crunchy and are more chewy. Traditionally, jiandui also have savoury fillings, with chopped up pork, mushrooms, water chestnuts, salted radish and some other ingredients.

[@BenjiSun]

mmm... i love 鹹水角 too...

[@justme6275]

sorry to say, pigeon (type of pigeon) meat is so much better in China.

[@nancychan6374]

I was told it's squabs not pigeons....

[@emnut]

You can find squabs in a few restaurants in Beverly Hills if you’re in Sydney, Australia!

[@ndy1689]

Jasmine's laughs and smiles can kill a Crocodile 😂😂

[@m.ch4rmaland3r10]

i like how the chef is taking you out and explaining it to you.

[@boscogong4242]

Baby pigeons are called squab in the US. It is very delicious and quite expensive. There are squab farms.

[@wualex846]

how much it costs there? baby pigeon is a common restaurant dish for dinner at Hong Kong here. Around 7 bucks for one.

[@ssl2928]

@@wualex846 Here in Texas it is about 13-14 dollars, but the size is generally larger than ones in Hong Kong and Guangdong

[@wualex846]

@@ssl2928 I see, this traditional dish baby pigeon specifically choose 'baby' period pigeon for the juicy and tender meat. similar dish we have like suckling roast pig. Humans are cruel....but I have to confess those dish taste really good......😅

[@boscogong4242]

@@wualex846 Suckling roast pig is somewhere like $200-300 USD. Another fine meal.

[@user-qg5uv5ji5m]

Baby pigeons are so cute.Sorry,tears flowed from the corners of the mouth.

[@wlee9504]

You and Jasmine are a dead-funny double act. I laughed my head off! More please.

[@ThePinker22]

Jasmine is incredibly amazing co-hosting with you!!

[@MartyxWL]

I love Jasmine! More of her please!

[@flyatwill]

You guys are being too funny this time! Can't help laughing along.

[@kicktracy]

In the gourmet world, it's called Squab! 😄 or baby pigeon... Full-grown pigeons are for eggs and shoo-away!

[@thebalmaintigers]

"Your friend had me at hello" lol. Soooo beautiful. Food & your friend 10/10.

[@a333aaa]

my grandparents moved to zhongshan when they retired so i spent my summers eating at all these places growing up. they've since moved countries and also lost their memories from dementia and it's so so nice to see these restaurants i couldn't remember the names of but so deeply remembered the tastes of show up on your videos. the pigeon from that restaurant was the food highlight of many of my teenage summers so i'm so glad you guys liked it!

[@iskate1215]

my family also hails from zhongshan and hearing the bits of cantonese sprinkled in there is fun! I love jian dui!

[@hermyt]

Another video with Jasmine. I have no other words than WOW!

[@heavenlyhashbrown1]

1:56 missed opportunity to make an epic vine reference: "look at all those chickens" lol
but seriously i'm always amazed by regional food innovations across China...so awesome

[@Jumpoable]

I'm so pleasantly surprised that you're exploring & enjoying Cantonese cuisine, as your earlier videos were just about northern or Sichuan food, which tends to be more punchy & laogai-friendly. Cantonese flavours are more subtle, & the textural components, as well as all the myriad ingredients that most westerners find... unpalatable are used. Good on ya!

[@windsong3wong828]

I had a few meals of pigeon in Guangdong on my last trip.
It was SOOOOOOO good.

[@STRANJAH]

😀YESSSS JASMINE!! Thank you for inviting her on again!

[@sret7880]

Oh Jasmine is here! Can see that you have more makeup on this round, looking great 👍

[@JP-sg8ng]

The Chinese young ladies look gorgeous!!!! She’s beautiful 🤩

[@metalguy5094]

1:48 within the top right photo, beside Boss Huang, is top chef YANG GuanYi, the most famous chef from Hong Kong, originally from Zhongshan, who was called upon to cook for Chinese leader Deng Xiaoping. Yang is a gold medal receipient from Club Des Chefs Des Chefs, and rose to fame for his method of cooking abalone.

[@earlejoseph]

Hi I'm Earle, I'm an expat working in Chaoyang district, Beijing since 2015. Thanks for showing food from Guandong, I've been there twice (Guangzhou and Shenzhen) but your videos show foods in Guandong that I have never had. By the way, Jasmine is soo cute, I'm a big fan of both of you.

[@olezemin6658]

I ate Shiqilao Pigen this National Day, it's also claimed as the best Pigen, and we saw tons of people there waiting in the line. But personally speaking, I ate better Pigen later when I am back to Shenzhen at the restaurant of Daoxiang(稻香).

[@jliang70]

Zhongshan and Zhuhai used to be the same county Xiangshan. my mother's ancestry was based in Zhongshan Shi Qi, our ancestry was based in Zhuhai Tangjia. We left Zhongshan and Zhuhai almost 3 generations ago to Tianjin and Beijing due to official appointment my great grand father accepted in 1880s. One of my cousins recently moved back from Jinlin to Zhuhai. I do hope to visit that part of China I am sure I will see much of our extended family in that region.

[@zoezhong5893]

Thanks for sharing. I am from Shiqi. I am so glad to see Amy visited shiqi and ate shiqi 乳鸽(pigeon)

[@rgun1987]

Hey Blondie! As a native Zhongshaner (also previous lived in Aussie), glad that you enjoyed the food in my hometown. But in terms of Piegon, I would also highly recommend 煲煲掂 (a specialised pigeon chain here in ZS), where they serve the cheap but good-quality pigeon. Anyway, Thanks for the great content !

[@dannin1278]

Fun fact: the difference between dove and pigeon, French and English. Its literally the same thing, pigeon=dove in French. Like the pigeons you see in cities are just rock doves. They live in cliffs and whatnot and when people made cities the pigeon were like yeah ok this works too and stayed around

[@kinwon5097]

is that the same way between hare and rabbit？ or poultry and chicken？ domestic hare = rabbit ，wild rabbit =hare? domestic poultry= chicken, wild chicken= poultry?

[@dannin1278]

@@kinwon5097 i don't think so but i may be wrong. Iirc those come from the fact the nobility spoke French and the common people spoke English. Which is why the word for the meat of a cow is called beef (from French boeuf) and the annimal it's from is called cow and other foods have different names for the meat versus the animal itself. And to your questions specifically. Chicken is a type of poultry not all poultry are chickens and i think hare and rabbits are separate things. Again iirc

[@paulreeves8251]

@@kinwon5097 Hares and Rabbits are most definitely different creatures. And their names in english have no direct link to the french (lièvre and lapin). I'm not sure that domestic hares exist - probably because they do not breed like rabbits :-)

[@PerryCuda]

Correct. And Dove was once quite common in the US turn of the century. The breastplate is grilled, wrapped in bacon. And served 4-5 to a plate.

[@bugsbunny8613]

My hometown- Zhongshan, missed all the food so much! Can't wait to go visit families and friends, and eat all the good food again!! Thank you for sharing your adventures!

[@ShrimpPrince]

I feel like the boss just wanted to hang out with 2 gorgeous girls but his wife came as well to "watch over" him LOL

[@victoryau88ify]

LOL, I do think so

[@peterc5318]

Amy & Jasmine are so good together 😂😂😂

[@LibeliumDragonfly]

Reminds me of the first time I had pigeon in Guangzhou. Was 5 years old, went there with parents, good times.

[@lambobolovesmama8249]

I can't believe this! You actually went to my hometown! Huge support, I miss my home. And this is actually my favourite dish, been eating this since a child

[@cslee4791]

gee miss seeing your mum and dad trying out these food. hope both of them doing great in oz.

[@kenwu1325]

So happy to see jasmine, so pretty, n funny

[@stephengreengallery]

We used to live in Zhongshan. My son loved the baby pigeon. Great memories of a really nice city.

[@phtnhan4255]

Yesss. I need more Jasmine content

[@willengel2458]

we called them squab in the states to differentiate them from pigeons, rats with wings. 😊😊

[@natashabarlow6933]

I'm addicted to your videos!! So glad I stumbled upon your azing channel, I should t be watching this hungry 😅 but alas we out cheaaa

[@DrJustininJapan]

one of my favorite on TH-cam for sure!!

[@BlondieinChina]

@@DrJustininJapan Aww thank you!

[@frankie2022]

To watch Amy eating is always great fun especially with Jasmine in this video. It really made my mouth watering when Amy said: “當然流口水啦！” Ha-ha...

[@kalekainxx]

One of the most famous place to eat pigeon is in Gongming. It's north of shenzhen. They go through 30,000 pigeons a day there.

[@cuibin1636]

Amy is amazing, this video can attract fans from both east and west!

[@Vntoronto]

Jasmine is so cool!🤣😎 love your vlog Amy as always… you guys are so funny 😆😆😆 we have 煎堆 from Toronto too and it’s chewy… love the texture!💛💛💛

[@gempass]

Thanks Jasmine for teaching us how to deal with "actually? is it fat?" questions

[@junhaoyap8095]

jasmine is my type of girl, love her so much

[@Max-um4ze]

Amy, half your fans are in love with Jasmin.

[@Lena-zr6ce]

I've had the giant jian dui in a Syd restaurant ages ago. So you can definitely get it here, but it might take a bit of a search to find a place with so many restaurants no longer operating.

[@huikh2r]

"Pigeons are the rats in the sky". I don't know why why Western world got such misconception. You can such on youtube , guy in the U.S.A. just made a video clip on eating pigeons. He said it was totally wrong. Pigeons are just like other birds, no more, no less. In China, pigeons are human raised.

[@DrJustininJapan]

sooo interesting. yeah, pigeons have a bad reputation in America 🐦 🇺🇸 😞

[@FoieGras]

"rats in the sky" is actually appropriate. But looks like what's dangerous is the droppings - in particular feral city pigeons where you don't know what they eat ...I DO question regulation practices in China in that regard.
Actually, it DOESN'T have a bad rap in the US. Sustainably raised and wild game pigeons have been consumed and still ARE being consumed since the beginning of US history!

[@niroi3182]

In ancient time, chinese used pigeons to deliver letter for communication if I'm not wrong.
飞鸽传书.

[@auraron2359]

Prawns are the cockroaches in the sea

[@s._3560]

Because in European metropolises and others around the world, they are very common and would constantly forage around humans for food scraps or rubbish. They can also look rather unhealthy and scruffy from living in the city.

[@summmmmmable]

Love your channel! I wish I get to see China one day…

[@jacintochua6885]

In Italy, people eat certaun types of cheese with crawling worms as a delicacy. In Sweden certain types of fish are encased wrapped and then into the earth to age. So there are different types of "delicacies" around the world . One just have to get used to them in one wishes.

[@PaddyMan1988]

中山兩大名菜：
石歧乳鴿，脆肉鯇魚。😋😋😋

[@jayim7996]

Had the same dish (planet size Jian Dui), in Saigon, Vietnam. I had the same reaction when it was brought to the table. Such a strange looking dish but good. It was one of the courses in a long line of dishes.

[@Righteous1ist]

Those whole fried pigeon look very good. The big balloon rice ball looks like a tasty snack.

[@sui2978]

Love your video congratulations on your success 🦋

[@13579water]

中山近年成了一個美食之都似的. 可能物價相對隣近的廣州,深圳,珠海較便宜. 而廣深珠三地的人也會到中山吃飯..

[@rusticbox9908]

Who in Sydney have not had bird poop on their car at one point?
Parked under the wrong tree and it'll be covered in poop after a few hours 😂.
Great 'Jian dui' find, I have not seen it that size.

[@user-rb7us2qm7c]

i am excited to try some Guangdong roasted pigeons when i come back to China. Also, heard that French eat pigeons too, kind of curious how French pigeons taste

[@jlynnxxxx]

@@dlk3904 that is very true. Many act disgust at Asian dishes purely because they are named in their natural form, not knowing their own cultures might also eat the same foods except by masking with a different name

[@lerocksteady9252]

@@jlynnxxxx And they really hate the head being presented when whole fish, duck, chicken or suckling pig is served.

[@user-ff5qo4by6t]

I saw all of your videos, I love them, thank you for your introduce of chinese food, I'm a chinese chef. I hope you are happy in China.

[@jameschao7025]

BB pigeons are marvellous.

[@lanzortiz3199]

i click so fast when i saw jasmine in the thumbnail. i think i'm in love 😂

[@ethenlei2833]

The show 品城記 did a lot of shows on squab, difference price ranges. It cost $20 in the US/ one. It tastes way better than chicken though. Lol

[@JiahaoLin]

Best Cantonese food show

[@ch1kusoo]

Amy and 品城記 should do an episode together. I know they did an ep with Hazza already.

[@JimmyJim0890]

OMG, I come from ZHONGSHAN!!! So excited to watch the video!!!

[@scotttan6377]

Wonder what's the closest flavor similarity is to the pigeon/squab . Like the Cantonese roast duck ? JIAN DUI I'm familiar with are the small seasme balls with the sweet bean paste seen served as a Dim Sum dish.
Amy and Jasmine makes the eating experience entertaining and fun to watch.

[@frf1670]

I had it a few times before it tastes like quail lol. Or a less gamey version of roast ducks

[@kavecrock1112]

squabs taste like quails.

[@Jumpoable]

It's smaller so it's less meat, but more CRUNCH.

[@sinnieleeonUtube]

The pigeons in the oil pan, give a whole new meaning of getting a nice tan.

[@merdufer]

12:52 Jasmine's mandarin is so standard it's almost freakish.

[@derektoronto1]

Stay in the south is good. Beijing is dry and cold in winter months like Toronto!

[@DrJustininJapan]

yes!!! and the air pollution can get really bad too up north

[@zoezhong5893]

I really enjoyed watching this video. Thanks Amy for sharing the great food from my hometown Zhongshan.❤. Also meanwhile it brings me a feeling of homesick. I haven't been back to Zhongshan for 3 years. 😢. I really like 一品鱼羊(yi pin yu yang). This restaurant is sooo close to my home in Zhongshan ❤

[@yanhongwu3753]

It’s my hometown! Zhongshan has a lots place play and eat. Welcome!

[@aukumyuen6023]

“装两个煎堆”
我这马来西亚老广听着好亲切。

[@klaushe1639]

it’s so cute and funny when the big Jian Dui sitting in front of you two lol

[@cosmos69]

I love your Aussie accent, especially when you say Food Advencha.

[@colorghostyp]

hahaha

[@RespectOthers1]

Four pecking pigeons become snack for two peckish friends! :D

[@sango5884]

I love pigeon, in Hong Kong we eat it with some kind of salt.
Also I love Jasmine.

[@bensiagel]

This ep gives me uncle babysitting nieces vibes esp with all the backseat chatter/chaos and BMW pitstop 🤣🤣

[@mikekok]

Yes, my mother's home town/ city/ village !! Only half an hour from Xiao lam or slightly further Shundee ,!
It's actually the food heaven at this places. Food and taste we can only dream about and their Taste qlty is so so high way above what we can eat in msia!

[@robin212212]

Baby pigeon is called squab in the west; normally u would eat it with a spiced dipping salt on the side and squeeze a lemon over it to cut the richness.

[@BryanCheong]

Ah this is the ancestral home of my grandmother's family! Was called Xiangshan before

[@Razear]

I know quails are commonly eaten, but haven't heard of pigeon. The fatty deposits look as rich as duck. Imagine running around a metropolitan city like NYC and going pigeon hunting, you'd be able to gather quite a feast. The dough ball looks like mozzarella before it's immersed in the oil, but seems to have grown a five o'clock shadow once it's been cooked...

[@frf1670]

They raise those on a farm lol not the disease ridden birds we have here. The proper English word for their “pigeon” is Squab. Pigeon is a confusing word to call these birds they are eating

[@mochichichi2458]

You don't go out and hunt pigeon. They are from a farm. Actually, you also eat pigeon in France and other European countries, so it's not that exotic. I mean in Germany you also eat rabbit, and imagine if they just go to a park and catch them. They are all farmed lol

[@owlface1816]

@@mochichichi2458 you can hunt pigeon too, we hunt rock and city pigeon here

[@MikeCheeno]

My understanding is that pigeons are actually not native to the U.S. They were brought over on ships by Europeans in the 1600s as a food source. But as time passed other sources of protein became available and it fell out of favor. The pigeons we see in U.S. cities are descendants of those pigeons that escaped back in the day. At least this is what a teacher told us in high school.

[@hongyihuang3560]

Omg! My hometown is Zhongshan I’m drooling now in UC Berkeley watching this video...

[@felixluk3167]

Jian Dui has a lot of different versions. My grandma used to make at least three different types.

[@numanchoi]

Try Lizhi Red Tea in Zhongshan. One of my favorable tea.

[@Straddllw]

I forget that this is not a widespread cuisine since it’s so common in a Chinese restaurant. Whenever the family goes to a Chinese restaurant- it’s usually, first dish is complementary free bone soup, followed by a fried pigeon followed by a tasting plate of cold cured meats. Then we get some tofu vegetable dish or some spiced cauliflower dish. Then we get some sort of pork rib dish followed by either giant lobsters or giant crabs with noodles. Finally we have complementary oranges/watermelon and red bean sweet soup.

[@yuefeiyu5474]

You girls should try Zhongshan’s signature cuiwan (grass carp) while visiting Zhongshan, it’s very famous for its bouncy texture and quite delicious at the same time

[@DrJustininJapan]

that sounds amazing!!! is this the only place in China you can get Cuiwan?

[@yuefeiyu5474]

@@DrJustininJapan yes, the fish comes from Zhongshan only and its broad bean only diet is the reason behind their bouncy texture. Due to their huge size, the local restaurants prepares the carp using different cooking styles, such as deep fry, hot pot, stir fry and even sashimi sometimes.

[@cochan7347]

@@DrJustininJapan It's called 脆肉鲩 and its protein is about 20% more than normal grass carp, collagen is about 40% more and other extracellular matrix protein (elastin & fibronectin) are up to 60% more. And those extra proteins, especially elastin and collagen, gives it a bouncy and even somehow cracking texture. It could be rubbery and inedible if you cook it wrong tho

[@elleem3951]

YASSS! CuiWan is amazing! i was so surprised the first time i tried it :D

[@kayapi5321]

I thought before, if Amy comes to Dongguan, I will treat you to roast pigeons, but I didn’t expect you to taste it in Zhongshan first.

[@elleem3951]

My most favourite bird to eat in the whole wide world!!!! I am so jealous right now!!!!!!!

[@zhukev3176]

This is one of my favorite videos, cracked me up a few times 😂

[@flamencoguy3000]

They are called squabs when raised for food.

[@DrJustininJapan]

interesting!!

[@cpcxgsr]

For westerners, you'll find it on the menu as squab, so that it sounds more "enticing". It's the same thing as your so called "rats in the sky". At least that's what you'll find in the US on western restaurant menus. I'm sure Aussies eat them as well... Squab or in this case, pigeon.

[@jiabinzhang9234]

I must say Jasmine is so so so cute!

[@KiyohaSakura]

In my city ('s-Hertogenbosch in the Netherlands) they had pigeon bitterballen in a restaurant. Made from the pigeons that walk in the city😅

[@JiahaoLin]

Love this ep with you street casual and Jasmine haut courture fashion. Witty and insightful.keep it up. Your channel is gonna do better than Strictly dumplings

[@kapoulei9186]

My hometown is Zhong Shan⋯and i really really love to eat煎堆and葉仔