What will the street food in China look like after the epidemic?

What will the street food in China look like after the epidemic?

Does the move like you get a little bitof bread you dip the meat in the sauceand you either Chinatown when I say theword Chinatown you probably think of theone that’s nearest to use, the Chinatalents in general seem to exist innearly every large metropolis around theworld it seems like no matter whatcountry you go to you will stumble upona China talent at some point they’reeverywhere even in the u.s. New YorkChicago California today I’m inChinatown in Ho Chi Minh Citythis looks gorgeous is there any wrongway to eat this or you just mix it upand do it you want sorry it’s an awkwardtime to copy a station the impact oflockdowns due to cope in nineteen hasalready devastated the restaurantindustry globally but Chinatown seenespecially hip-hop essentially thelockdown is over in Saigon people can goout to restaurants but what do you thinkis stopping people from going out nowwhen there haven’t been any new casesfor three weeks in Vietnam today I’m inSaigon Vietnam exploring the food it’swrong he’s hollowed out a chili I’mgonna try this one now.

What will the street food in China look like after the epidemic?

I’m not gonna tryit you’re not gonna know why the peoplebehind the food she the one walkingaround delivering the food yes yes thisis Chinatown in Vietnam peace tranquility a place to walk andstrive with your thoughts andcontemplate life if that’s what you’relooking for here you’ve come to thewrong place Saigon is a city that never takes abreak energetic tireless a constant roarmotorbike engines creating an unendingdrone even where you might not expect itSaigon Chinatown is no exception but ifyou break away from the main streetsinto the alleyways you may find yourrespite from the city symphony ofexhaust pipes a moment of peace these football-shaped pork butts are alocal beloved breakfast food introducedto vietnam by cantonese immigrants solong ago that no one can remember whenthey weren’t herethey’re called bun Bao this vendordelicately whips up her daily batch madefrom scratch backed up by over 40 yearsof experience stuffed with salted eggquail egg or ciaossuor sweeter options like taro puree andegg custard all made by the hints ofMiss Lee and her family finally. I get tobreak my own fast with a steaming hotcha su bun.

I’m gonna peel the paper offyes it is super hot it’s very sad newlysteamed bun Bao let’s try it out[Music]there’s opening with so much Tatsuinside I like it because it’s like alittle knot in the middle of the banbaoit really has like beautiful homemadequality to it hmm makes me feel happyI’m not joining our food adventure todayKoya a young local who grew up inChinatown but more on him later she saidthat the doll she makes by traditionalflowers so this one they still have thethickness right now a lot of workmenshop they have a very big assembly lineyeah so then using these and it’s verythin right beyond that inside it’s verysavoury meeting and it’s almost justlike this cha su gravyoh it’s very nice who is your maincustomers here is that people who knewyour shop from before is it just theneighbors who happen to be walkingthrough the alley do you have so manydifficulties because people don’t knowher one day she got reviewed on a Vietnamese food reviewing group onFacebook whoo so lots of people go hereto buy Wowso is this your own recipe or where didyou learn this recipe fromyeah Saigon is Chinatown was born over300 years ago settled by Chineseimmigrants also known as the hot peoplehere.

They’re recognized as ChineseVietnamese Chinese culture has deeproots in these streets churches templeshouses commonly seen Chinese businessesand not so common once to one of theirbest offerings at least for me the foodit’s unlike anywhere else in the citysome younger generations inherit recipesthat go way way back but some some gotto figure it out they’re wrongand oh good morning sirhow are you doing today come on in heyall right should we just do theinterview in English I don’t know indeedokay here this is kungfu meet Gailbasically a kungfu noodle yeah whatmakes it a kungfu noodle[Music]it’s art its craftsmanship its food inaction mr. Tong is a young ambitiousVietnamese chef who decided to start acareer in Chinatown three years agousing the skills he mastered over adecade he now turns some of the mostbasic ingredients flour eggs and waterinto some of the best food anywhereare there any other restaurants doingwhat you’re doing here in Chinatownhenkle Bob yesterday only to what we gota knock out the other competition yeahhappy.

I was just kiddingif anything happens to them it wasn’t meare you from Vietnam originally yes butyou decided to open the restaurant herein Chinatown why is thatyeah oh yeah it’s why it’s originallyfrom this area of the Chinatown ofSaigon Daniel that’s why it’s tinyokay between you and your wife are thereany cultural differences like what arethe best fights that you have oversomething cultural hey yeah my yard ohnothing manyeah yeah okay today we’ve come for the best on themenu fresh noodles made from scratchpaired with mustard greens a generousportion of dumplings Chinese marinatedand dried squid shrimp more squid andthe meat parade continues with porkheart and tongue next a fish ball aslice of chaucer scallions friedshallots a special homemade sauce andfinally to bring it all togetherthe brothwhat I’m looking at in front of me Imean this looks like heaven this isgorgeous they’ve got a little bit ofeverything this is some pork yeah whatis this one this one is very special itis a very Chinese ingredient of the dishthe bee whisperer squid squid yeah.

I’mgonna try that first yeah that crunchyit doesn’t feel like squid at allthey usually squid like that would bechewy oh yeah and it’s made it kind ofsolid and crunchy in a way it’s like asea cucumber almost you hate you comebar and nobody from the scene okay likea dumpling so flippin huge and fantasticsuper savory dense meat inside I justtruly clump some dough on the outside Iwant to try this broth too oh yeah it’snot like super complex like a foie grasbut it’s like salty savory and justkinda straightforward yeah and thesenoodles have been hanging out for alittle while and they’re not clumptogether they’re not saw oh yeah yeahmmm oh I couldn’t find anything tocomplain about with this these noodlesare outstanding like dense thick theygot character like they have somehardness to it oh okay you know I don’tlike a mushy noodle oh right right[Music]Rome how much is this 55,000 down oh mygod if you were like New York this wouldbe like $15 really yeahgrew up in Chinatown but you areVietnamese rightyeah is it just random that you ended upin Chinatown so my ancestors are fromChina which is way WAY long time ago ohthen yeah so 17th centuryOh exactly yeah that’s really longthey’re a long timefor most of the people they do not knowabout there even to ancestor from Chinajust because our family name is you knowlike sort of like indication if you arefrom China but then lucky my family gota shrine so.

I know what time they cameto Vietnam but my grandparents speakfluent Vietnamese so I would considermyself a Vietnamese of course you’vebeen everywhere in Ho Chi Minh City howis Chinatown different from other placesin Ho Chi Minh City and extra busy thestreet oh it’s crowded like food orservices this Chinatown is known for itsbusy atmosphere and heavy foot traffictourists and vendors packed thesidewalks congesting the throughways inthe morning and afternoon but these daysChina towns across the globe are takingon a new type of pressureChinatown like most places these days ispretty empty Oakland’s Chinatown thatsome restaurants that would normally bepacked on a Saturday night are closedinstead in the u.s. restaurants in NewYork’s Chinatown have reported salesdrops in between 40 and 80 percent aredown 80 percent even before lockdownsNew Yorkers and tourists stopped going14 years she’s never seen business thisbad likely due to an irrational fear ofgetting the virus Viet Nam’s Chinatownhas been affected – are you aware likeall around the world people had stoppedgoing to their local Chinatown.

I meanget polio grab that yeah did youexperience the same thing in Chinatownhere in Saigon Obatala yeah he say heexperienced like a not so many people gohere after usual moving more to Kobe 19he thought that because people areafraid okay that’s why they didn’t comehere do you think we’re people afraid ofChinatown or were people just afraid togo out in general I mean yeah I knowso anything that people are afraid ofgoing out in general right that’s thekind of town okay food delivery is theband-aid restaurants used to stay inbusiness restaurants already set up fordelivery fared much better and somestill found a way to give back to theircommunity you don’t want to sell likeovernight products and if she cannotfinish that night she would give all ofthe pork buns for charity Ohoh okay so right now we’re in adifferent part of Chinatown there’s ahuge market here what is the name ofthis market yeah so this is called Kudomarket the next guy we’re talking to isright over hereyeah he’s so busy after he makes a fewmore bowls of food he’s gonna jump intothis interview yeah no sweat no sweat[Music]tucked inside a residential section oftrying to tell you’ll find this placewet market by day Street food factory bynight delivery a diverse deliciousselection that could take you weeks toeatthis vendor has been here for 25 yearsoffering a wide range of homemadesteaming hot goodnessmeat on the Chinese Vietnamese owner wholoves his place each day you have fiveminutes here five minutes five minutesokay okay the busiest guy.

I’ve ever seenyeahyou grew up here yeah how long have youhad the food cart though 10 years 20years what is your most popular dishhere the call to this is me like puttinglike fish that’s hopeful no they namedall of the ingredientslike the name it’s literally goteverything but basically it’s fish cakestuffed into vegetables and many kindslike bitter melon eggplant chiles ortomatoes all put in a bowl the friedtofu and the bubbling pork bone broth isthis food is it Chinese is it Vietnameseisn’t something else completely what isit it fell down so that Chinese foodall of your food here is it all 100%Chinese I mixed with a Vietnamese paperbecause it belongs to their faces rightpeople in Saigon or people here inChinatown what flavors do they like moreor less hang on this I think yeah theylike sweet and like spicythis one he’s hollowed out a chilithat’s a real chili yeah it looksgorgeous I’m gonna try this one no I’m not gonna try it you’re not gonna knowwhy the darkness.

Oh spicy it’s spicy are you serious yeahyou must think like ketchup is spicy noI have no chili sauce huh now to me ithas a great fresh chili taste it’s alittle bit warm but not too crazybecause it’s so cooked that it cooks allthe spice out not that that make spicybut yeah still a little bit spicy youwere talking to him about this wholecorona thing how it affected hisbusiness what are these thingshe’s good at during the coronavirus timepeople like they buy takeaway morebecause he’s on like food deliveringapps one little pocket of things that hefeels happy about if you don’t have todo the dishes no more washing dishesthat’s a good outlook are they allstuffed with the same stuffing yes it’sfish cake I’m gonna try this out bittermelon oh this is like old people footand then we call it bitter melon fornothing that is very bitter yeah thefish cake has a great texture insideyeahbut Wow is that bitter I like bittermelon you’re an old man mm-hmmwhat’s great about this is he’s given uslike a little sample or a bowl with allkinds of different versions to trythere’s one in a tomato oh the tomato’sboiled down a lot yeah so it feels likeyou’re having some meaty tomato soup asyou bite into it that’s really nice.

I’mconfused because it’s hard for me totell like what is Chinese what isVietnamese yeah how do you tell thedifferencefor me the Vietnamese eat more rawvegetables and a tiny aged a preferredeverything is cooked and sued for a verylong time the lines between Vietnamesefood and Chinese food has graduallyfaded over time kids born in thisgeneration consider this Vietnamese foodbut it actually has roots originating inChina along with pork buns noodles andone special treatI can’t fail to mention deep breath I’llgo I’m so full Tsingtao we’re at yourshop here you’re selling but but llaollao llao llao yeah this awful stool canbe made from pork beef or even dunk buthere at mr. Tom’s 40 year old take uptheir offering patrons the og Chineseversion of pulao what is the differencebetween Vietnamese Palau and the moreChinese inspired fallout is that themain difference is the way they make itwith Vietnamese fellow they add coconutcream make a very creamy soup right andfor this oneteachers cook with soy sauce and so manydifferent kind of traditional herbalready cooked in a medicinal brothstomach Tongwhoa wait that can’t be right is thatrightthe ears intestine chicken feet ducktongue literally the opposite ofwhatever you’d expect it’s all on themenu here we kind of asked for just amixture of everything they had yet it’slike a greatest hits album from the 90swe’ve got two different types of tongueshere yes.

I like that there’s somemenage-a-troisof farm animals that do I got in hereyou’re speaking French yeah it meanslike a freeway not really good reallytender and full of flavor the marinadefor that meat is delicious they slowcook for a long time that’s why it’sreally tendermmm yeah juicy I’ve had duck tonguebefore but like do you think they sellchicken tongues anywheretake them to have tongue Oh chickensdefinitely have tongues there is yeahhere’s a picture right now the chickenwith the tongue yeah see okay oh now Iknow no fattyvery rich the oil from the tongue coatsyour mouth do you like intestine yeah ohyou do yeah oh this smells pretty goodput the intestine in some sauce put allthat in the bread that’s gonna be adelight it’s so chewy it is very chewythat’s quite an adventure powerful aboutnice seasoning at the same timeChinatown in VietnamI learned that boat here is really damngood I mean I’ve always said never doubtVietnam when it comes to cookingyeah and it’s no different here in Chinasound of course.

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