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- We're back for part two of our Worth It Taiwan series. 00:00

Today, we're doing soup. 00:02

- Taiwan style. 00:04

It's amazing 'cause it's so hot in Taiwan, 00:06

and yet, they love their soup here. 00:08

- It's eaten for breakfast, lunch and dinner, 00:10

so many great dishes to try. 00:12

But before we get there, 00:13

Steven where are we? 00:15

- We are here at the Jingzaijiao Tile-paved Salt Fields. 00:16

Is that right Inga? 00:19

- Jingzaijiao. 00:21

- Historically one of the earliest 00:22

salt-producing areas of Taiwan. 00:23

Ocean water comes in, the sun evaporates it, 00:25

and you're left with salt. 00:28

Speaking of salty liquids. 00:29

- Sweat? 00:32

- No. - Oh. 00:33

- We're doing soup. 00:34

- Today on Worth It, 00:35

we're going to be trying three Taiwanese soups 00:35

at three drastically different price points 00:37

to find out which one is the most worth it at its price. 00:39

- It's so windy. 00:41

- The typhoon just passed. 00:42

- We're heading a little bit north of the city of Tainan 00:43

to where, Inga? 00:46

- We're going to Chiayi to have some fish soup 00:47

at Lin Cong Ming Yu Tang. 00:49

- Lin is my last name, and cong ming is smart, 00:50

so we're just going to, like, the smart version of me 00:54

fish place. - Oh wow. 00:57

That'll be a extra special treat. 00:59

(jazzy music) 01:01

- Taiwan is very hot. 01:03

- Yes. 01:04

- [Steven] Soup is a very hot food. 01:05

Why do Taiwanese people love soup so much? 01:06

Taiwan was a poor place. 01:08

It's easier to feel full adding soup to the meal. 01:10

We've been serving this soup for the past 60 years, since my grandfather's time. 01:13

What's special about this is we cook 100 servings in one go. 01:18

The taste can only be acquired by using such big amounts of ingredients. 01:21

The essence of the abundant ingredients is condensed in one bowl of soup. 01:25

- What kind of fish is in the soup? 01:30

We mainly use silver carp and salmon in our soup. 01:32

Silver carp is a native Taiwanese river fish. 01:36

Our salmon is imported and it's quite popular among gourmets. 01:38

Our broth base is made with pork bone and water, cooking from 8 a.m. until 9 p.m. 01:44

Meanwhile, preparing the rest of the ingredients. 01:54

Napa cabbage 01:58

Garlic 01:58

Onion 01:59

Scallion 02:00

Non-GMO tofu 02:01

Next step is chopping up the fish and deep-frying them. 02:02

Why is the fish fried and then added afterwards? 02:10

There was no refrigerating to preserve the fish back then in Taiwan. 02:14

My grandpa opted for deep- frying to dehydrate the fish. 02:19

It also helps to absorb the broth when submerged in the soup. 02:23

I noticed that customers can come back with their bowls 02:28

and get more broth. 02:30

It's a tradition of the restaurant. 02:31

We strive to treat our customers like family. You should eat to your heart's content at home. 02:33

It's also thanks to the continuous support of our customers that we can cook in such great quantity. 02:37

That allows a continuous flow of soup for everyone to share. 02:42

(cash register dings) 02:46

- Ooh! 02:48

- Oh... 02:49

Yay... 02:50

(Steven speaks in foreign language) 02:52

- What's the plate for? 02:53

- For the fish bone. 02:54

- Oh, fish bones. - Oh... 02:56

- Is this your beer? 02:57

- Yes, it's my fish beer. 02:58

- Cheers, Steven. 03:00

(bottles clink) 03:01

(trumpet music) 03:02

Look at that logo. 03:04

Fish soup beer, I am blown away. 03:06

- Cheers in Mandarin is... 03:09

(Steven speaks in foreign language) 03:11

Is that right? 03:13

(Andrew speaks in foreign language) 03:14

- Okay, that was very unexpected. 03:17

Wow, again. 03:21

- Wow, a thousand times. 03:22

- This is very refreshing. 03:25

- It is. 03:26

- Give me one word. 03:27

- Wow. 03:29

- [Steven] So this is the marquis piece right here. 03:31

I'm just gonna bite into this. 03:33

(Andrew groans in satisfaction) 03:36

- This is like a dish that dares you 03:37

to want something else. 03:39

You want vegetables? 03:40

Boom, we got it. 03:41

You want tofu? 03:42

Forget about it. 03:42

You want pork? 03:43

We got it right here. 03:44

You want fish? Boom. 03:45

Fry it? We can do it. 03:46

- Yeah, when she was listing the ingredients, 03:47

it was just like the NBA All-Star Game. 03:49

And here we have the tofu! 03:51

Next up, cabbage! 03:54

- Y'all ready for this? 03:55

(Steven laughs) 03:57

Chiayi is also very famous for turkey meat sauce over rice. 03:57

Customers always get the combo of turkey rice and fish head soup in here. 04:00

Turkey rice. 04:05

I love how this soup, with all of this stuff, 04:06

they were like, 04:09

"Nah, you still need some turkey rice." 04:09

- That's right. 04:11

If there's one thing we learned here in Taiwan, 04:12

you cannot leave a restaurant hungry. 04:13

They will assault you with food. 04:15

In the most lovingly way possible. 04:17

- Yeah. 04:18

(upbeat music) 04:19

Mm, it's just turkey meat and fat on a bowl of rice. 04:21

It's great. 04:25

If you weren't an adventurous eater, 04:26

this would seem like a scary bowl of food, 04:28

but it all just kind of blends into this big soft hug. 04:31

I don't know. 04:34

It tastes nice. 04:35

It's a kind taste. 04:36

- That's exactly how you say it in Mandarin though. 04:38

- Really? - Good eat, right? 04:40

Good taste. 04:41

(Inga speaks in foreign language) 04:42

- Means good eat, good taste, yeah. 04:44

- Let's spread the kindness. 04:47

(Andrew slaps hand on table) 04:48

- Once I finish this meal, 04:49

it will be so long until I get to eat this again. 04:50

And that makes me sad. 04:53

- I know, this whole trip is actually just-- 04:54

- It's sad. - The worst. 04:56

(Inga speaks in foreign language) 05:01

- That soup was incredible. 05:05

In the rainbow of soup to stew, 05:08

this was somewhere in the middle in like the-- 05:11

- Stoup? - Stoup 05:14

section, yeah. - There it is! 05:15

- So before we get to our next soup, 05:16

we decided to get some treats 05:18

at the Garden Night Market in Tainan. 05:19

- [Steven] This is my favorite treat at Night Market. 05:21

It is a peanut roll with ice cream and cilantro. 05:24

- [Andrew] What? 05:28

Cilantro in a dessert? 05:28

I guess it makes sense, 05:30

we put mint in desserts, 05:30

and that's just 05:32

another green leaf. - Oh, I didn't even 05:33

think of that. 05:34

Cheers? - Cheers. 05:35

- [Steven] Huh? 05:40

Huh? - Oh. 05:41

Huh? - Oh. 05:43

I like dessert cilantro. 05:44

So our next soup is actually going to be hot pot. 05:46

- Hot pot fact! 05:49

- Archeologists have found pots from two thousand years ago 05:50

that may have been used to make an early iteration 05:53

of hot pot. 05:56

These were found in the Anhui province of China. 05:57

- Wow, old hot pot. 06:00

Dude, hot pot for me, 06:02

every Thanksgiving in the Lin family, 06:03

we always, always, always eat hot pot. 06:05

- It would make sense that soup was one 06:08

of the oldest things humans ate. 06:09

- Yeah just water, throw some stuff in there and eat it. 06:11

- Tomorrow, hot pot. 06:14

Inga where are we going? 06:17

- We are going to A Yu Niu Rou Sha Sha Guo 06:18

to eat some beef soup. 06:20

- That's what I'm talking about. 06:22

Beef soup. 06:23

Get that hot pot, throw some beef in there, 06:24

throw some soup in there, throw some veggies in there. 06:26

Whatever you want, we're gonna eat it. 06:28

(Steven coughs) 06:30

Excuse me. 06:31

I choked on a peanut. 06:32

Why do you love hot pot so much? 06:35

Life is perfect while you enjoy this pot of delicious broth and beef. 06:37

Room temperature beef shabu-shabu is known for its freshness. 06:42

The cattle are raised in the mountains all over Taiwan. 06:46

Then butchered in the government-run slaughterhouse in the Shanhua District of Tainan. 06:50

The beef comes straight from there after being butchered and inspected. 06:53

- How often do you get the deliveries? 06:56

Every meal. 06:58

Every meal? 06:59

For example, the beef served now during lunch was butchered this morning. 07:00

Therefore the beef has this natural sweetness and QQ (chewy) texture. 07:02

We saw that it arrived by taxi. 07:08

Is it always come by taxi? 07:10

We paid the cab to pick it up because we're too busy in the store. 07:12

That's so cool, the meat takes a cab to every meal. 07:17

(everybody laughing) 07:20

It takes about 6-8 hours to make the broth. 07:21

The first layer of ingredients is beef bones. 07:25

Second layer is stacks of beef brisket. 07:26

We use about 264 pounds of brisket for the broth. 07:30

Topping the pot with one bag of vegetables and fruits each. 07:32

There's also vegetables in the dish already? 07:37

The vegetables in the small pot is to bring out the taste of the broth. 07:39

Cabbage is the star of the pot. 07:42

The vegetables really complement the broth and make the hot pot perfect. 07:43

For someone who's never had hot pot before, 07:49

how do you eat it? 07:51

Dip the beef in the boiling soup around 3 times/5 seconds and it's ready to eat. 07:52

I always recommend eating without condiments first. 07:56

For the second bite, try the beef with a bit of our special sauce. 07:59

My husband is in charge of extracting the prime cut out of the beef. 08:05

The freshly butchered beef is quite soft and requires great skills with the knife. 08:11

He is so good with the knife! Every piece comes out with the same thickness! 08:16

You also have this pork rice. 08:21

It's free for all the customers? 08:23

My husband is a generous guy. 08:25

He wants the customers to have the rice to go with the delicious beef shabu-shabu. 08:27

Perfect combination! 08:30

(everybody laughing) 08:32

(cash register dings) 08:34

(jazzy music) 08:35

(Andrew and Steven speak in foreign language) 08:38

We've eaten a lot of beef on this show, 08:39

but this is some of the prettiest beef I've ever seen. 08:41

The color is ridiculous. 08:44

Cold-brewed oolong. 08:46

This is one of the coolest things. 08:48

It's like, tea snow globe. 08:49

And it's got the net in the-- 08:51

- [Steven] No way! 08:52

- [Andrew and Steven] Cheers. 08:54

- Mm. 08:57

- [Andrew] You wanna start with this one? 08:58

- [Steven] Let's do it, the shoulder cap. 08:59

- Cheers, Steven. 09:00

- Whoa. 09:02

- [Andrew] One, two, 09:03

three. - Wow. 09:06

Going in. 09:07

One. 09:08

Two, oh no! 09:10

(Andrew laughs) 09:11

- This smells incredible. 09:12

- Cheers. 09:14

- Oh, that's nice beef. 09:16

- We're just getting to eat really nice steak. 09:18

- Yeah. - With soup. 09:20

- And you get to eat it the second it's done cooking. 09:21

- Mm! 09:24

- I'm gonna try the same piece of meat this time, 09:25

but now dip it. 09:27

Shabu, shabu. 09:28

Ooh. 09:30

- Shabu. 09:33

- That rocks. - Can I get in there? 09:35

- Yeah. 09:37

You should absolutely. - All right. 09:38

One. 09:39

Two. 09:40

- Whoa. - Three. 09:41

- Like you're baptizing the meat. 09:43

(Steven cheers) 09:44

- [Andrew] The dip is awesome. 09:46

- Okay. 09:47

That's doing it right. 09:51

- There's two great ways to enjoy beef. 09:52

You either cook it very briefly 09:55

or you cook it a really long time. 09:57

This is the best of both worlds. 09:58

The quick cook beef and also the super long cook beef. 10:00

- 'Cause the soup is a 10 to 12 hour, 10:03

steeped in beef bone soup. 10:06

- But enough about beef. 10:07

Pork break. - Pork break. 10:08

(Andrew and Steven groan in satisfaction) 10:11

- At first this did not make sense to me. 10:13

But it's because the beef is so precious, 10:14

it breaks up the flow, 10:17

so I don't just crush my plate of beef all in one bite, 10:18

like I want to. 10:22

- Well, and also, this bowl of rice is bringing me 10:23

more comfort than my body pillow. 10:26

- What? 10:28

- I've had the same one for over 10 years. 10:29

It's hard to sleep without it. 10:31

- [Adam] Change pillows 10:33

more frequently. - Wow. 10:34

- No, I wash it. 10:35

- That explains a lot about you. 10:37

- It's like a teddy bear. 10:38

We all have that, like, item. 10:39

- Yeah but now mine is in my parents' attic, 10:41

because I stopped sleeping with it after the age of eight. 10:43

- Why would you give up something that's so comfortable? 10:46

- All right, we're gonna have the broth now. 10:49

We've finally reached the soup part of the meal. 10:51

Ooh, the smell though. 10:54

- Cheers. 10:57

- Ooh, that is nice. 11:00

It's not so beefy, actually. 11:03

It's got like-- 11:06

- Fruity flavor. 11:07

- Yeah. - Like, apples or something. 11:08

This is the best way to close out this meal. 11:10

- Yeah, this nice gentle landing. 11:12

It's like when you have a delicious sauce 11:15

and you want a piece of bread to mop it up 11:17

to get all of the sauce. 11:20

Here, you just drink the sauce. 11:21

(patrons talking in background) 11:23

- Hot pot. 11:30

- That hot pot was so good. 11:31

Okay, so we've come to Taichung for our final soup. 11:33

But before we have that, we're gonna have some cold drinks. 11:37

- That's right. 11:40

We're going to Ten Ren, 11:41

one of my favorite places in the States, so. 11:42

About to be having it here in Taiwan, 11:44

where it's actually from. 11:45

- So we've got oolong tea, and a black tea boba. 11:46

Confession time. 11:49

I'm not the biggest fan of boba. 11:51

- That's fine. 11:53

- I just, eating while drinking, I don't-- 11:54

- Isn't that what soup is? 11:56

- Soup is drinking while eating. 11:57

It's completely different, don't get it twisted. 11:59

- Cheers. 12:01

(glasses clink) 12:02

Mm. 12:04

- That's what I like. 12:05

Unsweetened, nice ice tea. 12:06

That's all I want. 12:08

Instead of another soup fact, 12:09

we're actually gonna have a boba fact. 12:10

- [Steven] Boba fact. 12:12

- Boba tea was invented in the 1980s in Taichung. 12:13

- Oh, some genius out here put boba and milk tea together. 12:16

There're controversies around 12:20

who actually invented boba milk tea. 12:21

There's multiple reports of different people, so. 12:23

- Interesting. 12:26

We're now on our way to Gubami, 12:26

where we're going to see Chef Chen 12:28

to try her beef noodle soup. 12:30

- [Steven] The iconic dish of Taiwan. 12:32

- We've had it a few times off-camera so far, 12:34

just for our crew meals and such, 12:37

and it's usually a very inexpensive dish. 12:38

Five or six US dollars equivalent. 12:40

But today's is going to be a little more deluxe. 12:42

- It's gonna cost around 30 US dollars, 12:45

which is a lot for beef noodle soup. 12:47

But it's gonna be really good. 12:49

- Gubami is beef noodles in Taiwanese dialect. 12:52

- Why do you think Taiwan loves 12:56

their beef noodle soup so much? 12:57

- It's fast, and also it's luxury. 12:59

You have a big bowl of noodle soup and meat. 13:02

I never really see restaurants can do all three good. 13:05

I wanna do things the best, 13:08

so when I do noodles, I want to find out the best formula. 13:10

We test with different flours 13:13

for almost, six months I would say. 13:15

We want the noodles to be al dente in the middle, 13:17

but also the outside can absorb a little bit the soup. 13:19

We use the Japanese wagyu beef shank 13:23

and also we have a condiment of smoked bone marrow 13:25

and on top of it, we have some shabu shabu of the beef shank 13:28

to give two different textures of the meat. 13:31

- What is your background in cooking? 13:33

Like, where did you come from? 13:34

- I learned in Paris and I traveled to States a little bit, 13:37

and then I come back. 13:39

I started my French restaurant 10 years ago. 13:40

Very fine dining, it was my dream restaurant. 13:43

But it's in Taichung, it's very weird. 13:46

I think Taiwan people, they like something casual. 13:48

I want to do something smaller and now I have the bar, 13:50

I have noodle shop. 13:53

I always just trying to do something I like. 13:54

(Chef Chen laughs) 13:56

It looks like very refined, but I didn't do it on purpose. 13:57

I just trying to make it good, and then it becomes this way. 13:59

- [Steven] Mm. 14:02

(cash register dings) 14:02

- Look at this. 14:04

That's not soup. 14:05

We have tofu skin, cooked in some of the beef stock. 14:06

This is the radish with lemon and olive oil. 14:10

Zucchini, confit in goose fat. 14:13

Some kind of green bean and beef mushroom deliciousness. 14:15

- I know there's a lot of delicious stuff in front of us, 14:19

I cannot wait for the soup right now, 14:21

but I will be patient. 14:24

(jazzy music) 14:26

Whoa, whoa, whoa. 14:29

Hold on the soup. 14:30

(Andrew laughs) 14:31

That is damn good. 14:32

(Andrew laughs) 14:33

- [Andrew And Steven] Green bean. 14:34

(jazzy music) 14:36

- Oh, I did not think that was gonna taste like that. 14:38

- What? 14:41

(Andrew laughs) 14:42

- It's a smoky, porky, green bean. 14:44

Tofu skin. 14:46

- That looks super juicy. 14:47

And meaty. 14:49

Cheers. 14:50

- That's the best one. 14:52

- No, this is the best one. 14:53

- No, no, no, no, no, no. 14:54

- [Steven] Zucchini. 14:55

- Confit in goose fat. 14:56

(jazzy music) 14:57

Every time I eat something green, 15:00

I expect it to taste like a crisp vegetable. 15:01

Instead it tastes like a fatty animal. 15:04

This is awesome. 15:06

- Wow, finally the beef. 15:07

(jazzy music) 15:09

- Oh! 15:12

- I'm ready to eat some beef noodle soup right now. 15:13

- Ooh, thank you. 15:16

All right. - Smell this thing! 15:17

- Oh... 15:21

- I can't believe this. 15:21

I can't believe this. 15:23

- Yeah. - I can't believe this. 15:24

- [Andrew] This is a $30 bowl of soup. 15:25

- Broth cheers. 15:27

(jazzy music) 15:28

(Andrew exhales) 15:31

- Okay. 15:32

- I didn't think a beef taste could be refreshing. 15:33

- Yeah, shabu shabu? 15:35

- Yeah, let's do the choice cut meat on top. 15:36

(jazzy music) 15:40

- Wow. 15:43

- Very flavorful beef, okay. 15:45

- Jeez! 15:47

That is good. 15:49

I literally just ate a pastrami sandwich in one bite. 15:51

- Yeah. 15:53

- And the juices of the soup just bursting out. 15:54

Inga have some. 15:57

Come, come, come. 15:58

- This is so good. 16:04

(slurping sounds) 16:06

- Those are great noodles! 16:09

Springy, chewy. 16:11

Look at that beef. 16:13

Wow. 16:15

Holy crap, I didn't think it was going to be that soft. 16:16

What? - Yeah. 16:19

(crew laughing in the background) 16:22

- It's like softer than taffy. 16:23

Softer than, it's somewhere... 16:26

- You gotta be kidding me! 16:30

- Okay, let's add the bone marrow. 16:31

This is like buttering already buttered bread. 16:33

(slurping sounds) 16:36

(Steven exhales) 16:38

- Gah, whoa. 16:39

Including all the steaks we've eaten, 16:40

this beef, best beef taste I've ever tasted. 16:41

And the best part? 16:44

You get to eat noodles the whole time. 16:45

It's like usually a steak, 16:47

you're just eating steak. 16:48

Pretty fun, but okay. 16:49

Noodles the whole time? 16:51

(both laugh) 16:53

- Yeah, I've had a lot of beef noodle soup before, 16:54

and it's never bad, it's always satisfying and comforting. 16:55

But this one is like, 16:59

a boy was born in Akron, Ohio, 17:01

awarded him the chosen one in an ESPN magazine 17:02

when he was 14, 17:04

turned out to be a great basketball player. 17:05

- Who is this? 17:06

- LeBron James. 17:07

- Oh, goddammit. 17:08

Every time. 17:09

- Gubami. 17:10

- One of the best soup dishes I've ever had, 17:11

one of the best noodle dishes I've ever had, 17:14

one of the best beef dishes I've ever had. 17:16

- I like what you did there. 17:17

- Before we get to our Worth It winners, 17:18

Andrew, what was your favorite thing that was not a soup 17:19

in this episode? 17:22

- The craft beer at Smart Fish. 17:23

- [Steven] Oh. 17:25

- I never thought I'd see a beer with a fish soup logo. 17:26

What was your favorite non-soup thing? 17:29

- Beef taxi. 17:31

There's not even a escort. 17:32

Just beef in the taxi, beef out the taxi. 17:34

- Okay Steven, which soup was most worth it to you? 17:37

- I thought Smart Fish soup was gonna be my winner 17:40

when we ate there, 17:42

I thought the beef hot pot was gonna be my winner 17:43

when we ate there, 17:44

but Gubami is my Worth It winner today. 17:45

So beefy, just so much thought put into it. 17:48

- My Worth It winner goes to Smart Fish. 17:52

- Oh. - Fish soup was crazy. 17:54

Truly one of the most unique dishes I've ever eaten. 17:56

- Inga and Annie? 17:59

- Gubami. 18:01

- Gubami. 18:02

- What? 18:03

Adam, who's your Worth It winner? 18:04

- [Adam] Gubami. 18:06

(Andrew sputters) (Inga laughs) 18:06

- I've never been so, 18:08

this is a Worth It first. - I win today! 18:09

- That's it for Worth It Taiwan soup. 18:10

We have one more episode in this miniseries coming up next. 18:12

Steven, what is it? 18:16

- Chicken! 18:17

(upbeat music) 18:17

We're in Taiwan! 18:29

We're back with a three-part mini-series. 18:31

Joining us on all of our episodes, 18:32

our friend, translator, 18:34

- [Andrew] Fellow Buzzfeed producer, 18:36

- Inga Lam! 18:37

- Taipei! (laughing) 18:38

- We're gonna be seeing some great modes of transportation, 18:40

some fun games, some tricks, some treats, 18:42

and some delights. 18:46

You know how you know we're in Taiwan? 18:47

The beautiful 101 Tower. 18:48

And because it's steamy, 18:50

which is perfect for the first food 18:51

that we're doing in our trip: dumplings, 18:53

a food that's often cooked with steam. 18:56

- Great transition. 18:57

Today on Worth It, we're gonna be trying three dumplings 18:58

at three drastically different price points to find out 19:00

which one is the most worth it at its price. 19:02

- I am so excited to do dumplings. 19:04

- So excited! 19:06

- I feel like we've been talking about this episode 19:07

since season one. 19:09

- One of my goals this trip is to brush up on my Mandarin 19:10

because I have the Mandarin skills of a four-year-old. 19:13

(Andrew chuckling) 19:15

My goal is to get it to a five-year-old 19:16

by the end of this trip. 19:18

- That's a very good goal. 19:18

- Thank you. - Yeah. 19:20

Dumpling Number One. 19:20

- We're going to see Ms. Liu in her restaurant 19:21

(Inga speaks in foreign language) 19:24

(Steven speaks in foreign language) 19:25

How's that? - Is that good? 19:26

- Good! - We're gonna get some 19:27

fifty-cent pan-fried dumplings. 19:28

And it's-- - Have we ever had a price 19:32

so low on Worth It? 19:33

- No, we haven't! 19:33

That is a drastic price point. 19:35

(Andrew laughing) 19:36

(high-spirited piano music) 19:37

You've been making dumplings for 30 years. 19:39

I'm just curious what you think makes the perfect dumpling. 19:41

(Ms. Liu speaks in foreign language) 19:44

- What types of buns do you serve here? 19:51

(Ms. Liu speaks in foreign language) 19:52

- And which one is your favorite? 20:00

(Ms. Liu speaks in foreign language) 20:01

(Steven speaks in foreign language) 20:03

(Ms. Liu speaks in foreign language) 20:04

(laughing) 20:08

(Ms. Liu speaks in foreign language) 20:09

- We've heard that the dough of your buns is very delicious. 20:20

What makes it so special? 20:22

(Ms. Liu speaks in foreign language) 20:23

How many should we have? 20:35

(Ms. Liu speaks in foreign language) 20:36

(Inga laughing) Oh, three? 20:38

- You know how you're actually in Taiwan? 20:40

- How? 20:42

- Dumplings. 20:43

- And motor scooter sounds. 20:44

- [Steven] It's a beautiful noise. 20:45

- So, not only are we having dumplings, 20:46

but we're also having... 20:48

- Soy milk. 20:49

So, we noticed you're actually making 20:50

your own soy milk here. 20:51

Can you tell us about how you guys make that? 20:52

(Ms. Liu speaks in foreign language) 20:54

Cheers. 21:02

Oh! 21:03

Jeez! - What? 21:05

I didn't know that's what soy milk's supposed to taste like. 21:06

Kinda like a peanut butter drink. 21:08

- Uh-huh. - Like that's how nutty 21:10

it tastes to me. 21:12

Inga, how's the soy milk? 21:12

- I'm like almost done with it. (laughing) 21:14

- Oh my gosh. - Really? 21:15

- I really like soy milk. 21:16

This is really good. 21:17

- It's like the first time I had full-fat milk. 21:18

- Oh, yeah, yeah. - You know? 21:22

Adam, try some soy milk. 21:23

(laughing) 21:27

- Yeah. - Okay. 21:28

- Let's get to the buns. - Let's get to the buns. 21:28

Pork, cabbage, chive. 21:30

Look at the bottom crust. 21:33

It's like a little, "Hi! I'm crispy." 21:35

(Steven laughing) 21:37

Cheers. 21:38

(groovy music) 21:39

(Steven laughing) 21:42

The dough is so good. 21:43

What was the term for chewy? 21:44

- QQ. 21:46

- QQ? - QQ? 21:47

Is that an actual term? 21:48

- Yeah. 21:48

- This is so QQ (Inga laughing) 21:49

- I don't know how to describe the weight of it but... 21:51

- It's pleasantly plump. 21:53

- Pleasantly plump. 21:54

- Okay, the pork bun. 21:56

(Steven chuckling) 21:59

(groovy music) 22:00

Oh. 22:02

- Whoa! 22:03

- That's my favorite. 22:04

Adam, you wanna take a bite? 22:05

- You know my problem with burgers? 22:08

- [Adam] Oh! 22:10

(Steven and Andrew laughing) 22:11

- You're playing a game of, like, Jenga and Tetris 22:11

as you're biting into it. 22:14

With the bun, you're not losing anything. 22:15

- Lastly, the cabbage. 22:17

I love the shape of this one. 22:18

It looks like a clam. 22:19

- This is 50 cents. 22:21

We just ate three dollars of food, by the way. 22:22

- Okay, this one might actually be my favorite. 22:25

Dammit! 22:27

(Steven laughing) 22:28

I don't live in Taiwan! 22:29

50 cents? 22:31

I don't even have to be hungry. 22:32

(Steven laughing) It's just, 22:33

it'll be foolish not to. 22:33

- The pleasure you get out of chewing really good 22:35

- Good dough. - Bread. 22:38

- Yeah. 22:39

- Oh my gosh. 22:40

- QQ! 22:40

- QQ! 22:41

I think you need to open this in America. 22:43

I can give you my address, just open up shop next to me 22:45

'cause I need to eat this on my way to work, please. 22:47

(Ms. Liu speaks in foreign language) 22:49

(Inga laughing) 22:51

(Steven speaks in foreign language) 22:52

(Inga laughing) 22:54

(Ms. Liu speaks in foreign language) 22:55

That was a dumpling. 22:58

Well, it's actually a bao, but bao's a dumpling. 23:00

- QQ is my new favorite food terminology. 23:02

It's quite warm here in Taiwan. 23:05

- It's very warm. - So, I think before 23:07

we have our next dumpling, we need a refreshing treat. 23:08

We're in Taiwan. 23:11

What kind of treat should we have? 23:12

- Shaved ice! 23:14

- [Andrew] We're going to Showa Ice. 23:16

- [Steven] The Chinese name is 23:18

(Inga speaks in foreign language) 23:20

(Steven speaks in foreign language) 23:21

(Inga speaks in foreign language) 23:23

(Steven speaks in foreign language) 23:24

(cheerful music) 23:25

- This looks awesome. 23:28

This is one of your favorite desserts, right? 23:29

- Not this specifically, - Yeah. 23:31

- But shaved ice in general. - Shaved ice generally. 23:32

- [Inga] So, there's two types of shaved ice here, 23:34

the classic mango chunks on top of milk shaved ice 23:36

and then chocolate shaved ice with whiskey. 23:38

It's really good, but it tastes really different. 23:40

- Ooh. - I'm going full mango. 23:42

- Oh, wow. 23:45

This texture is very surprising. 23:46

- Oh, the mango! 23:48

Inga, get in here and try this mango. 23:50

This is like Garden of Eden mango right here. 23:52

- This is so sweet. 23:57

(cheerful jazz music) 23:59

- Of course that tastes good. 24:02

You drink whiskey with ice? 24:02

- Yeah. - And chocolate. 24:04

Chocolate works. 24:05

We're eating a food that's cooked with steam, 24:06

and now we're eating ice. 24:08

So, we're just exploring all the, 24:10

I'm gonna call that the states of matter. 24:11

- Yeah. - Do we have any chemists 24:13

in the room? - Oh, excuse me. 24:14

- All right, chemist. 24:15

- Give me a fact! 24:16

- Dumpling fact! 24:17

It's not a dumpling fact. 24:18

- Oh? 24:19

- It's related to dumplings though. 24:20

Dumpling-related fact. 24:22

- Dumpling-related fact. 24:23

- Because most foods humans eat are soft, 24:24

the body and brain have learned to like the novelty 24:27

of an opposing texture, like crunch. 24:30

Even after all that effort to make a perfectly QQ dough, 24:32

it's still worth it to add the crunch on the bottom. 24:36

- Back to the perfect food, man. 24:39

- All right, we're off to our next dumpling spot. 24:40

- We're gonna go see Mr. Chen 24:43

in his steamed dumpling restaurant. 24:44

Inga, what's the name of it? 24:45

(Inga speaks in foreign language) 24:46

(Steven speaks in foreign language) 24:50

(Inga speaks in foreign language) 24:52

(Steven speaks in foreign language) 24:53

(Inga speaks in foreign language) 24:54

(Steven speaks in foreign language) 24:55

- Good work! 24:56

- Nice! 24:56

(lively piano music) 24:57

- How many dumplings do you think 24:59

your restaurant makes per day? 25:00

(Mr. Chen speaks in foreign language) 25:02

Wow. - A day. 25:09

- 5000 a day. 25:10

- And they're all made by hand. 25:10

(Mr. Chen speaks in foreign language) 25:11

- What makes a really great dumpling? 25:25

(Mr. Chen speaks in foreign language) 25:26

- When customers come here, are they only eating dumplings 25:42

or are they ordering other things as well? 25:44

(Mr. Chen speaks in foreign language) 25:46

(Inga speaks in foreign language) 25:48

(Mr. Chen speaks in foreign language) 25:49

So, we should order a few more things as well? 25:56

(Mr. Chen speaks in foreign language) 25:58

(laughing) 25:59

(Mr. Chen speaks in foreign language) 26:00

That's right. 26:05

(cash register dinging) 26:07

We've built out our meal with some extra stuff here. 26:08

- We have. - Let's dumpling it up. 26:10

- They make 5000 of these, 26:12

a literal army of dumplings 26:14

in one day. - Yeah. 26:15

It feels like I'm fighting an army of dumplings 26:16

with my mouth. 26:18

- Boom. 26:19

Dip. 26:20

(string music) 26:22

- That's incredible. 26:24

- Oh, wow. 26:25

- Dumplings I've had in the past, 26:26

once it's steamed, it becomes loose around the filling. 26:27

- Yeah. 26:30

- But these are tight and dense and still juicy inside. 26:31

- So juicy. 26:34

- Let's do a side dish break. 26:36

- [Steven] I vote century egg tofu madness. 26:37

- [Andrew] Yeah. 26:39

(Mr. Chen speaks in foreign language) 26:40

(Steven speaks in foreign language) 26:52

(Mr. Chen speaks in foreign language) 26:54

(laughing) 26:55

- Wow! 26:57

- Whoa. - Wow! 26:58

- [Steven] That's not what I was gonna do. 27:00

- [Andrew] Wow! (laughing) 27:01

- Okay. 27:02

- Yay! - Okay. 27:03

- Wow, (Steven speaks in foreign language) 27:04

- Do you know what I realized? 27:05

- Yeah. 27:06

- Egg, nature's dumpling. 27:07

(Steven laughing) 27:08

- Wow. - Whoo! 27:10

- Cheers, Steve. - Cheers. 27:11

To a hundred years. 27:13

Oh, yeah. 27:15

Hold that up, hold that up! 27:16

- Yeah, that's what the egg-- 27:18

- This is egg and you can see through it. 27:19

- It's very jelly. 27:20

- [Steven] All right, so, here we have 27:22

the vegetable dumpling. 27:23

- Watching them make these dumplings was like magic. 27:27

They closed their hands and when they open it, 27:30

there's a dumpling. 27:31

It's really like someone's doing a card trick 27:32

in front of your eyes. 27:34

- Fun fact. 27:35

This is actually Inga's grandmother's suggestion 27:36

of where to eat. - Really? 27:39

- Yeah, my grandma was the one 27:40

who recommended this place to me. 27:41

- [Andrew] Good recommendation. 27:43

- It's so QQ. (Andrew chuckling) 27:44

- Think about the amount of work 27:46

that's put into these dumplings and how cheap it is. 27:47

That is the ultimate magic trick. 27:49

(Inga laughing) 27:53

- My mouth's so full! 27:54

- That pork dumpling. 27:56

- Like a Korean spa. 27:57

- Like a dry-cleaned shirt 27:59

steamed to perfection. - Steamed to perfection. 28:01

- Our next dumpling is also going to be steamed. 28:03

We're having the soup dumpling. 28:06

- [Steven] The Xiao Long Bao. 28:08

- That's right. 28:09

But before we do that, we're going to have 28:10

another Taiwanese dessert treat. 28:11

- SunnyHills Pineapple Cake. 28:14

It's one of my, oh my God, 28:16

it's one of my favorite places. 28:17

(playful piano music) 28:19

(Inga speaks in foreign language) 28:21

- Please enjoy. 28:23

- So, every time you come here, 28:24

even if you don't buy anything, 28:25

they will give this to you, like a pineapple cake 28:26

with oolong tea. 28:29

- That's confidence. 28:30

That's, like, we know how good it is 28:31

because you're definitely gonna get it. 28:32

- Yes, and you will. 28:34

- Cheers. - Cheers. 28:35

- Cheers. 28:36

(playful piano music) 28:38

Ooh-long, right? - Good, right? 28:40

(laughing) - Golly. 28:41

- Pineapple cakes are really good. 28:43

Buttery and flaky on the outside, 28:45

and then you get that really fresh pineapple sweetness 28:46

and tartness. 28:50

- [Steven] Iconic. 28:50

- [Inga] Iconic. 28:51

- New York and cheesecakes. 28:52

Taiwan and pineapple cake. 28:54

- Yes, yes. - Or something like that? 28:55

- Yes. 28:57

Smell it. 28:58

- Hmm. 28:59

- [Inga] Right? 28:59

- Mm, okay, I see. 29:01

I get it, yeah. 29:03

I've never had pineapple jam-ified like this. 29:04

- So, you just pop the rest? 29:07

- Well, you might want to save to enjoy it 29:08

while you listen to this. 29:10

Dumpling fact! 29:12

(Steven laughing) Sorry. 29:13

- What is fact in Mandarin? 29:15

- Oh! 29:16

Fact in-- - Could you say dumpling fact? 29:17

(Inga speaks in foreign language) 29:18

- Doesn't Andrew do language better? 29:20

- Say that again? 29:21

- Whoa, whoa, whoa, whoa. 29:22

(Inga speaks in foreign language) 29:24

(Andrew speaks in foreign language) 29:26

(bleep) 29:27

(Steven speaks in foreign language) 29:29

(Andrew loudly laughing) 29:30

- In 2013 and 2014, chef-turned-writer 29:32

Christopher St. Cavish created a soup dumpling index, 29:35

measuring the thickness of the dough, 29:38

the soup volume, and the total weight of each individual 29:39

xiao long bao at 52 different restaurants. 29:42

This data was then calculated with the formula, 29:44

filling plus soup divided by thickness of skin 29:47

times a hundred to assign a score representing 29:50

the quality of structural engineering in xiao long bao. 29:53

- Look, quadratic formula was already hard enough. 29:55

All right, next stop. 29:58

We're going to a soup-er star-- 29:59

(Andrew laughing) - Oh! 30:02

- Soup dumpling spot, Din Tai Fung. 30:03

We're going to meet the bossman, Mr. Yang. 30:05

It originated here in Taiwan. 30:07

They, right now, at this very moment, 30:08

have 164 locations worldwide. 30:10

That's at this moment. 30:13

- That's wild. 30:14

- By tomorrow, there might be 180. 30:15

(Andrew laughing) We don't know. 30:16

We're gonna go eat their Truffle Soup Dumpling. 30:17

Truffle. 30:22

Have you had it before? 30:23

- Not truffle. 30:24

I'm not boujee. (Andrew chuckling) 30:25

- I'm just gonna walk away from that comment. 30:27

(heavy bass music) 30:28

(Mr. Yang speaks in foreign language) 30:32

- Was it always soup dumplings? 30:39

(Mr. Yang speaks in foreign language) 30:41

How do you get the soup inside the dumpling? 30:49

- Yeah. 30:51

(Mr. Yang speaks in foreign language) 30:52

(laughing) 30:52

(Mr. Yang speaks in foreign language) 30:54

So, when it's steamed, it becomes liquid-y? 30:59

(Inga speaks in foreign language) 31:02

(Mr. Yang speaks in foreign language) 31:04

What's important about that pleating process? 31:15

(Mr. Yang speaks in foreign language) 31:17

How do you maintain such high quality around the world? 31:24

(Mr. Yang speaks in foreign language) 31:26

- This is the Taiho IPA. 31:49

It's locally brewed, 31:51

and it has a really strong flavor of fruits. 31:53

- Oh, the logo is great. 31:56

It's a tiger. 31:58

Cheers, Steven. 31:59

- Cheers. 32:00

- Mm that's good. - That's, like, 32:03

almost cider. 32:05

- So, then, for the pork xiao long bao, 32:07

the most important part is the soup inside. 32:09

It's sort of, like, the soul of the xiao long bao. 32:11

So, we lift it up from the top, 32:13

we place it at the back-- (Steven and Andrew hollering) 32:15

of the spoon-- - Sorry, the bottom 32:18

just sagged down in a very satisfying way. 32:18

- Yeah. - We poke a little hole inside 32:21

to let the broth come out. 32:22

- Oh, okay. - Okay. 32:24

- And then please take a sip. 32:25

- You're gonna wait for me or just eat alone? 32:27

Okay, great. 32:29

- I'm following instructions, Steven. 32:30

(Andrew exclaiming) 32:32

- Nice? 32:33

- Yes, nice. 32:34

- And then we can add a little bit of ginger 32:35

with the sauce on top, 32:38

and then you can enjoy the xiao long bao together. 32:39

- All right, together. - I'm gonna wait for you 32:41

to drink your-- 32:42

Yeah. 32:43

- [Steven] I'm not good at.. how did you poke that so well? 32:43

(Andrew laughing) 32:45

- Would you need some help? 32:47

(laughing) 32:48

- Cheers, Steven. - Cheers. 32:50

(lips smacking) 32:55

- Oh, yeah. 32:56

- Yeah. - That's really good. 32:57

- [Steven] It's almost cloth-like-- 32:59

- Like a fabric. - The bottom of it. 33:00

- The broth has, like, a sweetness to it. 33:04

It's so good. 33:06

Do people ever eat it in one bite? 33:07

- Yes, they do. 33:09

But please be careful because it's really hot. 33:10

- Right. - Okay. 33:12

- Sometimes, you just gotta fly too close 33:13

to the sun though, so... 33:14

- I feel like I wanna feel it burst into my mouth. 33:15

- It is hot. 33:20

(laughing) 33:21

We've mentioned it so much in this video, 33:22

but I really have to bring it back to the QQ. 33:24

- Even though the dough is so thin, 33:27

it still is very satisfying. 33:29

- How do you attain that kind of texture 33:31

in, like, a film sheet. 33:33

- Adam, can you try this, please? 33:35

(laughing) 33:38

- Oh, that's good. 33:40

- Yeah, it's really good. 33:41

- This is our truffle and pork xiao long bao. 33:42

- Why do a truffles dumpling? 33:46

(Mr. Yang speaks in foreign language) 33:48

(cash register dings) 33:59

- [Andrew] Cleanse my palate. 34:01

(perky music) 34:03

- Before we get into the eating, 34:04

(Andrew laughing) 34:06

I do have to point out the pleating 34:07

- Yeah. - On this dumpling. 34:08

They're beautiful. 34:09

- Oh, yes. 34:11

(slurping sounds) 34:12

Oh! 34:15

What? 34:16

(Andrew chuckling) 34:17

- [Steven] Boujee cheers! 34:18

- Oh, sorry. 34:18

(laughing) 34:19

These are awesome. 34:21

Okay. 34:22

Last season, we ate soup that had truffle in it. 34:23

We learned that it has to be activated by heat and fat. 34:25

- Right. 34:29

- So, the truffle in a soup dumpling totally makes sense. 34:29

It really says something about this dough 34:32

that even though it's so thin, 34:34

you still get that QQ. 34:36

- [Steven] It's impossibly thin. 34:38

- Common complaint about our show 34:40

is that we always just put truffle in stuff 34:41

to make it more expensive. 34:43

- And we see you comment section, we see you. 34:44

- But these are about three US dollars per dumpling, 34:47

which is expensive, but for the taste of truffle, 34:50

how nice this is, I'd say that's worth it. 34:53

(laughing) 34:56

Show title, watch out. (laughing) 34:57

- They're doing truffle right. 34:58

- Yeah. 35:00

They're not doing it wrong. 35:01

(Steven laughing) 35:02

Adam, you wanna see if they're doing it right? 35:03

(laughing) 35:05

(Adam chuckling) 35:09

- [Steven] So, we're here at Raohe Night Market 35:11

because Inga suggested that we come 35:12

and eat their stinky tofu. 35:14

- The smell around the stall is quite stinky, 35:16

but once it's fried, it is much more subdued. 35:19

Cheers, Steven. 35:21

- Cheers. 35:22

- So juicy! 35:25

Holy crap! 35:28

Speaking of soup dumpling, there's a soup tofu. 35:28

- Try stinky tofu. 35:32

- Okay, so before we get to our Worth It winners, 35:33

what was your favorite thing in this episode 35:36

that was not a dumpling? 35:37

- My favorite thing was the fire hydrant soy milk. 35:40

(Andrew laughing) 35:43

at the (in foreign language) place. 35:44

The visuals of that are just astounding. 35:46

- My favorite thing was getting dressed like a scientist 35:48

at Din Tai Fung's central kitchen. 35:52

We went to this airlock that blew all the dust 35:53

and hair off of us. 35:56

And we got to see some really cool 35:57

behind-the-scenes stuff. 35:59

So, Steven, which dumpling was the most worth it to you 36:00

at its given price? 36:03

- My Worth It winner today goes to the pan-fried dumpling 36:04

at (in foreign language). 36:08

The value was incredible there. 36:10

The dumplings were amazing. 36:12

- The cabbage bun at that location was very nearly 36:14

my Worth It winner, but I have to give it to the 36:18

steamed pork dumplings at Location Two. 36:20

Like my fantasy of a dumpling is that dumpling. 36:22

Inga, who's your Worth It winner? 36:25

- I don't know. 36:28

It's so hard. 36:29

I wanna say two because it's my grandma's favorite, 36:30

but I think it's honestly one. 36:32

- [Andrew] Annie? 36:34

(laughing) 36:36

Adam says his winner's Din Tai Fung. 36:37

Next week, soup. 36:39

That's right. 36:41

Soup, again. 36:42

So soon, you say? 36:43

Trust us. 36:44

Taiwan may be the perfect place to have soup. 36:45

- Yes, so excited. 36:48

There's so many soups. 36:50

We have so many soups. 36:51

It's gonna be great. 36:52

- So many soups. 36:54

(Inga laughs) 36:57

(groovy music) 36:58

- "Worth It: Taiwan" is back. 37:10

- "Worth It" chicken. 37:12

Is that a chicken? 37:14

- Yeah. - Kind of. 37:15

- It's a rooster. 37:16

Which is a chicken. 37:17

- Is that a chicken? 37:18

- No, that's a pigeon. 37:18

We're here in Taiwan's garden night market. 37:19

We just picked up our chicken treats. 37:21

Tomorrow the journey begins. 37:22

We're going to three cities for three acts of chicken, 37:24

ending in a chicken finale like you've never seen before. 37:27

- Bok, bok, bish. 37:30

Leggo. 37:32

- Mm! 37:36

It's like a pancake. 37:37

- Today on "Worth It," we're going to be 37:38

trying three chicken dishes 37:39

at three drastically different price points 37:41

to find out which one is the most worth it at its price. 37:43

- So we're eating chicken, but our first chicken 37:45

is actually a soup. 37:48

I know we just finished a soup video, 37:49

but that's just how many soups there are here. 37:51

You can't escape the soup. 37:53

We're off to see the Chen family at Walking Su, 37:55

where we're going to be trying their sesame oil chicken. 37:58

- What is that in Mandarin, Inga? 38:00

(Inga speaks in foreign language) 38:02

(Steven speaks in foreign language) 38:04

(Inga speaks in foreign language) 38:04

(Steven speaks in foreign language) 38:06

- Okay, I'm excited to eat some chicken. 38:07

- Let's do it. 38:10

(xylophone music) 38:11

- Tell us about how this business got started. 38:13

(speaks in foreign language) 38:15

So this is a family business. 38:55

What do each of you do? 38:56

(speaks in foreign language) 38:57

Do you find it easy working together? 39:09

(speaks in foreign language) 39:11

- [Steven] Sesame oil chicken. 39:20

Is that dish a classic Taiwanese dish? 39:21

(speaks in foreign language) 39:23

(laughs) 39:38

- What are those herbs adding to this dish? 39:39

(speaks in foreign language) 39:41

(cash register dings) 39:52

- [Steven] This looks incredible. 39:53

- We're got a couple additional accoutrements here. 39:55

The Thai basil sauce, the spicy fermented bean paste, 39:59

and sticky rice. 40:03

All right, let's taste the broth. 40:04

Sesame oil chicken. 40:06

Mm. 40:10

Delightful nuttiness of the sesame oil. 40:11

- Yes. 40:13

Super nutty. 40:14

- Super. 40:15

- It's got this hearty feel to it. 40:16

- Oh, yeah, this is hearty as (beep). 40:18

How was that? 40:22

- So incredibly juicy and tender and, ugh. 40:23

I'm going to smell the Thai basil, 40:27

because that's their specialty here. 40:28

- Whoa! 40:31

Smells like pesto. 40:33

- Yeah. 40:34

What? 40:38

- That is awesome. 40:39

That is like a salad dressing to dip your soup into. 40:40

Adam, you gotta try the chicken in the Thai basil. 40:43

- Ooh. (Andrew laughs) 40:48

- Want to try some rice? 40:50

- Oh, yes. 40:51

- Chicken, Steven. - Cheers. 40:52

- The thing I keep getting blown away by in Taiwan, 40:55

I go to a meal expecting one thing, 41:00

and then there's always all this bonus stuff 41:02

that just blows my expectations out of the water. 41:05

- Yeah, and even when they first started this restaurant, 41:08

this was a bonus dish. 41:10

- Right. 41:12

- Right, that's crazy. - This was a free thing. 41:13

- So there's a lot of herbs added to this soup. 41:14

It tastes like an elixir. 41:16

It just washes away all of the pain in your body. 41:18

Achy back, I got a soup for that. 41:21

Tired eyes. 41:23

- Soup for that. 41:24

- My foot hurts. 41:25

- Throw some soup on there. 41:26

- It's all the same soup. 41:27

It's very convenient. 41:28

Adam, you want to get some of this soup? 41:29

I'm pretending like Adam's over here, 41:31

even though he's over there. 41:33

- Hi. 41:34

(laughs) 41:35

- So our next chicken location is in Taipei, 41:38

but first we're going to take a countryside detour. 41:41

- Yep, that's right. 41:44

We're going to a scallion farm in Yilan. 41:45

And we're going to be making our own scallion pancakes. 41:48

Not just cooking them. 41:51

We're going to pick them ourselves. 41:52

- Scallions, yeah. - Yes. 41:53

- It's a chicken episode, it's a soup episode, 41:54

and now it's a pancake episode. 41:56

(upbeat trumpet music) 41:58

- What you see in front of you here is a scallion pancake, 42:02

but rewind three hours. 42:05

What did we do? 42:07

- [Andrew] We're in this unique valley 42:08

where you get different temperature winds 42:09

at different times of day, 42:12

which create a nice perfect humidity for growing scallions. 42:13

So today we've picked a bunch of scallions, 42:17

cleaned them up, chopped them, cried a little bit, 42:19

and then learned how to make scallion pancakes. 42:21

And here we have it, the spoils of our toils. 42:23

- Cheers! - Cheers! 42:26

- Mm. 42:30

- Oh, yo. 42:31

- Yo. 42:32

Okay, this is one of the best things I've eaten so far. 42:35

You know what time it is now? 42:38

Time for a Taiwan food fact. 42:39

The concept of "xiao chi," meaning little eats, 42:41

is popular in Taiwan, basically meaning snacking 42:43

throughout the day, often on street food, between meals. 42:46

- Of course, yeah. 42:49

In Taiwan, if you only eat three meals in one day, 42:50

you're just doing it wrong. 42:53

- We're actually on our way to a snack shop next. 42:54

Inga, where are we going? 42:57

(Inga speaks in foreign language) 42:58

We're going to see Reebok and Julia 43:00

and try their fried chicken. 43:02

(solemn piano music) 43:03

- What makes a perfect fried chicken to you guys? 43:06

(speaks in foreign language) 43:08

- [Andrew] So what makes your Taiwanese 43:19

fried chicken unique? 43:20

(speaks in foreign language) 43:21

- [Steven] What do you recommend that we drink 43:54

with the fried chicken? 43:56

(speaks in foreign language) 43:57

- [Andrew] What? 44:15

- This is not what I was expecting. 44:15

- You ready, Steven? 44:17

- I'm ready. 44:18

- This is called dining al fresco. 44:19

- So we've ordered the recommended sparkling wine. 44:22

Apparently, you only order by the bottle here. 44:25

- I like that. 44:28

- It's my speed. - Let's go. 44:28

Cheers. 44:30

- How awesome is this? 44:33

This is some riviera (beep). 44:34

- We got to eat this while it's hot, so let's go. 44:36

Ooo. 44:38

It smells so good. - Oh, it's so fragrant. 44:39

The garlic, the onion, this basil. 44:40

The meat inside is so soft. 44:46

- It's very pleasing. 44:48

- Very pleasing. 44:49

Like brûléed marshmallows. 44:50

Seriously. 44:52

- Oh man. - It's wild. 44:53

I thought QQ was only for dumplings. 44:54

- Whoa. (Andrew laughs) 44:58

- It's so soft. 45:02

- It's almost like chicken nugget-esque. 45:03

- You know what's crazy about this? 45:05

We've eaten fried chicken in Minneapolis, 45:06

where the restaurant thought, "You know what's actually 45:09

the best drink to have with fried chicken? 45:11

Sparkling wine." 45:13

And here we are in Taiwan, 45:15

and this restaurant had the same idea. 45:17

- I see, I see. 45:19

- If there's a restaurant on either side of the world 45:20

that is doing the same thing, it must be great. 45:22

(speaks in foreign language) 45:25

- I'm scared to eat this, because I'm scared 45:34

of how much I'll like it. 45:36

- [Andrew] Pork knuckle and radish cake. 45:37

- Wow. 45:39

Ooo. 45:42

Oh, man. 45:44

- Watch out, you're going to push me off my stool. 45:45

- Radish cake is a classic dim sum dish. 45:47

I've eaten this every time I go out. 45:48

You know, they bring around the carts 45:50

and they're all steamed, right? 45:51

It's still hot but it doesn't have 45:52

that break-through-the-crunch texture that this has. 45:54

- You could maybe liken it to a potato pancake. 45:58

That's so good. 46:01

- Yeah it's crazy. - Yeah. 46:02

How should we eat the pork knuckle? 46:03

- [Chef] By hand. 46:05

- [Andrew] By hand? 46:06

Just like an apple? 46:07

- [Chef] Mm-hmm. 46:08

- Okay. 46:09

Kind of looks like a donut. 46:10

- Oh! 46:11

Yours does. 46:12

- Mine does. 46:13

- Cheers. 46:14

- Oh my god. 46:19

This is like a pork donut. 46:21

Wow. 46:25

(Steven laughs) 46:27

- So this is actually cartilage, but it feels like fat 46:28

with how loosey-goosey it is. 46:30

- The gelatin is the jelly of this pork donut. 46:32

- Right. 46:36

- And to wash it down, sparkling wine. 46:37

- Oh, thank goodness for this. 46:39

- How awesome is this? 46:40

- Thank you. - Thank you. 46:43

- This was really good. 46:44

- Thank you. 46:45

(speaks in foreign language) 46:46

- We are at the Beijing hotel, 46:51

where they serve a boba croissant. 46:53

Yes, you heard me right. 46:56

Boba croissant. 46:57

(imitates whooshing) 46:58

- We got the matcha, tiramisu and the milk tea. 47:00

Which one do you want? 47:02

- My gut is going toward matcha, 47:03

but I'm going against my gut and going for the tiramisu. 47:05

- I actually knew that you were going to pick that one, 47:08

because it has gold flake on it. 47:09

(Steven laughs) 47:11

All right, I'll go milk tea. 47:12

Very satisfying to pick up. 47:13

Cheers. 47:15

- Cheers. 47:16

Are you going to bite into it? 47:17

- Yeah. - Or open it up? 47:18

- I'm going to bite into it. 47:19

- Oh. (Steven gasps) 47:23

This is just all of the textures. 47:25

This is nice. 47:27

It's satisfyingly squishy. 47:28

- I think there's a word for that, QQ. 47:30

- Ready for a Taiwan food fact, Steven? 47:31

- Taiwan food fact! 47:34

Taiwan food fact. 47:35

- Um. 47:37

- Up until the 1960s, the most common Taiwanese breakfast 47:38

was rice or congee. 47:41

Buns emerged as a popular Taiwanese food in the 1960s 47:42

when U.S. trade introduced wheat into the Taiwanese diet. 47:46

- Shouldn't that fact go in the dumpling episode 47:49

that we did? 47:51

- Well, it was more about breakfast. 47:52

I just wanted an excuse to talk about congee, 47:53

because it's just a nice, savory thing 47:55

to have for breakfast. 47:58

- This is a very good croissant. 47:59

- Yeah. 48:02

- I got a cake. 48:04

- [Steven] Oh, my. 48:05

- [Andrew] This boba croissant is part of a boba festival. 48:07

- Boba fest. 48:09

- And Inga's got the crown jewel of the festival. 48:11

And now it's time to take a little train ride. 48:14

- QQ. 48:17

(Andrew laughs) 48:18

You want to hear my boba rap? 48:19

- Yeah. 48:21

- How do you like your boba? 48:22

- Yeah. 48:23

- Eat it like a cobra. 48:24

- Yeah. 48:25

- My name is Yoda. 48:26

- [Andrew] Yeah. 48:27

- [Steven] And I like yoga. 48:28

- Now dab. 48:30

- Never. 48:31

- This is a train water bottle that they sell 48:32

on the train. 48:34

(imitates train chugging) 48:35

So once we get done with this guy, we'll be in Taichung 48:37

and we'll be eating at our final chicken location. 48:40

- We're going to go meet RuiHong at Yan Xiang Lou 48:42

to have Beggar's Chicken. 48:45

(uplifting orchestral music) 48:47

- What kind of cuisine is the food here? 48:51

(speaks in foreign language) 48:53

- Tell us about this dish, the Beggar's Chicken. 49:13

(speaks in foreign language) 49:15

- What happened to the beggar? 49:40

(speaks in foreign language) (laughs) 49:42

(speaks in foreign language) 49:45

I hope so. 49:46

(speaks in foreign language) 49:47

- [Andrew] Why bake the chicken in clay? 49:51

(speaks in foreign language) 49:52

How do we get the chicken out from the clay? 50:21

(speaks in foreign language) 50:24

Which one of us gets to do it? 50:38

- [Steven] I'll do the hammering, you do the hammer time. 50:40

- What? 50:42

You just automatically assume that you get to hammer. 50:42

(speaks in foreign language) 50:44

- You can both do it. 50:48

- Two hammers? - Yeah. 50:50

- Okay. 50:51

- Great. - Resolved. 50:52

Ooh, thank you. 50:55

Cheers to our final meal in Taiwan. 51:00

- Oh, no! 51:03

- I know. 51:04

- Cheers. 51:06

- Since this is our last meal in Taiwan, 51:08

we're blowing it out. 51:11

- [Steven] Let's do it. 51:12

- I saw a little sneak peek of what's coming upstairs. 51:13

It's going to blow you away. 51:15

So this is winter melon. 51:17

- [Steven] Whoa. 51:18

- Wow. - Wow. 51:20

- What? 51:25

Look at it coming out, pouring on the fish's head. 51:28

- These look too real. 51:30

Look at the scales on these guys. 51:32

- Honestly, every time I've seen a koi fish, 51:34

I've thought they looked like a tasty fish. 51:36

Cheers, Steven. 51:38

Fish kiss. 51:39

That's a good dumpling. 51:42

- Aw, fish super good. 51:45

- This looks like in "Hook," when Robin Williams 51:46

is imagining the food. 51:49

Have you seen this movie? 51:50

It's all vibrant colors. 51:51

Do yourself a favor, go watch "Hook." 51:53

You'll have a delightful time. 51:55

You'll be reminded of this moment. 51:56

- I'm going pink for my hair. 51:58

We might as well have just shot all three episodes here. 52:03

- Much like the origin myth, 52:09

first we're eating like an emperor, 52:11

and then we're taking a journey to discover the chicken. 52:13

- Food is all about storytelling. 52:17

Well, and taste. 52:18

(Andrew laughs) But also storytelling. 52:20

(dramatic orchestral music) 52:22

(Steven laughs) 52:30

- Ohh. - Ohh. 52:32

Hey, oh. - Okay. 52:33

What? 52:35

- Yes. 52:36

- What? 52:38

- [Inga] You guys can go up now. 52:40

- Hammer time? - Okay. 52:41

- All right, Steven. 52:42

I'm nervous. 52:43

- I am scared, too. 52:44

- [Both] One, two, three! 52:46

(clay shatters) 52:47

- Wow. - Nice! 52:49

- Looks like chocolate. 52:50

- Smells like dirt. - Dirt. 52:52

(laughs) 52:54

We just hatched our chicken dinner. 52:55

It was very dino egg-like. 52:57

- [Both] Mm. 53:01

- Wow. 53:04

Chicken cheers. 53:05

- Chicken cheers. 53:06

- Oh, that's good. 53:09

- What? 53:10

That is so soft. 53:11

- Some people say chicken's a boring meal. 53:12

I would say those people haven't had it-- 53:14

- Deep-fried, baked in clay. 53:16

- Stuffed with pork and aromatics. 53:18

- There's pork in the chicken? 53:20

- Yeah. 53:21

- [Inga] So now she's just adding a sauce. 53:22

I think it's an oyster sauce slurry. 53:23

- Oh. 53:28

That tastes like my mom's fried rice. 53:30

Whoa, that was weird. 53:33

- "Mom?" 53:35

(laughs) 53:36

You know what this chicken is? 53:37

It's a time capsule. 53:38

For flavor. 53:40

Buried under dirt, much like a regular time capsule. 53:41

But it's also a dish-- 53:43

- From the Ming dynasty. 53:46

Is there a letter written in there? 53:47

Like, "Dear diary, do I still taste good?" 53:48

- Yeah. 53:51

- Very soft. 53:53

- Very soft. 53:54

At its core, this dish is just a plate 53:55

of really nice chicken. 53:58

So simple, so perfect. 53:59

We're going to take it back into artistry land now, 54:01

if that's okay with you. 54:04

- Let's do it. 54:05

What is going on right now? 54:06

- Yeah, dude. 54:08

(Andrew laughs) 54:10

Looks like a scene from "Nightmare Before Christmas." 54:13

This is too beautiful not to share. 54:15

I think we should get everybody in here 54:17

and we all take a bite. 54:18

Who wants a swan, who wants a pumpkin? 54:19

Cheers, everybody. 54:22

- Cheers. - Cheers. 54:23

- What? 54:27

Oh my god. 54:29

It's red bean. 54:30

- Why? - Wow. 54:31

- Why? 54:33

- Not "why." 54:34

Why not? 54:35

Worth it. 54:37

Beggar's Chicken. 54:38

You know they say beggars can't be choosers, 54:39

but beggars can be chicken. 54:41

That was quite an experience. 54:43

Steven, before we get to our "Worth It" winners, 54:44

what was your favorite thing that wasn't one 54:46

of the highlight foods in this "Worth It" episode. 54:49

- The Pork Knuckle at Chu Zha Xiaoshi Dian. 54:51

Mm. (hand thuds) 54:55

- That's the knuckle. 54:56

- It was so good, I contemplated eating my own knuckles. 54:56

What was your favorite thing? 55:00

- Honestly, the hard ass rain while we were filming 55:01

location two. 55:04

We had a typhoon barely graze us, but we still got 55:05

some awesome hard rain, which I love. 55:08

- Which chicken was the most worth it to you? 55:10

- My "Worth It" winner, Walking Su sesame oil chicken. 55:12

- [Steven] Woo. 55:15

- If that chicken had been in the soup episode, 55:16

it would have won that episode, too. 55:18

- Wow. 55:19

- Comforting, exciting, inexpensive. 55:20

It was wonderful. 55:23

Who was your "Worth It" winner? 55:24

- Okay. 55:24

Walking Su, totally new experience. 55:25

- [Andrew] Yeah. 55:27

- Yan Xiang Lou. 55:28

If you could eat with your eyes, that place would have won. 55:28

But, because that pork knuckle was so effing good, 55:30

my "Worth It" winner must go to Chu Zha Xiaoshi Dian. 55:35

- Inga, "Worth It" winner. 55:39

- Two, Chu Zha Xiaoshi Dian. 55:41

With Reebok and Julia. 55:43

- [Steven] Annie? 55:44

- [Annie] The swan. 55:45

- Adam, who's your "Worth It" winner? 55:46

- [Adam] Fried chicken. 55:47

- Oo, the fried chicken. 55:49

Very good choice. 55:50

- All right. 55:51

That's a wrap on "Worth It: Taiwan." 55:52

- Very special thank you to the Taiwan Tourism Bureau, 55:54

that helped us out tremendously with this trip. 55:56

Couldn't have been here without them. 55:59

- All right, let's get out of here. 56:00

Bye! 56:02

(upbeat groovy music) 56:04

- Welcome back. 56:16

- Welcome back, Steven. 56:17

We're doing another three episode burst 56:18

before the new year rolls in. 56:20

You might be wondering why we're not driving. 56:22

Say hi, Devon. 56:24

Devon's up front driving 56:25

because we're picking up our special co-star today. 56:26

He's an avid fan of the show, from River Forest, Illinois. 56:28

His name is Jackson, and his visit is made possible 56:32

by Make-A-Wish. 56:34

- [Steven] What's up? 56:36

Nice to meet you 56:37

(parents laughing) 56:38

Hi, guys! - Hey. 56:39

- You ready to go? - Yes. 56:40

- [Steven] All right. 56:41

(grunts) 56:43

There's Adam, say hi. 56:44

- Hey. (Andrew laughs) 56:45

- Welcome to the car, Jackson. 56:48

- It's the worth automobile. 56:49

- That's right. - Whoa, whoa, whoa, whoa, 56:51

I'm the pun master on this show. 56:52

- [Steven] I like it. 56:54

- But thank you Jackson for joining us 56:55

on our double cheeseburger episode today. 56:56

- Thank you for having me. 56:58

- You flew all the way out from Illinois. 56:59

- Yes. - The Midwest, 57:02

I like you already. 57:03

- Should we do the Today on Worth It? 57:04

- You don't know how to do that? 57:06

- Today on "Worth It", we're having 57:07

three double cheeseburgers at three addresses 57:08

at three different price points 57:11

to see which one is worth it. 57:12

- The most worth it. 57:13

- [Together] The most worth it. 57:14

- At its given price point. 57:15

- So that's at least six patties. 57:17

- Are you prepared? 57:19

- I'm hungry. 57:20

- Good 57:21

- So the first place we're going to 57:22

is called Burgers Never Say Die. 57:23

We're gonna see Shawn. 57:24

- This is a smash burger joint. 57:26

I love Super Smash, the game, Ultimate, and all. 57:27

You play Ultimate? 57:31

- Yes 57:32

- Ooh, who's your main? 57:33

- (chuckling) Oh my God. 57:34

- Donkey Kong. 57:36

- Okay, okay, I'm a Ness man. 57:37

- You're bringing all the co-host attributes 57:39

that Steven wants in me, but I don't possess. 57:40

- Hey, do you watch the NBA? 57:44

- Yes. 57:45

(all exclaiming) 57:46

- That's what I'm talking about. 57:47

- So your menu starts with the regular, 57:51

and the regular has two patties. 57:53

- Yes - Why is that? 57:55

- I like double cheeseburgers. 57:56

That's what I grew up eating. 57:57

It also works because it's a smash patty. 57:59

- [Andrew] And tell us what a smash burger is? 58:00

- [Shawn] It's cooked on a flat top, at very high heat, 58:02

and you just smash it down there, so it sears to the griddle 58:05

and the whole process probably takes a minute or less. 58:07

- [Jackson] What makes a really good burger? 58:10

- [Shawn] It's so subjective, like personally, for me, 58:11

I like burgers cooked on the griddle. 58:13

- [Jackson] What does the griddle add? 58:15

- [Shawn] You get flavor that's been there, the seasoning 58:16

from the food items other than burgers. 58:18

- [Andrew] What drew you to making burgers specifically? 58:20

- My wife and I, we were always really into burgers 58:22

and got into the food scene of LA. 58:24

Bringing together all the burgers we ate, 58:26

I thought, I wanna try making this burger myself. 58:27

I started in my backyard 58:29

with no intention of opening a restaurant. 58:30

For a couple weeks, I was just begging people to come 58:32

and try the burger; friends, coworkers, whoever. 58:34

And then, some people approached me, 58:36

asking if I wanted to open a restaurant. 58:37

And throughout my whole life, 58:39

I usually just jump in, 58:40

and I thought, let's give this a shot and see what happens. 58:41

- We have a sign right here that says, "always order two". 58:43

Why? 58:46

- It's an ode to the backyard. 58:47

People would order one, and they would regret it 58:48

and then there would be a long line or we had sold out, so. 58:51

- Is two still doable? 58:53

- I recommend two for you, yeah. 58:55

- What about you, do you do two? 58:56

- I do two, I've eaten like six in one day, so. 58:57

(laughing) - Oh my goodness. 59:00

- I mean we're gonna do six probably, 59:01

over the course of this day, for us, 59:03

so why not start with two? 59:05

- (sighs) Here we go. 59:06

(cash register dings) 59:08

- [Andrew] All right, Jackson, take it away. 59:10

- Worth-it, Double Cheeseburger, take one. 59:11

- Nice. - That was perfect. 59:13

That was better than I usually do. 59:14

Take two. 59:15

(clattering) (laughing) 59:16

So that Burgers Never Say Die, 59:19

they also have soft serve ice cream. 59:20

Insider pro tip; 59:21

you get your soft serve in a cup, order a soda on the side, 59:23

and then mix it for your own float. 59:25

What are the correct proportions for a float? 59:27

Does anybody know? 59:30

- The whole bottle. - It's a feel. 59:30

- Jackson's got classic root beer float. 59:32

This is Steven's-- 59:34

- [Steven] I got chocolate-- 59:35

- And a blueberry root beer. 59:36

Okay, when, when, when, when. 59:38

Cheers! - Cheers! 59:39

How do you eat this? 59:42

- Who thought of floats? - Ooh! 59:43

- Pour some soda on some ice cream? 59:44

That's like some, 59:46

the-parents-aren't-home, mischief (all laughing). 59:47

- [All] Cheers. 59:50

- The fries! 59:52

- Taste like McDonald's. - Taste like McDonald's, yeah. 59:53

- So these fries are fried in beef tallow. 59:55

Apparently this is what McDonald's tasted like 59:58

way back in the day, 00:00

before they switched to a vegetable oil. 00:01

Staying true to their motto, 00:04

we've two burgers for each of us except for you Jackson, 00:05

because this is your first time on one of these rodeos, 00:09

I don't wanna do that to you. 00:11

- Whoa. 00:13

- It looks the way a fast food burger looks in a commercial, 00:14

but this is how it is in real life. 00:18

- [Jackson] It smells good. 00:19

- Great bun smell. 00:21

Did you think you'd have to wait this long 00:24

before you actually get to take a bite? 00:25

- Can I point out one more physical attribute 00:27

of this burger before we bite into it? 00:29

Sorry, Jackson. 00:31

Look at the way it's like a lattice. 00:32

- [Andrew] Yeah, yeah, yeah. 00:34

- Crispy? - Very crispy. 00:35

But you can almost see through the meat. 00:36

- [Andrew] Like a spider's web. 00:38

- [All] Cheers! 00:39

- Oh, man. 00:43

Wow! 00:45

- It's crunchy too 00:45

- It's really crunchy. - Yeah. 00:46

- It's the essence of burger. 00:48

There's nothing extra. 00:50

There's not like strange sauces or condiments. 00:51

- Oh man. 00:54

- This might be the best burger I've ever had. 00:55

- Oh man. 00:56

- Like truly. 00:57

- Would you agree with that? 00:57

- Yes. 00:58

- This is one of my favorite ones. 00:59

- Swallow your food. 01:00

(Jackson and Steven laughing) 01:02

- Next burger, here we go. 01:03

- You would definitely be satisfied by one of these, 01:04

but you're gonna want two. 01:07

- I do agree. 01:08

Order two. 01:09

What am I doing with my life now? 01:10

I'm only slightly lactose-intolerant, 01:12

so low levels of cheese, that's fine. 01:14

Are you lactose-intolerant at all? 01:16

- No. 01:18

- You're a lucky person. 01:18

Oh, we had ice cream, too. 01:19

What am I doing? (all laughing) 01:20

- [Andrew] Jackson, what do you think 01:22

about the part of the show where Adam eats? 01:23

- He takes really large bites. 01:25

(laughing) 01:27

- I'm gonna finish mine before you. 01:29

- Of course. 01:30

I don't know if I could do that. 01:33

- What a cheeseburger. 01:34

- [Jackson and Steven] That was insane. 01:35

- We keep talking at the same time. 01:36

- Oh. 01:38

- Twins! - Look who is simpatico. 01:40

So before our next double cheeseburger, 01:41

we're actually gonna get another double cheeseburger. 01:44

We're going to this French restaurant 01:46

in West Hollywood, called Tesse. 01:47

I saw on Instagram, that for National Burger day, 01:49

they made, we're just gonna call it 01:52

a special dessert burger. 01:53

We reached out, and the pastry chef, Sally, 01:55

so kindly agreed to remake it, but double this time. 01:58

This might be the most visually 02:01

appealing burger of the day. 02:02

(charming old school music) 02:04

- Close your eyes. - Okay. 02:07

- Man, this is gonna blow you away. 02:09

Three, two, one, reveal! 02:10

(Steven and Jackson exclaiming) 02:12

- [Andrew] It's very realistic. 02:14

- Dude, is that a strawberry? 02:15

- [Jackson and Andrew] Yes. 02:17

- [Andrew] Two macaroons, chocolate ganache, 02:18

mango passion fruit cheese, strawberry slices, shiso leaf, 02:20

and a raspberry jelly for the ketchup. 02:24

- Wow. 02:26

If you did not tell me that was dessert, 02:27

I would not have guessed it. 02:28

- [All] Cheers! 02:30

- [Steven] How to eat this? 02:32

(mumbling) 02:34

- It's actually really good. 02:38

I mean it's chocolate and fruit, what's not to like? 02:40

- It's sweet and bitter at the same time. 02:42

- [Steven] That's the nosh. 02:44

- The tasting notes coming off of Jackson. 02:44

This isn't your first time, is it? 02:47

- No. - All right, I retire today, 02:48

you can have the-- 02:50

- Do you know what time it is now? 02:51

- Yes. 02:52

Oh, you're asking me or Jackson? 02:53

- If you didn't know, I'd be concerned. 02:55

- Fact time. 02:57

- That's right, double cheeseburger fact. 02:57

- Double cheeseburger fact. 02:59

- One minute. 03:01

(all laughing) 03:02

Double cheeseburger fact. 03:04

- Bob's Big Boy, is credited with selling 03:05

the first double cheeseburger in 1937. 03:06

The chain's original name was Bob's Pantry 03:09

but after the double cheeseburger, 03:12

dubbed the Big Boy, was invented, 03:14

the restaurant changed its name to boast its famous burger. 03:16

The double cheeseburger became so famous, 03:20

they changed their restaurant name. 03:22

- [Adam] What about renaming this show? 03:23

- Whoa. - Whoa. 03:25

It would probably be called, Adam's Silent Bite. 03:27

- No, Adam's Big Bite. 03:29

- Adam's Big Bite. 03:30

Yes! 03:31

For our next double cheeseburger, 03:32

we're on our way to see Frederick and Max, 03:33

at Burgerlords, in Highland Park. 03:35

Similar to this double cheeseburger, 03:37

this next double cheeseburger's made without meat. 03:39

- I've never had a veggie cheeseburger before. 03:42

- Curveball for the episode. 03:45

- I'm scared and excited. 03:46

- Scared and excited is a good place to be with food. 03:48

Tell us what kind of restaurant Burgerlords is. 03:52

- The way I think of it, it's kind of a bizzaro version 03:55

of a traditional fast food restaurant. 03:57

You're used to a frozen garden burger, portobello. 03:59

This is the opposite, where everything is vegan, vegetarian, 04:02

except the beef burger. 04:05

- Do you think you're more popular 04:06

with traditional beef cheeseburgers 04:08

or with the vegetarian and vegan crowd? 04:09

- Honestly it's like 50-50. 04:12

- Yeah? - Yeah we look at it 04:14

every week. 04:15

- [Steven] How did you guys develop 04:16

the recipe for this patty? 04:17

- [Max] Everything kind of has its role. 04:19

The barley for chewiness, and cashews give it a nice crunch. 04:21

We're roasting all the eggplants, 04:25

slicing up the other vegetables. 04:27

Those get sauteed with all the spices on the flat top. 04:28

Cooking barley in a rice cooker, with kambu and miso, 04:32

roasting nuts, garbanzo beans, cashews, 04:35

and then it all goes into one batch, and just mixed up. 04:38

- [Fred] Once it's cold, it settles, 04:42

and then we're balling it like a traditional burger. 04:43

We roll it in Panko, then we patty it out, 04:45

so the Panko when it's cooking gives it a kinda crispy edge. 04:48

- [Max] Helps keep the patty from burning on the grill, too. 04:51

- [Fred] All of the work comes at the beginning, 04:54

so we can push it out really fast. 04:55

On average, I mean our tickets, are like five to 10 minutes. 04:58

It's like neo-fast food. 05:01

- [Max] It feels like fast food, it looks like it 05:02

on the exterior, but in the kitchen, we're cooking all day. 05:04

- [Steven] Now that you've explained all of this, 05:08

it feels like a burger joint 05:09

is the hardest thing to do for vegetarians. 05:11

Like why did you wanna tackle a burger joint? 05:14

- You know, there's the nostalgia. 05:17

You know, it's the experience of a diner, 05:19

a fast food restaurant, having fries and eating a burger. 05:20

It was also to create something that we didn't think 05:24

really existed here. 05:27

You know, when we grew up, 05:28

there was a lot of times we felt left out, 05:29

so we wanted to make sure that everyone felt 05:31

they had a good option here. 05:33

(cash register dings) 05:35

- So to round out our experience, 05:36

we also got the tofu nuggets and french fries, 05:38

lord-of-the-fries style. 05:41

- Lord of the fries, that's a good pun. 05:43

Have you read "Lord of the Fries" yet? 05:45

(all laughing) - Oh God. 05:49

- We can't take you anywhere. 05:51

- Cheers. - Cheers. 05:52

- Ah, this is good. 05:54

We need napkins. - Oh my goodness. 05:55

For the first time in my life, 05:57

I have somebody who is also a messy eater. 05:59

Look at that. 06:01

- [Jackson] Cheese crust. 06:02

- [Andrew] It's got the cheese crust. 06:03

- Cheers. - Cheers. 06:04

- [Steven] Veggie bumps. 06:05

- This is good. - Wow. 06:09

- It doesn't taste like plants at all. 06:11

It tastes like real beef. 06:12

- It's hot, cheesy, juicy, meaty, and yet there's no meat. 06:14

So when you think, "Man, I could really go 06:18

"for a burger right now." 06:19

Does this satisfy that feeling? 06:21

- 100% 06:23

(laughing) 06:25

- Are you gonna finish that thing Steven? 06:29

- I'm trying to. 06:30

- Put a little hot sauce on there. 06:31

- Ooh! - Ooh! 06:32

- Yeah, hot sauce me. 06:33

You know what, that's really good. 06:36

It's a nice little kick. 06:37

It really brightens the flavor of the burger. 06:38

- Oh, it has a good kick to it, that's good. 06:40

- It is like I'm in a different universe right now. 06:43

Vegetarian food, in this universe, is the norm. 06:46

- It does kind a feel like we're in a Twilight Zone set, 06:49

a little bit, just like transported back in time, 06:52

but to an alternate reality where everybody's a vegetarian, 06:54

and you know what? 06:57

Pretty good. 06:58

You ever watch Twilight Zone? 06:59

- [Andrew] Wow, that was a good bite. 07:02

- This is so good. 07:04

- Life blowing. 07:06

- Life blowing (laughing) 07:07

- Not just mind blowing 07:08

- Life blowing 07:10

- Life. 07:10

Oh my gosh, guys, I'm on patty number ten. 07:11

(laughing) 07:14

- That was eight. - Oh, sorry, eight. 07:15

- It was eight. 07:16

Yeah. - I can't count anymore. 07:17

That's how many patties I've had. 07:18

- Before we go to our last burger, it's time for one more-- 07:19

- Burger fact. 07:22

- [Andrew] Double cheeseburger fact! 07:23

- Oh dang it. (laughs) 07:24

- Would you like to read the fact today? 07:26

- Sure. 07:27

The price of the Big Mac 07:28

when it debuted nationwide was 49 cents. 07:29

- 49 cents? 07:32

So you're telling me I could go to a McDonald's 07:33

with two quarters and come back with a Big Mac and a penny? 07:35

- Yeah, in the 60s, when it debuted. 07:37

- Oh, sorry. 07:39

- [Adam] That happened a long-- 07:40

- Back in the 60s. 07:41

- Back in the 60s, right. 07:42

- We're on our way to Petit Trois, 07:43

where we're gonna see Chef Ludo, 07:44

and his double cheeseburger called, The Big Mec. 07:46

- And what is on this Big Mec? 07:49

- Well, it's a French Restaurant, so sauce. 07:51

- Petit Trois, it's a classic French restaurant. 07:56

The design and the food is very French. 07:59

- And so you have this burger. 08:02

How does that fit into that classic menu? 08:03

- In France, we eat a lot of steak hache, 08:05

you know, is a patty, so I decided to just do a burger, 08:07

like what Americans like, you know? 08:10

And look like a burger, too. 08:11

- [Jackson] What makes a really good burger? 08:13

- [Ludo] A burger needs to be crispy and juicy. 08:14

When I eat a steak or any meat, that's what I want. 08:17

I want the meat to be crispy 08:19

- It's called the Big Mec, styled after the Big Mac, 08:21

of course, right? 08:24

- Of course, yeah yeah, of course. 08:24

Mec, in France, means guys, 08:25

(speaks in foreign language) 08:28

French food is all about the sauce, 08:32

so what's very important for me to have my burger 08:33

in the plate, swimming in the sauce, 08:36

like when you eat a steak, so I decided to do 08:38

a classic French sauce, called Bordelaise, 08:40

beef stock with a lot of shallot and a red wine sauce. 08:42

We take like eight hour to do, 08:45

then after we have aged cheddar cheese. 08:47

How do you know if I'm going to put aged cheddar cheese 08:49

or American cheese? 08:51

Because I love American cheese. 08:53

- Really? - Oh I love it. 08:54

- You love American cheese? 08:55

- Oh we don't like American cheese? 08:56

Guys, come on. - Some people don't. 08:56

- When I think about French cuisine, I think fine dining, 08:58

or I think like kind of-- 09:00

- Foufou? 09:02

- [Steven] Yeah, a little bit, 09:03

I mean this burger is not what comes to mind, right? 09:04

- My job as a chef is also to cook what people want. 09:07

And it's fun to mix American food with French cuisine. 09:10

I recommend to eat the burger with a fork and knife. 09:14

Very French foufou, like you say. 09:17

- You said that, not me. 09:18

- So it is fork and knife? 09:21

- In France, we eat our burger with a fork and knife. 09:22

Okay guys, sorry, yeah we do. 09:24

(cash register dings) 09:26

- [Steven] There it is. 09:27

- It's really unlike any burger I've ever seen before. 09:28

- Look at how it's plated. 09:31

- [Jackson] It's in a pool of sauce. 09:32

- Yeah, it looks like a lily pad in a murky pond. 09:33

- [Steven] Will you do the honors? 09:36

- Oh man, oh okay. 09:37

- [Steven] Everybody on the internet 09:38

is going to watch you cut this in half. 09:39

- We're losing traction here. 09:40

- Oh, god. (laughs) 09:42

- [Andrew] This is a $25 cheeseburger 09:43

that you're just hacking through. 09:45

- [Steven] Double. 09:46

- Stab through the whole thing to secure your bite. 09:47

What? 09:49

Oh god. (all laughing) 09:50

- I regret saying that I would be okay sharing a burger. 09:51

I'm gonna cheers? - Cheers! 09:54

- And then I'm gonna mop up some sauce. 09:56

- It's magical. 10:00

- Yeah. - Yeah, boy. 10:01

- Wow. 10:02

Oh man, that sauce. 10:03

- That sauce. - Is incredible. 10:05

- The patty is so crispy. 10:06

- It's juicy and crispy at the same time. 10:08

- Okay, if I were to go back to Burgerlords, 10:11

that was everything I want in a burger, 10:13

but it's vegetarian. 10:15

- This is everything I didn't know I wanted in a burger. 10:16

- Exactly, I don't think I've had a sauce like this before, 10:18

that is so rich and yet tantalizing. 10:21

- Yes, the sourness just makes you crave more. 10:25

- Yes, it does. 10:28

- Jackson's like, keep talking 10:30

while I eat the rest of this burger. 10:31

- (chuckling) He is destroying our burger. 10:32

- Is this what you thought an expensive burger 10:33

would look like on Worth It? 10:35

- No, I thought it would look fancier. 10:37

Most expensive burgers, like your episode with Keith, 10:39

it was a lot of ingredients, like foie gras and lobster. 10:42

This one just has beef and cheese and a sauce. 10:45

It's so simple that you don't need anything else. 10:48

How is it? 10:55

- I can see why you'd use a fork and knife. 10:57

(laughing) 11:05

- So how do you feel? 11:07

- Food coma. - Food coma? 11:08

- So now's the time. 11:10

You know what time it is. 11:11

- Double cheeseburger dance time. 11:12

Go! 11:13

(laughing) 11:15

Double cheeseburger, hey! 11:16

Oh! 11:20

- Before we get to our Worth It winners, 11:22

what was your favorite thing today 11:23

that wasn't a double cheeseburger? 11:25

- The dessert at Tesse. 11:27

- Oh yeah. - That was good. 11:28

- You just stole my answer. 11:30

- My favorite thing today that wasn't a double cheeseburger 11:32

was our co-star Jackson. 11:34

- Aw. - Aw. 11:36

- And that fact that I didn't have to eat alone 11:37

with Steven one more time. 11:38

I think we'll start with you today, Steven. 11:40

Which double cheeseburger was most worth it to you, 11:42

at its given price? 11:45

- Burgers Never Say Die. 11:47

The texture of the patty was what I try to accomplish 11:48

when I add chips to my burgers. 11:51

Crunchy, crispy, juicy. 11:53

- Hold on, rewind this back. 11:55

You put potato chips on your cheeseburgers? 11:57

- Yeah, great double cheeseburger. 11:59

But I gotta say my worth-it winner 12:01

just barely goes to the Burgerlords. 12:03

- [Andrew] Oh the vegetarian double cheeseburger. 12:07

- That redefined what a double cheeseburger could be. 12:09

Next up, we got Andrew. 12:13

(Andrew groans) 12:15

- I love all of these places. 12:17

Burgers Never Say Die, probably the best straightforward 12:19

cheeseburger I've ever had. 12:22

Burgerlords, I think that's where I'd go if I wanted 12:23

to hang out with people. 12:26

Am I gonna say my worth it winner is Petit Trois? 12:27

I think I am. 12:31

When I think about it, I start salivating. 12:32

I think it's the Bordelaise sauce. 12:34

- Did you see that coming? 12:36

- No. 12:37

- I thought he was gonna choose Burgers Never Say Die. 12:38

- Yeah, me too - Look. 12:40

Obviously, they were all great burgers. 12:41

- Okay, before I say my worth it winner, 12:43

how could you not pick the last one? 12:45

I mean you're the hype beast of food. 12:46

- (laughing) What? 12:48

- You're a very fancy boy, you know? 12:49

- Hot dog, you picked the high-priced one. 12:51

Steak, high priced. 12:53

- Wow. 12:55

If you actually go back and tally the ones I pick 12:56

the high-priced one, though, it's not that often. 12:58

- Sushi and burger. 13:00

- Okay, all right, I'm out of here. 13:01

- Jackson knowledge of the show is coming back to haunt us. 13:03

- Just kidding, I love you, buddy. 13:06

- I love you too, bro. 13:07

- All right, Jackson. - Okay. 13:08

- No more beating around the bush. 13:09

Who's your Worth It winner? 13:11

- [Jackson] So the veggie burger, 13:12

it was a new experience for me. 13:13

I'm going to start ordering veggie burgers, 13:15

so Burgerlords is my Worth It winner. 13:16

- What? 13:18

(Jackson and Steven exclaim in excitement) 13:19

Are you kidding me? 13:21

That was a good fake out. 13:22

Adam, who's your Worth It winner? 13:23

- [Adam] Burgers Never Say Die. 13:25

- Annie, who's your Worth It winner? 13:26

- Burgers Never Say Die. 13:28

- All right, we've got a good mix here. 13:29

But all we know for sure is that Andrew lost today. 13:30

- I did not lose. 13:33

- This has been quite the journey. 13:34

- Thank you for having me. 13:35

- No, thank you for flying all the way out here. 13:36

- It was worth it. 13:39

- What? 13:40

Show name, watch out. 13:41

(laughing) 13:43

This Worth It winner decision is going to haunt me forever. 13:43

- So you wanna change it? 13:45

- I take it back, it's-- 13:47

(upbeat music) 13:48

Back for another episode of Worth It. 13:59

- And we're not just noodling around here, 14:01

but we are covering noodles. 14:03

- Noodles. 14:05

We've done many types of noodles in the past. 14:06

Pasta, spaghetti, ramen. 14:09

Today, we're focusing on non-Italian noodles in Los Angeles. 14:11

- Today on Worth It, 14:17

we're going to be trying three delicious noodle dishes 14:18

at three drastically different price points 14:20

to find out which noodle is the most worth it at its price. 14:22

Okay, so we're sticking specifically to Asian dishes. 14:25

The first place we're going to, where are we going? 14:28

- We're going to Lao Xi'er Noodle House 14:30

to see Joe and Ellen, 14:32

and we're having their Wife's Special Noodle dish. 14:34

- Sweet. 14:37

Very, very sweet. 14:38

Like, the story is sweet. 14:38

- It is actually a sweet story. 14:40

(upbeat jazz music) 14:42

How did you come to start this business together? 14:46

- It's his dream. 14:48

- I can't find my favorite noodle in LA. 14:49

- It was different than what you were used to? 14:52

- Very different. 14:54

He wanted to keep the original style from my hometown. 14:55

Shanxi Province, northwest of China. 14:58

- [Andrew] I'm curious how many styles of noodle 15:01

there are from your hometown? 15:03

- [Ellen] More than a thousand different. 15:05

- More than a thousand different styles? 15:07

- Yeah. - That's a lot. 15:08

- [Ellen] The cat's ear noodle, Mau Er Duo 15:10

also in my hometown we make a lot. 15:13

Most of the time we make it with lamb or beef soup. 15:15

Actually, it's very similar to, like, macaroni noodle. 15:18

Knife-cut noodle is a flat and thick noodle. 15:21

That noodle we usually make stir-fry. 15:25

- We are focusing on the Wife's Special Noodle dish. 15:28

Could you tell us what is the story behind that dish? 15:31

- Introduce this. 15:33

- She's my wife. 15:35

(both laugh loudly) 15:36

(Joe speaks in foreign language) 15:37

- [Ellen] The noodle is called Helao-style. 15:57

It's a long and thin noodle. 16:00

The machine push it to the pot directly, 16:02

so it's very very fresh. 16:05

It really only take two or three minutes to cook it. 16:07

The first sauce, the beef 16:10

taste will be a little bit spicy 16:12

and the tomato with egg, 16:15

we just use tomato fried with egg. 16:16

A little bit sour tasting. 16:19

The ground pork just soybean paste with ground pork. 16:22

- [Andrew] If I'm understanding this correctly, 16:27

in your hometown it's common to eat 16:29

each of these sauces with noodles. 16:31

Sometimes people will combine two, 16:33

and you had the idea to put all three together. 16:35

- [Ellen] Yeah. 16:37

- Why was that? 16:38

- [Ellen] The flavor will be more complex 16:39

- [Joe] Because I like this flavor. 16:41

Together have a vegetable, 16:43

and a meat, have a sour, have a salty. 16:44

One bowl is great. 16:48

(cash register dings) 16:50

- You guys also make dumplings here. 16:51

Do you have a recommendation on which one we should try? 16:52

- Yeah, lamb dumpling, I like. 16:54

New item for me. 16:56

- [Steven] I'm gonna do it with vinegar and chile oil. 16:58

- Dumpling cheers. - Cheers. 17:00

(laughs) Go to the bath together. 17:02

Come on. 17:05

- [Both] Mm. 17:09

- I have to have another. 17:12

- Share some with... 17:14

Oh there it is. 17:17

- Mm. - Want one Annie? 17:18

It's a very soft lamb flavor. 17:21

- [Steven] Very light. 17:23

- Yeah. 17:24

Yidi hasn't had one. 17:25

- Actually, the most important thing 17:27

about this dumpling, the wrapper. 17:29

- Which is the same dough as the noodles. 17:31

- This is a lot of food. 17:34

- This is a fun amount. 17:35

- Cheers. - Cheers. 17:37

(slurping sounds) 17:39

- Delicious noodle, yeah. 17:42

- I always love a noodle 17:43

that you can just stuff in your face. 17:45

- [Adam] You guys are monsters. 17:49

- Are we monsters? - I'm sorry. 17:50

- I see Annie going like this with the headphones. 17:51

It's all right, it's a lot of slurping going on. 17:53

- I honestly have never heard of tomato egg before today. 17:56

- This is kind of crazy because it's like combining 17:59

all of these flavors from my childhood. 18:01

Just all of those things are just like, whoa. 18:04

You just like (exhales). 18:06

- [Annie] Steven, that's Ratatouille. 18:09

- That's Ratatouille? 18:10

I still haven't seen that movie. 18:12

(slurping sounds) 18:14

- A thousand types of noodles, approximately. 18:16

- So comforting. 18:18

Very, very good noodle dish. 18:19

- Before we go to our next noodle place, 18:21

we're going to a place called Bistro Na's 18:23

that does Beijing specialty desserts. 18:26

- Yes. 18:28

- And this place is recommended by our good friend Yidi. 18:29

Do you want to finish that before we, 18:33

yeah this is the biggest Lazy Susan I've ever seen. 18:35

- Choo-choo. 18:37

- Okay. 18:39

I said, "Yidi, where should we get some deserts?" 18:40

And she said, "You have to go to Bistro Na's." 18:42

Why is that? 18:44

- They have food from my hometown Beijing. 18:45

I eat here a lot to cure my homesick, 18:47

and their dessert is something I grew up eating 18:50

so I figured you guys should try it. 18:53

- [Andrew] Wow. 18:55

- [Steven] Okay. 18:56

- Here you go, guys. 18:57

- So this is how Yidi lives. 18:58

I know exactly what I want, 18:59

but I want to ask Yidi what we should eat. 19:01

- The donkey roll. 19:04

- [Andrew] The donkey roll. 19:05

- [Yidi] Yes. 19:06

- [Andrew] Okay, do you want to start with the donkey roll? 19:06

- That's not the best one Yidi, you're wrong. 19:09

I'm a sesame roll kind of guy. 19:11

(soft jazzy music) 19:13

- Mm. 19:16

- Mm, good. 19:18

- Before we enjoy the rest of these deserts, 19:20

let's enjoy a noodle fact. 19:23

- Noodle fact for your noodle. 19:24

- Oh wow, aren't all facts noodle facts? 19:26

- Yeah. 19:29

- Because they improve your noodle. 19:30

- I did that joke just now. 19:32

- The Chinese, generally speaking, 19:34

don't dry their pasta, but Italians do. 19:36

- I've never made that distinction. 19:39

- For our spaghetti episode, we saw spaghetti extruded 19:41

but they allowed it to dry before boiling. 19:45

Whereas at Lao Xi'er, it extruded straight into the water. 19:47

I think it's because it's not optimized 19:51

for that al dente flavor that you get from drying. 19:53

- It explains so much of why I like 19:56

Chinese noodles more than pasta. 20:00

- Yeah? 20:02

- 'Cause they're just-- 20:02

- Squishier. 20:03

- Squishier, yes. 20:04

- So for our next noodle stop, 20:06

we're going to see Bugra at Dolan's Uyghur Cuisine 20:07

where we're going to be trying their Big Plate Chicken. 20:10

Before we have that, 20:12

we're gonna eat the rest of these desserts. 20:14

- Okay so cut the camera, let us go to town. 20:15

- I like it. 20:20

- Mm. 20:21

(upbeat instrumental music) 20:23

What is Uyghur cuisine? 20:27

- The Uyghur region is located as 20:28

middle point of the Silk Road. 20:30

It's influenced by the Persian, 20:32

the Indian, Turkish and Chinese. 20:33

Many people ask, "You guys have kebab, 20:36

and you guys have some wok dish?" 20:38

"How did you invent this?" 20:40

But actually this is original Uyghur food. 20:41

Our chef, Alerken, is going to do all dishes today. 20:43

- What are the highlight dishes of Uyghur cuisine? 20:46

- In ancient times, the Uyghur people do kebab in desert. 20:48

So you make a fire, and you make that tower, 20:51

and its shape is like that fire. 20:53

Polo is very traditional braised rice and meats, 20:56

carrots, raisins together. 20:59

Manta, it looks like Chinese dumping but bigger. 21:01

The dough is very thin. 21:05

It's stuffed with beef and onions and spices 21:06

- So talking about the Big Plate Chicken. 21:09

So I imagine it's big. 21:12

- Yes, it's huge. 21:13

- I thought this was a noodle episode, Andrew. 21:14

- This is a noodle dish, right? 21:15

- Of course, yeah, it comes with noodle. 21:16

This is like very typical Chinese and Uyghur fusion. 21:18

We fry the chicken with the oil, and peppers and spices: 21:22

cinnamon, cumin, star anise, sichuan pepper. 21:26

So this is spicy. 21:30

We put the potato and we braise half an hour. 21:31

We also make the handmade noodle. 21:34

Noodle, it should be chewy. 21:36

We make the noodle with water, salt and egg whites. 21:38

- Egg whites in the dough? - Egg whites, yes. 21:42

Because it makes it really chewy, and it's thick noodle. 21:44

This is the difference between Big Plate Chicken noodle 21:46

with the other noodle dish. 21:49

It should be thick and wide. 21:50

- [Steven] I noticed with the Big Plate Chicken, 21:52

all the noodles are covered by the things on top. 21:54

Why are you trying to build this mountain of meat 21:57

on top of the noodles? 21:59

- Because the Big Plate Chicken, it has soup, 22:00

so when you eat the noodle, mix it with the soup. 22:03

It's like, amazing taste. 22:05

(cash register dings) 22:07

- [Andrew] I have never seen a teacup like this before. 22:10

- [Bugra] All are handmade. 22:12

- Wow. 22:13

- Handmade? - Yeah. 22:14

Flower tea, this is very common in my country. 22:15

This is also sort of my creation. 22:17

- Cheers. 22:19

- Cheers. - Don't spill the tea. 22:20

- Mm, oh yeah. 22:24

- Ooh. 22:25

- Rose. 22:26

- Is there cinnamon in here? 22:27

- Yes. - Cinnamon. 22:28

- Cardamom. 22:29

- [Bugra] Cardamom. 22:29

- You ready for some Big Plate Chicken Steven? 22:30

- Big Plate Chicken, here we go. 22:32

- My goodness. 22:34

Okay we got one noodle sticking out over here. 22:35

Should we start with chicken? - Yeah. 22:37

- Since this is Big Plate Chicken? 22:39

Wow that smells good. 22:40

(clicks tongue) 22:41

Mm, that's a little spicy, yeah. 22:43

- The taste that comes with it, linger. 22:45

- [Andrew] There we go, a noodle. 22:48

- Oh, I want one of those kinds of noodles. 22:49

That one's been sitting below the weight of the chicken 22:50

Got it, I got it here. 22:53

- It's delicious looking, right? 22:54

(laughs) 22:55

- Cheers - Cheers 22:58

Oh, man. 23:01

- Whoa. 23:02

- The noodle itself is very dumpling like, 23:03

- Dumpling like. - in it's softness. 23:05

- It's like you're eating a dumpling in one noodle. 23:06

- [Andrew] It really is like a soup at the bottom. 23:09

- I know, why don't we have a spoon? 23:11

- I think it's because the noodle is your spoon. 23:13

(spoons clank) 23:15

- (laughs) Sound of spoons. 23:17

- As we say that. 23:18

Thank you so much. 23:20

See this peppercorn here? 23:21

It's all going in. 23:22

Oh that's so good. - Really? 23:24

Okay I need to try it now. - You gotta do it. 23:25

Focus in on the tongue. 23:28

- The heat builds a little bit. 23:29

The numbing peppercorn is there a little bit. 23:30

- I love that, yeah. 23:32

- The addition of cinnamon 23:33

is really surprising and delightful. 23:34

- But it reminds me of Malaysian cuisine. 23:36

A lot of the dishes there are literally marriages. 23:39

There's no better description of this 23:42

than a marriage of dishes. 23:44

- [Andrew] It's delicious. 23:46

- I get it. 23:48

I get why they say stop noodling around, 23:49

because it takes a long time to eat a noodle. 23:51

Is that it? 23:54

Sometimes when you get out of a movie 23:55

and you're like, "I don't know what to say." 23:57

- Like when you finish a good book and you just need to 23:59

take a walk and do nothing. 24:01

- Or like a one and a half hour drive across Los Angeles 24:03

all the way to Beverly Hills. 24:05

- Cause that's where we're going next, 24:07

but before that happens-- 24:08

- Noodle fact. 24:09

Historians believe that Chinese noodles originated 24:10

more than X years ago. 24:12

What is X? 24:14

- 1500 years ago. 24:16

- Now double that and add 1000. 24:17

4000 years ago. - 4000 years ago? 24:20

I wonder what the first shape was. 24:22

You find that funny, Annie? 24:26

- I never thought of that before. 24:27

- Yeah, what was the first noodle shape? 24:28

- Oh, noodle shape? - Oh noodle shape! 24:31

- I thought you were just talking about shapes. 24:32

- Yeah, me too. 24:33

- [Adam] China has been making bread 24:35

longer than they've been making noodles, 24:36

and noodle making stemmed from the ripping of dough 24:38

into boiling water. 24:41

- [Both] Whoa. 24:42

- Okay, going across town. 24:45

♪ Making my way across town ♪ 24:48

Now we're headed to Crustacean, 24:49

a landmark Vietnamese-American spot. 24:51

We're going to be having An's Famous Garlic Noodles, 24:54

and on top of that, Dungeness crab. 24:57

The noodles are the creation 24:59

of the founder of the restaurant, Helene An, 25:00

and she's kept the recipe a secret. 25:03

So they are made in a secret kitchen 25:05

and we can't go in there. 25:06

- We'll be speaking with Chef Tony, 25:07

maybe he can spill the beans on these noodles. 25:09

- That's okay, I mean, Oprah actually filmed here 25:11

and she wasn't allowed in there, 25:13

so we're pretty much Oprah. 25:15

(everybody laughs) 25:17

(upbeat electronic music) 25:18

- I understand that your kitchen operates 25:22

somewhat in secret. 25:24

- Somewhat. 25:25

We have a kitchen within a kitchen. 25:26

That kitchen's for family members 25:28

and people that have worked in the restaurant 25:30

for over 10 years. 25:32

- Why? 25:33

- My boss, Chef Helene An, she first started 25:34

way back in the 70's in this little deli, 25:37

and slowly putting Asian flairs here and there. 25:39

She knew she was on to something, 25:42

so she wanted to keep it within the family. 25:44

We have about four items that come from secret originally. 25:46

The garlic noodles have been around since we've been open. 25:48

She saw that everybody loves spaghetti and Parmesan 25:50

so that was her inspiration. 25:53

She was just named the mother of Asian fusion. 25:55

This is the signature dish of the restaurant. 25:57

- Asian fusion has been looked at in a variety of ways. 25:58

Where I grew up, it was looked down on, 26:01

but you're doing Asian fusion, 26:03

and it's right here in Beverly Hills. 26:04

How are you able to flip the narrative of Asian fusion food? 26:06

- I think it was just something cool 26:08

for people to hate on fusion, 26:09

but the way I became very comfortable about it 26:11

is when I spoke with Helene. 26:13

She didn't really know what fusion was. 26:15

She was just like, "I'm just cooking 26:17

the way I want to cook." 26:18

Now we're grabbing from different regions of the world, 26:19

as long as you're doing it intelligently, 26:21

the end result should be pretty tasty. 26:23

- So this is our last stop in our video, 26:25

it's the three dollar signs, 26:28

but the noodles themselves are not really 26:29

the expensive thing here, right? 26:32

- Generally if you're getting a crab 26:34

you're always getting a garlic noodle, 26:35

but they're two separate items on the menu. 26:36

I would say 99.9% of people that get the crab, 26:38

they always get a noodle. 26:41

- To enjoy the noodles to their best. 26:42

- This is not a question, you have to get the crab. 26:44

(both laugh) 26:46

- Gotcha. 26:47

(cash register dings) 26:48

- Whoa. 26:52

This smells like my fire alarm is about to go off. 26:54

(laughs) 26:56

- Look at that. 26:57

It feels like something you shouldn't do at a restaurant 26:58

this nice but I do just want to go (throaty laugh). 27:00

- Caviar cheers. 27:04

- Oh man, that's so awesome. 27:07

- Actually, that makes a lot of sense. 27:09

- Here we go. 27:11

- Here we go. 27:11

Ah, there's the hit of garlic. 27:12

It takes about two seconds. 27:13

- [Tony] One crab in the shell, 27:15

and one crab picked out the shell. 27:17

- Nice. - Wow. 27:18

And bibs? 27:20

No way. 27:21

- Yes! 27:21

This is way more simple than I thought. 27:23

- [Andrew] Right. 27:27

- Cheers. 27:28

- Oh yeah, that's really good. 27:32

I just want to eat this whole bowl. 27:33

- It's so fluffy. 27:36

Squishy, fluffy noodle. - Fluffy noodle, yeah. 27:38

I'm gonna do a little bit of crab. 27:40

- [Steven] Isn't this the life? 27:42

Pre-picked crab. 27:43

(sensual blues music) 27:44

- It's really good, right? 27:55

- This is my fantasy as a kid 27:57

of what a dish should taste like. 27:59

- This is so close to the buttered noodles 28:01

you would eat as a kid, right? 28:04

Add on the best version of a buttery thing, 28:05

buttery crab meat. 28:08

- Pre-picked crab, okay, 28:10

is like birds who get to eat food 28:12

that's already been chewed up for them by their parents. 28:15

- Talking about when a mama bird chews up food 28:16

and then throws it up into the chickling's mouth. 28:19

- The idea of having food prepared for you. 28:22

- It's a mothers love, right? 28:25

It's great. 28:28

- Now how do you make it, that's the question. 28:28

(somber blues music) 28:31

Long noodles, long life. 28:36

- Long day. 28:38

- That's what they say. 28:39

One thing that was your favorite thing 28:40

that was not a noodle today? 28:41

- The noodle extruder at Lao Xi'er Noodle House 28:43

that was like a old fashioned manual train cart. 28:46

- At Crustacean, below the floor, there's a fish tank 28:50

and there's a lot of beautiful Koi fish living down there. 28:54

Okay Andrew, which noodle was the most worth it 28:57

at it's given price? 28:59

- I'll give a honorable mention to 29:00

the Cat's Ear Noodle from Lao Xi'er. 29:02

My Worth It winner is gonna go to 29:04

Dolan's Uyghur Cuisine, 29:05

- Oh my gosh. - So good. 29:07

- Oh my gosh, I can't believe it, we agree for once. 29:08

I love Crustacean, and I was gonna say Lao Xi'er 29:10

because the vast experiences you get in one bowl. 29:12

My Worth It winner goes to Dolan's Uyghur Cuisine. 29:15

- Adam, who is your Worth It winner? 29:18

- [Adam] Lao Xi'er. 29:20

- Annie, who is your favorite noodle from today? 29:20

- Crustacean 29:22

- [Andrew] And Yidi, while we're in the neighborhood. 29:23

- Donkey Roll! 29:25

(laughs) 29:26

- Well that does it for episode two 29:27

in our end of year miniseries. 29:29

Come back next week for a very crispy conclusion. 29:31

- It also has soft ends. 29:34

- [Adam] Fried Chicken Sandwich. 29:36

- Aw, come on Adam. 29:37

(gentle piano music) 29:38

- All right Steven, this will be 29:49

our final Worth It episode for 2019. 29:51

- Today on Worth It, 29:54

we're going to be trying three fried chicken sandwiches 29:55

at three drastically different price points 29:58

to find out which one is the most Worth It at its price. 30:00

- I think we're experiencing, at the moment, 30:02

a little bit of a fried chicken sandwich craze. 30:04

We thought we'd investigate the issue 30:07

and do fried chicken sandwiches ourselves. 30:09

- I like what you said, "investigate." 30:11

- Oh look at that, fresh asphalts. 30:13

- The way you say words (laughs) 30:15

- It's look golden and delicious 30:18

the way fresh fried chicken does. 30:20

Doesn't that look delicious? 30:21

That looks tasty, 30:23

what? 30:25

So the first place we're heading to is 30:27

The Window At American Beauty. 30:29

Chef Elisha is going to be showing us 30:31

their fried chicken sandwich. 30:34

American Beauty is a steakhouse. 30:36

And during the day, they have a to-go window 30:37

that does things like burgers, fries, 30:40

fried chicken sandwiches, obviously. 30:43

- I like that a lot, it feels very New York. 30:45

I don't know where I'm going with that. 30:48

I just like it, I just like New York. 30:49

(atmospheric music) 30:51

- What is The Window? 30:53

- So The Window is our daytime operation 30:54

where we serve delicious food 30:56

at a very affordable price. 30:57

- [Steven] As I understand it, 30:59

this chicken sandwich is under six bucks? 30:59

- [Chef Elisha] Yeah, it's five dollars and 50 cents. 31:01

- Wow. - That is crazy. 31:03

- I don't know if I'd say we're competition 31:04

with fast-food, but we're trying to hit around 31:05

the price point of the regular fast-food chains. 31:07

We're making everything in house 31:09

and the idea is to deliver hospitality to our guests, 31:10

whether they order the fried chicken sandwich at the window 31:13

or they're ordering our steaks at night. 31:16

So we butterfly the chicken, so it spreads out, 31:18

we pound it so it's the same thickness around. 31:20

- [Andrew] I saw that you were also scoring the meat 31:23

before you were pounding it. 31:25

- [Chef Elisha] By scoring it, we're both helping 31:27

the buttermilk and the seasoning penetrate, 31:28

but also we're getting a little bit more surface space, 31:30

so there's a little bit more crunchy parts. 31:32

And then we just fry it. 31:34

We have the awesome Martin's Potato Rolls. 31:35

The jalapeño aioli, which gives a little bit 31:37

more fat and some heat. 31:39

And then we have this very simple slaw 31:41

that gives a little freshness. 31:42

Just cabbage, some carrots, red onion, 31:44

and a very simple red wine vinaigrette. 31:46

- [Steven] Is that what you would say 31:48

makes a perfect fried chicken sandwich? 31:49

Is it the balance of all of those things together? 31:51

- [Chef Elisha] For me, I think it's really 31:53

the combination of it all. 31:54

It's an evolution while you're eating it. 31:55

And as it goes, it's kinda all compliments itself. 31:56

And I think that really makes for a better 31:59

and more enjoyable eating experience. 32:01

(cash register dings) 32:03

- [Announcer] Order for Worth It. 32:05

- That's our order! 32:07

- Thank you guys! - Thank you. 32:08

- Oh, that smells amazing. - Oh! 32:09

- Sorry, I just want that. - That was a hard hit. 32:11

There's something about food in a box 32:13

like this that I just love every time. 32:15

- Mm-hmm. 32:17

- It's like the American Bento Box. 32:17

- Nice. 32:20

- Do you eat ketchup with your fries? 32:21

- I do. 32:22

- Okay, hold on, I got you. - All right. 32:23

I took a fry, I mean what? 32:27

- You what? 32:28

You're lucky I don't dump this ketchup on your head. 32:29

- Do it, I dare you. 32:31

Fries. 32:33

(video game music) 32:34

- Mm, incredible fry. 32:36

It's crunchy like cereal is crunchy. 32:38

- [Steven] Okay, lets go sando' time. 32:40

- Oh, look at that. - Whoa! 32:42

It feels fluffier than I thought. 32:44

- That's that potato bun. 32:47

Cheers. - Cheers. 32:48

(upbeat music) 32:49

- Mm! - Mm. 32:51

Yeah, that was a really good first bite. 32:53

- [Andrew] Wow. 32:55

- Mm! 32:58

That was a really good second bite. 32:59

- I have a feeling every bite is going to be good. 33:00

- What I'm realizing about this bun, 33:02

it's so soft and fluffy that it's doing its job 33:04

in like making the fried chicken 33:08

the real star of the show. 33:10

- So this is the, "why are we having 33:11

fried chicken sandwich" as a question, you know? 33:13

'Cause we've done fried chicken before, 33:15

but the bun just dials the whole thing back 33:17

into like soft doughnut territory. 33:19

- Mm-hmm. - Which I kind of like. 33:21

You know what this does kind of remind me of? 33:22

- Tell me. - I think you're going 33:24

to be mad that you didn't think of this. 33:25

- No, I think this is going to be 33:26

less exciting than I thought. 33:27

- The peking duck bun that we had in New York. 33:28

That soft, squishy bun with a delicious meat 33:31

and condiment and crispy vegetable. 33:35

Plus the cucumber and the sauce 33:38

that adds a little sweetness. - Yeah, yeah. 33:40

You're right, okay, yeah. 33:42

(video game music) 33:44

- American Beauty, what a beautiful time in America. 33:48

- That's too easy for you, I'm disappointed. 33:53

- Okay, so before our next proper 33:55

fried chicken sandwich, we're actually gonna 33:58

have a bonus piece of fried chicken. 33:59

(Steven sighs) 34:01

Friend of the show, David Chang, 34:02

has a number of fried chicken sandwich shops called Fuku. 34:03

They have an off menu, mega spicy, fried chicken 34:07

designed to taste better as a cold product. 34:10

It's like a food pun but in the language 34:14

of flavor and temperature. 34:17

- It sounds more like an oxymoron. 34:19

- It's like a fun-- 34:21

- You'd have to be an oxy-moron to eat this. 34:22

Aah! 34:25

- Okay you know what's terrifying? 34:27

Black gloves that come with your food. 34:29

Here it is, oh, whew! 34:31

Put your gloves on. (laughs) 34:34

This guy's walking his dog and is just looking 34:36

at three guys putting on black gloves. 34:38

(dramatic music) 34:40

Oh my god! 34:42

It looks upsetting. 34:43

- Why! 34:45

Oh! 34:46

- It looks like mummified meat. 34:47

- Why is it so dark? (laughs) 34:49

- Adam, I wish you had that bottle of ranch on standby. 34:52

- Oh! (laughs) 34:55

- I thought we were just dipping! 34:56

(laughs) Adam! 34:59

This is so bizarre. 35:00

- Oh, it's cold! (laughs) 35:02

- Cheers! 35:03

(dramatic music) 35:05

Oh, it's not too bad. 35:08

Oh! 35:09

- Oh, it's like cinnamon-sugary too. 35:11

- Oh! - Oh! 35:14

- It's bad. 35:15

- There's pickles that you can have along side (sighs). 35:16

(sighs) No, I don't like this. 35:19

- Give me the fact! 35:21

- Okay. 35:22

Hot-cold fried chicken fact time. 35:23

Mm, that's good, an ice, slush drink. 35:25

- It's making it worse. 35:29

- Can you say hot-cold fact chicken time? 35:30

- Hot-Cold Fact Chicken time! 35:32

(Adam sneezes) 35:33

(laughs) Oh, wow! 35:34

- The chemical in spicy foods that 35:36

makes something spicy is capsaicin. 35:38

Capsaicin is known to increase energy, reduce appetite, 35:41

increase salivation, and release endorphins. 35:44

(laughing) 35:48

- Ability to taste reduces in higher temperatures, 35:49

above 86 degrees Fahrenheit, 35:51

as well as lower temperatures below 68 degrees Fahrenheit. 35:53

Oh! 35:55

- I think this chicken might be right in the center. 35:57

You're still going? 36:00

- Oh my goodness! 36:01

- So we're on our way downtown to Pikunico. 36:02

We're going to see chef Kuniko 36:04

and have her fried chicken sandwich. 36:06

- Okay, is it spicy? 36:08

- No, it's okay. 36:10

- Okay, good. - Yeah. 36:11

(atmospheric music) 36:12

- Pikunico means picnic plus Kuniko. 36:15

So everything is in a to-go box and you can eat outside 36:18

of the restaurant, like a picnic. 36:22

- Why did you choose fried chicken 36:24

as the cornerstone of the menu? 36:25

- I grew up with it. 36:27

My grandma never liked cooking, 36:28

so we'd always go buy it. (laughs) 36:30

When I came here, I ate this southern style fried chicken, 36:32

with thick, thick crust and I loved it, so I did a hybrid. 36:36

Light, as Japanese, but also with a crunchiness. 36:41

Normally it's a wheat flour, 36:45

but we do brown rice and potato starch. 36:47

That's maybe the most special part of our fried chicken. 36:49

Our fryer don't carry any gluten. 36:52

A lot of my friends' kids, they have serious allergy, 36:55

and they never eaten fried chicken. 36:58

So I said, okay you can come here. 36:59

- [Andrew] Why did you want to offer a sandwich option 37:02

for your fried chicken? 37:04

- I'm trying to belong here. (laughs) 37:05

- [Andrew] Do you ever find those in Japan? 37:08

- [Kuniko] I don't believe it's a popular thing. 37:10

Japanese just pack rice balls, 37:13

and fried chicken, and pickles. 37:15

And that's our picnic. 37:17

But a lot of people said, "Kuni, come on, 37:19

like you're living in the United States, 37:21

everyone loves sandwich, come up with a great one." 37:23

I wanted to make the sandwich as special as I could. 37:26

We created a golden bun which carries turmeric. 37:29

The turmeric is antiinflammatory. 37:32

So you can lessen your feeling 37:34

of I'm eating fried chicken today. (laughs) 37:37

To me, sandwich is about combination. 37:39

The soft bun, crunchy chicken, acid from lemon vinaigrette. 37:42

I want it to have everything in one bite. 37:46

- I mean you say one bite, but I've seen the sandwich, 37:49

and it's quite tall. - Yes. 37:51

- How do I eat that with one bite? 37:54

- Smoosh. (laughs) 37:56

(cash register dings) 37:58

- We've come for the sandwiches, but we also got a salad 38:01

that we're going to try first. 38:03

- [Kuniko] I like my seaweed and cucumber salad. 38:04

Our seaweed is from Japan and it's salt cured. 38:07

The texture is not like dehydrated, 38:10

like wakame, like paper thin. 38:12

It's very meaty and satisfying. 38:15

I eat my salad everyday. 38:17

- Cheers. 38:19

(atmospheric music) 38:20

- Mm! - Wow. 38:22

- I'm not sure I've ever had this type of seaweed before. 38:24

It is denser and meatier. 38:28

- Pause button, back to the sandwich. 38:30

She gave us good advice to smoosh. 38:33

- Look at how juicy the chicken is. 38:36

Do you see the juices coming out? 38:39

It's the hidden benefit of the squish. 38:41

- Cheers. 38:43

- That's awesome. 38:47

- Wow. 38:48

- That's a face wiper, for sure. 38:50

It's a very good sandwich. 38:52

- Dude, the star of this fried chicken sandwich. 38:53

- Say it on three, one 38:56

- Two, three. 38:57

- The pickles. - The bread. 38:58

Oh, defend your case because I think you're wrong. 39:00

- It's the sourness that makes you want all the other stuff. 39:02

- True, but come on, look at this bread. 39:05

It's squishy, has a nice bite, it's not falling apart. 39:08

- It's a beautiful sandwich. 39:11

The texture of this stuff, almost like moss-like. 39:13

You ever look at moss and think, I bet that's tasty? 39:16

- I never think that, no. - Really? 39:19

I think it'd be a cool texture to eat. 39:21

It's like a hanging garden. 39:22

- It's like that plant up there. 39:24

I think this makes like potentially the perfect sandwich. 39:26

You've got this fried chicken that's delicious. 39:29

But then, the things surround it so you're not 39:31

feeling like greasy. 39:34

- [Andrew] It's not greasy at all. 39:35

- There's fried chicken is on this side, right. 39:36

So she's like, okay, what do I put on this side 39:38

to balance it out. 39:40

- Sprouts, miso jam, pickles, a little too far. 39:41

- Oh, okay. 39:44

- Jalapeños on this side, boom. 39:45

I feel like we've said some good stuff. 39:47

- Ooh. 39:50

- Dirty move Adam. 39:51

That's a dirty, dirty move. 39:53

Are you using the one that you 39:54

didn't already steal a piece of chicken out of? 39:55

I see, I know how you work. 39:58

Pikunico, what do you think? 40:01

- The bread, it's so good. 40:02

- Ooh, I feel like a picnic. 40:03

Does that make any sense? 40:05

- No. 40:07

Before we go to our next spot, 40:08

Fried Chicken Sandwich Fact time! 40:09

- Fried Chicken Sandwich fact. 40:11

- Though it's not currently on the menu, 40:13

for a time, KFC offered the Double Down sandwich, 40:15

I remember that one. 40:19

Which consisted of two fried chicken filets 40:20

doubling as the bun 40:23

and the filling was bacon, cheese, and sauce. 40:25

I actually have a very fond memory of this. 40:28

- You actually ate this thing? 40:31

- I tried it. 40:32

It was as amazing as it sounds. 40:33

- Really? 40:36

I remember that thing, that was madness. 40:36

It's like, just eat food guys, what are you doing? 40:38

Is it even a sandwich at that point 40:41

or are you just picking up food? 40:43

Like if I just pick up a steak and eat it with my hand, 40:44

is that a sandwich? 40:47

- [Adam] If you have two of them. 40:49

- We started this video at a steakhouse, 40:50

now we're going to a seafood restaurant. 40:52

- Oh, okay 40:55

- We're on our way to Son of a Gun, where Chef Greg 40:56

is going to show us their fried chicken sandwich, 40:58

and probably a couple other seafood treats. 41:01

(electronic music) 41:04

Is this modeled after a certain style 41:06

or like genre of seafood? 41:09

- Definitely, Jon and Vinny the owners are from Florida, 41:10

the vibe of it is the Florida fish shack. 41:13

- [Steven] I wanna know why you put a fried chicken sandwich 41:15

on a menu of a seafood restaurant. 41:16

- [Greg] Well our menu is really diverse, 41:18

which is like the way we like to eat. 41:20

Living in Los Angeles, you have so much diversity, 41:22

there's amazing food in Korea Town, amazing Chinese food in 41:25

San Gabriel, you name it we got it here. 41:27

So this is what influences our menu, 41:29

we're not an Italian restaurant, 41:31

we're not a French restaurant, 41:33

we just take something that we're into at the time 41:34

and try to develop a dish. 41:36

- [Andrew] The tuna dish for example-- 41:38

- [Greg] Exactly yeah, that tuna dish is influenced by 41:39

Peruvian cuisine, first we take market avocado, 41:42

red onion, cilantro, and some tortilla chips. 41:44

Mix all that together, and then the tuna has been 41:47

pounded out into carpaccio, so it makes the texture 41:50

of the fish really nice. 41:52

So that gets wrapped around the avocado mix, 41:54

and then the bottom of the bowl is a leche de tigre, 41:56

so, you eat it with a spoon 41:58

and get a little bit of the tuna, 42:00

the avocado, the tortilla chips all together. 42:01

- Ohh. 42:03

Thank you. - Wow. 42:05

- [Steven] This is delightful. 42:06

- This reminds me of our time 42:07

at Pacific Seas, remember that? 42:08

I don't exist in this bar as you know me. 42:10

- We've shared like one donut. 42:13

(clapping) 42:14

Wait, whoa. 42:17

- Thank you. - Okay 42:18

These are the coolest straws I've ever seen. 42:20

- This is a drink you don't have to cheers. 42:21

'Cause how would you? 42:23

- Like this. 42:24

(upbeat music) 42:26

- I'm concerned because I taste no alcohol in there. 42:27

But I definitely feel alcohol in here. 42:30

- [Steven] Alright, oyster time. 42:33

- [Andrew] Mmm, yeah, mignonette me. 42:34

- [Steven] And then you want a horse radish or are you good? 42:37

- [Andrew] Yeah. 42:38

- Cheers 42:39

Ohhh - Mmm, Hell yeah 42:42

- Okay turn it up - Oh my god. 42:44

I think oysters are the most Disney princess food. 42:46

It's like a spoon made of an ocean fish, 42:49

and so it makes me feel like I'm in Little Mermaid. 42:52

You get what I mean? 42:55

- No, I'm not, I'm not picking up what you're laying down. 42:56

- People are shaking their heads 42:58

but those people haven't been having scorpion bowl. 42:59

- [Steven] Whoa. 43:03

- [Andrew] This is the wildest looking thing I've ever seen. 43:04

It looks like a whole brain on a plate. 43:06

- Whoa. - Wow. 43:09

(upbeat music) 43:11

- Goddammit that's good. 43:15

Oh my God, that's good. 43:17

- [Steven] Look at how much avocado is in this. 43:18

- And this juice at the bottom is like spicy orange juice. 43:20

- This tastes more like a cocktail than this. 43:24

- Yeah. - Hold up. 43:26

- [Andrew] No Steven, you're a mad man. 43:27

(slurping sounds) 43:30

(Steven coughs) (Andrew laughs) 43:32

- [Greg] A lot of people have asked if 43:33

we could make a cocktail out of the leche de tigre 43:35

- I was saying, it tastes more like a cocktail 43:37

than the scorpion bowl does. - I said that, not you. 43:40

- [Greg] We take a free-range chicken breast, 43:41

brined overnight in some lemon and herbs, 43:43

bread it with a three-step breading process, 43:46

seasoned flour into buttermilk, and then we make crumbs 43:48

out of the flour and the buttermilk, so it gives it 43:51

a little bit of a crispy texture when we fry the chicken. 43:53

Then let it rest, let the juices reabsorb in, and then we 43:56

use red rooster aioli which is red rooster hot sauce from 43:59

Louisiana and it's not Sriracha, it's more like Tabasco. 44:02

And then we make a slaw with market vegetables, 44:05

we make some bread and butter pickles in house here, 44:08

so we'll make the dressing for the cabbage slaw 44:10

from the vinegar that comes from the pickles. 44:13

(cash register dings) 44:15

- Okay - Here's the fried 44:17

chicken sandwich guys. 44:18

- Thank you - Okay, that's actually 44:19

not at all what I expected to see. 44:20

There's pickles embedded into the slaw. 44:22

- It's my kind of slaw. 44:25

Have you ever seen a more beautiful chicken sandwich? 44:26

Commercial perfect. 44:28

Okay, I'm gonna split it for us. 44:29

You're gonna love the feel of this bun, I can already tell. 44:30

- Yeah? 44:32

- Yeah, you're a big bun guy. 44:33

- Oh, these dishes are actually very similar. 44:35

There's like the fattiness and the acidity. 44:37

- Yeah - Fattiness, acidity 44:39

- Fattiness, acidity - Oyster 44:41

- Fattiness, acidity 44:42

- Fattiness, acidity 44:43

- Whoa whoa whoa whoa whoa 44:45

- You're gonna set me up like that, I'm gonna dunk hard. 44:46

How's that for a sports analogy? 44:49

Cheers Steven - Cheers. 44:51

(groovy music) 44:52

Oh no. 44:55

You know you had a good time 44:56

when the sandwich is in shambles. 44:57

- What do you think about the texture of the fried crust? 44:59

- It sounds like you wanna talk about the texture 45:03

of the fried crust, Andrew. 45:04

- Yeah, you know how there's different levels of crunch. 45:06

A crunchier crunch would be like leaves, high pitch crackle, 45:08

then there's also lower pitch crackle, 45:11

like stepping into snow. 45:14

I think this is more like snow crackle 45:15

and the other chicken we've had is more like leaf crackle. 45:18

Was that too long winded? 45:21

- I wanna spend a day in your head. 45:22

Just like, what are you thinking? 45:23

(groovy music) 45:25

- All right Steven. 45:28

- We did it again. 45:29

- Not only did we have three fried chicken sandwiches, 45:30

but this also concludes a three episode set for us. 45:33

The first one had buns, the last one had buns. 45:36

In effect it was a sandwich of its own. 45:38

What was your favorite thing in this episode 45:41

that was not a fried chicken sandwich? 45:42

- The giant ropes that held 45:44

the hanging light bulbs at Pikunico. 45:46

- Hmm yes. 45:48

We don't often get to talk about restaurant decor. 45:49

I kinda have a similar favorite thing 45:52

that wasn't a fried chicken sandwich. 45:53

- Aha. 45:55

- The bathroom faucets at American Beauty. 45:55

It looked like a swan throwing up the water into your hands. 45:57

- All right, which fried chicken sandwich 46:02

was the most worth it at its given price? 46:04

- My Worth It winner goes to The Window at American Beauty. 46:07

That fried chicken sandwich is everything I wanted 46:09

on a Martin's Potato Roll, 46:12

which is near and dear to my heart. 46:13

- You're not often wrong on the show, but you're wrong today 46:15

- Oh (bleep) 46:17

- My Worth It winner goes to Pikunico. 46:19

That fried chicken sandwich was so smoosh-able. 46:22

- Yeah. 46:25

The smooshing today was pretty excellent. 46:26

Adam, who's your Worth It winner? 46:28

- [Adam] Pikunico 46:29

- Adam picks Pikunico. 46:30

A good pick unico. - Unico. 46:31

- And that's gonna be it for 2019. 46:35

Thanks to everybody who works on this show 46:36

to make it happen, most of them are not here. 46:38

- And thank you all for watching. 46:40

- Yeah - We appreciate it. 46:42

We'll be back. 46:43

If you wanna suggest a food, we do check our Instagram page 46:44

instagram.com/buzzfeedworthit 46:47

- And the comments of this video 46:49

- Comments of this video 46:51

- We're probably reading them right now 46:52

as you're watching this. 46:54

I am also watching. 46:55

Oh yeah, what did we learn about fried chicken? 46:57

- Its delicious. 46:59

- Well fried chicken sandwiches may continue 47:00

to be eaten the world round, 47:02

at least we'll know that they taste good. 47:04

Solved. (laughs) 47:07

(triumphant music) 47:09

– 英语/中文双语歌词

📲 像 "" 这么火的歌还没在 App 学？有点亏哦！

作者

观看次数

5,587,802

语言

英语

学习这首歌

歌词与翻译

[中文]

- 我们回来了第二部分我们的值得台湾系列。

今天，我们做汤。

- 台湾风格。

这太棒了，因为台湾太热了，

但是，他们喜欢这里的汤。

- 早餐吃的，午餐和晚餐，

有很多美味佳肴可供尝试。

但在我们到达那里之前，

史蒂文我们在哪里？

- 我们在井仔脚铺着瓷砖的盐田。

英加是吗？

- 井仔脚。

- 历史上是台湾最早的

产盐区之一。

海水进来，太阳把它蒸发了，

，你就只剩下盐了。

说到咸味液体。

- 汗？

- 没有。 - 哦。

- 我们正在做汤。

- 今天值得，

我们将尝试三份台湾汤

大幅不同的价位

来找出哪一个是最合适的最值得它的价格。

- 风太大了。

- 台风刚刚过去。

- 我们正在前进一点台南市北

到哪里，英加？

- 我们要去嘉义去林丛茗玉堂喝点鱼汤

。

- 林是我的姓氏，聪明很聪明，

所以我们要，就像，我的智能版本

Fish Place。 - 哦哇。

这将是一次特别的享受。

（爵士音乐）

- 台湾很热。

- 是的。

- [史蒂文]汤是一种非常热的食物。

为什么台湾人这么爱喝汤？

台湾是一个贫穷的地方。

更容易有饱腹感在饭菜中添加汤。

我们过去一直供应这汤距离我祖父的时代已有60年了。

这的特别之处在于我们一口气煮100份。

味道只能通过使用来获得这么大量的成分。

丰富食材的本质是浓缩在一碗汤里。

- 汤里是什么鱼？

我们主要用鲢鱼我们的汤里还有三文鱼。

鲢鱼是台湾本土河鱼。

我们的三文鱼是进口的，味道不错深受美食家的欢迎。

我们的汤底是用猪骨和水，从早上 8 点到晚上 9 点做饭

同时，准备其余的原料。

纳帕卷心菜

大蒜

洋葱

葱

非转基因豆腐

下一步是切碎鱼并油炸。

为什么鱼是油炸的然后之后添加？

无需冷藏来保存那时在台湾的鱼。

我爷爷选择了深- 油炸使鱼脱水。

也有助于吸收汤汁当浸入汤中时。

我注意到客户可以带着他们的碗

回来并获取更多肉汤。

这是餐厅的传统。

我们努力像对待家人一样对待我们的客户。你应该在家里吃得饱饱的。

也感谢广大客户一直以来的支持我们可以做这么多的菜。

这允许连续流动汤供大家分享。

（收银机叮当声）

- 哦！

- 哦...

是的...

（史蒂文用外语说话）

- 盘子是做什么用的？

- 鱼骨。

- 哦，鱼骨头。 - 哦...

- 这是你的啤酒吗？

- 是的，这是我的鱼啤酒。

- 干杯，史蒂文。

（瓶子叮当响）

（喇叭音乐）

看看那个标志。

鱼汤啤酒，我惊呆了。

- 普通话干杯是...

（史蒂文说外语）

是吗？

（安德鲁说外语）

- 好吧，这非常出乎意料。

哇，又来了。

- 哇，一千次。

- 这非常令人耳目一新。

- 是的。

- 给我一个词。

- 哇。

- [史蒂文]所以这就是侯爵作品就在这里。

我只是要咬紧牙关。

（安德鲁满意地呻吟）

- 这就像一道让你敢于

想要别的东西的菜。

你想要蔬菜吗？

繁荣，我们明白了。

你想吃豆腐吗？

忘了它吧。

你想要猪肉吗？

我们就在这里。

你想吃鱼吗？繁荣。

炒吗？我们能做到。

- 是的，当她列出成分，

这就像 NBA 全明星赛。

我们有豆腐！

接下来，卷心菜！

- 你们准备好了吗？

（史蒂文笑）

嘉义也很出名火鸡肉酱浇在米饭上。

客户始终会获得以下组合这里有火鸡饭和鱼头汤。

火鸡饭。

我喜欢这汤，有了所有这些东西，

他们就像，

“不，你还需要一些火鸡饭。”

- 没错。

如果有一件事我们在台湾，

你不能让餐厅挨饿。

他们会用食物攻击你。

以最有爱的方式。

- 是的。

（欢快的音乐）

嗯，这只是火鸡肉和一碗米饭上的脂肪。

太棒了。

如果你不是一个喜欢冒险的食客，

这看起来像是一碗可怕的食物，

但这一切都只是融入这个柔软的大拥抱中。

我不知道。

味道不错。

这是一种亲切的味道。

- 这正是你的方式不过用普通话说。

- 真的吗？ - 吃得很好，对吧？

味道不错。

（因加说外语）

- 意思是好吃，味道好，是的。

- 让我们传播善意。

（安德鲁用手拍桌子）

- 一旦我吃完这顿饭，

就会很久了我又可以吃这个了

这让我很难过。

- 我知道，这整个旅行实际上只是--

- 很伤心。 - 最糟糕的。

（因加说外语）

- 那汤太棒了。

在要炖的汤的彩虹中，

这是在的某个地方中间像 -

- Stoup？ - Stoup

部分，是的。 - 就是这样！

- 所以在我们喝下一碗汤之前，

我们决定在台南的花园夜市买一些零食

。

- [史蒂文]这是我最喜欢的夜市请客。

这是一个花生卷冰淇淋和香菜。

- [安德鲁]什么？

甜点里加香菜？

我想这是有道理的，

我们在甜点中放了薄荷，

那只是

另一片绿叶。 - 哦，我什至没有

想到这一点。

干杯？ - 干杯。

- [史蒂文]啊？

啊？ - 哦。

啊？ - 哦。

我喜欢甜点香菜。

所以我们的下一汤实际上是会是火锅。

- 火锅事实！

- 考古学家发现了陶罐两千多年前的

，可能已被使用过制作火锅的早期迭代

。

这些是在中国安徽省。

- 哇，老火锅。

哥们，给我吃火锅，

林家的每个感恩节，

我们总是，总是，总是吃火锅。

- 汤是人类最古老的食物之一

，这是有道理的。

- 是的，只是水，扔一些把东西放进去然后吃掉。

- 明天，火锅。

英加我们要去哪里？

- 我们要去阿玉牛肉沙沙锅

吃牛肉汤。

- 这就是我所说的。

牛肉汤。

拿起火锅，扔里面有一些牛肉，

放一些汤进去，放一些蔬菜进去。

无论你想吃什么，我们都会吃。

（史蒂文咳嗽）

对不起。

我被花生噎住了。

你为什么这么喜欢火锅？

当你享受生活时，生活就是完美的一锅美味的肉汤和牛肉。

常温牛肉涮锅以其新鲜而闻名。

牛是在台湾各地的山。

然后在官办的地方被屠杀台南市善化区屠宰场。

牛肉直接来自那里经过宰杀和检查后。

- 您多久收到一次送货？

每顿饭。

每顿饭？

例如，现在供应的牛肉今天早上的午餐被屠宰了。

因此牛肉有这种天然的甜味和QQ（耐嚼）口感。

我们看到它是乘出租车到达的。

总是坐出租车来吗？

我们付钱叫出租车来接它，因为我们店里太忙了。

太酷了，肉每顿饭都坐出租车。

（大家笑）

熬汤大约需要6-8个小时。

第一层材料是牛骨。

第二层是一堆牛腩。

我们使用大约 264 磅的牛胸肉来做肉汤。

在锅上放一袋蔬菜和水果各一个。

还有蔬菜已经在盘子里了吗？

小锅里的蔬菜是衬托出肉汤的味道。

卷心菜是锅里的明星。

蔬菜确实补充了使火锅完美。

对于从未经历过的人以前吃过火锅，

怎么吃？

将牛肉浸入沸腾的汤中 3次/5秒即可食用。

我总是建议先不加调味品吃饭。

第二口，尝试牛肉一点我们特制的酱汁。

我丈夫负责提取从牛肉上切下来的主要部分。

新鲜宰杀的牛肉很软，需要高超的刀术。

他的刀技术真好！每一件出来的厚度是一样的！

你还有这个猪肉饭。

所有客户都免费？

我的丈夫是一个慷慨的人。

他希望顾客能吃到米饭搭配美味的牛肉涮锅。

完美组合！

（大家都笑了）

（收银机叮当声）

（爵士乐）

（安德鲁和史蒂文讲话用外语）

我们在这个节目中吃了很多牛肉，

但这只是其中的一些我见过的最漂亮的牛肉。

这个颜色太荒谬了。

冷泡乌龙茶。

这是最酷的事情之一。

就像茶雪球。

而且里面有网--

- [史蒂文]不可能！

- [安德鲁和史蒂文]干杯。

- 嗯。

- [安德鲁]你想从这个开始吗？

- [史蒂文]让我们开始吧，肩盖。

- 干杯，史蒂文。

- 哇哦。

- [安德鲁] 一，二，

三。 - 哇。

进去。

一。

两个，哦不！

（安德鲁笑）

- 这闻起来令人难以置信。

- 干杯。

- 哦，那牛肉真好吃。

- 我们刚刚开始吃非常好的牛排。

- 是的。 - 带汤。

- 然后你就可以吃它了第二，煮好了。

- 嗯！

- 我也要尝试一下这次是一块肉，

，但现在把它浸一下。

涮锅，涮锅。

哦。

- 涮锅。

- 太棒了。 - 我可以进去吗？

- 是的。

你绝对应该这样做。 - 好的。

一。

二。

- 哇哦。 - 三。

- 就像你在给肉施洗一样。

（史蒂文欢呼）

- [安德鲁] 下降太棒了。

- 好的。

这样做是正确的。

- 有两种享用牛肉的好方法。

你要么煮得很短

，要么煮很长时间。

这是两全其美的方法。

快煮牛肉还有超长时间煮牛肉。

- 因为汤是10到12小时，

浸泡在牛骨汤里。

- 关于牛肉就够了。

猪肉碎。 - 猪肉休息。

（安德鲁和史蒂文满意地呻吟）

- 起初这对我来说没有意义。

但是因为牛肉太珍贵了，

它破坏了流动，

所以我不只是压碎我的一口吃掉一盘牛肉，

就像我想要的那样。

- 嗯，还有，这个一碗米饭给我带来的舒适感比我的枕头还要

。

- 什么？

- 我已经使用同一个产品十多年了。

没有它就很难入睡。

- [Adam] 更频繁地更换枕头

。 - 哇。

- 不，我洗。

- 这解释了很多关于你的事情。

- 它就像一只泰迪熊。

我们都有这样的东西。

- 是的，但现在我的是在我父母的阁楼上，

因为我不再睡觉八岁以后有了它。

- 你为什么要放弃有这么舒服的东西吗？

- 好吧，我们要现在喝汤吧。

我们终于到达了汤是膳食的一部分。

哦，不过有气味。

- 干杯。

- 哦，那很好。

实际上，它并没有那么强大。

它就像--

- 果味。

- 是的。 - 比如苹果什么的。

这是最好的方法结束这顿饭。

- 是的，这次漂亮的温和着陆。

这就像当你有美味的酱汁

，你想要一块面包把它擦掉

以得到所有的酱汁。

在这里，你只需喝酱汁即可。

（顾客在后台说话）

- 火锅。

- 那火锅真好吃。

好的，我们已经到了台中是我们最后的汤。

但在此之前，我们会喝点冷饮。

- 没错。

我们要去十仁，

我最喜欢的之一在美国的地方，所以。

即将在台湾拥有它，

它的实际来源地。

- 所以我们有乌龙茶茶，还有红茶波霸。

忏悔时间。

我不是波霸的超级粉丝。

- 没关系。

- 我只是边吃边喝，我不--

- 这不就是汤吗？

- 边吃边喝汤。

完全不同，不要把它扭曲了。

- 干杯。

（眼镜叮当声）

嗯。

- 这就是我喜欢的。

不加糖的美味冰茶。

这就是我想要的。

...

我们实际上要吃的是波霸事实，而不是另一个汤事实。

- [史蒂文]波巴事实。

- 波巴茶被发明 20世纪80年代的台中。

- 哦，这里有一个天才波霸和奶茶在一起。

关于

到底谁发明了珍珠奶茶存在争议。

有多个报告不同的人，所以。

- 有趣。

我们现在正在前往古巴米的路上，

我们要去见陈厨师

，尝尝她的牛肉面汤。

- [Steven] 台湾的标志性菜肴。

- 我们已经经历过一些了到目前为止，

多次离开镜头，只是为了我们的船员餐食等，

，这通常是一道非常便宜的菜。

等值五六美元。

但今天的内容是豪华一点。

- 大约要花30美元，

对于牛肉面来说已经很多了。

但这真的会很棒。

- Gubami 是牛肉面用台湾话来说。

- 你认为台湾为什么这么喜欢

他们的牛肉面？

- 速度快，而且很奢华。

你有一大碗面汤和肉。

我从来没有真正去过餐馆可以做到这三件事。

我想把事情做到最好，

所以当我做面条时，我想要找出最好的公式。

我们用不同的面粉

进行了近六个月的测试。

我们希望面条是中间有嚼劲，

但外面也可以吸收一点汤汁。

我们用的是日本和牛牛腱

，还有调味品熏骨髓

，在它上面，我们有一些涮锅的牛小腿

给两个不同的肉的质地。

- 您的烹饪背景是什么？

比如，你从哪里来？

- 我在巴黎学到的去美国旅行了一会儿，

，然后我回来了。

我开始学习法语 10年前的餐厅。

非常好的餐饮，它是我梦想的餐厅。

但这是在台中，很奇怪。

我认为台湾人，他们喜欢休闲的东西。

我想做一些更小的事情现在我有酒吧，

我有面馆。

我总是在尝试做我喜欢的事情。

（陈主厨笑）

看起来很精致，但我不是故意的。

我只是想把它做好，然后就变成这样了。

- [史蒂文]嗯。

（收银机叮当声）

- 看看这个。

那不是汤。

我们有豆腐皮，煮熟了在一些牛肉汤中。

这是萝卜柠檬和橄榄油。

西葫芦，放入鹅油中。

某种绿豆和牛肉蘑菇的美味。

- 我知道有很多美味的东西就在我们面前，

我现在等不及喝汤了，

但我会耐心等待。

（爵士音乐）

哇，哇，哇。

保留汤。

（安德鲁笑）

那太好了。

（安德鲁笑）

- [安德鲁和史蒂文] 绿豆。

（爵士音乐）

- 哦，我没想到本来就是那样的味道。

- 什么？

（安德鲁笑）

- 这是一种烟熏、猪肉味的绿豆。

豆腐皮。

- 看起来超级多汁。

还有肉。

干杯。

- 这是最好的一个。

- 不，这是最好的。

- 不，不，不，不，不，不。

- [史蒂文]西葫芦。

- 放入鹅油中。

（爵士乐）

每次我吃绿色的东西时，

我都希望它尝起来有味道像脆蔬菜一样。

相反，它尝起来像脂肪动物。

这太棒了。

- 哇，终于是牛肉了。

（爵士音乐）

- 哦！

- 我准备吃一些现在牛肉面汤。

- 哦，谢谢。

好吧。 - 闻这个东西！

- 哦...

- 我简直不敢相信。

我简直不敢相信。

- 是的。 - 我不敢相信这一点。

- [安德鲁]这是一碗 30 美元的汤。

- 肉汤欢呼。

（爵士乐）

（安德鲁呼气）

- 好的。

- 我没想到牛肉味道可能会很清爽。

- 是啊，涮锅？

- 是的，我们开始吧选择在上面切肉。

（爵士乐）

- 哇。

- 非常美味的牛肉，好吧。

- 天啊！

很好。

我真的刚刚吃了一个一口熏牛肉三明治。

- 是的。

- 还有果汁汤汁刚刚喷出来。

英加有一些。

来吧，来吧，来吧。

- 这太好了。

（发出吸食声）

- 这些面条很棒！

有弹性，有嚼劲。

看看那块牛肉。

哇。

天哪，我没想到就会变得那么柔软。

什么？ - 是的。

（工作人员在后台大笑）

- 就像比太妃糖更柔软。

比它更柔和，它在某个地方...

- 你在开玩笑吧！

- 好的，让我们添加骨髓。

这就像涂黄油已经涂了黄油的面包。

（吸食声音）

（史蒂文呼气）

- 嘎，哇。

包括我们吃过的所有牛排，

这个牛肉，最好的牛肉我尝过的味道。

最好的部分是什么？

你可以一直吃面条。

这就像通常的牛排，

你只是在吃牛排。

很有趣，但是还可以。

一直吃面条？

（两人都笑了）

- 是的，我经历过很多以前吃过牛肉面，

，从来都不错，总是这样满足和安慰。

但这就像，

一个男孩出生在俄亥俄州阿克伦，

授予他选择的权利 14 岁时，

中，结果

出现在 ESPN 杂志伟大的篮球运动员。

- 这是谁？

- 勒布朗·詹姆斯。

- 哦，该死。

每次。

- 古巴米。

- 最好的汤之一我吃过的菜，

最好的面条之一我吃过的菜肴，

我吃过的最好的牛肉菜肴之一。

- 我喜欢你在那里所做的事情。

- 在我们讨论“值得”获奖者之前，

Andrew，您最喜欢什么这集中不是汤

的东西？

- Smart Fish 的精酿啤酒。

- [史蒂文]哦。

- 我从没想过我会看到带有鱼汤标志的啤酒。

你最喜欢的非汤类食物是什么？

- 牛肉出租车。

连护卫都没有。

只是在出租车上吵架，在出租车外吵架。

- 好的史蒂文，哪种汤对你来说最值得吗？

- 我以为聪明鱼汤是我的赢家

当我们在那里吃饭时，

我觉得牛肉很热锅将成为我的赢家

当我们在那里吃饭时，

但古巴米是我今天值得的赢家。

太强大了，就这么多思想投入其中。

- 我的值得奖得主属于 Smart Fish。

- 哦。 - 鱼汤太疯狂了。

确实是最独特的之一我吃过的菜。

- 英加和安妮？

- 古巴米。

- 古巴米。

- 什么？

Adam，谁是你心目中“值得”的获胜者？

- [亚当]古巴米。

（安德鲁语无伦次）（Inga 笑）

- 我从来没有这样过，

这是值得的第一。 - 今天我赢了！

- 这就是值得台湾汤。

我们还有一集这部迷你剧即将推出。

史蒂文，这是什么？

- 鸡！

（欢快的音乐）

我们在台湾！

我们带着三部分迷你系列回来了。

加入我们所有的剧集，

我们的朋友兼翻译，

- [Andrew] Buzzfeed 制作人，

- Inga Lam！

- 台北！（笑）

- 我们会看到一些很棒的交通方式、

一些有趣的游戏、一些技巧、一些美食、

和一些乐趣。

你知道怎么知道我们在台湾吗？

美丽的101塔。

而且因为它是热气腾腾的，

非常适合我们在旅途中做的第一种食物

：饺子，

一种经常用蒸汽烹饪的食物。

- 伟大的转变。

今天值得，我们要尝试三个截然不同的饺子

找出

哪个价格最高值得它的价格。

- 我很高兴能包饺子。

- 太兴奋了！

- 我觉得我们已经从第一季开始谈论这一集

。

- 我这次旅行的目标之一是温习我的普通话

因为我有普通话四岁孩子的技能。

（安德鲁笑）

我的目标是在这次旅行结束时将其交给五岁的

。

- 这是一个非常好的目标。

- 谢谢。 - 是的。

饺子一号。

- 我们要去见小姐刘在她的餐厅里

（英加说外语）

（史蒂文说外语）

怎么样？ - 这样好吗？

- 好！ - 我们要买一些

五十美分的煎饺。

这是—— - 我们曾经有过

如此低的价格吗？

- 不，我们没有！

这是一个巨大的价格点。

（安德鲁大笑）

（昂扬的钢琴曲）

你包饺子已经有30年了。

我只是好奇你的想法做出完美的饺子。

（刘小姐说外语）

- 你们这里卖什么类型的包子？

（刘老师说外语）

- 你最喜欢哪一个？

（刘老师说外语）

（Steven 说外语）

（刘老师说外语）

（笑）

（刘老师说外语）

- 我们听说面团你的面包很好吃。

是什么让它如此特别？

（刘老师外语）

我们应该有多少？

（刘老师说外语）

（Inga笑）哦，三个？

- 你知道你在台湾的实际情况吗？

- 怎么办？

- 饺子。

- 还有摩托车的声音。

- [史蒂文]这是一种美妙的声音。

- 所以，我们不仅有饺子，

，我们还有...

- 豆浆。

所以，我们注意到您实际上在这里制作

自己的豆浆。

你能告诉我们一下吗你们是怎么做到的？

（刘老师外语）

干杯。

哦！

天啊！ - 什么？

我不知道那是大豆牛奶的味道应该是这样的

有点像花生酱饮料。

- 嗯。 - 对我来说这就是坚果味

。

Inga，豆浆怎么样？

- 我快完成了。（笑）

- 天哪。 - 真的吗？

- 我真的很喜欢豆浆。

这真的很好。

- 就像第一个一样我喝全脂牛奶的时候了。

- 哦，是的，是的。 - 你知道？

亚当，尝尝豆浆。

（笑）

- 是的。 - 好的。

- 让我们开始吃面包吧。 - 我们来吃面包吧。

猪肉、卷心菜、韭菜。

看看底部的地壳。

这就像一点，“嗨！我很脆。”

（史蒂文大笑）

干杯。

（美妙的音乐）

（史蒂文大笑）

面团太棒了。

“耐嚼”这个词是什么？

- QQ。

- QQ？ - QQ？

这是一个实际术语吗？

- 是的。

- 这太QQ了（Inga笑）

- 我不知道如何描述它的重量但是...

- 它非常丰满。

- 丰满宜人。

- 好的，猪肉包。

（史蒂文咯咯笑）

（绝妙音乐）

哦。

- 哇！

- 这是我最喜欢的。

亚当，你想吃一口吗？

- 你知道我对汉堡的问题吗？

- [亚当]哦！

（史蒂文和安德鲁大笑）

- 你正在玩游戏当你咬它时，就像 Jenga 和 Tetris

一样。

有了小圆面包，你就不会失去任何东西。

- 最后是卷心菜。

我喜欢这个的形状。

它看起来像蛤。

- 这是 50 美分。

我们刚刚吃了三块钱顺便说一句，食物。

- 好吧，这个可能实际上是我的最爱。

该死！

（史蒂文大笑）

我不住在台湾！

50 美分？

我什至不需要饿。

（史蒂文大笑）只是，

不这么做就太愚蠢了。

- 你得到的快乐咀嚼出来真的很好

- 好面团。 - 面包。

- 是的。

- 天哪。

- QQ！

- QQ！

我认为你需要在美国打开这个。

我可以给你我的地址，就在我旁边开店吧

因为我需要吃这个在我上班的路上，请。

（刘老师说外语）

（Inga 笑）

（Steven 说外语）

（Inga 笑）

（刘老师说外语）

那是一个饺子。

嗯，这实际上是一个包，但包是一个饺子。

- QQ 是我最喜欢的新食物术语。

台湾这里很温暖。

- 非常温暖。 - 所以，我想在

之前我们有下一个饺子，我们需要清爽的款待。

我们在台湾。

我们应该得到什么样的款待？

- 刨冰！

- [安德鲁]我们要去昭和冰场。

- [史蒂文]中文名字是

（英加说外语）

（史蒂文说外语）

（英加说外语）

（史蒂文说外语）

（欢快的音乐）

- 看起来棒极了。

这是您的其中一项最喜欢的甜点，对吧？

- 不是这个， - 是的。

- 但总的来说是刨冰。 - 一般都是刨冰。

- [Inga] 所以，有两个这里有各种类型的刨冰，

经典的芒果块放在牛奶刨冰

上，然后放在巧克力上刨冰加威士忌。

确实不错，但是味道真的不一样。

- 哦。 - 我要吃满芒果。

- 哦，哇。

这个纹理非常令人惊讶。

- 哦，芒果！

Inga，进来尝尝这个芒果。

这就像花园伊甸园芒果就在这里。

- 这太甜蜜了。

（欢快的爵士乐）

- 当然味道不错。

你喝加冰的威士忌吗？

- 是的。 - 还有巧克力。

巧克力有效。

我们正在吃食物这是用蒸汽煮熟的，

，现在我们吃冰。

所以，我们只是在探索所有，

我将其称为物质状态。

- 是的。 - 房间里有化学家

吗？ - 哦，对不起。

- 好吧，化学家。

- 告诉我一个事实！

- 饺子事实！

这不是饺子的事实。

- 哦？

- 不过它与饺子有关。

饺子相关的事实。

- 与饺子相关的事实。

- 因为人类吃的大多数食物都是软的，

身体和大脑学会喜欢新奇的

相反的质感，比如嘎吱嘎吱的声音。

即使付出了这么多努力要做一个完美的QQ面团，

还是值得加的底部的嘎吱声。

- 回到完美的食物，伙计。

- 好吧，我们出发了我们的下一个饺子店。

- 我们要去陈先生

去他的小笼包店见他。

英加，它叫什么名字？

（英加说外语）

（史蒂文说外语）

（英加说外语）

（史蒂文说外语）

（英加说外语）

（史蒂文说外语）

- 干得好！

- 很好！

（活泼的钢琴音乐）

- 你认为

你的餐厅每天制作多少个饺子？

（陈老师说外语）

哇。 - 一天。

- 每天 5000 个。

- 它们都是手工制作的。

（陈老师说外语）

- 什么才是真正美味的饺子？

（陈先生说外语）

- 当顾客来到这里时，他们只吃饺子

还是还点其他东西？

（陈先生说外语）

（英加说外语）

（陈先生说外语）

所以，我们应该点一份还有几件事？

（陈老师说外语）

（笑）

（陈老师说外语）

对啊。

（收银机叮叮声）

我们已经准备好了餐点这里有一些额外的东西。

- 我们有。 - 我们来包饺子吧。

- 他们一天内制作了 5000 个饺子，

成了一支名副其实的饺子大军

。 - 是的。

感觉就像我在战斗用我的嘴包出一大群饺子

。

- 繁荣。

浸入。

（弦乐）

- 太不可思议了。

- 哦，哇。

- 以前吃过的饺子，

一蒸就变成了填充物周围松散。

- 是的。

- 但这些很紧并且里面浓密而多汁。

- 多汁。

- 我们来吃点配菜吧。

- [史蒂文]我投票皮蛋豆腐疯狂。

- [安德鲁] 是的。

（陈先生说外语）

（Steven 说外语）

（陈先生说外语）

（笑）

- 哇！

- 哇哦。 - 哇！

- [史蒂文]那不是我想做的。

- [安德鲁] 哇！（笑）

- 好的。

- 耶！ - 好的。

- 哇，（史蒂文用外语说话）

- 你知道我意识到了什么吗？

- 是的。

- 鸡蛋，大自然的饺子。

（史蒂文大笑）

- 哇。 - 呼！

- 干杯，史蒂夫。 - 干杯。

一百年。

哦，是的。

坚持住，坚持住！

- 是的，这就是鸡蛋--

- 这是鸡蛋，你可以透过它看到。

- 非常果冻。

- [史蒂文]好吧，所以，我们这里有

蔬菜饺子。

- 看着他们制作这些饺子就像魔法一样。

他们闭上了双手当他们打开它时，

有一个饺子。

真的很像某人的在你眼前玩纸牌魔术

。

- 有趣的事实。

这实际上是 Inga 的祖母建议

去哪里吃饭。 - 真的吗？

- 是的，我奶奶是

向我推荐这个地方的人。

- [安德鲁] 很好的推荐。

- 太QQ了。（安德鲁咯咯笑）

- 想想这些投入的工作量

饺子，它有多便宜。

这是终极魔术。

（Inga 笑）

- 我的嘴太满了！

- 那个猪肉饺子。

- 就像韩国水疗中心。

- 就像干洗的衬衫

蒸至完美。 - 蒸至完美。

- 我们的下一个饺子是还要蒸。

我们要吃汤包。

- [史蒂文]小笼包。

- 没错。

但在此之前，我们要吃

另一种台湾甜点。

- SunnyHills 菠萝蛋糕。

这是我的，天哪，

这是我最喜欢的地方之一。

（俏皮的钢琴音乐）

（英加说外语）

- 请享受。

- 所以，每次你来这里，

即使你不买任何东西，

他们也会把这个送给你，就像凤梨酥

配乌龙茶。

- 这就是信心。

也就是说，我们知道它有多好

因为您肯定会得到它。

- 是的，你会的。

- 干杯。 - 干杯。

- 干杯。

（俏皮的钢琴音乐）

哦，太长了，对吧？ - 很好，对吧？

（笑） - 天哪。

- 凤梨酥真的很好吃。

外面是黄油状和片状的，

然后你就明白了新鲜菠萝的甜味

和酸味。

- [史蒂文]标志性的。

- [英加] 标志性的。

- 纽约和芝士蛋糕。

台湾凤梨酥。

- 是的，是的。 - 或者类似的东西？

- 是的。

闻一闻。

- 嗯。

- [英加] 对吗？

- 嗯，好的，我明白了。

我明白了，是的。

我从来没有吃过菠萝像这样果酱化。

- 那么，您只需弹出其余部分即可？

- 好吧，您可能想保存下来以便在聆听时欣赏

。

饺子事实！

（史蒂文大笑）抱歉。

- 普通话的事实是什么？

- 哦！

事实是—— - 你能说出饺子的事实吗？

（英加说外语）

- 安德鲁的语言不是更好吗？

- 再说一遍？

- 哇，哇，哇，哇。

（英加说外语）

（安德鲁说外语）

（哔声）

（史蒂文说外语）

（安德鲁大声笑）

- 2013 年和 2014 年，厨师转型为作家

Christopher St. Cavish 创建汤包指数，

测量面团的厚度，

汤的量，以及总量 52 家不同餐厅的每个

小笼包的重量。

该数据当时是按公式计算，

馅加汤除按皮肤厚度

次要分配一百次代表

结构质量的分数小笼包工程。

- 看，二次公式已经够难了。

好的，下一站。

我们要去汤明星--

（安德鲁笑） - 哦！

- 汤包店，鼎泰丰。

我们要去见老板杨先生。

它起源于台湾。

此时此刻，

他们在全球拥有 164 个分支机构。

就在此时此刻。

- 太疯狂了。

- 到明天，可能会有 180 个。

（安德鲁笑）我们不知道。

我们要去吃他们的松露汤饺。

松露。

你以前吃过吗？

- 不是松露。

我不是 boujee。（安德鲁咯咯笑）

- 我只是走路远离那个评论。

（重低音音乐）

（杨老师说外语）

- 一直都是汤包吗？

（杨先生说外语）

汤怎么来饺子里面？

- 是的。

（杨先生说外语）

（笑）

（杨先生说外语）

所以，蒸的时候，它变成液体了吗？

（英加说外语）

（杨先生说外语）

重要的是什么那个打褶工艺？

（杨老师说外语）

你是怎么保持这么高的世界各地的品质？

（杨先生说外语）

- 这是Taiho IPA。

它是本地酿造的，

而且它有一个真正的浓郁的水果味。

- 哦，徽标很棒。

这是一只老虎。

干杯，史蒂文。

- 干杯。

- 嗯，很好。 - 就像，

几乎是苹果酒。

- 那么，对于猪肉小笼包来说，

是最重要的部分就是里面的汤。

这有点像小笼包的灵魂。

所以，我们把它从顶部举起来，

我们把它放在后面 -- （史蒂文和安德鲁大喊）

个勺子-- - 抱歉，底部

刚刚以一种非常令人满意的方式下垂。

- 是的。 - 我们在

里面戳一个小洞，让肉汤流出来。

- 哦，好吧。 - 好的。

- 然后请喝一口。

- 你要等我还是一个人吃饭？

好的，太棒了。

- 我正在遵循指示，史蒂文。

（安德鲁惊呼）

- 不错吗？

- 是的，很好。

- 然后我们可以添加一点生姜

，上面沾上酱汁，

，然后就可以享用了小笼包在一起。

- 好吧，一起。 - 我会等你

喝你的--

是的。

- [史蒂文]我不擅长.. 你怎么戳得这么好？

（安德鲁笑）

- 您需要帮助吗？

（笑）

- 干杯，史蒂文。 - 干杯。

（咂嘴）

- 哦，是的。

- 是的。 - 那真是太好了。

- [史蒂文]它几乎像布料一样--

- 就像布料一样。 - 它的底部。

- 肉汤有甜味。

太好了。

人们曾经一口吃过它吗？

- 是的，他们确实如此。

但请小心因为真的很热。

- 对。 - 好的。

- 有时，你只是飞得离太阳太近

，所以...

- 我觉得我想要感觉它冲进了我的嘴里。

- 天气很热。

（笑）

我们在这个视频中提到了很多，

但我真的必须这样做把它带回QQ。

- 虽然面团很薄，

还是很满足。

- 如何在薄膜片材中获得这种纹理

。

- Adam，你能试试这个吗？

（笑）

- 哦，那很好。

- 是的，真的很好。

- 这是我们的松露和猪肉小笼包。

- 为什么要做松露饺子？

（杨先生说外语）

（收银机叮叮声）

- [Andrew]净化我的味蕾。

（欢快的音乐）

- 在我们开始吃饭之前，

（安德鲁笑）

我确实必须指出褶皱

- 是的。 - 关于这个饺子。

它们很漂亮。

- 哦，是的。

（吸食声音）

哦！

什么？

（安德鲁咯咯笑）

- [史蒂文] Boujee 干杯！

- 哦，抱歉。

（笑）

这些太棒了。

好的。

上一季，我们喝汤里面有松露。

我们了解到它必须是被热量和脂肪激活。

- 对。

- 所以，汤里的松露饺子完全有道理。

这确实说明了这个面团

即使它很薄，

你仍然得到那个 QQ。

- [史蒂文] 薄得令人难以置信。

- 对我们的节目

的常见抱怨是我们总是只是将松露放入

的东西中，使其变得更贵。

- 我们看到您发表评论部分，我们再见。

- 但这些大约是三个美元一个饺子，

很贵，但是为了松露的味道，

这有多好，我想说这是值得的。

（笑）

显示标题，注意。（笑）

- 他们做的松露是对的。

- 是的。

他们没有做错。

（史蒂文大笑）

亚当，你想看看是否他们做得对吗？

（笑）

（亚当轻笑）

- [史蒂文]所以，我们在这里在饶河夜市

因为Inga建议我们来

吃他们的臭豆腐。

- 周围的气味摊子很臭，

但是一旦炸了，更加柔和。

干杯，史蒂文。

- 干杯。

- 多汁！

天哪！

说到汤包，有一个汤豆腐。

- 尝尝臭豆腐。

- 好的，在我们开始之前致我们的“值得”获奖者，

您最喜欢什么这集

中的东西不是饺子？

- 我最喜欢的事情是消防栓豆浆。

（安德鲁笑）

在（外语）地方。

其视觉效果令人震惊。

- 我最喜欢的事情是穿得像个科学家

在鼎泰丰中央厨房。

我们去了这个气闸室这吹走了我们身上所有的灰尘

和头发。

我们还看到了一些非常酷的

幕后花絮。

那么，史蒂文，哪个饺子以给定的价格，对您来说最值得的

是什么？

- 今天我值得的获胜者去（外语）

煎饺。

那里的价值令人难以置信。

饺子棒极了。

- 那个白菜包位置非常接近

我的“值得”奖得主，但是我得把它送给二号店的

小笼包。

就像我的幻想饺子就是那个饺子。

Inga，谁是您心目中“值得”的获胜者？

- 我不知道。

太难了。

我想说两个因为这是我奶奶的最爱，

，但我认为它确实是其中之一。

- [安德鲁]安妮？

（笑）

亚当说他的获胜者是鼎泰丰。

下周，汤。

没错。

又是汤。

你说这么快？

相信我们。

台湾可能是完美的喝汤的地方。

- 是的，太兴奋了。

汤太多了。

我们有很多汤。

会很棒的。

- 这么多汤。

（Inga 笑）

（绝妙音乐）

- “值得：台湾”回来了。

- “值得”鸡。

那是一只鸡吗？

- 是的。 - 有点儿。

- 这是一只公鸡。

这是一只鸡。

- 那是一只鸡吗？

- 不，那是一只鸽子。

我们在台湾花园夜市。

我们刚刚买了鸡肉。

明天旅程开始。

我们要去三个城市鸡的三幕，

以鸡的结局结束就像你以前从未见过的那样。

- 博克，博克，比什。

乐高。

- 嗯！

就像煎饼一样。

- 今天在“Worth It”节目中，我们将

在三点大幅尝试三道鸡肉菜肴

不同的价位

来找出哪一个是最适合的最值得它的价格。

- 所以我们要吃鸡肉，但我们的第一只鸡

实际上是汤。

我知道我们刚刚完成了一个汤视频，

但这就是多少这里有汤。

你逃不掉汤。

我们要去见陈一家人在 Walking Su，

，我们将在那里尝试他们的麻油鸡。

- 英加，普通话怎么说？

（英加说外语）

（史蒂文说外语）

（英加说外语）

（史蒂文说外语）

- 好吧，我很高兴吃一些鸡肉。

- 让我们开始吧。

（木琴音乐）

- 告诉我们这是如何实现的生意开始了。

（用外语发言）

所以这是一家家族企业。

你们各自做什么？

（说外语）

你觉得一起工作容易吗？

（说外语）

- [史蒂文]麻油鸡。

这道菜是经典的台湾菜吗？

（用外语说话）

（笑）

- 那些草药是什么添加到这道菜？

（用外语说话）

（收银机叮当声）

- [史蒂文]这看起来不可思议。

- 我们有一对额外的装备在这里。

泰国罗勒酱，辣豆瓣酱，

和糯米。

好吧，我们来尝尝汤吧。

麻油鸡。

嗯。

芝麻油令人愉悦的坚果味。

- 是的。

超级疯狂。

- 超级。

- 给人一种温馨的感觉。

- 哦，是的，这真是太丰盛了（嘟嘟）。

怎么样？

- 如此令人难以置信的多汁和温柔，呃。

我要闻一下泰国罗勒的味道，

因为那是他们这里的特色菜。

- 哇！

闻起来像香蒜酱。

- 是的。

什么？

- 太棒了。

这就像沙拉酱把你的汤浸进去。

亚当，你一定要尝试一下泰国罗勒鸡肉。

- 哦。（安德鲁笑）

- 想尝尝米饭吗？

- 哦，是的。

- 鸡，史蒂文。 - 干杯。

- 我不断得到的东西在台湾被震撼了，

我去吃饭期待一件事，

然后总是有所有这些额外的东西

让我大吃一惊期望从水里出来。

- 是的，即使他们第一次开这家餐厅时，

这是一道额外的菜。

- 对。

- 是的，这太疯狂了。 - 这是免费的事情。

- 所以有很多香草加入到这汤里。

尝起来像灵丹妙药。

它只会冲走所有你身体的疼痛。

背疼，我喝了汤。

眼睛疲劳。

- 汤。

- 我的脚疼。

- 在上面放一些汤。

- 都是一样的汤。

非常方便。

Adam，你想喝点这汤吗？

我假装亚当在这里，

即使他在那里。

- 嗨。

（笑）

- 所以我们的下一只鸡地点在台北，

，但首先我们要绕道乡村。

- 是的，没错。

我们要去宜兰的葱场。

我们将制作我们自己的葱油饼。

不仅仅是烹饪。

我们要自己挑选它们。

- 大葱，是的。 - 是的。

- 这是一个关于鸡的剧集，这是汤集，

，现在是煎饼集。

（欢快的小号音乐）

- 你所看到的在你面前这是葱油饼，

，但倒带三个小时。

我们做了什么？

- [安德鲁]我们在这个独特的山谷

，一天中的不同时间会有不同温度的风

，

这创造了一个完美的环境适合大葱生长的湿度。

所以今天我们选择了一堆葱，

清理干净，切碎他们哭了一点，

，然后学会了如何做葱油饼。

现在我们有了它，我们辛劳的战利品。

- 干杯！ - 干杯！

- 嗯。

- 哦，哟。

- 哟。

好的，这是最好的之一到目前为止我吃过的东西。

你知道现在几点了吗？

是时候了解一下台湾美食了。

“小”的概念 chi，”意思是少吃，

在台湾很流行，基本上意味着全天经常吃零食

街头小吃，两餐之间。

- 当然，是的。

在台湾，如果你只吃一日三餐，

你只是做错了。

- 我们实际上正在我们的接下来去小吃店。

英加，我们要去哪里？

（Inga 说外语）

我们要去见 Reebok 和 Julia

并尝尝他们的炸鸡。

（庄严的钢琴曲）

- 完美的要素是什么给你们炸鸡吗？

（用外语说话）

- [Andrew]那么是什么让你的台湾

炸鸡与众不同呢？

（用外语说话）

- [史蒂文]你做什么建议我们和炸鸡一起喝

？

（用外语说话）

- [安德鲁] 什么？

- 这不是我所期待的。

- 你准备好了吗，史蒂文？

- 我准备好了。

- 这称为户外用餐。

- 所以我们已经订购了推荐起泡酒。

显然，你只在这里按瓶订购。

- 我喜欢这样。

- 这是我的速度。 - 我们走吧。

干杯。

- 这有多棒？

这是一些里维埃拉（嘟嘟声）。

- 我们必须吃这个天气很热，我们走吧。

哦。

闻起来真香。 - 哦，真香。

大蒜、洋葱、罗勒。

里面的肉好软。

- 非常令人愉快。

- 非常令人愉快。

就像焦糖棉花糖。

说真的。

- 天啊。 - 很狂野。

我以为QQ只是为了包饺子。

- 哇哦。（安德鲁笑）

- 太软了。

- 这几乎就像鸡块一样。

- 你知道这有什么疯狂之处吗？

我们在明尼阿波利斯吃过炸鸡，

餐厅认为， “你知道实际上是什么

搭配炸鸡最好的饮料是什么？

起泡酒。"

我们在台湾，

这家餐厅也有同样的想法。

- 我明白了，我明白了。

- 如果有一家餐厅在世界的任何一边

都在做同样的事情东西，一定很棒。

（用外语发言）

- 我害怕吃饭这个，因为我害怕

我会多么喜欢它。

- [安德鲁]猪肘萝卜糕。

- 哇。

哦。

哦，伙计。

- 小心，你要走了把我从凳子上推下来。

- 萝卜糕是一道经典的点心菜肴。

我每次出去都吃这个。

你知道，他们推着推车

，而且都蒸好了，对吧？

仍然很热，但没有

带来突破性的突破这是有的纹理。

- 你也许可以比喻为它变成土豆煎饼。

太好了。

- 是的，这太疯狂了。 - 是的。

猪肘该怎么吃？

- [厨师]手工制作。

- [安德鲁] 手工？

就像苹果一样？

- [厨师] 嗯嗯。

- 好的。

有点像甜甜圈。

- 哦！

你的确实如此。

- 我的就是这样。

- 干杯。

- 天哪。

这就像猪肉甜甜圈。

哇。

（史蒂文笑）

- 所以这实际上是软骨，但感觉像脂肪

，而且松软。

- 明胶是这个猪肉甜甜圈的果冻。

- 对。

- 然后喝起泡酒。

- 哦，谢天谢地。

- 这有多棒？

- 谢谢。 - 谢谢。

- 这真的很好。

- 谢谢。

（用外语说话）

- 我们在北京酒店

，那里供应波巴羊角面包。

是的，你没听错。

波巴羊角面包。

（模仿呼啸声）

- 我们拿到了抹茶，提拉米苏和奶茶。

您想要哪一个？

- 我的直觉倾向于抹茶，

但我违背了我的直觉去吃提拉米苏。

- 我其实知道你我们要选择那个

，因为它上面有金片。

（史蒂文笑）

好吧，我去喝奶茶。

接起来非常满意。

干杯。

- 干杯。

你要咬它吗？

- 是的。 - 或者打开它？

- 我要咬它。

- 哦。（史蒂文喘息）

这只是所有纹理。

这很好。

口感松软，令人满意。

- 我想有一个词可以形容这一点，QQ。

- 史蒂文，准备好了解台湾美食了吗？

- 台湾美食事实！

台湾美食概况。

- 嗯。

- 直到 20 世纪 60 年代，最常见的台湾早餐

是米饭或粥。

包子成为一种流行的食物 1960 年代的台湾食品

美国贸易引入时小麦进入台湾人的饮食。

- 这个事实不应该消失吗在我们拍的

饺子集里？

- 嗯，更多的是关于早餐。

我只是想要一个借口谈论粥，

因为它是早餐的美味佳肴

。

- 这是一个非常好的羊角面包。

- 是的。

- 我有一个蛋糕。

- [史蒂文]哦，天哪。

- [安德鲁] 这个波巴羊角面包是波巴节的一部分。

- 波巴节。

- 英加获得了王冠节日的宝石。

现在是时候了坐一小段火车。

- QQ。

（安德鲁笑）

你想听我的波巴说唱吗？

- 是的。

- 你觉得你的波霸怎么样？

- 是的。

- 像眼镜蛇一样吃它。

- 是的。

- 我的名字是尤达。

- [安德鲁] 是的。

- [史蒂文]我喜欢瑜伽。

- 现在轻拍。

- 从来没有。

- 这是火车水他们在火车上出售

的瓶子。

（模仿火车突突）

所以一旦我们完成了这个伙计，我们将在台中

，我们将在我们的餐厅吃饭鸡的最终位置。

- 我们要去见面瑞红在燕香楼

吃叫化鸡。

（振奋人心的管弦乐）

- 这里的食物是什么菜系？

（用外语说话）

- 告诉我们这道菜，乞丐鸡。

（用外语说话）

- 乞丐怎么了？

（说外语）（笑）

（用外语发言）

我希望如此。

（说外语）

- [安德鲁]为什么要用粘土烤鸡？

（说外语）

我们怎样才能得到鸡从粘土中出来？

（用外语发言）

我们中谁能做到这一点？

- [史蒂文]我来锤击，你做锤子时间。

- 什么？

你只是自动假设你可以锤击。

（说外语）

- 你们都可以做到。

- 两把锤子？ - 是的。

- 好的。

- 太棒了。 - 已解决。

哦，谢谢。

为我们在台湾的最后一餐干杯。

- 哦，不！

- 我知道。

- 干杯。

- 由于这是我们在台湾的最后一顿饭，

我们要吃得一干二净。

- [史蒂文]我们开始吧。

- 我看到了一点先睹为快楼上即将发生的事情。

这会让你大吃一惊。

这是冬瓜。

- [史蒂文]哇哦。

- 哇。 - 哇。

- 什么？

看看它出来了，浇在鱼头上。

- 这些看起来太真实了。

看看这些家伙身上的体重秤。

- 老实说，每次我见过一条锦鲤，

我认为它们看起来像就像一条美味的鱼。

干杯，史蒂文。

鱼之吻。

这是一个好饺子。

- 噢，鱼超级好吃。

- 这看起来像 “Hook”，当 Robin Williams

想象食物时。

你看过这部电影吗？

都是鲜艳的色彩。

帮自己一个忙，去看“Hook”。

您将会度过一段愉快的时光。

您会想起这一刻。

- 我的头发要变成粉红色。

我们不妨全部三集都是在这里拍摄的。

- 就像起源神话一样，

首先我们要像皇帝一样吃饭，

然后我们就踏上旅程去发现鸡。

- 食物就是讲故事。

好吧，尝尝。

（安德鲁笑）但也讲故事。

（戏剧性的管弦乐）

（史蒂文笑）

- 哦。 - 哦。

嘿，哦。 - 好的。

什么？

- 是的。

- 什么？

- [Inga] 你们现在可以上去了。

- 锤子时间？ - 好的。

- 好吧，史蒂文。

我很紧张。

- 我也很害怕。

- [两者]一，二，三！

（粘土碎裂）

- 哇。 - 好的！

- 看起来像巧克力。

- 闻起来像泥土。 - 污垢。

（笑）

我们刚刚孵化了晚餐鸡肉。

这非常像恐龙蛋。

- [两者] 嗯。

- 哇。

鸡欢呼。

- 鸡欢呼。

- 哦，那很好。

- 什么？

太软了。

- 有些人说鸡肉是一顿无聊的饭菜。

我想说那些人还没有吃过--

- 油炸，用粘土烘烤。

- 塞满猪肉和香料。

- 鸡肉里有猪肉？

- 是的。

- [Inga] 所以现在她只是添加酱汁。

我认为这是蚝油浆。

- 哦。

那味道就像我妈妈的炒饭。

哇，这很奇怪。

- “妈妈？”

（笑）

你知道这只鸡是什么吗？

这是一个时间胶囊。

为了味道。

埋在泥土下，很多就像一个普通的时间胶囊。

但这也是一道菜--

- 来自明朝。

里面有写信吗？

比如，“亲爱的日记，我的味道还好吗？”

- 是的。

- 非常柔软。

- 非常柔软。

从本质上讲，这道菜只是一盘

非常美味的鸡肉。

如此简单，如此完美。

我们要收回它现在进入艺术领域，

如果你同意的话。

- 让我们开始吧。

现在发生了什么？

- 是的，伙计。

（安德鲁笑）

看起来像来自 “圣诞节前的噩梦。”

这太美了，无法不分享。

我认为我们应该让每个人都来这里

，然后我们都来尝尝。

谁想要天鹅，谁想要南瓜？

大家干杯。

- 干杯。 - 干杯。

- 什么？

天啊。

是红豆。

- 为什么？ - 哇。

- 为什么？

- 不是“为什么”。

为什么不呢？

值得。

叫花鸡。

你知道他们说乞丐不能挑剔，

但乞丐可以是胆小鬼。

那是一次非常棒的经历。

史蒂文，在我们开始之前我们的“值得”获奖者，

您最喜欢什么这不是

中的亮点食物之一这一集“值得”。

- 猪肘楚查小事殿。

嗯。（手重击声）

- 那是指关节。

- 太好了，我想吃我自己的指关节。

你最喜欢的东西是什么？

- 老实说，硬汉我们在

拍摄地点二时下雨了。

我们刚刚遭遇台风擦过我们，但我们仍然下了

一些很棒的大雨，我很喜欢。

- 哪只鸡是对你来说最值得的是？

- 我的“值得”获奖者，走苏麻油鸡。

- [史蒂文]吴。

- 如果那只鸡有曾出现在汤剧集中，

它也会赢得该集。

- 哇。

- 舒适、令人兴奋、便宜。

太棒了。

谁是您的“值得”获奖者？

- 好的。

行走苏，全新体验。

- [安德鲁] 是的。

- 燕香楼。

如果你可以和你的眼睛，那个地方就会赢。

但是，因为那猪肉指节太棒了，

我的“值得”获胜者必须去楚查小食店。

- Inga，“值得”获胜者。

- 二号，楚查小十殿。

与锐步和朱莉娅。

- [史蒂文]安妮？

- [安妮]天鹅。

- Adam，谁是你的“值得”获胜者？

- [亚当]炸鸡。

- 噢，炸鸡。

非常好的选择。

- 好吧。

“值得：台湾”就这样结束了。

- 非常特别感谢台湾观光局

为我们提供了帮助这次旅行非常精彩。

没有他们就不可能来到这里。

- 好吧，我们离开这里吧。

再见！

（欢快的音乐）

- 欢迎回来。

- 欢迎回来，史蒂文。

在新年到来之前，我们将再制作三集连播

。

您可能想知道为什么我们不开车。

打个招呼，德文郡。

德文郡在前面开车

因为我们正在接客今天我们的特别联合主演。

他是该节目的狂热粉丝，来自伊利诺伊州森林河。

他的名字是杰克逊，并且

Make-A-Wish 使他的访问成为可能。

- [史蒂文]怎么了？

很高兴认识你们

（家长笑）

嗨，伙计们！ - 嘿。

- 你准备好了吗？ - 是的。

- [史蒂文]好吧。

（咕噜声）

这是亚当，打个招呼。

- 嘿。（安德鲁笑）

- 欢迎上车，杰克逊。

- 这是一辆有价值的汽车。

- 没错。 - 哇，哇，哇，哇，

我是这个节目的双关语大师。

- [史蒂文]我喜欢。

- 但谢谢杰克逊今天加入我们的

双层芝士汉堡节目。

- 谢谢你邀请我。

- 您从伊利诺伊州一路飞来。

- 是的。 - 中西部，

我已经喜欢你了。

- 我们应该做值得的今天吗？

- 你不知道该怎么做？

- 今天的“Worth It”节目中，我们有

三个双层芝士汉堡在三个地址

、三个不同的价格点

，看看哪一个值得。

- 最值得的。

- [在一起]最值得的。

- 按给定的价格点。

- 所以至少有六个肉饼。

- 你准备好了吗？

- 我饿了。

- 好

- 所以我们要去的第一个地方

叫做 Burgers Never Say Die。

我们要见肖恩了。

- 这是一家超级汉堡店。

我喜欢《超级粉碎》游戏、终极版等等。

你玩终极版吗？

- 是的

- 哦，谁是你的主人？

- （咯咯笑）天哪。

- 大金刚。

- 好吧，好吧，我是尼斯人。

- 你带来了所有史蒂文想要的共同主持人属性

我，但我不拥有。

- 嘿，你看 NBA 吗？

- 是的。

（全都惊呼）

- 这就是我所说的。

- 所以您的菜单以常规菜开始，

常规菜有两个肉饼。

- 是的 - 这是为什么？

- 我喜欢双层芝士汉堡。

这就是我从小到大吃的东西。

它也有效，因为它是一个粉碎肉饼。

- [安德鲁] 告诉我们什么是粉碎汉堡？

- [Shawn] 是在锅上煮的平顶，在非常高的温度下，

，然后你就把它砸碎在那里，所以它烤焦了

，整个过程可能需要一分钟或更短的时间。

- [杰克逊] 是什么让一个真正好的汉堡？

- [Shawn] 这太主观了，就我个人而言，

我喜欢在煎锅上煮的汉堡。

- [Jackson] 煎锅添加了什么？

- [Shawn] 你得到的味道是去过那里，调味料

来自汉堡以外的食品。

- [安德鲁] 是什么吸引了你专门做汉堡吗？

- 我和我的妻子总是非常喜欢汉堡

，并进入了洛杉矶的美食界。

把我们吃的所有汉堡放在一起，

我想，我想尝试一下我自己做这个汉堡。

我从我的后院开始

，无意开一家餐馆。

几周以来，我一直在只是恳求人们来

尝尝汉堡；朋友，同事，任何人。

然后，一些人找到我，

问我是否想开一家餐馆。

在我的一生中，

我通常只是跳进去，

我想，让我们给这个开枪看看会发生什么。

- 我们这里有一个标志也就是说，“总是点两个”。

为什么？

- 这是一首对后院的颂歌。

人们会订购一份，他们会后悔的

然后会有很长的线或者我们已经卖完了，所以。

- 两个还可以吗？

- 我给你推荐两个，是的。

- 你呢，你会做两次吗？

- 我做了两个，我已经吃了就像一天六次一样，所以。

（笑） - 天哪。

- 我的意思是我们可能会在这一天中做六次，

，对于我们来说，

那么为什么不从两个开始呢？

- （叹气）我们开始吧。

（收银机叮叮声）

- [安德鲁] 好吧，杰克逊，把它拿走。

- 值得，双层芝士汉堡，拿一个。

- 很好。 - 那太完美了。

这比我平时做的要好。

拿两个。

（咔哒声）（笑）

为了汉堡永不说死，

他们还有软冰淇淋。

内部专业提示；

您可以在杯子，旁边点一杯苏打水，

，然后将其混合成您自己的漂浮物。

正确的是什么浮点数的比例？

有人知道吗？

- 整瓶。 - 这是一种感觉。

- 杰克逊的经典根汁汽水。

这是史蒂文的--

- [史蒂文]我有巧克力--

- 还有一杯蓝莓根汁汽水。

好的，什么时候，什么时候，什么时候，什么时候。

干杯！ - 干杯！

这个怎么吃？

- 谁想到了花车？ - 哦！

- 将一些苏打水倒在一些冰淇淋上？

这就像一些人，

父母不在家，恶作剧（大家都笑了）。

- [所有人]干杯。

- 薯条！

- 味道像麦当劳。 - 味道像麦当劳，是的。

- 所以这些薯条是用牛油炸的。

显然是这样的麦当劳的味道就像

，很久以前，

，然后才改用植物油。

秉承他们的座右铭，

我们每人两个汉堡我们中除了你杰克逊，

因为这是你的第一次参加其中一场牛仔竞技表演的时间，

我不想那样对你。

- 哇哦。

- 它看起来像快餐汉堡在广告中看起来像

，但这就是现实生活中的样子。

- [杰克逊] 闻起来很香。

- 很棒的面包味。

您是否认为必须等这么久

才能真正咬一口？

- 我可以指出一个吗在我们咬它之前，这个汉堡的更多物理属性

？

抱歉，杰克逊。

看它像一个格子的样子。

- [安德鲁] 是啊，是啊，是啊。

- 脆？ - 非常脆。

但你几乎可以看穿肉。

- [安德鲁] 就像蜘蛛网一样。

- [所有人]干杯！

- 哦，伙计。

哇！

- 也很脆

- 真的很脆。 - 是的。

- 这是汉堡的精髓。

没有什么多余的。

没有什么奇怪的酱汁或调味品。

- 天哪。

- 这可能是最好的我吃过的汉堡。

- 天哪。

- 就像真的一样。

- 你同意吗？

- 是的。

- 这是我最喜欢的之一。

- 吞下你的食物。

（杰克逊和史蒂文大笑）

- 下一个汉堡，我们开始。

- 你肯定会对其中之一感到满意，

，但您会想要两个。

- 我同意。

订购两个。

我现在在做什么？

我只是轻微乳糖不耐症，

奶酪含量很低，没关系。

您有乳糖不耐症吗？

- 不。

- 你是一个幸运的人。

哦，我们也吃了冰淇淋。

我在做什么？（大家都笑了）

- [安德鲁]杰克逊，你觉得

的部分怎么样？显示亚当在哪里吃饭？

- 他咬了很大口。

（笑）

- 我会在你之前完成我的。

- 当然。

我不知道我是否能做到这一点。

- 多棒的芝士汉堡啊。

- [杰克逊和史蒂文]那太疯狂了。

- 我们同时说话。

- 哦。

- 双胞胎！ - 看看谁是和蔼可亲的。

所以在我们下一个双层芝士汉堡之前，

我们实际上会得到另一个双层芝士汉堡。

我们要去西好莱坞的这家法国餐厅

，名叫Tesse。

我在 Instagram 上看到为了庆祝国家汉堡日，他们制作了

，我们将其称为

特殊的甜点汉堡。

我们伸出援手，糕点师莎莉

非常好心地同意重制它，但这次加倍。

这可能是当天最具视觉吸引力的

汉堡。

（迷人的老式学校音乐）

- 闭上眼睛。 - 好的。

- 伙计，这会让你大吃一惊。

三、二、一，揭晓！

（史蒂文和杰克逊惊呼）

- [安德鲁]这非常现实。

- 老兄，那是草莓吗？

- [杰克逊和安德鲁] 是的。

- [安德鲁] 两个杏仁饼，巧克力甘纳许、

芒果百香果奶酪、草莓片、紫苏叶、

和覆盆子果冻作为番茄酱。

- 哇。

如果你不告诉我那是甜点，

我就不会猜到。

- [所有人]干杯！

- [史蒂文]这个怎么吃？

（咕哝）

- 实际上真的很好。

我的意思是它是巧克力水果，有什么不喜欢的呢？

- 既甜又苦。

- [史蒂文] 这就是小吃。

- 来自杰克逊的品酒笔记。

这不是你第一次，不是吗？

- 没有。 - 好吧，我今天退休了，

你可以--

- 你知道现在几点了吗？

- 是的。

哦，你是问我还是杰克逊？

- 如果你不知道，我会担心的。

- 事实时间。

- 没错，双层芝士汉堡的事实。

- 双层芝士汉堡事实。

- 一分钟。

（全都笑）

双层芝士汉堡的事实。

- Bob's Big Boy，因在 1937 年销售

第一个双层芝士汉堡而受到赞誉。

该连锁店最初的名称是 Bob's Pantry

，但在被称为 Big Boy 的双层芝士汉堡

发明后，

餐厅更改了名称夸耀其著名的汉堡。

双层芝士汉堡变得如此出名，

他们更改了餐厅名称。

- [Adam] 重命名这个节目怎么样？

- 哇哦。 - 哇哦。

可能是被称为亚当的无声咬伤。

- 不，亚当的大咬。

- 亚当的大咬。

是的！

对于我们的下一个双层芝士汉堡，

，我们将前往高地公园的 Burgerlords 去见 Frederick 和 Max，

。

与这个双层芝士汉堡类似，

下一个双层芝士汉堡的没有肉做的。

- 我从来没有吃过素食之前的芝士汉堡。

- 这一集的曲线球。

- 我既害怕又兴奋。

- 害怕和兴奋是和食物在一起的好地方。

告诉我们什么样的 Burgerlords 是餐厅。

- 我的想法是有点像传统快餐店的奇特版本

。

你已经习惯了冰冻花园汉堡，波托贝洛。

这是相反的，其中一切都是素食主义者，素食主义者，

，除了牛肉汉堡。

- 您认为

传统牛肉芝士汉堡

更受欢迎，还是素食者和纯素食人群更受欢迎？

- 老实说，大约是 50-50。

- 是吗？ - 是的，我们每周都会查看

。

- [史蒂文]你们是如何开发

这个肉饼的配方的？

- [Max] 一切都有它的作用。

大麦有嚼劲，以及腰果有很好的嘎吱声。

我们正在烤所有茄子，

将其他蔬菜切成薄片。

这些都和所有的一起炒平顶上的香料。

在米饭中煮大麦炊具，配上 kambu 和味噌，

烤坚果，鹰嘴豆，腰果，

，然后全部放入一批，只是混合在一起。

- [Fred] 一旦天气变冷，就会稳定下来，

然后我们就将它打成球就像传统的汉堡一样。

我们把它卷在面包粉中，然后我们把它摊开，

所以当面包粉煮熟时给它一种脆脆的边缘。

- [最大] 帮助保留肉饼也避免在烤架上燃烧。

- [弗雷德] 所有的工作出现在开头，

，这样我们就可以非常快地推出它。

平均而言，我指的是我们的门票，大概五到十分钟。

这就像新快餐。

- [Max] 感觉很快食物，外表看起来像

，但内部却像厨房，我们整天都在做饭。

- [史蒂文]现在你已经解释了这一切，

感觉汉堡店

是最难的事情为素食者做的事。

就像你为什么想要解决汉堡店？

- 你知道，这是怀旧之情。

你知道，这是

一家快餐店的食客的体验，炸薯条和吃汉堡。

这也是为了创建我们认为

在这里并不存在。

你知道，当我们长大的时候，

有很多时候我们感到被忽视，

所以我们想要确保每个人都觉得

他们在这里有一个不错的选择。

（收银机叮叮声）

- 为了让我们的体验更圆满，

我们还买了豆腐鸡块和炸薯条，

薯条王风格。

- 薯条之王，这是一个很好的双关语。

你读过《薯条之王》吗？

（全都笑了） - 天哪。

- 我们无法带你去任何地方。

- 干杯。 - 干杯。

- 啊，这很好。

我们需要餐巾纸。 - 哦，我的天啊。

这是我一生中第一次，

我遇到了一个吃东西乱七八糟的人。

看看那个。

- [杰克逊] 奶酪皮。

- [安德鲁]有奶酪皮。

- 干杯。 - 干杯。

- [史蒂文]蔬菜肿块。

- 这很好。 - 哇。

- 它的味道根本不像植物。

尝起来像真正的牛肉。

- 很热，奶酪味，多汁，肉味十足，却又没有肉。

所以当你想，“伙计，我现在真的可以去

吃汉堡。”

这能满足那种感觉吗？

- 100%

（笑）

- 你要完成那件事史蒂文吗？

- 我正在努力。

- 放一点辣酱在那里。

- 哦！ - 哦！

- 是的，辣酱我。

你知道吗，这真的很好。

这是一个不错的小踢。

它确实让汉堡的味道。

- 哦，它有一个很好的踢它，那很好。

- 就像我在一个现在是不同的宇宙。

素食，在此宇宙，是常态。

- 确实有点像我们处于暮光之城场景中，

一点点，就像回到过去，

但到了另一个现实每个人都是素食主义者，

，你知道吗？

不错。

你看过《暮光之城》吗？

- [安德鲁] 哇，咬得真好。

- 这太好了。

- 生活充满活力。

- 生活令人兴奋（笑）

- 不仅仅是令人兴奋

- 生活令人兴奋

- 生活。

天哪，伙计们，我是第十号肉饼。

（笑）

- 那是八个。 - 哦，对不起，八个。

- 八点了。

是的。 - 我已经无法数数了。

这就是我吃过的肉饼数量。

- 在我们进入最后一个之前汉堡，是时候再吃一个了 -

- 汉堡事实。

- [安德鲁]双层芝士汉堡事实！

- 天哪。（笑）

- 你想今天读一下事实吗？

- 当然。

巨无霸

全国首发时的售价为49美分。

- 49 美分？

所以你是在告诉我我可以去麦当劳

吃两块硬币然后再回来带着巨无霸和一分钱？

- 是的，在 60 年代，当它首次亮相时。

- 哦，抱歉。

- [Adam] 这发生了很长一段时间--

- 早在 60 年代。

- 回到 60 年代，对。

- 我们正在前往 Petit Trois

的路上，在那里我们会看到厨师 Ludo

和他的双层芝士汉堡被称为“大机械师”。

- 这个大型机甲上有什么？

- 嗯，这是法国人餐厅，所以酱。

- Petit Trois，这是一个经典的法式餐厅。

设计和食物非常法式。

- 所以你就有了这个汉堡。

它如何融入经典菜单？

- 在法国，我们吃很多牛排 hache，

你知道，是一个小馅饼，所以我决定只做一个汉堡，

就像美国人喜欢的那样，你知道吗？

而且看起来也像汉堡。

- [杰克逊] 是什么让一个真正好的汉堡？

- [Ludo] 需要一个汉堡酥脆多汁。

当我吃牛排或任何东西时肉，这就是我想要的。

我想要肉脆

- 它叫Big Mec，当然是模仿巨无霸的风格，

，对吧？

- 当然，是的，当然。

Mec，在法国，意思是男人，

（说外语）

法国菜最重要的是酱汁，

所以什么是非常重要的让我把我的汉堡

放在盘子里，在酱汁中游泳，

就像你吃一个牛排，所以我决定做

一种经典的法式酱，叫做 Bordelaise，

牛肉高汤，里面有很多葱和红酒酱。

我们大约需要八个小时来做，

然后是在我们熟成的切达干酪之后。

你怎么知道我是否要去放陈年切达干酪

还是美国干酪？

因为我喜欢美国奶酪。

- 真的吗？ - 哦，我喜欢它。

- 你喜欢美国奶酪吗？

- 哦，我们不喜欢美国奶酪？

伙计们，加油。 - 有些人不这么认为。

- 当我想到法语时美食，我认为美食，

或者我认为有点--

- Foufou？

- [史蒂文] 是的，有一点，

我的意思是这个汉堡不是我想到了什么，对吗？

- 我作为厨师的工作也是煮人们想要的东西。

混合美式风格很有趣食物与法国菜。

我建议吃汉堡用叉子和刀。

就像你说的，非常法国式的 foufou。

- 这是你说的，不是我说的。

- 所以这是刀叉？

- 在法国，我们吃我们的汉堡用叉子和刀。

好的，伙计们，抱歉，是的，我们愿意。

（收银机叮叮声）

- [史蒂文]就是这样。

- 这真的不同于任何我以前见过的汉堡。

- 看看它是如何电镀的。

- [杰克逊]它在酱汁池里。

- 是的，它看起来像昏暗的池塘里的睡莲。

- [史蒂文]你会荣幸吗？

- 天哪，哦，好吧。

- [史蒂文]互联网上的每个人

都会看到你把它减半。

- 我们正在失去吸引力。

- 天啊。（笑）

- [Andrew] 这是一个 25 美元的芝士汉堡

，你刚刚破解了它。

- [史蒂文]双倍。

- 刺穿整个确保你咬合的东西。

什么？

天啊。（全都笑了）

- 我很遗憾地说我会分享一个汉堡没问题。

我要欢呼吗？ - 干杯！

- 然后我要擦掉一些酱汁。

- 太神奇了。

- 是的。 - 是的，男孩。

- 哇。

天啊，那个酱汁。

- 那个酱汁。 - 太不可思议了。

- 肉饼太脆了。

- 多汁又酥脆。

- 好吧，如果我愿意的话回到 Burgerlords，

这就是我想要的汉堡的一切，

但它是素食的。

- 这就是我没有做的一切知道我想要汉堡。

- 确实，我认为我没有以前有过这样的酱汁，

，味道浓郁却又诱人。

- 是的，酸味只是让你渴望更多。

- 是的，确实如此。

- 杰克逊就像，在我吃剩下的汉堡时继续说话

。

- （轻笑）他正在毁掉我们的汉堡。

- 这就是你的想法吗昂贵的汉堡

看起来像“值得吗？”

- 不，我认为它看起来会更漂亮。

最昂贵的汉堡，例如你和基思的那一集，

有很多成分，比如鹅肝和龙虾。

这个只有牛肉还有奶酪和酱汁。

就这么简单，您不需要任何其他东西。

怎么样？

- 我明白你为什么使用叉子和刀子。

（笑）

- 那么你感觉如何？

- 食物昏迷。 - 食物昏迷？

- 现在是时候了。

你知道现在是什么时间。

- 双层芝士汉堡舞蹈时间。

走吧！

（笑）

双层芝士汉堡，嘿！

哦！

- 在我们讨论“值得”获奖者之前，

今天你最喜欢的东西是什么

，除了双层芝士汉堡之外？

- Tesse 的甜点。

- 哦，是的。 - 那很好。

- 你刚刚偷了我的答案。

- 今天我最喜欢的事情是不是双层芝士汉堡

是我们的搭档杰克逊。

- 噢。 - 噢。

- 事实上我不必再和史蒂文一起单独吃饭

了。

我想我们可以开始了今天和你在一起，史蒂文。

哪个双层芝士汉堡

按照给定的价格，对您来说最值得吗？

- 汉堡永不死。

肉饼的质地这就是我在汉堡中添加薯条时试图实现的目标

。

脆脆的、脆的、多汁的。

- 等等，快倒回。

你放了薯片在你的芝士汉堡上？

- 是的，很棒的双层芝士汉堡。

但我得说我值得的冠军

几乎没有进入 Burgerlords。

- [安德鲁]哦，素食者双层芝士汉堡。

- 这重新定义了双层芝士汉堡也可以。

接下来是安德鲁。

（安德鲁呻吟）

- 我喜欢所有这些地方。

汉堡永不言死，可能我吃过的最简单的

芝士汉堡。

汉堡王，我认为是如果我想

与人一起出去玩，我会去哪里。

我能说出我的价值吗获胜者是 Petit Trois？

我想我是。

一想到这个，我就开始流口水。

我想是波尔多酱。

- 你预见到这一点了吗？

- 不。

- 我以为他会选择汉堡永不说死。

- 是的，我也是 - 看。

显然，它们都是很棒的汉堡。

- 好吧，在我说我值得获胜之前，

你怎么能不选择最后一个呢？

我的意思是你是食品界的炒作野兽。

- （笑）什么？

- 你是一个非常漂亮的男孩，你知道吗？

- 热狗，你选了高价的。

牛排，价格高。

- 哇。

如果你真的回去了并统计我挑选的

高价的，不过，这种情况并不常见。

- 寿司和汉堡。

- 好吧，好吧，我要离开这里了。

- 杰克逊对演出的了解又回来困扰我们了。

- 开玩笑，我爱你，伙计。

- 我也爱你，兄弟。

- 好吧，杰克逊。 - 好的。

- 不再拐弯抹角。

谁是你心目中值得的获奖者？

- [杰克逊] 所以素食汉堡，

对我来说是一种新的体验。

我要开始了订购素食汉堡，

所以 Burgerlords 是我值得的赢家。

- 什么？

（杰克逊和史蒂文兴奋地惊呼）

你在开玩笑吗？

这是一个很好的假动作。

Adam，谁是你心目中“值得”的获胜者？

- [亚当] 汉堡永不死。

- 安妮，谁是你心目中“值得”的获胜者？

- 汉堡永不死。

- 好吧，我们这里已经有了很好的组合。

但我们所知道的是是安德鲁今天输了。

- 我没有输。

- 这是一段相当漫长的旅程。

- 谢谢你邀请我。

- 不，谢谢您乘坐飞机一直到这里。

- 这是值得的。

- 什么？

显示名称，注意。

（笑）

这值得获胜者的决定将永远困扰着我。

- 所以你想改变它吗？

- 我收回它，它是--

（欢快的音乐）

回来观看另一集“值得”。

- 我们不只是在这里吃面条，

我们还覆盖面条。

- 面条。

我们做了很多类型过去的面条。

意大利面、意大利面条、拉面。

今天，我们的重点是洛杉矶的非意大利面条。

- 今天值得，

我们将尝试三份美味的面条

，三点大幅不同价位

来找出哪种面条以它的价格来说是最值得的。

好的，我们坚持下去特别是亚洲菜肴。

我们要去的第一个地方到，我们要去哪里？

- 我们要去老喜儿面馆

看乔和艾伦

，我们正在吃他们的妻子的特色面条。

- 甜蜜。

非常非常甜蜜。

就像，这个故事很甜蜜。

- 这实际上是一个甜蜜的故事。

（欢快的爵士乐）

你是怎么开始的这生意一起吗？

- 这是他的梦想。

- 我在洛杉矶找不到我最喜欢的面条。

- 它不同于你习惯了什么？

- 非常不同。

他想保留原来的来自我家乡的风格。

山西省，中国西北部。

- [安德鲁]我很好奇你家乡的面条

有多少种？

- [艾伦] 超过一千种不同。

- 超过一千种不同的风格？

- 是的。 - 这么多。

- [Ellen]猫耳朵面，毛耳朵

在我的家乡我们也做很多。

大多数时候我们都会配羊肉或牛肉汤。

其实很相似就像通心粉面条一样。

刀切面是扁而粗的面条。

我们平时炒的那个面条。

- 我们专注于妻子的特色面条。

你能告诉我们什么是那道菜背后的故事？

- 介绍一下这个。

- 她是我的妻子。

（两人都大声笑）

（乔说外语）

- [艾伦]面条称为何老式。

这是一种又长又细的面条。

机器直接推到锅里，

所以非常非常新鲜。

实际上只需要两个或三分钟就可以煮了。

第一个酱汁，牛肉

味道会有点辣

还有番茄鸡蛋，

我们就用番茄炒鸡蛋。

有点酸味。

猪肉末只是大豆与猪肉末粘贴。

- [安德鲁]如果我是正确理解这一点，

在你的家乡，通常会用

这些酱汁和面条一起吃。

有时人们会将两者结合起来，

并且您有这样的想法将三者放在一起。

- [艾伦] 是的。

- 为什么会这样？

- [Ellen]味道会更复杂

- [Joe]因为我喜欢这个味道。

一起来一份蔬菜，

和一份肉，有一个酸，有一个咸。

一碗就很棒了。

（收银机叮叮声）

- 你们也在这里包饺子。

你有推荐吗我们应该尝试哪一个？

- 是的，羊肉饺子，我喜欢。

给我的新物品。

- [史蒂文]我会做到的用醋和智利油。

- 饺子欢呼。 - 干杯。

（笑）一起去洗澡。

来吧。

- [两者] 嗯。

- 我必须再吃一个。

- 与...分享一些...

哦，就是这样。

- 嗯。 - 想要一个安妮吗？

这是一种非常柔软的羊肉味。

- [史蒂文]非常轻。

- 是的。

一迪还没有。

- 事实上，

这个饺子最重要的就是饺子皮。

- 这是与面条相同的面团。

- 这是很多食物。

- 这是一个有趣的数字。

- 干杯。 - 干杯。

（发出声音）

- 美味的面条，是的。

- 我一直很喜欢面条

，你可以直接把它塞到脸上。

- [亚当]你们都是怪物。

- 我们是怪物吗？ - 对不起。

- 我看到安妮的样子这个用耳机。

没关系，这是一个大量的吸食正在进行。

- 老实说我从来没有听说过今天之前的番茄鸡蛋。

- 这有点疯狂因为这就像结合

我童年时的所有这些口味。

就是所有这些就像，哇。

你只是喜欢（呼气）。

- [安妮]史蒂文，那是料理鼠王。

- 那是料理鼠王？

我还没看过那部电影。

（发出声音）

- 一千种面条，大约。

- 太令人安慰了。

非常非常好的面条。

- 在我们去下一个面馆之前，

我们要去一个叫 Bistro Na's 的地方

那是北京特色甜品。

- 是的。

- 推荐这个地方我们的好朋友一迪。

你想在我们之前完成这个吗，

是的，这是最大的我见过懒惰的苏珊。

- 咕咕。

- 好的。

我说：“一弟，该去哪里？我们得到一些甜点吗？”

她说：“你有去小酒馆Na's。”

这是为什么？

- 他们有我家乡北京的食物。

我经常在这里吃饭来缓解我的思乡之情，

他们的甜点是我从小就吃

的东西，所以我想你们应该尝试一下。

- [安德鲁] 哇。

- [史蒂文]好的。

- 给你，伙计们。

- 这就是一迪的生活方式。

我很清楚自己想要什么，

但我想问一迪我们应该吃什么。

- 驴滚。

- [安德鲁] 驴打滚。

- [一迪]是的。

- [安德鲁] 好的，你想要吗从驴卷开始？

- 这不是最好的一一一迪，你错了。

我是一个喜欢吃芝麻卷的人。

（轻柔的爵士乐）

- 嗯。

- 嗯，很好。

- 在我们享受之前剩下的甜点，

让我们享受一下面条吧。

- 面条的面条事实。

- 哇哦，所有的事实不都是面条事实吗？

- 是的。

- 因为它们改善了你的面条。

- 我刚才开了那个玩笑。

- 一般来说，中国人

不会烘干意大利面，但意大利人会烘干。

- 我从未做过这样的区分。

- 对于我们的意大利面剧集，我们看到意大利面条被挤压

，但他们在煮沸之前让其干燥。

而在老喜儿，它直接挤入水中。

我认为这是因为它没有针对那种有嚼劲的味道进行优化

你从干燥中得到的。

- 这很大程度上解释了为什么我更喜欢

中国面条而不是面食。

- 是吗？

- 因为他们只是--

- Squishier。

- Squishier，是的。

- 所以我们的下一站面条，

我们要去 Bugra 多兰维吾尔菜馆

我们要尝试的地方他们的大盘鸡。

在我们吃之前，

我们要吃掉剩下的这些甜点。

- 好吧，关掉相机，让我们进城吧。

- 我喜欢。

- 嗯。

（欢快的器乐）

什么是维吾尔族美食？

- 维吾尔地区位于丝绸之路的

中点。

它受到波斯语、

印度语、土耳其语和中国语的影响。

很多人问，“你们有烤肉串，

还有炒菜吗？”

“你是怎么发明这个的？”

但其实这是原汁原味的维吾尔族美食。

我们的厨师 Alerken 即将出发做今天所有的菜。

- 有哪些亮点维吾尔族美食有哪些？

- 在古代，维吾尔族人们在沙漠里做烤肉串。

所以你生火，然后你建造了那座塔，

，它的形状就像那堆火。

马球运动非常传统红烧肉、

胡萝卜、葡萄干一起。

蝠鲼，看起来像中国倾销但规模更大。

面团很薄。

里面塞满了牛肉和洋葱和香料

- 所以谈论大盘鸡。

所以我想它很大。

- 是的，它很大。

- 我以为这是一个面条集，安德鲁。

- 这是面条，对吧？

- 当然，是的，它配有面条。

这很典型汉语和维吾尔族的融合。

我们用油、辣椒和香料：

肉桂、孜然、星形八角、花椒。

所以这很辣。

我们把土豆和我们炖半小时。

我们也做手工面条。

面条，要有嚼劲。

我们用以下材料做面条水、盐和蛋清。

- 面团里有蛋清吗？ - 蛋清，是的。

因为它确实做到了有嚼劲，而且是粗面条。

这是两者之间的区别大盘鸡肉面

与另一道面条。

它应该又厚又宽。

- [史蒂文]我注意到大盘鸡，

所有的面条都被盖住了通过上面的东西。

你为什么要尝试在面条上建造这座肉山

？

- 因为大盘子鸡肉，有汤，

所以吃面的时候，将其与汤混合。

味道真是太棒了。

（收银机叮叮声）

- [Andrew] 我从未见过以前有一个这样的茶杯。

- [Bugra] 全部都是手工制作的。

- 哇。

- 手工制作？ - 是的。

花茶，这个很在我国很常见。

这也是我的创作。

- 干杯。

- 干杯。 - 别把茶洒了。

- 嗯，哦，是的。

- 哦。

- 玫瑰。

- 这里有肉桂吗？

- 是的。 - 肉桂。

- 小豆蔻。

- [布格拉]小豆蔻。

- 你准备好迎接一些大事了盘鸡史蒂文？

- 大盘鸡，我们开始了。

- 天哪。

好吧，我们吃了一份面条突出在这里。

我们应该从鸡肉开始吗？ - 是的。

- 既然这是大盘鸡？

哇，闻起来很香。

（咔嚓一下舌头）

嗯，有点辣，是的。

- 随之而来的味道，令人流连忘返。

- [安德鲁] 来了，面条。

- 哦，我想要一个那些种类的面条。

那个人一直坐在下面鸡肉的重量

知道了，我在这里找到了。

- 看起来很美味，对吧？

（笑）

- 干杯 - 干杯

哦，伙计。

- 哇哦。

- 面条本身很像饺子，

- 很像饺子。 - 在于它的柔软。

- 就像你在吃东西一样一根面条里有一个饺子。

- [安德鲁]确实如此就像底部的汤一样。

- 我知道，为什么我们没有勺子呢？

- 我认为这是因为面条是你的勺子。

（勺子叮当声）

-（笑）勺子的声音。

- 正如我们所说。

非常感谢。

看到这里的胡椒了吗？

一切都在进行中。

噢，太好了。 - 真的吗？

好的，我现在需要尝试一下。 - 你必须这么做。

将注意力集中在舌头上。

- 热量增加了一点。

麻木的花椒有没有一点点。

- 我喜欢这个，是的。

- 肉桂

的添加确实令人惊喜又令人愉悦。

- 但这让我想起马来西亚美食。

那里的菜品很多是字面上的婚姻。

没有什么比菜肴的结合更好地描述这个

了。

- [安德鲁] 很好吃。

- 我明白了。

我明白为什么他们说停止胡思乱想，

因为这需要很长时间是时候吃面条了。

是这样吗？

有时，当你看完电影

，你会想，“我不知道该说什么。”

- 就像当你完成一件好事时预订后，您只需

散散步，什么也不做。

- 或者像一岁半驾车一小时穿过洛杉矶

，一路到达比佛利山庄。

- 因为这就是我们下一步要去的地方，

但在那之前 -

- 面条事实。

历史学家认为中国面条起源于

X年前。

X 是什么？

- 1500 年前。

- 现在将其加倍并添加 1000。

4000 年前。 - 4000年前？

我想知道第一个形状是什么。

你觉得这很有趣吗，安妮？

- 我以前从未想过这一点。

- 是的，第一个面条形状是什么？

- 哦，面条形状？ - 面条形状哦！

- 我以为你只是谈论形状。

- 是的，我也是。

- [Adam] 中国制作面包的时间

比制作面条的时间还要长，

并且面条的制作也随之停止将面团

撕入沸水中。

- [两者]哇。

- 好的，穿过城镇。

♪ 穿过城镇 ♪

现在我们前往 Crustacean，

一个地标性的越南裔美国人景点。

我们将会有安氏著名的大蒜面条，

，最重要的是，珍宝蟹。

面条是创作

的创始人餐厅，Helene An，

，她对食谱保密。

所以它们是在秘密厨房里制作的

，我们不能进去。

- 我们将与托尼厨师交谈，

也许他可以把这些面条上有豆子。

- 没关系，我是说，奥普拉实际上是在这里拍摄的

，但她不被允许进入那里，

所以我们几乎就是奥普拉。

（大家都笑了）

（欢快的电子音乐）

- 我知道你们的厨房

有些秘密运作。

- 有点。

我们的厨房中还有厨房。

那个厨房是为家庭成员

和有家人的人准备的在

餐厅工作了 10 多年。

- 为什么？

- 我的老板，厨师海伦安，她首先在

70 年代在这家小熟食店

开始，并慢慢地将亚洲到处都有天赋。

她知道自己正在做某事，

所以她想继续它在家庭内部。

我们大约有四件物品原本来自秘密。

蒜蓉面条已经自从我们开业以来。

她看到每个人喜欢意大利面和帕尔马干酪

，所以这就是她的灵感。

她刚刚被命名为亚洲融合之母。

这是签名餐厅的菜。

- 亚洲融合已被关注以多种方式。

在我长大的地方，它被人瞧不起，

但你正在做亚洲融合，

而且就在比佛利山庄。

你如何翻转亚洲融合食品的叙述？

- 我认为这只是一些很酷的东西

，让人们讨厌融合，

但我变得如此当我与海伦交谈时，对此感到非常舒服

。

她其实并不知道什么是融合。

她就像是，“我只是按照我想要的方式烹饪

。”

现在我们从世界不同地区，

只要你做得明智，

最终的结果应该非常美味。

- 所以这是我们视频的最后一站，

这是三个美元符号，

但面条本身并不是

这里最贵的东西，对吧？

- 一般来说，如果您要吃螃蟹

，您总是会吃大蒜面条，

但它们是两个独立的菜单上的项目。

我想说 99.9% 吃螃蟹的人，

他们总是吃面条。

- 尽情享受面条。

- 这不是一个问题，你必须得到螃蟹。

（两人都笑了）

- 明白了。

（收银机叮叮声）

- 哇哦。

这闻起来像我的火闹钟即将响起。

（笑）

- 看看那个。

感觉就像你不应该在餐厅做

这很好，但我就是这样做想去（喉咙里笑）。

- 鱼子酱欢呼。

- 天啊，太棒了。

- 实际上，这很有道理。

- 开始吧。

- 开始吧。

啊，大蒜味十足。

大约需要两秒钟。

- [托尼] 一只螃蟹在壳里，

一只螃蟹把壳拿出来。

- 很好。 - 哇。

还有围兜？

没办法。

- 是的！

这比我想象的要简单得多。

- [安德鲁] 好的。

- 干杯。

- 哦，是的，那真是太好了。

我只想吃掉这一整碗。

- 太蓬松了。

松软的面条。 - 蓬松的面条，是的。

我要做一点螃蟹。

- [史蒂文]这不就是生活吗？

预先挑选的螃蟹。

（感性的蓝调音乐）

- 真的很棒，对吧？

- 这是我小时候的幻想

，一道菜的味道应该是什么样的。

- 这和你小时候吃的黄油面很接近

，对吧？

添加最佳版本黄油状的东西，

黄油蟹肉。

- 预先采摘的螃蟹，好吧，

就像鸟儿吃已经咀嚼过的食物

由他们的父母为他们做准备。

- 谈论当鸟妈妈咀嚼食物

然后将其扔进小鸡的嘴。

- 拥有的想法为你准备的食物。

- 这是母爱，对吧？

太棒了。

- 现在你该怎么做它，这就是问题。

（忧郁的布鲁斯音乐）

长面条，长寿。

- 漫长的一天。

- 他们就是这么说的。

今天你最喜欢的一件事

不是面条？

- 面条挤出机老喜儿面馆

，像个老店老式手动火车车。

- 在 Crustacean 处，位于地板上有一个鱼缸

，里面有很多漂亮的鱼锦鲤生活在下面。

好的安德鲁，哪种面条在给定的价格下，

是最值得的吗？

- 我要特别推荐

老喜儿的猫耳朵面。

“我值得”获胜者将前往

多兰维吾尔美食，

- 天哪。 - 超好的。

- 天哪，我简直不敢相信就这样，我们同意一次。

我喜欢甲壳类动物，而且我本来想说老喜儿

，因为丰富的经历你把它放在一个碗里。

我值得的获胜者去多兰维吾尔菜。

- Adam，谁是你心目中“值得”的获胜者？

- [亚当]老喜儿。

- 安妮，谁是你的今天最喜欢的面条？

- 甲壳动物

- [安德鲁] 还有一迪，而我们就在附近。

- 驴滚！

（笑）

- 好吧，我们的年终迷你剧第二集

就是这样。

下周再来一个非常干脆的结论。

- 它也有柔软的末端。

- [亚当]炸鸡三明治。

- 哦，来吧，亚当。

（轻柔的钢琴音乐）

- 好吧，史蒂文，这将是

我们 2019 年最后一集“值得”。

- 今天，

我们将尝试“值得” 三个炸鸡三明治

三点大幅不同的价位

来找出哪一个是最合适的以它的价格来说最值得。

- 我想我们是此刻正在经历，

有点炸鸡肉三明治热潮。

我们认为我们应该调查问题

并自己做炸鸡三明治。

- 我喜欢你说的“调查”。

- 哦，看看那个，新鲜的沥青。

- 你说话的方式（笑）

- 它看起来金黄可口，

就像新鲜炸鸡一样。

看起来很好吃吗？

看起来很好吃，

什么？

所以我们要去的第一个地方是

美国丽人之窗。

主厨 Elisha 将向我们展示

他们的炸鸡三明治。

American Beauty 是一家牛排馆。

白天，他们有一个外卖窗口

，可以做汉堡、薯条、

炸鸡三明治之类的东西。

- 我非常喜欢这个，感觉很纽约。

我不知道我该怎么办。

我就是喜欢它，我就是喜欢纽约。

（氛围音乐）

- 《窗户》是什么？

- The Window 是我们的白天营业场所

，我们以非常实惠的价格提供美味的食物

。

- [史蒂文] 据我了解，

这个鸡肉三明治不到六美元？

- [厨师以利沙] 是的，是的五美元 50 美分。

- 哇。 - 那太疯狂了。

- 我不知道我是否会说我们正在与快餐竞争

，但我们试图达到

左右的价格点常规快餐连锁店。

我们正在内部制作所有东西

，我们的想法是交付招待我们的客人，

无论他们点的是油炸食品鸡肉三明治在窗口

或者他们在晚上点我们的牛排。

所以我们蝴蝶鸡，所以它散开，

我们把它捣碎，所以它是周围厚度相同。

- [安德鲁]我看到你在你捣碎肉之前，我们也在肉

上打了分。

- [主厨以利沙]通过评分它，我们都在帮助

酪乳和调味料渗透，

但我们也得到了表面空间多一点，

所以有一点更脆的部分。

然后我们就炒它。

我们有很棒的马丁土豆卷。

墨西哥辣椒蒜泥蛋黄酱，这会提供一点

更多的脂肪和一些热量。

然后我们有这个非常简单的色拉

，给人一点新鲜感。

只是卷心菜、一些胡萝卜、红洋葱、

和非常简单的红酒醋汁。

- [史蒂文]你会说

可以制作出完美的炸鸡三明治吗？

是所有的平衡吗那些东西在一起？

- [厨师以利沙]为了我，我认为这确实是

这一切的结合。

当你吃它的时候，它就是一种进化。

就目前而言，这有点一切都在称赞自己。

我认为这确实可以带来更好的

和更愉快的饮食体验。

（收银机叮叮声）

- [播音员] 值得订购。

- 这是我们的命令！

- 谢谢你们！ - 谢谢。

- 哦，味道好极了。 - 哦！

- 抱歉，我只是想要那个。 - 那是一个沉重的打击。

盒子里的食物有一些东西

像这样，我每次都很喜欢。

- 嗯嗯。

- 就像美国便当盒。

- 很好。

- 你吃薯条时会吃番茄酱吗？

- 我愿意。

- 好的，等一下，我找到你了。 - 好的。

我吃了一份油炸食品，我的意思是什么？

- 你什么？

你很幸运我没有抛弃你头上的番茄酱。

- 去做吧，我敢。

薯条。

（视频游戏音乐）

- 嗯，令人难以置信的鱼苗。

脆脆的就像麦片一样脆。

- [史蒂文] 好吧，让我们开始桑多时间吧。

- 哦，看看那个。 - 哇！

感觉比我想象的更蓬松。

- 那是土豆面包。

干杯。 - 干杯。

（欢快的音乐）

- 嗯！ - 毫米。

是的，第一口真的很好吃。

- [安德鲁]哇。

- 嗯！

第二口真是太棒了。

- 我每次都有一种感觉咬一口就会好的。

- 我对这个面包的认识，

它是如此柔软和蓬松它正在履行自己的职责

，就像让炸鸡

成为节目中真正的明星。

- 这就是“为什么我们要吃

炸鸡三明治” 作为一个问题，你知道吗？

因为我们以前做过炸鸡，

但面包只是拨号整个事情又回到了

，就像软甜甜圈一样。

- 嗯嗯。 - 我有点喜欢。

你知道这是做什么的有点让我想起？

- 告诉我。 - 我想你会因为没有想到这一点而

生气。

- 不，我认为这

没有我想象的那么令人兴奋。

- 北京烤鸭包我们在纽约的时候。

那个软软的小面包配上美味的肉

以及调味品和脆皮蔬菜。

加上黄瓜和酱汁

，增加一点甜味。 - 是啊是啊。

你是对的，好吧，是的。

（视频游戏音乐）

- 美国丽人，多棒啊在美国的美好时光。

- 这对于你，我很失望。

- 好的，在我们下一个合适的

炸鸡三明治之前，我们实际上要

吃一份额外的炸鸡。

（史蒂文叹息）

节目的朋友David Chang，

有很多炸鸡名为福库的三明治店。

他们有菜单外的内容，超辣炸鸡

旨在味道更好作为冷品。

这就像一个食物双关语，但语言是

的味道和温度。

- 这听起来更像是一个矛盾修辞法。

- 这就像一个乐趣--

- 你必须是一个矛盾白痴吃这个。

啊啊！

- 好吧，你知道什么可怕吗？

食物附带的黑色手套。

就是这里，哦，哇！

戴上手套。（笑）

这家伙正在走路狗，只是看着

三个戴黑手套的家伙。

（戏剧音乐）

天哪！

看起来令人不安。

- 为什么！

哦！

- 它看起来像木乃伊肉。

- 为什么这么黑？（笑）

- 亚当，我希望你有那个牧场一瓶待命。

- 哦！（笑）

- 我以为我们只是在浸泡！

（笑）亚当！

这太奇怪了。

- 哦，好冷！（笑）

- 干杯！

（戏剧性音乐）

哦，还不错。

哦！

- 哦，它也像肉桂糖。

- 哦！ - 哦！

- 很糟糕。

- 有你想要的泡菜可以一直陪着（叹气）。

（叹气）不，我不喜欢这个。

- 告诉我事实！

- 好的。

冷热炸鸡事实时间。

嗯，很好，一杯冰雪饮料。

- 这让情况变得更糟。

- 你能说出冷热事实上的鸡肉时间吗？

- 热冷事实鸡时间！

（亚当打喷嚏）

（笑）哦，哇！

- 辛辣食物中

使某些东西变得辛辣的化学物质是辣椒素。

众所周知，辣椒素会增加能量，降低食欲，

增加唾液分泌，并释放内啡肽。

（笑）

- 味觉能力下降在较高温度下，

高于 86 华氏度，

以及较低温度低于 68 华氏度。

哦！

- 我认为这只鸡可能就在中心。

你还去吗？

- 天哪！

- 所以我们正在路上市中心到皮库尼科。

我们要去见厨师 Kuniko

并吃她的炸鸡三明治。

- 好吧，辣吗？

- 不，没关系。

- 好的，很好。 - 是的。

（氛围音乐）

- Pikunico 的意思是野餐加 Kuniko。

所以一切都在待办事项中盒子，您可以在

餐厅外面吃饭，就像野餐一样。

- 为什么选择炸鸡

作为菜单的基石？

- 我是伴随着它长大的。

我奶奶从来不喜欢做饭，

所以我们总是去买。（笑）

我来的时候就吃了这个南式炸鸡，

，外皮厚厚的，我喜欢它，所以我做了一个混合体。

轻，像日本人一样，但是还带有松脆感。

通常是小麦粉，

但我们做糙米和马铃薯淀粉。

这可能是最特别的我们炸鸡的一部分。

我们的油炸锅不含任何麸质。

我很多朋友的孩子，他们有严重的过敏症，

，而且他们从不吃炸鸡。

所以我说，好吧，你可以来这里。

- [安德鲁]你为什么想要为您的炸鸡提供三明治选项

？

- 我正在努力融入这里。（笑）

- [安德鲁] 你有过吗在日本找到那些？

- [邦子]我不相信这是一个流行的事情。

日本人只包饭团、

和炸鸡、泡菜。

这就是我们的野餐。

但很多人说，“Kuni，来吧，

就像你生活在美国一样，

每个人都喜欢三明治，想出一个伟大的方案。”

我想做三明治尽我所能。

我们制作了一个金色的小面包含有姜黄。

姜黄具有抗炎作用。

这样你就可以减轻

我在吃油炸食品的感觉今天吃鸡。（笑）

对我来说，三明治就是组合。

松软的包子，脆脆的鸡肉，柠檬醋汁中的酸。

我希望它一口气把所有东西都包含在内。

- 我的意思是你说咬一口，但我见过三明治

，它相当高。 - 是的。

- 我该如何一口吃掉它？

- 平滑。（笑）

（收银机叮当声）

- 我们是来吃三明治的，但我们还有一份沙拉

，我们要先尝尝。

- [Kuniko] 我喜欢我的海藻和黄瓜沙拉。

我们的海藻来自日本而且是用盐腌制的。

质地不像脱水，

像裙带菜，像纸一样薄。

肉质非常丰富，令人满意。

我每天都吃沙拉。

- 干杯。

（氛围音乐）

- 嗯！ - 哇。

- 我不确定我曾经有过以前吃过这种海藻。

它更稠密、更肉质。

- 暂停按钮，回到三明治。

她给了我们很好的建议。

- 看看鸡肉多汁。

你看到果汁流出来了吗？

这是挤压的隐藏好处。

- 干杯。

- 太棒了。

- 哇。

- 这当然是一个洗脸器。

这是一个非常好的三明治。

- 伙计，这个明星炸鸡三明治。

- 说三，一

- 二，三。

- 泡菜。 - 面包。

哦，为你的案件辩护，因为我认为你错了。

- 正是酸味使得你想要所有其他的东西。

- 是的，但是来吧，看看这个面包。

很软，味道很好咬一下，它不会散开。

- 这是一个漂亮的三明治。

这个东西的质地，几乎像苔藓一样。

你曾经看过苔藓并且我想，我打赌那很好吃吗？

- 我从不这么认为，不。 - 真的吗？

我觉得吃起来口感很酷。

这就像一个空中花园。

- 就像上面的那棵植物。

我认为这就像可能是完美的三明治。

你已经把这个炸了鸡肉真好吃。

但是，事情围绕它，这样你就不会

感觉油腻。

- [安德鲁]一点也不油腻。

- 有炸鸡就在这边，对吧。

所以她说，好吧，什么我应该把

放在这一边来平衡它吗？

- 豆芽、味噌酱、泡菜，有点太远了。

- 哦，好吧。

- 这边有墨西哥辣椒，繁荣。

我觉得我们说了一些好话。

- 哦。

- 亚当的肮脏举动。

这是一个肮脏的举动。

您是否正在使用您

尚未窃取的那个一块鸡出来的？

我明白了，我知道你是怎么工作的。

皮库尼科，你觉得怎么样？

- 面包，太好吃了。

- 哦，我想野餐。

这有什么意义吗？

- 不。

在我们去下一个地点之前，

炸鸡三明治实际时间！

- 炸鸡三明治事实。

- 虽然它目前不在菜单上，

一次，肯德基提供 Double Down 三明治，

我记得那个。

其中包含两个炸鸡柳

是面包

的两倍，馅料是培根、奶酪和酱汁。

我其实有一个非常对此的美好回忆。

- 你真的吃了这个东西？

- 我试过了。

这就像听起来一样令人惊奇。

- 真的吗？

我记得那件事，那太疯狂了。

就像，只吃食物伙计们，你们在做什么？

那时甚至是三明治

还是您只是在拿食物？

就像我刚刚拿起一个牛排然后用手吃，

那是三明治吗？

- [Adam] 如果你有两个。

- 我们在一家牛排馆开始这段视频，

现在我们要去一家海鲜餐厅。

- 哦，好的

- 我们正在去儿子的路上一把枪，厨师 Greg

将向我们展示他们的炸鸡三明治，

，可能还有几个其他海鲜美食。

（电子音乐）

这是模仿某种风格

还是海鲜流派？

- 当然，乔恩和文尼业主来自佛罗里达州，

它的氛围是佛罗里达鱼屋。

- [史蒂文]我想知道为什么你将炸鸡三明治

放在一家海鲜餐厅的菜单上。

- [Greg] 嗯，我们的菜单真的很多样化，

这就像我们喜欢吃的方式。

住在洛杉矶的您多样性如此之多，

韩国有美味的食物小镇，

圣盖博的美味中餐，只要你能想到的，我们都在这里。

所以这就是影响我们菜单的因素，

我们不是意大利餐厅，

我们不是法国餐厅，

我们只是拿点东西我们当时正在

并尝试开发一道菜。

- [安德鲁] 金枪鱼菜为例 -

- [格雷格] 没错，就是这样金枪鱼菜肴首先受到

秘鲁美食的影响我们采用市场牛油果、

红洋葱、香菜、和一些玉米片。

将所有这些混合在一起，然后金枪鱼被

捣成生牛肉片，所以它使鱼的质地

非常好。

这样就可以了围绕鳄梨混合物，

，然后是底部碗是 leche de tigre，

所以，你用勺子吃它

，然后吃一点金枪鱼，

鳄梨，玉米饼芯片全部放在一起。

- 哦。

谢谢。 - 哇。

- [史蒂文]这太令人愉快了。

- 这让我想起了我们在太平洋的

时光，还记得吗？

正如你所知，我并不存在于这个酒吧。

- 我们就像一个甜甜圈一样分享。

（鼓掌）

等等，哇。

- 谢谢。 - 好吧

这些是最酷的我见过的吸管。

- 这是你的饮料不必欢呼。

因为你会怎么做？

- 像这样。

（欢快的音乐）

- 我很担心，因为我里面没有酒精味。

但我在这里确实感觉到了酒精。

- [史蒂文] 好吧，牡蛎时间到了。

- [安德鲁] 嗯，是的，木犀草我。

- [史蒂文]然后你想要一个辣根还是你好吗？

- [安德鲁] 是的。

- 干杯

哦哦 - 嗯，是的

- 好的，把它调大 - 天哪。

我认为牡蛎是最迪士尼公主的食物。

它就像一把用海洋鱼制成的勺子，

所以它让我觉得就像我在《小美人鱼》里一样。

你明白我的意思吗？

- 不，我没有，我没有选择抬起你所放下的东西。

- 人们在摇头

但那些人却没有一直在吃蝎子碗。

- [史蒂文]哇哦。

- [安德鲁]这是最疯狂的看起来我见过的东西。

它看起来就像盘子里的整个大脑。

- 哇哦。 - 哇。

（欢快的音乐）

- 该死的，那太好了。

天哪，太好了。

- [史蒂文] 看看怎么样这里面有很多鳄梨。

- 还有底部的果汁就像辛辣的橙汁。

- 这味道更像比这个鸡尾酒。

- 是的。 - 耽误。

- [安德鲁] 不，史蒂文，你是个疯子。

（吸食声音）

（史蒂文咳嗽）（安德鲁笑）

- [格雷格]很多人问

我们是否可以做一杯鸡尾酒来自 leche de tigre

- 我是说，它尝起来比蝎子碗更像鸡尾酒

。 - 这是我说的，不是你说的。

- [格雷格] 我们采取散养鸡胸肉，

用一些柠檬和香草腌制过夜，

用三步法裹上面包屑裹面包屑的过程，

将调味面粉放入酪乳中，然后我们用面粉和面包屑制作面包屑

酪乳，所以它

有点脆当我们煎鸡肉时的质地。

然后让它休息，让汁液重新吸收，然后我们

使用红公鸡蒜泥蛋黄酱是来自

路易斯安那州的红公鸡辣酱，它不是是拉差辣酱，它更像是塔巴斯科州。

然后我们做沙拉用市场上的蔬菜，

我们做一些面包和这里有黄油泡菜，

所以我们来做调料用醋制作卷心菜沙拉

来自泡菜。

（收银机叮叮声）

- 好的 - 这是炸

鸡肉三明治。

- 谢谢 - 好吧，这实际上

根本不是我期望看到的。

沙拉里嵌着泡菜。

- 这是我喜欢的沙拉。

你见过更多吗漂亮的鸡肉三明治？

商业完美。

好吧，我要分给我们了。

您一定会喜欢这种感觉这个包子，我已经看出来了。

- 是吗？

- 是的，你是个大包子。

- 哦，这些菜是其实很相似。

就像脂肪和酸度。

- 是的 - 脂肪、酸度

- 脂肪、酸度 - 牡蛎

- 脂肪、酸度

- 脂肪、酸度

- 哇哇哇哇哇哇

- 你要让我像那，我要努力扣篮了。

这对于体育类比来说怎么样？

干杯史蒂文 - 干杯。

（绝妙音乐）

哦不。

当三明治乱七八糟时，你就知道自己玩得很开心

。

- 您对此有何看法炸皮的质地？

- 听起来你想要谈谈炸皮的质地

，安德鲁。

- 是的，你知道怎么回事不同程度的紧缩。

更脆的嘎吱声是像树叶一样，高音爆裂声，

然后还有低音爆裂声，

就像踏入雪地。

我认为这更像是雪花爆裂声

和我们的另一只鸡更像是叶子的裂纹。

是不是太啰嗦了？

- 我想在你的脑海里度过一天。

就像，你在想什么？

（绝妙音乐）

- 好吧，史蒂文。

- 我们又做了一次。

- 我们不仅有三个炸鸡三明治，

但这也得出了一个结论为我们准备了三集。

第一个有包子，最后一个有面包。

实际上，它本身就是一个三明治。

你最喜欢什么这集

中的东西不是炸鸡三明治？

- 在 Pikunico 固定

悬挂灯泡的巨型绳索。

- 嗯，是的。

我们不常说话关于餐厅装修。

我也有一个类似的最喜欢的东西

那不是炸鸡三明治。

- 啊哈。

- 美国丽人的浴室水龙头。

看起来像天鹅投掷将水倒入手中。

- 好吧，在给定的价格下，哪种炸鸡三明治

最值得？

- 我值得的获胜者前往美国丽人之窗。

那个炸鸡三明治这就是我想要的一切

在马丁土豆卷上，

，它是我心目中最亲近的东西。

- 你并不经常犯错节目，但你今天错了

- 哦（哔哔声）

- 我值得的获胜者属于 Pikunico。

那个炸鸡三明治太流畅了。

- 是的。

今天的平滑非常好。

Adam，谁是你心目中“值得”的获胜者？

- [Adam] Pikunico

- Adam 选择 Pikunico。

一个不错的选择 unico。 - 尤尼科。

- 2019 年就这样了。

感谢为这个节目付出努力的所有人

，最重要的是他们中的一些人不在这里。

- 感谢大家的观看。

- 是的 - 我们很感激。

我们会回来的。

如果你想推荐食物，我们会检查我们的 Instagram 页面

instagram.com/buzzfeedworthit

- 以及此视频的评论

- 此视频的评论

- 当您观看此视频时，我们可能正在阅读它们

。

我也在看。

哦，是的，我们做了什么了解炸鸡？

- 很好吃。

- 炸鸡很好三明治可能会继续

在世界各地被食用，

至少我们会知道它们味道很好。

已解决。（笑）

（胜利的音乐）

[英语] Show

重点词汇

词汇	含义
soup /suːp/ A1	noun - 汤
evaporate /ɪˈvæp.ə.reɪt/ B2	verb - 蒸发
drastically /ˈdræs.tɪ.kəl.i/ B2	adjective - 彻底地
abundant /əˈbʌn.dənt/ B2	adjective - 充裕的
condensed /kənˈdenst/ B2	adjective - 浓缩的
native /ˈneɪ.tɪv/ A2	adjective - 当地的
broth /brɒθ/ B2	noun - 肉汤
preserve /prɪˈzɜːv/ B1	verb - 保存
dehydrate /ˌdiːˈhaɪ.dreɪt/ B2	verb - 脱水
refreshing /rɪˈfreʃ.ɪŋ/ A2	adjective - 清爽的
marquis /mɑːˈkiː/ C2	noun - 侯爵
satisfaction /ˌsæt.ɪsˈfæk.ʃən/ B1	noun - 满足
deluxe /dɪˈlʌks/ B2	adjective - 豪华的
al dente /æl ˈden.teɪ/ B2	adjective - 嚼劲十足
extract /ɪkˈstrækt/ B2	verb - 提取

你还记得 "" 中 “soup” 或 “evaporate” 的意思吗？

进 App 马上练习 — 有测验、闪卡和地道发音等着你！

重点语法结构

We’ve been serving this soup for the past 60 years, since my grandfather's time.

➔ 现在完成进行时

➔ 短语 **"we've been serving"** 使用现在完成进行时，表示一个从过去开始且持续到现在的动作。
Why do Taiwanese people love soup so much?

➔ 一般现在时（疑问句）

➔ 助动词 **"do"** 用于一般现在时的疑问句，询问一种习惯性事实。
It’s eaten for breakfast, lunch and dinner.

➔ 被动语态（一般现在时）

➔ 动词 **"is eaten"** 采用被动语态，说明动作是作用于主语而非由主语发出。
We’re heading a little bit north of the city of Tainan.

➔ 现在进行时

➔ 动词短语 **"are heading"** 使用现在进行时，表示说话时动作正在进行。
If there’s one thing we learned here in Taiwan, you cannot leave a restaurant hungry.

➔ 零条件句（一般现在时）

➔ 结构 **"If… you cannot…"** 属于零条件句，用于表达普遍真理。
It’s like a dish that dares you to want something else.

➔ 限定性定语从句

➔ 从句 **"that dares you to want something else"** 是限定性定语从句，为 “dish” 提供必要信息。
We need to treat our customers like family.

➔ 一般现在时（状态动词）

➔ 动词 **"need"** 表示状态或需求，使用一般现在时。
I think that the broth is the most important part of the soup.

➔ 间接引语（that从句）

➔ 从句 **"that the broth is the most important part"** 是用来报告想法的that从句。

相关歌曲