Did you know you could eat an entire pig ear I think well let's try it out let's see if you can today on the best-ever full review shell we're going on another food adventure this time in Guangzhou China and we are in a large-scale Chinese restaurant let me tell you this place is like nothing I've ever seen before it is huge they have everything let's take a quick tour this is the walk station the steaming station the cutting station the butchering station the dim sum steaming station the dim sum dough rising room the oven room the meat grinding room the dim sum prep room the roasted meats room the pan frying room Nihao the sashimi row the fruit cutting room oh the livestock area the meat drying room the rice cooking room and this is the roasting area and this is where I'm gonna be hanging out today last week
when I showed you I was fumbling around Guangzhou and I found this huge lunch being cooked with tons of these roasted suckling pigs I needed to get a closer look closer understanding of these beautiful pigs what made them tick what they were thinking about their motivations and mainly also what they it tasted like here we're really diving in all the roasted specialties we've got roasted suckling pig we've got probably a roasted goose we are gonna find out what else they roast in here and we're gonna eat all of that stuff you can hear them cutting now let's go check it out and let's go eat what have they made for me here this is a beautiful plate of cha soo that is the roasted pork belly and it looks freakin amazing and the smells even amazing er
here we go roasted pork chow soo in China it doesn't get any more authentic than this oh my god it's just it's a little bit sweet tons of roasted fat it's dripping I feel this in my heart it's bringing back Chinese childhood memories I didn't even have Oh usually what people would do is they would cut it with some rice but I just cut it with some more chat so you know I'm saying that was amazing honestly it took my breath away but the reason we're all here is for this goose and for this pig next we're gonna try some roast goose so you might have seen a few weeks ago I tried this clay pot dump in Chinatown in Saigon and this isn't so different from that we've got three giant clay pots but just built into the bricks here and it's the same method there's hole on the bottom and then they're putting ducks or whatever delicious animals around the perimeter it gets cooked from the front from all around it's just like a big steaming sexy oven in there why did I say sexy I'm told that the goose is traditional Cantonese food and here it is we have three geese hanging up here ready to go
I don't know exactly what the big difference is between a duck and a goose I'm gonna find out today but you will see the goose has this kind of big ball on a 10 and they also like to hiss at you when they're pissed off but do they taste different that is the question I'm not sure we've got our three geese here they're gonna take him from here and go into the clay pot where they're gonna roast them we're now following the chef who is gonna take the duck and he's gonna put it into this hot oven charcoal flame right in the middle there's a big pond of duck fat that is dropping down below on the perimeter inside this giant clay pot here we've got our three ducks and this thing is like a sauna it's fragrant its fatty its meaty it's delicious and I can't wait to try it I think there's nothing better than roasting it really taps in to your caveman abilities Oh see look at this so before they cook the goose actually they pull it right from here this restaurant has a live bird section
Oh where's the goose oh that's right literally dripping fat that is beautiful are there any geese left what's really amazing is that a restaurant like this if someone is ordering a chicken or a goose they can literally pluck it from here butcher it cook it and serve it in less than 20 minutes that's pretty insane are you guys hungry cuz this is making me hungry have you had goose I've never had goose I tried duck a few weeks ago in Chinatown in Vietnam so I wanted to try something a little bit different and that's why we're doing goose today it's goose time doo doo doo doo doo doo doo doo doo doo doo doo doo doo so the first thing he does he cuts it open and they drain the liquid from inside and that is not gonna go to waste that's gonna become some kind of sauce or some kind of something I don't know I'll put it in my coffee later maybe he removes the head he chops the neck into a bunch of little pieces and he's gonna plate this guy on this huge platter right here he's got his meat cleaver this thing is heavy this thing is sharp
Wow the plating process has begun so the bit from the inside of the ghosts that they they strained out that they cut out earlier they are now jumping that back on top of the goose what was once inside it's now outside is that for me please hand it to me okay no not yet oh god it's for me it is for me so here we are I'm lucky enough to be in this restaurant seeing the full cooking process from live bird to you know food so incredibly fresh right inside the restaurant right inside the cutting room and we are just gonna use our hands and take a nice big bite of this okay it's my first time in my life trying goose you hear about goose a lot in European Christmas stories from like 200 years ago but I've never had actual goose
I let's try it out whoa Wow that skin the skin is a little punching has kind of a soft crunchiness to it you know oh look at that big piece of mean tons of fat it's all dark that is simply amazing over a fire it locks in the juices it cooks in its own fat and it is so absolutely delicious goose who knew that might be actually better than duck as amazing as this goose was this is not the main event what we're here for is this suckling pig we're gonna try that next so right here we have our suckling pig its suckling okay from the teats that means this has never eaten solid food it doesn't have a ton of meat on it it's it's I'm gonna be honest this is really it's a baby pig and I'm gonna give it back to you sir and you can do your thing show me what you got obviously here we have a big fan and have been pull the hot coals oh it is searing the pig skin immediately is turning crispy and brown
I guess we're searing the outside of the pig and the skin is getting instantly crisp abide this is great come closer now we're using some steel wool to put on this marinade here I'm not sure what's in the marinade it's brown and it looks yummy and I think that's gonna add even more to the golden-brown color of the finished pig oh and back to the flames wow this is a lot faster process than I thought so we're back round two in the fire we've put on the glaze and it is a nice it's creating a nice golden brown color and this thing is hot so these little guys cook in only ten minutes that's crazy it's so fast and now we're coming back more glaze I don't know if you get a lot of compliments
here but I think you're doing great I mean I don't I'm not sure how to assess the quality of your work but it looks yummy and I think that's the main criteria so Wow that is starting to look like real food so that's it this little guy is finished to be fair it was already on the rack when we got here but only 10 minutes cooking time for this amazing thumbnail here we are the main event this is the reason we came here though everything roasted episode and there's still some heat radiating off of it my man please would you please do the honors oh look at that guy off with the head first and he's gonna cut it right down the middle and already you can hear the intense Chris penis so right here he's cutting this perfect section and he's gonna cut it into little pieces little bite-sized pieces wow that looks so good the main event this is the roasted suckling pig the thing about the suckling pig is really when you look at these layers it doesn't have a lot of meat from my understanding the main draw the main attraction to the suckling pig is this skin okay I've had portlet own in the Philippines where they have the nice rotisserie pork you bite into the skin it's crunchy as hell but it's kind of thick and so if you're thinking is there any way that heavenly experience could get better well this is it they made it super thin well
I mean you know nature made it super thin right here you can see the suckling pig skin it is super thin and it's gonna be super crunchy let's try it out bro we've got fat we've got me we've got skin it's all together baby let's give it a try Wow amazing perfect texture it really melts in your mouth it's really one of the tastiest things I've ever had they put a big on the plate so I would remember what kind of animal it was big let's rip often a good old pig ear did you know you could eat an entire pig ear I think well let's try it out let's see if you can that's really a party what animal can you grill ripoff it's tiny cute little ear eat it and it's still delicious no really think of another animal.
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