China’s Wildest Street Food Market 🇨🇳 What They DON’T Show Tourists! (Kunming)

China’s Wildest Street Food Market 🇨🇳 What They DON’T Show Tourists! (Kunming)

[Music] This is 24 hours of eating Chinese street food in Kuning, China. [Music] So, our first stop today here in Kunming is at the Jwansen Farmers Market. I came here about maybe 8 years ago, and this is without a doubt one of the greatest farmers markets anywhere in the world. So, Yunan province, of which Kuning is the capital, is known as China’s bread basket or China’s pantry, if you will. A lot of the ingredients for all kinds of Chinese dishes come from Eunan. A lot of specialty ingredients. So, Kuning is known as the eternal spring city because of the very moderate climate. It’s very comfortable, about 23°, and it’s usually like that all year round. So, a lot of ingredients can grow here. and grow nowhere else here in China. They actually have a lot of sort of almost European like ingredients. They’re famous for their ham. They’re famous for their cheese, potatoes. A lot of these things uh they can only cultivate here in Eunan. So, you’re going to see a lot of uh interesting fruits and vegetables and products. We’re going to walk around the market, try a bunch of different things. This is one of my favorite markets anywhere. So, let’s go explore. So, we just stumbled across the meat section. Look at this tail right here. Cow tail. And then on the other side, we’ve got the seafood live in the tanks. So much to see here. [Music] Okay, first stop. We spotted this place that’s selling crispy pork. They’ve got all the strips of pork belly are hanging there and you can just pick whatever one you want. Just pick it right off of the hook and then she chops it up thin and then served with a little bit of chili powder and some sauce. Let’s try it. It’s quite a popular stall. She’s just chopping chopping away. So, we’ve got our uh I ordered one half of one of those strands. So, you can see it’s really crispy. It’s got some pieces have the skin on the end there. It’s pork belly. Let’s try it first without the sauce. Yeah. Oh my god. It’s already actually spiced up. I can taste cumin right away and really crispy and really juicy. A little bit oily. Okay, let’s open up this sauce here if I can without making a mess. I’m not really sure what the sauce is, but we’ll find out. Let’s try that. Wow. Oh man, that’s really good. It’s like super juicy and crispy at the same time. That sauce has got some heat to it, but there’s a lot of garlic in there as well. A little bit of cilantro. Yum. Honestly, it doesn’t even need the sauce, but it is good. This is an end piece. It’s got extra crispy skin on the top there. Little bit of the sauce. [Music] That really good. Good first stock. Really, really good crispy pork. Simple thing, but when done rice is so good. You get the perfect contrast between like tender meat and real crunchy crispy skin. And I just couldn’t pass up this stall with all that meat hanging there. All right, let’s keep going. See what else we can find. [Music] This all super popular. They’re selling all kinds of brazed meat. You got literally every part of the pig there, the the snout, the trotters, and they’ve also got goose, I believe, or duck. And it’s all bra, and you just pick whatever you want. They chop it up. But I don’t think we’re going to try this one. I don’t feel like pig nose for breakfast today. [Music] So, we spotted this stall here. They’re selling a really famous dish from Yunan. This is beef jerky and then they actually slice it very thin and fry it in chili oil with Sichuan pepperc corn. So, this is another kind of pick your chunk of meat from right here. Gave it to her. She slices it up, fries it up for you. And she gave us a little bit of a sample here. So, beef jerky fried in chili oil. Let’s try. [Music] Oh, wow. Oh, that is so good. It’s really like fragrant. You can taste the beef. It’s got that jerky kind of chewiness, but it’s also kind of crispy cuz it’s been fried. And then you start to chew it and it releases that chili oil which is seeped into the meat. But yum. There’s a lot of flavor. It’s salty, but it’s got this really kind of beefy beefy flavor. Probably because it’s been dried like that. Yum. I love it actually. Very very good. There’s a lot of interesting fruits here. I do recognize most of them, but one caught my eye that I just have never seen before. I’ve never seen this before. And it’s not very often you see a fruit that like you’ve never seen, especially traveling 10 years. So, in Chinese called bahu ja. In English is called abi fruit. Or I might be saying it wrong. Akabi fruit. Basically, it looks like a banana meets a passion fruit. And I’m not totally sure you can eat the seeds. I tried to ask her in my broken Chinese. I think she said I could eat the seeds. So, this is popular in Yunan. I’ve seen quite a few stalls selling. It’s got that crazy purple color on the outside and then it looks like a passion fruit on the inside. Okay, I’m going to eat it. Oh. How’s that? It’s not what I thought at all. I thought it was going to be sour, but it’s actually really sweet. It’s like a Jeez, I don’t even know what to compare it to. It’s It’s really interesting. You got the texture of like sort of passion fruit. It’s got a lot of seeds in there. I’m crunching the seeds up. I’m not sure if that’s what you’re supposed to do, but it’s really juicy like a passion fruit, but sweet like a I don’t know, like a litechi. Like a lchi or a long. It’s got the flavor of a litechi or longan, but the texture of a passion fruit in the shape of a banana with the color of I don’t know what fruit is purple. Mango steam. Not bad. Not what I thought. There’s a lot of seeds and I’m just eating them. So, I hope that’s okay. Look at this fruit stall for example. The only ones that h you commonly see, I guess, would be the star fruit and guava. Here we’ve got the a kebabi fruit I just tried. I’m not even totally sure what this one is. Back here, we’ve got the Buddha’s hand fruit, a type of citrus. Also, no idea what this one is. I don’t even know what this one is to be honest. There’s so many interesting fruits here that you’re just not going to find anywhere else. It’s not every day you get to taste a brand new fruit you’ve never tried before. One of my favorite parts about the market here in Kuning is lots of free samples. So, another very popular ingredient product from uh Yunan is the corn. So, they’ve got purple corn and then they’ve got the little baby corn here. They just gave me a sample. Yum. Oh, very sweet. Oh, that’s really good corn. I love corn. That fruit that I just ate left a really weird taste in my mouth. Almost like tingling. I hope I’m not allergic to it. I don’t think I am. But it’s almost like a pepperc corn. Sort of leaves a little tingling flavor in your mouth. Oh, there’s corn. It’s great though. [Music] Don’t go too. [Music] [Music] Oh, don’t. [Music] [Music] So here in Yunan, there are a lot of ethnic minority groups and we’re right on the border of Vietnam. So you get a lot of interesting cuisine. One of the dishes you can find here in Yunan is this roasted eggplant salad. I believe it comes from the D ethnic minority group. So we spotted them roasting the eggplants right on the side of the the market alleyway. He’s roasting them on charcoal. He skins the eggplant and then she mixes in a big mortar and pestle, some uh roasted red peppers, cucumbers, onions, and of course the eggplant. And then a bunch of uh seasoning. So there’s chilies in there, soy sauce, vinegar, garlic, water, and then this is your result. A beautiful salad that she mixes in the mortar and pestle. very kind of reminiscent of Southeast Asia, like almost like uh Thai som or some dishes you might find in Vietnam. So, let’s try this out. I love eggplant. [Music] Oh man, that is so good. Oh yeah. If you’re a vegetarian in Yunan, you need to come straight here to try this. This is so good. That eggplant’s so creamy and you get the smoky roast flavor. I asked for medium spicy. It’s spicy. There’s fresh chilies in there. I love the crunch from the onions, the cucumbers. There’s so much going on. But you can really taste the smokiness from that eggplant. Eggplant is one of the greatest ingredients in the world. She also squeezes a fresh lime in there, so it gives it a nice fresh sour flavor. This is not really like what I would consider Chinese food. This is more like Vietnamese food or Thai food, but like I said, there’s a lot of ethnic minority groups who are right on the border. So, you get some really interesting sort of I wouldn’t call it fusion food, but unique food. Look at that creamy creamy eggplant. Super smokeoky. When you put the eggplant right on the the fire, right on the coals like that, it gets that smoke right infused into it. This one’s one of my favorites. Very good. So, I already tried it. It’s spicy for me, but it tastes so good. M. Oh, it’s really smoky. like look sad from that charcoal. But yeah, spicy. It is spicy. You see the chilies? She put quite like a tablespoon of chilies if I remember. But man, eggplants in China. So good, right? So here’s a stall that’s selling the famous Yunanese ham. You see all the ham hawks hanging up top. And like I said earlier, because the temperature is pretty moderate here, it’s pretty cool. They’re able to just hang and cure these hams. They’re also producing cheeses and different dairy products. So, it’s sort of sort of like a little bit of a European province here in China. This is it. So, this lady was kind enough to give me a sample of her ham. All the ham hanging back here. It smells incredible. Look at that. It looks like pushut. She chopped it up nice and thin for me. Yum. That’s it. Oh, it’s really salty. Saltier than pushcido. And that was a really lean piece. Yum. It’s very good. But wow, it’s so salty. Like, it’s like stinging my mouth. It’s so salty, but it’s hammy. It’s good. Look at these steamers. I’ve never seen some stacked this high. Look at that. Can’t even get it in the frame. full bout of I know I keep saying this but it’s really blowing my mind about how unique the ingredients are here. You see it and it’s like a green vegetable and you think, “Oh, okay. I’ve seen that before.” But then you look a little closer and you’re like, “Wait, what is that? I have no idea what that is.” Like, have you ever seen tomatoes in this many different colors before? [Music] Next up, a classic kuning breakfast dish called erai. So, they’re making it fresh. Right here, you can see they have the rice, which they’re feeding into this machine, which sort of breaks it down into a rice uh flour and then he’s pressing it. It’s exactly like a tortilla. So, it’s like a rice tortilla. And then you can get a bunch of different fillings. They grill it on the charcoal once again and then they wrap it up with whatever you want. Usually, I think it comes with a yocha, a Chinese uh bread stick, fried bread stick. They don’t have that here. So, I got it with an egg. You can see it’s like a little burrito in a tortilla, a rice tortilla. Call it a Chinese burrito, if you will. So, she lathers on some spicy sauce, some bean paste, and the egg that I ordered. And it’s crispy. Not really. A little bit crispy on the outside, but still feels a little bit sticky. Like rice, like Oh, it’s like a peanut sauce on it, too. It’s almost like a sauté sauce. Yum. The texture is like moji. Not like a tortilla, but the sauce is good. It’s very simple. Only five ramen be so. So, pretty cheap. This is a classic classic kunbing breakfast dish. U it’s pretty good. The sauce is good, but it’s pretty simple. Roses are another one of the very famous products from Eunan. We’re going to be visiting a rose farm later on the trip. Not in today’s episode, but on our next episode from Eunan. We’re going to be exploring even deeper outside of Kuning into the heart of Yunan. [Music] Must be blueberry season. I’m seeing blueberries everywhere. Oh, very sweet ones. Yum. Soft. Very good. This is without a doubt one of the greatest farmers markets in the world. It just goes on and on and on and on. There’s so much to see. And not every stall selling like the same things. You see some stalls that sell completely different things and you keep walking and you keep finding new things. There’s so much to see. The other best part about this market is all the free samples we just got given. This is a sample size. Look at this. It’s a sweet almost like mard manise from Indonesia, but I don’t think it’s quite the same. And it looks like it could be a rice flour. Not totally sure. Sesame filling. Very good. Sweet. Spongy. One side is crispy. The other side is really soft. That’s good. Oh, so they’ve got a fresh one cooking here. Look at the size of this thing. It’s spinning here, cooking away. I think this one’s also sesame. Massive. I’m pretty sure it’s rice flour because the texture and the color. [Applause] [Music] [Applause] [Music] [Applause] [Music] [Applause] So, you just gave us a sample of the fresh one. It’s smoking hot and it feels even more crispy than the last one we tried. Look at them. They’re just pros. They’re doing it so fast. Just slices it up perfectly. All evenly cut. Let’s try this one. I think this one is just with a little bit of sesame. Not totally sure. Oh man. Okay. The texture totally changes just in a short period of time because that’s like completely It’s almost like a different snack. It’s paper thin crispy on the outside and the inside’s like creamy. Actually, that’s phenomenal. I feel bad. They keep giving sample sandwich. I feel like we have to buy something. So, we spotted something with rose. This is a rice cake uh with rose petals on top. You can see literal rose petals on top. Quite a popular stall. Only one gamma beef per rice cake. And I think it must have some sugar in it because I see some uh bees hanging around here. Let’s try. [Music] I think you can probably imagine what this tastes like. It tastes like nothing really. I can taste maybe a little bit of rose essence, but it’s just like a sponge cake. It’s almost like the bottom half of a cupcake without the icing and stuff on top. Not bad. I think it could be a little bit sweeter. The rose is like very faint, but interesting. Look it. I got a bee right here. I don’t know. They must like the roses, not the sugar, I guess. [Music] Finish off with the farmers market. And now we’ve come to the old town here in Kun Ming. And I’m taking you next to try the most iconic dish of the entire city. Crossing the bridge noodles. [Music] [Music] So, we’ve got our bowl of crossing the bridge noodles. And the way it comes, I’ll tell you a little bit more about what the name means later, but the way that it comes, it’s almost like a hot pot in this boiling boiling hot chicken broth. And then all the different ingredients laid out there are uh pieces of ham. There’s seafood, of course, the famous eunan mushrooms. And it is just boiling away. Some chicken there. Got some uh looks like processed meat, some veggies. I think this is a crispy pork skin. So, all kinds of different things. And then, of course, you got to add the Mishian, the rice noodles in as well. Wow. So many different things. This is a crazy bowl. Deluxe noodles. You see it? And in with the rice noodles. So hot. So, all the ingredients are in there. The bowl is assembled. It smells so good. So, crossing the bridge noodles. Very interesting name. And there’s a story behind it. Just like with a lot of things in China, there is a story behind it. So, the story goes that there was a man who was a scholar. He was studying and his wife wanted to bring him lunch every day, but she had to cross a bridge to bring it to where he was studying. And what she found is by the time she reached him, the food was already cold. So, she invented a new dish, crossing the bridge noodles. And what she did differently was she put this really thick layer of chicken fat and oil which kind of created a layer of collagen across the top of the noodles and it kept all of the broth hot underneath it. and she kept all of the ingredients separate like you just saw. So that by the time she arrived to her husband, she could just add the ingredients in and the uh oil on the top, that thick layer of oil kept everything nice and hot and then it kind of cooked the noodles. So pretty interesting story and a very delicious bowl of noodles. And now here in Kuning, it’s like the top thing to try. So we’ve already added the ingredients in, but you still can see that layer of collagen on the top. Let me just try a little bit of this broth. [Music] Oh, smoking hot. Yum. Very good. Chicken. A little bit salty. Oh man, it’s hot. So, it did the job. It stays really really hot. They didn’t actually have to cross a bridge to bring it to me just from the kitchen. But I can imagine that uh this this could travel distance and stay warm. Okay, let me try the noodles. So, these are rice noodles. Nishian, which is the famous noodles here in Kuning in Yunan. They they love the rice noodles. Let me try some of this without burning myself. Yeah, the texture of the rice noodles is really bouncy. It’s got a completely distinct texture than a regular like egg noodle or something. Very, very bouncy and chewy. I love it. So hot. Lot of ingredients in there. You can see there’s even these little flour petals in there. There’s tomato. There was some shredded chicken I saw him put in there. But let me try a mushroom here. That’s a famous famous product from you on the mushrooms. I mean, it’s a pretty standard bowl of noodles with the flavors, not anything particularly unique, but the the presentation and the story and the name, it really makes this the iconic must try dish here in Kuning. Here’s one of those little I think it was a quail egg that he put into my broth. Oh, and a piece of um ham. Let’s try an egg and ham together. Interesting combo. Yum. Very good. Super hot, oily, but in a good way. And salty. Yum. Very clean flavor, actually. I love it. And the noodles are perfect. My first sip of the broth. Oh, so good. I can just like drink that alone every day. Chili oil is a nice addition. I do wish it was a little bit colder here in the eternal spring susie cuz this would be perfect on a snowy day. It’s just hot and it just stays hot the whole time. This is a serious bowl of noodles. And you got to get your face right down in there to eat the noodles. And it’s so hot even till the last bite. Like I still can’t even. It’s too hot to touch still until the very end of the meal. That’s as good as we’re going to do. A couple little things left and some broth. But man, we’ve already eaten a lot today. Now we may have to cross the bridge back. We saw like 65 times back and forth. [Music] Look at that. [Music] Pretty much everywhere you look, there’s food. There’s street food carts, there is food stalls, restaurants everywhere. And literally right outside of our hotel, not sponsored whatsoever. Nice hotel though, Four Points by Sherin here in Kuning Center. There is this stall here which is selling I’m not sure it’s called Guquay, but it’s very similar to uh Chungdu’s famous dish called Guquay. It’s a beef u kind of pancake I guess you could call it. So basically the beef is stuffed within a little bit of dough, flattened, and then just fried in a bunch of oil. And you can see there’s a big line here. So we couldn’t pass this up. We saw it this morning. We came back. Let’s try it out. So although the line was long, the weight wasn’t very long. So it’s it’s different than the Gulquay, which is famous in Sichuan, which is kind of made differently. They wrap it up and then they smush it down. This one they just call bing. So just a beef uh cake. And you can see all the ladies working there are Muslims. They’re preparing it. So, it’s halal. It’s uh filled with beef. And then she just asked, “Do you want uh chili powder on the outside?” Of course. Yes. And it is smoking smoking hot. Fresh out of the oil. Let’s give it a try and hopefully not burn ourselves. Oh my god. Guys, the old saying where there’s a line, there’s good food. I don’t know if that’s an old saying, but I just made that up. Maybe it’s true. All right, just just trust it. If you’re in China or anywhere in Asia for that matter, and you see a line of local people and you don’t see any English, that’s a good sign. It’s going to be tasty. This is just packed full of juicy, juicy beef. And then with that, not really spicy, but like kind of like a salty spicy chili powder on the outside. really oily, crispy, but also kind of chewy dough at the same time. Oh man, that is so good. I love these kind of pastries here in China. They’re always so flavorful. Simple, cheap, too. Only six yuan. Really, really good, guys. There you can see inside a little bit better now. It’s super juicy beef on the inside. Yum. Smoking hot. It’s really good. There’s a fair bit of beef in there. Super juicy. Juicy beef, too. Very flavorful. Honestly, these kind of dishes here in China, they’re so compatible with like an American palette. Like, it’s almost like a hamburger, I guess you could say. And there’s several other dishes here in China that are very similar to like hamburgers. They do a lot of bread dishes, which are actually very good. This is better than a hamburger. That thing was seriously tasty. Really satisfying. And since we’re at our hotel, we’re going to take a little bit of a break because this city really comes to life at night time. So, we’ll catch back up with you after Nightfall. One interesting fact about China is they only have one time zone for the entire country, even though it’s like thousands of kilometers across. So, it’s about 8:00 p.m. here in Kuning. You can see it’s still like kind of sunsetting. It’s still a little bit bright. But in Beijing, it’s already been dark for hours. So, it’s a lot more lively now. Everybody’s out. And we’ve come to this really famous building, which is like one of the main photo spots here in Kun Ming. I’m probably photobombing like 100 people right now. Cool building, though. It’s sort of wraps around the corner like a [Music] [Music] So, we were walking around the old town here in Kuning and we noticed that this restaurant was by far the most busy popular one. So, we fought our way to get a seat. They also sell the crossing the bridge noodles, but we got another type of rice noodles that they cook it right inside of the pot. So, we ordered the tomato beef rice noodles. So, the same noodles that were in our crossing the bridge noodles earlier, but a different dish. So, slices of beef in there, some green onions on top, there’s tomatoes, and then right out front of the restaurant, they have an area where they’re grilling potatoes and chicken. So, we’ve got some chicken here. Beautiful. I like I’m not really sure. It’s like a tiny little chicken. Honestly, I don’t even know if this is chicken to be totally honest. It might be a quail because it looks too tiny to be a chicken unless it’s like a freerange chicken. I don’t know the the difference. But then, uh we also got the potatoes here. Some potatoes which they were just grilling there fresh. And this is a popular product of um you. I’ve got some dipping sauce here for sure. Yeah. Let me try these noodles up. So, we got the spicy tomato beef noodles. I’m actually going to try to put them Oh, without making a mess into my bowl here. The rice noodles are like extra slippery. I forgot to get a spoon. That’s okay. I’ll go back and get one. Try some of these with piece of beef. [Music] I thought it couldn’t get any hotter than that bowl of noodles we had earlier. All right. Killer. I guess it’s the same concept, though. Cooked right into the pot. That is so hot. Oh my god, it’s burnt the hell out of my mouth. Okay, let’s take a break from the the noodles. Let that cool down and try a piece of chicken here and try this. Well, maybe it’s not chicken. Maybe it’s quail. Maybe it’s pigeon. Maybe it’s a different type of bird. I don’t even know, but tastes like chicken. Oh, it’s good. It’s got like a glaze on the outside made up a nice spicy vinegar sauce. Honestly, these potatoes are really good. They go nicely in this sauce here. A little vinegar, a little soy, green onions. I just burnt the hell in my mouth, so I can barely taste anything right now. But that’s good, I think. Okay, I got a spoon and this is cooled down a little bit. Let’s try the broth. Yeah, actually it’s pretty light. Not a whole lot of flavor. And I did just translate it. I guess it is chicken. So, I’m guessing it’s just like a freerange chicken cuz it’s super tiny though. Look at that. A lot of bones of the skin. It’s where all the flavor is. Yum. What a day of eating so far. That was just all right. Nowhere near as good as the crossing the bridge noodles we had earlier. The broth wasn’t as flavorful. This is kind of a touristic area, so maybe the food is not going to be quite as good as the stuff we had this morning, but still a cool experience. Sitting on a little tiny chairs. So, to cap off the night, we’re going to have a traditional Chinese dessert. Tong yin. The little rice ball is one of my favorite things. We popped in this really popular shop also on the same uh old town street here in Quinn Ming. I just want to let everyone know, I mean, if you don’t know already that in China, everything’s on the phone. So, there’s always going to be like QR codes. It’s always scanning. I like this shop for example, I don’t believe they would take cash. So, you it’s more important you remember to bring a charged phone or phone and a phone charger than your wallet because you’re going to need it everywhere you go to. So, here it is. Hung in, but this place does it in a really interesting way. So, you can see these little mochi balls. They’re rice flour balls. Each one is stuffed with something different. So, they have four different flavors here. Ham, Eunan ham, um, walnut, sesame, and rose. And then it’s actually served in puer tea. So, pretty interesting. Usually it’s sort of like a sweet broth or sometimes soy milk, but here they do it with tea and then they they serve it with a tea, too. Pour a tea. I’m really hoping for ham for the first one because I feel like ham you want to have before the sweet one. So, I’m going to bite this in half. These are really big tongue, by the way. No sesame. Ming is disappointed cuz that’s the one she wanted. This is my favorite classic. The only classic flavor usually says to me the other three are are going to be all different. There’s absolutely no telling what you’re going to get. Come on. Ham. Ham. No. [Music] Rose. Wow. That’s very good. Actually, the rice flour is very thin and there’s a lot of filling on the inside. Let me bite it again. You can kind of see there the rose belly. All right. I think this is going to be the ham. This one looks a little bit darker, so I’m guessing that’s walnut. Let’s try this. See if this is ham. [Music] M. That’s so weird. That’s so weird. chunks of ham in there, but it also tastes like they place sugar in it. It’s like sweet ham. It’s so weird. A really, really strong ham flavor. I don’t know about that with the sugar. Kind of too straight. And it’s got to be walnut. Oh yeah, I think it’s walnut mixed with sesame though. Look, why is it black? I think it’s walnut and sesame mixed together. This place is really good though. Really good tongan. Good pu art tea, too. [Music] [Music] [Music] So this entire street just smells like barbecue. And we couldn’t pass the stall that was selling these beautiful skewers from the northwest of China. So all halal. This is beef. You can also get it with uh mutton. And what I love is they serve it right on a stick. Seasoned with salt, cumin, chili. Let’s try it out. Oh, I got to just rip some of the bark off that stick. I don’t think I was supposed to do that. But it’s pretty good. A little bit spicy. The cumin flavor is really strong. There’s a lot going on. There’s a car coming through there. I don’t feel like that they’re supposed to do that. Now he’s telling them, “Hey, you got to you can’t come through here, man. That’s insane.” Oh, this woman’s pushing me out of the way. Yeah, there’s a lot going on. Careful, girl. Yeah, good though. This is China for you. This is insanity. I don’t recommend eating the bark like I just did. That’s going to be it for today’s episode here in Kuning, China. I seriously think this is one of the top gastronomic destinations in the country. Like I said at the beginning of this episode, it’s the bread basket of China. There’s so much good food here and we’re actually going to be leaving Kuning behind and heading deeper into Yunan to bring you more episodes of Chopstick Travel. So stay tuned for that and we’ll see you guys on the next one. Hey.

Welcome to Yunnan, China. The bread basket of the country. Yunnan and it’s capital, Kunming, are known for the vast variety of ingredients found only here. A province famed for cheese and ham. We’re diving deep into Kunming’s culinary scene starting off at the Zhuanxin Farmer’s Market. A one stop shop for all your Yunnanese delicacies. Next we take you for the cities most iconic dish : crossing the bridge noodles before capping off our night snacking along the old streets of Kunming.

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I’m Luke Martin, food lover and world traveller! I make videos about local, authentic and unique foods from across the globe. I particularly like to sample street food across Asia. I’ve eaten my way across Asia, Europe, the Middle East, parts of Africa, North America and the list is still growing! My mission is to create content that is entertaining, informative, honest and fun! I love what I do and I’m always grateful for your support! Thank you and see you on the next episode!

Camera Operator : Nichakarn (Mink)
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