Brief Summary
The video documents a culinary adventure in Guizhou Province, China, where the host, Blondie in China, tries some of the most challenging local dishes. These include a hot pot made with goat stomach juice (Yanga Haw), raw goat blood jelly, and even raw goat stomach juice. The journey includes visiting a goat farm, witnessing a goat slaughter, and learning about the cultural significance of these foods.
- The host starts with a street stall hot pot in Guiyang before traveling to Yongjiang to try the authentic goat stomach juice hot pot.
- She explores the origins and preparation of the dish, visiting local farms and witnessing traditional slaughtering methods.
- The video culminates in trying various forms of the dish, including stir-fried, hot pot, raw blood jelly, and the ultimate challenge: raw stomach juice.
Intro: The Culinary Everest
The host introduces a challenging food adventure in China, focusing on dishes from Guizhou Province. She is joined by Shen Shan, a food expert, and they begin with a unique street stall hot pot in Guiyang. The main event is trying a hot pot made with the intestinal juices of a cow or goat, specifically focusing on the goat version known as Yanga Haw. The host expresses both excitement and nervousness about the upcoming culinary experience.
Street Stall Hot Pot in Guiyang
The host and Shen Shan enjoy a street stall hot pot in Guiyang, prepared from scratch with pork fat, fermented soybeans, tomato, and chili. This hot pot is thicker than usual, resembling a soup in which ingredients are cooked. The host notes that Guiyang is a hot pot capital, where flavorful bases are often reused by adding hot water, maximizing the flavor.
Journey to Yongjiang
The host travels with a group of foodies to Yongjiang, the birthplace of the stomach juice hot pot, to experience a more authentic and intense version of the dish. She expresses nervousness about the upcoming meal, acknowledging the dish's intimidating reputation and the potential for it to be unpalatable. The group is also planning to try raw blood, a local delicacy.
Origins and Practicality of the Dish
The host learns about the origins of the stomach juice hot pot, which emerged from the need to combat the stuffiness caused by the hot and humid climate of the region. Locals observed that animals remained comfortable by consuming medicinal herbs and grasses. They began feeding these herbs to goats and cows, then using their stomach juices to alleviate their own discomfort. The dish is also known as "100 herb soup," which sounds more appealing than its literal translation.
Visiting the Goat Farm
The host and Shen Shan visit a goat farm in a small mountain town known for its "fragrant goats." They get a tour from the owner, who shows them where the goats sleep and explains that the goats roam freely in the mountains, feeding on green herbs. The host observes baby goats and learns that they are not used for the dish; only fully grown goats are used.
Meeting the Goats and Witnessing the Slaughter
The host and Shen Shan meet the goats as they return from the mountains. The next morning, they witness the slaughter of some of the goats, a confronting experience for the host, who has never seen an animal being killed for food before. This experience makes her more mindful of the reality of where meat comes from.
Preparation of the Dish
The preparation of the Yanga Haw dish begins with a base of goat meat and aromatics like chili, garlic, spring onion, ginger, and Sichuan peppercorn. These ingredients are stir-fried until fragrant, then the goat meat is added back in, followed by the stomach juice and a small amount of bile extracted from the goat's gallbladder. The dish is prepared in two ways: a stir-fried version and a hot pot version, with the latter containing significantly more stomach juice.
Tasting the Goat Stomach Juice Hot Pot
The host tries the stir-fried side first, describing it as bitter but pleasantly so, with a balance of umami. She then tries the hot pot version with meat, finding it refreshing and not heavy, with the bitter flavor being the most prominent. She also tries the soup, appreciating the bitterness, saltiness, and umami flavors.
Trying Raw Goat Blood Jelly
The next challenge is raw goat blood jelly, which is congealed and served with a variety of aromatics, including salt, Sichuan peppercorn powder, MSG, chili, garlic, and rice vinegar. The rice vinegar "cooks" the blood, making it safer to eat. The host tries it after others in the group, finding it tender, smooth, and creamy, with no aftertaste.
The Ultimate Challenge: Raw Stomach Juice
The final and most daunting challenge is trying raw goat stomach juice. The host expresses significant hesitation but takes a small spoonful. She describes the taste as meaty, like sheep, with a hint of grass. While she prefers the hot pot version, she doesn't find it unpleasant. Others in the group also try it, with varying reactions.
Local Culture and Soccer
The video briefly touches on the local soccer culture, highlighting a village that won a local tournament. The grand prize for the winning team was a beautiful cow, which the villagers treat with great respect, even arranging a wedding for it.
Conclusion: Accomplishment and Pride
Having completed the culinary challenges, the host expresses a sense of accomplishment and pride. She thanks her viewers for joining her on this journey and encourages them to like, comment, and subscribe for more videos.
