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Xem $0.50 Dumpling Vs. $29 Dumplings • Taiwan

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13/10/2019

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$0.50 Dumpling Vs. $29 Dumplings • Taiwan
$0.50 Dumpling Vs. $29 Dumplings • Taiwan thumb $0.50 Dumpling Vs. $29 Dumplings • Taiwan thumb $0.50 Dumpling Vs. $29 Dumplings • Taiwan thumb

Transcription

  • - We're in Taiwan!
  • We're back with a three-part mini-series.
  • Joining us on all of our episodes,
  • our friend, translator,
  • - [Andrew] Fellow Buzzfeed producer,
  • - Inga Lam!
  • - Taipei! (laughing)
  • - We're seeing some great modes of transportation,
  • some fun games, some tricks, some treats,
  • and some delights.
  • You know how you know we're in Taiwan?
  • The beautiful 101 Tower.
  • And because it's steamy,
  • which is perfect for the first food
  • that we're doing in our trip: dumplings,
  • a food that's often cooked with steam.
  • - Great transition.
  • Today on Worth It, we're gonna be trying three dumplings
  • at three drastically different price points to find out
  • which one is the most worth it at its price.
  • - I am so excited to do dumplings.
  • - So excited!
  • - I feel like we've been talking about this episode
  • since season one.
  • - One of my goals this trip is to brush up on my Mandarin
  • because I have the Mandarin skills of a four-year-old.
  • (Andrew chuckling)
  • My goal is to get it to a five-year-old
  • by the end of this trip.
  • - That's a very good goal.
  • - Thank you. - Yeah.
  • Dumpling Number One.
  • - We're going to see Ms. Liu in her restaurant
  • - [Woman] (foreign language)
  • - [Steven] (foreign language)
  • How's that? - Is that good?
  • - Good! - We're gonna get some
  • fifty-cent pan-fried dumplings.
  • And it's-- - Have we ever had a price
  • so low on Worth It?
  • - No, we haven't!
  • That is a drastic price point.
  • (Andrew laughing)
  • (high-spirited piano music)
  • - You've been making dumplings for 30 years.
  • I'm just curious what you think makes the perfect dumpling.
  • - (in foreign language)
  • (in foreign language)
  • (in foreign language)
  • - What types of buns do you serve here?
  • - (in foreign language)
  • (in foreign language)
  • (in foreign language)
  • - And which one is your favorite?
  • - (in foreign language)
  • - (in foreign language)
  • - (in foreign language)
  • (laughing)
  • (in foreign language)
  • (in foreign language)
  • (in foreign language)
  • (in foreign language)
  • - We've heard that the dough of your buns is very delicious.
  • What makes it so special?
  • - (in foreign language)
  • (in foreign language)
  • (in foreign language)
  • (in foreign language)
  • - [Andrew] How many should we have?
  • - (foreign language)
  • (Inga laughing) - Oh, three?
  • - (in foreign language)
  • - You know how you're actually in Taiwan?
  • - How?
  • - Dumplings.
  • - And motor scooter sounds.
  • - [Steven] It's a beautiful noise.
  • - So, not only are we having dumplings,
  • but we're also having...
  • - Soy milk.
  • [Steven] So, we noticed you're actually making
  • your own soy milk here.
  • Can you tell us about how you guys make that?
  • - (in foreign language)
  • (in foreign language)
  • (in foreign language)
  • - Cheers.
  • - Oh!
  • Jeez! - What?
  • I didn't know that's what soy milk's supposed to taste like.
  • Kinda like a peanut butter drink.
  • - Uh-huh. - Like that's how nutty
  • it tastes to me.
  • Inga, how's the soy milk?
  • - I'm like almost done with it. (laughing)
  • - Oh my gosh. - Really?
  • - I really like soy milk.
  • This is really good.
  • - It's like the first time I had full-fat milk.
  • - Oh, yeah, yeah. - You know?
  • Adam, try some soy milk.
  • (laughing)
  • - Yeah. - Okay.
  • - Let's get to the buns. - Let's get to the buns.
  • Pork, cabbage, chive.
  • Look at the bottom crust.
  • It's like a little, "Hi! I'm crispy."
  • (Steven laughing)
  • Cheers.
  • (groovy music)
  • (Steven laughing)
  • The dough is so good.
  • What was the term for chewy?
  • - QQ.
  • - QQ? - QQ?
  • - Is that an actual term?
  • - Yeah.
  • - This is so QQ. (Inga laughing)
  • - I don't know how to describe the weight of it but...
  • - It's pleasantly plump.
  • - Pleasantly plump.
  • - Okay, the pork bun.
  • (Steven chuckling)
  • (groovy music)
  • Oh.
  • - Whoa!
  • - That's my favorite.
  • Adam, you wanna take a bite?
  • - You know my problem with burgers?
  • - [Adam] Oh!
  • (Steven and Andrew laughing)
  • - You're playing a game of, like, Jenga and Tetris
  • as you're biting into it.
  • With the bun, you're not losing anything.
  • - Lastly, the cabbage.
  • I love the shape of this one.
  • It looks like a clam.
  • - This is 50 cents.
  • We just ate three dollars of food, by the way.
  • - Okay, this one might actually be my favorite.
  • Dammit!
  • (Steven laughing)
  • I don't live in Taiwan!
  • 50 cents?
  • I don't even have to be hungry.
  • (Steven laughing) It's just,
  • it'll be foolish not to.
  • - The pleasure you get out of chewing really good
  • - Good dough. - Bread.
  • - Yeah.
  • - Oh my gosh.
  • - QQ!
  • - QQ!
  • I think you need to open this in America.
  • I can give you my address, just open up shop next to me
  • 'cause I need to eat this on my way to work, please.
  • - (in foreign language)
  • (Inga laughing)
  • - (in foreign language)
  • (Inga laughing) - (in foreign language)
  • - That was a dumpling.
  • Well, it's actually a bao, but bao's a dumpling.
  • - QQ is my new favorite food terminology.
  • It's quite warm here in Taiwan.
  • - It's very warm. - So, I think before
  • we have our next dumpling, we need a refreshing treat.
  • We're in Taiwan.
  • What kind of treat should we have?
  • - Shaved ice!
  • - We're going to Showa Ice.
  • - [Steven] The Chinese name is
  • - (in foreign language)
  • - (in foreign language)
  • - (in foreign language) - (in foreign language)
  • (cheerful music)
  • - This was awesome.
  • This is one of your favorite desserts, right?
  • - Not this specifically, - Yeah.
  • - But shaved ice in general. - Shaved ice generally.
  • - [Woman] So, there's two types of shaved ice here,
  • the classing mango chunks on top of milk shaved ice
  • and then chocolate shaved ice with whiskey.
  • It's really good, but it tastes really different.
  • - Ooh. - I'm going full mango.
  • - Oh, wow.
  • This texture is very surprising.
  • - Oh, the mango!
  • Inga, get in here and try this mango.
  • This is like Garden of Eden mango right here.
  • - This is so sweet.
  • (cheerful jazz music)
  • - Of course that tastes good.
  • You drink whiskey with ice?
  • - Yeah. - And chocolate.
  • Chocolate works.
  • We're eating a food that's cooked with steam,
  • and now we're eating ice.
  • So, we're just exploring all the,
  • I'm gonna call that the states of matter.
  • - Yeah. - Do we have any chemists
  • in the room? - Oh, excuse me.
  • - All right, chemist.
  • - Give me a fact!
  • - Dumpling fact!
  • It's not a dumpling fact.
  • - Oh?
  • - It's related to dumplings though.
  • Dumpling-related fact.
  • - Dumpling-related fact.
  • - Because most foods humans eat are soft,
  • the body and brain have learned to like the novelty
  • of an opposing texture, like crunch.
  • Even after all that effort to make a perfectly QQ dough,
  • it's still worth it to add the crunch on the bottom.
  • - Back to the perfect food, man.
  • - All right, we're off to our next dumpling spot.
  • - We're gonna see Mr. Chen
  • in his steamed dumpling restaurant.
  • Inga, what's the name of it?
  • - (in foreign language)
  • - (in foreign language)
  • - [Inga] (in foreign language) - (in foreign language)
  • - Good work!
  • - Nice!
  • (lively piano music)
  • - How many dumplings do you think
  • your restaurant makes per day?
  • - (in foreign language)
  • (in foreign language)
  • (in foreign language)
  • - Wow. - A day.
  • - 5,000 a day.
  • - And they're all made by hand.
  • - (in foreign language)
  • (in foreign language)
  • (in foreign language)
  • (in foreign language)
  • (in foreign language)
  • - [Andrew] What makes a really great dumpling?
  • - (in foreign language)
  • (in foreign language)
  • (in foreign language)
  • (in foreign language)
  • (in foreign language)
  • - When customers come here, are they only eating dumplings
  • or are they ordering other things as well?
  • - (in foreign language)
  • - [Woman] (in foreign language)
  • - (in foreign language)
  • (in foreign language)
  • (in foreign language)
  • - So, we should order a few more things as well?
  • - (in foreign language) (laughing)
  • (in foreign language)
  • (in foreign language)
  • - [Andrew] That's right.
  • (cash register dinging)
  • We've built out our meal with some extra stuff here.
  • - We have. - Let's dumpling it up.
  • - They make 5,000 of these,
  • a literal army of dumplings
  • in one day. - Yeah.
  • - It feels like I'm fighting an army of dumplings
  • with my mouth.
  • - Boom.
  • Dip.
  • (string music)
  • - That's incredible.
  • - Oh, wow.
  • - Dumplings I've had in the past,
  • once it's steamed, it becomes loose around the filling.
  • - Yeah.
  • - But these are tight and dense and still juicy inside.
  • - So juicy.
  • - Let's do a side dish break.
  • - I vote century egg tofu madness.
  • - Yeah.
  • - (in foreign language)
  • (in foreign language)
  • (in foreign language)
  • (in foreign language)
  • - (in foreign language)
  • - (in foreign language)
  • (laughing)
  • - Wow!
  • - Whoa. - Wow!
  • - That's not what I was gonna do.
  • - Wow! (laughing)
  • - Okay.
  • - Yay! - [Andrew] Okay.
  • - Wow, (in foreign language).
  • - Do you know what I realized? - Yeah.
  • - Egg natures dumpling.
  • (Steven laughing)
  • - [Andrew] Wow. - [Steven] Whoo!
  • - Cheers, Steve. - Cheers.
  • To a hundred years.
  • Oh, yeah.
  • Hold that up, hold that up!
  • - Yeah, that's what the egg--
  • - This is egg and you can see through it.
  • - It's very jelly.
  • - [Steven] All right, so, here we have
  • the vegetable dumpling.
  • - Watching them make these dumplings
  • was like magic.
  • They closed their hands and when they open it,
  • there's a dumpling.
  • It's really like someone's doing a card trick
  • in front of your eyes.
  • - Fun fact.
  • This is actually Inga's grandmother's suggestion
  • of where to eat. - Really?
  • - Yeah, my grandma was the one
  • who recommended this place to me.
  • - [Andrew] Good recommendation.
  • - It's so QQ.
  • (Andrew chuckling)
  • - Think about the amount of work
  • that's put into these dumplings and how cheap it is.
  • That is the ultimate magic trick.
  • (Inga laughing)
  • - My mouth's so full!
  • - That pork dumpling.
  • - Like a Korean spa.
  • - Like a dry-cleaned shirt
  • steamed to perfection. - Steamed to perfection.
  • - Our next dumpling is also going to be steamed.
  • We're having the soup dumpling.
  • - The Xiao Long Bao.
  • - That's right.
  • But before we do that, we're going to have
  • another Taiwanese dessert treat.
  • - SunnyHills Pineapple Cake.
  • It's one of my, oh my God,
  • it's one of my favorite places.
  • (playful piano music)
  • - (in foreign language) - Please enjoy.
  • - So, every time you come here,
  • even if you don't buy anything,
  • they will give this to you, like a pineapple cake
  • with oolong tea.
  • - That's confidence.
  • That's, like, we know how good it is
  • because you're definitely gonna get it.
  • - Yes, and you will.
  • - Cheers. - Cheers.
  • - Cheers.
  • (playful piano music)
  • Ooh-long, right? - Yeah, right?
  • (laughing) - Golly.
  • - Pineapple cakes are really good.
  • Buttery and flaky on the outside,
  • and then you get that really fresh pineapple sweetness
  • and tartness.
  • - [Steven] Iconic.
  • - [Inga] Iconic.
  • - New York and cheesecakes.
  • Taiwan and pineapple cake.
  • - Yes, yes. - Or something like that?
  • - Yes.
  • Smell it.
  • - Hmm.
  • - Right?
  • - Hmm, okay, I see.
  • I get it, yeah.
  • I've never had pineapple jam-ified like this.
  • - So, you just pop the rest?
  • - Well, you might want to save to enjoy it
  • while you listen to this.
  • Dumpling fact!
  • (Steven laughing) Sorry.
  • - What is fact in Mandarin?
  • - Oh!
  • (in foreign language) - Could you say
  • "dumpling fact"?
  • - (in foreign language)
  • Doesn't Andrew do language better?
  • - Say that again?
  • - Whoa, whoa, whoa, whoa.
  • - (in foreign language)
  • - (in foreign language)
  • (bleep)
  • - (in foreign language)
  • (Andrew loudly laughing)
  • - In 2013 and 2014, chef-turned-writer
  • Christopher St. Cavish created a soup dumpling index,
  • measuring the thickness of the dough,
  • the soup volume, and the total weight of each individual
  • xiao long bao at 52 different restaurants.
  • This data was then calculated with the formula,
  • filling plus soup divided by thickness of skin
  • times a hundred to assign a score representing
  • the quality of structural engineering in xiao long bao.
  • - Look, quadratic formula was already hard enough.
  • All right, next stop.
  • We're going to a soup-er star--
  • (Andrew laughing) - [Inga] Oh!
  • - Soup dumpling spot, Din Tai Fung.
  • We're going to meet the bossman Mr. Yang.
  • It originated here in Taiwan.
  • They, right now, at this very moment,
  • have 164 locations worldwide.
  • That's at this moment.
  • - That's wild.
  • - By tomorrow, there might be 180.
  • (Andrew laughing) We don't know.
  • We're gonna go eat their Truffle Soup Dumpling.
  • Truffle.
  • Have you had it before?
  • - Not truffle.
  • I'm not boujee. (Andrew chuckling)
  • - I'm just gonna walk away from that comment.
  • (heavy bass music)
  • - (in foreign language)
  • (in foreign language)
  • (in foreign language)
  • - Was it always soup dumplings?
  • - (in foreign language)
  • (in foreign language)
  • (in foreign language)
  • - How do you get the soup inside the dumpling?
  • - Yeah. - (in foreign language)
  • (laughing)
  • - (in foreign language)
  • (in foreign language)
  • - So, when it's steamed, it becomes liquidy?
  • - [Inga] (in foreign language) - (in foreign language)
  • (in foreign language)
  • (in foreign language)
  • (in foreign language)
  • - What's important about that pleating process?
  • - (in foreign language)
  • (in foreign language)
  • - How do you maintain such high quality around the world?
  • - (in foreign language)
  • (in foreign language)
  • (in foreign language)
  • (in foreign language)
  • (in foreign language)
  • - This is the Taiho IPA,
  • It's locally brewed,
  • and it has a really strong flavor of fruits.
  • - Oh, the logo is great.
  • It's a tiger.
  • Cheers, Steven.
  • - Cheers.
  • - That's good. - That's, like,
  • almost cider.
  • - So, then, for the pork xiao long bao,
  • the most important part is the soup inside.
  • It's sort of, like, the soul of the xiao long bao.
  • So, we lift it up from the top,
  • we place it at the back-- (Steven and Andrew hollering)
  • of the spoon-- - So, you had the bottom
  • just sag down in a very satisfying way.
  • - Yeah. - We poke a little hole inside
  • to let the broth come out.
  • - Oh, okay. - Okay.
  • - And then please take a sip.
  • - You're gonna wait for me or
  • just eat alone?
  • Okay, great.
  • - I'm following instructions, Steven.
  • (Andrew exclaiming)
  • - Nice?
  • - Yes, nice.
  • - And then we can add a little bit of ginger
  • with the sauce on top,
  • and then you can enjoy the xiao long bao together.
  • - All right, together. - I'm gonna wait for you
  • to drink your--
  • Yeah.
  • - I'm not good at-- how did you poke that so well?
  • (Andrew laughing)
  • - Would you need some help?
  • (loudly laughing)
  • - Cheers, Steven. - Cheers.
  • (lips smacking)
  • - Oh, yeah.
  • - Yeah. - That's really good.
  • - It's almost cloth-like--
  • - Like a fabric. - The bottom of it.
  • - The broth has, like, a sweetness to it.
  • It's so good.
  • Do people ever eat it in one bite?
  • - Yes, they do.
  • But please be careful because it's really hot.
  • - Right. - Okay.
  • - Sometimes, you just gotta fly too close
  • to the sun though, so...
  • - I feel like I wanna feel it burst into my mouth.
  • - It is hot.
  • (laughing)
  • We've mentioned it so much in this video,
  • but I really have to bring it back to the QQ.
  • - Even though the dough is so thin,
  • it still is very satisfying.
  • - How do you attain that kind of texture
  • in, like, a film sheet.
  • - Adam, can you try this, please?
  • (laughing)
  • - Oh, that's good.
  • - Yeah, it's really good.
  • - This is our truffle and pork xiao long bao.
  • - Why do a truffles dumpling?
  • - (in foreign language)
  • (in foreign language)
  • (in foreign language)
  • (in foreign language)
  • (cash register dings)
  • - Cleanse my palate.
  • (perky music)
  • - Before we get into the eating,
  • (Andrew laughing)
  • I do have to point out the pleating
  • - Yeah. - On this dumpling.
  • They're beautiful.
  • - Oh, yes.
  • (slurping)
  • Oh!
  • What?
  • (Andrew chuckling)
  • - Boujee cheers!
  • - Oh, sorry.
  • (laughing)
  • These are awesome.
  • Okay.
  • Last season, we ate soup that had truffle in it.
  • We learned that it has to be activated
  • by heat and fat.
  • - Right.
  • - So, the truffle in a soup dumpling totally makes sense.
  • It really says something about this dough
  • that even though it's so thin,
  • you still get that QQ.
  • - It's impossibly thin.
  • - Common complaint about our show
  • is that we always just put truffle in stuff
  • to make it more expensive.
  • - And we see you comment section, we see you.
  • - But these are about three US dollars per dumpling,
  • which is expensive, but for the taste of truffle,
  • how nice this is, I'd say that's worth it.
  • (laughing)
  • Show title, watch out. (loudly laughing)
  • - So, doing truffle right.
  • - Yeah.
  • They're not doing it wrong.
  • (Steven laughing)
  • Adam, you wanna see if they're doing it right?
  • (laughing)
  • (Adam chuckling)
  • - So, we're here at Raohe Night Market
  • because Inga suggested that we come
  • and eat their stinky tofu.
  • - The smell around the stall is quite stinky,
  • but once it's fried, it is much more subdued.
  • - Cheers, Steven.
  • - Cheers.
  • - So juicy!
  • Holy crap!
  • Speaking of soup dumpling, there's a soup tofu.
  • - Try stinky tofu.
  • - Okay, so before we get to our Worth It winners,
  • what was your favorite thing in this episode
  • that was not a dumpling?
  • - My favorite thing was the fire hydrant soy milk.
  • (Andrew laughing)
  • at the (in foreign language) place.
  • The visuals of that are just astounding.
  • - My favorite thing was getting dressed like a scientist
  • at Din Tai Fung's central kitchen.
  • We went to this airlock that blew all the dust
  • and hair off of us.
  • And we got to see some really cool
  • behind-the-scenes stuff.
  • So, Steven, which dumpling was the most worth it to you
  • at its given price?
  • - My Worth It winner today goes to the pan-fried dumpling
  • at (in foreign language).
  • The value was incredible there.
  • The dumplings were amazing.
  • - The cabbage bun at that location was very nearly
  • my Worth It winner, but I have to give it to the
  • steamed pork dumplings at Location Two.
  • Like my fantasy of a dumpling is that dumpling.
  • Inga, who's your Worth It winner?
  • - I don't know.
  • It's so hard.
  • I wanna say Two because it's my grandma's favorite,
  • but I think it's honestly One.
  • - [Andrew] Annie?
  • (laughing)
  • Adam says his winner's Din Tai Fung.
  • Next week, soup.
  • That's right.
  • Soup, again.
  • So soon, you say?
  • Trust us.
  • Taiwan may be the perfect place to have soup.
  • - Yes, so excited.
  • There's so many soups.
  • We have so many soups.
  • It's gonna be great.
  • So many soups.
  • (laughing)
  • (groovy music)

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The first in a three-episode series in Taiwan!

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