Cart Crawls - Episode 1: Vancouver Chinese Food скачать в хорошем качестве

Cart Crawls - Episode 1: Vancouver Chinese Food

00:00 Intro Reel (Vertical) 01:12 Dim Sum at Kirin (Horizontal) 16:14 HeyYa Cart Stanley Park (Vertical) 17:29 Xiao Long Bao at Jingle Bao(Horizontal Split-Screen) 40:57 HeyYa Downtown (Horizontal) 41:57 Happy Noodle House (Vertical) 52:36 GoodbyeYa (Horizontal) Video is in 4K but does shift between Vertical, Horizontal, and Split-Screen view, to create a unique viewing experience. Best watched on a TV screen. ------- Description: A few months ago, I came across a company in downtown Vancouver that rents out street legal golf carts. The company is called HeyYa Cart Rentals, and you can find them on Google or Instagram. It got me thinking, how sick would be to have a food odyssey, in downtown Vancouver, using only a golf cart as transportation? This... Is Cart Crawls! Join me and Chef Tyler Towe, as we explore some foods from his childhood, adulthood, and beyond; In this, our Vancouver Chinese Food edition of Cart Crawls. Come along for the ride and learn more about the vibrant Chinese food scene in Vancouver. ------ Cole's Notes Transcript: Here is the Cole’s Notes version of Cart Crawls: Vancouver Chinese Food Edition video. The Concept Host Karl and Chef Tyler Towe embark on a "food odyssey" through downtown Vancouver. Transportation: A street-legal golf cart rented from HeyYa Cart Rentals. Mission: To explore the vibrant Chinese food scene in Vancouver, ranging from childhood favorites to modern fusion. Stop 1: Kirin (The "Bougie" Dim Sum) Location: Downtown Vancouver core (Upscale/Professional district). Vibe: Traditional, upscale, white tablecloths. Beverage: Jasmine Tea (Hot, good for digestion). Sauces: Soy sauce (jiàngyóu), pink vinegar (acidity to cut grease), yellow mustard, and chili paste. The Menu: Har Gow: Classic shrimp dumpling. The "staple" test for any Dim Sum spot. Chinese Cannelloni: Shrimp and rice paper rolls served with sweet soy sauce. Scallop & Prawn Dumpling: Steamed with Chinese chives. Sheng Jian Bao: Pan-fried steamed buns with chicken and abalone. Karl’s favorite at this stop due to the fluffy dough and crispy bottom. Taro Dumpling: Deep-fried "hairy balls" made of mashed taro (starchy root vegetable) and ground pork. Shumai: Steamed pork dumpling with fish roe and shrimp. Stop 2: Jingle Bao (The XLB Experience) Location: Downtown Vancouver. Specialty: Xiao Long Bao (Soup Dumplings). Technique: Use a spoon, bite the top off the dumpling to release heat, add a drop of ginger malt vinegar, and eat in one bite to keep the soup intact. The Menu (The "Magnificent Seven" + Dessert): Traditional XLB: Pork based. Truffle XLB: Purple dumpling; distinct earthy flavor. Shrimp XLB: Orange dumpling. Spinach & Cheese XLB: Green dumpling; described as an "Italian Bao." Garlic XLB: Strong raw garlic kick. Curry XLB: Sweet and savory profile. Spicy XLB: Sichuan-style heat (rated 3.5/4 out of 10 for spice). Chocolate XLB: The dessert dumpling. Karl’s "Fat Guy Approved" favorite, reminiscent of a French crepe. Stop 3: Sichuan Noodle House (The Comfort Food) Location: Near Davie Street. Vibe: Authentic, casual, homemade noodles. Context: Chef Tyler notes that Vancouver has some of the best Chinese food globally because top-tier chefs immigrate here, utilizing high-quality local seafood and produce. The Menu: Dan Dan Noodles: Spicy homemade noodles in a peanut/spicy broth. Sichuan Green Beans: Dry-fried, crunchy (al dente), cooked with pork and dried chilies. Green Onion Pancake Beef Roll: Crispy pancake wrapped around lean beef and hoisin sauce. Karl’s vote for "Best thing I've eaten today." Shredded Potatoes: Deep-fried potato dish. The Verdict: The final bill for the noodle feast was $71, compared to an estimated $180 for a similar volume of food in other "Western" dining genres in Vancouver.