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$3.50 Soup Vs. $29 Soup • Taiwan

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Oct 20, 2019

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$3.50 Soup Vs. $29 Soup • Taiwan
$3.50 Soup Vs. $29 Soup • Taiwan thumb $3.50 Soup Vs. $29 Soup • Taiwan thumb $3.50 Soup Vs. $29 Soup • Taiwan thumb

Transcription

  • - We're back for part two of our Worth It Taiwan series.
  • Today, we're doing soup.
  • - Taiwan style.
  • It's amazing 'cause it's so hot in Taiwan,
  • and yet they love their soup here.
  • - It's eaten for breakfast, lunch and dinner,
  • so many great dishes to try.
  • But before we get there,
  • Steven where are we?
  • - We are here at the Jingzaijiao Tile-paved Salt Fields.
  • Is that right Inga?
  • - Jingzaijiao.
  • - Historically one of the earliest salt-producing areas
  • of Taiwan.
  • Ocean water comes in, the sun evaporates it,
  • and you're left with salt.
  • Speaking of salty liquids.
  • - Sweat?
  • - No. - Oh.
  • - We're doing soup.
  • - Today on Worth It
  • we're going to be trying three Taiwanese soups
  • at three drastically different price points
  • to find out which one is the most worth it at its price.
  • - It's so windy.
  • - The typhoon just passed.
  • - So we're heading a little bit north of the city of Tainan
  • to where, Inga?
  • - We're going to Chiayi to have some fish soup
  • at Lin Cong Ming Yu Tang.
  • - Lin is my last name, and cong ming is smart,
  • so we're just going to, like, the smart version of me
  • fish place. - Oh wow.
  • That'll be a extra special treat.
  • (jazzy music)
  • - Taiwan is very hot.
  • - Yes.
  • - Soup is a very hot food.
  • Why do Taiwanese people love soup so much?
  • (Grace speaks in foreign language)
  • - What kind of fish is in the soup?
  • (Grace speaks in foreign language)
  • Why is the fish fried and then added afterwards?
  • (Grace speaks in foreign language)
  • I noticed that customers can come back with their bowls
  • and get more broth.
  • (Grace speaks in foreign language)
  • (bell dings)
  • - Ooh!
  • - Oh...
  • - Yay...
  • (Steven speaks in foreign language)
  • - What's the plate for?
  • - For the fish bone.
  • - Oh, fish bones. - Oh...
  • - Is this your beer?
  • - Yes, it's my fish beer.
  • - Cheers, Steven.
  • (bottles clink)
  • (trumpet music)
  • - Look at that logo.
  • Fish soup beer, I am blown away.
  • - Cheers in Mandarin is...
  • (Steven speaks in foreign language)
  • Is that right?
  • (Andrew speaks in foreign language)
  • - Okay, that was very unexpected.
  • Wow, again.
  • - Wow, a thousand times.
  • - This is very refreshing.
  • - It is.
  • - Give me one word.
  • - Wow.
  • - So this is the marquis piece right here.
  • I'm just gonna bite into this.
  • (Andrew groans in satisfaction)
  • This is like a dish that dares you
  • to want something else.
  • You want vegetables?
  • Boom, we got it.
  • You want tofu?
  • Forget about it.
  • You want pork?
  • We got it right here.
  • You want fish? Boom.
  • Fry it? We can do it.
  • - Yeah, when she was listing the ingredients,
  • it was just like the NBA All-Star Game.
  • And here we have the tofu!
  • Next up, cabbage!
  • - Y'all ready for this?
  • (Steven laughs)
  • (Grace speaking in foreign language)
  • - Turkey rice.
  • - I love how this soup, with all of this stuff,
  • they were like,
  • "Nah, you still need some turkey rice."
  • - That's right.
  • If there's one thing we learned here in Taiwan,
  • you cannot leave a restaurant hungry.
  • They will assault you with food.
  • In the most lovingly way possible.
  • - Yeah.
  • (upbeat music)
  • Mm, it's just jerky meat and fat on a bowl of rice.
  • It's great.
  • If you weren't an adventurous eater,
  • this would seem like a scary bowl of food,
  • but it all just kind of blends into this big soft hug.
  • I don't know.
  • It tastes nice.
  • It's a kind taste.
  • - That's exactly how you say it in Mandarin though.
  • - Really? - Good eat, right?
  • Good taste.
  • (Inga speaks in foreign language)
  • - Means good eat, good taste, yeah.
  • - Let's spread the kindness.
  • (Andrew slaps hand on table)
  • - Once I finish this meal,
  • it will be so long until I get to eat this again.
  • And that makes me sad.
  • - I know, this whole trip is actually just--
  • - It's sad. - The worst.
  • (Inga speaks in foreign language)
  • - That soup was incredible.
  • In the rainbow of soup to stew,
  • this was somewhere in the middle in like the--
  • - Stoup? - Stoup
  • section. - There it is!
  • - Yeah. So before we get to our next soup,
  • we decided to get some treats
  • at the Garden Night Market in Tainan.
  • - [Steven] This is my favorite treat at Night Market.
  • It is a peanut roll with ice cream and cilantro.
  • - [Andrew] What?
  • Cilantro in a dessert?
  • I guess it makes sense,
  • we put mint in desserts,
  • and that's just
  • another green leaf. - Oh, I didn't even
  • think of that.
  • Cheers? - Cheers.
  • - Huh?
  • Huh? - Oh.
  • Huh? - Oh.
  • I like dessert cilantro.
  • So our next soup is actually going to be hot pot.
  • - Hot pot fact!
  • - Archeologists have found pots from two thousand years ago
  • that may have been used to make an early iteration
  • of hot pot.
  • These were found in the Anhui province of China.
  • - Wow, old hot pot.
  • Dude, hot pot for me,
  • every Thanksgiving in the Lin family,
  • we always, always, always eat hot pot.
  • - It would make sense that soup was one
  • of the oldest things humans ate.
  • - Yeah just water, throw some stuff in there and eat it.
  • - Tomorrow, hot pot.
  • Inga where are we going?
  • - We are going to A Yu Niu Rou Sha Sha Guo
  • to eat some beef soup.
  • - That's what I'm talking about.
  • Beef soup.
  • Get that hot pot, throw some beef in there,
  • throw some soup in there, throw some veggies in there.
  • Whatever you want, we're gonna eat it.
  • (Steven coughs)
  • Excuse me.
  • I choked on a peanut.
  • Why do you love hot pot so much?
  • (Mrs Ding speaks in foreign language)
  • - How often do you get the deliveries?
  • (Mrs Ding speaks in foreign language)
  • (Inga speaks in foreign language)
  • (Mrs Ding speaks in foreign language)
  • We saw that it arrived by taxi.
  • Is it always come by taxi?
  • (Mrs Ding speaks in foreign language)
  • That's so cool, the meat takes a cab to every meal.
  • (everybody laughing)
  • (Mrs Ding speaks in foreign language)
  • There's also vegetables in the dish already?
  • (Mrs Ding speaks in foreign language)
  • For someone who's never had hot pot before,
  • how do you eat it?
  • (Mrs Ding speaks in foreign language)
  • You also have this pork rice.
  • It's free for all the customers?
  • (Mrs Ding speaks in foreign language)
  • (everybody laughing)
  • (bell dings)
  • (jazzy music) (Andrew and Steven speak in foreign language)
  • We've eaten a lot of beef on this show,
  • but this is some of the prettiest beef I've ever seen.
  • The color is ridiculous.
  • Cold-brewed oolong.
  • This is one of the coolest things.
  • It's like, tea snow globe.
  • And it's got the net in the--
  • - [Steven] No way!
  • - [Andrew and Steven] Cheers.
  • - Mm.
  • - [Andrew] You wanna start with this one?
  • - [Steven] Let's do it, the shoulder cap.
  • - Cheers, Steven.
  • - Whoa.
  • - [Andrew] One, two,
  • three. - Wow.
  • Going in.
  • One.
  • Two, oh no!
  • (Andrew laughs)
  • - This smells incredible.
  • - Cheers.
  • - Oh, that's nice beef.
  • - We're just getting to eat really nice steak.
  • - Yeah. - With soup.
  • - And you get to eat it the second it's done cooking.
  • - Mm!
  • - I'm gonna try the same piece of meat this time,
  • but now dip it.
  • Shabu, shabu.
  • Ooh.
  • - Shabu.
  • - That rocks. - Can I get in there?
  • - Yeah. You should absolutely. - All right.
  • One.
  • Two.
  • - Whoa. - Three.
  • - Like you're baptizing the meat.
  • (Steven cheers)
  • - [Andrew] The dip is awesome.
  • - Okay.
  • That's doing it right.
  • - There's two great ways to enjoy beef.
  • You either cook it very briefly
  • or you cook it a really long time.
  • This is the best of both worlds.
  • The quick cook beef and also the super long cook beef.
  • - 'Cause the soup is a 10 to 12 hour,
  • steeped in beef bone soup.
  • - But enough about beef.
  • Pork break. - Pork break.
  • (Andrew and Steven groan in satisfaction)
  • - At first this did not make sense to me.
  • But it's because the beef is so precious,
  • it breaks up the flow,
  • so I don't just crush my plate of beef all in one bite,
  • like I want to.
  • - Well, and also, this bowl of rice is bringing me
  • more comfort than my body pillow.
  • - What?
  • - I've had the same one for over 10 years.
  • It's hard to sleep without it.
  • - [Adam] Change pillows
  • more frequently. - Wow.
  • - No, I wash it.
  • - That explains a lot about you.
  • - It's like a teddy bear.
  • We all have that, like, item.
  • - Yeah but now mine is in my parents' attic,
  • because I stopped sleeping with it after the age of eight.
  • - Why would you give up something that's so comfortable?
  • - All right, we're gonna have the broth now.
  • We've finally reached the soup part of the meal.
  • Ooh, the smell though.
  • - Cheers.
  • - Ooh, that is nice.
  • It's not so beefy, actually.
  • It's got like--
  • - Fruity flavor.
  • - Yeah. - Like, apples or something.
  • This is the best way to close out this meal.
  • - Yeah, this nice gentle landing.
  • It's like when you have a delicious sauce
  • and you want a piece of bread to mop it up
  • to get all of the sauce.
  • Here, you just drink the sauce.
  • (patrons talking in background)
  • - Hot pot.
  • - That hot pot was so good.
  • Okay, so we've come to Taichung for our final soup.
  • But before we have that, we're gonna have some cold drinks.
  • - That's right.
  • We're going to Ten Ren,
  • one of my favorite places in the States, so.
  • About to be having it here in Taiwan,
  • where it's actually from.
  • - So we've got oolong tea, and a black tea boba.
  • Confession time.
  • I'm not the biggest fan of boba.
  • - That's fine.
  • - I just, eating while drinking, I don't--
  • - Isn't that what soup is?
  • - Soup is drinking while eating.
  • It's completely different, don't get it twisted.
  • - Cheers.
  • (glasses clink)
  • Mm.
  • - That's what I like.
  • Unsweetened, nice ice tea.
  • That's all I want.
  • Instead of another soup fact,
  • we're actually gonna have a boba fact.
  • - [Steven] Boba fact.
  • - Boba tea was invented in the 1980s in Taichung.
  • - Oh, some genius out here put boba and milk tea together.
  • There're controversies around
  • who actually invented boba milk tea.
  • There's multiple reports of different people, so.
  • - Interesting.
  • We're now on our way to Gubami,
  • where we're going to see Chef Chen
  • to try her beef noodle soup.
  • - [Steven] The iconic dish of Taiwan.
  • - We've had it a few times off-camera so far,
  • just for our crew meals and such,
  • and it's usually a very inexpensive dish.
  • Five or six US dollars equivalent.
  • But today's is going to be a little more deluxe.
  • - It's gonna cost around 30 US dollars,
  • which is a lot for beef noodle soup.
  • But it's gonna be really good.
  • - Gubami is beef noodles in Taiwanese dialect.
  • - Why do you think Taiwan loves
  • their beef noodle soup so much?
  • - It's fast, and also it's luxury.
  • You have a big bowl of noodle soup and meat.
  • I never really see restaurants can do all three good.
  • I wanna do things the best,
  • so when I do noodles, I want to find out the best formula.
  • We test with different flours
  • for almost, six months I would say.
  • We want the noodles to be al dente in the middle,
  • but also the outside can absorb a little bit the soup.
  • We use the Japanese wagyu beef shank
  • and also we have a condiment of smoked bone marrow
  • and on top of it we have some shabu shabu of the beef shank,
  • to give two different textures of the meat.
  • - What is your background in cooking?
  • Like, where did you come from?
  • - I learned in Paris and I traveled to States a little bit,
  • and then I come back.
  • I started my French restaurant 10 years ago.
  • Very fine dining, it was my dream restaurant.
  • But it's in Taichung, it's very weird.
  • I think Taiwan people, they like something casual.
  • I want to do something smaller and now I have the bar,
  • I have noodle shop.
  • I always just trying to do something I like.
  • (Chef Chen laughs)
  • It looks like very refined, but I didn't do it on purpose.
  • I just trying to make it good, and then it becomes this way.
  • - [Steven] Mm.
  • (bell dings)
  • - Look at this.
  • That's not soup.
  • We have tofu skin, cooked in some of the beef stock.
  • This is the radish with lemon and olive oil.
  • Zucchini, confit in goose fat.
  • Some kind of green bean and beef mushroom deliciousness.
  • - I know there's a lot of delicious stuff in front of us,
  • I cannot wait for the soup right now,
  • but I will be patient.
  • (jazzy music)
  • - Whoa, whoa, whoa.
  • Hold on the soup.
  • (Andrew laughs)
  • That is damn good.
  • (Andrew laughs)
  • - [Andrew And Steven] Green bean.
  • (jazzy music)
  • - Oh, I did not think that was gonna taste like that.
  • - What?
  • (Andrew laughs)
  • - It's a smoky, porky, green bean.
  • Tofu skin.
  • - That looks super juicy.
  • And meaty.
  • Cheers.
  • - That's the best one.
  • - No, this is the best one.
  • - No, no, no, no, no, no. - [Steven] Zucchini.
  • - Confit in goose fat.
  • (jazzy music)
  • Every time I eat something green,
  • I expect it to taste like a crisp vegetable.
  • Instead it tastes like a fatty animal.
  • This is awesome.
  • - Wow, finally the beef.
  • (jazzy music)
  • - Oh!
  • - I'm ready to eat some beef noodle soup right now.
  • - Ooh, thank you.
  • All right. - Smell this thing!
  • - Oh...
  • - I can't believe this.
  • I can't believe this.
  • - Yeah. - I can't believe this.
  • - This is a $30 bowl of soup.
  • - Broth cheers.
  • (jazzy music)
  • (Andrew exhales)
  • - Okay.
  • - I didn't think a beef taste could be refreshing.
  • - Yeah, shabu shabu?
  • - Yeah, let's do the choice cut meat on top.
  • (jazzy music)
  • - Wow.
  • - Very flavorful beef, okay.
  • - Jeez!
  • That is good.
  • I literally just ate a pastrami sandwich in one bite.
  • - Yeah.
  • - And the juices of the soup just bursting out.
  • Inga have some.
  • Come, come, come.
  • - This is so good.
  • (slurping sounds)
  • - Those are great noodles!
  • Springy, chewy.
  • Look at that beef.
  • Wow.
  • Holy crap. I didn't think it was going to be that soft.
  • What? - Yeah.
  • (crew laughing in the background)
  • - It's like softer than taffy.
  • Softer than, it's somewhere...
  • - You gotta be kidding me!
  • - Okay, let's add the bone marrow.
  • This is like buttering already buttered bread.
  • (slurping sounds)
  • (Steven exhales)
  • - Gah, whoa.
  • Including all the steaks we've eaten,
  • this beef, best beef taste I've ever tasted.
  • And the best part?
  • You get to eat noodles the whole time.
  • It's like usually a steak,
  • you're just eating steak.
  • Pretty fun, but okay.
  • Noodles the whole time?
  • (both laugh)
  • - Yeah, I've had a lot of beef noodles before,
  • and it's never bad, it's always satisfying and comforting.
  • But this one is like,
  • a boy was born in Akron, Ohio,
  • awarded him the chosen one in an ESPN magazine
  • when he was 14,
  • turned out to be a great basketball player.
  • - Who is this?
  • - LeBron James.
  • - Oh, goddammit.
  • Every time.
  • - Gubami.
  • - One of the best soup dishes I've ever had,
  • one of the best noodle dishes I've ever had,
  • one of the best beef dishes I've ever had.
  • - I like what you did there.
  • - Before we get to our Worth It winners,
  • Andrew, what was your favorite thing that was not a soup
  • in this episode?
  • - The craft beer at Smart Fish.
  • - [Steven] Oh.
  • - I never thought I'd see a beer with a fish soup logo.
  • What was your favorite non-soup thing?
  • - Beef taxi.
  • There's not even a escort.
  • Just beef in the taxi, beef out the taxi.
  • - Okay Steven, which soup was most worth it to you?
  • - I thought Smart Fish soup was gonna be my winner
  • when we at there,
  • I thought the beef hot pot was gonna be my winner
  • when we ate there,
  • but Gubami is my Worth It winner today.
  • So beefy, just so much thought put into it.
  • - My Worth It winner goes to Smart Fish.
  • Fish soup was crazy.
  • Truly one of the most unique dishes I've ever eaten.
  • - Inga and Annie?
  • - Gubami.
  • - Gubami.
  • - What?
  • Adam, who's your Worth It winner?
  • - [Adam] Gubami.
  • (Andrew sputters)
  • - I've never been so,
  • this is a Worth It first. - I win today!
  • - That's it for Worth It Taiwan soup.
  • We have one more episode in this miniseries coming up next.
  • Steven, what is it?
  • - Chicken!
  • (upbeat music)

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Description

The second in a three-episode special in Taiwan!

Credits: https://www.buzzfeed.com/bfmp/videos/87991

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