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00:04Malaysia
00:05A multi-racial country
00:07There were Malays, Chinese, Indians, and various indigenous groups.
00:10This is a place where culture is put to great use.
00:13Therefore, the local food culture is full of mixed-race genes.
00:18Penang is also a food paradise in Malaysia.
00:21There is an internationally renowned travel media
00:23It was chosen as the world's best food destination.
00:27The signature noodles here
00:28There are Hokkien noodles, Assen noodles, Assen noodles, Assen noodles
00:29Deep laksa, fried kway teow, etc.
00:31Moreover, the food here isn't just in the grand restaurants.
00:35Instead, they are found in markets, hawker centers, and even along main roads.
00:38Guaranteed to be cheap, with a wide selection, and authentic.
00:41Alice is
00:42What do you most want to eat when you come to Penang?
00:44Durian
00:46Are there other varieties? Is there a durian?
00:48Durian
00:50Eat noodles
00:51Noodles?
00:54They all say "fried kueh teow"
00:56Fried Kway Teow
00:59You are so smart
01:00You guessed right.
01:02I am smart
01:03thank you
01:04How many bowls would you like to eat?
01:06Is one bowl okay?
01:08I want to too
01:09They prepared three bowls
01:11Give it a try
01:13Char kway teow is arguably the most representative dish of Penang.
01:16The best type of noodles
01:17Almost every hawker center
01:19There is at least one stall in every street market and night market.
01:22Moreover, I saw quite a few files.
01:23Even if you are over fifty
01:25They'll still stand in front of the wok and stir-fry vigorously.
01:28However, things are a little different after this file.
01:30The fried kway teow you're eating is made by a 90s kid.
01:33Why did you enter this industry?
01:35Because of family affection
01:35After this file
01:37Actually, I am a third generation.
01:39By my grandfather
01:41To my dad
01:42Then my dad was about to retire.
01:45Then he taught me the craft.
01:48This history began in 1954.
01:52By 2025
01:54Returning from Singapore
01:55Go to Penang
01:56I haven't seen them for four years.
01:58Mom and Dad
02:00I think
02:00Wow!
02:01Time flies.
02:02They all showed.
02:03Hearing my dad's feet
02:05It actually hurts a lot.
02:06So I think
02:07OK, it's okay
02:08I just take it
02:10replace
02:10put my legs into my dad's shoes
02:13Because of what my parents have sacrificed.
02:15It's already too much.
02:16The traditional food industry is
02:27It's actually a very niche topic.
02:30Up to now, in our 90th year of school
02:32I wouldn't really want to take it over.
02:34Our parents' line
02:36Be yourself
02:37Want to do
02:38Then there are industries with more flexible hours.
02:41This line is actually quite difficult.
02:43Less free
02:45Then it's very small.
02:46It's very hard
02:47To take over the hardships of my parents
02:51At least they were both happy.
02:53Daily Hands
02:55The one that was posted
02:56The whole
02:57A whole line
02:58issued
02:59How many times can you send out?
03:00A whole line
03:01Mom, my hand hurts.
03:02Mom, my brain
03:04Mom, my brain
03:05Mom, my brain
03:06Mom, my brain
03:07There's no way
03:08I had to be pushed around when I was 11 years old.
03:10Not tall enough
03:11Take those wooden stools
03:13It's like standing there.
03:14Stir-fry like this
03:15Now we need to talk to Boss Lian
03:17Try to go out and study
03:18Open File
03:18Open File
03:19Look at the young people
03:20Is it as big as the main body?
03:22Big
03:22Try looking at the two of them.
03:23Even if you have to push, you have to go out.
03:24Okay, 1, 2, 3
03:26Push...
03:29Help me push
03:31Push hard
03:331, 2, 3
03:351, 2, 3
03:36Help you push
03:37You just need to know whether you'll go up or not.
03:38Will it collapse?
03:39It will fall over
03:40etc.
03:47Don't laugh here.
03:50good…
03:51Alright...you guys go out.
03:51etc.
03:52Uncle, you push it.
03:54What to do?
03:54How is it? Does it feel good?
03:55Very heavy
03:56Very heavy
03:57Very heavy
03:58Because it's very heavy...
03:59Uncle has been pushing this for 40 years.
04:03So when I looked at my dad's hands...
04:05Push, it seems very simple.
04:07When I'm your age
04:10When I push it myself
04:11So this is how hard it is
04:12I know my father.
04:14Originally, the street vendors here
04:15It's just as difficult to make.
04:17Give them a round of applause
04:20Thank you…
04:21Look like this, press it.
04:24Keep pushing like this
04:24Keep pushing like this
04:26Is there a car ahead?
04:28no
04:29I'm not kidding.
04:30When I pushed just now
04:31I thought it was going to fall over, it scared me to death.
04:34Now it's easy to push on flat roads.
04:37We came across from the flat ground.
04:38We must do it for real.
04:40To be transferred
04:41Just make it a little more troublesome.
04:42You push it out
04:43Okay, let's push it out first.
04:45Okay, let's push it out first.
04:45First do it
04:45It really takes as much effort as you imagine.
04:55Okay, let me tear it first.
04:56yes
05:01It turns out that besides the one the boss made...
05:03She's also very good at making things.
05:06right…
05:07Pushed open
05:08Go inside the rice house
05:09The fish head that was covered
05:10Not that scattered
05:18Nowadays, many people use gas.
05:20It becomes very simple
05:22Upon arriving at the gas station
05:23Just go in like that
05:24yes
05:25Our charcoal-fried dishes are different.
05:27It slowly cooked through the charcoal.
05:29Ripe
05:30We were just about to start frying the fritters
05:33Okay, let's do this work.
05:37Okay, Ms. Xu and I will come to help today.
05:41Okay, I'll have you cook it later.
05:42Let me show you whether you want to try it or not.
05:43good
05:45Don't say anymore
05:46Forty years, you'll have cooked your muscles to perfection.
05:51some
05:52Old Tongue Nini Nini Nini Nini Nini Nini Nini
06:03Now we've actually arrived at this stall.
06:05Learn to make fire sticks
06:06We've already gotten this far.
06:08Being ready is the state of being able to do things.
06:10This is a running fire bar.
06:12Running-type fire bar
06:13Running-type fire bar
06:14Running-type fire bar
06:15Running-type fire bar
06:15Running-style fire strips require stir-frying the horse.
06:16You press high press handsome boy
06:17This is called Handsome Fried Hot Sticks
06:19Handsome Fried Hot Sticks
06:21Handsome Fried Hot Sticks
06:21Dense…
06:22Thinking of a tight
06:23Handsome guy stir-fried for you
06:25I'll let you experience it.
06:26When setting off the fire stick
06:28It was the whole package.
06:29Handsome Fried Hot Sticks
06:30Let me put it down for a moment
06:32Let you finish the whole package
06:34Put it in
06:34Put the whole package in
06:36Put the whole package in
06:37The whole package…
06:38The whole package…
06:38Go all the way down
06:39Go all the way down
06:40Then put it aside
06:42good…
06:43good…
06:44good…
06:44good…
06:46Then you are responsible for taking this.
06:50You are responsible for dispersing it.
06:52Then use your hand strength to disperse it.
06:55First make it even.
06:57good…
06:58It was quite heavy after all.
06:59Such a big bag of powder
07:01Try it
07:04It turns out this place is really quite dangerous.
07:06Is that so? It's not as light as I imagined.
07:08yes
07:09It really needs to be saddled.
07:10Zha this way
07:11Zha this way
07:11It's a horse's head.
07:22It seems really heavy
07:24Rare hands
07:25I want to learn...
07:30What are you doing?
07:32it…
07:33it…
07:34When adding charcoal
07:36Those sparks were too big
07:37I'm a little scared
07:39Come in and take shelter
07:41But the whole thing was very difficult.
07:43Because of standing out
07:45The stove is hot enough.
07:46Their weather is very hot.
07:48The sun was very big.
07:49Stand for a while
07:50Actually, I was already sweating.
07:51There is also physical labor.
07:52Think about it.
07:53right
07:54My guests
07:56feedback
07:57It is relatively important
07:59Because every time I
08:00I will separate my workers
08:02Go collect that disc.
08:03They will…
08:05Some will have a lot left.
08:07I was very surprised
08:08Why are there so many left?
08:10That's what I think.
08:11You can keep improving
08:13I'll find a problem.
08:15Put this here
08:15Shrimp for you
08:16Then add the chives.
08:18Chinese chives
08:19Chinese chives
08:19Do you want more chives?
08:20More chives
08:21right
08:22Then I cooked it.
08:23Then I started applying it.
08:25What were those just now?
08:26Ha ha ha ha
08:28What were those things just now?
08:29great
08:35Wow…
08:36Wow…
08:37There are two brushes
08:40Two brushes
08:42Two brushes
08:43Two brushes
08:43So...
08:44Keep improving
08:45That question
08:46Where is the mistake?
08:47Then I kept improving.
08:50Then play back
08:51How to overcome
08:52Go solve these problems
08:54Improve everyday
08:56Train myself to be every day
08:57I mean keep training
08:58so…
08:59Don't back down
09:01I don't want to...
09:02Actually, I don't want to back down.
09:07Cook some noodles
09:08Eat for yourself
09:10Cook some noodles
09:11I changed the subtitles
09:11Taste
09:13Taste
09:23100 points
09:24Very musical instrument
09:25I've never eaten anything so delicious.
09:27That one
09:28That's right
09:28Wow
09:29Wow
09:31Wow
09:31It's really delicious
09:32I think I've eaten it...
09:34I ate in Penang from Taiwan.
09:35This dish was the best.
09:37I think it's my disc.
09:37Try this
09:41Try this
09:43Wow
09:43Wow
09:44I think it's too salty.
09:45That won't work.
09:45Yours...
09:46Yours...
09:47Yours...
09:48That...
09:49That...
09:49That...
09:50That...
09:50That...
09:57That...
09:57Yours...
09:58There was also a strange smell.
10:00What is it?
10:02no
10:02Your bean sprouts didn't wilt.
10:04It is very raw
10:05You brought it up too quickly just now.
10:08Yours are the same...
10:10Yours are the same.
10:12Come…
10:13Wine millet
10:14Sake must be fair and just
10:15Come…
10:18Which one tastes better?
10:46I felt...
10:47I really felt it…
10:48I really felt it…
10:48That fairness and justice...
10:49So, to put it another way...
10:50Your taste is...
10:52A little stronger
10:52Release a little more
10:53I left a lot of chili peppers.
10:55well…
10:57no…
10:57It seems I'll have to learn from my master here.
10:59I've been studying for several years.
11:00I think...
11:01Even our own cooking is so delicious
11:04It would definitely taste better if the chef cooked it.
11:06I said…
11:07I'll try and see which one the chef cooks tastes better.
11:09Mine is still tastier
11:09I think mine must taste better.
11:11don't want…
11:15There is a traditional idea
11:18Go stand here forever
11:19I know that standing here
11:20It is a very important position.
11:22But I want to go to both...
11:24Continue to improve
11:25Improve like this every day
11:27For me
11:28There is an improvement of 1% 1% 1%
11:30Improve in this way
11:31I think it's good.
11:32I think they are all representative
11:34My Family
11:35A work by my father and grandfather.
11:37Their spirit
11:38so…
11:39The craft has been passed down to the next generation.
11:43I think...
11:44I need to live up to their expectations.
11:46We should be worthy of their sacrifice.
11:49Come, boss.
11:50Let's cook noodles first.
11:51thank you
12:01He said cooking was difficult.
12:05I don't want to admit
12:08That was really delicious.
12:09Um…
12:10His…
12:11The ratio of dry to wet
12:12If you really master it a little better
12:15Some of us might...
12:17It's a bit dry.
12:18Or...
12:19Not dry enough
12:21I think
12:21And there's more...
12:22I really like that he has sprouts.
12:24Because I really like some...
12:26Something refreshing
12:27Because he added some thickness.
12:29So we really like to eat
12:31What I just did...
12:32I saw it.
12:33Actually, I went around to the noodles...
12:34No... I can't admit I'm bad.
12:35My pieces were mostly broken.
12:37His are much neater.
12:39So the noodles were a bit slippery when you ate them.
12:41Um…
12:42What do you think...?
12:43Could this be considered representative of...?
12:45The place that runs into the waist
12:47You must eat here!
12:48Absolutely
12:49Absolutely
12:49Is that so?
12:50Because I think this...
12:53First of all, you are a vendor selling Guo Tiao at Lao Bian Stall.
12:55It is their culture over many years.
12:57Um…
12:58actually…
12:58Now sweep across this street like this
13:00Actually, there isn't much left.
13:02So this is his file
13:03Still using charcoal fire to cook
13:05You must try it when you come to Bencheng
13:07Um…
13:07This old-fashioned flavor isn't...
13:09It doesn't happen every now and then.
13:10yes…
13:11What is the most precious thing?
13:12what
13:12So you have to sunbathe...
13:14I have to eat such hot food again.
13:16That feeling
13:18What a great Mercedes!
13:19Ha ha
13:20right…
13:21I think we are very authentic now.
13:23Because we were sitting on the street
13:25A plastic table
13:26Then basking in the sun
13:28Eat a plate of food
13:43Hey hey…
13:44I heard there's a lot of food here.
13:46right…
13:47That's right...
13:47We are now in the Seven Roads of Barcelona.
13:50Um…
13:50Basa means something like a market or street market.
13:52So what kind of food is inside it?
13:53Both cooked and raw foods are available.
13:55Is it really like these?
13:56Eh…
13:57Getting closer…
13:57Getting closer…
13:58I want to stir-fry something inside.
14:00That might really be the case.
14:01Come see if I have any of these compression products.
14:03You see…
14:03He wasn't wearing shoes.
14:04barefoot
14:05Look at this.
14:07This place is very messy
14:09It is…
14:11Taiwanese Night Markets
14:13This place is like a night market.
14:14That place looks like a market.
14:16right…
14:17Great
14:18Everything you introduced last time is here.
14:21The noodles of the three major ethnic groups
14:23There are Indian noodles.
14:25Chinese wonton noodles
14:26And Javanese noodles from Malaysia
14:29That's right
14:30after all…
14:31You can take a look here.
14:32Which restaurant has the most customers?
14:36Wow... this place is quite unique.
14:39Hello... Hello, boss
14:42I want a large duck egg.
14:46Do you want chili?
14:48Is a little bit spicy okay?
14:49Just a little bit?
14:50a little bit
14:52Not at all
14:54Eating chili peppers in the morning
14:57Is that okay?
15:00I just installed it.
15:02It really doesn't wear shoes.
15:03Why not sell shoes?
15:05Because it says it needs to dissipate heat.
15:07That is...
15:08Stir-fry standing here
15:09It might take many hours to cook.
15:10It said it was hot.
15:11then…
15:12Therefore it became a tight
15:14close to the ground…
15:15Place
15:16Actually, the most down-to-earth thing in my city is it.
15:19That's why so many people eat here.
15:21The most famous
15:22Especially eating at this restaurant
15:24Now we've added duck eggs.
15:26Yes, duck eggs
15:27Try it first
15:40Very spicy
15:41It's really spicy
15:43Actually, its flesh is also very thin.
15:44It is transparent
15:46Look, it's translucent.
15:48Actually, its knife skills are quite impressive.
15:50actually…
15:50right
15:52These fruit strips
15:55The flat rice noodles we ate in Taiwan
15:56They are actually similar.
15:58However, that one isn't here.
16:00Very thin and much thinner
16:01yes
16:02And there's one thing I like about it.
16:05It has enough wok hei (wok aroma).
16:07I saw it being stir-fried very well in the back.
16:09It's cooked to perfection.
16:11I think it should have a lot of wok hei (wok aroma).
16:12Yes, I just passed by.
16:13There are those given to it...
16:14Chili Sausage
16:16But I want to ask
16:18I don't understand the program team.
16:19Why put two oranges in front?
16:21What is this?
16:26This is the orange we commonly use in Hong Kong.
16:30Now our boss
16:32This is for stir-frying.
16:34So short?
16:36I heard that using such a short orange
16:38It can be stir-fried to have a wok hei (wok aroma).
16:40Because it can be cooked faster
16:43But then again...
16:44You use this orange
16:45That way...
16:47It's very hot
16:48It's a pot that's very close to the Great Wall.
16:50Stir-fry
16:51So it is already immune.
16:52It shouldn't be too hot.
16:53I just got to know it.
16:55Actually, my hands were wet.
16:57Is that so?
16:59It must be water vapor coming up.
17:01Very close
17:01I thought you meant sweaty hands.
17:05My hands sweat a lot
17:06Hand sweating is also possible.
17:07good…
17:09Very special
17:13Actually, fried rice noodles
17:15There is really a lot of competition in Malaysia.
17:16So you must think of some strength
17:18Only then can others remember it.
17:21Yes, we were barefoot just now.
17:23This time it's a fairy tale.
17:25Little Red Riding Hood
17:27Little Red Riding Hood Fried Kway Teow?
17:30I wonder if the boss will be interesting?
17:33Little Red Riding Hood
17:37Little Red Riding Hood
17:39Little Red Riding Hood
17:40Little Red Riding Hood
17:40Hello Auntie
17:40We want a fried kway teow.
17:42small
17:43small
17:44Very cute
17:45Very cute
17:46Chili peppers are slightly spicy.
17:47Small spicy
17:48yes
17:49Thank you
17:49Thank you
17:58Little Red Riding Hood
17:59Little Red Riding Hood
18:00Thank you
18:03Thank you
18:06Thank you
18:06Little Red Riding Hood
18:07Little Red Riding Hood
18:07Thank you
18:07Thank you
18:08Thank you
18:25I think this dough is a little sticky.
18:28This one is more complete.
18:35Then the whole thing will be a little sticky.
18:40I wanted to type; when I sat here just now...
18:43The chili peppers, layer by layer, were blowing over.
18:48There were several times I really wanted to get walnut fiber.
18:50And it's actually quite spicy.
18:52It's quite spicy, but already less spicy.
18:54I don't think this noodle dish has a very strong wok hei (wok aroma) flavor.
18:58Even if we eat immediately
19:00So, are you happy to see how realistic the teddy bear is?
19:07Don't say these things while eating.
19:10Do they really have Little Red Baby?
19:12Very cute
19:12Those were two little red-faced grandmothers and her grandson.
19:16Yes, very cute.
19:19Are you interested in bringing Little Red Baby back with you?
19:24But Little Red Baby…
19:26He just said he was carrying a red gem.
19:28right
19:30That's the end.
19:31Yes, that's what dense things are like.
19:34That's also true.
19:34goodbye
19:40We've arrived at the Cup Noodles moment, which is most familiar to the audience.
19:42Deggadagimura
19:46This is a convenience store in Penang.
19:48It's called Deggadagimura
19:50Deggadagimura
19:52We went to Deggit...
19:54Okay, which kind of noodles do we want?
20:00We want to see this Penang or Malaysian cup noodle set.
20:04But there's only one of these.
20:05This color
20:07How about this one?
20:08Okay?
20:10It's cheap.
20:114 jin
20:12Long Tong Paper
20:18Okay, that's it.
20:19Give it a try
20:19Dragon Soup
20:22Yes
20:23Okay?
20:27It might really be dragon soup.
20:29Somewhat expected
20:30That's it.
20:31good
20:32That one
20:33Okay, those fresh ones
20:35Thank you
20:36Wow
20:38Sending a heart to everyone
20:40Cut
20:42Try
20:42careful
20:42It's delicious
20:49It's very spicy though.
20:54At first I thought it was somewhat similar to laksa.
20:57But that's not the case at all.
21:00It's a little bit thick.
21:07Seafood Cup Noodles with Milk
21:11Seafood Cup Noodles with Milk
21:15Seafood Cup Noodles with Milk
21:15Yes
21:15But the soup below it
21:17I think it smells good.
21:20If we really can't eat it
21:21I think we can skim off the chili oil on the surface.
21:24I think it won't be that spicy.
21:26But I think it's quite special.
21:27But it tastes great.
21:28This is the first time I've tasted this flavor.
21:30Maybe five yuan
21:31That's a little over two Malaysian Ringgit.
21:34It may already be
21:35For them, that's a lot
21:36Two more than three ternary elements
21:38Pretty
21:40This is beautiful.
21:41I see that some of them are one yuan.
21:42One or more
21:44We ate that packet of powder like this when we were little.
21:47That wasn't originally a Hong Kong brand.
21:50Yes
21:50I thought it was a local Hong Kong brand.
21:52It turns out to be a Malaysian brand.
21:57OK
21:59I think the emergence of this brand...
22:00Guaranteed
22:02Some consumption
22:02No money was given and no fee was charged.
22:06Welcome to the advertisement
22:28Their three Yu's strengthening
22:30It will be troublesome.
22:32a lot of
22:32See
22:32Our
22:32Fake
22:32we
22:32we
22:32All
22:32we
22:33Ming board
22:33we
22:33by bwd6