3 美元的中国菜 VS 243 美元的中国菜！！稀有动物部位！！($3 Chinese Food VS $243 Chinese Food!! Rare Animal Parts!!)

1. HỦ TIẾU SA TẾ TÔ KÝ ADDRESS: 17 Chu Văn An, P1, Q6, HCMC, Vietnam INTERVIEWEE: Mr. Tô Trương Phiêu 🇻🇳SATAY VENISON NOODLE (HỦ TIẾU SA TẾ NAI): Blanch and drain noodles and bean sprouts. Place them in a bowl and add vegetables. Place venison into satay broth and then in a bowl. Add fried shallots, soy sauce, coconut milk, and a secret sauce. Pour the satay broth into the bowl, then garnish with minced sawtooth coriander and scallion. 💸PRICE: 80.000 VND / $3 USD per bowl - - - - - - - - - - - - - - - - - 2. SPICE WORLD ADDRESS: 1065 Trần Hưng Đạo, P5, Q5 🇻🇳SICHUAN SPICY HOTPOT (LẨU TỨ XUYÊN): For Sichuan spicy broth, use spicy paste with chilies, spicy oil, fermented glutinous rice, allium porrum, ginger, garlic, and bone broth to make stock. For Collagen broth use enoki mushrooms, jujube, allium porrum, garlic, creamy milk, and collagen liquid, and simmered bone broth Steam pig uterus then cut it into slices. Serve with black beef tripe, chicken testicle, pig brain, duck gizzard, and beef combo. 💸PRICE: 1.111.000 VND / $45 USD - - - - - - - - - - - - - - - - - 3. GIA PHU PHUC KIEN ADDRESS: 513 Gia Phú, P3, Q6 INTERVIEWEE: Chef Huỳnh Thanh Sơn 🇻🇳OTOLITHOIDES BIAURITUS MAW AND ABALONE WITH SPECIAL SAUCE: Clean the dehydrated fish maw and steam it for 3 hours. Boil the fish maw with seasonings and white wine. Mix oyster sauce, chicken powder soup, MSG, and sugar in a pot. Plate the fish maw with abalone and pour the sauce onto it. Garnish with broccoli. 🇻🇳MÔI CÁ G N HEO HẦM NỒI ĐẤT (STEWED FISH LIPS AND PIG TENDON POT): Steam the dehydrated fish lips and pig tendons for 2 hours. Boil the fish lips and pig tendons with seasonings and white wine. Stir-fry the fish lips and pig tendons with shiitake mushroom and seasonings. Put them into a pot and serve. 🇻🇳SEA CUCUMBER WITH SPECIAL SAUE: Soak the dried sea cucumber in water for 3-4 days. Boil the sea cucumber with seasonings (salt, sugar, MSG..), ginger and white wine. Make the sauce with