tv Anthony Bourdain Parts Unknown CNN October 5, 2014 5:00pm-6:01pm PDT
are within reach? if not now, when? and will there be some left for me? ♪ ♪ i took a walk through this beautiful world ♪ ♪ felt the cool rain on my shoulder ♪ ♪ found some something good in this beautiful world ♪ ♪ i felt the rain getting colder ♪ ♪sha, la, la, la, la, ♪sha, la, la, la, la, la ♪sha, la, la, la, la,
china's younger generation is driving a growth in consumption. >> this is where the real power is -- china. ♪ if you live in manhattan like i do and you think you live in the center of the world, this place, shanghai, will confront you with a very different reality. turn down a side street. it's an ancient culture. the centuries old smells, flavors. a block away, this. modern, clanging cash register, levels of wealth, luxury, the sheer volume of things and services unimaginable by the
greediest, most bourgeois of capitalsists imperialists. it is flanked by the river. into the older section and the newer built up section. the thing i know for sure about china is that we'll never know china. it's too big, too diverse, too deep. there's simply not enough time. that's for me the joy of china, facing a learning curve that impossibly steep. the certain knowledge that even if i dedicated my life to learning about china i'd die mostly ignorant. that's exciting. that's too much, and it's changing so fast. ♪ china has a population of 1.3 billion people. and the number of them joining the explosive middle class demanding their share of all the
good stuff, the infrastructure, the clothes, cars, the gas to fuel them, as well, it's the engine that might well drive the whole world. >> you like chinese food? >> very much, yes. >> what do you want? >> some good dumplings. >> the professor is an economist and current dean of the college of economics and management. like so many people you meet here, he's chinese but was educated in american universities and has taught at yale, duke and arizona state. >> so you forgive me, economics are not my area of expertise. i wallow in ignorance. but china looks different every time i come. it's changing so, so, so quickly.
how did that happen? >> china enjoy this long period of peace. no serious enemy. no major wars. >> right. >> so the manufacturing industry really took off. internally, it's reform and open-door policy. every country willing to trade with china. >> there's certainly no doubt that at this point we, our destinies are inextricably bound up, our economies are hopelessly intermingled. if one fails, the effect would be disastrous. >> global impact. >> to say the least. >> it's certainly -- [ speaking in chinese ] >> beautiful. this is what i was waiting for. literally, small, steaming basket buns, but i translate them in my head to pillows of happiness that will scald your tongue and throat if you don't know what you're doing. look, there are a lot of reasons
to come to china and to shanghai in particular, but these babies, done right, these things alone are worth the trip. ground pork and shrimp, folded exactly and always 20 times inside freshly made, individually rolled out dough. as they're steamed, the delicious, delicious fat renders the soup of the gods, which, then, if you're not careful causes unforgettable maxilo facial damage as it changes your life for good. >> so good. >> in the china of the future, places like this will be even more packed by chinese, by ex-pats, by visitors looking for the deeply satisfying rush of screamingly hot goodness, the chewy, deeply savory delivery vehicles for pure pleasure.
and the allure of shanghai style pork chop served with the local take on the worcestershire sauce. it's irresistible. >> so i really believe that the world is convergent and china will again will be privatizing more and more. but nowadays, the technology is so advanced we don't really need that many people to do things that many people used to do. and the population, 7 billion people. the world possibly doesn't need that many people working anymore. >> right. >> so the question is, what should human beings do, you know? how can you let them not do anything and then still living good life? >> right. >> i don't know. it's going to be big issue with
the whole world. ♪ >> what is the future? i don't know. but to a very great extent, it's surely being determined here. is there a plan? probably not. only appetites. and increasingly, the means to fulfill those appetites, those dreams and aspirations. who will drive the car that takes us to wherever we are going? they will be young, whoever they are. and not unlike yao, educated in the u.s. at wellesley. she may be the picture of modern china, but this is her favorite restaurant. china and shanghai in particular might be transforming fast, but this place stays resolutely the same.
mrs. shu runs the place, serving classic home-style the food, there's no menu, no waiting list. and you only get a seat if she likes you. >> a little too much. sorry. >> oh, fantastic. no. very happy. >> we're joined by her friends, an artist and matthew, a restauranteur. >> this is fantastic. >> how do you eat these? whole? >> i eat them whole, because i really like this. >> that works. oh, they're good. >> i think the cooking a few second, that's the secret -- they are cooked with garlic, iner in, salt, and soy. what is classic shanghai food? what's distinctive about it? this for instance. it's often black or dark and
heavily inflected with oil, soy and sugar. shanghai has been for some time, a city of immigrants, and that food reflects that genealogy. a combination of people from the neighboring province and fresh ingredients and intention to preserving the aliveness of its dishes. it's best of both worlds, great sauces, great ingredients. there's pork belly in soy sauce, cinnamon, sugar and anise. a small fish poached first in rice wine, salt and light soy drz soy and sugar until the liquid's reduced to a gorgeous, sticky sauce. duck that's been marinated, blanched, then reheated, smothered in a sauce made from the reduced sauce drippings from the wok with dark salt, soy and
sugar. and this to round things out. then a clay pot soup of bean curds and bamboo shoots. >> oh, good flavor. this is a socialist country, supposedly. >> yeah. >> a communist country, supposedly. it is in fact, from all the evidence i've ever seen, the most dynamic capitalist country on earth. what do you think of that? >> i think my western friends come here thinking chinese is the past verngs of north korea or the party controls everything. they come here and they're surprised. it's actually not that much. they do seem to be promoting the free market even more with the free trade boom, just is establishing shanghai. so it's amazing. >> from what i see everywhere i
go, the world is becoming more chinese, chinese influence, chinese food. you build a casino in vegas, you have to consider what the chinese think. is that exciting? >> it's exciting that we finally have an influence that we wouldn't. china is sort of in a spotlight in the center of the stage that we wouldn't have dreamed of, like, say, only a decade ago. >> i think, for me, the communist menace that we used to talk about in america, i think the most terrifying scenario is that china becomes a completely free market, non-socialist, non-communist society, because you'd bury us. [ laughter ] turn the trips you have to take,
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communist deng zhao ping. to thee which, it is glorious. dig deep, and it's an always about the money. meet tim sei, man of communist china, man of impeccable taste, one of more than 150,000 shanghainese millionaires, accustomed to the good life. >> take the seawater out. replace with champagne. have it only once, hopefully you like it. >> he likes nice things, and he makes donald trump's empire look like the back of pauley d.'s van. >> where are these from? >> france. fantastic. >> they're in good shape. >> probably kept them happy. flying in jet with seat belt, nice and happy and safe. >> apparently. >> tim is an investor into real estate, telecoms and the newly expanding service industries of
the new china. he's also the president of roosevelt china investments, a very old company with a long history of doing business here. created by the roosevelt family, maybe you've heard of them. this is his clubhouse, really, the house of roosevelt right in the middle of it all. wine is big here now. the french chateaus look more and more to china for china for the price. china in general bought 2 billion bottles of red wine alone last year. think about that for a minute. they are now the leading market for red wine in the world. >> pretty amazing here. >> i designed this place in five minutes. i look at this place like six months. >> uh-huh. >> daytime, nighttime. and finally one morning, i say i want a wine cellar out of this.
>> looks so good. hi, guys. well this is nice. >> hi. >> tim has invited me to dinner alongside of a few people who have taken full advantage of the booming economy in china, an architect and designer, a real estate developer and coco, a party planner. >> do you eat like this all the time? nice wine cellar? >> twice a night. today we're surrounded by southern french wine and northern italian wine. >> mm-hm. >> and you like you can eat in different district wine country every night. >> isn't this supposed to be communist china? >> anyone communist party, comrades party member? >> no. no. [ laughter ] >> i'm a bit of a red diaper baby.
but what i mean to say is that it just seems that the realm of the possible here is very big. >> absolutely. it's a big stage. >> mm-hm. >> in new york city or other places in the world, you can see that a massive party. but in shanghai, there's ten massive parties coming up. it's a big world, big city but small village at the end. and i think food is the best weapons on earth to make peace. it's the food. it's the drink. we have better peace on earth. and you probably the united nation ambassador. >> in time. >> and this from south pole. only new zealand has the right to farm them. you can try it, with a little
wasabi. >> a lot of chinese restaurant in new york? >> i grew up in the '50s and '60s, and even then, chinese food was an essential part of being a new yorker. if you didn't know how to use chopsticks as a new yorker, you were a terrible new yorker. >> i want to ask you one thing. do you know thousand speak like a brooklyn person? >> it's a tough accent. queens is easier, you know, it's more of a -- i can't, i live right next to it my whole life. >> can you say -- >> the action. a brooklyn expression? >> i want to hear. >> not for nothin'. not for nothin '. >> not for nothin'. i could really use a little more wine. >> ha. not for nothin'.
>> nothing nothing. >> not for nothing. all right. >> the shanghai chef, jackie shu prepares a dish that will be more and more in demand among those who can afford it. and more and more people every day can afford it. >> what is it? >> it's tomato and potato. and that's it? what else do we have? >> australian wagyu beef, a perfectly the cooked tomahawk chop, coming in the door at $150 per pound, that includes bones and fat. this is about $1,000 worth of steak, [ bleep ], even if tim wanted to serve great old usa beef, still the finest in earth, he can't, china has banned usa beef over concerns about mad cow disease. while they carve, a quick trip behind the bookshelf. >> and now i show you special
place. you name your village a label of wines. i think we have a chance we have it. and so this side is our interesting wines that we keep aging themself. >> this is the house collection. >> that's correct. now i want to show you the membership area. the newest member, anthony bourdain. >> me? >> it's our collection of wines. please, open it. ah. >> cool. it's good being me. >> it's good having you. >> thank you so much. >> close that up, man. >> close it up! erman sedan. finely crafted. exactingly precise.
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happening -- the good, old stuff, the china you first fell in love with. walk down the street and look in any direction, and there's something to eat. i mean, i don't know what it is immediately, but chances are it's good. you talk about foodies and what the hell does that mean? by current definition, best i understand it, that makes just about every chinese person i ever laid eyes on, a foodie, which is to say a perfectly reasonable person who enjoys and pays attention to where the good stuff is. look at this. one street, and look, stuffed oysters, grilled over charcoal. snake treats, why, yes. and yes, it does taste kind of like chicken.
there used to be a lot of streets like this, where you could look, shop around and eat all out in the open, happy, riotous, delicious, torrent of food, but the government as governments do are tightening the screws. old is bad, new is good. not everybody thinks this is a good idea, though. bill wang was born in shanghai and studied here at the university. he began teaching english before he was out of college. he suggested we needed a wonton. and there might be wonton stalls all over shanghai, but bill says this one, this one, is the one. so you're an english teacher? >> yes. yes. >> most of the people i meet of chinese background who speak english, they are teachers for british or australian or new zealand and they have those
expressions and that accent. maybe more and more these days the younger generation, there's more and more of that tv accent. is that good or bad? >> i think it's good. tv series, especially american tv series are so popular in china. >> what are the most popular american shows? >> right now, "house of cards." >> "house of cards"? >> yeah. so popular. >> "house of cards"? >> yes. that's really interesting. what do you think the appeal is here? >> you know, in the show, americans talk about presidents. in china there's no way you can talk about those sensitive topics. so many people love that show. it's really, really good. >> that's really a surprise to me. wow. these are huge. >> yes. wonton. >> mm. good. >> is it good?
>> minced pork, bok choy, ginger, soy, it all gets mixed up nicely and folded into the dough, boiled until just right and sauced with a powerful mix of soy sauce, vinegar, and peanut butter, so you have a sweet, salty, acidy thing going on with every bite. you want this, believe me. you want this bad. in fact, you need it. >> what do your students want to do when they enter the professional field? what's the dream? >> i think this generation, a lot of them are lost. they don't know what to do. if you ask like a university person what is their dream. >> right. >> their dream is to buy an apartment in shanghai, buy a car. you know, that kinds of things. >> aren't there enough jobs for everybody? >> it's becoming more and more competitive. >> right. >> everybody wants the best job.
but there's only a very few of them out there. but i think there's like a huge gap between company and new graduates. company wants experienced workers. >> right. but new graduates also want a new job. >> now. >> they're not ready for it. so they don't want to do some, you know, hard work stuff from scratch. >> right. >> that's the problem, i guess. >> it looks to me, china in general, shanghai in particular, is changing very, very fast. >> very, very fast. >> every time i come it's different. in your recent memory, the last ten years, what's the most noticeable change to you? >> food like this is becoming more and more difficult to find. this is handmade. and i think it's real food. it's not very expensive and tastes great. but a lot of food are processed food. and also, of course, it's internet. it has pros and cons. the good part is that you can get information easily.
>> right. >> the bad part is that people don't talk to each other. even like two people go to a restaurant, you know, like a couple. they take pictures and they use their cell phone. they don't talk to each other. >> they're communicating with everybody else in the world but who's at the table. >> they don't enjoy their life, what's the point. >> it didn't happen until you tweeted, as they say. >> oh, my god. ♪ ♪ ♪ great rates for great rides. geico motorcycle, see how much you could save. 58 seconds on the clock, what am i thinking about?
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here is the quay china claims things are, the way things are supposed to be as far as permissible social media and accessed information and the way they actually are? two different things. meet thomas yao. hacker turned entrepreneur. he recently received significant start up money to build what he calls an open-source sharing platform to connect chinese college students with the world. >> when you say hacking, what is, what do you do when you hack? what's the intent? >> actually, it starts from m.i.t. if you go to the artificial intelligence, it will show you the definition of hack. it's actually a very positive word, but it became a very negative one. so the word hacker as you describe are like programy.
they love to share information, just like cooking. you love to share recipes to your friends who love cooking as well. >> legally, there might be something wrong with it. but morally, is there anything wrong with essentially breaking into information base? >> yes. >> i'm not doing any damage, i'm going to go in, look around, and see how things work and i'll leave without disturbing anything. would most hackers say that's okay? >> yes. >> in the service of knowledge? >> okay for most the hackers in our communities. i was lucky. i got into a very big hacker community here in shanghai and met a lot of great mentors. >> started in business at 21. >> in factory. >> quite an accomplishment. >> i didn't go to college. >> you didn't go to college? >> i didn't go to college? >> why not? >> it's the development speed of the communities. >> why? the country is so advanced if other ways, why in this area. >> the problem here in china, we
have a great firewall, and they blocked out important informational websites. if i try it, and a lot of people can't get cutting edge technology, which we don't teach in college at all. so the human resource problem and the problem is getting more and more serious here in china. >> because everyone's going to silicon valley? >> they offer better. >> these are the famous ribs? >> yes. >> maybe the number one thing that the serious food-craved traveler coming back from shanghai will tell you to eat other than the soup dumplings okay. simply, cuban ribs. it takes two cooks working at once to make this dish.
one deep fries the ribs in hot oil until just right. another toasts the ginger, cumin and other spices in a wok. and then in go the ribs. and if you are a devotee of what's called wok-ee, you sit as close to the kitchen as possible to capture that fast-dissipating breath of flavor of the wok itself, toss it around, coating those bones with all that good stuff, then serve. and because we like it to burn, thomas orders some spicy chicken dish. it means energy, life force or breath. and that's what you're looking for. the flavor, the essence of a very old, carefully seasoned cooking vessel.
oddly enough, thomas tells me there's no mandarin or shanghai word for wok, it's simply called a cooking pot, to which i say, i really do know nothing about this country. fantastic, wow. you're not loving that? >> not too good. but it's not bad. >> to me, and i've eaten a lot of food. this is spicy, fresh, great, vibrant. >> i will take you -- i want to take you somewhere better. >> so are you a foodie? >> yeah. i eat a lot. >> were you born here? you're from shanghai? >> yeah. i was born and raised in shanghai. >> at least in modern times, it's hard to imagine that anyplace has changed as
profoundly and is changing as quickly as it is changing here. >> we're proud. we feel proud. our qualities of life is improving really, really fast. >> in a poll, 85% of chinese who were asked the question, do you feel that your life will be better next year, 85% said yes. it will be better next year. that's an extraordinary -- >> number. >> -- number. i don't know a lot of other countries that would say that. >> yeah. >> that looks great. famous chicken. >> chicken. >> mm. so good. >> not bad. >> you know, i'm finding this food really, really delicious. you're just saying it's so-so? [ laughter ] >> wow.
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newly emerging participants in global capitalism, the working class who also want flat screen tvs and cars and vacations and the promise of better for their kids. take this couple. typical working class chinese. a bus driver and the bride to be. today is their wedding day, and custom must be observed. when it comes to weddings, the chinese have always gone big. and these days, bigger still. lots of food. lots of booze, lots of people, getting crazy. which is why thomas and i have become wedding crashers. the constellation bar for a pre-wedding drink. the classic chinese cocktail, the moscow mule. okay, maybe not chinese. >> these are good. >> yeah. these are the reason why i love this place.
>> hmm. are you married? >> oh, no. >> not yet. >> i'm not a big fan of marriage. >> you've been to weddings, yes? >> yes. >> have you ever crashed a wedding before? >> no. >> it's going to be a little weird. i mean, we don't know anybody there. i hope the food's good at this thing. probably have a lot of drinks. >> it could be really crazy. >> oh, really? >> yeah. >> u o'. >> they drink a lot. >> really? so, ready to crash a wedding? >> yeah. let's do it. >> all right. >> cheers. ♪ >> hmm.
we have to cross the road here. >> yeah. >> the chinese wedding is not cheap. you need a banquet room. in this case, the family's rented out this place, the historic park hotel shanghai. chinese weddings, generally speaking, mean the presence of a number of formalities. first, meet the bride and groom upon entering. red envelope also known as hung bow. like in good fellas with -- fellas, it's something to help them get started in their new life. >> thank you. >> awesome. >> okay. table setting. often with some must-haves
present, booze, whiskey, smokes for the guests. >> this is like a traditional chinese wedding. they will rent a hotel. >> oh, yes, i do this every week. i go from hotel to hotel and i crash weddings. >> okay. >> roast duck. that i will have, of course, and some beef fry with garlic sauce. kona crab sauteed before being stuffed back into the crab. steamed turbot with scallions. >> the wedding in china will have this kind of meal for whole two days. whole weekend. >> i'm telling you, we should do this every week. i'll come back. i'll move to shanghai, and you and me, twice a week, we'll just go to weddings. [ laughter ] [ speaking in chinese ]
>> it begins. >> when i first came to china was for business, and one after the other, everyone at their table came up and said, ah, mr. bourdain, i would like to do a drink with you. and then all of them. i didn't know how to politely say no. i can't, i can't. i just kept doing it and doing it. super. i ended up going to like karaoke. i ended up singing billy idol songs, i think i sang "white wedding." she's making it a personal mission to get me seriously drunk. i just wonder how you got out of that. when i sat down and looked
around the table i tried to figure out who at this table was going to try to get me drunk, i wouldn't have guessed it would be her. >> drink white wine all day long. i would like a case of it. >> we have to get this straight. that is not wine. that's like grain alcohol. that's what we call liquor. okay. so we're clear on that. >> now this is a small wedding by most standards. about 100 guests. but just booking the room took two years. a toast followed by many more toasts, to the bride, to the groom, to happiness, to prosperity. ♪
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there is a place. there is always a place where something delicious in a bowl is waiting for you. down a street, down an alley, there's a place like this one, where locals will tell you where the good stuff lives. they call this stuff long-leg noodles, because they say the woman who runs it is tall. noodles for me are a solitary pleasure, between me and my bowl. finley and husband understand this, i think. now this is a deceptively good
business, what used to be a working class stall has in fact blown up along with the rest of the economy. rich kids and tv guys like me want to eat here, and they do. how do you make a bowl of perfect happiness? cooked noodles in boiling water liberally flavored with chilies and lard. e mercy your cooked noodles in a soy infected bath with deeply sinister, deeply pleasure shl pork stock. bok choy, simmering, simmering, and garnish with slowly cooked, heavily reduced pork. then suck those noodles, loudly, and enjoy.
how does the joke begin? three men in a bar, but it's not a bar. imagine the bronx. a corner, or maybe a lunchenette. three men find themselves in the same place at the same time. sitting at the counter is africa bombada. across the room is milly mel. door opens and who walk compromises, d.j. and created the musical style that's bom