Original gourmet tai
In midsummer, the best thing you can think of when eating food is eating barbecue. On a breezy night, three or five friends, accompanied by the smoke rising from the stove, have a glass of draft beer and a kebab in one hand, are very comfortable.
Looking at the whole country, where is the best barbecue and worth tasting? Roasted oysters in Zhanjiang, Guangdong, Baba Roast in Zhaotong, Yunnan, "Everything can be roasted" in Jinzhou, Northeast China, Naokeng meat in Kashgar, Xinjiang, and roasted butter in Yueyang, Hunan … There are a thousand kinds of barbecues.
We searched 9 kinds of representative barbecues all over the country. Let’s see if there is a string in your heart!
01 | Northeast Barbecue
"Big gold chain and small watch, three small barbecues a day", for the northeast people, barbecue is the blood in the bones. Jinzhou is the most worthwhile barbecue resort in Northeast China, and this conclusion is carried out locally: "Everything can be roasted except the owner of the barbecue shop."
If you go to Jinzhou for a barbecue, you must not miss the king fried skewers, such as spareribs, roasted chicken feet, dried tofu skewers and roasted seafood.
Jinzhou special sparerib skewers are pork spareribs with crisp bones, which are marinated in advance and strung with small iron skewers. Compared with other kebabs, it doesn’t win by the quantity of meat. What is fascinating is the crunching pleasure, which is perfect with the draft beer.
If you like roast brain flowers with rabbit heads, I advise you to try roast chicken heads. The raw roast chicken head split in the middle is wordy with bones and meat, crisp and tasty. I won’t show you the picture, it’s a bit too fierce.
Jinzhou, located in Bohai Bay, is close to the mountain and the sea. When the sea is opened, white clams and thin-skinned conchs wave to you at the barbecue stall, waiting for you to taste. There is also a grilled crab that has been on "A String of Life", which brings the umami flavor to the extreme and is an excellent appetizer.
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Source "A String of Life"
Jinzhou dried tofu baked golden on the charcoal stove is similar to the tofu coat in the postal area. It is thin and crisp. It needs to be rolled with green onions and brushed with yellow sauce.
In Northeast China, there are no strings of food, but all of them come directly (10 strings), and the price is also cheap. Vegetarian food 5 yuan has one hand and meat food 5 yuan -12 yuan has one hand, and the average person who eats a meal is no more than 50 yuan, which ensures that you have a good time.
02 | Xuzhou barbecue
Xuzhou people’s enthusiasm for barbecue can be described as "ten kidneys and ten balls, and the pepper is as big as dripping oil".
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Among the Chinese stone statues unearthed from Hanwang in Tongshan, Xuzhou,
There is a lot of barbecue-related content.
According to legend, barbecue originated in Xuzhou, and the local area has been eating barbecue for more than 2,000 years, which is regarded as the originator of "roasting".
In Xuzhou barbecue, the sheep is the absolute protagonist, and it has to be a local fresh-cut kid, which tastes much tender than other sheep. A whole sheep slaughtered on the same day is hung at the entrance of many barbecue shops, and it is ordered according to the parts.
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Source "A String of Life"
Xuzhou barbecue also pays attention to semi-automatic roasting: each table will be equipped with a small oven, and the boss will roast the kebabs with iron skewers until half-cooked, and the rest will be cooked by himself, and the tenderness will be adjusted by himself, and the old three seasonings will be sprinkled: cumin, Chili noodles and salt. Looking at the greasy kebabs and smelling the mutton aroma forced out by the direct fire, it makes people’s index fingers move!
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Source "A String of Life"
Because goats have less fat, Xuzhou kebabs are bound to be brushed with sheep oil, or even baked in a whole piece of sheep oil. Under the charcoal roasting of direct fire, the oil was forced out, and no mutton smell was tasted, leaving only the most primitive fragrance and meat smell. It is not enough to have kebabs. Xuzhou barbecue comes standard with steamed buns, which are actually pancakes. A steamed bun can wrap everything, and it is fragrant and chewy.
Having a barbecue in Xuzhou ends with a bowl of handmade noodles. Next, take out the pot, code the ingredients, and pour the marinade. The noodles are chewy and chewy, and a bowl falls into the stomach. It’s dog days now, and it’s just the right time to go to Xuzhou and catch up with the Fu Yang Festival.
03 | Xinjiang barbecue
Xinjiang barbecue mainly eats sheep. Lamb kebabs are made of leg of lamb, cut into mahjong-sized pieces, which need little seasoning. Three pieces of lean meat are sandwiched with a piece of fat sheep oil and strung on a big iron stick.
Traditional charcoal fire is still used in Xinjiang, and dozens of kebabs are put on the shelves together. The barbecue brother uses the fan board to control the heat, while fanning the wind, while rotating the kebabs to change the heating angle, and can also hum a little song to attract guests.
Mutton turned from bright red to brown under the attack of charcoal fire, and its skin was brown, releasing a rich fat aroma. The local seasoning was generally light, and the consumption of cumin powder and Chili powder was extremely restrained, so it was the original taste of meat.
Another kind of barbecue is Naokeng meat, which is said to be the originator of barbecue. Meat pieces are usually bigger and more expensive than barbecued ones. Pickled first, colored with turmeric, strung on the red willow branches, and put them in the pit for stewing. The meat is fragrant and faintly fragrant.
Roasted lamb liver and lamb loin are not well accepted, but they can be definitely classified as stunners after a taste. The eating method is even more fierce, and it is often permeated with blood when it is served, and it is not fully cooked.
Eating barbecue in Xinjiang, there is no soul without naan. Barbecue doesn’t need to be put on the plate, just put it on the naan, wrap the kebab and eat it. The wheat smell of naan and the oily smell of kebab are mixed together, which is the most popular among carnivores!
04 | Guangxi barbecue
The barbecue in Guangxi vividly explains how exotic the ingredients can be and how high the upper limit is, such as the horrifying roast pig’s eyes.
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Source "A String of Life"
String bamboo sticks to avoid eyeballs, turn over and bake them on the charcoal stove, brush them with soy sauce and salt, and be careful not to stare at them. A pair of them will definitely not dare to eat.
Put the whole eyeball in your mouth, gently bite it, and don’t open your mouth. Let Explosicum overflow your mouth, and the pig’s eyes are full of teeth, and you can’t taste any fishy smell. Chew two more times, and you can eat the crisp lens and cornea. Only by personally feeling it can you realize the true meaning of fragrance.
05 | Shandong barbecue
The overlord in Shandong barbecue still depends on Zibo, and the trick is to come up with cookies as standard. Unlike the lotus leaf cakes in Beijing, the cakes in Zibo BBQ are baked before baking, which are more resilient and chewy.
Pick the meat off the skewers, wrap it in a small cake, and then pick up the shallots and dip them in the sweet noodle sauce. The fragrance of the shallots and the sweet noodle sauce stimulates the taste buds at the same time. Remember the local people’s way of eating in Zibo, two strings of pork belly roll a cake, and you can experience the taste yourself!
When having a barbecue in Zibo, you can also have a small stove. The boss will serve the half-cooked kebabs on the table, and leave the rest to you to roast, and you can grasp the tenderness of the taste.
Qingdao people who eat by the sea, the protagonist of the barbecue must be seafood. Brush the oyster with garlic, Jiang Mo and barbecue sauce, and bake it slowly on low heat. The soup gradually simmers out, and it is delicious.
There are also grilled squid, the meat is tender and firm, the fresh taste is not soft and loose, sweet and salty, crisp and elastic.
Besides beer, in Qingdao, the soul mate of kebabs is wild wonton. A mouthful of wonton and soup is better than a living fairy.
06 | Yunnan barbecue
The barbecue in Yunnan is very wild, and the locals will use local materials best. cicadas, bamboo worms and silkworm chrysalis will be arranged immediately, which is most suitable for those exotic players to punch in.
In the mushroom season, all kinds of fresh wild mushrooms are also put on the grill, and the charcoal fire gives them another charm. The range of roasted vegetarian dishes is also wide, such as small melons and eggplant. We like white and tender wrapped tofu best. Tofu turns slightly yellow and slightly burnt under the fire, and it’s tender when bitten in one bite.
Dipping in water is also the soul of Yunnan barbecue, which can be divided into "dry" and "wet". The dry ingredients are mainly composed of pepper noodles, refined salt, monosodium glutamate, chili pepper powder and pepper noodles, while the wet ingredients are generally prepared with fresh red millet spicy granules, pepper noodles, peppers and soy sauce, and some roots are added to make them spicy and exciting.
There is also a dip in water called tomato (locally called sour egg), which is sour and refreshing.
In fact, there are many kinds of Yunnan BBQ: grilled tilapia with citronella in Dai BBQ, 100-string barbecues in Zhaotong, and old roast chicken feet. Yunnan BBQ is truly all-inclusive.
07 | Hunan barbecue
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Tuyuan Gourmet China Taste Changsha
There are three treasures in Hunan barbecue: butter, yellow throat and palm treasure.
Butter is a little fat on the tip of a cow’s breast. Bake butter directly on a charcoal fire, sprinkle with chives and cumin, and soak up oil at high temperature, as if playing a symphony. People who haven’t eaten butter can’t appreciate the fairy pleasure it brings to their teeth. While the taste is crisp, the oily smell of butter is awakened by chewing, and bursts of milk smell hit.
Burning yellow throat in hot pot is very common, but roasting yellow throat is not seen in every city. The temperature of the yellow throat is very particular, and it is overcooked, which is neither chewy nor chewy. The fire is just right. The yellow throat is crisp and delicious, and it is very elastic.
Hunan barbecue is also divided into sects. Xiangxi barbecue sold by hand has 10 strings in one hand, and the practice is also very particular: it needs two stoves to burn and roast separately. Yueyang barbecue is much rougher, which can be seen from the size of the string alone. Large chunks of meat are piled up on the skewers, and northerners are hooked on it.
08 Sichuan barbecue
Compared with Sichuan cuisine and hot pot, Sichuan barbecue is much more low-key and divided into many schools. Leshan barbecue has a lot of oil, but it is not greasy, and it pursues a dry and fragrant taste.
It is said that the roast of the handle in Yibin, Sichuan originated from Zhaotong, Yunnan, but it is not limited to beef, mutton and potatoes, and the ingredients are more diversified. Burn them one by one on an open flame.
Yibin BBQ is served with a dip dish. The compound taste of dried Chili noodles and peanut yellow bean has established a salty and spicy taste.
There is also a brazier barbecue in Xichang, Sichuan, with an open fire charcoal basin and big bamboo skewers. You don’t need a barbecue chef, so you can take the ingredients and bake them above the brazier, which is simple and rude.
09 | Guangdong barbecue
Brush a layer of honey on the skewers, which is the essence of Guangdong barbecue. The sweetness of honey neutralizes the greasy barbecue, which not only looks more attractive, but also tastes a little sweet.
Guangdong is located in the coastal area, and there are countless kinds of seafood. Roasted seafood is the beacon in barbecue stalls. The unique aroma of grilled oysters, grilled shrimps, grilled scallops and grilled abalone makes people drool.
Chinese eats barbecue, which is full of fireworks and excitement. After all, nothing can’t be solved by a barbecue. If so, two meals.
Where did you eat the best barbecue? Welcome to share in the comment area ~
Editor: Hattie
Author: Judy
Photography: Liu Siyu Zhong Heng
Partial graph source network
Original title: "The 9 most representative barbecues in the country, with a midnight snack in summer! 》
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