About barbecue, ***6 episodes, each episode is 30 minutes.

There is no happiness without meat.

Small pork from Liangshan, the second brother of Xichang, Sichuan, was roasted in a big brazier with long bamboo sticks. Fat meat is not greasy, but lean meat is rich. Beef skewers in Zhaotong, Yunnan, are roasted quickly and eaten when cooked. The meat is tender and full of flavor. Xinjiang Yuli roasted whole sheep, roasted in the pit, and barbecued in red, with even heating, moderate tenderness and delicious taste. Roasted oysters in Zhanjiang, Guangdong Province, are shelled, cleaned slightly and barbecued directly on charcoal fire. The water contained in oyster meat is used as juice, which tastes delicious. Animals gather everywhere, diving and fishing, which is a real feast. For those night owls who have no meat and no joy, it is tantamount to the double temptation and stimulation of audio-visual and desire.

The second episode is darker than night

Silkworm roasted by Xiaojun in Liaoyuan, Jilin Province is fresh and tender, full-cooked, crispy and fragrant. It is roasted with another baking method, tin foil, with more seasoning and fresher and heavier taste. Roast moths, pull wings and thread strings. The skin of the fire is crisp, the inside is simmered with slow fire, and the outside is crisp and tender. Baked silkworms, the fire is thorough, the water is scattered, and the feeling of crisp bones is crisp. Pingjie, Baise, Guangxi, roasted pig's eyes, cooked accurately, turned constantly, and finally succumbed to oil, full of elasticity. Guangzhou lively brother roasted abalone and sprayed sake to highlight the umami flavor of abalone. Chongqing Liu Ge roasted brain flower with crispy skin and soft inside; Lao Wang roasted sheep balls in Xuzhou, Jiangsu Province, which were roasted by fire. The cross-sectional flowers are cut on the fire, and the seasoning is delicious, soft and tender, and the aroma is overflowing. Kidney soaked in oil, tender baked, wrapped in special steamed bread, unique texture. Barbecue emphasizes the taste, what we can eat together is a rare fate, and what we dare to try together is a lifelong friendship. The dark taste full of temptation is the eternal tacit understanding between barbecue and night. Roasted leek roots in Changsha, Hunan Province, soaked in water to master the heat, fresh and fragrant coexist;

Episode 3 Give me some antidote.

Ge Biao, Jinzhou, Liaoning, baked dried bean rolls, mixed peppers, ham sausages and water-soaked Flammulina velutipes. Finally, the fragrance of pepper, the meaty taste of ham sausage, the slippery mouth of Flammulina velutipes, and the thick bean flavor are unforgettable. Boss Guo, Changchun, Jilin, baked potatoes in charcoal jar, braised and smoked, with secret soy sauce, crispy outside and tender inside, fine sand mouth. Libi, Yunnan Yi Autonomous Prefecture, baked tofu with slow fire, with crisp skin and soft and elastic teeth inside. The eggplant sister in Yichang, Hubei roasted eggplant, secret garlic, boiled eggs, and finally local eggplant, which is fat and tender. Maybe you can't remember the barbecue stall you once ate; Maybe your city is also undergoing great changes. But many years later, what you still remember is the familiar smell and the person who accompanied you to have a barbecue.

Episode 4 Tooth Protest

Lin Zhao, Yibin, Sichuan, roasted pig's nose tendon, which is fragrant in a big fire, delicious in a small fire, with thin gum and "crunchy" pleasure. Li San Bridge in Haicheng, Liaoning Province baked the core tube, which was quickly baked by fire and had a unique crispy feeling. Asun roasted sea sausage in the old city of Yantai, Shandong Province, was roasted quickly and chewy, and the soup inside was delicious. This is really refreshing. King Yueyang of Hunan slowly roasted butter with a small fire, which finally brought the diners the pleasure of oil flowing between their teeth. Sister Yang of Xi 'an bakes battens, which are strong and not sticky. The feeling of teeth is very important in all parts of the country.

Episode 5 Bones Bones

Ningxia Yinchuan steamed stuffed bun roasted sheep's hoof, brine roasted sheep's hoof, soft and rotten skin restored elasticity. At the delicate moment between scorching and gelatinization, the taste of skin, the elasticity of tendon, the burnt smell of barbecue and the sweetness of salt water come back. Brother Jinzhou, Liaoning, roasted hairy crabs, chicken feet. The pickled crab is cooled and turned over for six or seven times, and the white and tender crab meat is stuck with the baked crab yellow, which is thick and thin. Roasted chicken feet, marinated first and then roasted, have crisp tendons, skin and bones, rich taste and pleasant chewing. Sister Yin in Kunming, Yunnan, made the roasted chicken feet with accurate cooking, without excessive loss of moisture and oil, and the skin, meat, tendons and bones reached a balance of taste and mouthfeel. The baking time of Laomeng lobster in Chuzhou, Anhui Province is strictly limited to 2 minutes. The salty and refreshing taste, coupled with the charcoal aroma baked by strong fire, combines the spicy taste of thirteen spices and is very popular. ?

Episode 6 pilgrimage site

Fang Jiutian, the eldest brother of Harbin barbecue, is a senior barbecue chef and a famous barbecue shop in Harbin. He made his fortune in an alley without a toilet. Shanglaosan barbecue in Yangzhou, Jiangsu Province is full of fat kebabs, accompanied by students from one session to another. Almighty Along in Fuzhou, Fujian, has a barbecue stall sandwiched in a high-rise forest. Guangdong's wind tunnels are brilliant, and a handful of wind tunnels have become the most handy barbecue weapon. The old barbecue cannons near and far, guarding a string of joys, are warming up the life that is desperately alive. There are laughing and cursing, daily necessities, dreams on earth, and rolling red dust.