The local specialty barbecue market has come to a string of seasons again. Do you know what string of dishes in the country are? Beijing and Tianjin like to eat roast chicken wings, Guangdong and Fujian like to eat roasted oysters, Xinjiang and Gansu like to eat roasted mutton, Yunnan and Guizhou roast tofu, and Sichuan and Chongqing roast Hua Meng and China barbecue are divided into four groups.

First, the northwest barbecue northwest mutton string is the enlightenment of national barbecue. The red bull string is full of pure meat slices that absorb the plant fragrance of red willow juice, and it tastes like a wild word.

Second, the northeast barbecue beer with barbecue is the summer in the northeast. The collision between the white ingredients of Jinzhou barbecue and various seasonings is heavy and enjoyable, and Qiqihar's half-cooked iron plate is delicious.

Third, the southeast barbecue southeast barbecue is fierce, seafood raw materials are king, Zhanjiang's roasted oysters swept the national barbecue food stalls, and Guangxi's roasted pig eyes, roasted pig whip and roasted snake ingredients won a great victory.

Fourth, the barbecue in the southwest is rich and colorful, spicy and refreshing. Baba in Yibin burns fast, and it tastes like rivers and lakes. The roasted hemp pepper in Chongqing brings out the sweetness and taste of the world. If you are not satisfied with the above barbecue inventory, please say it in the comments section.