There is a saying in the northeast: a small watch with a big gold chain, a small barbecue three times a day, a mink garlic, and a car key hanging around the waist. This is the life of Jinzhou people. Jinzhou people barbecue has a feature: everything can be barbecued, and the taste is casual. As the saying goes, everything can be roasted, such as roast chicken, roast chicken head, roast chicken feet, beef skewers, roast chicken neck, roast catfish, roast mutton skewers, roast shrimp, roast oysters, roast scallops, roast peanuts, roast potatoes, roast eggplant and roast sheep's eyes.
Why can Jinzhou barbecue conquer diners from all directions? Not long ago, I met a barbecue chef in Jinzhou barbecue. Let's hear his introduction.
1989, Master Hui set up a roadside barbecue stall in Hankou Street, Guta District, Jinzhou City. At that time, his daughter was just born, and the economic pressure was great. Laid-off workers can only do this. It was snowing outside and the roadside was full of diners. He said that the scene was really shocking, and that feeling could never be found again. His barbecue has been spread out for 30 years. In 2005, he went to CCTV. The biggest feature of Jinzhou barbecue is that the meat is roasted directly without curing. There are five basic seasonings for Jinzhou barbecue: Chili noodles, cumin, chicken oil, white noodles, garlic hot sauce, and some Chinese herbal medicines, such as roast leg of lamb and roast lamb chops. As long as you eat barbecue in Jinzhou, no matter the roadside stalls in big shops or small shops, there is basically no bad taste.
Garlic Chili sauce is a common condiment. Why use the finished garlic Chili sauce? Because it can keep the taste stable. Some ingredients need to be brushed with chicken oil, which is the base oil to increase the flavor of ingredients. Compared with lard and vegetable oil, it is cheaper, more fragrant and more lasting.
There is also a unique seasoning in the barbecue material. Perhaps this is the core technology of Jinzhou barbecue, so what is white flour? This kind is made by grinding chicken powder, pepper powder and Chinese herbal medicine powder. I'll try. It smells like instant noodle seasoning. The kebabs it bakes have a special taste, and there is a aftertaste of kebabs when burping.
After more than ten years of development, Jinzhou barbecue is famous all over Liaoning. Shenyang Barbecue, Qiqihar Barbecue, Dandong Barbecue, Anshan Barbecue, Haicheng Barbecue, Siping Barbecue and Jiutai Barbecue are not convinced, and they want to come to Jinzhou to smash the venue. They came to Jinzhou for a walk by themselves. When they saw the scene of barbecuing ten famous shops in one street, there were hundreds of varieties, and each barbecue was a boutique, and each one had its own unique skills. By this time, the bosses were already stunned.
Baked tofu, roasted peanuts, baked potatoes, grilled catfish, grilled chicken feet and roasted chicken heads are all good items. I estimate that each one will take a month. The technology of Jinzhou barbecue is a science, which stresses "dipping, brushing, spreading, roasting and turning", and teaches disciples and hungry masters to return to Fu Shuo. That's an old saying. Now the brand of Jinzhou barbecue is a bit smelly by some laymen. I hope more friends can inherit this skill and at least have a career.
Northeast China is rich in raw materials, barbecue does not need a famous chef, and the cost of mutton skewers is low, and the per capita price is low. Two or three people get together, and 100 is less than a small barbecue, so barbecue stalls are all over Liaoshen area. Every night, everyone pushes a cup to change strings. Perhaps this is the charm of Jinzhou barbecue.
Northeast barbecue belongs to Jinzhou, Liaoning;
As early as the early 1980s, when barbecue spread to China from Xinjiang and Northwest China, it settled in Jinzhou. At that time, materials were still scarce. People eat meat once, just like the New Year. Therefore, the barbecue quietly came to Jinzhou people at this time.
Jinzhou barbecue, a wide variety; Pork, chicken, mutton and beef are all acceptable, and the mutton skewers are moderate in size and fat and thin; Fat but not greasy, thin but not firewood.
Jinzhou coastal area is rich in seafood, and all kinds of seafood are naturally good ingredients for barbecue. Fish, shrimp and shellfish are fresh and cheap. With the efforts of the barbecue chef, a delicious seafood barbecue is presented to you in the blink of an eye.
In the later period, all kinds of vegetables are mixed and eaten, as long as all vegetables on the market can be roasted,
Jinzhou barbecue also includes all kinds of poultry and livestock products, which is the outstanding feature of Jinzhou barbecue. Every part of chicken is necessary for barbecue. Chicken head, chicken neck, chicken wings, chicken feet, chicken heart, chicken gizzard and even chicken skin are all the best raw materials. The chicken head is split in the middle and labeled with steel, which makes people want to eat immediately.
Sheep goods are made of sheep whip, sheep balls, sheep hoofs and sheep eyes, which are fresh and delicious.
Grilled fish, roasted pigeon, quail, frog, etc. Anything that can fly, climb, run and jump can be baked. Because there are too many kinds, I won't show them one by one.
Finally, welcome friends from all walks of life and guests from all over the world to Jinzhou. Welcome to Jinzhou!
I have been to several places in the three northeastern provinces, and I can only talk about the places I have been.
Let's start with Qiqihar. Qiqihar barbecue is really possible, but besides being big, mutton kebabs are cheap and have a mediocre taste.
There are many kinds of barbecues in Shenyang, but the locals in Shenyang still eat more barbecues, and the barbecues in Shenyang are comparable to those in Qiqihar.
The barbecue in Dalian can be ignored.
The most common barbecue in Yingkou is barbecue, but the taste is not as good as that in Shenyang.
Finally, talk about Jinzhou barbecue. Jinzhou barbecue originated in the early 1980s and was brought by a couple from Xinjiang. This is a pure kebab. In the mid-1980s, Xinjiang people left Jinzhou, and two Jinzhou people carried the banner of barbecue. At that time, there were two iron sheds at the intersection of Jinhua Street in Shanghai Road. Later, the family moved to Linxi Road and was named Alibaba. Why do I know so clearly? Because my father opened it. Now people in their fifties and sixties should remember. The early barbecue in Jinzhou was mainly mutton skewers, and some other varieties were derived, but there were few kinds. After the development in 1990s and after 2000, Jinzhou BBQ has made its own brand and walked out of Jinzhou. Jinzhou has turned barbecue into an industry and a culture.
I hope Jinzhou barbecue can continue to be stronger and bigger, and spread all over the country.
Hegang barbecue is the best!
Qiqihar City, Heilongjiang Province is the most famous barbecue. Central one. Radio 4 and Radio 13 have been broadcast.
And the movie, the richest man in tomatoes, I've already said it.
Yanji barbecue in Jilin is the best, and other places are more fucking baskets than Yanji.
The northeast barbecue in Jinzhou is delicious. The stall owner there holds a certificate to ensure hygiene. As soon as you walk into the barbecue street, you can smell the delicious food from a distance. All kinds of delicious food are available. Delicious, crispy, clean and healthy, first-class service, you will know if you don't believe me!
Don't you think asking this question is creating contradictions among the people? One side is soil and water, don't go looking for trouble! If you want to ask, ask where there is delicious food!
Dachuan in Hunchun, Jilin is the best barbecue I have ever eaten, and it can't be compared with other places.
The barbecue in Jinzhou, Liaoning Province is an intangible cultural heritage.