There are many kinds of barbecues in China, and each region has its own unique flavor and characteristics. For example, roast duck and leg of lamb in Beijing, mutton kebabs in Xinjiang, grilled fish in Chongqing, roasted eggplant in the south and so on. Here are a few representative local barbecues:
1. Xinjiang kebab
Xinjiang is located in the northwest, with vast grassland and rich mutton resources, so mutton skewers are one of the most representative specialties in Xinjiang. Xinjiang mutton skewers are fresh mutton cultivated locally, cut into rectangular pieces of about 2 cm, strung on bamboo sticks, roasted on the stove until golden brown, and matched with special seasonings.
2. Roasted squab in Guangdong
Roasted squab in Guangdong is widely praised for its fresh and delicious taste. This dish is made of pigeons raised locally, which are first treated with viscera and feathers, then pickled with spices, salt, sugar and other auxiliary materials, and baked in the oven. Roasted squab is tender and delicious.
3. Guizhou Gray Fish Family
Guizhou grey fish barbecue is one of the most famous specialties in Guizhou province. Grey Fish Festival refers to cleaning the fish, cutting it into small pieces with uniform size, pickling it with various seasonings, frying it in a frying pan and finally roasting it. When roasting, pepper powder and Chili powder will be sprinkled on the baking tray to make the surface of the fish more spicy and attractive.
These local barbecue dishes are very popular with locals and tourists, and they are worth a try!