As night falls, in the small shops with various barbecue or barbecue signs flashing in the streets and lanes, the oil is mixed with the aroma of spices, accompanied by three or five friends chatting, pushing cups for a change and eating meat nobly, forming a vivid and realistic midnight river and lake picture. Beer with mutton kebabs is a favorite diet of the whole country. As a big country with a long food culture, barbecue has always been one of our favorite choices at parties. Under the influence of food culture in different regions, barbecues vary greatly across the country. Southwest and central China are rich in barbecue ingredients, and the use of seasonings is not stingy; The northern region is better at roasting beef and mutton, and has a generous spirit of eating meat and drinking.

Next, let's have a special barbecue from all over the country. If you still know the special barbecues in other areas, you can leave a message in the comment area and share it with everyone!

1, northeast of China

As a northeastern person, I have to recommend the barbecue in my hometown. The delicious degree of northeast barbecue is famous all over the country. In different cities in the three northeastern provinces, different barbecue factions have also formed, each with its own characteristics. Northeast people like barbecue, which is not a simple category and taste. Northeast people often say that "big gold chain and small watch, three small barbecues a day" can fully represent their love for barbecue. Jinzhou, Liaoning, Yanji, Jilin and Qiqihar, Heilongjiang are recognized as the first echelon in the northeast barbecue industry. Jinzhou barbecue, as a frequent visitor in the three seasons of A String of Life, has a higher popularity in the whole country. In Jinzhou barbecue, beef and mutton are not the main characters, but the ingredients are more diverse, including cicada pupa, quail, whole chicken and pigeons. , with Jinzhou's unique garlic pepper, cumin and Chili noodles, brushed and brushed.

Northeast barbecue has to mention Yanji barbecue. Yanji barbecue combines Korean flavor and has its own unique flavor. Yanji barbecue mostly uses pork as raw material, such as pork belly, tenderloin and large intestine. To eat barbecue in Yanji, you need to bake it yourself. By baking and smearing the ingredients yourself, the half-baked kebabs will become delicious and fragrant, which is an extremely healing feeling. With Yanji's unique spicy cabbage, platycodon grandiflorum and other small plates, it not only relieves boredom, but also enriches the oral taste and is full of satisfaction.

Northeast people's love for barbecue is almost instinctive, and Qiqihar is the best proof. In Qiqihar, basically every household will bring their own home appliances such as barbecue ovens, and everyone is a barbecue expert. Qiqihar, located at the junction of Heilongjiang and Inner Mongolia, enjoys a superior geographical position and can obtain high-quality beef and mutton. Coupled with Qiqihar's unique barbecue utensils, it perfectly highlights the freshness and delicacy of meat. Roasted beef and mutton dipped in secret dipping sauce and water is very satisfying to send into the mouth.

2. Sichuan

Speaking of Sichuan, the capital of food, I can't help thinking of spicy and delicious Sichuan cuisine, delicious and attractive strings, cool and spicy hot pot and so on. Everything is addictive and enjoyable. Of course, there must be mouth-watering barbecues among so many delicious foods. According to the differences of regional food culture, Sichuan barbecue is divided into five regions: Yibin, Xichang, Emei, Leshan and Shimian, and each region has its own unique "exclusive secret recipe".

Asbestos barbecue utensils are very distinctive. Asbestos barbecue originated in the late 1980s. Smart people take out a number of small holes in the square iron plate, and when they light it below, the flame will directly pass through the small holes. This is not only a visual feast, but also ensures that the barbecue will not be burnt, while effectively retaining the smoky smell.

Xichang barbecue has the most original characteristics of Yi barbecue. People sit around and drink and eat meat with long bamboo sticks strung around the brazier. It's really enjoyable and interesting.

3. Guangdong

Guangdong relies on the advantages of natural geography to integrate seafood into barbecue, such as grilled oysters, grilled shrimps, grilled abalone, etc., and becomes the protagonist of barbecue. Among them, the most popular one is the grilled oysters in Zhanjiang, Guangdong Province, and now it is the overlord of seafood in the national barbecue industry. Fresh oysters were pried open, seasoned with carefully cooked garlic and pepper rings, and full oyster meat danced under the baking of charcoal fire. Delicious, fresh and soft oyster meat exudes the unique aroma of seafood. Send the oyster and soup into your mouth while it is hot. Oyster meat and soup taste seasoning.

4. Hunan

The barbecue in Hunan is generally characterized by Yueyang barbecue, Changsha barbecue and Xiangxi barbecue. While inheriting the flavor of Xinjiang barbecue cumin, Changsha barbecue is also very innovative in ingredients, adding crispy bones, palm treasures and other ingredients, which are deeply loved by diners. The mutton skewers barbecued in Yueyang are full of weight and rough, which can be compared with the three northeastern provinces in some categories. The most distinctive feature is the burnt butter kebab, which is fragrant, attractive in color and rich in taste. The barbecue in Xiangxi looks more exquisite. Two stoves should be prepared for barbecue. A stove is covered with an iron plate with small holes, so that the food is heated evenly and the essence of the food is prevented from being destroyed by an open flame. When the food is almost cooked, the two stoves play the role of bulk and heating.

5. Jiangsu

When it comes to Jiangsu barbecue, we have to talk about Xuzhou. According to legend, the Han Dynasty stone reliefs unearthed in Xuzhou have scenes of ancient people eating barbecue in the Eastern Han Dynasty, which also established Xuzhou's position in the barbecue industry. Xuzhou's barbecue ingredients are also very rich, and there is nothing that can't be baked, such as sheep whip, sheep eye and oily waist.

The fat waist is roasted with charcoal fire, and the oil is sizzling. After seasoning with salt, cumin and Chili noodles, take a bite, and the smell that explodes in your mouth will definitely make you full of praise.

6. Inner Mongolia

The barbecue in Inner Mongolia is a food with its own national characteristics, and it is also the most national barbecue. Here mainly cattle and sheep, barbecue methods are charcoal roast, rock roast, fruit and wood roast and so on. To say that the most distinctive barbecue ingredients in Inner Mongolia also belong to roast leg of lamb, roast lamb chops and roast whole sheep, which reflects the boldness of grassland people. After roasting with charcoal fire, the skin of mutton is golden yellow, shiny and full of brown. Just looking at it with your eyes makes your mouth water. Cut off a large piece of roast mutton and put it in your mouth. Full of delicious flavor, very enjoyable.

7. Xinjiang

Xinjiang barbecue is the originator of China barbecue industry. Generally, local barbecues are not cured, and seasoning is as simple as using cumin and salt. More is to stimulate the unique aroma of mutton with charcoal fire. Xinjiang locals eat kebabs in general. The brand of mutton made of red willow is strung into a thin and white appearance. Things baked on a burning charcoal fire are full of oil. Mastering the barbecue time is the instinct of Xinjiang barbecue masters. Sprinkle cumin and salt together for a while, and you will make a very attractive string of red willows.