In the northeast, if you don't have a few barbecues in summer, there is a lack of soul in this summer.
Let's talk about the taste of barbecue in Northeast China: I have eaten barbecue in several cities outside Northeast China for N times before, but I don't feel as good as my hometown. Some even brush sauce for barbecue, maybe one place has one taste, but I'm not used to it anyway.
Next, let's talk about the barbecue culture in Northeast China. In fact, it should be said that it is the barbecue culture in Heilongjiang. In Northeast China, 90% of barbecues in barbecue shops are roasted with carbon fire (I have never seen that 5% anyway). There is a big hair dryer at the end of a big barbecue box. The master will pour carbon into the box and use something to light the fire. The fire is slightly lit, and the fire is blown up with a hair dryer, so that the first step of preparation is done.
The second step is to put the skewers in a row on the box and start roasting. When the meat changes color, turn it over and then roast it. Both sides of the roasted meat change color. The barbecue master begins to brush the meat with oil in the oil basin with a brush, and the brushed meat continues to roast brightly. However, because the oil may spill on the carbon, the fire will easily burn up. At this time, the master usually takes a bottle with a bottle cap full of white water and begins to pour it on the fire.
At this time, in order to make the oil and meat blend better, the barbecue chef will take a big fan to start roasting and fan it, so that there is a soul collision between the temperature of carbon and the meat. When he hears the sound that the meat is cooked, the chefs will brush the oil again, and then roast it to make the meat more delicious. When the roasting is almost the same, the chef will start to sprinkle materials. After a series of materials such as salt, Chili noodles, sesame seeds and cumin are sprinkled,