Many people think that Chongqing barbecue is only spicy, so I can only say: you are still a layman and have not tasted authentic Chongqing barbecue. Chongqing people love spicy food, sweet and sour food, and garlic flavor even more, so the flavors of barbecue are all kinds of weird, but in summary they are all delicious.

For those friends who don’t know Chongqing barbecue, today I will explain to you the characteristics of Chongqing barbecue. The following 4 dishes are must-haves for barbecue.

The first one, grilled brains.

Chongqing people love to eat all kinds of offal. Naohua is not common in daily life, but it is a frequent visitor in hot pot restaurants and barbecue restaurants. Only by cooking Naohua in hot pot and barbecue can it show its unique charm.

The brains in hot pot restaurants are usually put directly into the pot as a whole. Then, in order to maintain its complete shape, it cannot be turned over. After cooking at high temperature for a long time, such brains are really delicious. The ones are too delicious.

The roasted brains in the barbecue restaurant are baked in a separate tin foil container, so the overall shape will be better maintained, plus the addition of garlic, pepper, coriander and other seasonings , not only has no fishy smell, but also makes the whole brain flower taste richer.

The second one is grilled 60-year-old.

Garlic scallops may be a stir-fried dish in food stalls elsewhere, but in Chongqing, it is a barbecue dish full of sincerity. Every scallop is in an open state, and every piece of meat is open. It's all piled high with seasoned garlic.

After roasting, the garlic flavor becomes more intense. Because there are chili peppers in the sauce, it tastes sweet, salty and spicy, which is very suitable for drinking.

And unlike the fried peppercorns, the grilled peppercorns are beautifully presented, ensuring that there is meat in every peppercorn and there will be no regrets about empty shells.

The third one, grilled eggplant.

One of the must-try dishes at Chongqing BBQ. After a whole eggplant is grilled, the inside becomes soft, and then it is cut into pieces and added with garlic, pepper and other seasonings to make every fiber inside the eggplant very tasty. It tastes soft, glutinous and sweet, with an endless aftertaste.

Roasted eggplant usually takes a lot of time, so you need to wait patiently. But when you eat grilled eggplant, you will find that the wait is worth it.

The fourth one, grilled tofu. This is actually a bit similar to Guizhou's small tofu, which also uses Zheer roots, but the difference is that Chongqing's roasted tofu uses two different chili sauces, giving this roasted tofu two flavors. Youpinxiao Xu prefers the green pepper flavor.

In fact, many barbecues in Chongqing have broken away from the original method of skewering and grilling, and have become richer and more diverse. Some people may think that this kind of barbecue is not authentic, but let’s let the actual taste speak for itself.

At least for Chongqing people, this kind of barbecue is definitely everyone’s true love.

I don’t know which dish you like more?