When the night sky is filled with stars, this is the most delicious world. The streets and alleys are filled with the smell of various barbecues. Even if you don’t eat, you will always be tainted with a little taste. , Barbecue is a delicacy that people can’t live without now.

The recent domestic documentary "A String of Life" has made people understand the charm of barbecue, which makes people salivate and find it difficult to control their original mood of losing weight. So, in this documentary What kind of barbecue restaurants have appeared? Let’s take a look!

1. Liangshan Pork

The opening article introduces Sichuan Barbecue. Skewered on long bamboo skewers and grilled over a large fire pit, the fatty meat is sticky and not greasy.

The pig is an alpine pig with an altitude of more than 2,000 meters. It is chopped into large pieces with the skin and bones, and mixed with various seasonings. The presentation is excellent and the quality is impressive!

It is served at six o'clock every night The brazier is opened to welcome guests. Every table is filled with small pork roasted to golden color. The skin is charred, fragrant and elastic.

2. Zhaotong Beef Skewers

Crossing the Daliang Mountains to Zhaotong, Yunnan, the Zhaotong Beef Skewers here also has its own legend. Fifty skewers or a hundred skewers, you have to order this to get enough flavor when eating barbecue in Zhaotong!

After the small skewers are marinated in the secret braised soup, they are grilled quickly over a high fire, locking in the flavor instantly. Roast it until it is six or seven years old, and sprinkle with dried chili pepper to enhance the flavor.

The final beef skewers are tender and spicy, with a hint of marinated aftertaste, which is irresistible.

3. Xinjiang Hongliu Barbeque & Roasted Whole Lamb

The red willow barbeque of the Luobu people in Xinjiang is a natural genre in the skewers world. It is freshly made with skewers and charcoal, freshly taken from the tree. Red willow branches carry a botanical scent.

Weili Luobu Lamb is the best meat skewer. No need for cumbersome procedures, just a handful of coarse salt can produce sweet and delicious meat skewers.

The roasted whole lamb in Yuli County is roasted in a naan pit. There is a fire in the pit and then sprayed with salt water. This method is heated evenly, the outside is charred and the inside is tender, and the crispy skin will leave you with an endless aftertaste.

The roasted mutton is hung in the open air, which is difficult for passers-by to hold.

4. Zhanjiang Guandu Oysters

In Zhanjiang, Guangdong, a night without grilled oysters is incomplete.

The most common method is to add minced garlic to activate the umami flavor of oysters. The two complement each other and have become popular all over the country and have entered the delicacies of people across the country.

However, in Zhanjiang, locals also like another original way of eating it - grilling it directly without opening the lid and adding seasonings, which has the most delicious flavor.

Add a little mustard to a plate of soy sauce, pick up an oyster, dip it lightly into your mouth, and your mouth will be full of smooth elasticity. Once you try it, you will know what "cool" is!

5. Northeast China Roasted silkworm chrysalis

Northeasterners skewer silkworm chrysalises on bamboo skewers and fry them over slow fire to enjoy the crispy skin and the bursting texture of the protein.

The silkworms who escaped the disaster turned into moths as adults, but they were still unable to fly in front of the barbecue stall.

Roasting moths is more brutal than roasting silkworm chrysalises. The wings are removed and the outer skin is crispy over high heat, and then the inside is cooked over slow fire to create a crispy outside and tender inside.

The boss enthusiastically asked the photographer if he wanted two skewers? The camera shook fearfully and firmly~

6. Baise Grilled Pig Eyes

If you If you think roasted silkworm chrysalis is nothing, then try the favorite of Baise people in Guangxi - roasted pig eyes. Just hearing the name makes people think of the plot of a thriller.

When you get the sizzling and oily pig eyes, don’t rush to eat them. Look at them for ten minutes before eating them. The temperature is just right.

Put the whole thing into your mouth, bite it down, and the black eye pulp bursts into your mouth, which is very exciting.

7. Chongqing Roasted Brain Flower

In Chongqing late at night, pedestrians looking for food are all "brain glutton zombies"

Drench with spicy oil and chili pepper The brain flower is grilled for about 15 minutes. It is fragrant and spicy and makes you want to stop.

There are also roasted silkworms, roasted lamb balls, roasted pig whip, and live roasted seafood from Guangzhou... Because the camera is too uncomfortable, I won’t talk about hot pot~

8. Jinzhou Grilled Dry Tofu Roll

If meat is the poison of barbecue, then vegetarian dishes are the antidote to barbecue. The combination of meat and vegetables is the most beautiful taste.

Dry tofu rolls are rolled with northeastern scallions and grilled over high heat until the skin is golden and the oil and water are sizzling.

This is the most classic Jinzhou grilled dry tofu roll!

It is soft and chewy in the mouth, and the green onions are soft and sweet under the influence of high temperature, and it melts in your mouth.

9. Changsha Grilled Chives

The copywriting of "A String of Life" is very naughty! Is the reason why the address is kept secret because of fear of urban management? Hahahaha

Changsha Open-air BBQ The leeks on the stall are alternately spicy and spicy, and it takes a lot of patience to roast them until they are soft, tender and juicy.

10. Changchun Roasted Potatoes

The half-person-high charcoal vat, under the skill of the master’s iron hook, roasts 1,600 bunches of potatoes every day.

Peel off the crispy outer skin, and you will find yellow mashed potatoes inside, paired with secret hot sauce. The aroma is fragrant and is a great help for young men in Changchun to chase girls.

11. Grilled Eggplant in Yichang

At seven o'clock in the evening, eggplant, eggs and garlic began to have an intimate encounter. The eggs should be spread evenly over the entire eggplant, so that the egg liquid can be incorporated into the entire eggplant shreds.

Secret minced garlic, soft-boiled eggs, and local eggplants melt and blend in the fireworks, so beautiful that they bubble up, leaving you feeling dizzy with happiness in your mouth.

12. The patrol pig’s nose tendons

There are two nose tendons in the spade meat part of the pig’s head. Many people have never seen it, let alone eaten it. But in the parade, it was a top-quality tooth sacrifice.

First roast over high heat to bring out the aroma, then slowly roast over low heat, sprinkle with chili pepper and cumin to enhance the aroma, and when a thin layer of gelatin is baked, the heat will be just right.

When you bite it with your teeth, it is tender, soft, and crispy, with a rich texture.

13. Yantai sea sausage

Sea sausage to Yantai is like oysters to Zhanjiang. No sea sausage here will be let down. Their preference for sea sausage is It is also the only one.

Those who know how to eat will pick up the skewers and eat them upside down, with a mouthful of Harbin beer and a gust of sea breeze. This is a unique delicacy of Yantai.

14. Yueyang Roast Butter

In Yueyang, Hunan, the first batch of state-owned enterprise workers had high incomes and naturally had a tricky taste. Only this bite of roasted butter conquered them.

When you take a bite of butter, the flavor of fat, milk and spices are mixed. The aroma of Hunan spicy pepper and fat collide in your mouth. The refreshing feeling is amazing.

Just looking at these barbecues, do you feel hungry and your mouth is watering? Anyway, when the editor introduced it, he had already forgotten that he wanted to lose weight, so when everyone goes out to travel, they will also Be sure to keep an eye out for delicious barbecue restaurants!