kebabs, the most common food in life.

Every night, when the lights are on, the aroma of cumin mixed with meat begins to fill every corner of the city, so people start to walk to the barbecue stall in twos and threes and sit down, with a few strings of big kidneys, one for beef and mutton, and ten strings of crispy bones! Five strings of chicken skin! Another case of beer! All kinds of troubles and pressures during the day are left behind. At least at this moment, the whole person is carefree and bragging with his companions, "indulgence, licentiousness and debauchery".

It can be said that kebabs are the collective Midnight Food Store of China people, and it is a magical existence. People eat not only skewers, but also the life in the city, and the parents are short, and the ups and downs in ordinary life. China is 9.6 million square kilometers, and there are skewers with different looks almost everywhere, drawing a very spectacular map of the mountains and rivers of the motherland.

Xinjiang: red willow kebabs

Come and check if you really eat food. Have you heard of "red willow barbecue"? This is a special food from southern Xinjiang that once appeared in Tip of the Tongue 2.

It is said that the authentic Xinjiang mutton kebabs must be made of straight and moderately thick red willow branches. Just like Beijing roast duck must use fruit trees, roast mutton and red willow branches are also a perfect match.

Harbin: Heart-clamped meat

"A man with a golden chain cooks kebabs, and a little white mink peels garlic", which means Northeast China. There are many kinds of kebabs in Northeast China, such as kebabs, steaks, seafood, bean skin and gluten. Legend has it that the most delicious kebabs in Harbin are the heart-tube-clamped meat. The Q-elastic heart tube is wrapped with tender and delicious mutton, and there will be no gap between each heart tube and the meat, which ensures that the meat will not be burnt and the heart tube will not be too tough.

chew it hard, and I feel that the fat on the mutton will burst in my mouth. It smells delicious! Be sure to eat it while it's hot. The cooler the temperature, the less chewy the heart tube is.

Jinzhou: Baked chicken with salt

When it comes to Jinzhou, it is famous for its barbecue.

There seems to be nothing that can't be baked in Jinzhou barbecue. Meat and insects, fish and shrimps and crabs, shellfish, fruits and vegetables, and all kinds of pasta, as long as you are willing to eat, people in Jinzhou can bake them. Salt-baked chicken gizzard is one of the baked products with regional characteristics. Fresh chicken gizzard is used and baked after pickling. Dry, fragrant, salty and fresh, tough and palatable, with a purplish red color, it is the best appetizer. A handful of salted chicken gizzards with a Jinzhou accent is a living sketch portrait of the northeast barbecue.

Dalian: Squid with iron plate

Squid with iron plate is almost a national snack, and it can be seen everywhere in China.

It is made by frying squid with iron plate and sprinkling special sauce. At first, the local people in Dalian rolled the squid with bamboo sticks back and forth on the hot iron plate, and with special seasoning, the squid made in this way was crisp, tender and refreshing, spicy and delicious, red and attractive, with endless aftertaste. As an exotic species in the kebab world, the iron plate squid almost won a place for aquatic products among a group of animals with a blind attitude. Since then, seafood people have finally stopped hiding behind mutton and ribs as concubines such as grilled fish and grilled shrimp, and marine people have stood up!

Jilin: Baked silkworm chrysalis

In recent years, people in Northeast China are famous for calling wheat, and many people have forgotten that barbecue is their stage.

raw and roasted silkworm chrysalis is a dark dish that many people are thinking about. Silkworm pupae should be fresh, iron sticks should be inserted into the still wriggling body, and slowly roasted on charcoal fire, so that the shell can be crispy and crisp, which requires enough patience. After being roasted to golden Explosicum, you can directly bite the whole thing with a little salt, which is not as terrible as expected. The shell outside the silkworm chrysalis is crisp, and the inside is full of protein, which tastes a bit like crab roe and is very delicious ~

Yunnan: Gejiu kebab

The biggest feature of Gejiu kebab is its petite size, finger thickness, and one for each bite, which is very delicate and moving. Unlike other places, the kebabs here will be supplemented with a special seasoning-powdered sugar. Generally speaking, the local people choose the grilled kebabs first. After the kebabs are cooked, no matter whether they are spicy or not, there will be a small dish of powdered sugar on the table, which will be slowly dipped in the kebabs to eat. At first glance, it seems that there are some dark dishes, but if you have tasted them yourself, you are not used to it for the first time. If you taste it a little ecstasy, you will finish throwing dozens of strings unconsciously. Then you will find that you really can't stop.

Xichang, Sichuan: signing a brazier barbecue

Xichang brazier barbecue is said to have originated from the rough and simple folk diet of Liangshan Yi people, who often sit around the brazier at night. Later, this "brazier barbecue" born out of local folk customs gradually evolved into the current "Xichang brazier barbecue".

Zhanjiang: Roasted oysters

In Zhanjiang, you have to eat oysters. "Roasting oysters and food stalls, without these, a night in Zhanjiang is purely wasted. Among all prefecture-level cities in China, Zhanjiang has the longest coastline, and the good ecological environment makes Zhanjiang rich in natural and high-quality seafood ingredients, which is known as the "South China Sea Fish Warehouse". Zhanjiang oysters have always been tender and plump, with a sweet and smooth taste, and roasted oysters are popular all over the country.