Barbecue has always been a late-night dining hall for Chinese people, with a wide range of ingredients ranging from meat and seafood to vegetarian food. Although barbecue is not an elegant place, after a busy day, the feeling of making skewers and drinking beer with friends is incomparable to any big meal. Nowadays, the ingredients used in barbecue have developed from simple meat skewers to You can grill everything, but there are 5 types of barbecue that only old diners prefer, but almost no one born in the 2000s dares to eat them. Can you accept these barbecues?

Roasted brains are always a must-have for seasoned gourmets. It uses fresh pig brains and puts green onions and onions in a small bowl to remove the fishy smell. It also has dozens of other ingredients. The ingredients, the brains placed in the stainless steel bowl, after a period of roasting, are overflowing with fragrance and melt in the mouth. The tender, soft, glutinous, spicy and delicious taste constantly stimulates the taste buds of diners.

A whole pig’s eye retains the fibers and subcutaneous tissue of the surrounding muscles. The skewer passes through the muscle and retains its complete eye pulp. Its connotation is to put the whole eye into the mouth and bite off the black The juice from the eyes explodes into the mouth, which is 100 times more irritating than the peeing cow pills.

When you have close contact with it for the first time, be careful to be "shocked" by it. Perhaps only by experiencing it yourself can you appreciate the mystery. This kind of barbecue is definitely a big challenge for young people who have just entered the "barbecue world".

Fresh and plump green silkworms are a rare delicacy for old diners. The essence of roasted green silkworms is its silkworm skin. Live green silkworms must be used for roasted green silkworms. First, the green silkworms are cooked All the internal organs of the silkworm are squeezed out, leaving only the silkworm skin. Then the silkworm skin is skewered with a skewer and grilled over a fire. When the firepower penetrates and the water dissipates, it finally presents a fresh and crispy texture that makes people call it "fragrant".

Roasted silkworm chrysalises are the soul of Northeastern barbecue stalls. They must be grilled with fresh silkworm chrysalises. When the silkworm chrysalis is twisting, use a skewer to directly skewer it. It will be crispy on the outside and tender on the inside. The juice pops out, and you have a fragrant, crispy and memorable taste that cannot be replaced by any other barbecue.

Roasted moths are highly seasonal and are only available in spring and autumn. Roasting moths is more brutal than roasting silkworm chrysalises. Pull off their wings and thread them into strings. First, use high heat to make the outer skin crispy. After being cooked over slow fire, the inside is crispy on the outside and tender on the inside. It has a unique burnt aroma. It is absolutely difficult for those who are not real old diners to accept such "deliciousness".

There are so many types of barbecue that it can be compiled into an encyclopedia, but not all barbecues allow everyone to "eat freely". For example, I only dare to eat some of the five types of barbecue above. I would never eat roasted brains and other foods. Even if it tastes good, I can't accept it psychologically.