Beijing roast duck is one of the most famous dishes in Beijing. Generally eat with crispy skin, the meat is tender and smooth, and the skin is golden and crisp. There are many steps to make roast duck, including unhairing, pickling, hanging and baking. This dish is delicious and has gradually become one of the representatives of China traditional culture.

Mutton kebabs-Xinjiang

Mutton kebabs are one of the most popular snacks in Xinjiang, and they are also popular barbecues in many cities in northern China. It consists of mutton slices strung together and then baked on a charcoal fire. Lamb kebabs are salty and delicious, and barbecue stalls with superb baking skills will roast outside and inside.

Hotpot-Chongqing

Chuanchuanxiang is a kind of hot pot barbecue from China, Sichuan and Chongqing, which is made of various vegetables, meat, seafood and bean products and then boiled in boiling water. Rinse the ingredients and dip them in special hot sauce. Chuanchuanxiang is famous for its rich flavor and unique seasoning.

Baked breast fan-Inner Mongolia

Baked milk fan is one of the traditional barbecues in Inner Mongolia, which is made of milk, flour and other raw materials. The baked milk fan is flat and flat, like a small bullwhip, with a faint milk smell on it. Cut it into long strips or triangles, then bake it on charcoal, and you can taste the delicious baked milk fan.

Shanxi noodles with minced meat

Noodles with minced meat is one of the special barbecue snacks in Shanxi. This dish is based on braised beef, with cooked noodles and some side dishes. The soup of minced meat noodles is rich, the soy sauce is rich and the taste is slightly spicy, which makes people have an appetite.

In a word, there are great differences in barbecue styles in different parts of China, each of which has its own unique flavor and traditional cultural background. These are just a few representative barbecues. If you have the opportunity to go to different places, you might as well taste the local barbecue and experience the charm of food culture.