1. Northeast
As a northeast person, I have to recommend the barbecue in my hometown. The delicious degree of northeast barbecue is famous all over the country. In different cities in the three northeastern provinces, different barbecue factions have also formed, all with their own characteristics. It is no longer a simple category and taste that people in Northeast China like barbecue. The phrase "big gold chain and small watch, three small barbecues a day" that people in Northeast China often talk about can fully represent their love for barbecue. Jinzhou, Liaoning, Yanji, Jilin and Qiqihar, Heilongjiang are recognized as the first echelon in the northeast barbecue industry. Jinzhou barbecue, as a frequent visitor in the three seasons of "A String of Life", is more well known throughout the country. In Jinzhou barbecue, beef and mutton are not the main characters, and the ingredients are more diversified, including cicada pupa, quail, whole chicken, pigeons, etc., with Jinzhou's unique garlic pepper, cumin and Chili noodles, after brushing and brushing. Yanji barbecue has to be mentioned in the northeast barbecue. Yanji barbecue combines Korean flavor and has its own unique taste. Yanji barbecue is mostly made of pork, such as pork belly, tenderloin, large intestine, etc. When eating barbecue in Yanji, you need to bake it yourself. By baking and spreading the ingredients yourself, half-baked skewers will become delicious and fragrant, which is an extremely healing feeling. With Yanji's unique spicy cabbage, platycodon grandiflorum and other small plates, it will not only relieve boredom, but also enrich the oral taste and be full of satisfaction. Northeast people's love for barbecue can almost be said to be instinctive, and Qiqihar is the best proof. In Qiqihar, every household will basically bring their own barbecue ovens and other appliances, and everyone is a barbecue expert. Qiqihar is located at the junction of Heilongjiang and Inner Mongolia, and has a superior geographical position to obtain high-quality beef and mutton. Coupled with Qiqihar's unique barbecue utensils, it perfectly highlights the freshness and deliciousness of the meat. Roasted beef and mutton are dipped in secret dipping sauce and water, which makes people very satisfied.
2. Sichuan
Speaking of Sichuan, the capital of food, people can't help but think of spicy and delicious Sichuan food, delicious and attractive skewers, hot and spicy hot pot and so on, all of which will make people addicted and enjoyable. Of course, among so many foods, there is no shortage of mouth-watering barbecue. According to the differences of regional food culture, there are five regions of Sichuan barbecue: Yibin, Xichang, Emei, Leshan and Shimian, and each region has its own unique "exclusive secret recipe".
The asbestos barbecue utensils are very distinctive. Asbestos barbecue originated in the late 198s. Smart people took out a number of small holes in the square iron plate, and when the fire was lit below, the flame would directly penetrate through the holes, which was not only a visual feast, but also ensured that the barbecue would not be burnt, and at the same time, it effectively preserved the smoky taste. Xichang barbecue has the most original characteristics of roasting people of the Yi ethnic group. It is really enjoyable for people to sit around and drink and eat meat with long bamboo sticks strung on large pieces of meat around the brazier, which is very interesting.
Take stock of barbecues all over the country, and see if your hometown is on the list
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Original 223-2-25 21: 57
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As night falls, there are various barbecues or barbecue signs flashing in the streets and lanes, and the oil is mixed with the aroma of spices, accompanied by three or five friends chatting, pushing cups and drinking. Beer with kebabs is a kind of diet that people all over the country love and see. As a big country with a long food culture, barbecue has always been one of our favorite choices when we get together. Under the influence of food culture in different regions, barbecues vary greatly across the country. In southwest and central China, there are rich varieties of barbecue ingredients, and the use of seasonings is not stingy; The northern region, better at roasting beef and mutton, has a generous spirit of eating meat and drinking.
Next, let's have a special barbecue from all over the country. If you still know the special barbecues in other regions, you can leave a message in the comment area and share it with everyone!
1. Northeast
As a northeast person, I have to recommend the barbecue in my hometown. The delicious degree of northeast barbecue is famous all over the country. In different cities in the three northeastern provinces, different barbecue factions have also formed, all with their own characteristics. It is no longer a simple category and taste that people in Northeast China like barbecue. The phrase "big gold chain and small watch, three small barbecues a day" that people in Northeast China often talk about can fully represent their love for barbecue. Jinzhou, Liaoning, Yanji, Jilin and Qiqihar, Heilongjiang are recognized as the first echelon in the northeast barbecue industry. Jinzhou barbecue, as a frequent visitor in the three seasons of "A String of Life", is more well known throughout the country. In Jinzhou barbecue, beef and mutton are not the main characters, and the ingredients are more diversified, including cicada pupa, quail, whole chicken, pigeons, etc., with Jinzhou's unique garlic pepper, cumin and Chili noodles, after brushing and brushing.
Yanji barbecue has to be mentioned in the northeast barbecue. Yanji barbecue combines the Korean flavor, and it has its own unique taste. Yanji barbecue is mostly made of pork, such as pork belly, tenderloin, large intestine, etc. When eating barbecue in Yanji, you need to bake it yourself. By baking and spreading the ingredients yourself, half-baked skewers will become delicious and fragrant, which is an extremely healing feeling. With Yanji's unique spicy cabbage, platycodon grandiflorum and other small plates, it will not only relieve boredom, but also enrich the oral taste and be full of satisfaction.
Northeast people's love for barbecue can almost be said to be instinctive, and Qiqihar is the best proof. In Qiqihar, every household will basically bring their own barbecue ovens and other appliances, and everyone is a barbecue expert. Qiqihar is located at the junction of Heilongjiang and Inner Mongolia, and has a superior geographical position to obtain high-quality beef and mutton. Coupled with Qiqihar's unique barbecue utensils, it perfectly highlights the freshness and deliciousness of the meat. Roasted beef and mutton are dipped in secret dipping sauce and water, and it is very satisfying to send them into the mouth.
2. Sichuan
Speaking of Sichuan, a gourmet capital, I can't help but think of spicy and delicious Sichuan cuisine, delicious and attractive skewers, hot and spicy hot pots, etc. Everything will make people addicted to eating, and of course, there must be a mouth-watering barbecue among so many delicious foods. According to the differences of regional food culture, there are five regions of Sichuan barbecue: Yibin, Xichang, Emei, Leshan and Shimian, and each region has its own unique "exclusive secret recipe".
The asbestos barbecue utensils are very distinctive. Asbestos barbecue originated in the late 198s. Smart people took out a number of small holes in the square iron plate, and when the fire was lit below, the flame would directly penetrate through the holes, which was not only a visual feast, but also ensured that the barbecue would not be burnt, and at the same time, it effectively preserved the smoky taste.
Xichang barbecue has the most original characteristics of roasting people of Yi ethnic minority. It is really enjoyable for people to sit around and drink and eat meat, especially like having a picnic.
3. Guangdong
Guangdong, relying on its natural geographical advantages, has incorporated seafood into the barbecue, such as roasted oysters, grilled shrimps and grilled abalone, which has become the protagonist of the barbecue. Among them, the most popular among diners is the charcoal oysters in Zhanjiang, Guangdong Province, which is now the overlord of the seafood category in the national barbecue industry. Fresh oysters are pried open, seasoned with carefully boiled garlic and Chili rings, and full oyster meat dances under the baking of charcoal fire. The delicious and fresh oyster meat with soft taste exudes the unique aroma of seafood, and the oysters and soup are sent to the mouth together while it is hot. The oyster meat and soup taste in the mouth with the seasoning.