? Northeast mutton string can be said to be a household name! Every region in China has its own barbecue flavor, and the northeast barbecue is the region with the highest sales volume and national recognition. And in the network, fans call skewer light industry in Northeast China, which is divided into three parts in three northeastern provinces, Heilongjiang, Jilin and Liaoning, and each part has its own barbecue flavor. Let's talk about the barbecue production and taste in Liaoning first. Liaoning mainly pickled fresh meat, pickled six hours before baking, put in conditioning products such as Orleans marinade, yellow wine, onion, ginger, garlic, egg white, etc., and put it in a low temperature place. ? Jilin province likes to eat kebabs, of which beef kebabs can be eaten raw or roasted. Barbecues in Jilin province don't like pickling, so they are roasted directly on the stove. Another feature is that the roast is very dry, forcing out all the water in the kebab, which is very dry and fragrant. Finally, talk about Harbin kebab. He likes to roast some big kebabs, because Harbin is the coldest in the three northeastern provinces and borders Russia. Speaking of winter, people like to eat some meat to resist the cold in winter, but the mutton skewers in Harbin fully show this feature. Most of his production methods are pickling, and he likes to add some honey to taste, or it is mainly sweet and not very spicy. After analyzing the characteristics of mutton skewers in the three northeastern provinces, or where the climate affects the food culture, when the weather gets cold, there will be a scene of eating hot pot stewed goose and roasting mutton skewers around the big kang. Many southerners like to go to the northeast to experience the snow scene and food culture. In the evening, they will eat Songhua River fish around the cauldron and drink beer with mutton kebabs, which makes people linger!