At night in the city, when the meat strung with bamboo sticks rotates rapidly on the red-hot charcoal and the oil droplets spilled on the charcoal sizzle, there will be fireworks.
About three or five friends passed by the unpretentious barbecue stall, ordered their favorite kebabs, put on a few bottles of beer, and rustled up the things next to them. Tonight is the beginning.
Last year's "A String of Life 1" gained a large number of enthusiastic diners. From the beef skewers in Zhaotong, Yunnan, to the red willow skewers in Taklimakan Desert, and then to the roast pig's eyes in Baise, Guangxi ..... they capture the taste buds of diners one by one.
It seems that the midnight food store in China can no longer hide.
Where there are people, there are rivers and lakes. Small tables set up at random by the roadside, several small plastic benches and a stove have gathered all kinds of barbecue stalls. What kind of magic do they have to attract diners all over the country for a long time?
In A String of Life, there is no superfluous sensational plot, and there is no gorgeous vocabulary to explain this problem.
We may be full of oil on the screen, satisfying the appetite of seven meats and eight vegetables.
But more profoundly, the real life in those markets. Whether we sell barbecue or eat barbecue, we are not minced at all. Life should be like this. We love life for what it is!
Under the expectation of many people, A String of Life 2 was also released. As barbecue is brought back to people's sight again, it has become a well-deserved protagonist in the world of supper this summer.
China barbecue culture is profound, it teases taste buds and stimulates emotions!
As for the charm of barbecue zui, diners also have different opinions. There are many experts in barbecue in the country, each with its own characteristics. Who can stand out in the end?
In China's barbecue territory, Sichuan barbecue seems to belong to the graceful and restrained school, and it is allowed to develop as it pleases.
However, in a word, there is no way to accurately summarize the characteristics of Sichuan barbecue. After all, there are countless experts in various regions of Sichuan, and there are countless barbecue schools with their own systems.
Xinleshan
Playing in Chengdu and eating in Leshan are the knowledge of Sichuanese! Leshan barbecue+Emei snow, the popularity of this group of magical cp in Chengdu is not surprising.
Leshan barbecue is crisp and spicy, but cumin is not heavy. The key is that it tastes slightly sweet. Take pork belly for example, it can be baked anywhere without Leshan people.
The selection of materials should be seven points fat and three points thin. After pickling in advance, it should be baked until the oil explodes, and then a layer of seasoning is brushed on the table. Three times five divided by two, quick entrance, gravy overflowing, ecstasy.
And Yibin barbecue, measured by the handle, is even more Jianghu. Its characteristic is obvious, that is, it wears meat in small strings, so people are more accustomed to calling it "burning handle".
Yibin pays attention to burning the handle, grinding it, baking it and seasoning it. The early stage lies in the freshness of the ingredients, and the late stage is the heavy taste.
Everything can be baked, which is another feature of it. It has been suggested that a pig nose has only two tendons, one is thin tendon and the other is crisp and tender tendon.
By big Nancy
The unique Xichang brazier barbecue tastes quite raw. As we all know, Xichang barbecues are naturally fed small fragrant pigs with fresh and tender meat.
And cut into a large piece of pork and roast it on a charcoal fire basin. After baking, dip it in sea pepper noodles and eat it directly. This way is bold and casual.
That's what it feels like to eat meat and drink.
Xinjiang, a place full of memories by barbecue, pays attention to eating pure!
On the street of Hotan night market, the slaughtered little sheep are strung together with red willow branches or iron sticks, put on the grill with the stringing method of "two thin and one white", and wait for it to mature in the sound of zi zi.
This program is the correct way to open barbecue in Xinjiang. It is no exaggeration to say that few places can do this.
Xinjiang barbecue does not pay attention to pickling in advance, in order to maximize the preservation of the original flavor of mutton. Authentic Hulunbeier Inner Mongolia mutton is its natural confidence.
The mutton string with a slightly shiny skin is just right. When chewed, the crude oil and tender mutton blend together, with a strong but not greasy taste and a touch of sweetness, which makes people want to stop.
When it comes to barbecue in Xinjiang, many people think of mutton kebabs. In fact, lamb chops, lamb kidneys, roasted buns ... are all unique.
Fresh lamb chops with bones are roasted just right, and no extra seasoning is needed at all.
Simply sprinkle a handful of cumin, which is the taste of the prairie.
No one can resist the temptation of a circle of fat and fat wrapped in fat lamb kidneys and baked to a greasy state.
Take a bite, you can eat crispy skin, and then chew it carefully. The soft waxy taste is a little elastic, which makes you fall in love with it at once.
Hotan daily
Baked steamed stuffed buns are fillings made of fresh mutton, handmade noodles and various seasonings with Xinjiang characteristics, which are baked in a pit.
Hotan daily
Thin and juicy skin is one of its great temptations, and its eating method is quite unique. The essence of Hotan baked steamed buns is that the minced meat is scattered, the skin is crispy and the meat is fragrant, and the soup is rich.
In the first season of A String of Life, the Yunnan-Guizhou barbecue was particularly wonderful. Whether you mention it or not, its position is there.
When it comes to Yunnan barbecue, we have to mention Jianshui, the first brand, and naturally think of tofu.
Unlike barbecues in other places, slow roasting is very important. Over time, tofu gradually becomes brown and loose, and then your appetite is fully released.
Next to my home in Yunnan.
Dipping is also an important part of showing Yunnan barbecue style. The diehard fans of Yunnan barbecue know that there are generally two kinds of dry materials and wet materials.
The dry mixing of Chili powder, Chili noodles, salt and a little monosodium glutamate can be said to be a good heart for spicy stars. Tide material is blended with pickled rotten juice, Chili powder, Chili noodles and garlic water. Don't have a flavor.
I don't know if it's because the distance is far away or the taste is getting closer. Zhaotong and Yibin both run wild by burning and holding.
The selection of beef that is constantly roasted on a fierce fire is a psychological tug-of-war for a delicious mouth. At this moment, the brain completely stopped thinking and only kept swallowing.
The beef is so tender that people can't help shouting "Boss, 100 string".
Both ordinary vegetarian dishes and exotic insects can basically be brought into full play in Yunnan. It's similar to baking zucchini and silkworm chrysalis ... it all depends on your personal hobby. The subtle differences between regions and the main majors will not be described one by one.
Anyway, even the most critical person will lose his temper when he meets a barbecue in Yunnan. There are many ways to bake, and it is not limited to one ingredient, which really explains everything.
Guizhou barbecue stalls are not unattended. As far as spicy taste is concerned, Guizhou people are not worse than Sichuan people. So that they pay great attention to the ingredients of barbecue.
The bamboo stick barbecue in the night market is the representative of Guizhou barbecue.
Not only should it be marinated in advance, but also a layer of dipping sauce should be brushed after burning. Not limited to the collocation of multiple seasonings. As long as there is the blessing of pepper and the essential ear roots, the whole taste is right.
Depend on goat's milk
Why put Guizhou and Yunnan together? The dipping results in these two places are similar. Xinjiang takes the route of fresh materials, and Yunnan and Guizhou "stand out" by dipping materials.
Pepper is an essential element in dipping sauce, and Xiaomi spicy is used as an auxiliary material in Yunnan. In Guizhou, there is no bottle of homemade oil pepper, so you can't eat it at all
Boil dried red pepper with clear water, drain the water, add ginger and garlic, and mash it into paste. This is the best dipping method for barbecue in Guizhou.
On baked tofu, they have the same obsession with deep yellow and crispy. At the same time, they can't do without the magic barbecue ornament of broken ears.
For the original barbecue, Guangdong is even worse than Xinjiang.
The advantages of the coast, seafood resources are extremely rich. Almost no seasoning, eat directly after baking, in order to retain the original flavor.
For example, Zhanjiang Roasted Oyster, which debuted at C in the national barbecue map, has countless people's taste buds prostrated themselves in its delicacy.
Knowledgeable diners know that the fresher it is, the harder it is to pry it open. Its meat is fat and juicy. Zhanjiang's consumption has become the best in consumption with its fresh and sweet juice and crisp taste, which meets all standards.
When it collides with garlic, the king of spices, it is delicious. From then on, we called oysters and garlic soul mates.
Zhanjiang locals are also keen to bake directly on the fire without lifting the lid and adding seasoning, and enjoy the salty taste of dipping sauce in mustard.
Even if you don't show your face in a series of life, Zhanjiang oysters are a delicious barbecue that can't be ignored. Wet and spicy beef came from behind and occupied a place in Zhanjiang barbecue industry.
By playing around Zhanjiang
The essence lies in the secret wet hot sauce, and the finishing touch lies in brushing honey. The perfect combination of "wet" and "spicy" locks the gravy while removing the greasy feeling, and the tender and delicate beef sublimates in the mouth.
Lexiang Longgang
Of course, Zhanjiang is only a part of Guangdong barbecue. If we talk about Zhongshan from Chaoshan again, I'm afraid we can't finish talking for three days and three nights.
By the way, the northeast can be regarded as the "leading boss" in the barbecue industry, and no one should refute it!
Southwest barbecue is a bit stingy because it is very heroic. Another obvious point is that the roughness and boldness of the northeast barbecue are vividly displayed by the big cumin grains.
By 2005, Edgar was full.
Different from Guangdong and Xinjiang, pickling is definitely an essential process for barbecue in Northeast China. Even if the ingredients are not too hard, they can be extremely delicious in the barbecue stalls in the northeast.
It seems difficult to choose a barbecue in a place in the northeast. After all, Qiqihar, Yanbian and Jinzhou ... are all representatives who can get an injection.
By 2005, Edgar was full.
Qiqihar, a utopia for barbecue lovers. Street barbecue is nothing. It is said that every household has its own barbecue tools, which shows their love for barbecue.
Choose natural beef and mutton slices, mix well with rich seasonings, and then roast them on an iron plate. Needless to say, it's delicious. Eat them and you'll understand.
The essence of Qiqihar barbecue is the seasoning of peanuts and sesame seeds, and tender beef is delicious when wrapped in a circle.
Yanbian's flavor kebabs are not to be outdone. Roasted and eaten now, secret sauce, heavy mouth, beef slices, just a little, is enough to make people move.
National barbecue, which place is delicious? There seems to be no solution at all. It is difficult for you to compare them with some cold conditions, and of course it is difficult to suit everyone's taste.
These are just the tip of the iceberg in the national barbecue map. Almost everywhere, locals can proudly list their favorites.
Barbecue can not only comfort your hungry stomach at night. Just like being in a string of lives, it is a warm comfort in ordinary life.
Food is a kind of socialization, just like a medium to transmit signals between the two. Sometimes, after dinner, you already know if the other person is the right person.
When the social attribute of food becomes stronger and stronger, the meaning of barbecue is more superimposed.
No one will forget that when you were a student, you talked about your ideals at the barbecue stall at the school gate. At that time, you were in the prime of life; After the polishing of life, you and your friends are sitting around the barbecue stall and having a good time. At that time, you were indifferent.
Or you are alone in the dark. When you meet this pile of red charcoal and light a fireworks, you will definitely comfort this servant.
The drunken barbecue is downstairs in your house. Zui's happiness is nothing more than sitting around and drinking and chatting with a group of like-minded people!