Cantonese barbecue pays attention to carbon roasting, and at the same time interprets the word "fresh" with ingredients. The most representative is the grilled oysters, which are grilled together with shells. The garlic on the oysters must be enough, so that the grilled oysters are delicious and crisp. Besides seafood, some meat barbecues are also brilliant. Cantonese barbecue is more authentic, so we will choose thicker ingredients and brush a lot of sauce on the way. However, the characteristic of Cantonese barbecue is that it will be coated with some honey. When baking, we should also pay attention to keeping the moisture of the ingredients. Don't rob the original ingredients with too much seasoning, so that the gravy will be rich and original.

02, Yunnan barbecue

The biggest feature of Yunnan barbecue is its rich ingredients. In any barbecue shop, there can be more than 30-40 kinds of ingredients, such as bean curd wrapped in pulp, chicken feet, fat intestines and so on. In addition to rich ingredients, the dipping water of Yunnan barbecue is also a must. Barbecues in most areas are mostly Chili powder and cumin powder, while dipping water in Yunnan is a wet material. Different shops do it in different ways, but they are all fresh.

03. Sichuan Barbecue (Yibin)

In Sichuan barbecue, Yibin's special barbecue handle is famous, which is a string, not a string. String weight is not big, basically a pile. The ingredients are not seasoned before baking, and the baking method is also unique. First, roast the skewers until they are half-cooked, then spread the skewers with sauce evenly, and then quickly put them on the shelf for roasting. The key to delicious food is the taste of sauce, and the dipping materials are dried Chili powder and peanuts.

04, Xinjiang barbecue

On the dining table of Xinjiang people, mutton often exceeds staple foods such as rice and flour. Natural pastures and clear mountains and rivers have created the advantages of delicious local mutton, and Xinjiang people are also famous for eating mutton. Our stereotype of barbecue in Xinjiang still stays in the clamor of "mutton kebabs", but Xinjiang locals only talk about eating barbecue when they eat barbecue.

Xinjiang barbecue is characterized by large meat, no smell, long stove, and the most important thing is that the ingredients must be local sheep and fresh enough. The seasoning ingredients are only salt, cumin and Chili noodles, and there are no other sauces. Authentic Xinjiang barbecue only uses iron bars and red willow branches, of which iron bars are resistant to high temperature and mutton kebabs are cooked from the inside out. The meat is fragrant with spices, the mutton string is bright in color, the entrance is fat and hot, and the aftertaste is endless.