1, Guangdong barbecue
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.
2. 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, soaking in water is also necessary. Soaking water in Yunnan is a kind of wet material, and different stores do it in different ways, but they all have the function of refreshing and leaving fragrance.
3. Sichuan barbecue
In Sichuan barbecue, Yibin's special barbecue is very famous. The weight of the string is not big, it is basically a string, and the ingredients are not seasoned before baking.
The baking method is also unique. First, roast the kebabs until they are half cooked, then spread the sauce evenly on the kebabs, and then put them on the shelf and bake them with fast fire. The key to delicious food lies in the taste of sauce. There are three kinds of dip materials: dried Chili powder, peanuts and soybeans, and vinegar dishes. They are salty, spicy and fragrant, and they are perfect to drink.
4. 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. 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.
5. Ningxia barbecue
The Yanchitan sheep in Ningxia, stewed directly in water without seasoning, is not fishy at all and is delicious. Local barbecues and kebabs are a must, and kebabs are also exquisite. One of them has four pieces of meat, three pieces of thin and one piece of fat, full of flavor and delicious taste. If you have a good mouth, you can choose to roast the hamstring. If you are hungry, you can choose to roast the sheep's hoof. Stuttering is more satisfying.