To this end, the history and five styles of Beijing kebabs are studied, and detailed recommended shops are also summarized for everyone.
1| Beijing kebab Jianghu summary
The advantage of Beijing lies in its complexity. Although it is stupid and rough, it is also simple and attractive. In Beijing, you can find kebabs from almost all over the country, and there are many legendary stories about barbecue on the rivers and lakes.
Beijing-style barbecue is actually a mixture of Xinjiang flavor, Inner Mongolia flavor and Beijing flavor. The string is not big, pay attention to fragrance. Chain stores are not big either. In the early years, they were often narrow and crude, and opened in hutongs or streets. Some are called halal, while others are not. Around 2005, there was a wave of roast chicken wings, which were spicy on one side and spicy on both sides, abnormal and spicy. There were five elder brothers, two elder brothers, and later Guo Mao. Those brothers are all famous for their personalities.
Northeast mutton kebabs are also a big sect, and some shops are quite big, such as brands such as Bingcheng mutton kebabs. Northeast kebabs bring some humorous sayings to Beijing, such as "Lu skewers", which originated in the northeast, flourished in Beijing and spread all over the country. Another string is "Little Mink Peeling Garlic". The mutton skewers with northeast flavor emphasize marinade and dip, and the contents that can be made into mutton skewers are also varied.
Xinjiang-style mutton skewers are bold and solid, slightly heavy and two whole skewers, and some of them are red willow branches. In my opinion, using red willow branches is not necessarily better than using iron bars, nor is it very environmentally friendly, just eating the atmosphere. Good places to eat Xinjiang kebabs are various Beijing offices and 24-hour Adaxi. Many Xinjiang kebabs opened in hutongs are silently closed. There used to be several bakeries in Beijing that made brain pit kebabs, but they couldn't be found later. If you know where to use Naokeng, please tell me.
Inner Mongolia mutton skewers pay more attention to the quality of mutton than all kinds of marinades and dips, which is also a unique condition in Inner Mongolia. For example, mutton skewers in Qingyi grassland are as delicious as salt without other seasonings. For Inner Mongolia restaurants, roasting whole sheep is a big meal, and making skewers is simply a trick. Western kebabs are also from Ningxia and Gansu. In fact, they are almost the same, but Lanzhou customs are more keen on eating iron skewers, but there are only a handful. A bunch of meat is not much, just one taste.