Looking at the whole country, where is the best barbecue and worth tasting? Roasted oysters in Zhanjiang, Guangdong, Babashao in Zhaotong, Yunnan, "Everything can be roasted" in Jinzhou, Northeast China, brain pit meat in Kashgar, Xinjiang, and roasted butter in Yueyang, Hunan ... There are 1000 kinds of barbecues.
We searched all over the country for 9 representative barbecues. Let's see if there is a string in your heart!
0 1 | Northeast barbecue
"Big gold chain and small watch, three small barbecues a day", for the northeast people, barbecue is the blood in the bones. Jinzhou is the most worthwhile barbecue resort in Northeast China. This conclusion was obtained locally: "Everything can be roasted except the owner of the barbecue shop."
If you go to Jinzhou for a barbecue, you must not miss Wang fried skewers, such as ribs, roasted chicken feet, dried tofu skewers and roasted seafood.
Jinzhou special sparerib skewers are pork spareribs with crisp bones, which are marinated in advance and strung with small iron skewers. Compared with other kebabs, it doesn't win by the quantity of meat. What is fascinating is the crunching pleasure, which is perfectly matched with draft beer.
If you like roast brain flowers with rabbit heads, I suggest you try roast chicken heads. The raw roast chicken skull separated from the middle is fleshy, crisp and delicious. I won't show you this photo, it's a little too intense.
Jinzhou is located in Bohai Bay, which is surrounded by mountains and seas. When the ocean is open, white clams and thin-skinned conchs wave to you at the barbecue stall, waiting for you to taste. There is also a kind of roasted crab that has boarded "A String of Life", which brings the umami flavor to the extreme and is an excellent appetizer.
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Source "A String of Life"
The golden dried Jinzhou bean curd baked on the charcoal stove is similar to the bean curd coat in the postal area. It's thin and brittle. You need to roll the onion and brush it with yellow sauce.
There is no string of dishes in the northeast, but they are all directly cooked (10 string) and the price is also cheap. Vegetarian food in 5 yuan, meat food in 5 yuan-12 yuan, the average person eats no more than a meal in 50 yuan, so they can have a good time.
02 | Xuzhou barbecue
Xuzhou people's enthusiasm for barbecue can be described as "ten kidneys and ten balls, and peppers are as big as drops of oil".
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Among the stone sculptures of China unearthed in Hanwang, Tongshan, Xuzhou,
There is a lot of barbecue-related content.
According to legend, barbecue originated in Xuzhou, where it has been eaten for more than 2,000 years and is regarded as the originator of "roasting".
In Xuzhou barbecue, sheep is the absolute protagonist, and it must be local fresh-cut sheep, which tastes much tender than other sheep. A whole sheep slaughtered that day is hung at the door of many barbecue shops, and it is ordered by parts.
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Source "A String of Life"
Xuzhou barbecue also pays attention to semi-automatic roasting: each table will be equipped with a small oven. The boss will roast the skewers half-cooked with iron skewers, roast the rest by himself, adjust the tenderness by himself, and sprinkle the old three seasonings: cumin, Chili noodles and salt. Looking at the greasy kebabs and smelling the mutton aroma forced by the direct fire makes people's index fingers move!
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Source "A String of Life"
Because goats have less fat, Xuzhou kebabs are bound to be brushed with sheep oil and even roasted in a whole piece of sheep oil. Under the charcoal roasting of direct fire, the oil was forced out, and the smell of mutton was not tasted, leaving only the most primitive fragrance and meat flavor. Only kebabs are not enough. Xuzhou barbecue comes standard with steamed buns, which are actually pancakes. A steamed bread can cover everything, and it is fragrant and chewy.
Eating barbecue in Xuzhou ends with a bowl of handmade noodles. Next, take out the pot, code the ingredients and pour in the marinade. Noodles are chewy and chewy, and a bowl falls into the stomach. It's dog days now, and going to Xuzhou is just in time for Fuyang Festival.
03 | Xinjiang barbecue
Xinjiang barbecue mainly eats sheep. Mutton kebabs are made of leg of lamb and cut into mahjong-sized pieces, which need little seasoning. Three pieces of lean meat with a piece of fat sheep oil are strung on a big iron bar.
Xinjiang is still using traditional charcoal fire, and dozens of kebabs are put on the shelves together. Barbecue brother uses a fan board to control the heat, while fanning the wind, while rotating the skewers to change the heating angle, and can also hum a little song to attract guests.
Mutton changed from bright red to brown under the attack of charcoal fire, and the skin was brown, releasing a rich fat aroma. The local seasonings are generally light, and the consumption of cumin powder and Chili powder is extremely restrained, so it is the original flavor of meat.
Another kind of barbecue is brain pit meat, which is said to be the originator of barbecue. Meat pieces are usually bigger and more expensive than barbecue pieces. Pickled first, colored with turmeric, strung on red willow branches, and stewed in a pit. Meat, light fragrance.
Roasted lamb liver and lamb loin are not very popular, but they can definitely be classified as amazing food after tasting. It is eaten more fiercely, and it is often bloody and not fully cooked.
Eating barbecue in Xinjiang, there is no soul without naan. You don't need to put the barbecue on a plate, put it on the naan, wrap the skewers and you can eat it. The wheat flavor of Naan is mixed with the oil flavor of kebabs, which is the most popular among carnivores!
04 | Guangxi barbecue
The barbecue in Guangxi vividly explains how strange the ingredients can be and how high the upper limit is, such as the horrible roast pig's eyes.
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Source "A String of Life"
String bamboo sticks together to avoid eyeballs, turn them over and bake them on a charcoal stove, brush them with soy sauce and salt, and be careful not to stare at them. They are definitely afraid to eat.
Put the whole eyeball in your mouth, take a bite gently and don't open your mouth. Let Explosicum overflow your mouth, the pig's eyes are full of teeth, and you can't taste any fishy smell. Chew it twice, and you can eat the crisp lens and cornea. Only by personally feeling, can you realize the true meaning of fragrance.
05 | Shandong barbecue
The overlord of Shandong barbecue still depends on Zibo, and the trick is to take out cookies as standard. Different from the lotus leaf cakes in Beijing, the cakes roasted in Zibo are roasted first and then, which are more resilient and chewy.
Pick the meat from the kebab, wrap it in a small cake, and then pick up the shallots and dip them in the sweet noodle sauce. The scents of shallots and sweet noodle sauce stimulate the taste buds at the same time. Remember the local people's way of eating in Zibo. Two strings of pork belly roll into a cake, and you can experience the taste for yourself!
When having a barbecue in Zibo, you can also have a small stove. The boss will bring the half-cooked kebabs to the table, and leave the rest to you to roast, so you can grasp the tenderness of the taste.
Qingdao people who eat by the sea, the protagonist of barbecue must be seafood. Brush the oysters with garlic, Jiang Mo and barbecue sauce, and roast them slowly over low heat. The soup gradually simmered out and tasted delicious.
There are also grilled squid, the meat is tender and firm, the taste is not soft or loose, sweet and salty, crisp and elastic.
Besides beer, in Qingdao, the soul mate of kebabs is wild wonton. A mouthful of wonton and soup is better than a living fairy.
06 | Yunnan barbecue
The barbecue in Yunnan is very wild, and the locals will take the best local materials. Cicada, bamboo worm and silkworm chrysalis are arranged immediately, which is most suitable for those wonderful players to punch in.
In mushroom season, all kinds of fresh wild mushrooms are also put on the grill, and charcoal fire gives them another charm. Baked vegetarian dishes also cover a wide range, such as melons and eggplant. We like white and tender tofu best. Tofu is slightly yellow and burnt under the action of fire, and it is tender with a bite.
Dipping in water is also the soul of Yunnan barbecue, which can be divided into "dry" and "wet". Dry materials are mainly composed of Chili noodles, refined salt, monosodium glutamate, Chili powder and Chili noodles, while wet materials are generally made of fresh red millet spicy granules, Chili noodles, Chili peppers and soy sauce, and some roots are added to make them spicy and exciting.
There is also a kind of dip in water called tomato (locally called sour egg), which is sour and refreshing.
In fact, there are many kinds of barbecues in Yunnan: citronella grilled tilapia barbecued by Dai people, Zhaotong's 100 string barbecue handles, and ancient grilled chicken feet. Yunnan barbecue is really all-encompassing
07 | Hunan barbecue
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Tuyuan Gourmet China Taste Changsha
There are three treasures in Hunan barbecue: butter, yellow throat and palm treasure.
Butter is a little fat at the top of a cow's breast. Bake butter directly on charcoal fire, sprinkle chives and cumin, and absorb oil at high temperature, as if playing a symphony. People who haven't eaten butter can't appreciate the fairy-like pleasure it brings to their teeth. While the taste is crisp, the oily smell of butter is awakened by chewing, and the smell of milk strikes.
Burning yellow throat in hot pot is very common, but not every city can see it. The temperature of the yellow throat is very particular. It is overcooked and neither chewy nor chewy. The fire is just right. Yellow throat is crisp and delicious, and it is very elastic.
Hunan barbecue is also divided into sects. The Xiangxi barbecue with hand-grabbed rice 10 string is also very particular: it needs two stoves to burn and roast separately. Yueyang barbecue is much rougher, which can be seen from the size of the string alone. Large chunks of meat piled on kebabs, and northerners were hooked by kebabs.
08 Sichuan barbecue
Compared with Sichuan cuisine and hot pot, Sichuan barbecue is much more low-key and divided into many schools. Leshan barbecue oil is rich but not greasy, and it pursues dry fragrance.
It is said that the hand-cooked pork in Yibin, Sichuan originated from Zhaotong, Yunnan, but it is not limited to beef, mutton and potatoes, and the ingredients are more diverse. Burn them one by one on an open flame.
Yibin barbecue is served with a dipping dish. The compound taste of dried Chili noodles and peanuts and soybeans has established a salty and spicy taste.
There is also a brazier barbecue in Xichang, Sichuan, with an open-air charcoal basin and big bamboo sticks. You don't need a barbecue chef, so you can bake above the brazier with ingredients, which is simple and rude.
09 | Guangdong barbecue
Brush a layer of honey on the kebab, which is the essence of Guangdong barbecue. The sweetness of honey neutralizes the greasy barbecue, which not only looks more attractive, but also tastes a little sweet.
Guangdong is located along the coast, and there are countless kinds of seafood. Grilled seafood is the signature of barbecue stalls. The unique fragrance of roasted oysters, shrimp, scallops and abalone makes people drool.
People in China eat barbecues, which are full of fireworks and excitement. After all, nothing can't be solved by a barbecue. If so, two meals.
Where did you eat the best barbecue? Welcome to share in the comments section ~