Whenever night falls, bustling full of fireworks stalls into a late-night snack rivers and lakes, in the rising fireworks, barbecue grease aroma, and three or five friends to drink, talk and laugh, both to comfort the stomach late at night, but also to dispel the day's fatigue.
Barbecue, the absolute protagonist of the late-night rivers and lakes, under the influence of different regional food cultures, the barbecue varies greatly from southwest to central China, the barbecue ingredients are rich and diverse, the use of seasonings without stint, while in the northern regions, people are more adept at beef and lamb grilling, more "big mouth to eat meat, big mouth to drink" bravado.
If you ask where is the best BBQ? Northeast barbecue can definitely come out to meet the battle.
The many cities in the eastern provinces have also given rise to a variety of barbecue genres, each with their own characteristics. Northeasterners love barbecue and are good at it. The nationally known phrase "big gold chains and small watches, three small barbecues a day" is enough to prove that Northeasterners have long taken barbecue as part of their lives.
Yanji of Jilin, Qiqihar of Heilongjiang and Jinzhou of Liaoning, these three cities can be considered the first echelon of Northeast barbecue, of which Jinzhou barbecue is a regular guest in the three seasons of "life a string", leaping to become the "king" of Northeast barbecue.
There are humble barbecue stalls and luxurious barbecue restaurants, which can be said to be a collection of northeastern barbecue that can take the rough route as well as the refined route.
In Jinzhou barbecue, mutton is no longer the main character, but the ingredients tend to be diversified, such as roasted chicken, roasted pigeon, roasted quail, roasted nymphs, etc., with the five kings of Jinzhou barbecue chili noodles, cumin, salt and garlic chili, after dipping, brushing, sprinkling, roasting, turning and other barbecue techniques, the taste is mellow and colorful, so that people do not get tired of eating and do not get tired of eating for a long time.
The biggest feature of Jinzhou barbecue is the small seasonings are very much, many grilled food will also be mixed with Chinese herbs, which is the taste of Jinzhou people engraved in their bones.
Guangxi barbecue as popular as the national "snail noodles", also comes with the unique temperament of Guangxi, some special barbecue Guangxi locals can not stop, but let foreign friends to deter, but as long as the brave take the first step, after all, can not escape the "true fragrance" law.
Once Chen Xiaoqing bluntly said in an interview, "Guangxi is the most complicated place in China's diet, and non-toxic is probably the only condition for the definition of ingredients in Guangxi".
In "life a string", the very visual impact of grilled pig eyes, the whole entrance eye pulp instantly burst in the mouth, so that people feel the hard-core Guangxi barbecue.
Not only that, there are also thin and curved roasted pork whip, roasted woodworm, roasted cockroach, roasted snake and roasted vole ......
These strange ingredients are not the main theme of Guangxi barbecue, just the characteristics, there are many other cities like the "common people" ingredients.
Brushing a layer of honey on the grill is the best feature of the barbecue in Nanning, the capital of Guangxi province. It helps color the ingredients during the grilling process, adds a crispy texture, and gives the barbecue a more fragrant flavor.
Sichuan, the magic of this food capital is very difficult to break, spicy and fresh Sichuan cuisine, addictive and spicy hot pot, tempting appetite for skewers and rabbit meat, etc., each food can be addicted to eat, of course, Sichuan as a foodie destination can not help but see people love the barbecue.
Sichuan's barbecue rivers and lakes are Yibin, Emei, Xichang, asbestos, Leshan, the five major factions, each faction has its own "unique secrets".
To say that the most characteristic barbecue in Sichuan barbecue, but also asbestos barbecue and Xichang barbecue.
It is said that asbestos barbecue originated in the late 1980s, when people hollowed out many small holes in a square tin cauldron for barbecue, and the moment the fire was lit the flames were skewered directly from the holes, making it both a visual feast and a guarantee that the skewers would not be scorched while retaining the smoky flavor.
The most representative Xichang barbecue is the original Yi fire pot barbecue, using long bamboo sticks skewered with large pieces of meat, placed around the fire pot, pouring barbecue material into the plate, people sitting around the fire pot, eating meat and drinking, especially like a picnic, especially interesting.
Guangdong is located in the southeast coast, seafood has naturally become the main character of the barbecue, like charcoal grilled oysters, charcoal grilled abalone, charcoal grilled prawns and so on.
Among them, the most popular also belongs to Guangdong Zhanjiang charcoal oysters, is now the national barbecue industry dominant. After fresh oysters are pried open and seasoned with fresh garlic and chili, the full oyster meat slowly shrinks under the baking of charcoal fire, the oyster meat is fatty, fresh, soft and exudes the aroma of seafood, and the oysters are served into the mouth along with the soup while they are hot, and the flavors of oysters, gravy, garlic and chili burst out in the mouth with a different taste.
Hunan BBQ is mainly divided into Changsha BBQ, Yueyang BBQ and Xiangxi BBQ.
The hardcore Changsha BBQ inherits the rich cumin flavor of Xinjiang BBQ while the ingredients are unique and innovative, adding grilled crispy bones, pawpaws and more.
Yueyang barbecue skewers are very generous, relatively rough, even with the northern skewers, the most characteristic is that the charred butter skewers, aroma, color, fat, but not greasy, sent into the mouth instantly burst of oil, there is a trace of milk flavor lingering on the tip of the tongue, the more you chew the more fragrant.
Hunan's barbecue looks a little more sophisticated. Two stoves are required for barbecuing, one covered with small holes in the iron plate, allowing the food to be heated evenly while avoiding the open flame from destroying the original form of the food. When the food is almost ripe, it is put on the second stove and grilled, quickly sprinkled with seasoning.
Xuzhou, Jiangsu Province, can be described as a "north-south mix" of the city of barbecue, with thousands of years of history of eating kebabs.
It is said that on the Han portrait stones excavated in Xuzhou, a scene of ancient people eating barbecue in the Eastern Han Dynasty was found, which established the journeyman status of Xuzhou barbecue in the barbecue world.
Xuzhou's barbecue ingredients are very rich, there is basically nothing that can not be grilled, like lamb eyes, lamb whip, oil waist and other kinds of offal, in the eyes of the Xuzhou people are a treasure of existence.
Fat and tender oil waist through the baptism of fire, grease on the stove was roasted nuisance, but also from time to time dripping oil flowers, bubbling a steaming fireworks, sprinkled with salt, cumin and other seasoning, oil waist charred oil and not a trace of fishy smell, bite full of fresh and tender.
The lamb ball should be eaten while it is hot, eaten in the mouth as smooth as tofu, soft and a touch of rich grease fragrance, each bite is full of temptation.
Mongolians are a nation on horseback, and barbecue also comes with national characteristics, of course, must also be on the list.
All the way west to Inner Mongolia, where cattle and sheep are the main ingredients, cooking methods such as charcoal, rock grilling, fruit wood grilling, etc., only you can not think of no way to eat grilled meat.
To say that Inner Mongolia can best reflect the grassland heroic spirit also belongs to the grilled leg of lamb, grilled lamb chops, grilled whole lamb, after the fire roasting, the skin of the lamb golden and oily, directly on the hand to drag a large piece of lamb into the mouth, fresh taste in the mouth constantly lingering, very addictive.
Xinjiang barbecue can be considered the originator of China's barbecue industry, the meat is generally not marinated, seasoning like cumin and coarse salt, in the process of grilling constantly stimulate the unique aroma of lamb.
The local people in Xinjiang also eat skewers especially rugged, now kill a sheep grown in Xinjiang Gobi, casually set up a natural "grill" with a stone, the lamb with "two lean a white" arrangement skewered on a skewer made of red willow, roasted on the red charcoal fire "Zizi" straight oil, only need to sprinkle coarse salt and cumin at the appropriate time, then the achievement of very tempting Rob red willow grilled meat.
Grilled meat skewers are charred on the outside and tender on the inside, the charred and oily color is very tempting, the meat is tender, fatty and fragrant, the special smell of red willow is also seeped into the meat skewers, it is really something special, and with a bottle of life-threatening large Ursus, it is really enjoyable.
Xinjiang barbecue in addition to red willow barbecue, roast whole lamb is the best barbecue, the skin is roasted golden and shiny, eat crispy but not greasy, boldly tear off a piece into the mouth, slowly chew the aroma of lamb fat in the mouth intertwined, blooming.
As the saying goes, one side of the land nurtures one side of the people, no matter which city, which people, all have a passion for food and the pursuit of food, all from the love of living in that land, which place do you think is the best barbecue, you may want to share with everyone in the comments section.
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