Original Kan Jian Jun Kan Jian
"Asian temperament dance king" Nicholas Zhao Si has a classic saying:
There is nothing in the world that can’t be solved by a barbecue. If there is, then two meals!
For Chinese, as long as he went to the barbecue stall, once a smile was forgotten, which was "a string of grievances!"
01
Barbecue rivers and lakes in various places
Speaking of barbecue technology, what can you think of? Set up a grill, a fire?
That’s too early!
On the techniques, we must say that the barbecued barbecued barbecued in Zhaotong, Yunnan, the brazier barbecue in Xichang, Sichuan, the red willow barbecue in Kashgar, Xinjiang, and the iron plate barbecue in Jinzhou, Northeast China.
The so-called "burning a handful" means, as the name suggests, "burning a handful".
When you arrive in Zhaotong, Yunnan, at the barbecue stall, you must be heroic and wave your hand: boss, come to 50 strings.
50 strings? You mustn’t be scared. Although this quantity is a little scary, it is actually just the starting price of the handle.
Because the burning of the handle, pay attention to a string, for experienced skewers, 50 strings is just 50.
The reason for this is that it has a lot to do with the techniques of burning the handle. The key techniques of burning the handle are: cutting small pieces, adding halogen and roasting with strong fire.
The skewers are constantly rolled and roasted on an open flame, and cooked quickly and evenly. The soul roasting method of burning the handle is called "floating on the fire".
Young man, I think your bones are wonderful, and you must be suitable for practicing the rumored "floating on the fire" in Jianghu!
If "floating on the fire" can’t satisfy your desire to barbecue rivers and lakes, then please see the brazier burning in Xichang, Sichuan.
This brazier barbecue technique in Xichang, Sichuan actually originated from the Yi people in Daliangshan.
It is rumored that at night, the Yi people will gather around the brazier and "comprehend" the legendary brazier burning.
In the center of the brazier, small charcoal burns happily. As for the edge of the brazier-everything can be put: "peanuts, corn, potatoes, nose tendons, fish fillets, black pork". The slogan of brazier burning is: the meat is not rejected, and the taste is supreme.
In short, when you arrive in Sichuan, if you don’t have a Xichang barbecue, you-you’d better do it again.
Burn the handle, you have to eat 50 strings at a time, but this habit is not acceptable in Xinjiang. Because the red willow barbecue in Kashgar, Xinjiang, that string is a bit big.
Do not believe you see:
Xinjiang barbecue
Inland barbecue
This Xinjiang barbecue, compared with the barbecue in the mainland, is clearly saying: this is the soul barbecue!
Yes, barbecue has been the soul of Xinjiang cuisine since ancient times.
The Xinjiang Hongliu barbecue is not only big, but also basically plain! We eat a string of common spices, such as cumin, Chili noodles, pepper, spices, etc. On this fresh and tender Xinjiang mutton, we don’t want any of them. People can just want salt water.
This is called "clear roast", and what you want is the natural fragrance of good mutton in Xinjiang.
When it comes to barbecue, you must not miss the iron plate barbecue in Jinzhou, Northeast China.
In 2011, people were shortlisted as "intangible cultural heritage" in the barbecue industry.
Even kebabs can bake "cultural heritage", and the legendary Jinzhou barbecue will tell you that "stringing is also an art".
Besides chicken wings with honey sauce, roasted chicken feet and crispy bones, Jinzhou BBQ has also developed some unique methods, such as: dried tofu roll with Flammulina velutipes and fish eating sheep.
The so-called dried tofu roll Flammulina velutipes is made of good dried tofu, filled with Flammulina velutipes, mixed with various condiments, and smoked on an iron plate, which is crisp and fragrant … (No, Xiaobian wants to take it out)
And the most classic is this fish to eat sheep:
Fish is fresh fish, while sheep is salted dried mutton.
The specific method is to dig up the belly of the fish, fill in large pieces of mutton, add secret sauce, and wrap it in tin foil for baking.
After a fierce barbecue operation, fish and mutton will be completely integrated.
Open the tin foil, and the fragrance that overflowed instantly-absolutely amazing!
02
Wan Wu ke ke barbecue
If we talk about the love of barbecue, then the people of China are the real barbecue kings, roasting bones, seafood and even fruits! A little square, isn’t it?
In fact, in this 9.6 million square kilometers territory, it is "everything can be baked"! Do not believe you see:
Roasted pig’s eyes in Baise, Guangxi
It must be said that the person who can think of the idea of roasting pig’s eyes must be a genius in the barbecue industry.
However, although pig eyes are rare, baking is even more rare! If you want to bake a string of qualified pig’s eyes, you must take good care of the heat. If the fire is big, the pig’s eyes will explode, and if the fire is small, it will not be cooked.
In addition, the way to eat roast pig’s eyes is also very particular: when you are impatient, it will be hot-it will be full of bubbles, and it will be tasteless when it is cold.
We often hear people say to each other: you are a pig brain! In fact, pig brain-can eat.
Roasted brain flower in Chongqing
Roasting brains means roasting pig brains, but roasting brain flowers is a big meal, which can be difficult to do.
First of all, it should be washed by hand, and then it should be deodorized with green onions. In addition, more than 20 condiments should be added to taste.
The baked brain flower made in this way tastes crisp, delicious, smooth and juicy-just like the tofu brain with meat flavor!
In our impression, seafood is generally eaten fresh, especially oysters, and it is best to eat it raw. However, the grilled oysters in Zhanjiang, Guangdong Province tell you that the grilled seafood is also delicious!
Oysters with garlic are simply the best partners in the barbecue industry.
Speaking of Zhanjiang, Lao Tie will say: "Zhanjiang, there are Zhanjiang roasted oysters!"
Sometimes, we don’t even know whether Zhanjiang is famous for oysters or oysters are famous for Zhanjiang.
In the field of seafood barbecue, it must be said that the grilled sea intestines in Yantai, Shandong Province can compete with oysters.
Sea sausage is tender, juicy, elastic, fresh and sweet. For Yantai, seaweed can be said to be a landmark of ingredients.
In Yantai people’s minds, no seaweed will be disappointed, and every one of them is worth putting on the barbecue!
The best thing is that the barbecue of seaweed is easy-sprinkle a handful of salt and the fire will burn quickly, almost instantly.
Remember, you must eat the seaweed upside down, so that you can put all the tender juice of the seaweed into your mouth and eat it.
If you still want to try the wonderful barbecue ingredients, hmm-have you tried baked watermelon and baked grapes?
Not much to say, see for yourself in the above picture:
Did you destroy the three views?
In fact, the practice is also very traditional: brush barbecue oil, add barbecue sauce ingredients and sprinkle barbecue seasoning.
As for the taste-interested friends can boldly challenge.
03
The memory of the city in the barbecue
From south to north, from east to west, you can almost see different barbecues in every city. Perhaps this is the unique fireworks of a city.
For example, in Xichang, Sichuan, for local people, barbecue is not a food swap, but an inseparable part of life.
Xichang people can eat barbecue as a meal. If they can’t finish it the first day, they will naturally continue to eat it the next day.
Yes, Xichang people, who live together with Han and Yi, are so unrestrained and informal.
In Chongqing, the hotter the weather, the more people like to eat hot and spicy food, and they still like to eat in the dam, with a big umbrella, a table and a few small stools, and a few people eat underneath.
As for the northeast people, "big gold chain and small watch, three small barbecues a day", anyone who is willing to sit down with you to have a barbecue, that means you are a "brother" and a "sister". If you have anything to say, say it at the barbecue stall!
The "light industry" that supports the northeast economy is live broadcast, while the "heavy industry" is barbecue.
For the northeast people, give them a stove and they can bake the world!
For Chinese, barbecue is like the face of a city, which represents a certain temperament, experience and memory of that city.
References: The brazier barbecue in Xichang, the most delicious food on the tip of the tongue, the barbecue rivers and lakes in China, the most authentic barbecue of Xinjiang willow branches, the documentary A String of Life, and Give the Northeast a stove so that they can bake the world.
Original title: "China barbecue map, where do people love to eat barbecue? 》
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