What's the taste of barbecue in your hometown?

The magic of Sichuan cuisine is really hard to break. Sichuan cuisine, hot pot, skewers, tutu ... everything is in danger of addiction. Barbecue is no exception. Sichuan, a big food province, has different barbecue styles in different regions, and it has become its own school so far.

▲ Barbecue is definitely a craft. Figure/insect creativity

Shao of Yibin School is an internet celebrity in recent years, and its essence can be seen from the word "Shao". Fierce fire makes mutton kebabs fragrant and spicy, relying on the agility and experience of the master's hands.

Nothing is more dazzling than the barbecue in the asbestos area. A square iron plate is supported on the charcoal fire, and round holes are distributed in the center of the iron plate. The meat slices soaked in the seasoning oil soup were brushed on the iron plate, and the flames immediately sprayed out along the holes and danced around the sizzling ingredients.

▲ Cool or not, you say! Graphics/network

Originated from the brazier barbecue of Yi people in Xichang area, the "vigorous" barbecue with a slight sense of ceremony captured a group of diners. The small fragrant pig running in Daliangshan is tender and firm in meat, which is most in tune with brazier barbecue.

Roasted pigskin is fragrant and elastic, fat but not greasy; Crispy pork nose tendon is the absolute top 1 of Yibin barbecue, and tender first-class fish fillet and fish belly are the must-eat for asbestos barbecue.

▲ Burn the little darlings. Figure /soogif

In addition to the barbecue keywords corresponding to each school, others like pork belly, beef, ribs, chicken skin, yellow throat and palm treasure ... are very important to any school. As for dipping, the standard is dry dish mixed with peanut powder, soybeans and Chili noodles. (Sichuanese obsession with dried vegetables)

Chongqing

"Awkward" Chongqing people are loyal to the spicy taste of barbecue, and they have a unique way of eating.

▲ The barbecue in Chongqing is eaten with chopsticks. Figure /Q year

The best representative of Chongqing barbecue is roasted brain flowers. My mind is full of fishy smell, and freshness comes first.

After cleaning them one by one to remove the film, put them into a bowl of tin foil, and add twenty kinds of ingredients such as pepper, pepper, salt, Jiang Mo, garlic paste, oil and sugar to arouse the sweetness of all brain flowers. Finally, drizzle with spicy oil and bake in a sealed oven for 15 minutes.

▲ Looking at the heavy taste, eating is super delicious. Figure/insect creativity

A good roasted brain flower has a complete shape, and you can feel the elasticity with a touch of chopsticks; The entrance was tender and soft at first, and it melted in one bite. Then it is stimulated by the spicy oil that enters the taste buds, and then the fragrance and sweetness of the oil slowly surround the whole mouth, which makes people want to stop.

Yunnan Province

Yunnan is the only place with a truly comprehensive variety of barbecues.

The inspiration of natural geography to Yunnan people's barbecue is endless. "Zhaotong string", "Jianshui roasted tofu" and "Dai grilled fish" are just the tip of the iceberg.

▲ ingredients of Yunnan barbecue stall. Figure/vision china

Generally, Yunnan barbecue treats meat ingredients with great care. Common beef, mutton and various internal organs need to be cured in advance, while duck tongue, pig tail and chicken feet need to be cured first.

After pickling with more than a dozen spices, soaking in various unique and secret bittern, we finally get a skewer burning with charcoal fire, and the gravy mixed with oil bursts in the mouth, which is a new baptism of the soul.

▲ Wow, it looks so tempting. Figure/screenshot from 囎囎

There are also some exotic insects, such as cicadas, dragonflies, bamboo worms and silkworm chrysalis. Most of them are fried first and then baked. After a bite, you can hear the perfect crunchy sound of "click". Although the meat is not much, it is better than the crispy taste, and the aftertaste is not different at all. (Not a dark disc. )

The performance of baked vegetables is not inferior. Crispy melons and sweet, warm and glutinous lotus roots are sweet to the heart. When the rainy season comes, the wild mushrooms on the mountain sizzle in the firelight ... what an intoxicating picture.

Guizhou (province)

I have to admit that the popularity of Sichuan, Chongqing and Yunnan almost makes people ignore the existence of Guizhou barbecue. Compared with the former, Guizhou barbecue is really low-key.

Guiyang people love to eat bamboo stick barbecue in the night market. On a slender bamboo stick, there are four or five small pieces of meat, one fat and one thin. There is little meat, and the ingredients are only beef, pork, yellow throat and ribs. Don't worry about seasoning. Choose spicy food if you can eat spicy food, or it will explode.

▲ Authentic Guizhou bamboo stick barbecue. Figure/Lu Yong

What a nice kebab! But the most important thing is that the taste can stand the test of Guiyang people in Qian Fan. All ingredients will not be preserved in advance, depending on the master's craftsmanship.

Roast bamboo sticks and barbecue, only roast the edge of lean meat until it is slightly crisp. When you eat it in your mouth, bite it with a small piece of golden fat, and it will burst into juicy juice instantly.

Of course, in Guizhou, there are two elements, pepper and broken ear root. Before leaving the grill, a layer of water makes the aroma of barbecue more charming and warm.

▲ Baked small tofu common on the streets of Guiyang. Graphics/network

I don't know when it became popular. Generous hand-torn tofu is a special pet for girls in Guizhou. Do not brush oil, put it on a charcoal fire for two or three minutes, and the flat tofu slowly expands, only to hear a "poof", and the milky tofu paste struggles out of the brown skin, declaring it delicious and ready to enjoy.

Central China, Hunan and Hubei are "complacent"

Style: exquisite and spicy, suitable for frying and baking, basically the same as above.

The most popular roast butter in Xiangxi kebabs, although slightly larger, shows the skill of barbecue. The fire should not be big, and the butter should be roasted with a thin layer of fire; Not too much seasoning, chopped green onion should be baked to a certain extent before putting it, so that the high temperature can force the onion fragrance.

Delicious baked butter crust, crispy, oily, and faint milk flavor, can't stop.

▲ Yueyang baked ghee, the technique is very skillful. Figure/"A String of Life"

Xiangxi is famous for sausages, and baking sausages is a major feature. Sausage is fried with a flower knife and roasted on the fire. There is a faint smell of lard residue in one bite, and the smell of pepper and white pepper can't be covered in the smoke.

No crayfish can climb out of Wuhan alive. When the barbecue meets crayfish, it produces a unique way of eating shrimp balls with shells in Wuhan.

▲ stir fry! Crawfish! Figure/insect creativity

There are some "careful machines" hidden in the middle of grilled crayfish with thick shrimp shells. After washing and draining the smaller crayfish, brush it with a layer of honey, so that the baked crayfish meat will have the sweetness of honey.

Different from the general brushing method, the grilled crayfish should be brushed continuously from top to bottom at high speed, so that the oil can penetrate into the meat along the cracks in the shrimp shell. This process should be repeated several times until the color of crayfish turns attractive red.

Besides grilled crayfish, crispy baked lotus root slices are also delicious. The lotus root slices pickled with secret ingredients and baked in the oven are delicious and sweet, and are the best wine.

Plain and featureless? Zhi Zi barbecue is delicious.

Style: Pay attention to the comfortable Beijing flavor.

This "roast son" is actually a cooker for barbecue. Literally, "roast" itself means roast and barbecue.

▲ Scorpion barbecue. Figure/insect creativity

In the past, there was a set of exquisite rules for eating barbecue. First of all, this kind of barbecue is a round iron plate riveted with iron bars, placed on an iron ring, and burned with pine branches or pine cones below, so many shops now advertise it as "real pine barbecue".

Gourmets are well aware of the importance of barbecue. "Eat barbecue pay attention to the old roast meat.

The older the barbecue, the better. Because the roasted meat has been used for a long time, there is condensed oil on it to moisten the gap, and the roasted meat slices have no rust smell, so they are particularly fragrant. Mr. Tang, a gourmet, once described it like this.

▲ Roll, roast mutton. Figure/network is this chopstick again. Most barbecues are baked by yourself, and the chopsticks used for barbecue are longer than ordinary chopsticks, which is convenient to operate. You should also choose chopsticks made of arrow bamboo, because it is hard in texture and smooth in surface, which is very suitable for barbecue.

But now eating barbecue is a free and carefree way. The first bite must of course be pure meat, dipped in cumin Chili noodles or traditional soy sauce dishes, and served with sugar, garlic and cucumber. If you want to eat staple food, you can eat fried steamed bread slices and sesame cakes. In a word, you can eat whatever you want.

The northwest holy land of meat eaters

Style: real meat, pure enjoyment, big MAC

In Xinjiang, the "meat" of barbecue is the absolute highlight. In front of the barbecue stall accompanied by shouts, it was all red and white meat.

Even the barbecue doesn't have a name, not only the mutton skewers, but also the whole lamb, pit barbecue and shelf meat are considered as barbecue family members.

▲ Big, full and delicious. Figure/vision china

The best match with the barbecue is the freshly baked hot nang. Fold the naan in half while it's hot, put a few oily barbecues in it, and make a bold stroke, and the meat will fall into the naan. The crispy and sweet taste of Naan, accompanied by the oily and juicy barbecue, can only be described in one word-absolutely.

▲ Meat and naan are a perfect match. Figure/insect creativity

I'm afraid only the famous Hotan baked steamed bread in Xinjiang can compete with the fairy combination of sandwich barbecue. The baked steamed stuffed bun looks brown and attractive, but for the diners who taste it for the first time, they don't know where to start in the face of this steaming and bulging steamed bun.

▲ Baked buns with very low-key appearance. Figure/vision china

The following is a reference provided by netizens on how to eat baked buns:

Baked buns must be turned upside down, and the bottom of the buns must be constantly patted by hand. The filming process was very pleasant.

After shooting, insert a knife into the bottom of the steamed stuffed bun, slowly lift the bottom of the baked steamed stuffed bun, and soak the bottom of the steamed stuffed bun with the most noodles and the hardest taste in a bowl of clear water. The steamed stuffed bun cover is full of meat stuffing and soup. Take a sip or bite hard, just like a punch, and it tastes different.

I guess it's the big boss in the northeast.

Style: string of great heroism, heavy mouth and enjoyable, not whole and empty.

The slender bamboo sticks are difficult to control the thick and big mutton skewers in the northeast, and the northeast people have long understood the true meaning of "Lu skewers". It is enough to bite off the meat on the label with a sense of conquest.

▲ Feng's private collection is shared with you ~ Figure /Q Year

Northeast people's love for barbecue is almost instinctive, and Qiqihar is a vivid example. How much do Qiqihar people like to eat barbecue? It is said that every household has its own barbecue utensils, all of which are hidden folk barbecue experts.

▲ Have you ever eaten grilled sauerkraut? Graphics/network

In other places, barbecue is baked by blocks, while in Qiqihar, barbecue is baked by plates. Put the marinated beef into a special iron plate in Qishi, and the thin beef will quickly roll up the pulp under high temperature baking, releasing the seductive aroma.

The roast beef was covered with oil flowers, turned over in the secret barbecue sauce of Kistler, couldn't wait to send it to his mouth, and then sighed: People taste really good.

▲ What a big piece of meat. Figure/insect creativity

If Qiqihar embodies the rough and unconstrained barbecue in Northeast China to the greatest extent, then the barbecue in Yanji, Jilin Province has a strong kimchi flavor. Influenced by Korean food culture, Yanji barbecue is mainly pork.

Pork tenderloin, dried pork, pigskin, pig large intestine ... these common meats in Korean barbecue make you feel delicious at once. There are also specially baked beef tendon skins. Brittle soft tissue is full of toughness after baking. In the process of chewing, the roasted material will fill the taste buds, and the more you chew, the more fragrant it will be.

▲ Korean barbecue. Figure/insect creativity

Northeast barbecue is so inclusive and creative that almost every place has its own characteristics.

Sandwich meat in Harbin, garlic barbecue in Changchun, medium-rare in Dehui, baked bean skin in Benxi and roasted chicken feet in Jinzhou ... But for me, the roast chicken rack in the school cafeteria and the toast of the old fat family are the eternal lights of the northeast barbecue in my heart.

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