Do you like barbecue?

It’s the skewers season again with a comprehensive inventory of special barbecues from all over the country. Do you know what kind of skewers foodies across the country are cooking? Beijing and Tianjin like to eat grilled chicken wings, Guangdong and Fujian like to eat grilled oysters, Xinjiang and Gansu like to eat grilled mutton, Yungui grilled tofu, Sichuan and Chongqing grilled flowers. Chinese barbecue is divided into four major factions.

1. Northwest BBQ. Northwest mutton skewers are the inspiration for barbecue in the country. The large skewers of red beef and pure meat absorb the plant fragrance of tamarisk juice, which makes it taste like wild meat.

2. Northeastern barbecue beer and barbecue are the summer in Northeastern China. The collision of the white ingredients of Jinzhou BBQ with a variety of seasonings is both heavy and satisfying. The half-meat grilled on an iron plate in Qiqihar is always fresh and fragrant.

3. Southeast BBQ Southeast BBQ is vigorous and seafood is king. Zhanjiang’s charcoal-grilled oysters have swept the country’s barbecue stalls, and Guangxi’s roasted pig eyes, roasted pig whips, and roasted snakes all use the best ingredients to win.

4. Southwest BBQ The barbecue in the Southwest is rich and colorful, spicy and refreshing. Yibin’s Baba Shaoqi burns fiercely and quickly, giving you the flavor of the rivers and lakes. Chongqing’s roasted twist peppers bring out the sweetness and sweetness of the world. taste. If you have any objections to the above barbecue inventory, please tell us in the comment section.