Human beings have an innate love for barbecue. Even though people around the world eat it differently, their love for barbecue seems to remain the same. We simply can’t seem to resist the aroma of barbecue. So, why is barbecue so delicious? During the baking process of meat, a series of complex chemical reactions occur between the amino acid (the basic substance that constitutes the protein ) and sugar. These reactions create the unique brown color of barbecue and create hundreds of flavor compounds. Get the amazing aroma and flavor of your grilled meat. This is " Maillard reaction " and it's the key to our mouth-watering barbecue.
Let’s get down to the topic and take a look at what famous barbecues there are around the world and what are their respective characteristics?
First, Chinese barbecue
The representatives of Chinese barbecue are the northern school and the southwestern Sichuan and Hunan school. It’s not that there aren’t any others, but they are all relatively niche. The northern part belongs to the Qiqihar sect of Heilongjiang, the Koreans of Yanbian and the Beijing barbecue. Now let's talk about the characteristics, analyze from a professional point of view, what are the differences in ingredients and taste. Heilongjiang-style Qiqihar barbecue generally likes to use additive seasonings, coupled with the unique yellow beef and freshness, Qiqihar barbecue is famous at home and abroad and is really delicious. I won’t introduce the specific additives in detail here to avoid being personally attacked. Korean barbecue is different from Korean barbecue . Koreans generally marinate the most meat, and mainly use grates, grills, stone slabs and other tools. The meat is mainly marinated with vegetables and fruits. Beijing BBQ is mainly an extension of the Zhazi Muslim style. Like the Koreans, it should be regarded as fried meat. It does not pay special attention to pickling. The main seasoning is mixed fried and grilled vegetables.
Qiqihar Barbecue
Korean Barbeque
Beijing Barbeque
Southern Barbeque is mainly barbecued in the Sichuan and Hunan regions. It is generally marinated with spicy red oil, etc., with special emphasis on the quality of the seasoning. The flavor is rich, which is why high-quality condiments are produced in large quantities in the Sichuan and Hunan regions.
Southern Barbecue
Second, Southeast Asia Satay Kebabs
Speaking of the origin of the name Satay, it is very interesting. At that time, early immigrants from Fujian came all the way to see Malays making kebabs. Due to the language barrier, they saw three pieces of meat on the kebab, so they called it "three pieces." (pronounced "Sar Tae" in Hokkien dialect), over time it became known as Satay.
Satay kebab refers to the traditional Malay kebab, which combines the essence of Southeast Asian cuisine. The choice of satay is very rich, not only pork, fish, mutton, pork, chicken and even tofu, rabbit meat, snake meat can be used as raw materials. The most authentic satay skewers are skewered with coconut leaves, grilled over charcoal fire, and dipped in various satay sauce. Satay sauce in Southeast Asia is made from exotic spices such as peanut butter, coconut sauce, and shrimp. As the national dish of Indonesia, satay can be both elegant and luxurious, and can also be used as street snacks. It can not only appear in high-end restaurants, but also make a gorgeous turn in street stalls. Its unique charm is unforgettable.
Three, Japanese barbecue
There are two main schools of Japanese barbecue. Pay special attention to the word roasting, which means that contact with an open flame is necessary. In Japan, there are two baking methods: one is baking directly on the coals, and the other is baking on an open flame cast iron plate. These two grilling methods have very high requirements on the quality of the meat. But marinating the meat is not particularly important either. It mainly relies on a mixture of seasonings and dipping sauces. Pickles are also fermented juices such as red wine, onions, green onions, and lemons. The strongest flavor is also marinated in miso. Basically there is no particularly juicy pickling method.
Four, Brazilian Barbecue
Even in Brazilian , not everyone can grill good meat. Only the southern steppe region is the birthplace of Brazilian barbecue. Here, every household has the tradition of barbecue, and the meat cooked by the residents here is delicious. It can be called a real Brazilian barbecue (churrasco).
Compared with barbecue in other countries, Brazilians are stingy with the seasoning of barbecue: they only add coarse salt. This is the secret to maintaining the original flavor of state banquet . Fresh beef cannot be put in the oven right away. It must be marinated with various spices, wine, bread crumbs, etc. for more than 20 hours to get the flavor before roasting. Brazil cuts each part of the beef very finely. The whole body of a cow is divided into more than 20 parts, and each part has different cutting methods and names. Delicious ones include, but are not limited to, Picanha (rump), Cupim (beef shoulder), File Mignon (tenderloin), Contra File (rib), and Costela (rib).
Five, Korean barbecue
Korean barbecue mainly inherits Japanese barbecue, but due to the ingredients, Korean barbecue is generally marinated with gravy, so the requirements for meat quality are not particularly high, and vegetables and fruits are mainly used. Pickled with sesame oil. Some are sweet and relatively light.
Six, Argentina Barbeque
Barbecue in Argentina is indeed a unique thing. Not only Argentinians like it very much, but it is also very famous all over the world. Argentina is considered the "breadbasket and meat bank" of the world. The rich pastures of the central Pampas contribute millions of tons of high-quality beef every year. The "meat-loving" Argentines export only a small portion. Most of the rest is for domestic consumption only. It is said that a middle-income Argentinian family of four can eat one cow a year, and they cook beef in only one way: charcoal barbecue.
If you visit a ranch estate in the Pampas, you might be lucky enough to see the roasting of a whole cow, the most complex form of Argentinian barbecue. The usual method is to cut open the belly of the slaughtered cow, take out the internal organs, spread them on a huge iron grate, and slowly roast them over charcoal fire for at least 12 hours. Sprinkle salt on the meat from time to time during the roasting process, allowing the salty flavor to slowly penetrate into the meat. The roasted beef will be tender, soft, fat but not greasy, making it unforgettable. This "whole cow" grilled with fur is the highest level of Argentinian barbecue.
Seven, Thai barbecue
Thai barbecue, the marinating method generally uses sand tea, lemongrass and lemon. It is similar to Korean heavy pickling and seasoning, and the dipping sauce also has Thai characteristics.
八, Turkish barbecue
Kebab, the full name is doner kebab, which means "fried and barbecued". It was first recorded as a food by Turks in the 14th century. The word "Kebab" in Turkish is the general name for barbecue, which is divided into four categories: "rotating meat cubes", "kebabs", "mixed minced meat products" and "lamb chops and chicken chops".
On the streets of Istanbul , you will see a barbecue restaurant every 50 meters. The rotating meat is crunching in the oven, and the aroma is fragrant. The deliciousness of a kebab is inseparable from its design. The word "doner" in kebab means "to turn." The meat is stacked on the grill, and the meat is rotated on the rack. The outer layer of meat is grilled until crispy, and then cut off for meat filling. The inner layer is grilled until crispy, so no waste. . Different parts of beef, mutton (or chicken) are stacked in layers and cut along the vertical surface to ensure that each piece of meat is three-layered. With every cut, the steaming gravy flows down, stimulating the diners' senses of smell, taste and vision.
nine, North Carolina Barbecue
Although Texas has a very high business level in terms of beef, when it comes to pork barbecue, you have to try North Carolina barbecue. North Carolina barbecue is definitely game. The most authentic way is to roast the whole pig, then cut it into pieces and pour it into a sauce made of vinegar and pepper. The advantage of this is that the meat of each part of the pig is fat or lean, and different meats create different flavors. The whole pig can be minced and you can taste various parts, including pig skin, pig ears, pig trotters, etc.
十, Portugal Espetada
The authentic Espetada comes from the Madeira Peninsula.It uses local unique beef as raw material, marinated with laurel, garlic, bell pepper and Madeira wine, and then smoked over charcoal fire, with pine branches interspersed into strips.
What’s interesting is that instead of laying flat on the table, the Espetada hangs from the table! Espetada is hung on a hook with vegetables, rice or French fries underneath. For a meal, meat, vegetables, and staple food are all prepared, which is quite healthy when you think about it!
eleven, Russian Shashlik
Russian kebab originated from Turkish charcoal grilled meat. It's tender and juicy. It became very popular after being introduced to Russia in the mid-18th century, and quickly became one of the representative names of Russian cuisine. Russian barbecue is mainly in the Caucasian style. Basically anything can be grilled, including vegetables and mushrooms, but the most popular one is the moderately fatty, tender and delicious pork neck . Caucasian grilled meat is carefully marinated before grilling. Common condiments include: salt, pepper, coriander, thyme, basil, cumin, bay leaves, peppers, onions, and olive oil. The kebabs of the fighting nation are as rough and open-minded as human beings, and fully embody the Russian national spirit.
twelve, Spanish BBQ Suckling Pig
Spain's most spectacular World Heritage City, located 00 kilometers northwest of Madrid, is Spain's most spectacular World Heritage City, marked by Segovia Aqueduct, which retains amazing The coveted famous traditional food - roasted suckling pig. Segovia is the birthplace of Spanish suckling pig. Tasting this famous dish from Segovia is an essential item on your travel list.
Before the food is served on the table, there is a particularly interesting ceremony. First, the chef will introduce their signature roasted whole suckling pig, and then take a porcelain plate and make three cuts on the roasted suckling pig. Cut the suckling pig into 6 pieces, one horizontally and two vertically. With a final throw, the plate falls from the air and smashes, smashing the plate to greet the guests who come to dine. However, this unique welcome ceremony can only be enjoyed by celebrities.
Thirteen, Japanese-style roasted birds
Just like Chinese people like kebabs, Japanese people also like to eat grilled chicken skewers (roasted birds). There are countless yakiniku restaurants on the streets of Japan, and they are very particular about meat selection, skewering methods, dipping sauces and barbecue techniques. Chicken breast skewers dipped in plum sauce, crispy and chewy chicken heart skewers, fragrant scallion oil skewers... Goro's fascinated expression in " Lonely Gourmet " makes people feel the ecstasy across the screen .
The so-called roasted bird actually has nothing to do with birds. It refers to Japanese-style grilled chicken skewers. Cut each part of the chicken into bite-sized pieces, thread four or five pieces of meat on small wooden skewers, and grill for ten minutes. Japanese-style grilled chicken skewers can be divided into two flavors: shio-yaki and soy-yaki. Both are grilled with secret sauce and have a unique flavor. The green onion chicken is skewered with two ingredients and grilled with a secret sauce. The aromas penetrate each other and the chicken is delicious. The chicken skin is the skin of the chicken thighs. It has a certain thickness and is not too greasy. It tastes crispy and delicious after grilling. ; Chicken stuffed with mushrooms is a combination of secret chicken sauce and mushrooms, creating a special taste... Nowadays, the ingredients are not limited to chicken, pork, beef, and various mushrooms are very popular.
Fourteen, Texas BBQ
No matter which city it is in Texas , the biggest feature of BBQ is one word: "big". For example, a cow or a pig, marinated in sauce, sent to the oven, smoked with walnut or oak logs, low and simmered in an indirect oven for up to 6 to 12 hours, until lightly lightened. Peel and separate flesh. It is said that in order to achieve low-temperature and slow-roasting, some stores will also put a bucket of ice water in the oven to cool down.
After roasting, don’t tell that the meat in the kiln is as black as carbon. You can cook it with a knife. After being smoked for a long time, the meat is dark pink, soft and greasy, but the taste of the meat is mouth-watering! Then eat it with homemade sauce, which is simply not satisfying.This slow-roasting mode changes the texture of the meat and adds the flavor of fruity wood, which is the soul of American barbecue.
Fifteen, Australian BBQ
Australia has a pleasant climate, and most cities can enjoy outdoor activities all year round. On weekends and public holidays, people invite friends for outdoor barbecues, which can be regarded as a major social activity for Australians. In Australia, almost every household has a barbecue, and every park has barbecue facilities available to the public. They grill fresh raw food on a heated iron plate, making the bulgogi soup thick and soft in texture. Authentic Australian barbecue pays attention to its original flavor. Apart from salt, it is rarely seasoned with spices. It is simple and plain, but has a natural beauty.
Strictly speaking, Australian barbecue is mainly grilled, and the "burning" process is rarely used. Australian barbecue grills generally do not have very high firepower, and an arched cover is often added to the grill to turn the grill into a small oven. Cut the meat into 1 to 2 cm thick pieces and place all the ingredients on the grill and simmer below, covered with a lid. The meat grilled in this way has a rich soup and a soft texture, which is very different from the barbecue we usually eat in China.
sixteen, South African meat skewers bushman sosatie
Bushman Sosatie means barbecue, crocodile, ostrich, springbok, zebra. These animals are only seen in the animal world, but they are barbecue delicacies on the African table. Friends who like game can try it for hunting. Making a living Namibia The cuisine of the primitive tribe Bushmen .
Seventeen, Greek Souvlaki
Souvlaki is Greece famous fast food. It is made by marinating lamb and pork for 12 hours in a sauce mixed with olive oil, lemon, garlic and oregano, and then grilling it, so the meat is very elastic and rich. Chewy. Drizzle the skewers with a sweet-and-sour Greek tzatziki sauce to soften the rich meaty flavor. Locals like to use this kind of barbecue with pita bread, and then add onions, peppers and other seasonings.
