▲ You will definitely not fight if you eat "Baba Shao". One for you and one for me, we can eat it till the end of time. Photography / CCCCCCC major, picture / picture insect·creative
-风物君语-
How to describe barbecue in one sentence?
Chengdu: Bashi Deban
Yibin: Nongba Shi’s
Xichang: Banzha
Leshan : Comfortable
Summer without barbecue is just like Sichuan without Chuanchuan is incomplete!
Chuan Chuan can be eaten cold or hot, hot pot or bowl. In the midsummer of Sichuan, barbecue is the hottest way to enjoy skewers.
According to Ele.me data, the number of barbecue stores in Sichuan launched on the Ele.me platform in the past month has reached the highest value this year, which is about 50% higher than the same period in 2019. The continued booming late-night snack market has made the competition in the BBQ world more and more fierce. All major BBQ sects have to rack their brains and come up with their own unique skills.
▲ Spicy Leshan Pie grilled small yellow croaker. Picture / Where to eat in Shanghai
It is different from the bold bold BBQ in the northwest, the gentle fresh glutinous rice in the BBQ in the South, the relaxed comfortable in the Northeast BBQ, and the spicy Sichuan BBQ, which will ensure you never forget it. Unforgettable after passing by.
If we talk about the many sects of , Sichuan Barbeque is second, and no one dares to say that it is first. Yibin's grilled , Xichang's brazier grilled , Shimian's Teppanyaki , Leshan Emei's ever-changing skewers , Chengdu's various sects are a great fusion ... You can easily eat all kinds of barbecue sects without leaving Sichuan. In Sichuan dialect it is really "comfortable" (good experience, good taste).
▲ Top 10 star items from major barbecue schools in Sichuan. Design/Liu Hang
Yibin, the driest and most fragrant Xiao Chuan Chuan
0The soaring popularity of Yibin's "barbeque roast" , legend has it that it originated from Zhaotong Xiao Chuan in Yunnan.
The biggest feature is the small skewers and the selling. The essence lies in roasting over a high fire, which requires precise control of the time and heat. Different from slow roasting over charcoal fire, the skewers cooked over high heat will be more dry and fragrant.
▲ "Burn the handle" means burning it fiercely. Picture/Documentary "A String of Life"
Yibin Barbecue pays attention to spicy dry aroma , with a slight cumin aftertaste. peanut noodles, soybean noodles , and sea pepper noodles are must-have special dipping sauces for every family.
The aroma of charcoal fire, peanuts, soybeans and meat come together to make it taste delicious. This is the taste that barbecue should have.
▲ The soul dipping dish of Yibin BBQ. Photography/Fan Xiaozhe
Half Strong is the star item of Yibin Barbecue. I guess many people have questions, what is Half Strong? Both half-strong and full-strong are beef. Half-strong is half fat and half-skinny, which is equivalent to the "fat and thin" in Northeastern barbecue. Full-strong is full-thin.
After being baptized by the fierce fire, it is already sizzling and oily, rolled on the secret seasoning, spicy and delicious, and it is very enjoyable to take one bite.
▲ Grilled and sizzling with oil. Photography/Fan Xiaozhe
What kind of tofu can be eaten with three flavors at the same time? That must be Tofu with milk .
The freshly baked tofu in batter is swollen and still tender. Add some kohlrabi and folded ear roots into pieces. Pick it up and eat it while it’s hot. The skin is htm The tight feeling is in sharp contrast to the silky texture like soy milk in the middle. You can also feel the surge of slurry when chewing.
▲ Who can resist this soft bite of tofu wrapped in milk? Photography/Fan Xiaozhe
Common grilled crucian carp, Yibin people like "cold salad" . Boil the fresh crucian carp and pour it into the spicy and sour sauce. It is tender and tasty, appetizing and relieves greasiness. It's said to be cold salad, but it's actually Sichuan Liangzhong's "hot salad" recipe, but the menu says it's cold crucian carp, probably to give diners a surprise.
▲ The cold crucian carp made using the "hot mixing" method does not taste cold. Photography/Fan Xiaozhe
The best thing to go with barbecue is beer, but in Yibin there is another essential "weather tool" - cold cake. After eating barbecue, take a bite of the springy and smooth cold cake, ice cold with a hint of brown sugar, refreshing and sweet.
▲ The cold cake is as warm as jade, cool in the mouth and sweet in the heart. Photography / Timeless, Pictures / Picture Bugs·Creativity
"Sichuan Barbecue watch Yibin , Yibin Barbeque watch patrol ".
Xunchang is a small town in Gong County, Yibin. The locals say that if you don’t eat Xunchang barbecue when you arrive, it means you have never been to Xunchang~skr. Xunchang BBQ has extremely high requirements for ingredients. It does not pickle or fry the food, and it is grilled raw.
▲ Crispy and tender roasted pig snout, freshly baked. Picture/Documentary "A String of Life"
Pig nose strings (pig's nose strings), a new internet celebrity in the barbecue circle, A pig only has two s. Eating two skewers is equivalent to eating a pig. The texture is crispy and tender , and it is perfect to grill it with the special grilling method of barbeque.
High fire Quickly roast the aroma, Low fire Slowly inject the soul of chili pepper and cumin, bite Teeth are springy and tender , crispier than hairy tripe, chewier than ribs, just like making a tooth for your teeth The spa, creaking is addictive.
▲ The star items of the patrol barbecue, grilled pig snout and pig heaven. Photography/Fan Xiaozhe's strict requirements on ingredients, coupled with the unique secret sauce, has made Yibin Barbecue capture the hearts of countless foodies. If Yibin barbecue is better than "small" , then barbecue in Xichang must be better than "big" .
Xichang, the most rugged big sticks
brazier barbecue and large bamboo stick barbecue are the "two guardians" of Xichang barbecue. Xichang is a multi-ethnic city inhabited by many ethnic groups, mostly Han and Yi. Brazier barbecue originated among the people of Liangshan.
The Yi people have the habit of roasting in the fire pit all year round. Putting a grilling net on the brazier can roast potatoes, pork and other foods. "Fire pit roasting" has become a cooking method, and has now been listed as intangible cultural heritage. Production skills .
▲ Xichang brazier barbecue under the rising flames. Photography/Chengdu Business Daily, Picture/Visual China
With the continuous innovation of barbecue technology, brazier barbecue has developed into the form of "big bamboo skewer barbecue" . Big Bamboo Stick BBQ is very particular about the selection of bamboo skewers. It uses fresh bamboo. The unique fragrance emitted when grilled can add a unique original ecological temperament to the ingredients.
The roasted Liangshan pork , which has strong regional characteristics, uses this kind of bamboo skewer. If you want to eat authentic Daliangshan Mountain Black Pig, you can buy it in Zhaojue County, a high-altitude place.
▲ Xichang Big Bamboo Stick BBQ. Photography/dried fish, picture/picture insect·creative
The unique slaughtering method of the Yi people allows the natural aroma of pine cones to penetrate into the pork, and then chop it with the skin and bones. To form into pieces, just add millet pepper , minced garlic and salt for simple seasoning, then add local native rapeseed oil to infuse the soul. When the pork is shiny, , you can put it on the big bamboo skewer.
The roasted small pork with skin can lock in the essence of the pork, mixed with the grease produced by the fat roast, and continuously inject aroma into it. Bake until the meat skin is slightly browned . Dip it with special dry ingredients (chili noodles + stir-fried bean noodles). Enjoy it. is crispy and tender. You can't help but want to eat another piece.
▲ The picture above shows the roasted Liangshan pork. Picture/Documentary "A String of Life"; The picture below shows grilled small intestines. Picture/Documentary "Fire of Fire"
In addition to small pork, grilled small intestines is also a favorite of Xichang people. Choose a section of small intestine with the belly end, clean it and stuff it with green onions and seasonings. Roast the whole section until the oil bursts out. Cut it into small pieces with the sound of sizzling.
The crispy and elastic skin of the small intestine is wrapped in the fragrant and tender fat and green onions. When entering the mouth, the juice and alluring aroma spurt out, making people unable to stop taking one bite. If you get tired of it, just order a portion of Qionghai drunken shrimps, and you can also add a portion of grilled rice cakes (roasted rice cakes).
Huili of in Liangshan Yi Autonomous Prefecture, baked potatoes and baked dried tofu are a must. Potatoes roasted until golden brown and slightly charred are paired with local homemade chili noodles. The red and yellow colors are striking and bright.
The heat of roasted dried tofu is particularly critical. There is a crispy sound when you take a bite. It is salty, crispy and spicy, which is what good dried tofu should be.
▲ Salty, crispy, spicy and lovely roasted dried beans.Photo / Where to eat in Shanghai
Compared with the small skewers in Yibin, the meat grilled by Xichang Dashi is more fresh and juicy, and Shimian's Teppanyaki opens up a "new horizon" of barbecue .
Asbestos, the best-looking "teppanyaki" grilled
known as "China's best barbecue" 's asbestos barbecue is a representative of visual style barbecue. The style of
is a bit like Xichang BBQ. In form, it is a combination of barbecue and barbecue. There are iron plates, iron mesh, tile grills, and so on. "Style" is amazing. The delicacies coming out of the mountains have very high requirements for the ingredients, so what you eat is more of the ingredients their original flavor .
▲ The legendary most beautiful Teppanyaki, do you think it is cool or not? Picture/Network
A piece of square iron sheet filled with holes, spurts out flames at the moment when the grease drips. The ingredients bathed in the firelight hardly need the blessing of spices and cumin to awaken the most primitive emotions. Delicious .
Cut the beef and mutton slices into large and thin slices, dip them into the special oil soup before grilling, fly them on the iron plate, and roast them in the flames for a few times, and you can taste the first-hand "floating on the fire" among the people. . The standard ingredients for asbestos dipping dishes are generally chili powder, peanut powder, bean flour, sesame powder . You can also add sweet and sour sauce according to your personal taste.
▲ lumps of meat grilled under the fire. Photography / Greedy Guests, Pictures / Picture Bugs · Creativity
As the "Barbecue Capital", 's Shimian, is not only a visual feast, Asbestos's skewers of barbecue are also unique. The meat skewers are cooked in advance to taste, and almost no other seasonings are added except oil when grilled. After grilling, they are paired with secret chili noodles or vinegar saucers to let the lingering pyrotechnics and seasonings linger. The local star product Palm Zhongbao takes this feature to the extreme.
▲ A palm treasure that is both soft and crispy. Picture/Where to eat in Shanghai
Leshan Emei style Barbecue, mainly represented by Leshan and Meishan, can be subdivided into "Leshan style" and "Emei style" . Leshan style barbecue emphasizes marinating first, then frying, and finally grilling. The taste is sweeter and drier . Honey is sometimes added for seasoning. The spicy cumin flavor is strong. Some places do not dip the bean noodles in it. The overall taste is better than the Emei pie. Heavy. According to local people, Leshan Barbecue can be called Bobo Chicken and Sweet Skin Duck and are called the "Big Three" of Leshan cuisine. ▲ Sweet and spicy small yellow croaker slow-roasted over charcoal fire. Picture / Where to eat in Shanghai A roasted sweet and spicy small yellow croaker explains the Leshan people’s obsession with sweet and spicy taste. The small yellow croakers with smooth and fragile skin are first fried into shape and then slowly roasted over charcoal fire to get the flavor. The sweet and spicy sauce slowly penetrates into the texture of the fish under high temperature. The white meat flaps are firm and delicate, and the fish skin is crispy. Sprinkle a handful of chili noodles and have a bowl of only glutinous rice , Tremella , Xiaoyuanzi three fresh ice powder , this is the ceremonial sense of Leshan to welcome the midsummer. ▲Three delicacies ice powder , to relieve heat and fatigue. Photography/Qi Ge The taste of Emei style barbecue is relatively light . Avoid salty, spicy and dry. It is customary to brush oil and sprinkle ingredients after grilling. The taste is more moist, and the ingredients are full of juice. Emei pie loves meat very much, spare ribs, beef, palm treasure, ham sausage... But the thing that makes people think about it the most and keeps them awake all night is the roasted secret sweet and spicy food from Meishan Pork belly . The pork belly needs to be seasoned twice to taste better. The boss is very heavy-handed when cooking the ingredients, as if the seasoning is free. The steaming pork belly is first crispy in the mouth. It is plump and wrapped in gravy. The aroma of the meat instantly bursts into the mouth. It is so sweet that it makes people intoxicated. Eating pork belly and drinking glutinous rice and wolfberry boiled beer , you can tell at a glance whether you are a seasoned foodie. ▲ Sparkling secret sweet and spicy grilled pork belly. Picture/Documentary "A String of Life 2" The continuous development of food culture has made local catering more diversified. In one store you can almost eat all kinds of skewers, braised meat, tofu brain, ice powder... with cute names Bobo Chicken ( cold pot skewers ) , tempting Deep-fried skewers, boiling hot pot skewers, and exquisite barbecue skewers, thus forming the Leshan Emei Pai’s “Various Chuans F4” . Sichuan barbecue where the heroes compete for supremacy, in addition to these well-known sects, naturally there are also unique small sects from various places.. ▲ Super chewy chicken hamstrings. Picture / Where to eat in Shanghai salt-edged in Panzhihua City, the barbecue style is relatively rough , roasted whole lamb , roasted suckling pig are big and enjoyable, grilled sandworms and grilled grasshoppers are small But fragrant. blood sausage , beef intestine , yellow beef are all barbecue ingredients favored by locals. The tough chicken hamstrings has also been favored. It is cut into small pieces and grilled until slightly charred, and dipped in spicy and slightly sweet dry ingredients. The locals also prefer a kind of vegetable , which has a unique taste after roasting. White melon ( zucchini ), also known locally as March melon , is often used to fry ham in the north, but in Sichuan it instantly becomes the "little princess" in barbecue. The roasted zucchini has no excess water and tastes a little sweeter and crispier, which makes people want more. ▲ A little fresh in the barbecue world, grilled March melon.Photography/Fan Xiaozhe The barbecue in Luzhou is relatively easy-going and the taste is not very strong. You can add spicy and cumin, and the diners can decide how dry it is. There are fresh-style grilled fish and grilled rabbit, as well as heavy-flavored grilled beef whip and grilled pig eggs. The taste of Xuyong barbecue is spicier than that in Luzhou City. The specialty tinfoil grilled seabass is the smooth and tender fish wrapped in the fresh, sweet and spicy slow roasting, which will make the next table cry with greed. ▲ Responsible for the C position in tinfoil barbecue, tinfoil grilled bass. Photo / Where to eat in Shanghai Dazhou BBQ specializes in spicy , which is very suitable for ingredients with thick fat and easy to get greasy. The signature tinfoil grilled brains has very high requirements on ingredients and heat. During the baking, you can see the fresh and tender brains jumping in the tinfoil box. It perfectly combines spicy and freshness. It is the most "luxury" in the area. ”The gourmet temptation of . The barbecue in Ziyang Lezhi is very famous. It is said that since 2018, a large-scale barbecue festival will be held there every year. The taste of Lezhi BBQ is similar to that of Chengdu. It focuses on fragrant, spicy, crispy and numbing . The cumin flavor is very light, which is suitable for grilling enoki mushrooms and other ingredients. ▲ Spicy grilled enoki mushrooms. Picture/Visual China The high temperature of the tin foil and the spiciness of the sauce bring out the original sweetness of the enoki mushrooms, which doubles the happiness when chewing. In addition, there is another city where you can enjoy almost all the barbecue styles mentioned or not mentioned above, it is Chengdu. Speaking of barbecue, the bigger the city, the less confident , Small cities and Small counties rolled their eyes, feeling that the barbecue in big cities was not authentic enough, but Chengdu was an exception. As the capital of Sichuan Province, , Chengdu’s barbecue is extremely inclusive. There are not only local specialties such as Yibin BBQ and Xichang BBQ, but also Northeastern BBQ, Xinjiang BBQ, Korean BBQ and other special BBQs from all over the country. ▲ Among the store names of Sichuan barbecue stores, the top ten most frequently appearing place names are "Yibin, Leshan, Xinjiang, Lezhi, Shimian, Xichang, Chengdu, Wanzhou, Chongqing and Dazhou". Design/Liu Hang According to the statistics of Ele.me, whether it is the number of barbecue stores or the number of takeout orders of Ele.me, Chengdu is firmly at the top of the list. is far ahead. Here, you can realize the freedom of "eating wherever you want" barbecue. On the menu of Chengdu barbecue restaurants, the most frequently featured ones are Spicy Wide Noodles and Raw Beef . The wide noodles are roasted until they are slightly waxy yet firm. They are filled with soup and are so delicious that they can be used as a staple food. If you want to say how different the methods are, you have to look at the subtle differences in seasoning. ▲ Spicy noodles with bouncy texture. Photography/Fan Xiaozhe Raw beef is generally divided into two types. One is to mix beef with seasonings, coriander, etc. and serve it directly on the table, which is very down to earth.Another method is to cut it into small slices, wrap it evenly with chili noodles and spread it flat on the plate. When eating, you can dip it in vinegar and mustard, which is similar to the Northeastern "raw skewers". ▲ Chengdu “raw beef sashimi”. Photography/Fan Xiaozhe Do you think you can’t eat “heavy taste” in Chengdu? "I would rather give up the golden mountain than the tip of the chicken" Chengdu has an inseparable love for roasted Qiaoqiao. Chicken butt is the most tender piece of meat on the chicken. Before grilling, it needs to be marinated with fried sea pepper noodles and secret seasoning , and then charcoal fire is used to force out the fat. , in order to keep the meat fresh and tender, it needs to be removed from the fire three times to cool down during the baking period. Only in this way can the baked meat be crispy in skin and tender in meat, which can be called authentic. ▲ Grilled chicken with crispy skin and tender meat. Picture/Documentary "A String of Life 2" Chengdu's barbecue , although it does not look so "authentic", we hope it can accommodate more "little specialties" and "small sects" . It not only integrates Chuan Chuan from all over the world, but also combines the market and modern , tradition and new life. is like the barbecue sects in various places, which continue to integrate with the times, but also constantly change new tricks in ordinary ingredients to surprise us. what to eat? BBQ thi~ Tell me which barbecue cutie is your favorite? - END - Text | Edited by Su Chen | Designed by Su Chen | Cover image by Liu Hang | Picture insect·Creativity *Special thanks to He Jie and photographer Fan Xiaozhe This article is the original content of the WeChat public account [Authentic Scenery] Without account authorization, any reprint is prohibited Leshan Emei, the most “variable” string
The characteristics of independent small sects "Chun Chuan"
Chengdu, the most "integrated" Chuanchuan
