"Asian temperament dance king" Nicholas Zhao Si has a classic saying: There is nothing in the world that cannot be solved by a barbecue. If so, then two meals!

"Asian temperament dance king" Nicholas Zhao Si has a classic saying: There is nothing in the world that cannot be solved by a barbecue. If so, then two meals! For Chinese people, as long as they go to the barbecue stall, the smile that once eliminates grudges is "A string of grudges !"

So, where people love barbecue the most?

Today, please hold your saliva, and the editor will take you to see what special and seductive skewers are waiting for you to eat.

NO.1 Qiqihar —Back to its own Barbie Q skills

Qiqihar BBQ is famous nationwide because of its "local customs". raises red-crowned crane 's hometown, feeds cattle and sheep on the grassland , and the hospitality in the northeast is enthusiastic and thoughtful, so roast beef and mutton naturally became the protagonist of the barbecue here.

Authentic Qiqihar barbecue is cut and stir-frying . mixing meat is the essential marinating process that determines whether the barbecue is delicious. Onions remove fishy smell and improve freshness; the addition of soybean oil and a small amount of beer makes the barbecue soft, tender, juicy and plump... These are the unique experiences of people in Qi City about barbecue.

Other places are roasted with barbecue according to slices, and Qiqihar’s barbecue is roasted with on plate. The marinated beef was put into the large iron plate specially made in Qishi. The thin slices of beef quickly rolled up the body under the high temperature roasting, constantly releasing the tempting aroma.

Don’t forget to dip the sauce, the essence of Qiqihar barbecue . Peanuts, sesame and other seasonings are mixed and crushed, and dipped in tender beef and fragrant. If you like spicy food, try a special spicy dry dish. It has a small spicy but rich aroma and prefers Korean flavors. There are also dipping sauces here, so you are satisfied with the bag.

NO.2 Liaoning Jinzhou skewers into intangible cultural heritage

Jinzhou skewers into intangible cultural heritage , but it has been criticized because it is included in the " Intangible Cultural Heritage ", and many people think that it has too little qualifications and is not worthy of such a high honor; in the traditional sense, intangible cultural heritage inheritance must be traced back to at least 3-5 generations, and Jinzhou Barbecue probably originated in the 1980s, and even now it has only been less than 40 years.

Nevertheless! Jinzhou barbecue has proved everything with its strength. In recent years, more and more barbecue restaurants with the word Jinzhou have opened. There are nearly 2,000 stores in Jinzhou alone, and the density is not inferior to Lanzhou beef noodles and Shaxian snacks!

It is said that the barbecue workers in Jinzhou barbecue restaurants must also obtain the "Jinzhou Barbecue Skills Certificate" to before they can be qualified to officially start work. Just because of the seriousness of Jinzhou people in treating barbecue, they can't help but want to taste it~

"Dip, brush, sprinkle, grill, turn, press" is the public secret of Jinzhou barbecue . Not only is it roasted delicious, but it also needs to be constantly innovated: beef, sheep, chicken, and pork are standard barbecue. In addition, pigeons, sheep eyes, chicken heads, chicken butts, etc. are not missed; grilled squid , pineapple plates, oyster crabs are even more indispensable; even vegetarian dried tofu and quail eggs can be used to roast.

NO.3 Xinjiang oven The longest

Xinjiang people The way to eat barbecue is the purest, most natural, and most "wild" . Authentic Xinjiang barbecue, only two kinds of skewers: iron sticks and red willow branches. The skewers with "two thin and one white" rule makes the meat skewers not sticky or greasy. Moreover, has the longest Xinjiang oven in the country, and can grill more than 300 skewers, and a meat granule is 5 cm .

Roburen Roburen Roburen kebab is a natural style in the skewers. The charcoal is made of local ingredients, and the freshly picked red willow branches still have the fragrance of plants. I believe that no place can eat barbecue more wild than Xinjiang!

weili Luobu sheep is the best in barbecue . roasted whole sheep uses local Robu sheep . This kind of sheep that grazed sheep on the Gobi Desert eats Robu marmalade and licorice . The roasted mutton will have a unique fragrance. The best match between

and barbecue is the freshly baked hot naan . While it was hot, fold the naan in half, then put a few strings of oily barbecue into it, and then rub it with the flow, and the meat fell into the naan.The crispy and sweetness of naan, and the oily and juicy of barbecue, can only be described in one word - terrible.

is comparable to the fairy combination of naan and barbecue. I am afraid that only is the Hotan baked bun , which is famous throughout Xinjiang. The baked buns look brown and attractive, but for diners who are tasting baked buns for the first time, they don’t know where to start when facing the steaming and bulging baked buns in front of them.

NO.4 Jiangsu Xuzhou 2200 years ago, I learned how to skewers

is a person who has watched " Life Strings ". No one is not impressed by Xuzhou barbecue. Xuzhou barbecue is the purest thing that can be traced back to 's Han Dynasty portrait stone 's 's purity. It is the magnificent "ten waists and ten balls, loud shouting peppers and oil", and it is even more unique from barbecue in other regions. In addition, Xuzhou is also the invention of mutton skewers, and the popular model is in the lower three-way .

In short, when you come to Xuzhou, you can not drink "shá soup" or visit Yunlonghu , but don't you taste the famous Xuzhou barbecue? Then you have been in vain.

NO.5 5 major schools are roasted in Sichuan Province

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15 major schools are roasted in Sichuan Province ( Xichang Braised Braised, asbestos teppanyaki, Emei Barbecue, Leshan Barbecue , Yibin barbecue ), the "bang roast" of Yibin pie is the characteristic, is calculated according to the calculation, and eat it is the Jianghu gas; asbestos pie pays attention to lightness and authenticity, with less spices and less processing, and cumin is definitely not used, and the original flavor of the food is the mouth; Leshan pie is pickled in advance according to the original flavor of different ingredients, and the spices penetrate into the meat fibers and then roast them on high heat. It is salty, fragrant and tasty, and crispy and spicy.

Compared with other major schools, Emei barbecue is much fresher, but oily swelling is still the secret of Sichuan-style barbecue. The meat dances between the oil, making people salivate and salivate.

In addition to the corresponding barbecue keywords of each family, other things like pork belly, beef, ribs, chicken skin, yellow throat , palm treasure ... No matter which sect is essential. As for dipping sauce, the standard is peanut powder, soybean noodles , and chili noodles dry dish .

pair, Sichuan barbecue feature is Jintouba Nao , Chengdu loves chicken chew, which is the most familiar chicken butt .

NO.6 Zibo Master roasts seven parts, do the rest by yourself

Zibo, Qi former capital, has its own food culture. At that time, the State of Qi implemented reforms from Guan Zhong , and selected talents from the village with "Ming" and "Vision". is good at frying, boiling, burning, and roasting . Yiya , who is also a seasoning expert, was selected and successfully entered the side of Duke Huan of Qi and became an imperial chef. , which he was good at, is the originator of today's skewers.

Zibo chef bakes seven parts, do the rest by yourself, the standard is small cake rolls and scallions . In Zibo, beer with barbecue and barbecue with small cakes has become an important part of the local night economy and an important choice for people's nightlife.

NO.7 Beijing invites Xinjiang people to do pre-bake tutoring

Beijing invites Xinjiang people to do pre-bake tutoring, and stipulates that 30 barbecue stalls must be available in each urban area, and finally roast duck and roasted meat become internet celebrities.

. In the old days, there was a set of rules for eating roasted meat. First of all, the roasted seeds were made of round iron plates riveted with iron bars, mounted on the iron ring, and burned pine branches or pine towers and below, so now many shops claim to be "real pine barbecue".

Gourmet Tang LusunMr. once said that eating barbecue is good for old roasted pork and sliced ​​meat. The older the roasted pork, the better. Because after being used for a long time, there is a condensed oil in the gaps on it, and the roasted pork slices have no rust smell, so they look particularly fragrant.

is the chopsticks. The roasted barbecue is mostly own-baked and eaten. The chopsticks used to eat barbecue are longer than ordinary chopsticks, making them easy to operate. You should also choose chopsticks made of arrow bamboo , because of their hard texture and smooth surface, which are very suitable for barbecue.

NO.8 Yunnan Zhaotong 50 skewers are skewed together.

. If you want to say that the only thing that truly comprehends the types of barbecue is Yunnan. The gifts of nature and geography give Yunnan people endless inspiration to barbecue, "Zhaotong Small Skewers", "Jianshui Grilled Tofu", "Dai Flavored Fish" , these names are just the tip of the iceberg.

, especially Zhaotong 50 strings of burnt . Although everyone knows that Yibin kettles, the real origin is Zhaotong, Yunnan next door. The earliest roasted rice cake in is the barbecue form that is loved by in Zhaotong, and the food is usually beef and mutton. Walk to the Shuifu county town and you will find that the entire street is full of it. Moreover, because the meat is small and roasted, they especially like to eat fat (full-strong) or semi-fat and lean (half-strong) beef, which is very fragrant. The vegetarian dishes they pair also have Yunnan characteristics such as mushrooms and .

There are also some curious insects, such as cicada , dragonflies, bamboo insect , silkworm pupa , etc. Most of them are fried first and then roasted, and you can hear the perfect crisp sound of "kick" after biting it. Although there is not much meat, it is better than the crispy taste and has no strange aftertaste.

NO.9 What is dark roast in Guangxi?

No province can include many cities famous for barbecue like Guangxi. , no matter it is Baise roasted pig eyes, Liuzhou roasted snails, Guilin's roasted field mice, Nanning roasted beef Huanxi, Longsheng's roasted tadpoles, Yulin roasted snake eggs, Wuzhou roasted dragon lice . Their inner nature is always so similar: in the face of protein , wild, strange, strange, and special are not problems.

Chen Xiaoqing once said in an interview: " Guangxi is the most complicated place in China's diet ." Finally, he added meaningfully: Non-toxicity is probably the only condition for Guangxi people to define food.

Guangxi barbecue master A Bing broke the Guinness record and roasted 216 sheep alone . A Bing also challenged many Guinnesses like this type. In October 2007, A Bing roasted 2,008 chickens on site in 100 minutes and declared the Guinness World Record for this project. In addition, A Bing also set a record of roasting 100 suckling pigs and 136 goats at the same time. On the third day of the first lunar month of in 2016, A Bing roasted 2016 three yellow chickens in Nanning to welcome the New Year.

NO.10 Hunan’s first-hand roast butter supports half the sky

Hunan barbecue world, and the two major factions are Yueyang barbecue and Xiangxi small skewers . In general, the two have always adhered to Hunan's usual heavy taste in terms of taste. And Xiangxi small skewers, as its name suggests, are small and exquisite , one bite at a time, and are extremely particular about pickling.

In addition to the well-known " Yueyang Tower Notes ", Yueyang, a small town located on the shore of Dongting Lake, is also a veritable barbecue city. It is said that the earliest barbecue stalls in Yueyang were all opened by people from Xinjiang. After that, people from Yueyang learned from Xinjiang and improved them according to local ingredients and taste preferences, forming the unique Yueyang barbecue flavor.

The most popular roast butter among small skewers in Xiangxi, although it is small in size, it shows the barbecue skills. The fire should not be too high, and the butter should be roasted with a thin layer of fire; the seasoning should not be too much. Roast until a certain heat before adding chopped green onions, so that the high temperature can make the onion fragrant. The delicious roasted butter skin is crispy and oily, and it has a hint of milky aroma, so I can't stop it.

NO.11 Guangdong roasted chicken wings and honey brush

Cantonese barbecue is simply clean compared to other barbecues with strong flavors! Unlike other barbecue with a handful of chili noodles and a handful of cumin, Cantonese barbecue...it is with honey brushing!

But honey is usually brushed in meat to remove the greasy feeling of the meat and create a sweet feeling in the mouth~ It is the finishing touch of Cantonese barbecue!

In addition, Guangdong is also the main battlefield for grilled seafood, Zhanjiang mainly roasted oysters .

charcoal-grilled oyster , use the oyster shell as a container, place it on an open flame, and pour chopped garlic chili , the focus is to reflect the seafood flavor of the oyster itself and the ingredients are not heavy. In addition, there are grilled squid, grilled fish , grilled shrimp , grilled conch, etc.

NO.12 No crayfish in Wuhan can or leave

No crayfish can climb out of Wuhan alive. When the barbecue meets crayfish, a unique way to eat shrimp balls with shells in Wuhan was developed.

You should grill the crayfish with thick shrimp shells to taste, there is some "scruples" hidden in the middle. After washing and draining the smaller crayfish, brush a layer of honey on , so that the roasted crayfish meat will have the sweetness of honey. Unlike the general brushing method, grilled crayfish must be kept using a brush to point from top to bottom at high speed, so that the oil seeps into the meat along the gaps in the shrimp shell. This process needs to be repeated several times until the crayfish changes to an attractive red color.

In addition to roasted crayfish, the crispy roasted lotus root slices also have a great taste. The secret ingredients are marinated and then baked into the oven. It is both delicious and fresh and sweet. It is best to add wine.