04 | Guangxi Barbecue

Guangxi Barbecue is a vivid illustration of how exotic and high the ceiling can be for ingredients, such as the infamous roast pig's eye.

Skewers have to avoid eyeballs, turn back and forth on the charcoal oven, brush with soy sauce and salt, pay attention to the best not to stare at it, a pair of eyes will certainly not dare to eat.

Put the whole eyeball into the mouth, gently bite, do not open your mouth, let the burst pulp overflow the mouth, pig's eye strong way elastic teeth, a bit of fishy taste can not be tasted. After two bites, you can eat the crunch of the lens and cornea, and only by feeling it in person can you appreciate the true meaning of the fragrance.

05 | Shandong Barbecue

The overlord of Shandong barbecue also has to see Zibo, the must-kill technique is the standard small cake. Different from the lotus leaf cake in Beijing, the small cakes in Zibo barbecue are baked before rising, which is more tough and chewy.

Remove the meat from the skewer, wrap it in a small cake, then dip the spring onion into the sweet sauce and eat it. The aroma of the spring onion and sweet sauce stimulate the taste buds at the same time. Remember the Zibo local way of eating, two strings of pork roll a cake, that taste you experience it!

In Zibo to eat barbecue, you can also have a small stove, the boss will roast to half-cooked skewers on the table, the rest to you to roast, taste tenderness to you grasp.

Qingdao people who eat the sea by the sea, the protagonist of the barbecue is inevitably seafood. Brush garlic, ginger and barbecue sauce on the oysters, and slowly roast over a low heat, the juices gradually simmer out, and the fragrance is full.

And grilled squid, the meat is white, tender and firm, the fresh taste is not soft and loose, sweet and salty, crisp and elastic teeth.

Besides beer, in Qingdao, kebab's soul mate is wild wonton. A wonton soup, better than the living gods.

06 | Yunnan Barbecue

Yunnan barbecue "wild" is very, the locals will be the most local resources, cicadas, bamboo worms, silkworm chrysalis, a whole table of luxury roasted insects banquet immediately arranged, the most suitable for those curious players to punch.

During the fungus season, all kinds of fresh wild bacteria are also moved to the grill, and the charcoal fire gives them another charm. The range of baked vegetarian dishes is also wide, small melon, eggplant and so on. We love the white and tender tofu, tofu in the fire baked into the yellow and slightly scorched, a bite, the outside scorched inside tender.

Dipping water is also the soul of Yunnan barbecue, divided into "dry" and "wet" two. Dry material is mainly composed of chili powder, refined salt, monosodium glutamate, chili powder, Sichuan pepper noodles, wet material is generally prepared with fresh red rice spicy granules, Sichuan pepper noodles, chili pepper and soy sauce, and then add some folded ear root, spicy and stimulating.

There is also a dip called eggplant (locally called sour egg), which is sour and refreshing.

In fact, subdivided Yunnan barbecue, there are many kinds: Dai flavor barbecue lemongrass baked tilapia, Zhaotong 100 string a hand to burn, an old roasted chicken feet, Yunnan barbecue really do everything.

07 | Hunan Barbecue
Hunan barbecue has three treasures: butter yellow throat palm treasure.

Butter is a bit of fat on the tip of the beef breast. A hand of butter is grilled directly over a charcoal fire, sprinkled with chives and cumin, and sizzled under high heat, as if playing a symphony. People who have not eaten butter cannot appreciate the heavenly pleasure it brings to the teeth. While the taste is crisp, the fat aroma of the butter is awakened by chewing, and the milk fragrance strikes.

Hot yellow throat in hot pot is very common, but roasted yellow throat is not seen in every city. The heat of baking yellow throat is very particular, overbaked, neither chewy, more like chewing wax taste. A perfectly cooked yellow throat is crisp and delicious, and very bouncy.

Hunan barbecue is also divided into pies, Xiangxi barbecue sold by hand, one hand 10 skewers, the practice is also very particular: burning and baking separate, need to use two stoves. Yueyang barbecue is much rougher, you can see from the head of the string alone. Large chunks of meat are piled on skewers, and the northern people are delighted to see them.

08 | Sichuan Barbecue

Compared with Sichuan cuisine and hot pot, Sichuan barbecue is much more low-key and divided into many genres. Leshan barbecue oil, but not greasy, the pursuit of dry flavor.

Yibin in Sichuan Province is said to have originated from Zhaotong in Yunnan Province, but it is not limited to beef, mutton and potatoes, and the ingredients are more diversified. Burn them one by one over an open flame.

Yibin barbecue is eaten with dipping dishes, dry chili noodles and peanut bean noodles compound flavor, laid a salty and spicy taste.
There are also Sichuan Xichang brazier barbecue, open fire charcoal pot, big skewer meat, do not need barbecue master, own good ingredients on the brazier above the roast, simple and rough.

09 | Cantonese Barbecue

Brush the skewer with a layer of honey, which is the essence of Cantonese barbecue. The sweetness of the honey neutralizes the greasiness of the roast, which not only looks more attractive, but also tastes a little sweet.

Guangdong is located in the coastal area, there are countless kinds of seafood, grilled seafood is the most popular on the barbecue. Charcoal-grilled oysters, grilled prawns, grilled scallops, grilled abalone, the unique aroma of seafood makes people mouthwatering.

Chinese people eat barbecue, the pursuit of fireworks gas and lively. After all, there's nothing a barbecue can't fix. If you do, I'll have two meals.