In the summer, the best thing to do is to eat a barbecue. On the night of the cool breeze, the three and five friends, with the fireworks in the stove, a glass of beer, a single hand, and a good one.

Looking across the country, where is the best barbecue, the most worth trying? Grilled oysters from Zhanjiang of Guangdong Province, handled barbecue from Zhaotong of Yunnan Province, "Everything can be grilled" from Jinzhou of Northeast China, Naan meat from Kashi of Xinjiang Province, roasted butter from Yueyang of Hunan Province...... A thousand kinds of barbecue have a thousand forms.

01| northeast barbecue

"The big gold chain small table, a small barbecue for three days a day, for the northeast, the barbecue is the blood of the bone. Jinzhou is the most important barbecue resort in the northeast, and the local people are in the way: "everything is baked but a barbecue."

If you go to Jinzhou for barbecue, don't miss the king fried skewers of pork ribs, grilled chicken feet, dried tofu skewers and grilled seafood.

Jinzhou special rib skewers, that is, pork ribs with brittle bones, marinated in advance and strung with small iron strings. Compared with other kebabs, it does not win by the amount of meat, it is fascinating that the crunchy pleasure, with draft beer chug, perfect.

If you like rabbit head, I suggest you try the roast chicken head. Split in the middle of the raw roast chicken head, bone and meat together, crispy and delicious.

Jinzhou is located in the Bohai Bay by the mountains near the sea, when the sea opened, Baiboold shells and thin shells waved at you in the barbecue stall, waiting for you to taste. And then there's the grilled crab, which takes the umami to the extreme and makes a great accompaniment.

Golden on a charcoal stove, Jinzhou dried tofu, similar to tofu in a postal area, is thin and crisp, and needs to be rolled with scallions and brushed with yellow sauce.

02 | Xuzhou Barbecue

Xuzhou people's enthusiasm for barbecue can be described as "ten kidneys and ten balls, big chili and big drops of oil".

Among the Hanhua statues unearthed by the Han King in Tongshan, Xuzhou,

There is a lot of barbecue related content

According to legend, barbecue was originally originated in Xuzhou, where there has been a history of eating barbecue for more than 2,000 years, which is regarded as the originator of "barbecue".

Xuzhou barbecue, sheep is the absolute protagonist, but also the local fresh cut young goat, the taste is much more tender than other sheep. Many barbecue shops are hanging in front of a whole sheep slaughtered on the day, according to the parts of the catty order.

Xuzhou barbecue also pays attention to semi-automatic roasting: each table will be matched with a small oven, the boss will roast the meat skewer with an iron skewer to semi-cooked, the rest of the hand, the tenderness of their own adjustment, sprinkled with the old three spices: cumin, chili powder, salt. Looking at the sizzling meat skewers, smelling the aroma of mutton forced out of the direct fire, let people's index finger big move!

Because the goat's oil is less, the Xuzhou skewer will be brushed with lamb oil, or even covered with a whole piece of lamb oil. Under the direct fire, the fat is forced out, and there is no taste of sheep, leaving only the most original aroma and meat taste. With barbecued mutton skewers is not enough, Xuzhou barbecue standard with baked bread, in fact, is a pancake, a baked bread can pack everything, fragrant and chewy.

Eating barbecue in Xuzhou ends with a bowl of hand-rolled noodles. Next, out of the pot, code the ingredients, pour the gravy, noodles texture chewy, a bowl down the stomach is very. Now it is the dog days of summer, this time to go to Xuzhou to eat barbecue just right, but also to catch up with the Fu Sheep Festival.

03| xinjiang barbecue

Xinjiang barbecue mainly eats sheep. The lamb is chosen by the lamb's leg meat, which is a large amount of mahjong size, not to be seasoned, and three pieces of lean meat are sandwiched with a fat goat oil, strung on a large iron bar.
Xinjiang is still using traditional charcoal fire, dozens of barbecues on the shelves, and the roast chicken USES the wind board to control the fire, fan the wind, and rotate the meat string to change the heat Angle, and can also hum the song to attract guests.

The lamb turned from bright red to brown under the attack of charcoal fire, and the skin turned brown, releasing a rich fat aroma. The local seasoning is generally light, and the amount of cumin powder and chili powder is extremely restrained, and the meat is eaten.

Another type of barbecue is naan meat, which is said to be the originator of barbecue. The cuts of meat are usually larger and more expensive than the roast. First pickled, with turmeric color, skewer on the red willow branches, into the naan pit braised roast, meat flavor, vaguely also more silk red willow branches fragrance.

Roast lamb liver and lamb loin is not highly accepted, but a taste can definitely put it in the ranks of beautiful things. The way of eating is more fierce, often when the table is still permeated with blood, and the roast is not fully cooked.

When you eat barbecue in Xinjiang, you have no soul without naan. Barbecue without the need to plate, directly on the naan, the meat skewer down wrapped up to eat, naan wheat and meat skewer fat fragrance mixed together, the most meat eaters heart!