The first hot food of mankind came from barbecue.
Rolling thunder fell from the sky, withered yellows connected from the steppes to the jungle, which was the fire that greeted the burning, the earth was exposed under the crackling heat, and the four-legged beasts running from east to west raced with the flames, and they finally understood that it was nothing more than a futile run.
The end point is the starting point, and all the healthy postures are transformed into a scorched black mess. There are two-legged beasts out of hunger, but also out of the curiosity of higher primates, peeling off the charred appearance, curiosity is super rewarded, that mouth of teeth and teeth, recording hundreds of thousands of years of history.
In the form of thunder and thunder, the heavens inspired human beings to accelerate into intelligent species, eating barbecue, which is the origin of human beings.
Xinjiang's red willow branch barbecue preserves the traces of history to the greatest extent, burning hot beach, red willow branches seal the lamb tripe, separated by fiber-rich lamb tripe, hot sand and meat pieces in the lamb tripe to talk warmly, slow whispering, the food simmered.
The huge underground roasting pit bears witness to the magnificence of xinjiang roasting whole sheep. In ancient times, it must have been a scene of major festivals.
A whole sheep is smeared with flour-blended sauce, hung into a wood-burning pit, quickly covered with old blankets, and the dirt covers the path of green smoke escaping through the gaps in the blankets, and the heat collides with each other in the small space, stimulating the original roasted aroma and taste of the lamb, which is the sublime delicacy that makes a nation fall in love with it.
After ten o'clock in the evening, Xinjiang only entered the nightlife, and the street side of the blocky fat and skinny crossed five yuan a string of kebabs, so that diners in other places sighed, not to Xinjiang, do not know what is the real cost-effective lamb skewers. In addition to kebabs, grilled buns, grilled chicken wings, grilled vegetables, and Xinjiang's barbecue stalls, it is now also the momentum of the sea.
From Xinjiang, the big-tailed sheep drove all the way to the east, walked through one meadow after another, through one village after another, and all looked through the inner Mongolian grassland, or the concept of the Great Northwest, or the barbecue with mutton as the main body.
Only when you enter Zhangjiakou and rush to the northeast will the people there turn the wind around at night.
It is said that the big masters in the northeast are bold, and half of the boldness is the score obtained from the barbecue stall.
Go to the barbecue stall without a word, the southern guy drinks beer one by one, and the northeast guy is a box of upper.
Northeasterners claim that "nothing a barbecue can't solve", and if there is, it is two meals.
Traditionally, the northeast is a vegetable shortage area in winter, and the tradition has been defeated by planting new technologies and logistics, and the northeast barbecue stalls have all kinds of vegetable rolls such as coriander, enoki mushrooms, and oil wheat vegetables.
Oysters are regular customers in Northeast barbecues, which is consistent with Cantonese people.
There are several special dishes in the meat dish, such as chicken feet, such as quail, such as cicada pupae, roasted silkworm pupae is also a feature of Xuzhou barbecue. Northeast meat grilling also has several unique local characteristics, such as roasted pig's tail, roasted hair eggs, roasted stone eggs.
Jinzhou is the business card of Northeast barbecue, it is said that in the early 1980s, Xinjiang people opened the wisdom of Jinzhou people to do barbecue. Blue is better than blue, Jinzhou uses the advantages of ingredients to quickly divide the barbecue into cattle, sheep and rabbit series, seafood series, poultry series, vegetables, soy products, eggs, in Jinzhou, no ingredients, no barbecue.
Korean barbecue is also good, probably the only barbecue shop into the mixed-use store genre, smoke-free pipes, so that Korean barbecue appears to have a sense of luxury, a variety of pre-seasoned marinated pork, beef are good, kimchi series is of course a feature, lettuce leaves wrapped greasy meat is also very scientific, but less human fireworks.
Cantonese people have the most extensive recipes, and barbecue is only a small sequence, but it is a key project for many urban night returnees. Or a large-scale stall area, or a small street shop, or a ghost-style temporary stall in the community, where three or five friends meet, or even a solo drink. Come to a dozen Cantonese people's favorite oyster charcoal grill, of course, the barbecue industry's classic lamb skewers are also indispensable, seafood is naturally the theme, what scallops, abalone, all kinds of fish casually.
If it is more novel than the grill ingredients, cicada pupae is a small meaning, in the Cantonese recipe, there are roasted voles, roasted crocodile tails, how, what are you eaten?
Xuzhou, Jiangsu Province, not only contributed to the world's chef's grandfather Pengzu, but also the host of the Fuyang Festival, every summer, about 500,000 sheep die here.
Although Jiangsu gives people the feeling of coastal Jiangnan, Xuzhou is more integrated with the surrounding Shandong, Henan and Anhui in history, and the language system and living habits are also very close. Simply put, the arrogance of Xuzhou people is definitely the style of the northern school, and the same is true in the barbecue stalls.
On the stall, fresh sheep hanging on the shelf, cut, freshly grilled, lamb is not marinated in advance, directly on the fire to roast is Xuzhou characteristics, condiments are quite simple, nothing more than chili noodles, cumin, salt simple several.
The whole body of the sheep is a treasure, and the whole body can be found in the Xuzhou barbecue stall: lamb, lamb chops, meat tendons, plate tendons, hoof tendons, tails, internal organs. And the sheep ball ball is the favorite of Xuzhou men, the taste is like tofu, there is no slightest fishy taste, great supplement. Wrap the fat around the waist, slice it, or bake it in half, another big supplement.
The development of barbecue to today, there is no difference between the doors, the great integration of the catering industry in the barbecue stalls is extremely obvious, but everything that can be grilled is grilled, but everything that can be popular is borrowed from each other.
In the history of Nantong, there are also famous dishes such as grilled square and fork grilled mandarin fish, but the stall barbecue that flows into the city is imported from other places. Starting from the earlier halal barbecue on East Huancheng Road, what is northeast, Xuzhou, Xinjiang, the style and category are basically in line.
The world's cuisine is only barbecue is not broken, today's barbecue, support almost half of the city's nightlife, long night, if lying in bed to turn over the mobile phone can not sleep urban people, it is better to find a barbecue stall. Satisfying yourself is the best recipe for insomnia.