4 years ago, we made a serious criticism of Chengdu's barbecue: Chengdu is good, it is barbecue, not OK.
But looking at the great Sichuan, there are too many places where barbecues can be done.
Yibin Leshan does not say, like the Ya'an small city we have just written - Jiuxiang, and no matter what people do, just take a barbecue out, it is one of the best levels. But the Jiuxiang people are very modest, do not dare to call "the most", afraid that the Xichang people next door will come to cut the evil and pull the tendons.
The asbestos next door is probably because the barbecue is too good, and even the asbestos county barbecue association has been established. Their side, it seems, was born for barbecue.
The Sichuan people's barbecue jianghu is a wild battlefield full of fireworks in the world. It is the life of nocturnal animals and a paradise for carnivorous and hungry spirits.
As a Chengdu native, I am also curious, where is the barbecue in other parts of Sichuan? Where is the barbecue in Chengdu not working?
To this end, I found friends from several major barbecue holy places in Sichuan and asked them to talk about the major barbecue factions on the Sichuan territory.
The Ya'an faction represented by Hanyuan and Asbestos
Asbestos barbecue is mainly divided into two types: plate roasting and skewer roasting.
The former is made of an iron plate as a grill, pouring the flavored dishes on the iron plate and constantly stir-frying with a shovel. The iron plate is a unique local iron plate with a honeycomb shape in the middle. As soon as there is more oil, the fire is fierce, so the control of the fire is very high.
Skewers are similar to Chengdu barbecue, skewers signed, iron frame charcoal grilling. It's more of a dry crispy crust than a plate-burned oil burst.
My Jiuxiang friend @ Tiger Tiger said that their local favorite food is probably authentic asbestos teppanyaki, lao Feng family and Zeng Shi.
Teppanyaki must eat fish fillets, loin slices, beef, fat sausages, and skewers must be beef, butter, breast, beef tendon and pork tongue.
@Tiger Tiger thinks that Chengdu's local barbecue, cumin and spices are short boards, and then always a little dry. But she didn't completely resist and sometimes had to eat.
Because of the overzealous of asbestos teppanyaki, @Huhu had to eat several times every time he returned to his hometown, and finally he simply started his own business in Chengdu and opened a Yan baking official. The taste is the taste of asbestos grilling.
I asked @虎虎 to give a name to the barbecue platoon in Sichuan, and thought that her answer could only be: asbestos, asbestos, asbestos. As a result, she was still rational - asbestos could not run off first, followed by Leshan and Yibin.
The Panxi faction represented by Xichang and Panzhihua
Xichang's brazier barbecue was a fire in Chengdu two years before. Large bamboo skewers are skewered and slowly grilled on the brazier, and the meat is eaten in large bites, and the wine is drunk and eaten.
Xichang people from snacks to large, in fact, is "net roast". @Kang Kang Can recall the earliest picture about eating barbecue, that is, dad wearing a vest smoking a cigarette, holding a brush to brush vegetable oil on the iron net. If you go outside to eat, you have to go to the second garden of the county seat.
The condiments of the net roast are all "noodles": chili noodles, peanut noodles, pepper noodles, and finally sprinkled with two salts, which is the dry dish of the people of Liangshan. Dipping it in chicken tendons and palm treasures is simply the best.
Of course, Xichang also has skewers. The size and thickness of the skewers are slightly larger than the handles and slightly smaller than the Chengdu barbecue sticks. The most characteristic of skewers is grilled fish fillets, which usually start in the Configuration of 10 skewers per person in the Daliangshan area.
Whether it is net roast or skewers, Liangshan people always prefer small intestines, followed by beef, piglet meat, white melon and potatoes. But you have to ask why Liangshan BARBECUE is so delicious? People also have only two words to send you: new xuan.
Before going out of Liangshan, @Kang Kang had never seen frozen meat. She said their county seat is small, and this industrialized product will only appear in milk tea shops at most. As for the meat in the barbecue, it can only be fresh meat.
Freshness brings a solid aroma to Xichang BBQ, and the most vocal pig meat here is glutinous even if the skin is dried.
Photo-@Wang Xiaoyang
@ big brother generally recognize the local shop to eat, Li Xiao intestine, Hu Si brother, hundred food, a case of beer standard, while baking, eating, while drinking.
I asked @big brother, how do you think Chengdu BARBECUE? He only replied to me with six words: To be honest, I didn't feel it. I don't feel that I can not eat, but I really can't bear it, and I can barely eat it.
@Big Brother recommends the Liangshan No. 1 pliers chicken over there, mainly eating roast chicken. This is what he reluctantly recognizes, the taste of Xichang BBQ!
Panzhihua, the closest to Xichang, is also incomparably excellent in grilling.
Panzhihua's barbecue form is roughly similar to xichang, and locals usually choose by atmosphere and mood. If you're partying with friends, eat grills and braziers and join in the fun. If there are few people, it is better to eat skewers with the mood of a tooth sacrifice.
Panzhihua BBQ's specialties, in addition to piglet meat, are depth charges, potato intestines and hot double crisp. The depth bomb is the fish belly; the potato intestine is the potato cut into strips or pieces, and the small intestine is first fried and then stirred.
It is said that there is a barbecue city in the city of Miyi County, which is regarded as a barbecue distribution center for local people. Panzhihuaren @ Xiaoshu recommended Hexi Xiaoting and Xiaobing to me, and he said that Miyi's barbecue is one of the reasons why he must go home every year.
His high praise for Panzhihua barbecue mainly comes from three aspects: 1. fresh; 2. seasoning; 3. variety.
Beef and mutton are eaten by xuan slaughter, the seasoning is simple and not charming, and the dishes are rich in varieties. Like the three specialties we mentioned earlier, you can usually only eat them when you go to Panzhihua. @Xiaoshu said that this is the taste of home.
As for Chengdu BBQ, @Xiaoshu is not so absolutely critical. He feels that Chengdu barbecue is not bad, that is, there is less valuable freshness, and because of regional differences, the lack of vegetable varieties.
If you want to say that the Sichuan barbecue ranking in his mind, he did not think about it: Panzhihua, Leshan, Chengdu.
The southern Sichuan faction represented by Yibin and Luzhou
Yibin's torch is famous, but Yibin people have the stubbornness of Yibin people. Legend has it that the people of Yibin do not like to eat and burn in the local area, and if they want to eat it, then drive to Zhaotong, dozens of kilometers away, to eat the exhibition.
Yibin people have been eating barbecue since childhood, and it is also the kind of ordinary standard skewer barbecue. Taste, the same to take out.
Xinxin, Longwan and Luo Laojiu, these three barbecue restaurants are the supper stations of Yibin people. The core core is cost-effective, and Luo Laojiu is known as "the Hermes of Yibin barbecue industry".
Pig paradise, pig nose tendons, chicken butt are all classic dishes of Yibin BARBECUE. My Yibin friend @ Nan Nanjun said that when I was a child, I didn't eat chicken butt in stewed chicken, and as a result, the first time I ate chicken butt in my life, I dedicated it to barbecue.
@ Nan Nanjun is very angry, she said that Chengdu's supper is a mess, and the essential difference between Chengdu barbecue and Yibin barbecue is the difference between unpalatable and delicious. Even the great-brother barbecue that had been blown up two years ago was not too good for her.
She feels that the core problem is seasoning. Spices can be bought anywhere, but the owner of the barbecue shop in Chengdu will not adjust.
And barbecue is not to bake the ingredients and then put a bunch of spices to eat, but to use the pure fire of the fire, as well as the genius treatment of the taste, so that the ingredients complement the special spices in the baking process.
@Nan nanjun I have not eaten Chengdu barbecue, the only thing that can be called out is the 86 barbecue on Shiren Road. As for the rankings, she only said Yibin and Asbestos, nothing else.
Luzhou people @ Mengmeng actually feel that Luzhou barbecue is more like Yunnan Zhaotong barbecue. He said that he watched the introduction of Zhaotong Barbecue in "A String of Life", and there was no difference between them and their Luzhou.
In Luzhou, when asked if Xuyong BARBECUE is delicious, there is only one answer: it is easy to board. Imperial Shield Barbecue, yyds in the Xuyong barbecue industry, is known as the best of Xuyong barbecue. After opening a shop at the east gate of Luzhou, half of the people who were piling up around it were standing for it.
Dried roasted tofu, roasted brain flowers, pig nose bridge, pig paradise... Each bunch of Luzhou barbecue is grilled by the charcoal fire of the Eight Classics of Zheng'er, and has the aroma of fruit and wood. Then there is the sea pepper noodles, and the ingredients and water used in each household also have a little "ancestral" flavor in it.
On the other hand, Chengdu Barbecue, @ Mengmeng said that although most of them will be beaten, they must still throw a cruel word: barbecue does not belong to Chengdu. This is also the reason why he never eats barbecue in Chengdu. Because he believes that in Sichuan, the top three barbecues must be: Luzhou, Ya'an, Yibin.
The heavy oil faction represented by Leshan
For the natives of Leshan, barbecue is the first choice for supper. And when outsiders arrive at Leshan's first supper, they must also have a barbecue. Leshan barbecue seems to be always nourishing oil.
Leshan people @ Yuan Yuanyuan said that in the past, when Leshan could be charcoal grilled, there were simply too many delicious barbecues, and now the urban area can not be charcoal grilled, and the choice is restricted.
For barbecue, charcoal is too important, some merchants will even quietly Mimi in the electric, gas stove sandwich two pieces of charcoal, not so much as the wind crime, but rather that this is the Leshan people in the barbecue this matter reflected in the stubbornness and bottom line.
Leshan people eat barbecue and pick like a scumbag. Usually, it is a period of time to focus on one or two, and after eating for a period of time, change one or two as a favorite.
@ Yuan Yuanyuan Last year, I liked to eat Pi Brother's charcoal grill, and later changed to Jiazhou main grill official, although it is not a classic Leshan barbecue, but the taste is not bad. Recently, her beloved has become a Bobo barbecue in the city district.
The sticks that Leshan people bring to string vegetables are similar to Chengdu barbecues, and the calculation method is the same. I asked @YuanYuanyuan why do you think Leshan BARBECUE is so delicious, and her answer is: the color and fragrance are complete. It's so straightforward and simple that it makes people speechless.
The delicious food in the Leshan barbecue must be reported in one breath, without any punctuation: yellow-throated beef, duck intestines, duck tongue, chicken tip, lamb ribs, potatoes, four seasons, beans, and tofu. After a cross-mouth performance, the saliva cannot be closed.
Because he has not lived in Chengdu for a long time, @Yuan Yuanyuan rarely comes into contact with Chengdu barbecue. The comments on Chengdu BARBECUE are also to the point: Chengdu has not attracted my barbecue.
I have eaten He Shi in Chengdu before, and the recent impression is still good is Zhou Dandan. When it comes to the barbecue ranking in Sichuan, her answer is also obvious: Leshan Yibin Chengdu.
As a Chengdu native, I think Chengdu barbecue is really almost meaningless. I have not eaten much Chengdu barbecue, but like the "Huaxi Dam" that was lined up before, and the legend "Li Yuchun's favorite food" ZengGe barbecue, I have gone to sue.
I used to think I didn't like to eat barbecue, but whenever I mentioned it, it was: not much than like. But when I arrived in Leshan, Yibin, Jiuxiang and even Yunnan, I couldn't stop eating.
It is no wonder that none of my friends can recommend a delicious barbecue that they eat in Chengdu, after all, back in their own territory, the delicious barbecue grabs a lot.
If there is still an area that I have not cue to, I am also welcome to show up in the message area to supplement. I, a Chengdu native who loves to eat barbecue, pat myself on the wrist to welcome!