With the recent hit of the country's first skewer exploration and interesting food reality show "Let's Skewer Together", the "North-South War" about the barbecue industry has officially begun. As can be seen from the comments on tap water, the "territorial dispute" has begun to appear. This trip to the five major skewers in the east, west, south, north and middle, coupled with the help of the activity of "Let's Skewer City Limited Experience Officer", netizens mentioned their own skewers, and their pride was naturally not lost.
"It's impossible to come to Chongqing without eating roasted skins! Baked dried tofu! And rake chicken feet! "Speaking of skewers, of course, it's the treasure skewer in the palm of Shufen on Ninth Street!" It's really delicious, and there are many delicious desserts! Also suitable for photo taking! Welcome everyone to come to Chongqing to eat skewers, hot pot and barbecue. ”
Southern Barbecue VS Northern Barbecue explores the regional code from regional cuisine
The fifth episode of the show said goodbye to the enthusiastic Changsha and came to Beijing and Shenyang, immersing us in the characteristics of northern barbecue. Tang Jiuzhou took his friends Li Weijia and Zhang Liang to Beijing hutongs and Shenyang grills for taste bud experience. Unlike Changsha, which focuses on innovation in the appearance and taste of ingredients, Beijing restaurants like to play with the extreme.
Originally stalled in Hepingli Wangjing small waist, rabbit waist, ox waist, sheep waist, chicken waist, donkey waist, pig waist and other conceivable waist are all gathered together, and finally developed into a 30-year-old classic old store, once solved the problem that ordinary people in Beijing could not afford to eat waist. The tube wing skewer bar featuring grilled wings is also the ultimate in grilled wings. Not only is the skewer method exquisite, the distance between the two skewers is strictly controlled at about 1.5 cm, but in order to achieve a uniform taste, the chicken wings must be skewered together. When roasting wings, you must also fight a hand speed rhythm, first slow and then fast can not be paste, almost want to turn the skewer family to hand soreness. Because of the high standards and strict requirements in every link, the tube fin string bar has finally developed into a hot-selling skewer store that can sell 120 million skewers in half a year.
Feeling the strong atmosphere of the old restaurant in the north, under the guidance of Tang Jiuzhou, "food commentators" Li Weijia and Zhang Liang gave the evaluation of "not forgetting through the mouth, straight to the brain, and entering the soul". Different from Du Haitao's "You want to bite it, it still hides you" and Chen He's "I see my childhood smiling at me" poet commentary, Li Weijia and Zhang Liang's 12-character food mantra can be described as a five-sense commentary.
From the characteristics of skewers to the style of family commentary, it is not difficult for the audience to feel the regional cultural differences between the north and south barbecues. Different from Changsha's southern barbecue, the drizzle is silky and grounded, and the hardcore and straightforward style of northern barbecue is also about to come out. In Shenyang, an important industrial town in the north, the hardcore humor of the skewer family was also stimulated by the format. "Eat my little kidney beans, you are my heart." "Eat my roast jerky and let me be your careful liver." Under the interpretation of Zhao Xiaotang, Tang Jiuzhou, Li Weijia, Chen He and others, the shop exploration sessions of Beijing and Shenyang stations also ended with laughter. Then comes the next challenge of the string box event.
Heartfelt interpretation of stomach variety show + let people return to real food socialization
Halfway through the progress of the program, a show that is skewer throughout the whole process not only allows us to feel the food of different regions, but also sees the intentions of the program group, the intentions of the barbecue shop owner, and the intentions of the skewer family, which can be described as quite "stomach". From the perspective of the interesting program mechanism of one exploration, two digging, and three challenges, the program team not only goes deep into the texture of food, strictly explores the store selection, but also explores the rich spiritual connotation behind the food. The program team provides a high-quality guarantee for the quality of the program with sincerity.
Guan's Wing Bar pays attention to the roasted chicken wing skewer method and roasting method, and the owner of Wangjing Small Waist aims to let the people eat cheap waist. Southern barbecue and northern barbecue may have their own characteristics, but they are consistent in the matter of using sincerity. Sun Erniang of Changsha Station relied on a handful of butter handed down by Xiangxi elders to walk the night market streets of Changsha, and Lu Huilin, the female boss of the post-95 generation, controlled the taste buds of diners with the notes of banana sugar paste, all aiming to study the taste of the skewers. The old Wei barbecue at Zibo Station put a lot of thought into the utensils for cooking skewers. The oven invented by the boss's father 30 years ago is not only environmentally friendly, but also very helpful for the heat preservation of skewers, so much so that it is now used in barbecue shops throughout Zibo. The Wangjing Small Waist and Guanshi Wing Bar at Beijing Station strive to make the ultimate in single ingredients, relying on carefully selected quality control and the most complete types to become a classic old shop that dominates the streets. The Liu brand of Shenyang Station has made the ultimate innovation in service quality.
As soon as the skewer family entered the door, they received a tablecloth and walked into this strong 80s industrial style self-service grill, laying tablecloths, self-selection skewers, self-baking, and integrated self-service so that diners who came to consume experienced the feeling of returning to their own kitchen. In terms of the taste of skewers, the utensils used to cook skewers, the choice of ingredients, and the innovation of service experience, every boss at every stop is also very attentive.
In addition, in the entire Beijing and Shenyang station shop exploration activities, Li Weijia, Zhang Liang, Tang Jiuzhou must challenge the perverted spicy if they can't eat spicy, and Zhao Xiaotang, who has to win by himself in the rowing competition, all bring laughter and healing energy to the audience, all of which fully illustrate the intentional interpretation of the skewer family, and the energy of the show is brought to the fullest.
In this passionate summer, this real, authentic and heartfelt treasure show - "Let's Skewer Together" is very recommended. The next issue of the skewer family will usher in the most challenging barbecue in history in Shenyang, can the skewer family complete the skewer box pop-up event challenge in the outdoor of the sudden rainstorm? Walk through and don't miss it, next Thursday at 12 noon, let's continue to lock in iQiyi's "Let's Skewer Together"!