#我来唠家常#
The second season of "A String of Life" is online today
Have you ever swallowed your saliva silently across the screen?
Fengwujun is ready to lead everyone to take a look
What else is there across the country
Special, sultry skewers
I'm waiting for you to eat
So sweet ,So crazy!
The people of the southwest don't just eat spices
Style: many types, full of condiments, chili pepper fragrance, excellent taste
Sichuan
The magic of Sichuan cuisine is really hard to break, Sichuan cuisine, hot pot, skewers, rabbit ...... Everything is in danger of becoming addicted. Barbecue is no exception. Sichuan, a province with a large cuisine, has different barbecue styles in different regions, and it has developed into its own school of its own.
▲ Barbecue is definitely a handicraft. Diagram / Diagram Worm Creative
The Yibin faction of "burning" is a popular Internet celebrity recently, and its essence can be seen from the word "burning". The scorched and spicy meat skewers are grilled over a fierce fire, relying on the neat energy and experience of the master. The style of painting is more dazzling than the barbecue in the asbestos area. The charcoal fire is supported by a square iron plate, and small circular holes are distributed in the center of the iron plate, and the slices of meat soaked in the seasoning oil soup are brushed on the iron plate, and the flames immediately gush out along the small holes, dancing around the sizzling ingredients.
▲ Cool or not, you say!
Originated from the brazier barbecue of the Yi nationality in Xichang area, the "vigorous" and somewhat ceremonial barbecue form captured a group of diners. The little fragrant pig running in Daliang Mountain, the meat is delicate and firm, and the brazier barbecue is the most in tune, the roasted pork skin is fragrant and elastic, fat but not greasy; the pork nose tendon that chews and clicks is the absolute top1 of Yibin barbecue, and the first-class fish fillet and fish maw are must-eat for asbestos barbecue.
▲ The cuties who burn the puties. Photo/soogif
In addition to the corresponding barbecue keywords of each family, others such as pork belly, beef, pork ribs, chicken skin, yellow throat, and palm treasure ....... Either faction is indispensable. As for the dipping sauce, the standard dish is a mixture of peanut flour, soybean flour, and chili flour. (Sichuan people's obsession with dry dishes)
Chongqing
The Chongqing people who are "mouthful" are loyal to the beloved spicy taste of barbecue, and the way to eat it is even more unique.
▲Chongqing's barbecue is eaten with chopsticks. Figure/Q year
The most representative of Chongqing barbecue is the roasted brain flower. Fresh is the first priority. After washing and removing the film one by one, put it in the tin foil folded into a bowl, and then add more than 20 kinds of ingredients such as pepper, chili, salt, ginger, garlic, oil, sugar, etc., to mobilize all the sweetness and freshness of the brain flower. Finally, drizzle with chili oil, seal and bake for about 15 minutes.
▲ Looking at the heavy taste, eating is super delicious. Diagram / Diagram Worm Creative
A good roasted brain flower, the shape is complete, you can feel the elasticity when you touch it with chopsticks, the entrance is first fragrant and soft and glutinous, and then it melts as soon as you sip it, and then the stimulation brought by the chili oil entering the taste buds, and then the aroma and sweetness of the oil slowly surround the whole mouth, making people want to stop.
Yunnan
If you want to say that it is truly all-encompassing in terms of barbecue types, it can only be Yunnan. The inspiration for Yunnan barbecue is endless, such as "Zhaotong Small Skewers", "Jianshui Grilled Tofu" and "Dai Grilled Fish", which are just the tip of the iceberg.
▲ The ingredients of the Yunnan barbecue stall. Photo/Visual China
Yunnan barbecue generally treats meat ingredients more finely, common beef and mutton and various offal need to be marinated in advance, while duck tongue, pig tail, chicken foot tendon and other types are marinated first. After more than a dozen spices marinated, soaked in the brine with each family's own secret, and finally dyed with blazing charcoal incense, the gravy mixed with the fat bursts in the mouth is simply a rebaptism of the soul.
▲ Wow, it looks so tempting. Figure/screenshot from station B
Then there are some curious insects, such as Zhili, dragonflies, bamboo insects, silkworm pupa, etc., most of which are fried first and then roasted, and you can hear the perfect crisp sound of "click" when you bite into it. Although there is not much meat, it is better than the crispy taste, and there is no strange aftertaste at all. (It's not a dark dish.)
Grilled vegetables are no slouch either. The crisp raw melon is still sweet after roasting, and the hot glutinous rice lotus root is sweet to the heart, and when the rainy season comes, the wild mushrooms from the mountains are sizzling in the firelight...... What an intoxicating picture.
Guizhou
I have to admit that the limelight of Sichuan, Chongqing and Yunnan almost makes people ignore the existence of Guizhou barbecue. Compared with the former, Guizhou barbecue is really low-key.
Guiyang people's favorite is the bamboo skewer barbecue in the night market. On a slender bamboo skewer, four or five small pieces of meat are strung together. There is little meat, and the ingredients are only beef, pork, yellow throat, and pork tendons. Don't worry about seasoning, if you can eat spicy, choose spicy, or sauce explosion.
▲ Authentic Guizhou bamboo skewer barbecue. Photo/Lu Yong
What a frank skewer, but the taste can withstand the test of the Guiyang people of "Qianfan" is the most important. All ingredients are not marinated in advance, and whether they taste good or not depends on the master's craftsmanship. The barbecue is grilled with bamboo skewers just right, and the lean part is only grilled until it is slightly crispy, and when you bite into it with a small piece of golden fat in your mouth, the juice bursts out with the aroma of the meat in an instant. Of course, in Guizhou, there are two elements of chili pepper and folded ear root, and a layer of dipping water brushed before leaving the grill makes the aroma of the barbecue more and more exciting.
▲ Common roasted tofu on the streets of Guiyang. Figure/Network
I don't know when it became popular, and the generous shredded tofu is the favorite of girls in Guizhou. Without brushing the oil, put it on the charcoal fire and roast for two or three minutes, the original flat tofu pieces slowly expand, only to hear the sound of "poof", the milky white tofu pulp struggles to rush out of the roasted brown skin, declaring that it is delicious and can be enjoyed.
Central China, Hunan and Hubei are "self-satisfied"
Style: delicate and hot, fried and grilled, basically the same as above
▲ I turn, I turn, I turn again. Figure/Network
Hunan barbecue rivers and lakes, the two major factions of Yueyang barbecue and Xiangxi small skewers are still surprising at the moment. In general, the two uphold Hunan's consistent heavy taste in terms of taste. And Xiangxi small skewers, as its name suggests, small and exquisite, one bite at a time, pickled very exquisitely.
In addition to the well-known "The Story of Yueyang Tower", Yueyang, a small city located on the shore of Dongting Lake, is also a veritable barbecue city. It is said that the earliest barbecue stalls in Yueyang were opened by Xinjiang people, and since then, Yueyang people have learned from Xinjiang people, and then improved according to local ingredients and taste preferences, forming a unique Yueyang barbecue taste.
How can the people of Yueyang live without a barbecue in the summer? Roast the tendons (beef heart tubes) with one hand, and bounce the teeth and slip mouths one by one; roast beef with the other hand, and charcoal-grilled crucian carp that even the fish bones are grilled until they are crispy; the grilled tendons that are as thin as cicada wings are salty and spicy in the mouth, and have a long aftertaste; and the barbecue tendons that are crispy on the outside and strong on the inside, and the mouth, which is still silky and oily, feel the moisture. When you are almost done, you will have a leek, beat an egg in it, and eat it while roasting it on an iron plate.
▲ Super delicious grilled crucian carp. Photo/soogif
The most popular grilled butter in Xiangxi skewers, although the size is small, it shows the barbecue skills. The fire should not be too big, the butter should be roasted with a thin layer of fire, and the seasoning should not be too much, and then put the chopped green onion when roasted to a certain heat, so that the high temperature can force out the green onion. The delicious roasted butter skin is crispy and creamy, and there is a hint of milky aroma, which can't be stopped.
▲ Yueyang roasted butter, the technique is very skillful. Picture / "A String of Life"
Xiangxi is famous for its cured meat, and grilled sausages are a specialty. The intestines are fried with a fragrant knife and then grilled on the fire. There is a faint aroma of lard residue under one bite, and the aroma of Sichuan pepper and white pepper is not masked in the smoke.
No crayfish can crawl out of Wuhan alive, and when the barbecue meets the crayfish, it produces the unique way to eat the grilled shrimp balls in the shell.
▲ Let's stir-fry! Crayfish! Picture/Picture Worm Creativity
To bake the crayfish with thick shrimp shells into the flavor, there are some "careful machines" hidden in it. The smaller crayfish are washed and drained and brushed with a layer of honey so that the grilled crayfish meat will have the sweetness of honey. Different from the general brushing method, the grilled crayfish should be continuously used to use the brush at high speed from top to bottom, so that the oil can penetrate into the meat along the gaps in the shrimp shell. This process is repeated several times until the crayfish turn an attractive red color.
In addition to grilled crayfish, the crispy grilled lotus root slices are also delicious. The lotus root slices marinated in the secret sauce and then baked in the oven are not only delicious, but also fresh and sweet, and they are perfect for wine.
The plains are not distinctive? The barbecue is so fragrant
Style: Pay attention to the comfortable and Beijing flavor
This "scorching" is actually a kind of cooking utensils for barbecue. Taken literally, the word "grill" itself means to grill and grill meat.
▲ Grilled meat. Diagram / Diagram Worm Creative
In the old days, there was a set of elaborate rules for eating barbecue. First of all, this roast has to be riveted with iron bars, riveted on top of the iron ring, and burned pine branches or pine towers below, so many shops today advertise it as "real pine barbecue". Gourmets are well aware of the importance of barbecue, "Eating barbecue pays attention to the old barbecue and the meat slices are good." The older the roast, the better, because the roast has been used for a long time, and the cracks on it are moistened by condensed grease, and the roasted meat slices do not have a trace of rusty smell, so they look particularly fragrant. Mr. Tang Lusun, a gourmet, once described this as such.
▲ Roll over, roast mutton. Figure/Network
And then there's the chopsticks. The chopsticks used to eat the barbecue are longer than ordinary chopsticks, which is easy to operate. Chopsticks made of arrow bamboo are also used, as they are very suitable for grilling meat because of their hard texture and smooth surface.
But now eating barbecue is uninhibited and enjoyable. The first bite of course has to be pure meat, dipped in cumin chili noodles or a traditional soy sauce dish, followed by sweet garlic and cucumbers, and if you want to eat the staple food, fried steamed bun slices and sesame sauce baked cakes can be used. In short, you can eat as much as you like.
The Northwest Holy Land of Meat Eaters
Style: Real meat, pure enjoyment, Big Mac
In Xinjiang, the "meat" of barbecue is the absolute highlight. In front of the barbecue stall, which is accompanied by the sound of shouting, it is full of red and white meat. There is not even a barbecue name, not only lamb skewers, but also roasted whole lamb, naan pit barbecue, and rack meat are also regarded as family members of barbecue.
▲ Big, plump, delicious. Photo/Visual China
Xinjiang barbecue is pure and full of wildness. The freshly slaughtered mutton is hung on the shelf, and the iron trough for barbecue is as high as the waist of the person, and when the iron trough only sees the red coals, the boss will brush a large handful of meat skewers on the iron trough with the momentum of overwhelming the mountains, and then shake the paper fan with one hand and turn quickly with one hand to prevent the charcoal smoke from burning the mutton. Wait for the oil to be baked on both sides of the meat, sprinkle with chili flakes, cumin, and salt.
▲ At the foot of Flaming Mountain, a barbecue stall that has been in business for more than 30 years can see mutton hanging on the side. Diagram / Diagram Worm Creative
The best match with barbecue is freshly baked hot naan. Fold the naan in half while it is hot, and then sandwich a few skewers of oily barbecue in it, and boldly take advantage of the situation, and the meat will fall into the naan. The crispy and sweet naan, paired with the oily and juicy roast meat, can only be described in one word - absolutely.
▲ Meat and naan are a perfect match. Diagram / Diagram Worm Creative
can be comparable to the fairy combination of naan barbecue, I am afraid that the only thing that is famous in Xinjiang is Hetian grilled buns. The baked buns have a charred and attractive appearance, but for diners who taste the grilled buns for the first time, they don't know where to start when faced with the steaming and bulging roasted buns in front of them.
▲ Baked buns with a very low-key appearance. Photo/Visual China
The following is a reference provided by netizens on how to eat baked buns:
The baked buns must be turned over and taken up, and the bottom of the bale must be patted with your hands, and the process of slapping is very pleasant. After beating, use a knife to insert it into the bottom of the bun, slowly lift the bottom of the baked bun, dip the bottom of the bun with the most noodles and the hardest taste in a bowl of water, the lid of the bun is full of meat filling and soup, take a bite or bite hard, like a slap, the taste is different.
Northeast boss, I'll serve
Style: String big and heroic, heavy mouth, not neat and empty
The slender bamboo skewers are difficult to control the thick and large meat skewers in the Northeast, and the people of the Northeast have long understood the true meaning of "skewers". With a sense of conquest, you have to bite the meat off the skewers in one bite, and that's good enough.
▲ The private collection of Fengwujun is shared with you~ Picture/Q year
Northeast people have an almost instinctive love for barbecue, and Qiqihar is a vivid example. How much do Qiqihar people love barbecue? It is said that every household brings its own barbecue utensils, and all of them are hidden folk barbecue masters.
▲ Have you ever eaten roasted sauerkraut? Picture/Internet
Qiqihar, located at the junction of Heilongjiang and Inner Mongolia, has a rich supply of beef and mutton due to its natural geographical advantages. Authentic Qiqihar barbecue is cut and mixed freshly, and the indispensable marinating process of "mixing meat" is the basis for determining whether the barbecue is delicious or not. Onions are deodorized and fresh, and soybean oil and a small amount of beer are added to make the barbecue tender and juicy, and the taste is plump...... These are the unique experiences of Qi people on barbecue.
▲ Qiqihar BBQ to find out. Picture / "The Richest Man in Xihong City"
In other places, barbecue is grilled by slices, but Qiqihar's barbecue is all grilled on a plate. The marinated beef is put into a large iron plate specially made by Qi City, and the thin slices of beef are quickly rolled up under the high temperature, releasing the aroma of temptation to the outside. The roasted beef was covered with oil, rolled in the secret barbecue dipping sauce of Qi City, and couldn't wait to be sent to the mouth, and then sighed: The taste of the world is nothing more than this.
▲ What a big piece of meat. Diagram / Diagram Worm Creative
If Qiqihar embodies the ruggedness and unrestrainedness of Northeast barbecue to the greatest extent, then the barbecue in Yanji, Jilin Province has a strong kimchi flavor. Influenced by the Korean food culture, Yanji barbecue is mostly pork. Pork tenderloin, pork plum, pork skin, pig intestine...... These common meats in Korean barbecue will make you eat them all at once. There is also a special roasted tendon skin, the crisp and thin soft tissue is full of toughness after grilling, and the baked material will fill the taste buds during the chewing process, and the more you chew, the more fragrant it becomes.
▲ Korean-style barbecue. Diagram / Diagram Worm Creative
The inclusiveness and creativity of Tohoku BBQ is so strong that almost every place has its own specialty. Harbin's heart tube meat, Changchun's garlic barbecue, Dehui's medium-rare, Benxi's roasted bean skin, Jinzhou's roast chicken feet...... But for me, the grilled chicken rack in the school cafeteria and the toasted slices at the old fat boy's house are the eternal light of Northeast barbecue in my heart.