#我来唠家常#
"Asian Temperament Dance King" Nicholas Zhao Si has a classic saying:
There's nothing in the world that can't be solved with one barbecue, and if there is, it's two!
For Chinese, as long as they go to the barbecue stall, the former smile and grudge is "a string of grudges!"
01
Barbecue rivers and lakes all over the world
What can you think of when it comes to barbecue techniques? Set up a grill and a fire?
That's primitive!
In terms of technique, it must be said that the barbecue in Zhaotong, Yunnan, the brazier barbecue in Xichang, Sichuan, the red willow barbecue in Kashgar, Xinjiang, and the iron plate barbecue in Jinzhou, Northeast China.
The so-called burning, as the name suggests: a large handful.
When you arrive in Zhaotong, Yunnan, at the barbecue stall, you must be arrogant and wave your hand: Boss, come to 50 skewers.
Don't be intimidated, although this amount is a bit scary, but in fact it is usually just the starting price of the burn.
Because the burning, the emphasis is on one bite at a time, and for experienced skewers, 50 skewers is just 50 bites.
The reason why this is so is because it has a lot to do with the technique of roasting, and the key techniques of roasting are: cutting small slices, adding marinade, and roasting over high heat.
The skewers are constantly tumbling and roasting over an open flame, and they are cooked quickly and evenly, and the soul roasting method of roasting the pot is called "floating on the fire".
Young man, I see that your bones are wonderful, and you must be suitable for practicing the rumored "floating on fire" in the rivers and lakes!
If "floating on the fire" can't satisfy your craving for barbecue, then look at the brazier in Xichang, Sichuan.
This brazier barbecue technique in Xichang, Sichuan Province actually originated from the Yi people in Daliang Mountain.
It is rumored that as soon as the night falls, the Yi people will gather together around the brazier and burn the brazier of the legend of "Shenwu".
In the center of the brazier, small charcoal burns happily, and as for the brazier, you can put anything: "peanuts, corn, potatoes, nose tendons, fish fillets, black pork", and the slogan of the brazier is: meat is not refused, taste is supreme.
In short, when you arrive in Sichuan, if you don't taste Xichang barbecue once, then you'd better come again.
I have to eat 50 skewers at a time, but when this habit comes to Xinjiang, it is unacceptable. Because of the red willow barbecue in Kashgar, Xinjiang, that skewer is a bit big.
Believe it or not:
Xinjiang barbecue
Inland barbecue
This Xinjiang barbecue, compared with the mainland barbecue, is clearly saying: I am called soul barbecue!
That's right, barbecue has been the soul of Xinjiang cuisine since ancient times.
And Xinjiang red willow barbecue is not only big, but also basically without makeup! We eat cumin, chili noodles, pepper, spices and other condiments that are common on skewers, and we don't want them on this tender Xinjiang mutton, and people can just use salt water.
This is called "roasting", and what you want is the natural fragrance of Xinjiang's best mutton.
Speaking of barbecue, you must not miss the iron plate barbecue in Jinzhou, Northeast China.
In 2011, they were shortlisted for the "Intangible Cultural Heritage" of the barbecue industry.
Even the skewers can be grilled out of the "cultural heritage", and the legendary Jinzhou barbecue will tell you that "skewers are also an art".
In addition to mouth-watering barbecue dishes such as honey-glazed chicken wings, grilled chicken feet, and grilled crispy bones, Jinzhou barbecue has also developed some unique methods, such as dried tofu rolls, enoki mushrooms, and fish and sheep.
The so-called dried tofu roll enoki mushroom is to use good dried tofu, fill it with enoki mushrooms, mix with various condiments, and smoke and roast it on an iron plate, which is crispy and fragrant...... (No, the editor ordered takeout)
And the most classic is this dish of fish eating sheep:
The fish is fresh fish, while the sheep is marinated jerky of mutton.
Specifically, the belly of the fish is dug open, filled with large pieces of mutton, and then a secret sauce is added, and it is wrapped in tin foil for grilling.
After a fierce barbecue, the fish and lamb will be completely integrated.
When you open the tin foil, the fragrance that overflows in an instant is absolutely amazing!
02
Everything can be grilled
If we talk about the love of barbecue, then the Chinese people are the real king of barbecue, grilled bones, grilled seafood, and even grilled fruits! A bit "square", right?
In fact, in this territory of 9.6 million square kilometers, "everything can be baked"!
Roast pig's eye in Baise, Guangxi
It must be said that anyone who can think of the idea of roasting pig eyes must be a genius in the barbecue world.
However, although pig eyes are rare, the roasting method is even more rare! If you want to bake a string of qualified pig eyes, you must take care of the heat, the pig eyes will explode when the fire is big, and the fire will not be cooked when the fire is small.
In addition, the way to eat roasted pork eyes is also very particular: when you are in a hurry, it is hot - it will be hot and foamy, and if you eat it cold, it will be tasteless.
We often hear people say to each other: You are a pig's brain! In fact, a pig's brain can be eaten.
Chongqing's roasted brain flowers
Roasted brains, roasted pig brains, but the big meal of roasted brains is more laborious to make.
First of all, it is cleaned by hand, and then it is necessary to remove the smell with green onions, and in addition, more than 20 condiments are added to the flavor.
The roasted brain flower made in this way tastes crispy, delicious, smooth and juicy - just like meaty tofu brain!
We have the impression that seafood should generally be eaten fresh, especially oysters, and it is best to eat them raw. But the grilled oysters in Zhanjiang, Guangdong tell you that the grilled seafood is also delicious!
Oysters with minced garlic are simply the best partner in the barbecue world.
And when it comes to Zhanjiang, Lao Tie will say: "Zhanjiang, there are Zhanjiang roasted oysters!"
Sometimes, we don't even know if Zhanjiang is making oysters popular or oysters are making Zhanjiang popular.
In the seafood barbecue world, what can compete with oysters must be said to be the grilled sea intestines in Yantai, Shandong.
Sea sausage, tender, juicy, elastic, sweet and delicious. For Yantai, sea intestines can be said to be a food landmark.
In the minds of Yantai people, no sea intestine will be let down, and each of them is worth putting on the barbecue grill!
Best of all, the grilling of sea intestines is very easy – sprinkle a handful of salt and cook it over a high heat, almost instantly.
Remember, be sure to eat the sea intestines upside down, so that you can pour all the tender juice of the sea intestines into your mouth and feast on them.
If you still want to try the strange barbecue ingredients, well-– have you ever eaten roasted watermelon or roasted grapes?