Even if there are many types of late-night snacks, the status of skewers cannot be shaken.
The kebab is the food for the night. In the summer night, I meet a few friends, pull my slippers, put on a big T-shirt to find a barbecue stall, eat skewers, drink cold beer, spit, and a hundred difficulties in life have also passed.
The significance of the skewer is extraordinary, is the Chinese collective late-night dining hall. Recently, this sentiment has been pushed to a climax. The popular documentary “A String of Life” visited more than 500 legendary barbecue stalls in 30 cities and drew a map of the mountains and rivers of the motherland.
When meat and wood are associated, deliciousness is sure to be born. Fruit wood roast duck and red willow skewers are the best examples.
The use of red willow branches is not a simple stringing process. During the roasting process, the fresh red willow will secrete red willow juice after peeling. Under the influence of charcoal fire, not only can its own aroma penetrate into the meat, but also Break down the mutton smell of the lamb. With the blessing of red willow, Xinjiang people can even do not need cumin and chili noodles to strengthen their courage, but only use a little salt to roast them, and have full confidence in the red willow skewers.
Seeing goat meat makes many people feel embarrassed. Can goat meat be eaten?
In Xuzhou, especially in Xuzhou, the legendary origin of kebabs, goat meat is eaten. It is not as fat as a lamb, but it is more in line with the standard of southerners for eating skewers, thin, strong, and chewy. People in Xuzhou have a more wild standard when it comes to barbecue. Without any marinating in advance, they are directly grilled on skewers, and then snorted with chili and oil. It can also be served with pancakes and rolls, it’s delicious!
在云南的众多烧烤流派中，昭通烧烤凭借小串，奠定了自己的江湖地位。
吃昭通小串，是没有5串、10串一说的，50串只能算是起步——不同于北方大块吃肉的豪气，一串昭通小串只需一口就能吃完，但肉的鲜香软嫩能让人回味大半天。昭通小串选择极细嫩的牛肉切片，浸过卤水后，用大火迅速烤熟，肉汁和味道全部锁在了里面。再搭配上烤洋芋，左右开弓，一口肉香一口焦香，吃上100串根本不是问题。
和重庆鸡公煲、杭州小笼包、澳门海豆捞一样，随处可见、内容不明的“台湾烤肠”，并不是台湾的产物。
真正的台湾烤香肠，原料是货真价实的猪肉，南部地区更为常见——台湾南部山区产上好山猪，不少店家会将“山猪肉”作为卖点。将香肠放在明火上烤制，等到肠衣发皱起焦，趁热咬上一口，充盈的肉汁、饱满的口感和强烈的肉香，便是台湾烤香肠的精髓所在了。
Among the many barbecue genres in Yunnan, Zhaotong BBQ has established its own status in the arena with its small skewers.
There is no such thing as 5 or 10 skewers when eating Zhaotong small skewers. 50 skewers can only be regarded as a start——different from the arrogance of eating large pieces of meat in the north, a bunch of Zhaotong small skewers only need one bite It can be eaten, but the tender and tender meat can make people aftertaste for most of the day. Zhaotong Xiaochuan chooses extremely tender beef slices. After soaking in brine, they are quickly cooked over high heat, and the gravy and flavor are all locked in. Pair it with roasted potato, open the bow from side to side, and the meat is fragrant and the charcoal is fragrant. It is not a problem to eat 100 skewers.
Like Chongqing Chicken Pot, Hangzhou Xiaolongbao, and Macau Haidou Lao, the “Taiwanese grilled sausages” that can be seen everywhere and whose contents are unclear are not products of Taiwan.
Real Taiwanese grilled sausages are made from genuine pork, more common in southern regions – the mountain pigs in southern Taiwan are good, and many shops will use “mountain pork” as a selling point. Roast the sausage on an open fire, wait until the casing is wrinkled and charred, and bite into it while it is hot. The rich gravy, full taste and strong meat aroma are the essence of Taiwanese grilled sausage.