There are 1000 kinds of barbecues and 1000 kinds of flavors. But this process pays attention to: cutting, stringing, baking and blending.

Cutting is the method and skill of cutting meat. Different textures and parts of meat need different knife methods.

String, simply put, is to put the salted meat on it. In the past, when China was a big bicycle country, wheel spokes were used the most. Now it is quite common to string beef ribs, mutton kebabs and pork ribs with wooden labels in a unified format. This kind of kebab, which is produced and distributed by the assembly company, has no taste at all, and there is no quality guarantee, which has pushed the barbecue to the crisis again and again.

Data map: barbecue

Data map: barbecue

Baked, authentic charcoal, the so-called fruit charcoal can provide fruit fragrance, mostly psychological activities.

Tone, including curing before baking and seasoning during barbecue, grab a handful of Chili powder, sprinkle a spoonful of cumin granules, sprinkle with one hand and two hands, and control the heat with the gesture of flying up and down.

Barbecue pays attention to the selection of materials, curing, heat, materials, taste and technology, rather than the evenly distributed workshop goods, and it is not a fast food that is served with a few cigarettes.

There are several barbecues in Kunming night market in Yunnan. After eating spicy crabs, you can order the store to bake some. Although the shop is simple, the roast pig's trotters are fresh and delicious, which is very "tuned". The other one is hiding in GPS, and the tongue of roast duck is full of charm. Even more amazing, this simple barbecue shop has WIFI…

Several black goats scattered in Lijiang barbecue, the meat quality is acceptable, but it's a pity that Lijiang doesn't have that barbecue spirit, because people are foreigners.

There is a barbecue restaurant in Shanghai, which is well decorated. Toilets are all high imitation bronze ding, just like a bath center. It's well received and sold well, but the roasted wings in Orleans …

Chongqing's famous food stall, skewered chicken is beautiful, but its sales volume is the most oysters. Oysters are called nightmares in the inland, because there is only oil and no soup.

Roasted oysters, which have dominated Xiamen for many years, are getting smaller and smaller now. Although the soup is overflowing, the meat is shrinking. The roasted cucumber, which was initially rejected by the barbecue industry, is now fierce and looks like a main force, so in the barbecue industry, the legend is a long wait.

Several well-known barbecue restaurants in Wuhan all start with the word "old", and the chilled yellow wine is extremely amazing. It's just that baked Flammulina velutipes has won the hearts of the people for many years, which makes me quite puzzled.

Roasted Flammulina velutipes

Data Map: Roasted Flammulina velutipes

Hong Kong's Yangjiao Roasted Meat is from Japan. It's the first time to eat roasted eel, and even praise it tastes just right. I ate it again and continued to praise the cow. After eating for the third time, I was confused about my life ... its greatest advantage and greatest disadvantage merged together: they all tasted the same.

Barbecue is the most popular in Northeast China. Every city has a barbecue street. In summer, the streets are filled with fireworks. Under the moon, shirtless eldest brother gulped down beer, urged pork skewers and told his sister to peel garlic. Sprinkle a lot of seasoning on the pickled mutton skewers and bake until the hot oil rolls over. Eldest brother sighed and said, thieves are fucking delicious.

Huludao inherits and develops the essence of Jinzhou barbecue, adding barbecue seafood, which is refreshing and pleasing to the eye, and also activates the barbecue spirit in Northeast China.

There is a small skewer barbecue in Nanchang, Jiangxi province, which uses bamboo sticks, similar to picking teeth. Although small, it tastes good, just like eating melon seeds.

Aba's barbecue is quite big, so you should eat it with a knife. Mutton tastes like a punch, and because it is big, it seems that there is no place to eat. Burping after eating will make the grassland mutton fragrant.

It's hard to express the spirit of barbecue in Changsha, Hunan, but I have to mention that there is a kind of spicy taste that I can't forget.

National barbecues and even world barbecues gather in Beijing. Japanese barbecue, Korean barbecue ... Like the G8, most of the barbecues are divided, but once Japanese barbecue leaves Japan, its soul will be broken.

The difference of Korean barbecue lies in the subtle lips and teeth. Every restaurant is noisy. If you want to eat meat with peace of mind, you have to rely on luck. Moreover, the quality of several restaurants is mixed, and there is not much difference.

Xue Pan's mutton kebabs, which became famous in Beijing recently, are opened for customers today. They are made of red willow branches and knives and axes, with sharp red skin and no willow fragrance. Mutton collected from Muqin Banner in Wuzhu, Inner Mongolia, after a long journey, completed the last process before the entrance on charcoal fire, but when it entered, it was tender and fragrant, and the mouth was occupied by satisfaction and satiety. Take the salted seafood and the fat but not greasy female store manager, for a moment, the limelight is unparalleled, and the market competes for food.

Muslim communities can be found near Tongzhou, Beijing. Barbecue lovers often barbecue at home, and mutton is only slaughtered by imams. This should be an authentic kebab in Beijing, but it's not for sale. Only neighbors or friends have this kind of luck.

The best food in Xinjiang is not mutton kebabs, but mutton kebabs are the most famous. The riverside night mayor of Altay is about 200 meters. The houses are strewn at random, and the roasted pike is the top grade.

There is a barbecue stall in Bengbu, which has been open for more than ten years. It never stops in winter and summer. A few years ago, the stall was finally turned into a shop, and the business was still booming ... how many inspirational stories of life are not as good as this.

Hiding in a barbecue shop on the street of Bortala, I don't remember what I ate, but I remember that there were so many people that someone actually cut cakes and lit candles here for my birthday.

There are four or five shops around the halal slaughterhouse outside Jiuquan City, Gansu Province. Six or seven kinds of meat are fat and thin, and mutton is half torn and half cut. The local Chili powder with enough light time is scattered everywhere, and it sweats when eating ... Although the road conditions are uneven, the mutton is extremely delicious.

Jinan barbecue, which is famous for its small kebabs and various kinds, is like a little pleasure in life. Sitting on Mazar-e, drinking draft beer and rolling a string of mutton skewers, just count the drills when you leave, which is very comfortable.

There used to be a lecture hall in Zibo. Now, kill sheep and roast, the dishes are fresh, cumin is put in a lot, the meat is cooked in the shortest time, and there are no messy things, such as roasted Flammulina velutipes.

There is a small stove barbecue in Weifang, Shandong. Pork skewers are heated in hot oil and rolled into three-page cakes while they are hot ... only those who have eaten them know the happiness and satisfaction.

Several barbecues in Qingdao, such as grilled squid and grilled palm treasure, are famous, but they have already become tourist food for foreign tourists, and locals regretted it once.

Data map: Roasted squid

Data map: Roasted squid

The barbecue shop in Ordos is quite prosperous, and there are even Sydney ice porridge, and the baked buns sweep everything.

Ergon's kebabs are made of iron drills that have been tempered and polished, and their teeth are sharp enough to convey a trace of Jianghu pleasure. Once their lips come into contact with the fat and thin grassland sheep, they will never open again. Their mouths seem to be hugging beautiful prisoners, and their teeth are angry with each other.

There is a barbecue stall in Fuzhou that didn't come out until after two o'clock in the middle of the night, claiming to be the best in the world. A big truck pulled all the guys to do things, leaving late and returning early. I always feel that this boss will come sooner or later, and then disappear and be missed.

……

Barbecue is a common cooking method all over the world. The difference lies in whether the stall owner takes the barbecue seriously.

For example, polished iron diamonds are now orthodox, and willow branches refer to catching sheep at the foot of the mountain, folding willows by the river, and making a fire for skewers.

The small wooden sticks commonly used in roadside stalls slightly undermine the barbecue spirit, while the long wooden sticks commonly used in barbecue shops simplify the barbecue tradition too much ... barbecues are all over the world, and there are too many to mention. After hundreds of years' evolution, the barbecue industry in China has basically lost its sense of environment, which is also the reason why barbecues everywhere will inevitably usher in a new round of reform.