As for the charm of barbecue zui, diners also have different opinions. There are many experts in barbecue in the country, each with its own characteristics. Who can stand out in the end?
In China's barbecue territory, Sichuan barbecue seems to belong to the graceful and restrained school, and it is allowed to develop as it pleases. However, in a word, there is no way to accurately summarize the characteristics of Sichuan barbecue. After all, there are countless experts in various regions of Sichuan, and there are countless barbecue schools with their own systems. Playing in Chengdu and eating in Leshan are the knowledge of Sichuanese! Leshan barbecue+Emei snow, the popularity of this group of magical cp in Chengdu is not surprising. Leshan barbecue is crisp and spicy, but cumin is not heavy. The key is that it tastes slightly sweet. Take pork belly for example, it can be baked anywhere without Leshan people.
The selection of materials should be seven points fat and three points thin. After pickling in advance, it should be baked until the oil explodes, and then a layer of seasoning is brushed on the table. Three times five divided by two, quick entrance, gravy overflowing, ecstasy. And Yibin barbecue, measured by the handle, is even more Jianghu. Its characteristic is obvious, that is, it wears meat in small strings, so people are more accustomed to calling it "burning handle".
Yibin pays attention to burning the handle, grinding it, baking it and seasoning it. The early stage lies in the freshness of the ingredients, and the late stage is the heavy taste. Everything can be baked, which is another feature of it. It has been suggested that a pig nose has only two tendons, one is thin tendon and the other is crisp and tender tendon.
The unique Xichang brazier barbecue tastes quite raw. As we all know, Xichang barbecues are naturally fed small fragrant pigs with fresh and tender meat. And cut into a large piece of pork and roast it on a charcoal fire basin. After baking, dip it in sea pepper noodles and eat it directly. This way is bold and casual. That's what it feels like to eat meat and drink.
Xinjiang, a place full of memories by barbecue, pays attention to eating pure! On the street of Hotan night market, the slaughtered little sheep are strung together with red willow branches or iron sticks, put on the grill with the stringing method of "two thin and one white", and wait for it to mature in the sound of zi zi. This program is the correct way to open barbecue in Xinjiang. It is no exaggeration to say that few places can do this. Xinjiang barbecue does not pay attention to pickling in advance, in order to maximize the preservation of the original flavor of mutton. Authentic Hulunbeier Inner Mongolia mutton is its natural confidence.
The mutton string with a slightly shiny skin is just right. When chewed, the crude oil and tender mutton blend together, with a strong but not greasy taste and a touch of sweetness, which makes people want to stop. When it comes to barbecue in Xinjiang, many people think of mutton kebabs. In fact, lamb chops, lamb kidneys, roasted buns ... are all unique. In fact, no place is a winner, but it has its own characteristics.