With much anticipation, "Life in a String 2" has also begun broadcasting, and with the barbecue once again pulled back into the people's line of sight, become the summer snack world deserved the protagonist. Chinese barbecue culture is profound, it teases the taste buds, but also stimulate emotions!
About which place the barbecue zui capture the soul, eaters are also divided. The country's barbecue jungle, masters like clouds, each with its own characteristics, in the end who can stand out?
In China's barbecue map, Sichuan barbecue seems to belong to the euphemistic school, do not scramble, spontaneous, let it develop. However, there is no way to accurately summarize the characteristics of the Sichuan barbecue in one word, after all, each region of Sichuan masters like clouds, self-contained system of barbecue schools countless. Playing in Chengdu, eating in Leshan, is considered the Sichuan people's **** knowledge! Leshan barbecue + Emei snow, this group of magical cp in Chengdu's popularity, no one surprised. Leshan barbecue crispy spicy, cumin flavor is not heavy, the key is slightly sweet aftertaste. Take the pancetta, nowhere do the people of Leshan grill it as well as they do.
Selected materials to seven fat and three thin, must be marinated in advance to taste, constantly turning the grill until the oil burst burst, and then brush a layer of condiments, on the table. Three times, hurry to send into the mouth, gravy overflowing, delirious. The Yibin barbecue, measured by put, is more a hint of Jianghu Qi. Its characteristics are very obvious, is to wear the meat into a very small string, so we are more accustomed to call it "handle handle barbecue".
Yibin Shouzhuangbao focuses on the freshness of the ingredients in the early stages and the thickness of the flavor in the later stages. The fact that everything can be grilled is another great feature of the restaurant. The recommended must-order is the pig snout tendon, after all, there are only two on a pig, one is rare, the other is crisp and tender and strong.
Distinctive Xichang fire pot barbecue, eat up is quite "fierce". As we all know, the Xichang barbecue selection are natural feeding of small fragrant pig, meat tender teeth that is not to say. And cut into a large piece of pork to the charcoal fire pot on the grill, grilled and directly dipped in sea pepper noodles to eat, this way, more show bold and spontaneous. It's a great way to eat and drink, and that's what it's all about.
Xinjiang, a place filled with memories of barbecue, eating is pure! Hetian night market streets, slaughtered lamb with red willow branches or iron stick, with "two thin sandwich a white" skewer method, put on the grill, in the sound of ziZi, waiting for it to become cooked. This set of processes is the correct way to open the Xinjiang barbecue, it is no exaggeration to say that there are not many places can do like this. Xinjiang barbecue does not focus on advance yardage marinade, in order to maximize the original flavor of lamb. Qualifying authentic Hulunbeier Inner Mongolia lambs is its innate bottom line.
Skin slightly oily lamb kebabs just right, chewing between the big mouth, the original fat and delicate lamb fusion together, into the taste of thick but not greasy, but also with a hint of fresh sweet flavor, let a person can not stop. When it comes to Xinjiang barbecue, many people think of lamb kebabs. In fact, lamb chops, lamb waist, grilled buns ... All are a big part of its uniqueness. In fact, no place is a winner, only to say that each has its own characteristics.