Barbecue is one of Chinese people’s favorite summer delicacies. Both cities and rural areas have their own unique barbecue cultures. People in different regions have different preferences for barbecue. Northerners prefer large pieces of meat and offal foods, while eastern China prefers lighter-flavored vegetables and seafood. Next, we’ll take you through the preferences for barbecue ingredients across the country. North China:
North China includes Hebei, Shanxi, Inner Mongolia, Henan and other places. People prefer large pieces of meat kebabs. Shijiazhuang: The barbecue in Shijiazhuang is mainly beef and mutton. The most famous one is "mixed sauce", which is made by mincing beef and beans together and adding various seasonings. East China Region
East China Region includes Jiangsu, Zhejiang, Anhui, Fujian and other provinces. People in these places pay more attention to the light taste and not easy to get cloying.
Shanghai: Open-air barbecue stalls are not allowed in the center of Shanghai, but you can still find many delicious shops in the suburbs or around the city. Shanghainese like to eat barbecued seafood such as chicken wings, shrimps, and scallops.
Hangzhou: Hangzhou people like to string various ingredients together to make "sandwich meat skewers", such as shrimps with mushrooms, beef with tofu, etc. There is also a local specialty dish called "Longjing Shrimp", which is also a very popular barbecue food. Southwest region:
The southwest region includes Sichuan, Chongqing, Yunnan and other provinces. People in these places have strong tastes and add chili products to enhance the taste.
Yunnan barbecue generally handles meat ingredients more carefully. Common beef, mutton and various internal organs need to be marinated in advance, while duck tongue, pig tail and chicken hamstrings are marinated first. After being marinated with more than ten kinds of spices, soaked in brine with each family's unique secret, and finally dyed with the aroma of burning charcoal, the moment the meat juices mixed with fat burst in the mouth is simply a rebaptism of the soul. Northwest Territory:
The Northwest Territory has been one of the major producers of mutton since ancient times, so mutton has become one of the most common ingredients in barbecue here.
Northwesterners like to cut the mutton into small pieces and skewer it on bamboo skewers. After grilling it over charcoal fire, they then dip it in seasonings for a delicious taste. Another feature of mutton kebabs is the use of various seasonings to enhance the flavor, such as cumin powder, chili powder, etc. Among them, kebabs are one of the most representative barbecues in the northwest region. In summer, there are stalls selling them on the streets and alleys.
In this summer, no matter where you are, you can always find delicious barbecue that suits your taste. Or you can also challenge some new and creative combinations to make your barbecue experience more colorful. Let’s enjoy this fiery, tangy, mouth-watering season together!