By barbecue again, it is not the second Zibo

Who is the ceiling of the barbecue industry? Recently, after the barbecue started in Zibo, Jinzhou barbecue took the lead. Jinzhou barbecue, which rose in the 1980s, won the first barbecue patent in China and was listed as an intangible cultural heritage.

Whether you are convinced or not, China barbecue culture is extensive and profound, and there are many things you don’t know. You can’t talk about life until you talk about it late at night.

Midnight Food Store, Chinese, at a barbecue stall. Even Zhongyuan Bai, the Korean uncle of Street Food Fighter, visited the streets of northeast China. The barbecue documentary "A String of Life" has even baked the tears of China’s late-night eating.

The second brother at the foot of Liangshan Mountain in Sichuan started his performance. He bought Paoshan pork from Yi people’s home, mixed it with millet pepper, garlic, salt and rapeseed oil with unique flavor, and baked it on a high-temperature grill with skin.

△ Liangshan Xichang small pork with skin. (Figure/Life String)

The tender and thick pigskin is full of collagen, which complements the chewy lean meat. Before the entrance, let the barbecue jump into the dip made of pepper, soybean and sesame and roll around for three or two times. Lift the bamboo stick, it is a string of well-known roast pig Peggy.

This gesture of people talking in the middle of the night seems to make people see their ancestors in ancient times. They also lit a fire in the dark, in addition to lighting, by the way, they also roasted the fishing and hunting proceeds and ate them. In this way, the ancestors ended the era of eating and drinking blood, and opened the human civilization brought by cooked food.

From the Neolithic Age to the pre-Qin period, the only barbecue methods were smoking, baking and scorching, but now the barbecue methods are ever-changing, and the barbecue culture with unique flavor is bred everywhere. White roasting, paste roasting, pickling roasting, skewer roasting, hook roasting, grate roasting, open-hearth roasting, dark-hearth roasting, iron pot roasting, oven roasting, bamboo tube roasting and bonfire roasting …

This barbecue culture of Wan Li’s rivers and mountains can be traced back to the Wei, Jin, Southern and Northern Dynasties, and the corresponding records of Xinjiang barbecue can be found in the literature.

The right way in the world is to eat barbecue, and Peggy the pig will do it. Barbecue carries not only human appetite, but also the five flavors of life buried in wine and meat.

Apart from the famous Sichuan and Northeast barbecues, which one should we start with, China barbecues?

Xinjiang roasted mutton

It ignited the love of the people of the motherland for barbecue

Just like drinking Sprite in 1982, you should talk about the year when you eat barbecue. When it comes to history, the traditional color of Uygur barbecue in Xinjiang is very strong.

In the 1980s, lamb chops strung on red willow branches were unearthed in Zhagunluk cemetery in Qiemo county, Xinjiang. According to archaeologists’ research, the unearthed lamb chops were about 2,700 years ago, and a wooden handle woolen cloth fan was also unearthed in Luopu county to fan the wind during barbecue.

Xinjiang, located in the northwest of China, used to be an important gateway for the introduction of eating habits in the western regions. During the Western Han Dynasty, the method of "roasting" was introduced into the Central Plains from Xinjiang along the Silk Road, which enriched the food culture of the Central Plains. It can be said that the barbecue in Xinjiang has ignited the love of the people of the motherland for barbecue.

△ Xinjiang roasted mutton.

The most famous barbecue in Xinjiang is "roasted mutton", which is called "Kawaptan" in Uighur. Bachu county is the county seat of southern Xinjiang. Because it is located at the edge of Tarim Basin and Kelamagan Desert, and the grassland ecology is relatively bad, sheep living in saline-alkali ponds near the desert have to walk 10 kilometers every day to get full. Long-term exercise makes their meat delicate, fat layer thin and even, which weakens their smell. Locals affectionately call them "sports sheep".

Before roasting sheep, Xinjiang people will put mutton on red willow branches. Fresh red willow branches will secrete sticky juice after peeling, and the juice is rich in vitamin oil. When roasting sheep with charcoal fire, the juice can not only decompose the smell of mutton, but also infiltrate the fragrance and nutrition of the juice into mutton. Uyghur compatriots who have eaten all give thumbs up and say "Susie!" Oh no, it’s "Jaaksi!" .

Therefore, the smoky Xinjiang barbecue in the eyes of urban management can spread all over the country. The reason is very obvious, that is, Uighurs can hold the stomachs of Han people, and it doesn’t matter if they don’t speak the language. Food is the best language. Aren’t all foodies so familiar?

Northeast barbecue industry

Northeast China is a paradise for Lu Chuanda people.

Looking at the rivers and mountains, a place that can’t be ignored in China’s barbecue industry is the Northeast.

Thanks to the inspiration of barbecue in Xinjiang, the idea of "barbecue skewers all over the city" sprouted in the northeast of China in the late 1980s.

Northeast China is well-developed in heavy industry, among which Anshan Iron and Steel, Daqing Petroleum, Jilin Chemical and … Northeast Barbecue are famous all over the country. What are you staring at? It’s a barbecue. Why?

△ Pure northeast barbecue technique.

Jinzhou, located in the southwest of Liaoning Province, is located in the 200-kilometer Liaoxi Corridor connecting the Northeast and the Central Plains. In a city of only 10,000 square kilometers, nearly 2,000 kebabs are lined up all over the city, and those that can’t be lined up will radiate to more than 20 provinces and cities across the country. Many years ago, Jinzhou Municipal Committee began to build the cultural brand of "Jinzhou Barbecue" and determined to promote it to the whole country and even the whole world-no wonder people always associate it with Jinzhou Barbecue when they mention it.

Jinzhou barbecue, which emerged in the late 1980s, is now unique in the barbecue market, paying attention to "dipping, brushing, scattering, roasting and turning". As a heavy industrial town in China, it is common sense that barbecue is heavy in taste, heavy oil, heavy material and spicy.

△ Jinzhou barbecue is rich in ingredients.

The biggest feature of Jinzhou barbecue is that the meat doesn’t need to be marinated. Just put it on the grill roughly, roast its original flavor, and then coat it with a unique seasoning "white flour" made of chicken powder, pepper powder and Chinese herbal medicine powder, and you can eat it. The ingredients of the barbecue are all-encompassing, from the silkworm chrysalis that can never wait for the cocoon to the fresh leeks that have been cut, from the crickets that have just left the battlefield to the tired birds on the way home, and everything is roasted in the sky and on the ground-this is how the Northeast people have become good confidants of Cantonese people.

△ Northeast roasted silkworm chrysalis. (Figure/Life String)

Therefore, the reason why the northeast barbecue is flourishing and occupies a large number of barbecue market share in China is probably a premeditated strategy. First, people from all over the country are attracted to immigrate to the northeast with jokes, and then barbecue is used to make friends with them, relying on them to export barbecue culture and launch the seeds of the northeast barbecue.

Guangdong seafood barbecue

Roast the prey alive

Barbecue is more than a hobby of northerners. In Guangdong, where Africans are crying to go home for the summer, it seems that it has naturally occupied the right time and place to develop the barbecue industry.

Guangdong, facing the sea and backed by the mainland, is rich in materials, with hundreds of fruits and vegetables, countless delicious seafood and snakes, insects, rats and ants.

△ Roasted oysters. (Figure/Life String)

Guangdong people dare to be the first in the world, eat everything in the biological circle, and live alone at the top of the food chain. It seems that they can’t find pleasure in food types. So they re-opened up a way out, that is, "live grilled seafood."

Cantonese people like light taste and pay attention to eating "fresh" flavor. Even if seafood is slaughtered before it is put on the grill, it seems that it still dies early, so it is better to die fresh on the grill. More importantly, witnessing the process from birth to death … No, from birth to maturity, visually makes up for my dissatisfaction with eating ingredients so quickly.

△ Abalone, don’t struggle.

Looking at all beings on the grill from God’s perspective is like a lively carnival. The abalone wriggling from side to side on the shell seems to say, "Remember to eat me after watching my performance." The king crab, which was running from side to side on the grill, finally stopped and said, "OK, now help me turn over and eat." The elephant mussel spat wildly and said, "No, I see my mouth watering."

Diners can enjoy it simply by dipping in garlic, vinegar or soy sauce, and sometimes they will not let go of the clear soup in animal soft shells and carapace.

△ Roasted prawns.

Why Guangdong can be popularized is not only the courage of foodies everywhere to worship Cantonese, but also the power of you at the top of its food chain, which has to be regarded as a standard. Who refuses to obey the combination of hard and soft?

Chinese couldn’t let go,

Always barbecue

In any case, street barbecues everywhere are flourishing in China, which is by no means groundless. First of all, our DNA inherits the obsession of our ancestors’ barbecue, and the instinct of wildness comes from the depths of our blood. Secondly, barbecue is more diverse than dishes of cooking, and the number and types of food can be more flexible, and there is a sense of satisfaction after eating a string.

The most important thing is that after working in off the charts during the day, I can take advantage of the night to sit around with my friends and relatives and spit out the leaders and bad customers, so that my spirit can be relaxed temporarily. Being a man is the most important thing to be happy, and the family is the most important thing to be neat. Drinking in a big glass, eating meat and laughing loudly are the easiest pleasures to get on this day.

Original title: "It is not the second Zibo by barbecue again."

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