What kinds of barbecues are there?

Barbecue is a very common food in our life. It has a long history and unique flavor. In the process of continuous inheritance and development, barbecue culture contains the cultural and dietary characteristics of different regions, forming many branches with local characteristics.

Huangjia barbecue

Huangjia barbecue originated in Jinan in the late Ming and early Qing dynasties, and has a history of more than 300 years.

Huangjia barbecue takes pigs with hair and viscera removed as ingredients, and barbecues the whole animal directly on the fire. Cut the pork surface with a knife every 2-3 cm, and sprinkle baking materials on the surface. Huangjia barbecue has crispy skin, elastic meat, fat but not greasy, and a long aftertaste.

Boshan barbecue

Boshan barbecue originated in Zibo, Shandong Province, which is a famous traditional food in Shandong Province. Boshan barbecue is to remove excess oil from pork, divide it into small pieces and smoke it on fruit trees for 3-5 hours. After smoking and baking, the barbecue presents three colors: golden pigskin, white fat and red meat. It looks very appetizing, full of fruit, chewy and rich in taste.

Beijing barbecue

Beijing barbecue is to take out beef and mutton, put it in refrigerator or cold storage for a period of time, take out the meat pieces and slice them, and barbecue them directly on the grill. The old Beijing barbecue restaurant was founded in the late Qing Dynasty. Cattle and sheep are the staple food, and vegetables such as shredded onion are the auxiliary materials, which is very halal. Nowadays, barbecue in old Beijing is rare, but it is still one of the food memories of old Beijing.

Xinjiang barbecue

When it comes to barbecue, Xinjiang kebabs must have names. Almost every city can see the "Xinjiang kebab" of Uighur compatriots on the street. These bosses always speak salt and pepper Mandarin, cleverly attracting customers loudly. With such a propaganda technique, it is hard for us not to engrave Xinjiang kebabs in our minds.

However, Xinjiang kebabs are by no means empty names. Compared with other kebabs, it is more solid, and the lamb cut into small pieces is densely labeled with iron. The mutton is tender and juicy. After treatment, the smell of mutton is perfectly removed, leaving only the smell of mutton.

Shimian barbecue

As the food capital of China, Sichuan naturally has traditional barbecue food, the most distinctive of which is the barbecue of asbestos in Sichuan. There are various forms of asbestos barbecue, such as traditional skewering, pot cover burning isolated from oil smoke, teppanyaki known as "floating on fire", and recently emerging environmental protection network burning.