Guangdong 1
Cantonese barbecue pays attention to carbon roasting, and at the same time interprets a fresh word with ingredients. The most representative project is grilled oysters, which are grilled with shells. There must be enough garlic on the oysters, so that the roasted oysters are delicious and crisp.
Besides seafood, some meat barbecues are also brilliant. Cantonese barbecue is more authentic, so we will choose thicker ingredients and brush a lot of sauce on the way.
However, the characteristic of Cantonese barbecue is that it will be coated with some honey. When baking, we should also pay attention to keep the moisture of the ingredients, and don't rob the original ingredients with too much seasoning, so that the gravy is rich and original.
2. Yunnan
The biggest feature of Yunnan barbecue is that it is rich in ingredients. In any barbecue shop, there can be more than 30-40 kinds of ingredients, such as tofu brain, chicken feet, fat intestines and so on.
In addition to rich ingredients, Yunnan barbecue dipping in water is also a must. Barbecues in most areas are mostly Chili powder and cumin powder, while dipping water in Yunnan is wet material. Different shops have different production methods, but they all have refreshing and fragrant effects.
3. Sichuan
In Sichuan barbecue, Yibin's special barbecue is famous, which is a string of skewers, not a string of skewers. String weight is not big, basically a pile. Before baking, the ingredients are not seasoned.
The baking method is also unique. First, roast the skewers until they are half cooked, then spread the skewers with sauce evenly, and then quickly bake them on the shelves. The key to delicious food is the taste of sauce. There are three kinds of dip materials: dried Chili powder, peanuts and soybeans, and vinegar dishes, which are salty, spicy and fragrant.
4. Xinjiang
Xinjiang barbecue is characterized by large meat, no smell, long stove, and the most important thing is that the ingredients must be local sheep and fresh enough. The seasoning ingredients are only salt, cumin and Chili noodles, and there are no other sauces.
Authentic Xinjiang barbecue only uses iron bars and red willow branches, of which iron bars are resistant to high temperature and mutton kebabs are cooked from the inside out. The meat is fragrant with spices, the mutton string is bright in color, the entrance is fat and hot, and the aftertaste is endless.
5. Ningxia
Ningxia is a neglected sheep-eating province. The Yanchitan sheep in Ningxia, stewed directly in water without seasoning, is not fishy at all and is delicious. Local barbecues and kebabs are a must, and kebabs are also exquisite. One of them has four pieces of meat, three pieces of thin and one piece of fat, full of flavor and delicious taste. If you have a good mouth, you can choose to roast the hamstring. If you are hungry, you can choose to roast the sheep's hoof. Stuttering is more satisfying.