Author: Wang Lin Shi Yifu
The world’s delicacies are undoubtedly the most primitive roasted meat and chewing muscles. The smell of smoke and fire between the lips and teeth is the most original, and it can capture the satisfaction of the heart from the stomach to the heart.
Since the start of fire from the sky, the preparation of firecrackers, and the embryonic form of barbecue, the history of Chinese chukui has a long history.
On the map of Chinese BBQ, the Northeast BBQ Swordsman is located in a corner.
Three small barbecues a day, why is the East unbeaten?
Barbecue shop self-reported
The name has to be chivalrous
To walk the rivers and lakes, you must first have a resounding name.
In the south, the name of the restaurant resembles Wu Nong’s soft words; in the northeast, the name of the barbecue restaurant resembles a chop.
If you ask "who is coming", the head of the barbecue restaurant will report to his home, and the valiantness that is coming makes the diners want to go there for a while.
In the Northeast, many barbecue restaurants are called "Old Ladies", and there are also "Grandpa Guo" and "Uncle", who always want to get in touch with you; there are also many restaurant names with alcohol, "stepping on the box to drink" and "to blow to the bottle" ""Lose a shoe after drinking", I always want you to stay drunk.
"Lost a shoe after drinking" BBQ photo by Wang Lin
Some arena-like nicknames are called by names of people and places, like "big beard", "face-faced" and "beijing eighteen".
Many shops were originally roadside stalls. Customers slapped skewers in the wind. The owner relied on craftsmanship to conquer the world and set up shops. Because of the history of the "Baofeng trumpet", there is a shop named "Dafengchu".
Heavy metal punk health
Which ingredients should be eaten to make up
The difference in diet between the north and the south is also reflected in the barbecue arena.
Southern barbecue mainly serves vegetarian dishes. The taste is relatively light, and the small skewers are very delicate. Generally, they are first put on a plate and eaten slowly with chopsticks.
Northeast BBQ is big sign, big piece, big skewers, and it's only enjoyable when you use your mouth.
Fat and thin meat recipes are connected in tandem with a stick
Northeast barbecue is mainly meat, the key is whether the meat is good or not, and the second is how to grill it.
China's largest northeast plain is vast and fertile, and the good meat from natural pastures goes straight to the kitchen.
The hand lifted the knife and cut the meat away from the bone. The fat and thin meat cubes were connected in tandem with sticks, and they were scorched by the scorching fire.
Following the heavy taste of thick oil red sauce, the northeast rarely uses southern powder materials, brushing, roasting, sprinkling, turning, and pressing, and layered layers of granular materials, and finally blessed with sesame and cumin, the small taste is "deer" "I went up, biting in my mouth and squeaking.
"Brother, how many lambs are there?" Lamb is the "starting fare" for barbecue, and it's on the way after a few skewers. The "old driver" must order hard dishes from the northeast.
Heart tube, plate tendons, fatty intestines, etc. are chewy. Silkworm pupa, feathered eggs, pig's eyes, etc. are more fragrant to eat. There are also local specialties such as sausages, sauerkraut streaks, goose eggs, potatoes, and fresh river fish. It is authentic in the Northeast.
Roasted kidney @小胖吃八方Picture courtesy
After 30 years of wine and talent, Chinese food pays attention to "complementing the shape by shape".
Kidneys, oysters, pig's trotters... all kinds of ingredients, take what you need.
People wishful thinking that which tonic to eat, to experience the "heavy metal punk regimen" in the smoky fire, and he did not hesitate to pay for the "Four Famous Tonics", useful and useless, just happy.
Fresh skewers are grilled by Shi Yifu
Barbecue arena
Each signature dish has its own tricks
One fire one fire, one sign one string, the shadow of the barbecue rivers and lakes has never dimmed.
The three pillars of Heijiliao are inseparable.
In Jilin Province, Yanji is known as the "Little Seoul in the Northeast". The sweet and fragrant dipping sauce is the soul; in Liaoning Province, the grilled chicken rack in Shenyang and the grilled seafood in Dalian are famous, and Jinzhou barbecue is included in the intangible cultural heritage of Jinzhou. , The soul is more than a dozen special colors.
Grilled squid
Which of the three northeastern provinces is the most northeast?
Heilongjiang is truly the east and north of mainland China.
The great northern Xinjiang and the saucy folk customs, the major barbecue sects contend for the sword, relying on the signature dishes of magical power.
Harbin Pork Ribs Skewers, Yichun Chicken Head King, Suihua Half-Cooked, Jiamusi Biscuit Skewers, Jixi Baked Steamed Buns, Zhaodong Baked Biscuits, Daqing Keng Baked...similar to "Jiuyin White Bone Claws" and "Whirlwind Sweeping Leaf Legs" exist.
Zhaodong Biscuit
In Qiqihar, the "City of Barbecue", roasting pans and tableware are a must.
In Qishi barbecue, the finest veal beef from the prairie of Inner Mongolia is mostly used.
The meat mix has a unique recipe. The cut should be thin and thick. The fresh meat will instantly change color and smell on the charcoal grill. The locals say that the dry ingredients must be made of soybeans to make it taste mellow. These cities are mouth-watering.
Qi City Barbecue
There are so many beautiful rivers and lakes
The accompaniment dishes are the best
In the northeast, where big mouthfuls of meat and big bowls of wine, the crisp sound of wine is the horn that starts to skewer. Fans, chopsticks, and back teeth can all be used as screwdrivers.
Sparks came out of the string, white foam was poured out of the wine, and the voice became louder.
Barbecue and beer is the opening method for supper, and it is the default setting for the four seasons.
In the heavens and underground waters, barbecues can be eaten. The delicacies on the plate are not only skewers, but the supporting roles are sometimes even more exciting.
Vegetarian pat cucumbers, flower hairs, northeastern mixed vegetables... these refreshing and greasy "barbecue companions" are first served on the table; lump soup, bread slices, baked biscuits...These are the "carbon water lovers" before the cups are collected. decisive battle.
Grilled dumplings
The sense of ritual of Northeast barbecue is not only in the food itself, but also in the "externally hanging on one's body".
A bite of meat, a bite of garlic, and a bite of wine, smashed and smashed, and you have a sense of rhythm. Every new round of skewers can set off a climax. "Eat while it's hot" tastes the best, and you eat more than anyone else's lottery.
Of course, the deliciousness of skewers is only the "basic plate", and more importantly, the people who accompany you to eat skewers, and the stories and principles that the people on the table tell you in the intertwined time.
Northeast brother and grilled garlic sister @小胖吃八方 for pictures
You fine taste--
Atmosphere is the essence of Northeast BBQ
The best time to skewer must be when the red sun is sinking and the lights are beginning to shine; the best skewering occasion is to be in the busy city and lively, or in the alley and clean... the atmosphere is the essence of Northeast barbecue.
The boss greeted him with a smile, the guy wiped the table and set the stool, the barbecue chef was cold and mechanically fanning the flames, and people were sitting in groups, and the atmosphere was soothing at this moment.
Friends are chatting in the warm time, brothers are happy while pushing cups and changing cups, businessmen are gambling between coveting and arranging... Escape from the reinforced concrete jungle, slap a bunch of "sweet and bitter", take a bite of "market life", and have a drink "Parents are short", mortals are more comfortable in the smoke.
Roasted Eggplant with Garlic
"There is nothing that can't be solved by one barbecue. If there is, then two."
A humorous ridicule demonstrates the optimistic, cheerful, strong and optimistic spirit of Northeast people.
The chef keeps improving the taste and inherits the craftsmanship of barbecue.
Scorching fire is a hot temper, and a toast is a hot emotion, gradually forming a barbeque culture of arrogance.
There is a taste of one side of barbecue, and the taste is unforgettable, because of the unforgettable feelings.
The atmosphere of the rivers and lakes on the barbecue stalls can most comfort the dusty dream chasers.
People from the Northeast who are passionate about life are also very enthusiastic about their careers and never give up on life. They are suffocated in their hearts, which inspires morale for the revitalization of the Northeast.
Some people ridicule that barbecue is a "heavy industry" in the Northeast, but of course it is just a joke.
But we have reason to believe that people from the Northeast who are eating barbecue will certainly reappear the style of the former China industrial base in the near future, and then have a "I did it, you are free" celebration wine with you, not drunk Not return!