Chapter 45 barbecue

I love to eat barbecue.Barbecue also presents a variety of styles due to different regions.The most famous or most popular one is Xinjiang people’s kebabs—it can be found in many cities in the mainland, but it is rarely sold by authentic Xinjiang people.I like admiring the kebabs of Uyghur people. They wear bowler hats and mustaches, and shout in raw Chinese. No matter how you look at it, they have the shadow of Avanti.The meat skewers placed on the tin charcoal stove are flipped quickly and sprinkled with red and green pepper noodles and fennel powder.As soon as I approached them, I seemed to smell the mixture of Gobi stones, cantaloupe, tents and Persian carpets.I was fascinated by their steady movements, I forgot that they were doing business, and thought they were performing some kind of traditional craft.The same mutton skewers can taste very different in the hands of Uighurs and waiters in state-run fast food restaurants.Of course, this may be caused by my psychological effects.In the city of Beijing, I often look for and choose Xinjiang stalls (I would rather walk two more stops), order a lot of kebabs, and a bottle of beer, standing on the street, like "left hand bow, right hand arrow", Experience the pride of the Condor Heroes.After comparison and comparison, there is one of the most wonderful ones in Weigong Village. Although it is also an open-air stall, it can be called the "King of Kebabs".It’s no wonder that Weigong Village is adjacent to a Uighur settlement (also known as Xinjiang Village), and there are many restaurants with Xinjiang flavors. I also like to eat the roasted lamb kidneys sold there.

Although kebabs are famous, they are snacks after all.Compared with the roasted whole lamb in Inner Mongolia, it is probably nothing.I have admired its name for a long time, and finally tasted it once in the Yikezhao League Grassland.Sitting on the ground, facing the steaming roast whole lamb just unloaded from the campfire, I simply don't know where to start.Seeing the Mongolian friends pulling out their waist knives one after another, I was not far behind, and cut off a piece nearby—the movements were a little clumsy, like sawing wood.It took a long time to taste the refreshing taste of roasted whole lamb: the skin and meat on the outside have been roasted to brown, and the mouth is full of oil, but the inside is tender and bloodshot. It can be called "the combination of old, medium and green"... and Roasted whole lamb is similar to roast suckling pig, but I don't know where it is a specialty.I have eaten in a star-rated restaurant in Guangxi, and witnessed the chef push it with a trolley, slice it in public and pile it in a large porcelain basin.I'm afraid because of the environment, I didn't taste the country game that it should have.In my impression, the eating method is similar to that of roast duck. After dipping in the sauce, it is eaten wrapped in thin noodles.How hypocritical this way is, it is far less exciting than gobbling up roasted whole lamb in the blue sky and green fields.

The more typical barbecue should be the barbecue of Northeast Korean people, which is basically the same as Korean barbecue: a special charcoal stove is covered with a layer of barbed wire (some can be embedded into the table), and the meat and other food are placed on the net, and the side is covered with a long wire mesh. Eating while flipping the chopsticks is very emotional.There is a cloth tiger barbecue restaurant in the south of Beijing (it is said that it was opened by a person from the publishing industry in Northeast China, and there is a bookcase in the corner, displaying a full set of cloth tiger books).Barbecue is still the main food, and when you get tired of eating, you can also serve baked potato wedges, apple slices, fish, shrimp, vegetables, and even bread.This expands the content of the barbecue, but it also looks rich and colorful.

My personal deepest impression is eating the barbecue of the Dai ethnic group in Xishuangbanna.After a day of sightseeing on the China-Myanmar border, I wanted to rush back to Jinghong City (the capital of the autonomous prefecture) for dinner, but on the way I saw a dam (probably Olive Dam) full of barbecue stalls. The driver couldn’t help it. I stopped the car and bought a few skewers of grilled fish fillets and grilled chicken legs. When I got back, the car was filled with a tangy aroma.This awakened our hunger, asked the driver to stop for a while, and got out of the car to buy.Women in national costumes selling barbecue looked at us all salivating and smiled from ear to ear—or was it because of another business?Taste one by one, grilled fish is the best.Stretch the sliced ​​fish on crossed bamboo sticks (like a kite pasted on the skeleton), and grill on both sides over charcoal fire until the fishy smell turns into aroma.Roast sparrows, quail, etc. are also rich in game.At the end, eating two old corns with slightly burnt edges is equivalent to marking a successful end to the whole picnic.Everyone was full on the way, and when we returned to the hotel in the city, we had to cancel the dinner we had ordered.We rushed to Kunming early the next morning.Using a Dai-style country barbecue as our last dinner in Xishuangbanna on this trip—what a commemorative significance, it is a divine arrangement?Over the years, while missing Xishuangbanna, I always miss the barbecue of the Dai people.When will we meet again?