來！一起進“烤”場！
盛夏，作為吃貨能想到最美好的事，就是吃燒烤，在涼風習習的夜晚。
In summer, the happiest thing for a foodie is having a barbecue at night in the breeze.
試問中國燒烤哪家強？那還要數……
Where can you find the best Chinese barbecue? That would be…
錦州：我覺得那還得是我們錦州燒烤！如果你來錦州吃燒烤的話，我建議你一定要嘗嘗錦州的羊肉串、排骨串、烤雞頭、烤雞爪、生蠔、扇貝、池魚、多春魚。錦州燒烤主打一個“天上飛的、地上跑的、水裏遊的，無所不烤”。在錦州有這樣一句話叫“錦州燒烤，啥都能烤”。
I think Jinzhou has the best barbecue! If you come to Jinzhou, I highly recommend the lamb skewers, rib skewers, chicken heads, chicken feet, oysters, scallops, saltwater fish, capelins… In Jinzhou, everything in the sky, on the ground, or in the water could be barbecued. There is an idiom: “Jinzhou barbecue, a barbecue of everything.”
淄博：最近火出圈的就是我們山東淄博燒烤。在淄博吃燒烤，你也能擁有一個小火爐。燒烤師傅把烤到半熟的烤串端上桌，剩下的就交給你自己烤，口味、嫩度都交給你自己把握。這其中，必殺技就是標配的淄博小餅。而且小餅是未進行發面就烤制的小餅，更有韌性和嚼勁。握住小餅將肉串攥緊，簽子往下一擼，再拿起小蔥蘸上蒜蓉辣醬往餅裏一夾，那滋味，你自己想去吧！
Recently a Chinese barbecue has gone viral, and that is Zibo barbecue from Shandong. In Zibo, diners have their own stove; after the cook serves the half-cooked skewers, you can DIY the rest — the flavor and tenderness of the skewers are up to you. The trick of Zibo BBQ lies in the pancakes. Baked unfermented, these pancakes are very chewy. You grasp the roasted meat with a pancake and pull them off the stick, add some scallion with garlic chili sauce, then wrap them all in the pancake — just imagine the taste!
下面，我們一起來看一下來自西北流派的燒烤。這裡以原汁原味的牛羊肉為主，肉香四溢、肥而不膩。
Now let’s have a look at the barbecue from northwestern China, including Xinjiang, Ningxia, Gansu, Shaanxi and Inner Mongolia. In these places, people prefer barbecued beef or mutton with pure meaty flavor; the taste is rich but not greasy.
新疆：我是新疆人啊，我當然覺得我們新疆的烤肉是特別“歹”的。因為我們那裏的肉質新鮮，羔羊娃子肉。我們串的簽子也是那種新疆特有的紅柳枝子的枝頭。我們把它削得尖尖的，然後把新疆羊肉往裏面一穿。然後再撒上我們當地的孜然。最後再配上我們的馕，那個味道簡直是太絕了。
I’m from Xinjiang, so of course, I think Xinjiang BBQ is super amazing. Because, first, the meat we roast is from very young lambs, so, very fresh; then we have special sticks — hong liu (salt cedar) sticks that are typical of Xinjiang. We sharpen hong liu branches, thread lamb on them, and sprinkle our local cumin. At last, we would wrap the roasted meat with Xinjiang’s specialty nang (a kind of roasted flatbread). That taste, is just fabulous.
西安：我們西安人其實不太把它叫燒烤，我們喜歡説咱們去吃烤肉吧，我們喜歡叫烤肉。西安的烤肉太不腌，也不太刷醬料，直接就是鹽、辣子、孜然三種佐料。配上肉原本的香味，吃起來特別好吃。我們是有一個烤油饃，別的地方可能沒有。也是把饃刷上油，配上孜然、辣子和鹽，特別好吃。
We Xi’an people don’t actually call it barbecue; we often say, “Let’s go roast meat!” That’s what we call it, roast meat. In Xi’an, the meat is neither marinated in advance nor brushed with sauce after roasting; we only have three seasonings: Salt, chili and cumin. The original flavor of the meat with just simple seasonings tastes like heaven. We also barbecue “you mo,” and probably they don’t have it outside Xi’an. We brush oil on “mo,” or steamed bun, then roast it, and sprinkle salt, chili and cumin on it. Very tasty.
內蒙：內蒙古的草場非常地廣闊，草質也非常地好，所以説羊肉的肉質非常地鮮美。我們這都採用的是當天最新鮮的羊肉，甚至有的店家會把整只羊擺在外邊，供大家來挑選。想吃羊腿烤羊腿，想吃肉串烤肉串，想吃整羊，安排烤全羊。主打的就是一個“豪爽”和“朗泰”。
Inner Mongolia boasts vast grasslands with quality grass, and because of that, the mutton from Inner Mongolia is especially savory. We use the freshest mutton (for barbecue); sometimes a whole sheep is placed outside the restaurant for people to pick. You could roast a mutton leg, skewers, or roast the whole mutton, whatever you want. In Inner Mongolia, barbecues are just gallant.
説完西北流派，再來看看這西南流派，其中的代表是四川燒烤和雲南燒烤。
So much about northwestern China BBQ. Let’s take a look at the BBQ genres in southwestern China. The most typical ones are Sichuan BBQ and Yunnan BBQ.
四川：我們四川的燒烤就是簽簽小、很考驗師傅的火候，吃起來麻辣鮮香，味道巴適得很。
In Sichuan, our barbecue is small portioned, so it’s more challenging for cooks to control the heat and timing. Sichuan BBQ is spicy and savory, super tasty.
雲南：我們雲南的燒烤，主要以蘸料和食材豐富為特色。還有一些類似黑暗料理的特色食材，比如豬鼻筋、雞腳筋、豬牙床乃至竹蟲、螞蚱、水蜻蜓等各種野生蟲子和野生菌等。如果你來吃一次雲南的燒烤，絕對會顛覆你對燒烤的認知。可以説是相當“板扎”啦！
Barbecues in Yunnan are famous for their dipping sauce and raw materials. We roast things that seem quite weird, sometimes even dark, like pork tendons, chicken hamstrings, pig teeth ridges, and insects such as bamboo worms, grasshoppers and dragonfly larvae. We also roast mushrooms. If you come to Yunnan and have a barbecue, you will gain a whole new definition of it. It’s quite nice though!
廣西：我覺得烤豬眼睛算是廣西的一個特色。特別是一整只放在嘴裏，爆漿的感覺，特別刺激。
I think roasted pig eyes are very typical of Guangxi BBQ. When you put the whole roasted eye in your mouth, the juice will burst out inside your mouth, which is thrilling.
廣東：我們廣東燒烤主要是以鮮為主，大多數都是以烤海鮮為主，算是東南流派吧。正所謂，靠山吃山、靠海吃海。加上那些醬料，真的好吃！而且我們廣東人什麼都吃哦！
In Guangdong, we pursue the umami of food in barbecue; most of the time we roast seafood. It’s somewhat a southeastern genre of BBQ. After all, Guangdong is a seaside province. We roast shrimp, oysters, calamari, scallops and so on. Dip the roasted seafood in the sauce, and it’s just delicious! Plus, Guangdong people eat everything!
中國人吃燒烤，追求的就是那股子煙火氣和熱鬧。你喜歡哪的燒烤，快來留下評論吧！
Chinese people love barbecue, because they love the feel of the hustle-and-bustle happiness of life. What type of BBQ do you like? Leave us a comment!
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