The Life of Chuaner

The addictive "Chongqing Fold" is a 3D version of grilled dried tofu that is unique to Chongqing. Unlike other regions where dried tofu is eaten flat, Chongqing's grilled dried tofu is rolled up with lots of pickled vegetables and scallions. Therefore, the grilled dried tofu, which is full of ingredients, looks like a wormhole model made by Einstein and is unique to Chongqing's barbecue stalls. Meanwhile, the combination of perilla and false bamboo shoots in Nanning's barbecue will also test the taste adaptation of unfamiliar diners.

Jilin BBQ has the bold and unrestrained style of Northeast China, and the BBQ in Yanji town, far away from the city, is equally impressive. Xiao Song, the technical leader of "Lao Song BBQ" in Daxinggou, had worked alone abroad for several years. He chose to return home to sell BBQ simply because it was "close to his own life." In Chele, Xinjiang, it is more common and convenient to barbecue a whole lamb. No complicated skills or seasonings are needed, just apply a simple dough on the lamb, sprinkle with sesame seeds, and for a moment it seems like giving the lamb a whitening bath. Then it is wrapped in several layers of cloth to prevent heat loss before being placed in the tandoor oven.

In Xishuangbanna, people love to eat "Xinhuo," a local delicacy made of raw pig blood, which may seem like a "dark cuisine" that locals enjoy while others avoid it. Meanwhile, for people from Shandong, scallions are essential. The owner of "Goryeo BBQ" is a great teacher to his apprentices but an outstanding husband to his wife, representing a typical Shandong husband. Yunnan BBQ, on the other hand, believes that everything can be dipped in water.

Every barbecue stand in Wuhan has grilled "ganzi," but the delicious ones require some skill. In fact, Wuhan's "ganzi" is not the brown-black tofu that people imagine, but a soft and tender tofu that is slightly wrinkled on the surface after being smoked and grilled over an open flame. Although it's called "ganzi," the ones grilled at "Qixingke BBQ" near Tiesi Hospital are tender and juicy, and are known as the "best grilled ganzi in Wuhan" by foodies. People come from all over just to taste this unforgettable flavor, waiting from day to night. Foodies believe that a good ganzi should still be slightly moving when picked up and have a "ambiguous" texture that melts in your mouth. The key to grilling such a ganzi lies in the knife cuts: one-third deep and one-third wide, without cutting through both sides.

In Dandong, a must-have vegetarian dish for barbecue is the grilled bean skin, which has been a nostalgic delicacy for locals. Laofei is known as the queen of grilled bean skin in Dandong and has been running her business for over a decade with her partner Xiaodi. Despite the changes in titles and body shape, Laofei's pursuit of the perfect grilled bean skin has remained constant. Chili is the soul of grilled bean skin, and Laofei's secret lies in the combination of different chili peppers with varying levels of spiciness. She grinds together hot, medium, and mild chilies to ensure both the heat and vibrant color of the chili powder. After the charcoal is lit, the bean skin is placed on the grill and cooked to perfection by Laofei's skillful flipping. With the addition of garlic chili sauce for freshness, sweet Korean chili sauce, and sesame sauce for nutty flavor, the grilled bean skin has a silky texture with a sweet and spicy aftertaste, making it a dish that customers can't resist.

Er Dan's grilled catfish with Zao Hua honey from a friend's home. Lanzhou's lamb skewers with meat, garlic, and wine. Fujian's Quanzhou ancient house's barbecue with vegetables for a healthy taste. Gu Cuojia's restaurant's grilled chicken wings with sweet peanut sauce. "Yueyashan Barbecue" at Southwest Jiaotong University's Emei campus is a hidden gem for students to gather and enjoy grilled skewers. Drinking fermented glutinous rice and wolfberry beer adds to the experience. Graduating students enjoy ordering grilled skewers from the "Worldly Temptations Guide" takeout.

Ningxia's Yinchuan Baozi's grilled lamb trotters have a soft and tender skin that regains elasticity in the subtle moment between charred and burnt. Liaoning's Jinzhou Wu Ge's grilled crab and chicken feet have a rough texture mixed with delicacy. Yunnan's Kunming Yin Dajie's raw grilled chicken feet have a precise timing to balance the taste and texture. Anhui's Chuzhou Lao Meng's grilled lobsters are strictly grilled for no more than two minutes with a salty and refreshing flavor and the charred aroma of high heat fused with the spiciness of thirteen spices.

Brother Biao's Grilled Dry Tofu Rolls in Jinzhou blend chili peppers, ham sausage, and enoki mushrooms, with soybean flavor. In Changchun, Boss Guo's Charcoal Grilled Potatoes are steamed, grilled, and smoked, with a secret soy sauce. In Yunnan's Yi Autonomous Prefecture, Li Bi's Grilled Wet Tofu is slowly grilled for crispy skin and tender, chewy interior. In Yichang, Sister Qiezi's Grilled Eggplant is seasoned with secret garlic paste and runny egg yolk. In Changsha, grilled garlic chives from a roadside stall are fresh and spicy yet fragrant. You may forget the barbecue stalls you ate at, and your city may change, but you'll remember the taste and the person who shared it with you.

The Liangshan small pig meat from Xiao'er, Xichang, Sichuan, is skewered onto long bamboo sticks and roasted on a big fire pit. The fatty meat is not greasy and the lean meat is rich in flavor. The Yunnan Zhaotong beef skewers are quickly grilled over high heat, ready to eat once cooked through. The meat is tender and well-seasoned, with an endless taste. The roasted whole lamb from Weili, Xinjiang is baked in a pit oven and cooked by both roasting and braising methods. The heat is evenly distributed, resulting in a moderate crispiness and delicious flavor. The grilled live oysters from Zhanjiang, Guangdong are opened, slightly cleaned, and placed directly on charcoal fire. The juice from the oyster meat makes for a delicious taste. Bringing together delicacies from all over the world, including land animals and sea creatures, this feast is a true temptation for those who cannot live without meat at night. It's a feast that satisfies both their senses and desires.