After a few beers, the atmosphere quickly became hot, all kinds of bones and uneaten barbecue were thrown to the ground, and stray dogs and wild cats were bold enough to scurry around at the feet of the crowd, looking for a dinner of their own.

"This barbecue tastes very good, and the heat is enough. ”

"The sauce is also good, it suits my taste, let's come together next time." Several girls present were chattering, full of beautiful words.

"It's not that I'm bragging, I've walked so many places, this barbecue is the best. Zhang Xiaoming accosted everyone, and a sentence of cow x defined the nature of this barbecue.

The little brother who happened to be wearing glasses came up with a plate of grilled oysters, and said: "If you want to compare where the barbecue in China is the best, we first have to summarize the general classification of Chinese barbecue. ”

As soon as these words came out, everyone became interested, "Oh, how do you say this?"

The general genre of Chinese barbecue can be divided into barbecue technique flow, raw material focus flow and dipping sauce matching flow.

The art of barbecue is widely spread in the northeast and southwest, and when the meat itself is not particularly prominent, marinating and grilling techniques have become the proudest art of inland barbecue athletes.

Big gold chains, small watches, three small barbecues a day, the barbecue culture of the ruthless people in the Northeast is simply metaphysics, and almost every ingredient will be cooked under the pickling of the Northeast people.

Egg whites and onion water, minced green onion and garlic with thirteen spices...... Almost every barbecue in the Northeast has its own secret recipe for feeding, and even how to skewer meat, how to match how fat and thin has its own rules.

The small stove is served, and the various pieces of meat that have been marinated are piled up into a hill, and the side dishes are abundant, as if they have entered the vegetable market, and they are finished eating.

Don't ask why the barbecue is so fragrant, the taste of meat in every bite is the efforts and yearning of Northeast people for decades, and even Glacier Jiudu knows that pork belly must be wrapped in lettuce and dipped in hot sauce.

Some people pay attention to the pickling technique, and naturally there are also people who specialize in roasting skills, Xiangxi people are next to the half-meter stove, baking their own fireworks time, on barbecue technology, Xiangxi people are second to none.

Under the ever-changing flame, if you turn over a few seconds late, the taste of the oily skewers will be like mud.

Roasted butter is the heaviest heat, no open flame roasting method makes the taste of butter extremely test the master's skills, the white charcoal is burned out, the fine butter is tumbling on the oven, a few seconds under the green onion and a few seconds under the sesame seeds, strictly like a doctoral dissertation.

The grilled butter overflows the aroma of the whole hand but the bamboo skewers do not change color, which is the culmination of barbecue art.

As the name suggests, the raw material party of this school of barbecue is the first important raw material, advocating the original taste. For example, with fairy-like mutton, Xinjiang barbecue is the first in the world, and it is useless to say anything.

On the streets of Hotan Night Market, the freshly slaughtered little fat sheep are strung with red willow branches, and they are not blown, and there are few places in Xinjiang that can even be slaughtered and killed.

Just season with coarse salt cumin, three pieces of mutton mixed with a piece of sheep tail oil, a string of three taels, three strings is a catty, bite down is a mouthful of tender meat juice burst, so delicious that there is no humanity.

If you put this lamb meat into the naan pit again, Adasi, please sigh that socialism is good while you lick the meat until you lick the chisel.

Thousands of miles away, Cantonese barbecue is also an expression of loyalty that raw materials are king.

The essence of seafood barbecue lies in the original taste, the best oysters do not need to be added with garlic and vermicelli and soy sauce, the original taste is invincible in the world.

There are oysters in the sea, but Zhanjiang oysters are famous for their plumpness, you can disagree, but no one cares about you.

Kiss with the tip of your tongue and lick every drop of juice carefully, everyone loves hot and spicy, and only the original oyster is strawberry.

The dipping sauce with the flow is a different way, not to think more about the barbecue itself, and the work is outside the poem.

A barbecue without dipping sauce is simply a violation of the barbecue guidelines for all mankind, and Yunnan must have a name in the rivers and lakes where dipping sauce is flowing.

The complex topography and many spices in Yunnan also provide objective conditions for the enrichment of the art of dipping water. Yunnan's dipping water is spicy dipping water, vegetarian dipping water and dry dipping water, more than a dozen kinds of spices in the depths of the mountains are used repeatedly, and there are hidden folded ear root codes that can make all Yunnan people crazy.

Set up a pot of charcoal, the tofu is dark yellow and crispy, pick up a chopstick and put it into a dipping dish, and only when you suck it into your mouth will you know what the power of barbecue magic water is!

So the answer to this question is also very simple, eating barbecue is similar to the object, not necessarily good in all aspects, but there is definitely one aspect that others can't compare.

"I can't see it, little brother, you know a lot. Su Yu praised.

Xiao Young scratched his head, his eyes hesitated, "This is all taught to me by my uncle, I am a student at Suzaku University, and I work part-time here, my uncle is very good, and he often tells me this." ”

Everyone listened to it and was in awe, there are capable people everywhere in the rivers and lakes, and people can't be good-looking.

Suddenly, scurrying at the feet of the diners, the stray dogs that were searching for food suddenly pricked up their ears in alarm, and the wild cats stopped moving steadily on the wall. Animals are always sharper than humans and can sense the approach of danger, stray dogs flee into the dark alleys with their tails between their legs, and wild cats disappear into the grass by the river, all of them feeling a strong murderous aura approaching.

A burst of imposing electronic music came from a distance, and those who are familiar with the music can hear that this is Budai Yintai's "Battle Without Honor Or Humanity", which appeared in the movie "Kill Bill" as the Japanese killer Ishii Tail Ren, and the cold-faced killer was guided into the martial arts hall by the nodding boy with the accompaniment of the electric guitar, which became the most borrowed background music in film history.

In a few moments, a small convoy approached the riverside night market, starting with a Wuling Light van with a tweeter installed on the roof, and the music came from it, followed by two ZTE pickup trucks, the license plate was covered with a black plastic bag, and the white body was sprayed with four majestic blue characters "Chengguan Law Enforcement".

The person sitting in the co-pilot of the Wuling Light van pressed the switch, and the music of "Battle Without Honor Or Humanity" played by the roof loudspeaker stopped abruptly, which was the order to act, and more than a dozen people were immediately hula-la-la on the two pickup trucks behind.

These people are temporary workers of the urban management section of the old city office, although they have also been issued uniforms, but there is only one per person, there is no replacement in the summer, and they are all rough old men, they don't even wash, and they are dirty like rags, fortunately, the leaders have no requirements for dress, most of them wear their own clothes, and a few of them wear uniforms with open arms, or take off their clothes on their shoulders, showing more uninhibited nature.