What's the difference between southern barbecue and northern barbecue? Which is better, north-south barbecue or northeast barbecue?

Let's start with the southern barbecue. For example, in addition to all kinds of vegetarian dishes, it is also a common feature to open the door at dark and close the door at dawn.

In Fuling, I went to an old barbecue shop, so I won't say my name to save my boss from getting angry. Except for all kinds of vegetarian dishes, the meat is basically not "right", except for chicken feet, which can barely be eaten. Everything else is ham sausage, I don't know what meat is, all kinds of meat that looks like meat but is not meat. Authentic beef and mutton are nowhere to be found. In fact, the beef and mutton sold in many southwest barbecue shops taste a bit strange. Many people use chickens, ducks and even other meats, plus a little beef and mutton essence, as the price of beef and mutton, which is more expensive than the authentic beef and mutton in the north. It is reported that someone was poisoned by rat poison after eating "mutton kebabs".

I ordered a bunch of vegetarian dishes and wanted to try them. The boss is very skilled, but the shiny black baking net is never cleaned. Anyway, food is qualified as a rag … that doesn't count. MSG chicken essence is thrown into pieces online, and the oil is brushed up layer by layer ... I said, brother, a vegetarian dish, as for brushing so much oil? Or is this oil cheap anyway? Soon, it will be done three times, five times and two times, but it smells good. Brush with a layer of Chili oil and add some oil, and you won't lose money when you die. I bought them all. Eat them. Boy, eat them all at once, and there is a whole piece of monosodium glutamate chicken essence, which tastes disgusting. Come on, take a sip of water and rinse your mouth, and feed the rest to the trash can. You have to put up with a string of vegetarian dishes for three yuan, so the health, taste, life and death of consumers are ignored ... Let's not call this a barbecue, shall we?

Another time I had a barbecue in Nanchuan, I skipped the name and went to eat grilled fish and roast brain flowers. I went. Which one was baked? A packet of foil paper contains Maha's red oil-water mixture, and the fish in it is very soft, but what does this have to do with roasting? Is it cheating consumers? Grilled fish is still too much trouble, boiled fish is hardly grilled fish ... and roasted brain flowers, roasted tofu and octupole water. Oil or not? Ha, I'm tired of it. Everyone says that the problem of waste oil in Southwest China is the most serious. I know why. The greater the amount of oil, the greater the reward for fraud, which reminds me of the sentence: no buying and selling, no killing … This is actually a sentence that seriously ravages the barbecue!

The summary is as follows: South barbecue (there are excellent cases, so as not to mention them here, so as not to be suspected of advertising) has the following main characteristics: oily and heavy, vegetarian dishes are rich, expensive and worthless, meat is not like meat, roasting is not like roasting, and frying should be pulled like barbecue; Some people close their doors during the day and sleep at home; No one has to stay up until dawn. This is related to the rich nightlife and the habit of not eating barbecue for dinner. To tell the truth, the southwest region is rich in spicy ingredients and has a delicate taste. Chongqing hotpot is famous all over the world, and Dezhuang Cat Brother is famous all over the world. Chongqing noodles are unique, with seasoning masters such as Wu Douban, the soul of Sichuan cuisine. However, as far as barbecue is concerned, it is recommended not to blindly follow the trend of the north. Please don't abuse the word barbecue! Big bosses who specialize in barbecue, go to the southwest, or you will get dust all over your nose and two dark circles …

What? Some people say that I talk nonsense and denigrate the southern barbecue? Dude, that's because you haven't eaten a real barbecue. Xinjiang mutton kebabs? That's it, except that mutton is more authentic, it has no characteristics and tastes ordinary. Want to know what is a real barbecue that exists like a god? Steak with western food? Korean barbecue? Wrong, all wet! ! Eat the northeast barbecue, and you will understand what I'm talking about! As the saying goes: in the northeast, nothing can't be solved by a barbecue. If it can't be solved, just two meals; Give the northeast people an oven, and they can bake the earth.

Northeast barbecue, the store does not say how high-grade the decoration is, but at least it is clean and tidy, and the windows are clean. The boss is hospitable, holding really good meat and selling the real price that is close to the people. Look at the ingredients first: sheep bomb, sheep kidney, sheep hoof and leg, beef tendon, beef skewers, heart tube (similar to COVID-19), cicada pupa and lamb chops, all of which are not very expensive. Grilled prawns and grilled seafood, a bowl of soup, a basket of raw garlic for free, and bottled beer for direct blowing ... Northeast barbecue, the food is as good as it is, bold and realistic! There is material and taste! What? How does it taste? That's because you haven't eaten northeast barbecue. If the northeast barbecue ranks second in the barbecue industry, it is estimated that no one dares to say it is the first. Look at the hot barbecue in the south in the middle of the night, and then look at the barbecue in the northeast. Outside the store, it is full day and night. Seats outside the shop occupy both sides of the street. Looking around, there are barbecue shops all over the street, and every shop is full ... just like the popularity of Chongqing old hot pot, you will understand everything.

If you want to know what the northeast barbecue tastes like, let's take a look at the ultimate pursuit of spices and ingredients in the northeast barbecue. If the southern barbecue is picky about the ingredients, what is cheap and the profit is high. However, in the use of seasonings, the southern barbecue is rough and unrestrained, and a large number of heavy flavors such as oil, monosodium glutamate and pepper are used, but it is not exquisite except for its heavy taste. Although the northeast barbecue is bold and generous in the use of ingredients, it is practical and kind, but the pursuit of taste is extremely ingenious and meticulous. For example, many bowl lickers used in northeast barbecue shops use peanuts, sesame seeds, the world's most fragrant peppers-bowl licks, and more than 30 kinds of natural ingredients. In the process of baking, the northeast barbecue actually needs to be brushed with oil, but the oil used has gone through many processes and has a fragrance. And the dosage is neither too much nor too little, just right. After brushing the oil, sprinkle with a bowl of licker's seasoning or ace roast. The heat is perfect, the meat is fresh and tender, but there is no shortage of roasted meat, crisp but not greasy, mixed with endless aftertaste. Eating a string is like floating into the sky, and I can't help but pass on the next string ... Northeast barbecue is cheap and authentic, and children are bullied. It is a feast of food and the peak of taste. Therefore, in the northeast, "boss, more than 50 strings/100 strings" is a common occurrence, and naturally every family is overcrowded.

Of course, the northeast barbecue also has its shortcomings. Its biggest drawback is that it is delicious, thus creating a large number of shirtless men with big waist, five big waist and three thick waist.

To sum up: the northeast barbecue won a great victory! The northeast barbecue is the real barbecue, while the south barbecue is not a barbecue, but a joke.