We had a party over the weekend celebrating 10 years of the factory that I work for, and we had a barbecue.
Thought I would share some photos of what street barbecue is like in China.. They tend to grill everything on a stick over charcoal. As a result the barbecues tend to be long and thin, and have a chimney at the end for starting the charcoal (also helps contain the heat if business is slow for a little while!!)
Attachment 2830
In terms of what they cook, the favourite is called "Yang rou Chaur" which literaly translates to "lamb on a stick". It tends to be 2 or 3 pieces of lamb and 1 piece of fat meat on a stick, then coated with a spice mixture of chili, cumin and something else.. These are great with vast quantities of beer, and you can find many stands selling these early in the morning when the bars are closing!!
Attachment 2831
They also grill just about anything you can imagine, Potato slices, small fish, chicken wings, legs, feet...
Attachment 2832
When I find a good recipe for the lamb skewers I will post it!
Thought I would share some photos of what street barbecue is like in China.. They tend to grill everything on a stick over charcoal. As a result the barbecues tend to be long and thin, and have a chimney at the end for starting the charcoal (also helps contain the heat if business is slow for a little while!!)
Attachment 2830
In terms of what they cook, the favourite is called "Yang rou Chaur" which literaly translates to "lamb on a stick". It tends to be 2 or 3 pieces of lamb and 1 piece of fat meat on a stick, then coated with a spice mixture of chili, cumin and something else.. These are great with vast quantities of beer, and you can find many stands selling these early in the morning when the bars are closing!!
Attachment 2831
They also grill just about anything you can imagine, Potato slices, small fish, chicken wings, legs, feet...
Attachment 2832
When I find a good recipe for the lamb skewers I will post it!