The electric barbecue in the courtyard near Yanling Hospital is a classic Northeast barbecue, which is a barbecue that runs south from the Mudanjiang River all the way south to the Pearl River, and is mixed in the back streets and alleys with a strong sense of life. Barbecue is vividly called "skewers" in the Northeast, and it is a national entertainment activity that has nothing to do with class when you meet three or five friends on weekday evenings or rest days to open a case of beer and "skewers".
The store adopts a retro and nostalgic decoration style, with walls made of old posters, posters, and old newspapers, dim warm light sources, unadorned exhaust pipes, and ceiling fans with a sense of age overhead, as if returning to the eighties and nineties of the last century. The founder's parents were workers who were affected by the wave of layoffs at that time, and in order to make a living, they set up a stall in the factory compound and started a kebab business.
From scratch to now branches all over the country, the courtyard electric grill not only sells feelings, but also has strength. As the name suggests, the electric grilling in the courtyard uses an electric oven to bake food, although it lacks a little charcoal aroma, but it can more accurately control the roasting time and heat to ensure the stability of the product, and the finished roasted product may be less carcinogenic than charcoal roasting.
In terms of menu classification, the courtyard electric grill not only inherits the classic of Northeast barbecue based on meat and vegetable skewers, but also adds the characteristics of seafood and vegetables grilled in southern tin foil, with a total of more than 90 dishes to choose from. One of the most popular is the pepper beef series, the beef added to the pepper is divided into two parts, the loin and the rib, cut into the size of a bite, cut and skewered, while supplies last. Medium Rare uses tender beef tenderloin, while Medium Rare uses more chewy beef ribs, using a unique technique to cut beef, under a simple electric grilling to become charred on the outside and tender on the inside, the lean beef skewers have a small piece of fat at the top, the meat skewers are juicy and spicy and refreshing. The thickly sliced roasted beef tendon skin does not have the toughness of a thin cut, and the roasted beef tendon is so soft and glutinous that even people with bad teeth can enjoy its deliciousness. Roasted silkworm pupa, Zhanjiang oysters and tin foil nails are more in line with the local atmosphere of Guangzhou, and there are many diners who order them. The sweet and sour hawthorn that comes with the meal helps to relieve the greasy feeling of meat barbecue.
The skewers grilled in the courtyard are generally lower in price and delicate in portions, allowing diners to taste more different types of skewers when their stomachs are limited, and the lively store environment is also very suitable for splitting wine while skewers.
Similar to the Dayuan electric barbecue, Fengmao Kushicheng is also a typical northern barbecue, the difference is that the latter is a Korean-style barbecue, which is different from the Northeast barbecue in terms of sauce preparation and grilling methods. Starting from Fengmao Skewer City, the subsequent rise of small fresh meat Yanbian Korean skewers, Jindalai Korean style skewers and Yandong skewers have two main production methods, one is to complete the roasting production directly in the back kitchen, but to present the semi-finished dishes to the diners together with the oven, so that diners can experience the fun of independent barbecue, because each diner is not professional in the control of heat and seasoning, the self-grilled part will inevitably appear pinching, overripe or weird seasoning and other problems, affecting the overall eating experience.
