Hangzhou's kebab rivers and lakes are not as deserted as they seem. Looking at the street, there are many celebrity barbecue stalls, each with its own supporters, and no one can overpower the other. However, if the kebabs are elevated to the level of food, most of these street-side barbecue restaurants are just ordinary people, and the skewers are destined to lack the motivation to make progress in Hangzhou, a southern city with a small diet. If you want to make a good skewer in Hangzhou, you have to look for a kebab shop with foreign roots.
Opened in 2017, there are now two branches in Hangzhou. The popularity of Xiangxi kebabs is far less than that of halal skewers and Northeast skewers, but in Changsha, Xiangxi skewers have long been a major faction that has dominated the night market for many years. Since ancient times, the people of Xiangxi have been fierce, the diet is rough, and they like to smoke and burn, but in the matter of grilled skewers, Xiangxi people surprisingly prefer small skewers, peanuts and rice-sized fine dices, each skewer is only three or five grains, but the price is not soft, which inevitably surprises diners who come into contact with it for the first time.
However, Xiangxi Xiaochuan incense is ruthless, and it does have the strength to make diners pay for it willingly. The restaurant moved the original team of the well-known Xiangxi kebab restaurant in Changsha, and the Hunan people in the back kitchen, including Chef Liu, the head chef who has been baking for nearly 20 years. Kebabs are a kind of civilian cuisine with a low ceiling, and the transplantation of Xiangxi skewers in Hangzhou has encountered almost no obstacles, and the chef team and ingredients are in place to ensure that the taste of the first hand is authentic and thoughtful.
Xiangxi skewers have three good, butter, yellow throat and palm treasure, among which roast butter is the most unique one, and it is also the standard for judging whether a Xiangxi skewer is authentic. As in Hunan, the roast butter is carefully selected, and the specific fat where the ribs, lean meat, and bones are connected, and the butter flavor in this part is the strongest. The butter is shaved down and skewered in granular form, marinated with spices such as bud grain roast, Xiangxi rapeseed oil, Sichuan pepper and cinnamon of sand kernel grass fruit, roasted on the stove to produce oil, the entrance is scorched and crispy when eating, the skin is crispy and oily, the texture is solid and strong, salty and palatable, and the mouth is full of fragrance. The roasted butter in one hand is not pre-roasted, and it is freshly roasted to maintain the original taste to the greatest extent.
The roasted butter beads are in front, and the other Xiangxi skewers in one hand are also not timid. Yellow throat is transported from Hunan every day, the shape is still mini, one is no more than the size of a fingernail, crispy and chewy, sprinkled with flavor, and mixed with a dark tallow fragrance. Roasted yellow eel is a rare item in other barbecue stalls, with a dark appearance, burnt meat, and a tender inside. Grilled steak tendons, grilled beef tendons, grilled large eggplants, etc., are also produced to a certain level. Roasted corn kernels are also a wonderful flower in the barbecue session, corn pieces are peeled by hand, ten grains in a bunch, it is easy to eat when eating, a bite of a string, the taste is crisp and sweet, suitable for meat between the mouth and greasy.
The amount of Xiangxi skewers is small, and on the menu of hand-picking, small skewers use "hands" as the unit of ordering, and most categories use 12 skewers as one hand. The best way to eat these small skewers is to take a bite of the skewers, and the taste is the most suitable, but the skewers are too small and indeed criticized by many diners, and the price of the same amount of slapping a lot is one to two times higher than that of its peers in terms of unit price. In addition to Xiangxi skewers, there are also popular grilled dishes such as fried, cold dishes, crayfish and oyster scallops.
Compared with the simple and even dirty environment of most barbecue restaurants in Hangzhou, the storefront with bright windows is very valuable. The decoration of the two branches is mainly wood, the color is soft, the appearance is comfortable, the environment is neat and clean, the big screen often broadcasts sports events, both stores have independent private rooms, and the Wulin store also has a small terrace. Each table is equipped with a small trash can for disposal, and a charcoal stove at room temperature to keep the grill warm for a long time. Service is a shortcoming, in addition to placing an order for food, it basically relies on self-service. Hands-on is located in Queen's Park, parking is very inconvenient, but public transportation is convenient, so it is recommended to travel by public transport.
