Barbecue is not the dominant category of Chengdu diet, and the market is basically divided by foreign flavors of barbecue. Most of the local barbecues are hidden in the streets and alleys, becoming a hidden base for Chengdu citizens to forage for food at night, and are rarely known to tourists.
The burn originates from the junction of Sichuan and Yunnan, and is most famous in Zhaotong, Yunnan. This type of barbecue is made by cutting the ingredients into small pieces and skewering them one by one, so they are grilled in units of "put", thus earning the name "kon". After the introduction of the roast to Yibin, the locals incorporated local ingredients such as pork nose tendon and pork belly, and added ingredients composed of peanut noodles, soybean noodles, white sesame seeds, chopped green onions and other ingredients to dip and eat, so that the roast gradually became famous in Sichuan.
Li Zhizhi is a leader in the grill, branches in Chongqing, Deyang, Shenzhen and other places, the owner Zhou Li has been interviewed by the British food column "You Can Cook", CCTV and Sichuan TV, and enjoys a high reputation in the Chengdu barbecue industry. Lee has refined and developed the technique of grilling skewers, and the restaurant has a secret soup made with more than 40 kinds of spices, which the chef will put into the soup when the grilled food is half-cooked. This simple step makes the grilled food taste with a rich flavor of soup, reducing the greasy feeling and being unique.
Among the many types of Li dishes, beef semi-strong meat, alpine yellow beef and pork nose tendon are the most popular. The semi-strong meat of the beef is taken from the loin and breast, the former has a solid and elastic meat, and the latter has a crispy feeling of fat, both of which have their own fat and meat aroma under the fierce fire, and there is no lack of fat and fat flavor in addition to tenderness. The yellow beef is cut into skewers with fat and lean beef belly, which does not have a rich oil aroma similar to pork belly, but has a fragrant and tough fiber taste, and has a more meaty texture. Pork nose tendon is a local ingredient with Yibin characteristics, which is taken from two strip-shaped meat in the bridge of the pig's nose, and has a shape and texture like enoki mushrooms after roasting, and the taste is flexible and delicate, crispy and delicious. In addition to the above-mentioned grilled products, common varieties such as yellow throat, tendons, palm treasures, and pork belly also performed well.
At present, Li has a total of 7 branches in Chengdu, and the style and style of the stores are not uniform, but they are all based on the joyful and festive Chinese style. The Dongfeng Road store is not large, there are not many seats, and the appearance is similar to that of the fly restaurant. The Jiuyanqiao store and the South Railway Station store have a large business area, and the supply of various seats such as booths and round tables is complete, which can better meet the needs of many people for dining. It is reported that Li Regardless of the fact that there are several stores are preparing to open, while the rapid expansion, the production level of each store is difficult to maintain, and the service quality is also showing a downward trend.
