The capital continues experiencing a heat wave as everyone attempts to keep cool this summer. Temperatures climbed to 107 degrees fahrenheit today (I think that is something like 10 degrees celsius). Though Beijing's sidewalks are far too dirty to attempt the old "cooking an egg on the sidewalk" stunt, the capital boasts some great ways to beat the heat and make those hot summer days a little more fun, especially when it comes to eating.
Chuaner, pronounced chawrr, originates in China's troubled Xinjiang Autonomous Region. I always make the joke, "Xinjiang.....2% of China's population......50% of the tastiness." And yes, no one ever laughs when I tell it in person either. Anyway, the chuaner is a Chinese form of barbeque on a stick that everyone likes to eat during the summer months. I am pretty sure that the restaurant behind my house employees a seasonal chuaner chef, because he doesn't work there in winter, only during the summer months. Also, most places use a hairdryer to help heat the chuaner. I like to think that this not-so-secret ingredient adds extra flavor and dander to the food.
You can get almost anything barbecued with chuaner (the name of the spice used to season the food). Lamb is the most popular, and there are few things as satisfying as eating a giant leg of lamb on a hot summer day.
My neighborhood, Beixinqiao, now sports more chuaner restaurants than people, making it easy to enjoy this Chinese form of summer barbeque. If you're having trouble beating the Beijing heat, grab an Arctic or a Yanjing and enjoy some chuaner.
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| Chewing down some chuaner |
Chuaner, pronounced chawrr, originates in China's troubled Xinjiang Autonomous Region. I always make the joke, "Xinjiang.....2% of China's population......50% of the tastiness." And yes, no one ever laughs when I tell it in person either. Anyway, the chuaner is a Chinese form of barbeque on a stick that everyone likes to eat during the summer months. I am pretty sure that the restaurant behind my house employees a seasonal chuaner chef, because he doesn't work there in winter, only during the summer months. Also, most places use a hairdryer to help heat the chuaner. I like to think that this not-so-secret ingredient adds extra flavor and dander to the food.
You can get almost anything barbecued with chuaner (the name of the spice used to season the food). Lamb is the most popular, and there are few things as satisfying as eating a giant leg of lamb on a hot summer day.
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| Everyone loves lamb |
My neighborhood, Beixinqiao, now sports more chuaner restaurants than people, making it easy to enjoy this Chinese form of summer barbeque. If you're having trouble beating the Beijing heat, grab an Arctic or a Yanjing and enjoy some chuaner.
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