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Street Food

Grilled Skewered Meat (炙肉 (Zhì Ròu))

sjfegan

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4
Servings

Ingredients

  • 600g Lamb or beef, cut into small cubes
  • 3 tbsp soy sauce
  • 1 tbsp rice wine
  • 2 slices ginger, minced
  • 1 tsp Sichuan pepper, ground
  • Salt to taste

Method

  1. Combine the meat with the soy sauce, rice wine, ginger, Sichuan pepper and salt, and marinate for at least 1 hour.
  2. Thread the meat onto skewers.
  3. Grill over hot charcoal, turning occasionally, for 8–10 minutes until charred outside and cooked to preference.
  4. Serve hot.

Introduction: Small pieces of meat marinated and grilled over open flame, a simple and enduring style of cooking sold by vendors in ancient Chinese markets.

Cultural Background: Grilling meat over open fire is among the oldest cooking methods, and in ancient Chinese cities, vendors selling grilled, skewered meat provided a popular, accessible street food for busy market-goers.

Tips: Marinate for as long as possible for the deepest flavour. Turn the skewers regularly for even charring on all sides.

Variations: Use different meats according to what was traditionally available. Adjust the Sichuan pepper for more or less numbing heat.

Storage: Refrigerate cooked skewers in an airtight container for up to 2 days.

Reheating: Reheat in a hot dry pan for a few minutes, or briefly under a hot grill.

Nutrition: Per serving (approx.): 300 kcal, 26 g protein, 20 g fat, 3 g carbohydrate.

FAQs:

Q: Was street food common in ancient Chinese cities?

A: Yes, bustling markets in ancient Chinese cities featured various food vendors, including those selling grilled meats, offering quick, accessible meals.

Q: What is Sichuan pepper?

A: A distinctive spice known for its unique numbing, tingling sensation, used in Chinese cooking for many centuries.

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