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　　Heilongjiang Daily, June 15th Qiqihar people are famous for their sharp mouths, and the meaty feeling in their mouths is not good at all. To this end, the major barbecue shops in Qiqihar have racked their brains to "practice hard work", the stores have been continuously upgraded, and the dishes have been iteratively innovated … But no matter how they are changed or changed, the TOP-rated famous shops on the top list of barbecue rivers and lakes have always been red for decades. These owners of Qiqihar Treasure Barbecue Store say that high standards, high quality and high service are the foundation of their career, and they have won the trust of more and more repeat customers, repeat customers and permanent customers.

　　The meat is so selective. Choose that piece of meat.

　　Good meat is the greatest strength of all Qiqihar barbecue shops. Beef cattle such as Holstein and Angus, which grew up eating natural grass, have no smell at all.

　　"When we served meat, we had to queue up at the wholesale point in the early hours of the morning, just to wait for the good meat that we were thinking about. Now the quality of beef in Qiqihar has been greatly improved, and there are more meat shops, which can be more selective. I called the meat shop the night before to tell me to leave the meat and specify the tender part in the middle. " Cao Hongli, the owner of Hanyuan’s large piece of meat, said that the standard of her meat selection is to choose the fat as much as possible. Cut it from the middle to see if the snowflakes are seeping from the inside out. If there are no snowflakes inside, it will definitely not be fragrant when baked. "The ratio of fat to thin is best to open in 37 or 46."

　　Meris’s large piece of meat is a unique barbecue food in Qiqihar, and Zhao Xingjia’s large piece of meat is a well-known local old shop, and its boss is also the founder of Meris Village’s original large piece of meat. Gao Ying, the person in charge of the store, told the reporter that this store has been open for 18 years, and the biggest secret is the good meat. "The boss personally chooses the meat every day, and every piece of meat has to pass through his hand. He said that this meat can only be used." The four or five suppliers we cooperated with all knew that Zhao Xingjia’s boss was "too busy" to be fooled, and the meat he sent was also carefully selected Angus pure anhydrous prime beef. "I don’t care about the cost of meat at home. One kind of meat never uses the second kind, and the expensive one never uses the cheap one. Our philosophy is to give consumers the best meat." Gao Ying said that she must use the first seven rib fans at home, and the upper brain is to remove the essence at both ends. "It is never too troublesome to pick it every day."

　　How to choose meat? Boss Zhao Changzhi smiled and told the reporter that he didn’t understand it when he first opened the barbecue shop. He learned a lot of meat-watching skills from others. "Put the meat on the plate to see if there is water, whether it will fall off when picked up, and then look at the texture and color. The texture of good meat is particularly beautiful like a landscape painting." Zhao Changzhi said that high-quality beef feels sticky, elastic, greasy and thick, and it won’t come loose. Now he has been doing it for almost 20 years, and he has trained a pair of "eagle" eyes. You can tell whether the meat is good or not as soon as you take a look.

　　These experts told reporters that before choosing meat, they usually have to "smell and ask" in the butcher shop, smell the smell of milk in the house, and ask the cows about the number of days of grain feeding. "If the cows don’t reach the number of days, the meat is not fat enough and the taste is not fragrant." Zhao Changzhi said. It is generally acknowledged that veal that has been slaughtered for more than 900 days is the best. It feels tight and not soft, like human muscles have a sense of resilience.

　　Famous shops and big stores use good meat, and this business philosophy inspires and drives all barbecue shops in the region. Because good meat has a passenger flow, repeat customers and a long-lasting fire.

　　The sauce is good and the dip is secret.

　　Hanyuan meat is one of the oldest treasures in Qiqihar. It has been opened for more than 20 years and has always been famous for its special Korean sauce and homemade dip. "The peers are competing to imitate, but it is either salty or light, and Hanyuan sauce has never been surpassed."

　　Cao Hongli, the boss, said that she had run a fish pot for some time before opening a large piece of meat in Hanyuan. "My mother and sister-in-law are both Koreans. I have been exposed to many traditional Korean foods since I was a child, and the hot sauce used when opening a fish pot is very popular." On one occasion, she ate at a barbecue shop opened by a Korean in Dalian, and watched people roast with raw meat dipped in sauce. When she came back, she thought about it and developed her own sauce with the memory of the tip of her tongue, which was used in the operation of the barbecue shop. "The sauces were all cooked by ourselves. In Qiqihar, only my family dared to soak and dip the raw meat in the sauce before roasting."

　　How can Korean barbecue get less hot sauce dip! In the seasoning area of the store, there are no less than 20 kinds of boiled wet materials and fried dry materials, which fill the whole display table. "We cooked twenty-seven or eight kinds of dip at most, and there are still several kinds that haven’t come up yet!" Cao Hongli said that Koreans are born to be masters of pickles, and there are chefs who specialize in making sauces and dipping materials once every two or three days for all branches to use.

　　When eating barbecue, did you mix all the spices with the experience? Cao Hongli grasped the diners’ love for ingredients but bad habits, and developed very popular sweet and spicy sauces, Korean garden sauces, sesame barbecue sauces, dry materials, crispy materials, spicy materials, etc., which just met the tastes of diners. Among them, the most popular wet ingredients are sweet and sour spicy sauce and salty Hanyuan sauce. "Sweet and spicy sauce is made of Chili and white sugar. All peppers are artificially hammered out with a stick. It is pure and ancient. It is fragrant but not spicy." Cao Hongli said that the sweet and sour sesame barbecue sauce is especially suitable for traditional family meat mixing, which contains nearly 20 kinds of seasonings such as sesame, peanuts, cumin, sesame sauce and sugar. Spicy seasoning is a perfect match for large pieces of meat, which is fried with sesame and cumin. There is also a distinctive fresh pepper sauce, "with garlic sprouts inside, it tastes very fresh."

　　Charcoal looks good, fire looks good, and charcoal says more.

　　There is actually a lot to say here about how to roast the meat so that the diners can stay fragrant.

　　In the traditional barbecue shop of Sasami on Dongsidao Street, the figure of Master Tan Changmiao is busy going in and out, constantly calculating the amount of carbon used, the amount of carbon left and the amount of carbon needed according to the change of passenger flow. Every day from 9 o’clock to work, he has to deal with 100 kilograms of charcoal. In his operation room, a 1.8-meter-high charcoal stove keeps releasing heat and energy. In Master Miao’s view, guests can only eat well if the charcoal is well raised. "My household uses bamboo charcoal, which has less smoke, is resistant to burning and is environmentally friendly." Master Miao said that if the charcoal fire would be tender during lunch time, he would pinch the time to burn charcoal, a little earlier than serving. If at dinner time, most of the charcoal fires are re-melted charcoal, and the fire is stronger, he will hold down the serving and serve charcoal one minute later.

　　Zhao Xingjia’s large pieces of meat are charred according to different roasted products. For ordinary natural roasting, machine-made charcoal is used, and fruit charcoal is used for roasting large pieces of meat, because it can fully roast the sweet smell of fruit wood, continue the original flavor of Qiqihar barbecue and taste better.

　　In Yang Xiaojia’s barbecue bistro, it is normal to be packed. The waiters were so busy that they didn’t touch the ground. Even so, they insisted on barbecue for each table. "In a barbecue shop, giving guests a live barbecue is the process of cooking food, and customers say that we are the real chefs here." A waiter said.

　　Chen Zhaoyi, the operator, said that the consumer group targeted by this store is young people, and the dishes have added the roast meat that young people like at present. "Most guests drink while chatting, so it is difficult to take care of the heat of the roast meat. If too much water evaporates, the meat will send firewood, so we launched a roast service."

　　"Hello, I’m Chen Xiaochun, the barbecuer, and I’m at your service now. First of all, the explosive snowflake meat of our family must be roasted with a net, so that it is close to the charcoal fire, which can quickly lock in the moisture and the roasted meat is fragrant and tender. " After that, Master Chen put a large piece of meat with a thickness of 2 mm on the baking net and snorted. This primitive and violent cooking method repeatedly asked the diners in the summer night, "Are you greedy? Still jealous! " After the juice on the meat was fully poured out and slightly bulged, Master Chen turned the large piece of meat to the other side. After turning it over two or three times repeatedly, the surface of the large piece of meat was brown and cooked. "Enjoy your meal. Call me when you eat mixed meat at home. I’ll help you change the baking tray."

　　"When the charcoal first came up, it was very prosperous. Inexperienced customers sometimes didn’t barbecue first. At this time, the barbecue chef can help customers adjust the baking order so that customers can eat well and have fun. Therefore, the experience of the barbecue chef is very important. " Chen Zhaoyi reminded that barbecue should not always turn over or press the meat with a clip. "Originally, our purpose was to lock the water and make the meat tender. If we always turn over or press the meat, it is easy to press out the original juice, and the roasted meat will be very firewood and hard."