Millions are drawn to the irresistible aroma of Chinese BBQ
A series of videos shared on the Chinese version of TikTok has ignited an improbable mania for street Chinese BBQ in Zibo, with millions of hungry tourists landing in the city.
Previous December, with little fanfare, the Chinese nation swept away its rigid Covid limitations, the most relentless and longest-running on the planet.
Since then, there has been a shared sense of people across China gratefully – albeit tentatively – arising from a dream planet.
Yet, that gradual waltz back to normalcy in March turned into a full-on charge. A series of videos shared on the Chinese TikTok ignited an improbable mania for street Chinese BBQ in Zibo, a manufacturing city of 4.5 million locals in eastern China’s Shandong region.
Hungry tourists from around the nation started descending en masse upon Zibo (March saw 4.8 million travellers alone) – and the national press promptly christened the city the “sacred land of barbecue”.
The sudden feeling of freedom flawlessly matched Chinese entrepreneurial passion, with local restaurateurs and the city-state joining forces to open their arms to tourists.
Since March, “Barbecue Special” high-speed trains have transported hordes more tourists to the city, where huge, newly repurposed open-air food courts have had low tables and plastic seats.
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Zibo-style barbecue
At Zibo Barbecue, you can enjoy a wide variety of skewered meats, including the classic skin-on pork belly. These delicious meats are served with soft flour wrappers resembling tortillas and accompanied by heaps of flavorful Shandong spring onions.
Before assembling, diners have small charcoal braziers to grill the meat. To prepare the meal, fold the wrapper into quarters and dip one edge into a mixture of chilli-garlic sauce, crushed peanuts, and chilli powder. Then, unfold the wrapper in your palm and place two meat skewers onto it.
To prepare:
- Wrap the skewers in the wrapper like a towel and remove the meat.
- Take a spring onion and fold it in half.
- Place it on top of the meat and try to eat as much as possible in one bite.
Xinjiang-style barbecue
This dish originates from Xinjiang, located in the western part of China. Though it may seem simple, it is incredibly satisfying. The lamb meat is skewered with flavorful pieces of fat, generously seasoned with cumin and chilli powder, and served to eager customers looking for a delicious meal.
Uighurs and Turkic-speaking Muslims from Xinjiang typically prepare this dish. They often use a simple roadside grill, but it has become popular all over China.
Wei Fanfu, the owner of Old Wei’s Barbecue, the longest-running barbecue restaurant in Zibo, was inspired by a Xinjiang kebab vendor in the 1980s. You can easily find Xinjiang kebabs near universities and bar streets by following the enticing aroma of smoky lamb fat.
