Chinese Barbecue
By DeGrey
Not too far from our last stop where we tried Korean style barbecue we will find a country called CHINA! The Chinese have their own version of barbeque and since China is almost as big as Texas (-wink-) we thought you might like to read more about how several million Chinese enjoy their style of barbecue
Shaokao (Chinese: 烧烤, shāokǎo), also romanized as shao kao, is the Chinese translation of "barbecue". Chinese variants of the practice constitute a significant aspect of Chinese cuisine. In China, it is predominantly found on busy Chinese streets and night markets as a street food sold in food stalls and is a type of xiaochi. In China and elsewhere, such as in the United States, diners sometimes also order beer as an accompaniment.
Shaokao typically consists of heavily spiced, barbecued foods on skewers. It is available in almost all of the cities in China, and is a prominent dish in Beijing, China, where some restaurants set up food stalls outdoors to purvey the product. Concerns about food safety associated with shaokao and air pollution generated from outdoor shaokao vendors associated with increased smog levels in Beijing have prompted complaints about the vendors.
Shaokao is prepared with meats, fish and seafood, and vegetables on bamboo skewers that are flame-grilled on a barbecue after being heavily seasoned with various spices, including both cumin and Chinese five-spice powder. The skewers can be cooked to order. Barbecue chicken legs and spare ribs are also some of the dishes in shaokao cuisine.