Everything about Chuanr totally explained
Chuanr (
Chinese :串儿,
pinyin: chuànr;
"kebab";
"kawap" in Xinjiang) originated in the
Xinjiang (新疆) province of
China and in recent years has been disseminated throughout the rest of the country, most notably in
Beijing and
Tianjin, where it's a popular
street food. It is a product of the
Chinese Islamic cuisine of the
Uyghur (维吾尔) people and other
Chinese Muslims.
Chuanr is small pieces of
meat on
skewers roasted over
charcoal or, sometimes, electric heat. It is sometimes also cooked by deep frying in oil (popular in Beijing). It can be classified as a type of
kebab. Chuanr was traditionally made from
lamb (yáng ròu chuànr, 羊肉串儿), which is still the most common, but now,
chicken,pork, beef, and various types of seafood can also be used. Especially in touristy areas, chuanr can be found made with various insects and bugs, birds, and other exotic animals. In general, chuanr may be spiced according to preference, but generally
cumin seed (孜然, zīràn), dried
pepper flakes,
salt, and
sesame or
sesame oil are sprinkled or brushed onto it. Another popular incarnation is
mantou or steamed bun chuanr; it's commonly brushed with a sweet red bean paste (甜豆酱), and its taste serves as a foil to the often spicy meat chuanrs.
In Tianjin, Chuanr is often served with small round breads (馅饼, xiàn bǐng), also grilled with the same spices. Xiàn bǐng technically means "pie" or "filled bread" -- after cooking bread and meat, the bread is split open and chuanr meat is put inside, then eaten together.
Further Information
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