The Story of Chuaner Season 3
"The Story of Chuaner" is the first special program in China that presents the Chinese people's barbecue culture. It focuses on showcasing the unique barbecue culture from various regions across the country and covers over 500 legendary barbecue stalls in nearly 30 cities. Unlike previous barbecue programs, "Life on a Skewer" has a strong sense of grassroots and shifts its focus from the grand halls to the ordinary stalls, truly showcasing the carefree spirit and distinctive flavor of barbecue.
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The Story of Chuaner
2018 / TV-PG
"The Story of Chuaner" is the first special program in China that presents the Chinese people's barbecue culture. It focuses on showcasing the unique barbecue culture from various regions across the country and covers over 500 legendary barbecue stalls in nearly 30 cities. Unlike previous barbecue programs, "Life on a Skewer" has a strong sense of grassroots and shifts its focus from the grand halls to the ordinary stalls, truly showcasing the carefree spirit and distinctive flavor of barbecue.
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The Story of Chuaner Season 3 Full Episode Guide
In Wuhan, crayfish is a popular late-night snack. The owner of "Liangliang Shrimp Balls" speaks with pride about the secret to their grilled shrimp that has captured the hearts of Wuhanese: "My boss is dedicated to making the shrimp delicious." In addition to grilling shrimp, this shrimp-grilling couple takes a break from work every year to travel, using their actions to write their own romantic story.
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The addictive "Chongqing Fold" is a 3D version of grilled dried tofu that is unique to Chongqing. Unlike other regions where dried tofu is eaten flat, Chongqing's grilled dried tofu is rolled up with lots of pickled vegetables and scallions. Therefore, the grilled dried tofu, which is full of ingredients, looks like a wormhole model made by Einstein and is unique to Chongqing's barbecue stalls. Meanwhile, the combination of perilla and false bamboo shoots in Nanning's barbecue will also test the taste adaptation of unfamiliar diners.
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"Do you have fire?" "We have fire today." This question and answer is a necessary secret code for authentic barbecue in Changchun. Being able to say "Do you have fire?" is enough to prove your status as a regular customer and showcase your proficiency in Changchun barbecue slang. Getting a response from the boss of "We have fire today" means that the barbecue feast tonight is about to begin. The art of controlling the fire in barbecue reminds us to seize the opportunity and master the timing in life, but on a barbecue stall, it's better to let go of all that.
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Jilin BBQ has the bold and unrestrained style of Northeast China, and the BBQ in Yanji town, far away from the city, is equally impressive. Xiao Song, the technical leader of "Lao Song BBQ" in Daxinggou, had worked alone abroad for several years. He chose to return home to sell BBQ simply because it was "close to his own life." In Chele, Xinjiang, it is more common and convenient to barbecue a whole lamb. No complicated skills or seasonings are needed, just apply a simple dough on the lamb, sprinkle with sesame seeds, and for a moment it seems like giving the lamb a whitening bath. Then it is wrapped in several layers of cloth to prevent heat loss before being placed in the tandoor oven.
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Uncle Aisanjiang in Yili is good at roasting lamb. In addition to lamb and lamb chops, his hidden roasted specialties, such as "saipi" and tender roasted milk foam, are unclear to even the locals. Roasted "pork head" (pork head) in Lishui, Zhejiang, is already considered a normal food, but the pig gums, pig nose tendons, and pig eyeballs that reappear after pig head segmentation start to challenge diners again. The roasted small intestine in Anshun, Guizhou, not only arouses the appetite of offal lovers, but also soothes everyone's tense nerves. In Lijiang, Yunnan, there is a group of noble chickens in Lao Hong's house, which are obviously not ordinary. Lao Hong considers them as "comrades-in-arms," and even won first prize in a cockfighting competition in Lincang thanks to them. However, the 200-meter away barbecue shop is their final destination, and it also makes Lao Hong's most highly praised roasted dish - roasted chicken feet.
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In Xishuangbanna, people love to eat "Xinhuo," a local delicacy made of raw pig blood, which may seem like a "dark cuisine" that locals enjoy while others avoid it. Meanwhile, for people from Shandong, scallions are essential. The owner of "Goryeo BBQ" is a great teacher to his apprentices but an outstanding husband to his wife, representing a typical Shandong husband. Yunnan BBQ, on the other hand, believes that everything can be dipped in water.
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