Each culture has their own definition of BBQ. Texan BBQ is a religion and so is Argentinian BBQ. Throughout the different regions in China, i can think of at least a dozen different types of BBQ. Today we are going to talk about the Sichuan BBQ, more specifically, the Chengdu BBQ.

There are a few types of Sichuan BBQ, each with their different taste profiles and we will go into them in later posts.

Le Shan BBQ
Yi Bin BBQ

This store's taste is more similar to Yi Bin BBQ. The location is very unique as it is located under the highway passover and it starts getting busy here after 9 PM. Having landed at 10PM at Shuangliu international airport, this is the perfect place to satisfy some cravings.

One thing i really like about this place is the way they serve the BBQ. They provide a mini stove where there are hot coals underneath to keep your BBQ warm. This is a very nice touch and the hot coals keeps the fats from the meat sizzling and fragrant.

Hot coals underneath keeps the skewers hot , grilling the beef fat

The specialty here is the beef fat. There is the half fat half meat and then there's the full fat which is a piece of beef lard skewered and sprinkled with different spices. With the spices on top and the hot coal on the bottom to melt the fat, the skewer is remarkable but after a few, it gets quite overwhelmingly fat. I would get something that is sour to balance the richness of the beef fat. A bitter ice cold beer would be a pairing made in heaven.

Usually there are a few staple powders to be sprinkled on skewers after a brush of oil. Each store will add their own special recipe.

fine chilli powder
cumin powder
cinnamon powder
five spices powder
carraway powder

Below is a traditional side dish from YiBin, (凉糕）this is a jelly like pudding soaked in unrefined sugar paste. It has a very dense texture which taste like rice pudding and the fragrance of the molasses in the sugar makes it a great dish to pair with BBQ.

This is a special type of sausage. The sausage is grilled and then sprinkled with fine chili powder. The sausage is half lard half minced pork and is very fragrant and more on the sweet side.

This is the first time I tried pork nose tendon (猪鼻筋）it's supposed to be a tendon in between the nostrils. It's weird but it's crispy and does not smell bad. Not sure if i'm a loyal fan of this.

There's a special way of grilling eggplants. First the entire eggplant is brushed with oil and cooked until it gets soft. Then the center is cut open and spread out like a piece of bread. Ground peanut, ground pork, preserved vegetables and spring onions are placed on top, with the usual BBQ spices. The resulting eggplant is very soft and fragrant.

There is also the sichuan style pork jerky. It tastes very similar to the singaporean style one and if it gets cold, you can put it back on the grill to keep hot.

The last dish for the night is duck intestine. It is not spectacular but still worth a try.

李不管把把烧(火车南站店)

人民南路4段-58号-附3号(k+时尚量贩KTV旁)

028-85571535

Sichuan BBQ - 李不管烧烤

李不管把把烧(火车南站店)