Chuanr

Chuanr is small pieces of meat roasted on skewers. Chuanr originated in the Xinjiang province of China and in recent years has been disseminated throughout the rest of the country, most notably in Beijing and Tianjin, where it is a popular street food. It is a product of the Chinese Islamic cuisine of the people and other .



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 . It can be classified as a type of kebab. Chuanr was traditionally made from , 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 , dried flakes, salt, and sesame or sesame oil are sprinkled or brushed onto it. Another popular incarnation is mantou or steamed bun chuanr; it is commonly brushed with a sweet red bean paste , and its taste serves as a foil to the often spicy meat chuanrs.

In Tianjin, Chuanr is often served with small round breads , 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.