Shaokao

Shaokao, translating to "barbecue" in Chinese, is a cherished staple of Chinese cuisine. It's often found sizzling on bustling streets and in lively night markets, sold by street vendors from small stalls. Shaokao focuses on heavily spiced, barbecued treats on skewers, and it's popular in cities across China. In Beijing, some restaurants even set up outdoor stalls to partake in the shaokao festivities. The highlight of these offerings is "yangrouchuan" or "kaochuan" featuring mutton skewers and other grilled delicacies.

The tradition of kebabs, or shaokao, likely originated from nomadic cultures, with evidence suggesting that kebabs have been enjoyed in China for as long as 1800 years. However, there have been concerns about food safety and air pollution associated with shaokao vendors in Beijing. One health risk is the potential increase in cancer due to certain chemicals that form when meat is grilled.

To prepare shaokao, vendors flame-grill meats, fish, seafood, and vegetables on skewers, seasoning them with a variety of spices. Each region in China has its own twist on shaokao. For instance, Sichuan, Beijing, and Xinjiang each bring something unique to the table. Beijing is particularly known for its lamb skewers, while Xinjiang is famous for its lamb-based kaochuan. You can find shaokao in most Chinese cities, and some restaurants even specialize exclusively in these delicious dishes.

In Beijing, shaokao stands are a common sight, often run by migrant workers. However, due to concerns over smoke, strong aromas, food safety, and pollution, there have been regulations and even bans on outdoor barbecue stands. Authorities have cited that shaokao operations, along with fireworks, contribute to increased smog levels in the city.