Shaokao
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Shaokao
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Shaokao (Simplified Chinese: 烧烤; Traditional Chinese: 燒烤; Pinyin: Shāo kǎo; also Chinese BBQ or Chinese barbecue) is a broad category of Chinese charcoal- or gas-grilled foods, especially bite-size skewers (often called chuan / 串) of meat, offal, seafood, and vegetables seasoned with cumin, chili, and other spices. Night markets, roadside stalls, and dedicated shaokao restaurants turn grilling into a communal late-night meal with beer. This page covers the style and category. It is not limited to Lamb Skewers (羊肉串 / yangrou chuan), though lamb skewers are one of the most famous shaokao items; nor is it the same as Western barbecue brisket culture or Korean BBQ table grills, even when menus borrow the English word "BBQ."[1]
Characteristics
Smoke-scented skewers and grill plates; seasoning often cumin-chili salty-spicy; service is shared and piecemeal rather than a single plated main. Atmosphere is outdoor or semi-outdoor in many cities.
Ingredients (overview)
Skewered lamb, beef, chicken, offal, squid, vegetables; cumin, chili flakes, salt, sesame or oil brushes; charcoal or gas grills. Overview only—not a recipe card. See also Lamb Skewers and Cumin Lamb.
History and culture
Grilling meat on sticks has long regional histories in northern and northwestern China; modern urban shaokao culture grew with night markets and migrant food streets in the late 20th century. Soft claims that one city "invented" all Chinese BBQ are folk. English writing usually says "Chinese BBQ," "shaokao," or "chuan." See Xinjiang Food, Beijing Food, and Lamb Skewers.
Serving and variations
Late-night snack feast; beer accompaniment common; also lunch/dinner grill halls. See Lamb Skewers, Cumin Lamb, Dapanji, and Xinjiang Food.