With 2024 marking the 50th anniversary of the establishment of diplomatic relations between China and Brazil, it represents the enduring friendship and cooperation between the two nations. Against this backdrop, let's delve into Xinjiang barbecue and Brazilian churrasco, two culinary delights that showcase unique grilling techniques and flavors.
A photo shows nang pit barbecue in Xinjiang. /CFP
Nang pit barbecue is a traditional delicacy originating from northwest China's Xinjiang Uygur Autonomous Region, renowned for its distinctive cooking method and rich flavors. Typically prepared outdoors, the meat is barbecued in a deep pit traditionally used for baking nang – Xinjiang baked flatbread.
The meats cooked in a Xinjiang nang pit barbecue tend to vary, but commonly include lamb, beef or chicken. These meats undergo special marination with ingredients such as garlic, cumin and chili to enhance their flavors. Slow-cooked over charcoal, the meat retains its moistness while developing a golden crust on the surface.
A photo shows a waiter slicing meat from a skewer to serve guests in a Brazilian churrascaria. /CFP
By contrast, Brazilian churrasco holds a prominent place in Brazilian culinary culture, where it's celebrated as a national dish. Known for its diverse selection of grilled meats and unique serving style, Brazilian churrasco dazzles diners with its carnivorous offerings.
In churrascarias, Brazilian barbecue restaurants, waiters parade around with skewers of various meats, including beef, lamb, and pork, continuously slicing them onto the plates of diners until satisfaction is reached. This serving style not only offers convenience but also fosters a lively social atmosphere, making it a beloved dining tradition among Brazilians.
Despite their divergent cultural origins, both Xinjiang nang pit barbecue and Brazilian churrasco share a common focus on grilled meats as their mainstay. They embody the unique culinary skills and passion for cooking meat among the people of both nations.