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{{Short description|Chinese street food}} |
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{{Refimprove|date=February 2013}} |
{{Refimprove|date=February 2013}} |
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{{Chinese Islamic cuisine}} |
{{Chinese Islamic cuisine}} |
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'''Chuan''' ({{zh|串}}, |
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[[File:Chuan'r LED sign hanging in front of Beijing shop.jpg|right|thumb|LED sign in the shape of ''[[Chinese characters|hanzi]]'' for ''chuan'' outside a Beijing restaurant serving it|alt=A red LED sign in the shape of two rectangles, one larger than the other, with a line through them, hanging from a building's eave against a darkening sky]] |
[[File:Chuan'r LED sign hanging in front of Beijing shop.jpg|right|thumb|LED sign in the shape of ''[[Chinese characters|hanzi]]'' for ''chuan'' outside a Beijing restaurant serving it|alt=A red LED sign in the shape of two rectangles, one larger than the other, with a line through them, hanging from a building's eave against a darkening sky]] |
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[[File:Mutton bbq.jpg|thumb|A chuan vendor in Xinjiang]] |
[[File:Mutton bbq.jpg|thumb|A chuan vendor in Xinjiang]] |
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| ⚫ | '''Chuan''' ({{zh|c=串}}, {{lang-dng|Чўан}}, [[pinyin]]: chuàn, "''kebab/skewer''"; {{ug|كاۋاپ}}, кавап, "''kawap''"), especially in the north-east of China referred to as '''chuan'r''' ({{zh|c=串<small>儿</small>}}), are small pieces of [[meat]] roasted on [[skewer]]s.<ref name="Kraig D 2013"/> Chuan originated in the [[Xinjiang]] region of [[China]].<ref name="LP 2012"/> It has been spread throughout the rest of the country, most notably in [[Beijing]], [[Tianjin]], [[Jinan]] and [[Jilin]], where it is a popular [[street food]]. It is a product of the [[Chinese Islamic cuisine]] of the [[Uyghurs|Uyghur people]] and other [[Islam in China|Chinese Muslims]].<ref>{{cite news|last=Goldberg|first=Lina|title=Asia's 10 greatest street food cities|url=http://travel.cnn.com/explorations/eat/asia-street-food-cities-612721|access-date=24 February 2013|newspaper=CNN Travel|date=22 February 2013|archive-date=26 October 2018|archive-url=https://web.archive.org/web/20181026191601/http://travel.cnn.com/explorations/eat/asia-street-food-cities-612721/|url-status=live}}</ref> |
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==Overview== |
==Overview== |
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Chuan |
Chuan are small pieces of [[meat]] roasted on [[skewer]]s over [[charcoal]]<ref name="Kraig D 2013"/> or sometimes, electric heat. It is also sometimes cooked by deep frying in oil (popular in Beijing). It can be classified as a type of [[kebab]]. Chuan was traditionally made from [[Lamb and mutton|lamb]] (''yáng ròu chuàn'', 羊肉串, lamb meat chuan),<ref name="LP 2012"/><ref>{{cite web | author=Kauffman, Jonathan | title=The Chinese street food that's showing up in local restaurants | website=San Francisco Chronicle.com | date=September 14, 2015 | url=https://www.sfchronicle.com/restaurants/article/The-Chinese-street-food-that-s-showing-up-in-6511512.php | access-date=August 21, 2019 | archive-date=June 21, 2019 | archive-url=https://web.archive.org/web/20190621092855/https://www.sfchronicle.com/restaurants/article/The-Chinese-street-food-that-s-showing-up-in-6511512.php | url-status=live }}</ref> which is still the most common kind, but now, [[Chicken (food)|chicken]], [[pork]], [[beef]] and various types of [[seafood]] can also be used. Especially in some tourist areas, chuan can be found made with various insects, bugs, birds and other exotic animals. In general, chuan may be spiced according to preference, but generally [[cumin]] seeds, dried [[Capsicum|red pepper]] flakes, [[Edible salt|salt]], [[black pepper]] and [[sesame]] or [[sesame oil]] are sprinkled or brushed onto it. Another popular incarnation is ''[[mantou]] chuan'' or "steamed bun chuan"; it is commonly brushed with a [[Tianmianjiang|sweet bean sauce]] (甜面酱, not to be confused with sweet [[red bean paste]]) and its taste serves as a foil to the often spicy meat chuan. |
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In Tianjin and Jinan, chuan is often served with small round breads (馅饼, ''xiàn bǐng''), also grilled with the same spices. ''Xiàn bǐng'' technically means "pie" or "filled bread". After cooking the bread and meat, the bread is split open and chuan meat is stuffed inside, then eaten together. |
In Tianjin and Jinan, chuan is often served with small round breads (馅饼, ''xiàn bǐng''), also grilled with the same spices. ''Xiàn bǐng'' technically means "pie" or "filled bread". After cooking the bread and meat, the bread is split open and chuan meat is stuffed inside, then eaten together. |
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==Controversy== |
==Controversy== |
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In 2013, it was reported that the Beijing authorities were destroying open |
In 2013, it was reported that the Beijing authorities were destroying open-air chuan barbecues in a bid to reduce pollution from [[Particulates|small particles]] that can enter deep into the lungs. Hundreds of barbecues were reportedly confiscated over a three-month period, leading to ridicule from the local Beijing population.<ref>{{cite news|title=Beijing Destroys Barbecue Grills To Cut Air Pollution, Sparking Criticism Among Citizens|url=http://www.huffingtonpost.com/2013/11/27/beijing-destroys-barbecues_n_4347547.html|access-date=2015-03-23|archive-date=2015-03-25|archive-url=https://web.archive.org/web/20150325110749/http://www.huffingtonpost.com/2013/11/27/beijing-destroys-barbecues_n_4347547.html|url-status=live}}</ref> |
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==See also== |
==See also== |
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{{ |
{{Portal|China|Food}} |
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* [[Arrosticini]] |
* [[Arrosticini]] |
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* [[Brochette]] |
* [[Brochette]] |
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* [[Ćevap]] |
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* [[Kebab]] |
* [[Kebab]] |
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* [[Kkochi]] |
* [[Kkochi]] |
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==References== |
==References== |
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{{Reflist|refs= |
{{Reflist|refs= |
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<ref name="Kraig D 2013">{{cite book | |
<ref name="Kraig D 2013">{{cite book | last1=Kraig | first1=B. | last2=D | first2=C.T.S.P. | title=Street Food around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture | publisher=ABC-CLIO | year=2013 | isbn=978-1-59884-955-4 | url=https://books.google.com/books?id=9XCjAQAAQBAJ&pg=PA92 | access-date=August 21, 2019 | pages=92–93}}</ref> |
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<ref name="LP 2012">{{cite book | title=The World's Best Street Food: Where to Find it & How to Make it | publisher=Lonely Planet Global Limited | series=Lonely Planet | year=2012 | isbn=978-1-74321-664-4 | url=https://books.google.com/books?id=Wat9BAAAQBAJ&pg=PT169 | access-date=August 21, 2019 | page=169}}</ref> |
<ref name="LP 2012">{{cite book | title=The World's Best Street Food: Where to Find it & How to Make it | publisher=Lonely Planet Global Limited | series=Lonely Planet | year=2012 | isbn=978-1-74321-664-4 | url=https://books.google.com/books?id=Wat9BAAAQBAJ&pg=PT169 | access-date=August 21, 2019 | page=169}}</ref> |
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}} |
}} |
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{{ |
{{Barbecue}} |
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[[Category: |
[[Category:Grilled skewers]] |
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[[Category:Skewered |
[[Category:Skewered kebabs]] |
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[[Category:Chinese Islamic cuisine]] |
[[Category:Chinese Islamic cuisine]] |
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Chuan (Chinese: 串, Dungan: Чўан, pinyin: chuàn, "kebab/skewer"; Uyghur: كاۋاپ, кавап, "kawap"), especially in the north-east of China referred to as chuan'r (Chinese: 串儿), are small pieces of meat roasted on skewers.[1] Chuan originated in the Xinjiang region of China.[2] It has been spread throughout the rest of the country, most notably in Beijing, Tianjin, Jinan and Jilin, where it is a popular street food. It is a product of the Chinese Islamic cuisine of the Uyghur people and other Chinese Muslims.[3]
Chuan are small pieces of meat roasted on skewers over charcoal[1] or sometimes, electric heat. It is also sometimes cooked by deep frying in oil (popular in Beijing). It can be classified as a type of kebab. Chuan was traditionally made from lamb (yáng ròu chuàn, 羊肉串, lamb meat chuan),[2][4] which is still the most common kind, but now, chicken, pork, beef and various types of seafood can also be used. Especially in some tourist areas, chuan can be found made with various insects, bugs, birds and other exotic animals. In general, chuan may be spiced according to preference, but generally cumin seeds, dried red pepper flakes, salt, black pepper and sesameorsesame oil are sprinkled or brushed onto it. Another popular incarnation is mantou chuan or "steamed bun chuan"; it is commonly brushed with a sweet bean sauce (甜面酱, not to be confused with sweet red bean paste) and its taste serves as a foil to the often spicy meat chuan.
In Tianjin and Jinan, chuan is often served with small round breads (馅饼, xiàn bǐng), also grilled with the same spices. Xiàn bǐng technically means "pie" or "filled bread". After cooking the bread and meat, the bread is split open and chuan meat is stuffed inside, then eaten together.
In 2013, it was reported that the Beijing authorities were destroying open-air chuan barbecues in a bid to reduce pollution from small particles that can enter deep into the lungs. Hundreds of barbecues were reportedly confiscated over a three-month period, leading to ridicule from the local Beijing population.[5]
