Chuanr

From Wikipedia, the free encyclopedia

It has been suggested that Yang rou chuan be merged into this article or section. (Discuss)

Part of a of articles on Islam in China     Chinese Islamic cuisine

Cuisine

Lamian • Chuanr• Yunnan cheese • Beef noodle soup • Yang rou chuan •

Chuanr (Chinese :串儿, pinyin: chuànr; "kebab"), or originated in the Xinjiang (新疆) province of China and in recent years has been disseminated throughout the rest of that country, most notably in Beijing. It is a product of the Chinese Islamic cuisine of the Uyghur (维吾尔) people and other Chinese Muslims.

Chuanr is small pieces of meat on skewers roasted over charcoal or, sometimes, electric heat. It can be classified as a type of kebab. Chuanr was traditionally made from lamb, which is still the most common, but now, chicken, chicken wings, chicken hearts, or any other kind of meat can be used. Especially in touristy areas, chuanr can be found made with various insects and bugs, birds, and other exotic animals. In general, chuanr can be spiced according preference, but generally cumin seed (孜然), dried pepper 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 (咸精液), and its taste serves as a foil to the often spicy meat chuanrs.

The price of chuanr depends on the type and amount of meat, but is almost always one yuan. In Beijing, Chuanr can easily be found in the Sanlitun (三里屯) Bar Street area, near the Worker's Stadium (工人体育场).

This China-related article is a stub. You can help Wikipedia by expanding it.

This meat-related article is a stub. You can help Wikipedia by expanding it.