Chuanr is like a kebab. OK, it is a kebab. But we call it chuanr, just for kicks. It's originally from Xinjiang, but since good food travels fast it is very popular in the rest of China now, especially in the north around Beijng and Tianjin. The meat (we got lamb, mutton, and motton chop) is flavored with pepper, cumin, and various spices that I couldn't identify, then cooked over charcoal. You can order by the skewer so you can mix and match as many different kinds as you like and they just keep bringing them out and throwing them down on your tray. They have lots of kinds of seafood and organ meat chuanr but since there were just 2 of us and 1 of them was Bo, we just stuck to the basics.
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