Chinese BBQ: Ten Things Worth Eating at a Chinese Grill

Chinese BBQ (烧烤, shāo kǎo) is a distinct category from Western barbecue — not slow-smoked whole cuts, but skewered, charcoal-grilled street food eaten at outdoor tables or standing at a counter, most active from 9 p.m. until 2 or 3 a.m. The style originated in Xinjiang, where Uyghur kavap (grilled lamb skewers with cumin) became the template, and spread across China from the 1980s onward.

A visitor sitting down at a Chinese BBQ stall or restaurant will find a laminated menu with dozens of items — protein, vegetables, tofu products, seafood — all cooked over charcoal or electric grills and seasoned with a combination of cumin, dried chilli, salt, and other spices depending on the item. The ordering system is generally: pick what you want, specify quantity, the bill is tallied by item at the end.

Here are ten items worth ordering.

1. Lamb skewers (羊肉串, yáng ròu chuàn)

The original and defining item of Chinese street BBQ, directly descended from Uyghur kavap. Minced or cubed lamb on metal or bamboo skewers, grilled over charcoal, seasoned with cumin, dried chilli, and salt during cooking. The fat chars and renders, the cumin blooms, and the result is one of the more satisfying simple food experiences available at 11 p.m. in a Chinese city. Found everywhere, but the Inner Mongolia and Xinjiang-style stalls use the best lamb.

2. Pork belly skewers (猪五花, zhū wǔ huā)

Thin-sliced pork belly on skewers, grilled until the fat is fully rendered and slightly crisped. Seasoned with a mixture of cumin, salt, and sometimes five-spice. The result is similar to a Korean samgyeopsal but with Xinjiang spicing. The fat strips need to be fully rendered — a well-cooked pork belly skewer has crispy fat edges, not chewy-raw ones.

3. Lamb kidneys (腰子, yāo zi)

Whole lamb kidneys, butterflied and grilled. Strong mineral flavour typical of offal. Cumin and chilli are essential to balance the intensity. A popular item at dedicated Xinjiang BBQ stalls and at Dongbei-style BBQ restaurants. Not for the tentative, but the flavour at this size and cooking temperature is cleaner than kidney cooked slowly.

4. Grilled corn (玉米, yù mǐ)

Whole cobs grilled over charcoal until charred in places, then brushed with a mixture of soy sauce, butter, and sometimes chilli. Satisfying and low-commitment — universally popular with tables that contain people of varying adventurousness. The charred spots add bitterness that the soy and fat balance.

5. King oyster mushrooms (杏鲍菇, xìng bào gū)

Sliced into thick rounds or left whole and grilled. The meaty texture of king oyster mushroom holds up well over direct heat; it absorbs smoke and takes on a slightly charred exterior while remaining tender inside. Typically served with garlic sauce or a combination of soy and sesame. One of the more satisfying vegetable items on any BBQ menu and a reasonable choice for non-meat-eaters.

6. Grilled oysters (生蚝, shēng háo)

Live or fresh oysters in the shell, placed cupped-side down on the grill, covered with a sauce of minced garlic, glass noodles, spring onion, and light soy sauce. The shell fills with the cooking liquid as the oyster steams inside it. Best eaten directly from the shell with a small spoon. A feature of coastal night markets from Guangzhou to Xiamen to Qingdao, and increasingly common at inland BBQ restaurants.

7. Chicken hearts (鸡心, jī xīn)

Small, dense, and flavourful. Chicken hearts take well to skewering and high-heat grilling — they remain firm rather than collapsing. The flavour is mineral and slightly iron-rich but less assertive than lamb kidney. Very inexpensive. Often available in packs of ten or more skewers at a price that makes them among the best value items on the menu.

8. Whole aubergine (茄子, qié zi)

A whole aubergine placed directly on the grill until the skin chars completely and the interior collapses. The skin is then split open and the flesh dressed with minced garlic, chilli, sesame oil, and sometimes fermented black bean. The result is smoky, silky, and intensely flavoured. A highlight of vegetarian-leaning BBQ ordering. The aubergine must be fully collapsed inside — undercooked aubergine is spongy and bitter.

9. Pressed tofu skin (千层豆腐皮, qiān céng dòufu pí)

Layered sheets of pressed tofu skin skewered and grilled until the edges crisp. Takes on smoke and seasoning readily. A mild-flavoured item that works well alongside more aggressively seasoned protein skewers, providing textural contrast. Cheap, widely available, and safe for visitors cautious about the offal items.

10. Fish tofu (鱼豆腐, yú dòufu)

A processed fish cake product — springy, mild, and slightly spongy in texture — that absorbs seasoning and charring during grilling. Not actually tofu despite the name. Available at most BBQ stalls as a skewer item or as a hot pot ingredient. Approachable for visitors unfamiliar with street BBQ and a good introduction to the format before moving to the more polarising items.

Where to find Chinese BBQ

Street stalls on residential backstreets in any Chinese city — look for charcoal smoke visible from a distance and groups of people eating at small folding tables on the pavement. Active from 9 p.m. onwards; the best eating is usually between 10 p.m. and midnight.

Dongbei (northeast) style BBQ restaurants offer the widest selection in a sit-down format: indoor seating, full menu, table grills in some establishments. The northeast style tends toward generous portions and direct flavouring.

Xinjiang BBQ stalls specialise in lamb-focused items with cumin-forward seasoning. In major cities, look for stalls with a Uyghur proprietor and a visible charcoal grill as the primary cooking method.

Payment is typically tallied by the server counting skewers or by a running order tab. WeChat Pay is the standard payment method at most outdoor stalls; cash is usually accepted as a backup.