Grilled Skewers

The Story

Grilled skewers are China’s ultimate street food, with roots in Xinjiang’s Uyghur lamb kebab tradition that spread eastward and evolved into an entire cuisine category. The casual outdoor barbecue scene — called “lùchuàn” (撸串, literally “sliding skewers”) in Chinese slang — is a defining social ritual, especially in summer. From Shenyang in the northeast to Zibo in Shandong (which went viral in 2023), every region has its own skewer culture. A night out with friends almost always involves cold beer and a table piled high with bamboo skewers.

What to Expect

Rows of small skewers laid across a charcoal grill, each loaded with cubes of lamb, chicken wings, beef, seafood, vegetables, tofu, or more adventurous items like kidneys, hearts, and cartilage. Everything is dusted with a signature mix of cumin, chili flakes, and salt. You order by the skewer — five or ten at a time is normal. The experience is loud, smoky, and intensely social. Street-side stalls set up plastic tables and stools on the sidewalk; indoor restaurants offer the same food with air conditioning and better seating.

Tips

Start with lamb skewers (yáng ròu chuàn, 羊肉串) — they are the classic and almost always excellent. Order with “wēi là” (微辣, mild spice) if you want to ease in. The unit of ordering is “chuàn” (串, skewer), so “shí chuàn yáng ròu” means ten lamb skewers. Adventurous eaters should try “yáo zi” (腰子, kidneys) and “jīn zhēn gū” (金针菇, enoki mushrooms wrapped in bacon). Pair with cold local beer for the authentic experience. Skewer stalls usually open in the evening and run late into the night.