The red meat on a stick served at many Chinese restaurants is called ‘chuan’ or ‘chuanr’ (串, chuàn). It refers to small pieces of meat that are skewered on bamboo sticks and grilled over hot coals. This dish originated in China’s Xinjiang province but has become popular across the country and internationally.
Origins of Chuanr
Chuanr has its origins among the nomadic peoples of Northwest China, especially the Uyghur people of Xinjiang. This region has strong Islamic influences and long traditions of grilling skewered meats. The Uyghur word ‘chuanr’ literally means ‘skewer’.
The dish likely emerged as a way to preserve meat during long hunting or herding trips. The meat could be easily skewered and cooked over a fire while on the move. The first recorded mentions of chuanr date back to the 1700s in Xinjiang.
Over time, the dish spread to other regions of China. It became especially popular as a street food and snack. The flavors were tailored to local tastes using seasonings like cumin, chili pepper, and sesame oil. Today, chuanr stalls can be found across China grilling up skewers of meat.
Types of Meat Used
While originally made from lamb and mutton, chuanr is now prepared using a variety of meats:
- Lamb – The traditional choice, prized for its rich flavor.
- Chicken – Often marinated in spices before grilling.
- Beef – Usually well-marbled cuts like short rib.
- Pork – Common options are pork belly and shoulder.
- Seafood – Seafood like shrimp, squid and fish can be skewered.
Lamb and mutton are still the most authentic and popular options. The meat is usually cut into 1-2 inch cubes before skewering. Fatty cuts are preferred as the fat bastes the meat while grilling.
Seasonings and Sauces
A range of seasonings and sauces are used to flavor chuanr:
| Seasoning | Description |
|---|---|
| Cumin | A signature Uyghur spice rubbed into the meat. |
| Chili powder | Adds spicy heat and chili flavor. |
| Five-spice powder | A blend of cinnamon, clove, fennel seed and more. |
| Sesame oil | Oil with nutty sesame flavor used for marinating. |
| Soy sauce | For saltiness and umami flavor. |
Sauces like chili oil, sweet bean sauce, and cilantro sauce can be served alongside for dipping. The sauces complement the charred smoky meat.
Grilling Process
Authentic chuanr is grilled over hot coals, usually of fruitwood charcoal. The high heat sears the exterior while keeping the inside moist. Other grilling methods include:
- Open flame – Skewered directly over a wood or gas flame.
- Smoker – Smoked slowly over smoldering wood chips.
- Oven broiler – Can mimic grilling by cooking under the broiler.
- Griddle – Cooked on a hot flat-top griddle, often with grill marks.
The meat is cooked quickly over high heat until just cooked through. Chuanr is meant to be juicy inside with a charred exterior and smoky aroma. The sticks make it easy to rotate the meat for even grilling.
Grilling Tips
Some tips for making great chuanr on the grill:
- Use bamboo skewers soaked in water so they don’t burn.
- Cut meat into uniform cubes for even cooking.
- Grill on all sides until just cooked through.
- Brush with oil or sauce to prevent drying out.
- Watch closely to avoid overcharring the meat.
- Let rest briefly before serving.
Serving and Eating
Chuanr is a casual street food meant to be eaten right away hot off the grill. Here are some serving tips:
- Pile skewers on a plate and serve with dipping sauces.
- Offer guests scissors to cut meat off the sticks.
- Provide small plates for bones and sticks.
- Accompany with steamed buns, noodles, or rice cakes.
- Garnish with chopped green onion, cilantro, and sesame seeds.
When eating, slide the meat off the skewers with your teeth or cut with scissors. Dip in sauces and enjoy the juicy, smoky flavor. Be careful of hot juices dripping as you bite in. The empty skewers make a satisfying pile once you’re done.
Variations
While the original is small cubes of lamb grilled with cumin, chuanr has evolved into many variations:
Spicy Chuanr
Meat is marinated in a mixture of chili oil, chili powder, and Sichuan peppercorns bringing intense heat. These skewers light your mouth on fire.
Sesame Chuanr
Coated in a salty-sweet sesame sauce, the nutty toasted aroma is addicting. Often made with chicken or pork.
Shaokao
This street food descends from chuanr but with random bite-sized bits of meat, veggies, and offal grilled on skewers.
Japanese Yakitori
Derived from chuanr, it uses chicken parts and veggies in sweet soy marinades. Grilled over binchotan charcoal.
Popularity Around the World
As Chinese cuisine has spread globally, chuanr has become a popular dish at Chinese restaurants worldwide. Its finger food style and savory taste appeal to many cultures.
In North America, chuanr appears on menus as “grilled meat on a stick” or directly using the Chinese name. Diners appreciate the fun, interactive meal. Customization allows catering to local tastes with different proteins and spice levels.
Chuanr stalls and restaurants can now be found across Asia, Europe, Australia, and beyond. International versions experiment with fusing Chinese seasonings with local proteins like venison or boar.
Health Considerations
Like many grilled meat dishes, chuanr has some health considerations:
- High in saturated fat – Especially if made with fatty cuts like lamb and pork belly.
- May increase cancer risk – Charring meat produces carcinogenic compounds.
- Nutrition varies – Healthier if using lean proteins like chicken breast.
Ways to make chuanr healthier include:
- Use leaner cuts of meat.
- Trim off excess fat before grilling.
- Add veggie skewers like mushrooms, onions, zucchini.
- Avoid charring and smoke by cooking on a griddle instead.
- Portion as a side dish rather than a main meal.
Conclusion
Chuanr offers a fun and flavorful way to enjoy grilled meat on a stick. While cooked in endless variations, the original remains small lamb cubes seasoned with cumin and chili. Crisp yet tender meat hot off the coals captures this classic Chinese street food.
With its interactive skewer style, chuanr has become a crowd-pleasing dish for restaurants worldwide. While not the healthiest choice, eating in moderation allows you to enjoy this tasty grilled sensation.
