Chuanr (-串-barbecue meat/vegetables on stick): The vegetables, fish and squid and sometimes marinated meats are normally stir fried on a flat iron plate. These go perfectly with the coal barbecued meats like beef, lamb, chicken wings, chicken thighs, chicken hearts and gizzards: my favorite and a whole range of animal parts. Add barbecue mantou (Chinese-style steamed bread) to the mix and you have yourself a killer dinner. During the summer, restaurants serve their chuanr outside and you can see droves of patrons sitting and enjoying these delicious treats that they mostly prefer to wash down with nice, cold, refreshing beer. It's a scene you, or rather I, cannot resist.

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