At the table
Ask for fully cooked meat and your preferred chili level. Let the skewer cool, slide meat off carefully, and share different types if desired.
Sharp skewers and hot meat need care. Some versions contain sesame; do not treat lightly cooked meat as cooked through.
Beef and mutton are choices; sesame, cumin, chili and other seasoning vary. Some shops offer different doneness levels.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Beef and mutton are choices; sesame, cumin, chili and other seasoning vary. Some shops offer different doneness levels.
In some versions
Recipes vary by restaurant.
How does it taste?
Charcoal aroma, savory meat, cumin and chili seasoning.
- Chili heat
- Texture
- Small tender pieces with lightly browned edges; texture depends on cut and cooking.
- How it’s made
- Small meat pieces are threaded on skewers and grilled, with salt and spices added.
Beef and mutton are choices; sesame, cumin, chili and other seasoning vary. Some shops offer different doneness levels.
A CONNECTION TO PLACE
Origin & regional roots
Its origins are linked to Heilongjiang.
About this regional connection
Heilongjiang: Hegang smallmeatskewers; separatecuts notfixedmixedmeatskewer.
Ask if they have it first
请问你们有鹤岗小串吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A sociable barbecue tradition
Small skewers are part of Hegang’s street-stall and barbecue-shop culture. Ordering several types suits an informal shared meal; breads or noodles can make it more substantial.