I don't think I am the only one in the ChinesePOD community that loves a good 串(chuan4; chuanr4 - if you are into the 儿化). For those who don't know what this is, it is basically what we would consider in the west as a kebab. Even though kebabs are extremely common in the west, don't be fooled. The Chinese 串, in my opinion, puts the western kebab to shame. This is especially true of the infamous 新疆串 (xin1jiang1 chuan4). These kebabs are usually made by people from the Uiygur minority group and they have a extremely unique flavor. These kebabs with their unique spices and sauces are to die for. That brings me to my main questions, does anyone out there know the ingredients that go into making the special spice that they put on these 串s? I am returning to America in the near future and would love to be able to duplicate the flavor, at least to a degree, back home. Even better would be if someone also knew the Chinese for these spices. Thanks for the help and happy eating.
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