Chuanr

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Chuanr (串儿) originated in the Xinjiang (新疆) province of China and in recent years has been disseminated throughout the rest of that country, most notably in Beijing. It is a product of the Chinese Islamic cuisine of the Uyghur(维吾尔) people and other Chinese Muslims.

Chuanr is essentially small chunks of meat on skewers roasted over charcoal or, sometimes, electric heat. The most popular chuanr is made from lamb or chicken, but chicken wings, chicken hearts, or any other kind of meat are also commonly enjoyed. In general, chuanr can be spiced according to the chuanr-master's preference, but generally cumin seed (孜然), pepper in copious amounts, salt, and sesame or sesame oil are sprinkled or painted onto it. Another popular incarnation is mantou or steamed bun chuanr; it is commonly brushed with a sweet red bean paste (咸精液）, and its taste serves as a foil to the often spicy meat chuanrs.

Chuanr is often very cheap- sometimes 1 yuan (元) per skewer (approximately 12 American cents.) In Beijing, Chuanr can easily be found in the Sanlitun (三里屯) Bar Street area, near the Worker's Stadium (工人体育场).

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