濟南夏日煙火氣

緹娜

燒烤，一種遠古時代人類就已經(jīng)掌握的烹飪方式。傳說，燒烤是人文始祖“伏羲”取來天火，教人們把魚、鳥烤熟了吃而發(fā)明的。而據(jù)考古學家研究表明，大約60萬年前，在北京周口店生活的北京猿人已經(jīng)開始吃上燒烤了。燒烤的歷史，幾乎就是人類使用火的歷史。

根據(jù)《詩經(jīng)》中的記載，烤肉最早被稱為“炙”，《禮記》中也記載：“炙，貫之火上也。”就是說“炙”是放在火上。我們常說的“膾炙人口”就是由此而來。

當各色的肉類碰上高溫，美拉德反應(yīng)讓肉釋放出迷人的“肉香”，泛著金黃油亮的色澤，再加上外焦里嫩的口感，無數(shù)人在燒烤唇齒留香的致命誘惑下，“丟盔棄甲”，欲罷不能。

“世界上沒有什么事情，是一頓燒烤解決不了的，如果有，那就兩頓。”每到夏天，刻在國人DNA里的燒烤基因就被晚風中的孜然味喚醒了，而滋滋作響的烤肉聲是夏夜里最美妙的聲音。

沒有燒烤的夏天都是虛度。深知燒烤真味的濟南人對此深有感觸。“在天愿作比翼鳥，不如濟南吃燒烤。”與三五好友，相約在某個街頭巷尾的燒烤攤上，坐著馬扎，圍著方桌，吹著涼風，大快朵頤——這才是夏天的正確解鎖方式。

花毛一體、嘎啦油子、土豆絲、拍黃瓜，再加上扎啤，這都是濟南人“擼串”的最佳拍檔；肉串、心管、板筋、肉筋、骨髓、腰頭、紅腰、白腰、碎鞭、馬步魚、蒜瓣肉、翅中、大蝦、韭菜、蘑菇、土豆片、辣椒……在濟南，“萬物皆可烤”。

濟南人對燒烤的熱愛是深入骨髓的。烤串征服了濟南人的味蕾，而那人聲鼎沸的燒烤攤上的炊煙裊裊，是最撫凡人心的人間煙火氣。濟南人在燒烤攤喧囂的氛圍中，大口喝酒，肆意“擼串”，咂摸著生活的滋味。

美味與喧鬧，濟南的夜在竄高的燒烤火焰中被激活，散發(fā)出夏日煙火氣，也許這就是燒烤的魅力吧。

Barbecues have a surprisingly long history. When examining its history， Fuxi is credited with teaching people to cook fish or bird with fire. According to the archaeological research， barbecues began when our ancestors began knowing how to use fire about 600，000 years ago.

The meat is cooked over a smouldering bed of wood， often for hours at a time. The Maillard reaction is responsible for the characteristic flavour and aroma of browned meat. This gives the meat a distinctively sweet， smoky flavour and makes even the toughest cuts mouth-wateringly tender.

Barbecue is a favorite pastime and a summer tradition for many. Crowded streetside barbecue joints are some of the most popular nightspots in the hot months in Jinan. Once the mutton skewers began to sizzle on the barbecue， people gathered around， eyeing the fat， juicy， slightly burnt mutton to be slid onto their plates. Bringing sensations back to lips and tongues is often accomplished with generous quantities of ice-cold beer， and the beer and charcoal-grilled combo might level each other out， with the tiebreaker going to the amazing social benefits of sharing food and drink on a hot summer night with friends and strangers.

Barbecue restaurants and stalls are packed with diners， who are indulged in the meat cooked over a grill or pit， covered in spices and basting sauce， and that contribute to the citys vitality.