Chuan - Chinese kebabs

China's Xinjiang province is where Chuan first appeared. It has become popular as street cuisine throughout the rest of the nation, especially in Beijing, Tianjin, Jinan, and Jilin. It is a dish of Uyghur and other Chinese Muslim cuisine that is influenced by Islam.

Chuan are little morsels of beef that are cooked over charcoal or occasionally an electric skewer. It can also occasionally be fried in oil, a method that is common in Beijing. Lamb, which is still the most popular form, was originally used to make Chuan, but these days, other meats including chicken, pork, beef, and different kinds of seafood can also be used. Although Chuan can be seasoned to taste, cumin seeds, dried red pepper flakes, salt, black pepper, and sesame seeds or oil are typically sprinkled or brushed on.

Chuan is frequently served with tiny round bread that has been grilled with the same seasonings in Tianjin and Jinan. The bread is split open, the Chuan meat is packed inside, and both the bread and the meat are then cooked and eaten simultaneously.