In fact, Hong Kong had barbecue too. It had appeared as early as the 1960s.
Chicken wings, steaks, chicken chops, pork chops, and lamb chops were among the options, and these meats were usually marinated beforehand with seasonings such as black pepper, minced garlic, lemongrass, and satay sauce. Common barbecue foods also included sausages and meatballs such as beef balls, fish balls, and pork balls. Seafood sometimes made an appearance too, such as shishamo and squid.
But none of that could satisfy Wang Xuan's tastes. He still preferred the northern style, with large skewers of marinated beef and lamb threaded onto huge iron stakes, then sprinkled with cumin, chili, Sichuan pepper, and salt. Once placed over charcoal, the rendered fat dripped constantly onto the coals with a sizzling sound, filling the air with a rich meaty aroma and a faint gamey smell. Just thinking about it made his mouth water.
He could not stand it any longer. He had to have it!
He called Ah Wai, explained that he needed a long barbecue grill and all the accompanying tools, and asked him to find a chef who knew how to barbecue. Ten pounds each of fresh beef and lamb had to be delivered before the afternoon!
He trusted Ah Wai to handle everything properly. Even the chef would surely accept his invitation willingly after Ah Wai's "persuasion."
Sure enough, before two in the afternoon, a broad, sturdy chef and all the necessary equipment were brought in.
With a grand wave of his hand, Wang Xuan had everything moved up to the rooftop.
After looking the thick-necked, big-headed chef up and down, Wang Xuan asked with a smile, "They didn't force you, did they?"
The chef secretly glanced at Ah Wai beside him, then strained to squeeze out a smile. "Boss, no one forced me. I came here of my own free will."
"Good. That's all right, then." Since the other man had said so, Wang Xuan immediately chose to believe him. That was simply the kind of straightforward person he was!
"I can't let you go through all this trouble for nothing. Ah Wai, give the chef five hundred dollars for his labor."
With another grand wave of his hand, Wang Xuan showed that he did not care about such a small amount of money. Money was meant to be spent; one could not bring it into the world or take it into the grave. Yet every time he thought of that, his heart ached.
The chef looked at the five hundred dollars in his hand, then at Wang Xuan, and immediately broke into a beaming smile. A boss was a boss—what generosity!
Watching the chef tuck the money into his shirt, Wang Xuan smiled faintly and pointed at the equipment. "I need you to make barbecue for me—beef and lamb. The flavor needs to be strong, prepared in the style of Inner Mongolia or Xinjiang. Do you know how?"
The chef frowned and shook his head, indicating that he had never eaten or seen anything like that. Wang Xuan was not like his former customers. He did not dare brag in front of a gang boss. That could get him killed.
"Then I'll tell you what to do." Wang Xuan pointed at the beef and lamb. "Cut the meat in two ways. One kind should be cut into pieces as thick as a thumb and about three centimeters long. The other should be sliced into pieces about two centimeters wide. Marinate them separately in basins. Besides the usual seasonings, add soy sauce and peanut oil. You can also experiment with different marinades yourself. My requirement is that the flavor be strong and fragrant enough!"
"Once they're marinated, thread them onto iron stakes, with three lean pieces and two fatty pieces on each skewer. Then roast them over charcoal. Sprinkle on cumin and chili while they're cooking. Your task today is to keep experimenting until I'm satisfied with the taste."
"Any questions?"
The chef thought it over. He had plenty of experience controlling the heat when roasting things. The only difficult parts were the marinade and the boss's preferences. After a few tries, it should not be too hard. With that thought, he nodded and agreed.
Wang Xuan's face lit up. He gave the chef's shoulder two heavy pats and pointed at Ah Wai. "Do a good job and I won't treat you unfairly. If you need anything, go to him. How many people you need, what materials you need—every request will be fulfilled!"
After a flurry of activity that lasted until dinner, Wang Xuan dragged Shen Leman, Ah Wai, Ah Ying, and several other underlings to sit around the rooftop dining table. Several cases of chilled beer were placed beside them.
To satisfy Wang Xuan's demands, the head chef prepared five or six different flavors and began grilling them. A moment later, an aroma of meat tinged with gaminess wafted out, and Wang Xuan took two deep breaths.
"Now that's satisfying!"
Shen Leman and the others had never tasted this northern mainland style before, but they were also drawn in by the unusual, rich meaty aroma. Compared with the light dishes they usually ate, the sudden smell of such an intense fragrance immediately whetted their appetites.
Especially after the chili and cumin were sprinkled on, Wang Xuan nearly drooled.
Once the skewers were cooked, they were served on separate plates. Everyone watched Wang Xuan eagerly as he sampled them one by one, while the chef looked somewhat nervous.
After tasting them in turn, Wang Xuan said he was satisfied with two of the varieties. They simply were not spicy or salty enough. Adding a little more of both would make them perfect.
The chef secretly let out a sigh of relief. A smile spread across his face as he patted his chest. "A small issue. It'll be ready in no time!"
"Everyone, try them!" Seeing that no one else was moving, Wang Xuan immediately called out to them. "Don't just listen to what I say. Everyone has different tastes. Try them yourselves and see which one you like."
That was true. Wang Xuan was used to chili and Sichuan pepper and preferred his food saltier. That did not mean these Hong Kong natives could handle the same flavors.
And that was exactly what happened. The skewers Wang Xuan thought were not spicy or salty enough had already made the other four people open their mouths and pant nonstop. They kept making hissing sounds, but the intense, unfamiliar fragrance stimulating their taste buds made it impossible for them to stop.
They gulped down beer while wolfing down skewer after skewer.
The men in particular preferred the fatty meat roasted until it dripped with oil. One bite filled their mouths with grease, a rich and satisfying sensation they had never experienced before.
Shen Leman tried a few bites of fatty meat but did not dare eat any more. It was too rich and greasy, and she was also somewhat afraid of gaining weight. So she removed all the fatty pieces and focused on picking out the lean meat.
The group continued eating, drinking, and making merry for more than two hours before finally stopping. They were so stuffed that they could barely walk. Wang Xuan felt that he had eaten at least fifty or sixty skewers, finally satisfying his craving all at once.
Watching everyone lean back in their chairs and gently pat their stomachs, their eyes slightly narrowed in lazy contentment, Wang Xuan picked up a skewer and tapped it against a beer bottle. The clanging sound drew everyone's attention back.
"Now that we've eaten and drunk our fill, it's time to discuss something serious." Seeing their puzzled expressions, Wang Xuan gave a sly chuckle. "You don't think I did all this just for myself, do you?"
Seeing the certainty on everyone's faces, Wang Xuan lightly tapped his fingers a few times, looking mysterious. "This barbecue isn't limited to beef and lamb. There are plenty of other things you can grill too, such as kidneys—big kidneys. You eat what you need to replenish, right?"
Ah Wai and the other four gave him strange looks. Wang Xuan coughed dryly. "There are plenty more. Beef brisket, lamb chops, chicken wings, chicken gizzards, silkworm pupae, corn, chives, and all kinds of vegetables. We could develop dozens of different items. The flavors could range from non-spicy to extremely spicy. There are all sorts of possibilities."
"It would be especially suitable for a group of friends to gather at night, drink, and chat. People could also buy it to eat while walking or pack it up to take home. I think we should test it within our own group first. Once we're ready, we could open a barbecue street. What do you think? Could this really catch on?"
Before you continue