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Chuan (Chinese:串,Dungan:Чўан,pinyin: chuàn, "kebab/skewer";Uyghur:كاۋاپ, кавап, "kawap"), especially in the north-east of China referred to aschuan'r (Chinese:串儿), are small pieces ofmeat roasted onskewers.[1] Chuan originated in theXinjiang region ofChina.[2] It has been spread throughout the rest of the country, most notably inBeijing,Tianjin,Jinan andJilin, where it is a popularstreet food. It is a product of theChinese Islamic cuisine of theUyghur people and otherChinese Muslims.[3]
Chuan are small pieces ofmeat roasted onskewers overcharcoal[1] or sometimes, electric heat. It is also sometimes cooked by deep frying in oil (popular in Beijing). It can be classified as a type ofkebab. Chuan was traditionally made fromlamb (yáng ròu chuàn, 羊肉串, lamb meat chuan),[2][4] which is still the most common kind, but now,chicken,pork,beef and various types ofseafood can also be used. Especially in some tourist areas, chuan can be found made with various insects, bugs, birds and other exotic animals. In general, chuan may be spiced according to preference, but generallycumin seeds, driedred pepper flakes,salt,black pepper andsesame orsesame oil are sprinkled or brushed onto it. Another popular incarnation ismantou chuan or "steamed bun chuan"; it is commonly brushed with asweet bean sauce (甜面酱, not to be confused with sweetred bean paste) and its taste serves as a foil to the often spicy meat chuan.
In Tianjin and Jinan, chuan is often served with small round breads (馅饼,xiàn bǐng), also grilled with the same spices.Xiàn bǐng technically means "pie" or "filled bread". After cooking the bread and meat, the bread is split open and chuan meat is stuffed inside, then eaten together.
In 2013, it was reported that the Beijing authorities were destroying open-air chuan barbecues in a bid to reduce pollution fromsmall particles that can enter deep into the lungs. Hundreds of barbecues were reportedly confiscated over a three-month period, leading to ridicule from the local Beijing population.[5]
