济南夏日烟火气

缇娜

烧烤，一种远古时代人类就已经掌握的烹饪方式。传说，烧烤是人文始祖“伏羲”取来天火，教人们把鱼、鸟烤熟了吃而发明的。而据考古学家研究表明，大约60万年前，在北京周口店生活的北京猿人已经开始吃上烧烤了。烧烤的历史，几乎就是人类使用火的历史。

根据《诗经》中的记载，烤肉最早被称为“炙”，《礼记》中也记载：“炙，贯之火上也。”就是说“炙”是放在火上。我们常说的“脍炙人口”就是由此而来。

当各色的肉类碰上高温，美拉德反应让肉释放出迷人的“肉香”，泛着金黄油亮的色泽，再加上外焦里嫩的口感，无数人在烧烤唇齿留香的致命诱惑下，“丢盔弃甲”，欲罢不能。

“世界上没有什么事情，是一顿烧烤解决不了的，如果有，那就两顿。”每到夏天，刻在国人DNA里的烧烤基因就被晚风中的孜然味唤醒了，而滋滋作响的烤肉声是夏夜里最美妙的声音。

没有烧烤的夏天都是虚度。深知烧烤真味的济南人对此深有感触。“在天愿作比翼鸟，不如济南吃烧烤。”与三五好友，相约在某个街头巷尾的烧烤摊上，坐着马扎，围着方桌，吹着凉风，大快朵颐——这才是夏天的正确解锁方式。

花毛一體、嘎啦油子、土豆丝、拍黄瓜，再加上扎啤，这都是济南人“撸串”的最佳拍档；肉串、心管、板筋、肉筋、骨髓、腰头、红腰、白腰、碎鞭、马步鱼、蒜瓣肉、翅中、大虾、韭菜、蘑菇、土豆片、辣椒……在济南，“万物皆可烤”。

济南人对烧烤的热爱是深入骨髓的。烤串征服了济南人的味蕾，而那人声鼎沸的烧烤摊上的炊烟袅袅，是最抚凡人心的人间烟火气。济南人在烧烤摊喧嚣的氛围中，大口喝酒，肆意“撸串”，咂摸着生活的滋味。

美味与喧闹，济南的夜在窜高的烧烤火焰中被激活，散发出夏日烟火气，也许这就是烧烤的魅力吧。

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.