The idle grill was fired up with charcoal, and soon a worker handed over the barbecue tools.
The grill at Four Seas Banquet was much more sophisticated than the temporary setup at Qianlima.
With its own exhaust system and a wide grilling area, it can cook over a dozen lamb spines at once.
In front of the grill!
Fu Yu placed the barbecue tongs on the grill, skillfully brushed oil, and set the skewered fresh lamb spines in place.
On Master Sun's side, he started grilling a new batch of five-spice lamb spines.
As Fu Yu began grilling, the attention of both Master Sun and Luo Rang was almost entirely on him.
Under normal circumstances, lamb spines are boiled in water before being grilled over charcoal.
This way, the grilled lamb spines come out crispy and tender, with the best flavor.
Blanching allows the addition of scallion segments and cooking wine, along with a bit of vinegar, which perfectly removes the characteristic muttony smell.
