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Expat Natt's food tour includes an Inner Mongolian BBQ restaurant in Shanghai, where cooling head packs and cans labeled Inner Mongolian air add a playful touch. She and her friend Miu cook skewers on a heated table and try fried eggplant and tender lamb. They continue to Qiqihaer BBQ near Jiashan station in Heilongjiang, where cow tongue and spicy peanut noodles stand out. A delivery of fresh and frozen waxberries from Zhejiang ends the meal. Natt's barbecue tour moves between distinct regional styles without leaving Shanghai. At the first restaurant, cooling head packs and cans of Inner Mongolian air set a playful tone. The skewers cook on a heated table, and her friend Miu shares the meal and discussion. Later, in Qiqihaer near Jiashan station, the pair focus on grilled options including cow tongue and spicy peanut noodles. Waxberries from Zhejiang arrive by delivery as a surprise ending. Natt tries the fruit both fresh and frozen, describing its sweet-tart taste.
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More about the current video:(Published on 2022-07-10)
Inner Mongolian barbecue in Shanghai
Expat Natt begins at an Inner Mongolian restaurant in Shanghai with her friend Miu. The restaurant offers cooling head packs and cans labeled Inner Mongolian air, details that give the meal a playful start. They order skewers and fried eggplant and describe the lamb as tender. The meat is between five and six months old, according to their account.
The restaurant uses a heated table for raw skewers. The diners place the skewers on the warm surface so they can cook there, while servers make sure the coal is hot enough. Natt and Miu use the restaurant's ordering system and talk through how the skewers are served. Natt explains how to push meat from metal skewers with a small fork.
Qiqihaer BBQ and waxberries
Their next stop is Qiqihaer BBQ near Jiashan station. Natt enjoys the range of grilled options and singles out cow tongue. They also try spicy peanut noodles, which she describes as slippery but tasty. QR-code ordering is part of the restaurant experience.
The last food item arrives as a surprise delivery: waxberries from Zhejiang province. Natt eats them fresh and frozen, describing the fruit as sweet and tangy. Waxberries are not common in the West and are also used in drinks around Shanghai. The episode moves between regional barbecue styles and a seasonal fruit, with Natt inviting viewers to suggest future food outings. Natt calls herself a barbecue enthusiast and pays attention to the preparation as well as the flavors. The skewers are served raw and cook on the heated table, with servers checking that the coal remains hot enough. When the meat is ready, she uses a small fork to push it off the metal rods. The restaurant also serves fried eggplant, and Natt describes the young lamb as tender. At Qiqihaer BBQ, she chooses cow tongue and eats spicy peanut noodles with a slippery texture.
A delivery of waxberries from Zhejiang closes the food trip. Natt tries the fruit fresh and frozen and says it is sweet and tangy, while also noting that it appears in drinks in Shanghai. The episode moves from the novelty of head packs and canned air to familiar barbecue techniques and then to a fruit she does not often see in the West. She invites viewers to suggest future food experiences as restaurants reopen in Shanghai.
FAQs (From the traveler's perspective)
- Q: What was unusual about the Inner Mongolian BBQ restaurant?
- A: The restaurant offered cooling head packs and cans labeled Inner Mongolian air. Natt and her friend also cooked skewers on a heated table.
- Q: What dishes did Natt try at the Qiqihaer BBQ?
- A: She enjoyed cow tongue and spicy peanut noodles, along with other grilled foods.
- Q: What are waxberries like?
- A: Natt describes waxberries from Zhejiang as sweet and tangy. She tries them fresh and frozen.