I can understand now why every Chinese person at UNCG has been completely confused and disappointed when they have American barbecue as the translation is technically right but still doesn't quite fit the bill. When you talk barbecue with someone from the States, you're talking whole pig roasting over an open flame for about 4-8 hours and tons of barbecue sauce and pork sandwiches.
When you talk barbecue over in China, you're talking spicy/smoky everything you can possibly fit onto a smoky grill. Pork, lamb, chicken wings, beef, sausage, chicken feet, fish- all fall under barbecue here.
They use the same spice on everything, but it's the particular meat's taste that shines through each and makes them unique. The spice is pretty spicey, but it's the smoky-ness that gives it it's real kick. My eyes water each and every time I eat it- partly from happiness and partly from the pure smoky and spicyness.
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