Season 1

The Liangshan small pig meat from Xiao'er, Xichang, Sichuan, is skewered onto long bamboo sticks and roasted on a big fire pit. The fatty meat is not greasy and the lean meat is rich in flavor. The Yunnan Zhaotong beef skewers are quickly grilled over high heat, ready to eat once cooked through. The meat is tender and well-seasoned, with an endless taste. The roasted whole lamb from Weili, Xinjiang is baked in a pit oven and cooked by both roasting and braising methods. The heat is evenly distributed, resulting in a moderate crispiness and delicious flavor. The grilled live oysters from Zhanjiang, Guangdong are opened, slightly cleaned, and placed directly on charcoal fire. The juice from the oyster meat makes for a delicious taste. Bringing together delicacies from all over the world, including land animals and sea creatures, this feast is a true temptation for those who cannot live without meat at night. It's a feast that satisfies both their senses and desires.

In Liaoyuan, Jilin, Xiaojun's roasted silkworms are freshly skewered and grilled until fully cooked with crispy skin and juicy meat. Roasted moth and green silkworm are also popular dishes. In Baise, Guangxi, Pingjie's roasted pig eyes are cooked to crispy perfection. Live Brother's grilled abalone in Guangzhou and Liuge's roasted pork brain in Chongqing are both savory delicacies. Lao Wang's grilled lamb balls in Xuzhou are tender, chewy, and aromatic. Oil belly is grilled until tender and rolled up in a special pancake for a unique texture. Barbecue with heavy flavors is a rare treat to share, and the alluring and slightly dark taste of barbecue and the night is an eternal understanding.

Brother Biao's Grilled Dry Tofu Rolls in Jinzhou blend chili peppers, ham sausage, and enoki mushrooms, with soybean flavor. In Changchun, Boss Guo's Charcoal Grilled Potatoes are steamed, grilled, and smoked, with a secret soy sauce. In Yunnan's Yi Autonomous Prefecture, Li Bi's Grilled Wet Tofu is slowly grilled for crispy skin and tender, chewy interior. In Yichang, Sister Qiezi's Grilled Eggplant is seasoned with secret garlic paste and runny egg yolk. In Changsha, grilled garlic chives from a roadside stall are fresh and spicy yet fragrant. You may forget the barbecue stalls you ate at, and your city may change, but you'll remember the taste and the person who shared it with you.

Zhao Lin's Grilled Pig Nose in Yibin, Sichuan, is cooked with high heat for fragrance and low heat for flavor, resulting in a thin and chewy texture that offers a satisfying crunch. Sanliqiao's Grilled Heart Tube in Haicheng, Liaoning, is grilled with high heat, creating a unique crispy texture. A Song's Grilled Sea Intestine in the Old City of Yantai, Shandong, is cooked with fast heat and boasts a delicious soup inside that perfectly complements its satisfying chewiness. Wang Yangli's Grilled Beef Fat in Yueyang, Hunan, is slowly grilled with low heat, offering a sensation of oil trickling between the teeth. Yang Jie's Grilled Tofu Skin in Xi'an has a firm texture that is not sticky, making the sensation of chewing an essential part of the barbecue experience throughout the country.

Ningxia's Yinchuan Baozi's grilled lamb trotters have a soft and tender skin that regains elasticity in the subtle moment between charred and burnt. Liaoning's Jinzhou Wu Ge's grilled crab and chicken feet have a rough texture mixed with delicacy. Yunnan's Kunming Yin Dajie's raw grilled chicken feet have a precise timing to balance the taste and texture. Anhui's Chuzhou Lao Meng's grilled lobsters are strictly grilled for no more than two minutes with a salty and refreshing flavor and the charred aroma of high heat fused with the spiciness of thirteen spices.

Fang Jiutian, a legendary figure in Harbin's barbecue scene, is a seasoned barbecue master who rose to fame with his barbecue shop in a narrow alley without even a restroom. Yangzhou's "Third Brother" Barbecue, famous for their large skewers, has been a favorite of generations of students. In Fuzhou, Fujian, the versatile Ah Long runs his barbecue stall amidst towering skyscrapers. In Guangdong, Feng Tonghui's invention of a wind tube has become the most handy barbecue tool. From north to south, these barbecue veterans are guardians of the joyous skewer, heating up the fiercely lived human experience with laughter and tears, and the ups and downs of life, amidst the bustling and dusty world.