Browse episode ratings trends for The Story of Chuaner. Simply click on the interactive rating graph to explore the best and worst of The Story of Chuaner's 18 episodes.
Best Episodes of The Story of Chuaner
Build relationships through food together
S3 Ep6
9.0
22nd Dec 2021
In Wuhan, crayfish is a popular late-night snack. The owner of "Liangliang Shrimp Balls" speaks with pride about the secret to their grilled shrimp that has captured the hearts of Wuhanese: "My boss is dedicated to making the shrimp delicious." In addition to grilling shrimp, this shrimp-grilling couple takes a break from work every year to travel, using their actions to write their own romantic story.
Exotic flavor
S3 Ep5
9.0
15th Dec 2021
The addictive "Chongqing Fold" is a 3D version of grilled dried tofu that is unique to Chongqing. Unlike other regions where dried tofu is eaten flat, Chongqing's grilled dried tofu is rolled up with lots of pickled vegetables and scallions. Therefore, the grilled dried tofu, which is full of ingredients, looks like a wormhole model made by Einstein and is unique to Chongqing's barbecue stalls. Meanwhile, the combination of perilla and false bamboo shoots in Nanning's barbecue will also test the taste adaptation of unfamiliar diners.
Barbecue Pilgrimage
S1 Ep6
9.0
25th Jul 2018
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.
Worst Episodes of The Story of Chuaner
How many of you?
S2 Ep1
7.0
10th Jul 2019
Er Dan's grilled catfish with Zao Hua honey from a friend's home. Lanzhou's lamb skewers with meat, garlic, and wine. Fujian's Quanzhou ancient house's barbecue with vegetables for a healthy taste. Gu Cuojia's restaurant's grilled chicken wings with sweet peanut sauce. "Yueyashan Barbecue" at Southwest Jiaotong University's Emei campus is a hidden gem for students to gather and enjoy grilled skewers. Drinking fermented glutinous rice and wolfberry beer adds to the experience. Graduating students enjoy ordering grilled skewers from the "Worldly Temptations Guide" takeout.
Gnaw a Bone
S1 Ep5
7.5
18th Jul 2018
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.
Is it local
S3 Ep1
7.5
17th Nov 2021
In Xishuangbanna, people love to eat "Xinhuo," a local delicacy made of raw pig blood, which may seem like a "dark cuisine" that locals enjoy while others avoid it. Meanwhile, for people from Shandong, scallions are essential. The owner of "Goryeo BBQ" is a great teacher to his apprentices but an outstanding husband to his wife, representing a typical Shandong husband. Yunnan BBQ, on the other hand, believes that everything can be dipped in water.
The Story of Chuaner Episode Guide
Meat We Love More
S1 Ep1
8.3
20th Jun 2018
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.
Darker Than Night
S1 Ep2
9.0
27th Jun 2018
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.
Have Some Antidote
S1 Ep3
8.0
4th Jul 2018
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.
Teeth Rebellion
S1 Ep4
8.0
11th Jul 2018
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.
Gnaw a Bone
S1 Ep5
7.5
18th Jul 2018
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.
Barbecue Pilgrimage
S1 Ep6
9.0
25th Jul 2018
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.
"The Story of Chuaner" is the first special program in China that presents the Chinese people's barbecue culture. It focuses on showcasing the unique barbecue culture from various regions across the country and covers over 500 legendary barbecue stalls in nearly 30 cities. Unlike previous barbecue programs, "Life on a Skewer" has a strong sense of grassroots and shifts its focus from the grand halls to the ordinary stalls, truly showcasing the carefree spirit and distinctive flavor of barbecue.
The best rated episodes of The Story of Chuaner are:
Build relationships through food together S3E6 rated 9.0
Exotic flavor S3E5 rated 9.0
Barbecue Pilgrimage S1E6 rated 9.0
The lowest rated episodes of The Story of Chuaner are:
How many of you? S2E1 rated 7.0
Gnaw a Bone S1E5 rated 7.5
Is it local S3E1 rated 7.5
The first episode of The Story of Chuaner aired on June 20, 2018.
The last episode of The Story of Chuaner aired on December 22, 2021.
