Universal across China — particularly associated with autumn and winter street food culture
Kao yu mi / kao hong shu: roasted corn and sweet potato on charcoal braziers — possibly the most universal street food across all of China. The technique varies regionally: plain charcoal roasting in the north, or glazed with soy-butter and spices. Winter warming food of urban sidewalks.
Smoky, sweet, caramelised, naturally complex from Maillard reaction on sugars
{"Direct charcoal contact caramelises natural sugars","Slow rotation ensures even charring","Sweet potato varieties matter — orange-fleshed for sweetness","Salt applied at the end amplifies sweetness"}
{"Northern style: pure roast with salt","Sichuan style: glaze with spicy doubanjiang butter and sesame","Sweet potato should be probed — done when soft all the way through"}
{"Rushing with high heat — burns exterior while interior remains raw","Using already-shucked corn — husk provides steam during initial cooking","Not rotating evenly — hot spots create uneven cooking"}
Shark's Fin and Sichuan Pepper — Fuchsia Dunlop