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.