I’m trying to figure out the identity of a flavor I’ve encountered in grilled dishes at Chinese skewer places and now at an Italian/seafood restaurant.
My initial thought when eating Chinese skewers was lighter fluid, but that doesn’t make sense at a restaurant. My second thought was an unknown seasoning (cumin, chili flakes, msg are used ). Now that I’ve tasted it on grilled zucchini, a vegetable side paired with grilled petrale sole and sautéed sand dabs at an Italian/seafood restaurant, I’m stumped. Any ideas? It doesn’t taste smokey, so I don’t think it’s a type of wood.