The origin and evolution of barbecue, where did barbecue originate

The origin of Chinese barbecue is Xuzhou, Jiangsu, to tell you the complete answer.

Barbecue is invented by Peng Zu, the mutton is sliced, dressed into meat skewers + condiments, and grilled on the stove with an open flame. These are well documented, and this way of eating sheep into a festival "sheep festival", from ancient times to the end of the last into a local culture, Xuzhou sheep festival, a day is said to eat 10,000 sheep! The Sheep Festival is already an intangible cultural heritage of China!

Xuzhou is also the birthplace of Han culture, and also one of the nine states in China, Xuzhou, also known as Pengcheng, is also the hometown of emperors!

Dear, Punai is happy to answer for you! There are two theories about the birthplace of barbecue. One theory is that barbecue originated in Xuzhou City, Jiangsu Province, because Peng Zu was a native of Xuzhou, and barbecue was invented by Peng Zu.

Another theory is that barbecue originated in Fuxi in the Yellow River Valley, and Fuxi was the first person to cook animal meat with a fire grilling stool. However, according to the search results, Xuzhou also has a well-developed barbecue culture, which is completely better than that of Northeast China and Xinjiang. Therefore, it can be said that Xuzhou City is one of the birthplaces of China's barbecue culture.

1. Basic overview.

I come from a small beautiful city that has a long history and a great location, and is also emerging in the development of tourism. In particular, our barbecue culture has a place that cannot be ignored. From small stalls to large chains, all kinds of barbecue have their own unique characteristics, attracting many tourists to come to taste it.

Second, the selection of ingredients.

In the process of grilling, the key is the choice of ingredients, which is one of the reasons why our barbecue is loved by everyone. Our barbecue is based on beef, lamb and pork, the most famous of which is lamb kebabs. The lamb skewers are delicate and delicious, and the grilling technique and spice ratio are even more mouth-watering.

In addition to meat, our barbecues are often served with fresh vegetables and fruits such as mushrooms, onions, tomatoes, pineapples, etc., which make the taste even more sweet and sour.

3. Seasoning characteristics.

Our barbecue seasonings are varied, so customers with different taste preferences can find something to their liking. In particular, the local spices are famous for their unique tastes. The most popular seasonings are green onions and cumin, and their quality and ingredients directly affect the taste of the grilled meat, so the most skilled rotisserie chefs usually pick the best quality cumin and green onions for the toppings.

Garlic paste, soy sauce paste, chili paste, etc. are all commonly used seasonings.

Fourth, the details of the baking method.

Our barbecue is also about the cooking technique. **The method is mainly charcoal, which is simple and has the taste of smoke, so many people often chat around the barbecue campfire. After practice and experience, the barbecue chef has a very accurate grasp of the roasting time of the meat, ensuring that the barbecue has sufficient moisture and a tender taste.

5. Regional characteristics.

It is understood that the way of making barbecue meat in different regions is also very different. Our place focuses on grilled skewers, as well as shredded tontou, crispy meatloaf and roast duck, all of which offer a limitless amount of culinary indulgence.

As a common food culture, barbecue not only contains local styles, but also represents social history and cultural habits. Although the barbecue may seem simple, it is delicious and has no good artificial details. In general, our special barbecue here is not only a delicacy, but also reflects the local culture's approachable attitude to life.

Barbecue is probably the most primitive way of cooking for humans, which is to heat and dry the air with fuel, and place the food in the hot and dry air in a position closer to the heat source to heat the food.

In ancient times, there were many fish in rivers, lakes, and seas, many birds in the sky, and many beasts on the ground, and people would not catch them, but people would wait by the water with a tree trunk in their hands, and they would hit a stick when they watched the fish swim by, and only a few fish could be caught occasionally by this method.

Later, Fuxi dried the wild hemp into dry and kneaded it into a rope, and then used a thinner rope to weave a net to teach people to catch fish, and a thicker rope to weave a net to teach people to catch birds and animals.

This is much better than eating only wild fruits from the trees, but raw fish and birds don't taste good, and some of them are not good