About the origin of barbecue, how did barbecue originate?

The types of barbecue and how to prepare it vary depending on the region and individual tastes, here are some common types of barbecue and how to make it:

Grilled directly: Grill food directly over the fire, which needs to be constantly turned to avoid burning. Common foods that are grilled directly include meat, vegetables and seafood.

Indirect roasting: Roasting food over high heat in an airtight oven or oven. The advantage of indirect roasting is that the baked food has a softer texture and does not dry out as if it were grilled directly. Common indirect grilled foods include meat, vegetables, and bread.

Skewers: Food is cut into small pieces, skewered with bamboo or iron skewers, and grilled over a fire. The advantage of skewers is that they are easy to master and can be enjoyed by many people.

Smoked roasting: Food is roasted in a smoking room by smoking. The advantage of a smoked roast is its ability to give food a unique aroma and flavor.

To make barbecue food, you need to prepare some basic tools and materials, including barbecue grills, charcoal fires, iron brushes, seasonings, ingredients, etc. During the grilling process, it is necessary to pay attention to the mastery of the heat, as well as the marinating and seasoning methods of the ingredients. Depending on personal tastes and preferences, different seasonings and cooking methods can be experimented with to create a unique barbecue flavor.

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.

There are many types of barbecue, like some of the more common ones:

Barbecue skewers: barbecue lamb skewers, barbecue beef skewers, barbecue chicken skewers, grilled chicken heads, grilled chicken hearts, grilled chicken feet, grilled chicken gizzards, grilled chicken wings, grilled prawns, grilled fish balls, grilled shrimp balls, grilled ham sausages, grilled pork skins, etc.

Vegetables: roasted garlic, roasted leeks, roasted beans, roasted peppers, roasted eggplant, roasted shiitake mushrooms, roasted enoki mushrooms, roasted tofu skin, etc.

Aquatic products: grilled clams, grilled cockles, grilled oysters, grilled scallops, grilled skin shrimp, grilled crucian carp, grilled cod, etc.

The ingredients to be roasted are marinated in condiments and then roasted on an open stove or fire pit, on an iron frame on a bonfire, or on an iron grill until ripe. When using the open baking method, due to the concentration of fire, it is necessary to turn it frequently during roasting to make it evenly heated, and also to grasp the distance from the fire to ensure that the inside and outside are ripe and consistent. According to the different baking tools, it can be divided into two types: fork roast and skewer roast.

<>In ancient times, there were many fish in the rivers, lakes, and the Zhibu Sea, and Fuxi dried the wild hemp into a rope, and then used a thinner rope to break the front into a net to teach people to fish; Thicker ropes were used to weave nets to teach people how to catch birds and animals. After Fuxi took the heavenly fire, he taught people to use the torch to roast the birds and fish and eat them, and then slowly evolved into a barbecue.

In ancient times, there were many fish in rivers, lakes and seas, and Fuxi dried wild hemp into a rope, and then used a thinner rope to weave a net to teach people to fish; Thicker ropes were used to weave nets to teach people how to catch birds and animals. After Fuxi brought the heavenly fire, he taught people to use the fire to roast the birds and fish and eat them, and then slowly evolved into a barbecue.

Barbecue: Grilling refers to the process of grilling meat and meat products in charcoal or electric heating.

Generally speaking, barbecue is the cooking of food (mostly meat, seafood, vegetables) over a fire and cooking it until it is edible; In modern society, due to the invention of a variety of ways to use fire, barbecue methods have gradually diversified, and various barbecue grills, barbecue grills, barbecue sauce, tin foil and other barbecue supplies have been developed.

Barbecue itself has also become a form of leisure or business for many people. Whether in China or throughout Asia, the Americas and Europe, barbecues are usually small family activities, large school group activities, and group activities organized by some companies.