The English word “barbecue” (commonly known as BBQ), which may come from the Caribbean. Once the French came to the Caribbean, the whole slaughtered lamb from the beard to the butt (de la barbe au cul) was put on the grill and then eaten. This food was called barbe-cul (French word “cul” which’s letter "l" at the end is silent), it evolved into the word barbecue, and because cue has the same pronunciation as the English letter Q, it became barbeque, which was simplified into BBQ.
Smoke is generated by baking meat, common grilling is done outdoors. However, many restaurants have also developed indoor barbecue dining styles. In Asia, such as Japan, South Korea and Taiwan, they are called yakiniku restaurants or rotisserie restaurants, there are barbecue racks or grills built-in tables in front of each seat in the room, put charcoal or use gas stoves and electric ovens, grid racks or racks, grill pans or ovens are a way to allow consumers to cook raw meat or raw food by themselves. Although it mainly refers to roasted meat, but there are many kinds of ingredients that can be roasted today, including vegetables and fruits can be roasted. Common in Asia are tofu, mushrooms, green peppers, etc.
Barbecuing includes: smoked, roasted, and grilled.
Roasting meat occupies an important part of barbecue. In Chinese history, archaeological experts found two stone portraits carved with kebabs in a late Eastern Han Dynasty stone relief tomb unearthed in Wulibao Village, Linyi City, southern of Shandong Province. After research, they found that the figures in the two paintings were all the Hans. Their grilled kebabs are beef and lamb kebabs. The picture of cooking reflected the folk food customs in southern of Shandong 1800 years ago.
From the Neolithic period to the pre-Qin period, grilling is the same as broiling, burning. With the progress of cooking, although water cooking and oil cooking have appeared, the baking method has not disappeared, and many more tricks have been added. Since its development, there have been white roasting, mud roasting, skewers roasting, red roasting, pickling roasting, crisp roasting, paste roasting, noodle roasting, fork roasting, hook roasting, grating roasting, open oven roasting, and dark roasting. A variety of roasting methods such as stove, iron pot roast, oven roast, bamboo tube roast, campfire roast, etc., showing the delicious barbecue, which is very attractive for people.
Many cities in China have their own unique barbecue methods. Such as iron plates, iron nets, and most of grilling are using charcoal fire. Different regions use different carbon. In terms of taste, the barbecue in the north of China is more particular, and the ingredients, marinating, and stirring are all very good. For example, the dipping sauce specially prepared for barbecue and the cumin mixed with meat are very special.
