Fire roasting is the most primitive cooking method. The most primitive operation method of fire roasting is burning and roasting.

Archaeologists found a portrait stone with mutton kebabs carved on both sides in a tomb of the late Eastern Han Dynasty unearthed in Neiwulipu Village, Linyi City, Shandong Province. Through research, it is found that the characters in these two paintings are Han Chinese, and the mutton kebabs they bake are beef kebabs.

Barbecue classification:

Barbecue can be divided into direct baking and indirect baking. Direct baking can be divided into open fire and dark fire, indirect baking can also be divided into iron plate, slate, copper plate, etc., and the requirements for charcoal are also different. At present, there are three kinds of charcoal suitable for barbecue in China: one is log charcoal; Second, the mechanism of charcoal; Third, industrial coke.

Extended data:

The characteristics of China barbecue:

1. In cooking technology, Chinese barbecue mainly uses charcoal as fuel, and uses skewers or dark fire barbecue to make dishes.

2. In terms of flavor, Chinese barbecue often changes according to people's different tastes and preferences, including cumin flavor, spicy taste, five flavors, cumin spicy taste and many other flavor types. Different raw materials with different marinades and dips will form different flavor characteristics.

3, can not be too burnt: charred food is easy to cause cancer, and chemicals produced when meat droplets are on charcoal fire will adhere to food with the volatilization of lampblack, which is also a strong carcinogen.

Reference: Baidu Encyclopedia-Barbecue