First of all, one of the most popular barbecues is lamb kebabs. This is made of mutton cut into cubes and then skewered on a long bamboo skewer and grilled over a charcoal fire. During the grilling process, the grill master will keep rubbing a layer of spices and grease on the skewers with homemade seasonings, making the skewers even more tender and flavorful. When we eat them, we usually serve them with homemade chili sauce, garlic paste and other seasonings to add flavor.
Secondly, there is another specialty barbecue called hand-grilled pork. This is made by grilling whole skinned pork. It is grilled differently from lamb kebabs by placing the whole piece of pork on a charcoal fire. During the grilling process, the grill master will also keep using a brush dipped in a special seasoning to rub a layer of flavor on the surface of the pork. After grilling, the roasted pork is placed on a large plate and then torn into small pieces by hand, hence the name "hand-grilled pork". Its crispy skin and tender interior make it a favorite dish of many people.
Finally, I'd like to introduce a more unusual type of barbecue -- grilled gluten. This is made of gluten by adding some accessories and seasonings and mixing well, rolled into a long strip, skewered on the charcoal fire and grilled. After grilling, its outer layer is slightly charred yellow, and the inner layer is soft and delicate, full of elasticity, with a very unique taste. Unlike other barbecues, grilled gluten has a less greasy flavor and is lighter, making it suitable for some vegetarians or those who are frail and sickly.
All in all, our hometown's specialty barbecue is very rich and varied, among which lamb kebabs, hand-held meat, grilled gluten and so on are the most unforgettable. These cuisines are not only rich in national characteristics, but also unite the efforts and wisdom of local residents. Travel to our hometown, follow our barbecue culture to taste these foods, I believe you will make you forget.