Barbecue can be regarded as the most ethnic food in Turkey, just like spaghetti and Chinese noodles, they do it in a variety of ways. In addition to doner (said to have been invented by a chef in bursa in 1867), there are iskander (put on a Turkish cake and sprinkled with tomato juice and yogurt), adana (minced mutton with red pepper), begendi (coated with tomato sauce) and beyti.

Turkish barbecue is made by soaking and pickling Muslim meat such as cattle, sheep and chicken with more than ten kinds of seasonings.

It is a rotary barbecue cooked by electromechanical heating, which is cut off one by one from the barbecue column, sandwiched with salad and ingredients to make a special cake. The biggest feature of Turkish barbecue is the on-site production, which has strong visibility and can be eaten while flanging.

Taste: under the action of light and heat, the barbecue is fresh and tender, bright in color, tender and delicious, and not greasy. Its flesh-colored sauce is red, and its aroma is overflowing. People who listen to it drool, and people who eat it leave fragrance.

Many tourists will be impressed by a unique barbecue called kebab. This is a kind of mutton kebab. The taste is that the lamb chops are cooked half-cooked, then brushed with sauce and roasted on charcoal fire. This practice is actually a Turkish barbecue, and even the word kebab comes from Turkish.

It makes sense that Turkish cuisine is famous all over the world. Turkey straddles Eurasia and has a very special geographical position. There have been many civilizations in this land in history. After the Turks came, they absorbed the local food culture. In particular, the Ottoman Turks once established an empire spanning three continents, Asia, Europe and Africa, which also made Turkey's food culture integrate with local characteristics.