Corn barbecue is the best. No need to wash, just put the skin on the grill. Sweet potato, potato and taro are baked directly on the carbon edge.

Chicken wings and peeled pork belly are marinated in Lee Kum Kee barbecued pork sauce for 4 hours and then barbecued. (You can also marinate with a little soy sauce and Laoganma Chili oil at the same time.)

If you are making kebabs of beef and mutton, remember to soak the bamboo sticks in water in advance, otherwise the bamboo sticks will burn when you barbecue.

It's good to eat lettuce leaves or bread slices with meat slices between them. I hold a barbecue party once a month, which is what I do.