Chicken wings, chicken legs, pork chops, chicken chops, steaks, mutton skewers, bone and meat, corn, saury, large shellfish (such as mussels, scallops), dried squid, crispy sausage, Black pepper sausage, sausage, corn sausage, vegetarian chicken, beef balls, cuttlefish balls (easy to burn), thin potato slices, sweet potato slices, shrimp, eggplant, soaked mushrooms, green peppers, cuttlefish larvae.

1. Chicken wings

Chicken wings are also known as chicken wings and big turns. They have less meat and rich gelatin in the skin. They are divided into two types: "chicken wings" and "chicken tips". Chicken bladder, the first joint connecting the chicken body to the chicken wings, has more meat;

Chicken wings have the functions of warming the middle and replenishing qi, replenishing essence and marrow, strengthening the waist and strengthening the stomach. The middle wings of chickens are relatively close to the tips of the wings. As for the root, it is rich in collagen, which is good for maintaining skin luster and enhancing skin elasticity.

2. Steak

Also known as steak, it is a piece of beef and one of the most common foods in Western food. The cooking methods of steak are mainly frying and grilling. Steaks are different from most other cooked foods. Steaks are usually not cooked until they are fully cooked, because well-done steaks are the test.

Steaks are different from most other cooked foods. Steaks are usually not cooked until fully cooked. , because well-done steak tests the chef’s skills the most, and you can adjust the degree of rareness according to personal preference.

3. Dried squid

Dried squid is made from fresh sea fish and dried calamari. It is tender and nutritious. The common dried squid on the market generally has a long shape. and oval shapes. The former is dried soft fish and the latter is dried calamari. The quality of the former is better than that of the latter.

When purchasing, the best ones are bright white in color, flat and thin in texture, uniform in shape, slightly red in texture, dry and fishy in flavor. Lean meat with poor color and poor swelling properties are the second best.

4. Sausage

Sausage is a kind of food that uses very ancient food production and meat preservation technology. The animal meat is minced into strips and then poured into casings. Long cylindrical tubular food. Sausages are made by filling small pig or sheep casings (large casings are also used) with seasoned meat and drying them.

5. Bone and meat connection

It is fresh chicken leg meat and the crisp and tender cartilage of chicken breast marinated with special spicy seasoning. There are multiple pieces of cartilage and multiple pieces of chicken on a skewer, which are rolled and skewered on bamboo skewers, and then baked using a special process in a computer-controlled oven.

The taste is a little spicy and slightly sweet. Compared with roadside barbecue, the biggest selling point of this Western-style barbecue is that it is hygienic. It not only tastes like barbecue, but also does not pollute the environment.