Japan has a very deep cultural exchange with China in history and is deeply influenced by Chinese civilization. Now a large number of Chinese characters are preserved in Japanese. Many Japanese tourists eat barbecue shops in Japan and find that many Chinese characters on the menu are incomprehensible. Here, I will share a menu comparison table between China and China.

For friends who can't speak Japanese, how can the fake name of the barbecue shop prevent them from eating meat? Specially sent the comparison table of the barbecue menu between China and Japan, and quickly collected it.

Beef: The belly of a cow. Also known as snowflake beef, beautiful white fat lines can be seen in pink lean meat, and the taste is fresh and tender, with barbecue sauce.

バラ: Common pork belly, the most oily part, mainly the lower side and shoulder meat of cattle.

ハラミ: diaphragm. Usually cut into the shape of a long mesh window.

Cow's tongue. Generally, the salt is thickened in advance, and the added salt is called "_ タン". "

ロス: Beef tenderloin. Basic public funds

サロィン: The waist of a cow.

Shoulder ロス: the calf shoulder muscles.

ランプ: Beef hind legs.

ステキ: Full steak.

レバ _: Beef liver, roasted beef liver has no fishy smell and is very fragrant.

ハツ; : Niu Xin. A light taste

ツラミ: Beef noodles. Although the name sounds a bit strange, it is really cheap and delicious.

ユッケ: Raw beef

Chicken _ もも: Chicken leg meat

_ のヤゲン/_ Bone: Chicken brittle bone

Sand liver: chicken gizzards

トントロ/ピトロ: pork neck.

ホルモ: large intestine

カブリ: Shoulder ridge

Others: mutton

Tin foil baked goods: The following are baked in a tin foil bowl on the stove.

にんにく /ニンニク: Garlic

コンバタ _: Buttered corn.

じゃがバタ _: Buttered potatoes

ィカバタ _: Buttered squid

キムチ: Kimchi.

チチミ: Korean seafood pancakes.

Staple food: Most Japanese barbecue shops serve rice.

ビビンバ/Shi _ビンパ: bibimbap/bibimbap

Barbecue skills 1, be sure to wait until the grill is completely hot before putting meat.

Brush some lemon juice on the baking net to prevent it from sticking to the net.

3. Turn over as soon as you see the edge of the meat begin to swell! Don't overcook it!

Don't bake too much at a time, otherwise it will be easy to "take care of it".

Precautions for delicious food: pork belly is fat and thin, beef tongue is elastic and chewy, beef tenderloin is a popular style that can't go wrong, diaphragm tastes soft and the fat content is just right, so please search these kinds of meat in the menu first, and then have a plate or more of everything.

Secondly, for senior gourmets, ホルモン (viscera) must also be tasted. Look for these names in the menu. They are delicious. Of course, the most important thing is to look at personal taste, as well as ingredients and food appearance to choose the food that suits you.