Barbecue types-What are the barbecue types? Barbecue schools are divided into several categories according to regions, namely Korean, Guangzhou, Mongolia, Brazil, Xinjiang and Jingweier Muslim barbecues. There are two main ways to eat barbecue, one is to eat with style, and the other is to eat with style. The so-called "literary eating method" is baked by the waiter for the guests, and there is no need to personally operate the knife; And "forced eating" means cooking by yourself, tender, old, casual and flexible. Let's briefly introduce Korean barbecue: 1 Spread the best steak evenly on the side of the Korean oven and bake it in a circle. Don't flip it repeatedly when baking. When the blood in the steak is cooked, turn it over and continue roasting. The whole process is only once. When the blood is dry and the meat is slightly golden yellow, you can cut off the bones with scissors, cut the meat into pieces two fingers wide, and turn down the heat at the same time. At this time, take a tender vegetable leaf, put it in your hand, put a little chopped green onion, a barbecue, add green pepper rings and garlic slices, and most importantly, don't forget to add soy sauce, one of the "three treasures" of Koreans. Without it, the taste is completely gone. Then roll the lettuce leaves into a vegetable bag. All right, you can start! When eating, don't nibble. You have to eat it in your mouth at once. Only in this way can we taste the tender barbecue wrapped in lettuce leaves, the crisp chopped green onion, the spicy green pepper, the fragrance of garlic and the fragrance of soy sauce. It can be described as "five flavors." This is the real Korean barbecue. Chicken wings, corn, sausage, eggplant, prawns, beans, squid, fish, onion, Pipi shrimp, mutton skewers, sheep tendon, sheep bone marrow, lamb ribs, leg of lamb, white waist, red waist, fat cow, scorpion, silkworm chrysalis, ground monkey, chicken cup, grasshopper, garlic, dried bean curd, etc.

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