The first kind: Shacha barbecue.
Sasakawa is a unique seafood in Zhanjiang, and Sasakawa barbecue is a unique delicacy in Zhanjiang. The way to barbecue Sasakawa is to take out the meat first, then mix it with Sasakawa sauce, garlic paste, sesame oil and chopped green onion, then marinate it, and finally barbecue it. When barbecuing, you must use charcoal fire, so as to better reflect the aroma and taste of Sasakawa barbecue, which tastes particularly fragrant.
The second kind: pork knuckle barbecue
Pig's foot barbecue is also one of Zhanjiang's special barbecues. Its practice is to wash pig's trotters with soaking water and detergent first, then add sauce to pickle them, and finally barbecue them. When barbecuing, you must roast the trotters until they are crisp, fragrant, crisp and delicious.
The third kind: bullfrog barbecue
Bullfrog barbecue is also one of Zhanjiang's special barbecues, which is delicious and nutritious. The practice of bullfrog barbecue is to cut bullfrog into pieces, then marinate it with seasoning, and finally barbecue it. When barbecuing, you must first roast it with medium fire until it is massive, and then roast it with high fire until the surface is golden, the meat is tender and the juice is rich.
The fourth kind: squid barbecue
Squid barbecue is a very popular Zhanjiang specialty barbecue, and its practice is also very simple. Wash and peel the fresh squid, cut it into pieces of appropriate size, and then marinate it with onion, ginger, garlic, pepper, sesame oil, soy sauce, etc. Finally, roast with charcoal fire until the surface is yellow, the aroma is overflowing and the meat is fresh and tender.