Brazilian barbecue has more primitive and local flavor. It is said that this diet originated in the southernmost tip of Brazil, and it was named after the local high-table people who lived by grazing often roasted large pieces of beef around the bonfire. Later, this barbecue method spread and became an important part of Brazilian food culture.
Among many Brazilian barbecues, roast beef is the most popular dish among the people, and it is also the national dish of the guests in the upper class of Brazil. The surface of roast beef oozes oil, the outside is brown, the inside is fresh and tender, and it has a unique flavor. Juicy and tender beef, pork chops, mutton, chicken, seafood and sausages are served to the table by waiters dressed as cowboys, holding delicious barbecue grills in their hands. The main seasonings of Brazilian barbecue are salad dressing, sweet and sour Thousand Island juice, slightly spicy French juice, refreshing Tata juice, etc., which makes Brazilian barbecue more delicious and tender.
Brazilian barbecue has always been inseparable from buffet. After the barbecue, you can also taste fresh and crisp salads, fruits and exquisite cakes. More importantly, in the process of eating, there will be enthusiastic Brazilian singers singing for you on the stage, and sometimes they will come down and dance with you at your table. In the background music of samba full of Latin flavor, watching the waiter bring the delicious barbecue just taken off the grill to the table with the beat of dance music is like being in a warm country in South America.
Japanese barbecue: the most artistic food
Japanese barbecue culture became popular only after World War II, and the so-called "smokeless barbecue" developed after1980s, which made the barbecue shops dominated by male consumers more popular with female consumers and gradually became the gathering place of ordinary families.
Japanese barbecue originated from Korean barbecue dishes, but the Japanese themselves developed a set of philosophy. The traditional Japanese barbecue is grilled with charcoal, and the meat of the barbecue is mainly beef and chicken. In addition to directly grilling the meat slices on the grid, kebabs, which are skewered with meat slices, are also common barbecues in Japan.
Although the processing of meat is mainly based on curing and seasoning in advance, it is lighter than Korean seasoning. In order to let people taste the natural delicacy of fresh meat, or barbecue it directly on the stove with special dipping sauce that can enhance the flavor of food after baking. Even some excellent fresh meat only needs to be seasoned with salt, which is called salt roasting.
Teppanyaki is popular all over the world after being improved by the Japanese. Teppanyaki originated from 15 and was invented by the Spanish in the 6th century. Later it spread from Spain to Mexico and California on the American continent. Until the beginning of the 20th century, a Japanese-American introduced this cooking technique of teppanyaki cooked food to Japan and improved it into teppanyaki.
Japanese barbecue is a way to put meat directly on the grid and roast it with charcoal. The ingredients of barbecue range from pork belly and pork belly to tripe, tongue meat, liver and other internal organs, and even seafood and vegetables. Because the emphasis is on the freshness of meat, there is no need for too much pickling and seasoning in advance. Recently, the so-called "scallion roast" is popular, that is, salt and scallion are roasted together on fresh meat. The taste of scallion is mixed with charcoal-roasted fresh meat and gravy, which is naturally delicious and never tires of eating. The secret of Japanese barbecue is that charcoal fire should be strong, but charcoal fire can't burn meat directly. As long as the barbecue is slightly turned over twice, it can be roasted until the surface instantly changes color. Some meats even need to be roasted for 2-3 minutes, but the same thing is that these cooked meats must be dipped in sauce and eaten while they are hot!
South Africa Barbecue: A Country with a Whole People Barbecue
South Africans like braai very much, and it seems that people from the rich to the poor like it. However, families with conditions are equipped with barbecue equipment, and charcoal for barbecue is easy to buy in big supermarkets and small shops. Interestingly, charcoal is actually packed in beautifully printed paper bags.