First, the history of barbecue

Barbecue (barbecue), probably the most primitive way of human cooking, is to use fuel to heat and dry the air, and place the food in the hot dry air in a relatively close to the heat source of the location to heat the food. Generally speaking, barbecue is cooking food (mostly meat) over a fire until it is ready to be eaten, so it is also referred to as barbecue in Taiwan; in modern society, due to a variety of ways to use fire, barbecue methods have gradually diversified, developing a variety of barbecue grills, barbecue grills, barbecue sauces, and so on.

Neolithic to pre-Qin, grilled and roasted, burnt, burnt is the same. With the progress of cooking, although the emergence of water cooking, oil cooking method, but the grilling method has not disappeared, but also many more styles. Development so far, there has been a white grill, mud grill, paste mud grill, skewer grill, red grill, marinade grill, crispy grill, hanging paste grill, face grill, fork grill, hooks hanging grill, grates grill, open hearth grill, dark hearth, iron pot grill, oven grill, bamboo grill, bonfire grill and so on a variety of grilling methods, showing the delicious barbecue for the people to speak with a great seductive power and attraction.

Second, what is the origin of barbecue

Fuxi is a representative of Chinese civilization, "the first of the three emperors", "Three Characters" in "since Xi-nong, to the Yellow Emperor, the number of the three emperors according to the last world".

The spirit of creation is the spirit of Fuxi culture. In ancient times, there were many fish in the river, lake and sea, many birds in the sky, and many beasts on the ground, which people would not capture.

People hand-held a tree trunk in the water waiting, watching the fish swim over to hit a stick, rely on this method to occasionally catch a few fish. Fuxi will be wild hemp, sun-dried into a rope, and then use a thin rope into a net, teaching people to fish; with a thicker rope into a net, teaching people to catch birds and animals.

This is much better than just eating wild fruits on the tree, but raw fish and raw birds to eat the flavor is not good, seriously, some of them can not get it right, eat but also a sick stomach. When Fuxi took the fire of the sky, they taught people to use the fire to birds, fish baked to eat.

From then on, people eat fragrant roast meat, the body is also healthier. In honor of Fuxi, people called him "庖牺" that is, "the first to use fire to roast the meat of animals".

Expanded:

. p> Avoid roadside barbecues. Roadside vehicles and pedestrians come and go more, car exhaust and airborne dust can easily fall directly onto the meat skewers and seasoning sauce, bringing health risks.

Try not to choose the open fire grill. The temperature of an open fire grill is uncontrollable and more likely to produce carcinogens.

Comparatively speaking, the oven grill, electric grill and other "mild" or can control the temperature of the grill better. If you choose a temperature-controlled grill and keep the temperature below 160°C, you can greatly reduce the production of carcinogens.

If an open fire is the only option, choose one that smokes from below, and keep ingredients away from the fire. Marinate ingredients ahead of time.

Studies have shown that marinating meat ingredients in antioxidant-rich seasonings such as garlic juice, cinnamon, rosemary, lemon juice, and tomato juice can help reduce the production of carcinogens. At the same time, these seasonings themselves have a certain anti-cancer effect, but also help to reduce the risk of high-temperature heating of food on the human body.

Use tomato juice and lemon juice on the grilled meat to eat, can reduce the harm of carcinogens. Wrap it in a "coat" when roasting.

Wrapping the meat in tinfoil, bamboo tubes, or lotus leaves before roasting prevents too much carcinogenic smoke from entering the food. If you don't have a "coat", you can also use the skin of the meat itself as a coat, bake it with the skin on, and remove the skin when you eat it.

In addition, the fattier the grilled meat, the more fat, the more carcinogens are produced. Therefore, less choose too fat meat, you can also bring some absorbent paper, wipe with absorbent paper before eating.

Baidu Encyclopedia - barbecue People's Health Network - seven strokes to reduce the harm of barbecue.

Third, the historical extension of barbecue

"Han Dynasty painting image of the whole collection" of the early collection, there are two pictures, one selected from the Zhu tuna stone room of the painting of the image of the stone (see Figure 1), a selection from the Xiaotangshan Tomb Road stone carvings (see Figure 2), these two pictures are depicting the situation of ancient people grilled meat, are the Han Dynasty works, (on the age of Zhu tuna stone room, there are also people who think that as late as the Wei and Jin dynasties.)

Roasted meat is a long-established Chinese specialty, "Ming Palace History - Diet Hao Shang" in the snow, the warm room to enjoy the plums, eat roasted mutton records. The earliest barbecue, is the beef or mutton cut into squares, with green onions, salt, black bean sauce slightly soaked for a while and then roasted. In the late Ming and early Qing dynasties, the Montagnards, on the other hand, cooked large pieces of beef or mutton slightly and then roasted them with cow dung. By the middle of the early Qing Dynasty, after continuous improvement and development, the technique of roasting meat was perfected. In the 25th year of the Daoguang period, the poet Yang Jingting praised in his "Miscellaneous Tastes of Dumen": 'The flavor of roasted meat in winter is delicious, and it is surrounded by a big wine tank. The fire is the most suitable for raw and tender, and the snowy day is the best time to get drunk and burn the knife.

Located in Beijing Xuanwumen Nei Street barbecue Wan and Shichahai north shore of the barbecue season, is Beijing's most prestigious two barbecue restaurants. The two stores a south and a north, known as the South Wanyuan North season. Roast Pork Wan was built in the twenty-fifth year of the Kangxi period. Initially, the owner of the store, Wan Mou, with his fellows, hand-pushed a cart, on the barbecue meat sizzling, selling barbecue meat along the street from Xuanwumen to Xige. Xianfeng years, in Xuanwumen inner street set up a fixed front, specializing in roast beef. Roasted beef is tender and flavorful, and the aroma is attractive. Roasted meat season opened in the Tongzhi not years, the owner called Ji De Cai, at first in the beautiful scenery of Shichahai Yinzhuo Bridge side stalls selling roasted meat. It was only in 1120 that the store was established on the north shore of Shichahai, specializing in roasted mutton. Roasted mutton with pulp slippery beauty, people eat for a long time do not get tired.

The history of barbecue

Barbecue (barbecue), probably the most primitive form of human cooking, is to heat and dry the air with fuel, and place the food in the hot dry air in a position relatively close to the heat source to heat the food.

Generally speaking, barbecue is the cooking of food (mostly meat) over a fire until it is ready to be eaten, which is why it is also referred to as barbecue in Taiwan; in modern society, due to the variety of ways of using fire, barbecue has gradually diversified, with the development of various types of barbecue ovens, barbecue grills, barbecue sauces, and so on. The Neolithic period to the pre-Qin Dynasty, grilled and roasted, burnt, burnt is the same.

With the progress of cooking, although the emergence of water cooking, oil cooking method, but the grilling method has not disappeared, but also many more styles. Development so far, there has been a white grill, mud grill, paste mud grill, skewer grill, red grill, marinade grill, crispy grill, hanging paste grill, face grill, fork grill, hooks hanging grill, grates grill, open hearth grill, dark hearth, iron pot grill, oven grill, bamboo grill, bonfire grill and so on a variety of grilling methods, showing the delicious barbecue for the people to speak with a great seductive power and attraction.

Fifth, who knows the history of Chinese barbecue, origin, culture and such textual expression, high reward -

In the hundreds of thousands of years ago in the Paleolithic Age, the East Asian continent on the ancestors began to use fire, barbecue is feared to be the earliest learned to use the fire since the earliest method of eating meat. After the invention of pottery, people may have learned to cook meat. Japanese scholar Prof. Hidenori Okamura believes that by the time of the Erlitou culture, barbecue was still more prevalent.

At the Erlitou site, as well as at other sites of the Erlitou culture, a lot of charred animal bones were found, mostly pig and cow bones, which constituted a major feature of the food culture. In the Xingyang Harp River site, located west of Zhengzhou, most of the burnt animal bones are pig and cow bones. According to statistics, burnt bones accounted for about one-third of the total in the Longshan Culture period, and one-fifth of the total in the Erlitou Culture period. The number of burned animal bones decreased dramatically in the later Erligang Culture period. During the Shang and Zhou dynasties, the bronze tripod used to cook meat became one of the most important ceremonial vessels. In addition to the "prairie sacrifice", in which the sacrificial animal was placed on a woodpile and barbecued, the nobles used to sacrifice and eat basically raw meat, dried meat, and meat cooked in the tripod, and barbecued meat was generally not used.

Barbecue is a long history of cooking methods, if from the beginning of human use of fire. There should be 1.7 million years of history. Primitive man cooked his prey with fire and consumed it, which is the oldest cooking method. Ancient books record that barbecued food used to be the main food during the Shang and Zhou Dynasties in China. Of course, this is related to the cooking tools and cooking techniques at that time. By the Qin and Han Dynasties, the barbecue style was still prevalent. According to [[Miscellaneous Records of the Western Capital]], after Liu Bang, Gaozu of Han Dynasty, took the throne, he used to barbecue deer liver and tripe to drink. The son of heaven is so, the subjects are not so.

The Sui Dynasty, due to the prosperity of the entire national culture also brought the development of food culture. But in many cooking methods, barbecue food still occupies an important position. At this time the barbecue has its fire, materials and other aspects have a more detailed requirements. [[Sui Shu. Wang Zhao biography]] has;; new fire, the old fire should be different say. Visible, the barbecue attainments have been very deep.

Song Dynasty, cooking methods are more varied. Barbecue food is also more refined and diverse. In the [[Meng Liang Lu]] recorded barbecue food reached more than 10 kinds. And this was also the heyday of ancient barbecue. During the period of the North and South Dynasties, the production process of barbecue was further developed. This is more recorded in [[Qimin Yaojutsu]]. At this time, the barbecue is not only the material, the style is more elaborate. And there is a great breakthrough in the recipe for seasoning.

Yuan Dynasty is the world of the Mongols, when the sheep barbecue is the royal family's treasures, the Ming and Qing dynasties, barbecue food is more popular, historical records, the Qing Dynasty Kangxi 25 years [1686] Beijing street vendors, selling barbecue meat along the street. In [[Dream of the Red Chamber]] inside Cao Xueqin also once wrote to the Grand View Garden inside the barbecue venison, and at that time. Barbecue dishes are also a variety of banquets thing to dish.

Six, you can guess the history of barbecue in the end how long

There is evidence that barbecue [1] the English name of the word barbecue (commonly known as BBQ) may be from the Caribbean. Once upon a time, French pirates came to the Caribbean, on the island will be the whole slaughtered sheep from the beard to *** (de la barbe au cul) on the grill roasted and eaten, this food is referred to as barbe-cul (the end of the word "l" in the French word cul does not sound), evolved into the word barbecue, more due to the cue and the English letter barbecue, and the word barbecue. Barbecue is commonly done outdoors because of the smoke that is produced when the meat is roasted, but many restaurants have developed indoor barbecues. However, many restaurants have also developed an indoor barbecue style of dining, in Asia, such as Japan, South Korea and Taiwan, known as barbecue meat store, that is, in front of each person seated indoors in the middle of the table barbecue grill, put charcoal, set up a net or bar rack to allow consumers to self-cook the raw meat way. Although barbecue mainly refers to the roasting of meat, there are many different kinds of ingredients that can be roasted today, including vegetables, fruits, etc. Tofu, mushrooms, and peppers, which are common in Asia, are also common in barbecue. In terms of Chinese food, there is a type of barbecue, including: roast goose, soy sauce chicken, barbecue pork, barbecued pork, etc., is not a type of barbecue that is not burned and eaten by the diners themselves, but it is also called BBQ in English.

The Chinese diet, cooking has gone through four stages of development, which are: fire cooking, stone cooking, water cooking, and oil cooking. Fire cooking is the most primitive cooking method. The most primitive operation method of fire cooking is burning and roasting. Roasting has two interpretations: one is to make something catch fire and burn, for example, burning fire, burning wood, etc.; the second is to use fire or something that is hot to heat the object and its change, for example, boiling water, burning charcoal, etc.. The second meaning is a deep drawing, a cooking burn. Barbecue contains: smoking, roasting, and branding. Roasted meat takes an important part in barbecue. Archaeological experts in Linyi City, Lunan, unearthed in the village of Wulibao, a late Eastern Han Dynasty portrait stone remnants of the tomb found two parties carved with roasted meat skewers of the portrait stone, the study found that the two paintings seen in the figure are ***, they grilled meat skewers are beef and mutton skewers. These two kitchen drawings reflect the 1800 years ago Lunan folk dietary customs. Neolithic era to pre-Qin, grilled and roasted, burnt, burnt is the same. With the progress of cooking, although the emergence of water cooking, oil cooking method, but the baking method has not disappeared, but also many more tricks. Development so far, there has been a white grill, mud grill, paste mud grill, skewer grill, red grill, marinade grill, crispy grill, hanging paste grill, face grill, fork grill, hooks hanging grill, grates grill, open hearth grill, dark hearth, iron pot grill, oven grill, bamboo grill, bonfire grill and so on a variety of grilling methods, showing the delicious grill for people to say that it is a great temptation and attraction.

Barbecue has been a favorite since ancient times. Modern society, the pace is accelerated, people want to be *** and mood. Open a unique barbecue franchise, enough when people all the rest of the leisure time. Simon paper barbecue national recruiting franchisee!

Seven, the history of China's favorite barbecue meat of an emperor is who

One day, Jin Wendong in eating barbecue meat, suddenly found a long hair on the meat, which makes him very annoyed, and then angrily ordered to do the barbecue meat of that imperial kitchen to tie up, and want to cure him of the crime of great disrespect! The chef said calmly to Duke Wen of Jin, "If you want to punish me for great disrespect, then punish me for the following three great sins as well! Duke Jin Wen was stunned and asked, "What other three sins have you committed?" The Roast Meat Chef responded nonchalantly, "I sharpened the knife for cutting the meat but failed to cut off the hair, which is the first sin; I skewered the meat onto bamboo skewers one by one but failed to realize that there was this hair on the meat, which is the second sin; and I made the fire very hot, but also made it very hot, which is the second sin. I burned the fire to a high temperature, but I didn't find this hair on the meat, this is the second sin; I burned the fire to a high temperature, but I didn't find this hair, this is the third sin! The roast royal chef finally concluded: "Due to my negligence three times in a row, only to make this hair can peacefully and easily run to the roast meat on top of the humiliation of my king, naturally, is unforgivable.

eight, who knows the history of Chinese barbecue, origin, culture, such textual expression, high points reward -

In hundreds of thousands of years ago in the Paleolithic era, the East Asian continent on the ancestors began to use the fire, barbecue is feared to be the earliest method of learning to use the fire since the earliest meat eating method.

After the invention of pottery, people may have learned to cook meat. According to Japanese scholar Prof. Hidenori Okamura, barbecue was still popular during the Erlitou culture.

At the Erlitou site, as well as at other sites of the Erlitou culture, a lot of charred animal bones have been found, mostly pig and cow bones, which constituted a major feature of the food culture. At the site of the vertical river in Xingyang, west of Zhengzhou, most of the burnt animal bones are pig and cow bones.

According to statistics, burnt bones accounted for about one-third of the total in the Longshan culture period, and one-fifth of the total in the Erlitou culture period. By the slightly later Erligang culture period, the number of burnt animal bones decreased dramatically.

During the Shang and Zhou dynasties, the bronze tripod used to cook meat became one of the most important ritual vessels. In addition to the "prairie offering", in which the animal sacrificed was placed on a pile of firewood and barbecued, the nobles used to sacrifice and eat basically raw meat, dried meat and meat cooked in the tripod, and barbecued meat was generally not used.

Barbecue is a long history of cooking methods, if from the beginning of human use of fire. It should be 1.7 million years old.

The primitive people cooked the prey with fire and then eat, is the oldest cooking method. Ancient books record that barbecued food used to be the main food in China during the Shang and Zhou Dynasties.

Of course, this is related to the cooking tools and cooking technology at that time, to the Qin and Han Dynasties, the wind of barbecue is still prevalent. According to [[Miscellaneous Records of the Western Capital]], after the reign of Liu Bang, Gaozu of the Han Dynasty, he often barbecued deer liver and tripe under the wine.

The son of God is so, the subjects are not so. During the Sui Dynasty, the prosperity of the entire national culture also brought the development of food culture.

But in many cooking methods, barbecue food still occupies an important position. At this time, the barbecue has been more detailed requirements for the use of fire, ingredients and so on.

[[Sui Shu. Wang Zhao biography]] has;; new fire, the old fire should be different say.

It can be seen that the barbecue attainments have been very deep. Song Dynasty, cooking methods are more varied.

Barbecue food is also more refined and diverse. In the [[Meng Liang Lu]] recorded barbecue food reached more than 10 kinds.

And this is also the heyday of the ancient barbecue, the North and South Dynasties, barbecue production process has been further developed. This is more documented in the [[Qi Min Yao Shu]].

This time the barbecue is not only materials, style more sophisticated. And there is also a great breakthrough in the recipe for seasoning.

Yuan Dynasty is the world of the Mongols, when the sheep barbecue is the royal family's treasures, the Ming and Qing dynasties, barbecue food is more popular, historical records, the Qing Dynasty, Kangxi 25 years [1686] Beijing street vendors, selling barbecue meat along the street. In [[Dream of the Red Chamber]], Cao Xueqin had also written about barbecued venison inside the Grand View Garden at the time.

Barbecue dishes are also a variety of banquets.

Nine, Huangjia barbecue history

Legend has it that as early as in the Yuan Dynasty, Zhangqiu City, Huangjiawan has a surname of Huang in the dynasty as a military officer, because of the defeat was relegated back to its original home. In his entourage there was a Mongolian who used to light up tree branches to roast mutton and eat it, and the delicious flavor attracted a lot of people. The Huang family was inspired by this, and often roasted meat to eat, however, because this place has been raising pigs for generations, mainly roasted pork to eat, and the pork is cut into pieces to roast. By the end of the Ming Dynasty, it finally developed into roasting whole pigs in special ovens and earning a living by roasting meat. Therefore, since the Ming Dynasty to date, the Huang family roast meat has a history of more than 300 years.

Huangjia barbecue meat and "Rui Fu Xiang" founder - Meng Luochuan, Meng Haji Hou as the representative of the "Meng merchants" also has a connection. After the outbreak of the First Opium War, China's national industrial and commercial development. "Meng's merchants" made friends with a lot of rich and famous people, and also brought the Huang family barbecue such as Zhangqiu famous food to the palace. It is said that the Empress Dowager Cixi tired of eating the Imperial Household Food produced a variety of delicacies, and occasionally tasted a "Zhangqiu Huangjia barbecue meat", but felt that the meat is fat and not greasy, crispy skin and tender meat, a different aroma, a long aftertaste, it is heavily rewarded by Meng Luochuan, the legend says that the Huang family was also given a bronze plaque to the commendation.