Barbecue skewers: grilled lamb kebabs, grilled beef kebabs, grilled chicken kebabs, grilled chicken heads, grilled chicken hearts, grilled chicken claws, grilled chicken gizzards, grilled chicken wings, grilled prawns, grilled fishballs, grilled shrimp balls, grilled ham hock, grilled pork rinds, and so on.

Vegetables: grilled garlic, grilled leeks, grilled beans, grilled peppers, grilled eggplants, grilled shiitake mushrooms, grilled enoki mushrooms, grilled tofu skins and more.

Aquatics: grilled clams, grilled arkshells, grilled oysters, grilled scallops, grilled pippi shrimp, grilled crucian carp, grilled cod, and more.

Roasting method mastery:

Roasted meat slices: thinner slices of meat, only about 3 minutes to cook, should not be roasted for too long, otherwise the meat hardened or burnt will affect the taste. Pork must be cooked until fully cooked before serving, and beef should not be grilled until fully cooked for serving, otherwise it will destroy the tenderness of the meat.

Seafood and fish: When grilling clams and fish fillets, it is best to wrap them in tin foil so that the skin is not easily scorched and the flavorful broth is easily stored. Grill for about 2 to 3 minutes, and the fish fillets will be raised and ready to eat.

Sweet nothings, hot dogs, sausages, etc.: Try to use a low flame, and it is best to put them in a tin foil box and grill them in a smothered way, except for vegetables, which will be grilled on a hotter flame.

The best choice of fuel is still charcoal, try not to use chemical charcoal. The special flavor of charcoal grilled food comes from the aroma of the grilled food when the charcoal is hot, so choosing good charcoal is the foundation of enjoying delicious taste.

Good quality charcoal generally burns for a long time and fires well. It is best to choose the branch part of the tree for charcoal and not to use the whole stem, otherwise it is not easy to light. When lighting the fire, in terms of a packet of kindling 5 grains, put in 5 grains at a time. Charcoal should be burned until transparent red hot, and then spread it flat to grill, charcoal surface is not yet burned through, please do not rush to grill, so that it is easy to make the food dirty, black.