2, seafood: fresh squid, live fish, cuttlefish, live shrimp, hairy crabs, fresh shellfish skewers, etc.
3. Vegetables: leeks, eggplant, corn, green peppers, cauliflower, shiitake mushrooms, sliced potatoes, sliced lotus roots and so on.
4, seasonings: cooking oil, salt, monosodium glutamate (MSG), pepper, pepper powder, chili powder, cumin powder.
Roasted meat is China's long-established specialty dishes, "Ming Palace History - Diet HaoShang" in any snow, then warm room to enjoy the plums, eat sizzling mutton records. The earliest barbecue meat, 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 Mongols, on the other hand, cooked large chunks 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, roasted meat technology has been perfected. Daoguang twenty-five years, the poet Yang Jingting "Door miscellaneous flavor" in the praise: severe winter roast meat flavor can be gourmet, a big wine tank around the front of a time. The fire is best suited to the tender, snowy days, drunken burning knife.