Geographical environment and climate difference: There are obvious differences between the geographical environment and climate in the north and south of China, which directly affects the choice of local ingredients and cooking methods. The humid climate in the south is suitable for planting plant-based ingredients such as fruits and vegetables, so the barbecue in the south pays more attention to baking vegetables, fruits and seafood. The dry climate in the north is suitable for the development of animal husbandry, so the barbecue in the north is more focused on baking meat ingredients.
Flavor preference and eating habits: People in the north and the south have different tastes and preferences for food. Southerners prefer light, sweet and sour tastes, and like to use sauces, spices and pickling to enhance the taste of food. Northerners, on the other hand, prefer heavy taste, like to use spices such as pepper and garlic, and pursue spicy and salty taste of food.
cultural inheritance and local characteristics: there are also differences in the inheritance and development of barbecue culture between the north and the south. There are many barbecue traditions with a long history in southern China, such as roasted meat in Guangdong and roast suckling pig in Fujian. These barbecue foods have unique local characteristics in taste and cooking methods. In the north, there are unique barbecue foods such as roast whole sheep and kebabs, which occupy an important position in the food culture in the north.
It should be noted that the difference of barbecue food tastes between the north and the south of China is not absolute, but there are some similarities and exchanges. With the development of transportation and cultural exchange, the tastes of barbecue foods in the north and the south are gradually merging and influencing each other, and some local barbecue foods are also popular throughout the country.