Turkish barbecue is famous all over Europe. It can be divided into three types: turn roast, second roast, skewer roast and adana barbecue. Zhuan Kao originated in Ankara, the capital of Turkey. The main raw materials for roasting are beef, mutton or chicken. Add a proper amount of salt, yogurt, milk, onion, etc. to the meat, stir it, then grease it, and finally wear the meat piece by piece with a thick iron bar to make a huge meat ball. The cook kept turning the iron bar for barbecue. When the meat near the oven is cooked, the chef turns this side around and cuts it off piece by piece with a long knife. The sliced thin meat can be eaten after being stirred with the oil on the tray. The barbecue is dry, and the heat is very important when roasting. Erkao originated in the oltu area of Erzulum in eastern Turkey, and the main raw material is lamb. Second baking means baking twice. Add a proper amount of salt, pepper and onion to the meat, stir it, and then use an iron bar to pierce it into a meat ball like a roast. Put the meatballs on a special tool and bake them with fire. Then, cut off the cooked meat on the surface, and barbecue the bottom of the meat with a charcoal stove until the meat is cooked. Kebabs are similar to kebabs in Xinjiang, China. Usually choose high-quality lamb, cut it into small pieces after removing the bones and muscles, add salt, yogurt, oil, etc. and stir, then thread 6 pieces of lamb with iron wire and put it in the refrigerator for 6 to 48 hours. After the seasoning is tasty, bake the prepared kebabs on a charcoal stove for 10 to 20 minutes, then remove the meat pieces from the wire one by one, put them on a plate, and serve with fresh onions. Adana barbecue is a special barbecue in the southern Turkish town of adana. Its main raw material is mutton. First, the fat and lean mutton are peeled off separately, and then cut repeatedly with a special curved broadsword. When the meat is chopped into small pieces, the fat and lean meat are combined and kneaded into a meat ball. The meat ball is wrapped on an iron rod about 50 cm long with prepared spring water and placed on a charcoal stove for barbecue. Adana barbecue is rich in fat, a little greasy and sweet. When eating Turkish barbecue, you must eat some roasted peppers, tomatoes and salty yogurt. Green peppers and tomatoes can relieve boredom, while salty yogurt helps digestion.