Pit barbecue, also known as pit barbecue, originated in the Ming and Qing Dynasties. It is to dig a pit in the ground and put food into the pit to roast it. It is said that similar cooking techniques were practiced among Northeastern folk as early as the Ming and Qing Dynasties.

Pit roasting has developed into modern times. The technology and taste have been improved countless times, and the varieties have evolved from a single barbecue to roasted potatoes, eggs, corn, stupid chicken, squab, quail, lamb chops, etc.

Pit roast is a local specialty food that has emerged in Daqing City, Heilongjiang Province in recent years.

The local people have improved the traditional pit roasting process: they build a deeper solid pot platform (without a hole for lighting) and then heat some broken bricks at high temperature and put them in (heated with wood fire). One layer of bricks and one layer of food. This food is

Wrapped in tin foil, one is to moisturize, and the other is to prevent the fragrance from coming out.

The last layer of bricks seals the top layer, and the food will be ready after a while.

Pit barbecue is different from the Nang pit barbecue in Xinjiang and other places, but it is somewhat similar to the knocking earth kiln in Chaoshan area of ??Guangdong.