Seasonings: chili powder, cumin, blended oil, salt, barbecue sauce (juice), seafood seasoning, garlic, ginger, chopped green onion, allspice, honey, ketchup, carrot sauce, sweet noodle sauce, soy sauce, salad dressing, etc.

Other things needed: 1. Food 1. Vegetarian dishes: corn, small trowel, rice cakes, bread slices, leeks, lotus root slices, marshmallows, lettuce (lettuce wrapped with meat), green peppers, cauliflower, dried cilantro, dried nuts, mushrooms,

Eggplant, potatoes, cucumbers, preserved eggs, carrots, etc.

2. Meat dishes: saury, crucian carp, chicken wings, beef, mutton, pork belly, ribs, sausages, ham sausages, various fish balls and meatballs, chicken tenders, yellow croaker, squid, cuttlefish, shrimp, etc. 2. Tools Disposable bowls

, chopsticks, toothpicks, gloves, brushes, paper cups, paper towels, tin foil, barbecue forks.

Extended information: 6 things to note when eating barbecue: Green vegetables and fruits should not be grilled. Green lettuce, long leeks, crispy and sweet apple slices... It seems that all fruits and vegetables can be grilled and eaten.

But in fact, because crispy vegetables are grilled over charcoal fire, it is difficult to control the heating time. If they are slightly longer, they will be easily scorched, and may be more likely to produce carcinogens than meat.

Moreover, the nutritional value of fruits and vegetables is largely reflected in their rich vitamins, but excessive heating will destroy them.

Beer is not eaten with barbecue. Beer is cool and refreshing. It contains a variety of essential amino acids and rich vitamins. It is deeply loved by people.

However, some precautions when drinking often fail to attract people's attention.

Try not to eat food grilled over open flames or grilled over an open flame. Teppanyaki grilled food has less fumes and produces relatively fewer carcinogens. Barbecue sauce helps reduce the production of carcinogens.

Relevant studies have pointed out that soaking or applying barbecue sauce first when grilling meat can significantly reduce the production of carcinogens.

Grilling seafood for a longer time, charcoal grilling, and grilling scallops are currently the most popular ways to eat seafood barbecue, but the most unsafe part is that it is "cooked on the outside and raw on the inside".

Seafood contains pathogenic bacteria such as Vibrio parahaemolyticus, which are highly heat-resistant and can only be killed above 80°C. There may also be parasite eggs.