Zhangqiu barbecue is most famous for "Huangjia barbecue". According to legend, it was created by a family named Huang in Zhangqiu County in the late Ming Dynasty and has a history of more than 300 years. Along with Zhangqiu scallions, Longshan millet, and Mingshui fragrant rice, Huangjia barbecue is known as the "Four Specialties of Zhangqiu" and has long been famous. In 1987, Huangjia Barbecue was rated as "Jinan Flavored Snack"; in December 1988, Huangjia Barbecue won the Silver Award at China's First Food Expo; in the 1990s, Huangjia Barbecue won many awards and became famous far and wide. Its characteristics are crispy skin, tender meat, fragrant taste, fat but not greasy, making it a unique food and drink. The preparation of Zhangqiu barbecue is different from ordinary small-piece barbecue. It is made by taking the whole pig after being slaughtered, removing the five internal organs, and picking off some of the big bones, and then grinding it into fine powder with pepper, salt and various spices - anise, cumin, amomum, cardamom, and grass fruit, and rubbing it into the pork. Then put it into a deep dug pit (about two meters), add straw or fruit branches and grill it until the skin is charred black, take it out and scrape off a layer of black charred skin with a knife, and then bake it in the pit. Do this three times. When the whole pig is cooked, scrape off the burnt skin and turn it into light yellow. At this time, there is a very thin layer of meat skin left, the meat is fragrant and tender, and the skin is crispy. When eating, cut it into small pieces or slices, and eat it with green onions dipped in sweet noodle sauce. You can also cut the barbecue into pieces and stew it with tofu to create a unique flavor dish. Later, after improvements, the pig was roasted in an oven, which still maintained its original flavor characteristics. Since the Qing Dynasty, Zhangqiu Huangjia barbecue has been sold to Beijing, Tianjin, Shanghai, Ningxia and other parts of the province, and is highly praised by eaters.