Zibo barbecue does have its unique side. For authentic Zibo barbecue, every table must have a small stove. The kebabs served on the table are half cooked, and the heat is controlled by the diners themselves. Take two strings of greasy kebabs, first wrap them with dipping sauce, then spread them on a small cake, hold the small cake in your palm and hold the kebabs tightly, then pull the label back, so that several pieces of meat are completely wrapped in the small cake, and then put a section of scallion leaves or scallion, which makes a unique small cake. I feel the wheat flavor of the biscuit. Peanut sesame seeds and freshly roasted meat are mixed together in the dipping sauce. The biscuit makes the slightly salty meat palatable, and the dipping sauce provides enough flavor commission, while the green onions well offset the greasy kebabs. Looking at the national barbecue industry, this way of eating is also unique.

Is it really an accident that Zibo went out with a barbecue? Obviously not! Today, we're going to play a dish of Zibo's secrets.

Zibo barbecue has a history.

As one of the cradles of Shandong cuisine, Zibo's food "involution" is serious. There are both Zichuan meat baked cakes as a snack and Boshan cuisine as a dish system. There is no deep foundation here, and it has not stood the test of time, so it really can't enter the eyes of Zibo diners.

In the Zibo Ceramic Glass Museum, there are pottery containers used to roast food thousands of years ago. The flourishing pottery industry in history helped the State of Qi fish, salt and iron, and dominated the princes. One of the top ten new archaeological discoveries in China in 222, the Zhaojia Xuyao site in Linzi is located in Zibo, pushing the history of local barbecue food to about 13, years ago.

There is a record in Wei Ce II of the Warring States Policy: Qi Huangong stayed up late at night, Yi Ya was burnt and roasted, mixed with five flavors, and Huan Gong was full of food. The general idea is that when Qi Huangong was hungry at night, Yi Ya tortured and barbecued, making delicious dishes for him, and Qi Huangong was full.

It is also said that Zibo barbecue originated from a small vendor named "Zhouji" during the Qianlong period of the Qing Dynasty. On the road outside the south gate of Zibo, he pioneered the method of baking mutton kebabs with tofu skin and charcoal fire, which won the local people's love and reputation. Later, this barbecue method gradually spread and became a unique food culture in Zibo.

Although the modern barbecue in Zibo is far from the above statements, these cultural relics, historical materials and even legends can still show that Zibo people are firm and persistent in studying food.