There are many types of barbecue, such as some of the more common types:

Barbecue skewers: grilled lamb skewers, grilled beef skewers, grilled chicken skewers, grilled chicken heads, grilled chicken hearts, grilled Chicken feet, grilled chicken gizzards, grilled chicken wings, grilled prawns, grilled fish balls, grilled shrimp balls, grilled ham sausage, grilled pig skin, etc.

Vegetables: roasted garlic, roasted leeks, roasted beans, roasted peppers, roasted eggplant, roasted shiitake mushrooms, roasted enoki mushrooms, roasted tofu skin, etc.

Aquatic products: grilled clams, grilled clams, grilled oysters, grilled scallops, grilled shrimps, grilled crucian carp, grilled cod, etc.

After the raw materials to be roasted are pickled with condiments, they are placed on an open stove or fire pit, or on an iron rack or iron gate on a bonfire until they are mature. When using the open roasting method, due to the concentrated firepower, you need to turn frequently during baking to make it heat evenly, and you must also control the distance from the fire to ensure that the inside and outside are cooked uniformly. Ming grilling can be divided into two types: spit grilling and skewer grilling according to different grilling tools.