Brazilian Barbecue: Passionate, delicious and tender Brazilian Barbecue has an original and indigenous flavor.

It is said that this way of eating originated in the southernmost tip of Brazil. It was named after the local high-table people who made a living by herding animals often gathered around the campfire, roasted large pieces of beef and ate them separately. Later, this barbecue method spread.

Become an important part of Brazilian food culture.

Among the many Brazilian barbecues, roast beef is the most popular dish among the people, and it is also a national dish for banquets among the Brazilian upper class.

The fat on the surface of the roast beef oozes out, it is browned on the outside and tender on the inside, with a unique aroma.

Juicy and tender beef, pork chops, lamb, chicken, seafood and sausages are delivered to the table by waiters dressed as cowboys with fragrant barbecue grills.

The main seasonings for Brazilian barbecue include salad dressing, sweet and sour Thousand Island sauce, slightly spicy French sauce, and refreshing tartar sauce. These seasonings make the Brazilian barbecue more delicious and tender.

Brazilian barbecue has always been inseparable from the buffet. After eating the barbecue, you can also taste fresh and crisp salads, fruits and exquisite pastries.

What's more important is that during the eating process, there will be enthusiastic Brazilian singers singing for you on the stage. Sometimes they will come down and dance with you in front of your table, in the Latin-style sangria.

With the background music of Ba Dance, watching the waiter bring the fragrant barbecue just taken off the grill to the table to the rhythm of the dance music, it makes people feel like they are in the passionate country of South America.

Japanese BBQ: The most artistic delicacy Japan’s BBQ culture only became popular after World War II. After the 1980s, the so-called “smokeless roasting” was developed, making the majority of BBQ grills popular among male consumers.

Butcher shops are even more popular among female consumers and have gradually become a gathering place for ordinary families.

Japanese barbecue traces its origins to Korean barbecue cuisine, but the Japanese have developed a unique philosophy.

Traditional Japanese barbecue uses charcoal grilling, and the meats grilled are mainly beef and chicken. In addition to directly placing the meat slices on the grid for grilling, Yakiniku (Yakitori), which grills meat pieces on skewers, is also a common barbecue in Japan.

Although the processing of meat is mainly based on marinating and seasoning in advance, it is lighter than Korean seasoning. The purpose is to allow people to taste the natural deliciousness of fresh meat, or directly grill it and grill it.

Then enjoy it with a special dipping sauce that enhances the flavor of the food.

Even some fine fresh meat only needs to be seasoned with salt, which is the so-called salt roast.

Teppanyaki became popular all over the world after being improved by the Japanese.

The origin of the rise of Teppanyaki is that it was invented by the Spaniards in the 15th and 16th centuries.

Later, it was spread to Mexico and California in the American continent by the Spaniards. It was not until the early 20th century that a Japanese-American introduced this cooking technique of Teppanyaki cooked food to Japan and improved it to what it is today.

The thing that is famous for it is the Teppanyaki.

Japanese yakiniku is a method of grilling meat directly on a grid over charcoal. The ingredients for yakiniku range from top-quality meats such as tenderloin and pork belly to offal such as tripe, tongue, liver, and even seafood.

, vegetables, etc., there are many choices.

Because the emphasis is on the freshness of the meat, there is no need for too much pickling and seasoning in advance. Recently, the so-called "scallion roasting" has become popular, which means putting salt and green onions on top of the fresh meat and grilling it together. The fragrance of the green onions is mixed with the charcoal.

The tender meat and gravy after grilling have a natural and delicious taste that you will never tire of eating.

The secret to delicious Japanese BBQ meat is that the charcoal fire should be strong, but the charcoal fire should not directly burn the meat.

You only need to turn the barbecued meat twice and grill it until the surface changes color instantly. Some meats even only need to be grilled to 2 to 3 minutes of doneness, but the same thing is that these roasted meats that are cooked on the outside and tender on the inside must be dipped in sauce while they are hot.

And edible!

Barbeque in South Africa: A country where all the people have barbecues. South Africans are very fond of outdoor barbecues (braai). It seems that everyone from the rich to the poor enjoys barbecues; all families with conditions are equipped with barbecue equipment, and large supermarkets and shops have barbecue equipment.

It’s easy to buy charcoal for barbecues, and interestingly the charcoal is packaged in beautifully printed paper bags.