Shopkeepers usually use hind legs and tenderloin, because their parts are thick in fiber and tangible in meat, which looks better. But at home or with friends, it is best to use front legs, ribs and pork belly, because their meat is tender, fragrant and delicious. Other parts of the pig, such as plum strips, can be eaten in soup, suitable for infants and the elderly; Pork belly with skin is suitable for braising.

In addition, coal and gas are not easily used for barbecue, so charcoal, especially fruit tree charcoal, is the best. When barbecuing, it is not advisable to open fire or open fire, and turn over more to prevent the meat from being burnt. If you eat burnt food for a long time, it is easy to cause cancer.