The most authentic city for Chinese barbecue is Zibo, Shandong.

Shandong barbecue can be found all over the province, but today it seems that only Zibo has the confidence to call itself YYDS and the best in the world. It’s not that Zibo people are easy to brag about, but Zibo barbecue is indeed outstanding. Zibo is located in Shandong. It is not the most extensive area or has the most people, but it is located in the center of the province and is connected to six cities. It can draw on the best ingredients and customs from all directions.

One reason is that everything is grilled, and the other reason is that for authentic Zibo barbecue, each table must have a small stove. The meat skewers served are already half-cooked, and the heat is controlled by the diners themselves. But the taste is ultimately in the hands of the store. This is also the biggest difference between the pros and cons of different barbecue restaurants: marinades. Marinade is the first characteristic of Zibo barbecue, and it is the most significant feature that distinguishes it from barbecue in other places. It is also the reason why people in Zibo are close to their hometown and defy all barbecues from other places.

Other delicacies in Zibo

Tofu box is a traditional famous dish in Zibo, Shandong. It is mainly fried tofu cubes. Tofu cubes are filled with fillings and then steamed in a pot. The tofu boxes you can now eat have changed from the original traditional vegetarian fillings and three delicacies fillings to shrimp fillings, sea sausage, leeks, and black pepper beef. Waiting for 12 kinds of fillings.

Boshan crispy pot, also called crispy fish pot, is a special dish in Boshan District, Zibo City, Shandong Province. It is known as one of the three flavors of Boshan. It is also an indispensable dish for old Boshan people during the Chinese New Year. , some people compare it to a big casserole can. It is mainly made by placing skinned pork belly, kelp, cabbage, lotus root, milk tofu and other ingredients layer by layer in a casserole, and slowly frying them over low heat for six or seven hours. The finished crispy pot has a rich aroma and freshness. Sweet and crispy, with balanced meat and vegetable nutrition.