Turkish barbecue comes from Turkish cuisine, also known as Qingzhen cuisine, which is one of the three major cuisines in the world. Therefore, in authentic Turkey, barbecue is based on beef, mutton, chicken and fish. (Three world cuisines: The three world cuisines refer to China cuisine, Turkish cuisine and French cuisine. )

And the popularity of Turkish barbecue can not be separated from one country, that is Germany. Due to the increase of Turkish immigrants in Germany after World War II, Turkish barbecue became popular and had western-style innovation. Such as the popularization of sauce and salad inside, variety diversification and so on.

There are many kinds of Turkish barbecue, which is called KEBAP in Turkish. In some cities in China, you can see a man with a big kitchen knife cutting large chunks of meat from a group of meat being roasted and putting them in a bun. The signboard is called Turkish rotary barbecue. Sometimes that big bright kitchen knife makes people lose their appetite.

When I arrived in Turkey and saw the real Turkish barbecue, I realized how little I knew about Turkish barbecue in China. Spectacular barbecue columns and overflowing aroma fill the streets, shopping malls, restaurants, stations, amusement places and residential areas, and have become a beautiful landscape in the streets of Europe and America. Its enduring hot scene is breathtaking and unforgettable.

In any restaurant in Turkey, pick up their menu and you can see at least five kinds of barbecues. ADANAKEBAP, SISKEBAP, DONER ... It's really dizzying.