Korean cuisine, impressive is the Korean barbecue. Korean barbecue pays attention to the original flavor, supplemented by different sauces.

In terms of cooking materials, Korean barbecue is mainly beef, beef tenderloin, steak, beef tongue, beef loin, seafood and sashimi are all delicious Korean barbecue, especially roast beef tenderloin and roast steak. Its delicious and tender meat makes everyone who has tasted it relish it. This is because every Korean restaurant attaches great importance to the selection of ingredients, and many Korean restaurants use beef from specialized meat joint companies. According to the different parts of meat needed, the feed eaten by beef cattle here also has different formulas. It is said that some cows have to drink beer, listen to music and receive special massage every day when they are raised. Whether this is really the case is still unknown. However, the strict selection of barbecue ingredients in Korea is absolutely true.

In terms of cooking techniques, Korean barbecues use gas or dry charcoal as fuel, and they are made into dishes by indirect heat transfer on a baking tray, which is simply "frying". Because the current Korean oven has a special exhaust system, it is cleaner and more hygienic than Chinese barbecue.

In terms of flavor type, the flavor type of Korean barbecue is mainly determined by the juice of pickled raw materials and the juice of dipped raw materials after baking. Of course, different raw materials with different marinades and dips will form different flavor characteristics. South Korea barbecue pickled raw materials, generally use "five spicy" raw materials, namely pepper, garlic, onion, ginger, onion. "Spicy" is the main taste of Korean barbecue. Under the action of marinade and dipping sauce, it will present "five flavors" when eating, that is, sweet, spicy, salty, sour and bitter, and the dipping sauce mainly plays a role in supplementing the flavor.

In terms of color, the color of Korean barbecue is relatively lighter, and most of them reflect the color of marinade.

In terms of taste, Korean barbecue dishes are generally fried to medium-cooked or just cooked, which reflects a tender and refreshing feeling.

In the seasoning method, the raw materials of Korean barbecue must be pickled and flavored. When pickling, some fruits and onions are usually added to make the finished dish fragrant but not greasy. In addition, Korean barbecues are no longer seasoned during baking, but only when they are eaten, they are supplemented with dipping juice.

In the form of dining, Korean barbecue is baked by guests themselves, which increases the fun in the dining process.

China barbecue

Fuxi is the head of san huang, a representative figure of China civilization. In the Three Characters Classic, there are from Xihong to Huangdi, and the number san huang is according to the world. Creative spirit is Fuxi cultural spirit. In ancient times, there were many fish in rivers, lakes and seas, many birds in the sky and many animals on the ground, which people could not catch. People wait at the water's edge with a tree trunk in their hands. When they watch the fish swim, they hit a stick. Only in this way can they catch a few fish occasionally. Fuxi dried wild hemp, twisted it into rope, and then woven a net with thinner rope to teach people to fish; Weave nets with thicker ropes and teach people to catch birds and animals. This is much better than just eating wild fruits from trees, but raw fish and birds don't taste good. What's serious is that some of them can't get it right, and they will even make their stomachs sick. When Fuxi brought skyfire, he taught people to cook birds and fish with torches. From then on, people ate delicious barbecue and became healthier. In memory of Fuxi, people called him Yong Xi, that is, the first person who cooked animal meat with fire.

How can modern people solve the problem of eating when they are in nature and have no other cooking utensils but fire and raw food? Probably have to take a more primitive approach. This is not a memory and reappearance, but a real effort. Having fun with food in picnics can make people think about their ancestors' hard exploration in the history of food culture, thus giving them heartfelt admiration for their intelligence.

The cultural attribute of barbecue is the original flavor of the substances it contains and the rebellion against the usual diet in the vulgar instant effect. On the other hand, it is recognized by the food memory symbols of human ancestors in the fishing and hunting era. Today, there is nothing more attractive to childhood and adults with childhood complex than barbecue. In fact, barbecue has always been a form and taste temptation for human beings in the past. Now it has entered a multi-value barbecue era. On the land where the Yellow River flows, barbecue starts from realism and expands its cultural and economic territory with an enterprising attitude. The management mode of barbecue is also divided into two dimensions, one is to keep the barbecue in the streets and lanes, and the other is the intensive barbecue in restaurants. "Wild spirit" always contains the wild and romantic nature of the fishing and hunting era. People can't resist the constant extension, the scene of roasting and eating with bonfires, emitting attractive fragrance and happy atmosphere.

Another way to put it, let's start with a criminal law, that is-year in. Ling Chi first appeared in the Five Dynasties, because the rulers at that time felt that the regime was unstable. Lu You once wrote in Weinan Anthology: "The lack of regular law began with a special article in the year of the year outside the law. The muscles are exhausted, but the breath is not exhausted; Liver and heart contact, but audio-visual still exists. " The one who closely linked Ling Chi and barbecue was Liu Jin, the great eunuch in Zhu Houzhao period of Ming Wuzong.

When Zhu Houzhao was in the reign of Emperor Wuzong of Ming Dynasty, Liu Jin, the great eunuch, dominated the world, made a clever fake, became lustful and attentive, messed up state affairs, framed Zhongliang, oppressed the people, and finally tried to rebel. He was tried by the Third Division of Justice at the Wumen Gate, and was convicted and put to death, and deprived of political rights for life. On August 25th of that year, Liu Jin served his sentence. The execution place is located in front of Duchayuan, and three executioners take turns to execute. According to Daming's law, those who are in the middle of the year must cut 3,357 knives and cut a thin slice of meat with one knife. Knives and knives must not touch the key points. Within three days, the prisoner was bloody and gradually became inhuman, but he could not die.

Because it was a public execution, there were many onlookers, many of whom were onlookers with money. They brought gold and silver in exchange for a cut of flesh. These are all enemies of Liu Jin. Some people were directly or indirectly persecuted by Liu Jin, while others were relatives who were persecuted to death by Liu Jin. They scrambled to get a piece of Liu Jin's flesh and took it home to pay homage to their loved ones. When the memorial service is over, put a piece of iron on the fire, brush it with oil, and roast its meat and swallow it to show resentment. This is the embryonic form of barbecue.

Japanese barbecue

It is teppanyaki. The origin of teppanyaki was invented by the Spanish in the 15th and 6th centuries. Later, it was spread from Spain to Mexico and California in the American continent. It was not until the beginning of the 20th century that a Japanese-American introduced this cooking technique of teppanyaki cooked food to Japan and improved it into teppanyaki.

Nowadays, the teppanyaki counter used in restaurants is an improvement of the Japanese Griddle used in European and American kitchens. Origin of Teppanyaki: Teppanyaki is very popular in Japan, but there are also Korean-style barbecues, which the Japanese call Yakiniku, and Osaka-style iron plate OkonomiYaki. Authentic Japanese Teppanyaki, as its name implies, barbecues all kinds of delicious food on a big iron plate, and why Teppanyaki has become an expensive dish in Japanese cuisine, only because the materials of Teppanyaki will use the best materials. For example, fresh seafood, including lobster, scallop, abalone and so on. In addition, domestic beef will also be selected, and even headlines will be made, and "Kobe Cattle", "Matsuban Cattle" or "Jinjiang Cattle" will be used to attract customers. A piece of 200g of excellent beef alone can cost more than 10,000 yen. A piece of first frost beef with even meat and fat is made by advanced feeding technology, which involves trade secrets and the formula is not public. However, it is reported that during the feeding period, cows will be given some beer with low alcohol content (4-5%) regularly, so that their blood gas can run and accelerate their metabolism, and then some hay or brush will be used to brush the whole body for the cows, so that the fat can be evenly distributed throughout the body. Among many kinds of beef, which one is the best depends on the careful care during the feeding period, because all the famous cattle in China, such as Kobe Cattle, Matsuban Cattle and Near River Cattle, are from Tajima-gyu, but the horse is located in Hyogo, Japan, but the horse has its excellent characteristics of delicious meat. Because of the local growth environment and its breeding technology, it can become a famous edible cow.

American barbecue

Bush's barbecue diplomacy

At the peak of outdoor barbecue in August, President Bush will choose this opportunity to go back to his ranch in Texas for a holiday, and develop family backyard barbecue into his diplomatic weapon to entertain visiting foreign leaders and become a unique "state banquet".

This trick of Bush is obviously effective in diplomatic mediation. Israeli Prime Minister Sharon and Colombian President Uribe, who recently visited the United States, have both learned his barbecue diplomacy, and "serious issues are easy to talk about" in Bush 1600 acre ranch estate. Besides, Bush also invited China, president and Hu Jintao to visit his manor.

In fact, it is a "founding tradition" of the United States for Bush to entertain state guests with outdoor barbecues. In 1793, after Washington, the founding father of the United States, laid the foundation stone of the Capitol, the founding fathers who participated in the foundation stone laying ceremony gathered outdoors, held a barbecue and ate 227 kilograms of beef. For more than 200 years, outdoor barbecue has formed a typical American culture, which is a favorite "national food" of Americans and rooted in American life.

Bake 3 1 100 million dollars every year.

The living space in the United States is spacious, and livestock sources are abundant. It is obviously a natural American cuisine to have a barbecue outside. Americans love the process of outdoor barbecue, which is unimaginable for people in other countries. At present, 76% of American families own barbecue grills, and the estimated value of food barbecued in the backyard every year is as high as 3 1 100 million dollars.

The barbecue grill used by Americans now is an important consumer product series, ranging from simple circular boilers to high-end ovens worth thousands of dollars. However, in the first 100 years after the founding of the United States, the form of barbecue was very simple, completely the rough style of the New World. With slow-burning wood blocks as fuel, large chunks of meat were hung on the fire for barbecue, and the technique was rough. Everyone sat around the fire in midsummer and sweated.

Ford invented burning charcoal pellets.

In the 1920s, Henry Ford, the immortal inventor of Ford Motor Company, came up with a new idea on the fuel for outdoor barbecue, which changed the problem of outdoor barbecue. In the structure of Ford's T-car series, there are wooden instrument panels and door handle plates. The wood factory that makes these wooden parts produces a lot of sawdust garbage. At that time, Ford was helped by his cousin Kingsford and Edison, the king of American invention. Finally, Ford invented a simple and economical method, burning sawdust and wood to ashes, and then compressing the ashes into charcoal pellets. This kind of charcoal pellets is very convenient to store and transport, so it is not necessary to go to great lengths to arrange the wood. In addition, the concentrated firepower makes the roaster sweat less and will not be embarrassed by the smoke. More importantly, burning charcoal pellets is far safer than using wood, and it is more convenient and clean.

Ford used his ready-made car distribution network to sell this bagged outdoor barbecue fuel to Americans, which was immediately welcomed. In just a few years, each Ford car dealer sold an average of 100 tons of "Ford charcoal pills" every year. Soon, the "Kingsford Charcoal Company" was formally established, and Americans had this kind of bagged charcoal pellets as the backing, and outdoor barbecues were in full swing in the backyard of every household. "Kingsford charcoal pill" is still synonymous with barbecue fuel.

Milestones of the American phenomenon

Outdoor barbecue became a milestone of American phenomenon and the end of World War II. At that time, millions of veterans returned to their hometowns, married and had children, and established families. In order to meet the needs of this new housing, a large number of new suburban communities have sprung up, and the backyard of each house is designed to be suitable for family outdoor dining. As soon as the host shouts, the neighbors get together to eat barbecue and drink beer.

Induce men to wear aprons.

Outdoor barbecue has also made a subtle contribution to the breakthrough of chauvinism among American men. Half a century ago, cooking was a woman's business, but in the 1950s, outdoor barbecues spread all over the United States, and many cooking books appeared in bookstores, which "induced" American men to wear aprons and stand in front of backyard barbecues as chefs. These books all emphasize that men who are outdoor barbecue chefs, far from being sissy, just show their manhood.

The best-selling "General Food Kitchen Recipe" said that cave men in the Stone Age used fire to barbecue tiger meat and ate it with big mouths, while men turned over roast beef cakes in the backyard, which is a modern version of the true nature of cave men.

The "graphic cookbook" published by Life magazine also encourages men to give the patent of exquisite food to their wives to cook in the kitchen and insist on keeping women out of outdoor barbecue. At that time, the newspaper published photos of President Eisenhower's barbecue, and the towering five-star general held a big fork to turn over the barbecue. This situation further encouraged men to barbecue.

With the development of modern science and technology, many men now switch to convenient and clean gas barbecue stoves. Last year, of the14.4 million barbecue stoves sold in the United States, 8.7 million used gas fuel.

Pickling, smoking and baking should not be sloppy

Although the outdoor barbecue is full of grassiness, it has developed very complicated now, and the process of barbecue by experts is very particular, and it is not sloppy at all. First of all, the steak should be pickled with pepper and other spices. Then, the charcoal fire with smoky smoke must be placed on one side of the stove rack, and the meat should be discharged on the other side. Then, the stove cover is covered, so that the hot gas and smoke of the charcoal fire can smoke the steak through the chimney, and the heat in the stove is between175-225℃. The person in charge of baking must stand by the fire for a long time and take care of the charcoal fire carefully, so that the steak will become fragrant and tender under slow fire. If you burn the meat carelessly, it will not only hurt the taste, but also hurt the chef's heart.

Brazilian barbecue:

/kloc-At the end of 0/8th century, Brazilian cowboys often string meat with long swords and barbecue on bonfires in their spare time. Following today, a Brazilian barbecue with unique flavor has been formed. Brazilians like to eat the original flavor of meat when eating barbecue, because different parts have different flavors, so they only put salt to flavor the barbecue, skewer the meat on a drill, bake it on the fire, sprinkle with coarse salt, and let the salt melt and penetrate. When the meat surface is cooked, pat off the salt particles, and then cut the surface with a sharp knife to eat. Brazilian barbecue is particularly characterized by the original flavor of the meat, and there is a pine fragrance in the delicious and rough taste. It is this original flavor that makes Brazilian barbecue famous all over the world.