Introduction of barbecue

Roasted meat is a traditional dish of Han nationality and belongs to Cantonese cuisine. It includes roast goose, pigeon, suckling pig, barbecued pork and some salted vegetables. In fact, roasted meat can be divided into "burning" and "wax", but now people always call "roasted meat" together and don't care much about the types. Barbecue is usually marinated in secret sauce for a period of time, and then baked in the oven. The skin of roast goose and suckling pig is crisp and fat, with a little sweetness that Cantonese like. But in Chongqing, Sichuan and other places, roasted meat is spiced, mostly with pork as raw material, including pig's head meat, pig's ears, pig's nose (arched mouth), pig's fat intestines, pig's tail and so on. Sliced and seasoned to make delicious cold dishes, crispy and delicious, which are deeply loved by people.