Strict selection of barbecue materials, tender and fragrant meat, self-baked and self-eating

The selection of barbecue materials is strict, the meat is tender and fragrant. According to the first collection of "Complete Works of Portraits in the Han Dynasty", it can be seen that there were barbecued meats at least as early as the Han Dynasty. Barbecue is a famous special dish in Beijing. In "History of the Ming Palace, Good Food", there is a record of enjoying plums in a warm room and eating roasted mutton whenever there is snow.
The earliest barbecue is to cut beef or mutton into cubes, soak them with chopped green onion, salt and soy sauce for a while before roasting. In the late Ming and early Qing dynasties, the Mongolian people boiled large pieces of beef and mutton lightly, and then roasted them with cow dung. By the middle of the early Qing Dynasty, after continuous improvement and development, the barbecue technology became more and more perfect. In the 25th year of Daoguang, the poet Yang Jingting praised in "Dumen Miscellaneous Flavor" that the barbecue in the severe winter is delicious, and the front of the big wine tank is full. Fire is the most suitable for being addicted to tenderness, and in snowy days, you can get drunk and burn a knife.