The history of barbecue

First, the history of barbecue may be the most primitive way of cooking for human beings. It uses fuel to heat dry air, and puts food in dry and hot air near the heat source to heat food. Generally speaking, barbecue is to cook food (mostly meat) on a fire until it is edible, so it is also called barbecue in Taiwan Province Province. In modern society, because there are many ways to use fire, the barbecue methods are gradually diversified, and various barbecue ovens, grills, barbecue sauce and so on have been developed.

From the Neolithic Age to the pre-Qin period, roasting was the same as roasting, roasting and roasting. With the progress of cooking, although there have been boiled in water and boiled in oil, the way of baking has not disappeared, and there are many more patterns. Up to now, there are many kinds of roasting methods, such as white roasting, mud roasting, paste roasting, string roasting, red roasting, pickling roasting, crisp roasting, hanging roasting, noodle roasting, fork roasting, hook roasting, grate roasting, open hearth roasting, dark oven roasting, iron pot roasting, furnace roasting, bamboo tube roasting, bonfire roasting and so on, which show the delicious barbecue.

Second, what is the origin of barbecue? Fuxi is a representative figure of Chinese civilization, the first of which, Sheng Amethyst has the saying that "from Nong to Huangdi, the number is based on the world".

Innovative 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 are waiting by the water with tree trunks in their hands. When they watched the fish swim, they bumped into a stick. Only in this way can they catch a few fish occasionally. Fuxi dried wild hemp, twisted it into rope, and then woven it into 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 are not delicious. Seriously, some of them can't do well and even make their stomachs uncomfortable. When Fuxi brought skyfire, he taught people to burn 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".

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Avoid eating roadside barbecues. There are many vehicles and pedestrians on the roadside, and the automobile exhaust and dust in the air can easily fall directly on mutton skewers and sauces, which brings health hazards.

Try not to bake with an open flame. The temperature of open fire barbecue can't be controlled, which is more likely to produce carcinogens.

Relatively speaking, "mild" or temperature-controlled barbecue methods such as oven baking and electric baking are better. If you choose an oven with controllable temperature and keep the temperature below 160℃, you can greatly reduce the generation of carcinogens.

If you can only choose an open flame, you should also choose the way of smoking from below, because the distance between the ingredients and the open flame is farther. Marinate the ingredients in advance.

Studies have shown that curing meat raw materials with antioxidants-rich seasonings such as garlic juice, cinnamon powder, rosemary, lemon juice and tomato juice in advance can help reduce the production of carcinogens. At the same time, these seasonings themselves have certain anti-cancer and anti-cancer effects, and also help to reduce the harm of high-temperature heating food to human body.

Applying tomato juice and lemon juice to barbecue can reduce the harm of carcinogens. Wrap a coat when baking.

Wrap the meat with tin foil, bamboo tube, lotus leaf, etc. This can prevent too much smoke containing carcinogens from entering the food before baking. If there is no coat, the skin of the meat itself can also be used as a coat. When roasting, you can roast with the skin, and you can remove the skin when eating.

In addition, the fatter the barbecue meat, the more carcinogens it produces. Therefore, choose less fat meat. You can also bring some oil-absorbing paper and wipe it with oil-absorbing paper before eating.

Baidu encyclopedia-barbecue people's health network-seven measures to reduce the harm of barbecue.

Third, the historical extension of barbecue The Complete Works of Han Painting is initially concentrated. There are two pictures, one is selected from the stone statue of Zhubi Stone Chamber (see figure 1) and the other is selected from the stone carving of Xiaotangshan Tomb Road (see figure 2). These two pictures are both works of the Han Dynasty, describing the barbecues of ancient people. Some people think that the age of Zhu Bi's stone chamber is later than Wei and Jin Dynasties. )

Barbecue is a famous specialty in China. In the history of Good Diet in the Ming Palace, it is recorded that whenever there is snow, plums are warmly enjoyed indoors and roast mutton is eaten. The earliest barbecue was to cut beef or mutton into cubes, soak them in chopped green onion, salt and soy sauce for a while, and then bake them. In the late Ming and early Qing dynasties, Mongolians slightly cooked large pieces of beef and mutton, and then cooked them with cow dung. By the early and middle Qing Dynasty, after continuous improvement and development, barbecue technology was becoming more and more perfect. In the twenty-five years of Daoguang, the poet Yang Jingting praised in Dumen Miscellaneous Taste:' The barbecue is delicious in winter, and the jars are surrounded. It's best to roast it tender, and it's best to burn it with a knife when it's drunk.

Barbecue Bay and Barbecue Season, located on the north bank of Shichahai, Xuanwu Mennei Street, Beijing, are the two most famous barbecue shops in Beijing. Two stores, one in the south and the other in the north, are called the south and north seasons. Barbecue Bay was founded in the 25th year of Kangxi. At first, the owner Wanmou took his buddy and pushed a trolley with a barbecue on it, selling barbecue along the street from Xuanwumen to Xige. During the Xianfeng period, a fixed facade was set up in Xuanwumennei Street, specializing in roast beef. Roast beef is tender, smooth and delicious, with attractive flavor. The barbecue season started in Tongzhi for three years, and the owner was Ji Decai. At first, he set up a stall to sell barbecue beside the scenic Yinding Bridge in Shichahai. It was not until 1 120 that a store opened on the north bank of Shichahai, specializing in roast mutton. Roasted mutton is smooth and delicious, and it makes people tired after eating for a long time.

Fourth, the history of barbecue barbecue (barbecue) may be the most primitive cooking method of human beings. It is to heat dry air with fuel, and heat food in dry hot air near the heat source.

Generally speaking, barbecue is to cook food (mostly meat) on a fire until it is edible, so it is also called barbecue in Taiwan Province Province. In modern society, because there are many ways to use fire, the barbecue methods are gradually diversified, and various barbecue ovens, grills, barbecue sauce and so on have been developed. From the Neolithic Age to the pre-Qin period, roasting was the same as roasting, roasting and roasting.

With the progress of cooking, although there have been boiled in water and boiled in oil, the way of baking has not disappeared, and there are many more patterns. Up to now, there are many kinds of roasting methods, such as white roasting, mud roasting, paste roasting, string roasting, red roasting, pickling roasting, crisp roasting, hanging roasting, noodle roasting, fork roasting, hook roasting, grate roasting, open hearth roasting, dark oven roasting, iron pot roasting, furnace roasting, bamboo tube roasting, bonfire roasting and so on, which show the delicious barbecue.

5. Who knows the history, origin and cultural expression of barbecue in China? There are rewards for high scores ... In the Paleolithic Age hundreds of thousands of years ago, the ancestors on the East Asian continent began to use fire, and barbecue was probably the earliest way to eat meat since they learned to use fire. After the invention of pottery, people may learn cook the meat. Professor Hideyoshi Okamura, a Japanese scholar, believes that barbecues were still popular during Erlitou culture.

Many charred animal bones were found in Erlitou site and other sites of Erlitou culture, most of which were pig bones and cow bones, which constituted a major feature of its food culture. In the ruins of the vertical river in Xingyang, west of Zhengzhou, most of the burned animal bones are pig bones and cow bones. According to statistics, bone burning in Longshan culture period accounts for about one-third of the total, and Erlitou culture period accounts for one-fifth of the total. By the late Erligang culture, the number of burnt animal bones had been greatly reduced. During the Shang and Zhou Dynasties, the bronze tripod used for cooking meat became one of the most important ritual vessels. In addition to the "Liao Festival" in which the whole sacrificial animal was barbecued on a woodpile, the nobles basically sacrificed and ate raw meat, dried meat and meat cooked with a tripod, and generally did not use barbecue.

Barbecue is a cooking method with a long history, if we start with human fire. It should be 654.38+0.7 long live. Primitive people cooked their prey with fire and ate it. This is the oldest cooking method. According to ancient records, barbecue food was once the main food in China during the Shang and Zhou Dynasties. Of course, this is related to the cooking tools and cooking techniques at that time. In the Qin and Han Dynasties, the barbecue style was still popular. According to [[Xijing Miscellaneous Notes]], after Liu Bang, the Emperor Gaozu, ascended the throne, he often drank with roast deer liver and tripe. So is the son of heaven, and so is the courtiers.

During the Sui Dynasty, the prosperity of the whole national culture also brought about the development of food culture. But in many cooking methods, barbecue food still occupies an important position. At this time, the barbecue has made detailed requirements for fire and materials. Sui Shu. Wang Zhaochuan]] Right there; ; New fire and old fire should have different views. It can be seen that the barbecue attainments at that time were already deep.

In the Song Dynasty, cooking methods were more diverse. Barbecue food is also more exquisite and diverse. There are many kinds of barbecue foods recorded in [[Meng Lianglu]] 10. This is also the heyday of ancient barbecue. During the Southern and Northern Dynasties, the production technology of barbecue was further developed. This is recorded in [Qi Yao Min Shu]]. The barbecue at this time is not only exquisite in materials, but also more elegant in style. And there is a great breakthrough in the formula of seasoning.

The Yuan Dynasty was ruled by Mongols. At that time, roast sheep was a royal delicacy. During the Ming and Qing Dynasties, barbecue food became more popular. According to historical records, there were barbecue vendors on the streets of Beijing in the 25th year of Kangxi in Qing Dynasty [1686]. In [[A Dream of Red Mansions]], Cao Xueqin once wrote about the barbecue venison in the Grand View Garden, but at that time. Barbecue dishes are also the main courses of various banquets.

6. Can you guess how long the history of barbecue is? According to research, the English name of barbecue [1] (commonly known as BBQ) may come from the Caribbean. Once upon a time, when French pirates came to the Caribbean, they would roast the whole slaughtered sheep from beard to de la Barbe au Cul on the grill. This kind of food is called barbe-cul for short (the "L" at the end of French cul is silent) and has evolved into the word barbeque. And because cue has the same pronunciation as the English letter Q, it became Barbeque, and later it was abbreviated as BBQ. Smoke will be produced when barbecue, and common barbecues are conducted outdoors. However, many restaurants have also developed the dining style of indoor barbecue. In Asia, such as Japan, South Korea and Taiwan Province Province, it is called a butcher shop, that is, in front of everyone's seat indoors, there is a barbecue grill built in the middle of the table with charcoal on it, and there is also a grid or fence for consumers to cook raw meat themselves. Although barbecue mainly refers to barbecue, there are quite a few ingredients that can be roasted today. It can be said that any ingredients, including vegetables and fruits, can be roasted. Tofu, mushrooms and green peppers are common in Asia. In terms of food in China, there is a barbecue called roast flavor, including roast goose, fried chicken with soy sauce, barbecue and barbecued pork. It is not a barbecue that diners can cook immediately, but it is also called BBQ in English.

China's diet and cooking have experienced four stages of development, including fire cooking, stone cooking, water cooking and oil cooking. Fire roasting is the most primitive cooking method. The most primitive operation method of fire roasting is burning and roasting. There are two explanations for baking: one is to make things burn, such as burning fire and firewood; Second, what is heated by fire or what is heated changes, such as boiling water and burning charcoal. The second layer means in-depth introduction, a cooking burn. Barbecue includes: smoking, baking and branding. Barbecue plays an important role in barbecue. Archaeologists found stone reliefs engraved with mutton kebabs on both sides in a stone reliefs tomb unearthed in Neiwulipu Village, Linyi City, southern Shandong Province. Through research, it is found that the characters in these two paintings are * * *, and the mutton kebabs they roast are beef kebabs. These two kitchen maps reflect the folk food customs in southern Shandong 1800 years ago. From the Neolithic Age to the pre-Qin period, roasting was the same as roasting, roasting and roasting. With the progress of cooking, although there have been boiled in water and boiled in oil, the way of baking has not disappeared, and there are many more patterns. Up to now, there are many kinds of roasting methods, such as white roasting, mud roasting, paste roasting, string roasting, red roasting, pickling roasting, crisp roasting, hanging roasting, noodle roasting, fork roasting, hook roasting, grate roasting, open hearth roasting, dark oven roasting, iron pot roasting, furnace roasting, bamboo tube roasting, bonfire roasting and so on, which show the delicious barbecue.

Barbecue has been the love of people since ancient times. In modern society, the pace is accelerating, and what people want is * * * and emotional appeal. Open a unique barbecue franchise store, enough for all the leisure time of the present. Simon's paper barbecue recruits franchisees nationwide!

7. Who is China's favorite barbecue emperor in history? One day, when Jin Wengong was eating a barbecue, he suddenly found a hair growing on the meat, which made him very angry, so he angrily ordered people to tie up the chef who cooked the barbecue and treat him disrespectfully! The chef calmly said to Jin Wengong, "If the king wants to punish me for blasphemy, then he will also punish me for the following three major crimes!" ! Jin Wengong paused and asked inexplicably, "What other three sins have you committed?" The barbecue chef replied slowly, "I sharpened the knife for cutting meat, but I couldn't cut off this hair." This is the biggest sin; I put diced meat on a bamboo stick one by one, but I didn't find this hair on the meat, which is the second biggest sin; I burned the hair extremely vigorously, but I failed to burn it. This is the third biggest sin! Finally, the barbecue chef concluded: "It is unforgivable that I was negligent for three times in a row, which made this hair complacent and easily ran to the barbecue, humiliating my king. "

Eight, who knows the history, origin, culture and other written expressions of barbecue in China, and the rewards are high ... In the Paleolithic Age hundreds of thousands of years ago, the ancestors of East Asia began to use fire, and barbecue was probably the earliest way to eat meat since self-study learned to use fire.

After the invention of pottery, people may learn cook the meat. Professor Hideyoshi Okamura, a Japanese scholar, believes that barbecues were still popular during Erlitou culture.

Many charred animal bones were found in Erlitou site and other sites of Erlitou culture, most of which were pig bones and cow bones, which constituted a major feature of its food culture. In the ruins of the vertical river in Xingyang, west of Zhengzhou, most of the burned animal bones are pig bones and cow bones.

According to statistics, bone burning in Longshan culture period accounts for about one-third of the total, and Erlitou culture period accounts for one-fifth of the total. By the late Erligang culture, the number of burnt animal bones had been greatly reduced.

During the Shang and Zhou Dynasties, the bronze tripod used for cooking meat became one of the most important ritual vessels. In addition to the "Liao Festival" in which the whole sacrificial animal was barbecued on a woodpile, the nobles basically sacrificed and ate raw meat, dried meat and meat cooked with a tripod, and generally did not use barbecue.

Barbecue is a cooking method with a long history, if we start with human fire. It should be 654.38+0.7 long live.

Primitive people cooked their prey with fire and ate it. This is the oldest cooking method. According to ancient records, barbecue food was once the main food in China during the Shang and Zhou Dynasties.

Of course, this is related to the cooking tools and cooking techniques at that time. In the Qin and Han Dynasties, the barbecue style was still popular. According to [[Xijing Miscellaneous Notes]], after Liu Bang, the Emperor Gaozu, ascended the throne, he often drank with roast deer liver and tripe.

So is the son of heaven, and so is the courtiers. During the Sui Dynasty, the prosperity of the whole national culture also brought about the development of food culture.

But in many cooking methods, barbecue food still occupies an important position. At this time, the barbecue has made detailed requirements for fire and materials.

Sui Shu. Wang Zhaochuan]] Right there; ; New fire and old fire should have different views.

It can be seen that the barbecue attainments at that time were already deep. In the Song Dynasty, cooking methods were more diverse.

Barbecue food is also more exquisite and diverse. There are many kinds of barbecue foods recorded in [[Meng Lianglu]] 10.

This is also the heyday of ancient barbecue. During the Southern and Northern Dynasties, the production technology of barbecue was further developed. This is recorded in [Qi Yao Min Shu]].

The barbecue at this time is not only exquisite in materials, but also more elegant in style. And there is a great breakthrough in the formula of seasoning.

The Yuan Dynasty was ruled by Mongols. At that time, roast sheep was a royal delicacy. During the Ming and Qing Dynasties, barbecue food became more popular. According to historical records, there were barbecue vendors on the streets of Beijing in the 25th year of Kangxi in Qing Dynasty [1686]. In [[A Dream of Red Mansions]], Cao Xueqin once wrote about the barbecue venison in the Grand View Garden, but at that time.

Barbecue dishes are also the main courses of various banquets.

Nine, the historical allusions of the Huang family barbecue legend As early as the Yuan Dynasty, there was a man named Huang in Huangjiawan, Zhangqiu City, who worked as a military attache in North Korea and was exiled to his hometown because of defeat. One of his followers often lit branches to roast mutton, and the delicious taste attracted many people. Inspired by this, the Huang family often barbecues, but because pigs have been raised here for generations, they mainly roast pork and cut it into pieces. By the end of the Ming Dynasty, it was finally developed to roast whole pigs with special stoves and make a living by barbecue. Therefore, since the Ming Dynasty, the Huangjia barbecue has a history of more than 300 years.

Huangjia BBQ has a long history, and its founder is "Rui Fuxiang"-"Meng Shang" represented by Meng Luochuan and Meng Jinhou. After the first Opium War broke out, China's national industry and commerce gradually developed. "Montessori Businessmen" made friends with many rich children and dignitaries, and also brought the famous Zhangqiu food-Huang family barbecue to the palace. It is said that Empress Dowager Cixi was tired of eating all kinds of delicacies cooked by the royal chef and occasionally tasted the "Zhangqiu Huangjia Barbecue". But she felt that the meat was fat but not greasy, the skin was fresh and tender, the fragrance was unique and the aftertaste was long, so she was rewarded, and the legend gave Huang a bronze medal as a reward.