The History of Barbecue
Release time:2021-11-12
Barbecue has a history of 1.7 million years Speaking of barbecue, it can be said that it is the earliest cooking method in China and even the world, and if it is calculated from the use of fire by humans, it should have a history of 1.7 million years. Humans are inPrimitive societyDuring this period, barbecue has entered the lives of those primitive people. The generation of fire can be said to be a landmark ladder in the development of human history and civilization, and barbecue came into being.
Copper tripod for barbecue in Shang and ZhouIn the Shang and Zhou dynasties, the copper tripod used to cook meat became one of the most important ritual vessels. At this time, barbecue was already a delicacy in the life of the aristocracy, and it gradually became oneFood culture。 But with the exception of the "burnt sacrifice", in which the sacrificial animals are put whole on the pyre for barbecue, barbecue food is already in ChinaShang and Zhou periodsThe main food. The nobles also used it for sacrifice and foodraw meat, dried meat and meat boiled in ding.
In 1969, a "Shanglin square furnaceThis is the royal thing of the Western Han Dynasty.In the Qin and Han dynasties, barbecue was still prevalent. According to theXijing MiscellaneousIt is recorded that after Liu Bang, the ancestor of the Han Dynasty, ascended the throne, he often barbecuedDeer liver tripeServe the wine. Up and down, the barbecue is popular all over the country. At this time, the cooking utensils used for barbecue also became more and more mature, as in the Han DynastyovenIt's not much different from a modern oven. The basic form factor design and operating principle have not changed and are still in use today.
Xinjiang mutton has promoted the development of barbecueKebabsIt is the most famous ethnic snack in Xinjiang, and it is favored by everyone for its authentic and authentic tasteXinjiang sightseeingof tourists, almost none do not eat kebabs.Xinjiang lamb skewersIt can be said that it is a snack that has swept the whole country, and it can be seen everywhere in urban and rural street markets, and later passedSilk RoadSpread to the Central Plains, barbecue gradually became well-known and loved by everyone.
Roadside barbecues became a source of smogIn recent years, roadside barbecue has become a popular popular public diet, and there is basically no difference between off-peak and off-peak seasons, and business is very prosperous all year round. Especially in the hot summer, people like to eat skewers at roadside barbecue stalls, meet up with friends, and drink some draft beer, which can be described as a great joy in life. But roadside barbecues are seriously polluting to the environment, especiallyNorthern citiesIn recent years, barbecue has become an important source of haze pollution, Beijing, Shanghai, Hangzhou and other cities have issued a ban on smoking barbecue! But in the face of such a strong demand for barbecue, where should businesses go?
In 2016, the barbecue form was more severe, and major cities were more serious about barbecue with open flames and smoke, so smokeless barbecue gradually attracted everyone's attention.
The smokeless barbecue artifact came into beingMidsummer string of peak season, a peculiar shapeKebab machineappeared in the public eye and sparked nationwide newsThe media rushed to report on it. The development has now evolved into electric grilling, glass cover and other models, and many large cities in the north of the snack street began to be introduced. Xiaobian met one in Gaomi, ShandongYuanyu TechnologyManager Gao, he introduced us to this skewer artifact: This skewer artifact can grill 75 skewers at a time, which greatly saves time and improves work efficiency. Consists of two chains, 8 piecesSmokeless grill board, consisting of a motor and a motor chain. Compared with traditional skewers, the skewer artifact god is in quantity andautomationThere is a big difference on the meat skewers, which are no longer flipped on the stove, but fixed on a stainless steel shelf, which does not need to be manually flipped over, but is placed on a chain to rotate to ensure that the meat skewers are evenly grilled at 360 degrees. The machine itself uses the latest high-density, honeycombinfraredUltra-wide combustion plate to ensure safety and smoke-free, and also equipped with a water basin smoke elimination system, low-carbon and energy-saving, smoke-free and environmentally friendly, clean and hygienic.Chain skewersShenji automatically exhausts smoke, no oil stains, no pollution, maximizes the health of food, evenly baked, and evenly heated. Protects nutrients and tastes delicious.
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