The main reason why Zibo barbecue is famous is its unique barbecue style. Every table in Zibo Grill is equipped with a small oven. Barbecue chefs usually bake food to a certain extent and then send it to the diners' table, so that diners can heat the skewers themselves and enjoy the barbecue.
Zibo barbecue is cheap and delicious, and the baked food is generally mixed with chopped flowers or other special dip, and the aroma is overflowing, so people can't help taking one bite after another.
In addition, barbecue shops in Zibo generally bake cookies, and Zibo's unique way to eat barbecue is to roll shallots on cakes and eat them with mutton skewers. Zibo barbecue is an important part of Zibo's food culture, while Zibo barbecue has its own barbecue of pure charcoal and cigarettes. Zibo will also set up a barbecue association, publish a barbecue map and hold a barbecue festival.
The characteristics of barbecue in Zibo.
Small stove barbecue refers to charcoal barbecue with independent small ovens at each table, also called "live barbecue". Generally, when eating barbecue in the city, the skewers are cooked and served, that is, eating barbecue. Authentic Zibo barbecue, each table must have a small stove, the kebabs served on the table have been roasted to half-cooked, and the temperature is controlled by the diners themselves.
The difference of barbecue ingredients in different places will not be too big, but the taste of barbecue is the "secret skill" in the hands of the store. This is the biggest difference between the advantages and disadvantages of different barbecue restaurants is the marinade. Braised gravy is a special feature of Zibo barbecue. Every family's secret recipe of marinade is different, but the standard is the same. With the guarantee of taste, the remaining heat is left to the guests to play freely on the small stove.
Pork belly with skin is one of the necessary barbecues in Zibo. Thick and thin stripes are evenly wrapped in cumin. Under the high temperature of charcoal, every piece of pork belly is roasted oily, thick and tender. The fat part is a little crispy, but it still retains the fat and juice of the fat, and with the chewiness of the lean meat, the taste is rich and layered, not to mention the fragrance.