Famous food, allusions to 29 Boshan barbecue

Boshan barbecue is a traditional flavor of the Zibo region of Shandong Province. This kind of grilled meat has the characteristics of "tender skin, fragrant smell, and not greasy", and can be eaten as hot and cold platters and stews or soups, which is well received by the masses. From 1982 to 1984, Boshan Barbecue also won the Ministry of Commerce Quality Famous Product Award.

As early as the Northern Wei Dynasty, the "Qi people" around Ziqing had superb barbecue technology. (The Book of Qi Min Zhi Shu contains the "Method of Burning Dolphins", and "Burning Dolphins" means "roast pork".) Boshan grilled meat is based on this ancient "hot porpoise method" to develop, evolve and form its own unique style. It is said that during the Qing Guangxu period before about 1905 BC, Qian Yuanjia, the owner of the "Yuanxingzhai" shop who operated barbecue meat at that time, once occasionally found that the elbow was more delicious after it was fried through the skin of the elbow. Subsequently, the use of fruit wood wood roasting changed from large to small roasting, which made the barbecue fragrant in the mountain city, and there were many people drinking and feasting or feeding food in various places, resulting in a large increase in local barbecue shops. It can be seen that the Boshan barbecue business was prosperous at that time, and it has been passed down to this day.

The preparation method of Boshan barbecue is to remove the lean pig from the milk, elbow, plate oil and bone, cut into long strips of 15 cm long and 5 cm wide, soak in the peppercorn brine that is cooked and then cooled for 2 to 3 hours, fish out and leave to dry for half an hour and then put into a special oven, light firewood and bake for about 4 hours.