When it comes to Brazil, you will recall the exciting football game and the Samba. It is considered the state banquet (国宴). It has a unique flavor for it has absorbed the essence of Portuguese, African and Indian food, and has all the traditions and elements of an American Barbecue.
Originally the formula for Brazilian style barbecue was to roast the whole cattle or sheep strung on the branch. And the meat is cut into pieces to eat with a knife when cooked. Later the style has changed since the coming of the European civilization.
A salt-water baste is used to keep meats properly wet during the cooking. Beef is typically never seasoned. Lamb, however, is spiced with a rich sauce the night before cooking. And they are cooked on long sword-like skewers (烤肉叉) over the fire with fattier items placed on top so that the juices will drip down and flavor the other cuts. Waiters will go around table to table carving off pieces onto your plate. Without moving from your table you can experience virtually unlimited dishes until your stomach fails you.
The difference lies in ingredients and eating habits. Korean barbecue is mainly made of pork, beef and mutton. When served, the meat is dipped in some onions, sesame oil and Korean sauce and wrapped with lettuce, so that meat with vegetables is eaten together. It's typical thumb-sized meat is smoked on a grill with charcoal (木炭).
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A. And a modern version comes out. B. This is truly a great dining experience. C. Barbecue, though, is what Brazilians are proud of. D. Xinjiang barbecue in China earns a good reputation. E. They make a great impression on people in the world. F. In contrast, Xinjiang barbecue features smaller skewers. G. Brazilian barbecue differs from Korean's and Chinese Xinjiang's. |
