Very ordinary traditional barbecue. We:? "Cow tongue, diaphragm, west cold, ridge, leg meat, yellow throat, shutters, beef belly, these are the parts that ordinary barbecue shops will have. My family just used good meat, and then roasted it seriously. "A piece of meat, according to the different parts, meat quality, state, how much salt to sprinkle, how much pepper to add, how long to pick, How much fire, how much roasting, these are all to try out. "" That's all. "