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Sukiyaki: Foods need not be seasoned and they can be grilled directly on the fire. As far as fish are concerned, they can retain their original flavor and are more effective in removing scallions.
Salt Burning: Apply salt to the entire body of the food and then barbecue. Suitable for grilled fish and seafood.
Monosodium glutamate: A side of the barbecue is coated with salt and soy sauce, and then MSG is added to add flavor. It can be used to roast fish, tofu, and white radish to preserve its original flavor.
Po Ya: When grilling long strips of fish, cut the fish's abdomen and cross them through the bamboo strips. It looks like a puddle at first glance.
Teriyaki: On one side, apply a thick sauce on the side of the roast and repeat until the food is cooked thoroughly. This is more commonly used for fish and meat with thicker fat.
Yundan Burning: Mix the egg yolk and sea urchin sauce, and apply the sauce evenly to abalone, shrimp and other seafood. The baked food is bright and delicious.
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