It's getting cold. It's still freezing outside. It's so cold that people are scratching their heads.

But eating barbecue like this is the most original flavor of hunting and barbecue in the wild, which is very interesting.

Don't be afraid of the cold, just look at the cold.

There was a strong fire burning under the stove, and the flames jumped out along the holes of the "Zhizi", making a sizzling sound.

No matter how cold it is in the twelfth lunar month of winter, if you are surrounded by such a fire, it will not be cold at all.

And there is also a special posture for eating barbecue.

Look at the two chopsticks in my hand. They are thick and long, like two small straight strips, almost like fire chopsticks.

Even the big chopsticks from Hunan should stay away.

Look next to the stove, there are long benches. These are not for people to sit, but a place to put their feet while eating barbecue.

Why?

It's because the correct posture for eating barbecue is to stand with one foot on the ground and one foot on the bench.

Then use the "Jianzhu" chopsticks in your hand to pick up the meat on the iron grill.

This is called eating with your legs raised around the stove.

If your buttocks are not seated, it will naturally not be cold down there.

If you can drink, hold a small teacup in one hand and burn the knife.

It wouldn't be weird if you didn't have all the buttons on the collar unbuttoned and the cuffs rolled up high.

When you are really full of wine and food, you can take off your hat and wipe your bald head with a towel, and white gas will start to flow upwards from your head!

Don't think that this appearance is ugly, indecent, and difficult to be elegant.

To put it bluntly, what are you doing and what are you yelling at?

Eating barbecue is not a civilized diet in itself, it is just a "martial arts" exercise by rough men.

Which hunter in the past wore a mouthpiece on his chest and went to eat in a formal manner?

There is no doubt that it has to be this air. Otherwise, it would be like the singing is not smooth enough.

In the past, the Xiangshan Hotel, which was renovated from Xiangshan Temple in western Beijing, was visited by celebrities.

Their most famous "real pine wood barbecue", two oceans for one.

What an aristocratic price, but so what? No one should eat like this.

Except for ladies who find it inconvenient, someone will put the plates in and bring them to the house for you to enjoy.

But then the fun would be lost and there would be no fun.

At this point, Li Fu has finished speaking.

And everyone followed suit and did it, and it really felt like it had a unique flavor.

First of all, these tools are so ergonomic.

It's only convenient to step on a stool and use these big chopsticks to eat.

Secondly, use big chopsticks to bake, eat with big chopsticks, stand next to the fire to bake, and stand next to the fire to eat.

Not only is the atmosphere warm and heroic, it's also delicious.

The pine cones they picked up were also burned in the stove during the barbecue.

Using such a fire adds a scent of pine oil to the barbecue.

When eating meat, add garlic cloves, candied garlic and cucumber.

In addition to the waiter and Xiao Hongjun, if everyone has a bowl of burning knives, it is called a beauty.

Everyone says that duck roasted with fruit wood is fragrant, but I didn’t expect that this pine material is also perfect for barbecue.

What was the result? Not only did they enjoy the meal, many people also enjoyed it.

Think about it, under a clear blue sky, there are several people feasting on barbecue.

The aroma of barbecue, the wafting smell of alcohol, the incense of pine cones, and the pine forest blowing in the breeze in the distance create a wonderful three-dimensional scene.

Whether it was the drinkers who came to see if the pub was open or the passers-by passing by in the park, they were all attracted to them, and they also brought out the greedy ones.

Just like that, several people came to ask about the price that day.

As soon as the old man said that this was based on the price of fried mutton, some people immediately asked to have a meal like theirs when the restaurant opened.

As a result, "Big Wine Tank" actually had a new business project, and it became an instant hit.

It hasn't even been a month, and every day it's late, and the backyard is overcrowded.

If someone wants to barbecue and drink outside every day, at least four or five griddles must be turned on.

Of course, if everyone comes to eat, they can’t all use pine cone.

Just chop the firewood and wait for it, otherwise if time goes by, there won't be enough pine trees in this park to burn.

But it doesn't matter, Mr. Hong told the truth in a few words.

"Our barbecue is actually not as good as the barbecue season and barbecue, but in fact it is better in three places."

"First, with the guidance of Master Zhang, the marinade is barely authentic and the taste is not too bad."

"Secondly, the price is cheap. Originally, this thing wasn't worth much, it was just the money for meat and firewood. But now the big restaurants are expensive, and the small restaurants don't understand. It makes us stand out."

"Third, those time-honored brands have forgotten their roots. After being state-run, they turned barbecue into something to sit in the house and eat stupidly. They lost the original flavor of barbecue. This is because they gave up their taste and took the initiative to push the market to us.

Let’s make money.”

It's true, don't even look at it, it's just a different form.

But the most expensive "pao mutton" in the "big wine tank" has become more popular, and there are even more "beef" and "pork belly" suggested by Hong Yanwu, two new items.

Income immediately doubled.

Not only did the business become more and more famous from then on.
Chapter completed!