Where can I learn to cook barbecue? How much is the tuition?

Cantonese-style roasted meat is a pearl in Cantonese cuisine and is deeply loved by diners at home and abroad. As the name implies, roasted meat can be divided into two production processes: roast goose, roast duck, barbecued pork, roasted meat and halogen products. Cantonese cuisine pays attention to eating, and so does roasted meat. Dozens of processes, such as raw material selection, curing time and firing skills, have strict requirements. The standard of a good dish is "bright color, crisp skin and tender meat, and fragrant mouth".

Cantonese bacon can be traced back to Kyoto bacon before the Tang Dynasty, and based on Kyoto bacon, it created bacon with local characteristics. In the Song Dynasty, Arabs and Indians brought enema food, and the barbecue chef learned from enema production and combined with local pickling methods to create a Cantonese barbecue with "Chinese and foreign characteristics". During the Southern and Northern Dynasties, roast suckling pig, as a representative dish of roast meat, was also recorded in the Book of Qi Yaomin, and was highly praised: "The color is like amber, but it looks like real gold, but it disappears at the entrance, and it is as firm as Ling Xue, and it is creamy and vulgar." Nowadays, Cantonese roast meat has entered the homes of ordinary people.

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