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About BBQ & Grill Restaurant
中国烧烤的原理是通过快速加热小肉串的表面，在肉串表面形成焦化层，因为肉比较小，短时间烹饪表层温度会快速渗透到内部，肉中心温度大概在60多度就达到全熟，肉的水分没有大量流失，形成烤串外焦里嫩的效果。 美式BBQ 的原理是通过大约160度左右的长时间焖炉进行 低温慢烤，让肉长时间在 ...
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