How to Light a Fire

1. Outdoor Fire Making: Place flammable materials (such as dry grass, dry leaves, etc., soft and withered plants) at the bottom of the grill, (about 300-500g) and stack charcoal in the shape of a pyramid on top. Leave a small gap for lighting; ignite the flammable materials directly at the gap using a lighter or matches. Once the flammable materials catch fire, they will gradually ignite the charcoal. The charcoal is ready for grilling when it turns completely red.

2. Patio Fire Starting: Arrange charcoal in a pyramid shape inside the barbecue. Lightly pour alcohol, kerosene, gasoline, or other combustible agents over the charcoal, focusing on the lower layers. Allow the charcoal to absorb completely. Then, prepare to ignite the fire by striking a match directly onto the charcoal soaked with the combustible agents. For a lighter, first ignite a paper strip or other flammable medium to light the charcoal. Do not light the charcoal directly with a lighter, as the charcoal has combustible substances and can cause burns.

Ingredient Selection

Meats: Pork, lamb, beef, chicken wings, kidneys, sausages, tendons, chicken necks, chicken delicacies, sheep's penis. All types of meat are suitable for grilling.

Seafood: Fish (various types), Squid, Cuttlefish, Shrimp, Clams, Dried Fish Slices, Crab, Fresh Shellfish, Various Fish Balls.

Vegetables and Fruits: Corn, Sweet Potatoes, Mushrooms, Potatoes, Green Peppers, Radishes, Green Beans, Onions, Cauliflower, Cabbage, Garlic, Oranges, Apples, Pineapples...

Other: Bread, mantou, baozi, scallion pancake, biscuit, tofu skin, tofu puffs...