Didn't kebabs originate in Xinjiang, and the northeast barbecue also came from Jiangsu?

In most people's impression, the total number of mutton skewers is linked to two regions: Northeast China and Xinjiang. Northeasters get a comment that "a small watch with a gold chain has a small barbecue three times a day", while mutton kebabs in Xinjiang are very popular in domestic night market stalls, and the "mutton kebabs ~" with sounds make many people unforgettable.

Where did the kebab come from? Is it Northeast China or Xinjiang? In fact, kebabs are not an innovation in Xinjiang, and small barbecues are not a characteristic product in Northeast China. The historical information that can be traced back at this stage accurately locates the root of kebabs in Xuzhou, an ancient city in Jiangsu Province.

Xuzhou, Jiangsu Province, is obviously not as famous as Suzhou, Nanjing and Yangzhou, three metropolises with rapid tourism development. However, Xuzhou's diet structure has opened up another road for the city. Because Xuzhou lays particular stress on North China, its diet has nothing to do with the ancient water town in the south of the Yangtze River.

Xuzhou has a large population and loves to eat sheep. If the best way to eat beef in Xinjiang is kebab, then in Xuzhou, kebab can only be said to be a very common way to eat it on weekdays. People in Xuzhou eat mutton skewers, roast lamb chops, lamb ribs, sheep tendons, sheep tails and sheep livers. In short, "no sheep can get rid of Xuzhou smoothly".

In Xuzhou Han Dynasty Stone Relief Museum, many precious cultural relics and historic sites are preserved. Historians and archaeologists have found that this kind of "stone painting is the same" contains a lot about the chef's cooking, which is what we often call the "kitchen map". One of the pictures reveals that Xuzhou is the origin of kebabs.

A "stone painting" is divided into three squares, which clearly describes such a scene: four chefs are having a banquet, and one chef is drawing water in front of a deep well; A chef made a fire in front of the stove, and also placed kitchen utensils and hot pot restaurants; A chef cuts vegetables by the side; Another chef roasted mutton kebabs outside the furnace, with two lamb chops hanging on them, as well as fish, chickens, ducks and geese.

A precious cultural relic was made in the Han Dynasty for three years, actually 86 years, with a history of thousands of years. In the integration of other cultural relics, we found that as early as the Han Dynasty, the ancestors of Xuzhou began to eat mutton skewers. Now Xuzhou people love to eat barbecue, but they just inherited their ancestors' hobbies.

Why do Xuzhou people have the history and culture of eating mutton skewers? This may be related to the fact that Xuzhou itself is the origin of China cooking. It is generally believed that Xuzhou people like to eat mutton, and they came from Peng Zu five or six thousand years ago, which is basically manifested in an era close to Chinese civilization.

Xuzhou people are naturally fond of eating and never import cooking. The local people eat mutton in winter and beef in summer, and beef with a lot of peppers. In the long run, the history and culture of eating mutton skewers may spread.