South American barbecue originated from an indigenous primitive tribe in South America. The most primitive method was to put the meat on a wooden fork and grill it on firewood, and gradually evolved into the current use of charcoal, gas, etc. The prepared meat is put on a flat iron rod with grooves about one meter long and grilled slowly over a charcoal fire. During this period, you need to brush oil several times and grill until both sides are golden brown and the meat is fragrant, then you can eat it. .

Beijing Jinhansen New South American BBQ is the leader in the barbecue industry and the authoritative No. 1 brand of New South American BBQ. It has a strong catering management team and strives to create a unique catering model with European leisure culture for customers.