There are many types of barbecues in Baicheng, but generally they can be divided into two categories: charcoal grilling and grilled pot.

The so-called "grilled pot" actually uses an iron or stone pot as a tool for barbecuing. Oil is placed in the pot, and the marinated meat slices are stir-fried in the pot to maximize the aroma of the meat.

After the five flavors of the dishes are served, you can add soup to the pot. While diners taste the characteristic broth, they can also boil noodles in the soup as a staple food.

This grilled meat is beef and tendon, and they go with onions. Charcoal-fired grilled meats have their own advantages, and they are both delicious and popular among Baicheng diners.