It may be winter, but more and more barbecue restaurants have sprung up recently in Beijing.

That's in large part thanks to a fashion for the special taste of the wood-smoked flavour.

Of course there are many interpretations of the term 'barbecue.?Some people use it to describe a social gathering and cooking outdoors. Others use it to describe the method of cooking food.

Here we mean the latter. Many barbecue restaurants offer meat, slow-cooked using a wood smoke to add flavour.

Before you visit a barbecue restaurant or hold a barbecue party at home, it's useful to learn some basic knowledge about art.

Barbecuing is not grilling. Grilling is cooking over direct heat, usually a hot fire, for a short time. Barbecuing is cooking by using indirect heat at low temperatures and long cooking times.

It is the smoke from the wood that gives the barbecue its unique and delicious flavour, fans of this method state.

Barbecue cooks have individual preferences about the proper meats and sauces to use, which differ from region to region. The various seasoning methods produce different results.

Although barbecuing is one of the oldest cooking methods on earth, please remember that the rules are not set in stone.
Use these guidelines as a base, then create some classics of your own.

Good wood

Wood smoke gives food that special barbecue flavour. The choice of wood is very important to get it just right. Mixing these woods can also add fresh tangs.

Usually mesquite is good for steak and beef, lamb, chicken, turkey and other poultry.

Hickory is sometimes preferred for barbecuing beef, chicken, pork, ribs and sausage.

Cherry is for hamburgers, turkey, chicken, lamb and the wood of the apple tree is chosen for pork and beef.

Here is an introduction offered by the chef from Niuleting barbecue restaurant in the West Chang An Avenue on how to prepare good meat.

Skin chicken

In a small mixing bowl combine paprika, and salt and rub over the chicken.

Grill chicken on an uncovered grill directly over medium coals or wood for 20 minutes.

Turn chicken; grill for 15 to 20 minutes more or until chicken is tender and no longer pink. Or place chicken on the unheated rack of a broiler pan.

Broil five to six inches from the heat for 28 to 32 minutes, turning once. Brush with sauce during the last five minutes of grilling or broiling.

Barbecue shrimp

Leave only the tails attached. Sprinkle the shrimp with one tablespoon of Creole seasoning and eight turns of the pepper mill.

Use your hands to coat the shrimp with the seasoning. Refrigerate the shrimp while you make the sauce base and biscuits.

Heat one tablespoon of the oil in a large pot over a high heat. When the oil is hot, add the onions and garlic and saute for one minute. Add the shrimp shells, the remaining Creole seasoning, the bay leaves, lemons, water, wine, salt, and the remaining eight twists of black pepper. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove from the heat, allow to cool for about 15 minutes, and strain into a small saucepan. It should amount to about one-and-a-half cups. Place over a high heat, bring to a boil, and cook until thick, syrupy, and dark brown, for about 15 minutes.

Makes about four to five tablespoons of barbecue sauce base. Heat the remaining one tablespoon of oil in a large skillet over a high heat. When the oil is hot, add the seasoned shrimp and saute them, occasionally shaking the skillet, for two minutes.

Add the cream and all of the barbecue base. Stir and simmer for three minutes. Remove the shrimp to a warm platter with tongs and whisk the butter into the sauce. Remove from the heat. Makes about two cups. Mount the shrimp in the centre of a platter. Spoon the sauce over the shrimp and around the plate. Arrange the biscuits around the shrimp. Garnish with chopped chives.