Barbecue in the United States at barbecue competitions. There are 3 ingredients to barbecue. Meat and wood smoke are essential. The use of a sauce or seasoning varies widely between regional traditions. The first ingredient in the barbecue tradition is the meat. The most widely used meat in most barbecue is pork, particularly the pork ribs, and also the pork shoulder for pulled pork. The techniques used to cook the meat are hot smoking and smoke cooking. These cooking processes are distinct from the cold smoking preservation process. Hot smoking is where the meat is cooked with a wood fire, over indirect heat, at temperatures
Dog meat meat. It is thought to have medicinal properties, and is especially popular in winter months in northern China, as it is believed to raise body temperature after consumption and promote warmth. Historical records have shown how in times of food scarcities (as in war-time situations), dogs could also be eaten as an emergency food source. Dog meat is sometimes called "fragrant meat" (香肉 "xiāng ròu") or "mutton of the earth" (地羊 "dì yáng") in Mandarin Chinese and "3–6 fragrant meat" () in Cantonese (3 plus 6 is 9 and the words "nine" and "dog" have close pronunciation. In Mandarin, "nine"