In ancient China, the kitchen was considered the heart of the home, and many Chinese kitchens featured a built-in outdoor grill and smoker. The Chinese were masters of grilling and smoking food, and their kitchens were equipped with various types of grills and smokers. The grill, known as a kǎo, was typically made of iron or clay and was used to cook meats, fish, and vegetables over an open flame. The smoker, called a liú, was used to infuse food with smoky flavors and aromas. The Chinese believed that grilling and smoking food not only enhanced its taste but also had health benefits. The Chinese kitchen was a place where families gathered to enjoy delicious grilled meals and celebrate special occasions.
