At this moment, the warehouse was brightly lit, and white smoke wafted out from the door, filling the air nearby with the aroma of barbecue that made one's mouth water.
Walking into the entrance of the warehouse, one could see a large iron frame set up in the open area near the door, with an entire cow skewered on a large iron rod about the size of a fist, thrust through its mouth and out the back, being roasted over the fire, turning back and forth.
The cow's body had been cut with many slits, allowing flavor to seep in and cook the interior. Numerous strips of onions and chunks of peppers were stuffed into these slits, adding even more aroma to the beef's natural fragrance.
Nearby, a bald-headed man was standing on a stool, holding a metal basin, pouring some kind of prepared sauce over the cow.
Once the meat is cooked, chopped up, and placed in a bowl of rice, it can make one devour two bowls of rice in no time.
