South Africans across the world on 24 September (South Africa's Heritage Day). The event was initiated by the Mzansi Braai Institute in South Africa in 2005 and, since 2008, has been promoted under the Braai4Heritage banner, a non-profit initiative. On 5 September 2007, Emeritus Archbishop Desmond Tutu was appointed patron of National Braai Day (Now Braai4Heritage). The initiative received the endorsement of South Africa's National Heritage Council (NHC) in 2008. Zimbabwe Similar to South Africa, the term braai is also used by Zimbabweans to refer to a barbecue. Other terms you may hear are kugocha in the predominantly Shona North or chesa nyama in the South. Usually a variety of different meats are prepared including beef, pork and chicken, and there are always several salads to accompany including potato salad, beetroot, chakalaka and coleslaw. The popular sadza is also served during a braai as well as rice. East Asia China, Hong Kong and Macau Chuanr are small pieces of meat on skewers roasted over charcoal or, sometimes, electric heat. Chuanr originated in Xinjiang and in recent years has spread throughout the rest of the country as a popular street food, most notably in northern China. Chuanr was traditionally made from lamb (yáng ròu chuàn, 羊肉串), which is still the most common, but now, chicken, pork, beef, and various types of seafood can also be used. In busy tourist areas, chuanr can also be made with various insects, bugs, birds, and other exotic animals. Barbecue can also be found in night markets and in some restaurants, often sold on skewers. Some restaurants allow customers to barbecue at their own table; many of these are all-you-can-eat chain restaurants. In the Cantonese-speaking regions, pork barbecue is made with a marinade of honey and soy sauce, and cooked in long, narrow strips. This form of barbecue is known as char siu, and is commonly eaten and is a common street food. In addition, outdoor barbecues (usually known simply as BBQ) are popular among local residents on short trips to regional parks in the countryside. These are invariably charcoal-fired, with marinated pieces of meat, usually beef, pork, sausage or chicken wings, cooked using long, hand-held forks. Honey is brushed on near the end of cooking. At the same time, foil-wrapped pieces of corn and sweet potato are placed on the hot coals; these take a long time to cook so they are usually eaten at