During the reign of Emperor Kangxi, a Hui nationality surnamed Wan came to Beijing from Dachang, JD.COM, and was an apprentice in a "pot-gang workshop" specializing in the production and sale of beef with sauced tauren in Xiaxie Street outside Xuanwu Gate. Soon, he used his accumulated money to buy a cart and sold homemade snacks around Xidan South Street. Later, he set up a shed to sell roast beef, and also sold some steamed buns, biscuits and so on at the west exit of Donganer Hutong, Avenue in Xuanwumen. Because he chooses the meat carefully and the meat cleaver is very good, it attracts many customers. People call it "Barbecue Bowl".
Barbecue Wan mainly deals in roast beef, and later added mutton. Barbecue Wan is very strict in selecting ingredients. Beef is selected from dairy cows or castrated bulls weighing more than 300 kg and about 4 years old. Barbecue only uses tender parts such as the upper brain, tenderloin and ribs of cattle. Only Xikou Tuanwei sheep weighing about 40 kg, castrated rams and suckling sheep are selected for mutton.
The barbecue in Barbecue Bay has the characteristics of complex production technology, fine production, exquisite fuel and unique flavor.
When processing beef and mutton slices, there is a unique knife method and exquisite wanhua knife worker, and the sliced meat is thin, uniform and neat. The barbecue is made of pine cones, pine branches and other fuels. When barbecuing, the aroma is compelling and you can smell it from a distance.
There is a special grill on the barbecue table in the barbecue restaurant, and diners can roast it while eating. First, the roasted seeds are smeared with sheep tail oil and heated for later use. Then, the chopped green onion is spread on the hot roasted seeds. Then, the meat slices pickled with ginger juice, soy sauce, cooking wine, marinated shrimp oil, tomato and egg white are put on the roasted seeds. When the meat is almost cooked, the minced coriander is sprinkled and the meat slices are turned over until the beef is purple and the mutton is pink and white.
At this time, the meat slices are thin but not firewood, fat but not greasy, fresh and refreshing, and the meat flavor is also mixed with bursts of pine fragrance.
In the 1930s, the barbecue restaurant expanded its business area. Every afternoon, there were guests waiting in line in front of the store without waiting for a fire to barbecue. At that time, politicians, dignitaries, foreigners and citizens were all customers of the barbecue restaurant.
Now, the new address of Barbecue Bay Head Office is in Nanlishi Road, Xicheng District. After redecorating, the store specially opened a single room, which restored the century-old traditional characteristics of eating and baking in old Beijing. One or twenty people can sit around a charcoal stove covered with a big iron grate, step on a bench with one leg, hold two "six-track wood" in their hands, put in tasty beef, eat and roast themselves, and drink while eating, which has a unique flavor.