According to legend, in the 28th year of Qing Daoguang (1848), Ji Decai, a Hui nationality in East Tongzhou, Beijing, set up a stall to sell roast mutton in the Lotus Market near Shichahai and made a "barbecue season". Jijia has been dealing in roast mutton here for many years. With savings, he bought a small building and officially opened a barbecue shop in "barbecue season". The location of the barbecue season is "Silver Ingot View Mountain", one of the "Eight Scenes of Yanjing". Facing a wave of clear water and overlooking the sunset in the western hills, it is really a good place to taste barbecue.
The Drum Tower, just a stone's throw to the north, is also a famous commercial bustling place in Beijing. Businessmen from all directions and tourists everywhere have brought unprecedented development and prosperity to the barbecue season. The kind of "game" when eating barbecue and the kind of "game" when eating barbecue attract diners from all walks of life. During the barbecue season, there is an iron grill with pine cones and firewood burning underneath, which smells delicious. When eating barbecue, everyone stood around the stove, with one foot on the bench and one foot on the ground. Holding a seasoning bowl in one hand, the bowl is a mixture of soy sauce, vinegar, Jiang Mo, cooking wine, marinated shrimp oil, shredded onion and coriander leaves. Take a long bamboo chopstick in one hand, dip the cut mutton in seasoning and turn it over on the fire. When the meat is cooked, eat it with sugar and garlic, cucumber strips and spicy beef tongue cakes, or drink it with wine. Especially in the cold autumn and winter, I eat a lot and feel comfortable all over. Barbecue was originally the delicacy of herdsmen in the upper reaches of grassland, and it was introduced into the city with the Manchu entering the customs.
Although the method of eating has become meticulous, the remaining wildness will still make Manchu children who have become urbanites have some nostalgic ideas. Other ethnic groups also find it novel, and people who come here to taste it are eager for it. The barbecue season has become a famous museum in Kyoto, and the business is very hot. The prosperity of barbecue season lies in its exquisite workmanship and exquisite materials. Xikou sheep is selected for roast mutton, and only fresh hind legs and upper brain parts are used to remove fascia and moisture, and the mutton is cut into thin slices and translucent. The barbecue season is full of spices, which are all produced by our selected fixed-point production. Customers can choose according to their own tastes.
/kloc-for more than 0/00 years, the barbecue season has maintained a traditional flavor, and celebrities from all walks of life such as Lao She, Mei Lanfang and Ma are frequent visitors here. With the changes of the times, the barbecue season has been developing continuously, and now it is the lobby of Minglou, which can serve 150 people at the same time. In addition to the traditional roast mutton, there are various delicious barbecues such as chicken, duck, fish and seafood, and the sesame seed cake, which ranks first among the "Chinese snacks", is a good seasoning. Barbecue season has become the first choice for Chinese and foreign tourists to enjoy traditional China cuisine, and it is also a unique landscape in Shichahai.