The roast beef production technique is unique, with the characteristics of fine selection of ingredients, exquisite preparation, and fresh and tender taste. Excellent selection of ingredients. The selected cattle are four-and-a-half-year-old castrated bulls from the west mouth or dairy cows that have only given birth to one litter. Only fresh and pure parts such as the upper brain, upper head and tenderloin are used; knife skills are used. Use a special steel knife about the length of a ruler to "draw" the meat into willow leaf-shaped slices, about 150 slices per pound; the fuel used for barbecue is pine branches or pine cones; the special barbecue grill, "iron bars" "The spacing is very particular; grilling method: put the marinated meat slices into the prepared juice to soak in the flavor. When grilling, first add shredded green onions, then the meat slices, and flip them back and forth until cooked. Eat it with sugar garlic, melon sticks, chili oil and sesame sesame cakes. The eating methods are divided into "Wen eating" and "Wu eating". "Wu Chi" means diners stand on a long bench with one foot and hold special long chopsticks, eating and grilling while drinking "Drunk Shao Dao" liquor. People call this way of eating "Wu Chi Zi Roast". Some people also call it "old Beijing flavor".