Barbecue is one of the recipes of Beijing cuisine, with pork, beef and mutton as the main ingredients. The cooking skills of barbecue are mainly roast, put on a baking tray and roast on a charcoal fire. When roasting, soak the meat in oil first, and apply animal fat on the baking tray once, so that the meat and baking tray will not stick together when roasting. The taste is fried and roasted. Taste: strict selection of ingredients, tender and fragrant meat, self-baked and self-eaten, and unique flavor.
Barbecue is a famous specialty in Beijing with a history of more than 300 years. It is said to be the traditional food of ancient northern nomadic people, and it is called tent food. It used to be a delicacy in the court. The earliest barbecue was to cut beef or mutton into cubes and soak them in chopped green onion, salt and drum juice for a while before baking. In the late Ming and early Qing dynasties, Mongolians slightly cooked large pieces of beef and mutton, and then cooked them with cow dung. By the early and middle Qing Dynasty, after continuous improvement and development, barbecue technology was becoming more and more perfect.