1. Mutton kebabs: Beijing barbecue culture has a long history, and Beijing mutton kebabs are one of the classic dishes in barbecue. Mutton skewers are made of mutton from plateau grasslands in Harbin and other places. The entrance is fresh and tender, and the texture is delicate and elastic. When baking, add the stirred butter and cook with charcoal fire. The mutton is rich in flavor.

2. Roasting whole sheep: Roasting whole sheep is one of the barbecue skills of the central aristocrats in the big society, and now it has become one of the key projects for local consumption, leisure and entertainment. The selected meat is divided into head meat, leg meat, plate cavity and ribs. After pickling with seasoning, the skin is crisp, the inside is fresh and tender, and the fragrance is overflowing.

3. Zhajiang noodles kebab: This is a barbecue food that skillfully combines Zhajiang noodles with kebabs. The kebabs are mutton, and the dregs are stuck on the kebabs, which can not only ensure the delicious meat, but also increase the taste experience of barbecue.

4. Duck neck: It is said that the earliest ancestor who processed the Yellow River duck into duck neck was from Qiu County, Hebei Province, but I don't know how it performed today. The duck neck here is composed of spicy and crispy, which is quite chewy. It should be explained that it and the braised meatball fish occupy a large share in the barbecue stall.

The above is my understanding of the special barbecue in North China. I hope I can help you.