Yinding Bridge is a small stone bridge with a single hole, which is located between Houhai and Qianhai of Shichahai. It is named after its shape like an inverted silver ingot. Viewing the Western Hills, enjoying the lotus flowers and eating barbecue are called the three wonders of Yinding Bridge.

The barbecue season is an old-fashioned shop facing the water in the north of Yindingqiao, and it enjoys the reputation of "Southern Wanbei Season" with the barbecue wan in Xuannei Street in the south of Beijing.

The barbecue season first started with a stall in Shichahai Lotus Market.

At that time, the lotus market was very busy from the fifth day of the fifth lunar month to the fifteenth day of July. At this time, lotus flowers were in full bloom and willows were in line in Shichahai, and people came to relax and enjoy themselves. Naturally, vendors were moved by the wind and showed their magical powers in Shichahai.

In the 28th year of Daoguang in the Qing Dynasty (1849), Ji Decai, the founder of the barbecue season and a native of Niubaotun, Tongzhou, set up a stall in the Lotus Market, north of Yindingqiao, which also sold snacks such as vermicelli, bean jelly and noodles. Ji Decai's barbecue has a unique flavor, attracting many repeat customers, and the reputation of Jijia barbecue stall has gradually grown in the lotus market.

after Ji Decai died, his son took over the business. At this time, the barbecue season began to provide door-to-door service to large families. Some big houses need barbecue, so Ji Decai's son takes mutton slices, spices, firewood and barbecues, and takes one or two guys to barbecue himself.

The mutton selected for barbecue in barbecue season is Xikou sheep with black head and tail weighing about 2kg. Then there is Xikou goat or Beikou Rehe long-tailed sheep, and only the hind legs and upper brain parts of these two sheep are selected.

Every morning in the barbecue season, we go to major mutton shops in Beijing to carefully select mutton, carefully process it, remove ribs and ribs, wrap fresh and tender mutton in cloth, ice-press it, and then use a special meat slicing knife to cut the mutton into translucent slices two or three inches long and one inch wide, so as to separate the fat from the thin to meet the taste needs of different diners.

Those who like to eat lean meat are fond of the red "cucumber strips", those who like to eat fat meat are fond of the "big three forks" at both ends of red and white, and there are also "small three forks" with five flowers and three layers of fat and thin, while the mutton slices of sheep tendon should be cut thicker.

Later, roast beef was added in the barbecue season. In order to ensure fresh and tender meat, they only chose bad cattle instead of cultivated cattle, and only used beef brain, tenderloin and ribs.