Beijing barbecue

Beijing barbecue has a long history, unique flavor, exquisite materials, skilled craftsmanship, and has a high status in Beijing and even Chinese cooking history. Grilled meat is a unique flavor dish in Beijing. It is made by picking the sliced ​​beef and mutton slices and then baking them on a special round iron plate (also known as "tweezers"). In the history of the Ming Palace, the food is good, it has been recorded: "Where the snow meets, the warm room will appreciate the plum and eat the mutton." It then spread to the people and prevailed in the market.

The barbecue was founded in 1686, starting with roast beef, and the same as the barbecue season that was also created in the Qing Dynasty. It is called the “Nanwan North Season” and “Nanwan” is the barbecue. The barbecue is famous for its selection of beef and mutton, exquisite knife and exquisite ingredients. Together with the selected pine branches, jujube wood and pear wood roast, the roasted meat is lubricated and has the reputation of fresh “sea tofu”. At present, the barbecue art of Beijing barbecue has been included in the “National Intangible Cultural Heritage List”.