Beijing Barbecue
by Large frying spoon
Favorite
Difficulty
Easy
Time
20m
Serving
2
Speaking of Beijing barbecue, many old Beijingers like to eat it. In the past, "Barbecue" was eaten in Beijing. Among the many Beijing time-honored brands, the most famous ones are "Barbecue Season", "Barbecue Wan" and "Barbecue King". Now only "Barbecue Season" and "Barbecue King" are left. Wan" two old restaurants, and the king of barbecue no longer exists.
The Beijing-style barbecue is different from the western barbecue. It is improved, but it is also different from the barbecue in Inner Mongolia and Xinjiang. In the past, most of the barbecue restaurants in Beijing belonged to Manchu style barbecues, and they were also halal restaurants. When making, the lamb is marinated with green onion, ginger and seasoning, and then put on the broiler and roasted. The diners gather around the broiler to enjoy and eat. You can also sprinkle some as you like. Dry seasoning.
In the past, there was a kind of "wild spirit" when eating barbecue, which attracted diners from all walks of life and all walks of life. In general stores, there are iron broilers, and large pots of pine wood are burning below, which smells fragrant. When eating barbecue, everyone stood around the stove, one foot on the bench and the other on the ground. Hold the condiment bowl in one hand. Inside the bowl is a mixture of soy sauce, vinegar, minced ginger, cooking wine, braised shrimp oil, shredded green onion, and coriander leaves. In the other hand, take a long pole bamboo or chopsticks, dip the thinly sliced mutton into the seasoning, and put it on the broiler. When the meat is cooked, you can eat it with sugar garlic, cucumber strips, hot biscuits, or drink it with wine. Especially in the cold autumn and cold winter, roast it with fire, hehe, sweating profusely, and the whole body feels good. Barbecue was originally a nomad's delicacy. As the Manchus entered the customs and spread to the city, the Manchu and Han people combined, and the roasting method also changed. The princes of the Qing dynasty often ate barbecue at home. Every family had a broiled stove, but it was much smaller. It was placed in the middle of the table with a charcoal basin underneath, with some side dishes around.
In the past, a large Zhizi stove was as big as a table top, and a dozen people could sit around and enjoy a Zhizi stove. The meat is squeaking scent on the broiler, and it can make you smell it from a long distance! Very soliciting customers. When eating, drink two or two small wines, that's beautiful! You can also eat it with biscuits. Generally, when you eat barbecue, the restaurant will serve the guests a few fragrant hot biscuits and a refreshing plate of cucumber strips. This way of eating, even foreigners like the lively atmosphere where everyone gathers together.
There is another way to eat Beijing barbecue, which is called "boiled batter." It's also very interesting to say that this way of eating is very interesting. It is said that this is the most popular way of eating by Peking Opera master Ma Lianliang. According to the old people, Mr. Ma usually didn’t eat a lot before acting on stage. In the past, there was a saying in Beijing called "full blow, hungry and sing". Hehe, but every time he finishes acting, Mr. Ma has to eat supper. Once, after performing the show at the Chang'an Grand Theater, I sang an extra excerpt to thank the fans for their enthusiasm and request. After the curtain ended, I went to the barbecue restaurant near the front door for a late night snack. Since Mr. Ma often goes there, the shop calculates the time as usual and starts barbecue for Mr. Ma in advance. But the left can't wait, the right can't wait, and it's almost half an hour late when Mr. Ma's rickshaw arrives. The guy had over-roasted the meat, and a squeaky smell came out of the broiler. The boss quickly asked the guy to change the meat from roasting. But Mr. Ma picked it up with chopsticks and tasted it. The dry aroma after the entrance is very good, I really appreciate it! The boss also blanched the jug of wine and ate it deliciously. The boss accompanied him, and Mr. Ma asked the boss to taste it too. The taste was indeed different from the past. The fragrant taste and the coke-flavored taste the boss was also very happy, so he named it "Mr. Ma barbecue". Mr. Ma smiled after hearing it, and called it "Boom". Later, the barbecue named by Mr. Ma Lianliang became famous. Therefore, now all the customers who pay attention to eating Beijing barbecue will order this "battered batter", and my fellow sometimes asks whether you want to bake it tenderly or batter it. Batter is more expensive than roasted meat, because the yield rate is lower, so it is more expensive, but the taste and texture are much better than roasted meat.
Lamb and beef are traditionally used as raw materials for making Beijing barbecue, which can be eaten all year round. There are the most guests in winter, and there are also many people in summer. It may also be attracted by the enticing smell of barbecue. In short, when I was young, I saw a lot of tables and grills set up outside the barbecue season in summer, and people were eating lively. Hehe, back then, it was really a scene in Beijing!
Now, to go to Beijing's old restaurant to eat barbecue, you have to book in advance, which is very uncomfortable! I have a cast iron broiled plate for barbecue at home. It can be grilled on the fire. After making a few times, it tastes good, but I put some oyster sauce on it. The marinated lamb tastes more delicious. I would like to share it with you. . The practice is as follows;"
The Beijing-style barbecue is different from the western barbecue. It is improved, but it is also different from the barbecue in Inner Mongolia and Xinjiang. In the past, most of the barbecue restaurants in Beijing belonged to Manchu style barbecues, and they were also halal restaurants. When making, the lamb is marinated with green onion, ginger and seasoning, and then put on the broiler and roasted. The diners gather around the broiler to enjoy and eat. You can also sprinkle some as you like. Dry seasoning.
In the past, there was a kind of "wild spirit" when eating barbecue, which attracted diners from all walks of life and all walks of life. In general stores, there are iron broilers, and large pots of pine wood are burning below, which smells fragrant. When eating barbecue, everyone stood around the stove, one foot on the bench and the other on the ground. Hold the condiment bowl in one hand. Inside the bowl is a mixture of soy sauce, vinegar, minced ginger, cooking wine, braised shrimp oil, shredded green onion, and coriander leaves. In the other hand, take a long pole bamboo or chopsticks, dip the thinly sliced mutton into the seasoning, and put it on the broiler. When the meat is cooked, you can eat it with sugar garlic, cucumber strips, hot biscuits, or drink it with wine. Especially in the cold autumn and cold winter, roast it with fire, hehe, sweating profusely, and the whole body feels good. Barbecue was originally a nomad's delicacy. As the Manchus entered the customs and spread to the city, the Manchu and Han people combined, and the roasting method also changed. The princes of the Qing dynasty often ate barbecue at home. Every family had a broiled stove, but it was much smaller. It was placed in the middle of the table with a charcoal basin underneath, with some side dishes around.
In the past, a large Zhizi stove was as big as a table top, and a dozen people could sit around and enjoy a Zhizi stove. The meat is squeaking scent on the broiler, and it can make you smell it from a long distance! Very soliciting customers. When eating, drink two or two small wines, that's beautiful! You can also eat it with biscuits. Generally, when you eat barbecue, the restaurant will serve the guests a few fragrant hot biscuits and a refreshing plate of cucumber strips. This way of eating, even foreigners like the lively atmosphere where everyone gathers together.
There is another way to eat Beijing barbecue, which is called "boiled batter." It's also very interesting to say that this way of eating is very interesting. It is said that this is the most popular way of eating by Peking Opera master Ma Lianliang. According to the old people, Mr. Ma usually didn’t eat a lot before acting on stage. In the past, there was a saying in Beijing called "full blow, hungry and sing". Hehe, but every time he finishes acting, Mr. Ma has to eat supper. Once, after performing the show at the Chang'an Grand Theater, I sang an extra excerpt to thank the fans for their enthusiasm and request. After the curtain ended, I went to the barbecue restaurant near the front door for a late night snack. Since Mr. Ma often goes there, the shop calculates the time as usual and starts barbecue for Mr. Ma in advance. But the left can't wait, the right can't wait, and it's almost half an hour late when Mr. Ma's rickshaw arrives. The guy had over-roasted the meat, and a squeaky smell came out of the broiler. The boss quickly asked the guy to change the meat from roasting. But Mr. Ma picked it up with chopsticks and tasted it. The dry aroma after the entrance is very good, I really appreciate it! The boss also blanched the jug of wine and ate it deliciously. The boss accompanied him, and Mr. Ma asked the boss to taste it too. The taste was indeed different from the past. The fragrant taste and the coke-flavored taste the boss was also very happy, so he named it "Mr. Ma barbecue". Mr. Ma smiled after hearing it, and called it "Boom". Later, the barbecue named by Mr. Ma Lianliang became famous. Therefore, now all the customers who pay attention to eating Beijing barbecue will order this "battered batter", and my fellow sometimes asks whether you want to bake it tenderly or batter it. Batter is more expensive than roasted meat, because the yield rate is lower, so it is more expensive, but the taste and texture are much better than roasted meat.
Lamb and beef are traditionally used as raw materials for making Beijing barbecue, which can be eaten all year round. There are the most guests in winter, and there are also many people in summer. It may also be attracted by the enticing smell of barbecue. In short, when I was young, I saw a lot of tables and grills set up outside the barbecue season in summer, and people were eating lively. Hehe, back then, it was really a scene in Beijing!
Now, to go to Beijing's old restaurant to eat barbecue, you have to book in advance, which is very uncomfortable! I have a cast iron broiled plate for barbecue at home. It can be grilled on the fire. After making a few times, it tastes good, but I put some oyster sauce on it. The marinated lamb tastes more delicious. I would like to share it with you. . The practice is as follows;"
