Intangible culture with Related Tags
Beef and mutton cooking techniques (Beijing barbecue cooking techniques)
Beijing barbecue mainly includes roasted lamb from "Kaorou Ji" and roasted beef from "Kaorou Wan". The barbecue production techniques of these two restaurants represent the highest level of Beijing barbecue. Beijing barbecue has a long history, unique flavor, exquisite ingredients, and superb skills. It has a high status in the history of Beijing and even Chinese cooking. Barbecue is a unique flavor dish in Beijing. When making it, the sliced beef and mutton slices are first marinated, and then placed on a special round iron plate (also known as "Zhizi") for roasting. Beijing barbecue originated in the court of the Ming Dynasty. At that time, it was called "eating roasted lamb". Later, it spread to the people and became popular in the market. "Kaorou Wan" opened in the 25th year of Kangxi in the Qing Dynasty (1686). The owner was a Hui Muslim named Wan in Dachang Hui Autonomous County, Jingdong. His family started by pushing a cart to sell charcoal and roast beef. After three generations of hard work, they finally bought a house near Xuanwumen and set up a shop. The name was "Kaorou Wanji", and later changed to "Kaorou Wan". For more than 300 years, the roast beef of "Kaorouwan" has been popular and deeply rooted in the folk of Beijing. It is closely integrated with the folk customs of the market and has been passed down to this day, becoming an important representative of Beijing-style food culture and skills. "Kaorou Season" was founded in the 28th year of Daoguang in the Qing Dynasty (1848). In the Qing Dynasty, the Shichahai Lotus Market opened on the first day of the fifth lunar month every year. From mid-July to around the ninth day of September, Ji Decai would push a cart to the Yinding Bridge to set up a stall to sell roasted lamb. The Ji family's barbecue overflowed with oil and fragrance, attracting many tourists to patronize, and the business was very prosperous. Later, the Ji family's barbecue skills were passed down for several generations, becoming more and more mature and perfect, gradually changing from a stall vendor to a seated vendor, and establishing the "Kaorou Season" brand on the Yinding Bridge. After 1956, "Kaorou Season" developed faster and became more famous. Since its establishment, "Kaorou Season" has never left Shichahai and has become a distinctive delicacy in this area. Tourists enjoy eating meat and watching the scenery. The barbecue production techniques and business model of "Barbecue Season" have the characteristics of Beijing's food culture and folk culture, and have high research value.
Beef and mutton cooking techniques (Beijing barbecue cooking techniques)
Beijing barbecue mainly includes roasted lamb from "Kaorou Ji" and roasted beef from "Kaorou Wan". The barbecue production techniques of these two restaurants represent the highest level of Beijing barbecue. Beijing barbecue has a long history, unique flavor, exquisite ingredients, and superb skills. It has a high status in the history of Beijing and even Chinese cooking. Barbecue is a unique flavor dish in Beijing. When making it, the sliced beef and mutton slices are first marinated, and then placed on a special round iron plate (also known as "Zhizi") for roasting. Beijing barbecue originated in the court of the Ming Dynasty. At that time, it was called "eating roasted lamb". Later, it spread to the people and became popular in the market. "Kaorou Wan" opened in the 25th year of Kangxi in the Qing Dynasty (1686). The owner was a Hui Muslim named Wan in Dachang Hui Autonomous County, Jingdong. His family started by pushing a cart to sell charcoal and roast beef. After three generations of hard work, they finally bought a house near Xuanwumen and set up a shop. The name was "Kaorou Wanji", and later changed to "Kaorou Wan". For more than 300 years, the roast beef of "Kaorouwan" has been popular and deeply rooted in the folk of Beijing. It is closely integrated with the folk customs of the market and has been passed down to this day, becoming an important representative of Beijing-style food culture and skills. "Kaorou Season" was founded in the 28th year of Daoguang in the Qing Dynasty (1848). In the Qing Dynasty, the Shichahai Lotus Market opened on the first day of the fifth lunar month every year. From mid-July to around the ninth day of September, Ji Decai would push a cart to the Yinding Bridge to set up a stall to sell roasted lamb. The Ji family's barbecue overflowed with oil and fragrance, attracting many tourists to patronize, and the business was very prosperous. Later, the Ji family's barbecue skills were passed down for several generations, becoming more and more mature and perfect, gradually changing from a stall vendor to a seated vendor, and establishing the "Kaorou Season" brand on the Yinding Bridge. After 1956, "Kaorou Season" developed faster and became more famous. Since its establishment, "Kaorou Season" has never left Shichahai and has become a distinctive delicacy in this area. Tourists enjoy eating meat and watching the scenery. The barbecue production techniques and business model of "Barbecue Season" have the characteristics of Beijing's food culture and folk culture, and have high research value.