Beijing Barbecue [Photo via tuchong.com]

It is one of the best food in Beijing. The materials for Beijing Barbecue is often mutton and beef. Before barbecuing, the meat is dipped into condiment sauce made of soy sauce, cooking wine, ginger juice, sugar, and sesame oil. The scallion and onion is put on the baking tray first. After they turn tender, the meat with condiment sauce is put on the scallion and onion. The barbecued beef and mutton is often eaten together with baked wheaten cake and cucumber.

The Beijing barbecue has a long history. It has a unique flavor and use particular materials with exquisite skills. It has very high status in the cooking history of Beijing, and even China. It started from the royal court of Ming Dynasty, and at that time, it was called as "eating grilled mutton". Then it spread to the folks and became popular among common people. Barbecue is a local dish with unique taste in Beijing. When making the barbecue, the sliced beef and mutton are marinated at first. After that, they are put on a special round iron plate (which is also called as "Zhizi" in Chinese) for roasting. Barbecue mainly includes roast mutton of "KaoRou Ji" and roast beef of "Kao Rou Wan", of which the making processes represent the top level of Beijing barbecue.