Cooking techniques of beef and mutton

Name of China's national intangible cultural heritage: beef and mutton cooking skills (Beijing barbecue production skills)

Applicant: Beijing Jude Huatian Holding Co., Ltd

Project No.: 951

Project No.: VIII - 168

Time of publication: 2008 (second batch)

Category: traditional art

Region: Beijing

Type: new item

Applicant: Beijing Jude Huatian Holding Co., Ltd

Protection unit: Beijing Huatian catering group Co., Ltd

Introduction to beef and mutton cooking technology (Beijing barbecue production technology)

Applicant: Beijing Jude Huatian Holding Co., Ltd

Beijing barbecue mainly includes "Barbecue Season" roast mutton and "barbecue Wan" roast beef. The barbecue production technology of these two represents the highest level of Beijing barbecue. Beijing barbecue has a long history, unique flavor, exquisite materials and exquisite skills. It has a high position in Beijing and even in the history of Chinese cuisine. Barbecue is a unique flavor dish in Beijing. The sliced beef and mutton are pickled first, and then roasted on a special round iron plate (also known as "Zhizi"). Beijing barbecue originated in the Ming Dynasty court, then known as "eat roast mutton", later spread to the folk, popular in the city well.

"BBQ Wan" was opened in 1686, the 25th year of Kangxi reign in Qing Dynasty. The owner of the shop was a Hui people surnamed Wan in Dachang Hui Autonomous County, Jingdong. His family started selling charcoal and roast beef with carts. After three generations of painstaking efforts, he finally bought a house and set up a shop near Xuanwumen. The shop name was "BBQ Wan Ji" and later changed to "BBQ Wan". For more than three hundred years, "BBQ Wan" roast beef has been flourishing for a long time, deeply rooted in Beijing folk, closely combined with the local folk customs, and has been passed down to now, becoming an important representative of Beijing cuisine culture and skills.

"Barbecue Season" was founded in 1848. In the Qing Dynasty, the lotus market of Shichahai was opened on the first day of May every year. From the middle of July to the ninth day of September, Ji Decai would push a cart to a stand beside Yinding bridge to sell roast mutton. Ji's barbecue is full of oil and fragrance, attracting many tourists to patronize, and the business is very prosperous. After several generations of inheritance, the barbecue skills of Ji family became more and more mature and perfect, and gradually changed from a stall vendor to a business operator, establishing the "Barbecue Season" brand by the Bank of Yinding bridge. After 1956, "Barbecue Season" developed faster and became more famous. Since its establishment, the "Barbecue Season" has never left Shichahai, and has become a famous food with distinctive flavor in this area. Visitors enjoy eating meat and enjoying the scenery. "Barbecue Season" barbecue production technology and business model with Beijing food culture and folk culture characteristics, research value is high.