This type of barbecue grilled on an iron grill is the most authentic Beijing barbecue.

According to Kang Shude, eating barbecue was originally a kind of wild food originating from hunters outside the Great Wall, and it was the simplest thing to do.

Especially our country is a multi-ethnic country.

The nomadic peoples of Mongolia, Manchu and Uighur actually all have barbecue.

Why?

How simple.

I wish I could catch some game and kill an animal.

A few people would get an iron fork and a branch, put the meat on it, and light a fire, and they would be able to eat it.

However, the barbecue in Beijing is a little different from this relatively original barbecue, because it is the product of the fusion of multi-ethnic cultures.

He has already been reborn and has become a citizen of Beijing.

What's the difference?

The real "roasting" is that the open flame is in direct contact with the ingredients.

As for barbecue in Beijing, there is an iron grill between the fire and the ingredients.

Strictly speaking, this special cooking method cannot be called "barbecuing", but should be called "grilling meat".

You know, Manchu and Hui, because it took a long time to integrate with Han civilization.

Among the ethnic foods of their various ethnic groups, broiled foods have gradually become more common than roasted foods.

Therefore, the Tiezhizi barbecue in Beijing is a mixed way of eating.

The raw materials used are beef and mutton from the Mongolian prairie, and the cooking method and seasoning are a combination of the Manchu, Hui and Han ethnic groups.

Even the famous dish "fried mutton with green onion" that everyone in the capital is derived from is grilled mutton.

For example, the "Three Masters of Barbecue" in the old capital - Barbeque Season, Barbecue Wan, and Barbeque King, all follow this model.

Specifically, in addition to having a pine wood-burning stove with an "iron grill" on top, the condiments are also very characteristic of the capital city.

It uses high soy sauce, Nanshao wine, coriander slices, minced ginger and garlic, stirs the green onions evenly, marinates the meat, and then grills it.

Don't look at the rough way of eating it. The iron-broiled seeds are oily and dark, but there is nothing there.

But as soon as it is baked, the wonderful features will become apparent.

If this iron grill is used all year round, there is no need to put meat at all. Once it is lit on fire, the aroma will waft out.

It would be even better if there were pine and cypress wood as fuel.

Not only does it produce less smoke, but the pine and cypress aroma can be integrated into the meat through the cracks of the iron grill during the barbecue process, which is a unique flavor in the world.

Why does Master Zhang like to use pine and cypress wood to smoke sausage?

Why does Master Ai like to use pine and cypress wood to roast chicken?

It's all the same thing.

As for the advantage in terms of taste, Jingcheng's Tiezhizi barbecue is fresh and tender, which effectively avoids the problem of open fire barbecue that is old on the outside and raw on the inside.

The selected meat is all the best parts of beef and sheep, such as upper brain, large three-quarter, small three-quarter, cucumber strips, and then sliced ​​thinly with a knife.

How tender is it? It's no exaggeration to say it's a tofu.

In the past, someone invited Qi Baishi to the barbecue season.

Qi Baishi, who is already old, still doubts, "Can I survive my age?"

Unexpectedly, the man became happy and said, "It's just because you can chew it that I invited you to come."

As expected, it was fresh and delicious. Qi Baishi was so happy that he even left a message for the barbecue season.

And don't worry, the weather is cold. Today, it's freezing under the sun at noon, and it's freezing to the point of freezing.

But to be honest, it doesn't actually taste cold at all, it just looks cold.

It turned out that eating barbecue would make one feel hot, and there was a strong fire burning under the stove.

The flames followed the hole of "Zhizi" and jumped out of Laogao, with a sizzling sound.

No matter how cold it is in the twelfth lunar month of winter, surrounded by such a fire, the cold is no longer in front of this person.

What's more, there is a special posture when eating barbecue.

Look at the two chopsticks in my hand. They are thick and long, like two small straight strips, almost like fire chopsticks.

Even the big chopsticks from Hunan should stay away.

Next to the stove, there are long benches. These are not for people to sit on, but for people to rest their feet while eating barbecue.

why?

It's because the correct posture for eating barbecue is to stand with one foot on the ground and one foot on the bench.

Then use the "Jianzhu" chopsticks in your hand to pick up the meat on the iron grill.

This is called eating with your legs raised around the stove.

If your buttocks are not seated, it will naturally not be cold down there.

If you can drink, hold a small teacup in one hand and burn the knife.

It wouldn't be weird if you didn't have all the buttons on the collar unbuttoned and the cuffs rolled up high.

When you are really full of wine and food, you can take off your hat and wipe your bald head with a towel, and white gas will start to flow upwards from your head!

Don't think that this appearance is ugly, indecent, and difficult to be elegant.

To put it bluntly, what are you doing and what are you yelling at?

Eating barbecue is not a civilized diet in itself, it is just a "martial arts" exercise by rough men.

Especially eating barbecue outdoors, it is the closest to the original flavor of hunting and barbecue in the wild, and it is very interesting.

Which hunter in the past wore a mouthpiece on his chest and went to eat in a formal manner?

There is no doubt that since the picture is warm and heroic, it must be this frame.

If you don't do this, it's like your singing isn't smooth enough.

In the past, when Xiangshan Temple in western Beijing was just converted into Xiangshan Hotel, all the visitors were celebrities.

The most famous "real pine wood barbecue" there is two oceans for one, and it is also eaten outdoors.

What an aristocratic price! But so what? No one has to eat like this.

Except for ladies who find it inconvenient, someone will put the plates in and bring them to the house for you to enjoy.

But then the fun would be lost and there would be no fun.

At this point, Kang Shude has finished speaking.

And everyone followed suit and did it, and it really felt like it had a unique flavor.

First of all, these tools are so ergonomic.

It's only convenient to step on a stool and use these big chopsticks to eat.

Secondly, use big chopsticks to bake, eat with big chopsticks, stand next to the fire to bake, and stand next to the fire to eat.

Not only is it wild and interesting, it's also delicious.

The pine cones and pine branches they picked up were also burned into the stove during the barbecue.

Each time, add the meat slices mixed with the seasonings in a "big ladle", and put the whole plate on the grill.

It's like a steaming stream, smelling of meat, wood, and general freshness, rushing into the sky.

When eating meat, add garlic cloves, candied garlic and cucumber.

If everyone has a bowl of burning knives, that is called beauty.

When the first plate of meat was just cooked, I heard "Zhang Dishao" saying hello.

Not to mention that Luo Guangliang almost swallowed his own tongue.

Zhang Shihui was afraid of burning it and was reluctant to let go of it, holding the meat in his mouth and grinning.

Sun Wufu took a piece of meat that had been roasted over a fire, regardless of whether it was green onions, beef or mutton, and stuffed it all into his mouth.

Even Ning Weimin, who often ate out in restaurants in his previous life and ate and drank with Kang Shu Dehai in this life, also felt that this way of eating was quite satisfying.

I couldn't help but sigh with sincerity, "Everyone says that duck roasted with fruit wood is fragrant, but I didn't expect that this pine material is even better when used for barbecue. Master, this is more enjoyable than the Zhizi barbecue we had at Xuannai Barbecue Restaurant last time. It's worthy of 'Wu'

In the name of eating, I feel like I am the king of the mountain in Shuibo Liangshan, but... didn't you say that that barbecue restaurant is barbecue Wan? Why don't they retain this business model, and they can't serve such delicious food?

What’s the taste?”

Kang Shude chuckled and revealed the truth in a few words.

"Our barbecue, in fact, logically speaking, should not be able to compare with the barbecue season and barbecue. How many years have you been doing it? Really? But in fact, it is not the case. Today is no better than before, so we are better in three places."

"First, with Master Zhang as an expert, although the marinade is not halal, Master Zhang's method is very clever. He has his own unique method. Not only is the taste not bad, but it is more relieving and the taste is more mellow.
To be continued...