What are the characteristics of Beijing's century-old barbecue season?

The founder of the barbecue season in Qing Dynasty lived in Tongzhou. Because I often go to Houhai to sell barbecue, I made the big iron plate for barbecue into strips and transported it to Houhai for assembly. He made a fire below and barbecued on a big iron plate. After making money, the man bought a shop in the northeast corner of YinDing Qiao, selling barbecue meat. There are two ways to eat during the barbecue season, one is warm and the other is Wu. Wenchi is quiet and Wu Chi is hands-on. At the end of the Qing Dynasty, because the distance between King Mi of Qin Chun and the barbecue season was close, Prince Chun, the father of Xuan Tong Emperor Puyi, often sent little eunuchs to the barbecue season to buy barbecues and eat them at home. Barbecue is free, not forced. For literature, it means that the chef cooks in the back kitchen before serving, while for force, he cooks around the fire himself. This form of forced eating is rare now, and the unique time-honored barbecue season still retains the form of "forced eating and self-baking".

Barbecue is free, not forced. For literature, it means that the chef cooks in the back kitchen before serving, while for force, he cooks around the fire himself. This form of forced eating is rare now, and the unique time-honored barbecue season still retains the form of "forced eating and self-baking".

I knew there was a barbecue season in Houhai Silver Ding Qiao. I always thought I opened a branch in Houhai to cater to tourists. After investigation, it is found that 150 years ago, when the barbecue season was a barbecue stall, people were in Ding Qiao and were ignorant.

During the barbecue season, there is a martial arts school room on the third floor. The waiter at the first entrance gave a white towel, which turned out to be too hot in the room to wipe the sweat. There is a large barbecue grill in the middle of the room, and the charcoal fire burns very brightly.

The barbecue season is famous for roast mutton. The meat is natural and delicate, and the broken bone fascia is removed. The gravy tastes just right and won't take away the umami flavor of the meat. Each lamb is also served with parsley and onions.

Everyone is here, and the meat is in the pot. The people took special long wooden chopsticks, the scientific name of which was Liudaomu, and began to bake, and the meat was fragrant.

After the meat was roasted, it was already sweating. Wipe your sweat with a towel on your shoulders, step on a long bench, and hold a bowl in one hand, so you start eating heroically. If there is a mouthful of white wine at this time, it will be more heroic.