History

Kaorouwan, founded in 1686, and Kaorouji, founded in 1848, earned the pairing South Wan and North Ji, and the Beijing grill technique of both is recognised as national intangible cultural heritage. The meat is cooked on a round plate of iron strips set with small gaps, with the fire underneath. Yijucheng, founded in 1898, is described as the earliest known zhizi barbecue tavern in the Qianmen and Dashilar area. The city government's autumn food guide pairs the dish with Beibingyang soda or a shot of erguotou.

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Common allergens: Gluten, Soy, Sesame

Make it at home

Yield Serves 3Hands-on 25 minTotal 55 minDifficulty Easy

Ingredients

  • 500g lamb leg or beef sirloin, sliced 3mm thick
  • 2 tbsp light soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tbsp ginger juice, squeezed from grated ginger
  • 1 tsp caster sugar
  • 1 tbsp sesame oil
  • 1 tbsp cornflour
  • 1 large onion, thinly sliced
  • A handful of coriander
  • 2 tbsp neutral oil
  • 1 tsp ground cumin
  • 1 tsp chilli flakes
  • 1/2 tsp salt

Method

  1. Mix the meat with the soy sauce, Shaoxing wine, ginger juice, sugar, sesame oil and cornflour and leave for 30 minutes.
  2. Stir the cumin, chilli flakes and salt together for the dipping spice.
  3. Heat a cast-iron griddle or heavy frying pan over the highest heat until it smokes, then brush with a little of the oil.
  4. Cook the meat in two batches, spreading it flat for about 45 seconds a side with the onion piled on top, until the edges char and the meat is just cooked through.
  5. Pile the meat and onion on a plate with the coriander and serve at once with the dipping spice.

Tip from the editors. Cook in two batches on a smoking-hot pan; a crowded pan steams the meat grey instead of searing it.

Where to eat zhizi kaorou (beijing griddle barbecue)

Zhizi kaorou (Beijing griddle barbecue) in Beijing

Kaorouji (Qianhai Dongyan) ★ 3.7

¥¥ Northern ChineseShichahai Houhai

Kaorouji on Qianhai Dongyan beside Shichahai grills beef and lamb on an iron griddle in the Beijing zhizi kaorou style, a time-honoured barbecue house.

OrderOrder the zhizi kaorou, beef and lamb grilled on an iron griddle, with a bottle of Beibingyang soda.

TipIt stands on Qianhai Dongyan beside Shichahai; the city's food guide suggests pairing the grilled meat with erguotou liquor or Beibingyang soda.

Directions

Liuji Zhizi Kaorou (Hufangqiao) ★ 4.2

¥¥ Northern ChineseQianmen Dashilar

Liuji Zhizi Kaorou on Lazhu Hutong in Beijing grills beef, lamb and squid on an iron griddle in the old zhizi kaorou style, near Hufangqiao in Xicheng.

OrderGrilled beef, beef tongue and lamb, with squid whiskers and chicken gristle skewers.

TipCtrip lists a waiting area, so expect a queue at mealtimes; the city food guide suggests Beibingyang soda or erguotou with the grilled meat.

Directions

Baqi Barbecue (Xinjiekou) ★ 3.9

¥¥ Northern ChineseXisi Baitasi

Baqi Barbecue on Banqiao Ertiao near Xinjiekou in Beijing grills beef, lamb and pork on an iron griddle in the Beijing zhizi barbecue style.

OrderZhizi kaorou with lamb, beef tongue and pork belly, plus the grilled mushrooms and fish tofu.

TipCtrip lists a waiting area, so expect a queue at dinner; the zhizi kaorou comes with a house dipping sauce, per Ctrip's dish list.

Directions

Dahuaishu Grill ★ 4.4

¥¥ Northern ChineseDongsi

Dahuaishu Grill on Meishuguan East Street in Beijing cooks beef, lamb and pork on an iron griddle in the old zhizi kaorou style, with egg-fried mantou slices.

OrderGrilled pork belly, beef tongue and lamb, with egg-fried mantou slices and gedatang soup.

TipCtrip lists a waiting area and free parking, so expect a queue at peak hours; the egg-fried mantou slices are a side worth adding.

Directions

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