Beijing barbecue

Author: Sa Zhao Wei
Publisher:
Publish Date: 1998-09-01
Features: The food culture of Beijing, like that of the entire country, is a vast and profound topic. Introducing it is not something a small booklet can handle. Taking a more convenient approach, we start with places that are distinctly characteristic of Beijing's food culture, using a glimpse to see the whole picture. Barbecue is a unique gem in Beijing's food culture. The title of this book is Beijing Barbecue, and its main purpose is: to introduce the long history of barbecue and smoked dishes in Beijing; to discuss its status and role in Beijing and national food culture; to analyze its experience in integrating cooking methods from various ethnic groups and regions during its development; to introduce the varieties and preparation methods of major barbecue dishes, while also looking ahead to the future development of Beijing barbecue in the 21st century under new technological conditions. During the writing process, we strive to take famous time-honored barbecue restaurants as the main thread to weave a story of Beijing barbecue history. Beijing's time-honored restaurants are the links connecting the characteristics and experiences of food culture across the country, like brilliant pearls, becoming treasures in the field of food culture. They all have a long history of running businesses, forming unique styles and specialty foods. Their cooking methods are typical, with a tradition of stable quality, genuine products, and a strong emphasis on credibility. They have successful management and business experience. Therefore, following the principle of combining theory with practice, vividly introducing the overall picture of Beijing's food economy and its food culture traditions through these time-honored restaurants will be a meaningful endeavor.