Beijing barbecue originated from the traditional food of northern nomadic people. The original barbecue method was that nomads cut meat with hunting knives and then roasted it with horse manure. In the sixth century AD, the barbecue method was improved and recorded in writing. The "roasted belly" mentioned in "Qimin Yaoshu" by Jia Sixie of the Northern Wei Dynasty was barbecue at that time. The method was to cut the meat into small cubes, marinate it with scallion and salt and soy sauce for a while, and then roast it. In the Ming Dynasty, "every time it snowed, the palace would warm up and enjoy plum blossoms and eat roasted lamb." In the late Ming and early Qing dynasties, barbecue spread to the people. Among them, "Nanwan Beiji" is the most famous barbecue restaurant in Beijing. "Kaorou Wan" opened in the 25th year of Emperor Kangxi of the Qing Dynasty (1686 AD), and has a history of more than 300 years. It mainly sells Beijing roast beef and Beijing Muslim cuisine. It is one of the oldest and most experienced time-honored brands in Beijing. Kaorou Wan got its name because the owner's surname was Wan. The third-generation heir, Wan Yukui, officially established the "Wan Ji" brand. By the fifth-generation heir, Wan Qirui, it had become a famous Muslim restaurant in Beijing and was renamed "Kaorou Wan". The plaque was inscribed by Puyi, the younger brother of Emperor Xuantong of the Qing Dynasty. "Kaorou Wan" barbecue inherited and maintained the traditional barbecue skills, and constantly met the taste needs of different people, making it unique in Beijing barbecue. "Kaorou Ji" was originally a "barbecue stall" by the Yinding Bridge in Shichahai, North City, and the stall owner was Ji Decai. After that, it was inherited by Ji Zongbin (his son), Ji Zengyuan (his grandson), and Ji Gechen (Ji Zengyuan's younger brother). Ji Gechen bought a small, quaint building facing north and south by the Yinding Bridge and continued to operate barbecue. He established the brand "Kaorou Ji" and has been famous for more than a hundred years. Kaorou Ji is different from Kaorou Wan. It mainly roasts lamb. Its characteristics are: fine selection of ingredients, rigorous cooking technology, and unique cooking methods. The barbecue season was awarded the title of "China's time-honored brand" by the Ministry of Domestic Trade, and its roast lamb and sesame biscuits were recognized as famous Chinese dishes and snacks. Beijing barbecue culture is rich in connotation and unique in production techniques. It has important historical and cultural value and social value. In 2008, Beijing barbecue production techniques were selected into the second batch of national intangible cultural heritage protection list in my country. (No pictures yet, welcome to provide.) (No pictures yet, welcome to provide.)