Kao Rou Wan

A featured Beijing specialty, Kaorou (grilled meat) is roasted grilled on a bespoke round-shaped iron plate after sliced beef and mutton is pickled. Beijingers started eating it in the Ming Dynasty (1368-1644). According to Record of Catering in the Ming Court (《明宫史•饮食好尚》), “Ming royals consume roast grilled beef and mutton while appreciating plum blossoms indoors on snowy days”. Later on, barbecue grill began to catch on among the general public.
Established in 1686, Kao Rou Wan offered grilled beef in the beginning. It joined Kao Rou Ji (another barbecue house) as the two most prestigious barbecue houses in Beijing. People usually barbecue at Kao Rou Wan in the south and Kao Rou Ji in the north of Beijing.
Kao Rou Wan has earned a name thanks to selected beef and lamb, skilled meat-cutting technique and delightful seasonings. Iron plate produces scents like those of pine twigs, jujube wood and pear wood, making meat taste tender. That's why the beef and lamb that Kao Rou Wan offers is crowned to be as tender as tofu. Kao Rou Wan's grill techniques have already been slated as national intangible cultural heritage. In addition to grilled beef and lamb, goose liver with fungus, stir-fried beef, Kung Pao Prawns and roast mutton chop are also on offer at Kao Rou Wan.