Beijing Roast Meat

Last updated 2026-11-08 — Beijing Roast Meat includes both beef and lamb. The cooking method uses a specialized roasting tool — an iron grill. It is a round iron plate about two feet in diameter made of wrought iron, with firewood burning underneath and meat roasting on top. First, slices of meat are soaked in a prepared marinade. The iron grill is placed on the table, its surface wiped with sheep tail fat, and pine wood or pine cones are burned beneath it. Scallions are placed on top, and the marinated meat slices are laid over the scallions. Special long chopsticks, about one and a half feet in length, are used to turn the meat. When the beef turns a soy-sauce purple and the lamb turns white, it is ready to eat. Eat as you flip.