Barbecue wan detailed information daquan

The number of barbecue shops in Beijing is the oldest. It was founded in the 25th year of Kangxi in Qing Dynasty (A.D. 1686) and has a history of more than 320 years. In the early years of Beijing, as we all know, there were seasons in the south and in the north. Roasted mutton in Ji and roast beef in Wan have their own ways. Barbecue Bay is located in Xuanwumennei Street, Xicheng District, and was established at 1686. It turned out that a Muslim surnamed Wan sold beef and mutton with a cart in Xuanwumen area. In the second generation, barbecue was put in the car and roast beef was sold. It was not until the third generation that it bought the pavement, and since then it has been operating, specializing in roast beef and beef and mutton buns. Master artists such as Zhang Daqian, Mei Lanfang and Ma Li Anliang are frequent visitors here.

Company name: BBQ 10,000 Headquarters Location: Beijing Founded: A.D. 1686 Business scope: Roast beef and beef and mutton in soup? Scale: national first-class restaurant flavor: introduction, scale, celebrity communication in Qing Kangxi period, Qi Baishi and barbecue bay, famous cultural shops, skills and brand image. When Beijingers talk about barbecue, they will definitely mention the "South Bay North Season". "South Bay" is the barbecue bay. The number of barbecue shops in Beijing is the oldest. It was founded in the 25th year of Kangxi in Qing Dynasty (A.D. 1686) and has a history of more than 320 years. The roast beef in the barbecue bowl is delicious and tender, and has the reputation of "tofu". In the past, when diners ate barbecue, they all stood around the stove, with one foot on the bench and one foot on the ground. Holding a seasoning bowl in one hand, the bowl is a mixture of soy sauce, vinegar, Jiang Mo, cooking wine, pickled shrimp oil, shredded onion and coriander leaves. Take a long bamboo chopstick in one hand, dip the sliced mutton in seasoning and turn it over on the fire. When the meat is cooked, eat it with sugar, garlic, cucumber strips and hot beef tongue cakes, or drink it with wine. Especially in the cold autumn and winter, I eat a lot and feel comfortable all over. Wan Barbecue Shop is a first-class barbecue shop in China, and now it has two main stores and branches. The headquarters opened in June 2004 at No.58 Nanlishi Road, Xicheng District, with a newly renovated building area of more than 4,000 square meters, which can accommodate more than 800 people at the same time. The hall is spacious and bright, the elegant rooms are luxurious and elegant, and the corridors are antique and unique, which shows the traditional halal characteristics. The main barbecue on the first floor is traditional barbecue and buffet barbecue; There are large, medium and small banquet halls and scattered seats on the second and third floors, which are used to receive group gatherings and banquet tables. The branch is located at No.69 Wanquanhe Road, Haidian District, with a business area of more than 2,000 square meters. There are 8 private rooms upstairs and downstairs, and the banquet hall is bright and beautiful, which is a good place for tourists to rest in Beijing. Wan Barbecue Restaurant is elegantly decorated. After years of operation, BBQ Bay has accumulated rich experience, and its enterprise development and scale have been continuously expanded. This is a national first-class restaurant. The head office located in South Lishi Road covers an area of more than 4,000 square meters and can accommodate more than 800 people. In 2006, the production skills of roast beef in barbecue bay and roast mutton in barbecue season were recognized as intangible cultural heritage of Beijing. (This is similar to Dahongpao) In 2006, it was re-recognized as an "old Chinese brand" by the Ministry of Commerce. For 300 years, celebrities have been associated with Qi Baishi and Barbecue Wandu. Barbecue balls have won a good reputation and have been favored by generations of scholars and celebrities. The most touching thing is that the porcelain bowl won the favor of Qi Baishi, a master of Chinese painting. Zhong Ding wrote the word "roast" for the porcelain bowl and wrote a plaque and a peach for the porcelain bowl. One day in the late 1940s, a journalist named Tang Youshi was a "poetry newspaper" (it is said that he was also a calligrapher who could write lines and cursive scripts with his left hand). Please invite Mr. Qi Baishi to taste the barbecue of "Barbecue Million". Qi Lao smiled and said, "Where can I chew my teeth?" Tang said, "Because you can chew, I'll treat you to a barbecue." Then he added, "That meat is as tender as tofu." Qi Lao was in a good mood that day, so he picked up his cane and went with him. Sure enough, the unique flavor of the barbecue bowl made the old man Baishi praise again and again. Master Wan, who barbecued that year, carefully cut two bowls of "Niumilong" for Qi Lao, and when it was cooked and served on the table, Qi Lao was full of praise. In those days, it was common for famous writers to mention a word to restaurants and write down plaques. Master Wan of the barbecue took the opportunity to say, "We don't even have our names on the plaque!" Qi Lao understood his meaning and freely promised to give a plaque. Barbecue balls are deeply loved by Qi Baishi. Qi Lao took the opportunity to go to the Tang family in handkerchief alley, brought rice paper and immediately began to write a book. I saw that he only wrote a word "baked" by Zhong Ding. After writing, he suddenly stopped writing, thought a little, and wrote a small line below: "Zhong Ding doesn't have this baked word. This was invented by Qi Huang (the name of an old man named Baishi). After writing, I threw a pen, smiled and left excitedly. The word "roast" was framed and hung in the barbecue shop. After the old man Baishi left, everyone appreciated Qi Lao's inscription and praised it again and again, but there was only one word "roast". Is it a plaque? If someone has an idea, it is better to imitate his pen, add the word "meat million" and make a plaque. Later, I thought it was inappropriate. Just use this word and hang it on the wall as a plaque of "barbecue bowl" 1946, Baishi is 86 years old and has a long life. Barbecue Wan once again invited the old man to write an inscription. The old man Baishi once again inscribed the "Muslim BBQ Million" plaque. At the same time, he painted the Plum Blossom Map and wrote a poem: "Step cold, pine and cypress are fine and healthy, knowing that there is no blood and more blood." After that, on his 88th birthday, he drew a peach and sent it to a barbecue bowl with the caption "Long life to the benevolent". It can be seen that the relationship between Baishi old man and barbecue bowl is deep. Pu Ru, the cousin of Puyi, the last emperor of China, and Yao Laodian, a famous cultural figure, highly praised the barbecue in the barbecue bowl and once wrote a plaque for it. Zhang Daqian and Guo Moruo, etc. And wrote an inscription for the barbecue bowl. 1960 10 Mr. Mei Lanfang, a famous Peking Opera artist, invited famous artists in the art world to taste the barbecue in the barbecue bowl again. After dinner, if you are in a good mood, you will write a poem and give it to the other party: "Wanjia barbecue has a long reputation and has made great progress in teaching skills;" The working people are happy and unforgettable about the reputation of leading the party. "/kloc-in the winter of 0/964, Guo Moruo, then vice chairman of the National People's Congress, came to the barbecue shop to find the barbecue taste of the year, and revisited the place to taste the barbecue again. He was so happy that he improvised the chairman's poem "Qingpingle Liupanshan". There are two poems on the barbecue stall and Zhang Jiyuan? Night parking near Fengqiao and other painters. After tasting the barbecue, Qi Baishi, a famous master of Chinese painting in China, specially wrote the word "roast" on the Zhong Ding and wrote an afterword. At the age of eighty-six, he wrote a plaque called "Muslim Barbecue Million", drew a plum blossom as a gift, and then drew a peach called "Long Life for the Benevolent". Guo Moruo, Mei Lanfang and other celebrities have written here. Skills Roast beef has unique production skills, fine ingredients, exquisite production and fresh taste. Essence of material selection. The cows chosen are castrated bulls of four and a half years old or cows that have only given birth. Only fresh and pure upper brain, upper head and tenderloin are selected; Knife skill. Cut the meat into willow-shaped pieces with a special steel knife, about 150 pieces per catty; The fuel for barbecue is pine branches or pine cones; Special barbecue, the spacing of "iron bars" is very particular; Roasting method: soak the marinated meat slices in the prepared juice to taste. When baking, put the shredded onion first, then the sliced meat, and turn it back and forth until cooked. Serve with sugar and garlic, melon strips, Chili oil and sesame cakes. There are two ways to eat: "Wen Chi" and "Wu Chi". "Wuchi" means that diners stand on a long bench with one foot, holding special long chopsticks, roasting while eating and drinking "drunken knife" liquor. People call this way of eating "strong food and self-baking". Some people call it "old Beijing flavor". During the Cultural Revolution, the brand image of roast beef was once renamed as Mu Ping Barbecue Shop. After the Cultural Revolution, the old brand was restored. The barbecue garden also operates dozens of halal dishes, and is called the four major halal restaurants in Xicheng together with Youyishun, Hongbin Building and National Palace. In the barbecue room on the left side of the barbecue hall, a pair of red copper ovens are quite eye-catching. This is specially made by the old Tianqiao artist invited by the boss. The barbecue on the stove is an antique of Kangxi period. It is said that it has a history of 300 years, which can be described as the treasure of barbecue garden. The meat in the barbecue shop is very exquisite. Cattle in Xikou Street are 4-5 years old and weigh more than 300 Jin. Just take tender parts such as upper brain, ribs, tenderloin, Mi Long, Zigai and Monk, and remove muscle tendons. Beef and mutton are carefully selected, with exquisite knives and exquisite seasonings, and specially roasted from pine branches, jujube trees and pear trees. The roasted meat is smooth, fat but not greasy, and thin but not firewood. Wan's barbecue is now managed by Wan Huafu, who is the sixth generation descendant of Wan's family. He has more than 50 years of practical experience in cutting meat. No matter beef or mutton, the fascia should be removed and evenly cut into 6 mm thin slices. It is mainly made of sesame oil, soy sauce, shrimp oil, cooking wine, ginger juice, sugar, vegetarian dishes, shredded onion, coriander and so on, and is deeply favored by Chinese and foreign guests. Barbecue Bay's signature dishes can be eaten here with a unique flavor from the Kangxi period of the Qing Dynasty in Beijing. Beef and mutton are all fragrant after roasting. There are all kinds of authentic old Beijing-style side dishes and stir-fried dishes in the shop. Among them, sesame duck skewers are never tired of eating; Crispy leg of lamb cooked in the west, separated from flesh and blood; White sheep tendon, rotten broth fresh; The candied fruit made of yam and jujube is beneficial to qi and beauty; Air ball, waxy and slightly sweet. ...