At the table
Use chopsticks to take cooked pieces. At a self-grilling table, use separate utensils for raw meat and eating, and ask staff for help with the hot grill.
Not vegetarian. Marinades may contain soy, wheat, sesame or alcohol; some other recipes use egg or shrimp seasoning. Check ingredients and keep clear of the hot iron.
The pictured lamb version has onion, scallion and coriander. A mild marinade can contain no chili, but dips and spice additions vary.
An adult should handle the grill. Offer fully cooked, tender meat in small cooled pieces only if the child can chew it well; check seasoning and allergens.
Recipes vary. Ask the restaurant about ingredients and serving before you order.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Beef and lamb are alternatives. Marinades differ; one lamb version uses dark soy sauce, cooking wine, sugar, salt, ginger, sesame oil and starch.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Savory meat and soy-seasoned juices with fragrant onions and coriander; chili and other seasonings vary.
- Chili heat
- Texture
- Thin slices with browned edges; tenderness depends on the cut and cooking time.
- How it’s made
- Slice and marinate the meat, then turn it on a hot iron zhizi with aromatics until cooked. Home versions may use an electric griddle.
Beef and lamb are alternatives. Marinades differ; one lamb version uses dark soy sauce, cooking wine, sugar, salt, ginger, sesame oil and starch.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Beijing.
About this regional connection
Beijing: Beijing association independently supported by Ministry of Commerce brand craft and local tourism sources; no universal origin claim.
Ask if they have it first
请问你们有炙子烤肉吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Beijing’s zhizi roast through one Hui Muslim restaurant’s history
Kaorou Wan, a Beijing Hui Muslim restaurant, traces its opening to 1686. Its founder began by pushing a handcart selling charcoal-grilled beef. The round iron zhizi gives Beijing’s marinated beef or lamb its characteristic cooking surface. The restaurant’s roast-beef craft received Beijing heritage recognition in 2006, while Beijing roast-meat technique entered the national heritage list in 2008.