The Kaorou Ji Restaurant was originally named "Luquanju". Because the owner's surname is Ji, it is commonly known as "Kaorou Ji". It is located on the east bank of the front sea of Shichahai in Xicheng District. In 1848, Ji Decai set up a food stall specializing in roasted lamb in Shichahai. Eating barbecue was brought over by the Mongolian people. Generally, a large iron pot with a flat edge is placed on a large round table, an iron ring is placed on the edge of the pot, and then an iron bar grill is placed. There is a fire hole in the iron ring for throwing firewood. Slowly roast with firewood. The best firewood is pine cones, pine wood or cypress. Because the pine smoke and meat flavor blend together, drifting with the wind, the fragrance is smelled all around, which is quite interesting. Although other miscellaneous wood can be used as fuel, it feels a little less powerful without the fragrance of pine smoke. Beijingers have the habit of eating barbecue, especially in winter, when the sizzling barbecue can arouse people's appetite. Because of its tender and delicious roasted lamb, the business was booming. In 1927, Ji Gechen, the third-generation heir of the Ji family, built a large iron pot made in Guangdong with bricks. The sound could be heard several miles away. A shed was built with seven or eight tables in it, turning the roasted meat Ji from a stall vendor into a sit-down vendor, and the official business name was "Roasted Meat Ji". Later, a small building was bought next to the Yinding Bridge along Shichahai, and the store was officially opened. The roasted meat in Hexuan became the "Southern Wan and Northern Ji" in Beijing. The roasted meat of the roasted meat Ji is carefully selected, and the way of eating is unique, with a unique flavor. The beef and mutton on the roasted meat strips of Ji's barbecue, the aroma of meat, drifting in the wind, attracted countless elegant people and gourmets to come here to enjoy the beauty of the scenery and taste the aroma of barbecue. This is the Ji's barbecue that has been popular for hundreds of years. The most important thing for barbecue is to select the meat carefully. Among them, the black-headed round-tailed sheep west of Zhangjiakou are the best for mutton, followed by long-tailed sheep and big goats from Chengde, Hebei and other places. The mutton parts to be used are the hind legs and the upper brain. The hind legs are divided into three forks, cucumber strips, ingot meat, and crotch. Some customers also like to eat the inner and outer tendons of the sheep, and ask for them to be cut a little thicker, so that they have a unique flavor when roasted. It is better to choose beef with a trough flavor. Plowing cattle are not good, and sweating plowing cattle are too old. Beef should use the upper brain, ribs, and tenderloin, and other parts are not used. After selecting the meat, processing is also very important. It must be carefully selected, and the fascia, broken bones, etc. must be removed, and then wrapped with a small grating curtain cloth and pressed. It can only be used after 24 hours. After pressing, slice it. This requires high skills. The knife for cutting meat slices is specially made, about one foot and five inches long. When cutting, the meat should be cut into horizontal and vertical strips. Press it tightly with your left hand, hold the knife with your right hand, and cut it into thin slices. It should be slightly narrower than the shabu-shabu slices, two to three centimeters wide and seven to ten centimeters long. The thickness should be transparent or at least translucent. The knife edge is the key to barbecue. If the thickness is uneven or the fascia in the meat is not clean, it will be difficult to chew after roasting, or it will have a fishy smell. The ingredients of barbecue are also very particular. The green onions and coriander should be cut into fine pieces, and then added with marinated shrimp oil, high soy sauce, cooking wine, sesame oil, vinegar, ginger juice, monosodium glutamate, white sugar, chili oil and other condiments. The prepared condiments should be mixed with the meat slices. When roasting, you can also add raw eggs to the meat slices and roast them together, so that the taste is much stronger. When eating, you can also add ice cucumbers, ice tomatoes, sugar garlic, garlic, etc. to clean your mouth. During the barbecue season, the business was not good before liberation and it was closed. It reopened in 1955. After several renovations and expansions, it has five restaurants and can accommodate more than 200 guests at the same time. The roasted lamb is not greasy, smooth and delicious, and has a mellow flavor, which is very popular among Chinese and foreign guests. At the same time, it also cooks and sells more than 100 kinds of halal dishes, and its representative dishes include dried apricot lamb, braised three whites, fried dragon and phoenix shreds, tomato shrimp cakes, roast duck liver, etc. In addition, its famous dishes include: chicken rice sea cucumber, fried shrimp, fried dragon wind shreds, dried apricot lamb, braised lamb feet, braised camel paws, dry-fried yellow croaker, fried jujube rolls, fried hemp tofu, fried lamb tails, etc. On the basis of maintaining traditional flavor dishes, it also adds swimming seafood. There are also fine shabu-shabu beef and shabu-shabu lamb. As a delicacy, Ji's barbecue has many celebrities who like to eat it, such as Lao She, Mei Lanfang, Ma Lianliang, etc. Mr. Pu Xinshe also wrote a plaque of "Lotus Pond Villa" for Ji's barbecue. Contact number: 64045921 Address: No. 14, Qianhai East Yan, Xicheng District (Shichahai)