Beijing Iron-Griddle Barbecue 北京烤肉
Beijing Iron-Griddle Barbecue is featured among the local specialties of Beijing.
Beijing iron-griddle barbecue (北京烤肉) cooks thin slices of seasoned beef or mutton over a round iron griddle called a zhizi. Scallions and the hot metal give the meat a savoury, aromatic finish.
How it is prepared
The meat is sliced and marinated before meeting the griddle. Beijing Tourism describes a version seasoned with soy sauce, cooking wine, ginger juice and sesame oil, with scallions beneath the meat. This is a griddle preparation rather than meat threaded onto skewers.
Flavour & texture
Look for tender slices with browned edges and a clear scallion aroma. Beef and mutton give noticeably different flavours, so the choice of meat matters as much as the seasoning.
Local context & naming
The dish belongs to Beijing's established barbecue tradition. Kaorou Ji is associated with mutton and Kaorou Wan with beef; those examples explain the two choices without making every serving a branch of either brand.
Ordering this dish
Ask whether your order is beef or mutton and whether it arrives cooked or uses a table griddle. For a first shared meal, choose one meat and a simple vegetable accompaniment before adding another large plate.
At the table
Try the meat on its own first, then with the wheat bread and cucumber offered alongside it. If cooking equipment remains on the table, leave handling of the hot griddle to the staff unless they explain the service.
Ingredients to check
Contains meat. Check soy sauce, sesame oil and cooking wine; bread served alongside usually introduces wheat.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Old Beijing Noodles with Fried Bean Sauce 老北京炸酱面 →
Old Beijing zhajiangmian (老北京炸酱面) combines wheat noodles, a concentrated fried bean sauce and vegetable toppings. The classic meat version uses pork in the sauce; the vegetables bring freshness and crunch to a substantial bowl.
Shredded Pork with Sweet Wheat Sauce 京酱肉丝 →
Jingjiang rousi (京酱肉丝) is a Beijing-style dish of thin pork strips coated in a dark, savoury-sweet sauce. Scallion shreds and sheets of tofu skin accompany the meat in the preparation documented by CCTV chef Qu Hao.
Questions before you order
Is Beijing barbecue the same as kebabs?
This entry describes sliced meat on a zhizi iron griddle. A skewer-based barbecue order is a different preparation.
Sources & reading
Identity, the described preparation and local context checked against the linked sources on 8 September 2026. Where a home recipe is cited, it is a documented example, not a restaurant standard. Ordering and serving suggestions are editorial guidance. No recipe testing, exclusive origin, current venue availability or dietary certification is claimed.
Recipes and servings vary between kitchens.
Image credits & notes (1)
- Beijing-style zhizi barbecue, photographed in Beijing.Photo: Zheng Zhou · CC BY-SA 4.0Resized for the web; the photo itself has not been edited. Thumbnails may show a cropped view.
