Company name: BBQ 10,000 Headquarters Location: Beijing Date of establishment: A.D. 1686 Business scope: roast beef and beef and mutton buns? Scale: national super-class restaurant flavor: introduction, scale, celebrity communication in Kangxi period of Qing Dynasty, Qi Baishi and barbecue bay, Yao's old shop, skills and brand image. When Beijingers talk about barbecue, they must mention "South Bay and 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 old society, when diners eat barbecue, they all stand 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, marinated shrimp oil, shredded onion and coriander leaves. Take a long bamboo chopstick in one hand, dip the cut mutton in seasoning and turn it over on the fire. When the meat is cooked, eat it with sugar and garlic, cucumber strips and spicy beef tongue cakes, or drink it with wine. Especially in the cold autumn and winter, I eat a lot and feel comfortable all over. Large-scale barbecue restaurant is a national first-class restaurant, and now it has two main stores and branches. The head office opened in June 2004 at No.58 Nanlishi Road, Xicheng District, with a newly renovated building area of over 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, highlighting 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 shop is elegantly decorated. After years of operation, Wan Barbecue has accumulated rich experience, and the development and scale of the enterprise have been expanding. It is a national first-class restaurant. Headquartered in South Lishi Road, it 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 the 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. Celebrities have been associated with Qi Baishi and Barbecue Wandu for 300 years. Barbecue Wan won a good reputation and was favored by several generations of literati and celebrities. The most touching thing is that this barbecue won the love of Qi Baishi, a master of Chinese painting, and Zhong Ding specially wrote the word "roast", inscribed a plaque and presented him with a birthday peach. One day in the late 1940s, a journalist named Tang Youshi was a "Shi Bao" (it is said that he was also a calligrapher who could write lines and cursive scripts with his left hand). Please invite the old man Qi Baishi to taste the barbecue in "Barbecue Bay". 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 followed him. Sure enough, the unique flavor of the barbecue bowl made the old man Baishi full of praise. 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 make a remark to restaurants and write a plaque. Master Wan of the barbecue took the opportunity to say, "We don't even have the name of a 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 the handkerchief alley, brought rice paper, and immediately began to write a book. I saw that he only wrote the word "baked" by Zhong Ding. After he finished 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 my pen away, laughed 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 gives 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 for the "barbecue bowl" 1946, Baishi is 86 years old and has a long life. Wan once again invited the barbecue old man to inscribe. The old man Baishi once again inscribed the "Muslim BBQ Million" plaque. At the same time, he painted "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. "Later, on his 88th birthday, he drew a peach and sent it to a barbecue bowl with the inscription:" 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 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, when I was in a good mood, I wrote a poem to the other party: "Wanjia barbecue has a long reputation and has made great strides in teaching skills; The working people are happy and unforgettable about the reputation of leading the party. "1in the winter of 964, Guo Moruo, then vice chairman of the National People's Congress, came to the barbecue shop to look for the barbecue flavor of the year, revisited the old place and tasted the barbecue again. He was very happy and recorded the chairman's poem "Qingpingle Liupanshan" impromptu. There are also two poems by the Prime Minister in the BBQ Bay and Zhang Jiyuan? Night parking and other painters near Fengqiao. 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 inscribed the plaque of "Muslim BBQ Million", drew a plum blossom picture as a gift, and then drew a peach blossom with the title "Benevolence and Longevity". Guo Moruo, Mei Lanfang and other celebrities have written here. Skills roast beef has unique production skills, fine ingredients, fine production and fresh taste. Essence of material selection. The selected cows are castrated bulls of four and a half years old or cows that have only given birth. Only fresh and pure parts such as upper brain, upper head and tenderloin are selected; Knife skill. Cut the meat into willow leaves with a special steel knife, about 0/50 pieces per catty/kloc; 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 roasting, put the shredded onion first, then the sliced meat, and turn it back and forth until it is cooked. Eat sugar with garlic, melon strips, Chili oil and sesame seeds cake. There are two ways to eat: "warm food" and "strong food". "Five feet" means that diners step on a long bench, 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". The brand image of roast beef was once renamed as Mu Ping Barbecue Shop during the Cultural Revolution. After the Cultural Revolution, the old brand was restored. The barbecue garden also operates dozens of halal dishes, and it is also known as the four outstanding halal restaurants in Xicheng with Youyishun, Hongbin Building and National Palace. In the barbecue room on the left side of the barbecue hall, a pair of 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 and can be described as the treasure of barbecue gardens. The meat in the barbecue shop is very elegant. Cows or cows in Xikou Street are 4 to 5 years old and weigh more than 300 Jin. Only tender parts such as upper brain, ribs, tenderloin, Mi Long, purple cover, monk, etc. are required to be taken, and the meat tendons are removed. Beef and mutton are carefully selected, with exquisite knife work and exquisite seasonings, and pine branches, jujube trees and pear trees are specially selected for roasting. The roasted meat is smooth and waxy, fat but not greasy, and thin but not firewood. BBQ Wan is now run by Wan Hua Fu, the sixth generation descendant of Wan Wan. He has more than 50 years of practical experience in cutting meat. Regardless of beef and mutton, the fascia should be removed and evenly cut into 6 mm thin slices. With sesame oil, soy sauce, shrimp oil, cooking wine, ginger juice, sugar, vegetarian dishes, shredded onion, coriander and so on as seasoning, it is deeply favored by Chinese and foreign guests. Barbecue Bay signature dishes here can eat the 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; Baishui sheep tendon, carrion soup fresh; Candied fruit made of yam and jujube, nourishing qi and beauty; Air ball, waxy and slightly sweet. ...