Zhizi Roasted Meat

Zhizi Roasted Meat has a long history. It originated from the eating habits of the northern nomadic tribes. In the past, people would roast mutton and other meats on an iron Zhizi (a kind of iron plate that is slightly convex in the middle). This cooking method was introduced to Beijing with ethnic integration and, after years of evolution and development, has become a favorite specialty food of Beijingers.

1、Main Ingredients

• Mutton or Beef: Traditionally, Zhizi Roasted Meat mainly uses mutton. Tender parts such as lamb loin and hind leg meat are selected. These parts have tender meat with a good mix of fat and lean, and the taste after roasting is excellent. If it is beef, generally tender parts like beef loin and brisket are chosen.

2、Accessory Ingredients

• Seasonings: A rich variety of seasonings is the key to the deliciousness of Zhizi Roasted Meat. They mainly include shredded scallions, shredded ginger, minced garlic, minced coriander, cumin, chili powder, ground Chinese prickly ash, salt, sugar, light soy sauce, cooking wine, sesame oil, etc. Shredded scallions, shredded ginger, and minced garlic are used to remove fishy smells and enhance the fragrance. Cumin and chili powder can add unique flavors, making people feel the strong aroma of roasted meat. Ground Chinese prickly ash adds a numbing taste. Salt and sugar are used for seasoning to make the taste more balanced. Light soy sauce and cooking wine can enhance the freshness of the meat. Sesame oil makes the roasted meat more moist.

1、Taste

• Zhizi Roasted Meat has a rich flavor. The fragrance of the seasonings is fully integrated into the meat. The aroma of cumin, the spiciness of chili powder, the numbing taste of ground Chinese prickly ash, and the fragrances of scallions, ginger, and garlic are intertwined. The natural freshness of the meat is brought out during the roasting process. Coupled with the freshness-enhancing effect of light soy sauce, cooking wine and other seasonings, the roasted meat has a mellow taste, with a moderate saltiness, a slight sweetness and spiciness, which greatly stimulates the appetite.

2、Texture

• The texture of the roasted meat is tender and juicy. Since tender meat is selected and roasted under the correct time and temperature, the meat will not become dry and tough. The outer skin is roasted until slightly charred, with a special charred and fragrant texture, while the inside remains tender. When bitten, the juice overflows, and together with the seasonings and accessories such as scallions and coriander, it releases a rich texture in the mouth.

1. Meat Processing: Cut the mutton or beef into thin slices. This requires certain knife skills. The thickness of the thin slices is generally about 2 - 3 millimeters so that they can be quickly cooked through when roasting. Put the cut slices of meat into a bowl, add shredded scallions, shredded ginger, minced garlic, light soy sauce, cooking wine, salt, sugar, sesame oil and other seasonings, stir well and marinate for 15 - 30 minutes to allow the slices of meat to fully absorb the flavors of the seasonings.

2. Roasting Process: Place the iron Zhizi on the charcoal fire to heat it. When the Zhizi is hot enough, brush a thin layer of oil on it to prevent the slices of meat from sticking to the Zhizi. Then evenly spread the marinated slices of meat on the Zhizi. Use special long chopsticks to quickly turn the slices of meat to make them evenly heated. During the roasting process, sprinkle cumin, chili powder, ground Chinese prickly ash and other seasonings according to personal taste. When the slices of meat change color and curl up and are cooked through, move the roasted meat to a plate and sprinkle minced coriander on it.