Grilled Lamb / Charcoal-grilled Meat (for one person, including snacks and beer)
Yang rou barbecued meat (Zhizi Kaorou) is a representative lamb dish enjoyed mainly in northern China, especially in Beijing. The basic style involves thinly sliced lamb seasoned with a special sauce or spices and grilled on an iron plate (zhizi) or over a charcoal fire. Its history dates back to the mid-Qing Dynasty, when it gained popularity among both the imperial court and common people. Even in modern times, many restaurants — such as the famous "Kaorou Liu" in Beijing — continue to preserve the traditional recipes and cooking methods. Despite its simplicity, yang rou barbecued meat is characterized by delicate seasoning and the social aspect of sharing a meal, conveying the diversity and regional characteristics of Chinese food culture.
- Taste Rating
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Tender, juicy, and with almost no gaminess, yet it has the full, rich flavor of lamb. It’s the unmistakable taste of a long-established restaurant—absolutely perfect.
- Price
- 162 Yuan Renminbi
- Meal Date
- 9/21/2025
- Food Travel Log
- Beijing’s zhizi kaorou, a type of grilled meat said to have inspired the origin story of Jingisukan.
Let’s eat at Kaorou Liu, a restaurant founded in 1900!
The lamb was tender and juicy. Its gamey smell was subtle, but the umami was intense—just what you’d expect from a long-established restaurant.
As someone from Hokkaido, I do sometimes miss the stronger scent of mutton, but I can make up for that with my imagination!
AI Gourmet Analysis
Overview of Lamb Grilled Meat (Zhizi Kaorou)
Lamb grilled meat, particularly the dish known as "Zhizi Kaorou" (炙子烤肉) in Chinese, is recognized as a traditional lamb dish in Beijing and northern China. Zhizi Kaorou typically involves thinly sliced lamb that is marinated in special sauces and spices, then grilled on a dedicated iron griddle or charcoal grill. The tradition of lamb cuisine in China traces its roots to the food culture of the pastoral peoples of the Inner Mongolia Autonomous Region and northern areas. It has evolved into many different regional styles, but in Beijing especially, the grilled meat dish using a tool called "zhizi" became highly esteemed, even being adopted into imperial court cuisine by the mid-Qing dynasty.
History and Background
The history of Beijing’s Zhizi Kaorou is believed to date from the late 19th to early 20th centuries. In northern China, where lamb consumption is common, the techniques of finely slicing meat and unique seasoning developed and spread to both restaurants and home kitchens. One of the famous long-established restaurants, "Kaorou Liu," founded in 1900, is noted for preserving this tradition.
The zhizi itself is a round iron mesh or griddle, and it is characteristic of this culture to place a charcoal fire or a special stove at the dining table so diners can grill their own meat. There are theories relating this format to Japan’s "Jingisukan" (Genghis Khan barbecue), and when discussing the origins of Jingisukan, Beijing-style Zhizi Kaorou is also often cited as a candidate. The methods of preparing lamb and sharing food at the table have similarities with the kebab cultures of Western and Central Asia, as well as with Western barbecue styles.
Cooking Methods and Characteristics
The meat used in Zhizi Kaorou is typically lamb (young sheep) or mutton (adult sheep), but in Beijing, there is a particular preference for tender and juicy lamb. The marinade often includes soy sauce, sesame oil, ginger, garlic, scallion, and cilantro, as well as spices like cumin and chili pepper. Since the meat is grilled for only a short time, the flavor is concentrated while the distinctive smell of lamb is carefully suppressed.
Common accompaniments include sliced red onion, cilantro, and several types of distinctive dipping sauces (such as sesame sauce or green chili sauces). These play a role in harmonizing with and accentuating the flavor and aroma of the lamb. Lamb grilled meat also pairs well with local beer, which adds a refreshing note to the meal.
Cultural Significance and the Present Day
Zhizi Kaorou has been loved as a familiar taste of the commoners in Beijing and is an indispensable dish for gatherings with family and friends. In the late Qing dynasty, it was seen as a luxurious hospitality dish among nobles and literati, and many famous restaurants competed in lamb quality and sauce recipes. Even today, it is served in both long-established eateries and modern restaurants, and has spread to other parts of China and Chinese restaurants overseas.
The method of grilling lamb also strongly reflects the crossing of ethnicities and culinary exchanges, and Beijing’s Zhizi Kaorou has become a symbol of culinary diversity. By bringing out the unique flavor and aroma of lamb, while also being adaptable to modern tastes, this dish has remained beloved over the years.
Related Dishes and Comparisons
In other parts of China, skewer-style lamb dishes such as "Yangrou Chuan" and "Shish Kebab" from Xinjiang Uyghur Autonomous Region are also highly popular. Unlike these, Zhizi Kaorou is characterized by diners grilling thinly sliced meat by themselves at the table, offering greater freedom and a stronger sense of communal dining.