Grilled chicken wings x2, beef tendon x3, Yanjing beer
Kao ji chi (grilled chicken wings), niu ban jin (beef tendon skewers), and Yanjing Beer are popular dishes and beverages widely enjoyed in Beijing and other northern regions of China. Especially in the Shichahai (Houhai) area of Beijing, a variety of skewered dishes are offered at restaurants and street stalls, attracting both locals and tourists. Kao ji chi consists of chicken wings seasoned with spices and grilled on skewers, while niu ban jin features beef tendon cooked on skewers, known for its chewy texture. These dishes are often served with beer, most notably Yanjing Beer, a representative local brand. Together with the lakeside scenery, they embody the city's food culture.
- Taste Rating
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My honest impressions after having roasted chicken wings (teba) x2, beef tendons x3, and Yanjing beer.
- Price
- 60 Yuan Renminbi
- Meal Date
- 9/28/2025
AI Gourmet Analysis
Skewer Culture in Beijing's Shichahai District, China — Kao Jichi (Grilled Chicken Wings) and Niubanjin (Beef Tendon)
Shichahai (Houhai) in Beijing, China, is a traditional tourist destination renowned as a gourmet hotspot frequented by locals and tourists alike. In this district, lined with historic eateries such as "Houhai Nanmen Shuanrou," the culture of Chinese skewered barbecue (chuanr) is firmly rooted. Two representative street foods served here are "Kao Jichi (grilled chicken wings)" and "Niubanjin (grilled beef tendon)." Both are staples of northern Chinese barbecue cuisine, offering flavors familiar to Beijing residents.
Characteristics and History of Kao Jichi (Grilled Chicken Wings)
Kao Jichi is a skewered dish made primarily from chicken wings, which are usually marinated in a special sauce and then grilled over charcoal or a gas grill. The skewer tradition in China has strong influences from the northwestern regions such as Xinjiang Uyghur Autonomous Region and Inner Mongolia Autonomous Region, featuring spicy flavors and a pleasantly charred exterior. Common seasonings include cumin, chili pepper, Sichuan peppercorn (huajiao), and five-spice powder, all of which add an appetizing aromatic punch.
| Main Ingredients | Chicken wings, cumin, chili pepper, Sichuan peppercorn, soy sauce, garlic, ginger |
|---|---|
| Cooking Method | Marinated in special sauce, then grilled directly over fire |
| Place of Origin | Northern and Northwestern China (e.g., Xinjiang Uyghur Autonomous Region) |
Recently, variations of Kao Jichi have increased, especially in urban areas, incorporating elements like honey or sesame. Its ease of eating and spicy flavor have made it popular not only with locals but also with international visitors.
About Niubanjin (Beef Tendon)
"Niubanjin" refers to skewered beef tendon (sinew), known for its slightly firm texture and the deep savory taste that expands with every bite. In Chinese barbecue stalls and eateries, niubanjin is seasoned with special spicy seasoning, salt, and cumin before being grilled. Its unique texture and flavor make it especially popular as a snack to accompany beer.
| Main Ingredients | Beef tendon, cumin, chili pepper, Sichuan peppercorn, salt, soy sauce, oil |
|---|---|
| Cooking Method | Pre-boiled beef tendon is seasoned, then grilled directly over fire |
| Typical Regions | All across China (especially northern regions) |
Beef tendon contains many muscle fibers, and grilling (without long stewing) allows diners to enjoy its pleasant chew. In China, it is especially popular within the custom locally called "Luchuan" (eating skewered grilled foods), and the pungent spicy flavors make it a favored choice as a side dish during lively gatherings and summer nights.
Yanjing Beer and Grilling Culture
In lakeside areas like Shichahai and Houhai in Beijing, it is customary to enjoy beer along with skewer dishes. Among these, "Yanjing Beer," a major Beijing beer brand established in the 1980s, is a representative choice, with distribution not only in China but also across Asia, Europe, and North America. Its crisp, refreshing taste pairs well with the rich flavors of Chinese cuisine, and is especially well matched with spicy barbecue skewers.
Summary — The Taste of Cooling Off Beijing-Style
Kao Jichi and Niubanjin skewers are culinary delights reflecting a fusion of northern and western Chinese food cultures, and have taken root as urban street foods. The experience of tasting them lakeside in historic areas such as Houhai and Shichahai serves as a symbol of modern Beijing's social culture. Served alongside local beer, these skewers are a classic Beijing gourmet experience enjoyed by visitors from around the world.