炙子烤肉
.jpg)
炙子烤肉起源于中国北方塞外的蒙古族，随着满洲入主中原，技艺带入北京。炙子烤肉成型于清康熙二十五年。炙子指用铁条钉成的铁板，烧热后用来炙烤，烤肉多余的脂肪透过缝隙滴走[1]。而烤肉的柴火主要使用带有芳香的木柴，如松木或枣木、梨木等果木[2]。主要用牛羊肉，多为清真法宰杀。
在北京，炙子烤肉分为“文吃”和“武吃”。文吃即是由师傅在后厨准备好，吃相较为斯文。武吃即围站在炙子旁，自己取腌好的肉在炙子上烤熟[3]。配菜通常是大葱/洋葱和芫荽。一同配芝麻烧饼食用。蘸食的小料分干湿两种，干料通常是孜然、茴香、辣椒和芝麻，湿料则是芝麻油、醋。
清末京城以烤肉闻名的饭店有三家，烤肉宛、烤肉季和烤肉王。目前仅剩“南宛北季”。烤肉宛以烤牛肉为主，烤肉季为羊肉。
参见[编辑]
参考文献[编辑]
- REDIRECT Template:Delete
脚本错误：没有“Redirect_Template_List”这个模块。 This article "炙子烤肉" is from Wikipedia. The list of its authors can be seen in its historical and/or the page Edithistory:炙子烤肉. Articles copied from Draft Namespace on Wikipedia could be seen on the Draft Namespace of Wikipedia and not main one.
This article "炙子烤肉" is from Wikipedia. The list of its authors can be seen in its historical and/or the page Edithistory:炙子烤肉. Articles copied from Draft Namespace on Wikipedia could be seen on the Draft Namespace of Wikipedia and not main one.
This article "炙子烤肉" is from Wikipedia. The list of its authors can be seen in its historical and/or the page Edithistory:炙子烤肉. Articles copied from Draft Namespace on Wikipedia could be seen on the Draft Namespace of Wikipedia and not main one.
