1990s中国北京炙子烤肉1990s Beijing, China Zhizi Kaorou

炙子烤肉是中国北京一道历史悠久，有名的烤肉。“炙子”是一种由铁条形成的烤盘，和果木碳进行烤制。在上世纪80、90年代，中国北京非常盛行吃炙子烤肉。当时分为“文吃”与“武吃”两种形式。文吃较斯文，由后厨厨师烤好后盛盘供食客食用。武吃较为传统，食客围坐在炙子旁边烤边吃。炙子烤肉先将烤肉（牛肉、羊肉）用姜末、蒜末、酱油、糖、胡椒等调料进行腌制，再放在炙子上烤，发出吱吱响，在烤肉时还可以加入葱碎与香菜碎一起混合烤制，烤好后沾上蘸料芝麻酱。一口下去，肉香、香菜香、葱的刺激感瞬间在口中融合，这时再配上一口北京的二锅头，感觉特别美好。

Zhizi Kaorou is a famous roasted meat dish from Beijing, China, with a long history. A "Zhizi" is a type of roasting pan made of iron bars, and the meat is roasted over fruitwood charcoal. During the 1980s and 1990s, eating Zhizi Kaorou was extremely popular in Beijing, China. At that time, dining was divided into two styles: "Wen Chi" (refined eating) and "Wu Chi" (martial eating). "Wen Chi" was more elegant, where the meat was roasted by chefs in the back kitchen and plated for diners to consume. "Wu Chi" was more traditional, with diners sitting around the Zhizi, roasting and eating the meat simultaneously. To prepare Zhizi Kaorou, the meat (beef or mutton) is first marinated with seasonings such as minced ginger, minced garlic, soy sauce, sugar, and pepper. It is then placed on the Zhizi to roast, producing a sizzling sound. While roasting, chopped green onions and cilantro can be mixed in and roasted together with the meat. Once roasted, it is dipped into a sesame paste dipping sauce. With a single bite, the fragrance of the meat, the aroma of the cilantro, and the pungent kick of the green onions instantly blend in the mouth. Pairing this with a sip of Beijing Erguotou liquor at this moment creates an exceptionally wonderful sensation.