Ancient and modern
Beijing roast meat

The most tender parts of Inner Mongolian castrated bulls or milk cattle are used for roasting beef, and the best parts of Inner Mongolian castrated sheep or milk sheep are used for roasting mutton. The meat is rid of the fascia and cut into thin chips measuring about five cun long and one cun wide (one cun equals to 3.3 cm). An iron rack measuring about 0.7 meter in diameter is used for roasting, with the meat turned by 0.5-meter-long chopsticks. (by Zhu Kai)