At our inaugural River BBQ Fest, happening at Langyuan Station from September 19 to 21, we’re honoring the diverse ways cultures across the globe grill, smoke, roast, and gather together. Different methods and spices are employed... but they all share a common love for taste and fire. Here's an overview of some of the most cherished barbecue styles you'll encounter in Beijing, many of which you'll have the chance to taste at the upcoming festival!
Chinese BBQ: Beijing Chuan'r and Beyond
Let’s begin right here in Beijing. Originating from Xinjiang, Beijing chuan'r has become a central part of the city’s culture over the past few decades. Delicious skewers of meat, typically lamb (羊肉串儿 yángròu chuàn'r), are brushed with oil, seasoned with cumin and chili, and cooked over charcoal. Despite numerous regulations on charcoal grilling introduced over time, chuan'r remains a popular activity in the capital. You'll still find many locations across the city filled with eager diners enjoying skewers and toasting with beer.
Outside of Beijing, barbecue styles are as varied as the local dialects. From the sweet-savory char siu pork of Cantonese cuisine to whole roasted lamb cooked in Xinjiang style, every region showcases its own interpretation of meat and fire.
Where to find in Beijing: While there are numerous chuan'r establishments, some personal favorites include Tough Tongue 硬舌, Jiang Jin Jiu 犟进酒, and Xiang Ji 飨记.
American BBQ
In the United States, barbecue is more than just food; it’s a cultural phenomenon with enough regional differences to spark interstate rivalries. From Texas’ slow-smoked brisket to the tangy pulled pork of the Carolinas and dry-rubbed ribs from Memphis, every region asserts its unique style. Unlike the high-heat grilling favored elsewhere, American BBQ focuses on low and slow cooking, with meats smoked over hardwoods such as hickory, oak, or mesquite. It’s a culinary tradition where people may argue about sauces but unite over the meat.
Where to find in Beijing: American BBQ has gained popularity in Beijing recently. Classic spots include Home Plate, while newer entrants like The T Restaurant, 9t Night, Burning Wood BBQ, and Sinju Smokehouse are also worth a visit. Check this link for additional recommendations.
Brazilian Churrasco
In Brazil, the barbecuing experience is grand. Huge skewers filled with beef, pork, lamb, or chicken, typically seasoned with salt, are grilled slowly over wood or charcoal. At a traditional churrasco restaurant, servers circulate with massive skewers, slicing off portions of picanha (rump cap), linguiça (sausage), costela (beef ribs), and more directly onto your plate.
Where to find in Beijing: There are a few Brazilian churrasco restaurants in Beijing, but in our view, you can’t go wrong with Latina.
Indian Tandoor
Indian barbecue centers around the tandoor, a cylindrical clay oven heated by charcoal or wood. Dishes like chicken and lamb are marinated in yogurt and spices such as cumin, coriander, and turmeric, then grilled until they are perfectly charred. It's not just meat that’s featured; skewers of paneer and vegetables are also cooked in the tandoor, and naan is pressed against the oven walls to rise into a fluffy treat.
Where to find in Beijing: There are many Indian restaurants in Beijing offering tandoori dishes, but we personally recommend Dastaan, Bollywood Tales, and Rabiul's Kitchen.
Japanese BBQ: Yakiniku and Robatayaki
Japanese barbecue is subtle and focused. Yakiniku involves a small charcoal or gas grill set at the table's center, allowing diners to cook thin slices of meat, like marbled short rib or pork belly, and then dip them into a variety of sauces.
Robatayaki is somewhat reminiscent of Beijing chuan'r, with skewers of meat, vegetables, and seafood grilled over a charcoal fire. Literally meaning "fireside cooking," its origins trace back to northern Japanese fishermen who grilled their fresh fish over charcoal. Robatayaki restaurants often have seating right in front of the grill, and skewers are served to diners using a long wooden paddle.
Where to find in Beijing: There is no shortage of Japanese yakiniku and robatayaki restaurants in Beijing, with Ichiban Street in Maizidian being a great area to explore.
Korean BBQ: Gogigui
Similar to Japanese yakiniku, Korean barbecue is prepared at the table on a gas or charcoal grill. Cuts of meat like samgyeopsal (pork belly), bulgogi (marinated beef), and galbi (beef short rib) are grilled and then dipped in personal selections of sauces or seasonings, often wrapped with garnishes like garlic or scallions in a
Here’s an overview of some of the most cherished barbecue styles you can discover in Beijing!