BarbecueParkwas established in 1686. Here meat for barbecue is very carefully chosen: it must come from a four- or five-year-old castrated bull or dairy cow weighing over 150 kg. Only the tenderest parts–such as spareribs and tenderloin–are used, and all the muscles are plucked out. The meat is cut with great skill and exquisitely seasoned, before it is roasted over carefully picked pine branches, apricot wood, and pear wood. When done, it is succulent yet not greasy, and lean yet not bony.

Whether beef or mutton, its muscles must be rejected and cut into slices some six millimeters thick, and mixed with varied seasonings, such as sesame oil, soy sauce, shrimp oil, cooking wine, ginger sauce, refined sugar, monosodium glutamate, shallot slices, and parsley. On the grill it gives off an intense aroma. It is popular with the customers from across the world.