Yanbian roast beef is made by removing the fascia and fat from the fresh beef, cutting the beef into slices, adding ice vinegar, Korean ethnic soy sauce, minced garlic, onion puree, tomato puree, sugar, pepper, monosodium glutamate and sesame oil, all of which should be mixed well and preserved for four hours.

Chefs will prepare seafood sauce, ground chili, sugar, white vinegar, ground coriander, garlic and other condiments in small bowls as dipping sauce, placing a charcoal stove in the center of the table.

Diners will barbecue the marinated beef and sandwich the pieces.

Roasted beef is crispy on the outside and tender inside, and tastes sweet and spicy. The use of onion puree, tomato puree, white sugar, and pepper are the main points for enhancing color and fragrance.