Wangjing Waist is pork loin, and pork is fat and oily.

Wang Jing Xiao Yao cut the original whole kidney into small pieces, then cut the pig fat oil into pieces and wrapped the waist, so that when baking, the smell of fat oil can just cover the original coquettish smell of the kidney. Coupled with a unique sauce, the finished product baked in this way is tender in the outside, golden yellow lard, delicious in color and appetizing. Cutting the waist into small pieces directly reduces the price of a single string of small waist and caters to the acceptance of consumers.

Origin of Wangjing Xiaoyao:

The founder of Wangjing Xiaoyao brand is Zhai Yaowei. In September, 24, at the suggestion of his wife, he borrowed 3 yuan from his friend and set up a stall with his wife to sell barbecue. He originally thought it was just a transition, but he didn't expect that his training career lasted for ten years. After setting up the stall, he found that the so-called barbecue had so much knowledge: the choice of ingredients, the size of the heat, the proportion of seasonings and so on all related to the final taste.

After constant attempts, he finally found a unique flavor and named the barbecue stall "Wangjing Xiaoyao". Why is it called "Wangjing Small Waist"? Zhai Yaowei explained that because of the barbecue in Wangjing, the main thing is the small waist. The waist he baked was fat but not greasy, and it was tender outside, which was praised by people who had eaten it. Gradually, the name of "Wangjing Small Waist" spread, and more and more people came here to eat kebabs, and even many celebrities and stars.

How many Wangjing Waists are there in Beijing? Perhaps no one can tell. As for who is the authentic one, Zhai Yaowei said with a smile that all the delicious barbecues recognized by everyone are "Wangjing Small Waist".