SMOKEHOUSE BREWS

There's a big BBQ flavor cooking in Beijing's Sanlitun as Jing A brings a little slice of the Lone Star State to the Chinese capital. Li Yingxue reports.

It's 6 am. Barbecue chef Andrew Dilda is seasoning a piece of beef brisket with salt, pepper and Chinese red pepper before taking it into the smoker.

Twelve hours later, the sliced slow-smoked meat is served fresh with coleslaw, house pickles and grilled mantou (steamed buns).