Instant-boiled Mutton
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Instant-boiled mutton
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Instant-boiled Mutton (Simplified Chinese: 涮羊肉; Traditional Chinese: 涮羊肉; Pinyin: Shuàn yángròu) is a Beijing and northern Chinese way of cooking paper-thin mutton (and sometimes beef) briefly in a shared simmering broth at the table, then dipping it in savory sauces. It is a classic winter and banquet hot-pot style distinct from spicy Sichuan pots.[1]
Characteristics
Meat is sliced very thin so it cooks in seconds. Traditional setups may use a charcoal copper pot with clear broth; sesame paste-based dipping sauce is iconic in Beijing shops.
Ingredients (overview)
Primary ingredient is thinly sliced lamb; broth may be simple water or light stock with ginger and scallion. Sauces often combine sesame paste, fermented tofu, chives, and chili oil to taste.
History and culture
The practice is associated with Beijing Hui and northern Chinese dining culture and remains a restaurant category of its own. It differs from heavily spiced Chongqing/Sichuan hot pot while sharing the communal pot idea.
Serving and variations
A social meal around one pot. For Beijing context see Beijing Food; contrast with Chong Qing Hot Pot and Sichuan Hot Pot.