Beijing Food&Delights — Instant-Boiled Mutton

Beijing Food&Delights — Instant-Boiled Mutton

Instant-boiled mutton( or Mongolian Fire Pot, dip-boil mutton) is a Chinese hot pot dish usually eaten in cold weather. It dates back to Yuan Dynasty and invited by a chef to satisfy Kublai Khan’s sudden desire for stewed mutton. Eaters pick up some pre-sliced raw lamb using chopsticks, put it in the boiling hot-pot, and remove it as soon as the lamb changes color. A copper pot is the most authentic container for instant-boiled mutton.

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