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Beijing Instant-Boiled Mutton

Beijing Instant-Boiled Mutton comes with a traditional Beijing hotpot flavor. It is cooked in a copper pot filled with charcoal, has a unique flavor, features exquisite ingredients, tasty seasoning, skilled knife work, and fine and assorted accompanying ingredients.

There are certain things one must know when eating Beijing Instant-Boiled Mutton. First, the mutton comes from Inner Mongolian small fat-tailed sheep butchered alive, with a fine texture and not too much of a strong odor. Second, to make the delicious dipping sauce is normally made of three main ingredients, sesame paste, leek flower paste and fermented bean curd, and then one can add fish sauce, pepper oil, fermented tofu juice and so on based on personal preference. Third, traditional Beijing Instant-Boiled Mutton requires supreme knife work, with each slice of mutton evenly cut as thin as a cicada’s wing, and cannot be too fat or too lean. Fourth, the accompanying ingredients for the copper hotpot include vegetables and meat, with most people favoring cattle stomach, white turnip and so on. Moreover, there are all sorts of seasonal vegetables, pastries and sesame paste pancakes. Fifth, traditional Beijing Instant-Boiled Mutton uses a clear soup with scallion (stalks preferred), ginger, garlic and aniseed added.

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