Instant-boiled mutton is cooked in a steaming brass pot of soup in the center of the table surrounded by platters of thinly sliced meats and vegetables.
Mutton hot pot has almost been a cultural symbol of Beijing, especially the large brass pot with a funnel in the middle. After the broth is boiling, you could put the thinly sliced frozen curls of mutton or lamb into the pot and pick up them when the meat after minutes.
The mutton is eaten with a sort of do-it-yourself dipping sauce. You can add sesame paste, soy sauce, chili oil, fermented red bean curd and pickled flowering chives as you like.
Legend of History
Legend has it that Kublai Khan suddenly encountered an enemy attack on the battlefield, and the chef quickly cut the lamb into thin slices and blanched them until cooked, which later turned into instant boiled lamb. Authentic Beijing style instant lamb is made with charcoal hot copper pot, hand cut fresh lamb, and a small ingredient mixed with 28% sauce and leek flower.