Cook this
The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Beijing and Inner Mongolia — Yuan dynasty court origin
II
Description
Beijing-style hot pot using a traditional copper chimney pot with charcoal, filled with clear mutton broth. Paper-thin slices of lamb are swirled briefly in the simmering broth (shuan means to rinse/swirl) for 30–60 seconds. Served with sesame paste sauce, fermented tofu, chilli oil, and pickled chive blossoms. Preceded Sichuan mala hot pot historically.
III
The Thread
—Sichuan mala hot pot (descended from this tradition)
—Japanese shabu shabu (direct descendant)
—Mongolian boodog
IV
Flavour Context
Pure lamb sweetness barely cooked, transformed by rich sesame-fermented tofu dipping sauce — the sauce is as important as the lamb
Pillars V — VII
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