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Beijing and Inner Mongolia — Yuan dynasty court origin Techniques

1 technique from Beijing and Inner Mongolia — Yuan dynasty court origin cuisine

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Beijing and Inner Mongolia — Yuan dynasty court origin
Mongolian Hot Pot (Shuan Yang Rou / 涮羊肉)
Beijing and Inner Mongolia — Yuan dynasty court origin
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.
Chinese — Northern/Beijing — Hot Pot foundational →