Instant-boiled mutton

Instant-boiled mutton (also known as Mongolian Fire Pot, Dip-boil mutton, or Shuan Yangrou) is a traditional Mongolian and Chinese dish, particularly popular in Inner Mongolia and the northern regions of China. It is a type of hot pot dish, where thin slices of mutton are cooked instantly in a pot of boiling broth.

History

The dish is believed to have originated from the nomadic tribes of Mongolia, where the harsh winters necessitated a quick and hearty meal. The tradition of instant-boiled mutton was then brought to China during the Yuan Dynasty, where it was further developed and popularized.

Preparation

The mutton used in instant-boiled mutton is typically from a type of sheep known as Tan sheep, which is native to Inner Mongolia. The meat is sliced thinly and served raw, alongside a pot of boiling broth. The broth is typically made from a variety of ingredients, including goji berries, jujube, and various herbs and spices.

To eat, diners dip the raw mutton slices into the boiling broth, where it cooks instantly due to the thinness of the slices. The cooked mutton is then dipped in a sauce made from sesame paste, leek flowers, fermented tofu, and chili oil, among other ingredients.

Cultural Significance

Instant-boiled mutton is often eaten during celebrations and festivals in Mongolia and northern China, as it is considered a dish that brings people together. The communal aspect of the dish, where everyone gathers around a single pot, is a significant part of its appeal.

See Also

• Hot pot
• Mongolian cuisine
• Chinese cuisine
• Yuan Dynasty