Beijing instant boiled mutton

mutton hot pot, shabu lamb hot pot, 涮羊肉, 涮羊肉 火鍋, 老北京涮羊肉, 老北京火锅, shuan yangrou

Instant-boiled mutton is a Chinese hot pot dish. Traditionally, Chinese people have eaten it inside the home during cold winter weather, but in recent times, instant-boiled mutton has been eaten year-round. It is also served in restaurants. Mutton slice often uses different cuts from the back (e.g. shangnao, sancha, etc.) and rear legs (e.g. modang). The tail of the lamb is used to prepare the soup base. Instant-boiled mutton dates back to the Yuan Dynasty. At one point during a battle, the Khagan of the Mongol Empire, Kublai Khan, had a sudden craving for stewed mutton. However, the enemy's troops were approaching. To satisfy Kublai Khan's desire, a chef quickly cut off a dozen thin mutton slices and put them in boiling water. He removed them as soon as the lamb changed color and put them into a bowl with salt. Kublai Khan finished the mutton quickly and returned to the battle, which he won. At the victory banquet, Kublai Khan requested that the chef make this lamb dish again and named it instant-boiled mutton.

Source: Wikipedia