Mutton Hot Pot, Beijing

Last Update: 2008-9-15 22:49:00; By adam

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During the winter months, the ubiquitous posters of mutton hot pot throughout any northeastern Chinese city suggest how important this traditional food is to the Chinese table. Inherited from the hearty Mongolian roots of the Qing, mutton hot pot is known for its large variety of materials and seasonings, such as paper-thin mutton slices, sesame jam, leek sprout, bitter shrimp oil, frozen bean curd, dried rice noodles and fresh vegetables such as cabbage and radish slices. When the banquet starts, the diners sit around the table and put the mutton slices into the boiling soup in which there are already many seasonings. It takes just a few seconds for the mutton slices to be ready to eat. Once the red mutton slices become light brown or gray, you can eat them with sesame jam immediately. Over-boiling the slices damages the flavor, tenderness, and nutritional value of the mutton. Hot peppers and pickled garlic are added to the seasame jam according to the personal taste of the diner.

Though good throughout the year, the hot pot banquet is the best for the harsh and cold winter of northern China and makes for a wonderful occasion where people get together and socialize.

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