Mutton Hot Pot, Beijing

Last Update: 2008-5-27; By jason

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The ubiquitous posters of mutton hot pot in the wintertime throughout the city suggestshow important this traditional food is on the Beijingers' tables. The mutton hot pot is known for its large variety of materials and seasonings: paper-like mutton slices, sesame jam, leek flower, bittern shrimp oil, frozen bean curd, dried rice noodle and fresh vegetable like the cabbage and radish slice. When the banquet starts, the diners sit round the table and put the mutton slices into the boiling soup in which there are already many seasonings like herbs and spices. It takes just a few seconds for the mutton slices to be ready for eating. If you are the first time to try this hot pot, you will be told that once the red mutton slice changes color, you can eat it with the sesame jam immediately. Over-boiling the slices damages the flavor, tenderness, and nutrition of the mutton. Hot peppers and garlic soil among many others are added to the sesame jam according to personal taste.

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

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