beijing Mongolian Hot Pot

Mongolian Hot Pot is one of the most popular delicacies in Beijing during winter, also known as "lamb hot pot". It has a long history, dating back to the Yuan Dynasty. The soup base for Mongolian Hot Pot is usually very simple, mainly clear soup, with only simple ingredients such as scallions, ginger slices, and Chinese wolfberries added. The purpose is to preserve the original freshness of the lamb to the greatest extent. The lamb usually selects the tender hind leg meat of Inner Mongolian lambs, which is cut into extremely thin slices, so thin that light can almost pass through them. When eating, pick up a slice of lamb with chopsticks and quickly swish it in the boiling pot a few times. Once the meat changes color, quickly remove it and dip it in the seasoning made from sesame paste, Chinese chive flowers, fermented bean curd, chili oil, etc. Put it in your mouth, and the tender and smooth lamb combined with the rich and mellow taste of the seasoning will spread in your mouth instantly, making it hard to stop. Mongolian Hot Pot is often paired with ingredients such as Chinese cabbage, vermicelli, and frozen tofu, with a balanced combination of meat and vegetables. When families or friends gather around the steaming hot pot, chatting while cooking the food, it is not only warm but also very pleasant, and it is an excellent way to enhance relationships.