Instant-boiled mutton

Instant-boiled mutton, also known as Mongolian Fire Pot or dip-boil mutton, is a cherished traditional Chinese hot pot dish suitable for any season. Its rising popularity in numerous restaurants is well-deserved.

The centerpiece of this dish is thinly sliced mutton, typically sourced from the back or rear legs of the lamb. Occasionally, the tail is used to create a rich and flavorful broth.

The history of instant-boiled mutton traces back to the Yuan Dynasty. According to legend, Kublai Khan, the Khagan of the Mongol Empire, developed a sudden craving for stewed mutton during a battle. To quickly satisfy his appetite, a resourceful chef thinly sliced the mutton and boiled it. Kublai Khan enjoyed it so much that he named it instant-boiled mutton, and it soon became a staple of Chinese cuisine.

To savor instant-boiled mutton, a hot pot of boiling water is placed at the center of the table. Diners can add various ingredients like tofu, Chinese cabbage, bean sprouts, and vermicelli to the pot. Each person then cooks their own slices of raw mutton in the hot pot, dipping them into a personalized sauce made from sesame sauce, chili oil, leeks, and other flavorful additions.

This communal dining experience allows everyone to cook their meat to their preferred level of doneness, creating a flavorful and interactive meal that fosters togetherness.