But China's passion for eating knows no season, and this is the time to talk about beef, especially copper pot shabu-shabu, so that we can all have an obsession with winter this year, and consider whether we should go and prepare for a steaming hot pot of shabu-shabu hot pot, filled with the aroma of beef.

To say what should be the greatest respect for beef, Beijingers won't tell you that hand-cut lamb is our greatest respect for beef. Before you go to Beijing, you may have little definition of Beijing copper shabu-shabu, and after you come to Beijing, you'll realize how much love Beijing has for that copper hotpot.

"Eat beef, focus on it" speaks to Beijing's love for copper shabu-shabu. Although the origin of copper pot shabu-shabu has always been different, the hot stream of copper pot lamb slices has become one of the examples of Beijing's specialties. When winter comes, a copper hotpot is set down, a few green onion roots, two pieces of ginger and a pot of cold water are the tea soup for copper pot shabu-shabu.

Leaving aside the sesame sauce and leeks for dipping the beef, the beef, Beijingers have quite a point of view.

After all, it is a pot of water, so the quality of beef is very high, to be fresh, not to give the guests a good end of a plate of frozen beef, melted after all the blood, dirty, very delicate. Fresh lamb can not take, it must also be frozen meat. Refrigerated acid drainage, but also can preserve the fresh flavor of beef.

Then again, you can't take Soul Beef. Aura beef is not fragrant enough for hot pot, and you can eat it with firewood, and the flavor of the pot is not good, and what you put down is not delicious. If you know how to eat, you will be able to "shabu-shabu" before shabu-shabu, where you can order a plate of goat's tail oil and cook it in a pot, and the fat and beef-scented goat's tail oil will melt in the cold water, turning it into goat broth, which will give you the flavor of a hot pot.

Mutton broth can be said to be a big bone broth, with this base pot to refresh, shabu shabu what meat is fat flavor, delicious, mellow, holding incense, even if it is shabu shabu some vegetables and fruits are very tasty. With sesame sauce and leeks, this meal is eaten out of a feeling: reach.

Sheep tail oil after the beef, must be hand-cut mutton can get Beijing people happy. Beef is not cut the thinner the better, but rather a mouth to reach but also does not affect the bite, the better the meat texture can cut the thicker, shabu down the tender tender, the crunchy, there is to pay attention to the knife skills, but also focus on the texture of the meat.

Beef should be fresh enough, or thawed in the right way, with bright colors and no smells, and "dry plate hanging meat, standing plate standing", a chopstick can push all the beef into the pot, and no traces of blood remain in the dish, which is excellent beef.

Will be respected by the old Beijing in the use of such a high wage treatment of beef, is the "tongue side of the sheep", refers to Zhangjiakou to the west and north of the region. Here the sheep eat juicy green fodder, nomadic life so that the sheep have enough fitness exercise, so the water boiled sheep tail oil, mutton soup copper pot shabu-shabu meat, will be a strong flavor.

Then again, the hot pot side dishes of copper pot shabu-shabu are generally sent with the pot as the three types of food: cabbage, watery tofu, and vermicelli. Because of their light taste, they don't steal the flavor, and they can all soak up the juices, the originally low-mouth ingredients are immediately elevated after being dipped into the lamb broth, which can be both refreshing and soupy, thus turning them into traditional hotpot side dishes.

Seeing a hot lamb pot in the summer time is indeed a bit hot, but which does not miss the warmest meat and vegetables in the winter pot? For those who are used to eating Sichuan and Chongqing hot pots and hot pots, go to Beijing once and try to see the pure traditional copper pot shabu-shabu copper hot pot, which is a different flavor and a different atmosphere - traditional, focused, and inherited.