Traditionally, Beijing instant-boiled mutton is delicious in autumn and winter. This is related to the quality of mutton sheep-sheep that eat autumn grass seeds will produce an attractive layer of fat, which is much fatter and more solid than the "water fertilizer" that sheep that eat grass alone grow. Secondly, it is also believed that mutton has a warming property.
Suitable for autumn and winter. During the Republic of China, restaurants that operated instant-boiled mutton began to serve instant-boiled mutton after the 15th day of August in the lunar calendar, but the business declined after the 15th day of the first month, and stopped serving it at all during the Dragon Boat Festival. Mutton cutters need to find another job to make a living in summer. Restaurants like Donglaishun.
In summer, I will sell fried dishes instead. However, with the change of sheep raising cycle and the continuous improvement of freezing technology, the concept of "four seasons hot pot" appeared. Chen Lixin, the inheritor of Donglaishun instant-boiled mutton production technology, recalled to me that he joined the work in 197 1 year. After the reform and opening up in 1978, the restaurant has already had the ability to "rinse meat in all seasons".
For lovers of mutton hot pot, eating hot pot does not need to consider the season. My friend Sun Silun is such a person. "When the air conditioner blows and the cold beer is drunk, who will worry about hot and cold? As long as I don't cut my knife, nothing can stop me from eating hot pot. " He said. Two years ago, Sun Silun moved to Australia.
The first thing to settle down is to buy a special charcoal-burning copper pot for hot pot online, which is suitable for both satisfying desire and entertaining guests. "Unexpectedly, China supermarket can actually buy a full set of spices for shabu shabu-shabu in Beijing Liubiju sauce garden.