Beijing instant-boiled mutton pays great attention to the quality of mutton. Different parts of mutton have different attention, and the slices are also divided into organic and manual cuts, each of which has a different taste. My favorite is the hand-cut leg of lamb. The meat is firm, the mouth is not firewood, and it is covered with sesame sauce. It is full of flavor and has no fishy smell of mutton.
Compared with hot pots in other regions, copper pot hot pot can taste the taste of the ingredients themselves, and the clear water soup base is one of them, and it is easier to dip the ingredients. Sesame dipping sauce is very particular, and it must be "authentic". Excellent meat with authentic dipping sauce is the essence of Beijing instant-boiled mutton. The rich Baal sesame sauce, served with fermented bean curd and leek flower sauce, topped with Chili oil just out of the pot, a mouthful of meat wrapped in sesame sauce, served with 1 mouthful of sugar and garlic, is simply memorable.
Don't rinse pork in copper pot with a single variety, but the bottom of the pot is simple and the dishes are still very rich; Meat dishes include tripe, beef slices, fish fillets, lunch meat, duck intestines, cuttlefish flowers and so on. Vegetarian dishes include vermicelli, Chinese cabbage, frozen tofu, spinach, chrysanthemum, sauerkraut and so on.
Finally, a bowl of handmade noodles will taste like mutton soup, which is neither oily nor greasy, and comes from the happiness of carbohydrates.