Instant mutton has a long history. At present, it is generally believed that Genghis Khan's war is tight, so the accompanying chef cuts the mutton very finely. If he wants to eat, he will boil the mutton in boiling water for dozens of seconds, and it is delicious to dip it in. After the reunification of the country, Genghis Khan spread this method of eating mutton and finally turned it into instant-boiled mutton.

Recently, people's desire for hot pot has become stronger and stronger, and the scalded ingredients are not just mutton. Like the copper stove hot pot in Beijing, basically seasonal vegetables, bean products and other ingredients have been associated with hot pot. But the staple food is instant-boiled mutton, as thin as paper, and with sesame sauce and leeks, life is delicious. What's more, the soup of copper stove hot pot does not need any seasoning, and it is original. The most representative is Donglaishun in Beijing.

Corresponding to Beijing Copper Furnace Hot Pot is Chongqing Hot Pot. The ingredients are fresh and the soup base is spicy and attractive, attracting a group of tourists who can eat spicy food to taste. The difference between instant-boiled mutton and Chongqing hot pot lies in the diversity of ingredients, such as beef, yellow throat, hairy belly and brain flowers ... only unexpected, nothing can't be washed away. China people carry forward hot pot to the extreme!

Every place has its own characteristics. Chongqing people eat hot pot mainly because they can eat spicy food, and their own peppers can help resist the humidity in southwest China. Beijingers are keen on copper stove hot pot mainly because of the combination of spiritual and cultural heritage and traditional cuisine; Like other places in China, there are also hot pots, which have a different flavor.

I hope my answer is helpful to you, and you are welcome to supplement it actively.