Legend has it that shabu-shabu originated in the Yuan Dynasty, when Yuan Shizuizu Kublai commanded a large army on an expedition to the south. One day, when he was tired and hungry, he wanted to eat mutton. Before the cook finished slaughtering the lamb, a scout ran into the tent to report that enemy troops were approaching. Chef in a hurry, the knife cut off more than ten thin slices of meat, put in boiling water and stirred a few times to fish out and sprinkled with salt. Kublai even ate a few bowls and turned on his horse to lead the army to meet the enemy, and won the victory.

Celebration banquet when Kublai reordered the mutton slices, with sauce, the generals ate after the praise. The chef was busy welcoming the front, said: "This dish is still no name, please give the name of the marshal." Kublai replied with a smile, "Let's call it 'Shabu Shabu'!" From then on, "shabu-shabu" became a palace delicacy.

When shabu-shabu is served, the lamb is selected to be fine and tender, the meat is paper-thin and even, the seasonings are varied and flavorful, the shabu-shabu is mellow and flavorful, and the meat is not stinky, and it is eaten right after shabu-shabu. The flavor is pure, tender and delicious.

In fact, shabu-shabu is a very delicate selection of meat, generally speaking, only the upper brain, big three forks, small three forks, grinding stalls, cucumber strips of five parts are more suitable. Knife skills are even more crucial, as the lamb is first pressed with ice to remove the blood and water, and then sliced into thin slices with a special knife to ensure that the meat is tender and not nasty or greasy.

Mutton is warm and hot, so it's easy to eat it. Therefore, you can eat lamb with some cool vegetables. Both can play a cool, detoxification, remove the role of fire, but also to achieve the tonic effect of mutton.