"History of Chinese Food" records that the inventor of mutton-boiled meat was a famous person in the Southern Song Dynasty, and he even wrote poems and poems about it.
But countless restaurants and gourmets in Beijing will categorically claim that the mutton-boiled meat comes from Genghis Khan, the founder of the Yuan Dynasty. Obviously, the pride of the grasslands that rides thousands of miles is more appetizing to Beijing men than the literati's songs.
Dong Laishun is one of the time-honored restaurants in Beijing that is as famous as Quanjude. The bottom of the pot only has white soup and sea rice, ginger slices and mushrooms. It relies on the excellent meat quality, amazing knife skills and small ingredients.
The sheep here are all Jie sheep produced in Xilin Gol, Inner Mongolia for one to one and a half years, and there is no fishy smell.
The parts of a sheep that can be used for mutton shabu-shabu are limited to the most delicate parts such as the upper brain, cucumber strips, crotch, big three, and small three. The meat yield is only one-third of the clean meat of the whole sheep.
about.
And then there’s impeccable knife skills.
Dong Laishun's hand-cut mutton is as thin as paper, shaped like a handkerchief, even as crystal, as neat as a thread, and like a flower. It is placed on a blue and white plate. You should be able to faintly see the pattern on the plate through the meat slices.
When shabu-shabu mutton, you have to use chopsticks to hold a piece of mutton and pass it through the hot soup base. Take it out without changing the color of the chopsticks, so that you can enjoy the unique taste of fat but not oily, thin but not woody, smooth, tender and soft.
The authentic copper pot charcoal fire and toppings are also crucial. In the shallow blue and white porcelain bowl, there are not only sesame oil, chive flower sauce, tofu and sesame sauce, but also the Wang Zhihe stinky tofu sauce that you have heard of for a long time but have never dared to try.
Since the production technology of hotpot mutton is not as complicated as that of roast duck, there are dozens of private restaurants in Beijing behind Donglaishun. On the contrary, non-time-honored branches of five-star hotels are rarely visited by local diners.
Among them, the Hongyuan South Gate Shabu Shabu by the Yinding Bridge in Houhai has become a favorite of tourists at home and abroad because of its superb scenery and authentic taste. Although the price is slightly higher, it is still crowded every day.
Koufuju hotpot chain store not only has extremely high-quality mutton, but also has a wide variety of hotpots and pot bases. You can compare the tastes of Beijing mutton-shabu and Chongqing hotpot in detail here.
But if you are not too particular about the environment, you can probably enjoy the authentic taste by finding one of the most popular copper pot shabu-shabu restaurants of tens of square meters deep in the alleys near Dongsi, Xisi and Tianqiao.
And it's economical.
If you are good at sociability, you may get to know one or two Beijing young men from Hutong background who are not stingy. After eating well, drinking and talking about being brothers, you may be surprised to find that they are actually
The direct or collateral descendants of someone... Donglaishun Shabu-shabu mutton is sold in Wangfujing, Xizhimen, Wudaokou, Xidan, Niujie, Qianmen, Jianguomen, Dongjiaominxiang, Jinyuan, Xinjiekou and Haidian Book City in urban areas of Beijing.
There are dozens of branches in , Erligou, Shuangjing, Fangzhuang, Wangjing and other places, with per capita consumption of 50 yuan to 100 yuan.
The main store is Wangfujing (5th floor, Beijing APM Building, No. 138 Wangfujing Street, formerly Xindong'an Market). Hongyuan Shabu-shabu is located in Beijing's Temple of Heaven, Houhai, Ritan, Andingmen, Chaoyang Road, Baijiazhuang, Longtan Lake, and Dahongmen.
All have branches.
Koufuju Shabu Shabu has branches in Xiaoyun Road, Dayun Village, Taipingqiao, Deshengmen and Xidan in urban Beijing.
Per capita consumption is 40 yuan to 80 yuan.