You can start with the origin of mutton-shabu-shabu. The following is an example of mutton-shabu-shabu: mutton-shabu-shabu, also known as "mutton hot pot".

"Book of Wei" records that during the Three Kingdoms period, when Cao Pi proclaimed himself emperor on behalf of the Han Dynasty, hot pots made of copper appeared. People used hot pots to cook various meats such as pigs, cattle, sheep, chickens, and fish. However, they were not used at that time.

Popularity.

Later, with the further development of cooking technology, various hot pots also appeared one after another.

By the Northern Song Dynasty, hot pot was available in taverns in Bianjing (now Kaifeng) in winter.

By the end of the Qing Dynasty and the beginning of the Republic of China, dozens of different hotpots had been formed across the country, each with its own characteristics.

How to eat mutton shabu-shabu: When eating, add chicken soup or water to the hot pot. When the soup in the pot boils, use chopsticks to hold the mutton and blanch it in the pot (it takes about one or two minutes). When you see the meat slices turn gray-white, blanch them.

Take it out and eat it with various seasonings.

Slices of meat should be cooked and eaten as needed.

Finally, put the spinach and soup vermicelli in the pot. When the spinach is cooked, add refined salt and MSG, and then eat it with the vegetables and soup.