"instant-boiled mutton", also known as "mutton hotpot", is the most famous flavor delicacy in Beijing, which has a history of thousands of years. It is said that "instant-boiled mutton" began in the northeast of China and the minority areas in Inner Mongolia, and was originally called "boiled mutton", mainly in thick slices and small pieces. Legend has it that Genghis Khan fought continuously in a fierce battle and had no time to eat. Finally, he was so hungry that he ordered the chef to cook quickly. The chef found only one sheep in the chaotic battlefield and was worried about how to cook delicious food in a short time. When Genghis Khan saw it, he ordered him to slice the mutton and cook it in boiling water. After taking it out, it tasted unexpectedly delicious. After a full meal, he was refreshed and quickly defeated the enemy. From then on, there was the delicious dish of "instant-boiled mutton"

authentic old Beijing instant-boiled mutton is made of copper pot with simple bottom. Just pour clean water into the pot, and add onion, ginger slices, dried rice, etc. After the soup in the pot is boiled, put the sliced mutton in the copper pot, and then take it out for dipping when the meat just turns white. Traditional instant-boiled mutton dip materials are sesame sauce, leek flower, etc., with a plate of sugar and garlic with Beijing characteristics, while rinsing meat and vegetables, with vegetarian dishes, it will not be too greasy to eat.