Most northerners eat mutton from instant-boiled mutton. When they come into contact with those mutton slices that are as tender as silk, they are instantly cooked in a steaming brass pot, dipped in sesame sauce, and it is delicious to eat. However, this is the first time to cook mutton with crystal clear ice cubes. According to the boss, there is a story behind this eating method-it is said that when Genghis Khan went to Lake Baikal to fight, the conditions were difficult, there was no water supply, only fire and ice, so Genghis Khan ordered the soldiers to smash the ice into the helmet, then put it in the mutton, and then make a fire to boil the ice water and cook the mutton at the same time. Later, he found that the mutton that he ate like this was not the same as usual. More delicious ... The unusual delicacy obtained by this method, if we have to explain it scientifically, may be due to the principle of expansion with heat and contraction with cold. When mutton is very delicious, it will tighten when it is contacted with ice, and then it will expand with subsequent heating, so this kind of meat tastes very smooth and delicious. Traditional hot pots are all sliced mutton, but here the ingot meat from Xilin Gol sheep is cut into pieces. You can eat it when you boil it, and it won't get old if you cook it for a long time. The auxiliary materials are only ice cubes made of pure water, medlar, purple onion and nothing else. After boiling, don't eat meat in a hurry, and don't miss a good pot of soup. The soup is really fresh and delicious! Just after the mutton was cooked, I tasted it, and it was really delicious. After a while when I was talking to my boss, I picked up a piece of mutton and it didn't get old, but it was still fresh and tender.