Lamb can be categorized into eight types depending on how it's served, with the upper brain meat being the best part for shabu-shabu, followed by the loin meat, which is also a very good choice. There are many different types of shabu-shabu throughout the country, so here's an example of copper pot shabu-shabu to share the mystery.

One way to eat lamb. The most tender part of the lamb is the upper brain meat, where it is the most tender, evenly fatty and lean, but the most expensive in value. The loin meat is located on the inside of the rib cage and is uniformly fat and lean, with a high content of fat, so it will be greasy to consume. Lamb neck can be made into lamb meatballs, where it is muscular and lean with more fat, and lamb meatballs are also very good for shabu-shabu.

Two: dipping sauces for shabu-shabu. Shabu-shabu can be found on hot pots all over the country. There are many types of hot pot dipping sauces, including Chongqing old hot pot dipping sauces, northern lamb hot pot dipping sauces, clear soup pot dipping sauces, seafood hot pot dipping sauces, hot pot dry sauces, and the very famous Erba dipping sauces. Here we will focus on the two-eight dipping sauce, 20% of the sesame paste and 80% of the peanut butter, according to the proportion of the mixture, so as to produce a more concentrated sesame sauce, with the right amount of scallions and sesame oil, it is one of the best northern shabu-shabu dipping sauce, but also according to their own tastes in the dipping sauce to add the right amount of 10% of the tofu milk and a little bit of vinegar, which can improve the texture and release the greasiness.

Three ways to eat shabu-shabu. Shabu-shabu is best served in a clear broth, with as much fresh lamb as possible, and the quality is best seen when it's freshly cut. Here are two ways to eat shabu-shabu in a copper pot in Old Beijing, including the "wen shabu" and "wu shabu" styles. After boiling the water in the copper pot, add the appropriate amount of sauerkraut, take a piece of meat, put it on the sauerkraut and scald it directly, then remove the meat and dip it in a little bit of sesame sauce, which is the copper pot's way of eating shabu-shabu. When the water in the copper pot boils, add enough sauerkraut and brain meat, scald all of them, and then dip them in the sesame sauce. If you feel very greasy, you can use sugar and garlic to ease the taste, which is the way to eat wu shabu.

The next installment will share with you how to eat lamb in Chongqing hot pot shabu-shabu, so stay tuned.