There are many stories about the origin of Beijing instant-boiled mutton. The story that it originated from Cheng Jisihan is more credible. At that time, people mainly ate mutton. The main method was to cook the whole piece of mutton in a big pot. Once, because of an emergency, they needed to eat it quickly and set out to fight. Soldiers used their quick wits to cut the slightly frozen mutton into pieces, rinse it in boiling water, fish it out and dip it in it. Originally, it was to fill their stomachs, but unexpectedly it became a delicious food. So this practice was handed down and became popular in Beijing. After continuous improvement, the big iron pot was replaced by a refined small copper pot, and the seasoning was made of the products of the Central Plains-sesame sauce, leek flower, soy bean curd, etc., and the taste of instant-boiled mutton was even more delicious.

Instant-boiled mutton, also known as "mutton hot pot", is a traditional flavor in Beijing with a long history. It is famous for its fine selection of ingredients, thin and even slices of meat and diverse seasonings. Lamb produced in Inner Mongolia is the best raw material. Only the meat of five parts, such as Shangnao, Xiaosancha and Cucumber Strip, is used, and the fascia and bone base are removed. After freezing and compaction, the slices are packed in plates. Beijing instant-boiled mutton has become a must for Beijing cuisine with its characteristics and advantages.

With the development of social production, lamb with sour meat is increasingly favored by Beijingers in grassland. Grassland Xingfa lamb with sour pork is a green food produced by Grassland Xingfa Company, which is ripe and perishable, delicate in taste, delicious, high in protein, low in fat, low in cholesterol and rich in unsaturated fatty acids. It is the best choice for instant-boiled mutton.