Shabu-shabu mutton, also known as "shabu-shabu", is a popular method of eating meat in Hulunbuir. Because the Hulunbuir grassland has no chemical pollution, rich water and grass, and a large temperature difference, the sheep meat produced is fresh, tender, and has no smell, making it the best raw material for shabu-shabu. In the 1960s and 1970s, Beijing's "Donglaishun" hotpot restaurant specialized in purchasing sheep from Humeng to promote its reputation. Nowadays, almost all hotels and restaurants in Humeng operate mutton hotpot projects. There are many kinds of hotpots for mutton shabu-shabu, including copper, iron, stainless steel, and porcelain. They are shared by multiple people and used individually. The fuels are also divided into charcoal, liquefied gas, alcohol, electricity, etc. There are three main elements in mutton shabu-shabu, namely mutton, pot bottom and seasonings. Mutton: Mainly choose five moderately fat and thin parts of the sheep: the upper breast, large Sancha, small Sancha, grinding gear, and cucumber strips. In terms of knife skills, it is required to cut thinly and evenly, as thin as paper, as uniform as crystal, as neat as lines, and as beautiful as flowers. Each pound of meat should be cut into 80 to 100 pieces, 2 inches long and 1.5 inches wide. Bottom of the pot: It is best to use the original soup of boiled mutton, and add seafood shrimp, crab, ginseng, shellfish, soft-shelled turtle and sea vegetables, chopped green onion, white mushrooms, etc. When the pot is boiled for three times, the umami flavor in the pot gradually thickens until the fresh soup has a lingering aftertaste. The bottom of the pot is ready. You can put in the mutton and rinse it. Seasonings: Mainly include sesame paste, Shaoxing wine, fermented bean curd juice, chive flowers, good soy sauce, mustard noodles, and chili oil. The condiments are adjusted according to the eater's own taste and placed on the plate. "Five flavors combined with a hundred flavors", a complete set of seasonings can make the hotpot mutton even better. The method of eating mutton-shabu is: first light the hot pot, boil the original soup at the bottom of the pot, and serve it to the table. Add the ingredients at the bottom of the pot, boil the water until it boils, then add the meat slices. When the meat slices are rinsed in the boiling soup, you can pick them out when they turn white, dip them in the seasoning that suits your taste, and eat them as you like. During the process of shabu-shabu, you can also add some vermicelli, cabbage, pickled vegetables, tofu, etc. to the shabu-shabu. If you chew a few more cloves of garlic, you will have an endless aftertaste. After shabu-shabu mutton, you can cook asparagus noodles, instant noodles, dried noodles or dumplings in the shabu-shabu soup. It can be said that the soup is fresh, the noodles are soft and the dumplings are fragrant, and it has a unique flavor. (Hulunbuir League)