Beijing’s clear soup-boiled mutton is boiled water.

Unlike most other hot pots that use heavy oil or spicy pot bases, Old Beijing mutton-shabu-shabu uses boiled water. A little ginger slices, scallions, mushrooms, wolfberries, and jujubes are all the contents at the bottom of the pot. The clear soup base ensures the deliciousness of the ingredients to the greatest extent.

Old Beijing hot pot is one of the winter specialties in northern China. Hot pots are made of copper, aluminum or sand. It usually includes eating boiled mutton, beef, fish, shrimp crackers, soy products, vermicelli, fresh vegetables, dumplings, etc. To eat old Beijing hot pot, you must have exquisite condiments. Use sesame paste, sesame oil, braised shrimp oil, soy sauce, chili oil, chive flowers, coriander, cooking wine, soybean curd, etc. to make the sauce, and add sweet garlic. It is delicious and delicious. Unique and interesting.