Hot Pot Mutton

		Beijing is known for its lamb hotpot (shuàn yáng ròu), which originated from the Manchu people who emphasize meats over other people. Like variations of hotpot (huŏ guō) from elsewhere in China and Japan, lamb hotpot is a cook-it-yourself affair in a steaming pot in the center of the table. Unlike Sichuan hotpot, lamb hotpot features a savory, non-spicy broth.

		If that's not exciting enough for you, you can also request a spicy broth (be aware that this is flaming red, filled with peppers, and not for the weak!) To satisfy everyone, you can request yuānyáng, which is a pot divided down the middle, with spicy broth on one side and regular broth on the other.

		It is believed that the Asian hot pot tradition had its origins in the region of Mongolia, even before the rise of the Mongols, although there is little scientific evidence to support this. The Mongolian hot pot tradition originated from northern nomadic tribes. The Mongolian version of the steaming feast has been called the father of all Chinese hot pot.[1] The Chinese hot pot boasts a history of more than 1000 years.[1] Both the preparation method and the required equipment are unknown in the cuisine of Mongolia of today. Due to the complexity and specialization of the utensils and the method of eating it, hot pot cooking is much better suited to a sedentary culture. A nomadic household will avoid such highly specialized tools, to save volume and weight during migration.

		Raw ingredients are purchased by the plate. In addition to lamb, beef, pork and seafood, there are also a wide variety of vegetables, mushrooms, noodles, and tofu. So it’s also possible to have vegetarian hotpot. A dipping sauce, usually sesame, is served as well; you can add chili, garlic, cilantro and many other spices to customize your own sauce. While "raw" sounds dangerous, boiling the meat yourself is the best way to ensure that more risky meats like pork are fully cooked. Since lamb is the specialty, every piece of lamb is specially chosen and carefully cut and processed. When it reaches your table, it is in red, thin slices that will cook in less than a minute. To cook any of the items on your table, all you have to do is drop it into the pot of boiling water in front of you and wait until it is cooked to your desire. Then just scoop it out, dip it in your sauce and enjoy!

		Cooking method Hot pot with grill surrounding itFrozen meat is sliced deli-thin to prepare it for hot pot cooking. Slicing frozen meat this way causes it to roll up during cooking, and it is often presented as such. Meats used include lamb, beef, chicken, and others. The cooking pot is often sunk into the table and fueled by propane, or alternatively is above the table and fueled by a portable butane gas stove or hot coals. Meat or vegetables are loaded individually into the hot cooking broth by chopsticks, and cooking time is brief. Meat often only takes 15 to 30 seconds to cook. There are often disagreements between different styles of hot pot enthusiasts. Some like to place items into the hot pot at a relaxed, leisurely pace, enjoying the cooking process, while others prefer to throw everything in at once and wait for the hotpot to return to a boil.

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