Paper-thin lamb slices draped over the chimney of a copper charcoal hotpot, ready for quick dipping in Beijing Shuan Yangrou style.
Abundant spread of thinly sliced lamb, vegetables, mushrooms, sesame dipping sauce, and a copper hotpot showcasing a full Beijing Shuan Yangrou feast.
Thick bundles of fresh, thin-sliced lamb held over a steaming copper hotpot, highlighting the signature preparation of Beijing instant-boiled mutton.
Bowls of sesame dipping sauce garnished with chopped scallions beside a copper hotpot simmering with clear broth and aromatics for instant-boiled mutton.
Steaming copper charcoal hotpot with neatly stacked rolls of thin-cut lamb slices prepared for classic Beijing-style instant-boiled mutton.
Traditional Beijing copper hotpot boiling with clear broth, surrounded by thinly sliced lamb, fresh vegetables, tofu, and sesame dipping sauce for authentic instant-boiled mutton.
Neatly arranged lamb slices, leafy greens, and noodles displayed beside a boiling copper hotpot prepared for traditional Beijing instant-boiled mutton.
Variety of fresh mushrooms, vegetables, and thinly sliced lamb arranged for a classic Beijing-style shabu shabu hotpot meal.
Copper charcoal hotpot paired with assorted lamb cuts, side dishes, and sesame dips, capturing the essence of traditional Beijing instant-boiled mutton.
Large table filled with premium lamb slices, mushrooms, vegetables, and condiments around a traditional Beijing copper hotpot for Shuan Yangrou.
Fresh ingredients for Beijing instant-boiled mutton, including thinly sliced lamb, assorted mushrooms, enoki, black fungus, corn, leafy greens, and vermicelli arranged on serving plates.
Instant-Boiled Mutton, known in Beijing as Shuan Yangrou, is one of the city’s most iconic winter dishes and a beloved symbol of northern Chinese cuisine. What makes this hotpot unique is its clarity, simplicity, and respect for ingredients. Unlike heavy or spicy hotpots found in other regions, Beijing Shabu Shabu focuses on fresh lamb, clean broth, and a balanced dipping sauce that lets the natural flavors shine.
The meal traditionally begins with a copper charcoal pot, its chimney glowing with burning coals and its surface filled with clear boiling water. This iconic pot has been part of Beijing dining culture for centuries and remains a nostalgic image for locals. Once the water reaches a rolling boil, the thinly sliced lamb is gently dipped into the pot for only a few seconds—just long enough for the pink color to turn pale. This light cooking method keeps the meat tender, juicy, and aromatic without being greasy.
Beijing Shabu Shabu emphasizes ingredient quality above all. The lamb used is typically hind leg or upper rib meat, sliced thin enough to curl instantly in the water. Vegetables such as cabbage, spinach, tofu, and vermicelli accompany the lamb, absorbing the broth’s subtle sweetness. The dipping sauce is equally important: a rich sesame paste mixed with fermented bean curd, chopped chives, coriander, leek flower sauce, and a touch of chili oil. Each restaurant offers its own blend, and locals often customize it to suit their taste.
Beyond the flavors, Instant-Boiled Mutton holds cultural significance in Beijing. It is a winter ritual, a way for families and friends to gather around a warm pot while temperatures drop outside. Historically, the dish was favored by emperors and nobles, eventually becoming a common comfort food for Beijingers. Today, it is enjoyed year-round but remains especially popular during cold months.
For visitors, experiencing Beijing Shabu Shabu is more than tasting lamb—it is an introduction to the city’s rhythm, traditions, and communal dining style. Whether in an old-style courtyard restaurant or a modern hotpot chain, the essence of the dish stays the same: freshness, warmth, and the joy of sharing a simple yet timeless meal.
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