Brief Introduction about Mongolian Hot Pot:

  • Instant-boiled mutton, also known as Mongolian Fire Pot or dip-boil mutton, is a Chinese hot pot dish. Traditionally, Chinese people have eaten it inside the home during cold winter weather, but in recent times, instant-boiled mutton has been eaten year-round. It is also eaten in restaurants. In China, we call it “涮羊肉”.
  • Mutton slice often uses different cut from the back (eg. shangnao, sancha, etc.) and rear legs (eg. modang). The tail of the lamb is used to prepare the soup base.

History of Inner Mongolian Hot Pot: 

  • Instant-boiled mutton dates back to the Yuan Dynasty. At one point during a battle, the Khagan of the Mongol Empire, Kublai Khan, had a sudden craving for stewed mutton. However, the enemy’s troops were approaching. To satisfy Kublai Khan’s desire, a chef quickly cut off a dozen thin mutton slices and put them in boiling water. He removed them as soon as the lamb changed color and put them into a bowl with salt. Kublai Khan finished the mutton quickly and returned to the battle, which he won. At the victory banquet, Kublai Khan requested that the chef make this lamb dish again and named it instant-boiled mutton.

Cooking and eating method:

 

  • When instant-boiled mutton is eaten in China, a hot-pot of boiling water is placed in the middle of the table. Tofu, Chinese cabbage, bean sprouts, and vermicelli are normally included in the hot-pot. Lamb is pre-sliced paper-thin into unbroken pieces and served on the table. Eaters pick up some pre-sliced raw lamb using chopsticks, put it in the boiling hot-pot, and remove it as soon as the lamb changes color. Each person has a small bowl to hold sauce for the cooked lamb; the sauce is normally a mixture of sesame sauce, chili oil, leeks, and more.

Majiang Sauce：

Inner Mongolia hot pot sauce:

1. Majiang :Majiang is a condiment made from toasted ground hulled sesame. It is very popular among Inner Mongolia People.

 

2.Fermented bean curd：Fermented tofu is a Chinese condiment consisting of a form of processed, preserved tofu used in East Asia Cuisine. The ingredients typically are soybeans, salt, rice wine and sesame oil or vinegar.

 

3. Sweetened Garlic: Sugared garlic is a traditional pickled food. Made of garlic, the color is white, translucent, and the taste is sweet and tender.

 

4. Leek flower sauce: Leek flower sauce is a kind of sauce commonly used in the northern part of China with leeks as the main raw material.

 

5. Chopped peanuts: A condiment  must be added by the northern Chinese.

 

6. Cilantro：Cilantro is an annualherb in the family Apiaceae. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking.

Why Inner Mongolian People like eating this hot pot?

  1. Mutton is a warm food. Eating mutton in winter can not only increase body heat, protecting against cold, but also increase digestive enzymes which can protect the stomach wall and help the spleen and stomach to digest. Besides, mutton can also play a role in delaying aging.
  2. The mutton is rich in nutrients and is very helpful for tuberculosis, bronchitis, asthma, anemia, postpartum qi and blood deficiency, abdominal pain, malnutrition and all debilitating conditions.