Introduction:
Mongolian Hot Pot, also known as mutton hotpot, originally appeared in early Qing Dynasty and became popular after Manchu army passed the Shanghai Pass in 1644. Early in the 18th century, Emperor Kangxi and Qianlong catered a thousand long-life several times, and the Mongolian Hot Pot was in the menus for the treatment. Afterwards, the Mongolian Hot Pot became popular in Muslin restaurants. According to the Stories of Peking, the Mongolian Hot Pot was usually taken in the winter. In 1854, Zhengyang Restaurant was open outside Qianmen in Beijing and became the first Han restaurant offering Mongolian Hot Pot. In this restaurant, the mutton was sliced "as thick as a paper as complete", which enhanced its repute.
Where to try it?
How to cook it?
Ingredient:
-- 6 cups lamb or chicken stock
-- 1 tablespoon dark soy sauce
-- 1 slice ginger
-- 2 green onions
-- 3 lb boneless lamb
-- 1-2 cakes bean curd
-- 1 lb green vegetable, such as Chinese cabbage, bok choy, or spinach
-- 3 1/2 ounces bean thread (vermicelli) noodles
Seasoning: sesame paste, dark soy sauce, tuber onion paste, Artemia oil, coriander, chopped fistular onion
Preparation:
Cut the lamb into paper thin rectangular slices. Slice the bean curd.
Wash, drain, and chop the vegetables
while water boiled in the hot spot, lay the lamb, chopped vegetables, cooking wine, mushroom, refined salt, fistular onion, and ginger,
Place sesame paste, salt fistular onion, bean curd, cooking wine, spicy oil, Artemia oil and sweet garlic in proportion preferred and other side dishes on separate platters on the table.
Bring the broth with the dark soy sauce to a boil, and add the ginger and green onion. Transfer enough broth so that the hot pot is approximately 2/3 - 3/4 full. (How much broth you need will depend on the size of the hot pot).
Place the hot pot on the burner, and keep it simmering throughout the meal. Keep the remaining broth warming on the stovetop.
To serve, invite guests to spear the food with a dipping fork and cook briefly in the broth until cooked, then dip the cooked food in the sauces as desired.
Use a dipping basket to cook the vegetables in batches in the hot broth and ladle out into the soup bowls. Cook the noodles and serve at the end of the meal.
涮羊肉，又称"羊肉火锅"，始于清初，满族入关后兴起，早在18世纪，康熙、乾隆二帝所举办 的几次规模宏大的"千叟宴"，内中就有羊肉火锅。后流传至市肆，由清真馆经营。《旧都百话》云："羊肉锅子，为岁寒时最普通之美味，须与羊肉馆食之。此等 吃法，乃北方游牧遗风加以研究进化，而成为特别风味。"公元1854年，北京前门外正阳楼开业，是汉民馆出售涮羊肉的首创者。其切出的肉，"片薄如纸，无 一不完整"，使这一美味更加驰名。 转贴于：生活英语考试_考试大
