11 February 2016
Mutton hot pot, NanMen ShuanRou, HouHai, Beijing (南門涮肉 后海店, 北京, 中華人民共和国), PRC
The mutton
hot pot was the popular food of Beijing. Beijinger loved this hot pot in
winter. The climate of winter in Beijing was very chilled as ears broken off.
In the Kampo medicine, the mutton meat has an effect warming the body. The
evening was chilled to the bone. The restaurant of mutton hot pot were
generally seen also in Taipei. The climate of Taiwan was very comfortable and
wet-hot. I had never felt to want to taste mutton hot pot in Taipei.
The mutton
hot pot (涮羊肉
shuan yang rou) is similar to Shabu Shabu (thin sliced beef or pork meat dipped
to pass through in the hot pot) in Japan. The soup of mutton hot pot was very
simple, boiling water with some piece of ginger, cumin, jujube, and other herbs.
The soup filled the strange shape pot which had the funnel in the centre and donut
shape pot. Under the funnel, the charcoal fire was warming the soup.
The meat of
sheep which were cut and divided each part of muscles were served as several
different words. Interestingly, each part of muscles has different taste and
flavour. I had be surprised at a deep attachment of the Chinese people to their
food once more.
The mutton
hot pot is self-cooking food. Shuan 涮 is meaning to put something into
the liquid and pass through, as ShabuShabu in Japan. After Shuan the thin
sliced meat, you dipped the cooked meat into the white sesame paste with some
raw herbs. The well-cooked meat must be safe but a little bit raw cooked one
will have nice taste for customer. The white pink colour is an aim of cooking.
The smell, juicy texture will be enjoyable.
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