Description
The absolute peak of Beijing Halal cuisine, widely considered the root of Japanese 'Shabu-shabu'. Uses a massive traditional charcoal-fired 'copper pot' with a central chimney. Paper-thin mutton slices are swished in hot water (or light broth) and eaten with a rich sesame dipping sauce.
Restaurants serving Shuan Yang Rou (Beijing Copper Pot Mutton Hot Pot)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Paper-thin sliced mutton
- Sesame paste(Zhi Ma Jiang)
- Fermented tofu
- Chive flower paste
- Scallion
- Ginger
- Coriander
Instructions
- [Authentic Recipe]
- (Pot & Broth) Prepare a traditional 'Copper Pot' heated by burning charcoal in a central chimney. The broth is NOT spicy. It is pure hot water (Qing Tang) or a highly simple broth of dried shiitake, scallion, ginger, and goji berries (to taste the pure meat).
- (Meat) Slice premium fresh mutton paper-thin until translucent. Arrange beautifully on a plate.
- (Sesame Sauce: This is Life) Diners mix their own sauce using premium 'Zhi Ma Jiang' (sesame paste) as a base, adding fermented tofu, salted chive flower paste (Jiu Hua Jiang), soy sauce, black vinegar, sesame oil, chili oil, and cilantro.
- Hold the meat with chopsticks and swish it ('Shuan') in the boiling water for just seconds.
- Remove immediately upon color change, coat heavily in the rich sesame sauce, and eat. Finish with glass noodles and cabbage.
Learn more Spice, substitutes, tips
Key spices
Rich depth of sesame paste、Salty punch of chive flower paste
Substitutes at Japanese supermarkets
(Substitute with JP shabu-shabu lamb and sesame dressing)
Pairing
Ma Jiang Shao Bing (Sesame flatbread) / Tang Suan(Sweet pickled garlic)
Trivia
[Trivia] 'Shuan' means to swish or rinse in hot water. Legend says Kublai Khan invented it during a military campaign, slicing mutton thin and swishing it to eat quickly. A historic Mongol/Hui dish.
Eating tips & etiquette
[Unique Eating] Do NOT leave it to boil. Hold the meat with chopsticks, swish it, and pull it the exact second the red vanishes. Biting on 'Tang Suan' (Sweet pickled garlic) completely resets the lamb fat, allowing infinite eating.
Allergen
Mutton, Soybeans, Sesame, Wheat (Soy sauce)