Beijing Hotpot With Sliced Lamb On The Side by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
The earliest written recording of hot pot appeared in Shanjia Qinggong, a book written in the Song dynasty. At that time, however, hot pot was called baxiagong, and the main ingredient was rabbit meat. The term "hot pot" first appeared in the Qing dynasty.
Today, hot pot remains popular throughout all of China, with different regions each developing their own unique take on it.
Pepper Soup Pot by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
For example, in Sichuan province in southwest China, spicy and fragrant hot pot broth is a must. In Guangdong province's Chaoshan region on the southeast coast, beef is the star hot pot ingredient. Meanwhile, Beijing in the north is known for its own rather unique way of consuming hot pot.
The Copper Pot by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
Let's learn a little more about traditional Beijing hot pot together!
Beijing Hotpot by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
Glistening copper pots
Most pots used in traditional Beijing hot pots are made of copper and consist of a base underneath loaded with smoldering charcoal with a tall chimney protruding from the center. These features are the hallmarks of authentic Beijing hot pot!
Copper hot pots are expensive, and some high-end hot pots feature cloisonné, a traditional metalwork-decorating technique famously used in Beijing handicrafts, to enhance their aesthetic value. The sight of flames burning inside the hearth and the golden sheen of the copper vessel are both conspicuous symbols of a typical Beijing hot pot setup.
The Soup of Beijing Hotpot by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
Clear broth
"Clear water! Clear water! Clear water!"So important that it is worth repeating. One of the most telling characteristics of Beijing hot pot is its broth, which is simmered using clear water. The boiling water in the pot not only puts the taste of the ingredients themselves to the test, but the cooking skills of the diners as well.
Hand-Cut Lamb 1 by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
Mutton, naturally
In Beijing, you can find hot pot from various regions across the country, all with their own unique variations. If you invite your friends out for some hot pot, they might wonder which specific variation of hot pot you mean. However, if you were to specifically mention mutton in your invitation, there would be no question that you were referring to Beijing hot pot. In fact, "instantly-boiled mutton" is another name for traditional Beijing hot pot.
Boiled Lamb Slice by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
Rules, rules, rules
Mutton is an essential ingredient in Beijing hot pot, so a plate of sliced mutton is an absolute must. But why is mutton considered to be the essence of Beijing hot pot? The reason lies in the many rules that have formed around this one ingredient…
Quick Boiled Beijing Hotpot by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
1. The quality of the mutton
The mutton should be sourced from small-tailed sheep (or wether) from Inner Mongolia, Jining, and other places in China.
Hand-Cut Lamb 2 by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
2. The slicing technique
High-quality mutton is precious, and the way in which it is prepared will affect its taste.
First of all, the mutton should be cut into slices of just the right thickness for boiling in a hot pot. If the slices are too thick, they may not cook all the way through in the hot pot. If the slices are too thin, they may break up into tiny pieces or become tough and sinewy.
The Cutted lamb On The Plate by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
A qualified butcher should cut 250 grams of mutton into approximately 50 strips 20 cm long and 5 cm wide, then place them evenly on the plate. They should be arranged so that when the plate is held up vertically, the slices will not slide off nor will there be any excess juice left on the plate's surface.
Instant-boiled lamb by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
3. Instant-boiling technique
Instant-boiling is different from ordinary boiling, in that it involves cooking the ingredients in a matter of seconds. Dunk the sliced mutton into the boiling broth. Once the mutton begins to turn white, it has been sufficiently cooked. It should then be quickly removed from the broth before it loses its tenderness. Leaving the mutton in the boiling broth for too long may spoil the taste.
Hot Pot Ingredients: Vegetable and Mushroom by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
4. The order of ingredients
Opinions on the order in which hot pot ingredients should be consumed vary by region, but for traditional Beijing hot pot, the order is mutton first, followed by other meats, such as beef, fish, and shrimp, then tofu products, vegetables, and mushrooms, then lastly, noodles.
Sesame Sauce by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
5. The sesame paste
Sesame paste and mutton are a match made in Beijing hot pot heaven. No Beijing hot pot is complete without sesame paste. Sesame paste is rich in nutrients and has a bold flavor. Nothing delights the taste buds more than fresh, tender mutton seasoned with sesame paste.
While the original aroma of sesame paste on its own is already mouthwatering, it is even more so when mixed with other seasonings.
Sesame Sauce Mixed with Other Ingredients by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
Sesame paste is often paired with many other seasonings such as spring onion, coriander, chili oil, chili powder, garlic paste, sesame oil, sugared garlic, fermented bean curd, and chive flower sauce. All of these, and more, can be added into your bowl at your discretion.
Sesame Cake by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
6. Baked sesame seed cake
Baked sesame seed cake is a crispy and fragrant traditional Beijing pastry. Pairing a bite of it with a mouthful of instant-boiled mutton is bound to leave you in a state of rapture.
Quick Boiled Beijing Hotpot by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
Taboos: Instant-boiled mutton is appetizing, but there are still some faux pas that should be avoided at all costs:
1. Don't drink alcohol, especially beer and liquor. Drinking alcohol while eating mutton can potentially lead to gout.
2. Mutton shouldn't be too hot. Excessively hot food can burn the mouth and increase the risk of oral diseases.
3. Don't eat undercooked mutton. Undercooked food may contain bacteria or parasites.
Taboos:
4. No cold drinks. The sharp variation in temperature can irritate the stomach and cause gastrointestinal discomfort.
5. Don't drink the broth. Hot pot broth contains a heavy amount of purine, too much of which is not good for your health.
6. People with liver disease and those who are suffering from a cold should not eat Beijing hot pot.
The Hot Pot Feast by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
Now that you have learned a lot of interesting tidbits about Beijing hot pot, don't forget to go to Beijing and have some instant-boiled mutton in person! After having your fill, you could even sing its praises like a native Beijinger—"Bei'r shuang!" ("Delicious!")
You are all set!
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