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	== See also ==		== See also ==
			* [[Hot Pot]]
	* [[Beijing Food]]		* [[Beijing Food]]
	* [[Chong Qing Hot Pot]]		* [[Chong Qing Hot Pot]]

Admin: [CFWK] Enrich from verified facts (original English)

2026-09-23T15:30:34Z

[CFWK] Enrich from verified facts (original English)

← Older revision		Revision as of 23:30, 23 September 2026
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	'''Instant-boiled Mutton''' (Simplified ~~Chinese: 涮羊肉;~~ Traditional Chinese: 涮羊肉; Pinyin: ''Shuàn yángròu'') is a [[Beijing Food\|Beijing]] and northern Chinese ~~way~~ of ~~cooking~~ paper-thin mutton (and sometimes beef) briefly in a shared simmering broth ~~at the table~~, then ~~dipping it~~ in savory sauces. It is a classic winter and banquet hot-pot style distinct from ~~spicy~~ Sichuan pots.<ref name="wp">[https://en.wikipedia.org/wiki/Instant-boiled_mutton English Wikipedia]</ref>		'''Instant-boiled Mutton''' (Simplified/Traditional Chinese: 涮羊肉; Pinyin: '''Shuàn yángròu''') is a [[Beijing Food\|Beijing]] and northern Chinese table dish of paper-thin mutton (and sometimes beef) briefly swirled in a shared simmering clear broth, then dipped in savory sauces. It is a classic winter and banquet hot-pot style distinct from heavily spiced Sichuan or Chongqing pots.<ref name="wp">[https://en.wikipedia.org/wiki/Instant-boiled_mutton English Wikipedia: Instant-boiled mutton]</ref><ref name="chinaculture">[https://en.chinaculture.org/2013-01/09/content_449831.htm ChinaCulture.org: Instant-boiled mutton notes (checklist)]</ref>

	== Characteristics ==		== Characteristics ==

	Meat is sliced ~~very~~ thin so it cooks in seconds. ~~Traditional setups may use~~ a charcoal copper pot with clear ~~broth;~~ sesame paste~~-based dipping sauce~~ is iconic in Beijing ~~shops~~.		Meat must be sliced extremely thin so it cooks in seconds and stays tender. Soft pot cue: traditional Beijing service often uses a charcoal-fired copper "doughnut" pot with clear broth—heat and vessel are part of the craft, not just decoration. Soft sauce cue: sesame paste mixed with fermented tofu, chives or leek flower, chili oil, and related condiments is the iconic Beijing dip, built per diner rather than a single house chili oil bath. Soft broth cue: ginger, scallion, and sometimes dried mushroom or shrimp may scent a light base; the meat's own quality is meant to lead. Soft contrast: [[Sichuan Hot Pot]] and [[Chong Qing Hot Pot]] emphasize mala oil and layered chili; shuanyangrou emphasizes clarity, cut precision, and dip customization.<ref name="wp" />

	== Ingredients (overview) ==		== Ingredients (overview) ==

	Primary ingredient is thinly sliced lamb; broth ~~may be simple~~ water or light stock with ginger and scallion. ~~Sauces~~ often ~~combine~~ sesame paste, fermented ~~tofu~~, ~~chives~~, ~~and~~ chili oil to taste.		Primary ingredient: thinly sliced lamb from selected cuts (shops name back and leg partitions carefully). Soft broth: water or light stock with ginger and scallion; some houses add dried mushroom or shrimp for umami. Soft table sides: tofu, Chinese cabbage, bean sprouts, vermicelli, and sweet pickled garlic often join the pot or plate. Soft sauce pantry: sesame paste, fermented bean curd, leek flower sauce, soy, chili oil, cilantro—mixed to taste. Soft cut culture: historical restaurant writing treats the slicer's knife skill as a selling point equal to the broth. Overview only—not a recipe.

	== History and culture ==		== History and culture ==

	The practice is ~~associated with Beijing~~ Hui and ~~northern Chinese~~ dining culture ~~and remains a restaurant category of its own~~. ~~It differs from heavily spiced Chongqing/Sichuan~~ hot pot ~~while sharing the communal pot idea~~.		Popular lore sometimes credits Yuan-dynasty Kublai Khan with inventing instant-boiled mutton during a battle; modern food historians treat that story as soft legend with weak documentary backing.<ref name="wp" /><ref name="thepaper">[https://www.thepaper.cn/newsDetail_forward_9768911 The Paper: shuanyangrou origin discussion notes (checklist)]</ref> Soft earlier parallel: Song-dynasty scholar Lin Hong's Shan Jia Qing Gong describes a swirl-cook meat method that already allowed mutton—useful soft precedent for the idea, not a direct Beijing shop lineage.<ref name="wp" /> Soft Qing–Republic restaurant trail: clear-named Beijing shuanyangrou culture is better documented from the Qing onward. Soft shop milestones often cited in cultural summaries: Zhengyanglou popularizing paper-thin service in the mid-nineteenth century; Hui restaurateur Ding Deshan's Donglaishun, growing from an early-1900s porridge stall into a mutton-hot-pot landmark after hiring skilled slicers and refining copper-pot practice.<ref name="chinaculture" /><ref name="visitbj">[https://english.visitbeijing.com.cn/article/47OOqPEv9NQ VisitBeijing: Donglaishun instant-boiled mutton notes (checklist)]</ref> Soft heritage note: Donglaishun's mutton-hot-pot craft is widely reported as listed on China's national intangible cultural heritage inventory in 2008—brand-linked craft, not a claim that only one shop may cook the dish. Soft social map: Hui Muslim lamb expertise, Inner Mongolian sheep supply, and Beijing winter dining culture intertwine in how the dish is remembered. Soft Japan note: writers sometimes mention Japanese shabu-shabu as later inspired by Chinese swirl-cook hot pot, typically with beef instead of mutton—soft comparative frame only.<ref name="wp" />

	== Serving and variations ==		== Serving and variations ==

	A social meal around one pot. ~~For Beijing context see~~ [[~~Beijing Food~~]]; ~~contrast with~~ [[~~Chong Qing Hot Pot~~]] ~~and~~ [[~~Sichuan Hot Pot~~]].		A social meal around one pot, traditionally strongest in cold months but now year-round in restaurants. Soft home path: families keep electric or charcoal pots for New Year and gatherings. Soft restaurant path: old-brand houses and modern chains both sell the format, with varying cut thickness and sauce bars. Soft peer dishes: [[Peking Duck]] for another Beijing banquet icon; [[Zhajiangmian]] for everyday Beijing wheat comfort; [[Yangrou Paomo]] for a different northern mutton grammar. Soft etiquette cue: diners cook small batches so the broth stays clear and the meat does not stew.

	== See also ==		== See also ==

	* [[Beijing Food]]		* [[Beijing Food]]
	* [[Chong Qing Hot Pot]]		* [[Chong Qing Hot Pot]]
	* [[Sichuan Hot Pot]]		* [[Sichuan Hot Pot]]
			* [[Yangrou Paomo]]
	* [[Peking Duck]]		* [[Peking Duck]]
	* [[Zhajiangmian]]		* [[Zhajiangmian]]

Admin: [CFWK] Create P1 dish page: Instant-boiled Mutton

2026-09-22T03:00:56Z

[CFWK] Create P1 dish page: Instant-boiled Mutton

New page

{{#seo:
|title=Instant-boiled Mutton (涮羊肉) - Chinese Food Wiki
|keywords=Instant-boiled Mutton,涮羊肉,Beijing Food,Mongolian hot pot
|description=Instant-boiled mutton is Beijing-style thinly sliced lamb cooked briefly in a simmering pot at the table.
}}

{{Infobox chinese food
| image = Instant-boiled Mutton.jpg
| caption = Instant-boiled mutton
| alternate_name = Shuanyangrou; 涮羊肉; Beijing mutton hot pot
| pinyin = Shuàn yángròu
| type = Hot pot / table cooking
| course = Main
| country = China
| region = Beijing / northern China
| other = Often copper-pot style
}}

'''Instant-boiled Mutton''' (Simplified Chinese: 涮羊肉; Traditional Chinese: 涮羊肉; Pinyin: ''Shuàn yángròu'') is a [[Beijing Food|Beijing]] and northern Chinese way of cooking paper-thin mutton (and sometimes beef) briefly in a shared simmering broth at the table, then dipping it in savory sauces. It is a classic winter and banquet hot-pot style distinct from spicy Sichuan pots.<ref name="wp">[https://en.wikipedia.org/wiki/Instant-boiled_mutton English Wikipedia]</ref>

== Characteristics ==

Meat is sliced very thin so it cooks in seconds. Traditional setups may use a charcoal copper pot with clear broth; sesame paste-based dipping sauce is iconic in Beijing shops.

== Ingredients (overview) ==

Primary ingredient is thinly sliced lamb; broth may be simple water or light stock with ginger and scallion. Sauces often combine sesame paste, fermented tofu, chives, and chili oil to taste.

== History and culture ==

The practice is associated with Beijing Hui and northern Chinese dining culture and remains a restaurant category of its own. It differs from heavily spiced Chongqing/Sichuan hot pot while sharing the communal pot idea.

== Serving and variations ==

A social meal around one pot. For Beijing context see [[Beijing Food]]; contrast with [[Chong Qing Hot Pot]] and [[Sichuan Hot Pot]].

== See also ==

* [[Beijing Food]]
* [[Chong Qing Hot Pot]]
* [[Sichuan Hot Pot]]
* [[Peking Duck]]
* [[Zhajiangmian]]
* [[List of dishes (A-Z)]]

== References ==

{{reflist}}

Instant-boiled Mutton - Revision history

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Admin: [CFWK] Create P1 dish page: Instant-boiled Mutton