Mongolian Hot Pot
Hot pot (Photo credit: China Foto Press)
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?
Beijing Donglaishun Xindong'an Restaurant
Address: 130#, Wangfujin Rd. Dongcheng District, Beijing.
Tel: +86 10 6528 0932
Beijing Donglaishun Wangfujin Restaurant
Address: 198#, Wangfujin Rd. Dongcheng District
Tel: +86 10 6513 9661
Beijing Donglaishun Jian'guomen Restaurant
Address: 2# Xiaoyangmo Hutong, Jiannei, Dongcheng District, Beijing
Tel: +86 10 6524 1387
Beijing Donglaishun Olympic Village Restaurant
Address: 11#, Beishatang, Chaoyang District
Tel: +86 10 64841666
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.
