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Instant boiled mutton

Source:Flychinatravel.com Clicks:Date:2019-10-01 14:06
Instant boiled mutton, also known as "mutton chafing dish", began in the Yuan Dynasty and sprang up in the Qing Dynasty. As early as eighteenth Century, several grand "thousand old banquet" held by the two emperors of the Qianlong and Qianlong emperors, there were mutton hotpot in it, and then spread to the market.
"Old Capital Baihua" cloud: "mutton pot, the most common delicacy in cold years, must be eaten with mutton restaurant. This kind of eating method is the northern nomadic relics to study and evolve, and become a special flavor. In the year 1854, the opening of the tower outside the front gate was the pioneer of the sale of instant boiled mutton in the Han nationality hall. Its cut meat is "as thin as paper, not incomplete", which makes this delicacy more famous.



Instant boiled mutton
 
  • Brief introduction
 
In Beijing, "mutton" is known. Because this delicacy is easy to eat and tastes delicious, it is very popular. Also because the old people use the copper pot to cook mutton mainly, also known as "eat pot" "rinse big sheep".
 
The legend of instant boiled mutton originated in the Yuan Dynasty. In those days, the commander of the Yuan Dynasty came to the south for expedition. One day, exhausted and hungry, he remembered the dishes of his hometown - the stewed mutton, so he ordered his men to kill the sheep and set fire. While the boxer was slaughtering sheep and cutting meat, the horse sped in to report the enemy approaching. Kublai, hungry and hungry, was waiting to eat mutton. He ordered the troops to start and shouted, "mutton!" Mutton! " Knowing that he was hot-tempered, the cook was quick and intelligent. He cut more than ten pieces of thin meat with a flying knife and stirred it in boiling water for a few times. When the color of the meat changed, he immediately fished it into a bowl and sprinkled fine salt. He took a few bowls and turned his horse on to meet the enemy.


Instant boiled mutton 2
 
During the celebration of the celebration, the lamb slices were specially ordered.  The chef chooses the tender mutton of sheep, cuts it into thin slices, and matches it with various condiments. The generals are full of praise after eating it. The cook hurried up and said, "There is no name for this dish. Please give it to the handsome man." "I think it's called" instant mutton ". Since then, "mutton" has become a court delicacy.
 
There is another saying that boiled mutton, also known as "mutton chafing dish", began in the early Qing Dynasty. In eighteenth Century, the two emperors of Qianlong and Qianlong held several large-scale "thousand old banquet", including mutton chafing dish. Later, it spread to the market and was operated by the Muslim Museum. "Old Capital Baihua" cloud: "mutton pot, the most common delicacy in cold years, must be eaten in the mutton restaurant. This kind of eating is a nomadic relic of the north to study and evolve, and become a special flavor.
It is said that until the Guangxu years, the old treasurer of a mutton restaurant in Beijing bought the eunuch and stolen the sauce formula from the palace to make the food spread to the public, so that it could be sold in the city famous restaurant and enjoyed by ordinary people. It has been spread to today, and it has turned people into a variety of versions of instant mutton, becoming one of the most popular foods on the table.


Instant boiled mutton 3
 
"Old Capital Baihua" cloud: "mutton pot, the most common delicacy in cold years, must be eaten with mutton restaurant. This kind of eating is a nomadic relic of the north to study and evolve, and become a special flavor.
 
  • Characteristics of dishes
 
The ingredients are delicate and tender, the meat slices are thin and even, the spices are varied and delicious, the meat is mellow and fragrant, and ready to eat after rinsing. The fragrance is pure and delicious.




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