A Beijing winter tradition where paper-thin slices of lamb are swished through a copper chimney hot pot filled with plain boiling water, then dipped in sesame paste sauce.
Nutrition & Info
349
kcal per serving
Protein
Carbs
Fat
Allergen Warnings
⚠ sesame
⚠ soy
Equipment Needed
copper hot pot
Instructions
-
1
Fill the copper hot pot with water and bring to a rolling boil.
-
2
Arrange lamb slices and vegetables on plates around the pot.
-
3
Mix sesame paste with fermented tofu sauce, chili oil, and scallions for dip.
-
4
Use chopsticks to swish lamb slices in boiling water for just seconds.
-
5
Dip the cooked lamb in sesame sauce and eat immediately.
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Did You Know?
Beijing lamb hot pot uses a distinctive copper chimney pot heated by charcoal, a design unchanged for over 700 years since the Yuan Dynasty.
Chef's Notes
Equipment Tips
- copper hot pot
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