🇨🇳 Chinese Cuisine

涮羊肉 (Shuan Yang Rou)

Beijing Lamb Hot Pot

Prep Time 30 minutes

Servings 4

Difficulty Easy

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.

Ingredients

600g lamb leg sliced paper-thin
200g napa cabbage
200g glass noodles
Frozen tofu
3 tablespoons sesame paste
1 tablespoon fermented tofu sauce
1 tablespoon chili oil
Scallions and cilantro
Pickled garlic

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.

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.