Instant-boiled mutton, also known as "mutton hot pot", began in the Yuan Dynasty and rose in the Qing Dynasty. As early as the18th century, Emperor Kangxi and Emperor Qianlong held several large-scale "Thousand Banquets", including mutton hot pot which was later spread to the market.
It is said that when Yuan Shizu Kublai Khan went to the Western Ocean and was exhausted, he ate instant-boiled mutton, which was very delicious. After the war, Kublai Khan asked the chef to cook again. The chef sliced the mutton evenly and served it with various condiments. After rinsing, it was tender and delicious, and Kublai Khan named it "instant-boiled mutton". There is also a saying that Genghis Khan suddenly missed the cooked meat in his hometown when he went south, so he called the military chef to cook it, but the enemy suddenly arrived. The military chef who just killed the sheep and couldn't catch up with the pot sliced the mutton and rinsed it in boiling water. Genghis Khan ate and went to war. After the victory, Genghis Khan asked the military chef to do it again. After the generals ate it, everyone was full of praise, so Genghis Khan named him "instant-boiled mutton".
Instant-boiled mutton, also known as "mutton hot pot", began in the early Qing Dynasty and rose after Manchu entered the customs. As early as18th century, Emperor Kangxi and Emperor Qianlong held several large-scale "Thousand Banquets", including mutton hotpot. Later spread to shops, run by the * * * museum. "One Hundred Stories of the Old City" said: "Mutton pot is the most common delicacy in cold years, so you must eat it with mutton restaurant. This way of eating is the research and evolution of the nomadic legacy in the north and has become a special flavor. " It is said that it was not until Guangxu that the old shopkeeper of Donglaishun Mutton Restaurant in Beijing bribed eunuchs and stole the seasoning formula of "instant mutton" from the palace, and "instant mutton" was sold in famous urban restaurants.
Instant-boiled mutton is one of our favorite foods in winter, so when did China have instant-boiled mutton? Archaeological data show that the murals unearthed in Aohan Banner, Zhaowudameng, Inner Mongolia, describe the scene of Khitans eating instant-boiled mutton 1 100 years ago: three Khitans were sitting around a hot pot. Some are cooking mutton in a pot with chopsticks. There are iron drums filled with mutton and plates filled with ingredients on the Eight Immortals table in front of the hot pot. This is the earliest information known to describe instant-boiled mutton.
A little later than Liao, the Southern Song Dynasty people also involved instant-boiled mutton in the book Shanjia Qing Palace. It turned out that he was full of praise for the rabbit meat he had eaten. He not only recorded the rinsing method of rabbit meat and the types of seasonings in detail, but also wrote a poem to describe it. The poem says: "The storm is clear and the wind turns rosy clouds." This is because the color of hot soup rabbit slices is like sunset glow, so there is this poem. Therefore, Lin Hong named rabbit meat "Breaking Shrimp". It should also be noted that he said "both pigs and sheep are ok" after rinsing rabbit meat, which became the earliest written record of mutton hot pot. According to Lin Hong's records, at that time, the meat was sliced, soaked in wine, sauce and pepper to make it tasty, and then boiled in boiling water, which is somewhat different from today's rinsing method.
Obviously, the direct materials about instant-boiled mutton can be traced back to Liao and Song Dynasties, but we still have reason to believe that people began to eat instant-boiled mutton at the same time as hot pot appeared, but there was no seasoning at first.
In Beijing, it is well known to mention "instant-boiled mutton". This dish is very popular because it is easy to eat and delicious. Because old Beijing mainly uses copper pots to rinse mutton, it is also called "eating pots" and "washing big sheep".
The legend of instant-boiled mutton originated in the Yuan Dynasty. In those days, Kublai Khan, the commander of Yuan Shizu, made an expedition to the south. One day, people were exhausted and hungry, and he suddenly remembered the dish in his hometown-stewed mutton, so he ordered his men to kill the sheep and burn the fire. Just as the cook was slaughtering sheep and cutting meat, the reconnaissance Ma Chong reported that the enemy was approaching. Hungry, Kublai Khan wanted mutton very much. He ordered his troops to March and shouted, "Mutton! Mutton! " The cook knew that he had a bad temper, so he used his quick wits. He cut off more than ten thin pieces of meat with a flying knife and stirred them in boiling water several times. When the color of the meat changed, he immediately fished it out and put it in a bowl and sprinkled it with fine salt. Kublai Khan ate several bowls in a row, turned over and mounted his horse to meet the enemy. As a result, he won a great victory.
When preparing for the celebration dinner, Kublai Khan specially ordered mutton slices. The chef chooses the tender meat of the sheep, cuts it into thin slices, and matches it with various seasonings. After eating, the generals were full of praise. The chef hurried forward and said, "This dish has no name yet. Please give it a name. " Kublai Khan smiled and replied: "I think this is called' instant-boiled mutton'!" Since then, "instant-boiled mutton" has become a court delicacy.
There is also a saying that instant-boiled mutton, also known as "mutton hot pot", began in the early Qing Dynasty. /kloc-In the 8th century, Emperor Kangxi and Emperor Qianlong held several large-scale "Thousand Banquets", including mutton hotpot. Later spread to shops, run by the * * * museum. "One Hundred Stories of the Old City" said: "Mutton pot is the most common delicacy in cold years, so it must be eaten in mutton restaurant. This way of eating is a study and evolution of the nomadic heritage in the north and has become a special flavor. "
It is said that it was not until the Guangxu period that the old shopkeeper of a mutton restaurant in Beijing bribed the eunuch and stole the seasoning formula of "instant-boiled mutton" from the palace. This delicacy spread to the people and was sold in famous urban restaurants for ordinary people to enjoy. It has been passed down to today, turning people into various versions of instant-boiled mutton and becoming one of people's favorite foods on the table.
"One Hundred Stories of the Old City" said: "Mutton pot is the most common delicacy in cold years, so you must eat it with mutton restaurant. This way of eating is a study and evolution of the nomadic heritage in the north and has become a special flavor. "