涮羊肉 (shuànyángròu) · instant-boiled mutton

Measure Word

一锅涮羊肉 guō

Meanings

1 instant-boiled mutton
2 Mongolian-style mutton hot pot

Made with

羊肉 yángròu 芝麻酱 zhīmajiàng 腐乳 fǔrǔ 韭菜花 jiǔcàihuā

About the dish

京菜 Beijing · 热菜 Hot dish

Paper-thin slices of raw mutton you cook yourself for a few seconds in plain boiling broth in a copper pot, then dip in sesame paste sauce. A Beijing hot pot; the broth is not spicy.

Usually contains sesame and soy

Characters

涮

shuàn

to swish-rinse; quick-boil

Examples

HSK 4

冬天最适合吃涮羊肉。

Dōngtiān zuì shìhé chī shuànyángròu.

Winter is the best time for instant-boiled mutton.

HSK 7-9

老北京涮羊肉用铜锅最地道。

Lǎoběijīng shuànyángròu yòng tóng guō zuì dìdao.

Old Beijing-style mutton hot pot is most authentic with a copper pot.

Tips

culture

Beijing's signature hot pot - paper-thin mutton dipped briefly into a clear broth in a copper pot with a chimney, eaten with sesame-paste dipping sauce (麻酱). Different beast from Sichuan 火锅 (huǒguō), which is spicy and ingredient-loaded.