📝 About This Recipe
Tracing its roots back to the Yuan Dynasty, Instant-Boiled Mutton (Shuàn Yángròu) is the soul of Beijing's winter culinary tradition. Unlike its spicy Sichuan cousin, this Northern classic uses a clear, minimalist broth to highlight the natural sweetness of paper-thin, high-quality lamb. The experience is defined by the 'velvet' texture of the meat and a rich, nutty sesame dipping sauce that creates a warming, communal masterpiece.
🥗 Ingredients
The Meat & Proteins
- 1.5 lbs High-quality boneless lamb leg or shoulder (partially frozen for easier slicing, or pre-sliced 'hot pot' lamb)
- 1 block Firm Tofu (cut into 1-inch cubes)
- 1 block Frozen Tofu (thawed and squeezed of excess water to better absorb broth)
The Clear Broth Base
- 8-10 cups Water (enough to fill the hot pot 2/3 full)
- 5-6 slices Ginger
- 2 stalks Scallions (cut into 2-inch lengths)
- 1 tablespoon Dried Goji Berries (for a hint of sweetness)
- 2-3 pieces Dried Shiitake Mushrooms (optional, for subtle umami)
Essential Dipping Sauce
- 1/2 cup Chinese Sesame Paste (pure toasted sesame paste, not tahini)
- 1-2 cubes Fermented Red Bean Curd (mashed with a little of its own juice)
- 1 tablespoon Leek Flower Sauce (salty and pungent, essential for authenticity)
- 1 tablespoon Light Soy Sauce
- 1 teaspoon Toasted Sesame Oil
- to taste Chili Oil (optional)
Vegetables & Starches
- 1 head Napa Cabbage (hand-torn into bite-sized pieces)
- 1 bunch Crown Daisy (Tong Ho) or Spinach (washed and trimmed)
- 1 bundle Cellophane Noodles (Glass Noodles) (soaked in warm water for 15 minutes)
👨🍳 Instructions
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1
Prepare the lamb: If using a whole cut, freeze the meat for 1-2 hours until firm but not rock-hard. Using a very sharp knife, slice the lamb across the grain into paper-thin ribbons that curl naturally.
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2
Arrange the sliced lamb on large chilled platters in a single layer or slightly overlapping. Keep refrigerated until the moment of serving to maintain texture.
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3
Make the base sauce: In a medium bowl, start with the sesame paste. Slowly add warm water or room temperature broth one tablespoon at a time, whisking constantly until the paste reaches the consistency of heavy cream.
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4
Incorporate the 'Beijing Trinity': Stir the mashed fermented bean curd and leek flower sauce into the thinned sesame paste until smooth. Add soy sauce and sesame oil.
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5
Prepare the aromatics: Slice the ginger, cut the scallions into sections, and rinse the goji berries. These will provide a clean, fragrant background for the meat.
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6
Prepare the vegetables: Wash the Napa cabbage and greens thoroughly. Cut the tofu into uniform cubes. Arrange all side ingredients on separate plates for communal access.
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7
Set up the pot: If using a traditional charcoal copper pot, light the coals outside before bringing it in. For electric or butane versions, simply place the pot in the center of the table.
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8
Fill the pot with the water, ginger, scallions, goji berries, and mushrooms. Bring the liquid to a rolling boil.
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9
Once boiling, give each guest their own bowl of the prepared sesame dipping sauce. Garnish the sauce bowls with chopped cilantro or scallions if desired.
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10
Begin the feast: Using chopsticks, pick up a slice of lamb and submerge it in the boiling broth. Swish it back and forth for 10-15 seconds until it just turns opaque and pale pink.
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11
Immediately dip the cooked lamb into your sauce bowl, coating it thoroughly, and enjoy while hot.
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12
Gradually add the tofu and cabbage to the pot. These take longer to cook and will absorb the flavors of the lamb as the meal progresses.
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13
Final Flourish: Once the meat and vegetables are finished, add the soaked glass noodles to the now-rich broth for a final, comforting slurp to end the meal.
💡 Chef's Tips
For the most authentic flavor, seek out 'Leek Flower Sauce' at an Asian grocer; its unique salty-floral profile is irreplaceable. If slicing meat yourself, ensure you cut against the grain to prevent the lamb from being chewy. Do not overcook the lamb! It only takes seconds; leaving it in the pot too long will make it tough and dry. Add ingredients to the pot in batches to keep the water at a steady boil; adding too much at once will drop the temperature and ruin the 'instant' effect.
🍽️ Serving Suggestions
Pair with 'Shao Bing' (Beijing sesame flatbreads) to stuff with cooked lamb and sauce. Serve with 'Laba Garlic' (vinegar-preserved green garlic) to provide a sharp, acidic contrast to the rich lamb. Enjoy with a chilled glass of Yanjing Beer or a pot of strong Jasmine tea to cleanse the palate. Finish the meal by drinking a small bowl of the remaining broth, which will have become a rich, flavorful soup.