Trio of Sliced Lamb with Three Traditional Dressings

Preparation info
  • Serves


    • Difficulty


Appears in
New Beijing Cuisine

By Jereme Leung

Published 2010

  • About

During winter in Beijing, steam clouds the windows of hotpot restaurants. The Mongolian hotpot has become as much a part of Beijing’s culinary fabric as much as roast duck is. With plates of raw lean or fatty mutton slices and vegetables before them, diners select and dunk the ingredients into the soup for a brief blanching, then dip them in a variety of sauces and condiments before eating. This is our ode to the great Beijing hotpot.