Shuan Yang Rou — 涮羊肉
Cuisine: Chinese · Origin: Beijing China
Shuan Yang Rou, or hot pot lamb, is a quintessential Beijing dish where paper-thin slices of lamb are briefly dipped into a simmering broth at the table. The name 'shuan' refers to the quick swishing motion used to cook the meat—typically just 7-10 seconds in the boiling stock. Diners select from various cuts of lamb, vegetables, mushrooms, and noodles, cooking them individually according to preference. The dish is traditionally served with sesame-based dipping sauces and fermented bean paste. Popular year-round but especially favored in winter, Shuan Yang Rou embodies Chinese communal dining culture, encouraging conversation and shared experience. The quality hinges on ultra-fresh, premium lamb and a carefully balanced broth, often featuring aromatics like ginger, scallions, and Sichuan peppercorns. This interactive cooking method allows diners complete control over doneness and flavor combinations.
Standard serving: ~500 kcal (1 serving (400g), estimate)
This dish traces its roots to Mongol warriors who would cook meat in their helmets over campfires, a tradition that evolved into Beijing's most iconic communal dining experience during the Qing Dynasty.
Photo by Sóc Năng Động (Pexels License), source.
涮羊肉 — 涮羊肉
料理：Chinese · 起源地：Beijing China
Shuan Yang Rou, or hot pot lamb, is a quintessential Beijing dish where paper-thin slices of lamb are briefly dipped into a simmering broth at the table. The name 'shuan' refers to the quick swishing motion used to cook the meat—typically just 7-10 seconds in the boiling stock. Diners select from various cuts of lamb, vegetables, mushrooms, and noodles, cooking them individually according to preference. The dish is traditionally served with sesame-based dipping sauces and fermented bean paste. Popular year-round but especially favored in winter, Shuan Yang Rou embodies Chinese communal dining culture, encouraging conversation and shared experience. The quality hinges on ultra-fresh, premium lamb and a carefully balanced broth, often featuring aromatics like ginger, scallions, and Sichuan peppercorns. This interactive cooking method allows diners complete control over doneness and flavor combinations.
標準份量：約 500 kcal（1份（400克），估計值）
這道菜的起源可以追溯到蒙古戰士，他們會在營火上用頭盔烹煮肉類，這個傳統在清朝演變成北京最具代表性的共享飲食文化。
圖片來源：Sóc Năng Động（Pexels License）— 來源