When it comes to the old Beijing copper pot shabu mutton, it is basically suitable for all ages, “north and south”, the taste and price can be accepted by friends from all over the world, and love it. But you know what? About the origin of copper pot shabu mutton, it also has its own story, and it is full of legend.
According to legend, Kublai Khan, the founder of the Yuan Dynasty, was very fond of eating mutton from his hometown, even when he was away on military campaigns. He often had the cooks in his army cook mutton for him.
One time, Kublai Khan was craving mutton again, but it was during a time of military confrontation. The enemy was about to attack, and the battlefield was fast-paced and constantly changing. However, it took time to cook a pot of delicious mutton, and patience was needed. Time was not on the battlefield’s side, so what could be done?
Fortunately, the cook accompanying the army was quick-witted. He quickly cut more than ten thin slices from a large piece of mutton, put them in a large copper pot used for cooking, and then quickly removed them. He then sprinkled them with a pre-mixed spice mixture and offered them to Kublai Khan. Kublai Khan quickly finished the mutton, got on his horse and faced the enemy. He fought bravely and finally captured the enemy general, winning the battle.
After the war, Kublai Khan held a celebration banquet, and specially asked the cook to re-cook the lamb served before the war and distribute it to the various generals attending the banquet. After tasting it, everyone praised it and were impressed by this novelty. In addition to being excited, Kublai Khan specially named this “creative dish” as “shabu mutton”.
Since then, shabu mutton, which is now known as copper pot shabu mutton, has become a court dish and has been passed down in the imperial palace. However, at that time, the recipe for the seasoning was strictly confidential, so it could only appear on the dining tables of the imperial palace, and ordinary people were not blessed to enjoy it.
Later, during the Guangxu period of the Qing Dynasty, the corrupt and incompetent Qing government in the governance of the country led to the outflow of many imperial secret recipes. At that time, the owner of the Donglaishun mutton restaurant in Beijing specially dredged the channels in the Forbidden City and bribed the eunuchs in the imperial kitchen to secretly obtain the recipe for the ingredients of the shabu mutton. Since then, ordinary people in the capital city could enjoy this authentic copper pot shabu mutton.
Another theory suggests that “shabu mutton,” known as “lamb hot pot,” originated in the early Qing Dynasty. In the 18th century, Emperors Kangxi and Qianlong hosted several large-scale banquets“Qian sou yan”, which included lamb hot pot. This tradition eventually spread to the market and was operated by Halal establishments.According to the book “Jiu du bai hua,” it states: “羊肉锅子，为岁寒时最普通之美味，须于羊肉馆食之。此等吃法，乃北方游牧遗风加以研究进化，而成为特别风味。”
In 1854, Zhengyanglou opened its doors outside Qianmen in Beijing, becoming the pioneering Han ethnic establishment to sell shabu mutton. The meat they cut was “thin as paper and complete in every slice,” which added to its renowned deliciousness. In 1914, Donglaishun Lamb Restaurant in Beijing recruited skilled meat cutters from Zhengyanglou and specialized in serving shabu mutton. Over several decades, they conducted research on selecting the finest lamb, perfecting meat-cutting techniques, refining seasoning recipes, and improving the hot pot itself. As a result, Donglaishun earned the reputation of being the best place for shabu mutton, with the saying, “Where is the best place for hot pot? Donglaishun!”
Authentic way to eat copper pot shabu:
1. Mutton is mainly Lamb‘s hind leg:
In traditional Beijing copper pot shabu mutton, emphasis is placed on using the hind leg meat of large-tailed sheep from regions beyond Zhangjiakou (north of Beijing). This is because these sheep are known to thrive in the grassy and fertile lands of those areas. They travel from the northern regions, passing through Yanqing and Changping, before entering the low-lying river ponds fed by the tributaries of Yuyuantan. Along the way, the sheep graze on green grass and drink fresh spring water. By the time they reach Beijing, their meat becomes tender, juicy, and free from any gamey flavor.
The hind leg of the sheep, in particular, has strong support and acts as the main pillar for the sheep’s body during movement. Its meat is firm and suitable for being the preferred choice for copper pot shabu. Additionally, the inner side of the hind leg and thigh can also be used when enjoying copper pot shabu. The meat in these parts is tender, balanced between lean and fat, making it more suitable for the shabu experience.
Please note that the above information reflects the specific preferences and traditions of old Beijing copper pot shabu mutton. Different regions and individuals may have their own variations and preferences.
2.Large knife cut fresh mutton , fresh and tender:
In Beijing copper pot shabu mutton, it is important to use a large knife to freshly cut the lamb. The skilled meat cutter adjusts their cutting technique based on the texture of each piece of meat, ensuring the best mouthfeel by following the distribution of the meat’s grain. Hand-cut lamb has a certain thickness, which helps to lock in the juices and maintain the coherence of the muscle fibers, preventing them from becoming loose or fragmented when cooked in the pot.
On the other hand, machine-cut lamb, regardless of the part, is thinly sliced uniformly. The texture of the lamb’s tissue is compromised by the machine, causing the meat to easily fall apart once cooked. Moreover, sometimes the machine-cut lamb is frozen without properly draining the blood, resulting in a pool of bloodwater when thawed. When brought to room temperature, the lamb may have an unpleasant sour odor.
Please note that the above information describes the traditional practice of hand-cutting fresh lamb for Beijing copper pot shabu mutton. Machine-cut lamb may be used in some establishments, but it is generally believed that hand-cutting preserves the integrity and quality of the meat better.
3.Clear soup pot bottom, clear to the bottom:
The most authentic way to enjoy old Beijing copper pot shabu mutton is with a copper pot and charcoal. When the purple copper pot and pure charcoal are brought to the table, it truly represents the essence of Beijing. Why use charcoal? Is it just for its nostalgic appearance? Certainly not. The main purpose of using charcoal is for quick boiling, which allows the meat and vegetables to cook easily in the pot, resulting in a delicious flavor.
As for the base broth in old Beijing copper pot shabu mutton, it mainly consists of boiling water, ginger slices, green onion segments, and garlic. For those who pay great attention to details, they can also add 2 dried Tricholomaes, 2 sections of green onion, 2 slices of fresh ginger, 10g dried shrimps, 1 dried crab, 3 dried longans, and 10 Wolfberries. Boiling these ingredients together helps to remove any gaminess from the lamb.
4. Recipe of shabu dip:
Apart from the bottom of the pot, the most important link is the production of dipping materials, the most important 3 main materials are sesame sauce, leek sauce, fermented bean curd, no matter how The Times change, the production of small materials in old Beijing are inseparable from these 3 basic condiments. Let’s talk about the specific production process! First of all, the main material of the sesame sauce should be thick but not too solidified, mixed slowly with warm water in one direction, while mixing leek sauce, fermented bean curd, if you like the taste of fresh and fragrant can also be put in fish sauce.
Small in size and important in function is sugar garlic always the first to be put on the table? Do you have to take a bite before the pan comes to boil? Is it because its sweet and sour taste is so appetizing? Most people eat sugar, garlic is before shabu-shabu didn’t open is a have a rare sumptuous meal inhibiting drool saliva, authentic eat in shabu-shabu is open after having eaten the little lamb to eat sugar, garlic, and they eat sugar, garlic mainly in mutton hotpot remove lamb after eating greasy feeling, so I can let intestines and stomach become cleaner, may also eat it one more round.
In the cold winter, gathering with friends or family, savoring delicious lamb and vegetables, while chatting about life’s trivial matters, is a rare happiness. This kind of scene brings immense comfort and contentment, as if all worries dissipate in that moment.
Whether you live in Beijing or not, if you have the opportunity, you must try this Beijing copper pot shabu in the cold wind. It not only satisfies your taste buds but also brings a sense of warmth and deep familial connection. In this chilly winter, let’s gather around the copper pot, enjoying the warmth and joy brought by good food together!