Instant-boiled mutton

At one point during a battle, the Khagan of the Mongol Empire, Kublai Khan, had a sudden craving for stewed mutton.

To satisfy Kublai Khan's desire, a chef quickly cut off a dozen thin mutton slices and put them in boiling water.

At the victory banquet, Kublai Khan requested that the chef make this lamb dish again and named it instant-boiled mutton.

When instant-boiled mutton is eaten in China, a hot-pot of boiling water is placed in the middle of the table.

Tofu, Chinese cabbage, bean sprouts, and vermicelli are normally included in the hot-pot.

Dipping sliced mutton into a hot pot in Yangfang, Beijing
Instant-boiled mutton being served in Donglaishun , Wangfujing main branch, Beijing
Freshly cooked mutton slice in a sesame sauce dip