👪Objective：
With China’s growing economy and rising living standards, more and more foreigners choose to travel to China. Also, Chinese cuisine is indeed extensive and profound. Eight major cuisines, each with unique skills. Let countless foreign tourists after eating are full of praise! The power of word of mouth leads to a steady stream of foreign food lovers, who have set foot on the flight to China, ready to start their own food tour!
As the capital of China, Beijing is the first choice for tourists, so I hope to use such a blog to introduce Beijing’s traditional food, so as to attract more foreigners to Beijing to taste and understand its history and serving methods. In this way, I want to enhance foreigners’ interest in China and promote Chinese traditional culture.
On the other hand, when foreigners arriving at Beijing, they can easily find what are they must try, also with the location and business open hour about the restaurant, helping them to find the way to these delicious foods and know the schedule of them. I will show them what are the really worth eating foods and what are the most authentic restaurants, and recommand one of the most favourite restaurants by local residences rather than the travellers, helping foreigners to experience the most traditional cuisine. The only thing they should do is to follow my way to start their food journey!
3. Instant Boiled Mutton
✨Introduction
Instant Boiled Mutton is a famous Beijing dish which dates back to the Yuan Dynasty. Sliced mutton will be put in a hotpot and boiled in soup. It is usually served with sesame sauce, preserved bean curd, leek flower and sliced spring onion.
✨History
Genghis Khan (1162–1227) became the Great Khan in 1206 after unifying various nomadic Mongol and Turkic tribes. His ascent marked an onslaught of invasions that expanded the newly created Mongol empire as far as the Black Sea in Central Europe. This founder of the Yuan Dynasty (1271-1368) is regarded in world history as both an outstanding politician and military strategist.
Legend has it that during one particularly arduous military campaign the Khan’s cooks needed to devise a rapid method of preparing food for him and the troops. They came up with the idea of slaughtering a sheep and simply boiling the flesh – a tasty dish that both nourished the troops and boosted their morale.
The dish originally consisted of small, thick slices of mutton. By the Qing Dynasty (1644-1911), dip-boiled mutton had become popular both in the imperial court and among the common people. The year 1854 saw establishment of the Zhengyanglou, the first Han-owned restaurant in central Beijing to specialize in instant-boiled mutton. The dish was served in paper-thin slices – an innovation that heightened its popularity. At the beginning of the Republic of China (1912-1949) period the Beijing Donglaishun Restaurant enticed the chef in charge of slicing mutton away from the Zhengyanglou by tripling his pay. It thereafter specialized in instant-boiled mutton. Donglaishun proprietors went to great pains to ensure excellence by selecting only the best mutton, slicing it as finely as possible and compiling seasonings that most enhanced its flavor. The Donglaishun thus gained an unassailable reputation.
✨Serving
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. Lamb is pre-sliced paper-thin into unbroken pieces and served on the table. Eaters pick up some pre-sliced raw lamb using chopsticks, put it in the boiling hot-pot, and remove it as soon as the lamb changes color. Each person has a small bowl to hold sauce for the cooked lamb; the sauce is normally a mixture of sesame sauce, chili oil, leeks, and more.
✨My favourite restauran
Donglaishun
With a number of branches in Beijing, some of this laozihao (time-honored brand) chain’s newer locations reflect an effort to retool, in terms of style and revisions to the menu, to meet the demands of modern diners, but Dong Lai Shun’s essence remains its famous mutton hot pot.
This hot pot chain out of Beijing has a festive, high-energy appeal and from its mood to sheer quantity, it’s best enjoyed with a group. Select from the various soup bases, pick your proteins and vegetables and then sit around the steaming cauldrons as servers guide you on this steaming-hot ride. Lamb is the signature protein—there’s even a chef slicing away at a station in the back—but handmade beef meatballs are popular too. The sauces, including the sweet and creamy sesame or the hot chili oil, up the ante. Fret not about waste; the servers will gladly package it for later.
🏠Location
91 Tiantan Rd, Dongcheng Qu, Beijing Shi, 100050
010 6701 6992
Business hours: Monday to Sunday11AM–4PM；5–9:30PM
Beijing traditional foods 