Shabu lamb is a winter delicacy, which is to put the lamb slices in the boiling soup and take out the dipping seasoning to eat, hence the name. Today, the most famous chefs are especially The Donglaishun Restaurant in Beijing, which is always full of laughter and laughter from late autumn to late spring. Especially in the coldest season, the outdoor north wind whistles, heavy snow, the hall is steaming, the customer group sits around the hot pot, with chopsticks to pick up tender and fresh thin lamb slices, while eating and chatting, it is really a special flavor.
Shabu-shabu is also called lamb shabu-shabu. It is said that this dish first began in the northeast of China and the Mongolian ethnic minority areas before the Southern and Northern Dynasties, but the way of eating at that time was relatively simple, collectively known as "boiled lamb". By the Time of the Northern Wei Dynasty, soups were cooked in copper pots, and people took thin slices of lamb and boiled them. But at that time, it was referred to as "shabu-shabu" and was only prevalent in ethnic minority areas. The way to eat "shabu lamb" and the origin of its name began on the ancient battlefield.
According to legend, in the Yuan Dynasty more than 1200 years AD, once, Kublai Khan, the ancestor of the Yuan Dynasty, commanded a large army to fight in the south. After many fierce battles, the people were sleepy and hungry. At this time, Kublai Khan suddenly remembered his hometown dish, Qianqing stewed lamb, so he ordered his subordinates to kill sheep and burn it, and just as the man was slaughtering the sheep and cutting the meat, the detective horse suddenly rushed into the tent and warned the enemy that the enemy was approaching. Obviously, it was too late to cook lamb stew. But the hungry Kublai Khan waited to eat the mutton, and the military cook knew that he was grumpy, so he was in a hurry, quickly cut the lamb into very thin slices, put it in a pot of boiling water and blanched it a few times, and when the color of the meat changed, it was fished into a bowl, mixed with salt, green onions, ginger and other condiments, first presented to the marshal to enjoy, Kublai Khan after eating, praised. The soldiers all had a full meal of mutton and immediately went into battle to meet the enemy, and as a result, they won the battle and won the battle. When preparing for the celebration banquet after the war, Kublai Khan specially ordered the lamb slices eaten before the war, and this time the chef made it particularly delicious, and after Kublai Khan ate it, he gave it the name "Shabu Lamb".
"Shabu lamb" was a beautiful dish that was introduced to Guannei until the end of the Ming Dynasty and the beginning of the Qing Dynasty. At that time, "lamb slice hot pot" had become a delicacy of the Qing Palace's winter season, and it was named the first of the dishes on the Qing Palace's menu. In the early years, shabu lamb was only popular in Beijing and was also loved by Empress Dowager Cixi. In the city of Beijing, the operation of shabu mutton appeared, initially the "Zhengyang Lou" outside the front door was the most prestigious, and "Donglaishun" came to the top, and soon became the most famous mutton restaurant in Beijing.
The famous Donglai Shun Shabu Lamb, the king of hot pot, has been on an expedition to France at the end of 1992, and was operated in the largest overseas Chinese merchant Huadu Restaurant in Paris's Chinatown, which was highly favored by Parisian gourmets. Thus, the shabu lamb is more famous at home and abroad.
