Lamb
Beijing Mutton Hotpot
涮羊肉
Beijing, China
Paper-thin lamb swirled for seconds in a plain broth heated by a charcoal chimney pot, then dipped in sesame paste with fermented bean curd and chives.
Original eatfuls sticker artwork
What it is
A closer look at Beijing Mutton Hotpot.
Paper-thin lamb swirled for seconds in a plain broth heated by a charcoal chimney pot, then dipped in sesame paste with fermented bean curd and chives.
What to look for
Know it when you find it.
The broth is deliberately bare — water, ginger, jujube — so the lamb tastes of lamb. Hand-cut slices from a frozen leg beat machine-cut every time.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Beijing Mutton Hotpot.
Beijing, China
Locality-specific tradition
Names around the table
One food, more than one name.
Same family
Related foods and regional cousins.
Keep exploring
If this caught your eye…
Jammu and Kashmir, India
Aab gosht
آب گوشت
Lamb is simmered with turnip, saffron, and mild spices in a Kashmiri broth that stays light rather than creamy.
Rome, Italy
Abbacchio alla Romana
In Rome, Abbacchio alla Romana is milk-fed lamb braised with anchovy, rosemary, garlic, and white wine.
Rome, Italy
Abbacchio brodettato
In Rome, Abbacchio brodettato is milk-fed lamb braised with anchovy, rosemary, garlic, and white wine.
Friuli-Venezia Giulia, Italy
Agnello al rafano
In Friuli, Agnello al rafano is lamb cooked with horseradish, herbs, and white wine until tender.
Apulia, Italy
Agnello alla gravinese
In Puglia, Agnello alla gravinese is lamb cooked with pecorino, egg, and herbs in a savoury sauce.
Abruzzo, Italy
Agnello cacio e ova
In Abruzzo, Agnello cacio e ova is lamb baked with pecorino and egg into a savoury, set sauce.
Bulgaria
Bulgarian Roast Lamb
Агнешко печено
Whole or jointed spring lamb roasted with butter and dried savory, traditional for St George's Day on 6 May when it is eaten across the country.
Bihar, India
Ahuna (Champaran meat)
अहूना
Mutton is marinated with onion, garlic, and whole spices, then slow-cooked in a sealed earthen pot in Bihar.