There are three theories about the origin of instant-boiled mutton: the first is in the Yuan Dynasty, the second is in the Qing Dynasty, and the third is in the Song and Liao Dynasties. The details are as follows:
1. In the Yuan Dynasty, when Kublai Khan commanded an army to go south for an expedition, when people were exhausted, he suddenly remembered the dishes in his hometown, so he asked the military chef to cook them, but at this time, he found that there was an enemy situation, so.
After the victory, Genghis Khan asked the military chef to cook it again. This time, the military chef was equipped with many small ingredients and side dishes. After the generals ate it, everyone was full of praise, so they asked Kublai Khan to give them a name, so Kublai Khan gave them the name "instant-boiled mutton".
2. Qing dynasty
Instant-boiled mutton, also known as "mutton hotpot", began in the early Qing dynasty. In the 18th century, Emperor Kangxi and Emperor Qianlong held several grand banquets, including mutton hotpot. Later, it spread to the shops and was operated by the Muslim Pavilion. "A Hundred Stories in the Old City" says: "Mutton pot is the most common delicacy in cold years, so it must be eaten in mutton restaurant. This way of eating is a study and evolution of the nomadic heritage in the north, which has become a special flavor. "
3. Song and Liao
According to archaeological data, the early Liao frescoes unearthed in Aohan Banner of Zhaowudameng, Inner Mongolia, describe the scene that the Khitans ate instant-boiled mutton 1,1 years ago: three Khitans sat around a hot pot. Some are boiling mutton in the pot with chopsticks, and there are iron drums filled with mutton and plates filled with ingredients on the square table in front of the hot pot. This is the earliest information known to describe instant-boiled mutton.
Lin Hong, a man from the Southern Song Dynasty who was a little later than the Liao fresco, also involved in instant-boiled mutton in his book "Shan Jia Qing Gong". Originally, he praised the rabbit meat he had eaten. He not only recorded the rabbit meat rinsing method and the types of seasonings in detail, but also wrote a poem to describe it. The poem said: "The surge is sunny in Jiang Xue, and the wind turns rosy clouds." This is because the color of rabbit slices in hot soup is like sunset glow, so there is this poem.