Instant-boiled mutton, also called "hot pot", is a popular way to eat meat in Hulunbeier. Because Hulunbeier grassland has no chemical pollution, abundant aquatic plants and large temperature difference, the mutton produced is tender and tasteless, which is the first-class raw material for washing pots. In the 1960s and 1970s, the "Donglaishun" hotpot restaurant in Beijing bought sheep from Hu Meng to promote its reputation. Now almost all hotels and restaurants in Hohhot operate instant-boiled mutton projects. There are many kinds of hotpot for instant-boiled mutton, including copper, iron, stainless steel and porcelain. There are two kinds of fuels: multi-person use and single-person use. There are several kinds of fuels, such as charcoal, liquefied gas, alcohol and electricity. There are three main elements in instant-boiled mutton: mutton, pot bottom and seasoning. Mutton: mainly select five parts of the sheep with moderate fat and thin: upper chest, big fork, small fork, grinding stall and cucumber strips. Knife cutting is required to be thin and neat, so as to be as thin as paper, as even as crystal, as neat as line and as beautiful as flowers. Each catty of meat should be cut into 2 inches long, 1.5 inches wide and 80 ~ 100 pieces of meat. Bottom of the pot: it is best to boil mutton soup with water, and add seafood, shrimp, crab, ginseng, shellfish, turtle, laver, chopped green onion and white mushroom. Boil the pot for three times, and the fragrance in the pot will gradually become rich until the fresh soup has a long aftertaste and the bottom of the pot is served, so you can rinse mutton. Seasoning: Sesame paste, Shao wine, fermented milk, chives, good soy sauce, mustard noodles and Chili oil are the main ingredients. The seasoning is adjusted according to the taste of the consumer and put into the plate. "Mixed flavors, mixed flavors", complete seasoning can make instant-boiled mutton icing on the cake. The way to eat instant-boiled mutton is: first light the hot pot, boil the original soup at the bottom of the pot and serve it on the table. Put the ingredients in the bottom of the pot, boil the water for three times, and then add the meat slices. Rinse the sliced meat in boiling soup. When it turns white, you can squeeze it out, dip it in the sauce that suits your taste, and eat it with the rinse. In the process of rinsing meat, you can also rinse some vermicelli, cabbage, kimchi, tofu and so on. If you chew a few cloves of garlic, you will find it more unforgettable. After instant-boiled mutton, you can cook Longxu Noodles, instant noodles, dried noodles or jiaozi in the instant soup. It can be said that the fresh noodles in the soup are soft and fragrant, and have a unique flavor. (Hulunbeier League)