Mutton hotpot

Mutton hotpot is quite popular with northern Chinese. While ancient Chinese developed many ways to eat with elegance, devouring big chunks of meat was also seen as an enjoyment. The Chinese term for mutton hotpot is shuan yangrou-yangrou refers to mutton and shuan basically means the action of scalding. Legends say that Kublai Khan once led his army to battle. During a break, they boiled water to make mutton soup. But the enemy assaulted them unexpectedly. A chef quickly sliced mutton and threw the chips into the boiling water. He had no time to make a soup, but sent the boiled mutton to Kublai Khan in a hurry. Kublai Khan finished several bowls and felt rejuvenated. He leaped onto the stallion and charged towards the enemy till defeating them once and for all. In old Peking, mutton hotpot must be prepared with high quality red copper pot that is shaped like a miniature chimney with a life buoy on its waist. The charcoal sticks, each measuring 3 to 6 cm, are put horizontally into the bottom of the pot. The smoke comes out of the chimney while the water in the life buoy-shaped container is boiling. As the diners put mutton slices into the water and stir them till their color changes into light brown, smoke dusts also settle on the diners' hair and clothes.
Former Chinese leader Deng Xiaoping once invited former US Secretary of State Henry Kissinger to enjoy mutton hotpot at the famous Donglaishun Restaurant. They probably discussed international affairs after the meal with a smell of smoke and mutton.
Back in the 18th century, Emperor Kangxi and his grandson Emperor Qianlong both invited thousands of octogenarians to enormous banquets to celebrate their own longevity in the Forbidden Palace. One of the biggest banquets involved some 1, 500 tables featuring mutton hotpot. That could have set a Guinness world record.