Instant boiled mutton is also called dip-boil mutton. The dish
dates back to the Yuan Dynasty. The dish often uses mutton from the
back, rear legs and tail of the sheep and is dipped and boiled in
soup in a hotpot. The dip-boil mutton is served with seasoning made
of sesame sauce, preserved bean curd, leek flower, sliced spring
onion and ginger and shrimp oil. The mutton is fresh, tasty and not
greasy or smelly.