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.