- Instant-boiled
mutton (Chinese: 涮羊肉; pinyin: shuàn
yángròu) is a
Chinese hot pot dish. Instant-boiled mutton, also
known as
Mongolian Fire Pot or dip-boil...
- with lamb meat,
sometimes substituted with beef. Lamb
paomo (羊肉泡馍; 羊肉泡饃;
yángròu pàomó) is made of lamb soup and a
great amount of
unleavened flat bread...
-
Chuan (Chinese: 串, Dungan: Чўан, pinyin: chuàn, "kebab/skewer"; Uyghur: كاۋاپ, кавап, "kawap"),
especially in the north-east of
China referred to as chuan'r...
- from the
Inner Mongolian hot pot
known as instant-boiled
mutton (shuàn
yángròu),
which was
introduced to ****an
after World War II by ****anese who had...
- Chu and
Zheng Jun.
Yangrou paomo (flat
bread soaked in lamb soup;
simplified Chinese: 羊肉泡馍;
traditional Chinese: 羊肉泡饃; pinyin:
Yángròu pàomó) is a well...
- (德聚全, the
three characters being reversed from the
current name)
inside Yangrou Hutong in
Qianmen (前門),
which at the time was one of the
busiest areas...
-
surrounding the chimney. Instant-boiled
mutton (Chinese: 涮羊肉; pinyin: Shuàn
Yángròu)
could be
viewed as
representative of "northern
style hot pot",
which focus...
- with
pepper for lamb meat. In the
whole of China, 'yángchuàn' (羊串) or '
yángròu chuàn' (羊肉串), lamb brochette, a
speciality from Uyghurs, uses ****in and...
- find it
difficult to digest.
Other notable local dishes include:
Taihe Yangrou Banmian (太和羊肉板面): a very
common noodle dish
served in Fuyang. This dish...
- and sour soup 酸辣湯 酸辣汤 suānlà tāng Instant-boiled
mutton 涮羊肉 涮羊肉 shuàn
yángròu A
variant of hot pot
which usually features boiled water as base (no additional...
