Why do old Beijingers like instant-boiled mutton so much?

For old Beijingers, instant-boiled mutton is as important to them as roast duck is to Beijingers.

Instant mutton originated in Mongolia, and Genghis Khan's cavalry wore helmets to cook mutton, which was the original practice of instant mutton. Beijing, the capital of the Yuan Dynasty, brought this method and gradually developed into Beijing instant-boiled mutton. Beijing is located in the northern part of the mainland, with a warm temperate and semi-humid continental monsoon climate. Winter is cold and dry. It is precisely because it is too cold in winter that Beijingers like to keep warm through diet. In winter, it is time to eat mutton. The weather is cold, the human body is cold, and it is time to eat mutton to replenish yang. Beijing is not the main producing area of mutton, but Beijingers are addicted to mutton, which is probably the foundation laid for Beijing by the Yuan Dynasty, and this generation will never stop.

For old Beijingers, being surrounded by instant-boiled mutton is also a way to enhance feelings, and it is a kind of warmth hidden in memory. While eating, they praised the food in unison. In this way, food will become more delicious because of happiness. At the same time, we should constantly put in new food, fish out old food, look around and listen to all directions. Sometimes it takes a thousand miles to set up a platform, never forgetting it, and sometimes it takes a quick decision. Being so busy is not the social way of contemporary civilized people at a higher level of intelligence.

When hot food enters your mouth, it starts to stir it with your lips and breathe at the same time. In this way, from the clip to the belly, the whole process is done in one go, and the food will roll out fresh flavor while rolling in the mouth. Especially blood. Duck blood and pig blood, the most tender blood just formed, will crack when rolled in the mouth, spilling soup all over the mouth, and the tip of the tongue, the base of the tongue and the side of the tongue are all smelly.

Instant-boiled mutton is to old Beijingers what a belt is to Shaanxi people. This is an emotion buried deep in memory.