A poem praising Beijing copper pot for hotpot.

The poem praising Beijing copper pot hotpot is as follows:

1, Longchuan has bear wax, but Qin cooks mutton soup. [Song] Su Shi's "Er Yun was sent by the Japanese".

There is roast bear meat in Shaanxi cuisine, and Qin only makes mutton soup.

2, Beijing simmered sheep is fat and tender, the sauce is cooked in clear soup color, and it is burnt in the afternoon. I like a throat without fishy smell and greasy-[Qing] Yang Jingting's "Du Men Za".

Mutton stew in thick soup is fat and tender all over Beijing, and the sauce is boiled red with clear soup. It started burning at noon, and now the meat is all burnt. What's more, it doesn't have a bad taste for my throat.

3, sand grass soft sheep fat, jade fat and wine are also suitable. [Song] dates back to drinking sheep wine in soldiers' kitchens.

The beach grass is soft and the lamb is fat, and the fat as white as jade benefits from wine.

4, cold mutton is like cream, river fish is like jade. [Song] Zhang Lei's "Twenty-one Winter Ballads".

In winter, mutton is as white as frost, and delicious river fish is cut into pieces like white jade.

5, the sheep stack is beautiful, and the wine is slightly muddy. [Song] Lu You's "Don't eat meat for a long time in the road, and the sheep in the west counties and cities drink".

The mutton left in the inn is delicious, and the local wine produced nearby is slightly turbid.