Instant-boiled mutton

Instant-boiled mutton (Chinese: 涮羊肉; pinyin: shuàn yángròu, also known or shuanyangrou, or dip-boil mutton) is a Chinese hot pot dish popular in Beijing cuisine. Traditionally, Chinese people have eaten it inside the home during cold winter weather, but in recent times, instant-boiled mutton has been eaten year-round. It is also served in restaurants.

Mutton slice often uses different cuts from the back (e.g. shangnao, sancha, etc.) and rear legs (e.g. modang). The tail of the lamb is used to prepare the soup base.