1920中国北京雪夜里的涮羊肉Lamb Hot Pot on a Snowy Night in Beijing

 2021年到来，2020过去了，中国的北京下起了白雪，冬季特别寒冷。北京人都喜欢在冬季吃一种“涮羊肉”的火锅，这种火锅在中国北方歷史悠久。涮羊肉火锅使用的锅是中间有烟筒的炭火火锅锅，火锅的汤底也极為简单，清水为底。羊肉一片片切成薄片，用筷子夹著羊肉片，在汤锅中短暂的涮烫几下就好了。这时的羊肉鲜嫩肥腴，配上特有的蘸料（有芝麻酱、红腐乳、韭菜花、香油、卤虾油、酱油、蚝油、白糖、香菜、葱花等调料配制），喝上一口白酒，看著窗外的白雪，全身都会感受到很温暖。在中国的北京，大家都喜爱吃这种涮羊肉火锅。As 2020 turned into 2021, heavy snow blanketed Beijing, bringing frigid winter cold to the city. Locals have long loved lamb hot pot as a seasonal winter treat, a time-honored traditional delicacy in northern China.It is cooked in a charcoal hot pot with a central chimney, using plain water as the simple broth base. Paper-thin lamb slices are briefly blanched in the simmering broth until perfectly tender and juicy. Dipped in a special condiment mix of sesame paste, red fermented bean curd, chive flower, sesame oil, shrimp sauce, soy sauce, oyster sauce, sugar, cilantro and chopped scallions, paired with a sip of white liquor while watching the snow outside the window, one can feel warmth spreading all over the body. Lamb hot pot has always been an all-time favorite among people in Beijing.