涮羊肉是一种围炉自涮自吃的北京风味菜。所用之羊肉,选料极精细,一只羊身上,只能选用“上脑”、“大三岔”等部位的肉。每半斤“黄瓜条”羊肉,在名厨高手刀下,要切四十至五十片;每片羊肉薄如纸,色若玫瑰,再配上芝麻酱、辣椒油、卤虾油、腐乳汁、酱油、腌韭菜花、粉丝、菠菜等佐料、辅料蘸着吃,真是别有风味。在雪花纷飞之时,与家人、友人围坐一炉,边涮边吃,热气腾腾,既鲜美可口,又能增添许多生活情趣。 Boiled lamb is a kind of Beijing-style dishes that are self-shampooing. The lamb used, the choice of materials is very fine, a sheep who can only use “upper brain ”, “Dasancha ” and other parts of the meat. Every half a catty of “cucumber” “lamb”, under the master kitchen knife, to cut forty to fifty; each piece of lamb as thin as paper, if the color rose, together with sesame, chili oil, brine shrimp, Bean curd, soy sauce, pickled leek flowers, fans, spinach and other condiments, accessories dipped in to eat, really do not have flavor. When the snow is flying, sitting around a family with friends and family, while eating and drinking, steaming, both tasty and delicious, but also add to many of the taste of life.