北京东说念主有多心爱涮肉呢？大约仅次于烤鸭吧。老北京涮肉热衷清汤锅底体育游戏app平台，白滚水里加上姜片、葱段、枸杞、大枣、香菇，用最通俗的清汤更能烘托出羊肉的鲜好意思。

How much do Beijingers love lamb hotpot? It's probably second only to Peking duck. Old Beijing-style hotpot enthusiasts prefer a clear broth base, with just water, ginger slices, green onion segments, goji berries, red dates, and mushrooms, believing that the simplest clear broth best highlights the fresh flavor of lamb.

好的羊肉立盘不倒、不留血水、下锅不浑汤。夹起来是一整块，薄而胁制，每张肉片两端齐坠着少许奶白的肥边，光是看着就也曾馋涎欲滴。

High-quality lamb stands upright on the plate, doesn’t bleed, and doesn’t cloud the broth when cooked. Each slice is a whole piece, thin yet unbroken, with a bit of milky white fat on both ends, making it mouth-watering just to look at.

牌号羊肉往往进口有回甜，而且莫得羊膻气。店里的大姨说在锅里下18秒是最佳吃的，因为当时羊肉刚变白还透着一点诱东说念主的粉色。是以不要赶在饭点来，因为排上200多号少许也不稀有。

Signature lamb often has a sweet aftertaste and no gamey smell. The auntie at the shop says the best flavor is achieved by cooking the lamb for 18 seconds in the pot, as the lamb turns white with a hint of enticing pink. So, don't come during peak meal times, as it's not unusual to have over 200 people waiting in line.

责编：易卓