Folding ICH into cuisine: Sliced mutton in Donglaishun

Nothing is better to soothe a winter chill than a steamy hotpot dinner. According to Traditional Chinese Medicine theories, mutton has a therapeutic effect, which warms the body and makes it an ideal food for cold days. Taking both of these elements into consideration, your top dining option in winter might be instant boiled mutton.

Traditional Beijing instant boiled mutton is known for its simplicity. It has no saliva-inducing hotpot soup, but plain water infused with some scallion and ginger slices. But what most distinguishes the taste of mutton slices in different hotpot restaurants is the quality of the meat and the cutting technique.

Donglaishun, a time-honored restaurant with 118 years of history, had its mutton slicing technique included in the national intangible cultural heritage list in 2008. During a recent series of culinary experience activities held by Beijing's Dongcheng District Intangible Cultural Heritage Protection Center, Donglaishun was one of the participating brands.

During a visit to the capital's flagship Donglaishun restaurant on Oct 20, Chen Lixin, a fourth-generation inheritor of the brand's mutton slicing technique, explained to visitors the history of Donglaishun, why instant boiled mutton has become the eatery's signature product, the craftsmanship of its mutton slicing skills, and how a simple dish can also be a rich feast for the senses.