摘要：要说中国最标志性的美食是什么？若有人回答火锅第一，恐怕没几个人会反对，火锅的历史悠久。《魏书》记载，三国时代已有用铜所制的火锅出现，人们使用火锅煮用来涮猪、牛、羊、鸡、鱼等各种肉食，但当时并不流行，后来随着烹调技术进一步的发展，各式各样的火锅也相继闪亮登场。

要说中国最标志性的美食是什么？若有人回答火锅第一，恐怕没几个人会反对，火锅的历史悠久。《魏书》记载，三国时代已有用铜所制的火锅出现，人们使用火锅煮用来涮猪、牛、羊、鸡、鱼等各种肉食，但当时并不流行，后来随着烹调技术进一步的发展，各式各样的火锅也相继闪亮登场。

What is the most iconic Chinese food? Few would disagree with the answer: hotpot. Hotpot has a long history. According to the Book of Wei, hotpot made of bronze already existed during the Three Kingdoms period. At that time, people used hotpots to cook pork, beef, lamb, chicken, fish, and other meats, but it was not yet widely popular. With the advancement of cooking techniques, various forms of hotpot gradually became prominent.

经过多年发展，如火锅最相配的还是羊肉，选羊肉也有很多讲究，要挑选精细鲜嫩，肉片纸薄均匀，调料多样味美，涮肉醇香不膻，涮后即食。香味纯正，鲜嫩可口。

Over the centuries, lamb has become the ingredient most closely associated with hotpot. Selecting lamb involves careful attention: the meat should be tender and finely cut, with slices thin and even like paper. With flavorful and diverse condiments, the lamb cooks quickly without any gamy aftertaste. The fragrance is pure and the taste is tender and delicious.

涮羊肉的蘸料是其风味的灵魂，正宗的老北京涮羊肉蘸料通常以芝麻酱为主底，配以红腐乳、韭菜花提味，并常加入香油、生抽、糖等调和。这融合了“辛、辣、卤、糟、鲜”的复合香味，既能有效去除羊肉的膻味，又能提升其鲜美，构成了令人回味无穷的独特体验。

The dipping sauce for lamb hotpot is considered the soul of its flavor. Authentic old Beijing lamb hotpot dipping sauce is based on sesame paste, enhanced with red fermented bean curd and chive flower sauce, and often blended with sesame oil, light soy sauce, and sugar. This creates a complex aroma that combines spicy, pungent, fermented, savory, and fresh notes. The sauce not only removes any strong odor from the lamb but also elevates its flavor, creating a unique and unforgettable dining experience.

责编：勾晓庆

来源：美食吃起来