Lamb hot pot
羊肉火锅
Outside of China, spicy Sichuan hot pot and nourishing Cantonese hot pot are well known. But in China, heavy and hearty lamb hot pot is hugely popular, especially in the north during the bitterly cold winter.
在国外，热辣的四川火锅和营养的广式打边炉都相当流行。但在中国，隆重而丰盛的羊肉火锅极为流行，尤其在北方严冬时节更是倍受欢迎。
Likely originating during the Yuan Dynasty and made popular by Qing Dynasty emperors, lamb hot pot is dramatic to look at -- the copper container has a tall chimney in the middle to release steam from burning coal below, while the broth cooks in the outskirts of the pot.
相传，羊肉火锅发源于元朝，此后被清朝历代皇帝们推广开来。火锅非常具有观赏性，铜制容器中间有高高的烟囱，让下面燃烧着的煤块释放蒸汽，而肉汤则在火锅外围加热。
Although a variety of meats, seafood and vegetables can be cooked, the star of the meal is plate after plate of wafer-thin lamb slices.
尽管火锅可以煮各种肉类、海鲜和蔬菜，但全场焦点绝对是一盘接一盘的薄薄的羊肉片。
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