Dip the elaborately selected thin slices of tender mutton into clear broth containing simple seasonings for a short while and then you can eat the instant-boiled mutton with delicate and smooth sesame sauce so that the aroma of sesame and the unique flavor of mutton will be fully mixed in your mouth. The best pot for making instant-boiled mutton is charcoal-fired copper pot because the mutton will have a unique flavor given by the charcoal fire. You need to taste it carefully to appreciate this flavor. It is commonly called "old Peking-style instant-boiled mutton".
People in Lanzhou enjoy wolfing down instant-boiled mutton. Lanzhou's instant-boiled mutton is freshly chopped, and in large and thick slices, so it is very chewy and gives people a feeling of satiety. People usually eat it with seasonings with strong flabor. It is also called "Kai Guo Mutton".