Shabu Shabu is originated in China?

The very very good hotpot place in Beijing. Ben kept saying the place is very local, I might not like it. But I liked it the moment I set my foot into the dwelling. Not the sophisticated type but practical type. Practical in a way that you don't see the waste bin in the dinning hall (I have seen those in a very nice and clean home-cooking Korean restaurant), however, everything you can see is needed for the business. The owner is not taking anything away trying to pretend this is a high class restaurant, yet the owner is not too lazy to getting unpleasant things out of the way.

The soup base is just water, with some green onion and sliced ginger. The high line is the meat. We have got 2 plates of different cut of a lamb. The first one is the fresh cut, it doesn't taste like lamb at all, it does not have funny lamb smell. The meat is tender and juice even if it is overcooked in the hotpot. The second plate is the frozen sliced meat. The slices are so thin, the meat is ready in 2 or 3 seconds after dipping into the hotpot. I don't like the frozen slices because you can taste the slight lamb smell. But Ben likes it better.

The dipping sauce is made of grounded seasame, seasame oil and some whole seasames, femented tofu juice, grounded green onion and some rice vinegar. Freshly cooked sliced meat with the sauce is readlly yummy. I think I overate...