There are many stories about the origin of Beijing instant-boiled mutton. The story that it originated from Cheng Ji Si Han is more credible. At that time, people mainly ate mutton. The main method is to cook the whole lamb in a large pot. Once, because of something urgent, they needed to eat quickly and then set off for a war. The soldiers used their quick wits to cut the slightly frozen mutton into pieces, rinse it in boiling water, and take it out and dip it in. It was supposed to fill their stomachs, but it became delicious. So this practice was handed down and became popular in Beijing. After continuous improvement, the large iron pot was replaced by a refined small copper pot, and the seasoning was made of the products of the Central Plains-sesame sauce, leek flower, bean curd, etc. Instant-boiled mutton tastes more delicious.

Instant-boiled mutton, also known as "mutton hotpot", is a traditional flavor of Beijing with a long history. It is famous for its fine selection of ingredients, thin and uniform meat slices and diverse seasonings. Mutton produced in Inner Mongolia is the best raw material. Only the meat of five parts, such as the upper brain, the small fork and the cucumber strip, is used, and the fascia and bone base are removed. After freezing and compacting, the slices are packed in trays. Beijing instant-boiled mutton has become a must for Beijing cuisine with its characteristics and advantages.

With the development of social production, sour meat mutton is more and more favored by grassland Beijingers. Grassland Xingfa sour pork and mutton is a green food produced by Grassland Xingfa Company, which is mature and perishable, delicate in taste, delicious, high in protein, low in fat, low in cholesterol and rich in unsaturated fatty acids. It is the best choice for instant-boiled mutton.