In winter, from the snowy outdoors to the warm shabu shabu restaurant, eating a bite of hot fresh mutton can be described as the favorite of old Beijing. Shabu shabu is a special delicacy in Beijing, which one is the most respected? Beijing Lao Pao'er is likely to recommend only one - Memories of the Grassland.

The most commendable thing about the Memories Grassland is the quality of its mutton. There is such a saying in the old Beijing shabu meat circle that the most suitable sheep for shabu shabu is Ningxia Tan sheep, followed by "mouth sheep" (that is, sheep north of Zhangjiakou, generally referring to Inner Mongolia sheep). The biggest feature of these two kinds of sheep is that the meat is full of milky aroma, almost no fishy smell, which is quite popular in old Beijing, and the latter is chosen by the Memory Grassland. The boss is a senior shabu lover who has a high pursuit of mutton, and has gone to Hailar in Hulunbuir City many times to satisfy his addiction, and later simply opened this shabu shabu restaurant by himself. The lamb in the store is flown in from Hailar once every two days to ensure enough freshness. This indicator directly separates from other shabu shabu restaurants. Many Beijing gourmets list the Memories of the Grassland as their "favorite recommendation", and the most mentioned Beijing restaurant on Weibo by the famous eater Cai Lan is the Memories of the Grassland, which shows its charm.

The most worthwhile thing to try in the memorable grassland is the hand-cut fresh mutton. Shabu Shabu pays attention to the essence of eating the meat is delicious, the bottom of the pot is generally clear soup, and people who are particular about it will add some ginger slices, jujubes, green onions, etc. In this way of cooking, the advantage of mutton in the Memory Grassland is very obvious. According to the clerk, the Humeng sheep purchased in the store grew up eating shallots, and compared with other sheep that eat feed, they have the characteristics of less smell. The thickness of each slice of mutton is uniform, which shows that the knife is skillful. Sandwich a slice and soak it lightly for a few seconds, without dipping sauce, the juice of the lamb slowly overflows from the fibers, moisturizing the entire mouth. After chewing for a while, the silky taste of Humeng sheep is also overflowing between the teeth, and the elasticity of the meat is also addictive. The boss also recommends diners to eat meat with wild leek flowers, which is quite fresh and fragrant, so you can try it. It is worth mentioning that as simple as wild leek flowers and sand tea dipping sauces, the Memories Grassland also chooses to purchase from Hailar, which shows the pickiness of the ingredients.

The restaurant's signature dish is the Supreme 3D Fat Lamb, where 3D refers to the lamb that has been deacidified for 3 days. It is reported that the store uses the rib meat from the 5th to the 12th of the Dubo sheep and makes it into a lamb roll. Due to the use of low-temperature preservation measures, the acid removal time is longer than that of ordinary ones, and although the meat texture is a little doughy, the meat taste is more mellow, which is suitable for more exploratory diners.

In addition to shabu-shabu, other dishes of the Remembrance Steppe are very good, and some are unexpected, such as the Buryat lamb buns, which are highly regarded by diners. Buryatia is an ancient tribe of Mongolians, and Buryat lamb buns are one of the tribe's special diets. Memories of the Prairie has been improved on the problem that the original version was too oily, and the taste has been greatly improved. The restaurant chooses diced meat of lamb neck and lamb ribs as the filling, and adds a little onion to taste. The aroma of mutton bursts out the moment you bite into the buns, which makes people have a great appetite. Lamb noodles are also a must-try specialty, the noodles are rolled out by hand, and lamb slices are embellished among them. Seasonings such as green onions, ginger, and soy sauce outline the strength of the noodles, and the lamb is smooth and tender, and the fragrance is overflowing. The oil-wrapped liver and lamb kebabs in the store are also must-order items for diners, and they are worth recommending.

The way of eating advocated by the Remembrance Grassland is not an old Beijing school, and it is slightly inferior in terms of small ingredients. It is said that the boss does not want to provide the common "chemical seasonings" on the market, which is a matter of opinion. Now there are two stores in the Grassland of Remembrance, both of which have a bit of a food stall. The performance of the service is acceptable, but it is basically not lost. It is worth mentioning that the old store closed its business in March 2018 and moved to the bottom merchant on the east side of Shunmai Jinzuan in the northeast corner of Jinsongqiao (that is, on the connection of Jinsongqiao store). Another branch, the Yungang store, is open for business.