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据史料记载，涮肉本是康熙年间满汉全席和千叟宴的馔食；到了明清时期，汉民火锅的记载开始涌现，猪肉是当时涮烫的主角儿；后来八旗征伐天下，吃羊肉的习俗也随之蔓延；清朝中期，羊肉在涮烫食材中的“正统地位”才日渐稳固。
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