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Hot Pot

Updated: 2014-11-04

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When autumn comes to Beijing and the weather cools down, hotpot becomes a favorite for locals. Mongolian and Sichuan styles dominate the city's hotpot scene. Sichuan hotpot is spicy whereas the Mongolian version features a clear broth and dipping sauces, such as sesame. Many restaurants offer a split\pot, half for those who like very spicy fare, half for those who prefer something tamer. Some Mongolian hotpots are not spicy at all. Standard ingredients include slivers of beef and chicken in addition to lamb. Vegetables, mushrooms and various kinds of tofu are popular.

The pot is traditionally made of brass, with a central column that holds hot charcoal that boils the food. Once boiling, the stock is used to cook a range of ingredients. After a few seconds, the thinly sliced meats and vegetables are ready to eat, often after being dipped in a smooth sesame sauce that is delicious and filling. It's a great way to spend time with family and friends.

Donglaishun is the most famous lamb hotpot restaurant in the city.

Donglaishun Restaurant

Address：5F, Beijing apm, 138 Wangfujing Dajie, Dongcheng district

Tel：+86 10 6528 0932

Huang Cheng Lao Ma

Address：24 Dong Sanhuan Zhonglu, Chaoyang district

Tel：+86 10 6779 8801

Lemon Leaf

Address：66 Guangqu Lu, Chaoyang district

Tel：+86 10 6772 6275

Jin Shan Cheng

Address：34 Bei Sanhuan Xilu, Haidian district