Hot pot
Beijing copper pot hot pot, also known as "Old Beijing mutton hot pot," is the most representative winter dish in old Beijing. It's not about the complexity of the seasonings, but about the original flavor of the mutton.
The quality of the mutton directly determines the quality of the hot pot meat. The most authentic is hand-cut fresh mutton, which emphasizes "dry plate and hanging plate", that is, there is no blood in the plate after the meat is cut, and the meat will not fall off when the plate is stood up.
Restaurant Recommendations
Jubaoyuan
Their specialty is hand-cut fresh mutton, so tender it stands upright on the plate, doesn't fall apart when cooked, and melts in your mouth. The premium fresh mutton and lamb shoulder are especially prized, with a perfect balance of lean and fat, and an incredibly flavorful taste.
Donglaishun
Donglaishun's hot pot is extremely particular, with carefully selected ingredients, exquisite knife skills, and fragrant seasonings. The mutton slices are cut extremely thin, appearing "as thin as paper and as even as crystal." Many restaurants use beautifully crafted cloisonné copper pots, which are pleasing to the eye.
Man Heng Ji
Award-winning Sesame Paste Sugar Pancake: Almost a must-order at every table. The brown sugar filling is molten, the crust is crispy, a calorie bomb but so delicious you can't stop eating it. Freshly Sliced Lamb: Equally outstanding quality, and the price is slightly more affordable than at Jubao Yuan.
