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 This is a quintessential Beijing meal perfect for the cold winters here. Hot pot, or more typically shuan yang rou 涮羊肉, is eaten by placing a boiling pot of broth in the center of the table so everyone can quickly dip and cook (涮 shuan) thinly sliced pieces of meat (traditionally mutton 羊肉). The barely cooked meat is then dipped into a delicious sesame and soy based dipping sauce (芝麻酱) in which you can also mix chopped scallions and cilantro. The meat is generally followed by a pile vegetables and tofu, after which the broth is well-seasoned from all these flavors and perfect for drinking.
Besides this northern style hotpot, spicy Sichuan-style hot pot is also increasingly popular in the capital. For those who cannot stomach the fiery red chili based broth, you can order a pot split in two with one half mild and one half hot.
Where to find it?
洪寿轩饭庄 Hong Shou Xuan
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