🍽️ Mongolian Hotpot

Mutton hotpot in a copper pot with sesame sauce, a Beijing winter classic.

Mongolian Hotpot is the soul of old Beijing winter, defined by a charcoal brass pot and clear broth. The central chimney pot holds only water, ginger, scallion and goji berries, keeping the broth plain so the mutton's freshness shines. Inner Mongolian lamb is sliced paper-thin and swished in the bubbling broth until just changed color, then dipped in a sauce of sesame paste, leek flower, fermented bean curd and scallion. The lamb is tender and free of gamey smell, the dip rich, eaten with sweet garlic, cabbage, glass noodles and baked sesame bread. Old Beijing hotpot prizes a simple broth that depends on meat quality and the dip. Gathering around a steaming brass pot in freezing weather is a Beijing winter ritual and a classic for visitors.