Shuan Yang Rou

Shuan Yang Rou is the original Chinese hot pot — Beijing style. Unlike the chili-laden Sichuan version, Beijing hot pot uses a clear, lightly seasoned broth of water, scallions, ginger, and goji berries. The star is paper-thin slices of lamb, swished in the boiling broth for just seconds until cooked. The dipping sauce is a thick, nutty blend of sesame paste, fermented tofu, chives, and soy sauce. The copper pot with its chimney (huoguo) keeps the broth boiling throughout the meal.

📖 History

Northern Chinese hot pot tradition dates back over 1,000 years to the Song Dynasty. It became a Beijing winter staple during the Qing Dynasty, when Mongolian lamb was prized.