The Donglaishun Restaurant in Beijing can be traced back to the 29th year under the reign of Guangxu (1903), originally situated near the north gate of the Old Dong'an Market. Ding Deshan, the founder of Donglaishun Restaurant, initially operated a porridge stall at this location. However, the porridge stall was destroyed by a fire. In response, Ding Deshan rebuilt three tile-roofed houses and began to run the "Donglaishun Lamb Restaurant." To attract customers, Donglaishun went to great lengths and recruited a highly-skilled chef from the prestigious Zhengyanglou Restaurant outside Beijing's Qianmen Area to take charge of the lamb hotpot. This masterful chef possessed exceptional knowledge about the lamb's origin, meat selection, and slicing technique. The lamb slices were meticulously arranged on blue-and-white porcelain plates, revealing patterns beneath the meat.

Donglaishun has preserved the traditional Beijing lamb hotpot customs, utilizing copper pots for cooking. Simultaneously, it has embraced innovation in line with cultural characteristics and introduced the Cloisonne Hotpot (using cloisonne enamel pots for cooking), adding an artistic sense. In addition, Donglaishun employs mechanism charcoal, which boasts an extended burning duration without pollution, as its fuel source.

(Source: Official Website of Dongcheng District People's Government)