Winter in Beijing often begins with a simmering pot. As steam rises from the copper vessel and thin lamb slices "dance" in the bubbling broth, the cold fades away, replaced by deep, comforting flavors.

Dong Lai Shun

Dong Lai Shun is a time-honored hotpot brand in China, with its culinary techniques recognized as a national intangible cultural heritage item. Founded in Beijing in 1903 during the late Qing Dynasty, it is reputed for its skills in lamb slicing, hotpot preparation, pickled garlic making, and dipping sauce crafting. The mutton, sourced from Inner Mongolia, cooks instantly in the broth and remains tender even if left in the broth a little longer, delivering a delicious, savory taste.

Yangfang Shengli Mutton Hotpot

Recently, the 2025 Changping District Mutton Hotpot Festival was launched on Jiuyaoli Commercial Street and will run until January 31, 2026. The Yangfang area is the heart of Changping's hotpot culture. In 2021, Yangfang's traditional mutton cooking technique was designated as a municipal-level intangible cultural heritage item of Beijing.

Yangfang Shengli owns natural, high-latitude pastures in Xilingol, Inner Mongolia, and all its lamb comes from there. The sliced meat is fine and tender, with a perfect balance of fat and lean. Using spring water as the broth base brings out the pure taste of the ingredients. Its unique sesame sauce makes every bite a warm, savory delight.

2025 Hotpot Season in Daxing

The 2025 Hotpot Season in Daxing is now in full swing, featuring over 50 top-notch hotpot brands. Online promotional offers will run until December 31! Now, find a designated restaurant and enjoy your hotpot before the end of the year!

Lamb Spine Hotpot

As one of Beijing's signature delicacies, it uses lamb vertebrae as the main ingredient. Stewed to perfection, the meat becomes tender, flavorful and nutritious.

Fangshan's Chrysanthemum Banquet

Looking for something distinctive? Try Fangshan's chrysanthemum banquet. It highlights fresh edible chrysanthemum flowers paired with seasonal vegetables, meats, and seafood. The golden, fried chrysanthemums are crispy on the outside and tender inside, while the refreshing chrysanthemum salad offers rich layers of flavor.

Pinggu's Chrysanthemum Banquet

As China's largest producer of edible chrysanthemum flowers, Daxingzhuang Town in Pinggu District boasts over 13.34 hectares of chrysanthemums currently in full bloom.

Edible chrysanthemums make up an undisputed signature ingredient of Pinggu. Believed to have cooling and mildly sweet properties, they are an excellent, healthy culinary match with grassland lamb and beef. They help reduce grease and earthy flavors, leaving a sweet aftertaste and refreshing the palate.

While chrysanthemum salad is already refreshing, dipping some flowers in the hotpot brings the broth a floral aroma. Other creative dishes like chrysanthemum dumplings, pastries, and tofu balls also have unique flavors.

So, have you made your picks? Share with us!

(Source: Official WeChat account of the Beijing Municipal Bureau of Culture and Tourism)