Lamb hotpot 涮羊肉
Lamb hotpot is featured among the local specialties of Beijing.
.jpg){kind=link}
Photo adjustments
EXIF orientation applied where present; resized proportionally to at most 640 px on the long edge and encoded as WebP. No crop, retouching, recoloring or subject changes.
Thin lamb slices cooked at the table, often paired with sesame sauce.
How it is made
Paper-thin lamb slices are swished in a bubbling pot, traditionally with a fairly clear broth. Sesame paste, fermented bean curd and other condiments can be mixed into an individual dipping sauce.
Flavour & texture
The meat should stay tender, with lamb fat lending richness to each bite. The creamy dip supplies much of the salt and nuttiness.
Local roots & traditions
Beijing's shuanrou tradition makes the cooking itself part of a shared meal.
How to order Lamb hotpot
Order a small meat selection first and follow staff guidance on cooking each cut.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Stir-fried dough nuggets 炒疙瘩 →
Firm dough is cut or pinched into little nuggets, boiled, then tossed in a hot wok with the other ingredients. The preliminary boiling cooks the centre before the brief stir-fry. The nuggets are pleasantly resilient, with browned edges and seasoning clinging to their uneven surfaces. They eat more like short, chewy noodles than a soup dumpling.
Peking duck 北京烤鸭 →
The duck is seasoned, air-dried and roasted until its skin becomes lacquered and crisp. Carved slices are brought out with thin pancakes, scallion and a sweet bean sauce; cucumber is a common additional accompaniment. The pleasure comes from brittle skin against tender meat, with fresh vegetables cutting through the rich fat.
Questions before you order
What name should I show when ordering?
Show 涮羊肉 for Lamb hotpot. Order a small meat selection first and follow staff guidance on cooking each cut.
Sources & reading
Recipes and servings vary between kitchens.