This Mongolian hotpot restaurant takes open kitchen to the whole new level, putting the diners in charge of adding ingredients to the simmering pot at table side. Beginning as a food stall in 1903, this Muslim restaurant grew into a well-known, multi-location brand, including this Dongcheng neighborhood spot. Thinly sliced mutton is the meat of choice and is often accompanied by sesame bread, or zhima shaobing. Spices are added, and when the charcoal-heated broth reaches a boiling peak, meat, vegetables, and bread are dipped into it.
After dinner, head west to the Forbidden City.
AmenitiesOpen / Closes
- Accessible by Public Transportation