Beijing-Style Hot Pot: Iconic Mutton Dish of CuisineBeijing

A single copper pot, a clear broth, and the essence of old Beijing’s dining philosophy — in the chilly Beijing winter, nothing is warmer than gathering around a table to share a traditional Beijing Copper Pot Hot Pot.

1. Origin and History

Beijing Copper Pot Hot Pot has a long history in China, tracing back to the Spring and Autumn period. The iconic Beijing-style Mutton Hot Pot embodies the rich culinary heritage of Beijing, blending the nomadic traditions of northern herders with the refined cuisine of the Central Plains. Passed down for generations, this traditional hot pot has become a signature part of Beijing’s food culture.

2. Cultural Significance

For Beijingers, Copper Pot Hot Pot is more than just food — it’s a symbol of their love for authentic, unadulterated flavors. It reflects the philosophy of “purity through simplicity,” where clear water tests the essence of every ingredient. In cold winters, sitting around a bubbling copper pot not only warms the body and heart but also strengthens bonds between friends and family.

3. Features of Beijing Hot Pot

The soul of old Beijing hot pot lies in its traditional charcoal-fired copper pot. The pot is made of brass, which heats quickly and evenly without altering the flavor of the broth. Charcoal is placed in the chimney at the center, making the clear broth boil rapidly while infusing the meat with a subtle smoky aroma. This design ensures even heating and adds a nostalgic traditional atmosphere to the dining experience.

4. Signature Broth

Authentic Beijing-style Mutton Hot Pot insists on “a cup of clear water, a few slices of scallion and ginger.” The broth is usually just water with slices of ginger, sections of scallion, and a few dried mushrooms, red dates, goji berries, and longan. There are no heavy seasonings or oils — it’s all about savoring the pure, natural flavors of the ingredients.

5. Dipping Sauces

Sesame sauce is the soul of Beijing Mutton Hot Pot! The classic dipping sauce features rich sesame paste, fermented red bean curd, and chive flower sauce for a salty-sweet kick. It’s often served with cilantro, scallions, minced garlic, and chili oil for extra flavor, which you can mix to your own taste.

Authentic sesame dipping sauce is made with care: first loosen the sesame paste with a bit of cool boiled water until smooth, then add chive flower sauce, red bean curd juice, soy sauce, and sesame oil. Chili lovers can stir in some chili oil — the fragrant sauce pairs perfectly with tender slices of lamb.

6. Flavor and Texture

High-quality lamb is tender and never gamey, offering a rich, clean taste. Dipped in the sesame sauce, it’s soft yet juicy, with layers of flavor. The beef is incredibly tender as well — it stays soft even after longer cooking. The first bite bursts with freshness, the second with rich meaty aroma, and the flavor lingers deliciously. This simple cooking method delivers the purest taste experience.

7. How to Eat It

Eating from a copper hot pot is all about the art of “swishing”! The correct way is to dip one slice of meat at a time, swishing it back and forth in the boiling broth — never dump a whole plate in at once.
Remember the golden rule: “Seven up, eight down.” This is the secret to cooking beef tripe — dip it up and down seven to eight times (about 15 seconds) for the perfect crunchy texture. Traditionally, you start with lamb so the broth absorbs the meat aroma, then cook vegetables and other items. Finish by boiling some noodles in the rich broth to soak up all the flavors — the perfect ending!

8. Where to Try It

In Beijing, you can taste authentic Beijing Copper Pot Hot Pot at popular restaurants like Donglaishun, Jubaoyuan, Nanmen Shuanrou, and Manhengji. They offer genuine flavors at friendly prices — usually around RMB 60–150 per person.
When ordering, you can say “yī fèn shǒu qiē xiān yáng ròu” (a portion of hand-sliced fresh lamb) or “yī fèn féi niú” (a portion of fatty beef). If you’re sensitive to spice, just tell the staff “bù là” (not spicy) or “wēi là” (mildly spicy).

9. Travel Tips

The English name of this dish is “Beijing Copper Pot Hot Pot.” It’s perfect for food lovers who appreciate the natural taste of ingredients. Be patient — cook one slice at a time to enjoy the best texture.

Must-try items include hand-sliced fresh lamb, lamb shoulder, and beef tripe, paired with crispy sesame flatbreads and sweet pickled garlic.

Be bold and try Beijing Copper Pot Hot Pot! It’s not just a meal, but a cultural experience — a window into the life and culinary philosophy of Beijing locals. Add it to your must-eat list on your China food journey, and let this centuries-old flavor of clear broth and glowing charcoal become one of your most unforgettable travel memories.