Beijing Lamb Spine Hotpot — Iconic Northern Chinese Dish
When winter chills the air, nothing warms the soul like a bubbling pot of Beijing Lamb Spine Hotpot. This spicy, aromatic dish is one of the most beloved comfort foods for locals. Wearing gloves to gnaw on the bones, sipping the rich marrow, and finishing with a mouthful of hot broth—it’s a true taste of authentic old Beijing.
1. Origin and History
Lamb spine, nicknamed “lamb scorpion” because its shape resembles a scorpion’s tail, is actually the whole lamb backbone. The dish originated from the culinary wisdom of nomadic peoples in northern China and later spread to Beijing. In the past, when people couldn’t afford whole cuts of lamb, they simmered lamb bones to satisfy cravings—eventually evolving into today’s richly spiced, slow-braised city classic.
2. Cultural Significance
For Beijingers, lamb spine hotpot is more than just food—it’s a winter ritual of togetherness. Friends gather around the pot, eating with their hands, chatting freely, and putting their phones aside. This lively, down-to-earth dining scene embodies the warm, generous, and sharing spirit of Beijing locals.
3. Signature Features of Beijing Lamb Spine
The traditional eating order is “meat first, marrow second, vegetables last.” A good pot of lamb spine hotpot is slow-braised with over a dozen spices for hours until the meat slips off the bone and the broth becomes rich, spicy, and aromatic. The fun is all about getting hands-on and enjoying the primal joy of gnawing bones!
4. Unique Broth
The broth is simmered from lamb backbones with over 20 spices including cumin, cloves, goji berries, and dried chili. Despite its richness, it tastes fragrant without being greasy, spicy without being harsh. After eating the meat, you can use the broth to cook noodles, vegetables, or tofu, which soak up all the flavorful essence.
5. Ingredients
Authentic lamb spine is sourced from whole backbones of free-range sheep or goats from Inner Mongolia or Xinjiang. The bones should be meaty yet tender, with plenty of marrow. Local restaurants chop the long backbone into small chunks so each piece has both bone and meat. The marrow is the soul of the dish, melting during the slow braise and turning the broth creamy and flavorful.
6. Flavor and Texture
Perfectly braised lamb spine is tender yet slightly chewy—the meat pulls off the bone easily. First comes the punch of spicy broth, then the natural sweetness of the lamb, followed by the creamy richness of the marrow. The layered flavors explode in your mouth and keep you coming back for more!
7. How to Eat
For the full experience, eat it with your hands! First gnaw the meat off the bones, then use a straw (usually provided) to sip the marrow. Once the bones are clean, ask the staff to add more broth and turn it into a hotpot base—dip cabbage, tofu, and wide glass noodles. Finally, finish with a serving of hand-pulled noodles to soak up the broth’s essence for the perfect ending.
8. Where to Try It
For authentic lamb spine hotpot, visit local favorites like Lao Cheng Yi Guo, Xie Wang Fu, or Liangjian Rongtian. Expect to pay around ¥50–100 per person—great value for a big feast. When ordering, say: “Yi guo yang xie zi, wei la / zhong la / te la” (one pot of lamb spine, mild/medium/spicy). Pair it with Beibingyang soda or Yanjing beer to balance the richness.
9. Tips for Travelers
The English name is “Beijing Lamb Spine Hotpot.” Don’t worry about looking messy—wear the gloves and dig in with your hands like a local! Try it with pickled sweet garlic and sesame flatbread (shaobing) for a classic old Beijing combo.
This dish is perfect for adventurous eaters who love bold flavors and gnawing bones. When visiting Beijing, don’t miss this hearty and spirited winter delight!
