Beijing Hotpot at Donglaishun: A Legendary Century-Old Restaurant

When it comes to hotpot in Beijing, one name always comes first—Donglaishun. Founded in the late Qing Dynasty, this time-honored brand is famous for its “instant-boiled mutton” and is often called the golden calling card of Beijing cuisine. If you want to taste authentic Beijing hotpot, Donglaishun is the place to go.

1. A Century of History: From Street Stall to Hotpot Icon

The story of Donglaishun began in 1903, when Ding Deshan opened a small stall selling porridge and flatbreads on Wangfujing Street. He named it “Donglaishun,” meaning “everything goes smoothly.” Later, he invited imperial chefs to bring royal hotpot techniques to the public, blending them with local flavors. Soon, Donglaishun became a household name and a culinary legend.

2. Signature Dish: Paper-Thin Hand-Sliced Lamb

The highlight of Donglaishun is its hand-sliced lamb. Known for its “four perfections”—as thin as paper, as even as crystal, as neat as thread, and as beautiful as a flower—these lamb slices cook in seconds and taste incredibly tender without any gamy flavor. It’s the dish you simply cannot miss.

3. Menu Highlights: More Than Just Lamb

Don’t think Donglaishun is all about lamb!

• Lamb Cuts: From lamb neck to cucumber strip cuts, each has its unique flavor.
• Other Hotpot Items: Premium beef, handmade shrimp balls, traditional tripe.
• Snacks and Sides: Sesame flatbreads, pickled garlic, and aiwowo (sweet rice balls) pair perfectly with hotpot.

4. Ingredients: Obsession with Quality

Donglaishun’s reputation rests on its strict ingredient selection.

• Lamb: Traditionally sourced from top-quality sheep in Inner Mongolia, only the best cuts are used.
• Broth: A clear soup base with just ginger, scallion, dried shrimp, and mushrooms—light and fresh to highlight the lamb’s flavor.
• Dipping Sauce: Their secret sesame paste blend, made from dozens of ingredients, is the soul of the meal.

5. Eating Style: The Ritual of Dip and Swirl

Hotpot here is all about ritual:

• Swirl: Slices of lamb are dipped into the copper pot with burning charcoal. Just a few seconds in boiling broth locks in the flavor.
• Dip: Immediately dipped into the sesame sauce, the meat becomes an explosion of savory, nutty, and spicy flavors.

6. Price Range: A Premium Yet Worthwhile Experience

Expect to pay around 150–250 RMB per person.

• Hand-sliced lamb: 78–98 RMB per plate
• Premium beef: 68–88 RMB per plate
• Sesame dipping sauce: 8–12 RMB per person
  For a taste of history and culture, it’s a worthwhile splurge.

7. Locations: From Beijing to the World

Donglaishun has grown from a single restaurant to over 100 branches across China and abroad. You’ll find it in major cities like Shanghai, Shenzhen, and Xi’an, and even overseas.

8. Must-Visit Flagship: Wangfujing Landmark

The flagship restaurant is located at 138 Wangfujing Street, APM Mall, 5th Floor, Beijing. It’s the most historic branch and offers the most authentic experience. Other locations can be found in popular districts like Qianmen, Xidan, and Dongzhimen.

In short: Donglaishun isn’t just hotpot—it’s a flavorful journey into Beijing’s culinary heritage.