People's desire for hot pot has awakened. Donglaishun, Youyihao, and Nanmen are three popular hot pot restaurants in Beijing, each with its own unique characteristics and flavors. From carefully selected ingredients to traditional secret methods, these restaurants offer a warm and delicious dining experience in the winter.

Youyihao Beijing-style Hot Pot

When it comes to the traditional Beijing-style hot pot, the quality of the clear soup base is crucial. Youyihao uses natural drinking water to make the clear soup base, which not only highlights the freshness and sweetness of the meat, but also supplements the body with various natural mineral elements.

The essence of the hot pot lies in the sesame sauce and other condiments. Youyihao's Beijing-style hot pot pays great attention to the its sauce condiments, which are all secret recipes of the restaurant. Four ingredients, including garlic chives, fermented bean curd, scallions, and cilantro, are served separately for customers to add according to their own taste preferences. Finally, a spoonful of freshly fried chili oil is poured on top, making the Beijing-style flavor even more authentic!

It is worth mentioning that the garlic chives used here are not ordinary. They are fresh garlic chives from Inner Mongolia, which are known for their unique soil conditions that enhance their original flavor. Fresh garlic chives are washed with water, dried, and then mashed with salt to retain their strong garlic flavor, which perfectly complements the lamb.

Lamb is the highlight of Youyihao's Beijing-style hot pot. It is well-known that hand-cut fresh lamb is the best choice for hot pot, which is much better than machine-cut frozen meat. Youyihao's Beijing-style hot pot is carefully crafted in terms of ingredient selection and processing. The fresh lamb used in the restaurant is flown in from Inner Mongolia every day. The cutting method emphasizes thinness, uniformity, straightness, and beauty, which maximizes the retention of the lamb's fiber and texture, and locks in the juice.

The lamb only needs to be cooked in the clear soup base for about 40 seconds to 1 minute, then coated with sesame sauce and eaten. The thick and juicy meat fills the mouth at first, and the tender and chewy texture gradually emerges as it is chewed. The flavor of the lamb slowly spreads out, and the juice is abundant and not greasy, leaving a lingering aftertaste.

In addition, from the moment you enter the door of Youyihao, the sound of cicadas and Beijing opera singing can be heard throughout the restaurant. This immersive sound atmosphere creates a unique "noise" of Beijing flavor, instantly transporting people back to the old days.

With the scent of flowers in your nose and the sound of Beijing opera in your ears, you are immersed in the atmosphere of old Beijing, full of ingenuity and interest. Before the various delicious dishes even arrive at your table, they have already taken you on an authentic journey of Beijing-style culture, raising your expectations for food to the fullest.

Address: No. 51, Xi Damochang Street, Dongcheng District, Beijing