Copper pot is a type of traditional Beijing hotpot. It already has a history of hundreds of years. Why is the copper pot used? Compared with pots made of other materials, the copper pot heats up quickly and the heat is transmitted evenly.
When eating this type of hotpot, you usually order mutton rolls or beef rolls. After putting the meat rolls into the boiling pot, you only need to wait a few seconds to enjoy the delicious food. That is, when the meat changes color and the red color fades, it is the perfect time to take it out and try it.
After taking the meat rolls, you can also put a variety of vegetables into the pot. The most commonly ordered vegetable is Chinese cabbage. Also popular are tofu, thin pea noodles, thin cut potatoes, etc.
Donglaishun Restaurant
Donglaishun Restaurant is a representative of Beijing halal restaurant. It was founded in the 29th year of Guangxu in the Qing Dynasty (1903). It has a history of more than 100 years. The original site is the north gate of Dong'an Market, on Wangfujing Street in Beijing. Donglaishun mutton is the representative dish of northern hot pot, and is known as "the first hot pot in China." In November 1955, Donglaishun became a public-private joint venture, restructured into a company in 1988, and established Beijing Donglaishun Group Co., Ltd. in 2003.
Donglaishun mutton making skills integrate mutton batching and meat cutting, hot pot making, sugar garlic production, seasoning preparation and other techniques, forming the unique characteristics of Donglaishun mutton, creating a harmonious and unified food culture of color, fragrance, flavor, shape and utensils. Donglaishun has always been loved by people from all walks of life. Whether they are heads of government, celebrities or ordinary people, everyone goes to Donglaishun to taste authentic mutton. Today, Donglaishun focuses on joint venture development, expands its scale and implements intensive operations, strives to reduce costs, maintains a civil and popular business model, and reaches out to ordinary people. However, due to historical reasons such as the Cultural Revolution and the reconstruction of Wangfujing Street, Donglaishun Restaurant has moved from its original location, and a large amount of precious historical materials and technical strength have also been lost in the process, which that requires rescue and protection.
Ancient Beijing Youyihao Copper Pot Hotpot
The ancient Beijing copper pot hotpot emphasizes "clear water, green onions and gingers", and the hotpot with light water soup is the best test of the quality of the lamb. Youyihao uses natural drinking water to make the light hotpot soup, which not only highlights the freshness, sweetness and deliciousness of the meat, but also the various natural mineral elements contained in the water can supplement the needs of the human body.
What gives soul to boiled lamb is the sesame sauce. Youyihao's Erba sauce is very particular. The four ingredients: chopped leek, fermented tofu, chopped green onion and cilantro, are also served separately, so you can add them according to your tastes. Finally, a spoonful of freshly fried hot chili oil is added, and the taste of old Beijing will become even more authentic!
It is worth mentioning that chopped leeks here are not common. Chopped fresh leek from Inner Mongolia is used. The unique soil conditions there bring out the original flavor of the leeks. Fresh leeks are washed with water, drained, salt is added and then mashed, which preserves the rich aroma of the leek, and pairs perfectly with the lamb.
Lamb is naturally the highlight of Youyihao. As we all know, fresh hand-cut lamb is much better than frozen machine-cut meat. Youyihao pays attention to both the selection and processing of ingredients. The fresh lamb used in the store arrives every day from Inner Mongolia and the cut is "as fine as paper, as uniform as glass, as neat as thread and as beautiful as flowers", making it They preserve the fibers and texture of the lamb as much as possible, as well as the meat juice.
The lamb only needs to be boiled for about 40 seconds to 1 minute. Then you can have it together with sesame sauce, which is very delicious.
Furthermore, upon entering Youyihao Gate, you can hear the singing of grasshoppers and the singing of Peking Opera. This immersive sound atmosphere creates a unique Beijing-style "sound" that instantly reminds people of ancient times.
Smelling the fragrance of flowers and listening to the songs of the Peking Opera, one feels surrounded by the atmosphere of ancient Beijing full of ingenuity and fun. What you see is like a painting from ancient times. Before the dishes are placed on the table, an authentic cultural journey with a taste of Beijing will begin, fully satisfying your expectations of delicious food.
Address: No. 51, Xidamochang Street, Dongcheng District, Beijing
Yitiaolong Restaurant
Founded in the 50th year of Emperor Qianlong's reign in the Qing Dynasty (1785 AD), Yitiaolong Restaurant is a traditional Chinese brand restaurant in Beijing offering halal dishes. It mainly offers traditional boiled meats, and also traditional halal dishes. Originally, it was a small shop selling lamb, sesame cake and lamb noodles. It was called "Nan Heng Shun Lamb Restaurant". In the 23rd year of Emperor Guangxu's reign (1897 AD), Emperor Guangxu came to eat at Nan Heng Shun Lamb Restaurant, hiding his true identity from him. After his visit, news spread and people called him "Yitiaolong (a dragon)." In ancient times, the emperor was regarded as the dragon. For ordinary people, it was taboo to call themselves a "dragon". Therefore, the "Yi Tiao Long" plaque was not hung until after the 1911 Revolution, when the Qing Dynasty government was overthrown.
For more than 200 years, Yitiaolong Restaurant still maintains the tradition of boiling lamb in the copper pot with charcoal. And at the same time, the four characteristics of good meat selection, meticulous processing, complete seasoning and delicious staple food, which have been formed according to the comments left by Emperor Guangxu after tasting the dishes of Yitiaolong. In 2006, it was included in the first batch of "Chinese traditional brands" by the Ministry of Commerce of China. And in 2007, the technique of making Yitiaolong halal boiled meat was included in Beijing's Intangible Cultural Heritage Protection List.
Nanmen Shuanrou
Nanmen Shuanrou, Beijing's traditional halal hotpot, was founded in 1994. As the main store is located at the south gate of the Temple of Heaven Park in the Second Southern Ring, it is affectionately called "Nanmen Shuanrou". It is popular for its reliable quality, honest management, excellent color and taste, and has become an old Beijing catering brand that is popular with the public.
Unlike Sichuan hotpot, which is characterized by being spicy, the traditional copper pot hotpot of ancient Beijing adopts a light soup. In this way, it highlights the original flavor of the meat. And exactly for this reason, the quality of the meat is more demanded. To ensure quality, Nanmen Shuanrou has built its own pasture in Hebei Province, introduces lambs from Inner Mongolia, and adopts standardized breeding. The lamb produced here is bright in color, tender and soft in texture. Each part of the lamb has its own flavor and its own advantages. Many dishes such as fresh hand-cut lamb, fresh lamb stomach, hand-cut lamb neck meat are almost must-try dishes for diners.
What is most worth mentioning is the unique sauce of Nanmen Shuanrou. It is said that the founder created the sauce after trying sauces from all the hotpot restaurants in Beijing, and then updated and improved it several times. With cilantro and chopped green onion in the bottom, and on top, sesame sauce, chopped leek, tofo with soy and shrimp oil are covered. It smells fragrant and has a lingering aftertaste when eaten. It can be considered the finishing touch of the hotpot here.
