Dong Lai Shun Restaurant

12:00 20-1-2010 Foods

The Mongolian hot pot tradition originated from northern nomadic tribes. The Mongolian version of the steaming feast has been called the father of all Chinese hot pot. The Chinese hot pot boasts a history of more than 1000 years.

Mongolian Hot Pot is a popular dish most often enjoyed during Beijing's cooler months. It is steaming hot, seasoned to perfection, and filled with paper-thin slices of lamb. The broth is made of chicken, lightened with water, and includes Chinese mushrooms and dried shrimp. With a mouth-watering aroma and zesty flavour, the steaming dish with you craving for more. If you want even more zing, be sure to order the creamy peanut sauce or some vinegar for dipping.

Since lamb is the specialty, every piece of lamb is specially chosen and carefully cut and processed. When it reaches your table, it is in red, thin slices that will cook in less than a minute. To cook any of the items on your table, all you have to do is drop it into the pot of boiling water in front of you and wait until it is cooked to your desire. Then just scoop it out, dip it in your sauce and enjoy!

Serving: Typical hot pot dishes include thinly sliced meat, leafy vegetables, mushrooms, wontons, egg dumplings and seafood. The cooked food is usually eaten with a dipping sauce. Also, you can request a double pot (yuānyáng), which is a pot divided down the middle, with spicy broth on one side and regular broth on the other. In many areas, hot pot meals are often eaten in the winter.