Mutton has always played an important part in the northern diet; hot pot is one of the preferred means of preparation. Donglaishun, once a small porridge stall in the DongĄ¯ an Bazaar, is known for its mutton from Inner Mongolia sliced very thin and heated at the table in such a chafing dish.
Sauce fir dipping the meat is prepared from a combination of seven seasonings: sesame paste, fermented bean curd, salty chive flowers, Shaoxing wine, Soya, pepper oil and bitter shrimp oil. Cloves of sweet garlic and small flat bread complement the meat.
Smaller restaurants also serve hot pot. The season generally lasts from October to April. |