3. Hot Pot Lamb (Shuan Yangrou – Beijing-Style Lamb Hot Pot)
Overview:
Shuan Yangrou, or “hot pot lamb,” is a quintessential Beijing hot pot dish with roots tracing back to Mongolian military rations during the Yuan Dynasty. Refined through the Ming and Qing dynasties, it eventually became a centerpiece of imperial banquets before being introduced to the general public in the Guangxu era by the legendary restaurant Dong Lai Shun.
The dish centers on thinly sliced lamb shoulder or “shangnao”—a tender, well-marbled cut from the upper neck—and is served alongside classic accompaniments like napa cabbage, sweet potato noodles (glass noodles), and frozen tofu. Cooked in a traditional brass chimney pot over glowing charcoal, the broth remains clear and light—typically seasoned only with ginger and scallions—to highlight the natural sweetness and purity of the lamb.
The dipping sauce is built on a base of creamy sesame paste, enriched with fermented bean curd (furu), chive flower sauce (jiu cai hua), and sometimes a touch of soy sauce or chili oil for depth and balance.
A pivotal moment in the dish’s history came in the late 19th century when Dong Lai Shun revolutionized meat preparation by slicing lamb so paper-thin it would melt almost instantly in the simmering broth—setting the modern standard for hot pot slicing technique.
Traditional eating etiquette follows a precise sequence: start with tripe (if included), then move to lamb slices, and finish with zamian (hand-pulled wheat noodles) cooked in the now-flavorful broth. Frozen tofu and glass noodles are timeless side ingredients that soak up the rich essence of the soup.
While contemporary versions now feature diverse ingredients—from enoki mushrooms to bok choy—the core philosophy remains unchanged: celebrate the lamb’s natural flavor through simplicity, precision, and time-honored technique. For Beijingers, a steaming copper pot of Shuan Yangrou isn’t just a meal—it’s a ritual steeped in history, warmth, and communal joy.