From the Mongolian Steppes to the Imperial Palace

The Timeless Flavor of Beijing Hotpot

The “Minor Snow” in China’s 24 Solar Terms is already here. While Switzerland has already welcomed its first snow, this season always brings back memories of Beijing winters. The streets of the capital brim with the aroma of freshly cooked mutton, wafting from every corner and enticing passersby. This is a Beijing-style hotpot, where the bubbling copper pot cradles not only thin slices of mutton but also the rich cultural heritage and culinary charm of the city. Unlike the fiery, numbing sensation of Chongqing hotpot, Beijing hotpot focuses on simplicity—a light broth that highlights the natural flavours of its ingredients, leaving behind a lingering, understated satisfaction.

The origins of Beijing hotpot can be traced back to the Mongolian steppes during the Yuan Dynasty. Legend has it that Genghis Khan’s troops, always on the move, required quick yet nutritious meals. Thin slices of mutton were boiled briefly in water, retaining their tenderness and freshness. As this cooking method traveled south into Central China, it was gradually refined and elevated, eventually becoming a signature delicacy in the capital. By the Qing Dynasty, this type of hotpot had earned its place on imperial tables, a symbol of both sophistication and local pride. Lao She, the celebrated Chinese writer, even captured the essence of Beijing hotpot in his works, immortalizing it as a quintessential element of the city’s identity.

At the heart of Beijing hotpot lies the traditional copper pot, fuelled by charcoal. This method of heating, though old-fashioned, is irreplaceable for its steady warmth and the subtle smokiness it adds to the dining experience. The broth is deliberately kept simple, typically just water with a few slices of ginger and scallion, ensuring that the spotlight remains on the quality of the mutton. Hand-sliced lamb is the soul of this dish, and the preparation of the meat is an art in itself. Expertly carved to be as thin as a single sheet of paper, each slice reveals its intricate marbling. A brief dip in the bubbling broth cooks the meat to perfection in seconds, leaving it tender, juicy, and bursting with natural flavor. Sourcing the right lamb is equally essential; the most prized meat comes from young lambs raised on the lush pastures of Inner Mongolia, particularly cuts from the hind leg, which are tender and free from any gaminess.
The experience would not be complete without the iconic sesame-based dipping sauce. Thick, creamy, and richly nutty, it is customized to individual taste with an assortment of accompaniments: leek flower sauce for a sharp kick, fermented bean curd for umami depth, cilantro for freshness, and chili oil for a spicy touch. The result is a velvety dip that perfectly complements the tender lamb. A freshly cooked slice of mutton, generously coated in this aromatic sauce, is enough to make anyone forget the biting cold of winter.

Although hotpot is the quintessential winter comfort food, in Beijing, it’s a year-round affair. There’s a local saying: “Sweat it out with hotpot in summer; warm your soul with it in winter.” Even in the height of summer, devoted diners gather at outdoor hotpot spots, where tables are set under shady pavilions. The contrast of eating steaming hotpot while feeling a cool evening breeze offers a unique sensory delight.Beijing hotpot is more than just a meal; it is a lifestyle and a celebration of togetherness. The pace is unhurried, inviting diners to savor the experience while sharing stories and laughter around the table. The rising steam and bubbling broth create an atmosphere of warmth, not just physically but emotionally, encapsulating the leisurely, convivial spirit of old Beijing. It reflects a culture that values not just the food itself, but also the connections and moments shared during the meal.

Beyond its flavors, Beijing hotpot carries a legacy of history and tradition. From humble street-side eateries to century-old establishments, the copper pot has witnessed generations of stories, love, and laughter. Each bite of lamb is a taste of the city’s enduring warmth and rich soul. As the broth thickens with time, so do the bonds formed around the table. To indulge in Beijing hotpot is to immerse oneself in its flavours, history, and vibrant community. One meal, and you’re hooked for life.