Beijing and Inner Mongolia — Yuan dynasty court origin
Beijing-style hot pot using a traditional copper chimney pot with charcoal, filled with clear mutton broth. Paper-thin slices of lamb are swirled briefly in the simmering broth (shuan means to rinse/swirl) for 30–60 seconds. Served with sesame paste sauce, fermented tofu, chilli oil, and pickled chive blossoms. Preceded Sichuan mala hot pot historically.
Pure lamb sweetness barely cooked, transformed by rich sesame-fermented tofu dipping sauce — the sauce is as important as the lamb
{"Paper-thin lamb slices cut against the grain from leg or loin — must be near-frozen for thin slicing","Clear broth: water with spring onion, ginger, dried mushroom — NOT heavy stock","Copper chimney pot creates even heat around the moat; charcoal gives live-fire character","Cook time: 20–30 seconds in simmering broth — lamb should be just cooked, not grey"}
{"Sesame paste sauce: Chinese tahini, fermented tofu, chilli oil, rice vinegar, spring onion, coriander","Traditional Beijing version ends by cooking noodles or tofu in the enriched broth","Lamb must be fresh not frozen — texture suffers dramatically"}
{"Overcooked lamb becomes tough and grey","Using stainless steel pot instead of traditional copper — loses aesthetic and heat-retention character","Thick lamb slices that cook unevenly"}
Shark's Fin and Sichuan Pepper — Fuchsia Dunlop