3 Best Beijing Mutton Hotpot Spots – A 2026 Local Guide
- Bite Escape-Lin
- Sep 24, 2025
- 4 min read
Updated: 5 days ago
Beijing has countless iconic dishes, but Shuan Yang Rou (涮羊肉), or traditional Beijing Mutton Hotpot, remains one of the city’s most beloved winter rituals. Its roots stretch back to the Yuan Dynasty, when Mongol riders cooked thin slices of lamb in boiling water for quick meals on the move. Over centuries, it became a familiar sight in royal banquets, courtyard homes, and neighborhood eateries across the capital.
The Pure Tradition of Shuan Yang Rou 涮羊肉
This simple dish has stayed popular because the method is pure and straightforward. Unlike the spicy, heavy broths found elsewhere, authentic Beijing Mutton Hotpot focuses on the purity of the ingredients. You’ll find a clear broth (or even plain boiling water), a charcoal fire under a copper pot, and freshly sliced lamb cooked for only a few seconds.
The magic truly happens with the dip. Locals mix sesame paste with a little garlic, finely chopped leek, and fermented tofu, resulting in a rich, comforting, and deeply satisfying aroma. Add crunchy fresh vegetables and baked sesame flatbreads (烧饼), and you’ve got a truly old Beijing feast. It’s more than a meal here; it’s a social tradition where families gather around the steaming copper pot, creating a warming, historical experience.
Below are three of the most trusted places to try the city’s finest Beijing Mutton Hotpot in 2026.
Nanmen Shuanrou 南门涮肉
Why It’s Popular
Founded in 1994 and named after the South Gate of the Temple of Heaven, Nanmen Shuanrou specializes in authentic old Beijing-style Halal hotpot. They rigidly adhere to the classic method: clear broth and charcoal-heated copper pots. This crucial technique ensures that the delicate sweetness and natural flavor of the fresh lamb are not masked by heavy seasoning. For many locals, it is the benchmark for clean, authentic Mutton Hotpot in Beijing.
Must-Try Dishes
Hand-cut Fresh Lamb (手切鲜羊肉): Thickly sliced and tender, a must-order.
Freshly Sliced “Yuanbao” Lamb (鲜切元宝)
Baked Sesame Flatbread (烤烧饼): Flaky exterior, layered with sesame paste inside.
Shop Info
Address: 19 branches across Beijing.
Pro Tip: Look for the official logo as there are many copycat stores!
Opening hours: 10:30 - 22:30 (varies by branch)
Avg. price: 150 RMB per person
Man Hen Ji 满恒记
Why It’s Popular
Man Hen Ji is revered by local gourmands for maintaining the essence of authentic Beijing Hotpot—the perfectly balanced charcoal fire and copper pot setup. They keep the broth simple so the lamb flavor remains the star. Beyond lamb, they are arguably most famous for their halal offal dishes, especially the Baodu (quick-boiled tripe). The incredibly crisp and snappy texture of the freshly prepared tripe is the reason many old-timers queue up here.
Must-Try Dishes
Baodu (Quick-boiled Tripe) 爆肚: An absolute classic of Beijing’s street food culture.
Hand-cut Fresh Lamb (手切鲜羊肉)
Crisp Beef Tripe (鲜脆牛百叶)
Shop Info
Address: West intersection of Ping’anli West Street and Zhaodengyu Road, Xicheng District.
Opening hours: 6:30 - 9:30, 11:00 - 21:30, 22:00 - 24:00
Avg. price: 120 RMB per person
Ya’er Liji 鸦儿李记
Why It’s Popular
Ya’er Liji carries a deep sense of heritage, having started as a small sesame flatbread shop in Houhai’s Ya’er Hutong before evolving into a full restaurant. The brand excels at combining high-quality Mutton Hotpot with traditional Beijing-style snacks. Many people, particularly locals, are drawn here specifically for their acclaimed sesame pancakes (麻酱烧饼), which offer a perfect balance to the richness of the lamb.
Must-Try Dishes
Sesame Pancakes (麻酱烧饼): Flaky on the outside, with dozens of fragrant sesame paste layers inside.
Hand-cut Fresh Lamb (手切鲜羊肉)
Li’s Traditional Yogurt (李记酸奶): A creamy, sour finish to the meal.
Shop Info
Address: 20+ branches across Beijing
Opening hours: 5:30 - 9:30, 11:00 - 23:00
Avg. price: 100 RMB per person
Tips for Enjoying Mutton Hotpot in Beijing
Even though each restaurant uses the same copper pot tradition, every shop has its own approach. A few tips from locals will make your Beijing Mutton Hotpot experience truly authentic:
The 3–5 Second Rule: Only dip the thin lamb slices for 3–5 seconds, or until they just change color. This keeps the meat incredibly tender.
The Authentic Dip: Ask for sesame paste (ma jiang), then mix in a small amount of garlic paste and leek flower paste (韭菜花) for a fuller, more complex aroma.
Pace Yourself: Try the flaky sesame flatbread between bites of lamb to cleanse your palate and balance the rich flavors.
Expect a Queue: If you are visiting during the cold winter months, go early or be prepared to wait—no one can resist the lure of that steaming copper pot!
Where Tradition Meets Flavor in Beijing
Beijing Mutton Hotpot is more than just delicious food; it is one of the warmest ways to experience local culture and history. Whether you are exploring the city independently or joining a Beijing food tour, sharing a traditional copper pot meal offers a true taste of daily life that has existed in the capital for centuries.
Final Thoughts
If you want to explore China beyond the usual tourist spots, I’ve put together local food guidebooks for Beijing or other cities, featuring local picks — the kind of places locals actually eat.
Each guide comes with a digital map, so you can explore at your own pace and skip the guesswork.If that sounds like your style, you can check them out via the link here: https://www.biteescape.com/category/china-food-guides
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