Mutton Hot Pot in Copper Pot
Copper Pot Hot Pot is a traditional Beijing winter delicacy, especially suitable for enjoying in cold weather. It is most famous for its mutton slices, which is why it is also known as “Beijing Mutton Hot Pot.” Thin slices of mutton are quickly dipped into the boiling clear broth until the meat changes color, and then they are ready to be eaten with dipping sauces. The mutton is tender, juicy, and melts in the mouth. Paired with a glass of Erguotou (a strong Chinese liquor), it is a great pleasure of a Beijing winter.
Lu Zhu
Lu Zhu (卤煮) is a traditional Beijing snack, primarily made from pork intestines and lungs, which are stewed for a long time. It is famous for its rich, savory aroma and unique texture. The soup base of Lu Zhu is thick and dark brown, with a strong sauce flavor and a hint of spiciness.
Roast Duck
Roast duck is one of the most famous dishes in Beijing and also a calling card of Chinese culinary culture. Beijing roast duck is renowned for its crispy skin, tender meat, and bright red color. The skin is crispy but not hard, and the meat is tender, juicy, and melts in the mouth. With its bright red color and appealing appearance, Beijing roast duck is truly a feast for the eyes and the palate.
