Beijing Hotpot

Beijing hotpot is not only about spice. Its classic form uses clear broth, thin lamb slices, copper pots, and a sesame-based dipping sauce. A second beloved style, Yang Xiezi, uses lamb spine and a richer broth.

This topic brings the hotpot guides together so you can compare light sliced-mutton hotpot with bone-in lamb spine hotpot, then learn how to mix the sauce that defines the Beijing style.

For first-time visitors, the easiest comparison is this: instant-boiled mutton is clean and quick, lamb spine hotpot is rich and slow, and the dipping sauce guide explains the flavor logic behind both.

Use these guides to order in stages: lamb first, vegetables later, noodles near the end, and cold dishes throughout the meal to balance the richness.