A six-table purist's hotpot run by the protégés of a state-banquet chef. It serves only four cuts of Mongolian sheep (da sancha, xiao sancha, modang and huanggua tiao), sliced in double layers about 0.8 mm thick and swished in a copper pot over red-hot charcoal.
- Address
- 264 Dongzhimennei Street, Dongcheng District (east of Beixinqiao)
- Hours
- not verified
- Best time to go
- Evening · About 1.5 h
- Price
- Price not verified; MICHELIN price band 'moderate spend' (2026)
- Price level
- ¥¥
Details can change. Check hours and prices before you go.
Good to know
- Separate the double-layer slices gently with chopsticks and eat them as soon as the red fades
- Mix the sesame sauce with coriander, scallion and the mild chilli oil; order the shaobing
- No bookings; expect to queue at mealtimes