Ding Ding Xiang
40 Dongzhong Jie
Beijing
From the From the May 2008 Food & Wine Go List
Aside from Peking duck, no dish is more beloved among Beijingers than the hot pot, a Chinese version of fondue. Waiters bring high-quality cuts of thinly sliced beef for diners to dunk into the individual pots of boiling broth and then dip into a sesame sauce, along with superfresh vegetables like shiitake and enoki mushrooms, lotus root and Chinese cabbage. The beaded-curtain banquettes conceal everyone from families to Chinese celebrities.
We loved: Hot pot with buckwheat noodles.
Last updated May 2008
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