This Mongolian hotpot restaurant takes open kitchen to the whole new level, putting the diners in charge of adding ingredients to the simmering pot at table side. Beginning as a food stall in 1903, this Muslim restaurant grew into a well-known, multi-location brand, including this Dongcheng neighborhood spot. Thinly sliced mutton is the meat of choice and is often accompanied by sesame bread, or zhima shaobing. Spices are added, and when the charcoal-heated broth reaches a boiling peak, meat, vegetables, and bread are dipped into it.
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From Food & Wine , SEP 2005
We ordered the lamb hot pot, Donglaishun's signature dish and a staple among the Muslim communities of northern China, and a waiter brought over an old-fashioned brass cooking pot filled with broth, which was heated by a clump of charcoal. We submerged thin slices of bright-pink loin, leg and neck meat (you can order any cut you want) for a few seconds; they emerged with a fresh, supple flavor and a hint of sweetness....MORE
From the From the May 2008 Food & Wine Go List
Farmers in the Minas Gerais province (known for its gold mines) developed two distinct but related cuisines, one using beans, rice, sugarcane, corn and fresh vegetables, and another focusing on portable staples like dried meats and manioc. The carefully labeled clay-pot buffet at this bare-bones restaurant represents both genres, displaying Minas Gerais specialties like vibrant salads, tiny multicolored peppers and dishes such as chicken with okra, beans with pork (pig ears, tails, feet) and oxtail with watercress.
We loved: (smashed beans with pork loin); (red beans with manioc flour).
Insider tip: The restaurant’s homemade cachaça is sold by the bottle to take home.
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