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We had an absolutely perfect day with our tour guide - Rogin Luo - who took us for a hike along The Great Wall! Didn't know what to expect and were thrilled to have him as our guide. Very imformative, knowledgable and fun! We go to experience a part of The Great Wall that was unrestored and see all its natural beauty. Got a long history lesson along the way!

After the hike, we all went to lunch at a small place at the bottom of the hill. Located in a house, we ate lunch in the proprietors bedroom! What a hoot! Rogin is the Best of the Best! This tour company delivered for us and we are extremely grateful.

Karenkatz,
Westborough, Massachusetts
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Home  »  China Travel Guide  »  Beijing Culture  »  Traditional Food  »  
Beijing Hotpot

The main material of Beijing Hotpot (北京火锅) is mutton going with all sorts of vegetables. The authentic Beijing hotpot is used of copper pan. Hotpot is one representative of Beijing culture. Donglaishun hotpot, as a time-honored restaurant, is the representative of Beijing Hotpot. As a well-known city of history and culture, traditional dining culture is essential component of Chinese culture.

Donglaishun hotpot with a long history is famous domestic and abroad. Donglaishun has strict demand about origin, category and age of sheep. Donglaishun hotpot tastes tender and delicious without fishy and greasy. Donglaishun chooses castrated sheep grown for about one year in Xilinguole League in Inner Mongolia, where the mutton is much tender because the grass is tender and rich in mineral matter.


















Pickled garlic is the most-distinctive in the condiments of Donglaishun Hotpot, product in Daqinghe, Bazhou city, Hebei Province. It tastes sweet, sour, crisp and appetizing. Condiments of Donglaishun have five kinds of taste including: sweet-sesame paste and peanut butter; salty-soy sauce and fermented bean curd; bitter-leak flower; spicy-pepper oil, sour-pickled garlic. You can mix and match arbitrary as you like.

Hotpot was derived from northeast of China and the minority area in Inner Mongolia. It is said that the dish was created by Khubilai’s chef in an emergency of battle. Army provisions were cut off just as it was winter with a cold weather. The chef had an excellent idea to his mind at the crucial moment. He boiled a pot of water and sliced frozen mutton into it, then take with condiments. The problem of army provisions was solved. Hotpot won recognization from Khubilai and expanded in large scale.


















Nutritional Value
Mutton: Mutton is rich in high protein and lecithin, while is low in fat and cholesterol. It is a sort of delicious food to dispel cold in winter. It has the function of benefiting qi, complementing deficiency, warming body, nourishing kidney and against the cold.

Chinese Cabbage: Chinese cabbage is essential as side dishes of hotpot. It is abundant in multivitamin and mineral matters, especially rich in Vc, calcium and dietary fiber. It has great effect for cosmetology, preventing from breast cancer and relaxing bowels.

Vermicelli: Vermicelli is rich in carbohydrates, dietary fiber, protein, niacin and calcium, magnesium, iron, potassium, phosphorus, sodium and other minerals. Vermicelli  has strong adsorption, so it can absorb all kinds of delicious soup, plus vermicelli itself soft and tender, more refreshing and pleasant.


Add On: Beijing Roast Duck

Sophie

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