3. Beijing instant-boiled mutton

According to the geographical division of China, hot pot is divided into two major factions, the north and the south, and the representative of the northern faction is the traditional Beijing instant-boiled mutton hot pot. It is said that during Emperor Guangxu's reign (1875-1908) in the Qing Dynasty, the shopkeeper of Dong Lai Shun, a later time-honored restaurant in Beijing, bribed a eunuch who worked in the imperial kitchen and obtained the instant-boiled mutton formula. Since then, ordinary people in Beijing have had access to this authentic copper hot pot. The traditional Beijing instant-boiled mutton hot pot is made of hand-cut mutton, and it uses charcoal fire, hot copper and a clear soup base to preserve the ingredients' original flavor. A sesame dipping sauce is used to bring out the deliciousness of the mutton. As for the side dishes, Chinese cabbage, frozen tofu, and vermicelli are pretty good choices.

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