Beijing Hot Pot: Mongolian & Sichuan Styles

Beijing Travel Guidelao huang2026-7-308

Introduction

Hot pot is a beloved winter tradition in Beijing. Whether you prefer the mild flavors of traditional Mongolian hot pot or the spicy kick of Sichuan hot pot, Beijing has something for everyone.

Types of Hot Pot

Mongolian Hot Pot: Traditional copper pot with clear broth, mutton slices, and dipping sauces.
Sichuan Hot Pot: Spicy red broth with numbing Sichuan peppercorns.
Tomato Hot Pot: Sweet and sour tomato-based broth.
Mushroom Hot Pot: Fresh mushroom broth, great for vegetarians.
Four Flavor Pot: Combination of different broths in one pot.

Best Hot Pot Restaurants

Haidilao: Famous chain with excellent service.
Little Sheep: Traditional Mongolian hot pot.
Sichuan Baiwei: Authentic Sichuan hot pot.
Hongya Cave: Spicy hot pot near Houhai.
Old Beijing Hot Pot: Traditional copper pot experience.

Hot Pot Essentials

Meat: Mutton, beef, lamb slices.
Vegetables: Bok choy, mushrooms, tofu, potatoes.
Seafood: Shrimp, fish balls, squid.
Dipping Sauce: Sesame paste, soy sauce, chili oil.

Eating Tips

Cook in Order: Meat first, then vegetables.
Dip Carefully: Don’t over-dip in spicy sauce.
Stay Hydrated: Hot pot can be spicy and dehydrating.
Go with Friends: Hot pot is a social experience.

Last Updated: July 2026