Dong Lai Shun Hot Pot, Beijing - A Century of History

1. Historical Background: • Dong Lai Shun was founded in 1903 by Ding Deshan, a Hui Muslim. It started as a small stall selling mutton and noodles at the north gate of Dong'an Market. Later, it became a shop and was named "Dong Lai Shun Porridge Shop", offering a wider variety of dishes. After the fire at Dong'an Market in 1912, it was renamed "Dong Lai Shun Mutton Restaurant" and started serving hot pot. • During its continuous development, Dong Lai Shun improved its hot pot utensils and hot pot cooking techniques. By the 1920s, it had become the best mutton hot pot restaurant in Beijing. After a century of development, it has become a well-known time-honored brand in China and abroad. 2. Signature Dishes: • Mutton: • Fine Ingredients: The mutton used for hot pot is from castrated sheep aged 1 to 1.5 years old in Xilingol League, Inner Mongolia. The local water is sweet and the grass is tender, so the mutton is tender and has no muttony smell. The parts used are the "upper brain", "cucumber strip", "grind crotch", "big three-prong", "small three-prong", etc. These parts are the most delicious, accounting for only 40% of the net weight of a sheep. • Good Knife Skills: The mutton is cut into slices that are as thin as paper and as soft as cotton. The sliced mutton is spread out on a blue and white porcelain plate. The blue and white patterns can be clearly seen through the mutton slices. • Sugar Garlic: This is one of the special ingredients for Dong Lai Shun mutton hot pot. The garlic is a high-quality variety from Daqing River, Bazhou, Hebei. It is processed by the company's distribution center for three months, and has no peculiar smell. It is sweet and sour, and has a crispy texture. • Seasonings: The seasonings include "spicy, hot, braised, fermented, fresh" ingredients, creating a unique flavor. There are sesame sauce, peanut sauce, soy sauce, fermented tofu, leek flowers, chili oil, etc. You can mix them according to your personal taste. 3. Hot Pot Utensils: • The hot pot is specially produced by the Dong Lai Shun processing factory. It has the characteristics of large carbon capacity, more carbon, reasonable air vents, fast boiling, and long burning time. In order to protect the ecological environment, environmentally friendly mechanism carbon is used, which is smokeless, resistant to burning, and has a strong fire. It can keep the soup boiling for a long time, and there is no need to add carbon in the middle.