Creating authentic culinary hotpot taste of Beijing

The popular local foodies' craze for sweat-inducing Sichuan spicy hotpots has a new rival on the block – a hotpot from a different regional culture.

The popular local foodies’ craze for sweat-inducing Sichuan spicy hotpots has a new rival on the block — a hotpot from a different regional culture with a prime focus on food supply origins. 

And a newly opened hotpot venue Wan Xiao Long fits that bill. 

It boasts the original vibe of Beijing, with a strong concept of the capital’s traditional “instant boil mutton” and a taste of north China.

Traditional Beijing hotpot is steeped in Inner Mongolia history with less spicy and generally less flavored soup. More emphasis is placed upon fresh ingredients and usually involves a large amount of mutton.

Restaurateur William Zhang has brought the authentic taste of Beijing hotpot to Shanghai without sacrificing the chance to dine in a specially designed and decently furnished space. 

Zhang has successfully run several popular restaurants in town with different concepts. 

“Wan Xiao Long is an old family brand from Beijing in 1898,” Zhang said. 


courtesy of Wan Xiao Long / Ti Gong

Wan Xiao Long boasts the original vibe of Beijing, with a strong concept of the capital’s traditional “instant boil mutton” and a taste of north China.

“My friend’s family ran this brand as a smaller scale hotpot from Beijing to Shanghai in the 1910s. 

“The family moved out of the Chinese mainland in 1948 so I would like to recreate this old concept in its most authentic form.”

The interior has an old school vibe found mostly in north China and classic bronze pots on the tables. 

The menu might be confusing if you are not familiar with the names representing different parts of the mutton.

If you’re spoilt for different choices and don’t know where to start, just ask one of the waiters for assistance and they will be more than happy to help you select the best offerings according to your preference. 

As all mutton is sent over daily from Inner Mongolia, some of the best parts are sold quickly every day, according to the owner.

The beauty of “instant boil mutton” lies all in the freshness of the ingredients and the sauce on the side, made of sesame paste, fermented beancurd condiment and leeks.  

Wan Xiao Long also offers traditional Beijing ox tripe cut in shreds, eaten with an assortment of dipping sauces. Tender and crispy, it’s a must-order here.

Gathering friends around a steamy pot of broth with some of the best mutton on offer is a perfect after-work activity this winter season.

info

Opening hours: 11am-2pm, 5pm-3am

Tel: 6315-0705

Address: 124-2 Runan St.

Average price: 130 yuan

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