Shuan Yangrou: A City of Charcoal Copper Pots and Hand-Sliced Lamb

Browse

ROUTE

Evening

4 stops · Evening

Trend3/5Local5/5Travel4/5Trust5/5

Last checked 6/20261 sources

My Trip

Beijing-style hotpot: hand-sliced fresh lamb blanched in a clear-broth charcoal copper pot and dipped in sesame paste (majiang). Light and classic, the opposite of mala hotpot. A comparison of shuan-yangrou houses from old institutions to packed local favorites.

Evening4 stopsEst. budget 38,000 KRW

Itinerary

1
Donglaishun (Wangfujing Flagship)东来顺 (王府井总店)
Restaurant · 90 min stay
Founded in 1903, the byword for Beijing shuan-yangrou. Hand-sliced fresh lamb and a secret-recipe sesame paste are the standard. If it's your first shuan-yangrou, the most reliable old shop to grasp the textbook benchmark taste.
Taxi 18 min
2
Jubaoyuan (Niujie Flagship)聚宝源 (牛街总店)
90 min stay
The top halal copper-pot lamb spot on Niujie's Hui Muslim street. An explosively popular local place where evening queues run two hours. The accompanying braised beef (jiang niurou) and freshly made sesame sauce are specialties. Good for comparing the 'flavor difference' with the old-shop Donglaishun.
17:00 전 도착(대기 회피)
Taxi 15 min
3
Nanmen Shuanrou南门涮肉
Restaurant · 80 min stay
A value copper-pot place picked by young Beijing natives. The lamb menu is finely divided by cut, so it's for intermediate shuan-yangrou fans who enjoy cut differences like 'shangnao' and 'huangguatiao.' The wait can be longer than Donglaishun.
Taxi 25 min
4
Manhengji Shuanrou满恒记
Restaurant · 80 min stay
A queued copper-pot place in the eastern CBD area. Freshly baked tanghuoshao (sugar pastry) and savory desserts are popular as a post-meal course, so it's good to finish with lamb plus Beijing dessert. The answer when staying on the east side of downtown.