Donglaishun

Donglaishun began in 1903, in the late Qing, as a humble porridge stall in the Dong'an Market before turning to halal instant-boiled mutton — and growing into the city's defining name for the dish.

Donglaishun made its name with shuan yangrou, mutton hotpot, immortalized in a local rhyme praising its tender slices — the taste associated with winter gatherings and welcoming guests.

Its art lies in the meat and the knife: prime cuts of mutton hand-sliced paper-thin, cooked in seconds in a clear broth over a copper pot, then dipped in a sesame-paste sauce — tender, fresh, and free of any gamey edge.

A China Time-Honored Brand, Donglaishun's halal mutton-hotpot technique is recognized as intangible cultural heritage, and it stands as a banner of Beijing's Muslim culinary tradition.