Clear broth and paper-thin lamb
Beijing lamb hot pot often uses a round copper pot with a central chimney that carries away the heat from charcoal. The broth stays clear and the lamb is sliced thin enough to turn colour in seconds. Overcooking makes it tough. Sesame sauce may include fermented tofu, chive flower, coriander and chilli oil, so every table tastes slightly different.
The clear broth keeps attention on the lamb. Lift each slice soon after it changes colour.
Start with lamb, then add cabbage, frozen tofu, glass noodles or a sesame flatbread. Once the meat and vegetables are mostly gone, use the broth for noodles. Let a server show you a basic sesame sauce before adding every condiment on the table.
Begin with one plate of lamb
Plate sizes differ by restaurant. One plate of lamb and two or three vegetables is a sensible first order; add more after that. The slices change colour quickly in the pot. Lift them then, because even tender lamb turns tough when left to boil.
Taste and allergy note
The clear broth leaves the aroma of lamb exposed, while the dipping sauce has a strong sesame flavour. Start small if lamb is unfamiliar. Anyone with a sesame allergy should avoid the shared sauce and check the condiments with the restaurant.
