MICHELIN Guide Beijing
Fortune Long Beijing Bean Sauce Noodles (East Xinglong Street)
Beijing
Beijing Cuisine
Specialising in halal food, this restaurant serves hotpots for diners to blanch hand-sliced Mongolian lamb at the table. The broth is also made on the spot with mushrooms, spring onion, goji berries, ginger and sheep tail fat in water over charcoal. Before eating, dunk the blanched lamb in a blended dip made of chives, oyster sauce, sesame paste and fermented tofu. Tables are named after the Qing Dynasty palaces.