1, Xiao Liu Shuan Fresh Meat: Cheap Shuan Meat with 20-year quality guarantee, a typical old hutong restaurant. Everyone says that the hand-cut mutton and a small portion of oxtail are good. The meat is thick and tender, and the quantity is very good. It is also recommended that fried steamed bread slices be dipped in stinky tofu, which is suitable for three or two friends to get together.

2, six pieces of meat: the environment is very comfortable, the boss is a handsome boy in Beijing. Hand-cut mutton, rinse for a long time is very tender, and there is no foam in the soup at the end. Baked sesame seed cake is also very smart, the crispy part is deliberately thickened on the epidermis, and the salt and pepper are blended with crispy fragrance, and the sesame sauce inside is very practical. A little more seasoning would be perfect.

3. Hongyunxuan Restaurant: Eating mutton hotpot raw and cooked is the biggest feature. Sliced pure thin ground crotch meat, used for raw food, dipped in soy sauce and mustard, ice and cold, don't have a taste. "Half cloud", half fat and half thin, red and white, hence the name. Thin slices of meat are cooked immediately after being rinsed. They are really fat but not greasy, thin and not firewood, and they are full of mutton. Master Hong, the boss, has a small population and is regarded as personal tailor. Dekong will also tell diners about the history of instant-boiled mutton and listen to stories while eating instant-boiled meat.

4. Donglaishun: After the liberation of Beijing, Donglaishun is still the most famous hotpot restaurant in Beijing. In the season of rinse meat, Donglaishun restaurant is crowded every day. In the early morning, there is a long queue in front of the store. Every day, customers have to queue up to get the number and other seats. The number they often get in the morning sometimes has to wait until 4 pm.

Nowadays, the hotpot restaurants in Beijing are no longer unique, and there are more than hundreds in the city. It is no longer difficult for ordinary people to eat mutton hotpot, but some famous restaurants are still crowded. Accompanied by those warm years spent with clear soup in copper pots, this most civilian food has become a constant strand of homesickness for Beijingers.