Located in Dongcheng district, Dongzhimen Hotpot is launching a lamb feast for the winter, in Beijing.

All the Tan sheep are from Yanchi county, Ningxia Hui autonomous region. As the sheep grow in salt ponds, drinking natural alkaline water, their meat has a delicate tenderness with no stinky taste.

The fresh hand-sliced mutton pairs well with hotpot during the cold season, and the meat is plated in artistic styles.

Besides the mutton for hotpot, the restaurant also adds several new mutton dishes including stewed sheep necks, stewed lamb chops and roasted lamb chops.

The roast lamb chop is a must-try, the thick yet tender meat is steamed before repeatedly fried in boiling oil to seal in its juice and add a tantalizing aroma. For the final step, the kitchen put the lamb into the oven to create a crispy shell.