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Pengran Siji specializes in coconut chicken hot pot. Coconut chicken hot potĬhicken doesn't often make a showing at standard hot pot dinners, making chicken-specialists Pengran Siji a boon for fans of the bird. The mushroom soup is good enough to be drunk by itself, which you are encouraged to do. Yunnan cuisine is also well-known for its mushrooms Xiangcao Xiangcao flies theirs in direct from Yunnan, which, along with the wide array of tofu options, makes it a good choice for vegetarians. The many fragrant herbs and spices of Yunnan cuisine are put to good use in the broth at Xiangcao Xiangcao Yunnan Hotpot, which is available in up to five spicy and non-spicy variants. Rather than letting the thin meat strips sit in the pot for a few minutes, diners simply swish them in the boiling water for a few seconds using chopsticks before dipping it in their sesame sauce bowl.

Often but not always enjoyed in movie-esque witch-hat shaped pot, its focus is on the best part of hot pot, the meat.

We would be remiss to round up all the hot pots that you can enjoy in the capital without bringing up a Beijing classic, 涮肉 shuàn ròu. As the colder months swing around, Beijingers are bound to literally gather round the fire for everyone's favorite keep-warm dinner known as hot pot. However, hot pot in the Haidilao vein may bring to mind images of sweating and frequent trips to the loo, and while we're also not saying that you should give up on Sichuan-style hot pot altogether, there are plenty of alternative hot pot options out there for those who value their digestive system, so we thought we'd explore some of the other hot pot options available in Beijing, from fragrant Yunnan, to off-the-wall Korean.