Another type of hotpot, Instant Boiled Mutton 涮(shuàn)羊肉, doesn’t sound like much. But the knowledge and technique behind it has been passed down for hundreds of years.
It is a strange name for a restaurant but nothing was more appropriate for a Beijing restaurant that focused on traditional Peking food.
At Made in China, the hearty stewed Northeastern beast gets placated with a self-consciously designed dark wood and steel eatery; floor-to-ceiling shelves stocked with erguotou spirits and a stylishly exposed kitchen behind glass. But don’t be fooled by the hotel location.