Xin Mei Ju

This hole-in-the-wall specializes in shuan yang rou, Mongolia-originated, Beijing-style mutton hot pot.

At each table you'll see a proper copper hot pot with an open, funnel shaped middle. Restaurant attendants fill the inside of the funnel with hot coals to heat up the lamb bone soup base until you're ready to start shuan-ing.

Best way to order: Get as much as lamb as possible, it's high quality stuff.

The raw lamb slices feature milky white fat that adds addictive flavor to the stew.

Delicious accompaniments include enoki mushrooms, sliced carp, young bamboo shoots, frozen tofu and mini pork-filled egg jiaozi.

To avoid a wait, Lou suggests the newer Yunnan Nan Lu branch.