Bei Jing Shuan Yang Rou 北京涮羊肉
• Average 15-25 RMB/person (price varies considerably according to what you order)
Most Chinese consider this a specialty that comes from Beijing, so going around asking for 蒙古火锅 (lit. Mongolian Hot Pot) may not get you very far. The main difference between this style of Hot Pot and the local Sichuan variety is that here a clear broth is used, no peppers. You order paper thin rolls of lamb and beef and dip them briefly in the boiling broth. A few seconds later, it’s ready! Combine that with your choice of side items like plates of fresh green vegetables, sliced potatoes, lotus root, golden needle mushrooms or shitakes, and dried tofu strips (Dou Pi-豆皮). Everything goes into the pot to create a rich, savory soup, the perfect panacea for a cold, clammy winter’s day in Chongqing.
There are not too many of these restaurants yet in Chongqing, but the small restaurant near Petroleum Road deserves special mention. 
First, because the owner is one of the most hospitable and attentive restaurateurs in the city (not difficult, I know). Case in point, when the place is packed with customers he has been known to apologize for not being more attentive. Second, because they have some fabulous homemade sauces for all your dipping needs. The sauces come in three flavors (typical Mongolian hot pot restaurants only offer one) for you to choose from: a pungent sesame-peanut sauce, a slightly spicy sauce of red peppers, and a blisteringly spicy sauce made from pickled jalapenos. Can’t decide which one to choose? It’s okay to take more than one! (They do charge a small amount for each different kind, but refills are free)
Bus Tip: 石油路 Located on Cha Ting Bei Lu (茶亭北路), the road just west of Petroleum Road (Shi You Lu-石油路)
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