Restaurant

This owner was once responsible for holding some of the nation's most acclaimed banquets. Since 1998, his protégés have been running this gem with only six tables. It focuses on four special cuts of Mongolian sheep, blanched in a copper steamboat heated by red-hot charcoal. There is a beef alternative for anyone not fond of mutton. In addition to the hotpot, their shaobing is worth trying. Bookings not accepted. Expect to queue at mealtimes.