Copper Hotpot

When the temperature drops below zero, Datong gathers around the
copper hotpot — a tall brass pot with a chimney down the middle, charcoal glowing
inside, broth bubbling at the rim. It is the table-centre of a northern Shanxi winter.

Datong has a long tradition of copper work, and the pots themselves are part of the region’s
craft heritage. At the table they do a simple job extremely well: the tall chimney radiates heat and
keeps a wide ring of broth at a rolling simmer, so everyone cooks their own dinner.

What goes in the pot

A classic Datong set pot is arranged in rings before the broth is poured in: thin-sliced mutton
(the point of the whole exercise), prawns, meatballs, tofu, potato slices, glass noodles and napa
cabbage packed against the wall. The broth itself is usually clear and mild — all the flavour comes
from what you cook and what you dip it in.

The dipping sauce

The standard dip is sesame paste loosened with a little broth, plus garnishes:
chive-flower sauce, fermented tofu, chopped coriander and garlic. Thin mutton slices need only a
few seconds in the pot — fish them out while the edges are still curling.

Practical notes

• Ordering is easy: ask for a set pot (people usually share one large pot) and add extra plates of
  mutton or vegetables as you go.
• Expect roughly ¥60–120 per person for a proper spread, depending on how much lamb makes it
  into the pot.
• It is a cold-season dish. From late autumn to early spring, restaurants with copper pots
  glowing at the door are a common sight across Datong.