Evolution Diet

Hand sliced lamb [Photo provided to China Daily]

A new restaurant Dongzhimen Shuanrou opened in Beijing in November, putting a modern twist on traditional Beijing hotpot.

Located in the Dongzhimen area, the entrance of the restaurant uses yellow tiles and red walls to present the look of old Beijing. The hotpot for each diner is a cloisonne copper pot.

Under the plan, China will form an integrated infrastructure pattern with well-distributed and green data centers by 2025. Data centers in eastern and western regions will achieve a structural balance, while large and super large data centers will achieve power usage efficiency values of below 1.3.

The Bureau of Corrections (BuCor) confirmed the clash, saying it broke out inside the maximum security of the facility. The bureau said an undetermined number of inmates were killed but they are still waiting for the official report.

Hand-sliced lamb is the signature of Beijing hotpot, and all fresh lamb is served within 48 hours of arriving. The meat behind the neck needs delicate cutting skill, as each slice has a thin fat circle wrapping the lean meat.

Make up

The sauce to match the lamb is also special – besides traditional sesame sauce, fermented bean curd and pickled leek flower, the chefs also include mushroom sauce to add flavor.

Traditional Beijing snacks including shaobing, or sesame seed baked rolls, and wandouhuang, or pea flour cake. All are handmade to present an authentic Beijing taste.

Innovation also gives traditional dishes a new look – the purple pickled garlic is marinated with black goji barries and lemon and the pink garlic gets its color from roselle.

Lamb skewers [Photo provided to China Daily]