Related stories

Midas Touch Creates New Chinese Dining Standard Hotpot Season Arrives at Last Shanghai Dining Experience in the Heart of Beijing 21st Floor Restaurant, New Era of Beijing Dining Great Dining Enjoyments in Qingdao

Hotpot Nostalgia Age

After Hadu Teppanyaki successfully survived in Beijing’s competitive catering scene, the restaurant owner  opened Hadu Hotpot Age of traditional Beijing style. “I just missed the hotpot I had in my boyhood,” the owner said, explaining why there is no Hadu Teppanyaki chain store.

The décor of Hotpot Age is not nostalgic at all, instead, it looks like Hong Kong hotpot restaurants: bright lighting, glass shades, exquisite tableware and a seafood buffet table. Guaranteeing a pleasant environment, the restaurant owner showcased his nostalgia with the pot and dishes.

The big bronze hotpots shared by the whole table easily remind those who are over 20 years old their childhood hotpot experiences. In addition, the shining pots here are traditionally heated from the middle, instead of the bottom, though electricity replaced charcoal to reduce the smoke and pollution. The sesame sauce are served with six different seasonings, similar to the most formal Old Beijing hotpot sauce which mixed with nine types of seasonings. Conventional beef and mutton are a must for Beijing Hotpot. Contemporary seafood pastes are not missed as well. What impressed Beijing This Month editor most was the a supporting character in this Beijing hotpot nostalgia show – the pancakes (shaobing). Pancakes and hotpot is the classical pairing for gourmets in Northern China. Hadu’s hand-made pancakes are crisp with clear layers and adequate scent.

Hadu Hotpot Age is the right place for those who want to recall or try Old Beijing-style hotpot.