Niuyangroupengzhijiyi
01 · Historical Records
The Donglaishun Restaurant is a representative of Beijing halal dining, founded in the twenty-ninth year of the Guangxu reign of the Qing dynasty (1903), with a history of more than a hundred years to this day. Its original site was at the north gate of Dong'an Market on Wangfujing Street in Beijing, and its founder was Ding Deshan. In November 1955, Donglaishun became a joint state-private enterprise; in 1988 it was reorganized into a company, and in 2003 the Beijing Donglaishun Group Co., Ltd. was established.
02 · Core Techniques & Process
Donglaishun instant-boiled mutton is a representative of northern hot pot, long praised as the "number-one rinse of China." The Donglaishun instant-boiled mutton making craft integrates multiple skills such as lamb dressing and slicing, hot pot making, sweet garlic making, and seasoning making, forming the eight great characteristics of Donglaishun instant-boiled mutton—fine selection of materials, beautiful knife work, fragrant seasoning, vigorous hot pot, fresh base broth, crisp sweet garlic, fine accompaniments, and complete auxiliary ingredients—creating, through the harmonious unity of color, aroma, taste, form, and vessel, a distinctive food-culture character. Donglaishun has long been loved by all sectors of society; whether government heads, famous scholars, or ordinary people, all flock to Donglaishun to taste authentic instant-boiled mutton.
Boneless cutting and selection of cuts
The craft unites whole-carcass boning, portioning, pot making, garlic sauce and seasoning into one operation.
The hand-cut technique
Cutting is the craft's crux: slices follow the grain, stay thin and even, and keep the marbling of fat and lean.
The sweet garlic sauce
Freshly crushed garlic blended with sugar and fermented bean curd is as indispensable to the dish as the lamb itself.
Eight defining qualities
Eight qualities — fine selection, beautiful cutting, fragrant seasoning, a lively pot, fresh broth, crisp garlic, fine accompaniments and a complete array of side dishes.
Written records of the craft
Inheritor Chen Lixin turned oral technique into written manuals on boning, cutting, semi-finished processing, garlic and quality control.
From Ding Deshan's founding to joint ownership
Founded by Ding Deshan in 1903 at the North Gate of the Dong'an Market, the restaurant passed through joint ownership in 1955 into the group company of 2003.
03 · Regional Records & Related Items
Donglaishun instant-boiled mutton arose at the north gate of Dong'an Market on Wangfujing Street in Beijing; its craft, together with the rinsing pot, spread from the capital's halal restaurants to hot-pot shops in Tianjin, Hebei, Shandong, and the Northeast provinces. Though what is produced outside is also called instant-boiled mutton, most no longer include the sweet-garlic line—the garlic must be freshly pounded from cloves to yield that pungent-sweet note, and a ready-made garlic paste loses half a grade, which is precisely a subtle mark for judging whether the craft has been transmitted correctly. At the table, the eating method of instant-boiled mutton diverges by place: in the capital a table gathers around, the mutton goes with sesame paste, plus leek flower, fermented bean curd, and scallion; outside the capital, it mostly proceeds alongside local hot-pot seasonings and assorted small dishes. Such branching is not deformation, but the result of the same craft falling on different soils—the base broth must still be clear, while the seasonings vary by place.
Other submitting regions for the same item: Niuyangroupengzhijiyi · Niuyangroupengzhijiyi · Niuyangroupengzhijiyi · Niuyangroupengzhijiyi · Niuyangroupengzhijiyi · Niuyangroupengzhijiyi.
04 · Cultural Value & Contemporary Safeguarding
Today's Donglaishun emphasizes developing joint enterprises, expanding scale, practicing intensive management, striving to reduce costs, and maintaining a populist, mass-oriented business model, so as to bring itself closer to ordinary people. However, due to historical reasons such as the "Cultural Revolution" and the redevelopment of Wangfujing Street, the Donglaishun Restaurant has moved away from its original site, and a large amount of precious historical material and technical force was also lost in this process, requiring rescue and protection. Chen Lixin (per records of the associated officially documented inheritor): Male, Han ethnicity, born in March 1955, from Beijing. Representative inheritor of the fifth batch of national-level intangible cultural heritage item, beef and mutton cooking craft (Donglaishun instant-boiled mutton making craft). Donglaishun instant-boiled mutton making technician. While practicing, he also emphasized research and systematization of the craft, compiling written materials and teaching discs such as "Whole-Lamb Boning for Instant-Boiled Mutton," "Selection of Lamb Cuts for Instant-Boiled Mutton," "Semi-Finished Product Processing for Instant-Boiled Mutton," "Technical Essentials of Hand Slicing," "Daily Use and Maintenance of Meat-Slicing Machines," "Donglaishun Sweet Garlic Making Craft," and "Donglaishun Lamb Base Quality Inspector Training Outline." In 1989, the instant-boiled mutton he represented Donglaishun in making won the Ministry of Commerce's Golden Ding Award. In 1994, his hand-sliced instant-boiled mutton won the gold award at the first national halal cooking competition held by the China Cuisine Association. He actively cultivates successor talent, having taken twenty-eight disciples including Xue Yuhang, Ma Jing, Wang Jinshan, Wang Yu, and Zhang Lei.
05 · Associated Representative Bearers
Representative bearers recorded under this item, organized by national nomination batch:
- Man Yunlai 03-1430
- Zhao Tiesuo 03-1431
- Chen Lixin 05-2862
- Wan Chunsheng 05-2863
- Wang Tianming 05-2864
- Ma Guoqiang
06 · Authoritative Sources & Bibliography
Sources
China Intangible Cultural Heritage Network (ihchina.cn)
This static English edition is rendered at the edge for search engines, AI crawlers and readers without JavaScript; it mirrors the bilingual dossier. 阅读中文版，或返回 英文名录。