Eat beat

Classic comeback

Zen restaurant has created a hotpot variety for the autumn season based on a two-page recipe used by the Beijing Hotel in the 1970s. Eighty percent of the original ingredients are used to make the hotpot, including 3-year-old wild sea cucumber, abalone, dried scallops, ham, bamboo shoots and mushrooms. The soup base is made with chicken.
3F, No 97 Qianmen Dajie, Dongcheng district, Beijing. 010-8861-5783.