Eat Great Cheap 2018At this Eden Center outlet of the Northern China–based hot-pot chain, your first order of business is picking a broth. Chili-laced spicy or the mild “original,” bobbing with spices such as cardamom pods? (We go half-and-half.) Then you accessorize it with raw ingredients you cook yourself in the bubbling liquid. Take a cue from the place’s name and focus on the ovine offerings, including shaved lamb shoulder and lamb wontons, then load up on veggies (bok choy, spinach, mushrooms of every kind), glass noodles, and tofu. Also good: Lamb skewers; watermelon juice.
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.
