Among the many beloved dishes in Beijing’s diverse culinary landscape, few offer a communal, deeply satisfying, and sensory-rich experience quite like Spicy Lamb Spine, known locally as Mala Yang Xie Zi (麻辣羊蝎子). With its intriguing nickname—literally translated as “lamb scorpion”—this hearty hotpot dish has earned a reputation for warming the body, delighting the palate, and capturing the essence of Beijing’s northern flavor traditions.
An Unexpected Cut with a Royal Legacy
Despite its colloquial name, lamb scorpion has nothing to do with actual scorpions. The term refers to the unique shape of the lamb spine bone, which resembles a scorpion’s tail. Once considered a humble or even discarded cut of meat, the spine has evolved into the centerpiece of one of the capital’s most celebrated winter dishes.
According to some culinary historians, the dish traces its roots back to the Qing Dynasty, when mutton was favored by emperors and palace banquets often featured lamb dishes that celebrated both the flavor and nutrition of the meat. Over time, the use of lamb spine became popular among commoners, especially in Beijing and Inner Mongolia, where cold winters demanded robust, warming meals.
What was once seen as a modest ingredient became elevated through slow braising, clever seasoning, and communal hotpot rituals, eventually transforming into an icon of Beijing winter cuisine.
A Hotpot Experience Like No Other
At first glance, Spicy Lamb Spine looks like a classic Chinese hotpot—but it’s far more concentrated in flavor and intensity. Large chunks of lamb spine are slow-cooked in a rich, red broth bursting with chilies, Sichuan peppercorns, garlic, ginger, and Chinese medicinal herbs. The broth is spicy, numbing, aromatic, and deeply layered—a hallmark of Beijing’s love for bold tastes.
The dish is typically served bubbling in a communal pot, with spine bones stacked generously in a spicy, fragrant bath. Diners use chopsticks to pick through the tender meat, gnawing around the bone, savoring the collagen-rich textures, and dipping each piece in sesame paste, vinegar, or soy-based sauces. Some locals describe it as “the perfect balance of primal and elegant.”
Unlike conventional hotpot, where raw ingredients are dipped briefly in broth, Spicy Lamb Spine begins fully cooked and gets better the longer it simmers. As the meal progresses, diners can add tofu, noodles, potatoes, mushrooms, and leafy greens to the bubbling broth, which absorbs the lamb’s flavor and the heat of the spices.
Cultural Ritual and Social Warmth
Much like roast duck or jiaozi (dumplings), Spicy Lamb Spine is more than a dish—it’s a social ritual. It’s best enjoyed slowly, surrounded by friends or family, especially on a cold evening. The act of leaning in around the shared pot, sleeves rolled up, fingers slightly greasy from handling bones, laughter rising above the steam—this is where the dish becomes an experience.
The tactile nature of the meal—picking, biting, slurping—is embraced, not hidden. It fosters a relaxed atmosphere, where conversation flows freely and the pleasure of eating is shared openly. Many diners say that Spicy Lamb Spine brings out a kind of “soulful satisfaction” that’s hard to replicate with more refined dishes.
It is especially popular during Beijing’s long winters, when temperatures drop and people crave something hearty, spicy, and nourishing. The dish is said to help combat cold, invigorate the body, and improve circulation—attributes attributed to both the lamb and the warming spices used in the broth.
Flavor Profile and Culinary Uniqueness
The flavor of Spicy Lamb Spine is defined by ma la (麻辣)—a balance of numbing (from Sichuan peppercorn) and spicy (from dried chilies). But the broth is far more than heat. Star anise, bay leaves, cinnamon, and clove add complexity, while doubanjiang (fermented bean paste) contributes umami depth.
The meat itself is rich and tender, clinging to bone in satisfying strands. As it simmers, the gelatin and marrow enrich the soup, giving it a luxurious mouthfeel. Though intense, the dish is not overwhelming. It’s crafted to be layered and balanced, with each bite offering a burst of flavor followed by warming satisfaction.
Some restaurants also offer non-spicy versions, using clear or herbal broths, focusing more on lamb’s natural sweetness and the benefits of traditional Chinese herbs. These versions appeal to diners looking for gentler flavors while preserving the dish’s cultural core.
Where to Experience It in Beijing
Spicy Lamb Spine can be found across the city, from casual eateries to specialty hotpot restaurants. Some of the most beloved spots are local institutions known for generous portions, late-night hours, and fiery broths that keep customers coming back.
Popular places include:
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Yang Xiezi Hotpot Restaurants: These specialize in lamb spine and offer classic and creative versions of the dish. Expect long tables, boisterous conversations, and the warm scent of chili oil in the air.
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Neighborhood Hotpot Joints in Hutongs: Often hidden behind modest doors, these restaurants offer a more intimate, rustic setting. The flavors tend to be bolder and more traditional.
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Chain Restaurants in Chaoyang and Haidian: These provide a more polished experience, often with English menus and customizable spice levels, making it easy for newcomers to dive in comfortably.
What Diners Are Saying
Those who try Spicy Lamb Spine for the first time often come away surprised and delighted. One visitor described it as “a full-body experience—not just a meal, but a sensory memory I’ll never forget.” Others praise the depth of the broth and the rewarding process of working around the bones to uncover juicy morsels of meat.
Some are initially intimidated by the dish’s appearance—the pile of bones and vivid red broth—but quickly find it approachable, flavorful, and even addictive. “The meat was fall-off-the-bone tender, and the spices made my lips tingle in the best way possible,” said another diner.
It’s also consistently described as one of the best ways to warm up in winter, offering not just heat but heart. For many, it’s the perfect blend of comfort food and culinary adventure.
Tips for Enjoying Spicy Lamb Spine
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Wear something casual: Eating lamb spine can be messy in the best way. Roll up your sleeves and don’t be shy.
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Start slow with the broth: If unfamiliar with numbing spices, taste the broth before diving in.
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Ask for dipping sauces: Sesame paste with garlic and vinegar balances the heat beautifully.
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Bring a group: This dish is made for sharing, both in flavor and in spirit.
A Must-Try for Culinary Explorers
Spicy Lamb Spine is a dish that captures the boldness, generosity, and warmth of Beijing’s food culture. It invites diners to slow down, dig in, and savor both the taste and the company. More than just food, it offers a glimpse into how meals become memories, how spices become conversation, and how a simple cut of meat can be transformed into something extraordinary.
Whether you’re a hotpot enthusiast or simply curious about local flavors, this dish offers a delicious, unforgettable encounter with the essence of Beijing dining.
