The founder of Dong Lai Shun is Ding De Shan who came from Cangzhou, Hebei Province. Established in 1903, this hotpot venue stays true to the traditional dish. Lamb and beef are the core ingredients and can be served in a variety of savory broths. The vegetables, lamb, beef, and seafood are served raw. Every piece of meat is specially chosen and carefully cut and processed. In order to eat it, you must put it into the boiling broth until fully cooked. Then items are scooped out and dipped in numerous sauces. Other dishes are also available, including Peking Duck.