Yang Tong Xing - Shimen 2nd Road Branch (Jing'an)

Yang Tong Xing (羊同兴清真火锅) is one of Shanghai's most venerable halal dining institutions, a China time-honoured brand (中华老字号) that traces its origins back to 1906 — making it well over a century old and one of the oldest continuously operating halal restaurants in the city. Rooted in the culinary traditions of China's Muslim Hui community and styled after the dining culture of old Beijing, the restaurant has earned a devoted following among Shanghai's local Muslim population and food lovers seeking the kind of honest, time-tested cooking that no newer establishment can replicate.

The restaurant's interior transports diners away from the modern pace of Shanghai and into a quieter, more classical atmosphere — the décor and spirit of the space deliberately evoking the character of a traditional old Beijing restaurant, all dark wood tones and the unpretentious warmth of a place that has fed generations of families across more than a hundred years.

The centrepiece of the menu is the halal mutton hotpot — the restaurant's signature and the dish that has defined its reputation since the early twentieth century. In the tradition of Beijing-style shuanyangrou, paper-thin slices of fresh, high-quality halal mutton are swished briefly through a pot of clear, lightly flavoured boiling broth — just long enough to cook through while retaining the meat's natural tenderness and sweet flavour — then lifted and dipped into a rich sesame paste sauce (麻酱) before eating. The broth remains deliberately simple, allowing the quality of the mutton to speak for itself, while the sesame paste dipping sauce provides a deeply nutty, aromatic counterpoint. Locals have consistently praised the quality of the mutton at Yang Tong Xing above other hotpot establishments in the city — the freshness and careful selection of the meat is evident in every bite.

Beyond the signature hotpot, the menu extends to the full range of classic Beijing-style halal dishes. Baozhu (爆肚), or boiled tripe of sheep prepared in the old Beijing style, is a beloved speciality. Shish kebabs (红柳羊肉大串) — chunks of halal mutton skewered and grilled over coals — bring the open-fire cooking traditions of China's northwest to the table. Gold-award-winning beef-filled pan-fried buns (金奖牛肉煎包) are another celebrated item, their crispy bases and juicy fillings making them an ideal accompaniment or standalone snack. Noodles and dumplings round out a menu that is both faithful to its heritage and satisfying in its breadth.