Longstanding shuàn ròu ('scald-the-meat') joint on Ghost Street serving traditional Beijing hotpot (the simple, non-spicy variety) in battered, coal-fired cauldrons. Fu De Yu is known for its Inner Mongolian lamb (内蒙古羊肉; nèiménggǔ yángròu) and beef tripe (牛肚; niú dǔ), which you cook in the hot soup then dunk in sesame paste before wolfing down.
Be sure to order a few pucks of shāobǐng (烧饼) bread, straight out the oven. Chinese menu only. Expect to queue on weekends.