There’s no better antidote to a cold Beijing winter evening than a steaming spicy lamb hotpot in a raucous and crowded restaurant. Families and colleagues celebrating the impending arrival of the lunar new year weave life and color into the atmosphere, as do a couple of guys loudly toasting each other with glasses of baijiu (white spirit) on the next table.
This is no synthetic “experience” manufactured by some restaurant or retail marketing guru. It’s visceral and spontaneous. Its authenticity is built on time-tested traditions and rituals rather than ephemeral data-generated insights aimed at satisfying the relentless quest for novelty of the influencer crowd. Continue reading Notes from the field: enjoying steaming Beijing lamb hotpot