Xiangtianxia ranks as one of the most enjoyable hot pot experiences this Beijinger has had for many a winter. Located on the ground floor of the hulking “Dongcheng Cultural Center,” it’s a big, bare room of white tile, made marginally more pleasant by clever use of wooden divider screens.

Popcorn chicken in spicy soup? Beans in a sesame and garlic sauce? Err, ‘Zinger’ tofu? Has the whole word gone crazy? Yes, actually. By next week, Little Sheep, the hot pot chain with 458 restaurants in China and a scattering in the US, will be a “93.2% wholly owned unit of US-based Yum! Brands,” the Louisville Kentucky based owners of KFC, Pizza Hut and Taco Bell. The takeover deal, ongoing for some time and valued at around USD 580 million, apparently represents the first time a US company has purchased a Chinese food brand.

Some days tainted food seems as much a part of Chinese cuisine as a bowl of rice. Either its contaminated soil that makes its way into tobacco and vegetables or the overabundance of pesticides that have people scrambling for organics. It seems the new poison du jour is everyone’s winter go to – hot pot.

It’s that time of year. Temperatures have dropped and the heat is finally on – hot pot season has arrived. The Chinese options alone (Beijing and Sichuan and Yunnan, oh my!) may seem endless, especially on Guijie, a street dedicated to this beloved communal dining extravaganza. But rumor has it that this winter will be a long, harsh one – so to support you through this extended hot pot season, here are some alternatives to keep your belly full and body warm.

The dreaded cold season is back Beijing, but not to fear, hot pot (huoguo 火锅 ) is here to warm you through the winter. Whether it’s a small pot of hearty mutton hot pot or a sweet and delicate soymilk miso hot pot, there are plenty of reasons to look forward to a long winter. Taken from the December 2 issue of Agenda, we grabbed the long listing of different hot pot styles and where to try them.