Mongolian Hot Pot

Description

Mongolian Hot Pot serves as the forerunner to the modern fondue. Its history stems back hundreds of years to the nomadic Mongols, where tribes would gather together around a fire to cook fresh meats in a communal pot with simmering broth. Overtime, hot pot is refined, but the fundamental ideas of fresh and healthy ingredients, sharing, friendship, family, and the excitement of gathering around a dinner table remains unchanged. Today, Little Sheep Mongolian Hot Pot continues this culture and offers exactly this.
At Little Sheep Mongolian Hot Pot, we strive to preserve this unique dining experience. Our first restaurant opened in 1999 in Baotou, Inner Mongolia, China. Today, we have over 300 locations that spans over China, Hong Kong, Taiwan, Japan, Canada, and the United States. With 36 spices and ingredients in our original soup base recipe, our flavorful broth is sure to satisfy every single one of your taste buds. The highest quality meats ranging from lamb, beef, pork, and poultry are sliced perfectly to cook within seconds of touching the simmering broth. Vegetarian? No problem. We offer a wide range of leafy greens, mushrooms, and other vegetables that perfectly complements our famous broth. Seafood lovers will also not be left out with our fresh seafood list. Not only is our restaurant a perfectly opportunity for friends and families to gather and have an exciting and engaging meal, but also it is healthy! Our broth is prepared from scratch daily with only highest quality and freshest ingredients with no MSG or preservatives added.