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.
Dive into the culture and try it out yourself! We invite you to bring your family and friends and a fun, healthy and hearty meal is sure to follow.
小肥羊火锅提倡科学的涮食方法，即先涮牛羊肉，使肉汤的品质达到最佳状态；接下来是肉丸类、海鲜类，菇菌类，这些食材会使汤味更加鲜美；然后放入豆腐类， 宽粉，粉丝类、芋头马铃薯等，煮食的时间可以稍长，以使其充分吸收汤汁； 最后才是绿色蔬菜，米粉生面类， 这样才能保持维他命， 也不会使粉面混浊汤底。按照以上顺序吃火锅，才能让我们更科学地调配营养，在享受美味的同时也获得健康。