Little Sheep Mongolian Hot Pot. Where it all began…

When I think about how this adventurous food sampling all started, I think of Little Sheep Mongolian Hot Pot. There are a lot of new hot pot places joining the restaurant scene in San Diego, but the real “OG” is Little Sheep. This is what lit a passion inside me to start exploring the wild world of Convoy Street in San Diego. I don’t think I would have dared to attempt this unknown world of spicy delight, if it weren’t for a friend who took a group of us novices here for the first time. Because, if you have never been to hot pot, it can be a little intimidating (and don’t expect to be guided by the servers here – no time, no patience). So here are some tips for first timers ready to try this spicy, salty food adventure:

Choose your broth: A lot of people say they like spicy food (and I believe them, I’m not saying they don’t), but Chinese spice is a lot different than say, Mexican spice. I always suggest starting with the yin/yang pot. This smart design offers both the mild and spicy broth in a yin/yang pot split down the middle. This is great if you have a table of mixed spicy lovers because there is something for everyone. I’ve also been told by friends that the vegetarian (mushroom) broth is divine, but I have yet to stray from my favorites.

Choose your meats: some favorites are Supreme lamb shoulder, Supreme angus beef and pork belly….mmmm! For the more adventurous eaters the meat options get more adventurous the further down the menu you go – intestine, anyone? Choose your own adventure! I suggest for a party of 4 to start with at least 2 meat options, and if you’re hungry order the large for each. It’s important to note that you can always order more.

Selection of meat, veggies, wontons and noodles

Choose your veggies: This may be my favorite part of the hot pot, well who am I kidding, I love it all. Some of my favorite veggies are cabbage, spinach, pea shoots, baby bok choy, watercress and mushrooms (I love enoki and wood ear). I suggest getting a small of each. They do offer a vegetable “combo”, but I don’t feel like it includes enough of the good stuff.

Choose your noodles & stuff: the favorite in our group is the large udon noodle and the house lamb wontons (I’d get a large too) – you’re welcome! The other noodles are ehhhh…long, and harder to pull out of the pot, and well, just less delicious.

Other stuff: You can also add seafood to your hot pot, things like fish balls, etc. but I’ll be honest, I stick to the above. Call me less adventurous, call me whatever, but the seafood does change the taste of the broth and I just want spicy, meaty goodness. This is your hot pot, so you do you. They also have side dishes like potstickers, which are delicious. But they will probably come halfway through or near the end of your meal, or sometimes not at all. Additional spicy dipping sauces to customize your bowl are available on request - do it.

Dipping sauces and extra spices available upon request

How to pot hot: Because you’re getting hungry…especially once the server brings your pot of broth to the table and that spicy aroma starts to sting your nostrils, I suggest starting with a little meat appetizer. First — and this is the hardest part – wait for the pot to boil! It’s best to avoid prematurely adding things to your hot pot. This has not been scientifically proven, but I’m pretty sure you will prolong the boil and have to wait longer. (FACT, almost)

Select some of the meat and drop it into the broth. The meat cooks quickly, like a few seconds in the hot pot. Maybe throw some fast-cooking veggies in too (spinach, watercress). Everyone, grab an appetizer. You are given two different spoons – a slotted spoon and a regular ladle. The slotted spoon is for selecting your favorite items without making your cup runneth over. But don’t worry, this will happen anyway. I usually keep my bowl on top of my plate for overflow, you’ll see...

After the appetizer round, start adding to your hot pot. Things like dumplings and noodles will take longer to cook – so I suggest throwing in about half of each to start. You don’t want those dumplings boiling in there too long or they may get a little mushy and fall apart (still delicious). Make sure that you check with your tablemates before throwing new items in, no one wants a scoop of raw noodles or meat, and this is a communal meal (unless you’re hot potting alone and that’s wonderful too).

Some tips for you:

· Do not wear white or anything light in color, because that broth will drip down the front of you, and it’s oily so it may stain. I wear black to avoid showing anyone how much hot pot missed my mouth.

· You WILL get excited and burn your mouth at least once, this isn’t a tip, just more of a fact. You can try to prevent it and if you do, congratulations (liar).

· Beware of inhaling that spicy broth – you will choke and cough a little and maybe cry, but this is all part of the experience. Keep eating.

· The lamb wontons and any dumplings in the hot pot are extremely hot and will stay hot even in your little personal bowl. I like to pull out the wontons and let them cool on my plate for a while before consuming.

· Didn’t finish? Have leftovers and you have reached your limit? Throw them in the hot pot and cook that shit and take the leftovers home. Warm them up on the stove and voila - spicy soup for lunch!