小肥羊Little Fat Sheep, Shanghai
Lamb is a main staple of many westerner Chinese. With roots from Mongolia and south west China, Little Sheep brings a family style hot pot cuisine. Some Americans are non-receptive to lamb, because of the gaminess and smell. I have learned, that some Chinese have similar feelings. I believe that people, once they have a bad experience with something, they tend not to return or try that.
Little Sheep is the original hot pot chain that came to the US years ago. You can see my previous post about Happy Sheep – a offshoot from Little Sheep. In China, there several locations all over the country, with at least 10 in the Shanghai area.
For newbies, this manner of dining is interactive. Similar to Korean BBQ and Japanese Shabu Shabu, Chinese Hot Pot has eaters cooking their own food. Meats, vegetables, and tofu gets thrown it. From experience, you learn to know what and how long each items needs to be cooked. For example, it is best to cook lamb and beef for a short time – perhaps allowing a slight pinkish color for a more tender texture. Also, tofu could be left in a long time, and mushrooms put in a long time as well. Another option you might want is having a customized dipping sauce. Sometime, people like plain ones featuring sesame oil and garlic. Others like elaborate combinations with egg yolk (without the whites), diced green onions, garlic, peanut sauce and ginger.
I don’t know why – but I kinda do, but I seem to have a few hot pot postings – such asMa La of Taipei, Happy Sheep in LA, and Mo Zai Yang in Taipei.