Little Sheep Mongolian Hot Pot & Grill Part 2

In part 1 of this post, I went over some of the lunch specials available at Little Sheep, so it's about time to post on the hot pot. Just the subject of Huo Guo can be a vast universe of choices and personal preferences, so I'll divide this post into little chunks.....all the better for digestion!

What is this sheet?

Yes, the menu at Little Sheep is a sheet......actually more of a checklist, makes things pretty easy, you just start checking things off.

The list is divided into sections for meat, vegetables, seafood, various "grilled" dishes(not for the hot pot), tofu, and other items, along with the prices. If you're having Hot Pot you check off what type of broth you desire($3.75 per person), be it only the "Original" (non-spicy), "Spicy" (Ma-La Guo),  Vegetarian, or "Half and Half" (Yuan Yang Guo), which gives you the best of both worlds......

Is it soup yet?

Soon after taking your order the pot of "broth" arrives at your table, and the heat is turned on. This pot soon becomes a boiling cauldron, with all sorts of "bits" floating around.....

Something like a total of 32 different flavorings is used for the two broths, probably to make the Colonel feel insignificant for using only 11 herbs and spices...... You'll find everything from whole garlic cloves, ginger, to longan floating in the broth. Flavor wise, I much prefer the milky, rich, and tasty mild broth, I think the spicy broth, though nice and spicy, to be a bit "flat". It also depends on what various items you've ordered for your hot pot, some ingredients tend to go better with the spicy broth. One other note, having visited several times, we noticed that the flavor and oil content of the broth varied from visit to visit. So it is probably a good idea to get the combination. The hot pot also has 2 different eating/serving utensils for each person, one is simply a spoon, the other is a strainer, for fishing out all the good bits.

Where's the Beef?

Now comes the fun part, all the "stuff". You should be served meat first, because meat will add flavor to the broth, and to everything else that comes after. Once we were served all our vegetables and noodles first, which is a faux pas. Our favorite items are...well since this is Little Sheep, not Little Pig, or Small Cow.....Lamb of course.

There are two different cuts of Lamb available; the fatty "Supreme Lamb" Shoulder Cut(above - $6.50), and the "Premium Lamb Leg"(right - $5.95).  The premium cut is a bit leaner, and does well with the spicy broth. Our favorite is the fatty lamb, which is divine after a light dunk in the original broth. As you notice all meats are cut thin...and when the quality of the Supreme Lamb is good, it almost melts in your mouth(if you don't over cook it).

Overall, we have the found the quality of the meat to usually be pretty good, from the Premium Beef(right - $5.95), to the Pork Belly, to the Beef Tendon (below - $4.95), which I thought was going to be really tough, but ended up being pretty good. While I'm on the tendon(no pun intended) one quick note; at Little Sheep you aren't served the usual array of sauces, like the leek sauce or fermented tofu. The belief is that the broth has so much flavor you won't need it. If you want sauces, you'll be charged for them. There were a few items like the tendon that would be much better with the addition of some leek sauce.

One item we didn't enjoy were the Lamb Meat Balls($6.95).

Rubbery and bland, I'll pass on these in the future.

To Dunk or not to Dunk, is that a question?

Among the cornucopia of items available are glass noodles($2.95):

As much as the Missus loves these, they have to cook for a short while, which means they have to be "dunked" in the broth. Fishing these out can be problematic, the noodles become a net for all the herbs, and other detritus. So if you don't mind eating a bunch of herbs stuck in your noodles.....Otherwise, stick with something a bit thicker in girth. Also, glass noodles get mushy when overcooked, which I don't care for, but if it floats your boat......

Frozen tofu acts like a flavor sponge, and left to it's own devices will absorb wonderful flavors from the broth. Which leads to the question, do I dip, or do I dunk? Well there are items that have to be dunked and cook, or like the frozen tofu benefit from a leisurely bath. One of my favorite items is the Lamb Wontons($4.95):

These taste better in the spicy broth. The nice wildness of the lamb stands up well to the heat. And of course these babies should be left to simmer until they start back-floating across the steamboat.....

Personally, I think high quality, thinly sliced meats should not be left to their own devices, but need adult supervision. Once cooked to just below your desired doneness they should be removed from the heat and consumed. If left to become stew meat they get tough, or break-up into little pieces in the broth....well maybe your Glass Noodle net will be able to catch a few pieces..... Like I said, everyone has their own technique and strategy.

Most of the veggies on the list, like our favorite Watercress($3.95), will do okay if dunked:

Is it just me or is it getting hot in here?

Ah yes, the social aspect of Huo Guo. Much like the dishes that Hot Pot is often associated with, Fondue and Shabu Shabu, Huo Guo is a social event of sorts. Groups of people gathering over a communal cauldron of of boiling liquid adding flavorful ingredients, while chatting and laughing, is a fun time.

Whenever we're eating at Little Sheep, I always make several trips to the washroom, not because I need to go, but just to check out what's going on at the other tables.....one table of three young guys, with 6 plates of meat, and the only green item on the table are the beer bottles. Another table of a older Gentleman and a Young Man, having dinner with a Young Lady. The older Guy and the young lady are having a nice conversation, while the Young Man(obviously the guy's son) staring into the bubbling stock, looking very uncomfortable, is just stuffing himself silly so as not have to talk. Looks like some matchmaking going on here... A group of middle aged women having a raucous time at one of the larger tables in the back, while piling  handfuls of Napa Cabbage into the pot.....

A young couple, who, you can tell by the mannerisms(there ain't no slurping going on here), and very controlled movements, have probably been dating for a very short while, or maybe for the first time. People watching can be half the fun........

Just remember to have some broth at the end of your meal...after all, you had a hand in creating it.

Ah yes, the prices...those familiar with Hot Pot in Los Angeles are in for a bit of sticker shock, all items reflect the "San Diego premium", which in most cases is about $1(or more) per item. That said, the quality and portions are about the same as we've gotten in LA. Service is generally good (except for the time we were brought our veggies first), and there is one hard working Woman(who seems to be there all the time), who doesn't say much, but now recognizes us, and always gives us a smile.Which is what I'm usually doing after a nice meal at Little (Fat) Sheep......smiling, that is.

Little Sheep Mongolian Hot Pot & Grill
4718 Clairemont Mesa Blvd
San Diego, CA 92117

Mon-Sun 11:30am -3:00 5:30pm - 9:00pm
Fri-Sat 11:30am -3:00 5:30pm - 10:00pm
Sun 11:30am -3:00 5:30pm - 9:30pm   

Here's Candice Woo's article from CityBeat.

And Professor Salt did a nice post here.

Comments

[caroline]

Kirk, this is a great post!! Thanks for sharing. It was very well written, although I probably still won't visit Little Sheep. I guess I'm just too cheap to pay for hot pot when I can do it at home for pennies (okay, not pennies, but probably half the price!). :( Maybe if I can get someone to take me...

Hot pot is definitely my idea of comfort food. I think your post has inspired me to make some this weekend. Thanks!

[nhbilly]

That's some pricey meal. I have yet to try or really felt compel enough to try a hot pot place. I can make my own Vietnamese version ;-)

[ed (from Yuma)]

Looks fun and tasty.

[elmomonster]

I miss this place. The Little Sheep in Rowland Heights (across from Puente Hills) has long folded. I wish they opened up another one somewhere within driving distance.

Love your observations on your fellow diners.

I wonder what you would think if you had seen me there.

[Sandy]

Nicely-written review! I've been looking forward to hearing your comments about Little Sheep. Now we'll be armed with more information for our next visit.

I also like your comment about making trips to the washroom to see what people at other tables are having. It's a good way to see the dishes at an unfamiliar restaurant.

I agree that you can do hot pot at home much more cheaply, but it involves a lot of prep work if you want a variety of ingredients. My sister-in-law did it last Christmas for 30 people!

[Sandy]

I forgot to add that I took home my leftover non-spicy broth. It tasted much better the next day.

[Trent]

Did anyone see Mark Bittman's mainstreamed hot pot recipe from the NY Times last week?
http://www.nytimes.com/2007/11/28/dining/281mrex.html?ref=dining

[Chubbypanda]

Awww... Slurping is half the fun!

[Kirk]

Hi Caroline - I hope your hot pot turns out well, it is really great around this time of the year.

Hi Billy - Actually not bad by San Diego standards.

Hi Ed - Good kind of stuff.....

Hi Elmo - I would have thought...."now there's a guy who really knows what he's doing...must be a food blogger!" LOL!

Hi Sandy - The two things that differentiate home made huo guo from this...the amount of ingredients in the broth, especially the spicy broth, and the quality and cuts of the meat - it is difficult to cut the meat paper thin with a knife - even if it is partially frozen.

Hi Trent - Sounds like a simple huo guo recipe you'd find in any Chinese cookbook, minus a few ingredients, and some broth making techniques - i.e. making "ginger water"......

Hi CP - Not on your first date it's not... ;O) Yes, slurping is great.....in spite of those red spots you get on your shirt.

[Wandering Chopsticks]

Funny you should mention people watching. I was at Monland a while back and saw a couple getting all lovey dovey over the hot pot. And that's not even a semi-romantic place! But when you're making googley eyes, I don't think it matters where you're eating...

[Kirk]

Hey WC - Maybe it's got something to do with all the herbs and spices??? ;O)

[yummieyumy]

I LOVE hot pot. Even in the summer, my friends and I would make a hot pot at the beach instead of bbq. I've had it w/ clams and mussels, but not w/ wontons like that. A must try =)

[Kirk]

Hi YY - Check it out, you might enjoy it.

[Liz]

I've been looking forward to trying out this place. I've been to the ones in Montery Park and Fremont. I'm going tonight! Nothing is better on a cold stormy day like today than yummy hot pot.

[Kirk]

Hi Liz - Hope you enjoyed yourself.

[sean]

Wow. that much of foods for a little money $5.95 or $4.95/per dish. It's cheaper to eat here than make it at home.