The name itself was enough to make me want to go, and since my first visit I’ve gone back time and time again for Little Sheep Hot Pot’s brothy goodness. For the uninitiated, hot pot is like the East Asian version of fondue, only better.
Medicinal herbs (which taste a lot better than they sound) form the base for the broth. I’ve identified garlic, green onions, ginger, goji berries, and possibly jujubees, but the rest remains a mystery.
Upon entrance, visitors are immediately hit with the fragrance of the restaurant’s several vats of spicy and non-spicy simmering broths, which are brought to your table after you choose which ingredients you want to add to your hot pot.
My favorites are the shiitake mushrooms, deep-fried bean curd, and lamb shoulder. The best part though? The buttery-soft garlic in the broth at the end of the meal.
The one I frequent is the one in San Mateo, but there are several locations along the Pacific Rim. You can recognize them by the steam enveloping the windows. I’m not kidding.