The Base of Our Success
Little Sheep's Soup base

Rich in Health, Stocked with Flavor

Rooted in Chinese homology the relationship between medicine and food the key to Little Sheep's soup bases Health. With the philosophy emphasizing taste and nutrition, Little Sheep's recipe perfectly balances five distinct flavors and seven traditional ingredients.Most importantly, distinctive as the dilicious soup is, no dipping sauses are required.

One day, more than 700 years ago, Kublai Khan found himself far, far from home. He longed for a taste of the familiar; namely delicious mutton, stewed the Mongolian way.

His cook was even preparing a sheep, when a scout galloped into camp. Breathless, he warned of troops approaching, and fast. Time was short. A few choice mutton slices hit the boiling water, for the briefest instant. The cook pulled them out, sprinkled them with salt and fed the king.

Satisfied and rejuvenated, Kublai Khan's spirits were lifted. He was inspired, rode into battle, and dropped the enemy in one fell swoop. Later, the king personally thanked the cook, and even gave the new dish a special name - ‘instant-boiled mutton'.

Centuries later in Baotou, Inner Mongolia … the first Little Sheep restaurant opened (in 1999). And within 20 years Little Sheep counted were more than 300 restaurants - in more than 110 cities! Kublai Khan would be proud. From Shanghai to Tokyo, New York to Toronto… his favored ‘instant-boiled mutton' is still enjoyed, the whole world over.

THE HOT POT THROUGH THE AGES

A Chinese Culinary Classic

The Hot Pot is one of the deepest-rooted dishes in Chinese culture. Its communal nature – many gathered, around one dish – has brought people together for centuries. Its portability – requiring only soup base, a pot and fire – helped the Mongolians spread it across Eurasia. Its flexibility – meat, seafood, vegetables, mushrooms, spices – makes it timeless. It's best eaten in the middle of the table, with dipping sauce.

China enjoys many regional Hot Pot varieties; namely in ingredients and soup base. Northern China, for instance, is home to long winters - so lamb is standard. Meanwhile in the Cantonese Southeast, fresh seafood is popular. And Sichuan Hot Pot is world-renowned for mouth-numbing flavors.

Little Sheep's classic Mongolian Hot Pots are also unique in that they do not require dipping sauce - our soup base is so flavorful, and the lamb so hearty, the iconic combination needs no help. Dozens of healthy herbs go into the soup base alone; blending with a strength that seeps to every ingredient. The lamb, too, is mouth-watering and sourced exclusively from Xilingol Grasslands, Inner Mongolia ... all reasons the nation has fallen in love with Little Sheep.

OVERSEAS MARKETS

A Classic Taste, Gone Round the World

Chinese people love hot pots. Classic flavors, fresh ingredients boiling in rich soup bases-all in one amazing pot! Today, wherever Chinese communities are found there will also be hot pots simmering. And there, among the best hot pot restaurants you will also find Little Sheep, perhaps the most familiar and delicious of them all.