Little Sheep Spicy Hot Pot Base (Mongolian Herbal)
薬膳の香りとマイルドな辛味！飲み干せる「もう一つの麻辣鍋」
Description
The 'Spicy' (La Tang) base of Little Sheep hot pot. Unlike Sichuan/Chongqing styles (like Haidilao) which are 'thick with beef tallow and paralyzingly spicy with Sichuan pepper', this is based on Mongolian herbal broth (Qing Tang) with chilies and spices added. Spicy, yet mild enough to drink as soup, featuring intense medicinal umami.
Classification: Everyone, Condiment, Hot Pot Base, Mongolian Hot Pot, Little Sheep, Medicinal, No Dip Needed, Spicy
Shops selling Little Sheep Spicy Hot Pot Base (Mongolian Herbal)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Chicken/pork bone extract
- Sunflower oil
- Chili
- Goji berries
- Jujube
- Black cardamom
- Angelica
- Salt
Instructions
- [Authentic Recipe]
- Boil this product (contains powder, chili oil, and whole spice bags) with water.
- The authentic style is using a divided pot (Yuan Yang), placing 'Qing Tang' (plain broth) in one half and La Tang in the other.
- Shabu-shabu mutton or beef, eating raw without dipping sauce.
Learn more Substitutes, pairings, tips
Key spices
Not a throat-piercing extreme heat、but a warming heat emerging from medicinal umami
Substitutes at Japanese supermarkets
Add goji, jujubes, and Five-Spice to JP Kimchi hot pot base
Pairing
Mutton Shabu-shabu / Boiled Dumplings / Sliced Noodles
Trivia
The package features a cute sheep character. Due to the convenience of 'no dip needed' and its healthy medicinal herbs, it is one of the most accessible authentic Chinese items now found in general JP supermarkets.
Eating tips & etiquette
Even those who dislike the 'painful heat' of Sichuan hot pot can often eat this Little Sheep spicy broth deliciously. Beyond mutton, adding soup-absorbing ingredients like thick glass noodles (Kuan Fen) or frozen tofu lets you fully savor the spice umami.
Allergen
Wheat, Soybeans