Hot pot may be a relatively new term to the Buffalo area, but the cuisine has been stewing in Mongolia for more than a thousand years. The key ingredient of hot pot is its broth. Available in five varieties, including a salty seafood broth, a herbal broth, a mushroom broth, a tomato broth and a spicy Mala broth, the meal is cooked on the spot by adding various ingredients to the simmering pot. Cooked to taste, the included meats and veggies quickly warm up diners, making hot pot an obvious choice during long Upstate winters.

Part of the international chain Little Lamb Mongolian Hotpot, which boasts more than 600 locations around the world, the cozy Amherst eatery invites guests to sample the menu of authentic Mongolian cuisine. Read on to learn about the components of Little Lamb's signature dish.

• Broth: Guests can try the traditional herbal broth, the spicy mala broth, or a tomato-, mushroom-, or seafood-based broth.
• Protein: Buffalo Little Lamb offers a wide variety of meats and poultry, including premium "Sun Volume" lamb slice, Beef Rib-eye cut, thin sliced chicken breast, and seafood, plus balls of fried shrimp, juicy beef, fried fish, lobster flavor.
• Vegetables: Diners can choose from 9 mushroom varieties for their hot-pot meals, as well as tofu and veggies common in Asian fare, such as baby bok choy, watercress, Chinese yam, and taro-root slices.
• Noodles: The house made noodles are among those that fill hot pots. Alternatively, visitors can opt for transparent glass or fish noodles.
• BBQ: This features true Mongolian Barbecue items, which are flamed grilled and spiced for your choice of lamb rack, skewers, chicken wings and marinated fillet fish.