Little Sheep Mongolian Hot Pot falls somewhere on the spectrum between fondue and Mongolian grill. Diners pluck rolled cuts of meat and aromatic vegetables in their chopsticks and dunk them into a communal pot of boiling broth. The broth's 36 spices and ingredients infuse the steeped foods, turning the mixture into a custom-made soup that diners can share at the table or hoard for their Soups of the World collection. Non-submersible sides round out the feasts and include dumplings, pancakes, and beef pies.