Happy Lamb Hot Pot, Union City 快乐小羊

Fresh-Cut Lamb Rolls

Paper-thin slices of premium Inner Mongolian lamb that cook in 10–15 seconds and deliver a clean, grassy sweetness — the clearest argument for why fresh matters in hot pot

Lamb Bone Broth Base

Milky, collagen-rich soup base slow-cooked from lamb bones — mild enough to let the meat shine and deepens beautifully as the meal progresses

Mala Spicy Broth

Numbing Sichuan-style red broth loaded with dried chilies and Sichuan peppercorns — best ordered as one half of the split pot alongside the lamb bone base

Mushroom Assortment

Mixed platter of enoki, king oyster, and shiitake that absorb broth deeply and offer a meaty alternative to protein courses

Fresh Tofu

Silken tofu that holds its shape in broth and takes on the flavor of whichever side of the pot it's cooked in — underrated side for balancing the meat-heavy spread

Sesame Dipping Sauce (DIY Bar)

Build-your-own sauce station anchored by sesame paste and fermented tofu — the sesame-plus-chili-oil combination is the canonical pairing for the lamb

Beef Slices

A solid secondary protein option, though noticeably less distinctive than the lamb — fine for tables with mixed preferences but not the reason to come here

Hand-Made Fish Balls

Bouncy fish paste balls that cook quickly and make good broth vehicles, though quality varies and they're not a priority on a lamb-focused visit