In Chilechuan, at the foot of Yinshan Mountain, the sky is like a dome, covering the surrounding fields; the sky is blue, the fields are vast, and cattle and sheep are visible in the windblown grass. A Chilean song sings out the unique resource advantages of Inner Mongolia. The vast grassland has nurtured the "little tail sheep", which has led to the rapid expansion of Inner Mongolia Little Tail Sheep Restaurant Chain Co., Ltd., which started from a hot pot restaurant. With the delicious and unique "magic soup" combined with the fresh and tender lamb from the Inner Mongolia prairie, in just six years, Little Tail Sheep Hot Pot has developed into a well-known enterprise ranked third among the top 100 Chinese catering companies.
Since 2006, the company has established "small-tail mutton breeding bases" in Guyang County, Tuyou Banner and other banner counties in Baotou City, successfully promoting the concept of "company" + "government" + "base" The interest connection model of "+" farmers" has achieved a harmonious situation in which the country, enterprises and individuals all benefit from it. The company has been awarded "Key Protected Enterprise" and "Fast-Growing Private Enterprise" by the People's Government and Municipal Government of Qingshan District, Baotou City. It was rated as a "Key Leading Enterprise in Agriculture and Animal Husbandry Industrialization" by the Inner Mongolia Autonomous Region Government.
Compared with other similar industries in Inner Mongolia, the Little Tail Sheep Company has a strong cultural heritage. The company takes inheriting and promoting traditional national cuisine as its own responsibility, deeply explores the catering culture of Inner Mongolia grasslands, and inherits the traditions and traditions of grassland herdsmen. Based on the traditional formula of "Shen Tang", combined with the theory of "four Qi and five flavors, rising and falling, floating and sinking, and meridian return" of Mongolian, Tibetan and Chinese medicine, dozens of Chinese herbal medicines such as astragalus, licorice, cistanche, and shallot seeds are scientifically prepared. After blending the five flavors of rare prairie seasonings, a unique hot pot soup was finally developed. Coupled with the tender meat, ready-to-eat prairie lamb that will not age after being cooked for a long time, the small-tailed lamb hot pot has the unique effect of preventing temperature in spring, removing heat in summer, removing dampness in autumn, and keeping out cold in winter. While people are tasting delicacies from the prairie at the Little Tail Sheep Hotel, they can also strongly feel the strong flavor of Mongolian traditional culture.
The more the better.