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The scent of bouillon assaults you upon entering this restaurant on the northern edge of Flushing’s thriving Chinatown. And the bouillon theme continues with the menu, a voluminous, trilingual affair (Chinese, Korean, and English) featuring endless cold appetizers, lamb specialties, and esoteric organs. But there’s a good reason for the circular heating mechanisms embedded in every table. Sometimes, the best choice is everything, and with the Mongolian hot pot, you can have just that. A popular approach is to order half and half for the broth, which means white and red stocks presented in a metal crock with a bisecting barrier. You’ll be dipping add-ins like paper-thin marbled beef, bean curd, and head-on shrimp into your peppery, chili-hot sauce or sweet, soymilk-like broth. All in all, a welcome DIY experience. — Krista Garcia

Lamb hot pot, $21.95