Paper-thin slices of lamb bob in bubbling broth fragrant with herbs and spices. Friends gather around, wielding chopsticks to cook meats and vegetables at this interactive Chinese-fondue establishment, famous in China but under the radar here except among China natives in the know. Houston is lucky to have one. Platters of raw ingredients (beef, chicken, lamb and seafood) arrive with a ying-yang hot pot divided by a mild broth in one side and a fiery chili-infused broth in the other. Meats are dipped in the broths, followed by noodles, tofu and vegetables.