Gang Shan Yang Rou

A nourishing soup base simmered with angelica and other Chinese medicinal herbs, served with lamb chunks. The broth is sweet and not greasy, accompanied by ingredients like cabbage, water spinach, and frozen tofu. Portion size is suitable for two people.

Lamb slices cooked in an angelica herbal medicinal broth. The lamb slices are tender, and the broth is warm and mellow, a top choice for warming the stomach.

Selected lamb rib chunks served in an angelica broth. The meat is firm and chewy, suitable for diners who enjoy the sweetness of meat near the bone.

Uses lamb shank meat, which is half tendon and half meat. After stewing, it is soft but not mushy, with a rich texture, and pairs perfectly with the herbal broth.

Chewy and crisp lamb tripe strips, cleaned without any gamey smell. Absorbs the angelica aroma in the hot soup, offering an excellent chewing experience.

Lamb tendons rich in collagen, stewed until soft and smooth, melting in the mouth. The top choice for customers who love a collagen-rich texture.

Uses the tendons from the lamb's leg, rich in collagen and chewy. Usually comes with some bone, perfect for slowly gnawing to enjoy the flavor.

Soup made from large lamb leg bones, where you can suck out the marrow and enjoy the rich fatty aroma. Comes with a straw for easy consumption.

Selected lamb chunks with skin. The skin is chewy and the meat is tender, allowing you to taste the collagen of the lamb skin and the freshness of the lean meat simultaneously, offering the richest texture.

Pure angelica herbal medicinal broth, without lamb chunks. Suitable for customers who only want soup to warm up or to pair with other dry mixed dishes.

Lamb testicles are stir-fried in sesame oil, a traditional nourishing dish. The texture is uniquely tender, with a rich sesame oil aroma.

Lamb slices are quickly stir-fried with black sesame oil and old ginger slices over high heat. The sesame oil aroma is strong, and the lamb absorbs the essence of the sesame oil, providing warmth and nourishment.

Lamb slices are stir-fried with bitter melon. The slight bitterness of the bitter melon balances the richness of the lamb, resulting in a refreshing and layered flavor.

Lamb is stir-fried with a generous amount of scallions over high heat. The scallion aroma is rich, and the lamb is tender. A classic stir-fry dish that is very satisfying with rice.

Classic Taiwanese flavor, stir-fried lamb with satay sauce, served with water spinach or bok choy. Rich and savory flavor with a strong satay aroma, the perfect partner for white rice.

Lamb tripe is shredded and stir-fried with aromatics over high heat. The texture is crisp and chewy, with a sour and appetizing flavor.

Lamb tripe shreds are blanched and then mixed with a special sauce, shredded ginger, and chopped scallions. The texture is crisp and refreshing, with a sweet, sour, and slightly spicy flavor, making it an excellent appetizer.

Tenderly stewed lamb tendons, scooped up and mixed with sauce. Rich in collagen, smooth on the palate, with a balanced salty and savory flavor.

Braised lamb shank slices, served cold as an appetizer. The meat is firm, with a mix of tendon and meat, offering an excellent texture, suitable for dipping sauce.

Seasonal fresh vegetables are stir-fried over high heat, preserving their crispness and sweetness. Refreshing and palate-cleansing.

Thick satay lamb gravy poured over white rice. The lamb is tender, and the sauce is savory and appetizing, making it a very filling dish.

The thick satay lamb sauce is poured over rice noodles, which absorb the rich sauce, making them moist and smooth.

Oil noodles topped with hot satay lamb gravy. The noodles are chewy, and every bite is full of satay and lamb aroma after mixing.

Handmade vermicelli mixed with fragrant sesame oil and minced garlic. The vermicelli is smooth, and the sesame oil aroma is captivating, making it the perfect accompaniment to lamb dishes.

Chewy and fragrant white rice, suitable for pairing with stir-fries or gravy dishes.